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Bobby Flay’s Grilling For Life
by Bobby Flay
ISBN-10: 0743272722
ISBN-13: 9780743272728
ISBN-13: 9780743272728
Region: USA
Publisher: Scribner
Publication Date: May, 2005
Publishers Information
About Bobby Flay’s Grilling For Life
Publisher Web Link: http://books.simonandschuster.com/
Bobby Flay’s Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire
Grilling is the most basic method of cooking there is. It dates back to the time of cavemen - food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes.
Until now. Bobby Flay’s Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp.
For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He’ll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side.
Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins.
To sharpen your skills by the fire, Bobby Flay’s Grilling for Life includes the sections “Equipment” (a very short list); “Fahrenheit 101,” a temperature chart that helps you navigate rare, medium, and well-done; “Meals in Minutes,” offering suggestions for the time-challenged; and “Party Foods,” great party menus for everything from a cocktail party to an Italian feast. (http://books.simonandschuster.com/)
Author Information
About Bobby Flay
Author Web Link: http://www.bobbyflay.com/
Bobby Flay’s culinary versatility is evident in the multiple talents he brings to the field: as a critically acclaimed chef/restaurateur, award-winning cookbook author, and television personality. However, his first priority always remains with his restaurants.
Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen’s. This eventually led Flay to study at The French Culinary Institute, where he earned the first “Outstanding Graduate Award” in 1993. He now serves there as Master Instructor.
After working at several NYC restaurants, Flay developed his own style of American southwestern food, incorporating ingredients such as chiles, avocados, and beans. He took his innovative cuisine and opened Mesa Grill, his first restaurant, in 1991. Tis earned him widespread acclaim, including the “Best Restaurant 1992” by New York Magazine’s Gael Greene.
Bolo Restaurant & Bar opened in November 1993 in the Flatiron district. That same year, Flay was voted the James Beard Foundation’s Rising Star Chef of the Year 1993, an award that honors the country’s most accomplished chef under the age of 30.
In 2004, Flay opened another Mesa Grill at Caesars Palace in Las Vegas. In April 2005, Bar Americain opened, featuring Flay’s regional American cuisine. In June 2006, he opened his first steakhouse, Bobby Flay Steak, at the Borgata Hotel Casino & Spa in Atlantic City. In March 2007, Flay opened his 6th restaurant, Mesa Grill Bahamas, at The Cove Atlantis.
In addition to his restaurants, Bobby Flay shares his knowledge and enthusiasm for food through his cookbooks. His first book, Bobby Flay’s Bold American Food (Warner Books, 1994) won the 1995 International Association of Culinary Professionals award for design. More cookbooks soon followed: From My Kitchen to Your Table (Clarkson Potter, 1998), Boy Meets Grill (Hyperion, 1999), Bobby Flay Cooks American (Hyperion, 2001), Boy Gets Grill (Scribner, 2004), Bobby Flay’s Grilling for Life (Scribner, 2005), Mesa Grill Cookbook (Clarkson Potter, 2007), and Grill It! (Clarkson Potter, 2007). Each book lent a unique urban-inspired approach to grilling, proving yet again that there is no limit to what can be cooked on the grill.
Flay’s national achievements don’t stop there – he has launched and starred in many national cooking shows on the Food Network, including the Emmy-winning “Boy Meets Grill”, and is also Food Correspondent for “The Early Show on CBS”, where he regularly informs a national audience about seasonal dishes and ingredients.
Flay possesses a remarkable ability to create and retain the individual character of each of his projects, insisting on uniqueness and integrity. He works tirelessly to challenge diners’ expectations and influence the way Americans view and taste food – making it bold, zesty, and always fun. (http://www.bobbyflay.com/)
Cookbooks by Bobby Flay
Recipe Index
Recipe index coming soon.