Bobby Flay's Grilling For Life (Hardcover) by Flay, Bobby
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Hardcover; Published 4/12/2005; 224 Pages; ISBN 9780743272728
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More than any other chef, Bobby Flay is grilling to Americans. Trusted by millions of watchers of the Food Network and CBS's The Early Show, Flay now addresses the current issue at hand: carbs. In Bobby Flay's Grilling for Life, he takes his signature style and delivers a timely book dedicated to big flavor and healthy eating.
Good Carb Grilling offers seventy-five recipes that go beyond the low-carb mania to address the issue of the importance of good carbs versus bad carbs. Good carbs (complex carbohydrates, that is) are, Bobby argues, essential to a balanced diet. Thus, this volume instructs readers about how to take proteins from basic to outstanding while avoiding the unwanted carbs found in many of today's prepared and homemade foods and sauces. Bobby introduces ideas for heart-healthy oils, veggies that are full of fiber, and grains such as faro, bulgur, and buckwheat. Fully illustrated and easy to use, Bobby Flay's Grilling for Life is the essential companion to a healthy--yet still delicious--barbecue.
Flay's latest is sure to be the hit of the grilling season. By bringing healthy food to the fire, he has proven yet again to be one of America's most dynamic and adaptable chefs at work today.
Includes seventy-five good carb recipes.
I love all of Bobby Flay's cook books - this one is no different!!
love bobby flay. this is a great cookbook
I bought this as a gift for my husband, who is a big Bobby Flay fan. We have not found a recipe in it that we have not loved. I also like that all the nutritional information is included with the recipe! We WILL be trying every recipe in this book!
reviewed the book, have not tried any recipes since just recieved, looking foward to cooking with it, ilove to cook, and looking foward to cooking with it, book takes u step by step with easy recipes for outdoor cooking, tks bobby.
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To judge the heat level of your grill, hold your hand about 5 inches directly above the grill. If you can hold it there for a second, it's very hot; for 2 seconds, it's hot; for 3 to 4, it's medium; for 5, it's medium-low; and for 6, it's low.