conversations.from: human
conversations.value: What could be a title for a book about Grilled, Reed, Joy with the genre: Cookbooks, Food & Wine, Outdoor Cooking?
conversations.from: assistant
conversations.value: A title for this book could be 'Bobby Flay's Grilling For Life'
conversations.from: human
conversations.value: What is the first five paragraphs for this book?
conversations.from: assistant
conversations.value: Bobby Flay's Grilling For Life
  For information about special discounts for bulk purchases, please contact Simon & Schuster Special Sales: 1-800-456-6798 or business@simonandschuster.com
  As a nutritionist who owns two of New York's largest nutrition centers, I meet with people every day. Some just want to lose ten pounds, while others have been referred by physicians who specialize in everything from pediatrics to sports medicine. And if there is one category that confuses most everyone, it's carbohydrates. They believe that "watching their carb intake" means consuming lots of protein, swearing off potatoes and bread, and thinking nothing of chugging fruit juice and sweetening their oatmeal with honey.
  As for the rest of us, approach these nutritional analyses through the filter of common sense. If you have a heavy lunch, balance it out with a light supper lower in calories and fat.
  A few other health notes: As I analyzed these recipes, I noticed that many are chockfull of disease-busting ingredients. For example, chile peppers, which Bobby uses a lot of, contain capsaicin—a chemical that stimulates circulation and acts as a safe, natural appetite suppressant. Olive oil is another wonder food found in many of these dishes. A monounsaturated fat, olive oil helps lower LDL ("bad") cholesterol while maintaining or increasing HDL ("good") cholesterol. The grilled salmon recipes in these pages are my absolute favorites because they're low in saturated fat, loaded with protein, and packed with omega-3 fats, which are found naturally in fish oils and benefit coronary health.
  You would have to be living under a rock not to have noticed the carbohydrate-cutting diets that have flooded the media and, in turn, totally changed the way Americans eat. I haven't spent one night in the kitchen of one of my restaurants in the past year without someone sending back the breadbasket or saying "No potatoes with that steak!" So I did a little research. And I think that some of these diets may be on to something—up to a point. But when I looked at the low-carb products and recipes out there—the revised breads, the barbecue sauces—I knew that I could never cook or eat that way. Soy flour may have its place, but it's not in my kitchen. And Splenda—what is that? Beyond the taste, it's just not natural. Sucralose (the base of Splenda) is a chlorocarbon. I'm not eating chlorine.
conversations.from: human
conversations.value: What is five more paragraphs?
conversations.from: assistant
conversations.value: Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic, and chile and cook until soft, 4 to 5 minutes. Add the vinegar, fennel, allspice, sugar, and salt, bring to a simmer, and cook for 10 minutes. Strain the sauce into a bowl and stir in the thyme and parsley. Cover and keep warm while you prepare the fish.
  Grapefruit is a great lower-in-carb alternative to oranges, which have a higher sugar content. This mojo makes use of grapefruit juice and zest in a sweet-tart Latin sauce that is wonderful with flaky white fish like snapper.
  At my Spanish restaurant, Bolo, we came up with a green romesco sauce, a play on the classic romesco, which is made with red peppers and tomatoes. Think of it as the Spanish answer to Italy's pesto. The toasted almond garnish adds crunch to the dish.
  Too many people are afraid of anchovies. These little fish have gotten a bad rap, but they really are a seasoning miracle. Their pungent saltiness lends an incredible layer of flavor to this vinaigrette. With the relish, the vinaigrette provides the perfect balance for the rich, buttery salmon.
  These flavors are classic accompaniments for salmon. The capers have a salty flavor that adds just the right touch to the fresh lemon zest and dill. Be sure to spoon the vinaigrette over the salmon as it comes off the grill so that the vinaigrette penetrates the fillets.
conversations.from: human
conversations.value: What is the last five paragraphs?
conversations.from: assistant
conversations.value: Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette (page 122) and Grilled Figs with Vanilla-Orange Crème Fraîche and Toasted Pistachios (page 190)
  From bottom: Grilled Turkey Burgers with Monterey Jack, Peblano Pickle Relish, and Avocado Mayonnaise (page 132) Lamb Burgers with Tomato-Mini Salsa and Feta Cheese (page 172); and Green Chile Burgers (page 156)
  Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish (page 178) and Grilled Clams on the Half-Shell with Bacon, Garlic, and Hot Pepper (page 76)
  Clockwise from top: Bulgur Salad with Green Onion Vinaigrette (page 50), Grilled Asparagus and Egg Salad with Tarragon-Caper Vinaigrette and Red Cabbage and Beet Slaw (page 48)
  Grilled Lamb Chops and Oregano Vinaigrette with Radish Tzatziki (page 170) and Pomegranate Margarita (page 184)