Steve Raichlen’s name is usually linked with barbecuing prowess. Esquire magazine even dubbed the James Beard award-winner the nation’s “master griller.”

But his latest cookbook, “Bold & Healthy Flavors: 450 Recipes from Around the World,” is a bit of a departure from the grill.

Instead, Raichlen zeros in on healthful dishes from around the world, such varied dishes as an Indian-spiced lamb with yogurt-tahini and polenta with Calabrian sausage sauce.

The beans chapter, for example, runs the gamut, from New England-style baked to frijoles with epazote (a distinctive, bitter herb), and there’s plenty to savor among the salads, too. Here’s a taste:

BEET, AVOCADO AND WATERCRESS SALAD—Yield: 6 servings

1-2 cloves garlicSalt, pepper1 tablespoon Dijon-style mustard2 tablespoons olive oil3 tablespoons balsamic vinegar1 ripe avocado, dicedJuice of 1 lemon1 pound fresh raw beets, peeled and diced2 bunches watercress, torn into 1-inch sprigs2 red bell peppers, seeded and diced1 red onion, diced1 cup fresh or slightly thawed frozen peas2 bunches stemmed, minced cilantro

Procedure:1. Combine garlic, salt and pepper in large salad bowl; mash to a smooth paste. Work in mustard. Whisk in oil and vinegar. Adjust seasoning.2. Just before serving, add salad ingredients to dressing and toss well.

“Bold & Healthy Flavors,” By Steven Raichlen

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