A new edition of a beloved cookbook celebrating the classic dishes and witty humor that were signature to TV chef Graham Kerr’s The Galloping Gourmet.
With his hallmark joyous abandon, British-born chef Graham Kerr was a pioneer of food television, hosting the popular series The Galloping Gourmet from 1969 to 1971. Kerr presented approachable, step-by-step instructions for recipes packed with personality and flavor. A bible for generations of fans, this classic cookbook is now reissued, with new commentary from Kerr and an introduction by the Lee brothers.
Kerr’s knowing and fun-loving approach to home cooking was ahead of its time, and has more in common with Mario Batali’s or Jamie Oliver’s outlook than with his 1960s contemporaries. Like Batali, Kerr was a passionate cook who was also not afraid to have fun in the kitchen. The encyclopedic variety of recipes—ranging from the basics of brewing coffee and deep excursions into egg cookery, to more sophisticated preparations of fish and poultry—combined with Kerr’s devotion to technique, ingredients, and presentation open up a world of lost classics for today’s home cook. Featuring step-by-step illustrations alongside new commentary updating the recipes for contemporary tastes, this edition gives today’s home chefs the best of cooking from the exuberant postwar era.
|Product dimensions:||6.80(w) x 8.60(h) x 1.30(d)|
About the Author
Graham Kerr’s The Galloping Gourmet television program brought his lighthearted, clever persona and expert cooking instruction to audiences across the globe in the 1960s and ’70s. Matt Lee and Ted Lee are among the most respected food journalists in the United States, authoring three award-winning cookbooks. They curate a series of vintage cookbook reissues for Rizzoli, The Lee Bros. Classic Library, the first title of which was Princess Pamela’s Soul Food Cookbook.
Table of Contents
How to Get the Most from This Book 12
About Appetizers and First Courses 14
About Soups 26
About Fish 38
About Eggs 80
About Poultry 110
About Meat 138
About Pastry 196
Graduate Recipes 212
About Starch Foods 234
About Vegetables and Salads 262
Kitchen Aids 282
About Desserts 304