The Graham Kerr Cookbook: by The Galloping Gourmet

The Graham Kerr Cookbook: by The Galloping Gourmet


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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 Details

ISBN-13: 9780847861484
Publisher: Rizzoli
Publication date: 05/01/2018
Pages: 320
Sales rank: 675,324
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

Foreword 4

Introduction 10

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

Index 316

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