The Galloping Gourmet Cookbook
By the Galloping Gourmet
Published on 1. May 2018
Book
Hardback
288 pages
978-0-8478-6148-4 (ISBN)
Description
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.
Reviews / Votes
"A snapshot of a culinary culture in flux, written with great charm by an outsize personality. . . These recipes are a snapshot of a North American culinary culture in flux, stuck between our deep-rooted immigrant past and the brave new world of Chez Panisse and its spawn. But though they may be outdated, Mr. Kerr evolved, pursued his passions and devoted his life to helping others. Happily, this cookbook reflects that man. Graham Kerr is always welcome in my kitchen, even though both of us have moved well past our culinary beginnings."- Christopher Kimball, Wall Street Journal
"Graham Kerr was the original culinary showman, and The Galloping Gourmet was his stage. Flamboyant, passionate, handsome, and hilarious, Kerr's endless curiosity for foods of the world brought him legions of fans. This new edition of his cookbook is refreshingly robust, unashamed, and delicious, and reflects meticulous research. I can't wait to dig into the recipes, and melt back into an age of culinary innocence."
-Edward Lee, chef and author of Buttermilk Graffiti
"Hurrah! The Graham Kerr Cookbook is back in print after more than half a century-now with his handwritten comments. Incisive recipes, a judicious mix of the familiar and the exotic, and pioneering photos helping the reader from one stage to the next mean that it's aged remarkably well. Clearly it was Kerr's expertise as much as his exuberance that made The Galloping Gourmet such a hit on television."
- Rachel Laudan, author of Cuisine and Empire: Cooking in World History
More details
Language
English
Place of publication
New York
United States
Product notice
sewn/stitched
Cloth over boards
Illustrations
Colour and Black and White Illustrations
Dimensions
Height: 231 mm
Width: 168 mm
Thickness: 33 mm
Weight
1157 gr
ISBN-13
978-0-8478-6148-4 (9780847861484)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
03/2022
Rizzoli International Publications
€14.50
Shipment within 10-20 days
Persons
Graham Kerr s The Galloping Gourmet television program brought his light-hearted, 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.