The Graham Kerr Cookbook: by The Galloping Gourmet

by Graham Kerr, Matt Lee (Foreword by), Ted Lee (Foreword by)

Overview

Before Emeril Lagasse's signature "Bam!" or Anthony Bourdain's hedonistic charm, there was Graham Kerr: a pioneering TV chef who, following in the footsteps of Julia Child, showed millions of viewers in the '60s and '70s that home cooking could be easy and fun. Kerr's approach to home cooking and to issues of authenticity and cultural borrowing have much more in common with Mario Batali and Jamie Oliver's outlook than with Kerr's 1960s contemporaries. This reissue, updated with an introduction by the Lee Brothers and commentary from Kerr himself will appeal to generations any home cook.

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."

Product Details

ISBN-13:	9780789337856
Publisher:	Rizzoli
Publication date:	03/08/2022
Pages:	320
Sales rank:	505,973
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

Editorial Reviews

"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 But though they may be outdated, Mr.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

From the Publisher