The Galloping Gourmet Cookbook
With a perennial glass of wine in hand and his hallmark joyous abandon, the British-born chef Graham Kerr was a pioneer of food television with his wildly popular series The Galloping Gourmet. Captivating viewers across the globe during its 1969-71 run, Graham literally galloped to success (he would begin each segment by leaping over a chair) thanks to his approachable, step-by-step cooking instructions for recipes packed with personality and flavour. A bible for generations of Galloping Gourmet fans, this classic cookbook has been reissued with commentary from the author, and a new introduction by the Lee Brothers.
Kerr’s approach to the rigours of home cooking and to issues of authenticity and cultural borrowing were ahead of their time, and have more in common with Mario Batali’s or Jamie Oliver’s outlook than with Kerr’s 1960s contemporaries. Like Batali, Kerr was a masterful, ribald and erudite entertainer who wasn’t afraid to have fun in the kitchen – but at the same time, was serious and passionate about home cooking, as the crisp, modern voice of his recipes demonstrate. Accompanied by detailed step-by-illustrations and informative passages various aspects food preparation, this new edition of a lost classic will have a special place in today’s home chef’s library.
|Dimensions||165 × 229 mm|
British cooking personality 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 siblings who grew up in Charleston, South Carolina, and after moving to New York City founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order service for southern pantry staples. The brothers have gone on to become some of the most respected food journalists in the country, authoring three books including most recently Princess Pamela's Soul Food Cookbook. They are contributing editors at Travel and Leisure and frequently write stories for Bon Appetit, The New York Times, Fine Cooking, and Food and Wine.