Description
Book SynopsisA 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 an
Trade Review"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 But though they may be outdated, Mr.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
