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Author: Graham Kerr
Publisher: Rizzoli Publications
ISBN: 0789337851
Category : Cooking
Languages : en
Pages : 0
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Book Description
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."
Author: Graham Kerr
Publisher: Rizzoli Publications
ISBN: 0789337851
Category : Cooking
Languages : en
Pages : 0
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Book Description
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."
Author: Graham Kerr
Publisher: Broadway
ISBN: 9780385420747
Category : Cooking
Languages : en
Pages : 228
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Book Description
From the man known to millions as the Galloping Gourmet, an all-new collection of creative dishes for today's health-conscious cooks -- 100 delicious recipes designed for everyone who wants to eat well "and eat right. Full -color photographs and B & W drawings throughout.
Author: Graham Kerr
Publisher: Broadway
ISBN: 9780385424882
Category : Cooking
Languages : en
Pages : 247
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Book Description
The TV chef presents 150 original recipes and discusses strained yogurt, pressure cooking, and more
Author: Graham Kerr
Publisher: Putnam Publishing Group
ISBN: 9780448013220
Category : Cooking
Languages : en
Pages : 669
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Book Description
The celebrated chef discusses kitchen basics and provides detailed instructions for creating an array of dishes with the gourmet touch
Author: Graham Kerr
Publisher: Putnam Adult
ISBN: 9780399140761
Category : Cooking
Languages : en
Pages : 328
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Book Description
"On average, Americans now consume 34% of their daily calories from fat. But for anyone with even modest health risk factors, the 34% should be reduced to about 20%. And for people at high risk or those who have already experienced health problems, the ideal target is 10% of calories from fat." "However, if you want to eat better, you don't have to sacrifice good taste and variety in your cooking to achieve the level of fat that you want or need." "The 250 recipes in this unique collection have been carefully selected and organized to give you the widest and easiest choice of ingredients and cooking techniques to help meet your individual health requirements and satisfy your taste preferences." "Divided into three main sections, representing 10%, 20% or 30% of calories from fat, respectively, the recipes include hearty soups and sauces, inventive main dishes and vegetables, and inspired desserts. Every recipe features the hallmarks we have come to expect from Graham Kerr: innovative flavors, imaginative cooking techniques, intriguing ingredients, helpful hints and tips, friendly and encouraging advice - geared to help you discover ways to prepare your favorite foods in a perfect balance of good taste and good health."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Author: Graham Kerr
Publisher: Berkley Trade
ISBN: 9780399521560
Category : Cooking
Languages : en
Pages : 260
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Book Description
Over the past decade, Graham Kerr's name has become synonymous with creative, delicious, and heathful cooking. His innovative techniques seek to minimize fat and calories while maximizing aroma and flavor, helping millions cook nutritious, low-fat meals that never skimp on taste. Each of the book's 26 chapters serves to highlight a specific flavorful, fat-reducing cooking technique and serves as a starting point for more that 100 recipes, which have been developed in a collaborative effort with amateur and professional chefs alike. People from every walk of life, with a wide range of dietary concerns and culinary skills, have come together with Graham Kerr to create exciting new dishes, re-create old favorites, and share ideas. The result is an eclectic and practical guide that shows all of us how to move out of the danger zones of high fat, calories, and cholesterol into the realm of healthy eating--without having to sacrifice the things we love most about food. Along with Kerr's engaging and informative profiles of the contributors, and a host of tips and suggestions, Graham Kerr's Kitchen provides the means for anyone to reduce the risks and heighten creativity and enjoyment in the cooking experience.
Author: Graham Kerr
Publisher: Quarry Health Books
ISBN: 9781550822748
Category : Cooking
Languages : en
Pages : 226
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Book Description
"This volume of Graham Kerr's Gathering Place features comfort foods, recipes that warm the heart. And while classic comfort foods, often rich in fats and sugar, are not usually associated with good health, these recipes are most certainly nutritious. Supplementing each of these nutrient-rich recipes is 'healthy' advice from special guests at The Gathering Place table - medical doctors and registered dietiticians, university professors and world-class chefs."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Author: Matt Lee
Publisher: National Geographic Books
ISBN: 039305781X
Category : Cooking
Languages : en
Pages : 0
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Book Description
You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.
Author: Marlene Koch
Publisher: M. Evans
ISBN: 146160379X
Category : Cooking
Languages : en
Pages : 286
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Book Description
The first of its kind cookbook expands the uses of Splenda, proving that it is versatile enough to be used in many different recipes for all types of meals.
Author: Kristine Napier
Publisher: John Wiley & Sons
ISBN: 0471474304
Category : Cooking
Languages : en
Pages : 4
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Book Description
The most comprehensive cookbook from America's leading nutritional authority, showcasing healthy regional specialties from across the nation The American Dietetic Association has long been a leader in promoting healthy eating. Now, the ADA shows Americans how to enjoy their favorite regional dishes-without the guilt. Drawing on recipes developed by ADA nutrition and culinary experts from coast to coast, the book showcases over 300 classic American starters, entrees, side dishes, and desserts. From Hearty Maine Fish Chowder, Montana Roasted Beef Tenderloin, and Cinnamon Raisin Apple Indian Pudding to Philly Cheese-steak Potato Packets, Smoky Holler Fried Chicken, and Gingered Mango-Pineapple Crisp, the recipes reflect authentic regional ingredients, flavor combinations, and cooking styles-but cut the excess fat, slash the empty calories, and boost the overall nutritional value and taste appeal. Organized by regions of America and drawing on the flavors of New England, Mid-Atlantic, Floribbean, Southern, Midwest, Tex-Mex, Southwestern, Rocky Mountain, Pacific Northwest, Californian, and Hawaiian cuisines, the book includes a nutritional analysis for each recipe, menu plans and serving suggestions, tips on ingredient substitutions, and guidance on which recipes are suitable for people with medical conditions such as diabetes. For anyone who wants to lose weight, get in shape, and stay healthy-but still enjoy dishes like Cornbread Crusted Crabcakes, Gooey Double Fudge Brownies, Southwest Black Bean Dip, Baked Halibut Bristol Bay, Blackberry Cobbler, and Texas Chili-this new cookbook is a must. The American Dietetic Association is the largest group of food and nutrition professionals in the world. Its books include American Dietetic Association Complete Food and Nutrition Guide (0-471-44144-9).
