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by Graham Kerr (Author), Matt Lee (Foreword by), Ted Lee (Foreword by)
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 Biography
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.
