| Author | : Steve Friesen |
| Publisher | : U of Nebraska Press |
| Total Pages | : 320 |
| Release | : 2023 |
| Genre | : Cooking |
| ISBN | : 1496236807 |
Galloping Gourmet is a culinary biography, a deep dive into the different roles food and drink played in William F. "Buffalo Bill" Cody's life.
| Author | : Graham Kerr |
| Publisher | : Putnam Publishing Group |
| Total Pages | : 669 |
| Release | : 1972-01-01 |
| Genre | : Cooking |
| ISBN | : 9780448013220 |
The celebrated chef discusses kitchen basics and provides detailed instructions for creating an array of dishes with the gourmet touch
| Author | : Graham Kerr |
| Publisher | : Broadway |
| Total Pages | : 228 |
| Release | : 1991 |
| Genre | : Cooking |
| ISBN | : 9780385420747 |
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 | : B&H Publishing Group |
| Total Pages | : 222 |
| Release | : 2006-09-01 |
| Genre | : Religion |
| ISBN | : 1433670208 |
“Galloping Gourmet” Graham Kerr and his wife Treena have spent the past twenty years embracing a Christ-like lifestyle they call outdulgence. Here, the Kerrs share the transforming details of such a truly good life that trades constant consumption and self-serving for creative simplicity and healthy self-denial to benefit others. A deep and delightful approach to what Jesus described when He said, “I have come that they may have life and have it in abundance.”
| Author | : Jeff Smith |
| Publisher | : Gramercy |
| Total Pages | : 0 |
| Release | : 1999 |
| Genre | : Low budget cookery |
| ISBN | : 9780517203651 |
All the incredients that make THE FRUGAL GOURMET one of the most popular cooking shows on television are in this bestselling cookbook, including: a complete range of cooking techniques, advice on kitchen equipment, special hints and tips, exciting ideas for vegetarian meals, PLUS more than100 illustrations of recipes and techniques. "From the Paperback edition."
| Author | : Matt Lee |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 2006-10-17 |
| Genre | : Cooking |
| ISBN | : 039305781X |
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 | : David Kamp |
| Publisher | : Crown |
| Total Pages | : 418 |
| Release | : 2007-07-17 |
| Genre | : Cooking |
| ISBN | : 0767915801 |
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.
| Author | : Graham Kerr |
| Publisher | : Putnam Adult |
| Total Pages | : 328 |
| Release | : 1995 |
| Genre | : Cooking |
| ISBN | : 9780399140761 |
"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 | : David Shalleck |
| Publisher | : Crown |
| Total Pages | : 354 |
| Release | : 2008-06-10 |
| Genre | : Travel |
| ISBN | : 0767930231 |
An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple’s spectacular sailing yacht. Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste—all from the confines of the yacht’s small galley while at sea. Shalleck invites readers to experience both place and food on Serenity’s five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to re-create the delectable food.
