Graham Kerr's Smart Cooking - Hardcover

Kerr, Graham

Hardcover

ISBN 10: 0385420749 ISBN 13: 9780385420747

Publisher: Doubleday, 1991

Synopsis

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.

About this title

From the Inside Flap

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.

Reviews

Kerr ( The Graham Kerr Cookbook ), television's garrulous "galloping gourmet," here joins rank with legions of other foodies in a quest for a contemporary culinary grail: low-fat, low-sodium, high-fiber cooking that still tastes good. With this eclectic collection of recipes, borrowing from cuisines as varied as Mexican, Puerto Rican and Thai, Kerr contributes some innovative ideas to elevate flavor while lowering fat, including cilantro pesto and the notion of cooking pasta (radiatore, in this case) directly in the sauce, rather than in water. Here as well is a hearty steak and oyster pie and an inventive--lower fat--version of rice pudding called "Joyce Brothers' Comfort Cup"--a favorite of the syndicated psychologist. Many rather unusual and exotic ingredients are described at length. But the volume's flaw is Kerr's assumption that local supermarkets will carry all ingredients or that readers have access to specialty stores. A mail-order source for key ingredients listed without substitutions (e.g., kaffir lime leaves and galangal) would increase the book's usefulness. Author tour; BOMC selection.
Copyright 1991 Reed Business Information, Inc.

Once TV's devil-may-care ``Galloping Gourmet,'' Kerr got religion some years back and his cookbooks turned austere and preachy. Now he has struck a balance with a principle he calls ``minimax''--designed to minimize risk (from fat and other dietary culprits) and maximize flavor. Many of his own old specialties and those of other chefs have been revamped to fit the principle; new flavor-boosting tricks have been adopted (one recipe ``smokes'' chicken breasts in tea bags); and Kerr calls on Thai, Mexican, and other cuisines for tasty fish dishes that fit the new imperative. Yet there's not only some red meat but some indulgence within the revisions: We find ground-turkey sloppy Joes but chili with beef; some dishes using eggs and some with egg substitutes; de- alcoholized wine throughout but a note that wine with alcohol works just as well; and similar range and contrast in the style department as pheasant with chestnuts, for example, follows catfish poorboys. Overall, though he is working well-trod territory, Kerr does quite well ``minimaxing'' old faves and new attractions, with an upcoming author tour promising max exposure. -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.

As the Galloping Gourmet, Kerr was a popular television personality and author of several best-selling cookbooks; now he is back with a new syndicated series and a new "heart-healthy" approach to food. The recipes included here are a mixed bag, from traditional English favorites to trendy East-West fare. For each one, there is a chart comparing its nutritional profile to a classic--read "unhealthy"--dish, but in some cases the comparison seems strained or unfair (e.g., lowfat Hummus versus Avocado Dip). The helpful hints and notes on ingredients often outshine the recipes they accompany. Nevertheless, Kerr has many fans, and this is sure to be in demand. BOMC selection; previewed in Prepub Alert, LJ 6/1/91.
Copyright 1991 Reed Business Information, Inc.

Edition details

• Publisher: Doubleday
• Publication date: 1991
• Language: English
• ISBN 10: 0385420749
• ISBN 13: 9780385420747
• Binding: Hardcover
• Edition number: 1
• Number of pages: 215