Name: The Graham Kerr Cookbook: By the Galloping Gourmet (en Inglés)
Price: 25800.00 CLP
Availability: InStock
Author: Graham Kerr
ISBN: 9780847861484

portada The Graham Kerr Cookbook: By the Galloping Gourmet (en Inglés)

Formato

Libro Físico

Editorial

Rizzoli

Autor

Graham Kerr

Año

2018

Idioma

Inglés

N° páginas

320

Encuadernación

Tapa Dura

ISBN13

9780847861484

Categorías

Estados unidos de américa
Cocinas nacional y regional

The Graham Kerr Cookbook: By the Galloping Gourmet (en Inglés)

Graham Kerr (Autor) · Rizzoli · Tapa Dura

Libro Nuevo

$ 25.800

$ 51.600

Ahorras: $ 25.800

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Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Viernes 07 de Junio y el Viernes 14 de Junio.

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Reseña del libro "The Graham Kerr Cookbook: By the Galloping Gourmet (en Inglés)"

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. 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 and deep excursions into egg cookery, to more sophisticated preparations of fish and poultry—combined with Kerr’s devotion to technique, ingredients, and presentation open up a world of lost classics for today’s home cook. Featuring step-by-step illustrations alongside new commentary updating the recipes for contemporary tastes, this edition gives today’s home chefs the best of cooking from the exuberant postwar era.