Graham Kerr's Smart Cooking [Hardcover]

Graham Kerr (Author)

Book Description

Publication Date: September 1, 1991

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.

Editorial Reviews

From Publishers Weekly

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.

From Library Journal

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.

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Product Details

• Hardcover: 215 pages
• Publisher: Doubleday; 1 edition (September 1, 1991)
• Language: English
• ISBN-10: 0385420749
• ISBN-13: 978-0385420747
• Product Dimensions: 10.3 x 0.8 x 8.3 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #446,927 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

4.0 out of 5 stars Improving on Favorites, January 17, 2000

By A Customer

This review is from: Graham Kerr's Smart Cooking (Hardcover)

This book provides some good techniques for reducing fat in cooking without sacrificing flavor. My family especially likes the versions of Rogan Josh, Moussaka, and Spaghetti Carbonara. The techniques, such as lower fat ways to thicken, or lower fat ways to handle eggplant, are great, and easy to apply to other dishes. Full nutritional info is given, both for the "classic" versions of the dish, and the "Minimax" recipes, so that those trying to follow a careful eating plan can do so.

8 of 8 people found the following review helpful:

5.0 out of 5 stars For Those Serious About Eating Healthy, February 21, 2001

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

This review is from: Graham Kerr's Smart Cooking (Hardcover)

His Minimax series on TV inspired me to try this book. The recipes I have served to guests have been met with differing results. At a dinner party, they didn't feel the Cheesecake with Figs was appetizing at all, while the Swedish Meatballs were a Hit. The Sloppy Joe recipe with ground turkey and bulgar wheat flavored with de-alcoholized wine (I used real stuff) is the very best I've ever had!

What I especially enjoy about this book is the wonderful commentary he gives on prep hints and blow-by-blow how to cook. The cost estimate and time estimate are neat features as well.

Great color photos adorn the recipes.