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.

The celebrated chef discusses kitchen basics and provides detailed instructions for creating an array of dishes with the gourmet touch

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."

“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.”

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.

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.

An entertaining compilation of essays goes inside the American food revolution to explore the growing interest in gourmet eating, chronicling the evolution of the movement and profiling those responsible for the transformation, including James Beard, Julia Child, Craig Clairborne, Alice Waters, Wolfgang Puck, Emeril Legasse, and others. 75,000 first printing.