THE NEW SEASONING

by Graham Kerr ‧ RELEASE DATE: Aug. 1, 1976

The Galloping Gourmet has traveled two overlapping roads to Damascus: one religious, the other nutritional. The good old calorie-cholesterol-and-irreverence approach is a thing of the past; the new stance is an earnest literal piety buttressed with much scriptural quotation. In any case, Kerr's conversion has produced an extremely sensible conviction that food, as an integrated part of the Lord's plan, ought to be an integrated part of man's joys and responsibilities--particularly family responsibilities. The ""new seasoning"" is love, expressed in a spirit of practical planning rather than conspicuous consumption. The regenerate Kerr preaches the virtues of careful calorie and protein calculation, low-cholesterol fats, moderately serious (though not compulsive) bargain-shopping, and grape juice to replace the wine which he now thinks an instrument of the devil. You may grow weary of the revival-style rhetoric--for a real celebration of food in God's design, try Robert Farrar Capon's The Supper of the Lamb (1968). Many of the recipes are in truth pleasingly wholesome, and some of the nutritional information is helpful, but much of this material is available in other cookbooks. Some good things, but hardly a must.

Pub Date: Aug. 1, 1976

ISBN: N/A

Page Count: -

Publisher: Simon & Schuster

Review Posted Online: N/A

Kirkus Reviews Issue: Aug. 1, 1976

Categories: NONFICTION