from the Frugal Gourmet"
The original first cookbook before he was famous. The Frugal
Gourmet: a television series on frugal cooking produced by KTPS-TV
Ch.62 in Tacoma, WA.
1st edition 1977
Gourmet Desk Diary, 1990 & 1991"
These were published by Quill, an imprint of William Morrow
& Co. and are the only ones created to the best of my
knowledge. The original came out in 1990 and frugal fans enjoyed
it so much they created a new one in 1991. It's what I would
call a desk calendar. It is printed in a weekly format and
offers a recipe for each week.
1st edition 1990 - 1991
Jeff Smith's publicized first cookbook, spent more then a year
on The New York Times bestsellers list and has sold more then
one million copies.
1st edition 1984
Gourmet Cooks with Wine"
Jeff Smith's second cookbook, features more then 300 exciting
recipes from appetizers to desserts, many of which call for wine
as an essential ingredient. The Frugal Gourmet Cooks with Wine
spent a year on The New York Times bestsellers list and has sold
nearly a one million copies.
1st edition 1986
Gourmet Cooks American"
Jeff Smith is blatant and open about this cookbook. "It's
an attempt at cooking patriotism!" Featuring more than 350
recipes from corn to maple syrup and other foods that are
"strictly American". Jeff's third book is an
interesting read about America's culinary history.
1st edition 1987
Gourmet Cooks Three Ancient Cuisines"
Jeff Smith believes in giving culinary credit where it is due.
In his fourth cookbook, he features the cuisines of China,
Greece, and Rome, the three cultures that had the greatest
influence on Western cuisine as we know it.
1st edition 1989
Gourmet On Our Immigrant Ancestors"
In this exciting book, Jeff Smith rejoices in the fact that the
concept of the melting pot never entirely worked here in the
United States. Traveling from one end of this land to the other,
Jeff feasted at the tables spread by thirty-five ethnic
traditions. he returned to his kitchen to prepare an array of
dishes that entices us on every page.
1st edition 1990
Gourmet's Culinary Handbook"
In 1904, professional chef, inventor, and entrepreneur Charles
Fellows first published The Culinary Handbook. If there was ever
an American equivalent, this is it. Now, almost ninety years
later, Jeff Smith has teamed up with fellow cook Craig Wollam to
make The Culinary Handbook their own, adding dozens of
contemporary recipes while revising most of the book's
definitions and adding new ones.
1st edition 1991
Gourmet Celebrates Christmas"
Jeff leads us through the history of Christmas, focusing on
traditions and lore, theology and myth, from Advent preparations
to a thoughtful meditation on everyone who played a part on the
manger scene. He wouldn't be "the Frug" if he didn't
offer a dish for each one of them.
1st edition 1991
Gourmet Whole Family Cookbook"
Jeff Smith brings us a modern view of the kitchen as a family
center. "This is the most unusual book I have written"
says the Frug. "And it is the most important." This is
a book that truly reflects the important changes taking place in
the American family, and one that returns the joys of cooking
and eating to their rightful place: the kitchen.
1st edition 1992
Gourmet Cooks Italian"
Packed with more than 350 recipes encompassing every course from
a scrumptious antipasto to a mot-to-be missed Tiramisu, this is
the cookbook we've all been waiting for - Here to satisfy our
hunger for the regional food of Italy.
1st edition 1993
Gourmet Keeps the Feast"
Smith uses the Old and New Testaments as a wellspring for a
creative cookbook of more than 100 recipes based on, for the
most part, ingredients used in biblical times.
1st edition 1995
As an ordained Methodist minister, he seizes on the opportunity
to explain the use of food allegories and symbolism in the Bible
and to bemoan contemporary Americans' lack of communal feasts
and their reliance on packaged foods.
That gentle sermon sparks his tenth culinary collection,
centered on grains, vegetables, fruits, dairy products and
highlighted by only a handful of meat and poultry items.
Although few dishes are truly new, many are appearing for the
first time in a mass-market cookbook.