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Jeff Smith - The Frugal Gourmet
January 22, 1939 - July 7, 2004

An unofficial site dedicated to all his loyal fans.

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Frugal Gourmet's cookbooks

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"Recipes from the Frugal Gourmet"
1st edition 1977
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.

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"The Frugal Gourmet Desk Diary, 1990 & 1991"
1st edition 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.

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"The Frugal Gourmet"
1st edition 1984
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.

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"The Frugal Gourmet Cooks with Wine"
1st edition 1986
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.

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"The Frugal Gourmet Cooks American"
1st edition 1987
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.

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"The Frugal Gourmet Cooks Three Ancient Cuisines"
1st edition 1989
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.

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"The Frugal Gourmet On Our Immigrant Ancestors"
1st edition 1990
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.

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"The Frugal Gourmet's Culinary Handbook"
1st edition 1991
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.

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"The Frugal Gourmet Celebrates Christmas"
1st edition 1991
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.

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"The Frugal Gourmet Whole Family Cookbook"
1st edition 1992
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.

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"The Frugal Gourmet Cooks Italian"
1st edition 1993
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.

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"The Frugal Gourmet Keeps the Feast"
1st edition 1995
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.
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.

 

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