Look Then Cook With Graham Kerr

"The aroma just comes up and caresses your nostrils," says Galloping Gourmet Graham Kerr about his vegetable stock, which is high praise for an aroma (as opposed to, say, seafood, which Kerr admits often "smells a bit woofy.") Good smells, good eats, and good health are the goals of Kerr's "Minimax" system (minimize risk, maximize flavor), and he presents his ideas with his customary British flair and extensive culinary knowledge. Culled from episodes of the new PBS series Graham Kerr's Kitchen, each of the volumes offers a group of techniques in a specific area. Vol. 1 works on "Stocks & Gravies" (notorious fat adders); Vol. 2 tackles "Seasonings; Vol. 3 offers healthy ways to make "Desserts & Pastries" (using wheatgerm crusts and cocoa, among other substitutes); and Vol. 4 explores "Protein Possibilities" (such as egg substitutes and beans). After each dish, Kerr sits down with a worksheet examining the differences between the "classic" recipe and the new recipe in terms of reduced calories, fat, and sodium. Although the programs stand alone, the tapes do make references to Graham Kerr's Minimax Cookbook (retail cost: $25), so libraries should consider circulating a copy of the book with the video. An excellent series that is sure to be hugely popular, Look Then Cook With Graham Kerr is highly recommended. (R. Pitman)