OUT NOW: TERRY’S EATING PLACES THE INAUGURAL BOOK FROM FILMMAKER TERRY GALLACHER
UNITED KINGDOM / AGILITYPR.NEWS / November 26, 2024 / Ian Gallacher is delighted to announce the release of Terry's Eating Places, the inaugural non-fiction book by his late father, Terence Gallacher. This book is a time capsule of bygone times and a culinary memoir chronicling eight decades of experiences.
About the Book: In Terry’s Eating Places, Terry Gallacher discovers the delicatessens of Soho in 1940s London, drinks amber nectar at the world’s longest bar in Mildura, Australia, dines with King Hussein of Jordan in the desert, is a guest of the House of Taittinger in Reims, is introduced to Bouillabaisse in Marseilles, creates a recipe from the ingredients available at Ridley Road market, and in later life he enjoys a ‘repas’ with his French neighbours in Normandy.
This book encapsulates all varieties of foods and cooking methods, from the simple to the spectacular, always with a story and often a recipe. Terry’s work as a filmmaker allowed him to discover dishes and restaurants thanks to the local knowledge of camera crews around the world, he would later recreate those meals at home.
Terry was born in Tottenham, London, in 1928, the youngest of six brothers. He wrote of that time: “What was on the plate was all that there was, there was no choice, there were no seconds, and there were no leftovers. Because of this, we developed a taste for almost every food.”
About the Author: Terence Gallacher was a documentary filmmaker who began his career with British Movietone News in Soho, London, in 1945. He was there at the beginning of television in Australia in 1956. He later became Head Of Commercial Productions at UPITN in London in 1964.
His acclaimed website, terencegallacher.com, based on his memoirs, has received widespread recognition for its captivating and engaging approach to recalling the events of his documentary film career.
Terry completed Terry’s Eating Places in December 2011 in his office at his final home in France.
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