- Hardcover: 208 pages
- Publisher: Penguin; First Thus edition (1 Jan 1994)
- Language English
- ISBN-10: 0718137108
- ISBN-13: 978-0718137106
- Product Dimensions: 23.4 x 16.8 x 2.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
81,504 in Books (See Top 100 in Books)
- #5 in Books > Food & Drink > Food Writers > Keith Floyd
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Product Description
Synopsis
Keith Floyd treks to the remotest parts of Thailand and Vietnam as well as journeying through Malaysia and visiting the culinary high spots of Hong Kong. In his new BBC2 television series he rides across northern Thailand by elephant, whips up a meal for a party of soldiers deep in the Vietnamese jungle, watches a snake banquet being prepared in Hong Kong and visits paradisaical islands off the coast of Malaysia. He enrols at a famous oriental cooking school in Bangkok to find out about tasty, healthy Thai food and in Malaysia learns all about the spicy Peranakan cuisine - a blend of traditional Chinese and Malay cooking. In Hong Kong he discovers the four different types of cuisine that stem from the Chinese mainland, and tastes many delicate dishes of dim sum. In Vietnam, he finds the many influences from French to Indian and Cantonese that make Vietnamese cooking so unique. Everywhere he sees markets piled high with all kinds of colourful and exotic vegetables, fruits and spices. In the accompanying book to the series, Floyd gives his mix of anecdotes from his trip, appreciations of the landscape and people and gobbets of social history and local tradition as well as 150 of his favourite South-East Asian recipes - such as fiery curries from Malaysia, satay hotpots, Thai noodles and fish dishes like mussels steamed with lemon grass and basil. The author also wrote "Floyd on Spain" and "Floyd on Hangovers".
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Customer Reviews
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
This is one of most favourite and sauce stained cook books. Floyd covers food ranging from the very light and subtle flavours of Vietnam to rich Malaysian curries. The recipes are quick and easy to produce and use ingredients that are now readily available in most good supermarkets. Particularly good are Chiang Mai curry and the Vietnamese chicken with caramel and chilis.
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