- Paperback: 142 pages
- Publisher: Cassell Illustrated (31 Oct 2002)
- Language English
- ISBN-10: 1844030083
- ISBN-13: 978-1844030088
- Product Dimensions: 23.8 x 22.6 x 1.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
447,152 in Books (See Top 100 in Books)
- #35 in Books > Food & Drink > Food Writers > Keith Floyd
- See Complete Table of Contents
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More About the Author
Product Description
Review
Keith Floyd takes us on a global tour, offering over one hundred of his favourite foreign dishes, collected during his culinary travels. Delivered with his characteristic laissez-faire, it is an entertaining read as much as a recipe book, full of anecdotes of far-flung places. Mediterranean omelettes mingle with Vietnamese spring rolls, Italian cheese fondue with Rasheed mutton curry and Marrakesh lamb tagine nestles next to Scandinavian hash. Contrary to some of his television recipes, all these dishes are fast and easy to make leaving you time to enjoy your food and guests rather than slaving away in a kitchen. As Floyd says, "take the heat out of the kitchen - stay simple, stay fresh, stay fast". Utilising the freshest of ingredients, the recipes are innovative and tasty, quick to make and easy to serve. Sumptuously photographed by Michelle Garrett, this is an attractive recipe book, accompanied by Floyd's immensely readable style. - Lucy Watson
Product Description
From the original TV chef, this compilation includes more than 100 easy and fast recipes from around the world. The recipes use simple ingredients and are designed to cause the least amount of hassle and the minimum of preparation.
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Customer Reviews
Most Helpful Customer Reviews
25 of 27 people found the following review helpful
Format:Paperback
This cook book is not only full of interesting recipes, but each one comes with a short story, telling you where he was and the characters he was with when he came up with the recipes. There are recipes from his travels, none of which are out of reach of making. The ingredients he uses can be found in local supermarkets too. I have thoroughly enjoyed using this book which is now well read and food splattered! I would recommend this book for everyone, experienced cooks or not.
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