- Hardcover: 224 pages
- Publisher: Michael Joseph Ltd; Television tie-in edition edition (4 April 1996)
- Language English
- ISBN-10: 0718140966
- ISBN-13: 978-0718140960
- Product Dimensions: 24.9 x 19.8 x 2.5 cm
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Amazon Bestsellers Rank:
253,328 in Books (See Top 100 in Books)
- #22 in Books > Food & Drink > Food Writers > Keith Floyd
- #47 in Books > Food & Drink > National & International Cookery > African
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Product Description
Product Description
Based on his BBC television series of the same name, this is Keith Floyd's account of his gastronomic journey through Africa. The book contains dozens of recipes and draws on Hindu, Muslim, Malay and Zulu cuisines. Floyd cooks in townships, on the homesteads and on safari. He fishes in the Indian and Atlantic oceans, and cooks at tribal festivities.
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5.0 out of 5 stars (1 customer review)
2 of 2 people found the following review helpful:
5.0 out of 5 stars
An infectious and insightful look at travel and cooking in Africa,, 19 Jun 2006
By Tim Johnson - Published on Amazon.com
This review is from: Floyd on Africa (Hardcover)
I just finished reading this delightful African travel and cooking book and I also just finished tonight's meal which was a curry from this book, inspired by the cooking of Madagascar. Tomorrow I must return the book to the local library from which I was lucky enough to obtain this copy. I think it is selling for $150.00 on the Amazon used book site so I consider myself lucky that a South African migrant friend pointed it out to me.
About a month ago I finished Theroux's "Dark Star Safari: A Journey Through Africa" so I was interested in seeing the two very different approaches taken by the respective authors to the Africa through which they journeyed. Both saw Africa through massively different eyes and as a result the lucky reader is able to mentally glue both impressions together and arrive at a reasonable picture of a continent I unfortuneatly will never see.
Floyd's anecdotes provide for a quick, extremely pleasant read and his recipes and cooking observations contribute to this excellent book. Although he drew inspiration for his dishes from the areas through which he traveled, Floyd would be the first to admit that the people of these countries would rarely be able to afford the ingredients for the particular dish he was preparing.
Floyd used the recipes in this book as part of cooking demonstrations for a British TV channel. I am sure that most of the recipes are of Floyd's own devising; however, that in no way detracts from the book's African theme because the ingredents, if not directly attributable to the cooking of the particular region, at least derives its inspiration from historic product availabiity because of trade or European imperialism or foreign migration. For instance as he points out, there is a great Indonesian population and therefore influence in Durban, South Africa.
If you have an interest in Floyd's vision of his contemporary African environment or its foods, cooking and recipes, then you owe it to yourself to try and locate this marvelous book.
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