- Paperback: 248 pages
- Publisher: BBC Books; First Edition edition (3 Sep 1987)
- Language English
- ISBN-10: 0563205962
- ISBN-13: 978-0563205968
- Product Dimensions: 22.4 x 15.6 x 2 cm
- Average Customer Review: 4.9 out of 5 stars See all reviews (9 customer reviews)
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Amazon Bestsellers Rank:
89,966 in Books (See Top 100 in Books)
- #8 in Books > Food & Drink > Food Writers > Keith Floyd
- #57 in Books > Food & Drink > National & International Cookery > French
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More About the Author
Product Description
Product Description
Keith Floyd's exploration of French food and drink.
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Customer Reviews
Most Helpful Customer Reviews
17 of 17 people found the following review helpful
Format:Paperback
If you ever buy one cook book on French Cuisine, this should be it.
Sumptuous recipes from Keith's time living in rural France where I belive he engrossed himself in the culture for several years to find the most authentic versions of some very well known and several lesser known dishes. He must surely be one of very few foreigners to set up a restaurant serving French food to the French gaining a reputation for excellence even there!
The book is the result of this time in France and clearly demonstrates his devotion to quality and excellence with some truly magnificent recipes. My butcher now knows when I'm doing a Floyd recipe without my having to tell him - where else do you use three different cuts of beef for texture and flavour or two bottles of Burgundy, madeira and armagnac to create a superbly rich Boeuf Bourgignon?
Sumptuous recipes from Keith's time living in rural France where I belive he engrossed himself in the culture for several years to find the most authentic versions of some very well known and several lesser known dishes. He must surely be one of very few foreigners to set up a restaurant serving French food to the French gaining a reputation for excellence even there!
The book is the result of this time in France and clearly demonstrates his devotion to quality and excellence with some truly magnificent recipes. My butcher now knows when I'm doing a Floyd recipe without my having to tell him - where else do you use three different cuts of beef for texture and flavour or two bottles of Burgundy, madeira and armagnac to create a superbly rich Boeuf Bourgignon?
From a simple but delicious pot au feu to a more involved Christmas cake from the Auvergne, all are worth a go if you are anything of a cook.
... and the glass of wine while you do it is obligatory!
9 of 9 people found the following review helpful
Format:Paperback
The beef bourgignon is outstanding and our all-time No. 1 recipe. Mind you, 2 bottle of burgundy and marinading overnight means it's not quick or cheap. But then quality things rarely are. Try it just with some warm french bread to soak up the glorious juices. Heaven. Get your greens by starting with a Perigord salad - another favourite recipe.
Written with a typical Floyd style (no Delia-type detailed instructions here) so maybe not for complete beginners. But some cracking, robust dishes. Cheers Mr Floyd !
Written with a typical Floyd style (no Delia-type detailed instructions here) so maybe not for complete beginners. But some cracking, robust dishes. Cheers Mr Floyd !
4 of 4 people found the following review helpful
Format:Hardcover
In the highly unlikely event that I am ever appointed Dictator, one of my first acts will be to garnish with the ermine Keith Floyd (Lord Floyd of Chandos, perhaps, in commemoration of the address of his restaurant in Bristol, unhappily departed by the time I was a student in that city) for services to gastronomy. I'd then appoint him Minister of Food with draconian powers to do dreadful things to fast food restaurants and TV dinner manufactures.
This book on its own justifies ennoblement.
A slim volume but one packed with a wealth of excellent recipes and anecdote. The book froths with Floyd's enthusiasm for food and France. The dishes range from the simple ("Easy Hollandaise Sauce") to the complex ("Whole Duck Terrine") and include a range of French classics (Coq au Vin, Cassoulet) that one sees done well so seldom. Just as good as the recipes are Floyd's comments and insights.
I own four copies: one for me and one for each of the three gîtes we own in the hope that our guests might be inspired. Bluntly, I think that this is the best book of French cooking published in English.
For reasons that baffle me, this book is no longer in print. Second hand copies are still available, but it would be nice if the publishers took it upon themselves to issue another edition. Maybe they could coincide it with Floyd's elevation to the peerage.
This book on its own justifies ennoblement.
A slim volume but one packed with a wealth of excellent recipes and anecdote. The book froths with Floyd's enthusiasm for food and France. The dishes range from the simple ("Easy Hollandaise Sauce") to the complex ("Whole Duck Terrine") and include a range of French classics (Coq au Vin, Cassoulet) that one sees done well so seldom. Just as good as the recipes are Floyd's comments and insights.
I own four copies: one for me and one for each of the three gîtes we own in the hope that our guests might be inspired. Bluntly, I think that this is the best book of French cooking published in English.
For reasons that baffle me, this book is no longer in print. Second hand copies are still available, but it would be nice if the publishers took it upon themselves to issue another edition. Maybe they could coincide it with Floyd's elevation to the peerage.
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Most Recent Customer Reviews
french cooking from someone who understood france
I own over 50 cook books. This one is in a different league to most others. The education on offer here goes far beyond the recipes themselves and its a wonderful insight to french... Read more
Published 12 months ago by JrF
Book review
The seller offered the book at a very reasonable price. Description was accurate and the item was in very good condition as promised. Read more
Published on 9 Dec 2009 by M. A. Smith
Fast and tidy!
This second-hand book came through in a couple of days. As promised the condition was very good and I am pleased with the service overall.
Published on 30 Oct 2009 by ATG
good French cookery
A publication that features easy to follow traditional recipes. Anyone who wants to create authentic French country cuisine will find these recipes delightful. Read more
Published on 2 April 2009 by Mrs. Lorna S. Hull
The Elisabeth David of the 80s, 90s and the new millenium
Those who have seen Keith Floyd's cookery programmes in the 1980/90s will never forget him - principally because he always seemed to be drunk at some point. Read more
Published on 5 Jun 2006 by Rupert H. W. Barnes
Where Floyd has died and gone to foodie heaven
If there was any place in the world where Keith Floyd could hang up his world weary boots and live life to the gastronomic full it's here in France. Read more
Published on 30 Oct 2001
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