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Floyd on France [Paperback]

Keith Floyd
4.7 out of 5 stars  See all reviews (12 customer reviews)

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Book Description

Dec 1993
This selection of around 300 recipes cocks a snook at haute cuisine and takes inspiration from the classic dishes of French country cooking to create food that is uniquely Floyd. Whether it is a famous dish like Bouillabaisse or Cassoulet or one of his own, like Chicken Breast with Beetroot Sauce or Monkfish with Spring Vegetable, each recipe is inspired by a passion which defies the vagaries of food fashion. Keith Floyd has also written "Floyd on Fish", "Floyd on France", "Floyd on Britain and Ireland", "Floyd's American Pie", "Floyd on Oz" and "Floyd on Spain".
--This text refers to an out of print or unavailable edition of this title.

Product details

  • Paperback
  • Publisher: Citadel Press; Reprint edition (Dec 1993)
  • Language: English
  • ISBN-10: 0806514299
  • ISBN-13: 978-0806514291
  • Product Dimensions: 22.6 x 15.5 x 2.3 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 2,901,566 in Books (See Top 100 in Books)

More About the Author

Keith Floyd was a highly acclaimed and influential chef whose groundbreaking television series not only changed the way cookery programmes were made, but introduced a nation to the joys of food. He made more than twenty series and authored over twenty-five books. In later years he lived quietly in France. He died on 14 September 2009.

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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
20 of 20 people found the following review helpful
5.0 out of 5 stars Mr Floyd's piece de resistance. 6 Nov 2002
By A Customer
Format:Paperback|Verified Purchase
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?
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!
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10 of 10 people found the following review helpful
5.0 out of 5 stars some truly great recipes 6 Feb 2002
By A Customer
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 !
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4 of 4 people found the following review helpful
5.0 out of 5 stars About as Good as it Gets! 30 April 2007
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.
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2 of 2 people found the following review helpful
5.0 out of 5 stars good French cookery 2 April 2009
A publication that features easy to follow traditional recipes. Anyone who wants to create authentic French country cuisine will find these recipes delightful. The ingredients are easy to find and the results truly delicious. I found this book in the house we rented for a month in France and could not wait to buy it on our return. I will use it time and time again in the years to come
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6 of 7 people found the following review helpful
4.0 out of 5 stars Where Floyd has died and gone to foodie heaven 30 Oct 2001
By A Customer
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.
The recipes give full depth to french cuisine and do great justice to their place of origin.
Wonderful anecdotes as well sumptuous recipes makes this book probably one of the best to accompany his programme. This is where Floyd appears to be truly at home.
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9 of 11 people found the following review helpful
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. But he was and is a great chef and I believe this book to be an absolute masterpiece for very good reasons that I will expand upon below.

First the introduction which re-reading is fascinating: first he talks mentions the most classic book on French cooking brought to us by Elisabeth David in the 1950s - ie 30 years before publication of this book. He laments that many dishes of her book had disappeared since Floyd wrote his book which in 1987 was battling with nouvelle cuisine. It would be fascinating to know what the decline (or not) has been since 1987. Second his wonderful description of what a rural French kitchen looks like - wonderful descriptions of pig's trotters to flavour stock rather than a cube; dried beans, lardoons etc.

But most important what of the recipes? In themselves they are fascinating just to read from very simple soups and vegetable dishes to more complex main courses. All types of food are covered - hors d'oeuvres, poultry, game, meat, vegetables and the fascinating ham and offal section which include recipes for such delights as stuffed goose neck and calves ears.

The proof, to use a cliché, of the pudding is in the eating. OK so it is unlikely that you'll be rushing out to buy the ingredients for Sheep's Trotter and Stuffed Tripe but of the many recipes I tried they have all worked out perfectly. Floyd has never let me down. But more than that I have learnt so much.
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