- Hardcover: 192 pages
- Publisher: Collins (7 Nov 2005)
- Language English
- ISBN-10: 0007146574
- ISBN-13: 978-0007146574
- Product Dimensions: 24.6 x 19.4 x 2.2 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
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Amazon Bestsellers Rank:
321,175 in Books (See Top 100 in Books)
- #29 in Books > Food & Drink > Food Writers > Keith Floyd
- #81 in Books > Food & Drink > National & International Cookery > Chinese
Floyd's China
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More About the Author
Product Description
Product Description
Coinciding with an exciting new television series on Discovery Channel, Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types.
Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way.
Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.
About the Author
Keith Floyd was born in 1943 and educated at Wellington School, Somerset. Since then he has devoted his life to cooking, except for a few brief excursions into the army and the antiques and wine trades. He has presented 14 highly successful television cookery and travel series, and is the author of 15 bestselling books. When he is not hurtling around the world, he spends his time fishing and sailing in Marbella, Spain, where he now lives.
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Customer Reviews
Most Helpful Customer Reviews
25 of 29 people found the following review helpful
Format:Hardcover
Now, I haven't seen the TV series which this book is supposed to accompany, so I cannot make a comparison that way. However, I do know (and love) my Chinese cooking, having eaten the real stuff all my life, so I can compare my decades of experience with Floyd's professional culinary finesse.
I would have to say that Floyd has definitely managed to capture a good number of the signature dishes which many Westerners do not know about. Simply, because people outside of China, think Chinese people eat takeaway food all the time. This is disturbingly incorrect, and now I'm glad that a well-known chef has finally shown what is really eaten.
In typical Keith Floyd style, he maintains that almost all recipes should have some form of alcohol in it. This playfully suggests that he might have a problem, but being a chef, I guess he's allowed to indulge! However, he does keep to what is the traditional Chinese cooking recipe of using a variety of ingredients, all easily obtained, and cooked with the fewest of instructions. The only difficult part in any of his recipes is the waiting for the overnight marinading, when all readers will be thinking "I'm hungry NOW"!
On the other hand, it wouldn't be a Keith Floyd book if he didn't come up with his own recipes, otherwise, it would be called "China stolen by Keith Floyd". So the traditionalist in me was rather annoyed with his own unique version of some dishes.
Apart from that, my only other bugbear is that there are so few recipes considering it is supposed to be a recipe book that covers the most populace country in the world. The 160 pages of food (the other 30 pages is just introduction) only supplies the merest hint as to what one can find in China. But then, I've never been able to find one Chinese cookery book that could satisfy me!
A decent book which does showcase some wonderful creations which can be easily prepared by novice and expert alike.
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