What do you think?
Rate this book
Floyd on Fire
Book by Floyd, Keith
128 pages, Paperback
First published January 1, 1986
15 people want to read
About the author
Keith Floyd
53 books8 followersKeith Floyd was a restaurateur and TV chef who produced many cooking shows, including Floyd on Fish and Floyd on France, for the BBC and Channel 5 and published many books combining cookery and his travels.
Famous for his distinctive bow tie, he talked, drank and cooked whilst imparting his knowledge of classical French cooking to the nation in an unpatronising way.
Famous for his distinctive bow tie, he talked, drank and cooked whilst imparting his knowledge of classical French cooking to the nation in an unpatronising way.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
August 31, 2016
Keith Floyd was a terrific food writer and you get the impression that this is a book that he really wanted to write. Somewhat peculiarly, it was published by the BBC but not as a tie-in: Floyd starred in his third TV series that year but that was Floyd on Food, a title rather similar to that of his first, pre-television, book
Floyd's Food
. It's somewhat anomalous then - he never made a barbecuing TV series, perhaps he (or his producer) though there wasn't enough demand or interest in doing it for a whole series.
This short book is broken into nine sections, including both a preface and an introduction! These set the tone for the book admirably; one is the story of his first cooking experience as a teenager - freshly caught fish over a campfire - and the second a tale from his years living in the Vaucluse. The other sections are mostly grouped around principal ingredients - meat, poultry, fish, offal, vegetables, sauces - but one also covers the different types of braai available (omitting gas fires) and the basics of working with them. He also includes hearths in this list and includes one or two slow-cooking dishes in the recipes to be enjoyed by the fireside in winter. Each section is introduced by another vignette from his life and the recipes are interspersed with boxes of helpful hints - applications of various herbs, etc.
It's the best book of its type that I've read.
This short book is broken into nine sections, including both a preface and an introduction! These set the tone for the book admirably; one is the story of his first cooking experience as a teenager - freshly caught fish over a campfire - and the second a tale from his years living in the Vaucluse. The other sections are mostly grouped around principal ingredients - meat, poultry, fish, offal, vegetables, sauces - but one also covers the different types of braai available (omitting gas fires) and the basics of working with them. He also includes hearths in this list and includes one or two slow-cooking dishes in the recipes to be enjoyed by the fireside in winter. Each section is introduced by another vignette from his life and the recipes are interspersed with boxes of helpful hints - applications of various herbs, etc.
It's the best book of its type that I've read.
Displaying 1 of 1 review