Keith Floyd Volgorde van de boeken

Exploring the profound question of identity, this book invites readers to discover their true selves and express their authenticity. It offers insights and tools for self-exploration, enabling individuals to gain a deeper understanding of who they are. By guiding readers through the process of self-discovery, it aims to empower them to articulate their identities confidently and genuinely. This journey of self-awareness is presented as a rare and transformative gift that can lead to a more fulfilling life.

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.

Keith Floyd has produced over 20 cookery books but none that specifically showcase his unique style and approach. Many people are so worried about straying from exact measurements or ingredients when cooking that they miss the enjoyment and understanding of the process itself. Always a fan of a 'splash of this' and a 'dash of that', Floyd encourages us to be more intuitive in our approach and to actually relish the experience of creating a dish. Here, Floyd selects recipes that use the simplest ingredients and involve the least hassle to produce delicious results - all of course with the Floyd twist. Whether you want to produce a curry, a stir-fry, grill or roast, Floyd passes on the best of his experience to enable you to cook with confidence and make dishes that reflect your own personal style. Enjoy!

Selling over 60,000 copies in hardback, this book accompanying the Channel 5 series has captivated Floyd and curry fans alike. A sumptuous read, it features witty anecdotes, fascinating historical insights, and a wealth of delicious recipes. This new paperback version showcases Floyd's best-selling culinary guide to India, a land renowned for its rich, aromatic spices and diverse regional dishes. In his latest adventure, Keith Floyd explores this vibrant landscape, engaging with locals, navigating bustling markets, and preparing regional specialties. From the green hill stations in the north to the lively markets of Delhi, Calcutta, and Madras, and the lush rice fields of the south, Floyd's journey is filled with excitement. Whether sharing tiffin with sari-clad memsahibs, haggling in a marketplace, or riding an elephant, he captures the essence of this remarkable continent. Cooking in his unique style and utilizing local ingredients like spices, dals, ghees, and paneer, Floyd presents an enticing array of dishes, including passandras, kormas, chutneys, and lassis. Beyond recipes, he immerses readers in the true experience of India—its sights, smells, and exquisite cuisine.

Keith Floyd takes us on a global tour, offering over one hundred of his favourite foreign dishes, collected during his culinary travels. Delivered with his characteristic laissez-faire, it is an entertaining read as much as a recipe book, full of anecdotes of far-flung places. Mediterranean omelettes mingle with Vietnamese spring rolls, Italian cheese fondue with Rasheed mutton curry and Marrakesh lamb tagine nestles next to Scandinavian hash. Contrary to some of his television recipes, all these dishes are fast and easy to make leaving you time to enjoy your food and guests rather than slaving away in a kitchen. As Floyd says, "take the heat out of the kitchen - stay simple, stay fresh, stay fast". Utilising the freshest of ingredients, the recipes are innovative and tasty, quick to make and easy to serve. Sumptuously photographed by Michelle Garrett, this is an attractive recipe book, accompanied by Floyd's immensely readable style. - Lucy Watson

Written by the well-known television personality, this book is published in tandem with a series screened on SBS TV. It describes the author's gastronomic experiences whilst travelling in Australia and includes over 130 exotic Australian recipes, an TAussie shopping list' and an index. The author's previous works include TFloyd on Britain', TFloyd on Ireland', TFloyd on France', TFloyd on Fish' and TFloyd's American Pie'.

, 383 pages, with colour illustrations throughout, SIGNED by Keith Floyd and with glass drawing on half title page (printed signature on title page)

Published alongside the BBC television series of the same name, this book offers a culinary journey through modern America. From the Deep South and West Coast to New Orleans with its Seafood Gumbo, from tortillas in Texas to Jewfish in Florida, this book offers over 100 recipes for American food.