The original TV chef takes his own personal and practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and food

 Keith Floyd has been visiting Thailand for over 20 years - this book is a product of all the adventures that he has had, people he has met and recipes he has learnt. In Thai cuisine you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK. From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food - tasty food that is quick and easy to prepare and perfect to share with friends and families.

Floyd’s Thai Food

The ebook edition of Keith Floyd's bestselling book which accompanied the television series of the same name. Floyd tours around the Mediterranean countries, looking at the different cuisines, lifestyles and countries, and cooking as he goes.

 In Floyd around the Med, Keith Floyd shares his experiences of travelling around the Mediterranean, exporing the food, drink and people of each region.

 He mixes with the glamorous jet-setters of Monte Carlo, endures a vertical mule ride in the Greek Islands, and shares wine with the monks of Saint Honorat off the Riviera coast. He barters in Turkish bazaars and Tunisian souks, explores undiscovered pueblos of Spain, checks out the North African coast and shares pink gins with the ex-pats of Marbella. And in each place of course Floyd cooks up delicious dishes using local produce.

 The countries he visits are Greece, France, Spain, Turkey, Morocco, Tunisia and Egypt.

Floyd Around the Med

Selling over 60, 000 copies in hardback, this book has proven to be a fantastic hit with Floyd and curry fans alike. A sumptuous read, the book features witty anecdotes and fascinating historical insights, as well as a whole sub-continent of delicious recipes!

 Keith Floyd turns his attention to the remarkable continent of India. The greatness of India's cuisine lies in its regional foods and regional menus - Floyd will travel throughout the country, comparing and contrasting the different food styles.

 Floyd will journey from the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south. He'll cool off in the sparkling waters of the Indian Ocean and take tiffin with sari-clad memsahibs. He'll use the local specialities - the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer - to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curry.

 Throughout his travels, Floyd will meet the local people, shop in local markets and cook according to custom. The sights and smells of India will be brought to life with beautiful, evocative photography, and Floyd, as always, will be an informative guide to this great country. Content1) Punjab2) Calcutta and West Bengal3) Mumbia (Bombay) & Maharashta4) Goa & Karnataka5) Chennai (Madras) & Tamil Nadu6) Kerala7) Delhi & Uttar Pradesh8) Rajasthan/Gujarat

Floyd’s India

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.

Floyd’s China

He was the first celebrity chef, the swashbuckling cook who crossed the high seas, on a BBC budget, communicating his love of food to millions of viewers. Make a wonderful dish and have a bloody good time: that was the criteria of Keith Floyd's mission (a mission that lasted several decades). Along the way he inspired a generation of men to get into the kitchen. After starting out in a hotel kitchen in Bristol, he made and lost fortunes, was married four times, and dealt with a level of fame that bemused him. Now, in his honest and revealing memoir, completed just before he died, Keith reflects on the ups and downs of his career. Above all, the much loved, often copied, Keith Floyd whooshes the reader through his adventures, from the hilarious to the downright lunatic. As irrepressible, funny and charming as Keith himself, Stirred But Not Shaken is a must-read for anyone who loves life, food, women .

Stirred But Not Shaken - The Autobiography

Keith Floyd's exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story - and it is full of surprises.

 The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper, and the black sheep of the family for 'carrying on' with married women.

 Keith Floyd spent a short spell on a local newspaper, and then, in a hilarious episode, joined the army. After he and the Ministry of Defence decided that they did not suit each other, he took his first cooking job as an assistant vegetable cook in a Bristol hotel. The great period of bistros and cafes had dawned and Keith Floyd was in the forefront, cooking in an open kitchen, with Pink Floyd blaring from the speakers.

 What is wonderful about this book is the vividness of the scenes he paints and the deftness with which he draws the characters - including his several wives. Those who have admired Keith Floyd's way with a whisk will now be impressed to discover and enjoy his remarkable skill with words.

Out of the Frying Pan - Scenes from My Life

Un foyer est un endroit où une marmite de soupe fraîche mijote doucement sur la plaque de cuisson, remplissant la cuisine de doux arômes ... et remplissant votre cœur, et plus tard votre ventre, de joie.

Regardez une femme au foyer française alors qu'elle se dirige lentement le long des étals chargés ... à la recherche du sommet de la maturité et de la saveur ... Ce que vous voyez est un véritable artiste au travail, assemblant patiemment tous les matériaux de son métier, tout comme Le peintre serre les couleurs d'huile sur sa palette prête à créer un chef-d'œuvre.

La nourriture est la vie, la vie est la nourriture. Si vous n'aimez pas mon approche, vous êtes invité à descendre à McDonalds.

La cuisine est un art et une patience une vertu. Les achats attentifs, les ingrédients frais et une approche sans hâte sont presque tout ce dont vous avez besoin. Il y a encore une chose - l'amour. L'amour pour la nourriture et l'amour pour ceux que vous invitez à votre table. Avec une combinaison de ces choses, vous pouvez être un artiste

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