Floyd’s India

Publié par HarperCollins Illustrated, le 08 juillet 2010

192 pages

Résumé

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

Stirred But Not Shaken - The Autobiography

Out of the Frying Pan - Scenes from My Life

Floyd’s China

Floyd Around the Med

Floyd’s Thai Food

Floyd’s India

Critiques