Floyd’s Food was BBC chef Keith Floyd’s first step into the culinary spotlight. It launched Floyd into culinary celebrity, and it’s still an influence on modern British cooking. This cookbook includes the classics and signatures that made Floyd famous—from sauces and starters to fish and summer salads to sweet desserts—all in his familiar, friendly style.
Originally published in 1981, Keith Floyd's first book was heralded the beginning of an era in British cookery. The book launched Keith as one of the top chefs of the era and still has a massive influence for chefs worldwide. It contains a host of honest, simple and timeless recipes, food that Keith loved to cook, and is a goldmine of simple and effective classics - a must have for any Floyd fans and foodies alike.