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Introduction

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Floyd's Food

By Keith Floyd

Published 1981

  • About
This book is intended to enable all those who are interested in good food to produce uncomplicated but tasty dishes without going frantic. All the recipes have been carefully conceived so that your life in the kitchen is not one of hectic pan surveillance and unnecessary and elaborate presentation - in fact two-thirds of the recipes in the book can be cooked in one pan. Basically 'Floyd's Food' is a guide to the way that thousands of untrained and trained cooks prepare their meals throughout France; very ordinary people who may never have read a cookery book in their lives but who can provide outstandingly delicious meals at the drop of a hat. Their philosophy and mine is that cooking is fun, eating is fun and that snobbery plays no part.

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