Floyd's Food

Author: Keith Floyd
Publisher: Absolute Press
ISBN: 9780950678528
Category : Cooking
Languages : en
Pages : 0

Book Description
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.

Floyd’s India

Author: Keith Floyd
Publisher: HarperCollins UK
ISBN: 000736105X
Category : Cooking
Languages : en
Pages : 15

Book Description
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!

100 Great Curries

Author: Keith Floyd
Publisher: Weidenfeld & Nicolson
ISBN: 9781844032044
Category : Cookery (Curry)
Languages : en
Pages : 144

Book Description
The follow-up to 100 Great Risottos presents delicious and quick-to-prepare curry recipes from around the world. Creamy kormas and fragrant masalas from India, cool green and red hot versions from Thailand, and spicy curries with real bite from China. Savor mouthwatering dishes such as Burmese Prawn Curry, Ginger Chicken, Lamb and Spicy Carrot, and Prawn Soup. If you're just beginning to experiment with curries, a handy spice chart lays out spices of the world and their uses. And, for the faint-of-stomach, each recipe comes with a heat guide with rankings that range from mild to seriously hot. With recipes for rice, breads, chutneys, and pickles, you'll be well-equipped to create a delectable curry showcase for family, friends, or a late-night feast.

Floyd on Oz

Author: Keith Floyd
Publisher: Penguin Uk
ISBN: 9780140144482
Category : Cooking
Languages : en
Pages : 239

Book Description
Paperback edition of a cook book first published in 1991. The British travelling TV chef describes his culinary adventures in Australia in diary form. Includes over 100 pages of recipes, a descriptive shopping-list and an index.

Asian Cuisines

Author: E. N. Anderson
Publisher: Berkshire Publishing Group
ISBN: 1614728461
Category : Cooking
Languages : en
Pages : 170

Book Description
Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.

Stirred But Not Shaken

Author: Keith Floyd
Publisher: Pan Macmillan
ISBN: 0330525360
Category : Biography & Autobiography
Languages : en
Pages : 388

Book Description
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 . . . and a quick slurp.

Floyd on Britain & Ireland

Author: Keith Floyd
Publisher:
ISBN: 9780563206248
Category : Cooking
Languages : en
Pages : 292

Book Description

Beyond the Pale

Author: Miguel A. De La Torre
Publisher: Westminster John Knox Press
ISBN: 0664236804
Category : Religion
Languages : en
Pages : 274

Book Description
How should Augustine, Aquinas, Bonhoeffer, Kant, Nietzsche, and Plato be read today, in light of postcolonial theory and twenty-first-century understandings? This book offers a reader-friendly introduction to Christian liberationist ethics by having scholars "from the margins" explore how questions of race and gender should be brought to bear on twenty-four classic ethicists and philosophers. Each short chapter gives historical background for the thinker, describes that thinker's most important contributions, then raises issues of concern for women and persons of color. Contributors include George (Tink) Tinker, Asante U. Todd, Traci West, Darryl Trimiew, Ada María Isasi-Díaz, Robyn Henderson-Espinoza, and many others.

The Hot Book of Chillies

Author: David Floyd
Publisher:
ISBN: 9781780093970
Category : Cooking
Languages : en
Pages : 0

Book Description
No Marketing Blurb

Floyd’s Thai Food

Author: Keith Floyd
Publisher: HarperCollins UK
ISBN: 0007361041
Category : Cooking
Languages : en
Pages : 310

Book Description
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