Publisher's Synopsis
This selection of around 300 recipes cocks a snook at haute cuisine and takes inspiration from the classic dishes of French country cooking to create food that is uniquely Floyd. Whether it is a famous dish like Bouillabaisse or Cassoulet or one of his own, like Chicken Breast with Beetroot Sauce or Monkfish with Spring Vegetable, each recipe is inspired by a passion which defies the vagaries of food fashion.;Keith Floyd has also written "Floyd on Fish", "Floyd on France", "Floyd on Britain and Ireland", "Floyd's American Pie", "Floyd on Oz" and "Floyd on Spain".
