Floyd on France (1997)

by Keith Floyd

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A selection of over 300 recipes that celebrates the rich variety of French provincial cooking, inspired by Floyd's passion for good honest food. Chapters include the principal gastronomic regions of France, stock & sauces, preserved dishes, soups, hors d'oeuvres & light dishes, vegetables, fish, meat, poultry, game, ham & offal, & desserts. A highly personal selection of some favorite dishes that he has enjoyed over long periods spent in France. "His recipes read like a breath of shallots with butter & wine -- hearty, tasty & debunking."… (more)

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1997

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A selection of over 300 recipes that celebrates the rich variety of French provincial cooking, inspired by Floyd's passion for good honest food. Chapters include the principal gastronomic regions of France, stock & sauces, preserved dishes, soups, hors d'oeuvres & light dishes, vegetables, fish, meat, poultry, game, ham & offal, & desserts. A highly personal selection of some favorite dishes that he has enjoyed over long periods spent in France. "His recipes read like a breath of shallots with butter & wine -- hearty, tasty & debunking."

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