Floyd on Fire: Barbecue the Floyd Way

by Keith Floyd

"Just because you're eating in the garden doesn't mean you have to slum it!" Are you bored with barbecued sausages, char-grilled chops and blackened burgers? Does your barbecue languish, unused and rusting, after an orgy of chicken drumsticks on the first warm evening in June? Then you need "Floyd on Fire!". Keith Floyd has long been an outdoor cookery addict and "Floyd on Fire" will make your next barbecue memorable for its delicious food rather than the burnt fingers. With tips on how to build your own garden grill or how to choose the best ready-made barbecue, what equipment you really need and, of course, dozens of delicious recipes in the inimitable Floyd style, you have everything you need to make barbecuing a gourmet treat. From the classic simplicity of Fillet Steak with Blue Cheese and Spit-roast Chicken to the more adventurous delights of Brochettes of Scallops with Bacon and Barbecued Squid with Lemon-Garlic Butter, Keith Floyd's irrepressible love of good food shines through. Keith Floyd, when he's not writing best-selling cookery books like "Floyd on Fish" and "Floyd on France" or making popular television series like "Far Flung floyd", runs a pub, Floyd's Inn, near Totnes in Devon. His other books include "Floyd Over Britain and Ireland", "Floyd's American Pie" and "Floyd on Oz".

Genres: Cooking, Food, Nonfiction, Cookbooks

Paperback

First published January 1, 1986

About the author

Keith Floyd was a restaurateur and TV chef who produced many cooking shows, including Floyd on Fish and Floyd on France, for the BBC and Channel 5 and published many books combining cookery and his travels.
Famous for his distinctive bow tie, he talked, drank and cooked whilst imparting his knowledge of classical French cooking to the nation in an unpatronising way.

Reviews

[Lee Broderick · Rating 4 out of 5]

Keith Floyd was a terrific food writer and you get the impression that this is a book that he really wanted to write. Somewhat peculiarly, it was published by the BBC but not as a tie-in: Floyd starred in his third TV series that year but that was Floyd on Food, a title rather similar to that of his first, pre-television, book Floyd's Food . It's somewhat anomalous then - he never made a barbecuing TV series, perhaps he (or his producer) though there wasn't enough demand or interest in doing it for a whole series.

This short book is broken into nine sections, including both a preface and an introduction! These set the tone for the book admirably; one is the story of his first cooking experience as a teenager - freshly caught fish over a campfire - and the second a tale from his years living in the Vaucluse. The other sections are mostly grouped around principal ingredients - meat, poultry, fish, offal, vegetables, sauces - but one also covers the different types of braai available (omitting gas fires) and the basics of working with them. He also includes hearths in this list and includes one or two slow-cooking dishes in the recipes to be enjoyed by the fireside in winter. Each section is introduced by another vignette from his life and the recipes are interspersed with boxes of helpful hints - applications of various herbs, etc.

It's the best book of its type that I've read.