Floyd on Spain, Keith Floyd
Keith Floyd ventures beyond the paella to discover the rich diversity of Spanish cuisine, one of Europe's best-kept culinary secrets. From the rustic simplicity of Rabbit with Wild Mushrooms to the exotic, Moorish-style Spinach with Raisins and Pine Nuts, Floyd serves up a host of classic recipes liberally seasoned with entertaining stories of people and places encountered on his travels.
His journey through the tapas bars, restaurants and family tables of Spain, as seen in the television series, reveals the strong regional nature of Spanish food, resulting in an extraordinary variety of delicate soups, spicy stews, succulent roasts and delicious desserts. Whether cooking for a marquis in Toledo or celebrating the joys of eating with a working men's club in the Basque country, the inimitable Floyd captures the essential flavour of Spain.
'The recipes in Floyd on Spain are wonderful. The smells of herbs and onions, tomato sauce and grilled fish rise from the page and you want to get out, buy a hunk of hake and cook it with potatoes and garlic' — Prue Leith in the Sunday Express
Floyd on Spain, Keith Floyd, very good copy (back slightly discolored)
Penguin Books, paperback, 208 pages
Price without shipping costs