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Floyd on Africa | 
 enlarge | Author: Keith Floyd
Publisher: Penguin UK
Category: Book
Buy Used: $25.00
Used (5) from $25.00
Rating:  1 reviews
Sales Rank: 3410348
Media: Paperback
Pages: 224
ISBN: 0140253106
Dewey Decimal Number: 641
EAN: 9780140253108
ASIN: 0140253106
Publication Date: June 1999
Availability: Usually ships in 1-2 business days
Condition: 1996 trade paperback pictorial cover worn, clean unmarked inside, NOT a library book.
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| Customer Reviews:
An infectious and insightful look at travel and cooking in Africa, June 19, 2006
Tim Johnson (Fremantle, Australia)
2 out of 2 found this review helpful
I just finished reading this delightful African travel and cooking book and I also just finished tonight's meal which was a curry from this book, inspired by the cooking of Madagascar. Tomorrow I must return the book to the local library from which I was lucky enough to obtain this copy. I think it is selling for $150.00 on the Amazon used book site so I consider myself lucky that a South African migrant friend pointed it out to me.
About a month ago I finished Theroux's "Dark Star Safari: A Journey Through Africa" so I was interested in seeing the two very different approaches taken by the respective authors to the Africa through which they journeyed. Both saw Africa through massively different eyes and as a result the lucky reader is able to mentally glue both impressions together and arrive at a reasonable picture of a continent I unfortuneatly will never see.
Floyd's anecdotes provide for a quick, extremely pleasant read and his recipes and cooking observations contribute to this excellent book. Although he drew inspiration for his dishes from the areas through which he traveled, Floyd would be the first to admit that the people of these countries would rarely be able to afford the ingredients for the particular dish he was preparing.
Floyd used the recipes in this book as part of cooking demonstrations for a British TV channel. I am sure that most of the recipes are of Floyd's own devising; however, that in no way detracts from the book's African theme because the ingredents, if not directly attributable to the cooking of the particular region, at least derives its inspiration from historic product availabiity because of trade or European imperialism or foreign migration. For instance as he points out, there is a great Indonesian population and therefore influence in Durban, South Africa.
If you have an interest in Floyd's vision of his contemporary African environment or its foods, cooking and recipes, then you owe it to yourself to try and locate this marvelous book.
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