Keith Floyd was the first celebrity chef, the swashbuckling cook who crossed the high seas, on a BBC budget, communicating his love of food to millions of viewers. Make a wonderful dish and have a bloody good time: that was the criteria of his mission (a mission that lasted several decades). This title tells his story.

Keith's Very First Book. Probably the best book he ever published.

Three CDs, running time 3hrs, read by Keith Floyd.

From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, this book introduces you to the basics of Thai cooking. It takes a practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and food.

Keith Floyd's exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story -- and it is full of surprises.

In Floyd's Great Curries, Keith Floyd brings us delicious curry recipes from around the world. There are creamy kormas and fragrant masalas from India, green and red curries from Thailand and spicy curries with real bite from China.

Many people are so worried about straying from exact measurements or ingredients when cooking that they miss the enjoyment and understanding of the process itself. This book encourages us to be more intuitive in our approach and to actually relish the experience of creating a dish.