Floyd on Fire: Barbecue the Floyd Way by Keith Floyd

  • Anchovy butter (page 20)

    from Floyd on Fire: Cooking Outdoors Floyd on Fire by Keith Floyd

    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: anchovy fillets in oil; butter
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  • ISBN 10 056336999X
  • ISBN 13 9780563369998
  • Published May 12 1994
  • Format Paperback
  • Page Count 128
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

"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".

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