Floyd's Fjord Fiesta by Keith Floyd

  • Floyd’s real taramasalata (page 22)

    from Floyd's Fjord Fiesta Floyd's Fjord Fiesta by Keith Floyd

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: garlic cloves; lemons; salt; ground white pepper; extra virgin olive oil; fresh white breadcrumbs; smoked cod roe
    show

  • Show all Recipes...

Notes about this book

  • mjes on September 16, 2021

    Tartare of char with rosti potato (pg 50). Actually the fish is "cooked" in a lime and chili marinade. The rosti is topped with creme fraiche and caviar. This is an absolutely stunning dish to eat. The flavors and textures are balanced perfectly.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0718143035
  • ISBN 13 9780718143039
  • Linked ISBNs
  • Published Oct 29 1998
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Michael Joseph Ltd

Publishers Text

Keith Floyd unearths the culinary delights of Norway, Sweden, Denmark, Greenland and Lapland in FLOYD'S FJORD FIESTA. The locations and photography are exceptional; the food healthy and different. In a similar style to FLOYD ON AFRICA, this book will be tied-in to a major 7-part television series. There is much to discover about Scandinavian food and, in his familiar and well-loved style, there is no-one better to do the job than Keith Floyd. From herring fillets with dill and parsley to smoked loin of pork in a black cherry sauce, the Scandinavian way with food is brought to life in FLOYD'S FJORD FIESTA.

Other cookbooks by this author