Floyd on Italy by Keith Floyd

  • Piedmont garlic dip (Bagna cauda)

    Piedmont garlic dip (Bagna cauda) (page 12)

    from Floyd on Italy: A Celebration of Italian Food and Italy Floyd on Italy by Keith Floyd

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: butter; extra virgin olive oil; anchovies; dipping items of your choice
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  • ISBN 10 0718138104
  • ISBN 13 9780718138103
  • Published Jun 01 1999
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition 1st Edition
  • Publisher Michael Joseph

Publishers Text

This illustrated celebration of Italian food, wine, people and landscapes follows on from Keith Floyd's television series of the same name. Simple dishes of antipasti range from toasted bread soaked in garlic and olive oil, to lightly grilled vegetables and potent, aromatic dips. For main meals there are traditional favourites as well as less well-known dishes such as white bean goulash and red mullet in pesto. Written in his typically humourous and quirky style, and accompanied by photographs, Floyd gives accounts of the places he visited and the people he encountered.

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