Far Flung Floyd

In the book accompanying his TV series, Floyd gives his mix of anecdotes from his trip, appreciations of the landscape and people and snippets of social history and local tradition as well as 150 of his favourite South-East Asian recipes - such as fiery curries from Malaysia and satay hotpots.

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Keith Floyd treks to the remotest parts of Thailand and Vietnam as well as journeying through Malaysia and visiting the culinary high spots of Hong Kong. In his new BBC2 television series he rides across northern Thailand by elephant, whips up a meal for a party of soldiers deep in the Vietnamese jungle, watches a snake banquet being prepared in Hong Kong and visits paradisaical islands off the coast of Malaysia. He enrols at a famous oriental cooking school in Bangkok to find out about tasty, healthy Thai food and in Malaysia learns all about the spicy Peranakan cuisine - a blend of traditional Chinese and Malay cooking. In Hong Kong he discovers the four different types of cuisine that stem from the Chinese mainland, and tastes many delicate dishes of dim sum. In Vietnam, he finds the many influences from French to Indian and Cantonese that make Vietnamese cooking so unique. Everywhere he sees markets piled high with all kinds of colourful and exotic vegetables, fruits and spices.
In the accompanying book to the series, Floyd gives his mix of anecdotes from his trip, appreciations of the landscape and people and gobbets of social history and local tradition as well as 150 of his favourite South-East Asian recipes - such as fiery curries from Malaysia, satay hotpots, Thai noodles and fish dishes like mussels steamed with lemon grass and basil. The author also wrote "Floyd on Spain" and "Floyd on Hangovers".