Floyd on Africa

Floyd on Africa by Keith Floyd is a unique blend of a cookery book and travelogue, published by Penguin in 1998. This edition, comprising 224 pages, presents a culinary journey through Africa, showcasing recipes inspired by local produce from countries such as Zambia, Madagascar, South Africa, and Lesotho. Written in English, the book reflects Floyd’s experiences and insights gained during his travels.

Readers will discover a variety of cooking methods and garnishing techniques that highlight the rich culinary traditions of the African continent. The book delves into the history and regional diversity of African cuisine, offering a glimpse into the culture and flavors that define it. Floyd’s engaging narrative style invites readers to explore both the food and the landscapes of Africa, making it an informative resource for those interested in cooking and the region’s culinary heritage.