Floyd on Africa

Keith Floyd's wonderfully observant chronicle of cooking, eating and travelling in Zambia, Zimbabwe, Madagascar, South Africa and Lesotho is part safari and part recipe book. In his characteristically flamboyant fashion he describes the joys and the difficulties of creating delicious, inventive meals from the local produce. Inspired by the luscious tropical fruits in the markets, the plump fish from sparkling lakes and the game from the bush, he conjures up some unforgettable meals: guinea-fowl with bacon in wine, Romazava, the national dish of Madagascar, carp with fresh vanilla and rabbit with bananas, as well as some more familiar curries, barbecues and stews. Complemented by superb colour photographs, Floyd on Africa is a highly original cookery book and a marvellous travelogue on the countries of Southern Africa.