Keith Floyd
Of all the cooks that I’m writing about in this series, Keith Floyd is probably the one whose televised work has had a greater influence on me than his written work. In fact it wasn’t until I came to write this piece on Keith, that I even gave his books much thought.
It’s his joie-de-vivre that makes him such a charismatic figure and TV conveys that far better than print. There can’t be many red-blooded drinkers & cookers who don’t secretly desire trading places with Keith, knocking together some frankly knocked together food in a sultry corner of Italy whilst keeping cool with copious quantities of Vino Verde. Or frying reindeer hocks in butter in some dusky Scandanavian tundra whilst pickling oneself with a vat of vodka.
After all that his books are bound to pale by comparison.
Another thing about Keith which one must admit is do we really care about his recipes ? Is it really Keith we turn to for a Chicken Korma recipe and jugged or Royal Hare Stew, blood and all is perhaps a minority pursuit. His best stuff such as Irene Cleaves’ southern fried chicken or Evander Preston’s crabmeat fritters are really someone elses. Surely Elizabeth David is a better source for let’s say Southern French recipes and we’ll leave North African food to Sam and Sam Clark… let’s make a resolution to enjoy Keith for what he’s best at - making damn fine, entertaining TV prog’s with backing music by the Stranglers!
If you like this, then try these...
I love Cooks! on January 27th, 2008
Whilst I don’t think I’ve ever followed a recipe to every ingredient,...
Sam and Sam Clark (Moro) on February 27th, 2008
Of all the cooks I've considered as part of this series, husband...
Rick Stein on May 4th, 2008
Rick is certainly in my top three TV cooks.
