Floyd the flamboyant, one of the most idiosyncratic of TV chefs,
turns his pen away from food to focus instead on his own life
story. Most fans had already heard of his battle with the bottle,
and several fiery marriages, but here we learn about his Somerset
childhood, early stints on a newspaper and in the army, and the
move into cookery. He proves to have as colourful a way with words
as he does with a wok. (Kirkus UK)
Keith Floyd's exuberant personality, as much as his cooking skills,
has made him a favourite both as bestselling author and as
television presenter. But here, for the first time, he tells his
own story - and it is full of surprises. The stories from his
childhood in Somerset are vivid and moving: his grandfather with
his tin leg, his mother at the mills, and his uncle, the ferret
keeper, and the black sheep of the family for 'carrying on' with
married women. Keith Floyd spent a short spell on a local
newspaper, and then, in a hilarious episode, joined the army. After
he and the Ministry of Defence decided that they did not suit each
other, he took his first cooking job as an assistant vegetable cook
in a Bristol hotel. The great period of bistros and cafes had
dawned and Keith Floyd was in the forefront, cooking in an open
kitchen, with Pink Floyd blaring from the speakers. What is
wonderful about this book is the vividness of the scenes he paints
and the deftness with which he draws the characters - including his
several wives. Those who have admired Keith Floyd's way with a
whisk will now be impressed to discover and enjoy his remarkable
skill with words.
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