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Keith Floyd takes us on a global tour, offering over one hundred of his favourite foreign dishes, collected during his culinary travels. Delivered with his characteristic laissez-faire, it is an entertaining read as much as a recipe book, full of anecdotes of far-flung places. Mediterranean omelettes mingle with Vietnamese spring rolls, Italian cheese fondue with Rasheed mutton curry and Marrakesh lamb tagine nestles next to Scandinavian hash. Contrary to some of his television recipes, all these dishes are fast and easy to make leaving you time to enjoy your food and guests rather than slaving away in a kitchen. As Floyd says, take the heat out of the kitchen - stay simple, stay fresh, stay fast. Utilising the freshest of ingredients, the recipes are innovative and tasty, quick to make and easy to serve. Sumptuously photographed by Michelle Garrett, this is an attractive recipe book, accompanied by Floyd's immensely readable style. - Lucy Watson

Soups, light meals, salads and snacks and vegetable dishes; substantial lunch and supper dishes; desserts and drinks.