This personal selection of 300 dishes reflects the rich variety of cooking that is enjoyed in the cafes and restaurants and at the family tables of provincial F

Originally published in 1981, Keith Floyd's first book was heralded the beginning of an era in British cookery. The book launched Keith as one of the top chefs

The sheer variety of fish and shellfish - freshwater and seawater, round and flat, smoked and salted, pre-cooked or still alive - available from the supermarket

Originally published in 1995 by Michael Joseph, this is a collection of Keith Floyd's top 100 recipes taken from his previous publications.