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BBC Two England

The Way We Cooked

Delia Smith and Keith Floyd feature in the second look at TV chefs, their colourful lives and their influences on our eating habits. Delia has become a national treasure after 30 years of best-selling books and programmes, while the flamboyant Floyd revolutionised TV cooking when he took food on to the open road. Narrated by Miriam Margolyes.
Producer Graham Strong ; Executive producer Katie Lander BBC BOOKS: Delia Smith 's How to Cook Set: Books 1, 2 and 3. £29.99. and Keith Floyd 's Floyd on Fire, £3.99, both available at www.bbcshop.com Delia's debut: p33
BBC One London

You Only Live Once

Last in the series of comedy chats in which Nick Hancock quizzes celebrities about their lives and careers. Tonight's guest is TV chef and restaurateur Keith Floyd. See Choice. Director Ian Lorimer ; Producers Simon Bullivant and Harry Thompson
! Repeated next Saturday (S) (W)
BBC Two England

Floyd on Oz

Dishes from down under from gastronaut
Keith Floyd. In New South Wales he finds teeming seas full of succulent prawns and sweet rock oysters. All that and Australia's down-market signature dish - a meat pie with mushy peas. Director David Pritchard
* COVER STORY: page 18 • PICTURE STORY: page 79
0 TELETEXT SUBTITLES: page 888
BBC Two England

Floyd on Africa

Keith Floyd satisfies a long-held ambition with this seven-part culinary safan of southern Africa. Uncoveringa continent full of contrasts, he visits
Cape Town, goes canoeing down the Zambezi river and explores the Kruger National Park. See today's choices. Producer Chris Denham ; Director Mike Connor
*See This Week: page 10
BBC Two England

Floyd on Oz

Gastronaut Keith Floyd visits Victoria. See panel below. Director David Pritchard
0 TELETEXT SUBTITLES: page 888
BBC One London

The Egg - a Wildlife Guide

Masterchef Keith Floyd looks at the wonderful world of eggs. As he creates delicious egg recipes, he reveals who holds the records for laying the largest and smallest eggs, and how alligators can change the sex of their eggs. See today's choices.
Producer Hilary Jeffkins Egg recipes on Ceefax page * See This Week: page 6
BBC Two England

A Farewell to Floyd

Friends, foodies and famous faces join forces to celebrate the life of maverick chef Keith Floyd, one of the most charismatic and original broadcasters of his generation. Rick Stein, Marco Pierre White and Hugh Fearnley-Whittingstall are among those paying tribute to the groundbreaking star whose uninhibited style changed the face of TV cookery for ever. A edition of A Feast of Floyd is tomorrow at 7.30pm. Producer Ben Rigden ; Executive producer Amanda Ross
Repeated tomorrow at 6.45pm Farewell to Keith Floyd : page 5
Marco Pierre White remembers Keith Floyd : p
BBC Two England

A Farewell to Floyd

Friends, foodies and famous faces join forces to celebrate the life of maverick chef Keith Floyd.
Shown yesterday at 9.05pm Farewell to Keith Floyd : page 5
Marco Pierre White remembers Keith Floyd : p
BBC Two England

Far Flung Floyd

Keith Floyd continues on his gastronomic tour of the Far East. West Malaysia. In Malacca, ancient capital of the spice trade, Floyd tucks into "devil's chicken", an aromatic dish created by the Portuguese sailors 500 years ago.
He conjures up a noodle and prawn soup for a Malaysian family and creates chili crab in a spicy red sauce.
Director David Pritchard
A Lifetime production for BBCtv
KEITH FLOYD 'S KIND OF DAY: page 98
BBC Two England

A Feast of Floyd

Keith Floyd chooses his favourite programmes from ten years of "gastronautical" travel.
In this episode from Floyd's American Pie Keith Floyd goes west to Santa Fe where he cooks cowboy style and watches a local chef prepare cactus.
Director David Pritchard
BBC Two England

Floyd on France

Provence
Presented by Keith Floyd.
In the first programme in the series celebrating the great gastronomic regions of France, Keith Floyd returns to Provence where he discovered his passion for good food and cooking. Film editor CHRIS WARING Producer DAVID PRITCHARD BBC South West (R)
40 FOOD: page 87
0 CEEFAX SUBTITLES
BBC Two England

Floyd on Italy

Umbria. On the shores of Lake
Trasimeno, Keith Floyd has an alfresco breakfast of grilled perch before taking the train to Perugia. He searches for wild mushrooms and sets up his stove in the local vineyard to create a dish of beef and mushrooms in Rubesco wine.
Producer Michael Treen
Executive producer Robert Page A Lifetime production for BBCtv
RADIO TIMES READER OFFER: get the essential guide to Italian food and drink: page 20
KEITH FLOYD page
BBC Two England

Floyd on Italy

Emilia Romagna and Venice In Parma, Keith Floyd fills ravioli with spinach and ricotta, and uncovers the secrets of the city's two culinary achievements, cheese and ham. Later in Venice, he cooks a casserole, rich with squid, monkfish, eel and scampi. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 18
BBC Two England

Floyd on Italy

Puglia. Reaching the heel of Italy, Keith Floyd finds a stunning coastline. Inspired by the idea of "land meets sea", he creates dishes combining both vegetables and fish. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
RADIO TIMES READER OFFER: fordetailsofour exclusive offer to Puglia see page
Stereo Subtitled
KEITH FLOYD page 20
BBC Two England

Floyd on Italy

Tuscany. In the hilltop town of Castellina in Chianti,
Keith Floyd cooks pigeon in red wine. In Sienna he cooks a tangy, garlicky osso bucco, and at a Tuscan castle he roasts wild boar over a log fire in the kitchen's ancient hearth.
Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 20
BBC Two England

Floyd on Africa

Keith Floyd marks the end of his African expedition by spit-roasting a suckling pig and providing a large supply of local beerfor villagers on the banks of the Zambezi in Zambia. Before leavingthe continent, he visits the vineyards of South Africa, prepares guinea fowl with bacon in wine and cooks barbecued crayfish on top of Table Mountain. Director Mike Connor ; Producer Chris Denham
Keith Floyd 's Choice: page 12
BBC Two England

Floyd on France

Brittany
Famous for its fruits de mer, fish soups and crepes,
Brittany has long been a favourite region for gastronaut Keith Floyd. But while Brittany and Cornwall share a common heritage, it is the French who have really got their act together and devour almost everything that comes from the sea.
Floyd cooks a roast of monkfish and one of the most famous of all Breton dishes, a kig hafarz, surprisingly based on beef, flour and vegetables.
Photography CLIVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC Plymouth
Books. 'Floyd on Fish: £7.50
(hardback) and £3.95 (paperback);
'Floyd on Fire E7 95 (hardback) and £3. 95 (paperback) available from booksellers
BBC Two England

Floyd on Oz

Keith Floyd raids a millionaire's fridge, cooks
Spanish mackerel on blood red cliffs and scours the shores for clams in Western Australia.
Director David Pritchard
0 PICTURE STORY: page 77
0 TELETEXT SUBTITLES: page 888
BBC Two England

Floyd on Italy

Sicily. Keith Floyd arrives on Sicily and heads straight for
Marsala where he samples the famous fortified wine, before trying his hand at making a Sicilian pizza. His journey ends during a festival at Maretemo, a nearby island, where he cooks fresh garden peas - Sicilian style. Last in the series. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 18
BBC Two England

Floyd on Italy

Calabria. Keith Floyd takes a steam train into the mountains of Italy's most impenetrable region and finds a remote farmhouse kitchen to prepare knuckle of pork in a goulash of beans, carrots and mountain ham. He also roasts half a pig, and concocts a rich minestrone soup of spaghetti and greens. Producer Michael Treen
Executive producer Robert Page
A Lifetime Broadcast production for BBCtv
KEITH FLOYD page 20






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