Floyd on Fire: Barbecue the Floyd Way

"Just because you're eating in the garden doesn't mean you have to slum it!" Are you bored with barbecued sausages, char-grilled chops and blackened burgers? Does your barbecue languish, unused and rusting, after an orgy of chicken drumsticks on the first warm evening in June? Then you need "Floyd on Fire!". Keith Floyd has long been an outdoor cookery addict and "Floyd on Fire" will make your next barbecue memorable for its delicious food rather than the burnt fingers. With tips on how to build your own garden grill or how to choose the best ready-made barbecue, what equipment you really need and, of course, dozens of delicious recipes in the inimitable Floyd style, you have everything you need to make barbecuing a gourmet treat. From the classic simplicity of Fillet Steak with Blue Cheese and Spit-roast Chicken to the more adventurous delights of Brochettes of Scallops with Bacon and Barbecued Squid with Lemon-Garlic Butter, Keith Floyd's irrepressible love of good food shines through. Keith Floyd, when he's not writing best-selling cookery books like "Floyd on Fish" and "Floyd on France" or making popular television series like "Far Flung floyd", runs a pub, Floyd's Inn, near Totnes in Devon. His other books include "Floyd Over Britain and Ireland", "Floyd's American Pie" and "Floyd on Oz".