David Pritchard Shooting the Cook

ISBN 13: 9780007278312

Shooting the Cook

3.93 avg rating
( 30 ratings by Goodreads )
 
9780007278312: Shooting the Cook

As the producer behind the phenomenally successful Keith Floyd and Rick Stein BBC cookery programs, David Pritchard tells the tale of the ascent of the celebrity chef. Twenty-five years ago, no one could have foreseen the incredible popularity commanded by food programs on television today. Now we have a whole army of chefs representing virtually every single personality trait from sexy to aggressive, to young and experimental. But back then, when Floyd was found, he was the only one the chef to start it all. Charismatic, with a slight erratic edge, always happy to have a slurp of wine or two, and not afraid to say exactly what he thought on air, Floyd was a revelation, a chef that television had not seen the like of before. Shooting the Cook divulges the stories of what went on behind the scenes of the groundbreaking television programs that inspired the event of modern television chefs as we know them today. David Pritchard shares the overwhelming excitement that went into making the early Floyd series from sitting down to a silver service dinner aboard a tiny fishing trawler heading out of the Plymouth Sound, to attempting abortive hot-air balloon adventures over Alsace. Tangled up amid the tales of the bust-ups, the botched camera shots, and the exquisite regional food are reminisces about David’s life growing up in ration-starved, post-war Britain. Also containing snapshots of life behind the scenes of sixties television-making and spanning the era from when avocados were virtually unheard of to a time when the term "foodie" has gained an almost cult-like status, this is an outstanding memoir from the producer who single-handedly changed the face of food as we know it today.

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About the Author:

David Pritchard developed a passionate and undying love for food in the days of post-war rationing. This was when roast chicken was for the well-off, no one had heard of pizza and Spam fritters with chips and beans were the centrepiece of every boy’s dream. He started work in the film vault at Southern Television and joined the BBC as a film editor in Newcastle-on-Tyne, eventually making it as a television producer when he discovered Keith Floyd in a restaurant in Bristol. He has also produced and directed all of Rick Stein's television programmes and is currently shooting the next series with Rick in the Far East.

Review:

`Floyd introduced an element of chaos, even danger to proceedings ... The book is packed with tales of larger-than-life antics and wacky experiences. There are brilliant descriptions of coming of age in the 60s and 70s, subsisting on things like tripe, onions and tinned pilchard salad and encountering such exotic fare as Lurpack butter and spaghetti bolognase for the first time.' Observer`The omnipresence of telly chefs was first foreshadowed and arguably made possible, by Keith Floyd. The author of this memoir, David Pritchard, was the television-maker who plucked him from his Bristol bistro and put him on telly. Floyd's unbuttoned style made him an instant hit.' Daily Mail`Heartening - as well as very funny - to read of the lick and stick pioneering days of late 70s and 80s food programme-making. David Pritchard is a dryly companionable narrator of those trailblazing years. His captivating memoir proves that - without his sense of culinary adventure, his artfulness of the apparent insatiability of his appetite - a generation of rich, starry television cooks might never have made it quite so far, or so fast.' Daily TelegraphChosen as a Telegraph `Book of the Year' by Kate Colquhoun

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