Keith Floyd's introduction to his latest book may be enough to convince dim sum addicts to jump a flight to Beijing. It's not until page 38 that you get to the recipes, turning this Chinese cookbook into a food-fuelled travelogue. With Floyd's high-energy narrative and vibrant photography the sights, smells and flavours of China's cuisine are brought to life, recipe by recipe. This eating odyssey takes readers through food markets, locals' houses, restaurant kitchens and roadside stalls until the hunger kicks in and you'll head for the kitchen to attempt that beef in black bean sauce . . . slightly cheaper than a roundtrip to Beijing