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Floyd Cardoz: Flavorwalla
Cover of Floyd Cardoz: Flavorwalla
Floyd Cardoz: Flavorwalla
Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.

From the Winner of Top Chef Masters
"A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook's bookshelf."
Publishers Weekly, starred review

At his many successful restaurants, including New York City's famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz's Tamarind Margaritas, of course.

From the Winner of Top Chef Masters
"A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook's bookshelf."
Publishers Weekly, starred review

At his many successful restaurants, including New York City's famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz's Tamarind Margaritas, of course.

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About the Author-
  • Floyd Cardoz is the celebrated New York City chef of Tabla, North End Grill, and his newest restaurant, Paowalla. Cardoz attended culinary school and began his career in his native Bombay, India, where he recently opened the Bombay Canteen, his first restaurant in his home country. The four-time James Beard Award nominee won Season 3 of Bravo's Top Chef Masters and created the food for the feature film The Hundred-Foot Journey. He lives with his wife and two sons in northern New Jersey.

Reviews-
  • Library Journal

    April 15, 2016

    Cardoz, coauthor of One Spice, Two Spice and winner of Top Chef Masters, has served as the acclaimed chef of New York restaurants North End Grill and Tabla. His latest cookbook, written with veteran author Stets (coauthor, The Foothills of Blackberry Farm) breathes new life into the well-worn trend of celebrity chefs sharing their favorite dishes to make for family and friends. The range of recipe categories--from pantry- and freezer-friendly weeknight meals to intimate dinners for two to Indian-spiced brunch dishes and cocktails--is impressive and perfectly tailored to satisfy a wide audience. Cardoz's dishes (e.g., roasted beets with orange and fresh ricotta, flank steak with Thai salad, spiced chicken soup with chickpea noodles, cod en papillote with coconut basmati pilaf) defy categorization and demonstrate a facility with global flavors that few possess. Readers will encounter chef-worthy ingredients and equipment such as "wet kokum," curry leaves, and a meat grinder, but the volume provides an excellent list of sources and there are plenty of easy recipes to choose from. VERDICT This is food to get excited about, especially if you love fresh spices.

    Copyright 2016 Library Journal, LLC Used with permission.

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Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.
Floyd Cardoz
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