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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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Product details
Hardcover: 352 pages
Publisher: Artisan (April 5, 2016)
Language: English
ISBN-10: 1579656218
ISBN-13: 978-1579656218
Product Dimensions:
7.7 x 1 x 10.1 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
32 customer reviews
Amazon Best Sellers Rank:
#177,196 in Books (See Top 100 in Books)
As reviews have mentioned, Cardoz does wonderful things with layers of spices. I liked that it was written in the first person and very conversationally. I learned a great deal (I had never heard of kokum, for instance). While I found each recipe very interesting reading, I probably won't make a majority of them because of the number and availability of ingredients. However, I am excited to try several of them. I feel that reading this book definitely expanded my knowledge.
I enjoy the recipes and the text for each recipe. I have so much to learn and this is a terrific place to begin. The chef even includes a recipe for dog food that he prepares at home
Fabulous ideas; beautifully written and informative.
It’s hard not to love this book. It’s a great pathway to building incredible flavor in your food!!!
Every recipe I've made had been terrific.
Just cooked Flank Steak with Thai Salad. Delicious - packed with flavor indeed! Funny that the first thing I would choose had such Indian ingredients but it was truly a great weeknight dish (even though cooked on a Sunday). The book is full of gorgeous photos and I appreciate the combination of personal stories and practicality (tailgate kit, for example) interspersed between great recipes. Cant's wait to dig into more!
Chef Cardoz is recognized as one of the most talented Chefs out there today. As a fan for many years, I can truly say that nobody has an approach to food like Floyd's. His use of spice and balanced exciting flavors makes his food stand out, but in an uncomplicated way. What I loved about this book is that it reads the way he thinks. Which is the hard part with Chefs and cookbooks for me. Reading recipes and methods doesn't help one to understand the reasons behind the dish, so you can create something similar yourself. He breaks down his thoughts on flavor without getting to textbook like. The pictures are outstanding and the layout is fun and interesting to read. The best part of the book for me is the lead in to each recipe. There is a small story for each and one can imagine him there with you as you are reading it. It is easy to imagine situations in your own kitchen that are similar, and gets your gears turning on how you could incorporate these ideas into your world. This book is a must read for every fan of Floyd's past and future restaurants. However, even if you have never had the privilege of eating his food, you will find this book rewarding. Its definitely got great tools for everyone and great ideas to make your meals even more interesting at home or in your profession.
Floyd's clear, foolproof recipes are bursting with flavor and character and completely accessible to the home cook. He is a wonderful teacher, generous with hints to make preparation easier, even including an index of spices, tools and resources (hooray for double surgical gloves with the mandoline!) Flavorwalla is now my go to cookbook...and it has the stains and sticky pages to prove it.
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