Floyd Cardoz: Flavorwalla Big Flavor. Bold Spices. a New Way to Cook the Foods You Love |
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| Author:
| Cardoz, Floyd |
| As told to:
| Stets, Marah |
| ISBN: | 978-1-57965-711-6 |
| Publication Date: | Apr 2016 |
| Publisher: | Artisan
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| Book Format: | Digital download |
| List Price: | USD $65.00 |
Book Description:
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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:...
More Description 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.