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Floyd Cardoz : Flavorwalla: Big Flavor. Bold Spices. a New Way to Cook the Foods You Love.
by Floyd Cardoz and Marah Stets and Lauren Volo


Overview - 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.
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More About Floyd Cardoz by Floyd Cardoz; Marah Stets; Lauren Volo
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781579656218
  • ISBN-10: 1579656218
  • Publisher: Artisan Publishers
  • Publish Date: April 2016
  • Page Count: 352
  • Dimensions: 10.1 x 7.7 x 1 inches
  • Shipping Weight: 2.9 pounds


Related Categories

Books > Cooking > Individual Chefs & Restaurants
Books > Cooking > Specific Ingredients - Herbs, Spices, Condiments
Books > Cooking > Regional & Ethnic - Indian & South Asian

 
BookPage Reviews

Cooking: The flavors of Mexico

Pati Jinich is a wonderfully enthusiastic champion of modern Mexican cooking as it evolves South of the border and as it spreads with the Mexican diaspora to create new regional tastes and treasures. We all know Tex-Mex, but now there’s Cal-Mex, Chicago-Mex, New York-Mex, Fusion-Mex and, perhaps, Pati-Mex. In Mexican Today, Jinich, host of the popular PBS series “Pati’s Mexican Table,” invites us into her kitchen, where she uses her knack for Mexican seasoning to add a bit of Latin flair to all kinds of foods. As a wife and working mother of three boys with packed schedules, she knows the ins and outs of getting good, interesting, family-pleasing food to the table every night. To do the same, start incorporating her recipes and her seasoning sense into your everyday repertoire—whether it’s a traditional Tortilla Soup or a new spin on Matzo Balls made with mushrooms and jalapeños, Chicken Tostadas or Tuna Tataki Tostadas with Sriracha Sauce, Pati’s Go-To Guacamole, Real Red Salsa, Cal-Mex Fish Tacos with Creamy Slaw, versatile Med-Mex Salad or foamy Mango Mousse. 

WHEN IN ROME
If you’re lucky enough to be in Italy, you can sample all the pleasures of la cucina romana. For the rest of us, there’s Tasting Rome, a tribute to the unique character of Roman cooking, its time-honored dishes and its new creations rooted in traditional flavors. Working with some of the city’s renowned chefs, Katie Parla and Kristina Gill—two Americans who fell in love with Rome, moved there and became steeped in its gastronomy and history—focus on the foods that highlight the spirit of Rome and make their selected recipes truly accessible for home cooks. Instead of going from antipasto to dolce, they start with snacks and street food, move on to classics and new riffs on the standards and, more unusually, include Roman-Jewish and Libyan-Jewish dishes. With delectable veggies, breads, pizzas, sweets and even cocktails, this is the perfect Roman holiday for every Italophile.

TOP PICK IN COOKBOOKS
Floyd Cardoz, a celebrated New York City chef, was born and trained in Mumbai, but his fabulous new cookbook, Flavorwalla, is not an Indian cookbook. Cardoz has lived and cooked in New York for over 25 years, eaten his way around the world and happily admits that his food, like his life, is a fusion of different cultures and cuisines, brightened with Indian accents and a generous nod to Mexican ingredients and sensibilities. Cardoz is an advocate of bold flavors in everything he creates, flavors that excite, tempt and put real flair into your daily fare. Just consider Spice-Crusted Swordfish with Braised Romaine; Heirloom Tomato Salad with coriander, ginger and serrano chile; Pan-Roasted Broccoli with lime, honey and chile flakes; Braised Short Ribs with Peanuts and Anchovies; a zingy Masala Mary and a tart Tamarind Margarita. Flavorwalla proves that Chef Cardoz is truly a man for all seasonings.

 

This article was originally published in the April 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews