Floyd Cardoz: Flavorwalla
At his many successful restaurants, including New York City's famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavours to everyday foods and using spice to turn a dish into something distinct andmemorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavours 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.
The James Beard Award nominated chef, winner of Top Chef Masters and beloved chef/owner of multiple popular New York City restaurants shares approachable recipes made better with bold spices, many of which come from his Indian heritage.
""Flavorwalla" is definitely geared toward the home cook. With sections like "Weeknight Meals," "Family Style," and "Game Time," the book is filled with approachable recipes. . . . A good option for those in search of ways to amp up their everyday cooking game." Eater Chef Cardoz has worked in critically lauded restaurants, developed the El Verano ballpark taco stand, received four James Beard nominations, and won "Top Chef Masters." Clearly on a roll, he shares many of his iconic recipes and his approach to cooking in this terrific collection. Rather than going the standard route of appetizer, salad, protein, and dessert, Cardoz s book focuses on events: Dinner for Two, Game Time, Weeknight Meals, and so forth, giving readers a practical guide and perspective on how different dishes can complement one another when part of a larger picture. Those expecting elaborate preparations from a chef of Cardoz s caliber will be pleasantly surprised: dishes such as stir-fried crabmeat and sweet corn, roasted citrus-brined chicken with pan-roasted croutons, and flank steak with Thai salad boast big flavors without requiring much skill. Many do, however, call for a fair number of ingredients ("rendang" short ribs calls for close to 30), but most are easily sourced. Cardoz s emphasis is on flavor and the final product, rather than culinary showmanship, perhaps best evidenced in playful riffs such as Masala Mary, a must-try variation on the classic Bloody Mary, and the simple Tabasco chipotle-marinated pork chops. The book has something for everyone, including the family dog, who can enjoy Cardoz s own dog s favorite dinner, made up of oats, wheat, beef, chicken livers, and vegetables. It s a fun, fresh, and inspiring collection that deserves room on any self-respecting home cook s bookshelf. (Apr.) "Publishers Weekly," starred review Floyd has always emboldened me to explore new flavors; he ll do the same for you in this book, with delicious results. Dan Barber, chef and author of "The Third Plate" "Flavorwalla" is one of the best cookbooks in recent memory, and it s pure Floyd Cardoz, one of the most brilliant chefs working in America today. Floyd harnesses amazing tastes in even the simplest foods and utilizes seasonings and spices in truly unique ways. This is a book for all lovers of food, presented by a true master of his craft. Prepare to get your food game upped! Andrew Zimmern, chef, teacher, and author "Flavorwalla" is a study in spices and flavors, and its roots are deep in Indian cooking and flavor profiles. However, what truly makes this cookbook shine is that it is, above all else, a heartfelt family cookbook. Marcus Samuelsson, chef, author, and restaurateur Floyd s book "Flavorwalla" unlocks the mystery of cooking with spices. I can t wait to share some of these recipes at home. Tom Colicchio, chef, author, and restaurateur Floyd s new book is sumptuous and spicy, yet the recipes are accessible and easy to make. His Indian heritage and work on the forefront of American fine dining make this book unique and extremely useful for any family seeking a global palate. Padma Lakshmi, host of "Top Chef" Floyd unlocks the secret to making the best Mexican-style corn on the cob you ve ever eaten, traditional chimichurri from Argentina, and light dishes that pop with zippy Thai flavors we crave. Meanwhile, Floyd s Indian heritage underpins everything he does. Top Chef Master? Yes, he absolutely is. Curtis Stone, chef and owner, Maude restaurant"