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 bizarre flavors to on a regular basis foods and the use of spice to show a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn the way Cardoz amplifies the flavors in more than 100 recipes. The straightforward addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to every other level. But this husband and dad has the similar 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—get pleasure from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners at 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.
“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 bizarre flavors to on a regular basis foods and the use of spice to show a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn the way Cardoz amplifies the flavors in more than 100 recipes. The straightforward addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to every other level. But this husband and dad has the similar 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—get pleasure from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners at 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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