Floyd Cardoz: Flavorwalla

Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.

Floyd Cardoz (Autor)

Buch | Hardcover

352 Seiten

2016
Artisan Division of Workman Publishing (Verlag)
978-1-57965-621-8 (ISBN)

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In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavours in more than 100 recipes. He presents the recipes he cooks at home, where even the humblest of ingredients benefit from his use of spice and simple techniques, making this book an indispensable resource.

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.

Floyd Cardoz is the celebrated New York City chef of Tabla, North End Grill, White Street, and the soon-to-open Paowalla. Cardoz attended culinary school and began his career in his native Bombay, India, and he recently opened Bombay Canteen, his first restaurant in his home country. Cardoz’s food is classically American with subtle Indian accents. The four-time James Beard Award nominee won season 3 of Bravo’s Top Chef Masters, he created the food for the feature film The Hundred Foot Journey, and his collaborations include work with Tabasco and Original Penguin, among others. He lives with his wife and two sons in northern New Jersey.

Erscheint lt. Verlag	5.4.2016
Co-Autor	Marah Stets
Zusatzinfo	125 photos
Verlagsort	New York
Sprache	englisch
Maße	191 x 254 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	1-57965-621-8 / 1579656218
ISBN-13	978-1-57965-621-8 / 9781579656218
Zustand	Neuware