One Spice, Two Spice: American Food, Indian Flavors

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9780060735012: One Spice, Two Spice: American Food, Indian Flavors

This book contains over 140 recipes from the chef of New York City's world-famous Tabla restaurant. Cardoz is truly one of the world's most exciting innovators. This collection bridges the gap between the Western palate and the wonderful taste memories that have remained so pungent from the food of his childhood in Bombay and Goa. It is the accomplished fusion and mastery of these two cuisines that make "One Spice, Two Spice" so exciting and appealing. It is a book for home cooks who wish to enjoy the flavours of India but who might have been intimidated by the unusual and numerous spices required. Cardoz renders these spices user-friendly, and shows you how to seamlessly integrate these new flavours into your cooking through his tried and tested techniques - with stunning results. Cardoz has a huge following amongst food writers and chefs in the UK, with serial and extract rights under offer, and reviews in major food magazines and nationals.

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Review:

"Strongly recommended for most collections."--Library Journal

About the Author:

Floyd Cardoz was born in Bombay and after culinary school in India and Switzerland moved to New York. He worked in Gray Kunz's legendary kitchen at Lespinasse and reached the position of chef de cuisine there. In 1997, together with Danny Meyer, he created Tabla, which was given three stars by the New York Times shortly after it opened. One Spice, Two Spice is his first book.

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Book Description William Morrow Company, United States, 2006. Hardback. Book Condition: New. 231 x 190 mm. Language: English . Brand New Book. Floyd Cardoz, chef and co-owner of New York City s Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories--the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each. This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques--sauteing, panfrying, braising, poaching, and roasting--are not new. The results, however, are astonishing. Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sauteed in a spicy blend of shallot, ginger, and chile--all of which can be made in no time flat. Other recipes--steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce--may require more marinating or cooking time, but the trade-off is Cardoz s three-star-restaurant cooking at home. One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire. Bookseller Inventory # AAS9780060735012

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Book Description William Morrow Company, United States, 2006. Hardback. Book Condition: New. 231 x 190 mm. Language: English . Brand New Book. Floyd Cardoz, chef and co-owner of New York City s Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories--the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each. This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques--sauteing, panfrying, braising, poaching, and roasting--are not new. The results, however, are astonishing. Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sauteed in a spicy blend of shallot, ginger, and chile--all of which can be made in no time flat. Other recipes--steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce--may require more marinating or cooking time, but the trade-off is Cardoz s three-star-restaurant cooking at home. One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire. Bookseller Inventory # AAS9780060735012

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