About this ebook
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.
“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.
Ratings and reviews
2.5
2 reviews
Jarvis Bates
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September 15, 2021
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About the author
Floyd Cardoz was the celebrated Indian-American chef of New York City’s Tabla, North End Grill, and his solo restaurant Paowalla. Cardoz attended culinary school and began his career in his native Bombay, India, where he opened the Bombay Canteen, his first restaurant in his home country. The four-time James Beard Award nominee won Season 3 of Bravo’s Top Chef Masters and created the food for the feature film The Hundred-Foot Journey. Cardoz died unexpectedly from the Covid-19 virus on March 25, 2020; he is survived by his wife Barkha and two sons.
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