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American Food, Indian Flavors
William Morrow Cookbooks
November 2006
On Sale: November 1, 2006
320 pages
ISBN: 0060735015
EAN: 9780060735012
Hardcover
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Cookbooks
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—sautéing, 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 sautéed 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.
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