Overview

Add a taste of India into traditional American meals with this heady fusion of East and West Once hard to come by, exotic spices such as cumin, coriander, and curry are now available in local supermarkets. In this inspiring cookbook, Floyd Cardoz demystifies these ingredients and shows home cooks how to incorporate them into everyday meals, with minimal effort and spectacular results. The first cookbook to combine the exotic eastern spices with traditional American dishes, One Spice, Two Spice is an approachable collection of recipes that show cooks how to add extra flavor and gourmet appeal to any dish. Combe coriander, fenugreek, and tamarind with roast chicken, grilled steak, and mashed potatoes. The result, a wonderful fusion of flavors that will leave them hungry for more. In the New York Times, Ruth Reichl glowingly described Floyd Cardoz's cooking at his famed eatery, Tabla, as “American food viewed through a kaleidoscope of Indian spices.” Now, with One Spice, Two Spice everyone can bring a sensational taste of India home.

Full Product Details

9780060735012

Table of Contents

Reviews

Strongly recommended for most collections. --Library Journal

"""Recipes reflect Cardoz's inimitable combinations...yet most are surprisingly uncomplicated with accessible ingredients."" -- Publishers Weekly ""Strongly recommended for most collections."" -- Library Journal"

""Recipes reflect Cardoz's inimitable combinations...yet most are surprisingly uncomplicated with accessible ingredients."" -- Publishers Weekly ""Strongly recommended for most collections."" -- Library Journal

Strongly recommended for most collections. -- Library Journal

Recipes reflect Cardoz s inimitable combinations...yet most are surprisingly uncomplicated with accessible ingredients. --Publishers Weekly

Author Information

Floyd Cardoz was born in Bombay and raised in that city and in the fabled trading center of Goa. He trained as a biochemist before he discovered where his real passion lay--in a restaurant kitchen. After culinary school in India and Switzerland, he moved to New York City. He worked in Gray Kunz's legendary kitchen at Lespinasse and rose to become chef de cuisine there. In 1997, Cardoz teamed up with New York restaurateur Danny Meyer to create Tabla, which was given three stars by the New York Times shortly after it opened. Jane Daniels Lear is a senior features editor at Gourmet magazine, where she also writes about culinary techniques and life in the magazine's test kitchens. She was a contributor to The Gourmet Cookbook, published in 2004.

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