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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.
About the Author:
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.
Buchbeschreibung Absolute Press 01/05/2007, 2007. Buchzustand: Good. Will be shipped promptly from UK warehouse. Book is in good condition with no missing pages, no damage or soiling and tight spine. There may be some dog-eared pages showing previous use but overall a great book. Buchnummer des Verkäufers 9053-9781904573586
Buchbeschreibung Absolute Press, 2007. Hardcover. Buchzustand: Very Good. One Spice Two Spice This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Buchnummer des Verkäufers 7719-9781904573586
Buchbeschreibung Absolute Press, 2007. Hardcover. Buchzustand: Good. One Spice Two Spice This book is in good or better condition. It has no tears to the pages and no pages will be missing from the book. The spine of the book is still in great condition and the front cover is generally unmarked. It has signs of previous use but overall is in really nice, tight condition. Shipping is normally same day from our UK warehouse. We offer a money back guarantee if you are not satisfied. Buchnummer des Verkäufers 9053-9781904573586
Buchbeschreibung Absolute Press, 2007. Buchzustand: Very Good. Ships from the UK. Former Library book. Great condition for a used book! Minimal wear. Buchnummer des Verkäufers GRP88164652
Buchbeschreibung Absolute Press, 2007. Buchzustand: Good. Ships from the UK. Former Library book. Shows some signs of wear, and may have some markings on the inside. Buchnummer des Verkäufers GRP16682982
Buchbeschreibung Paperback. Buchzustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Buchnummer des Verkäufers GOR003404221
Buchbeschreibung Absolute Press. Buchzustand: Used - Like New. 2007. Hardcover. Fine. Dust Jacket is Fine. Buchnummer des Verkäufers C27765
Buchbeschreibung Absolute Press. Buchzustand: Used - Very Good. 2007. Hardcover. Very Good. Buchnummer des Verkäufers Z0232699
Buchbeschreibung Absolute Press. Hardcover. Buchzustand: Fine. 1904573584 Excellent Condition. Buchnummer des Verkäufers SKU1295707
Buchbeschreibung 2006. Hardcover. Buchzustand: New. Hardcover. 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 collectio.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 304 pages. 0.864. Buchnummer des Verkäufers 9781904573586