Get Free Ebook Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love., by Floyd Cardoz Marah Stets

Get Free Ebook Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love., by Floyd Cardoz Marah Stets

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Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love., by Floyd Cardoz Marah Stets

Get Free Ebook Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love., by Floyd Cardoz Marah Stets

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Review

“Follow Cardoz’s tips for excellent results every time.”—People magazine “Home recipes with the bold flavor Cardoz is known for. His spiced chicken soup got me through winter.”—Food & Wine “Cardoz . . . sees it as his mission to introduce spice, dimension, heat and boldness into everything we cook in our family kitchens. Especially when those family kitchens include kids. . . . [Flavorwalla’s] recipes run the gamut from throw-together-­after-work meals to more project-oriented showstoppers. But it’s the tactical side of his chef brain that will resonate with the everyday home cook. . . . He prizes efficiency, throwing tomorrow’s vegetables into the oven with tonight’s roast and swearing that the secret to fast weeknight meals is a gas grill (no pot to clean up) and a pressure-cooker, capable of yielding stews in under 30 minutes.”—The New York Times Book Review “Satisfying and memorable cooking. . . . This is what you want to be eating.”—Eater “Flavorwalla will help you get your cooking to the next level.”—Epicurious  “Fabulous. . . . Flavors that excite, tempt and put real flair into your daily fare.”—BookPage, Top Pick in Cookbooks for April 2016 “Cardoz’s emphasis is on flavor and the final product, rather than culinary showmanship. . . . A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.”—Publishers Weekly, starred review “The range of recipe categories—from pantry- and freezer-friendly weeknight meals to intimate dinners for two—is impressive and perfectly tailored to satisfy a wide audience. Cardoz’s dishes . . . demonstrate a facility with global flavors that few possess. VERDICT This is food to get excited about.”—Library Journal, starred review “Spectacular results. . . . A very big, truly wonderful resource.”—Food Industry News “Intensely flavored dishes. . . . Vivid seasonings and cross-cultural flavor combinations.”—Seattle Times   “While this is a book by a chef, it’s not a ‘chefy’ cookbook. Recipes don’t include a trillion ingredients or numerous sub-recipes. They’re accessible, even with their sophisticated array of spices and chiles. The photos display attainable food, not restaurant-glossy shots. . . . I cooked my way through a half-dozen dishes with delicious results.”—Pittsburgh Post-Gazette   “A one-two flavor punch.”—Minneapolis Star Tribune “Floyd has always emboldened me to explore new flavors; he’ll do the same for you in this book, with delicious results.”—Dan Barber, chef and author of The Third Plate “Flavorwalla is one of the best cookbooks in recent memory, and it’s pure Floyd Cardoz, one of the most brilliant chefs working in America today. Floyd harnesses amazing tastes in even the simplest foods and utilizes seasonings and spices in truly unique ways. This is a book for all lovers of food, presented by a true master of his craft. Prepare to get your food game upped!”—Andrew Zimmern, chef, teacher, and author “Flavorwalla is a study in spices and flavors, and its roots are deep in Indian cooking and flavor profiles. However, what truly makes this cookbook shine is that it is, above all else, a heartfelt family cookbook.”—Marcus Samuelsson, chef, author, and restaurateur “Floyd’s book Flavorwalla unlocks the mystery of cooking with spices. I can’t wait to share some of these recipes at home.”—Tom Colicchio, chef, author, and restaurateur “Floyd’s new book is sumptuous and spicy, yet the recipes are accessible and easy to make. His Indian heritage and work on the forefront of American fine dining make this book unique and extremely useful for any family seeking a global palate.”—Padma Lakshmi, host of Top Chef “Floyd unlocks the secret to making the best Mexican-style corn on the cob you’ve ever eaten, traditional chimichurri from Argentina, and light dishes that pop with zippy Thai flavors we crave. Meanwhile, Floyd’s Indian heritage underpins everything he does. Top Chef Master? Yes, he absolutely is.”—Curtis Stone, chef and owner, Maude restaurant

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About the Author

Floyd Cardoz is the celebrated New York City chef of Tabla, North End Grill, and his newest restaurant, Bombay Bread Bar. Cardoz attended culinary school and began his career in his native Bombay, India, where he recently 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. He lives with his wife and two sons in northern New Jersey.

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Product details

Hardcover: 352 pages

Publisher: Artisan (April 5, 2016)

Language: English

ISBN-10: 1579656218

ISBN-13: 978-1579656218

Product Dimensions:

7.7 x 1 x 10.1 inches

Shipping Weight: 2.9 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

32 customer reviews

Amazon Best Sellers Rank:

#177,196 in Books (See Top 100 in Books)

As reviews have mentioned, Cardoz does wonderful things with layers of spices. I liked that it was written in the first person and very conversationally. I learned a great deal (I had never heard of kokum, for instance). While I found each recipe very interesting reading, I probably won't make a majority of them because of the number and availability of ingredients. However, I am excited to try several of them. I feel that reading this book definitely expanded my knowledge.

I enjoy the recipes and the text for each recipe. I have so much to learn and this is a terrific place to begin. The chef even includes a recipe for dog food that he prepares at home

Fabulous ideas; beautifully written and informative.

It’s hard not to love this book. It’s a great pathway to building incredible flavor in your food!!!

Every recipe I've made had been terrific.

Just cooked Flank Steak with Thai Salad. Delicious - packed with flavor indeed! Funny that the first thing I would choose had such Indian ingredients but it was truly a great weeknight dish (even though cooked on a Sunday). The book is full of gorgeous photos and I appreciate the combination of personal stories and practicality (tailgate kit, for example) interspersed between great recipes. Cant's wait to dig into more!

Chef Cardoz is recognized as one of the most talented Chefs out there today. As a fan for many years, I can truly say that nobody has an approach to food like Floyd's. His use of spice and balanced exciting flavors makes his food stand out, but in an uncomplicated way. What I loved about this book is that it reads the way he thinks. Which is the hard part with Chefs and cookbooks for me. Reading recipes and methods doesn't help one to understand the reasons behind the dish, so you can create something similar yourself. He breaks down his thoughts on flavor without getting to textbook like. The pictures are outstanding and the layout is fun and interesting to read. The best part of the book for me is the lead in to each recipe. There is a small story for each and one can imagine him there with you as you are reading it. It is easy to imagine situations in your own kitchen that are similar, and gets your gears turning on how you could incorporate these ideas into your world. This book is a must read for every fan of Floyd's past and future restaurants. However, even if you have never had the privilege of eating his food, you will find this book rewarding. Its definitely got great tools for everyone and great ideas to make your meals even more interesting at home or in your profession.

Floyd's clear, foolproof recipes are bursting with flavor and character and completely accessible to the home cook. He is a wonderful teacher, generous with hints to make preparation easier, even including an index of spices, tools and resources (hooray for double surgical gloves with the mandoline!) Flavorwalla is now my go to cookbook...and it has the stains and sticky pages to prove it.

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