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Floyd Cardoz, chef and co-proprietor of New York City's Tabla restaurant, is one of the most interesting innovators working behind a stove today. And now, for the 1st time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is ready to make the quantum leap in between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, A single Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each and every.This volume of far more than 140 recipes is a gift to all home cooks who appreciate the flavors of India but are intimidated by the uncommon and quite a few spices needed to put together these dishes. Right here, Cardoz renders these spices user pleasant in a down-to-earth primer and glossary. Then, in the recipe notes, he displays you how to very easily integrate these new flavors into every day meals and dinner-get together fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The final results, nevertheless, 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 manufactured 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 blend 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. A single Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the foods on your plate, and it brings Indian flavors into the present day American repetoire.
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