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Name: One Spice, Two Spice: American Food, Indian Flavors: Cardoz, Floyd, Lear, Jane Daniels: 9780060735012: Amazon.com: Books
Price: 21.89 USD
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Rating: 4.2 (44 reviews)

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One Spice, Two Spice: American Food, Indian Flavors Hardcover – October 24, 2006

by Floyd Cardoz (Author), Jane Daniels Lear (Author)

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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.

Editorial Reviews

From Publishers Weekly

In his debut cookbook, Cardoz, chef of the Danny Meyer–owned Indian fusion restaurant Tabla in Manhattan, successfully demystifies Indian cooking. He takes familiar foods like fish, meats and vegetables and adds a distinctly Indian touch, as in the Seared Scallops with Lime Jaggery Glaze. The collection of recipes is divided in 10 sections, which are organized by food type: e.g., soups, condiments (integral in Indian cooking), vegetables and chicken. With each recipe, Cardoz discusses his inspiration or the significance of the food in Indian culture. He explains that the recipe for Goan-Spiced Roast Pork Tenderloin, for instance, stems from the unique culture that was created when the Portuguese ruled Goa. Recipes reflect Cardoz's inimitable combinations, like the Duck with Black Pepper-Tamarind Jus and Venison Steaks with Coriander, yet most are surprisingly uncomplicated with accessible ingredients. The Roast Lamb with Mint–Black Pepper Sauce made with an aromatic spice rub and a sauce of tomatoes, mint, ginger and garlic is a standout as are such condiments as Boodie's Ketchup with cinnamon, vinegar and shallots and the Curry Leaf Lime Vinaigrette. One wishes only that Cardoz would have included desserts—it would have interesting to see how he applies his peerless cooking style to sweet endings. A 24-page color insert gives life to many of the creations. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“Recipes reflect Cardoz’s inimitable combinations...yet most are surprisingly uncomplicated with accessible ingredients.” — Publishers Weekly

“Strongly recommended for most collections.” — Library Journal

From the Back Cover

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.

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.

Product details

ASIN ‏ : ‎ 0060735015
Publisher ‏ : ‎ William Morrow Cookbooks; First Edition (October 24, 2006)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 9780060735012
ISBN-13 ‏ : ‎ 978-0060735012
Item Weight ‏ : ‎ 1.91 pounds
Dimensions ‏ : ‎ 7.38 x 0.95 x 9.12 inches

Best Sellers Rank: #214,655 in Books (See Top 100 in Books)
- #70 in Indian Cooking, Food & Wine
- #161 in Herb, Spice & Condiment Cooking
- #1,160 in Quick & Easy Cooking (Books)

Customer Reviews:
44 ratings

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Customers find the cookbook easy to prepare and worth the investment. The recipes receive mixed feedback - while some find them tasty and easy, others say they seem overwhelming in scope.

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5 customers mention "Value for money"5 positive0 negative

Customers find the book to be worth the money, with one customer describing it as a delightful experience to use.

"...It was worth the wait. Thank you!" Read more

"This has been a delight to use. I love this new flair of exotic flavors at home that I have always enjoyed when traveling. Five stars!!" Read more

"...and the proper ingredients, techniques and execution, it is a magnificent experience. Well done Indian gets me the way few other things do...." Read more

"I only wish the recipes weren't so complicated. Very nice book though. I learned to cook with new spices ." Read more

3 customers mention "Ease of preparation"3 positive0 negative

Customers find the recipes easy to prepare and simple to follow.

"...I made the braised cabbage which was so simple and fast and light and clean. I will make it again...." Read more

"...The dish looked delicious and easy to prepare as Floyd and Sara made it...." Read more

"Floyd Cardoz gives us a simple and wonderfully flavorful collection of ideas that you can have your way with...." Read more

16 customers mention "Recipes"11 positive5 negative

Customers have mixed opinions about the recipes in the cookbook, with some finding them tasty and easy, while others find them overwhelming in scope.

"Beautiful book of a completely different world full of life and spices." Read more

"Great recipe book, but the books binding immediately split at its binding, not good, handle gently if your going to use it a lot." Read more

"This has been a delight to use. I love this new flair of exotic flavors at home that I have always enjoyed when traveling. Five stars!!" Read more

"Floyd Cardoz gives us a simple and wonderfully flavorful collection of ideas that you can have your way with...." Read more

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Pamela Batchelor
Well worth getting.
Reviewed in the United States on March 11, 2020
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Beautiful book of a completely different world full of life and spices.

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Northwoods Gal
Where is my cookbook?
Reviewed in the United States on December 4, 2022
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Seems to have taken forever! My daughter finally received her cookbook and absolutely loves it. It was worth the wait. Thank you!

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Joanne
For the more serious cook
Reviewed in the United States on August 19, 2014
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THis is a very thorough assortment of recipes. You will see all kinds of meats, veggies, seafood, etc., that you won't see in other books on this cuisine (goat, venison, steak, etc) as well as the usual suspects (chicken, seafood, etc.). There are many recipes too. The pics are scant, though. I always wish there were more rather than less pics. This book has many simple recipes with a short list of ingredients...but....there are also many that are lengthier. I wouldn't therefore recommend this book for beginners; due to lack of pics of finished recipes and the fact that some recipes will seem overwhelming in scope, best not to go there if just starting out. There is no garam masala at all used in these recipes which struck me odd. The author mentions in his preface that that spice is used in the north of India in winter. His expertise is concentrated on the western and southern portions of the country. You will need some basic Indian spices, so some shopping is needed to assemble it all, as I do, buying them mostly online...a few items I can buy fresh, like curry leaves from online sources, and I freeze them. It's not hard. But for the novice cook who just wants to dabble into this cuisine, you can see why it is not ideal. THis is for the serious cook who likes to explore spices and doesn't mind seeking out some spices not readily found in the market. You know who you are. So with that said, there are many pluses to this voluminous cookbook, but it may scare beginners away.

Because I am now dieting, and I love to cook but don't dare fall back into that mode, I am allowed veggies to fill me up, so I am using all my vast amt of cookbooks for that purpose now, veggie recipes. In this book I found quite a few that I overlooked before. I made the braised cabbage which was so simple and fast and light and clean. I will make it again. There's another one similar to this, braised romaine, I will make that too, in the same way as the cabbage. There are asparagus, green bean, and other veggies I have tagged to make.

The other protein-related recipes may seem daunting at first looking at the list of ingredients. But on further inspection, many of them are in sub headings, meaning, one section is for the 'pasta' portion (you can make Indian spaetzle in here which I am making today--a weeknight easy pasta that goes into the recipe for Chicken Soup--gonna make that this week), and then another section which is the 'sauce' of another recipe perhaps....many of the subparts of any one recipe can be made in advance, even a day ahead, then put together more seamlessly. I like that bc it breaks down the task into a manageable timeslots.

For now, in my quest of weightloss, I will make some of the lighter recipes, the fish and seafood and chicken, and there's even a recipe for lean pork tenderloin. I will report back when I try more recipes.

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Amazon Customer
That the recipes are authentic
Reviewed in the United States on August 14, 2019
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I like this book , watching tv and saw the Che on Sarah weekend meal and so I’ve decided to purchase the book love the recipes

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merryb
Great recipe book
Reviewed in the United States on August 4, 2018
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Great recipe book, but the books binding immediately split at its binding, not good, handle gently if your going to use it a lot.

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4 people found this helpful

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Barbara Nichols
Murder by publisher (who should know better)
Reviewed in the United States on November 12, 2007
I love the title. I love the idea of cooking American food with Indian spices. However, this book seems dedicated to keeping its secrets from the public.

Amateur art direction gives us pages printed in brown and lime, with page numbers in unreadable screened lime. Squares of too-heavy lime green are plopped over the brown type lists of ingredients, making them totally unreadable. Throughout the book, the type lines are too long for the page width, leaving much information lost somewhere in the spine. None of this crowding is necessary, as there are plenty of white pages that could have been utilized. Nice crisp black type in a larger size might have saved this book from the Unreadable category in spite of the cheap paper its printed on and the smudgy looking color photos. But no. We're left to stand in our kitchens with magnifying glasses and flashlights. The joy of cooking it's not. If I were the author, I'd be seriously ticked. Seriously.

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25 people found this helpful

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Brunoli1
Too many bizarre ingredients
Reviewed in the United States on February 10, 2013
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I bought this book after watching Floyd make one of the recipes, chicken pilaf, on Sara Moulton's cooking show. The dish looked delicious and easy to prepare as Floyd and Sara made it. However, I am disappointed upon receiving this book because so many recipes call for unusual ingredients that I either have not heard of or would not wish to use in my cooking. I won't be making but one or two recipes from this book.

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5 people found this helpful

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A Star Is Born
Super Cookbook!!
Reviewed in the United States on April 13, 2013
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This has been a delight to use. I love this new flair of exotic flavors at home that I have always enjoyed when traveling. Five stars!!

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davicaspu
Muy bueno
Reviewed in Spain on February 11, 2014
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Muy buenas ideas las de este cocinero indio residente en Estados Unidos. Recetas originales y un mundo por descubrir. Si te gusta experimetar, probar y jugar con distintos sabores, éste es un libro muy recomendable, y un chef al que seguir.

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One Spice, Two Spice: American Food, Indian Flavors Hardcover – October 24, 2006

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