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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]

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Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love. Kindle Edition

4.6 out of 5 stars 135 ratings

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Editorial Reviews


“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.”

Flavorwalla will help you get your cooking to the next level.”

 “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
--This text refers to an out of print or unavailable edition of this title.

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.
--This text refers to an out of print or unavailable edition of this title.

Product details

  • ASIN ‏ : ‎ B015X2PGCQ
  • Publisher ‏ : ‎ Artisan (April 5, 2016)
  • Publication date ‏ : ‎ April 5, 2016
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 74533 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Not Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 519 pages
  • Lending ‏ : ‎ Enabled
  • Customer Reviews:
    4.6 out of 5 stars 135 ratings

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
135 global ratings

Top reviews from the United States

Reviewed in the United States on September 16, 2019
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5.0 out of 5 stars Worth the buy
By CheeseNinja on March 20, 2021
A lot of good stuff in this book. Also, thicker than expected. Can’t wait to start cooking :)
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Reviewed in the United States on February 14, 2018
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Reviewed in the United States on November 5, 2017
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Top reviews from other countries

5.0 out of 5 stars Good Book!
Reviewed in India on October 28, 2018
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Unwer Ismail
1.0 out of 5 stars One Star
Reviewed in Canada on April 27, 2016
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