The James Beard Award nominated chef, winner of Top Chef Masters and beloved chef/owner of multiple popular New York City restaurants shares approachable recipes made better with bold spices, many of which come from his Indian heritage.
Floyd Cardoz is the celebrated New York City chef of Tabla, North End Grill, White Street, and the soon-to-open Paowalla. Cardoz attended culinary school and began his career in his native Bombay, India, and he recently opened Bombay Canteen, his first restaurant in his home country. Cardoz’s food is classically American with subtle Indian accents. The four-time James Beard Award nominee won season 3 of Bravo’s Top Chef Masters, he created the food for the feature film The Hundred Foot Journey, and his collaborations include work with Tabasco and Original Penguin, among others. He lives with his wife and two sons in northern New Jersey.
"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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