One Spice Two Spice
Published on 1. May 2007
Book
Hardback
304 pages
978-1-904573-58-6 (ISBN)
Description
This book contains over 140 recipes from the chef of New York City's world-famous Tabla restaurant. Cardoz is truly one of the world's most exciting innovators. This collection bridges the gap between the Western palate and the wonderful taste memories that have remained so pungent from the food of his childhood in Bombay and Goa. It is the accomplished fusion and mastery of these two cuisines that make "One Spice, Two Spice" so exciting and appealing. It is a book for home cooks who wish to enjoy the flavours of India but who might have been intimidated by the unusual and numerous spices required. Cardoz renders these spices user-friendly, and shows you how to seamlessly integrate these new flavours into your cooking through his tried and tested techniques - with stunning results. Cardoz has a huge following amongst food writers and chefs in the UK, with serial and extract rights under offer, and reviews in major food magazines and nationals.
More details
Language
English
Place of publication
Bath
United Kingdom
Illustrations
ill
Dimensions
Height: 230 mm
Width: 185 mm
ISBN-13
978-1-904573-58-6 (9781904573586)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Floyd Cardoz was born in Bombay and after culinary school in India and Switzerland moved to New York. He worked in Gray Kunz's legendary kitchen at Lespinasse and reached the position of chef de cuisine there. In 1997, together with Danny Meyer, he created Tabla, which was given three stars by the New York Times shortly after it opened. One Spice, Two Spice is his first book.