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One Spice, Two Spice: American Food, Indian Flavors
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By FabulousFoods.com
Posted August 30th, 2007
One Spice, Two Spice: American Food, Indian Flavors
Author: Floyd Cardoz
ASIN: 0060735015
Binding: Hardcover
Number of Pages: 320
Review Date: August 30th, 2007
Publisher: Floyd Cardoz, 2006
Price: $35.95
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Review: Many Americans loves the flavors of Indian cuisine, but become quickly intimidated when they try to cook Indian fare at home. And little wonder, the lists of ingredients typically go on for miles and many of those ingredients are, at best, vaguely familiar. Well no more. Innovative New York City chef and restaurateur (of Tabla fame) Floyd Cardoz's new book makes the flavors of India accessible to even the most naïve of westerners.

Cardoz's down to earth primer will get you up to speed with popular Indian spices and how to use them - not only in the more than 140 recipes in this book, but also in your everyday meal preparation. While some of the flavors are new, the techniques - sautéing, pan frying, braising, searing, roasting and poaching are standard in kitchens the world over. Cardoz, a Bombay native, bases all his dishes on ingredients easily found in any American supermarket. His creative use of Indian seasonings and spices, however, take them to new heights.

If you're cooking has been a bit lackluster, if you're feeling bored in the kitchen, or if the family doesn't come running as quickly as they used to at meal time, get ready to give your culinary experiences a big boost. You'll never look at food and seasonings in quite the same way again.

Chapters include: First Courses and Salads; Soups,; Fish; Shellfish and Other Seafood; Chicken and Other Birds; Meat; Vegetables; Condiments - Chutneys, Pickles, Raitas, and Dressings; Rice and the Like; Basics.


 

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