Chef Cardoz has worked in critically lauded restaurants, developed the El Verano ballpark taco stand, received four James Beard nominations, and won Top Chef Masters. Clearly on a roll, he shares many of his iconic recipes and his approach to cooking in this terrific collection. Rather than going the standard route of appetizer, salad, protein, and dessert, Cardoz’s book focuses on events: Dinner for Two, Game Time, Weeknight Meals, and so forth, giving readers a practical guide and perspective on how different dishes can complement one another when part of a larger picture. Those expecting elaborate preparations from a chef of Cardoz’s caliber will be pleasantly surprised: dishes such as stir-fried crabmeat and sweet corn, roasted citrus-brined chicken with pan-roasted croutons, and flank steak with Thai salad boast big flavors without requiring much skill. Many do, however, call for a fair number of ingredients (rendang short ribs calls for close to 30), but most are easily sourced. Cardoz’s emphasis is on flavor and the final product, rather than culinary showmanship, perhaps best evidenced in playful riffs such as Masala Mary, a must-try variation on the classic Bloody Mary, and the simple Tabasco chipotle-marinated pork chops. The book has something for everyone, including the family dog, who can enjoy Cardoz’s own dog’s favorite dinner, made up of oats, wheat, beef, chicken livers, and vegetables. It’s a fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf. (Apr.)
“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
Cardoz, coauthor of One Spice, Two Spice and winner of Top Chef Masters, has served as the acclaimed chef of New York restaurants North End Grill and Tabla. His latest cookbook, written with veteran author Stets (coauthor, The Foothills of Blackberry Farm) breathes new life into the well-worn trend of celebrity chefs sharing their favorite dishes to make for family and friends. The range of recipe categories—from pantry- and freezer-friendly weeknight meals to intimate dinners for two to Indian-spiced brunch dishes and cocktails—is impressive and perfectly tailored to satisfy a wide audience. Cardoz's dishes (e.g., roasted beets with orange and fresh ricotta, flank steak with Thai salad, spiced chicken soup with chickpea noodles, cod en papillote with coconut basmati pilaf) defy categorization and demonstrate a facility with global flavors that few possess. Readers will encounter chef-worthy ingredients and equipment such as "wet kokum," curry leaves, and a meat grinder, but the volume provides an excellent list of sources and there are plenty of easy recipes to choose from. VERDICT This is food to get excited about, especially if you love fresh spices.