Floyd Cardoz: Flavorwalla

April 15, 2016

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.

Copyright 2016 Library Journal, LLC Used with permission.

Starred review from January 18, 2016
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.