One Spice, Two Spice: American Food, Indian Spices: American Food, Indian Flavors - Rilegato

Cardoz, Floyd; Lear, Jane Daniels

Rilegato

ISBN 10: 0060735015 ISBN 13: 9780060735012

Casa editrice: William Morrow Cookbooks, 2006

Riassunto

Demonstrates how to fuse Indian spice and traditional American dishes for enhanced flavor and variety, in a collection of recipes that demonstrates how to modify New England Corn and Potato Chowder with cloves and coriander and how to season Mid-Atlantic Soft Shell Crabs with cinnamon, chiles, and ginger. 20,000 first printing.

Su questo libro

Recensione:

“Recipes reflect Cardoz’s inimitable combinations...yet most are surprisingly uncomplicated with accessible ingredients.” (Publishers Weekly)

“Strongly recommended for most collections.” (Library Journal)

L'autore:

Floyd Cardoz was born in Bombay and raised in that city and in the fabled trading center of Goa. He trained as a biochemist before he discovered where his real passion lay—in a restaurant kitchen. After culinary school in India and Switzerland, he moved to New York City. He worked in Gray Kunz's legendary kitchen at Lespinasse and rose to become chef de cuisine there. In 1997, Cardoz teamed up with New York restaurateur Danny Meyer to create Tabla, which was given three stars by the New York Times shortly after it opened.

Jane Daniels Lear is a senior features editor at Gourmet magazine, where she also writes about culinary techniques and life in the magazine's test kitchens. She was a contributor to The Gourmet Cookbook, published in 2004.

Su questa edizione

• Editore: William Morrow Cookbooks
• Data di pubblicazione: 2006
• ISBN 10: 0060735015
• ISBN 13: 9780060735012
• Rilegatura: Copertina rigida
• Numero di pagine: 304