Floyd Cardoz: Flavorwalla

“Extremely family-friendly, flavor-forward cooking. . . . A good option for those in search of ways to amp up their everyday cooking game.”

—Eater

“Terrific. . . . 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.”
—Publishers Weekly, starred review

“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

“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

“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

“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

“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