One Spice, Two Spice: American Food, Indian Flavors

by Floyd Cardoz and Jane Daniels Lear

Add a taste of India into traditional American meals with this heady fusion of East and West Once hard to come by, exotic spices such as cumin, coriander, and curry are now available in local... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060735015
• Release Date: October 2006
• Publisher: William Morrow Cookbooks
• Length: 320 Pages
• Weight: 1.70 lbs.
• Dimensions: 9.1" x 0.9" x 7.4"

Customer Reviews

Expand your use of spices!

Critic Ruth Reichel's description of Chef Floyd Cardoz's New York restaurant, Tabla, is also an excellent summary of his book, "American food seen through the kaleidoscope of Indian spices." Cardoz applies the spices of his native country, but focuses on Western cooking techniques and the Western style of building a menu around one entrée (rather than a large collection of dishes served together, as is typical with Indian food). The recipes in One Spice, Two Spice are easy to prepare, and intended to be taken as individual components of a meal. By applying Indian flavors to American style foods, it's easy to incorporate these dishes into everyday cooking, and add a little exotic flavor to an ordinary Tuesday night dinner. Cardoz does play with some classics, such as his Chicken Noodle Soup that incorporates turmeric, bay leaf, clove, ginger, cilantro, coriander, cumin, fresh green chilies, and chickpea-flour noodles cooked like spaetzle. In addition to the collection of recipes, Cardoz gives a nice overview of Indian spices and how they're used from a flavor standpoint in Indian cuisine. He introduces each recipe with a helpful description or story and offers serving suggestions for good accompaniments. It's a great book, and will build your familiarity in cooking with Indian spices.

One Spice, Two Spice delivers.

Title: One Spice, Two Spice Format: Paperback Cookbook Authors: Floyd Cardoz with Jane Daniels Lear ISBN: 0-06-073501-5 Published By: HarperCollins Publisher Review By: Diana Rohini LaVigne, Indian Life & Style Magazine One Spice, Two Spice is a wonderful adaptation of Indian cooking for the American palette. Beginning with the essentials needed for cooking with Indian spices, this cookbook is easy to read with large print and provides very detailed instructions on how to bring together simple ingredients to make exotic dishes with Indian flair. Rice dishes are an especially fantastic array and complement the entrées featured in the book. Entrees include chicken, fish and vegetable dishes with wide selections of recipes to keep cooks happy trying new things daily. There is no shortage of recipes in the 298-page One Spice, Two Spice cookbook. The recipes are easy to understand and woven with simple exotic graphics that allude to the origin of the spices used. Henna like graphics and mosaic patterns mark the inside pages of this wonderful addition to any one's cookbook library.

American Food with an Indian Kick!

I love the way this cookbook brings together two different cultures to produce amazing recipes. I actaully found this book easy to understand because of the full detailed glossary that explains all the indian spices (which not many indian cookbooks do!) My personal favorite recipe is the black pepper shrimp. I have tried this dish at the restaurant, Tabla, and would never think it is possible to make at home but it turns out that it's a really easy dish to prepare. If you want American food with an Indian kick I highly recommend this book!

Fantastic

This cookbook is extemely easy to follow. I would recommend it to everyone. The recipes are amazing and the stories behind them are very entertaining!