Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love. by Floyd Cardoz

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Notes about Recipes in this book

  • Stir-fried crabmeat and sweet corn

    • meggan on September 29, 2020

      I didn't have fire roasted corn or star anise so I used frozen sweet corn and chinese 5 spice to good effect. Served with basmati.

  • Chicken tagine with olives, chickpeas, and pine nuts

    • meggan on February 11, 2018

      This is far too big for my 12" tagine. I had to split it into another pot. Also, the paprika seems excessive. I would cut in half next time.

    • Kduncan on February 04, 2019

      Agree with the ingredients being way too much for my 12" tagine. Didn't find the paprika too much though. Also the cooktime for the chicken is too short, ended up with undercooked chicken after only 10 minutes (seeing it wasn't browned before hand), would push cooktime to 15-20 minutes for chicken. Overall good flavor, would add a bit more lemon juice next time.

  • Pork carnitas with orange and chipotle

    • meggan on January 26, 2018

      I thought this was pretty good but I did not have enough lard to cover so I used broth also. I don't think it really made any difference as the pork was very tender anyway.

  • Chicken pilaf

    • Fricky1 on May 24, 2016

      Found this bland and mushy, despite variety of ingredients. Made exactly as written.

  • Pan-roasted broccoli with lime, honey, and chile flakes

    • lhudson on October 29, 2016

      Easy to put together and even the most picky of vegetable eaters will like this one.

    • JillT. on February 16, 2018

      Perfectly delicious and so easy!

  • Chile-rubbed hanger steak

    • Kduncan on March 30, 2020

      Started the marinade the day he died, not knowing it was happening. The next day grilled off and served with Mustard's Mashed Potatoes. The smoking of the chiles will leave your eyes sore. As with most of his dishes it was great, a weird spicy I am never used to, and always love wrapping my brain and taste buds around. RIP Floyd Cardoz, your food always makes me happy.

  • Braised escarole with mustard

    • Totallywired on October 26, 2018

      Bitter, hot, sharp mustard-y side. I liked it and would pair it as a sauerkraut alternative with good and fatty sausages, but too pungent straight up. Has that unpleasant bitter taste of uncooked mustard seed. Decent with lean pork tenderloin - I’d reduce mustard seed, add fat (cream would work) with most sides, or if serving straight up, look to Toulouse sausages or pork belly or ham hocks.

  • "Beryl's Sunday lunch" basmati rice

    • jhallen on April 04, 2021

      This is good, although not particularly special in my book.

  • Gingered spinach

    • mpo on September 05, 2021

      I used the teaspoon of ginger and less spinach and still think it could have used more ginger! Nice change up from garlic spinach.

  • Braised baby kale with white beans and bacon

    • dc151 on July 11, 2021

      I’m not a big kale lover, this was just the thing to help motivate me to eat it. The kids didn’t even try it though.

  • Quick mashed potatoes

    • justcooking on May 19, 2021

      These were good, but not sure they were any better than regular mashed potatoes. Did like the addition of nutmeg

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...deliver big flavor, bold spices and a new way to cook the foods you love.

    Full review
  • Eater

    The focus, then, is not on re-creating Cardoz's restaurant dishes but instead to capture his overall approach to making more flavorful food...Not the ideal book for the Tabla-bereft...

    Full review
  • ISBN 10 1579656218
  • ISBN 13 9781579656218
  • Published Apr 05 2016
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.


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