Floyd’s Cookbooks
Chef Floyd Cardoz's classic, spice-forward cookbook—with a bold new look.
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When my late husband, chef Floyd Cardoz, started working in the New York hospitality industry many years ago, Indian food and flavors were welcomed by a minimal audience. At his celebrated restaurant, Tabla, he worked to educate diners and chefs alike, pushing palettes with spices to expand their understanding of the place Indian cuisine could (and should) have within American restaurants.
In 2020, I launched our line of masalas with Burlap & Barrel in his memory to help home cooks embrace those same spices and sensory dishes. At the same time, his last cookbook, Flavorwalla, sold out its last run.
Over the last few years, we’ve seen the work of Indian chefs and food producers rightly embraced and celebrated across the US in ways we’d only dreamed of—a success rooted in the work Floyd began almost 30 years ago.
So, just as we recently brought a bolder design to our masala labels, we’re now excited to offer a limited-edition reprint of Flavorwalla with a vivid, striking, colorful cover to suit.
It offers the original set of recipes: casual dishes Floyd and I cooked for friends and family, along with celebratory ones he prepared with his sophisticated chef’s touch. While they weren’t written with our masalas in mind, those familiar with the blends only need creativity to swap them with individual spices.
I hope the recipes help you create beautiful holiday dishes. Know that our family will be in your kitchen in spirit—and flavor!
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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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Buy with our set of six Cardoz Legacy Masalas and get a free copy of our our cookbook, With Love & Masalas!
Flavorwalla
Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.
By Floyd Cardoz with Marah Stets
April 5, 2016
“A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.” —Publishers Weekly, starred review
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.
One spice, Two spice
American Food, Indian Flavors
By Floyd Cardoz, with Jane Daniels Lear
October 24, 2006
Add a taste of India into traditional American meals with this heady fusion of East and West.
In this inspiring cookbook, Floyd Cardoz demystifies these ingredients and shows home cooks how to incorporate them into everyday meals, with minimal effort and spectacular results.
The first cookbook to combine the exotic eastern spices with traditional American dishes, One Spice, Two Spice is an approachable collection of recipes that show cooks how to add extra flavor and gourmet appeal to any dish. Combe coriander, fenugreek, and tamarind with roast chicken, grilled steak, and mashed potatoes. The result, a wonderful fusion of flavors that will leave them hungry for more. In the New York Times, Ruth Reichl glowingly described Floyd Cardoz’s cooking at his famed eatery, Tabla, as “American food viewed through a kaleidoscope of Indian spices.” Now, with One Spice, Two Spice everyone can bring a sensational taste of India home.