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1位
¥1,954円
評価: 0.0
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楽天Kobo電子書籍ストア
＜p＞**From the Winner of ＜em＞Top Chef Masters＜/em＞＜/p＞ ＜p＞“A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.”＜br /＞ ー＜em＞Publishers Weekly＜/em＞, starred review**＜/p＞ ＜p＞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 ＜em＞Floyd Cardoz: Flavorwalla＜/em＞, 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ーsuch as eggs, steak, and vegetablesー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.＜/p＞画面が切り替わりますので、しばらくお待ち下さい。 ※ご購入は、楽天kobo商品ページからお願いします。※切り替わらない場合は、こちら をクリックして下さい。 ※このページからは注文できません。
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2位
¥4,460円
評価: 0.0
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Roundabout Books
タイトル: One Spice, Two Spice: American Food, Indian Flavors著者: Floyd Cardoz出版社: William Morrow Cookbooks出版日: 2006年10月24日古本ほぼ新品。傷みが少なく、しっかりと製本された、優れた、マークのないコピーです。リサイクル可能なアメリカ製の封筒で発送します。すべての注文に 100% 返金保証付き。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 supermarkets. 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.
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