SPICING RIGHT
I don't so much cook from cookbooks as I do read them. I read them, and then I feel like cooking.
I read how someone has partnered, oh, shrimp with mustard seeds, and I think about that combo for days ... until I face the stove and do something with shrimp and mustard seeds. I never really follow recipes, but I am inspired by them.
Inspiration comes quickly and easily when reading Floyd Cardoz's "One Spice, Two Spice" (published by William Morrow). Cardoz is the chef at
one of New York's most celebrated restaurants, Tabla. I guess I'd call Tabla nouveau Indian: It's about Cardoz's interpretations of Indian dishes, and the menu lets his imagination and experiences roam.
"One Spice, Two Spice" takes that exciting winding path, too. I've been letting Cardoz's knowledge of Indian flavors riff through my cooking for a couple months now. I've been eating pretty well because of it.
What cookbooks inspire you? Are you a recipe-follower or a reader-renegade?
cheers, Andy
1.17.07
I read how someone has partnered, oh, shrimp with mustard seeds, and I think about that combo for days ... until I face the stove and do something with shrimp and mustard seeds. I never really follow recipes, but I am inspired by them.
Inspiration comes quickly and easily when reading Floyd Cardoz's "One Spice, Two Spice" (published by William Morrow). Cardoz is the chef at
one of New York's most celebrated restaurants, Tabla. I guess I'd call Tabla nouveau Indian: It's about Cardoz's interpretations of Indian dishes, and the menu lets his imagination and experiences roam.
"One Spice, Two Spice" takes that exciting winding path, too. I've been letting Cardoz's knowledge of Indian flavors riff through my cooking for a couple months now. I've been eating pretty well because of it.
What cookbooks inspire you? Are you a recipe-follower or a reader-renegade?
cheers, Andy
1.17.07
posted by Andrea Clurfeld at 6:15 PM
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