Wineries with Style or One Spice Two Spice

Wineries with Style

Author: Peter Richards

"How have wineries become so much more than mere production facilities, bringing wine to life in some of the world's most striking architecture? Award-winning wine writer Peter Richards has travelled and researched extensively to bring the reader the story of iconic wineries around the world and how they came to be as they are - from historic chateaux and monastery estates, through the depts of hidden cellars to modern and visionary futuristic structures." "Richards takes the reader on a visual tour of eighty of the world's most striking, fascinating and impressive wineries from seventeen wine countries and regions as far afield as Bordeaux, the Crimea, and New Zealand. Discussing both wine and architecture he also includes producer fact boxes with contact details, wine tips, and visitor information, plus a world map that provides easy reference to locate the wineries." Featuring over 200 colour photographs, this is an illuminating book for anyone captivated by the world's most enchanting wineries.

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One Spice, Two Spice: American Food, Indian Flavors

Author: Floyd Cardoz

Floyd Cardoz, chef and co-owner of New York City's Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each.

This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing.

Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chile—all of which can be made in no time flat. Other recipes—steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce—may require more marinating or cooking time, but the trade-off is Cardoz's three-star-restaurant cooking at home.

One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire.

Publishers Weekly

In his debut cookbook, Cardoz, chef of the Danny Meyer-owned Indian fusion restaurant Tabla in Manhattan, successfully demystifies Indian cooking. He takes familiar foods like fish, meats and vegetables and adds a distinctly Indian touch, as in the Seared Scallops with Lime Jaggery Glaze. The collection of recipes is divided in 10 sections, which are organized by food type: e.g., soups, condiments (integral in Indian cooking), vegetables and chicken. With each recipe, Cardoz discusses his inspiration or the significance of the food in Indian culture. He explains that the recipe for Goan-Spiced Roast Pork Tenderloin, for instance, stems from the unique culture that was created when the Portuguese ruled Goa. Recipes reflect Cardoz's inimitable combinations, like the Duck with Black Pepper-Tamarind Jus and Venison Steaks with Coriander, yet most are surprisingly uncomplicated with accessible ingredients. The Roast Lamb with Mint-Black Pepper Sauce made with an aromatic spice rub and a sauce of tomatoes, mint, ginger and garlic is a standout as are such condiments as Boodie's Ketchup with cinnamon, vinegar and shallots and the Curry Leaf Lime Vinaigrette. One wishes only that Cardoz would have included desserts it would have interesting to see how he applies his peerless cooking style to sweet endings. A 24-page color insert gives life to many of the creations. (Nov.) Copyright 2006 Reed Business Information.

Library Journal

As chef of Tabla in Manhattan's Flatiron District, Cardoz creates "American food seen through a kaleidoscope of Indian spices," as New York Times critic Ruth Reichl put it. Cardoz, who began cooking at a very young age, grew up in Bombay and spent most summers in Goa (a Portuguese colony in India for more than 400 years), says that "fusion food different cultures together on a plate" was "a way of life" for his family. His sophisticated, imaginative dishes draw on the culinary traditions of both India and his adopted country, ranging from Panfried Black Pepper Shrimp with Watermelon Lime Salad to Veal Chops Stuffed with Hominy and Lemon Chutney. The recipes tend to be fairly complicated, but they are clearly written, with helpful hints and tips throughout, and the book also includes a basic guide to using spices and a detailed glossary. Strongly recommended for most collections. Copyright 2006 Reed Business Information.