When you want to add some variety, some spice, to your regular diet, looking to other cultures and cuisines is a great idea. Adding some curry to your usual marinade or chipotle peppers in your bbq sauce effectively constitutes fusion cuisine and opens a world of possibilities for the home cook in the kitchen. Strangely, however, not that many cookbooks promote this type of fusion. They tend to strive for either authentic, exotic recipes or for familiar fare, with the tiniest pinch of spice that serves to differentiate it from the competition. The former strategy can be intimidating to some cooks, while the latter would hardly constitute a decent exposure to a new cuisine, let alone a good introduction. One Spice, Two Spice: American Food, Indian Flavors embraces the idea of really blending flavors from two cultures, resulting in a cookbook full of recipes that manage to be familiar and different at the same time, introducing a whole new range of possibilities in a very accessible way.
The recipes are relatively uncomplicated and primarily use ingredients that can be found at the regular grocery store, as opposed to at specialty markets. Roast Lamb with Mint–Black Pepper Sauce, Curry Leaf Lime Vinaigrette, Pan-fried Black Pepper Shrimp and Mahi mahi Stuffed With Coconut Coriander Chutney are just a few examples of recipes that incorporate Indian ingredients and condiments (which play a big role in Indian food) into more familiar dishes. Author Floyd Cardoz doesn't rely on the food to speak for itself, and takes the time to explain the inspirations for his flavor combinations and the history associated with ingredients at every possible opportunity.
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