Indian Cooking Unfolded: A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less

by Raghavan Iyer

Overview

Love Indian food but feel it's too daunting to recreate at home? Those complex authentic flavors! Those dozens of spice blends! The long prep time! Fear not. Award-winning cooking teacher Raghavan Iyer puts the breeze and ease into Indian cooking. Taking a heavily illustrated, step-by-step approach, he introduces cooks to one of the world's most popular cuisines. With his natural charm and enthusiasm, Raghavan begins each chapter by explaining the recipe choices, what techniques are included, and a suggested order in which to approach the recipes. The book's 100 authentic recipes use only ingredients readily available at the local supermarket. Taking into account time restraints, each dish can be quickly assembled and will give home cooks the confidence to create knockout Tandoori Chicken, Coconut Squash with Chiles, Turmeric Hash Browns, Saffron-Pistachio Ice Cream Bars, and Mango Bread Pudding with Chai Spices. From basic breads to chutneys and savory pickles, from tasty dal to fragrant basmati rice pilafs, from crispy starters to enjoy with a Slumdog Martini, Indian Cooking Unfolded is a 21st-century approach to one of the most ancient—and popular—cuisines.

Product Details

ISBN-13:	9780761177005
Publisher:	Workman Publishing Company
Publication date:	07/30/2013
Sold by:	Hachette Digital, Inc.
Format:	eBook
Pages:	340
Sales rank:	506,215
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Raghavan Iyer, an IACP Award–winning Teacher of the Year, is the author of Indian Cooking Unfolded, 660 Curries, Betty Crocker’s Indian Home Cooking, and the James Beard Award Finalist for The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is a spokesperson and recipe consultant to General Mills, Target, and Canola, among others.  Mr. Iyer is also host of the Emmy-winning documentary Asian Flavors. His articles have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica, among others.  Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota. 

Editorial Reviews

Iyer, winner of the IACP Cooking Teacher of the Year Award, moved to Minnesota from Mumbai as a student. Here he shares his hard-won knowledge about creating the flavors of India from the supermarkets of the Midwest. Every ingredient called for will be available in a medium-sized supermarket, no specialty shops required. The book is structured as a series of lessons beginning with basics (e.g., Steamed White Rice, Garam Masala) and progressing through starters; breads and relishes; salads; soups; meat, seafood, and vegetarian main dishes; side dishes; desserts; and beverages. The skills developed in earlier lessons will be employed later on. One recipe in each section (e.g., Ultimate Chicken Curry, Sweet-Scented Pilaf, Funnel Cakes in Saffron Syrup) features a foldout section with step-by-step photos. Iyer's voice is authoritative but friendly and encouraging. VERDICT Packed with tips and information, this book is a treasure for anyone interested in basic Indian cooking.—Stephanie Klose, Library Journal

Library Journal