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

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

Raghavan Iyer / Aug 22, 2019

Indian Cooking Unfolded A Master Class in Indian Cooking with Easy Recipes Using Ingredients or Less 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 put

  • Title: Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less
  • Author: Raghavan Iyer
  • ISBN: 9780761165217
  • Page: 211
  • Format: Paperback
  • 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 hisLove 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.

    Indian Cooking Unfolded A Master Class in Indian Cooking Raghavan Iyer, an IACP Award winning Teacher of the Year, is the author of Indian Cooking Unfolded, 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. Indian Cooking Unfolded Workman Publishing 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 st century approach to one of the most ancient and popular cuisines. Indian Cooking Unfolded by Raghavan Iyer Kitchn Every chapter focuses on a different aspect of Indian cooking, from snacks and breads to vegetarian main dishes and Indian beverages Within each chapter, we start off with one master recipe which, pursuant to the cookbook s title, is printed on extra large paper that is literally unfolded from the book. Indian Cooking Unfolded A Master Class in Indian Cooking Indian Cooking Unfolded has ratings and reviews William said No stars because I don t feel qualified to rate a cookbook.This is the first cook Indian Cooking Unfolded by Raghavan Iyer, Paperback Raghavan Iyer, an IACP Award winning Teacher of the Year, is the author of Indian Cooking Unfolded, 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. Indian Cooking Unfolded Cook the Book Serious Eats Cook the Book Indian Cooking Unfolded For everyone else, however, Indian Cooking Unfolded is a fine introduction to the broad scope of Indian cuisine This week, we ll taste a range of Indian dishes, from the aforementioned Chicken Curry and Beet Salad to a Smoky Yellow Split Pea Dal, a summery Corn and Coconut side dish, and a Poppadum appetizer with a choice of piquant dips. Indian Cooking Unfolded by Raghavan Iyer OverDrive 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 st century approach to one of the most ancient and popular cuisines. Indian Cooking Unfolded Epicurious recipe Creamy Wild Salmon With Kale When you use a fairly expensive, rich, and well marbled fish like wild salmon, you want to make sure you don t clutter it with too many spices or overcook it. Indian Cooking Unfolded Raghavan Iyer Indian Cooking Unfolded published by Workman Publishing in received enthusiastic reviews from media around the country and drew crowds of enthusiastic book buyers during Raghavan s city signing tour The book was a finalist for the IACP Best E Cookbook Award, . Indian cooking unfolded a master class in Indian cooking Add tags for Indian cooking unfolded a master class in Indian cooking, with easy recipes using ingredients or less Be the first.

    • Free Read [Science Fiction Book] Û Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less - by Raghavan Iyer ✓
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      Published :2018-09-11T08:10:19+00:00

    About "Raghavan Iyer"

      • Raghavan Iyer

        Bombay native Raghavan Iyer, a Certified Culinary Professional, and a member of The International Association of Culinary Professionals, has acquired degrees in Chemistry Bombay University , Hotel, and Restaurant Management Michigan State University Raghavan and his Mother He is a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Bon Appetit Management Company, Target, and Canola He helped launch an Indian Meals program for Bon App tit Management Company and trained all their chefs across the United States in Indian cuisine He helped design a shelf stable, Indian, ready to eat meals for Target s Archer Farms brand Most recently, he was named a 2008 Sustainable Seafood Ambassador for the prestigious Monterey Bay Aquarium.He most recently finished a commercial project as the consulting Executive Chef for an upscale casual Indian themed restaurant called OM that opened September 2009 in downtown Minneapolis to rave reviews Iyer is co founder of the Asian Culinary Arts Institutes, Ltd an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals Annual Conferences in Phoenix, Minneapolis St Paul, Montreal, Dallas, Seattle, and Chicago With over 24 years of experience in the hospitality industry, Iyer is also fluent in than six languages Annually, he leads food and cultural tours to India.He has appeared in numerous radio and television shows across the United States and Canada including Martha Stewart Radio, The Splendid Table national public radio show with Lynne Rossetto Kasper , A Chef s Table with Jim Coleman WHYY Philadelphia NPR affiliate , WGN Morning News WGN Chicago , Good Day Atlanta WAGA TV Fox Affiliate , Good Day Tampa Fox Affiliate Tampa , The Morning Show KARE 11 NBC Affiliate in Minneapolis St Paul , and the Vicki Gabereau Show national Canadian television talk show.


    304 Comments

    1. No stars because I don't feel qualified to rate a cookbook.This is the first cookbook I have checked out. I don't like recipes and I just throw stuff together. I live alone and so I experiment. I mostly fry and make soupy stuff.I checked this out because I was curious how to spice up my food and his book said it is easy.However, he lost me when he started using the word "cheesecloth." I did a search and still don't understand what it is or where to get it (I have never seen it at the store) or w [...]


    2. My initial reaction to this book was skepticism. Indian cuisine is among the most sophisticated in the world. How could anyone claim, with a straight face, to have come up with a way to catch the complexity of Indian food with 10 ingredients or fewer, and only five spices?A masters' course in Indian cooking this is not. But the idea is ingenious, and the recipes are creative and tasty.The book has foldout pages that provide detailed instructions. For an introduction to Indian cooking that utiliz [...]


    3. As a starting point, it was an OK sort of cookbook. For a person who is intimidated by anything new to them in the cooking line, or if you live in a place where "exotic" spices are hard to find (and you don't live in a place where online shopping is possible), it might be very useful to get you started. And I appreciated the photo tutorials for simple things like "ghee" (clarified butter)--you can actually see what colour it's supposed to be when it's done.That said, for anyone who isn't afraid [...]


    4. PROS: The book is written to give easy directions to teach not only recipes, but also techniques that can be carried over to all types of cooking. The flavors are daring, but easily accessible at the same timeNS: If you want to make truly authentic Indian recipes, this might not be the book for you. This book has Indian flavors and Indian dishes, but it is not a cookbook to teach you to cook as if you would in an Indian kitchen.Overall: I’m really glad I won this book and I’m really glad I f [...]


    5. So-called foodies who are concerned with "authentic" ethnic cuisine, move on now.OK. Still here?Iyer makes Indian inspired flavors easy and accessible. Some of the complexities may be lost, but if that gets a home cook willing to try these flavors and recipes instead of passing them by, I think that's a good thing.Easy here does not necessarily mean beginner, but few things here are never too complex. Even more involved processes, like breaking out a pizza stone and the charcoal grill to make na [...]


    6. This guy is hilarious. If you're going to just read a cookbook, this will amuse you. As far as cooking with it I only tried one recipe so I can't vouch for the quality of results overallbut if you're going to "dumb down" any cuisine (esp. Indian?), I guess you should expect less nuanced results. The "unfolded" format of the book is intriguing, but actually makes for awkwardness if you're going to actually try to use it in the kitchen (which I would never do with a library copy OF COURSE).


    7. I suspect this is the cookbook i have been looking for FOR YEARS. I love love love East Indian recipes, I've learned a lot of things from scratch on my own, and i've made some disasters too. This cookbook not only makes it simple, it teaches you to use what you have, especially if all you have is a rural midwestern grocery store with next to no specialty items. I found this by accident at the public library, and i'm tellin' you right now i am buying this one ASAP before another year is out. This [...]


    8. The curry chicken recipe is amazing. You should try it. He lost me when he decided to make Samosa into Spinach Pie. Spinach Pie is great. Samosa are amazing. I'm not gonna lie, part of the reason I grabbed this book from the library shelf was in hopes for a nice samosa recipe. t a spinach pie recipe. The layout of this book is great and it's a fun read. If you aren't looking for a true Samosa recipe, give it a read.


    9. This is a delightful cookbook that does just what it says it does: it makes Indian cooking accessible. Iyer isn't the first person to do this. Madhur Jaffrey's "Indian Cooking" (or anything by Jaffrey, for that matter) does the same. My own copy of her "Indian Cooking" is grease-stained, a sign of love. What Iyer does in his book is focus on dishes that require relatively few ingredients and that come together quickly. The recipes are well-written, and the only thing a cook needs to figure out i [...]


    10. The recipes weren't bad, certainly, but it wouldn't replace my Madhur Jaffrey. It lacked a certain something. And the basic conceit, that of the "unfolded" recipes, meant that while every third or so recipe was accompanied by a lot of admittedly useful pictures, it was also extremely unwieldy to actually cook from (all splayed out on the counter like that). Not a waste of money if you wanted an Indian cookbook, but there are much better ones out there, even at an introductory level.


    11. Hmm. Well, this was OK. Lots of recipes that I'm pretty sure AREN'T Indian. Not that this is all bad. He did seem to do a good job of making Indian recipes accessible. His ingredients lists are easier than some I've seen. The book has a very conversational tone, which sort of grated after a while. No nutritional info.


    12. So far I've made just one dish, since buying the book last week at the slightly uppity book store at the museum of art. I was thrilled it was there however! The book spoke to me immediately with its striking colors, bold graphics and those fantastic fold-outs. This book is a casual non-thratening introduction to some non-traditionally traditional Indian favorite recipes.


    13. I gave this cookbook a higher rating because the recipes were easier than I thought they would be, and they had 10 ingredients or less, as stated in the title. I have not tried any of the recipes because the book was overdue :) It is currently on my list.


    14. Easy to read, and flip though, I fipped though reading during a red cross blood drive. A few of the recipes worth noting (I have other books) all of the recipes seemed doable. Good for a beginner for Indian cooking.


    15. This is a very appealing cookbook. I like the graphics, the design and the illustrations The author provides so much information in addition to the recipes. I can't wait to try the recipes which is very unusual since until I got this cookbook I didn't think I even liked Indian food!



    16. The recipes aren't bad but on my Kindle, the pictures are difficult to see & understand. I might have rated a "real book" higher.


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