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.
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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. Articles by him have appeared in print and online in Eating Well, Cooking Light, Fine Cooking, Saveur, and Gastronomica. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.
“Packed with tips and information, this book is a treasure for anyone interested in basic Indian cooking.”
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Book Description 2013. PAP. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # TW-9780761165217
Book Description 2013. PAP. Book Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Bookseller Inventory # IB-9780761165217
Book Description Workman Publishing Company 2013-07-30, 2013. Softcover. Book Condition: New. Softcover. Publisher overstock, may contain remainder mark on edge. Bookseller Inventory # 9780761165217B
Book Description Workman Publishing Company. PAPERBACK. Book Condition: New. 0761165215 *BRAND NEW* Ships Same Day or Next!. Bookseller Inventory # SWATI2132650992
Book Description Workman Publishing Company, 2013. Paperback. Book Condition: New. Bookseller Inventory # BKTY9780761165217
Book Description Workman Publishing Company, 2013. Paperback. Book Condition: New. Never used!. Bookseller Inventory # 0761165215
Book Description Workman Publishing Company, 2013. Paperback. Book Condition: New. Brand New!. Bookseller Inventory # 0761165215
Book Description Workman Publishing, 2013. Book Condition: New. Bookseller Inventory # TV9780761165217
Book Description Paperback. Book Condition: New. Paperback. Love Indian food but feel it's too daunting to recreate at home? Those complex authentic flavours! Those dozens of spice blends! The long prep time! Fear not. Award-winning cooking teacher.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 330 pages. 1.093. Bookseller Inventory # 9780761165217
Book Description Workman Publishing. Paperback. Book Condition: New. Paperback. 304 pages. Indian food is ravishing, exotic, addictively flavorful, but has a reputation for being too difficult for the average cook. Not anymore. When Raghavan Iyer moved from Mumbai to Minneapolis, he had to learn how to make all his beloved dishes using supermarket ingredients and now he shows us his secrets in Indian Cooking Unfolded. This book makes obvious why Raghavan won an IACP Award of Excellence for Cooking Teacher of the Year: His voice is clear and encouraging, his directions faultless, his recipes authentic yet completely accessible. But its also the stunning new format of the book that makes this a perfect introduction to Indian food. Each section opens with a fully illustrated, full-color foldout lesson in technique that leads the reader step-by-step through one foundation recipe, from a starterpoppadums and spicy dipsto roti, the homemade griddle bread, to a smoky yellow split pea dal, and more. There are seven altogether; do all seven, and theyll make one knockout meal. Following the foldout lesson are more recipes in the same category, each carefully chosen to exemplify an essential element in Indian cookinghow to make ghee, paneer, raita, chutney, lassior expand your repertoire. Festive Lamb Chops with Cardamom. Spinach Phyllo Samosas. Sassy Chickpea Curry. Creamy Wild Salmon with Kale. Turmeric Hash Browns. Saffron-Pistachio Ice Cream Bars. There are 100 recipes in all, with no complex spice blends, no hard-to-find ingredients, no list longer than ten ingredients, and no excessive prep time needed. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9780761165217