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Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less Paperback – July 30, 2013
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“Packed with tips and information, this book is a treasure for anyone interested in basic Indian cooking.”
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. 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.
More About the Author
He is the author of Betty Crocker's Indian Home Cooking (Wiley, 2001), The Turmeric Trail: Recipes and Memories from an Indian Childhood (St. Martin's Press, 2002) - 2003 James Beard Awards Finalist: Best International Cookbook, and the just-published 660 Curries (April 2008, Workman Publishing, New York). 660 Curries has been shortlisted among the top cookbooks for 2008 by National Public Radio, the New York Times, Boston Globe, and Food and Wine Magazine (among many others). The book has been named 2008 Best Asian Cookbook in the USA by World Gourmand Awards. His fourth book Indian Cooking Unfolded (Summer 2013, Workman Publishing, New York) is due for release July 2013. He was a contributor to a historical book with recipes for the Minnesota Historical Press Asian Flavors (Fall 2012) as well as host for its PBS-affiliate produced documentary based on that book. His app for ipad with video, Raghavan's Indian Flavors, is available through ITunes. He received the highly coveted 2004 International Association of Culinary Professional's Award of Excellence (formerly the Julia Child Awards) for Cooking Teacher of the Year, and was a Finalist for a 2005 James Beard Journalism Award as a contributing writer for EatingWell Magazine. His numerous articles have appeared in national food publications and online media like Zester Daily, Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, Cooking Pleasures, and the internationally renowned literary food magazine Gastronomica.
Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd. (www.asianculinaryarts.com), an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia. He is a member of the Board of Directors for the International Association of Culinary Professionals and also a frequent judge for the cookbook awards for the prestigious James Beard Foundation.
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 more 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), 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).
Top Customer Reviews
I'm a good all-around cook, but by no means an expert, especially of Indian Food. This book gives excellent step-by-step instructions, with pictures, of the basics of Indian cooking. Even better, the author shows that it's not necessary to have an IndoPak grocery store nearby to find the ingredients needed to make his recipes. I recently moved from the Chicago area, with an enormous variety of IndoPak groceries, to the South, where Indian ingredients are pretty much unknown. So it is good that he gives workarounds and "cheats" using commonly available ingredients to achieve spectacular results. As an example, he suggests using Alka-Seltzer to add puffiness to chickpea pillow bread.
If you are really interested in preparing good Indian food at home, I would suggest getting "Indian Cooking Unfolded" AND "660 Curries" at the same time (free shipping too!), and use the techniques taught in the first book to prepare one of the 660 recipes in the second.
Chuck (AKA Brassfrog)
Raghavan lays out the methodology behind how and why things work more than most chefs do. He'll explain not only how to cook something, but why it's cooked that way. Many substitutes are listed for both dietary restrictions and lack of availability of certain ingredients. Not a single thing in here is hard to find.. and I live in rural Texas.
The photos are flashy and thankfully for the more complex recipes, fold out so visual learners like myself can SEE how it's supposed to look at each step along the way. Starting with how to make things we pay out the nose for if we can even find them (ghee, paneer, garam masala) and going from there. Extra points for that.. yay frugality! It's really the only cookbook next to Izakaya (A cookbook/visual history of Japanese pub food) that I've had more fun reading than a novel. Can't wait to try things in it. I'll revise my review once I've made a few dishes. :)
That being said, I love this book! It fills a much-needed purpose by providing an accessible introduction to Indian cooking for Americans and others who may not be familiar with the flavors and techniques characteristic of the cuisine. The helpful photographs, step-by-step approach, and manageable lists of (mostly) familiar ingredients help to ease the home cook into the world of Indian cooking. In addition to the recipes for individual dishes, the book provides a number of complete menus which provide a context for understanding how Indian meals are planned. The fold-out photography makes me want to prepare every dish. Mr. Iyer has done a fantastic job with this book, and I highly recommend it for anyone who is interested in a gentle introduction to Indian cooking. In fact, I plan to purchase a couple of copies as Christmas gifts for family members who love Indian food but are wary of cooking it themselves.
CONS: 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 finally decided to cook out of it. While not an authentic Indian cookbook (I have a different cookbook for that purpose,) this book is a great resource for a way to make Indian food without the added expense of specialty ingredients and being able to easily enjoy Indian food in American life. This book is going to stop hiding on my shelf and be a book I reach for with much more frequency.
Most Recent Customer Reviews
I really like this guy. His easy, conversational tone and stories help enliven a subject that continues to fascinate me, Indian cooking! Read morePublished 3 months ago by Kitty George
Everything sounds so good. I am not vegan but really want to try the vegan recipes. The whole spices are harder to find in the much smaller town that i live in but found almost all... Read morePublished 3 months ago by Jane
for a beginner in Indian Cooking - and living in rural Iowa - Iyer's simplified Indian cooking is great for us. Read morePublished 3 months ago by D. Vanduzen
an excellent reference and fabulous recipes that you can follow to the T and get excellent results.Published 4 months ago by Clean Living Guide
A great resource for beginners as well as advanced cooks.Published 6 months ago by Margaret D. Fallon
Easy authentic Indian food. This book makes healthy food exciting. If you are gluten free you won't go wrong here.Published 6 months ago by Judy Baassler
Excellent presentation of the simpler side of Indian cooking. The explanations, instructions are very clear and if you can't follow this you probably should just go out to eat. Read morePublished 7 months ago by LG