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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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Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less + 660 Curries + Madhur Jaffrey's Quick & Easy Indian Cooking
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Product Details

  • Paperback: 340 pages
  • Publisher: Workman Publishing Company (July 30, 2013)
  • Language: English
  • ISBN-10: 0761165215
  • ISBN-13: 978-0761165217
  • Product Dimensions: 8.9 x 1.1 x 8.9 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #50,137 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Packed with tips and information, this book is a treasure for anyone interested in basic Indian cooking.”
Library Journal

About the Author

Raghavan Iyer, an IACP Award–winning Teacher of the Year, is the author of 660 Curries, Betty Crocker’s Indian Home Cooking, and the James Beard Award Finalist The Turmeric Trail: Recipes and Memories from an Indian Childhood. He is also a spokesperson and consultant to General Mills, Target, and other companies. Born in Mumbai, Mr. Iyer lives with his family outside of Minneapolis, Minnesota.


More About the Author

Emmy award winning Bombay-native Raghavan Iyer, a Certified Culinary Professional, and a member and Vice-President Elect of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University). 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 Appétit Management Company and trained all their chefs across the United States in Indian cuisine and Global Vegan Cuisine through 35+ national workshops. 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 was the culineer for an upscale/casual Indian-themed restaurant. Most recently he launched a line of roasted spice blends (www.turmerictrail.com) that sells online as well as some high-end retailer partners.

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).

Customer Reviews

All the recipes are delicious, and incredibly easy to follow.
User112235
This is a very comprehensive book for anyone interested in Indian cooking.
L. Villa
This book is much thicker and more helpful than we even hoped!
K. T. Young

Most Helpful Customer Reviews

54 of 62 people found the following review helpful By Amazon Customer on July 26, 2013
Format: Paperback Verified Purchase
I owned his previous book and enjoyed it so I was excited when I ran across this on Amazon. I reviewed the contents and index but apparently was not paying close attention. Now that I have the book in hand I am a bit disappointed. Although there is a nice recognizable Indian recipe "foldout" that begins each chapter, most of the other recipes might be characterized as "Indian inspired" which is to say Western food with an Indian twist. I will probably try the recipes but this was not what I was expecting. Quite a bit different than the last book in my mind. Recommending that you scan through the recipes to make sure this book meets your expectations.
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12 of 12 people found the following review helpful By Trenton Ray on September 18, 2013
Format: Paperback Verified Purchase
I'm looking forward to this weekend to cook dishes from this book so for now, the review is on format, presentation, and aesthetics alone.

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. :)
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17 of 19 people found the following review helpful By Brassfrog on August 18, 2013
Format: Paperback Verified Purchase
I have owned Raghavan Iyer's "660 Curries" for years and found it an inexhaustible reference for IndoPak recipe ideas. Thus I was very pleased to see that he had written this new cookbook.

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)
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19 of 22 people found the following review helpful By Tammy on July 30, 2013
Format: Kindle Edition Verified Purchase
This is a wonderful book to take the mystery out of Indian cooking. His step by step instructions for classic Indian dishes make this my go-to cookbook now when the family screams "Indian,tonight!" Indian Cooking Unfolded has a wonderful recipe for Paneer cheese that is so simple to use. His Ultimate Chicken Curry recipe is adaptable to any type of meat. The Indian Slaw recipe has been the hit of our family get togethers. If you have not purchased his other recipe books, especially 660 Curries, you must! It is a classic. Check out tumerictrail.com also to purchase special spice blends that Raghavan has blended. The review says I have purchased this in Kindle form but I have not. I have the actual book which is the best way to get it.
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4 of 4 people found the following review helpful By KT Knitter on October 13, 2013
Format: Kindle Edition
I agree with the statement from John's review: "Recommending that you scan through the recipes to make sure this book meets your expectations." If you are highly experienced in the preparation of authentic Indian food, this may not be the book that will challenge you.

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.
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3 of 3 people found the following review helpful By CrystalFire on October 7, 2013
Format: Paperback Verified Purchase
The fold out system is clever and the pictures are vivid. I appreciated the intro section which went into detail regarding spices, herbs, standard items, etc. The extra credit boxes with the recipes offered additional menu ideas.
Over all, a very good and easy to follow cook book for the beginner and intermediate American cook
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