Indian Cooking Unfolded

Indian Cooking Unfolded Author Raghavan Iyer
ISBN-10 9780761177005
Year 2013-07-30
Pages 340
Language en
Publisher Workman Publishing
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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.

Betty Crocker s Indian Home Cooking

Betty Crocker s Indian Home Cooking Author Betty Crocker Editors
ISBN-10 0764563157
Year 2001-04-15
Pages 336
Language en
Publisher Betty Crocker
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This unique cookbook takes you on a culinary journey of India -- the land of fragrant spices and savory dishes. Working in collaboration with Raghavan Iyer, a noted Indian culinary expert, Betty Crocker takes the mystery out of Indian cooking while keeping every dish authentic and truly satisfying. The book includes delicious regional recipes from every area of India -- from hearty breads to spicy sauces, succulent main courses to sumptuous desserts -- all served up in Betty Crocker's signature style. It clearly explains the staples of the Indian kitchen, and offers buying tips as well as substitutions for hard-to-find ingredients. But this is more than just a cookbook. Fascinating photos and information about Indian traditions, as well as Chef Iyer's own memories of life in India, immerse you in the richness of India's land and culture -- and make this a book to savor.

Smashed Mashed Boiled and Baked and Fried Too

Smashed  Mashed  Boiled  and Baked  and Fried  Too Author Raghavan Iyer
ISBN-10 9780761189732
Year 2016-11-01
Pages 288
Language en
Publisher Workman Publishing
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Who knew a potato could ever taste so good? Raghavan Iyer, that’s who! A master teacher and beloved, award-winning cookbook author, Raghavan pays tribute to his favorite ingredient in a continent-by-continent celebration of the amazing potato. Its recipes, inspired by a diversity of cuisines and accompanied by enticing full-color photographs, feature scrumptious starters, like Ecuadorean Llapingachos and Sweet Potato Samosas. Hearty mains: Canadian Lamb-Potato Tortiѐre, Moroccan Potato Stew with Saffron Biscuits, Potato Lasagna. Plus rich gratins, a boundary-defying Mojito Potato-Pomegranate Salad, luscious sauces and condiments, and even desserts, including a decadent Chocolate Sweet Potato Pound Cake. Includes a guide to potato varieties, uses, and storage, plus fascinating stories in potato history for the truly obsessed.

660 Curries

660 Curries Author Raghavan Iyer
ISBN-10 9780761187462
Year 2016-07-05
Pages 809
Language en
Publisher Workman Publishing
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Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.

From a Polish Country House Kitchen

From a Polish Country House Kitchen Author Anne Applebaum
ISBN-10 9781452110554
Year 2012-11-21
Pages 288
Language en
Publisher Chronicle Books
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Collects ninety Polish recipes, including roasted winter vegetables, stewed beef rolls with kasha, pork lion stuffed with prunes, and fruit pierogi.

The Indian Slow Cooker

The Indian Slow Cooker Author Anupy Singla
ISBN-10 1572846704
Year 2010-09-01
Pages 144
Language en
Publisher Agate Publishing
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This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.

Prashad

Prashad Author J. Inder Singh Kalra
ISBN-10 8170230063
Year 1986-12-10
Pages 240
Language en
Publisher Allied Publishers
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This book is a celebration of the best in Indian cooking. It is the author’s intention to introduce the foods of India through the culinary genius of some of the finest Chefs in the country. It is no secret that Indian Cuisine is “in” and the time ripe to introduce the “GrandOl’Men” and the “Whiz Kids” of the Indian kitchen: the present day Chefs, who are inventive and daring—ready to try out anything new and different. The result is a wonderful collection of recipes—old and new—from their respective repertories.

Root to Leaf

Root to Leaf Author Steven Satterfield
ISBN-10 9780062283719
Year 2015-03-03
Pages 496
Language en
Publisher Harper Collins
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Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen. Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.

A Life Discarded

A Life Discarded Author Alexander Masters
ISBN-10 9780374714536
Year 2016-10-18
Pages 272
Language en
Publisher Farrar, Straus and Giroux
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Alexander Masters, the bestselling author of Stuart: A Life Backwards, asks you to join him in celebrating an unknown and important life left on the scrap heap In 2001, 148 tattered and mold-covered notebooks were discovered lying among broken bricks in a skip on a building site in Cambridge. Tens of thousands of pages were filled to the edges with urgent handwriting. They were a small part of an intimate, anonymous diary, starting in 1952 and ending half a century later, a few weeks before the books were thrown out. Over five years, the award-winning biographer Alexander Masters uncovers the identity and real history of their author, with an astounding final revelation. A Life Discarded is a true, shocking, poignant, often hilarious story of an ordinary life. The author of the diaries, known only as 'I,' is the tragicomic patron saint of everyone who feels their life should have been more successful. Part thriller, part love story, part social history, A Life Discarded is a biographical detective story that unfolds with the suspense of a mystery but has all the warmth, respect, humor, and dazzling originality that made Masters's Stuart: A Life Backwards such a beloved book.

Farther Than Any Man

Farther Than Any Man Author Martin Dugard
ISBN-10 9780743436397
Year 2001-09-13
Pages 304
Language en
Publisher Simon and Schuster
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James Cook never laid eyes on the sea until he was in his teens. He then began an extraordinary rise from farmboy outsider to the hallowed rank of captain of the Royal Navy, leading three historic journeys that would forever link his name with fearless exploration (and inspire pop-culture heroes like Captain Hook and Captain James T. Kirk). In Farther Than Any Man, noted modern-day adventurer Martin Dugard strips away the myth of Cook and instead portrays a complex, conflicted man of tremendous ambition (at times to a fault), intellect (though Cook was routinely underestimated) and sheer hardheadedness. When Great Britain announced a major circumnavigation in 1768 -- a mission cloaked in science, but aimed at the pursuit of world power -- it came as a political surprise that James Cook was given command. Cook's surveying skills had contributed to the British victory over France in the Seven Years' War in 1763, but no commoner had ever commanded a Royal Navy vessel. Endeavor's stunning three-year journey changed the face of modern exploration, charting the vast Pacific waters, the eastern coasts of New Zealand and Australia, and making landfall in Tahiti, Tierra del Fuego, and Rio de Janeiro. After returning home a hero, Cook yearned to get back to sea. He soon took control of the Resolution and returned to his beloved Pacific, in search of the elusive Southern Continent. It was on this trip that Cook's taste for power became an obsession, and his legendary kindness to island natives became an expectation of worship -- traits that would lead him first to greatness, then to catastrophe. Full of action, lush description, and fascinating historical characters like King George III and Master William Bligh, Dugard's gripping account of the life and gruesome demise of Capt. James Cook is a thrilling story of a discoverer hell-bent on traveling farther than any man.

The Turmeric Trail

The Turmeric Trail Author Raghavan Iyer
ISBN-10 0312276826
Year 2002-06-29
Pages 304
Language en
Publisher Macmillan
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Interweaves a collection of Indian recipes for such fare as curries, grilled kebabs, vegetable samosas, and chai, along with stories about family traditions, life in Southern India, and exposure to irresistible foods.

The Sign of the Beaver

The Sign of the Beaver Author Elizabeth George Speare
ISBN-10 0547348703
Year 1983-04-27
Pages 144
Language en
Publisher Houghton Mifflin Harcourt
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Although he faces responsibility bravely, thirteen-year-old Matt is more than a little apprehensive when his father leaves him alone to guard their new cabin in the wilderness. When a renegade white stranger steals his gun, Matt realizes he has no way to shoot game or to protect himself. When Matt meets Attean, a boy in the Beaver clan, he begins to better understand their way of life and their growing problem in adapting to the white man and the changing frontier. Elizabeth George Speare’s Newbery Honor-winning survival story is filled with wonderful detail about living in the wilderness and the relationships that formed between settlers and natives in the 1700s. Now with an introduction by Joseph Bruchac.

Recipes from My Home Kitchen

Recipes from My Home Kitchen Author Christine Ha
ISBN-10 9781623360955
Year 2013-05-14
Pages 224
Language en
Publisher Rodale
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In her kitchen, Christine Ha possesses a rare ingredient that most professionally-trained chefs never learn to use: the ability to cook by sense. After tragically losing her sight in her twenties, this remarkable home cook, who specializes in the mouthwatering, wildly popular Vietnamese comfort foods of her childhood, as well as beloved American standards that she came to love growing up in Texas, re-learned how to cook. Using her heightened senses, she turns out dishes that are remarkably delicious, accessible, luscious, and crave-worthy. Millions of viewers tuned in to watch Christine sweep the thrilling MasterChef Season 3 finale, and here they can find more of her deftly crafted recipes. They'll discover food that speaks to the best of both the Vietnamese diaspora and American classics, personable tips on how to re-create delicious professional recipes in a home kitchen, and an inspirational personal narrative bolstered by Ha's background as a gifted writer. Recipes from My Home Kitchen will braid together Christine's story with her food for a result that is one of the most compelling culinary tales of her generation.

Cuisine and Empire

Cuisine and Empire Author Rachel Laudan
ISBN-10 9780520266452
Year 2013-11-21
Pages 464
Language en
Publisher Univ of California Press
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Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.

Cookin with Coolio

Cookin  with Coolio Author Coolio
ISBN-10 1439149739
Year 2009-11-17
Pages 224
Language en
Publisher Simon and Schuster
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THERE'S ONLY ONE THING THAT COOLIO'S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don't break the bank. Start your Ghetto Gourmet adventure with some "Soul Rolls," follow-up with "Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken," and fi nish off with "Banana Ba-ba-ba-bread" sweetened with golden honey. Chapters such as "How to Become a Kitchen Pimp," "Chillin' and Grillin'," and "Pasta Like a Rasta" will guide you through creating 5 star meals at a 1 star price. You can't fi nd fusions like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. As Coolio says, "All you need is a little bit of food, and a little bit of know-how."