Free Download , by Raghavan Iyer
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, by Raghavan Iyer
Free Download , by Raghavan Iyer
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Product details
File Size: 8756 KB
Print Length: 832 pages
Publisher: Workman Publishing Company (July 5, 2016)
Publication Date: July 5, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01DZ0V9ME
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Amazon Best Sellers Rank:
#430,021 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I love this book, I love this book, I love this book. The recipes are fantastic and turn out well every time, and Mr. Iyer's commentary is light and amusing. He is great and describing techniques in terms an inexperienced person can understand (like "let the rice bubble until craters form") and explains why you cook things a certain way - how toasting affects spices, how fat carries flavor, how braising affects texture, etc. I got a copy years ago when I first started cooking for myself and although I don't cook Indian food often, the techniques and approaches he described have had an invaluable impact on my own approach to cooking. I've also explored "The Art of French Cooking" and have to say this is equally useful for teaching technique and probably more practical for everyday dishes. I've given this book as gifts and loaned out my copy countless times. It's simply wonderful and one of my favorite books - not just favorite cook book or favorite Indian cook book. Fantastic resource.
I have made about a dozen recipes so far and every one of them has earned my own and my friend's and family's rave reviews. Yes, the recipes are exacting and particular and require an entirely new array of spices and much time spent preparing pastes, spice blends. They also demand lots of marinating. infusing, blending, chopping, and braising but what a payoff. The complex and subtle flavor and texture cannot be had any other way. If you enjoy the pleasures of working in a fragrant kitchen and adore Indian cuisine this is the only Indian cookbook you will ever need to purchase. I came across this book when I took Mr Iyer's Craftsy online class and tried his rice dish. When the platter of fragrant vegetarian rice disappeared within minutes of cooling from oven heat, I tried the next and the next recipes, ones I would not usually find interesting - and not a single flop among them. Fabulous vegetarian recipes as well as meat and any & all side dishes.A nice bonus is that Iyer often includes a short description of the history or some other anecdote about the dish - truly a labor of delicious love.
At first I was intimidated by the size of the book and the enormous variety. I finally took it off the shelf and selected a chicken curry to try and then picked a recipe for a cauliflower curry as well since i had some on hand. Wow. Probably two of the best things I've ever made at home. I had the two dishes with a nan from the local indian grocery and was very satisfied. i like the way he is precise about identifying the result you want... "until the edges of the onions are brown and the pepper is starting to turn black" or ... " until it starts to stick then add water" ... practical points i can watch for in the cooking of it. Recommended.
I borrowed this book from my Library because I wanted more variety in my cooking. I was getting bored with my usual cookbooks and my usual curries. After trying out a few of the recipes I decided that I had to get this book. I usually do not get books that have a lot of meat recipes as I am a vegetarian (what is the point?). I also have a rule to throw out a cookbook for every new one I get. So I do take care before ordering. This way I am not just accumulating books but actually using them. I got rid of my copy of the Joy of Cooking. I had not used that in 2 years. I now expect 660 Curries to join my rotation: which is usually from1) Madhur Jaffrey: World Vegetarian2) Chandra Padmanabhan: Dakshin3) Habeeb Salloum: Vegetarian Middle Eastern4) Nancie McDermott: Real Vegetarian Thai5) Eileen Lo: Vegetarian ChineseI expect Raghavan Iyers book to replace the Madhur Jaffrey book as my first go to book for Ideas on what to make. Even though I have other books, I usually do not cook from them regularly. Books like the Indian Slow Cooker (Anupy Singla), Cooking with Pedatha, Julie Sahni's Classic Indian Vegetarian, Mark Bittman's Vegetarian doorstop, 1000 Mexican Recipes, Paula Wolfert's Couscous, Madhur Jaffrey's Invitation to Indian Cooking, Madhur Jaffrey's World of the East (vegetarian) etc etc etc. I list this to just give an idea that I try to be catholic in my tastes when it comes to cooking. I look for variety in the taste, aroma and feel of the various dishes I try to cook.The apparent authenticity of Iyers book is what sold me. I say apparent because I have not really had Bengali cooking before, so I do not know what that tastes like. But the few things I have tried with Okra, Potatoes and Aubergine have all tasted DIFFERENT. And for me that is important. Many (if not most) Indian cookbooks have the same spices and base for starters. All of my North Indian dishes taste kinda the same because I use the same basic spice/sauce. But with Iyers book; my Punjabi style dish tasted remarkably different from the Rajasthani one. And I wont even get into the differences between various mega regions of India. I think that because Iyer grew up in one of the most Cosmopolitan and diverse cities in India (Mumbai); he was exposed to a great variety of cooking that informs his book. I mean not just South Indian vs. North Indian; but Parsi, Sindhi, Gujarati, Maharashtrian, Tamilian, Hyderabadi, Punjabi, Bengali, Keralite, Mangalorean and even Nepali and something he calls "East Indian".I expect to have a long season of "Happy Cooking" (to quote Jacques Pepin) with this book.BTW: I live in Chicago so I have access to most if not all of even the most obscure spice/ingredient he uses. I remember a time when I could not get Kokum or some wierd Indian vegetable like Drumsticks or Snake Gourd or Fenugreek leaves. Now all this is available! So I have no more excuses not to cook as authentically as I can. And in that Iyers book is a real godsend.I gave this 4 stars because there are some niggling errors. He gives some spice mixtures that have no recipes attached to them (at least I could not find any). He says he does not like using an Electric Rice Cooker for Basmati Rice (which is a good idea); but fails to mention whether it is quite adequate for regular Extra Long Grain Arkansas rice that I use for my daily cooking (for which the Rice Cooker is a godsend). He confuses Indian names for certain vegetables or misidentifies them. But these are niggling things that only bother a nitpicker like me. The recipes are where a cookbook should really be judged on; and in my limited experience this book succeeds.This is not for a beginner though. That should be clear. Also this is not a comprehensive book for Indian food. No comprehensive chutneys/pickles/snacks/salads/soups/desserts/breads section. So this should be your "In Addition To" Indian cookbook. There are books that do a better job of a more comprehensive listing. I would recommend Neelam Batra's 1000 Indian Recipes or Pushpesh Pant's book (if you can get it) and use Iyer's as an add on. I am a vegetarian so I do not have those books; but have heard good things about them from Indian omnivore Cooks. For a Vegetarian like me, I expect Dakshin and this Iyer book to fill most of my Indian vegetarian needs.Highly recommended for a moderately accomplished home cook who wants to experiment with more variety in their Indian Curry repertoire. But beware; the recipes are time intensive. This is not "Curry in a Hurry".
Love, love, love this book. I have a huge arsenal of family recipes for Indian food, and am a pretty good cook myself, but ever since I got this book, I've been using it every time I want to cook Indian food. It has a great selection of regional cuisine so that even those new to Indian food can move beyond the tikka masala.The fresh masala recipes are very handy and I find myself grinding up fresh batches every time a cook.I would give this book 6 stars if I could. While all recipes are curries, a seasoned cook will be able to easily adapt the flavor profiles for stir fries or for grilling marinades.
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