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Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less

3.87  ·  Rating Details ·  121 Ratings  ·  17 Reviews
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 ...more
Paperback, 340 pages
Published July 30th 2013 by Workman Publishing Company
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William Crosby
No stars because I don't feel qualified to rate a cookbook.

This is the first cookbook I have checked out. I don't like recipes and I just throw stuff together. I live alone and so I experiment. I mostly fry and make soupy stuff.

I checked this out because I was curious how to spice up my food and his book said it is easy.

However, he lost me when he started using the word "cheesecloth." I did a search and still don't understand what it is or where to get it (I have never seen it at the store) or w
Oct 07, 2013 Lisa rated it really liked it
Shelves: food-and-cooking
My initial reaction to this book was skepticism. Indian cuisine is among the most sophisticated in the world. How could anyone claim, with a straight face, to have come up with a way to catch the complexity of Indian food with 10 ingredients or fewer, and only five spices?

A masters' course in Indian cooking this is not. But the idea is ingenious, and the recipes are creative and tasty.The book has foldout pages that provide detailed instructions. For an introduction to Indian cooking that utiliz
Orinoco Womble (tidy bag and all)
As a starting point, it was an OK sort of cookbook. For a person who is intimidated by anything new to them in the cooking line, or if you live in a place where "exotic" spices are hard to find (and you don't live in a place where online shopping is possible), it might be very useful to get you started. And I appreciated the photo tutorials for simple things like "ghee" (clarified butter)--you can actually see what colour it's supposed to be when it's done.

That said, for anyone who isn't afraid
Nov 21, 2014 Elizabeth rated it really liked it
Shelves: cookbooks
PROS: The book is written to give easy directions to teach not only recipes, but also techniques that can be carried over to all types of cooking. The flavors are daring, but easily accessible at the same time.

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 fi
Robert Wright
Dec 23, 2013 Robert Wright rated it it was amazing
Shelves: cooking, recipes, dcl
So-called foodies who are concerned with "authentic" ethnic cuisine, move on now.

OK. Still here?

Iyer makes Indian inspired flavors easy and accessible. Some of the complexities may be lost, but if that gets a home cook willing to try these flavors and recipes instead of passing them by, I think that's a good thing.

Easy here does not necessarily mean beginner, but few things here are never too complex. Even more involved processes, like breaking out a pizza stone and the charcoal grill to make na
Jan 09, 2014 Meredith added it
Shelves: food
This guy is hilarious. If you're going to just read a cookbook, this will amuse you.

As far as cooking with it... I only tried one recipe so I can't vouch for the quality of results overall...but if you're going to "dumb down" any cuisine (esp. Indian?), I guess you should expect less nuanced results. The "unfolded" format of the book is intriguing, but actually makes for awkwardness if you're going to actually try to use it in the kitchen (which I would never do with a library copy OF COURSE).
Dec 24, 2013 LemontreeLime rated it it was amazing
Shelves: cookbooks
I suspect this is the cookbook i have been looking for FOR YEARS. I love love love East Indian recipes, I've learned a lot of things from scratch on my own, and i've made some disasters too. This cookbook not only makes it simple, it teaches you to use what you have, especially if all you have is a rural midwestern grocery store with next to no specialty items. I found this by accident at the public library, and i'm tellin' you right now i am buying this one ASAP before another year is out. This ...more
Nov 10, 2014 M. rated it it was amazing
This is a delightful cookbook that does just what it says it does: it makes Indian cooking accessible. Iyer isn't the first person to do this. Madhur Jaffrey's "Indian Cooking" (or anything by Jaffrey, for that matter) does the same. My own copy of her "Indian Cooking" is grease-stained, a sign of love. What Iyer does in his book is focus on dishes that require relatively few ingredients and that come together quickly. The recipes are well-written, and the only thing a cook needs to figure out ...more
Daniel Brandon
Oct 08, 2013 Daniel Brandon rated it it was ok
The recipes weren't bad, certainly, but it wouldn't replace my Madhur Jaffrey. It lacked a certain something. And the basic conceit, that of the "unfolded" recipes, meant that while every third or so recipe was accompanied by a lot of admittedly useful pictures, it was also extremely unwieldy to actually cook from (all splayed out on the counter like that). Not a waste of money if you wanted an Indian cookbook, but there are much better ones out there, even at an introductory level.
Sep 19, 2013 Michelle rated it really liked it
Shelves: cooking
Hmm. Well, this was OK. Lots of recipes that I'm pretty sure AREN'T Indian. Not that this is all bad. He did seem to do a good job of making Indian recipes accessible. His ingredients lists are easier than some I've seen. The book has a very conversational tone, which sort of grated after a while. No nutritional info.
Susan Saling
Dec 26, 2015 Susan Saling rated it liked it
So far I've made just one dish, since buying the book last week at the slightly uppity book store at the museum of art. I was thrilled it was there however! The book spoke to me immediately with its striking colors, bold graphics and those fantastic fold-outs. This book is a casual non-thratening introduction to some non-traditionally traditional Indian favorite recipes.
Bernadette Young
Feb 07, 2014 Bernadette Young rated it really liked it
I gave this cookbook a higher rating because the recipes were easier than I thought they would be, and they had 10 ingredients or less, as stated in the title. I have not tried any of the recipes because the book was overdue :) It is currently on my Amazon list.
Jun 28, 2014 Lance rated it liked it
Easy to read, and flip though, I fipped though reading during a red cross blood drive. A few of the recipes worth noting (I have other books) all of the recipes seemed doable. Good for a beginner for Indian cooking.
Jul 04, 2014 Debbie rated it it was amazing
This is a very appealing cookbook. I like the graphics, the design and the illustrations The author provides so much information in addition to the recipes. I can't wait to try the recipes which is very unusual since until I got this cookbook I didn't think I even liked Indian food!
Mar 04, 2015 Linda rated it liked it  ·  review of another edition
The recipes aren't bad but on my Kindle, the pictures are difficult to see & understand. I might have rated a "real book" higher.
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Bombay-native Raghavan Iyer, a Certified Culinary Professional, and a member of The International Association of Culinary Professionals, has acquired degrees in Chemistry (Bombay University), Hotel, and Restaurant Management (Michigan State University). Raghavan and his Mother He is a cookbook author, culinary educator, spokesperson, and consultant to numerous national and international clients ...more
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