Smashed, mashed, boiled, and baked-and fried, too! : a celebration of potatoes in 75 irresistible recipes

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Title:

Author:

Iyer, Raghavan, 1961- author.

ISBN:

9780761185475

Physical Description:

250 pages : color illustrations ; 21 cm

Abstract:

"You say potato...? Not anymore. You'll say, Wow! Fantastic! Incredible! You'll say, Who knew you could make a potato taste so good? Raghavan knew. A master teacher and beloved and award-winning cookbook author, Raghavan Iyer celebrates his favorite ingredient in Smashed, Mashed, Boiled, and Baked--And Fried, Too!, a continent-by-continent celebration of the amazing potato. Its recipes, inspired by a diversity of cuisines, are accompanied by enticing full-color photographs and feature scrumptious starters, like Ecuadorean Llapingachos and Sweet Potato Samosas. Hearty mains: Canadian Lamb-Potato Tortiere, Moroccan Potato Stew with Saffron Biscuits, Potato Lasagne with Lemon Ricotta. Plus rich gratins, a boundary-defying Mojito Potato-Pomegrante Salad, luscious sauces and condiments, and even desserts, including a decadent Chocolate Sweet Potato Pound Cake and Thick-Cut Potato Crisps with Dark Chocolate--a match made in sweet-salty heaven. The book includes a guide to potato varieties, uses and storage, plus fascinating stories in potato history for the truly obsessed"-- Provided by publisher.

Contents:

Introduction: a deep-rooted obsession -- Munchies, morsels, tidbits & finger foods -- Savory soups & stunning salads -- Entrees, mains & full plates -- Small plates & side dishes -- Sweets, desserts & grand finales -- Special diets.

Subject Term:

Cooking (Potatoes)

Potatoes.

Format:

Books

Publication Date:

2016

Language:

English

Holds: Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Location
Searching... North Park Library	Book	38674116457720	641.6521 IYER	Searching... Unknown

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Summary

Share the obsession!

Inspired by a diversity of cuisines, James Beard Award-winner Raghavan Iyer's passion for potatoes shines through in his continent-by-continent celebration of the amazing potato and the tastiest ways you can cook it--including soups, salads, gratins, tarts, and the Ultimate French Fries.

Features recipes for: Potatoes to start --from Cheesy Tarragon Tots to Steamed Potato-Chive Buns Potatoes for dinner --from Creamy Massaman Curry to Chorizo-Stuffed Hash Potatoes on the side --from Kung Pao Potatoes to Hasselback Potatoes with Cardamom Butter And potatoes for dessert --from Thick-Cut Potato Crisps with Dark Chocolate to Sweet Potato Rolls with a Creamy Cointreau Glaze

Reviews (2)

Booklist Review

James Beard Award-winner Iyer, who has written several Indian-themed cookbooks, here moves his focus to all things potato. Full-color photographs accompany the 75 recipes, which are organized into five sections: Munchies, Morsels, Tidbits, & Finger Foods, Savory Soups & Stunning Salads, Entrees, Mains, & Full Plates, Small Plates & Side Dishes, and Sweets, Desserts, & Grand Finales. There is also a section on special diets and a full introductory narrative on the glories of potatoes. The classics are here, from french fries to Irish colcannon to pierogi and gnocchi. But tater tots get an upgrade to cheesy tarragon tots, potato salad gets fancy as mojito potato-pomegranate salad, and dessert becomes chocolate sweet potato pound cake. Sidebars of Tater Tips offer guidance on selecting, prepping, and serving. Every single recipe here looks like a winner, and this quirky little cookbook belongs in most collections.--Vnuk, Rebecca Copyright 2016 Booklist

Library Journal Review

Raghavan, a passionate "potato-holic," is the author of several excellent cookbooks, including 660 Curries and Indian Cooking Unfolded. His newest contains inspiring potato preparations from around the world, along with an ample helping of potato history and facts (spoiler alert: they're tubers, not root vegetables). Readers expecting humdrum french fries and potato salad will be pleasantly surprised by the vibrant recipes (e.g., potato-stuffed gougeres, Persian-style potatoes and eggs), which cover most courses. Raghavan's spicy Asian appetizers, hearty African stews, and elegant French pastries aren't difficult, but a few require patience and a willingness to deep fry. Helpfully, there's a glossary of potato varieties and an index of all recipes suitable for vegan, gluten-free, and vegetarian diets. VERDICT If you think you know all the ways to cook a potato, think again. This fabulous cookbook is brimming with fresh ideas. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.