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Smashed, Mashed, Boiled, and Baked...and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes by Raghavan Iyer

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Notes about this book

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Notes about Recipes in this book

  • Spinach-stuffed potato cakes

    • PennyG on January 27, 2017

      I went to a class last evening taught by Raghavan, highlighting recipes from this book. This was wonderful. I will definitely try this at home. He served it with the Golden Raisin Ginger Sauce and it perfectly complemented the potato cakes.

  • Golden raisin-ginger sauce

    • PennyG on January 27, 2017

      I went to a class last evening taught by Raghavan, highlighting recipes from this book. He served this sauce with the Spinach-Stuffed Potato Cakes and it was delicious! He also suggested using this as a pasta sauce or as a chutney with various Indian dishes.

  • Peruvian potato soup (Locro de papas)

    • PennyG on January 27, 2017

      I went to a class last evening taught by Raghavan, highlighting recipes from this book. This had lovely flavors though I think the cooking school staff served this a bit thicker than Raghavan intended. The texture was not at all soup like (perhaps due to multiplying it to accommodate the class size). I would try this at home though, adding or subtracting liquid as necessary, to ensure a soup-like texture.

  • Mojito potato-pomegranate salad

    • PennyG on January 27, 2017

      I went to a class last evening taught by Raghavan, highlighting recipes from this book. This was my favorite dish of the evening! The pomegranate seeds were so nice in this salad. I will definitely be making this at home.

  • Moroccan potato stew with saffron biscuits

    • PennyG on January 27, 2017

      I went to a class last evening taught by Raghavan, highlighting recipes from this book. I have to say I didn't really care for this dish. I'm not sure the texture the cooking school staff served up was as Raghavan intended. It was a bit thick and gluey to me (perhaps due to being multiplied for the class size). I don't know if I liked it enough to try it again at home.

  • Pommes de terre Anna with cardamom & nutmeg

    • Zosia on January 29, 2017

      The texture of this was as described - crisp top and bottom with a creamy interior - even though I used olive oil in place of butter and a much smaller amount of it as well (only 3 tbsp). The spices were a little overwhelming and I suspect butter might have mellowed them.....next time I'll just reduce the amount.

  • Chocolate sweet potato pound cake

    • PennyG on January 27, 2017

      I went to a class last evening taught by Raghavan, highlighting recipes from this book. This was okay, a bit dry. I don't think I liked it enough to try it again at home.

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  • ISBN 10 076118547X
  • ISBN 13 9780761185475
  • Published Nov 15 2016
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Workman Publishing

Publishers Text

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 Torti?re, 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.

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