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Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes
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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.
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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:
256 pages, Paperback
Published November 15, 2016
40 people are currently reading
154 people want to read
About the author
Raghavan Iyer
36 books29 followersBombay-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 including General Mills, Bon Appetit Management Company, Target, and Canola. He helped launch an Indian Meals program for Bon Appétit Management Company and trained all their chefs across the United States in Indian cuisine. He helped design a shelf-stable, Indian, ready-to-eat meals for Target’s Archer Farms brand. Most recently, he was named a 2008 Sustainable Seafood Ambassador for the prestigious Monterey Bay Aquarium.
He most recently finished a commercial project as the consulting Executive Chef for an upscale/casual Indian-themed restaurant called OM that opened September 2009 in downtown Minneapolis to rave reviews.
Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd., an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia.
An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals’ Annual Conferences in Phoenix, Minneapolis/St. Paul, Montreal, Dallas, Seattle, and Chicago. With over 24 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. Annually, he leads food and cultural tours to India.
He has appeared in numerous radio and television shows across the United States and Canada including Martha Stewart Radio, The Splendid Table (national public radio show with Lynne Rossetto Kasper), A Chef’s Table with Jim Coleman (WHYY Philadelphia - NPR affiliate), WGN Morning News (WGN Chicago), Good Day Atlanta (WAGA TV - Fox Affiliate), Good Day Tampa (Fox Affiliate Tampa), The Morning Show (KARE 11 - NBC Affiliate in Minneapolis/St. Paul), and the Vicki Gabereau Show (national Canadian television talk show).
He most recently finished a commercial project as the consulting Executive Chef for an upscale/casual Indian-themed restaurant called OM that opened September 2009 in downtown Minneapolis to rave reviews.
Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd., an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia.
An accomplished and prolific culinary instructor at many international, national, and local venues, including the International Association of Culinary Professionals’ Annual Conferences in Phoenix, Minneapolis/St. Paul, Montreal, Dallas, Seattle, and Chicago. With over 24 years of experience in the hospitality industry, Iyer is also fluent in more than six languages. Annually, he leads food and cultural tours to India.
He has appeared in numerous radio and television shows across the United States and Canada including Martha Stewart Radio, The Splendid Table (national public radio show with Lynne Rossetto Kasper), A Chef’s Table with Jim Coleman (WHYY Philadelphia - NPR affiliate), WGN Morning News (WGN Chicago), Good Day Atlanta (WAGA TV - Fox Affiliate), Good Day Tampa (Fox Affiliate Tampa), The Morning Show (KARE 11 - NBC Affiliate in Minneapolis/St. Paul), and the Vicki Gabereau Show (national Canadian television talk show).
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Displaying 1 - 30 of 48 reviews
December 13, 2021
I prejudged this book and, boy, was I wrong. I expected that a book about potatoes by the author of "660 Curries" (2008) and "Indian Cooking Unfolded) (2013) would be all vegetarian and ayurvedic and such. I mean, how many ways are there to make aloo tikki!? I will write one hundred times (in Sanskrit, if only I knew how), "I will not judge cookbooks until I have read them." Iyer is a big fan of potatoes. He shares that with a large proportion of the population of the planet. He has gathered, in this little book, a remarkably global collection of recipes, each presented with enthusiasm. He offers Nepalese potato salad and Danish aebleskivers and Ecuadorian stuffed potato cakes as well as two versions (Madras and Mumbai) of aloo tikki! There are Irish recipes (as there must be), and Peruvian recipes, and Japanese recipes, and Scandinavian recipes. The book is replete with "tips" for cooks to improve their kitchen technique. These come from a chef who taught Indian cooking to chefs in 75 cities across the United States for the Bon Appetit Management program. This is a very good book about all of the things one can do with potatoes ... and I apologize repentantly for my skepticism.
Read
June 1, 2017Kind of a disappointing book. Not enough pictures of the recipes.
Most of the recipes were ethnic which was neat, and complicated which was frustrating. I wouldn't have the time or the patience to try most of the recipes.
I liked that he included a little story at the beginning of each recipe.
My favorite part was when he was talking about potatoes at the beginning. HE described the different kinds of potatoes and what they should be used for, how they would cook in different recipes etc. Did you know potatoes and sweet potatoes are from two different families? Crazy!
Most of the recipes were ethnic which was neat, and complicated which was frustrating. I wouldn't have the time or the patience to try most of the recipes.
I liked that he included a little story at the beginning of each recipe.
My favorite part was when he was talking about potatoes at the beginning. HE described the different kinds of potatoes and what they should be used for, how they would cook in different recipes etc. Did you know potatoes and sweet potatoes are from two different families? Crazy!
April 9, 2018
Sometimes its fun to read cookbooks this one has some non traditional spices to jazz up potatoes and techniques. Although the true test of a good cookbook is trying the recipes so the potato leek pie is going to be supper tonight
March 6, 2024
POTATOES!!!!! Enough said
August 18, 2016
Holy Exuberant Cookbooks, Raghavan!
This is an exciting, explosive collection of recipes showcasing potatoes. Iyer has an obsession with potatoes, and has put that to good use here.
The book explains many different types of potatoes, and four groups into which they fall: Floury/Starchy, Waxy, New and Sweet. I learned more about potatoes than I ever intended to learn. Discover each potato type's origin and how best to use it. Determine whether a potato is floury or waxy but using a specific dunking in brine trick.
The recipes look amazing, full of flavour and exotic combinations, as well as classic recipes that will be familiar to most cooks.
Some seem incredibly complex and mouthwatering include:
"Crash Hot Potatoes with Cinnamon Malt Vinegar"
"Llapingachos (Ecuadorian Filled Potato Cakes with Peanut Sauce)"
"Mojito Potato-Pomegranate Salad"
"Sweet Potato Rolls with a Creamy Cointreau Glaze"
But never fear, quintessential dishes like mashed potatoes, twice baked potatoes and French fries are included. Interesting variations for potato salad and tater tots round out the middle ground between familiar and unexpected.
I am expecting poblanos in my farm share today, so I will be making Potato Stuffed Chile Rellenos. And the recipe for Pierogies has so much explanation, it should be foolproof. I will try that when the weather cools a bit.
I love the international selection of dishes and ingredients, the author's reverence for the 'common' potato, the overall vibrancy of the writing, and the exciting recipes. Rich, lush, delicious recipes!
The only let down is that every recipe does not have an accompanying photo, only about 50% have photos! It is nice to see how a dish is meant to look. Delicious photos are so tempting, and encourage you to try the recipe. Now, I have an idea of how mashed potatoes and potato salads are meant to look, but have no idea how 'Lefse' should turn out, and Pommes Anna needs some illustration to help with assembly.
Highly recommended for every home chef. The variety of recipes makes this essential for anyone who experiences an abundance of potatoes.
**eARC Netgalley**
This is an exciting, explosive collection of recipes showcasing potatoes. Iyer has an obsession with potatoes, and has put that to good use here.
The book explains many different types of potatoes, and four groups into which they fall: Floury/Starchy, Waxy, New and Sweet. I learned more about potatoes than I ever intended to learn. Discover each potato type's origin and how best to use it. Determine whether a potato is floury or waxy but using a specific dunking in brine trick.
The recipes look amazing, full of flavour and exotic combinations, as well as classic recipes that will be familiar to most cooks.
Some seem incredibly complex and mouthwatering include:
"Crash Hot Potatoes with Cinnamon Malt Vinegar"
"Llapingachos (Ecuadorian Filled Potato Cakes with Peanut Sauce)"
"Mojito Potato-Pomegranate Salad"
"Sweet Potato Rolls with a Creamy Cointreau Glaze"
But never fear, quintessential dishes like mashed potatoes, twice baked potatoes and French fries are included. Interesting variations for potato salad and tater tots round out the middle ground between familiar and unexpected.
I am expecting poblanos in my farm share today, so I will be making Potato Stuffed Chile Rellenos. And the recipe for Pierogies has so much explanation, it should be foolproof. I will try that when the weather cools a bit.
I love the international selection of dishes and ingredients, the author's reverence for the 'common' potato, the overall vibrancy of the writing, and the exciting recipes. Rich, lush, delicious recipes!
The only let down is that every recipe does not have an accompanying photo, only about 50% have photos! It is nice to see how a dish is meant to look. Delicious photos are so tempting, and encourage you to try the recipe. Now, I have an idea of how mashed potatoes and potato salads are meant to look, but have no idea how 'Lefse' should turn out, and Pommes Anna needs some illustration to help with assembly.
Highly recommended for every home chef. The variety of recipes makes this essential for anyone who experiences an abundance of potatoes.
**eARC Netgalley**
July 5, 2024
None of these recipes are something I’d make. Not for me.
September 24, 2018
I am not a cook! However, if I were a cook, I would enjoy this book for its delightful discussion of this cherished source of nourishment. I was looking for something different but could not help but be drawn into the just stunning photography.
And I loved the "Tater Tips." I had no idea that fossilized sesame seeds have been found that are believed to be dated 20,000,000 years BCE. Phew! That's some old-timey preservation.
A must-read for gourmands and the curious alike.
And I loved the "Tater Tips." I had no idea that fossilized sesame seeds have been found that are believed to be dated 20,000,000 years BCE. Phew! That's some old-timey preservation.
A must-read for gourmands and the curious alike.
May 18, 2018
I at first got this book just to see how someone could come up with so many recipes, but he did. Some I actually remembered from when I was a kid, but most were either new ways or with different potatoes. The recipes with the sweet potatoes were good and different. Overall a good book. I received this book from Netgalley.com I gave it 4 stars. Follow us at www.1rad-readerreviews.com
December 11, 2021
I bought this book to give as a gift to a potato obsessed friend. Before I wrapped it, I made the mistake of flipping through it. I don’t think I had gotten quite halfway through before I ordered a copy for myself, too. His recipes are straightforward and easy to follow, and really showcase the delicious versatility of the world’s finest tuber.
December 12, 2021
If you love potatoes, and I do, this is a great cookbook. The author draws on a wide international repetoire of recipes with lots of other side bar info on potatoes, called potato tips. There's a lot to sample here, many recipes I have only heard of but never tasted and several I've never heard of. Recommended.
July 11, 2021
The recipes sound delicious but a bit complicated. I love that there are a lot of ethnic recipes but a lot of the book requires deep frying - which I just do not have room for (but that’s my problem!) wish there had been photos of all the yummy recipes though.
December 23, 2024
I absolutely hated the layout of this cookbook. When I’m in the kitchen making a recipe, I detest having to flip pages. Some of these recipes extend to 3-4 pages. Even ones that only use 2 pages aren’t facing each other. Because of that and a lack of photographs, I would never use this cookbook.
December 31, 2017
If you love potatoes, there's a recipe here.
June 1, 2017
Oh wow. This reads like a potato-lover's wet dream times 1000. Everything I have made so far is DELISH.
August 18, 2017
The lack of photographs was really disappointing.
January 1, 2019
I love potatoes and can hardly wait to try all the intriguing recipes.
September 8, 2020
Definitely going to make Locro de Papas soup! Great one-topic cookbook. Recommend trying more recipes.
April 23, 2021
I almost forgot to review this one!
I really enjoyed all the historical information throughout this cookbook, and how truly international it was. I didn't even realize that China and parts of Africa had traditional potato dishes! That gave this cookbook a whole lot more variety than the usual 'here's five ways to fix potatoes, and seven different flavors/variations on each'.
That said, this wasn't quite as practical as I was hoping a potato cookbook would be. A number of recipes called for a lot of prep time, or occasionally special ingredients or equipment, or even just didn't sound like things my husband and I would enjoy eating. I came away with very few recipes I would make as written. I considered dropping the rating because of the lack of practicality, but I did come away with a lot of ideas (spice and ingredient combinations) that I *would* try in a simpler form, so just purely on information and ideas I think 'really liked it' is fair.
I really enjoyed all the historical information throughout this cookbook, and how truly international it was. I didn't even realize that China and parts of Africa had traditional potato dishes! That gave this cookbook a whole lot more variety than the usual 'here's five ways to fix potatoes, and seven different flavors/variations on each'.
That said, this wasn't quite as practical as I was hoping a potato cookbook would be. A number of recipes called for a lot of prep time, or occasionally special ingredients or equipment, or even just didn't sound like things my husband and I would enjoy eating. I came away with very few recipes I would make as written. I considered dropping the rating because of the lack of practicality, but I did come away with a lot of ideas (spice and ingredient combinations) that I *would* try in a simpler form, so just purely on information and ideas I think 'really liked it' is fair.
January 1, 2017
The recipes are a little to complicated for me, but what interesting uses of potatoes.
December 30, 2016
A good theme. And that's about it. Nothing irresistible. And to reach 75 they have included anything that might be called potato, like sweet potatoes.
February 6, 2017
Smashed, Mashed, Boiled, and Baked--and Fried, Too! A Celebration of Potatoes in 75 Irresistible Recipes by Raghavan Iyer published by Workman Publishing Company last November is a great celebration of the most known tuber of this world: the potato. Loved by everyone I have always loved potatoes so badly as well!
Maybe I don't eat all the rest of veggies, I prefer the first, in general pasta and a good fruit for lunch but during dinner-time potatoes are a constant in our kitchen. Maybe it's because we plant them, maybe because potatoes are versatile dishes that can be as said properly by the title of this book smashed, mashed, boiled, and baked, fried sometimes. So cooked in so many ways that they can meet the favorable thumb up from everyone or most of us.
We also cook them in the fireplace and they're delicious. Different taste for sure. More profound and intense.
In this book written by Raghavan Iyer we will be introduce in the reign of potatoes so many kind! and different, very diversified recipes taken from different places in this world.
A great tribute at the potato-world and at the diversified ways in which it's seen, baked, cooked, "treated" in the world and at the different kind of tubers as well!
I loved the enthusiasm with which this book has been written, a topic loved by the author so badly you will see!
I highly recommend it to all the potato lovers but in general this cookbook is indispensable in every kitchen of every American family.
It's colored, funny, plenty of great recipes some of them exotic, and also wonderful pictures. More than this: what can you ask?
I thank NetGalley for this cookbook!
Maybe I don't eat all the rest of veggies, I prefer the first, in general pasta and a good fruit for lunch but during dinner-time potatoes are a constant in our kitchen. Maybe it's because we plant them, maybe because potatoes are versatile dishes that can be as said properly by the title of this book smashed, mashed, boiled, and baked, fried sometimes. So cooked in so many ways that they can meet the favorable thumb up from everyone or most of us.
We also cook them in the fireplace and they're delicious. Different taste for sure. More profound and intense.
In this book written by Raghavan Iyer we will be introduce in the reign of potatoes so many kind! and different, very diversified recipes taken from different places in this world.
A great tribute at the potato-world and at the diversified ways in which it's seen, baked, cooked, "treated" in the world and at the different kind of tubers as well!
I loved the enthusiasm with which this book has been written, a topic loved by the author so badly you will see!
I highly recommend it to all the potato lovers but in general this cookbook is indispensable in every kitchen of every American family.
It's colored, funny, plenty of great recipes some of them exotic, and also wonderful pictures. More than this: what can you ask?
I thank NetGalley for this cookbook!
July 27, 2016
Thank you NetGalley and the publisher for providing me with an electronic copy of "Smashed, Mashed, Boiled and Baked--and Fried, Too!" in exchange for an honest review.
Okay, so, full disclosure, I LOVE POTATOES. So naturally, "Smashed, Mashed, Boiled and Baked--and Fried, Too!" was made for me.
First off, I like the authors introduction. I like that Raghavan Iyer let's us know that he has a deep-rooted obsession with potatoes (yes, me too!). I love that Iyer calls himself a "potato-holic." I think that makes Iyer relatable and makes me want to read his cookbook. Iyer then breaks down potatoes into, "new potatoes," "starchy potatoes," and "waxy potatoes" (this is helpful to know, depending on what you're making, for instance, I had no idea that "waxy" potatoes are much better for cold potato salad! So this is a great guide for buying potatoes in general).
Like any good cookbook, this book is broken down into - appetizers, soups and salads, entrees, side plates and finally, desserts. Everything looks and sounds amazing, and the pictures truly had my mouth watering.
There's also a section for special diets, which makes it really easy to find recipes within the book that cater to dietary needs (a total plus, that should be in ALL cookbooks!).
Overall, I want to make everything in this cookbook, and I also think that by making Iyer's, "ultimate mashed potatoes" I will become everyone's favourite person over the holiday season (they look SO yummy!). Unfortunately, I worry that with so many people on strict diets, or low-carb diets, this cookbook may not sell as as much as it should. However, if you have a potato lover or carb queen in your life, get this cookbook for them - they will love you for it!
Okay, so, full disclosure, I LOVE POTATOES. So naturally, "Smashed, Mashed, Boiled and Baked--and Fried, Too!" was made for me.
First off, I like the authors introduction. I like that Raghavan Iyer let's us know that he has a deep-rooted obsession with potatoes (yes, me too!). I love that Iyer calls himself a "potato-holic." I think that makes Iyer relatable and makes me want to read his cookbook. Iyer then breaks down potatoes into, "new potatoes," "starchy potatoes," and "waxy potatoes" (this is helpful to know, depending on what you're making, for instance, I had no idea that "waxy" potatoes are much better for cold potato salad! So this is a great guide for buying potatoes in general).
Like any good cookbook, this book is broken down into - appetizers, soups and salads, entrees, side plates and finally, desserts. Everything looks and sounds amazing, and the pictures truly had my mouth watering.
There's also a section for special diets, which makes it really easy to find recipes within the book that cater to dietary needs (a total plus, that should be in ALL cookbooks!).
Overall, I want to make everything in this cookbook, and I also think that by making Iyer's, "ultimate mashed potatoes" I will become everyone's favourite person over the holiday season (they look SO yummy!). Unfortunately, I worry that with so many people on strict diets, or low-carb diets, this cookbook may not sell as as much as it should. However, if you have a potato lover or carb queen in your life, get this cookbook for them - they will love you for it!
November 4, 2016
Title: Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes
Author: Raghavan Iyler
Published: 11-1-2016
Publisher:Workman;s Publishing Company
Pages: 256
Genre: Food & Wine
Sub Genre: Cooking by Ingredient; Cookbooks
ISBN: 13-978-0761185475
ASIN: B01BEGGV5DO
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 5 stars
I received a copy of Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes in exchange for my honest review.
As one of my favorite vegetables I eagerly perused this cookbook looking for new ways to prepare this versatile world wide root vegetable. I found what I was looking for, but I also discovered many new facts about it as well. Listing many of the potatoes varieties available and dishes from many cultures from around the world. You too will be surprised how many multiple uses and preparations can be found in Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes. With numerous mouth watering photographs accompanying the recipes there are bound to quite a few new tempting recipes for you too try and enjoy. My rating is 5 out of 5 stars.
.
Amazon link: https://www.amazon.com/dp/B01BEGV5DO/...
Barnes and Noble link: http://www.barnesandnoble.com/w/smash...
The Reading Room link: https://www.facebook.com/permalink.ph...
Author: Raghavan Iyler
Published: 11-1-2016
Publisher:Workman;s Publishing Company
Pages: 256
Genre: Food & Wine
Sub Genre: Cooking by Ingredient; Cookbooks
ISBN: 13-978-0761185475
ASIN: B01BEGGV5DO
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 5 stars
I received a copy of Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes in exchange for my honest review.
As one of my favorite vegetables I eagerly perused this cookbook looking for new ways to prepare this versatile world wide root vegetable. I found what I was looking for, but I also discovered many new facts about it as well. Listing many of the potatoes varieties available and dishes from many cultures from around the world. You too will be surprised how many multiple uses and preparations can be found in Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes. With numerous mouth watering photographs accompanying the recipes there are bound to quite a few new tempting recipes for you too try and enjoy. My rating is 5 out of 5 stars.
.
Amazon link: https://www.amazon.com/dp/B01BEGV5DO/...
Barnes and Noble link: http://www.barnesandnoble.com/w/smash...
The Reading Room link: https://www.facebook.com/permalink.ph...
August 27, 2016
I love potatoes! Who does not love potatoes? I especially love cold potato salad in overwhelming summer heat, as one of the few filling-but-cold dishes I'm good at – which may surprise anyone who knows my food habits and how much I hate mayonnaise. But there's so many excellent variations on potato salad that are not just chunks of potato drenched in mayo! This is the main reason I checked out this cookbook, and I was rewarded; Iyer has eight different recipes. I've made the "Harissa Potato Salad" and "Grandmother Ida's Russian Potato Salad", and they were both delicious. The "Mojito Potato-Pomegranate Salad" and "Roasted Potato Salad with Basil" also look great.
There's lots of non-salad recipes here too: "Potato Soto Ayam" (a pho-like noodle and chicken soup), Persian Style Potatoes and Eggs (sort like hash browns topped with baked eggs), Massaman Curry, Potato-Stuffed Chili Rellenos. Plus Iyer's own versions on many well-known ways of eating potatoes are included: baked, mashed, french fries, tater tots, latkes, perogies, patatas bravas, potatoes gratin, gnocchi. There's even a chapter of desserts, and though I am not entirely convinced of the appeal of "Chocolate Sweet Potato Pound Cake" or "Thick-Cut Potato Crisps with Dark Chocolate", they don't sound half-bad.
Anyway, potatoes! They're my favorite.
I read this as an ARC via NetGalley.
There's lots of non-salad recipes here too: "Potato Soto Ayam" (a pho-like noodle and chicken soup), Persian Style Potatoes and Eggs (sort like hash browns topped with baked eggs), Massaman Curry, Potato-Stuffed Chili Rellenos. Plus Iyer's own versions on many well-known ways of eating potatoes are included: baked, mashed, french fries, tater tots, latkes, perogies, patatas bravas, potatoes gratin, gnocchi. There's even a chapter of desserts, and though I am not entirely convinced of the appeal of "Chocolate Sweet Potato Pound Cake" or "Thick-Cut Potato Crisps with Dark Chocolate", they don't sound half-bad.
Anyway, potatoes! They're my favorite.
I read this as an ARC via NetGalley.
September 18, 2016
Smashed, Mashed, Boiled, Baked - and Fried, Too! by Ragavan Iyer is a beautiful. It has wonderful pictures, beautiful fonts. It has section at the end that lists the recipes out by categories including entrees vs sides, apps etc as well as by allergens.
This cookbook outlines potato appetizers, soup, main entrees, side dishes, and desserts from a full spectrum of cuisines and cultures, plus each recipe is beset with 'Tater Tips' or details pertinent to the history, procurement, variety, storage, and perishability of the potato being used. Iyer is cheeky, yet endearing and incredibly informative, like a friend that you adore grocery shopping with after a hearty cafe lunch.
Overall, I want to make everything in this cookbook, and I also think that by making Iyer's, "ultimate mashed potatoes" I will become everyone's favourite person over the holiday season (they look SO yummy!). Unfortunately, I worry that with so many people on strict diets, or low-carb diets, this cookbook may not sell as as much as it should. However, if you have a potato lover or carb queen in your life, get this cookbook for them - they will love you for it!
I received this book from Workman Publishing Company via NetGalley in exchange for an honest review.
This cookbook outlines potato appetizers, soup, main entrees, side dishes, and desserts from a full spectrum of cuisines and cultures, plus each recipe is beset with 'Tater Tips' or details pertinent to the history, procurement, variety, storage, and perishability of the potato being used. Iyer is cheeky, yet endearing and incredibly informative, like a friend that you adore grocery shopping with after a hearty cafe lunch.
Overall, I want to make everything in this cookbook, and I also think that by making Iyer's, "ultimate mashed potatoes" I will become everyone's favourite person over the holiday season (they look SO yummy!). Unfortunately, I worry that with so many people on strict diets, or low-carb diets, this cookbook may not sell as as much as it should. However, if you have a potato lover or carb queen in your life, get this cookbook for them - they will love you for it!
I received this book from Workman Publishing Company via NetGalley in exchange for an honest review.
September 16, 2016
**I received this book as an ARC from Netgalley.com in exchange for an honest review**
Potatoes, potatoes, potatoes! I'm Irish, so potatoes hold a revered place in my menu prepping. This cookbook embraced all things potatoes, as well as all types of potatoes, to bring a well rounded buffet of flavor profiles out of my favorite tubers. I was especially excited to try the Harissa Potato Salad, a take on a staple condiment of Morocco; the Mojito Potato-Pomegranate Salad, a perfectly seasonally appropriate alternative to your standard picnic fare; Sweet Potatoes with Chicken & Lemongrass, a refreshing take on Asian cuisine with the addition of potatoes; and the Sweet Potato Rolls with a creamy cointreau glaze, a perfect alternative for humdrum cinnamon rolls. 100% want to try every recipe in the book. All of the instructions are clear that even the most inept cook could make these hearty meals and side dishes. 5 stars!
Potatoes, potatoes, potatoes! I'm Irish, so potatoes hold a revered place in my menu prepping. This cookbook embraced all things potatoes, as well as all types of potatoes, to bring a well rounded buffet of flavor profiles out of my favorite tubers. I was especially excited to try the Harissa Potato Salad, a take on a staple condiment of Morocco; the Mojito Potato-Pomegranate Salad, a perfectly seasonally appropriate alternative to your standard picnic fare; Sweet Potatoes with Chicken & Lemongrass, a refreshing take on Asian cuisine with the addition of potatoes; and the Sweet Potato Rolls with a creamy cointreau glaze, a perfect alternative for humdrum cinnamon rolls. 100% want to try every recipe in the book. All of the instructions are clear that even the most inept cook could make these hearty meals and side dishes. 5 stars!
July 20, 2016
As someone who loves their potatoes this was a pretty good book the only thing I would change is that since I tend to be a more visual person I wish there were more pictures of the recipes but there are definitely a lot of ideas to try. I also loved the descriptions of the different types of potatoes.This review was originally posted on Books In Brogan
July 26, 2016
Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes book by Raghavan Iyer contains just about everything you need to know about the humble tuber called a potato.
The author starts out his book telling about the different varieties of potatoes available for eating, how select potatoes and how to store them. Later in the book you'll find an expansive selection of potato recipes. Some of the recipes include: Cheesy, Tarragon Tots; Mozzarella Potato Stacks; Creamy Bowtie Pasta with Potatoes and Basil; Burning Love; Ultimate French Fries.
I loved the color photos and tips sprinkled throughout his cookbook.
Recommend.
Review written after downloading a galley from NetGalley.
The author starts out his book telling about the different varieties of potatoes available for eating, how select potatoes and how to store them. Later in the book you'll find an expansive selection of potato recipes. Some of the recipes include: Cheesy, Tarragon Tots; Mozzarella Potato Stacks; Creamy Bowtie Pasta with Potatoes and Basil; Burning Love; Ultimate French Fries.
I loved the color photos and tips sprinkled throughout his cookbook.
Recommend.
Review written after downloading a galley from NetGalley.
This entire review has been hidden because of spoilers.
November 1, 2021
Smashed, Mashed, Boiled, and Baked - and Fried, Too! is a collection of potato recipes that spans across different countries and cultures and uses a variety of potatoes and cooking methods, as the title claims. It far exceeded my expectations (as someone who is obsessed with potatoes). The photos are vivid and detailed, with many full-page displays of mouth-watering potato salads, soups, and dishes that can serve as appetizers, snacks, or even main events).
Note: I received a free copy of this book from NetGalley. I was not compensated in any other fashion for the review and the opinions reflected below are entirely my own. Special thanks to the publisher and author for providing the copy.
Note: I received a free copy of this book from NetGalley. I was not compensated in any other fashion for the review and the opinions reflected below are entirely my own. Special thanks to the publisher and author for providing the copy.
July 18, 2016
Thanks to NetGalley for providing me with an advanced copy.
Want to impress your friends with only a potato? Then this book is for you!! I like that it doesn't just contain recipes, but a load of useful information about potatoes, such as the different kinds, use, purchase, and storage. Included throughout the book are high-quality color photographs of the finished products as well as photographs of step-by-step techinques. I love that above each recipe, Iyer tells the reader which region of the world it came from. This definitely kicks the plain old potato up a notch with a ton of inventive new ways to prepare them.
Want to impress your friends with only a potato? Then this book is for you!! I like that it doesn't just contain recipes, but a load of useful information about potatoes, such as the different kinds, use, purchase, and storage. Included throughout the book are high-quality color photographs of the finished products as well as photographs of step-by-step techinques. I love that above each recipe, Iyer tells the reader which region of the world it came from. This definitely kicks the plain old potato up a notch with a ton of inventive new ways to prepare them.
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