Indian Cooking at Home | May 1, 2013

Library Journal Reviews starred review Iyer, Raghavan. Indian Cooking Unfolded: A Master Class in Indian Cooking with 100 Easy Recipes Using 10 Ingredients or Less. Workman. Jul. 2013. 340p. illus. bibliog. index. ISBN 9780091940522. pap. $18.95; ebk. ISBN 9780761177005 cooking

Iyer, winner of the IACP Cooking Teacher of the Year Award, moved to Minnesota from Mumbai as a student. Here he shares his hard-won knowledge about creating the flavors of India from the supermarkets of the Midwest. Every ingredient called for will be available in a medium-sized supermarket, no specialty shops required. The book is structured as a series of lessons beginning with basics (e.g., Steamed White Rice, Garam Masala) and progressing through starters; breads and relishes; salads; soups; meat, seafood, and vegetarian main dishes; side dishes; desserts; and beverages. The skills developed in earlier lessons will be employed later on. One recipe in each section (e.g., Ultimate Chicken Curry, Sweet-Scented Pilaf, Funnel Cakes in Saffron Syrup) features a foldout section with step-by-step photos. Iyer’s voice is authoritative but friendly and encouraging. VERDICT Packed with tips and information, this book is a treasure for anyone interested in basic Indian cooking. —Stephanie Klose, ­ Library Journal

Kaul, Sereena & others. The Three Sisters Quick and Easy Indian Cookbook. Trafalgar Square. Jul. 2013 160p. illus. index. ISBN 9781471113475. $24.95 cooking

In their sequel to The Three Sisters Indian Cookbook , Kaul and her sisters, Alexa and Priya Kaul, focus on dishes that are quick to prepare, many of which are inspired by the street foods of India. Most of the dishes will be familiar to Americans (e.g., Rogan Josh, Sesame Chicken Bites), though some may not be (e.g., Savoury Tapioca). Others, such as Indian Peanut Toffee, will be familiar, but not necessarily associated with India. Most of the ingredients called for are readily available in supermarkets, though some (jaggery, mango powder, fresh curry leaves) may require either a field trip or an online order. The authors include tips and tricks for speeding preparation, e.g., keeping cooked, peeled potatoes in the refrigerator. Recipes include a “From the Spice Box” section, which refers to sets of spices sold by the sisters and promoted on the back of the book, but readers can easily use their own. ­ VERDICT The straightforward preparations of meat and vegetables here will please fans of Indian food, while the more unusual dishers will be a treat for adventurous eaters. —Stephanie Klose, Library Journal

Stephanie Klose About Stephanie Klose

Stephanie Klose (, @sklose on Twitter) is Media Editor, Library Journal.