Smashed, Mashed, Boiled, and Baked—and Fried, Too!

September 15, 2016

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 Journal, LLC Used with permission.

October 1, 2016
James Beard Awardwinner 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.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)