Smashed, mashed, boiled, and baked{u2014} and fried, too! : a celebration of potatoes in 75 irresistible recipes

"You say potato{u2026}? 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{u2014} 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{u2014} 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 Enjoy 75 glorious dishes from around the world with this cookbook from a James Beard Award winner featuring potato recipes for dessert, entrees, sides, and so much more! 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 Pasta, step aside! Mashed. Baked. Fried. Roasted, smashed, boiled, braised, and whipped. It doesn't matter how you serve them?potatoes are a beloved staple. In Smashed, Mashed, Boiled, and Baked?and Fried, Too! award-winning cooking teacher and author Raghavan Iyer dives in, creating 75 great-tasting potato dishes with roots in cuisines far and near?from Potato-Stuffed Chile Rellenos to the Ultimate French Fries; from West African Sweet Potato Soup to Rosti to Potato Pierogies; from Hasselback Potatoes with Cardamom Butter to Potato Lasagna with Lemon Ricotta. What's not to love! The recipes are tied together with stories and anecdotes that weave in the cultural, historical, and social influence of the potato over its 10,000-year history. " If a man really likes potatoes, he must be a pretty decent sort of fellow. "?A. A. Milne. 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 Tortière, 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 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 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.