Raghavan Iyer

Tuesday, February 28, 2017
8:00pm Talk
6:30-7:30pm  Reception
 

An Evening with
Raghavan Iyer

discussing his latest cookbook
Smashed, Mashed, Boiled, and Baked—and Fried, Too! a celebration of potatoes in 75 irresistible recipes

William Turner Gallery
Bergamot Station Arts Center
2525 Michigan Avenue,
Santa Monica, CA 90404 

PURCHASE TICKETS 
$35 Reserved Seat + Book
$20 General Admission Seat
$95 Reserved Seat + Book + Reception*
*Reception (6:30-7:30pm) includes selections prepared from the book

Raghavan Iyer received a 2016 James Beard Award for his online video series Indian Curries: The Basics & Beyond. He is the author of 660 Curries, Indian Cooking Unfolded, Betty Crocker’s Indian Home Cooking, and The Turmeric Trail. He is also the host of the Emmy Award–winning documentary Asian Flavors and a member and past President (2014–2015) of the International Association of Culinary Professionals.

A native of Mumbai who is fluent in six languages, Raghavan is a culinary educator, spokesperson, and consultant to numerous national and international clients including General Mills, Target, and Bon Appétit Management Company (BAMCO), where he helped launch an Indian meals program and trained all BAMCO chefs across the United States in Indian cuisine and global vegan cuisine through more than 75 national workshops. 

He has written for Cooking Light, Fine Cooking, Saveur, Weight Watchers Magazine, EatingWell, Gastronomica, and many others. Raghavan is also cofounder of the Asian Culinary Arts Institutes, an organization dedicated to the preservation, understanding, and enjoyment of the culinary arts of Asia. He has a line of roasted spice blends, Turmeric Trail, and an app, Raghavan’s Indian Flavors, available through iTunes and the Android Market. 

In Smashed, Mashed, Boiled, and Baked—and Fried, Too! A Celebration of Potatoes in 75 Irresistible Recipes, 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 Tortiѐre, 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.

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