Versatility Of Potatoes Explored In New Cookbook
Tate Carlson
“I’ve always said, never trust a person who doesn’t like potatoes.”
That’s according to Raghavan Iyer, who has become a sort of authority on potatoes. The James Beard Award-winning chef and author spoke with Lois Reitzes about his new book, “SMASHED, MASHED, BOILED, AND BAKED—AND FRIED, TOO! A Celebration of Potatoes in 75 Irresistible Recipes.”
As the title suggests, the cookbook is a celebration of the potato’s agricultural and culinary history, deliciously detailed (and photographed) in recipes ranging from finger foods to desserts.
Chef Iyer will teach a class and sign copies of his book at the Cook’s Warehouse in Midtown on Saturday, Jan. 21.
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