Vineeth Subramanyam

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Updated July 2008: New post

FAQs
Author FAQ Are you a professional chef? Why did you write this book? What qualifies you to write this book? Do you cook everyday? Where do you like to eat out?
Book FAQ What is the book about? Will I benefit from this book? What makes this book different from other cookbooks? What kind of recipes does the book have?
Author FAQs
Are you a professional chef? [back to Author FAQ] No, I'm not a professional chef -- just a food enthusiast. I got interested in cooking several years ago and appreciate the assortment of benefits that I have personally experienced from cooking. In my book, I talk about these benefits in Chapter 1, that highlights the seven compelling reasons that you too should start cooking today! Why did you write this book? [back to Author FAQ] Several years ago, when I was new to cooking, I quickly grew frustrated with the noticeable lack of options at the local bookstore. I came across many cookbooks that focused on a single cuisine (e.g., Italian cooking), a single ingredient (e.g., Chocolate recipes) or a single meal course (e.g., Appetizers) -- but none that were written with the absolute beginner in mind. I needed more than just a recipe list -- I needed a book that could tell me how to set up a basic functional kitchen, how to shop for groceries and actually teach me how to cook with a structured approach. The books that I did find on these topics were either painfully long to read or very expensive. I decided that I must write a book that provides these answers in a simple conversational style with a list of recipes at the end that actually follow the cooking process described earlier. I hope you enjoy reading this book as much as I have writing it! What qualifies you to write this book? [back to Author FAQ] Great question, and one you should ask! My biggest qualification, ironically, is that I'm not a professional chef. I wrote this book for simple everyday home cooking -- as a result, the book does not contain any recipes that involve fancy gadgets, ingredients or skills. I'm also representative of the segments that will find this book most helpful -- students, young professionals, food enthusiasts and those that enjoy different cuisines. I am a self-taught cook and enjoy watching the Food Network. Most importantly, I actively cook and continue to experiment with new recipes. Do you cook everyday? [back to Author FAQ] I cook often, but certainly not everyday. We all lead busy lives and appreciate change. So, in a typical week, I cook about 3 to 4 times, but enjoy eating out occasionally as well. I hope this book will encourage readers to discover a new side of themselves that they probably never knew they had! Where do you like to eat out? [back to Author FAQ] Thanks to the assortment of places I have visited and lived in, I enjoy a wide variety of food. In particular, I enjoy Indian, Thai, Italian and Sushi. I also like pizzas with interesting toppings.
Book FAQs
What is the book about? [back to Book FAQ] The book, as it alludes to in the title, is written for novice cooks who are curious about cooking and don't quite know how to get started. The book consists of two sections: Part I of the book, called The Classroom starts with a discussion of the 7 compelling benefits of cooking, then explains how to set up a basic functional kitchen with 9 essential elements and what people must consider when they shop for groceries (specifically the 10 reasons that typically cause people to overspend). The section then dives into the actual cooking process and explains a 3-step approach that applies to most dishes. Part II of the book, called The Workshop lists about 40 recipes that directly apply the lessons from Part I to give beginners enough ammunition to experiment with known recipes before they venture out to create their own. For more information, read the Introduction chapter of the book. Will I benefit from this book? [back to Book FAQ] The book will be most benefitial to those who are curious about cooking but don't quite know how to get started. The book will be particularly helpful to those who are looking for a one-stop cookbook that goes beyond a recipe list (while still providing recipes). This book will teach you how to set up a functional kitchen, shop for groceries and lay down 3 easy steps that apply to most dishes. The book also contains about 40 recipes. The book will be immensely useful to students and young professionals who are looking for a book that is readable, conversational and fun. What makes this book different from other cookbooks? [back to Book FAQ] There are 3 things that set the book apart: (1) The book is not just a recipe list -- although the book contains recipes, about half of this book is dedicated to helping beginners cross their initial hurdles with cooking; (2) The book provides help inside and outside the kitchen -- in other words, this book will teach you how to set up a functional kitchen, shop for groceries and how to cook in a structured 3-step approach; and (3) The book is written in a conversational, easy-to-read style that is less than 120 pages -- in other words, this is not like a thick encyclopedia that never gets read! What kind of recipes does the book have? [back to Book FAQ] The recipes in this book are built in a modular fashion from several components: ingredients, a flavor base, appearance, etc. The book contains a useful table that specifies how each component differs across cuisines, making it possible to convert some recipes from one cuisine to another with the same ingredients. As presented in the book, the recipes have Indian, Asian, Italian, French and American influences. Again, the purpose of the book is to provide readers with enough ammunition in both theory and practice to allow them to create recipes of their own.