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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Books: CookBooks: Cooking Tours: Item 4
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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cookingby Yamuna Devi and David Baird
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38 of 39 people found the following review helpful: Good Vedic Vegetarian Cusine, May 26, 2000 Reviewer:"i_hate_emoticons" (Seattle, WA USA) - As a Vedic Vegetarian book, it contains no recipes that use garlic or onions. Two vegetables that are staples in other Indian cookbooks, (Like Pandaya's Vegetarian Indian Cookbook,) and suprisingly, through the substitution of other spice combinations, the recipes do not lack flavor at all. Some of the dishes are hard to take on, but all are delicious. The information included here is indispensible, not just for the recipies, but for the explaination of countless spices, techniques and ingredients that one often wonders about in other cookbooks. (like Pandaya's Vegetarian cookbook, which will often only clarify with an "Available in Indian Groceries" annotation.) This book includes a list of actual sources for the spices, should the need arise to obtain black onion seed, and no one in Boseman has it... This lexicon of information makes it possible for one to improvise endlessly from the recipes provided, which I believe, are just samples showing the possibilities. All in all, the combination of tasty recipes and the voluminous definitions, explainations and sourcing material make this an excellent cookbook, both for the cookbook collector, and the serious home gourmet.
From Publishers Weekly
This impressive volume introduces light, nutritious food that lends itself to attractive presentation. Piquant pairings include banana-and-pomegranate salad, minted cucumbers and strawberries, and lemon stuffed with almond-chickpea pate. Such elegant dishes might easily grace the most sophisticated table without a whisper of the pedestrian connotations sometimes associated with vegetarian cooking. A prodigious, 800-page labor of love illustrated with lovely, delicate line drawings, the meticulous, encyclopedic cookbook faithfully reflects the philosophy that cooking is "a spiritual experience . . . a means of expressing love and devotion to the Supreme Lord, Krishna." The most esoteric ingredients are defined and demystified. And mail-order sources will help readers locate the requisite bitter melon, tamarind concentrate and white poppy seeds. The author is a cooking instructor in the U.S. and England.
Copyright 1987 Reed business Information, Inc.
Book Description
Finally back in print--the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. Hailed by Gourmet as "definitive," and as "a marvelous source for vegetarians" by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.
* Winner of the International Association of Culinary Professionals Cookbook of the Year Award
"Big and beautiful."--Julia Child
"The Taj Mahal of cookbooks." --Chicago Tribune
"Monumental." --Vogue
"The food on Yamuna's table looks great! It's full of life, full of flavor, vibrant and healthy besides." --Deborah Madison, author of Vegetarian Cooking for Everyone
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