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.
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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.
Copyright 1987 Reed Business Information, Inc.
About the Author
A noted cookbook author, lecturer, and teacher, Yamuna Devi began her culinary apprenticeship more than thirty years ago with A. C. Bhaktivedanta Swami, with whom she studied for eleven years. As a food historian, she continues to research regional cuisines through extensive travels in India. She lives in British Columbia.
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You are what you eat. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
You are what you eat. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most helpful customer reviews
1 of 1 people found the following review helpful
By A Customer
Format:Hardcover
As the reviews here show, people either rave about the book or find it tedious. I find it fascinating reading,and if you're interested in learning about this (admittedly small) branch of Indian cooking, this is a good start. Vedic cooking does not use onins, garlic, nightshade vegetables, and has some other restrictions. In some ways, this does make for a blander product, and many of these recipes lack the initial "punch" so many of us are used to in Indian cooking. But the author makes up for it with an extremely varied, almost dizzingyly broad array of ingredients and combinations that are both very exciting and very demanding. The results, for me, have been very nice, but they come at a high price. To put a meal together out of this book is a tremendous undertaking in time and ingredients, even for an experienced Indian cook. The recipes can be extremely intricate and time consuming. The result, however, is fresh, vibrant, and really quite unlike what you may be used to in Indian food.
By L.Himmelman
Format:Hardcover
Reviewed on my Facebook Page, Vegetarian Cooking DeMystified:
'One of my all-time favorite vegetarian cookbooks is The Art
of Indian Vegetarian Cooking by Yamuna Devi. Any dish I've
replicated from this book has received rave reviews from
both vegetarian & non-vegetarian friends & family. TASTE-BUD
HEAVEN is how I can best describe the divine mix of flavors
Yamuna delivers with her recipes. My 3 favorite rice recipes
which are quick and easy to prepare are: Simple Yellow Rice,
Piquant Lemon Rice, & Cracked Black Pepper Rice. Other
favorites which require more prep. time are: Herbed Rice with
Mixed Vegetables, Cashew Rice with Diced Potatoes, & Royal Rice
- well worth the effort, especially when your guests swoon over
the mouth-watering results!
'One of my all-time favorite vegetarian cookbooks is The Art
of Indian Vegetarian Cooking by Yamuna Devi. Any dish I've
replicated from this book has received rave reviews from
both vegetarian & non-vegetarian friends & family. TASTE-BUD
HEAVEN is how I can best describe the divine mix of flavors
Yamuna delivers with her recipes. My 3 favorite rice recipes
which are quick and easy to prepare are: Simple Yellow Rice,
Piquant Lemon Rice, & Cracked Black Pepper Rice. Other
favorites which require more prep. time are: Herbed Rice with
Mixed Vegetables, Cashew Rice with Diced Potatoes, & Royal Rice
- well worth the effort, especially when your guests swoon over
the mouth-watering results!
By Karen
Format:Hardcover
Let me supplement all the other wonderful reviews of this book by saying that while Vedic cooking is a small and specialized branch of Indian cooking, and while many of the dishes will be an unexpected change from the standard restaurant-style of this magnificent cuisine, I have been able to use many dishes in this spectacular book to introduce Indian food to a large number of people who might not otherwise try it. The Indian-Style Glazed Carrots are exotic and impossibly fragrant, but approachable enough that I was able to serve them to my food-a-phobic relatives as part of Thanksgiving dinner. Whenever I make Seasoned Potato Kachori with Fresh Coriander Chutney, they disappear as quickly as I can bring a fresh batch to the table, with rave reviews and demands for more. Spinach Rice with Panir Cheese is impressive to even the most sophisticated diners I have entertained, and Chole wins the hearts of everyone who likes traditional chili. This book gave me the basic skills I needed to become an accomplished Indian home cook (see my "So You'd Like to... guide for other helpful titles), and paved the way for the entirety of Indian cuisine that waits beyond.
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4.6 out of 5 stars
Most recent customer reviews
5.0 out of 5 stars
The Best Indian Cook Book for Beginners and Advanced
I have worn out this cookbook! I absolutely love it! I learned how to make ghee, parathas, curry powder, garam masala, paneer, chipatees and indian fudge (burfi). Read more
Published on Jan 28 2004 by Diana
5.0 out of 5 stars
Great Book For Vegetarians
I think this is a great book for vegetarians with some mouth watering recipies. It certainly is not a book for Meat lovers but an invaluable guide on eclectic vegetarian indian... Read more
Published on Jan 12 2004 by CK
5.0 out of 5 stars
my all time favorite north indian cookbook
This is the BEST indian cookbook for recipes from the bengali-hindi speaking belt. The scope of recipes covered is tremendous and meticilously laid out. It is a great book to have.
Published on Sep 28 2003 by The delightful one
5.0 out of 5 stars
fantastic!
I found that the recipes in this book offers a refreshing break from the usual indian cookbook recipes that are all onion and garlic based with reliance on huge amounts of ceyenne... Read more
Published on Jun 24 2003
5.0 out of 5 stars
Lord Krishna's Cuisine: The Art of Indian Vegetarian Cookin
The cook book is positively awesome. I am an avid cook; I cook for family of 5 five days a week. Have read dozens of cook books. Read more
Published on April 11 2003 by Deborah E. Goldeen
1.0 out of 5 stars
Disappointment
I was very hopeful about this book---however, like a few of the other reviewers, I was extremely disappointed. Read more
Published on Oct 26 2002
5.0 out of 5 stars
Try the Coconut-Tamarind Chutney!
This is an excellent cookbook. I've been cooking out of it-- and reading it for fun-- every day for the last three weeks and loving every minute of it. Read more
Published on Sep 26 2002 by "anna_chetwynd"
5.0 out of 5 stars
Delicious!
I'm not Indian, and I'm not vegetarian, but the recipies in this book are outstanding! I've cooked out if it for years, and am still tempted by new and wonderful recipies, and I... Read more
Published on Jun 23 2002
5.0 out of 5 stars
extra ordinary--this book in in a class of its own
I think no other author could ever present Indian vegetarian cooking as well as Yamuna has done. First the book is beautiful to look at. Read more
Published on April 29 2002
5.0 out of 5 stars
the bible!
This is the bible of vegetarian cooking, if you are into the vedic traditions. I first found this book at the sivananda center in NY. Read more
Published on Dec 15 2001 by Scott Warmbrand
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