Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
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.
Good Vedic Vegetarian Cusine
By Steffan Ziegler "i_hate_emoticons" - May 26, 2000
As a Vedic Vegetarian book, it contains no recipes that use garlic or onions. Two vegetables that are staples in other Indian cookbooks, 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, 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... read more
Essential Reference For Indian Vegetarian Cuisine
By B. Marold "Bruce W. Marold" - March 17, 2005
`The Art of Indian Vegetarian Cooking' by Yamuna Devi can be placed among those great expositions in English of national cuisines such as Julia Child's `Mastering the Art of French Cooking', Marcella Hazan's `Essentials of Classic Italian Cooking', Diane Kochilas' `The Glorious Food of Greece' or Mimi Sheraton's `The German Cookbook'. And, this book has an IACP Cookbook of the Year award to prove this fact. This book even exceeds the ambitions of the books by Kochilas and Sheraton in that while these authors do an excellent job of surveying the entire national cuisine from either a serving or geographical point of view, they do little to analyze their cuisines in the way Nancy Harmon Jenkins dissects and builds a picture of the Mediterranean cuisines in `The Essential Mediterranean'. Ms. Devi does this and more.
In fact, as big as this book is, it does itself and its readers a service by covering only the Hindu vegetarian cuisines, without touching on the cuisines of India... read more
A Book to Grow With
By amazonlessa "lessa" - November 12, 2001
My Mother gave me this book when it was first published, and I hung onto it for ten years before beginning. I'm so glad I did! Over the past five years, I have cooked an ever widening range of it's dishes, and I have years worth of cooking still to try. I knew nothing about Indian spice combinations or an indian kitchen before reading this book, and it has transformed the contents of my cupboards. Definitely a book to grow with. The only cookbook I use more is "Vegetarian Cooking for Everyone" by Deborah Madison, which actually references this one!Recipe Quality: Almost every single recipe produces a dish that my family and all my friends love. I find that for our taste, we can generally cut the oil by 30-50% and the dish is right for us. Also, we tend to add more salt, up to double. Also, for some reason (we think it's because we use heavy cast iron soup pots so little steam escapes), we almost always have to cut the amount of water in the dals by about 40% or so, to... read more