The Best of Lord Krishna's Cuisine: Favorite Recipes from The Art of Indian Vegetarian Cooking (Plume) [Paperback]

Yamuna Devi (Author)

Book Description

Series: Plume | Publication Date: January 1, 1991

A new edition of this classic cookbook is now available in a handy "best of" format.

A decade ago Yamuna Devi's Lord Krishna's Cuisine was named Cookbook of the Year by the International Association of Culinary Professionals (IACP). The James Beard Foundation then recognized Devi's second book, Yamuna's Table, as the Best International Cookbook of the year in 1992. Now this beloved author, lecturer, and teacher returns with her favorite dishes from the definitive Lord Krishna's Cuisine. Featuring 172 recipes like Sweet Saffron Rice with Currants and Pistachios, Savory Chickpeas in a Tangy Tomato Glaze, and Pear Chutney with Dates and Pecans, this book brings together the exotic flavors, delicate spices, and superb nutrition for which Indian cuisine is known and loved. Today's time-pressed cooks will appreciate both the simplicity of Yamuna Devi's approach and the dishes she has chosen. And fans of vegetarian Indian cuisine will appreciate the authenticity, the healthfulness, and the exquisite taste of these great recipes.

"Wide-ranging, detailed . . . the product of a spiritual and culinary journey." --The New York Times (on Lord Krishna's Cuisine)

"Definitive." --Gourmet (on Lord Krishna's Cuisine)

Editorial Reviews

Amazon.com Review

India's vegetable cuisine is the world's most varied. That was proven by Yamuna Devi's encyclopedic Lord Krishna's Cuisine: the Art of Vegetarian Cooking. Drawing on it, The Best of Lord Krishna's Cuisine presents 172 meatless dishes--detailed, wide-ranging recipes that focus on lightness and cooking ease. Readers seeking an introduction to the vibrant cooking of India's vegetarians (many Krishna devotees) as well as those wishing practical recipes for sophisticated meatless cooking will be delighted.

Divided into chapters exploring dals (legumes), pilafs and vegetable dishes, salads, and snacks and desserts, among others, the book beautifully balances accessible recipes with lively investigation. (Devi examines, for example, the place of dals in Indian culinary tradition, their kinds and uses, nutritional value, and various preparation methods, including pressure cooking.) Equally useful are the recipe head notes, which offer extensive tips on techniques; flavor information; ingredient profiles and serving suggestions. Worth trying immediately are Devi's Curried Potatoes with Eggplant; Baked Bananas with Tamarind-Flavored Coconut; and Zucchini Pakoras with Crushed Peanuts, one of many delectable fritter recipes. Among the chutneys, the sweet tomato with fennel and the golden papaya chip would make exciting accompaniments. The desserts, including Cardamom Shortbread Cookies and Pistachio Milk Fudge, challenge the usual Western indifference to Indian sweets. The author also offers chilled drinks like the intriguing Perfumed Sandalwood Crush. Concluding with a comprehensive glossary, the book provides a window on an ancient culinary art made modern by Devi's inquiring spirit and practical know-how. --Arthur Boehm

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.

Product Details

• Paperback: 242 pages
• Publisher: Plume (January 1, 1991)
• Language: English
• ISBN-10: 0452266831
• ISBN-13: 978-0452266834
• Product Dimensions: 21.4 x 17.5 x 1.1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 3.6 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #664,018 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 16 people found the following review helpful:

5.0 out of 5 stars A wonderful and authentic cookbook, November 17, 1999

By A Customer

This review is from: The Best of Lord Krishna's Cuisine: Favorite Recipes from The Art of Indian Vegetarian Cooking (Plume) (Paperback)

As a person of western origin who learned to cook in India,by Indians, I feel I must say that this book is undeniably authentic. The methods of spice tempering and spice combination are fresh and sublime. Most of the Indian cooks I know respect Yamuna devi's cooking as first class. For those of you who appreciate Jaffrey or Sahni books you are not delving into true Indian cooking which is VEGETARIAN i.e. no meat, no fish, no eggs or mushrooms, onions or garlic! When we follow Devi's recipes correctly, without adulteration, and using correct indian spices and ingredients (hing, curry leaves, garam masala, fresh ghee,etc) the recipes are bursting with flavor and are richly textured. I must also point out that I appreciate the fact that throughout the book she remembers and thanks the person who taught her to cook, her spiritual master, Srila Prabhupada, an important person on her culinary journey. Yamuna Devi is an inspiration to all of us who practice to perfect Lord KRSNA'S cuisine. By the way, I use the original cookbook more often and it is back in print again, check your local bookstores.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Authentic, Tasty and Healthy, August 28, 2000

By A Customer

This review is from: The Best of Lord Krishna's Cuisine: Favorite Recipes from The Art of Indian Vegetarian Cooking (Plume) (Paperback)

Quite frankly I'm baffled by other reviewers who find this cookbok to be difficult or disappointing. Someone who finds the taste of oily, non-descript, and "curry" flavored foods you find in many Indian restaurants as excellent examples of Indian cooking might be confused by Yamuna Devi's presentation of subtly spiced and well balanced dishes. I grew up in India and traveled throughout much of the country. I can attest that the author has beautifully captured the wonderfully deep culinary tradition that India has to offer. On a side note, I quite enjoy the personal way Yamuna Devi relates her culinary voyage to her readers. She writes thoughtfully of sources and inspirations for recipes. It seems that her spiritual awakening is tied to her cooking and therefore it seems natural that she would relate these personal reflections to her readers.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Excellent book, December 3, 1997

By 

baileye (MN USA) - See all my reviews

This review is from: The Best of Lord Krishna's Cuisine: Favorite Recipes from The Art of Indian Vegetarian Cooking (Plume) (Paperback)

Yamuna Devi's recipes are very good and very Indian. I have prepared many of the recipes from "The Art of Indian Vegetarian Cooking" and have found the majority of them to be tastefully spicy. I have also prepared some of them for a friend from Sri Lanka who assured me that the food was authentic.

Though I have not seen this book which has been condensed from "The Art of Indian Vegetarian Cooking", I would recommend it if you are unable to get your hands on the full version (which appears to be out of print).