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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Hardcover – September 1, 1987


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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking + Dakshin: Vegetarian Cuisine from South India + 660 Curries
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Product Details

  • Hardcover: 816 pages
  • Publisher: Dutton - Penguin Putnam (September 1, 1987)
  • Language: English
  • ISBN-10: 0525245642
  • ISBN-13: 978-0525245643
  • Product Dimensions: 10.1 x 8.1 x 2.1 inches
  • Shipping Weight: 3.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (104 customer reviews)
  • Amazon Best Sellers Rank: #23,674 in Books (See Top 100 in Books)

Editorial Reviews

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.

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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Customer Reviews

This book has some of the best recipes that I have found.
Cynthia A Krueger
If you didn't have a clue on what Indian food was all about, this book would open your eyes in a wondrous way!
M. Albitre
It was delicious and easy to make, as well as very healthy.
Vegas Runner

Most Helpful Customer Reviews

97 of 101 people found the following review helpful By Steffan Ziegler on May 26, 2000
Format: Hardcover
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 definitions, explainations and sourcing material make this an excellent cookbook, both for the cookbook collector, and the serious home gourmet.
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90 of 95 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on March 17, 2005
Format: Hardcover
`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 which allow eating meat, primarily lamb and goat. Even more specifically, the author is specifically dedicated to that part of the Hindu religion that embraces Krishna. I will not touch on that aspect of the book except to point out that this means there are areas of Indian and Pakistani cuisines that this book does not cover. For those, the first stop is obviously the books of Madhur Jaffrey who, in her `Indian Cooking' does cover many meat dishes with lamb and goat.

Indian vegetarianism as presented by Ms. Devi in this book is relative broad in that it allows a broad range of milk products. So, while `vegetarianism' allows much more than a diet of vegetables, grains, and beans, Ms. Devi treats vegetable cookery with a depth I have not seen in any book except James Peterson's book, `Vegetables'. Ms.
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31 of 31 people found the following review helpful By amazonlessa on November 12, 2001
Format: Hardcover
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 avoid completely watery dal. But the spicing and proportions are otherwise dead-on to produce mouthwatering favorites.
I do agree that there's too much fawning over the author's mentor in the introductions to the recipes. However, many of the intros give little vignettes about being in households in different parts of India, and these I found fascinating. I only wish this part of the book had been expanded upon a little, so I could come away with a clearer idea of the differences in regional cooking.
Overall, a terrific introduction to Indian cooking and one that can keep teaching you new tricks for years.
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25 of 26 people found the following review helpful By A Customer on September 26, 2002
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.
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