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

~ (Author)

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

Product Description

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)

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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 (16 customer reviews)
• Amazon.com Sales Rank: #281,216 in Books (See Bestsellers 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

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.

5 of 5 people found the following review helpful:

5.0 out of 5 stars A happy cook in California, April 3, 1999

By A Customer

Unlike many of the reviewers, I found the original book to be fabulous. Devi clearly teaches her readers how to prepare some of the best vegetarian dishes I've ever tasted, and I was saddened to find it unavailable when I looked for it as a gift. A meal takes some time to prepare, but Devi is very clear about the process. I have tried many recipes, and they have all worked the first time I prepared them. Her blend of ingredients and spices are fabulous. This book belongs in the kitchen of every cook interested in preparing delicious Indian cuisine. I treasure my copy.

19 of 25 people found the following review helpful:

1.0 out of 5 stars not authentic, not very indian, August 31, 2000

By A Customer

I

That book that:

"A decade ago Yamuna Devi's Lord Krishna's Cuisine was named Cookbook of the Year by the International Association of Culinary Professionals "

was given that award when it was practically the only indian cookbook on the shelf back in the late 70's. Back then people didn't know what real indian cuisine tasted like.

As an indian I will tell you, these recipes are NOT authentic indian at all. Although they follow strict VEDIC indian food guidelines, in that there is no garlic, onion, meat, eggs etc., they could be much, much better.

This is more like very bland (remember no onion etc.) AMERICAN FOOD that follows VEDIC indian GUIDLINES with a few indian spices thrown in. What a mess!

Unless you are a really following vedic guildlines for religious reasons and have tried everything else, there are much better books to buy.

If you ARE following vedic guidlines I would suggest you do a search on the internet for vedic indian cookbooks (from India) because this is the only one I've come across here and its really bad. I mean really bad :(.

If you are just looking for indian cookbooks buy a Muthu Jaffrey's cookbook (indian)to get started or Neelam Batra's (fusion indian) are really delicious too!