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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.

Hardcover: 824 pages

Publisher: Dutton - Penguin Putnam (September 1, 1987)

Language: English

ISBN-10: 0525245642

ISBN-13: 978-0525245643

Product Dimensions: 7.9 x 2.1 x 10.3 inches

Shipping Weight: 3.7 pounds

Average Customer Review: 4.6 out of 5 stars  See all reviews (124 customer reviews)

Best Sellers Rank: #86,239 in Books (See Top 100 in Books) #25 in Books > Cookbooks, Food & Wine > Asian Cooking > Indian #181 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian #597 in Books > Politics & Social Sciences > Philosophy > Eastern > Buddhism

`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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