Ebook Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, by Yamuna Devi
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Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, by Yamuna Devi
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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.
- Sales Rank: #117548 in Books
- Brand: Brand: Dutton - Penguin Putnam
- Published on: 1987-09-01
- Released on: 1987-09-01
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.30" h x 2.10" w x 7.90" l, 3.80 pounds
- Binding: Hardcover
- 824 pages
- Used Book in Good Condition
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.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Indian Food Galore! Indian Culinary Arts & Secrets - Revealed!
By Robin Om
The author spent much of her life mastering the art and science of the Indian Culinary Arts and now is sharing it with the world - her work, passion, and determination is simply admirable! Her inventions and adaptations are strictly vegetarian and Saathwic. The recipes are well laid out and detailed information is given about each of the 500+ recipes. Of course you'll have to thumb through and narrow down on your most favorite recipes to experiment with.. having done that you will find your taste buds mesmerized and your guests impressed with a mild streak of envy :-) "People pleasers", this is your book! The only requisite is that you must really enjoy Indian food and have the time and patience with experimenting. The reward is simply a lifetime of reliable recipes to reference without having to think about them again or hunting for them in mediocre cook books, and online. ... I use other high rated Indian cookbooks in my home library and this is one of the "feel good" cookbooks. The recipes in themselves inspires and tickles the chef in us all..
15 of 16 people found the following review helpful.
An encyclopedia of delicious dishes
By Amazon Customer
I've been on an Indian cooking kick lately; which, incidentally, has me feeling pretty darn good.
This book is so far above others I have bought that it really deserves all the good press it can get.
Like the first reviewer, I was surprised to learn that Vedic cooking does not use garlic or onions, and I was a bit skeptical when first approaching these recipes. However, everything I have made, from the bread, chutneys and rice dishes, to the plethora of vegetable courses, has been really excellent and very flavorful.
I did go on-line to [...]to purchase some of the harder-to-find spices, and pappadums (the super thin lentil wafers you can make in 30 seconds on a dry frying pan that are really fun and healthy), but almost everything was available locally at our co-op.
As a seasoned cook, I usually just want to jump to the chase (the recipes) and avoid all the blather about what makes each recipe so special, but I found myself fascinated by the text at the beginning of each chapter, as well as before each recipe.
If you need a present for someone who loves to cook, and wants to make authentic Indian vegetarian dishes at home, this is the apotheosis of what's out there.
7 of 8 people found the following review helpful.
A fabulously exhaustive tome on Vedic Vegetarian Cuisine
By Darby
To put this book in it's proper context within the much larger world of culinary tomes ... Yamuna Devi is to Indian Cuisine what Marcella Hazan is it Classic Italian, and Julia Child is to Americanized classic French.
If you want to own only one book on either Indian or Vegetarian cuisine, this is one of the very best choices available anywhere. It's magnificent.
STRENGTHS:
a) SKILL: Devi covers her material confidently and expertly, in both breadth and depth, and has won her share of prestigous awards in the process.
b) INDEX: Devi also includes helpful chapters in the back on things like "A-Z General Info on Ingredients" {no photos, granted, but they're well written}, and a "Glossary of Hindi Culinary Terms" {which include definitions and pronunciation guides}. Good stuff.
c) DETAILS: There's plenty of excellent instructional detail - including exhaustive and highly educational headnotes. She goes out of her way to mentor the reader, and I appreciate that beyond words. Yogurt making, bread making, how to sprout legumes ... it's all in there.
MINOR NITS:
1) EXCLUSIVELY VEDIC VEGETARIAN FOCUS: Indian cuisine is perhaps the most wonderful, varied, robust, and culinarily sensual of all the cuisines in the world when it comes to vegetarianism ... but meat & seafood curries are also culinary joys not to be overlooked, and omitting them leaves a void that some will miss. However, this is not really a nit per se, because there is still an enormous amount of material that the author covers, and there are a plethora of other books on Indian cuisine out there that focus on meat to the near exclusion of vegetables, so it's a void easily filled. I'd recommend getting least 2 other books on Indian Cuisine to supplement this one ... a good book on Northern (for sultry slow-simmered meat curries) and Southern (for hot and spicy fruit, coconut & yogurt themed seafood curries). I should clarify, for the benefit of vegeterian readers, that the authoress's particular brand of vegetarianism is "Vedic" ... grossly oversimplified, that means no meat, poultry, eggs, seafood, onions, shallots, garlic, leeks, mushrooms or vinegar, which is a step further than most vegetarians are used to. Not a complaint - just a factoid for the reader's consideration. Personally, I love onions, and I'd be hard pressed to give them up in a good curry base, and their absence, more so than meat, is my single biggest disappointment with this otherwise fabulous tome.
2) No photos, and illustrations are somewhat sparse and are all hand drawn. Such things are an optional luxury anyway, so that's not really a major nit.
3) NON-REGIONAL FOCUS: If I recall correctly (and I admit it's been a while since I last read it heavily rather than merely raiding it for the occasional recipe or three), the authoress roams freely between northern and southern indian, without really making an attempt to clearly segregate them by style (which makes it a little harder to search for dishes based on region). Again, a very minor nit.
4) RELIGIOUS OVERTONES: I dont mind mixing a little philosophy and religion into discussions about food, but the authoress (who's a Krishna devotee) tends to ramble a bit at times. Anyway, that's a minor nit, and does not detract too much from the culinary majesty of this offering - it's just an observation.
CONCLUSION: This is a truly magnificent tome, and even though I listed a plethora of relatively minor nits, they're not enough to prevent me from giving this an enthusiastic 5 star endorsement. It's one of the best, and most exhaustive, books on vegetarian cuisine to be found anywhere in the English language. Very highly recommended. If you buy only one book on Indian cuisine, buy this one.
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