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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

Book 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.... read more

Synopsis

A recognized genius of Indian vegetarian cuisine presents 172 of her award-winning recipes. Accompanied by a new introduction, these are the best recipes from Devi's 824-page original volume Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, referred to as "The Vegetarian Bible" by the Philadelphia Inquirer.

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.

Book Description

"Dakshin" is an ancient Sanskrit word meaning "south." It symbolizes what this Cookingbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin also includes an extensive glossary of terms and ingredients for those new to Indian cuisine and a meal planning section. From sambars and rasams to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including chutneys and pickles, rice dishes, pakoras, payasams, poriyals, kootus, bondas, and vadais. With its use of fresh produce and a Healthy, balanced approach to eating, Dakshin is an ideal Cookingbook for today's lifestyle.

Synopsis

First in a new series of lavishly photographed gourmet cookbooks for vegetarian epicures--the Earthly Delights cookbook series debuts with the exquisite, unique cuisine of South India. Over 140 vegetarian recipes for snacks, salads, sambars, rice, rasams, and desserts. 100 color photos. --This text refers to an out of print or unavailable edition of this title.

About the Author

Chandra Padmanabhan, a resident of Madras, India, was born in bombay and educated in New Dehli and Calcutta. She is the Cookinging columnist for the Indian newspaper, Madras Musings

From Booklist

April 15, 1999 Hospodar follows the principles of good health and happy living laid down in the Vedic literature of ancient India and updated for today's vegetarian consumers. This prescription for healthy eating calls for lots of laws governing everything culinary. Ten commandments order bread making. Quotations from many sacred sources pepper the text. Thanksgiving dinner includes stuffing and cranberries, but this quintessentially American feast features not turkey but a pateof ground nuts and cheese baked in a pastry crust. A variety of ethnic traditions contribute to the text, and Hospodar reinterprets them all to conform to Vedic principles. Many of Hospodar's desserts rely on fruits, but there are plenty of satisfying puddings as well. Whether or not one follows all the Ayurvedic analyses of body-mind types, vegetarian cooks can find plenty of good ideas here. Mark Knoblauch

Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way Broadway Books, l997 and l998

"Miriam Hospodar's Heaven's Banquet stands out among all the other books that take their place on the shelves each year, vegetarian or otherwise. It's a wise and personal book, one that comes from the author's long study and experience. It's immediately clear as soon as you open the pages that the recipes have been compiled with great care and consideration over a lifetime--"on three continents over a twenty-three year period"--as the author tells us. Such experience gives Heaven's Banquet a... read more

Publisher Commments

"Publisher's Weekly," Feb. 15, 1999 "The Ayurvedic meal," writes Hospodar, "is designed to promote optimum digestion and maximum pleasure." Indeed, the Indian "life science" of Ayurveda has been ensuring the health of mind, body and spirit for many centuries. Applying ancient philosophical and dietary concepts to contemporary, holistic food preparation, Hospodar has spent over two decades researching and adapting recipes from three continents; the result is a wide-ranging compendium of 750... read more

Book Description

Ayurveda, a 3,000 year old Indian science ensuring the total health of mind, body, and spirit, is one of the fastest growing alternative health models today. Publications from Vegetarian Times and Prevention Magazine to Business Week herald the growth of interest in Ayurveda-- a $2 billion market-- and the Maharishi Ayur-Veda Institute is the preeminent marketer of Ayurvedic products in the U.S. and worldwide. Research shows that Ayurvedic practices strengthen the body, enhance the immune...

From Booklist

Batra makes a point of demystifying Indian food for Americans who find it "exotic" and somehow intimidating. She provides some wonderful sample menus and fully explains a set of essential ingredients. She then launches into a glorious series of recipes for various masalas and chutneys. Vegetarian cuisine really is limitless, especially vegetarian Indian dishes: Batra has created more than 250 luscious recipes. She explains exactly how a samosa is folded and how masalas are used and provides enticing and unexpected recipes for all kinds of salads and dressings, flatbreads, pastries, and casseroles. There are dozens of rice dishes, uses for cheese and yogurt, and recipes for turnovers and fritters, barbecued cheese and veggie skewers, and, of course, desserts. Perfect for both beginners and aficionados. Donna Seaman

Book Description

Author Neelam Batra translates Indias wide range of vegetarian dishes for American cooks, combining authentic Indian spices with American produce and simple cooking techniques to create exciting, satisfying, healthful dishes, ranging from classics to new originals. Following a primer on Indian spices and flavorings, The Indian Vegetarian features more than 130 recipes for quenching beverages like Sparkling Limeade, a savory array of appetizers and snacks, piquant salads such as Fresh Spinach... read more

Synopsis

Neelam Batra, a native of India, translates India's wide-ranging, inventive vegetarian cuisine for American cooks. Following an introductory chapter on the essentials of Indian flavorings, The Indian Vegetarian features more than 250 savory recipes for vegetable entrees, soothing yogurts, hearty rice dishes, and more.

Synopsis

Native Indian Neelam Batra translates India's wide range of vegetarian dishes for American cooks, combining authentic Indian spices with American produce and simple cooking techniques to create exciting, satisfying, healthful dishes, ranging from classic to new originals. 130 recipes . --This text refers to the paperback edition of this title