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Book Lord Krishna's Cuisine: Art of Indian Vegetarian Cooking

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Lord Krishna's Cuisine: Art of Indian Vegetarian Cooking

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    Available in PDF - DJVU Format | Lord Krishna's Cuisine: Art of Indian Vegetarian Cooking.pdf | Language: ENGLISH
    Yamuna Devi(Author)

    Book details


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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

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Book details

  • PDF | 804 pages
  • Yamuna Devi(Author)
  • Bhaktivedanta Book Trust (Mar. 1987)
  • English
  • 2
  • Food & Drink

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Review Text

  • By Nicholas J Walker on 12 March 2013

    I bought this book in 2007 because I liked the look of an all-vegetarian cookbook of Indian food. I had not expected that it would be so completely comprehensive- it is equivalent to tomes such as Mrs Beeton or Larousse Gastronomique, in that it contains the fundamentals from the ground upwards, of how to create all the standard stuff from Chapatis and Ghee and home made yoghurt and panir, right up to complex dishes of all sorts- encompassing the entire range of what the Indian Subcontinent, arguably the world leaders in vegetarian cuisine, can create from what sometimes seem like simple ingredients.It is a grown up cookbook with no pictures, bar some simple line drawings, but this by no means diminishes its enjoyability- with more than 500 recipes it would be foolish to attempt to illustrate it more richly. I would advise starting with a few dishes which sound familiar, and prepare to be amazed. For example, the Mung Bean and Panir dish on page 69, whilst sounding potentially rather ordinary and maybe a bit more whole-foody than some would want from a bog standard 'curry' book, turns out to be an astoundingly delicious dish which we return to gleefully every time we get the opportunity- and its so simple.There are 50 sections which span the whole gamut of what many would consider to be the full, joyous and colorful spectrum of Indian Food, I am going to list them all here so you can see just how thorough a work this is:RiceDal SoupsWhole Bean Dishes, Dal and Rice dishes, Sun dried dal badisGriddle baked breads, Griddle fried Breads, Shallow Fried Breads, Deep fried breads, Bread VariationsDry textured vegetables, moist vegetables, fried vegetables, vegetable soups, leafy green vegetables, seasoned veegatble purees, stuffed vegetables, char-flavoured charcharis, shukta: vegetable stewsDairy: Home made butter, ghee, Home made yoghurt, cheese and other milk products, creamy yoghurt kahri, yoghurt salads, panir and chenna dishesSalads: Little salads, side-dish saladsChutneys: Fresh Chutneys, Cooked ChutneysSauces and Relishes: "A touch of sauce", Pickles, Jams and PreservesLight meals and savories: Pakoras: vegetable fritters, koftas: fried vegetable balls, deep fried savoury stuffed pastries, thin dosa pancakes, cake-like iddli dumplings, fired dal patties, puffs and balls, Pan fried vegetable patties, light-meal favourites.Snacks and nibblersSweets: Quick and easy sweets, Halva, Chenna Cheese confections, juicy chenna cheese sweets, milk fudges, syrup sweets, classic milk puddings, fresh fruit dessertsBeverages: Fruit Juices and Syrups, Chilled Dairy drinks, Warming drinksI strongly advise that if you want one, rock-solid volume to last you a lifetime, you buy this book for an ongoing voyage of discovery, experimentation- and groaning tables full of delicious Indian food. You will not be disappointed!

  • By Guest on 29 January 2006

    If you are vegetarian, you need this book. If you aren't a vegetarian, buy it and you will realise you don't need to eat meat. I have about 100 recipe books, but this one is number one. If I could give it more stars, I would.

  • By Jennifer Malsingh on 28 March 2010

    Yamuna Devi does what few foreigners manage to do with success - she has written a fantastic Indian cookbook. Not only are the recipes delicious and well written, Yamuna waxes eloquently about the delights of Indian cuisine, her memories of fantastic meals in the subcontinent and the traditions of Indian cookery. It's not a regional cookbook, although it does make a few stabs at dishes from various different parts of India, so it isn't completely accurate and perfect for every recipe, but it's certainly a good beginning. If you buy one Indian vegetarian cookbook, let it be this one.

  • By Drew Lawrence on 22 August 2010

    This is undoubtedly the best Indian vegetarian cookbook available. It is easy to use, comprehensive, and thorough. You don't merely cook, you learn about spices, ingredients and traditional tried-and-true methods dating back thousands of years. This is no ordinary cookbook but rather, a cultural offering.

  • By mummy amazon on 11 February 2014

    Mind blowing. It is what you find at the best Indian restaurants. I have had to make it a little bit healthier though. I am not using the oils as much but still the spices go smoothly together. Very happy with it.


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