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

by David Baird, Yamuna Devi, Yamuna

Book Overview

Includes recipes for such dishes as sesame yogurt potatoes, Pishima's stuffed okra, cauliflower and potatoe surprise, and creamy pineapple and rice jubile This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0452266831
• ISBN13: 9780452266834
• Release Date: May 2000
• Publisher: Plume
• Length: 256 Pages
• Weight: 1.20 lbs.
• Dimensions: 9.3" x 0.8" x 7.5"

Customer Reviews

Indian cooking at it's best

I originally bought this book at Govinda's, a Hare Krishna restaurant in downtown Prague, Czech Republic. I had spent a semester abroad and learned the joys of Indian food from Govinda's. On their shelf was this book, and it was the book that closest fit the food I had been eating there for the last four months. Now that I am back home in the states, I always get a taste of Govinda's when I cook one of the many true Indian dishes such as Sesame Yogurt Potatoes or Mung Dal soup with tomatoes. Here are a few suggestions if thinking about buying this book: make sure you have availability to unique, ethnic grocery stores or you can find close substitutes because many foods and spices used in this book are very unique. In addition, each recipes calls for many many ingredients so don't get this book if you are hoping to make quick, painless Indian meals. Look elsewhere. Having said that, if you want true cuisine of India, this is the book.

Authentic, Tasty and Healthy

Quite frankly I'm baffled by other reviewers who find this cookbok to be difficult or disappointing. Someone who finds the taste of oily, non-descript, and "curry" flavored foods you find in many Indian restaurants as excellent examples of Indian cooking might be confused by Yamuna Devi's presentation of subtly spiced and well balanced dishes. I grew up in India and traveled throughout much of the country. I can attest that the author has beautifully captured the wonderfully deep culinary tradition that India has to offer. On a side note, I quite enjoy the personal way Yamuna Devi relates her culinary voyage to her readers. She writes thoughtfully of sources and inspirations for recipes. It seems that her spiritual awakening is tied to her cooking and therefore it seems natural that she would relate these personal reflections to her readers.

A happy cook in California

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.

Hardback vs paperback cook books

I am heart broken the original and complete hardback edition is apparently out of print. I wanted to buy it for a gift for a near relative struggling with low fat, possibly vegetarian or semi vegetarian diets. Paperback cookbooks and reference books just dont quite cut it when it comes to heavy, frequent,long term, even daily use.I discovered this complex, sometimes confusing but superior book through an executive chef who runs a very successful but strict vegan restaurant in the highly popular downtown tourist oriented "Old Town" It really is worth wading through to find good, sophisticated dishes that lift american vegetable cooking out of the tastless slump.Cookbooks should come in two editions, both durable hard bound and inexpensive, perhaps even preview for the real thing paper backs.

Excellent book

Yamuna Devi's recipes are very good and very Indian. I have prepared many of the recipes from "The Art of Indian Vegetarian Cooking" and have found the majority of them to be tastefully spicy. I have also prepared some of them for a friend from Sri Lanka who assured me that the food was authentic.Though I have not seen this book which has been condensed from "The Art of Indian Vegetarian Cooking", I would recommend it if you are unable to get your hands on the full version (which appears to be out of print).