Learn to COOK - Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
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List Price: $39.95
Our Price: $26.37
Your Save: $ 13.58 ( 34% )
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Manufacturer: Dutton - Penguin Putnam
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5636
EAN: 9780525245643
ISBN: 0525245642
Label: Dutton - Penguin Putnam
Manufacturer: Dutton - Penguin Putnam
Number Of Items: 1
Number Of Pages: 816
Publication Date: 1987-09-01
Publisher: Dutton - Penguin Putnam
Studio: Dutton - Penguin Putnam
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Editorial Reviews:
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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.
* Winner of the International Association of Culinary Professionals Cookbook of the Year Award
"Big and beautiful."--Julia Child
"The Taj Mahal of cookbooks." --Chicago Tribune
"Monumental." --Vogue
"The food on Yamuna's table looks great! It's full of life, full of flavor, vibrant and healthy besides." --Deborah Madison, author of Vegetarian Cooking for Everyone
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Spotlight customer reviews:
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Customer Rating: 
Summary: Excellent for reference, but with one caveat...
Comment: This book is targeted toward northeastern Indian cooking (Bengal and Orissa).
I hate the term "Indian cooking", because there is no such thing, just as there is no such thing as "American cooking": there is southern cooking, Tex-Mex, Hawaiian, Appalachian, New England, and so on. In the same way, there is a wide variety of Indian cooking: southern India, Bengal, Gujarat, Punjab, Kashmir, and so on. A country with 400 languages certainly has a wide variety of cooking styles!
Anyway, I find this book to be absolutely indispensable as a reference, because I've done my own share of Bengali cooking through the years.
However, I have found errors, that only my experience would have recognized. For example, in one dahl recipe, she says that you should "boil the turmeric". You should never, ever boil raw turmeric! Turmeric needs to be fried first! Boiling raw turmeric tastes horrible. If a person new to "Indian cooking" were to follow that recipe, without knowing that the turmeric should be fried first, they will walk away disappointed.
Rule-of-thumb: "non-sweet" spices (like turmeric, cumin, coriander, pepper, asafetida, and so on) should always be fried beforehand. Sweet spices (saffron, cinnamon, nutmeg, cardamom, etc.), as well as herbs, never need to be fried.
Customer Rating:
Summary: newtoindiancooking
Comment: This is a in depth, detailed cookbook. It explains the origin of the recipe. I am so impressed with it. All the recipes have so many ingredients, I feel overwhelmed. I am brand new to Indian cooking. Everything sounds so good. If you are already familiar with the ingredients, know where to get it, this is your book. If you are looking for quick and easy, look somewhere else.
This book is well thought out and written beautifully.
Customer Rating:
Summary: Simply the best Indian vegetarian cookbook available
Comment: As a newbie cook and vegetarian way back in '91, I received this book as a gift and remain so so grateful for it! This book is amazing. I've not only learned how to cook traditional Indian food using this book, I've also learned valuable techniques that apply to all types of cuisine (prepping vegetables and dried beans, for example). If you're looking for a great all-around vegetarin cookbook, this is it!
Customer Rating:
Summary: i love this book
Comment: my parents are indian and i was brought up in the US. i've had some luck cooking my own food, but it ended up always tasting the same. i've loved this book because it has combinations of spices that i would not have though of before, and a lot of vegetable and daal recipes dont require you to have any skill to make them! i've been pretty happy with most of the dishes i've made from this book over the past month or so.
Customer Rating:
Summary: The definitive source for Indian vegetarian cooking
Comment: I just purchased this volume for my 21-year-old son at his request. This cookbook has been a standby in our household since he was born. My copy is well worn and full of notes like "fantastic," "quick to fix," "just the right degree of spiciness."
You'll need to stock up on three dozen spices, as there are often more spices in the ingredients list than main ingredients. I'm always surprised at the delicious results. I've never been disappointed in any of the recipes in this 800-page treasury of Indian delights.
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