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| Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking | 
 enlarge | Author: Yamuna Devi
Creator: David Baird
Publisher: Dutton - Penguin Putnam
Category: Book
List Price: $39.95
Buy New: $20.92
You Save: $19.03 (48%)
New (39) Used (20) Collectible (2) from $17.96
Avg. Customer Rating:  65 reviews
Sales Rank: 26843
Media: Hardcover
Number Of Items: 1
Pages: 816
Shipping Weight (lbs): 3.7
Dimensions (in): 10.1 x 7.7 x 2
ISBN: 0525245642
Dewey Decimal Number: 641.5636
EAN: 9780525245643
ASIN: 0525245642
Publication Date: September 1, 1987
Availability: Usually ships in 1-2 business days
Condition: SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION.
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| Customer Reviews:
 Excellent for reference, but with one caveat... July 31, 2008
5 out of 5 found this review helpful
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.
 newtoindiancooking December 19, 2007
0 out of 1 found this review helpful
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.
Simply the best Indian vegetarian cookbook available October 20, 2007
0 out of 1 found this review helpful
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!
i love this book October 6, 2007
1 out of 2 found this review helpful
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.
The definitive source for Indian vegetarian cooking September 5, 2007
3 out of 3 found this review helpful
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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