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

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 prasadam 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 Krsna prasad, the most healthful and delicious recipes of the world. See Cover

The Hare Krishna Book of Vegetarian Cooking

In India, where vegetarianism is a way of life, food and its preparation assume the aspect of a spiritual discipline. "The Hare Krishna Book of Vegetarian Cooking" demonstrates that meals without meat can be both tasty and exciting. The delightful variety of gourmet dishes in this collection should inspire anyone interested in adopting a vegetarian lifestyle. See Cover

Dakshin: Vegetarian Cuisine from South India

"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. See Cover

The Vegetarian Lunchbasket: Over 225 Easy, Low-Fat, Nutritious, Recipes for the Quality-Conscious Family on the Go

A vegetarian for over twenty years and mother of three children, Linda Haynes has lots of experience in preparing vegetarian lunches. She shares her expertise in The Vegetarian Lunchbasket, a collection of over 225 mouth-watering recipes. Her book was first published in 1990, and updated in 1994 and 1999 to reflect changes in nutritional information and availability of products. Haynes developed most of her recipes through experimentation. That enables her to advise readers which ingredients may be replaced with substitutes to accommodate different tastes and budgets. She also shares stories of her experiences, like learning that there is a difference between baking yeast and brewer's yeast when it comes to making bread. At all times, she emphasizes the practical, both in ingredients and techniques. See Cover

The Teen's Vegetarian Cookbook

The recipes are clearly written and most contain commonly found ingredients. Anecdotes from teens enhance the clearly organized sections. Helpful hints, suggested substitutions, and complete menus all add to this attractive presentation. From Apple-Date Dessert to Zesty BBQ Burgers, vegetarian cooking is more varied and exciting than ever before. Here are over 120 recipes for mouth-watering and nutritious meals, snacks, and desserts--including Easy Homemade Granola, Cold Sesame Noodles, Thai Coconut Curry, and Chocolate Coma--that are easy enough for beginning chefs to handle. You'll also find a glossary of cooking terms and unusual ingredients, complete step-by-step menus for meals the whole family can enjoy, and a chapter on college cuisine. So get ready to do some vegetarian cooking--all it takes is a little enthusiasm and the willingness to experiment, and in no time at all you'll be simmering, sauteing, and stir-frying like a pro! See Cover

Indian Vegetarian Cooking at Your House

From an Amazon reviewer: "My husband and I both love Indian cuisine and have tried many times over the years to cook it, much to our disappointment. We've purchased many Indian cookbooks, but we could never get the recipes to turn out very good. We had almost given up and resigned ourselves to only eating Indian food at restaurants. Then I found this book. It came recommended to me by some Indian friends who said it was easy, authentic & they enjoyed most of the recipes. So far, every recipe we've tried has been great. I am getting results as good or better than restaurant fare for the first time in years! And the recipe presentation is so easy, I'm even trying to make some of the recipes that I used to think would be too hard, like some of the stuffed breads." See Cover

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Food & Vegetarianism - Philosophy & Culture