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The Best of Lord Krishna's Cuisine (Plume) Paperback – 31 Oct 1991

3.8 out of 5 stars 8 customer reviews

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Product details

  • Paperback: 256 pages
  • Publisher: Penguin Books Ltd (31 Oct. 1991)
  • Language: English
  • ISBN-10: 0452266831
  • ISBN-13: 978-0452266834
  • Product Dimensions: 23.4 x 18.8 x 1.9 cm
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 1,629,210 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
If you're in the market for your first Indian or first veggie cookbook, this isn't it.

Lord Krishna's Cuisine, from which this anthology is culled, is a weighty, enormously detailed tome on every aspect of Vaishnave cooking. This anthology excludes many of the recipes that would be particularly difficult to reproduce or are very specialised, but it's still a challenging book.

No eggs, onions or garlic, or mushrooms are used (Vaishnavs think of onions and garlic as meat accompaniments). Despite this limitation, the recipes are delicious, though you may find them surprisingly light compared to the usual Indian fare.

Devi does go on about her guru a bit, but I can't say that bothered me more than Jaffrey's oohing and ah-ing (cookery writers should not be allowed to use the expression 'I love x or y" all the time, sorry). But I can see how this can be irritating to many.

In our current glut of food tourism (a bit of Thai, a bit of Moroccan, a bit of Mexican) I find it fascinating to be presented with a thorough exploration of a very specific cuisine. It makes one realise what we're missing by skimming the surface.
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By A Customer on 3 April 1999
Format: Paperback
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.
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By A Customer on 9 April 1998
Format: Paperback
I purchased this book when it was originally published. It is vegetarian and has an overwhelming number of variations on how to cook vegetables, breads, rice etc. Unless you are experienced with Indian cooking avoid this book.(Have you ever inspected rice by spreading it out on a tray a eyeballing each grain!) She intermingles the recipes with continual crowing about her divine "Shwramee", which becomes annoying especially when your flailing around lost in one of her recipes.
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By A Customer on 4 July 1998
Format: Paperback
I received this book as a gift from a friend who knew that I was a vegetarian and loved Indian Cuisine. I immediately began to cook from it, only to be disappointed recipe, after recipe. Compared to the mastery of Madhur Jaffrey and Julie Sahni, these recipes do not fully express the complex and exciting flavors found in well written recipes for vegetarian Indian Cuisine. If you want Indian food and this is your only cookbook, go out to eat.
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