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.
An introduction to Indian vegetarian cooking. Over 100 recipes and detailed instructions on preparing all the essential, unique ingredients that make up Indian vegetarian cuisine.
From the simple to the advanced. You'll first learn how to use utensils already in your kitchen to replace some of those found in Indian kitchens. The 11-page chapter on spices and herbs is the best around. The ancient art of planning which dishes for each menu and how a meal is served is clearly explained. Then come 120 tested recipes for breakfast, lunch or dinner. Preface by actress Hayley Mills.
About the Author:
In 1971, after receiving his master degree from New York University, Adiraja dasa left the United States for the Orient to pursue his twin interests; Oriental religion and exotic cooking. Three years later, in India, he heard about the path of devotion to Lord Krishna, where cooking, like all other activities in Krishna consciousness, is perfectly integrated into spiritual life. Since then, he has delighted everyone who has met him with his mastery of cooking and philosophy.