Devi offers the latest in Indian vegetarian cuisine in this 1992 International Cookbook of the Year Award winner. (May)
Devi's first book, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (NAL, 1987) won the prestigious IACP Best Cookbook of the Year Award, and her new collection deserves to be widely popular, too. The recipes are sophisticated and unusual, vivid combinations of tastes and textures, beautifully and colorfully presented. Devi's inspirations come from four-star American chefs as well as from both the traditional dishes and the restaurant cooking of India, resulting in such ideas as Green Pea Phyllo Purses or Lentil Ravioli with Gingered Tomato sauce. Her cooking style, though more exotic, is somewhat reminiscent of that of Deborah Madison, author of the acclaimed The Greens Cookbook ( LJ 5/15/87) and The Savory Way ( LJ 5/15/90). Highly recommended.
Yamuna Devi's award-winning "Lord Krishna's Cuisine" Dutton, 1988 has been the primary American source for vegetarian Indian cooking. Her latest collection of more than 200 recipes goes beyond simple meatlessness by emphasizing the use of healthy, natural foods in simple, one-pot meals as well as in more elaborate presentations. Devi states that "this is a book in which flavor meets well-being on the palate"; indeed, its central theme is a stimulating gastronomic lightness. In her introduction and in her informative appendix, Devi explains her use of spices and cooking oils, which is based on Ayurvedic principles that specify combinations that enhance digestion and the absorption of nutrients, infusing foods with tonic properties. Devi's recipes, covering everything from appetizers to salads and soups, entrees, and desserts, draw on the full spectrum of traditional Indian cuisine while incorporating Western preferences and ingredients. Suggested menus and organic ingredients, a glossary, and a directory of specialty and organic food mail-order suppliers are also provided.