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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Vegetarian Cookery and vegetarianism > The Taste Divine: Indian Vegetarian Cooking the Natural Way
The Taste Divine: Indian Vegetarian Cooking the Natural Way
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The Taste Divine: Indian Vegetarian Cooking the Natural Way

          
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About the Book
The recipes, information, and philosophy of food contained in this book are based on the teachings of the Bhagavad Gita. Although the recipes are intended to support a yogic lifestyle, they are not for ascetics. They are useful to anyone who is seeking flavorful food and a healthy lifestyle. Developed in an Ashram near Rishikesh, the recipes have proven their value and effectiveness through long usage. Because they have been refined and simplified, they are easy to use. In addition to the recipes, the book contains a glossary of ingredients with their Hindi equivalents, instruction for the preparation of certain essential items, and general information on cooking and equipment.

Table of Contents:
Introduction Preparation of Essential Ingredients 1. Sadhana: Juices and Shakes 2. Gokul: Herbal Teas 3. Balakrishna Milk, Butter, Cream 4. Damodara: Salads 5. Manamohan: Salad Dressings and Sauces 6. Shyamasundara: Soups 7. Krishna: Chutneys and Pickles 8. Muralidhar: Bread 9. Chaitanya: Chepatis 10. Narayana: Rice Dishes 11. Nandakumar: Curries 12. Vishveshwara: Woked Vegetables 13. Poornanand: Sweets and Desserts 14. Vanamali: Special Dishes General Glossary Glossary of Hindi Terms Glossary of Sanskrit Recipe Names Index
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About the Book

The recipes, information, and philosophy of food contained in this book are based on the teachings of the Bhagavad Gita. Although the recipes are intended to support a yogic lifestyle, they are not for ascetics. They are useful to anyone who is seeking flavorful food and a healthy lifestyle. Developed in an Ashram near Rishikesh, the recipes have proven their value and effectiveness through long usage. Because they have been refined and simplified, they are easy to use. In addition to the recipes, the book contains a glossary of ingredients with their Hindi equivalents, instruction for the preparation of certain essential items, and general information on cooking and equipment.

Table of Contents:
Introduction Preparation of Essential Ingredients 1. Sadhana: Juices and Shakes 2. Gokul: Herbal Teas 3. Balakrishna Milk, Butter, Cream 4. Damodara: Salads 5. Manamohan: Salad Dressings and Sauces 6. Shyamasundara: Soups 7. Krishna: Chutneys and Pickles 8. Muralidhar: Bread 9. Chaitanya: Chepatis 10. Narayana: Rice Dishes 11. Nandakumar: Curries 12. Vishveshwara: Woked Vegetables 13. Poornanand: Sweets and Desserts 14. Vanamali: Special Dishes General Glossary Glossary of Hindi Terms Glossary of Sanskrit Recipe Names Index

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Product Details
  • ISBN-13: 9780791411872
  • Publisher: State University of New York Press
  • Publisher Imprint: State University of New York Press
  • Height: 229 mm
  • No of Pages: 136
  • Spine Width: 25 mm
  • Weight: 445 gr
  • ISBN-10: 0791411877
  • Publisher Date: 21 Jan 1993
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: Indian Vegetarian Cooking the Natural Way
  • Width: 152 mm

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