Save 34% Off: The Modern Ayurvedic Cookbook: Healthful, Healing Recipes for Life Review & Ratings

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The Modern Ayurvedic Cookbook: Healthful, Healing Recipes for Life Review

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I purchased this book anticipating condition specific recipes,however, the coverage of the doshas and the problems caused by imbalance is superficial at best. The recipes provide a tasty introduction to mostly Indian style vegetarian food. Many are labor intensive and quite heavy on the carbs and a number involve frying. A few require exotic ingredients that may not be easily accessible outside of urban areas. No nutritional information is provided.
The book is readable and the author has a pleasant, conversational style. The recipes I've tried have all been satisfactory, including the vegetable dishes, dals, pickles,lassis and rice puddings. The book is not limited to Indian cooking-there are also recipes for a fat free muesli, gazpacho and a refreshing fruit soup. There are suggested menus that are a bit starchy for my tastes and a cleansing/fasting program. Cursory chapters on yoga and aromatherapy are presented but without real depth. There is nothing on herbal supplementation and skimpy instructions on implementing the cleansing program. If your primary focus is on healing, you would be better served by offerings by Letha Haddady or Barbara Proust. If you are looking for tasty ways to include more vegetables in your diet, you will be satisfied by this book.

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Save 32% Off: Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles Review & Ratings

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Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles Review

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I own this book (ACFW) and The Ayurvedic Cookbook (TAC) and I must say that I rarely open this one, while I use at least 3 recipes out of TAC every week. The problem is that while this book stays true to the principles of Ayurvedia, the recipes aren't as tasty as they could be. This book tends to follow the Western macrobiotic ideals of "steam some rice, steam some veggies, let's eat", where TAC uses a wide array of spices. Comparing side by side similiar recipes, TAC's carrots and parsnips has about a half dozen spices, while ACFW's carrots, parsnips and peas has none. Which do you want to eat? This comparison is valid for many other recipes as well, which is somewhat disturbing given the importance TAC places on spices as a part of Ayurvedia. This book seems aimed at the more political/masochistic Western vegetarian (there is a sidebar on being nice to meat-eaters) who sees bland food as some kind of right of passage. While there's good information on Ayurvedia, you can do better with The Ayurvedic Cookbook.

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Save 34% Off: Heaven's Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way Review & Ratings

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Heaven's Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way Review

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Before this book, I'd be a devoted Ayurvedic cook for about one week and then fall off the wagon when I got bored "eating Indian" at every meal. Hospodar's recipies are varied (providing Ayurvedic versions of well-loved dishes from around the world) and their flavours and seasonings diverse (even finding favour with my non-vegetarian husband who claims the Moussaka on p. 96 is the "best dish" I make). Other family faves--scones, paella, squash with wild rice succotash, dal II, chili (be prepared for a taste surprise--it's not your traditional chili, but if I don't call it "chili" I always get compliments on the unique seasonings in this dish). Not only are the recipes simple to make, they're also easy to adapt, allowing even the non-experimental cook like me the joy of substituting ingredients and still having it turn out okay!
Hospodar's introduction to Ayurveda is an adequate first overview, but those interested will learn more about this ancient practice by reading Robert Svoboda or Nancy Lonsdorf's books. I also found a better background on Ayurveda in the first Morningstar cookbook (although her recipes, while delicious, are pretty much all "Indian" in taste).
I recommend this over any other Ayurvedic cookbook--and I've used several over the past 8 years. These recipes allow practitioners of Ayurveda to eat standard fare ("what's available elsewhere") without straying from a path to good health and balance. No need to be suspect of this review: I was introduced to this book at a panchakarma retreat so can't be counted as a friend or relative--just a grateful reader!

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The Healing Cuisine: India's Art of Ayurvedic Cooking (Healing Arts Press) Review & Ratings

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The Healing Cuisine: India's Art of Ayurvedic Cooking (Healing Arts Press) Review

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I could write a very long and thorough critique of this book, but i won't. i just want to make a few points. First & foremost is that this is the only book of its kind (that i'm aware of); that is, it's a vegetarian indian cookbook based directly on ayurvedic science, with a complete introduction to ayurvedic theory & application... and it's vegan-friendly... (there's a small section of the recipes devoted to paneer cottage cheese and yogurt, and some of the other main recipes call for yogurt or cream, but these are few comparatively, and of course soy could be substituted).... As an introductory guide to ayurveda, it is pretty good (the organization isn't the best, compared to "Ayurveda" by Dr. Vasant Lad, which is the *only* definitive modern introductory guide to ayurveda that is clear, concise, thorough, complete with practical application).... Johari covers food and spice qualities and combinations and how to apply all of this to best suit your constitution... this is really good stuff & easy to grasp... his recipes are *superb* & come from his intuition.... (keeping it short): my only "complaint" is that there is no verbage to go along with the recipes; that is, which constitution the recipe is best for; what it will aggrevate or subdue; how the individual spices & veggies are working together in the recipe... example: at the beginning of the recipes, i'd like to see something like "This will subdue vata & kapha & aggrevate pitta; such & such spice prevents gas formation; such & such spices are digestive tonics; tonic for such & such conditions; good winter dish"..... In sum, vegetarian indian cookbooks are indeed rare (why is this?).... this is the *BEST* i've ever come across.... ("Classic Indian Vegatarian & Grain Cooking" is not all that great)

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