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Great Vegetarian Dishes: Over 240 Recipes from Around the World [Hardcover]

Great Vegetarian Dishes: Over 240 Recipes from Around the World [Hardcover]

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Item description for Great Vegetarian Dishes: Over 240 Recipes from Around the World by Kurma Dasa...

In this full-color compendium of the best Italian, French, Chinese, Thai, and Indian vegetarian recipes, author Kurma Dasa presents practical vegetarian versions of world cuisine. With humor, patience, and enthusiasm, he has passed on his knowledge to a growing and appreciative audience worldwide. Through his TV cooking series and videotapes, he has helped thousands of people realize the versatility of vegetarian cooking. He spent several years testing and refining the hundreds of international recipes presented in this most practical work, fully illustrated with color photographs throughout.

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Item Specifications...

Pages   192
Est. Packaging Dimensions:   Length: 0.75" Width: 8.5" Height: 10.75"
Weight:   2.25 lbs.
Binding  Hardcover
Release Date   Feb 1, 2005
Publisher   Mandala Publishing
ISBN  1932771581  
ISBN13  9781932771589  

Availability  0 units.

More About Kurma Dasa

Register your artisan biography and upload your photo! Kurma Dasa was born in England and moved to Australia in 1964. He began cooking in his youth, and has taught his special brand of elegant and eclectic gourmet vegetarian cuisine throughout Australia and around the world. He was head chef at Melbourne's most popular vegetarian restaurant, Gopal's, for many years. He has hosted three internationally broadcast TV cooking series, seen in over 46 countries. His third and latest twenty-six-part TV series, More Great Vegetarian Dishes, currently screens throughout Australia on SBS and Foxtel.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Vegetables & Vegetarian > General

Reviews - What do customers think about Great Vegetarian Dishes: Over 240 Recipes from Around the World?

Great Vegetarian Dishes Lives Up to Its Title  Jan 16, 2008
I bought this cookbook about 10 years ago from a Hare Krshna (I technically made a "donation" to receive it) and I have to say it's one of the most used and enjoyed cookbooks in my extensive collection.

You don't have to be a vegetarian or into any kind of Eastern religion to enjoy this cookbook. This book was my introduction to Indian food in general, and after trying a few recipes, I realized, "you know, I really could be a vegetarian if I ate food like this all the time."

This is a beautiful full-color cookbook with excellent photos, and is therefore different than some of the other cookbooks that Hare Krishna people give away in the airport or on the beach. In terms of promoting the Hare Krishna philosophy, I can't think of a better method... once you try a few of these dishes, you'll be tempted to chant the mantra a few times.

There are two recipes from this book that I use all the time: "Mexican-Style Beans and Salad on Fried Tortilla" (the author's fancy way of saying "Tacos"); and the "Asparagus and Pine Nut Pizza." I've actually used these two recipes as a point of departure for making all kinds of other dishes using the basic dressings and sauces that book author Kuma teaches here.

Hare Krshna cooking is pretty interesting in that not only is it vegetarian, but it does not use garlic or onions either... whoa! You would think in a vegetarian diet you need all the help you can get to keep things flavorful, and how can you do without these staple ingredients?

What ends up happening is that by leaving out the garlic and onions, you find yourself encountering entirely new flavors with some of the unique Indian ingredients that have a chance to express themselves without being overpowered.

To get the full value of this cookbook, you will need to take a trip to your local Indian grocery store and hunt down a few of the more obscure ingredients -- like the ubiquitous "hing" (asafoetida), a sulfury yellow powder which more or less becomes your substitute for garlic.

I highly recommend this book to any vegetarian or gourmet.
Great Vegetarian Dishes  Jan 30, 2007
I love this book had it for years and misplaced it. Just had to get a replacement. I'm not much on eating my vegies but this book makes it easy and interesting. Really glad I was able to get a copy.
Good recipes but I can't overlook author's ignorant statements...  Nov 15, 2006
This book has some good recipes, as has been stated already, but I have two points to make that might be of interest to others when considering buying this book.
1) The author states at the beginning of the book that the purpose of cows is to give us [meaning humans] milk. Now, I would expect that type of a statement perhaps from the brainwashed 3-year-old daughter of a dairy cow "farmer," but not from a grown adult who, presumably, had biology classes and/or has some understanding of mothers and their babies. I understand that sometimes vegetarian cookbooks are lacto-ovo or the watered-down definition of "vegetarian," and I don't fault those books for being such; however, I think the author's statement is shocking and actually horrifying that he would be so selfish to think that a mother cow providing milk only at a time she has a calf would be his for the taking. I won't ramble on about that, since this review needs to be about the book itself.

2) There are so many fried foods in this book. I don't think I've ever seen a cookbook with more deep-fried food recipes! I know that fat and oil taste good and provide a crunch to food, but I sure hope no one eats that way every day or even every week. I'm sure some can be baked instead. I would note these may be good in making dishes for omnivores and lacto-ovo vegetarians [or people used to high-fat food] who might find lower-fat items bland.
I have been a vegetarian since i was born and i LOVE cooking. I have probably had this cookbook for 10 years and have used it regularly along with three other cookbooks by Kurma. I do eat dairy (organic and with no animal hormones or any other animal ingredients) but i have never eaten any meat, fish, eggs, chicken or gelatin.

If you like to eat food that actually has taste than this cookbook is an essential for your kitchen! A lot of the time people think that vegetarian food is some tasteless tofu or a little salad.....because "WHAT IN THE WORLD DOES A VEGETARIAN EAT??" I have heard that question many times. Well we eat a variety of things and this book is a great tasting way to understanding what good vegetarian food tastes like!

The spices aren't so hard to find......mostly they will come from your local indian grocery store (which are actually quite common) or even the regular grocery store and you might spend a bit to buy most of them but they last for quite a while and you will have more freedom in deciding what you are going to cook. I would say that its a little more challenging to find the ingredients for the chinese and thai dishes just because they are much more unfamiliar but never hurts to try and it will be worth it when you get to eat! Also for those of you who don't like garlic or onions or both...Kurma offers a great alternative called hing or sometimes aesfatita (which is a yellow powder spice from india)which works great.

In addition to cooking with Kurma i would recommend Yamuna's Table although i haven't spent as much time with her recipies..... i have used them and they turn out excellent as well but require more ingredients and preperation time.

I really love the carob might be worried that 'without eggs how can you make a cake?' but it turns out perfect every time. I have to admit that i am a chocolate lover and so i use chocolate instead of carob.....but thats the beauty of these recipies.... have fun with them...improvise a little! ENJOY! I know i am!!

The only vegetarian cookbook you'll ever need  Oct 2, 2002
I'm taking steps to ease my way into vegetarianism, and this book has been a godsend. For me, the best features of this book are the short explanation of the authors's philosophy of vegetarian cooking (keep in mind that Hare Krishna considers cooking as an act of worship), and a two page list of suggested menus for different occasions, which is really helpful for those who spends more than 20 minutes deciding what to cook for a proper three course meal. Also impressive is the glossary section, which give an explanation of the herbs and spices you might encounter in the book.

To top it off, the book is actually a good read! Clearly this book is a labour of love.

General note: if you want to take cooking a little bit more seriously, take my advice - don't buy those 30 pages recipe booklets sitting near the supermarket counters. Spend some money and get a proper recipe book - along with good kitchen tools.


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