- Hardcover: 112 pages
- Publisher: Wisdom Tree; Reprint edition (2013)
- Language: English
- ISBN-10: 9788183283120
- ISBN-13: 978-8183283120
- ASIN: 8183283128
- Product Dimensions: 22.9 x 1.9 x 22.9 cm
- Average Customer Review: 4 customer reviews
Amazon Bestsellers Rank:
#1,01,598 in Books (See Top 100 in Books)
- #1635 in Food, Drink & Entertaining (Books)
Sukham Ayu: Cooking at Home with Ayurvedic Insights - Researched at Kare Hardcover – 2013
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"I find this is a very handy book with details on sattvik food to build up a healthy body with a sound mind." -- YOGACHARYA B. K. S. IYENGAR
About the Author
A lover of traditional arts and culture, Jigyasa rose to fame with her international bestseller "Cooking at home with Pedatha." She identified the invaluable traditional recipes that existed in the family and decided to preserve them for posterity in this book. Authored along with Pratibha Jain, it has received rave reviews for design, content & photography and was awarded the "Best Vegetarian Cookbook in the World 2006."
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Most helpful customer reviews on Amazon.com
One example being 'Milky Vegetable Soup' which uses salt with Milk is not recommended by 'brihat trayi'?
Their second book Sukham Ayu makes you think about the food itself. Each ingredient has a purpose, and is carefully balanced to complement the other ingredients in a way that brings out the best in them. All the layers of flavor add up to more than the sum of their parts. The wisdom of what these ingredients do for us from an ayurvedic perspective makes a fascinating read. It's a great introduction to ayurveda, but to me, the book was more about treating my taste buds and seeing how flavors are married together than learning about their nutritional benefits (although their's undeniable value to this!). The recipes are contemporary, and ideal for when you have guests over. There are tons of soups, snacks, chutneys and veggie dishes, and some desserts.
Both books have simple, easy-to-follow recipes using common ingredients (there are also suggestions on variations and ingredient substitutions). You should be able to get all the spices used in these recipes in regular food stores (surely Indian food stores). There's a visual glossary of the ingredients to help you identify the ones you may not be familiar with. They need no advance preparation or special equipment, and are quick to make!
The design of the book is colorful and elegant, with lots of pictures to feast on! It makes you want to serve the food in the little silver, brass/copper and clay dishware you see in the book.