The Healing Cuisine: India's Art of Ayurvedic Cooking (Anglais) Broché – 22 octobre 1992
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The recipes are interesting in that some use vegetables like celery & broccoli which are readily available in a western grocery yet previously uncommon to indian cooking. Also the recipes are health conscious with greater use of ghee rather than oil, and jaggery in sweets instead of refined sugar. Many recipes are run of the mill home-style north indian cookery which is good for the newcomer to north indian cooking but less interesting for the regular north indian cook.
Finally i would like to know something about the author. Most books especially those offering advice on health include some information about the author's training, history & professional background. I would like to know where he learned about ayurveda? Is he self-taught? If the author is a world renowned scholar, as is claimed on the book cover, i think the reader has the right to know about his credentials in order to afford greater credibility to his book.