Features
Paperback: 264 pages
Publisher: Healing Art Press December 1994
Language: English
ISBN-10: 0892813822
ISBN-13: 978-0892813827
Product Dimensions:
11 x 8.5 x 0.9 inches
Shipping Weight: 1.5 pounds
Yoga Journal
Ayurveda's renaissance man
Book Description
One of the oldest systems of medicine in the world, Ayurveda views the human being as intimately connected with the environment and all other life forms. It prescribes various methods of synchronizing ourselves - physically and psychically - with the world around us, placing great emphasis on diet and the specific attributes of different foods. Following these principles, Johari explains the healing qualities that various foods and spices impart according to their subtle energies, indicating which recipes are appropriate for specific conditions of body and mind. Author, artist, and world renowned scholar of Tantra and Ayurveda, Harish Johari has gathered his extensive knowledge into a treasury of culinary wisdom and authentic Indian recipes (all vegetarian), based on Ayurvedic principles of healing.
Includes information on harmonizing the humors, elements, and tastes. Provides special suggestions on cooking for children, pregnant women, and the elderly.
Reader Reviews
I found the best part of the book to be the theory sections including the sections about ingredients which includes summaries on the qualities & health benefits of different foods.. Even so it is not an exhaustive list of foods.. For example, the author doesn't mention avocado, asparagus, celery, mushrooms, jackfruit or broccoli even though there are recipes that call for them... There is information about other ingredients however, like tomatoes, grapefruits, turnips, carrots, lemons, potatoes etc.. & particularly interesting the information about spices. 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.
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