The Higher Taste: A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet

I like the chapters in the front it’s nice to be reminded that vegetarian food uses less resources to make. My trusty Hare Krishna pocket cookbook I keep in my chest bag with a prayer book and stuff. Good edition to my library doesn’t take up a lot of space and I can travel with it. Hare Krishna 🕉️🕉️🕉️🕉️💙💙🙂

If you have your own cow and treat her very well,borrowing milk from her and using it would be okay;along with making your own ghee,cheese and butter from the excess milk she produces. Aside from that,these recipes are not at all in line with what would be done by anyone that would never kill a cow. I heard from someone in India and he said they used milk that was not from a Gopala. That they did not live near a Gopala. He was distressed so I have to believe it was from a commercial source and industrialized milk production.I accidentally deleted this review on a touchscreen smart phone. I realized it immediately and copied it immediately. The rest is my original review.But it is still a good book with good recipes in it. Soy milk and hemp milk easily replace dairy milk. Coconut oil (which is solid at all but the warmest of room temperatures;the consistency of coconut oil is a little bit like a soft bar of soap. I have seen a truly liquid coconut oil but most often the coconut oil is solid. It melts rapidly though. And in the summer time in a very warm room,it does become mostly liquid);but coconut oil is an excellent replacement for butter. It tastes very buttery. And it would also replace ghee,which is a butter (and therefore,a dairy) product.And some recipes don't call for dairy products.The Hare Krishnas are the original cow herds. (Or cow herders). But they have always treated their cows with love,compassion,kindness and respect. Their cows have never,in the past or present,been treated otherwise. Which is completely different than the way all other cows that are used to produce milk are treated. All other dairy cows exist only to produce a maximum amount of milk. They live horrible and unnatural lives. They are fed unnatural food. Their babies are taken away from them at birth. The female babies are raised to become milk producers and the males are subjected to very cruel treatment as veal calves. If the female baby proves not to be an optimal-volume milk producer,she too is sent to slaughter just as her brother male calf,a baby bull,is slaughtered for veal;and the mother cow herself,when her milk production drops below optimal amounts,is also sent to the slaughterhouse. Dairy cows are usually slaughtered at about 5 years of age. The normal lifespan of a cow is around 25 years.Vegans don't use dairy products and I am vegan. But I got this book because I wanted a book with traditional foods from India. I found one but when I saw that it had a lot of meat dishes in it,I didn't want to buy it. Then I remembered The Higher Taste and chose it instead.I want to experiment with Indian cooking or the Indian style of cooking and the Indian repertoire of spices.I found a pumpkin soup recipe,online,last year that I sounded good. It wasn't vegan at all but I knew it could be modified to be a vegan recipe. I never made it though.This cookbook has a pumpkin soup in it that looks very good. This is the recipe I will be using. It also needs the dairy product(s?) to be altered and replaced with vegan substitution(s).The beginning of this book tells about the Hare Krishnas and 'karma free' cooking (but dairy products definitely are NOT karma-free. Only milk from the Hare Krishnas is truly karma-free. All other milk has cruelty and misery, animal suffering and slaughter in the karma-load). And there is a good bit of the Hare Krishna's philosophy or "way" in the first part of the book. And the rest of it has so many good recipes I want to try.Cooking With Kurma is another recipe book I want to get. And anyone who likes these recipes would also want the other book. (the ,I mean THE chef for the Hare Krishnas is Kurma).I had to research one ingredient I found in these recipes. Asafetida. It has a strong flavor and replaces garlic and onions in recipes. I decided I would use garlic or onions cooked to make a concentrated flavor,or just modify the recipes and leave the flavor out,or harmonize my own ingredients and flavor palette. Which might not create the dish the recipe would make,but will create a food that should be good,very good or mostly acceptable. I'm familiar enough with changing recipes and cooking that my truly bad disasters have been very few and far between.I guess I could have written a better review for this book but I haven't made any of the recipes yet. But I plan to. And I definitely recommend it to anyone who thinks they might like to try making traditional recipes from India. Kurma also has full recipes that he prepares on youtube,if anyone wants to try those or would like to get an idea of the types of dishes and the natural and healthy and antioxidant-rich,fresh fruits and vegetables used in the foods he makes. ‎

I like the price, the recipes and the information about meat eating, how it is not good for health of the body or the planet. There are moral implications too.

Bought this to cook for some vegetarian friends so when I invite them to dinner with the rest of us carnivores, they won't feel left out.

If you don't want to become a vegetarian you should read this book, I had no intentions of doing anything other than gaining more food knowledge, this book not only gave me that but also turned me into a vegetarian!I used to eat meat for every meal I possibly could, that has now changed thanks to The Higher Taste, now eating is no longer a necessity but a joy, I used to like cooking, now I love it, every single meal is an experience!!!I have more energy than I've had since I was a teen (not so long ago), I sleep better, I feel better, I'm happier, I have less aggression (I just don't bother) and that's a statement not many would believe!!!Thank you HK for opening my eyes

Great book! Glad I finally got a copy.

I love this cookbook. It is a small paperback, but packed with such delicious recipes. Some of the recipes are for people who are comfortable with a challenge in the kitchen, and some are very simple! Four famous vegetarians: Count Leo Tolstoy, George Bernard Shaw, Leonardo da Vinci, and Benjamin Franklin. I love The Higher Taste!

I have been cooking from the recipes in this book almost 20 years now and they are among some of the most tasty vegetarian recipes ever. Many are a bit time consuming but it's easy to simplify the steps in some. I love how they have menus based on different types of cuisines. I usually make only one or two things from a menu at a time as they are quite satisfying. I also learned how to make panir from this book.

There are 2 higher taste books it seems both Hare krishna different covers and different contents. I thought I was ordering the other one when I ordered this. They are both listed as the same on amazon as they have the same title. Both are really brill books but I was looking for a replacement of the other. Mine had worn out..... Dont know if that makes sence

Best cookbook ever. Its small and its so easy to find something nice for the day. I tried all of the recipes and they are all supoib :-)

Interesting book, prompt delivery

Have already got an older version. This is a very interesting thought provoking book. have got it as a present for my daughter in memory of our friend who was vegetarian. brilliant and great price.

A Nice little book explaining the philosophy behind this ancient form of cooking with some really delightful and tasty recipes.You will find it incomprehensible that the recipes do not use onions but never the less are a wonderful experience