Ayurveda, the ancient healing art of India, believes that food plays an essential part in our health and sense of well-being. Here is an authentic guide to the Ayurvedic approach to food and tasty vegetarian cooking.

Unlike many vegetarian cookbooks, High-flavor, Low-fat Vegetarian Cooking does not rely on high-fat dairy products for flavor. Over 225 recipies are included, ranging from Caribbean Bean Bouillabaisse and Peking Tacos to Sin-Free Brownies and Almond Orange Cheesecake. International flavors, the latest ingredients , and mouthwatering color photographs combine to make this an indispensable guide for vegetarians and non-vegetarians alike and a classic for years to come.

2004 James Beard Award Nominee for Writing & Reference; In the tradition of M.F.K. Fisher, Shoba Narayan weaves together a fascinating food narrative that combines delectable Indian recipes with musings about Indian culture, tales from her life, and stories of her delightfully eccentric family. The pages of Monsoon Diary confirm a central truth: Life is lived in the kitchen. In this creative and intimate work, Shoba Narayan's considerable vegetarian cooking talents are matched by stories as varied as Indian spices--at times pungent, mellow, piquant, sweet--about her childhood in South India and her life in the U.S.

Soy, in all its forms, has long been a staple of vegetarian cooking. The Natural Kitchen:Soy! proves just how versatile- and flavorful- soy foods can be. From tofu and tempeh to miso and soymilk, soy is emerging as the food of choice for a growing number of health- conscious cooks. It has been proven to lower cholesterol and to help prevent heart disease. Expert cook Dana Jacobi breaks new ground, offering soy dishes that are delectable, international, and divine! You'll discover dozens of recipes for cooking soy foods every meal, every day.