Review of Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles (Paperback)

I own this book (ACFW) and The Ayurvedic Cookbook (TAC) and I must say that I rarely open this one, while I use at least 3 recipes out of TAC every week.The problem is that while this book stays true to the principles of Ayurvedia, the recipes aren't as tasty as they could be.This book tends to follow the Western macrobiotic ideals of "steam some rice, steam some veggies, let's eat", where TAC uses a wide array of spices.Comparing side by side similiar recipes, TAC's carrots and parsnips has about a half dozen spices, while ACFW's carrots, parsnips and peas has none.Which do you want to eat?This comparison is valid for many other recipes as well, which is somewhat disturbing given the importance TAC places on spices as a part of Ayurvedia.This book seems aimed at the more political/masochistic Western vegetarian (there is a sidebar on being nice to meat-eaters) who sees bland food as some kind of right of passage.While there's good information on Ayurvedia, you can do better with The Ayurvedic Cookbook.

Product Description
Amadea Morningstar, co-author of the bestselling Ayurvedic Cookbook, receivedmany requests for Western recipes that utilized Ayurvedic principles.Well,here it is!This is a "one of a kind" book that is sure to be a strongbestseller and represents a dramatic enhancement for people who want to practice Ayurvedic health practices in the West.

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