Ájurvédská kuchařka – Verma Vinod (2013)

The Ayurvedic cookbook is not just a collection of tried-and-true recipes, but an insightful look into one of the oldest dietary cultures in the world. Traditional Indian cuisine is renowned for its originality and also for its emphasis on health, which is reflected in it thanks to Ayurveda – the oldest preserved medical tradition in the world. Its tireless contemporary advocate, Vinód Verma, represents an almost ideal intermediary for sharing millennia-old knowledge from the East with the modern rational reader: although she has been dedicated to authentic Ayurvedic healing for several decades, she also worked for many years in pharmacological research, and therefore has a very good understanding of Western medical approaches to diet. In her book, you will find an emphasis on rational justification for what, how, and when to eat properly. Although the recipes she has compiled are based on millennia-old Indian wisdom, the ingredients for their preparation can easily be obtained across the entire Western hemisphere today. And if you have a pinch of culinary invention, knowing the eight golden principles of Ayurvedic eating will be enough for you to create a dish from even a few local ingredients that will not only nourish your body but also regenerate and therapeutically benefit it.