Over the many years Back to Godhead magazine has been published, cooks from around the Krishna conscious community were featured or guest columnists from time to time.

Drutakarma Dasa, one of the authors of classic Hare Krishna cookbook The Higher Taste, writes in his introduction, "Cooking with Kurma is an invitation to embark on an exciting journey of culinary exploration.

If you lost all your other cookbooks and only had this one left, you might never need another. The depth and breadth of Lord Krishna’s Cuisine will inspire everyone who reads it to start cooking.

Even if you've never made a cake before, you'll find yourself thinking of making one or more when you read The Book of Eggfree Cakes.

"This is a practical cookbook designed to help you prepare authentic Indian meals in your home and to acquaint you with the tradition behind India’s great cuisine."

The Higher Taste is more than just a cookbook. It informs you about the ecological, economic and nutritional benefits of the vegetarian diet.

The old classic edition of The Higher Taste went out of print in 2006, and was replaced by a newer and completely re-vamped version. But why?

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