With 80 easy-to-make recipes with home cooks in mind, a handy section on ingredients, a resource list, and stunning photography throughout, this is an indispensable addition to any food lover's library.

Follows the author's 2,500km journey through Southern India. This work has elements of the travelog but is infused with perspicacious insights into the people and culture of India. It also captures the contradictions of India and its long history, the embracing of the modern in the landscape of the past.

Journey Across Time opens a window to life in South Asia, which has changed vastly since Susan Gillerman Boggs began living there as a diplomat’s wife in 1985. In a captivating first-person narrative, Boggs takes the reader to remote places, many now closed to visitors. She describes experiences both exotic and hilarious, and adventures impossible to replicate. The author invites us to share the color and pageantry of festivals, religious rites, and parades of caparisoned elephants. She ventured into the Himalayas on perilous roads and was welcomed into a remote land of former headhunters. She dined with royalty and danced with a maharaja, conversed with Mother Teresa, met President Clinton, and appeared in a film starring Pierce Brosnan. She survived floods, political assassinations, and window-shattering bombs. She was bitten by a grouper in a coral lagoon, sneezed on by an elephant, and cornered in a cul-de-sac by angry bulls. Back on the home front, the author chronicles the daily joys and frustrations of diplomatic life with its cast of senior officials, mughals, intellectuals, and colorful characters. With verve and self-deprecating humor, she describes the tribulations of managing a diplomatic household and orchestrating official events despite personal dramas, logistic challenges, and power outages. Join her in a truly remarkable Journey Across Time.

Do you enjoy travelling, yet, are not fond of tours? Do not fear travelling in India alone. Hiring a car and driver (one who knows the areas) is quite economical and the big plus is that you can stop when you wish. Flying is not expensive either. Yes, you shall encounter poverty, but having visited over one hundred countries, I ask where you might travel without engaging some poverty? (save the Antarctic) Another plus is that both Sri Lanka and Nepal are easily reached from India.

Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.