India: The Cookbook
A truly comprehensive guide to Indian cooking, covering the country North to South, East to West. This book manages to be both extremely thorough, without cutting corners while still feeling totally executable in a Western kitchen.
Try the bataer masalydaar—quails cooked with almonds, chillies and green cardamom—or sambharachi kodi, Goan prawn curry with coconut and tamarind. Need.