"Madhur Jaffrey, celebrated for her work on Indian cuisine, here describes in vivid detail the vast scope of Indian cooking, the regional differences in taste and method, and the special qualities of her native Delhi. In addition, she provides a comprehensive list of the various spices used in India and a glossary of cookery terms. Also included are over 500 vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines, creating a stunning display of flavours, textures and clolours, and placing the emphasis on fresh produce, carefully prepared sauces and delicately blended spices."--Book jacket flap,