Traditional flavors with a fresh twist that shine, Modern Spice brings Western insight into the exotic (yet made simple) dishes of her native Indian cuisine. Born in India, Bhide takes her first-hand knowledge of traditional dishes and updates it for today's cook. "The secret to great Indian food is to understand the spices," she says, and dedicates an entire chapter to explaining the essentials of a modern-day Indian pantry. Our favorites: the Indian-style chili, the wings coated in a mint and ginger rub and Hot, Hotter, Hottest Shrimp.
Read about the other books at http://www.seriouseats.com/2010/01/draft-serious-heat-our-favorite-spicy-books.html