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Bhumichitr (Big Book of Thai Curries) and Bharadwaj (Indian in 6) each create a cookbook on their native food. Both use recipes that are quick, offering basic directions that are easy to follow for most cooks. Recipes are highlighted with colorful pictures, and cultural tidbits are sprinkled throughout the text. Both authors offer over 100 recipes that give one a taste of each cuisine (including appetizers, main dishes, desserts, and drinks), with such tempting dishes as Bharadwaj's Lamb in Cashew Sauce and Bhumichitr's Green Beef Curry. In the introduction of each book, the author talks about ingredients and techniques that are specific to each culture. Bharadwaj arranges her recipes by ingredient (e.g., eggs, lentils, lamb), while Bhumichitr arranges his recipes by dish (e.g., curries, noodles, rice). Bharadwaj's recipes require a few more trips to specialty food stores, but overall the ingredients in each are fairly common in most of the United States. Both titles are highly recommended for most public libraries.