Devi's first book, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (NAL, 1987) won the prestigious IACP Best Cookbook of the Year Award, and her new collection deserves to be widely popular, too. The recipes are sophisticated and unusual, vivid combinations of tastes and textures, beautifully and colorfully presented. Devi's inspirations come from four-star American chefs as well as from both the traditional dishes and the restaurant cooking of India, resulting in such ideas as Green Pea Phyllo Purses or Lentil Ravioli with Gingered Tomato sauce. Her cooking style, though more exotic, is somewhat reminiscent of that of Deborah Madison, author of the acclaimed The Greens Cookbook ( LJ 5/15/87) and The Savory Way ( LJ 5/15/90). Highly recommended.