Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey (Barron's Educational Series, $17, www.amazon.com)

FIRST PUBLISHED: 1983.
WHY: Indian Cooking was published long before you could find curried-rice packages next to Uncle Ben's in your supermarket. Like many of the authors on this list, Jaffrey was the first to introduce America to the nuances of a new cuisine, and her books have played a large role in Indian food's popularization. Jaffrey's authority, her well-researched ingredient glossaries, and her explanations of common culinary techniques are favorite features. "All the recipes turn out well," says a culinary consultant from Sacramento, California. "Even if you can't find every last spice."
TRY THESE FIRST: Mughlai Lamb Biryani, Yoghurt with Cucumber and Mint (Kheere ka Raita).