Bad news first. If you click on "Look Inside," what you see is not the book you are ordering if you get the paperback version. Those pretty color photos and descriptions of curry ingredients from different parts of India? Those pages aren't in the book at all. Not even in boring black and white. Perhaps the photo section is in the (apparently now out-of-print) hardback version, or maybe in the Kindle version. But maybe not. Buyer beware.
That having been said, I am really enjoying this book. I read cookbooks like some folks read novels, and this one doesn't disappoint. It is full of information and stories and generally enjoyable patter, not to mention an encyclopedic list of recipes. If you don't like reading through lots of recipes to get to the ones you actually want to cook, this may not be the book for you. But if, like me, you enjoy reading recipes to get ideas for spinning off your own kitchen creations, or just to learn more about cooking and combining flavors, you will like this book.
I haven't made any of the recipes as I just received the book yesterday, but the post-its came out when I hit the appetizer section and haven't stopped yet. There are a lot of them, in spite of the fact that I am vegetarian and many of the recipes are not. That's OK, plenty of recipes to go around so it was still worth the price for me. And the sauce he uses with scallops or lamb might work well with tofu or chickpeas. You never know until you try.
I have a lot of Indian cookbooks, mostly veg, and I highly recommend some of them. I cook regularly from Julie Sahni's Classic Indian Vegetarian and Grain Cooking, Madhur Jaffrey's Vegetarian India, Anupy Singla's The Indian Slow Cooker and Vegan Indian Cooking, and The Hare Krishna Book of Vegetarian Cooking. These books are loaded with information, encouragement, and delicious recipes that are accessible to Western cooks. If the recipes I've flagged in 660 Curries please my palate as much as I think they will, I will be glad to add this book to that list of recommended titles.
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