Jaffrey, whose earlier cookbooks introduced Americans to authentic Indian cooking, draws here on her well-traveled acquaintance with the world's cuisines, at the same time catering to the current demand for easy cooking, convenient shopping, and lighter, more healthful fare. The first recipe sets the tone: it's a hybrid first course born of leftovers from a Chinese-style asparagus lunch and an Italian shrimp entrÇe from dinner. But many of the dishes have, as Jaffrey notes, "Indian parentage" (a few indeed are close descendants of those in her earlier books), and the whole collection smacks more of Pacific than Atlantic crossings. (But then again, what of the Scottish "neeps and taters'"? And where do you put the Tex-Mex brunch?) Wherever they're from and whatever the flavor--"perky and pungent" like the Korean salad or "haunting and many-layered" like the cardamon-perfumed lamb--the dishes have a clear, distinct appeal. And there's not a clichÇ in the book.