Like the review "Worth it for the Pad Thai recipe" - which is true - to me it could also be worth it for the Satay Peanut Sauce recipe. I have become obsessed with this sauce and add it to tofu and a large assortment of vegetables several times a week. It is absolutely delicious and satisfies me more than anything else; it is sweet, rich, spicy, salty, and tangy all at once! I have been eating it as part of the Schwarzbein Principle Program (low carb, high veg) and have been losing weight even using regular full-fat coconut milk. This satisfies my need for sweetness. The Paht Thai recipe is also superb. A really fun and delicious cookbook!

I have tried about seventy percent of the recipes in this book - sometimes even substituting ingredients - and yet had success each and every single time. Friends and family think I took classes in Thai cooking - thanks to the authoress, for a truly wonderful book! Also I did not realise how much better the food tastes - I suspect most restaurants do use a 'tad-bit' of fish-sauce or oyster-sauce - because without these, I find my dishes turn out with richer flavours and taste.

I do wish there were pictures in colour though, because after all, isn't half the fun in cookbooks about lusting at the beautifully laden dishes, having your mouth water and then rushing in a frenzy to cook 'em up and dig your hungry paws (um, I mean chopsticks) in 'em :)?

This is a nice cookbook. All the recipes that I have tried have turned out exactly as I expected (not common for all cookbooks offered for sale). It is very handy that the author gives recipes for 4 different types of curry paste. I also appreciate the glossary of Thai terms.

The Fried Cashews with Chilies and Green Onions is a particularly good recipe.

If you like Thai food this is a nice cookbook to have in your library. Also, if you like spicy food or Chinese food, I suggest that you give this book a try.

I have used many different recipes in this book and every one turns out consistently great. I definitely would recommend this cookbook.

To date, all of the reviews here grant four or five stars to this book - and I am no exception. This little red book contains the most delicious selection of vegetarian Thai recipes that I have encountered in my 15 years of cooking vegetarian meals. Not only are the recipes quite easy in preparation, but they also are based on easily available ingredients and are very quick to make. The outcome is almost always exceptional - both in taste and presentation. I can wholeheartedly recommend this book as a valuable addition to anyone's collection of cookbooks. As you can see from the other reviews, I am not alone. So, what are you waiting for? It's rare to find such a unanimously positive opinion about anything.