Interesting
The order of the recipes are only shown from which region the recipes came in. The recipes are not bad! Wish there were pictures.. not a bad book of recipes.. It made me drool over some good Thai food! Good curry recipes.

excellent Thai cookbook
This cookbook is wonderful. My husband and I purchased it prior to our first trip to SE Asia. We enjoyed all of the recipes from the start and were pleased to find them to be very authentic after our travels. We are now on our second copy, after wearing out the first. My only complaint is that it is not available in hardback.

Great Thai Cookbook
This is the best Thai cookbook I have found in the States, and makes the most authentic tasting recipes. Someone complained that surely it must not be authentic because of the lack of dried shrimp in the som tam and pad thai recipes. Well...while dried shrimp is normal in pad thai, it is not always included in som tam. I miss Thai food after having lived there for many years, and this is the only recipe book I've found that can reproduce my favorites and give me the taste of Thai food (which you don't find in many Thai restaurants!). Not 100% of the recipes are perfect, but they are by far and away close enough and you can adjust seasoning. The larp recipe is awesome. This is the one Thai cookbook I recommend to friends who want to do some Thai cooking.

THE best resource for any "farang" who wants to cook Thai
I was lucky enough to be "adopted" by the owners of a local Thai restaurant who were trying to make a go of it in Sanford, FL. Their chef was amazing & this cookbook is the best resource I can think of to get anyone producing food close to that level. Additionally, McDermott provides cultural insights and details from her time in Thailand that help you get to know this graceful & hospitable culture.

Fantastic Cookbook - been using over 8 years!
We've been using this book as our Thai cooking bible now for eight years, from LA to Baltimore. We became so addicted we even bought a kaiffer lime tree (sadly, had to leave in LA.) We love the tome kai gia, the clay pot shrimp with bean thread noodles, crab fried rice and use the dipping sauce for beef to marinate pork ribs. Once you master the flavors, the recipes are easy to adapt to your taste. We add ginger to the dipping sauce, and cut down on the coconut milk in the tome kai gai. However you do it, it's an amazing cook book. You will need to find a Thai grocery store in your area, though.