Authentic Thai Coconut Recipes: Classic Home Cooking Dishes for Family Dinners & Healthy Meals

I first got this book at the public library and found it excellent. It has lots of tips, explanations of the philosophy of "taste" in Thai cooking, how to balance sweet/sour/salty etc. in dishes. A full explanation of cooking techniques and ingredients make this book a delightful read. The approach to the philosophy of Thai taste is similar to my culinary school experiences...balancing flavors.There are several recipes for dipping sauces that accompany dishes, which can be built fresh (although also available canned).I have about 200 cookbooks and have culled my library, keeping only the most informative books.I think this book is a jewel for cooks who are new to Thai cooking in a western kitchen. I fully recommend it as a wonderful addition to the cook's library.If you haven't cooked with coconut milk before, you will be delighted at how lovely it is. I use canned, but found fresh coconuts of good quality at our local Asian/Indian market (unpeeled)and at the Mexican market(peeled). As demand rises, more markets will stock the basic items.Notice: the reviewers listed,who live in San Diego and/or have dined at the author's restaurant(s),cite positive experiences.The "authentic" ingredients (if you prefer not to use substitutions) are available from the list of suppliers and on-line. Although some spices like Kaffir Lime leaves loose flavor if dry, fresh spices combinations for curry are fun to make and easy to grind with a mortar or electric spice grinder (coffee grinder).I live in a small town in California and we have a market where I can get everything listed, including fresh items. Perhaps cooks should consider "finding the authentic ingredients as part of their quest" before knocking the book. With mild weather, I am able to grow a Kaffir lime tree, lemon grass in pots, cilantro, fresh greens, etc. in my garden, which in itself has been an expanding experience in cooking ethnic. I use these items in some non-Thai recipies too.Amongst my cookbooks, the common thread is always the "author's personal touch". That's why we buy books....otherwise, one cookbook would be enough. Check out U-Tube videos and other on-line instructions for pok-pok recipies and keep on trying delicious Thai recipies where ever you find them. Yum!Last suggestion, but not the least: Hardbound/paperback book editions may be the only manner in which a book is published. That is, don't expect e-books to have a book you want. That genre is still in it's infancy, with only the newest, most common books loaded. If we let print books die, our culture(s) will loose in the long run. There is proof of that already, when many library magazines, journals were converted to microfiche, much of the content was lost, in particular 'color', not to mention a "readable" availability of historical books. I.e., Excepting my hand-written notes, many of the recipes and costume collection journals from my college libraries' historical journals & books are already lost to general use because of microfiche. Not to mention, the selection process for content goes wanting. I'm just saying....