Healthy renditions of Thai favorites and lesser-known dishes (low-fat, -sugar, -salt). One excellent thing about this book is that the author bakes and pan-fries the foods that are normally deep-fried. This will undoubtedly provide clues to doing the same with other Asian foods. I am also interested to see that the author does not turn to low-fat coconut milk, having probably decided it was an inferior product. I can’t wait to try some of the recipes in this book!

The only negative comment I have is that the author could have used both the English and Thai names for the recipes. I find that facilitates comparison with other versions. It is also useful when ingredient brands are specified. (I have found that recipes that have been honed to perfection using certain brands can be pretty bad when one uses other brands.)