I don't cook from it a lot partly because it is so big and beautiful. It is hard to have it propped on the kitchen counter.   Stunning photographs and great stories.  It can be hard to track down the ingredients in my part of the world.  It is a great book to browse. It has recipes for many of my favorite South-east Asian food treats so I am sure that some day when I am in a different phase of my life, I will dig into it more.   It's a great inspiration if you want to do regional culinary-themed party.  And it has our all-time favorite Duguid and Alford recipe:  Perfume River Rice. 

This is one of my favorite cookbooks. I love how it has allowed me to produce entirely different kinds of food from what I would be able to cook on my own. More than that, it gives the reader and cook entrance into a different way to organize meals. You can't take a single recipe in isolation; rather, the book circles back on itself. Recipes come with a dozen variations, constantly cross-referencing the condiments, fillings, snacks, salads, and rice dishes available in other chapters for recommendations on how best to serve these dishes. You get a sense of how these foods fit together and how they're meant to be served, layer upon layer, sometimes in the same bowl. I would buy another book by these authors in a heartbeat.

I have made several recipes from this book - for Asian and non-Asian eaters, and all are loved.  Excellent book.

It is certainly a beautiful book.  Most of the recipes were too meat and fish based for me though.