This book is wonderful! For one thing, I'm the worse cook in the world, but every recipe I have tried in this book has turned out just perfect!! I bought in on the strength of it's gorgeous layout and appetizing photographs, which do nothing but add to the overall quality. Usually, I don't like to cook, and my cooking reflects it, but I am having a blast with this book. The variety of recipes cover many Asian countries, even some more obscure and lesser known ones. Most of the ingredients are readily available in my supermarket (though not all), but enough to allow me to try most of these recipes. The recipes are rated for difficulty as "easy", "medium" or "harder", and as a non-cooker, I find the "easy" recipes a breeze. Each entry will also tell you how much time is required for preparation, marinating and for cooking, so it helps you plan, and you know what you are getting into even before you start. The ingredients are listed in commone Western units, often listing Metric and Imperial measurements at the same time which is a great help and really helps you visualize what you will need. Ingredients are listed in the order that you need them, which also makes getting organized easy. I find the flavors subtle and authentic. I was worried about too spicy dishes, but nothing has been too hot for me so far. And if it is too hot, I can always adjust the spices.
My only complaint is that the book, being from Australia, uses some cooking terminology is a bit odd, but I have been able to figure most of it out. Pork mince is obviously ground pork, and I think that an "egg slice" (turn pancake over with egg slice) is a spatula. A lot of recipes call for cornflour, which I take to be cornstarch. I have been using cornstarch in all recipes calling for cornfloor, and everything has turned out perfect. Whether you like to cook or not, I guarantee that this book will thrill you! This book is turning me into someone who actually enjoys cooking!