The recipes called a bit too heavily for fish sauce over shrimp paste for my liking. It is my understanding, being of Burmese origin, that the vast majority of Burmese dishes require either shrimp paste or dried powdered prawns. Basically, this is good for Westerners looking to try Burmese dishes (which I guess most people buying this book will be).
The Burmese section in Charmain Solomon's Complete Asian Cookbook still trumps this although this makes a great companion as it has a lot more northern dishes.
Good for experimenting and trying out new stuff but I would go for Charmain Solomon first.