I didn't take photos (totally forgot) but I've made three dishes from the cookbook.
Spaghetti Cacio E Pepe on pg 79. DELISH! I mean, like, scarf down, everyone, no leftovers, delish. Because it's simpler, it was nice to make in a quicker dinner. My son even wants this as his birthday feast request.
Pad Grapow Chicken, pg 119. For this to taste right, you must truly get Thai Basil. I have a great Oriental food market nearby. The downside, as much as it calls for makes it taste (to me) like black licorice, like my flavoring was anise, not basil. I even had already cut it down by 1/8th. I will further cut this to probably just over half in the future, otherwise, it was good! Has a nice kick, but not overtly, tongue-disintegrating.
Marinated Steaks, pg 206. Mouth watering. Unbelievably good. I was hesitant at first, it is a lot of ingredients for marinade and I'm a salt/butter kind of gal but... dear waistline, in the name of all that is fattening, it was AWESOME. I used ribeye for me and round steak for the kids - I had a gnosh of theirs to see how it did on the cheaper steaks and it really softened them up, but my ribeye was delectable at medium well. I suspect those who like it rarer will find it even more amazing.
Bonus - all my food looked just like the photos. Which makes me think their photography was done on the "real" food, not faked mass media food (you know, where they use wax buns for burgers and Elmer's glue for milk). It really makes a difference to me, because I can see what it's supposed to look like!
A lot of the recipes call for said Thai Basil and some form of pepper - usually serranos. I'd watch both and use them to taste, adding or removing some doesn't hurt the makeup of it.