Here's a lunch I created and photographed especially for the cookbook (which is on the way to the printers, eek!). A rice paper wrapper enfolds a mixture of gingery baked tofu, fresh apple slices, Napa cabbage, and cilantro. On the side is a small container of peanut sauce for dipping and some of my stepdad's Asian-style asparagus (he's thrilled that a recipe of his is actually going in the cookbook). For dessert, a nectarine and a dish of luscious black rice pudding. This is our favorite treat when we eat at a local Thai restaurant -- chewy black rice topped with a mixture of sugar and coconut milk.
Verdict: Big thumbs up from the photographer and testers -- my husband even said this spring roll was worth the cost of the entire book! Shmoo doesn't care for rice paper, so he stuck with tofu and apple slices and a big, piping bowl of black rice pudding. He says to pack the pudding in a thermos and eat it warm, but I think it's also nice at room temperature if you don't want the added weight of a thermos. 5 stars.