Okay, I was exaggerating, and I enjoy pounding, too (although my downstairs neighbors don't). I think the US edition must be different, since the front isn't pink, for one thing.
he does say to use a blender as well, as he relises that it is very time consuming to pound (pounding good BTW).
I think I may be overreacting to the atrocious design of this book, and I might be more inclined to cook from it if it looked nicer. It did inspire several recipes for my mystery basket entry, and they were very successful, which hints that as I use it more, Thai Food may well grow on me.
This reminds me of a sausage-related question I had, but I'll ask on Cooking.