The rum drinks are pretty simple and familiar. Most of the flavors were also pretty simple, which didn't always work out well; the balance of the flavors in the pina colada seemed off, for example. The coquito tasted delightful, but many people aren't going to want to risk raw eggs; since there are ways to make such drinks safer without ruining their fundamental textures and flavors, a few words on how to do this would have been a nice addition. Many of the recipes suggest the use of rums that will be difficult to obtain in most areas.
All of the above is just fine if it happens to suit your needs. For example, perhaps you just love rum and want to be able to make every last known rum drink. Perhaps you live somewhere that sells all those delightful rum variations, and you want guidance on how to make use of them. In these cases, I think Rum Drinks would be an excellent choice. As a way to explore a wide variety of new things, however, it fell a bit short.
The foods chapter is rather nice. Again, most of it is simple fare you can throw together easily to go with drinks, and normally I'd expect to see some of these recipes written up as two-line suggestions on a list (such as bacon-wrapped pickled watermelon or coconut crisps). On the other hand, this book does have the best fried chicken recipe I've yet tried, and also the only fried chicken recipe I've yet seen that has you marinate the chicken before coating and frying it.
The book itself is lovely. It's colorful, includes beautiful pictures here and there, and has a clear and easy-to-read layout.
[NOTE: review book (published 2009) courtesy of publisher]
The layout is good, made a bit of a mixologist out of myself. Some drinks are more trouble than their worth. Overall a good book, especially when entertaining guests or making a good impression on someone.