This research has 2 purposes: 1) to classify the
types of conjunctive cohesion in authentic Thai cuisine book, and 2) to analyze
the frequency of conjunctive cohesion in Authentic Thai Cuisine Book. The
language data collected for the study derived from authentic Thai cuisine book.
The statistical analysis was done by using percentage and mean. The results of
the study show that conjunctive cohesion can be classified into 16 types which
were ranked from high to low as follows: time (28.89%), addition (16.00%),
places (14.96%), reference (8.59%), procedure (6.96%), instrument (6.67), cause
(5.78%), coordination (4.59%), origin (2.81%), choice (2.07%), possession
(0.89%), example (0.89%), comparison (0.30%), introduction (0.30%), result
(0.15%), and exception (0.15%). Regarding the results,
conjunctive cohesion found in Authentic Thai Cuisine Book tended to be time, addition,
and places respectively in order to assist readers to understand and follow
cooking step by step.