Comments: Recipes are grouped mostly by protein – poultry, seafood, beef and pork – but there are also substantial chapters on vegetarian dishes and desserts. The book has hundreds of ingredient and cooking tips, and a small chapter of sauces, dressings, spreads, and garnishes that can stand alone or are fundamental to some of the other recipes in the book.

As long as you know that "15-minute" means "quick," that some ingredients need advanced prep work, that multitasking is essential (juggling two or three pans at once), and that you either have to stop at the store on the way home or be incredibly organized, then this is a really good book, with lots of international flair, that you will be able to cook from night after night.