This is my absolute favorite chef (many of her recipes are found on the NY Times cooking website). I would cook everything in this book. Everything. Exactly my tastes and food style -- 1 pot meals for the most part + carb base (rice for me, usually) + salad. The recipes take about an hour from start to finish, with the occasional advanced marinade prep.

I don't consider any of the ingredients here to be out of the ordinary, but I cook a lot of asian food so I generally have everything on hand. There are a few northern hemisphere foods I can't get, but those recipes can be adjusted or skipped.

I got this from the library but will certainly buy it when I get the chance.