This cookbook focuses on everyday meals -- how to make them tastier and quicker.

In European and much American cooking, time and heat are the critical components creating flavor. Elsewhere in the world, flavor is built with ingredients, not with time. Herbs, spices, fermented sauces, chilies, ginger, scallions, lemon grass, smoked meats and fish -- these are the ingredients that make cooking quicker and easier. Likewise with pantry staples like harissa, tahini, pomegranate molassses, salsas, chili paste, and vinegars.

In this cookbook, you will notice two things: simplicity and big flavors. That is how you get supper on the table quickly on Tuesday nights by preparing  great food. Some chapters in the book focus on time, while others highlight easy methods or themes. Each recipe is beautifully illustrated in color.

This cookbook is a James Beard Foundation Award Winner and a Cookbook Awards winner from the International Association of Culinary Professionals.