Jack Piccolo

takes a refreshingly simple approach to cooking that's great when you're in a hurry or would rather be free of recipes. Author tired of rifling through cookbook after cookbook for basic guidelines.

Split peas, p. 12, basic.
Bluefish sauté, p.108, ok

Best book for any aspiring chef. You can be assured to cook your food to the correct temperature and done-ness with this superb reference book.

I love this book! It's a long list of foods, the bare outlines of how to prepare them, and how long each one needs to cook under each method. It's all you need for simple cooking and an indespensible tool when improvising.