Making dinner, like making love, is better when it's a shared activity, and best when it comes to naturally. Good food, or food that's good to eat, is natural. The French fisherman's wife making a bouillabaisse doesn't spend two days shopping and another day dirtying every pot in the house - she cooks what's available locally, in her one and only pot, while her spouse tidies up the nets. They eat and then go to bed. Voila.
All those recipes that tell you to use 1/16 of a teaspoon of anything are suspect - they're not written by cooks but by cocaine dealers. Recipes in this book are all simple, most of them quick, all using easily found ingredients, all absolutely foolproof, and most important, all very good to eat.