Many of the points the author makes in this article are certainly true. I have been what many call an accomplished cook for the past 30 years. Just like anything else in life, we have to do things in a repeated fashion in order for it to become second nature. In my home and for many I have repeatedly cut vegetables in a faster than normal manner in order to prepare a daily meal. This makes it much easier when it comes to trying any new recipe.

I don't know the recipes that are being discussed but I do know that many people in general can cook basic great meals in a short amount of time. You don't have to be a professional to do it. You simply have to research and choose the great food choices in their simpliest forms.

Another option is familiarization and the concept of the signature dish. Work with limited sets of recipes for a bit of time, and make them more often than normal food, so you can make the whole process mechanical and like second nature. When you've mastered them, add a new one to the list, and so on, until you've got about 20 meals that you can whip up in 15 minutes flat, for those days you just don't have time to cook.

My main beef with this kind of book is that they don't teach basic simple things you can toss out with little effort. They're always something esoteric and strange. Where's the garlic mozarella alfredo? Where's the fresh pesto? The stuffed chicken breasts? Shepherd's pie? Easy, quick, no frills staples you can make on the fly when you just worked 10 hours.