Whether it's eating more fruit and vegetables, reducing fat without losing flavor, or feeding a family after work without the aid of a takeout menu, this cookbook explains how to make good food second nature. It takes into account how real people eat, with recipes that are quick and made with affordable, readily available food. 

Allowing readers to enjoy many of their favorite foods in a balanced way, it won't leave them feeling deprived. Recipes include Asparagus and Artichoke Salad with Wild Rice and Basil Dressing, Tarragon Chicken with Celeriac Mash, Roast Monkfish with Olives and Capers,