Hay has organized this collection down by cooking times: 10 minutes, 20 minutes, and 30 minutes. I am by no means a seasoned homecook, so these times are very approximate to me. But to be honest, these recipes are so fun that I don't really notice the time. Yes, that's right, I said *fun*.
I suspect that this book is most appropriate for someone who lives along the Pacific Rim. Asian cuisine has a significant influence on many of the recipes and a person living in the Midwestern United States might not have access to some of the ingredients. Otherwise, Hay has a global perspective: you will find innovations on Italian, French, Indian, and (even) Scandinavian cuisine.
I also feel that you will get the most bang out of this book if you shop at a market that offers gourmet foods. Rocket (or arugula), among other items that you will not find at a typical supermarket, is a prevalent ingredient here.
I don't mean to sound esoteric in my review, but as I stated early on, this is a book for gourmands, ie people who are heartily interested in food and drink. Speaking of drink, my only suggestion to better this book would be the addition of a section on table wines.
But then I found this book.
Donna Hay is a lifesaver. She has a beautiful photo for every dish. The presentation is always beautiful, but you dont have to be a culinary artist to achieve it! The ingredients are EASY to find, and the prep-time and cooking time is a snap. The dishes come out looking absolutely gorgeous, and they LOOK LIKE the complex dishes from the other cookbooks. The final result looks so exquisite, its like art on a plate. Since I got the book, my friends and family are constantly amazed. My dishes look like they are prepared by a gormet chef! I've had the book for one week, and have tried 5 dishes already. Each one was absolutely delicious. She knows how to balance flavors in such a way that they really explode together on your tongue. With every dish, I am completely amazed by the flavors that can come from such simple ingredients! And the truth of it is, I whip them out in no time flat! :) And Im no chef. (Well, maybe I am now!)