This time out, the intrepid Evans (Fearless Cooking for One, Fearless Cooking for Men) offers 60-minute, 30-minute, and even 15-minute meals--for the busy, no-carry-out cook. Despite a few oddities (calf's liver with orange sauce, chicken cocktail in cucumber nest, brie with prunes), the recipes are basically sound and simple, if not especially distinctive. Most of the quick menus include entree, vegetable or salad, and dessert; preparation is orchestrated so that the lengthiest dish is started first, and the others join in later. Seafoods and salads are strong points, a pleasant change from the steaks and chops working folk often choose. (Costly scallops, swordfish, and oysters keep company with economical chicken.) Desserts tend to be either fruit or ice cream, and Evans suggests many a frozen vegetable to meet her serf-imposed deadlines. In special sections for holiday meals and cocktails, however, dishes that allow for more latitude (lobster rolls, chicken wings tandoori, raspberry crepe cake) are begun in advance and completed just before serving. A quicker, less sophisticated alternative to Pierre Franey's 60-Minute Gourmet (or More 60-Minute Gourmet)--for those, also, with a more traditional orientation than Claessens' (above).