A book of good 20-minute recipes using fresh ingredients and whole grains and shunning cans, packages, bottled sauces, and all instant ingredients, as well as red meat: can it be? Well, Claessens stretches her 20-minute limit, supplementing the truly quick recipes with a section of dishes that can be put together within 20 minutes and on the table within an hour (after simmering or chilling untended) and another section using cooked beans, dressings, breads, and other ingredients that can be prepared ahead. (Even the 20-minute recipes can add up to 60-minute meals with the salads, side dishes, and desserts included.) Still, none of these dishes is demanding and all can save time where it's needed. Claessens can help new cooks, or newly employed cooks, to get organized; and most busy cooks should find some attractive new ideas among these natural-food basics adapted from Mediterranean, Near Eastern, Far Eastern, Mexican, and New-Age traditions.