Cooks seeking delicious, good-for-you food that can be prepared in an hour or less will welcome The Eating Well Rush Hour Cookbook. Written by the editors of Eating Well Magazine, the book presents 60 quick and easy menus of 3 or 4 dishes each, organized to take advantage of fresh seasonal bounty. The recipes, which emphasize grains, vegetables, pasta, and small portions of meat, are as healthy as they are delectable. A complete nutritional analysis for one serving accompanies each menu--particularly useful if you want to mix and match menus to create your own "rush hour" meal.

Want a quickly made spring feast? The "Light Twist on a Classic" menu offers Savory Zucchini Rice, Saut�ed Tomatoes with Chives, and a lightened and fully satisfying version of Veal Cordon Bleu using chicken. Finish the meal with the suggested sliced melon and you've eaten royally at only 613 calories per serving, just 25 percent of them from fat. From the "Hills of Tuscany," an autumn repast includes Rigatoni with Wild Mushroom Sauce, Rosemary and Olive Breadsticks, Radicchio Salad, and fresh figs. The menu contains only 716 calories per serving, just 18 percent of them from fat. Accompanying each menu is a timetable to help cooks produce the meals as quickly as promised; there are also color photos throughout the book, and a concluding glossary of ingredients, all easy to find. --Arthur Boehm

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