Revsin is a chef, food writer and consultant, known for having been the first woman chef at the Waldorf-Astoria Hotel in New York, but also as a television food-show host and author of several other cookbooks.

Revsin says she was prompted to write this book to help her daughter, the working mother of two little boys, balance her limited time with her desire to cook. Revsin's goal for the book: "Pared down cooking. Really good food. And no gimmicks."

So here are some 100 recipes, each of which you can make in three steps or fewer, in less than 30 minutes, using readily available ingredients. "The cooking also calls for as few pots and pans as possible," Revsin points out. "After all, why use two pots when one will get the job done?"

For the following dish, chicken, vegetables and olive oil cook under cover over very low heat. "This simple technique creates aromatic steam, which helps keep the chicken juicy," Revsin says. "Meanwhile, the peppers, olives, garlic and oil blend their flavors in a delicious, concentrated way."

Suggested sides: Roasted or grilled summer squash, and green beans.

Chicken Breasts With Roasted Peppers, Purple Olives and Garlic

• 12 pitted Kalamata olives
• 1/4 cup extra-virgin olive oil
• 1 cup coarsely chopped roasted red bell peppers
• 2 large garlic cloves, thinly sliced
• 3 tablespoons tomato purée
• 4 skinless, boneless chicken breasts, 7 ounces each

Coarsely chop olives. Heat olive oil in a large skillet over low heat. Stir in roasted peppers, garlic, chopped olives and tomato purée. Season with salt and 1/4 teaspoon freshly ground pepper. Cook, stirring occasionally, 3 to 4 minutes.

Add chicken to skillet, cover pan, and reduce heat to as low as possible. Cook, turning once, until chicken is white throughout, about 8 minutes.

Serve chicken hot, with sauce spooned on top.

Makes 4 servings.

• Per serving (without added salt): 375 calories, 18 g total fat, 3 g saturated fat, 120 mg cholesterol, 300 mg sodium, 5 g carbohydrates, 1.5 g fiber, 1.5 g sugar, 47 g protein.

• Cook's tips: The quality of prepared roasted peppers varies widely. Look for jars that contain vivid red peppers that appear firm and whole. Check the label to avoid those that have citric acid listed.