You may know Alex Guarnaschelli from her appearances onChopped,Beat Bobby Flay,or Iron Chef. Or perhaps as the chef of Butter here in NYC. She’s also the daughter of one of the most influential cookbook editors of the last generation, and she grew up in a household where recipes were always being tested. Her second collection of very do-able weeknight recipes (afterOld School Comfort Food) is enticing and packed with smart tips gained from a lifetime of good eating: “I really like capers better after they have been cooked. They are not so salty when they have been tempered by few moments of pan-frying.” Or, “Zucchini is so delicious when briefly cooked and served with support from earthy thyme and fresh basil.” Yes, there are lots of recipes here but we think the real appeal is the frank, friendly advice.