Queer Eye food guy Porowski views the culinary world through a wide-angle lens in his breezy debut. Dinner is loosely defined, with several breakfast-like dishes, such as a plate of fluffy soft-scrambled eggs with shrimp and scallions, auditioning for the role. As he does in the show, Porowski creates meals with an ad-hoc approach ("great discoveries come from being flexible"), while sprinkling in snappy tips, like using applesauce in a vinaigrette to bring a "sweet brightness" to the dish. Chicken or fish add protein to many of the large salads on offer, including a colorful Sicilian tuna salad with beets and oranges. A section of veggie soups and entrées boasts a red lentil soup with ginger and coconut, while a meaty chapter of sandwiches features umami-drenched and coma-inducing pork burgers with gochujang special sauce. Cream and carbs are balanced against the likes of kale, broccoli, and zucchini in a fun and satisfying array of pastas. Meanwhile, chapters devoted to seafood, meats, and sides go big on flavor, be it a sweet and salty shrimp saganaki; an earthy, smoky bean and sausage ragout; or ginger-curry glazed carrots. And to sate fans, full-page spreads of a smiling Porowski appear throughout. This will be easy to devour. (Sept.)

The second cookbook from Queer Eye's food expert is all about flexible dinners, with Porowski encouraging readers to consider many ingredients (including meat) optional and swap in what they have on hand as needed for these salads, hearty veggie dinners, easy yet elegant egg-based dishes, sandwiches, "carb comas" (aka pastas), fish, poultry, and meat dishes along with such comforting foods as nachos, pancakes, and a cheeseburger soup. A final section on snacks and side dishes will help readers take this entertaining-friendly cookbook to the next level. A few standouts that underline Porowski's elevated, fuss-free style include "lazy pierogis," a gnocchi-like dumpling made with ricotta and mushrooms; croque signore, which adds mortadella and pepperoncini to the classic French sandwich; paella made with shrimp, chorizo, and Israeli couscous; mussels, Polish-style, with kielbasa and cabbage; and a take on coq au vin that uses fruity white wine instead of the traditional red. Gathering influences from the U.S. and Canada, Japan, Vietnam, and many European countries, this appealing collection pairs recipes (each fitting on a single page) with lots of adjacent photos.

Porowski, food expert on Netflix's Queer Eye, highlights quick weeknight meals in his second book (after Antoni in the Kitchen). Smartly, right after the table of contents, there's a two-page visual guide, "10 Fast Favorites": a selection of 10 of the book's dishes, each with an attractive photo and the recipe's page number so enthusiastic readers can jump right to it. Other readers will prefer to browse the chapters devoted to vegetables, pasta, seafood, poultry, meat, and the like. Some of the ideas, like serving breakfast fare for dinner, are hardly innovative, but the book has enough unusual recipes to keep things interesting; there is a nice mix of fresh food, recipes influenced by international cultures, and comfort foods with a spin. In general, Porowski's succinct, casual tone is appealing and in keeping with busy weeknight cooking. Vivid food photography contributes to the book's appeal. VERDICT Porowski delivers clear recipes for speedy, tasty food in an attractive book. While there is no shortage of cookbooks on this subject, this resource has enough substance to be worthwhile for anyone seeking weeknight meal ideas and will be particularly appealing to Porowski's fans.--Bonnie Poquette, Milwaukee