I very much appreciate that you like my recipes and enjoy my cookbooks. It's possible, however, that you may be judging this book a bit harshly. While it may well be true for you that the only real entrée is one that is made on top of the stove (I gather this since you've only counted the 24 recipes in the stovetop chapter to be actual entrees), there are many of us, myself included, who consider hearty soups, stews, pasta dishes, main-dish salads, and yes, even sandwiches to constitute a meal. I don't doubt that you need no assistance in making a sandwich but I might point out that the particular sandwiches in this book took considerable time, skill, and testing to develop and I think most people would prefer benefiting from my recipes when making sandwich meals such as Seitan Gyros with Tzatziki Sauce, Indonesian Satay Sandwiches with Peanut Sauce, Chesapeake Chickpea Sandwiches, or Barbecue Pinto-Portobello Sandwiches. And of course, you can toss a salad together in minutes, but the salads in this book were developed to be something beyond just a tossed together salad, with recipes such as Panzanella with Grilled Vegetables, Deconstructed Bahn Mi Salad, and Moroccan-Spiced Couscous Tabbouleh.
Regarding your comment that you can get recipes for appetizers, soups, and pasta dishes "anywhere," these particular recipes are ones that I developed to be especially time-saving, well-balanced, interesting, and delicious. People who would enjoy making Ziti with Brasciole-Inspired Tomato Sauce, Spicy Peanut-Hoisin Noodles with Tofu and Broccoli, or Primavera-Style Coconut-Cashew Noodles, would no doubt agree with me on that point. Additionally, there are many people who appreciate knowing how to make quick and easy desserts as part of their meals.
Most importantly, I'd like to share with you the reasoning behind a special chapter entitled "Easy Make-Ahead Bakes." I'm sorry that you found that chapter annoying. It's my personal favorite chapter and one that all of my recipe testers appreciated as well. As I explain in the book, a lot of people don't have time to do a lot of prep work right before dinner and it's more convenient to assemble a casserole or pan of lasagna, for example, ahead of time, say the night before or early in the morning. I do this all the time and especially when company is coming. It allows me to get the clean-up done and spend time relaxing with my guests (or doing family stuff on busy weeknights) while dinner cooks in the oven. To me, these recipes are the "quickest" of all from a certain perspective because they only take a minute to pop in the oven!
I don't mean to go on so long here, but the cookbooks I write are an extension of myself and I need to respond if I see my work misunderstood. I choose each recipe carefully, with my readers in mind. I just felt the need to set the record straight. I hope this makes things clearer for you and you continue to enjoy my work. Thank you.
I hope you'll consider revisiting some of the other 126 recipes in the book - you may end up appreciating a few of them in the spirit in which they were intended when written.