RECIPES TO THE RESCUE; editor, Chuck Smothermon; illustrator, Lou Brooks; Meredith Books, Des Moines, Iowa; 2000, 112 pages, $15.99.

If you want to talk about good-looking cookbooks, you could do worse than steer the conversation around to “Recipes to the Rescue.” Not that this new book will have you salivating at the sight of artistically prepared and arranged dishes — in fact there are no photographs at all. That could be because the compiler of this work has chosen recipes with his eye on the clock and cupboard, not on scoring maximum points for artistic merit.

Nevertheless, there is plenty of art in this cookbook. This is the kind of book for which the phrase “lavishly illustrated”could have been coined, with Lou Brooks’ Lichtensteinesque illustrations. Meanwhile, the volume’s bold coloration and zappy, conversational tone hammer home editor Chuck Smothermon’s point that cooking can be fun, sassy and swift.

With many of the book’s recipes timing in at less than 30 minutes, from pulling the provisions from the refrigerator to sinking your teeth into the first bite, this book is a real boon to the beginner chef. And the unprepared benefit nicely, too, from the book’s focus on pantry staples.

Indeed, that is one of the real strengths of this volume. The book’s “Pantry Perils”section, with its comprehensive list of must-have provisions, provides Housekeeping 101 for those whose cupboards seldom contain more than a couple of dusty items manufactured by Smucker’s and Skippy.

Which is really to whom the book is targeted. Those who know their way around a kitchen may not find too much beyond the aesthetic to entertain them in this book.

Sticking to the most basic ingredients and techniques is a bonus for beginners, but makes for dishes that, upon first glance, seldom fire the imagination. Many of the recipes seem to orbit around a staid Mexican- and Italian-influenced axis, going long on pasta and packaged salsa.

Which is another gripe. I know speed is of the essence in a book such as this, but I still feel a little underhanded in using a deli-cooked rotisserie chicken as a prime ingredient in a home-cooked meal. Although, let’s not forget now that in recent years, opening a plastic bag from the freezer and microwaving the contents has come to be considered home-cooking.

But I could be being churlish here. When I did finally settle on the Chutney Glazed Ribeyes and fired up the barbecue, I was pleasantly surprised with the tangy results; the coupling of Dijon mustard with mango chutney provided for a transglobal vacation from bottled barbecue sauces and glazes.

Meanwhile, less exciting, were the Hassleback Potatoes (They should be called hassle-less potatoes,trumpets the text) which were not quite as easy to prepare as suggested.

Meanwhile, despite its reliance on the can opener, the Mexican Corn and Rice Salad only deceived to flatter with its initially uninspiring list of ingredients, ending up as quite the tangy treat; the lime juice combining rambunctiously with the sweetcorn and peppers, producing a real palate-sharpening side dish.

“Recipes to the Rescue” is a fun book, good looking, and does contain much more information than meets the eye. The often witty tips and hints that are scattered among its pages will prove valuable to cooks of all talents.

It is also a very well laid out volume, offering not only individual desserts, entrees, sandwiches and appetizers, but entire, simple, three-course meals, making entertaining a no-brainer for those who have better things to do with their pre-soiree hours than agonize about menus.

Bottom line? This is a book that should prove very useful in my kitchen. Brooks’ full-page illustrations would look wonderful framed and on the kitchen wall. And, when time is at a premium, I may even cook from it occasionally.

Chutney Glazed Ribeyes

1/2 cup mango chutney 2 tablespoons Dijon-style mustard 2 tablespoons balsamic vinegar 1 tablespoon water

1/2 to 1 teaspoon curry powder 2 red or yellow sweet peppers, quartered lengthwise 1 large sweet onion, cut into 1/2-inch-thick slices 1 tablespoon olive oil or cooking oil Salt and pepper 4 beef ribeye steaks, cut 1 inch (1 1/2-2 pounds total)

For glaze, stir together the chutney, mustard, balsamic vinegar, water and curry powder. Set aside.

Brush sweet peppers and onion slices with oil; sprinkle with salt. Sprinkle steaks with salt and pepper.

Grill steaks and vegetables on the rack of an uncovered grill directly over medium coals until steaks are cooked to desired doneness and vegetables are tender, turning once halfway through. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium.) Brush steaks and vegetables with glaze during last 5 minutes of grilling.

Serve steak with peppers and onions. Serves 4.

Hassleback Potatoes

8 medium baking potatoes, such as russet (6 ounces each) 1/3 cup olive oil

1/2 teaspoon pepper 1 teaspoon salt

Scrub potatoes thoroughly with a brush. Pat dry. Thinly slice potatoes crosswise, but do not cut all the way through. Leave each slice connected to a strip along the bottom of the potato. (Place potatoes in a shallow baking dish or pan. Using your fingers to separate slices, fan potatoes slightly.)

In a small bowl, combine oil and pepper; drizzle over potatoes. Sprinkle potatoes with salt. Wrap potatoes individually in heavy-duty foil.

In a grill with a cover, arrange preheated coals around edges of grill. Test for medium heat above center of grill. Place wrapped potatoes in the center of grill, not directly over coals. Cover and grill for 40 or 50 minutes or until potatoes are tender. Let stand 10 minutes before serving. Fan potato slices slightly before serving.

You can also bake potatoes in a 400-degree oven about 40 minutes or until tender. Serves 8

Mexican Corn and Rice Salad

3 tablespoons salad oil 3 tablespoons lime juice 1 11-ounce can white whole kernel corn, drained 1 cup cooked long grain rice, chilled 1 cup chopped tomato

1/2 cup chopped red onion 1 4-ounce can diced green chili peppers, drained 2 tablespoons snipped fresh cilantro (optional)

Whisk together oil and lime juice; set aside. In a salad bowl combine corn, rice, tomato, onion and chili peppers. Pour oil mixture over rice mixture; toss to coat. Serve immediately or cover and chill for several hours or overnight. If desired, stir in cilantro before serving. Serves 8-10.

Adam Corrigan is a Special Sections writer at the Bangor Daily NEWS and an enthusiastic cook.