As the food editor for The Associated Press, J.M. Hirsch is one of the most widely read voices in the food world. Now, his new cookbook, HIGH FLAVOR, LOW LABOR: Reinventing Weeknight Cooking, is a chance to get to know him beyond the byline and learn his tricks for making flavorful meals that work: letting high-flavor ingredients do the heavy lifting. I noticed many Crostini recipes. There is a nice section with soup recipes. The Rich Corn Chowder with Prosciutto sounds really good. I'll be trying it this summer. Overall, the book is approachable and offers some good ideas for cooking at home.