Daen Lia learned to cook from her Spanish and Italian mother and grandmother, and her first book builds modern Mediterranean meals from a few staples: garlic, olive oil, and whatever's fresh. The techniques stay simple — pan-roasting, a batch of garlic confit — and most dishes come together in well under an hour. Recipes run from Confit Ragu Bolognese to One-Pan Roasted Fish Puttanesca to a Spinach, Feta, and Pine Nut Quiche.