I have looked at it actually, and it's pretty neat, but for the way that I do things it has a fatal flaw: the ingredients are exotic (i.e. where I live they're expensive and you'd need to go to a specialty shop for some of them) and don't overlap much between recipes.

From the looks of things, he's a much better cook than me. The stuff I make is far more ghetto, but revolves around like 15 ingredients or so that I basically buy every time I go to the grocery store. That keeps me from having to actually plan meals. I usually cook in the opposite direction -- I look at what I have on hand and figure out what I can make from that.

My gut sense is that that would be more approachable for folks that are transitioning from fast-food and frozen pizzas.