A mish-mash of kitchen tips and pointers expanded and revised from Arkin's The Cook's Companion. Basic information (everything is listed alphabetically)--on trussing chickens, cleaning clams, and preparing vegetables--is adequate, especially for the kitchen novice. But . . . who boils a lobster (weight unspecified) for 20 minutes? And why in heaven's name rub a chicken ""with mayonnaise all over the skin"" for a brown crust? In short, this is to be used selectively--but if you know enough to know what suggestions to ignore, you probably know too much to need this spotty guide.