I hailed recently a book for the expert cook- How To Cook Well by Ann Roe Robbins (Crowell -- see P. 215). Now-at the other end of the line, here's another book to cheer, for this is a book to hearten the complete neophyte, even the incompetent cook -- if only she wants to learn to cook. For nothing is taken for granted. The authors start out with sound advice on keeping your kitchen organized and orderly; they go on to definitions on use; and so on. Then, a step at a time, the things one must cook if one cocks at all- prefaced by words of warning as to how to use the recipes so that meals will be ready on time. Throughout, time for preparation use. On meats-what to buy, why and in what quantities. On cooking for one, for two. On ""post graduate cooking""-at the end of the book. There are omissions -- I'd like a section on substitutes, on rectifying mistakes, etc. But one can't have everything. And I assume (since the publisher is Viking) that there will be a good cross index.