In 1932-33, Sheila Hibben published a cookbook that made history, National Cookbook: A Kitchen Americana (Harper) -- one of the first of the popular surveys of the contribution to American cooking made by the nations of her melting pot. That book is apparently out of print, so this will take its place and bring Sheila Hibben up to date with more and more varied contributions arranged in more orthodox fashion for practical use. She has not divided her material by regions- but by subject,- breads, soups, garnishes, eggs, fish, meats, poultry and game, vegetables, salads, desserts. She has chapters on what she calls ""breakfast, lunch and supper dishes""; on fish and meat sauces, on dessert sauces, and a closing one on beverages. She has wisely stayed out of such controversies as the ""true"" clam chowder, and simply gives the New England variety without tomatoes, and the Manhattan variety with-casting no vote, expressing no preferences. I found lots of ""specialties"" fleetingly experienced in travelling and visiting- and feel that, while it is not a complete cookbook, it will add materially-and feel that, while it is not a complete cookbook, it will add materially-and imaginatively- to the good cook's repertoire.