It's two years since the author's Modern Swedish Cookbook was published, and I still remember its delectable sounding recipes, and still regret my powers of resistance in not adding the book to already overladen shelves. Now with this sequel I've decided I must have them both. The concentration here is on Smorgasbord dishes, primarily, though the application can be made to the home table- painlessly, I'd guess. Already I'm planning to experiment with some of her suggestions for preparing inexpensive outs of meat, for unusual egg and vegetable dishes, for some of her souffles. And I hope I can resist her desserts. Not an all round cookbook, but one that fills some important niches. With buffet meals a popular way of entertainment, this should have a special market.