THE COOKALONG BOOK

Bubbling with enthusiasm and helpful advice, Mrs. Wyden, Women's Editor of the New York Times Magazine, proposes turning cooking into a family experience and here provides parallel instructions for the Junior Chef and the Senior Supervisor concerning the handling of hot pots, sharp knives, and live lobsters -- with tactful recommendations on how to keep the fun from becoming a chore for either parent or child. Mothers are encouraged to involve sons as well as daughters and recipes range from the absolutely simple ""friendly eggs"" to real gourmet fare including such delicacies as Quiche Lorraine. Recipes are titled for maximum kid-appeal (Flying Saucer Pancakes, Caveman Steak, Wild West Beans) but she sneaks in such vitamin-laden ingredients as wheat germ in even the most ""Yecch!"" sounding dishes. Mrs. Wyden tells you up front that ""they'll take forever and make a mess"" but if your patience holds out the apprenticeship can be as sweet as the Pully-Tuggy Taffy.