This overlaps no other cook book stemming from sources connected with the Cordon Bleu cooking school in New York. It is- as the publishers say- ""pure Dione Lucas, as absorbed and rewritten by her for American consumption"". It is not the one and only cook book for the neophyte, but it will give a fillip to the palate with its special emphasis on sauces and correct cooking methods (see particularly fish), on greater variety (as with soups), on secrets of seasoning. Of particular value are some of the hints on planning meals, on use of wines for flavoring, on suggestions as to hors d'oeuvres an parts of meals, on utensils and their care. There are excellent recipes, some of them difficult to find elsewhere, many of them just what the imagination needs when invention lags. Glossary at nd will help the inexperienced cook. Let's hope the index is a complete one as the arrangement is not foolproof for general use.