This is a honey. The editor of the New York Sun food column, and a woman well known in the field of home economics, has tapped the reservoir of her experience and the wealth of data regarding people's food problems and produced a cook book that the beginner will find illuminating and instructive and the expert will find stimulating. But its main sales appeal lies in the fact that Miss Barber descends to the level of the person who wants to know what the basic terms and processes involve, how to measure how to gauge heat, what is the difference between one method and another. She proves that it is easy to plan and cook good meals, and she gives menus, instructions, and recipes to support her thesis. Practical aspects of marketing, basic food values, costs, table service, seasonal menus, emergency guests -- these are a few of the subjects.