A so-so sampler of ways to make money out of food--as Kleeman and Voltz see it, the permutations are endless. They'll have you selling your nut bread at church fairs and specialty shops, catering dinners and banquets, opening a restaurant, compiling your recipes, or teaching cooking classes. The authors stop short of the how-to of it all, giving a useful (and sobering) catalogue of the predictable problems: the technicalities of zoning law (tricky), incorporation (recommended), credit (very important), health regulations (necessary nuisance), insurance (ditto). Their advice is to learn by doing, either as an apprentice to someone else, or by starting modestly on your own. Unfortunately, this wisdom is hard to get at: the case histories are too fragmented to be properly illustrative, points are unnecessarily repeated, appendices of publications are skimpy. Still, a helpful survey of the possibilities--and attendant problems--at a time when the market is ripe.