This somehow lacks the contagious quality of personal enthusiasm which in most good cookbooks (and this has much to recommend it) makes me yearn for a chance to try some recipes immediately. Academic interest aplenty here, as each of the countries of the Far East from which material has been selected is presented with details as to customs of eating, of meals, types of foods, implements, etc. The Hawaiian Islands, Japan, Old Russia, China, The Philippines, the East Indies, the Pacific Islands, India, Australia, New Zealand. The influences are traced, in the food,- Spanish influence, Dutch, English, and so on. Characteristic native foods are interpreted so that they can be prepared in American kitchens, and there are some particularly interesting things about curries, about uses of tropical fruits and vegetables, about beverages, about fish cookery. But it isn't the sort of cookbook that demands a place on one's personal cookbook shelf. As for practical application the method is good:- listing of the ingredients, step-by-step (numbered) process of preparation. Glossary of terms at the end.