For those who demand a congenial personality to escort them on a culinary grand tour, this is an appealing main course cook book. With the same vivacity with which she undoubtedly wields her wooden spoon (the author's mother, a superb cook, refused to cook without its spiritual and comforting authority) Mrs. Fredge chatters charmingly on about life and food. Family reminiscences, early days as a bride in this country as she struggled with language and attempted to render the dishes of her native Switzerland, tries at prying fovorite recipes loose from chefs and inspired amateurs, and lots of sprightly anecdotes gently turn the cook's attention to treats in store. The recipes are brief and simple in the main, with the exotic twist of an ""original"" ingredient or two. The novice will be tempted to try a few boullion and egg soup recipes, variations on the chicken casserole, and all the discreet fiddling around with steak. The approach to turkey may lead to healthy controversy, but this is a competent, witty, all-around cookbook.