If I had to choose a second cookbook for the young housewife who wants to add a gourmet cookbook to her down-to-earth fundamentals, I think this book would qualify. It is not too much a specialty book; it approaches the fine art of cookery in a matter of fact way- master the principle, then learn to make variations. There's not too much about any one angle of cooking, but enough to provide a fillip to the imagination. There's discussion of utensils, staples to keep on hand, herbs and how to use them. Then to the recipes:- casseroles; vegetables; new salads; sauces; sweets; party foods; left overs; wines- how and when. The directions are simple, direct.