At intervals Haydn Pearson has shared the delights of country living in books-sometimes practical ""how to"" books (Successful Part-Time Farming) -- sometimes regional (New England Flavor). Now he has combined the regional flavor with the practical in a cookbook that has brought together the foods he grew up on, with the refinements-should we say- that modern knowhow has afforded. His reluctant sisters put up with his being underfoot, since he was going to write about cooking, and the result is a practical, down-to-earth New England cookbook, which appropriately enough, starts off with cookies and cakes, pies and puddings -- and then goes back to stews, soups and chowders and on through a miscellany of a little bit of everything. Sandwiched in between the recipes are brief essays on such varied topics as rocking chairs, fall colors, grist mills, the country telephone, box suppers, the seed catalogues, peepers in the spring, etc.etc. For special tastes.