The chicken is a well traveled bird, and Henriette Holthausen has toured the world to discover how Gallina--her Italian nom-de-plume--has fared in the hands of cooks of many nations. She reports the findings of five such tours here. There are recipes from Europe, Greece and Turkey, the Far East (with mainland China and her dishes absent), the United States and Mexico, Egypt and North Africa. She seems particularly interested in soups, but there are also roasts, puddings, curries, and from many of the countries visited, not necessarily related recipes (sauerkraut, sukiyaki, Mexican bean soup) which are indigenous. This extends the interest of the book, as do the recipes for sweets at the close. There are many inevitable parallels in the chicken recipes; nevertheless, this is an assurance that chicken every Sunday need not be the same.