BON APPETIT: The St. Louis Cook Book

From soup to nuts, in sections preceded by general advice and suggestions, these recipes for standard materials include all varieties of garnishings, sauces, and embellishments, and there is enough new treatment and little stressed vittles to make this a good supplementary book for standard shelves. There is an international accent to the inclusions, and there are sections on preserves, jams, pickles, jellies, beverages, confections, menus for different kinds of meals. A pleasant addition to the pots and pans department.