A gourmet shares his specialty and something of his culinary memories in a very personal account which goes back to his own childhood and forward to his current delights which include his experience and knowledge in teaching and on TV programs. The recent revision of his basic Hors d'ocuvre and Canapes (Morrow-Barrows-p. 217, 1963) re-introduced him to a reading public in a field where he is widely established. But this book is for anyone who likes to read about the biographical beginnings of his avocation, and his mother's story is an integral part of it. His early acquaintance with food markets, now extended around the world, captures an experience that is fast disappearing. Then there's his widening acquaintance with restaurants, favorite spots in Europe and America and Latin America. And throughout; whether from the home kitchen, or organizing for a beach summer, or pioneering in outdoor cooking, there are tempting recipes. A double appeal here, for the cookbook or gourmet biography shelf.