For the penniless gourmet who really wants to spend a lot of his off hours in the kitchen, here is a priceless cookbook with all you could want by way of flavourful inexpensive recipes. As co-author of Paris Cuisine (with Alexander Watt- 1952) Mr. Beard's ideas were as continental then as they are now- in leisurely discourse plus recipes that merit careful reading as well as acting out. Set up under the orthodox headings of soups, meat, poultry, carving, herbs, desserts, cheese, eggs, vegetables, suggested menus for different occasions and so forth- it is within these that the individual touches provide incentive and enough spark for all four burners and the oven. A sampling of the hints:- cook and cat with wine- it isn't expensive and often turns a chore into a celebration; sirloin makes a better roast than rib- it costs more per pound, but, per pound, there is proportionately more meat; use a wide variety of herbs and spices. Recipes are legion and the accent on economy makes it a natural for anyone with an inquiring palats.