The author of The No Cooking Cookbook (p. 302, 1962) has again focussed her attention on the harried hostess with no time to cook, and come up with a bundle of hints and recipes for epicureanism instant variety -- all dishes in this book can be prepared in ten minutes or less. There are essential tools such as the Mouli mincer and grinder -- since sliced or minced foods cook faster than whole foods- and preferred equipment -- blender, electric skillet, broiler. The range of dishes is from hors d'oeuvres through desserts with coffees, cocktails, outdoor entrees considered. The emphasis is on foods that naturally, or with a little help, require minimal or no cooking: there are sixteen shrimp recipes, numerous cheese dishes (12 Mornay luncheon dishes), eggs, mushrooms, salads. Minute steak, eight-minute chicken, peach alaska are here; also Risi Bisi with minute rice, tossed salads, etc. The function of the recipes is to mix and garnish -- look soup is made soigne with minced ham, artichoke hearts as hors d'oeuvres are mixed with mayonnaise and dressed up with capers. Necessity may be the mother of invention, but this ultimately seems like a measure of expedience in the interests of haste, better used as an emergency aid than as a total cooking philosophy.