The managerial chef will relish these seasonal, cook-ahead recipes--so arranged that one can, by following precise instructions, prepare one week of dinners at a time. The more casual cook, put off by the amount of planning (and the number of casseroles) required, could ignore the game plan and select at will from among the imaginative, French country-style dishes that capitalize upon seasonal variations in fruits, vegetables, and fresh herbs (lamb with apricots, tripe with zucchini, rosemary chicken with cauliflower). This, indeed, is Perla Meyers' The Seasonal Kitchen with an advance preparation feature. The lusty entrees--rife with shoulders, shanks, breasts, and briskets--not only tolerate re-heating but thrive upon it. The baked fruit deserts (pears under shortcake, kiwi custard) are as comforting as nursery fare but far more sophisticated. And, for variation, Yockelson includes some last-minute seafoods, salads, and vegetables. Even for the doggedly inefficient, then, a source of fresh ideas.