The gastronomic art need not be lost to America if the fastidious hostess guides her menage with this. It's a cook book, from soup to nuts -- with a section on menus -- a chapter on wines and vintages -- another on cocktails -- yet another on cold and hot drinks. And it's good reading, from first to last, with side glimpses into inns and kitchens the world over. Told with humor and meticulous attention to details relating to the fine art of cooking, now -- since Repeal -- an art that can be restored to the American table. Go after local hotels and clubs and restaurants. Everyone of them, if at all concerned with building a reputation for unusual food, will find this suggestive and thoroughly helpful.