A book about food and drink, places to eat, regional specialties, rather than a cook book or menu aid for harried housewives. The material stems from a series of articles that appeared in Holiday, and some dozen connoisseurs and gourmets are represented-chiefly men. There's a light touch of humor in presentation, though an undeviating sense of taking this subject seriously to heart. There's color and flavor and a markedly carriage trade, super-de-luxe aura (champagne and caviar for picnics, etc.) Occasionally how to do it is rung into the body of the text; in a few instances specialities de la maison are given actual entity in the form of recipes at the end of the piece. From New York to California- eating and drinking your way.