If your even is your this cookbook is the answer. Small apartment kitchens, scarcely larger than closets, are problems to any who cook; for them, too, especially in summer, stove-top cookery is the answer. Not since Marion Flexner's Quick From the Top of the Stove (1956) disappeared from the paperbacks has there been a cookbook in this category, so this is welcome. Mrs. Reynaud has concentrated most of her space on recipes that are unusual from this angle. Who ever thought of the possibility of roast chicken- without using an even? 250 dishes in all, the main course (meat, poultry, fish) linked with planned menus, 54 of them; the balance a judicious assortment of other dishes so as to make this a all- in-one cookbook:- hors d'oeuvres, some choice soups- a few of them one dish meal soups; a variety of vegetables; a few salads; sauces and salad dressings; cheese and egg dishes; desserts. Most surprising, perhaps, are the recipes for breads, cooked on top of the stove. It is a good book, with enough of introductory information on equipment- with some comments on their use; seasonings and flavorings. Some may feel she overstresses wine cookery- for a general cookbook; some that she understresses other kinds of seasonings; some that the short cuts provided by modern equipment are scanted. But these are minor infractions of the general appeal the book will have for a great many cooks, beginners or experienced.