Casserole Cookery and More Casserole Cookery are essentials for every properly equipped cookbook shelf in a working kitchen. They are definitely not designed for library reference, as the books open up like a stenographic notebook, spiral binding, washable covers, etc. The new volume conforms- externally. Internally, there will be two recipes to a page, and the menus are suggested in the text. Out of some 350 recipes, about one quarter are new. Without access to my other volumes, I can also say that the same tantalizing quality is there- the same feeling that I must try one or another this very evening -- and a hunch that I can spot the new ones. Again, she has steered away from the too rich succulence of the first; she has added some provocative sounding ideas for leftovers; there's again the unusually imaginative use of odd fruits- kumquats, persimmons, etc., and of spices in unexpected spots. There are some unorthodox recipes (I don't remember mushroom spoon bread before and it sounds delectable). Her one passion I cannot share is dried beans, and again I could dispense with some of those recipes. But that's personal prejudice. And personal prejudice too that casserole cookery is tops with me.