This isn't fair, Mary Margaret; You write 226 pages of American food lore, taking your readers the length and breadth of the land, and whetting their appetites by hints of mouth watering specialities of each and every region -- including the Caribbean and the Pacific: -- and then you devote the second half of the book to recipes drawn from your journeyings, and covering the whole gamut, from appetizers to preserves. I had thought as I read the first half, that here was a collection of amusing personal adventures in good food, here were anecdotes that give the stories behind the foods, but here were only hints at ingredients and preparation- nothing to copy down- nothing to add calories. It was all in the mind and imagination. Then wham- and what a collection of pound multiplication temptation. Our national heritage is truly international when it comes to foods, for here it is- spread out before us -- American cooking, by virtue of our melting pot. Your vast radio and TV audience is probably already indoctrinated, a ready market.