With home baking, home preserving and egg cookery cookbooks behind her, Anne Seranne turns now to a much needed area -- the more extensive use of that relatively new kitchen gadget, the blender. Only too often one assumes that it is valuable for juices, mixed drinks, purees, soups, sauces- and that is that. She shows in numerous tempting recipes, how a thorough knowledge of what the blender will do- and what it won't do -- can provide shortcuts, variations in flavors, and the individual gourmet touch. She gives hints on its proper use- how to spare the motor- how to expand basic recipes by adding that personal touch. She goes through the works:- cocktail savories, soups, cheese and egg dishes, hot and cold main dishes, international specialties, vegetables, sauces, hot breads, desserts, beverages. Only in the section of international specialties did she seem to leave a sense of disorder and confusion. Perhaps headings -- and an index-will clarify this. Plus rating!