Mrs. Manders cooks for novelist Rumer Godden in her East Sussex home, and Miss Godden, fired with the knee-crumbling gratitude of any humble gourmet blessed with the services of a fine cook, leads the way into the glories of Mrs. Manders' past and present accomplishments and the secrets of her kitchen. Mrs. Manders' own story of her training from the rigors of kitchenmaid apprenticeship through the best of cooking schools, fine hotels, to castles and townhouses, points up her firm stance in regard to patience, thoroughness, dedication to her vocation. Mrs. Manders, asserts Miss Godden, admits to being a ""snob"" and what finer expression than in the art of ha cuisinc, where perfection is the due of the gods? The recipes herein are British sublime, with sauces complementing, never altering, the flavor of fresh meat decorously herbed. The British respect for the egg and its natural companions is honored in handsome dishes-and there is extravagant use of brandies and wines, Meats, fish, soups, vegetables ""sweets,"" savories (twist sweet and nuts and fruits) and cakes. Cosy, stimulating--with an Anglophilic bonus in a view of dining Duchesses, backstairs votaries.