Modern equipment has for some time rated this kind of approach, and nobody could handle it more effectively than Poppy Cannon. Many gourmet dishes can now be approached even if time is at a premium, thanks to the wide variety of electrical equipment in the modern kitchen. The first perhaps third of the text takes each type of electrical equipment, presents its potentials, what it will do and what not, raises some warnings, and charts basic principles and procedures. This section includes blenders, electric roasting ovens, mixers or beaters, pressure cookers, electric slicers, electric rotisseries, electric broilers, skillets, ice crushers, automatic saucepans. The balance of the book is recipes, from appetizers and soups, through seafood, poultry, meats, vegetables, sauces and seasonings, egg and cheese dishes, breads, cereals, fritters, sandwiches, desserts and ice cream. The recipes include many that are tantalizingly provocative, original, unusual. With each recipe, there is indication as to what electric equipment is to be used, then follows the listing of ingredients, the procedure, and how to serve. There are numerous facets here which space forbids indicating, but the economic aspects are important, as are some of the special hints as to tested procedures. Immensely readable- as one has come to expect from Poppy Cannon. A forbidding, awkward and poor title for a practical, down-to- earth book.