Welcome news- this complete revision of Good Maine Food (if you have a file of the VK Service dating back to 1939 you'll find it reviewed on P. 335). There's a lot of new material here, some of it frankly ""borrowed"" from Pennsylvania, Maryland, Louisiana and Italian kitchens -- even from the West Indies and from England. But the Down East flavor persists, and the recipes characteristic of New England are the beat in the book. Even a seasoned cook with lots of good housewifery to her credit will find useful hints in that special section. I jotted down a goodly number myself. I found in the generous chapters crammed with recipes, some I'd missed in other books- snow pudding that sounds just the way we had it in my childhood, mincemeat made as my English grandmother made it. And throughout, the high standard, the acid test Kenneth Roberts imposes in his priceless Introduction -- something inherent in the good cook.