Richard Sax is a typical New Cookbook author. American, young, trained here and abroad, he turns his back resolutely on obvious food, blends all the knowledge he has acquired here and there, seasons it with his own taste, and prepares simple, delicious meals in a jiffy. With his book, one can eat well every day instead of making an occasion of it. We tried the Steaks au Poivre Vert one hurried evening. They were done in 15 minutes and were excellent. The Chicken Curry, very easy to prepare when all the ingredients are at hand, is absolutely outstanding, and the Simplified Choucroute Garnie is so simple indeed that this hearty dish is now back on our dinner table. The best of the book, perhaps, is its "Basic Procedures" section, which, when understood, allows the reader to make his own variations on any given recipe. A good example is the basic method for soups made from leftover meat. It is a treasure. M. F. K. Fisher, who does not pay compliments to the unworthy, has written the introduction to this book.