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Any book by M. X. Marcel Boulestin about food is .a necessity to the bookshelf of a well-equipped kitchen. What Shall We Have To-day ? (Heinemann, cloth 5s., paper 8s. 6d.) should save many harassed housewives much anxiety. M. Boulestin, after giving many invaluable hints on " the tricks of the trade," divides his cookery book into twelve sections, with seasonal recipes for each month. This is not perhaps so practical an arrangement for the cook as would be the more usual divisions of recipes into soups, savouries, &c. But words of culinary wisdom appear on every page ; for instance, is not the whole secret of good cooking contained in these sentences : " Yet all that is wanted to get the better result, the finer cooking, is understanding and simplicity in the kitchen ; appreciation and leisure in the dining-room. Take an interest in what you are doing, whatever it is, either the cooking or the eating of the food."
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