"Gourmet" magazine functions as a reliable resource for many cooks, particularly those people who aspire to become more capable in the kitchen. With this book, which is divided into eight gastronomic regions, the "Gourmet" editors provide the material for potential feasts. A cornucopia of American-style dishes will be found here along with regional menus. Ethnic influences are evident; tempura, teriyaki, and Thai beef salad appear in the "California and Hawaii" section. Photographs convey a sense of the country's regional radiance and provide an apt accompaniment to more than 200 recipes.