The California Cook Book introduced chefs to delicious western food and delightful western ways of entertaining back in 1946.

This New California Cook Book is better than ever, new recipes in every chapter (100 of them plus the 450 all-time favorites), and a whole marvelous new section on outdoor cooking, patio and picnic meals.

You'll need second and third helpings of Baby Pizza Pies, Smoke-Roast Specials, Dinner in Coffee Cans, and Big Fish Barbecue served with Right Salads for Blue-Sky Eating and Hot Breads for Garden Grills. There's every kind of cookery here: international Chiles Rellenos, Haigagan Kebab, Frittata, Chinese Spareribs, Frijoles, Tamale Pie; regional Gold Rush Oyster Fry, Chicken Monterey, Russian Hill Borsch, Crab Cioppino; and plain American, as Better-Than-Ever Apple Pie, Spoon Bread, and Peachy Cobbler.

To read The New California Cook Book is to get hungry; to cook by it is to satisfy! As one critic put it, "Altogether a lovely book." Wherever you live, you'll like it. Genevieve Callahan is a Californian by adoption. She was born in Iowa, graduated from Iowa State College with a B.S. degree in Home Economics, and immediately joined the staff of the Ladies' Home Journal. Since then she has served as foods editor of Successful Farming, associate editor of Better Homes and Gardens, and co-editor of Sunset Magazine.

Now Miss Callahan and her editorial partner, Miss Lou Richardson, conduct a unique writing and consultant business in San Francisco. They prepare booklets for advertisers; set up food photographs; contribute to Good Housekeeping, Better Homes and Gardens, and other home appeal magazines. In addition they have for some years conducted Workshops in Home Economics Writing, sponsored by home economics groups in cities, colleges, and universities from coast to coast. Their book, How to Write for Homemakers, is widely used in journalism courses and advertising and editorial departments.

Genevieve Callahan writes about the kind of cooking she likes to do the simple but interesting and superbly-good-eating kind. And she writes the way she cooks simply but interestingly, with good humor and good taste, and genuine consideration for her readers as for her guests.

Try: Persimmon Salad, Raw Beet and Peanut Salad, Green Goddess Dressing, Pismo Beach Clam Chowder, Russian Hill Borsch, Baked Sea Bass with Mushroom Sauce, Creamed Crab in Avocado, Olive Almond Sauce for Fish Loaf, Guerneville Chicken Curry, Arrowhead Casserole, Mexican Chiles Rellenos, Stanford Beets, Almond Muffins, Stuffed Pears, Baked Lemon Pudding, Flaming Cherries with Ice Cream, Gingered Pears, Sweet Red Pepper Marmalade, Uncooked Fruit Cake, etc.