Today, whether the desire for food is assuaged by snails or by white beans cooked with side meat, meal preparation can be a pleasurable activity. Though not designed as a culinary primer, this collection of recipes points the way for both veteran and novice.  

Periodically we are reminded by scientists that eventually we'll all be swallowing pills in lieu of sitting down to interesting, balanced meals-- but until that unappealing day comes, there's a world of enjoyment to be wrung from cooking.  

Although today's cook-hostess may be without help, she need not be helpless. Whether she is a do- it-from-scratch cook or one who avails herself of modern shortcuts, if she is armed with foolproof recipes and can read, this book is for her.  

"COME INTO MY KITCHEN" first appeared as a column in The Chattanooga Times for seven years--from 1962 till 1969. Part of that conversation-in-print included a selection of recipes, all tested by me in my own kitchen. Food page readers liked them, adopted them, and asked for more. I retired from The Chattanooga Times and published a cookbook COME INTO MY KITCHEN in 1969. Some recipes in this column are from the compilation of most successful and popular of those recipes--plus the "more."  

Many of the recipes included here were shared with me by generous readers and friends. I have tried to indicate the source wherever possible; if I omitted some, I hope to be forgiven in the same generous spirit which prompted their being shared.  

Most of the recipes included were subjected to that most critical of audiences--my family--then added to the precious hoard of those marked "recommended; ready to print."  

May they elicit bravos from YOUR critics--and keep them coming happily into YOUR kitchen!