RECIPES FROM WHAT'S COOKING, BOOK 5. Fremes, Ruth. Toronto, Methuen, c1984. 167pp, paper, spiral bound, $12.95.1SBNO-458-98180-X.CIP Grades 9 and up Reviewed by Marilyn H. Kogon Volume 13 Number 2 1985 March With little change in format, Ruth Fremes, in her fifth volume of recipes from her "What's Cooking" show, has come up again with a straightforward, easy-to-follow cookbook. The similarities with last year's Book 4* are: a two column format for ingredients; paragraph form for the methodology; most ingredients in Imperial measure only; oven temperatures in both Imperial and metric measure; alternate methods, where applicable, given for kitchen machines or food processors; no pictures or illustrations: and recipes which range from Appetizers and Soups through to Desserts. This volume is about fifty pages longer than last year's, and most of the additional pages are taken up by a new chapter called "Guest Recipes." Nine of the many guests on "What's Cooking" have each contributed recipes ranging from Tex-Mex to Barbadian to French for this chapter. In order to find out more about all the guests and their recipes, their addresses (often a cooking school or a restaurant), or the names of their cookbooks and publishers are given. A metal coil binding allows the book to open flat. Good index. Marilyn H. Kogon, North York P.I., North York, Ont. *Reviewed vol. XII/4 1984, p.155.