Mr. Food Cookbook

Known to television audiences through his commercially sponsored ``Mr. Food'' food news inserts, Ginsburg (who has seen fit to trademark the phrase ``OOH, it's so GOOD!!'') has been demonstrating the art of quick cookery for more than 10 years. Only now, however, does he compile his most frequently requested recipes; this book is meant to answer such questions as ``What can I make that's gourmet looking or tasting but not gourmet difficult?'' Although the author's version of cuisine rapide affirms current food trends with recipes for the ubiquitous pesto sauce and an original, simple-to-prepare hot artichoke spread, the vast majority are steeped in anything-but-gourmet 1950s sensibilities. Many recipes rely on the sorts of ``Ugly American'' convenience foods (frozen whipped topping, instant potato flakes) that cooks have long since banished from their cupboards. Further, the microwave oven, today's most important convenience tool, is relegated, when mentioned, to defrosting frozen ingredients. To his credit, Ginsberg offers some inventive recipes suited to meat-and-potatoes tastes; the best (turkey lasagne, grilled meat loaf) call for ingredients of quality. Yet beginning cooks, the volume's obvious targets, may be befuddled by occasionally skimpy or illogical preparation methods. Author tour. (Nov.)