Eckhardt writes with ease and obvious pleasure as she describes food producers who will ship their products. The criteria for inclusion in the book are taste, arrival condition, and packaging. Description of the company, address, telephone number, method of payment, and availability of telephone orders are included. Prices are not given but readers are forewarned if the product is very expensive. The ultimate is foie gras for $65 a pound. The margins of many pages give recipes or tips. All types of food are coveredfrom cheese to chutney. More inclusive than Mark Smith and Naomi Black's American Mail-Order Gourmet (1986) and an item for libraries with an affluent clientele. (Illustrations and index not seen). Christine Bulson, SUNY at Oneonta Lib.