A WEEK AT GALECLIFF: COOK�ING WITH BARBARA MERCER Barbara Mercer St. John's, Breakwater, 1990. 94pp, paper, $14.95 ISBN 0-920911-86-2. CIP Grades 10 and up/Ages 15 and up Reviewed by Marilyn Kogon. Volume 19 Number 1 1991 January Mercer prepares these recipes for guests at Galecliff, a bed and breakfast establishment in Newfoundland. She divides the book into breakfast, lunch and dinner recipes, with some reflecting the book's island heritage. Interspersed among the recipes are pages of hints, anecdotes and legends. Most recipes appear to be for large amounts but information about the projected number of servings is not provided. For the most part, ingredients are in imperial measure only. Occasion�ally, imperial and metric measures for different ingredients appear in the same recipe. Sometimes an amount is given as a "tin" without specifying its size. Conversion charts for measurement and temperature are at the back of the book. The book's index sometimes lists recipes in unusual alphabetical loca�tions, e.g., Quick and Easy Gingerbread may be found under "Q." Schools should be aware that some recipes call for wine or liquor. For libraries that can afford to purchase a cookbook that presents an eccentric approach to cooking. Marilyn Kogon, Toronto Board of Education, Toronto, Ont.