June 17, 1985 12:00 PM

by Margaret S. Fox and John Bear

The restaurant is in a former cottage in Mendocino, Calif. Fox is the owner and chef, and half this book is a guide to running your own café. The other half is made up of her recipes scaled down to a reasonable size. For those who have run out of new ways to fix chicken, Fox and co-writer Bear offer an especially appealing pollo del sol with dried olives and oven-dried tomatoes. For cooks with patience and skill there is chicken stuffed under the skin (with herbs and cheeses). Fox’s café apparently is famous for its egg dishes (111,600 eggs used last year), so there are 10 omelet recipes with such things as apples and raspberry jam. Desserts include a bread and butter pudding with chocolate chips. One of the best cookbooks published recently was the Country Inns of America Cookbook (Holt, Rinehart and Winston, $24.95). It featured time-tested recipes, and Café Beaujolais is in that class. (Ten Speed Press, $9.95)

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