This is the second edition of a well known and useful book. The basic thesis of the author is that the use of cutaneous tests as a means of determining sensitizations to food is fallacious. Certainly this is the general experience. It follows, then, that other approaches are required to uncover the responsible foodstuffs. The Rowe elimination diets have long been helpful in this regard. Making allowance for a certain enthusiasm about the importance of foods in the production of symptoms, the book nevertheless is of value to all physicians and especially to allergists.