I really don't know what draws me to cookbooks. I don't cook, and I don't think I would like a lot of the entrees advocated therein. But, here's one that attracted my attention, probably because it has a regional focus -- and it's our region. Chicago-based food writer Amelia Levin has assembled a collection of recipes from the four states around Lake Michigan -- Wisconsin, Illinois, Indiana, and Michigan. These recipes are either inventions of local cooks and/or contain ingredients native to these four states. An example from the Michigan recipes is 'Enchiladas de Berrien Springs,' a dish served at Leaning Shed Farm in that community. Some sound really good, like 'Michigan Peach Crisp' and 'Strawberry-Rhubarb Hand Pies.' From Salt of the Earth, a restaurant in Fennville, comes 'Cranberry-Nut Bread.' Good photographs of food, cooks, and restaurants give the reader a great culinary tour of our part of the Midwest.