A well organized and easy to follow cookbook. Unlike many from it's timeframe, there are pen and ink drawings on every page to hep illustrate methods and ingredients. Many colored photos are grouped into sections and then footnoted for quick colored reference. There are many things which I haven't found in other generalized cookbooks: Bohemian Roast Goose, Oriental Anise Beef, Blanquette de Veau, Cheesy Kohlrabi, Deep Dish Plum Pie, Banana Souffle, Cold Raspberry Soup, Glogg, etc. Lots of rather unusual things along side very basic recipes. There is a glossary of sorts in the back of the book. It was a pleasure to read and browse through. ( )

Great recipes. I probably use this at least once a month ( )

A true classic cookbook perfect for the novice. Covers all the basics from appetizers to beverages and meats and vegetables to fruits and desserts. The directions are easy to follow. Readers will find themselves referring to the "Useful Information" section in the back time and again. If you can only have 1 cookbook on your shelf, this is it. ( )

Love that there are pictures of every recipe. And they have plenty of variations. I can find something to make every time I open this book. ( )

If I could only have one cookbook, this "kitchen encyclopedia" would be it!

The dictionary / encyclopedia format is ingeniously organized.
You can look up any fruit or vegetable (for example "tomatoes") and find a section with detailed information on season to purchase, storage, prepping and various cooking methods ("Fried Green Tomatoes, Stewed Fresh Tomatoes, Baked Herbed Tomatoes, Scalloped Tomatoes, Cherry Tomatoes"). All this in addition to the various indexed recipes with tomatoes as an ingredient !

This book doesn't just offer recipes, it gives priceless tips on practically anything related to cooking including tools, measuring, calories, charts, menus, et., etc.

Should be called the "Kitchen Bible." ( )