Inevitably this varies in arrangement from Marian Tracy's Cookery etc. for the accompanying items of suggested menus are worked into the body of the text instead of appearing in the margin for quick reference. This because rice cookery is made integral to successive courses, appetizers and soups, variations with meats, fish, poultry, eggs, vegetables and desserts. A big slice of space goes to various curry dishes in great assortment. And the sources of her ways of rice cookery range from India and the Far East, to the Hotel Pierre in New York, to France, to Italy, to South Africa. Good book for meat saving- if not for figure saving.