This is so nearly a successful first cooking book that it seems captious to take issue with its shortcomings. On the plus side- the book has good eye appeal. Squarish, not too bulky to lie flat, hard board covers (a bit perishable), with illustrations identifying necessary equipment and ingredients on one side and recipe opposite. The introductory sections on Things to do before Cooking are good, particularly the close linking of pictures and definitions, and some of the basic instructions. Unfortunately, one encounters in the recipes some terms never adequately explained, some statements which will raise questions that should be answered when the terms are first used. Why never let milk boil? Why sift flour before measuring? Why break each egg separately? (This is explained later, but not when first done). And ""separating eggs"" is never explained. Perhaps because recipes have been chosen where the whole egg can be used. On the minus side too, I must take issue with tea made as Miss Morton says, with meat loaf using only one kind of meat, with ignoring the use of today's accepted shortcuts (mixes, gelatin puddings, etc.) And finally, there's an air of finality as if these recipes were the accepted way- and not simply first steps.