The original was published in 1948, and proved a sound basic cookbook, as well as a provocative one to palate and to eye. The text follows orthodox procedure, from hors d'oeuvres and soups to desserts. I don't remember the original text having the sections on canning and carving, and the publishers report some 553 new recipes, and two indexes, the one alphabetical, the other categorical. The school (it is in Chicago) has a record of twenty years' successful operation. Students, past and present, will want this.