This is a complete revision, the new material has been introduced into the body of the text, new charts and diagrams, new illustrations, all bring the book virtually up to date. Not a cookbook, but a glorified textbook (which the young housewife would do well to study) on foods, values, marketing problems, cuts, packaging, nutrition value, etc. There is an alphabet of terms connected with foods (not a great asset, though good for reference, perhaps). Suggestions for efficient layout of kitchen and work plan. The etiquette aspects of the book are a trifle dated. There is a small section with menus and recipes.