One thing that stands out as a radical change in this completely new Boston Cooking School cook book (or if you choose-Fannie Farmer) is the step by step presentation of the method. In the old editions (of which I have three) the ingredients came first under the recipe headings. Now they appear in boldface type in the text of instructions, as they are used. The coverage is complete. This can still be the basic cookbook on every kitchen shelf. In format one must follow the description provided by the publisher as the galley proofs cannot show it:- a larger book- 6 1/8 x 9fl; bound to lie open when in use; data on frozen foods and packaged foods and mixes throughout in italics; instructions on substitutes and variants; illustrations by Alison Kingsbury; nutritional values stressed; a double columned page...Seeing's believing; I'll hang on to my old ones- city and country- until I see the new one. But here's to the young housekeepers who will meet it for the first time.