Yes, it is different -- and it is a grand idea, well carried out. The authors have built their recipes and their menus around various meats, meat substitutes, poultry, fish; they've made menus that fit; they've given recipes as they occurred, or page references to previous use of the same dish. They've ended each menu, with its recipes, with the timing for preparation for that particular meal. It all looks like a first aid for jaded housekeepers. (And others will get some new ideas, too). The time tables for boiling vegetables, the indexing and cross indexing, under recipes and under food items, seems almost fool proof. Good practical book for use. Promotion and advertising planned by publishers.