Cunningham took over the Fannie Farmer legacy with the 12th edition, published in 1970, and made some major changes--weeding out the convenience-food contrivances that had crept in; emphasizing real cooking of the basic American sort as did Farmer herself; and awarding some recognition to the burgeoning interest in whole foods and vegetables. The changes in this 13th edition are less dramatic. As Cunningham announces, she has reduced the amount of fat, especially saturated fat, in many recipes and has added some ""new ethnic flavors,"" yet more desserts, and three new chapters: on outdoor grilling, microwaving, and vegetarian dishes. But the ethnic flavors are still timidly domesticated for today's world-wise cooks; the primer-basic outdoor recipes won't light any fires in experienced barbecuers; and there is still plenty of butter, cream, and cheese--in fact, an inappropriately excessive amount in the vegetarian chapter, which is ill-conceived in many ways and, unlike other chapters, more capricious than conducive to a basic vegetarian diet. The microwave chapter has the virtue of dealing only with those foods that Cunningham has found take well to that treatment. The trouble is that it's probably impossible in this eclectic age to do a basic all-purpose cookbook. But where such an item is required anyway--that is, in all library collections, and on most home kitchen reference shelves as well, this is probably still the best of the batch.