I have found the first edition of the Connecticut Cookbook constantly useful, and the changes made, the additions, improvements in arrangement, in typography and so on should add materially to the market. I particularly liked the specialties, the section on dishes using sour cream, the simplified chart of herbs and their use. There is better balance in selection and range. I missed a few of my particular favorites, for example, Governor Baldwin's favorite rice pudding recipe has been left out (and it is the first time I have ever found a recipe that resulted in the kind of rice pudding I like, creamy, soft, rich in raisins). There's a practical as well as a personal feel to the whole project.