I inherited a Better Homes & Gardens Cookbook with the trademark plaid cover published in 1962， so I was curious to see what changes had been made。 The recipes are definitely more geared to modern sensibilities， with more plant based and international options。 They even gently poke fun at some of the old ones best left in the past: 1971’s Mustard Brushed Bologna Kabobs and 1976’s Caper-Sauced Brains & Creamy Beef Heart & Rice Skillet。 There is definitely a nod to history， with references to olde I inherited a Better Homes & Gardens Cookbook with the trademark plaid cover published in 1962， so I was curious to see what changes had been made。 The recipes are definitely more geared to modern sensibilities， with more plant based and international options。 They even gently poke fun at some of the old ones best left in the past: 1971’s Mustard Brushed Bologna Kabobs and 1976’s Caper-Sauced Brains & Creamy Beef Heart & Rice Skillet。 There is definitely a nod to history， with references to older recipes and culinary trends， with “then and now” notes。 Every recipe is accompanied by a beautiful color photo—in the 1962 edition， there were more recipes than pictures。 The book begins with “How to Cook，” an overview of kitchen math， measuring， and different types of kitchen tools。 There is a discussion of ingredients， sauces， and marinades （with more color pictures）， followed by go-to basic recipes。 The charts for cooking meats and poultry were helpful because they gave a precise internal temperature of doneness， and grains， beans， and fresh vegetables also had charts with cooking directions。 The next chapters cover breakfasts; casseroles; meat， fish， and poultry; meatless; pasta & noodles; quick dinners; sandwiches & pizzas; salads & dressings; everyday sides; slow cooker; soups & stews; easy snacks; gatherings; baking & sweets; and preserving。 I initially wondered why anyone would want a cookbook since there are a plethora of recipes online， but this book compiles everything in one convenient place: not only tested and carefully curated recipes specifying time required for each， but also cooking lessons and detailed information on ingredients--highly recommended！ 。。。more