Drawn from the author's wide knowledge of plants as well as from the lore of native Americans and early settlers, the information is supplemented by nutritionists at Pennsylvania State University who worked with Gibbons on analysis of the entries.

    A most complete guide to the making and baking of good breads, in six hundred recipes from the world over.

    They include descriptions of homemade jam and delicious home baking of possets for winter and harvest drinks for the summer – and of happy afternoons spent stirring toffee over the kitchen fire.Nowadays some old farmhouse recipes with their lavish, often hit-or-miss quantities and quaint instructions are valued as curiosities rather than for practical purposes; others can be followed quite easily or will invite experiment. All are especially interesting when set against their true background; and Mrs Uttley’s collection will give a great deal of pleasure to all lovers of country life and tradition.”With illustrations by Pauline Baynes - whose other credits include the illustrations for CS Lewis' 'Narnia' books.

    It seems to be designed for the serious home cook or as a reference for a professional. The style of the book and typeface confirm that this is an older cookbook when compared to current books, but for the person looking for a full review of French culinary art, this is a great resource. I will say it is exactly what I was looking for as a complete reference