This book is 100% of its time (the late 1980s/early 1990s). Lots of recipes seemingly lifted straight out of the Joy of Cooking and similar books but with changes like margarine substituted for lard/butter/most oils and fat free milk instead of whole. Still, everything is heart healthy and edible enough but it somehow seems more dated than some of the cookbooks that I have from the 1960s, probably because of its relatively young age. ( )