This cookbook was produced in the early 60s, by the Spice Islands home economics staff. While it is a fine cookbook for its day, the recipes use many canned goods and techniques which are out-dated for today's cook. We now have access to very fresh produce and spices, also, a better understanding of other culture's cuisines. I did not try any of the recipes, but from reading many of them I am sure they would produce good meals.

What I found most interesting about this cookbook was the chapter at the end which highlights many spices, blends and seasonings. Again, some of the ideas were a bit out-dated "Although the use of Turmeric dates back to Biblical times, it has not attained an important role in the average kitchen." Turmeric is much more appreciated with our new-found interest in Indian cuisine and curries. For each seasoning listed, they gave a basic rundown of its history, and how it affected history, along with its uses, flavor profile and where it was being grown at the time. ( )

This was for many years a standard. My copy is filled with marginal notes and spatters of food (probably not good for resale). I don't use it much any more, but there are still classic recipes here that I return to on occasion. It shows its age in some of the cooking methods and ingredients. ( )