The 40th-anniversary edition features many recipes from earlier cookbooks among the nearly 1000 recipes, as well as others from more ancient sources (The 1910 Gold Medal Flour Cook Book). Current culinary trends have been integrated into the book, with more emphasis on fresh fruits and vegetables, pasta and fish. The new fish and shellfish chapter is six times the length of its 1950 counterpart and contains, in addition to the "Creamy Tuna Casserole," such modern fare as mahimahi in fennel sauce. Each chapter ends with "fix-it-fast" tips and nutrition tables listing calorie, cholesterol and nutritional analyses. And, in answer to the current interest in food history, sidebars recount such tidbits as how "Lobster Newberg" got its name and how our views of garlic have changed.