This cookbook is for absolute beginners, it assumes no knowledge (nor common sense). It opens with pages about meal planning, provides a checklist for common spices, utensils and appliances, what foods should not be frozen... a short section on best practices. I'm afraid I have some criticisms of this book. 1. Most of the recipes say to bake the meat, mix a sauce. If refrigerating, put the sauce on the meat before refrigeration. If freezing, keep the meat and sauce separate until ready to use, then cook the meat and combine with the sauce. 2. NONE of the recipes are for low sodium (which includes more than salt), low fat, low sugar... NONE of the healthy diets that are recommended for heart disease, diabetes, weight control... These are recipes for completely healthy people who are not trying to eat a good diet. But at the end of every recipe in this book is given the basic nutritional value eg sodium, fat, protein, sugar. At the top of each recipe is whether it is gluten- and nut-free. 3. Maybe it's not relevant, but none of the recipes say how long a certain dish can be kept frozen before it is not recommended for human consumption. The book doesn't say what temperature is low enough to be considered 'refrigeration,' or 'freezing.' Referral to US Food and Drug Administration Guidelines might have been helpful. Positive aspects are: 1. This book's 100-some recipes are arranged by breakfast, lunch, dinner, holiday meals. It has recipes for all major meats and veggies as well as vegetarian dishes. 2. Most recipes use spices but not very exotic ones, or combinations. 3. There are several 'ethnic style' recipes -- easy to make ethnic "style foods such as Thai chicken wings and chile. 4. There's a vegetarian section. Read more