There are many ways to describe what makes a cookbook. For one, statistics - number of pages, number of color photographs, number of recipes. For another, all the elements that make the book really new and different. And so on. You can read all those things on the jacket of this book. But there is still another element involved in this newest Good Housekeeping Cookbook - the same element that has been involved in every edition, beginning with the first one in 1903. That element is the people element. Letters from readers tell us of their love affair with the Cookbook. With old editions that have been handed down from mother to daughter to daughter. For example, a recent letter speaks of a 1927 edition. "It has been in constant use all these years. The poor thing has finally given up. What can I do to hold it together for a few more years?" Another part of the people element is our own staff. There are not any words to describe to you the time, the work, the very loving care that went into the compilation of this book.