This contains a broad range of basic recipes and their many variations, such as a master biscuit recipe and different flavored biscuits that can be made from it. It also contains many cooking tips for general baking and making cakes, and what their judges were looking for when scoring a perfect master finished recipe. This copy also has some great information on the history of, and evolution of, cream of tartar and its use in baking powder, as well as the chemical composition of baking powder and a brief history and map of the wine growing region of the South-East of France.