The tabs help the food preparer search swiftly for the section he or she wants so that he or she can quickly find a recipe from that section. There is also an herb list inside the front cover of the book. The list shows a drawing of the herb. It describes each herb’s flavor and suggests its uses. Inside the back cover, there is a helpful list of yields and equivalents. If a recipe calls for a cup of chopped apples, the back cover tells approximately how many apples are required to make a cup. This is helpful if the food preparer has some apples, but is unsure how much the chopped apples will yield. The yield and equivalent list help the food preparer decide if he or she has enough of that ingredient before starting the …show more content…
People concerned about their diet are fond of the nutrition chart because all of the work is done for them. It has all of the recipes listed. It says how much protein, carbohydrates, fat, sodium, vitamin A, vitamin C, calcium, and iron is in each recipe. People that are trying to keep track of their nutrition have an easier time because it is all written down. For some people, the cookbook’s characteristics are not positive aspects. They might not use herbs. They might prefer quick recipes using commercial mixes and a microwave. For those types of people, this cookbook is more of a hindrance. But typically, commercial mixes have a lot of unhealthy preservatives, and some doctors declare microwaves to be harmful to the user. As a result, the cookbook supports keeping its users informed of their nutrition intake and has minimal microwave use