I dislike the ring binding on the book, I am sure it's supposed to be easy to use in the kitchen but I found it difficult especially with recipes that were on two pages.
I like the concept of the book, preserving recipes that may get lost in time. But aspic, really? Aspic? There is a reason why some recipes get lost. I was also a little put out by the fact they included Hummingbird Cake as a lost recipe when in the write up for the recipe the writer mentions it's the most requested recipe from Southern Living. How can you call that a lost recipe? The only recipe I had not seen in print before was the one for Cheese crusted olive balls, which were very tasty.
The baking recipes are good and solid. The appetizers and entrees not as much. It would be worth purchasing if you adore baking. Most of the book is devoted to baking. Only two chapters for starters and entrees, the rest is devoted to breakfast foods and desserts and baking.
I think Marcia Adams hit this concept out of the park with her Heirloom Recipes published in 1994.Marcia includes more recipes, in chapters by season, included some serious history about both the food and the regions they came from. So if you really want to recreate some great food history, start with Marcia's book.