The book contains MS Beinecke 163 translated from the writing to a printed version. It also provides a modern printing of the recipes with adapted, measured recipes for preparation. The source is a 1400's parchment. There is a 10 page glossary. I find that the recipes reflect the ingredients and cooking styles known to have been used by the Anglo-Saxons before the Norman invasion, including a recipe for boiled goose and greens with oatmeal.