There is another review already for this book, but I thought I would give a review from someone whoI does not cook very often. I was given this book a long time ago ( before I graduated college). Other than the handwritten cookbook left by my grandmother, this is the one I refer to the most. There have been newer editions put out, but I've not felt the need to replace mine.
Since the book is a hardback, it's still in good shape. I've not lost any pages from the three ring binder, but you can see some yellowing of the pages. Each section of the book is divided by tabs with the description of what's in each section labeled. This makes it very handy to flip through to the area you need. Since I keep my cookbook standing up, the hardback makes it very stable in my cookbook area, unlike my paperbacks that alway seem to flop around.
I don't use a lot of the recipes (hey, I don't cook much!) but what I love best about this book are the tips that it gives you. On the back cover - very convenient - you can see a list of emergency substitutions. For example, if the recipe calls for 1 cup of buttermilk, the books gives you the amount of lemon juice to add to whole milk. This can be handy if you decide to make biscuits and the grocery store is out of buttermilk or it's just not available in your area. The front cover has weights and measurements. Now, I learned all this stuff in school, but darned if I can remember them all now!
Another great feature is that not only an Index in the back of the book, each section has it's own index. Also, at the beginning of each section are more helpful tips. For example, the Eggs and Cheese section tells you how long to boil and egg for either soft boiled or hard boiled eggs. My own mother could not remember how long to hard boil and egg and she has been cooking for over 40 years. (In her defense, she does not cook often now either.)
I think this cookbook has something for all level of cooks and I would hate to be without it.