God bless America, I love you. But this book has a viewpoint that presumes "everything" is "America". That's annoyingly narrow minded. Mainly, though, it's inconvenient.
More worldly books have the old-fashioned "spoon and cup" measuring system down one side of the ingredient list and the metric measures down the other side. This book has only the old spoon and cup system. It does make grudging acknowledgment of an international market by including a few, not very good, conversion tables on the end papers.
Also, the contents seem very "American", notwithstanding the "foreign names" of the recipes.
For example, the ingredient nomenclature is defiantly American. No international alternatives in brackets in this book. You get eggplants and zucchinis and lump it. No aubergines or courgettes.
I was hoping that "everything" would include some of the plain cooking that I'd experienced in Europe, UK, the West Indies, the Near and Middle East and the Indian subcontinent. And the Southern States of the USA.
There are interpretations of some of the dishes, but they are such as might be served in a shopping mall in Buffalo.
On the bright side, the index is intelligently organised.
Also, I have been able to adapt many of the recipes, often by reducing the sweetness drastically, or by making allowances for the probability that the rice quantities and times are based on it having been bought in a colourful box at a supermarket. That kind of thing.
It is excellent if you're a middle class, suburban American living and cooking in middle class, American suburbia.
Otherwise, it requires interprtation.
At least it did teach me that I've been pricking the shells of my eggs at the wrong end all these years. For that, thanks.