Feeding Rich is a compilation of recipes that developed over many years. Some of these developments are getting close to 50 years old. The focus at the time was to make something edible, quick and easy. It also had to do with the limited pantry available. With that being said, the recipes have a difficulty rating that is symbolized by the number of chef hats, one being simple, two being easy, three being moderate and four being advanced. I do not estimate the time to do a recipe because I do not know how familiar you are with the kitchen and how comfortable you are cooking. Take your time-especially when using sharp utensils or appliances, and after time, the recipe will come together quicker I am not a chef by profession but I do consider myself the executive chef of my house. I still do a lot of outdoor grilling also, even in the late fall and winter. Most of these recipes require minimal ingredients and tools to make. There is what I consider the basic kitchen in one section. This is a guide of what is necessary to a kitchen from basics to elaborate cooking utensils and appliances. Most of the recipes in this book require very little in the way of a basic kitchen. Most of the recipes can be modified by substituting your favorite food for one that you do not care for. Do not be afraid to do your substitutions to tailor the dish for your tastes. You are the one eating it. Do not be afraid to season these recipes as you wish, but be careful that you do it gradually because if you over do it, you cannot undo it. If you are just starting out, buy the minimum that you need and build on it as you become more comfortable with cooking. Once you start making more involved recipes and enjoying them, you have the justification to start growing your kitchen and skills.