The first recipe highlighted is the Herbed Lox & Cheese Spread. This recipe was chosen because it reflects the Jewish heritage of the author. Lox refers to smoked salmon. The word derives from the Yiddish word of similar pronunciation for salmon. A traditional Ashkenazi culinary practice is to eat lox with cream cheese on a bagel. Both the ingredients and preparation for this recipe are very simple. Only two ingredients are required and the only instruction is for them to be blended.

The second highlighted recipe is Vegetarian Moussaka. This dish with middle-eastern origins is traditional served with ground meat, hence why the “Vegetarian” in the title. This deliberate choice is reflective of adherence to kashrut. While the ingredients are numerous, the most exotic one included is arguably nutmeg. It is interesting to note that the recipe calls for a can of tomatoes as well as tomato paste rather than fresh produce. All ingredients would be easily obtainable in most grocery stores in the country. The preparation is likewise extensive, yet also accessible. A sink, stovetop, saucepan, ovem, and baking dish are the only tools required. This recipe is significant as it is one of the most intensive one in the cookbook. Despite this fact, it remains an accessible recipe for all.

While not a recipe, drawings of the fur-covered chef pictured is present throughout the cookbook. These are the only images aside from a puctire of the author included in the cookbook. The character seems to be a kind of mascot, with the Liberté name written on its apron. However, no mention of its name is present in the book. The happy and cute nature of the drawing suggests its conclusion as a means to further make the book appealing. While ultimately unhelpful in serving as a guide to various recipes, the cartoon animal chef does bring some whimsy to the book.