The recipes and advice in The Best of the Liberated Cook were compiled from Beatrice Ojakangas’s column that was featured weekly in the Lifestyle edition of The Duluth News-Tribune. A catchy title was located at the top of each page, followed by an introductory paragraph that typically included Ojakangas’s inspiration, extra tips, or opinions about the recipe. The cookbook’s primary objective was to help those who love cooking but hate the stress and length of time it takes to prepare a beautiful meal. The cookbook highlighted the importance of the food processor and microwave to reduce time, mess, and other factors that often discourage cooks. Additionally, this cookbook provided many creative ideas to inspire cooks on holidays, tips to promote healthy eating, recipes to use up leftover food, and new ways to spice up inexpensive cuts of meat. The cookbook contains an abundance of hearty and highly seasoned dishes from casseroles and pork roasts, to puff pastries, jams, and eggnog. The Best of the Liberated Cook also provided ways for cooks to cut down on preparation time by making the most of modern tools and trying the ‘liberated’ version of the recipe. The liberated method is intended to help cooks enjoy cooking more by reducing the time required to complete tedious tasks. Liberated cooks can reach efficiency by adopting tools like food processors and microwaves. This cookbook consistently provided easy to follow recipes intended to harness the creativity of the cook and save them time.