I was going through some old "Gourmet" issues from the early 70s through 80s. It seems that the recipes were somehow, well, better. Granted that their old way of embedding ingredients and measurements in the main text of the recipe was maddening, the ingredients and processes seemed (in print, anyway) richer, more apt to be flavorful and less concerned about being light, easy or "fat-free". I also inherited a bunch of old cookbooks from my parents and have had similar feelings thumbing through them-- pretty much borne out in some of the dishes made from the older books. Anyone agree or had a similar experience?