This book relates the manufacturing processes for twenty food and household products, giving the history of each and describing the discoveries that have contributed to current production, e.g. how the young Birdseye happened to freeze cabbage in Labrador. These familiar items, (yogurt is the most exotic) are satisfyingly described in detail for home and commercial preparation. Concepts are related when they reappear in different manufacturing processes, which gives the work a sense of unity in addition to the uniformity of handling. Very fascinating for those who always wonder how, and a title to bring to the attention of Home Ec teachers.