When I learned that Lippincott had this book, I asked ""Why?"" It seemed to me that between the Essipoff book- (Rinehart- see bulletin 191-P. 2) and Boutell- (Viking- see bulletin 19-P. 675) the ground was covered. But I take it back. This is up to the minute (as of the minute)- and has some material that I don't recall in the other books. Examples:- story of food preservation from earliest records; how much do we eat and how much does your freezer hold as basis for decisions on type of freezer and packaging; expanded data on care, defrosting, emergencies, how much food to freeze, how to arrange and inventory it; data on storage periods and state laws regarding freezing meats; how to use frozen eggs and other dairy products; how to freeze tomatoes (usually considered unfreezable); things learned by experience in cookery of frozen foods; extensive time-tables; special diets; lunch boxes. All in all, practical, complete, readable and usable. High recommended.