This is a book I must have for my cookbook shelves in the country, where frozen foods are exceedingly important to streamlined housekeeping. There's a tremendous amount of useful material only sketchily concerned with frozen foods, an excellent glossary of cooking terms, well planned menus, suggestions for 30 minute meals, an excellent section on pressure cookery, good recipes- which need not be confined to use of frozen foods, but can be used with frozen foods. The list of foods now commercially frozen was much larger than the average store carries, but showed its potentials. And the sections on uses of storage cabinets and home freezers point the way to new patterns of country living... Checked in Frozen Food Foundation research kitchens.