Keep stock

In former times there were home economics textbooks, which knowledgeably transported the knowledge about food and its preservation. Such a work there is again: Everything else than dry and reading-heavy it mediates the commodity knowledge necessary for the housekeeping with own supplies, offers easily understandable work instructions and proven prescriptions. The author, a qualified household and nutritional scientist, gives tried and tested advice on buying meat, fish, milk, cheese, fruit, vegetables, mushrooms, frozen foods and preserves; In addition, she informs about the most complete possible utilization, correct preservation and storage of the purchased or harvested products, taking into account today's living, working and housing conditions, and also always asks the question of the amount of work and costs involved - regardless of whether it is a question of refrigeration and storage, whether it is about cooling and freezing, sterilizing and pasteurizing, preparing jam, juice, liqueur and vinegar, drying and drying or sour vegetable preparation, alcoholic fermentation, pickling in oil and preserving solutions, salting, curing and smoking. The book is rounded off by a knowledgeable look at the causes of food spoilage and appropriate countermeasures.