Abstract: The cookbook includes recipes for all basic food types with full explanations of cooking techniques. Sizes and portions are explained and terminology outlined. The nutrient values of foods are listed in tables and an explanation of nutrients given. Sections are included on entertaining etiquette, menus and cooking food to retain nutrient values. Each section is introduced by a narrative on varieties of foods and preparation prior to cooking. The cooking techniques section includes a discussion of equipment.

Extract: This report deals with commercial apples used in fresh form their production and marketing and related subjects. Subjects discussed in detail include: botany; climate and geography; history; historical notes; uses; production; prices and value; per capita consumption; marketing season; marketing operations; marketing margins; foreign trade; varieties; growing; harvesting; packing; containers; unitization; storage; grades; quality; transportation; packaging; marketing diseases; retailing; selling words and phrases; and composition and nutrient value.

Seven varieties of radish were analyzed for their chemical constituents. Tables present data showing the dry matter, ascorbic acid, total water soluble sugars and crude protein content in different parts of the seven varieties along with percentage loss due to removal of skin and the leaves. The percentage of ascorbic acid, crude protein and dry matter in different parts of the radish is in the following order: leaves greater than skin greater than peeled roots. Healthy radish leaves and skin should not be discarded.

Seven varieties of radish, Punjab Sufed, White-5, HR-1, Kalyanpur, Japanese White, Pusa Chetki and Pusa Desi were analyzed for their chemical constituents such as dry matter, ascorbic acid, crude protein and total water soluble carbohydrates in their leaves, skin, and peeled roots separately. The percentage of ascorbic acid, crude protein, and dry matter in different parts of radish was found to be greatest in leaves, less in skin, and still less in peeled roots. A reverse trend was found in water soluble carbohydrates. Healthy leaves and skin of the radish, which are rich in biochemical constituents, should be used for maximum nutrition.