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Selecting and Preparing

Louise Stanley (1883-1954) and Jessie Alice Cline (1891-1996)
Foods: their selection and preparation (Revised Edition)
Ginn and Company, Boston 1950
MU Libraries Depository
641 St25f 1950

Stanley and Cline first collaborated on this textbook in 1935, and for the 1950 revised edition displayed here. The book was primarily written for college and university students beginning the study of the selection, preparation, and serving of food. The authors relied upon their vast experience working in laboratories, experimental kitchens, government agencies, and the food industry, combining their knowledge of the rapidly evolving science of nutrition and the art of creating palatable meals, with the economic considerations of buying, storing, processing and preparing food.