The book is divided into two equal parts. The first part describes the methods of preserving food products, in the second - recipes from many countries are given. All recipes are spelled out in great detail, illustrations. It is also interesting in that it presents recipes not only for preserving vegetables and fruits, but also for meat. There are many types of sausages. Canning in the culinary kingdom resembles alchemy. Foods in their natural state deteriorate very quickly. But if they are cooled or strongly heated, salted or sugared, added to vinegar or alcohol, then the process of natural spoilage can be sharply slowed down: food will last for weeks, months and even years. Content: Freezing. Canning in cans and bottles. Salting, drying and preserving in pots. Sweet dishes. Marinades and alcohol tinctures. Recipe anthology.