First published in 1915, Selection and Preparation of Food Laboratory Guide is a comprehensive manual designed to teach students the principles of food selection, preparation, and storage. Written by Isabel Bevier, a professor of home economics at the University of Illinois, this guide provides students with a practical, hands-on approach to learning about food. The text is organized around a series of laboratory exercises, each of which is designed to teach students a specific aspect of food preparation, such as how to properly clean and prepare vegetables, how to select and cook meats, and how to bake bread.

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