Chapter titles include Basic Cooking Principles, Tools and Equipment, Sanitation and Safety, The Recipe, The Menu, and many chapters on individual food preparation. Over 900 recipes are given, all with imperial and metric amounts. As well, variations for many recipes are included allowing for flexibility and judgment exercises. Some international recipes have also been included. Numerous black and white photographs have been interspersed throughout the text and 18 colour plates have been added.
All photographs clearly illustrate procedures and techniques.
The director of the University of Regina Day Care Centre discusses the extensive food program they have for young children. A public health nutritionist who is also the mother of two children discusses teaching children proper eating habits.