9781612004709 - US Army Cooks' Manual: Rations, Preparation, Recipes, Camp Cooking (Pocket Manual) de Casemate (18 resultados)

hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

hardcover. Condición: Good.

Condición: New.

Hardcover. Condición: new. Hardcover. An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army! Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condición: New. Brand New.

Condición: As New. Unread book in perfect condition.

Hardback. Condición: New. An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!

Hardcover. Condición: New. *Brand new* Ships from USA.

Hardback. Condición: New. An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!

Condición: New. Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Num Pages: 240 pages. BIC Classification: 1KBB; HBW; JWT; WB. Category: (P) Professional & Vocational. Dimension: 198 x 128. . . 2018. Hardcover. . . . .

Condición: New. Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Num Pages: 240 pages. BIC Classification: 1KBB; HBW; JWT; WB. Category: (P) Professional & Vocational. Dimension: 198 x 128. . . 2018. Hardcover. . . . . Books ship from the US and Ireland.

Hardcover. Condición: Brand New. 191 pages. 8.00x6.00x0.75 inches. In Stock.

Hardcover. Condición: Fine. An excellent copy in great condition. Slight wear to cover. Internally, clean and fresh, with unmarked and uncreased pages. Publisher's note: Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Size: 13.7 x 20.4 x 2 cm. 191 pp. Shipped Weight: Under 500 grams. Category: History; United States; War Department; Subsistence Department; Cooking for military personnel--United States; Basic training (Military education)--United States--History; Cooking, American; United States--Armed Forces--Military life--History; Other SubjectsUnited States; War Department; Subsistence Department; Armed Forces--Military life; Basic training (Military education)Cooking, American; Cooking for military personnel; United States; Form/GenreNonfiction; Cookbooks; History; Cookbooks; ISBN: 1612004709. ISBN/EAN: 9781612004709. Add. Inventory No: 240214RST010051.

Hardcover. Condición: new. Hardcover. An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army! Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Condición: new. Hardcover. An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army! Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardback. Condición: New. An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!

Condición: New. Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed.KlappentextrnrnAn army marches.

Hardback. Condición: New. An army marches on its stomach-so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!