Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Armed Forces Recipe Service
The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Servi...
The Cook Book of the United States Navy - NAVSANDA Publication No. 7 (1945 World War II Civilian Reference Edition)
The Classic World War II-Era Navy Cookbook for Large Groups, with Hundreds of Recipes!Try your hand at some authentic navy recipes from World War II for your next large group gathering, scout camping trip, or field cafeteria menu with this unabridged, high-quality World War II Civilian Reference Edition reissue of the official Cook Book of the United States Navy - NAVSANDA Publication No. 7, 1945 release. This unclassified civilian reference edition cookbook represents the best dishes for field kitchens, ship galleys, and camps, including hundreds of classic recipes for all manner of delicious foods to try with campers and large groups.Contents include a treasure trove of recipes from a vari...
U.S. Armed Forces Recipe Service
Over 1,700 total pages ... The Armed Forces Recipe Service is a compendium of high-volume food service recipes written and updated regularly by the United States Department of Defense Natick Laboratories, and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the first standardization efforts in the US Army in 1896. Recipes are based primarily on American cookery, with the addition of specialized items such as vegetarian, kosher and halal recipes to meet more specialized needs of those being served. The Service database is now distributed by the Joint Culinary Center of Excellence, a division of the US Army Quartermaster School based in Fort Lee, Virginia. Each recipe card has a standardized format; each recipe is calibrated to feed 100 people, with a basic nutritional analysis across the top of the card.
Army Chef's Handbook of Cookery
A manual of cookery for the British Army. It contains recipes, cookery instructions and methods of preparing and cooking meals for soldiers in the British Army.
Treasured Recipes from Military Wives
Treasured Recipes from Military Wives: 93 Heartwarming Dishes from Home Cooks is an extraordinary cookbook that honors the unique cultures, cuisines, and experiences of American military wives. This collection of 93 recipes draws inspiration from the courageous women who have served and continue to serve alongside their husbands in the armed forces. Spanning generations and culinary styles, these recipes unearth the rich history of military cooks' creative adaptations and local ingredients. This cookbook celebrates the diversity that can be found in the kitchens of military spouses, with dishes from around the world and from different regions of the United States. In this cookbook, military ...
The Recce Way
Vulture soup, anyone? Or how about some fried python with a side order of diesel-dipped dog biscuits? Specialised cooking – The Recce Way gives a unique perspective on the lives of South Africa's legendary Special Forces soldiers. The book combines tongue-in-cheek recipes with anecdotes of the men's experiences during the Border War, and up to 1997, putting the gruel into gruelling. It shows what it takes to live out of a rucksack for weeks on end and how to make do with what nature has to offer. Highlighting the scope of the activities of the first 25 years of the Special Forces, the book takes us from Durban to Langebaan, through Phalaborwa into the rest of Africa, and from the firing line to a braai on top of a submarine out at sea. Most importantly, it overflows with the Recce philosophy for excelling in adverse conditions – stay in the moment, adapt, adjust and just get on with it! WARNING: While most of the meals in this book are edible, some should never, ever, be repeated.
Feeding Tommy
"I found to my delight that I had stumbled across a kind of soup kitchen. The Tommy in charge was stirring a copperful of 'Shackles' (soup made from the very dregs of army cooking and stirred with a stick). I must have looked in need of extra nourishment for he said 'D'yer want a drop, son?' 'Yes please' I replied if you can spare it.' The warmth and zest from that beefy liquid, unexpected as it was, compelled me to accept a second bowlful which I drank with the same enthusiasm as the first." - George Coppard, from With A Machine Gun to Cambrai. From bully beef to Tickler's jam, explore what kept Tommy Atkins fed in the trenches by reading recipes and learning how meals were made just yards from the enemy. In this book Andrew Robertshaw combines history, recipes and historical experiments to reveal how Army Cooks in the First World War fed millions of men everyday against the odds.
Soyer's Culinary Campaign
Soyer volunteered his services in the Crimea in 1855 to improve military cooking. This work gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. In two visits to Balaklava, he, with Miss Florence Nightingale and the medical staff, reorganized the victualling of the hospitals. Consult Dictionary of National Biography.
Bully Beef and Boiled Sweets
For over three hundred years, the British Armed Forces has been made up of brave men and women who put themselves in harm's way so the rest of us can sleep soundly in our beds. Marching alongside, no matter where in the world, was the chef, who had to be just as handy with a Browning L9A1 9mm semi-automatic as a whisk and a garlic crusher. Bully Beef and Boiled Sweets is a celebration of the skills and achievements of this country's military chefs. • Discover what troops are fed now• See what has been served up in the major conflicts, from the Great War to the present day. • Learn how to catch, kill and cook your food when stranded in the middle of nowhere • Hear what some of our most famous ex-servicemen enjoyed eating whilst they were in the British Forces.So for anyone who ever pretended a tree branch was a machine gun, who admire what our Forces go through every day and who want to improve their kitchen skills, Bully Beef and Boiled Sweets is for you.
The U.S. Army Cooks' Manual
This compendium of US Army cooking manuals features recipes, camp cooking tips, and more from the Revolutionary War to WWI. This collection of excerpts from US Army cooking manuals illustrates how America fed its troops from the late eighteenth century to the early twentieth, offering a glimpse of what daily life was like for those preparing and consuming the rations. With an introduction explaining the historical background, this is a fascinating and fun exploration of American army cooking, with a dash of inspiration for feeding your own army! Beginning with a manual from 1775, you will learn how the Continental Congress kept its Patriot forces fed. A manual from 1896 prepares Army cooks f...
