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Title details for The U.S. Army Cooks' Manual by R. Sheppard - Available

The U.S. Army Cooks' Manual

Rations, Preparation, Recipes, Camp Cooking

by R. Sheppard
ebook
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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 for any eventuality—whether in the garrison, in the field, or on the march—with instructions on everything from butchery and preserving meat to organizing food service and cleaning utensils. Along with classic American fare such as chowder, hash, and pancakes, it also includes recipes for Crimean kebabs, Turkish pilau, and tamales.
 
In contrast, a 1916 manual offers a detailed consideration of nutrition and what must be one of the first calorie counters. Instructions are given on how to assemble a field range in a trench or on a train. Among the more unusual recipes are head cheese—meat stew made from scraps—and pickled pigsfeet. Later manuals produced during WWI include baking recipes for breads and cakes, as well as how to cook dehydrated products.
 
“Culinary and military historians will equally find this a valuable resource.” —Booklist

  • Creators

  • Series

    The Pocket Manual Series

  • Publisher

  • Release date

    January 23, 2018

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781612004716

    • EPUB ebook

      • ISBN: 9781612004716
      • File size: 6481 KB

  • Languages

    • English

  • Reviews

    • Booklist

      November 1, 2017
      Think you have problems feeding your group? Imagine having to feed a whole army, literally. To that end, the U.S. Army has from as far back as the Revolutionary War issued instructions to help cooks bring necessary sustenance to its troops wherever they may find themselves, in peace or at war. Initially, the Continental Congress provided rations, or encouraged soldiers to buy from vendors who followed the troops on their missions. As the nation's army swelled and became more sophisticated, headquarters printed manuals for cooks that explained the rudiments of nutrition, food processing, preservation, and the basics of cooking. Some directives were as simple as don't burn the bread. Others explained how to purify water, something not always to be taken for granted in battle. Recipes may appear overly abstract, but cooks were expected to use all their talents and to improvise. Culinary and military historians will equally find this a valuable resource.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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