The Cook Book of the United States Navy PDF Download

Author: Supplies and Accounts Bureau (Navy Department).
Publisher:
ISBN:
Category :
Languages : en
Pages : 444

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Author: U.S. Department of the Navy
Publisher: Doublebit Press
ISBN: 9781643891798
Category :
Languages : en
Pages :

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Book Description
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 variety of categories that are needed in a large-scale kitchen, be it on a ship or in a camp, including beverages, breads, breakfast, cakes, cookies, desserts, eggs, fish, fritters and croquettes, fruit, pastas, meats of many kinds, pies, poultry, salads, sandwiches, sauces and gravies, and vegetables. Also included are tips and recipes for using left-overs, as well as canned foods, field rations, and large-scale baked goods and breads. Perfect for camp cooks, boat cooks, cafeteria chefs, special event cooks, and hunting camps. Prepare tasty food for your next event and be inspired by some of the authentic field recipes from the US Navy. Not just for military personnel, this book is a great gift for outdoors enthusiasts, hunters, campers, and scout groups!A part of the Military Outdoors Skills Series.This Doublebit Historic Edition reprint of Cook Book of the United States Navy - NAVSANDA Publication No. 7 (1946) is professionally restored and presented from the original source with the highest degree of fidelity possible. Available in both paperback and hardcover, readers can enjoy this Civilian Reference Edition reissue for generations to come and learn from its timeless knowledge.

Author: Karen Jensen Gibson
Publisher: US Naval Institute Press
ISBN:
Category : Cooking
Languages : en
Pages : 328

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Book Description
O'Brien describes the coping strategies that long-term survivors of HIV employ to promote positive quality of life. She also explores the impact of the virus on family members, friends, and caregivers; their strategies for dealing with HIV are identified as well. This book has two unique features. First, the creative coping strategies developed to deal with HIV are explored primarily through the words of those living and/or working with the virus. O'Brien utilized more than 350 hours of tape-recorded interviews to glean the insightful and poignant anecdotes which describe their walk with HIV. Second, the HIV-positive individuals described are long-term survivors of the virus. Although that population consists primarily of gay men, the case is made that they are the first group of people with HIV to experience long-term survival; thus, their coping strategies and those of the people close to them provide a model for others moving into the survivor category. An important resource for nurses, social workers, chaplains, others in fields working with HIV/AIDs patients, and their families and friends.

Author: United States. Navy Department. Bureau of Supplies and Accounts
Publisher:
ISBN:
Category : Cookery, Military
Languages : en
Pages : 444

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Book Description

Author: United States. Bureau of Naval Personnel
Publisher:
ISBN:
Category : Cookery, Marine
Languages : en
Pages : 160

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Book Description

Author: Gwen McKee
Publisher:
ISBN: 9781934193082
Category : Cooking
Languages : en
Pages : 0

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Book Description
This unique collection features not only outstanding recipes-over 300 of them-but also includes stories, photographs, and interesting facts about our brave men and women who have served us proudly throughout their careers in the Air Force.

Author: Paul White
Publisher: Createspace Independent Publishing Platform
ISBN: 9781544690582
Category :
Languages : en
Pages : 94

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Book Description
The Pussers Cook Book contains the most popular and loved traditional dishes from the Royal Navy's Galleys. Woven between the recipes are facts and tidbits about the food, the cooks and general life aboard ship. Along with the recipes, this book aims to preserve a segment of British history that is fading, all too quickly, into the grey sea-mists of oblivion.The Pussers Cook Book has been revised and updated, this is the 2019 edition.

Author: Robert Brown
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 184

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Book Description
"Submarine Cuisine" is a fascinating collection of genuine recipes from the galleys of the subs of the US Navy. For submariners facing long dangerous patrols in crowded conditions, mealtimes are one of their few pleasures, and US Navy submarines enjoy the reputation of serving the best food in the fleet! These authentic recipes have been contributed by veteran submariners whose service experiences range from World War 'pig boats' to patrols on modern day ballistic missile submarines. To assist the home cook, these recipes have been adjusted for smaller quantities, so you won't have to cook for a boatload of hungry submariners - unless you want to!Along with delicious recipes, "Submarine Cuisine" features fascinating stories of what it's really like to be a member of the 'Silent Service'. This book will provide hours of enjoyment to both the adventurous home chef and the naval buff.A portion of the proceeds from the sale of each book will be donated to the United Service Organization, better known as the USO, which provides assistance to American armed service members around the world.

Author: Jim Leeke
Publisher: Naval Institute Press
ISBN: 1612514146
Category : History
Languages : en
Pages : 222

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Book Description
The U.S. Navy's first two-ocean war was the Spanish-American War of 1898. A war that was global in scope, with the decisive naval battles of war at Manila Bay and Santiago de Cuba separated by two months and over ten thousand miles. During these battles in this quick, modern war, America s New Steel Navy came of age. While the American commanders sailed to war with a technologically advanced fleet, it was the lessons they had learned from Adm. David Farragut in the Civil War that prepared them for victory over the Spaniards. This history of the U.S. Navy s operations in the war provides some memorable portraits of the colorful officers who decided the outcome of these battles: Shang Dewey in the Philippines and Fighting Bob Evans off southern Cuba; Jack Philip conning the Texas and Constructor Hobson scuttling the Merrimac; Clark of the Oregon pushing his battleship around South America; and Adm. William Sampson and Commodore Scott Schley ending their careers in controversy. These officers sailed into battle with a navy of middle-aged lieutenants and overworked bluejackets, along with green naval militiamen. They were accompanied by numerous onboard correspondents, who documented the war.In addition to descriptions of the men who fought or witnessed the pivotal battles on the American side, the book offers sympathetic portraits of several Spanish officers, the Dons for whom American sailors held little personal enmity. Admirals Patricio Montojo and Pasqual Cervera, doomed to sacrifice their forces for the pride of a dying empire, receive particular attention. The first study of the Spanish-American War to be published in many years, this book takes a journalistic approach to the subject, making the conflict and the people involved relevant to today s readers. This work details a war in which victory was determined as much by leadership as by the technology of the American Steel Navy.

Author: R. Sheppard
Publisher: Casemate Publishers
ISBN: 1612004717
Category : History
Languages : en
Pages : 247

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Book Description
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