The Army Cook
Publisher: U.S. G.P.O.
Published: 1942
Place of publication: Washington, D.C., USA
Language: eng
Description: TM 10-405 The Army Cook 1942-04-24

This pamphlet Supersedes TM 10-405, June 9, 1941.
Table of contents: title: Chapter 1. Fundamentals.; title: Section I. General 1-4; title: II. Elements of nutrition 5-12; title: III. Foods 13-50; title: IV. Practice of cooking 51-65; title: V. Rations 66-69; title: VI. Kitchen management 70-75; title: VII. Field cooking 76-82; title: Chapter 2. Recipes.; title: Section I. General 83-84; title: II. List of recipes.; title: Breakfast dishes (1 to 13) 147; title: Soups (14 to 45) 157; title: Meat dishes (46 to 120) 164; title: Gravies and sauces (121 to 135) 184; title: Fish and seafood dishes (136 to 142) 187; title: Vegetable dishes (143 to 211) 189; title: Deserts (212 to 263) 205; title: Sweet dough products (264 to 271) 221; title: Hot breads (272 to 277) 225; title: Oils (278 to 285) 227; title: Salads and dressings (286 to 311) 229; title: Beverages (312 to 315) 235; title: Appendix. Tables and useful information 237; title: Index 257