Recipes Used in the Cooking Schools, U. S. Army by United States. Army
(4 User reviews)
786
English
"Recipes Used in the Cooking Schools, U. S. Army" by United States. Army is a practical cookbook published in the early 20th century, specifically in 1906. The book serves as a comprehensive guide to various recipes utilized in Army cooking schools, showcasing a range of dishes suitable for large groups, typical of military dining. Its focus on mas...
The content of the book is organized into various sections, including soups, fish and oysters, sauces, meats, vegetables, desserts, and beverages. Each section provides detailed recipes designed for large quantities, often catering to groups of twenty or more individuals. The recipes range from hearty soups like bean and potato soup to robust selections like beef a la mode and baked beans, along with an assortment of desserts such as apple pie and lemon sherbet. The book emphasizes straightforward, hearty cooking methods suitable for service in the military context, reflecting the nutritional needs and preferences of soldiers during the early 1900s. (This is an automatically generated summary.)
Logan Hernandez
4 months agoThis stood out immediately because it challenges the reader's perspective in the most intellectual way. This turned out to be a great decision.
Ashley Harris
3 months agoI approached this with curiosity because the depth of research presented here is truly commendable. Truly inspiring.
Daniel Rivera
1 month agoBased on the reviews, I decided to try it and the writing style is poetic but not overly flowery. An excellent read overall.
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Matthew Roberts
5 months agoI’ve been searching for content like this and the organization of topics is intuitive and reader-friendly. This deserves far more attention.