The U.S. Army Cooks' Manual: Rations, Preparation, Recipes, Camp Cooking (The Pocket Manual Series)

ISBN 10: 1612004709 / ISBN 13: 9781612004709

Published by Casemate, 2018

About this Item

Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Seller Inventory # O12I-00126

Bibliographic Details

• Title: The U.S. Army Cooks' Manual: Rations, Preparation, Recipes, Camp Cooking (The Pocket Manual Series)
• Publisher: Casemate
• Publication Date: 2018
• Language: English
• ISBN 10: 1612004709
• ISBN 13: 9781612004709
• Binding: Hardcover
• Condition: Good

About this title

Synopsis

An army marches on its stomach—so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations.

The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organize the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products.
With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!

Table of Contents

Introduction

Chapter I: Feeding the Army: 1775–1848
Chapter II: Creating Soldier Cooks: 1848–1898
Chapter III: Embalmed Beef and Cooking Overseas: 1898–1912
Chapter IV: Cooking in a Global War: World War I

Bibliography

About the Author

Ruth Sheppard read Ancient and Modern history at St John’s College, Oxford and has an interest in all periods of history. Recent published titles include Empires Collide: The French Indian War 1754-68, Extraordinary Heroes: Amazing Stories of Victoria Cross and George Cross Recipients and Alexander the Great at War.