An edition of The army cook
(1935)
The Army Cook
by United States. Army. Quartermaster Corps...
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TM 10-405 The Army Cook 1942-04-24
This pamphlet Supersedes TM 10-405, June 9, 1941.
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Previews available in: English
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Book Details
Table of Contents
Chapter 1. Fundamentals.
Section I. General 1-4
II. Elements of nutrition 5-12
III. Foods 13-50
IV. Practice of cooking 51-65
V. Rations 66-69
VI. Kitchen management 70-75
VII. Field cooking 76-82
Chapter 2. Recipes.
Section I. General 83-84
II. List of recipes.
Breakfast dishes (1 to 13) 147
Soups (14 to 45) 157
Meat dishes (46 to 120) 164
Gravies and sauces (121 to 135) 184
Fish and seafood dishes (136 to 142) 187
Vegetable dishes (143 to 211) 189
Deserts (212 to 263) 205
Sweet dough products (264 to 271) 221
Hot breads (272 to 277) 225
Oils (278 to 285) 227
Salads and dressings (286 to 311) 229
Beverages (312 to 315) 235
Appendix. Tables and useful information 237
Index 257
Edition Notes
ID Numbers
Work Description
TM 10-405 The Army Cook 1941-06-09
Prepared under direction of The Quartermaster General
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| January 1, 2023 | Edited by MARC Bot | import existing book |
| December 4, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| October 28, 2009 | Created by WorkBot | add works page |