U. S. Navy Cook-Book
Lu par LibriVox Volunteers
The U. S. Navy Cook-Book is a guide published by the United States Naval Institute. Unlike many cookbooks, this one provides recipes and techniques for cooking for large groups and on ships. This Second Edition was published in 1920.- Summary by TriciaG
Chapitres
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| Preface | 4:06 | Lu par Larry Wilson | |
| Methods of Cooking | 9:53 | Lu par Ruth Swartzbaugh | |
| The Preparation of Soup Stock; Soups | 15:22 | Lu par Tera Brinegar | |
| How to Clear Stock; Chowders | 5:59 | Lu par Tera Brinegar | |
| Fish Dishes | 8:18 | Lu par Tera Brinegar | |
| Meats; Beef | 15:51 | Lu par Tera Brinegar | |
| Veal; Mutton; Pork | 6:36 | Lu par Tera Brinegar | |
| Various Meat Recipes; Poultry | 10:44 | Lu par Anita Sloma-Martinez | |
| Method of Preparing and Cooking Vegetables; Potatoes | 7:54 | Lu par Matthew Montrose | |
| Cabbage; Turnips; Carrots; Onions; etc. | 8:20 | Lu par Matthew Montrose | |
| Thickening Agents and Sauces | 7:09 | Lu par Matthew Montrose | |
| Desserts, Puddings, Pastries | 6:13 | Lu par ClueChaser | |
| Miscellaneous Recipes | 12:23 | Lu par Will Lemon | |
| Bread and Pastry, Part 1 | 11:53 | Lu par BettyB | |
| Bread and Pastry, Part 2 | 13:49 | Lu par BettyB | |
| Bread and Pastry, Part 3 | 7:18 | Lu par BettyB |
Critiques
The Navy does food!
allen brewer
Interesting text on bulk food preparation. The techniques and measurements show that cooking for 100 is quite a task. The menu items and ingredients are far more diverse than I expected from a 1920s military guide.