U. S. Navy Cook-Book
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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
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| Preface | 4:06 | Leído por Larry Wilson | |
| Methods of Cooking | 9:53 | Leído por Ruth Swartzbaugh | |
| The Preparation of Soup Stock; Soups | 15:22 | Leído por Tera Brinegar | |
| How to Clear Stock; Chowders | 5:59 | Leído por Tera Brinegar | |
| Fish Dishes | 8:18 | Leído por Tera Brinegar | |
| Meats; Beef | 15:51 | Leído por Tera Brinegar | |
| Veal; Mutton; Pork | 6:36 | Leído por Tera Brinegar | |
| Various Meat Recipes; Poultry | 10:44 | Leído por Anita Sloma-Martinez | |
| Method of Preparing and Cooking Vegetables; Potatoes | 7:54 | Leído por Matthew Montrose | |
| Cabbage; Turnips; Carrots; Onions; etc. | 8:20 | Leído por Matthew Montrose | |
| Thickening Agents and Sauces | 7:09 | Leído por Matthew Montrose | |
| Desserts, Puddings, Pastries | 6:13 | Leído por ClueChaser | |
| Miscellaneous Recipes | 12:23 | Leído por Will Lemon | |
| Bread and Pastry, Part 1 | 11:53 | Leído por BettyB | |
| Bread and Pastry, Part 2 | 13:49 | Leído por BettyB | |
| Bread and Pastry, Part 3 | 7:18 | Leído por BettyB |
Reseñas
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.