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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
Published in
Washington, D.C., USA
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
ID Numbers
Work Description
TM 10-405 The Army Cook 1941-06-09
Prepared under direction of The Quartermaster General
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May 19, 2020 | Edited by CoverBot | Added new cover |
August 18, 2016 | Edited by ww2archive | added toc |
August 11, 2016 | Edited by ww2archive | added edition |
August 11, 2016 | Created by ww2archive | Added new book. |