Foreword
Navy Department
Bureau of Supplies and Accounts
Washington, D. C., 1 May 1944
The Cook Book of the United States Navy contains a summary of the principles of cookery, menu planning, and a comprehensive collection of recipes based on the newer knowledge of nutrition.
Many of the recipes were suggested and tested by the commissary personnel of the Navy, and all of the recipes have been developed and tested for practical use in the Navy.
Supplementary information which will be helpful to commissary personnel in preparing food of high standard is presented in tabular and other form.
W. B. YOUNG
Paymaster General of the Navy
An edition of The Cook Book Of The United States Navy
(1944)
The Cook Book Of The United States Navy
1944
by United States. Navy Department. Bureau o...
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Last edited by ww2archive
April 12, 2016 | History
NAVSANDA publication, no. 7.
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Book Details
Table of Contents
Table of Contents
Foreword iv
Nutritional Value of Foods 1
The Menu 3
Food Preparation for the Mess 12
Recipes 14
General Information and Tables 297
Baking 314
General Information 314
Formulas 322
Index 409
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| April 12, 2016 | Edited by ww2archive | added book |
| April 12, 2016 | Created by ww2archive | Added new book. |