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TM 10-405 The Army Cook 1941-06-09
Prepared under direction of The Quartermaster General
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Book Details
Table of Contents
Paragraphs
Section I. General 1-4
II. Elements of nutrition 6-8
III. Foods 9-46
IV. Practice of cooking 47-61
V. Rations 62-65
VI. Kitchen management 66-71
VII. Field cooking 72-78
Page
Appendix I. Recipes 143
II. Tables and useful information 236
Index 253
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Feedback?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 |