Download or read book U S Armed Forces Recipe Service written by and published by Jeffrey Frank Jones. This book was released on with total page 1780 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 1,700 total pages ... The Armed Forces Recipe Service is a compendium of high-volume food service recipes written and updated regularly by the United States Department of Defense Natick Laboratories, and used by military cooks and by institutional and catering operations. It originated in 1969 as a consolidation of the cooking manuals of the four main services, and is based on previous military publications dating back to the first standardization efforts in the US Army in 1896. Recipes are based primarily on American cookery, with the addition of specialized items such as vegetarian, kosher and halal recipes to meet more specialized needs of those being served. The Service database is now distributed by the Joint Culinary Center of Excellence, a division of the US Army Quartermaster School based in Fort Lee, Virginia. Each recipe card has a standardized format; each recipe is calibrated to feed 100 people, with a basic nutritional analysis across the top of the card.
Download or read book Index of Recipes written by and published by . This book was released on 1984 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book U S Armed Forces Recipes written by and published by . This book was released on 2007-08 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-15 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume I of II, holds the following sections: General Information, Appetizers, Beverages, Breads and Sweet Doughs, Cereals and Pasta Products, Cheese and Eggs, Cakes and Frostings, Cookies, Pastries and Pies, Puddings and Other Desserts, and Desserts (Sauces and Toppings).
Download or read book US Military Recipes Volume 1 Armed Forces Recipe Service Great for Cooking for Large Groups written by Brian Greul and published by . This book was released on 2021-06-12 with total page 1098 pages. Available in PDF, EPUB and Kindle. Book excerpt: All branches of the US Military use this standardized set of recipes. This is the 2003 edition. The full collection is 1691 pages. This book is the first 1094 pages of the full 1600 page collection. For reasons related to the maximum size of a book, the collection has been split into two books. The front 77 pages are repeated in each volume because the contain the instructions that are common to all recipes. This allows the books to be used independently. The editor recommends that you use flags to mark your favorite recipes. The recipes are fully scalable up or down and the instructions make the calculations as easy as one of the many pie recipes.
Download or read book US Military Recipes Volume 2 Armed Forces Recipe Service Great for Cooking for Large Groups written by Brian Greul and published by . This book was released on 2021-06-12 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: All branches of the US Military use this standardized set of recipes. This is the 2003 edition. The full collection is 1691 pages. This book is the second 684 pages of the full 1600 page collection. For reasons related to the maximum size of a book, the collection has been split into two books. The front 77 pages are repeated in each volume because the contain the instructions that are common to all recipes. This allows the books to be used independently. The editor recommends that you use flags to mark your favorite recipes. The recipes are fully scalable up or down and the instructions make the calculations as easy as one of the many pie recipes.
Download or read book Armed Forces Recipe Service written by Department of Defense and published by . This book was released on 2013-08-16 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Armed Forces Recipe Service is a large collection of high-volume, standardized food service recipes developed by the United States Department of Defense and used by military chefs, institutional and catering operations. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. The U.S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. Broken into two volumes due to its size, the Armed Forces Recipe Service contains over 1,600 tested recipes calibrated to feed 100 people and easily adjusted up or down to adjust portion size depending on the number of people being fed. The recipes contain a basic nutritional analysis as well, detailing calories, carbohydrates, protein, fat, cholesterol, sodium and calcium. Both volumes of The Armed Forces Recipe Service must be purchased to have the manual in its entirety. This volume, Volume II of II, holds the following sections: Beef, Pork, Lamb, Fish and Poultry; Salads and Dressings; Sandwiches; Dressings, Gravies and Sauces; Soups; and Vegetables.
Download or read book Index of Recipes written by and published by . This book was released on 1984 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Army Recipes written by United States. War Department and published by . This book was released on 1946 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Index of Recipes written by and published by . This book was released on 1980 with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Army Recipes written by United States. War Department and published by . This book was released on 1946 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sunny s Kitchen written by Sunny Anderson and published by Clarkson Potter. This book was released on 2013-09-17 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the host of the Food Network’s Cooking for Real and Home Made in America, and frequent guest on Rachael Ray and Today, here is Sunny Anderson's debut cookbook, featuring American classics, made her way. In Sunny's Kitchen, Sunny draws on her family roots in the Carolinas, her travels across the globe in a military family, and her years catering while a radio DJ. Her recipes are as bold and spicy as her palette and she welcomes you into her kitchen with an array of comfort foods. Sunny gives you the whole world in just a few bites: her southern Slow ‘n’ Low Ribs, a bit of Germany in her currywurst-inspired Pork Burgers with Spicy Ketchup, Asian influences in Spicy Noodle Bowls, and a classic Shrimp and Andouille Boil from New Orleans. Drawing on store-bought shortcuts and always relying on affordable, easy-to-find ingredients, Sunny shows you how to make every meal a homecoming.
Download or read book Combat Ready Kitchen written by Anastacia Marx de Salcedo and published by Penguin. This book was released on 2015-08-04 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Download or read book Army Recipes TM 10 412 US Army Technical Manual 1946 World War II Civilian Reference Edition written by U.S. War Department and published by Doublebit Press. This book was released on 2020-11-04 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Try your hand at some authentic army recipes from World War II for your next large group gathering, scout camping trip, or field cafeteria menu with this unabridged, high-quality World War II Civilian Reference Edition reissue of the official Army Recipes TM 10-412 US Army War Department Technical Manual, 1946 release. This unclassified civilian reference edition cookbook represents the best dishes for field kitchens and camps, including over 1,000 recipes for all manner of delicious foods to try with campers and large groups.
Download or read book The U S Army Cooks Manual written by R. Sheppard and published by Casemate Publishers. This book was released on 2017-05-19 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: This compendium of US Army cooking manuals features recipes, camp cooking tips, and more from the Revolutionary War to WWI. This collection of excerpts from US Army cooking manuals illustrates how America fed its troops from the late eighteenth century to the early twentieth, offering a glimpse of what daily life was like for those preparing and consuming the rations. With an introduction explaining the historical background, this is a fascinating and fun exploration of American army cooking, with a dash of inspiration for feeding your own army! Beginning with a manual from 1775, you will learn how the Continental Congress kept its Patriot forces fed. A manual from 1896 prepares Army cooks for any eventuality—whether in the garrison, in the field, or on the march—with instructions on everything from butchery and preserving meat to organizing food service and cleaning utensils. Along with classic American fare such as chowder, hash, and pancakes, it also includes recipes for Crimean kebabs, Turkish pilau, and tamales. In contrast, a 1916 manual offers a detailed consideration of nutrition and what must be one of the first calorie counters. Instructions are given on how to assemble a field range in a trench or on a train. Among the more unusual recipes are head cheese—meat stew made from scraps—and pickled pigsfeet. Later manuals produced during WWI include baking recipes for breads and cakes, as well as how to cook dehydrated products. “Culinary and military historians will equally find this a valuable resource.” —Booklist
Download or read book The American Veterans Cookbook written by Terry P. Rizzuti and published by iUniverse. This book was released on 2005-02 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifty percent of all author royalties from sales of The American Veterans Cookbook: A Collection of Recipes from Veterans and Their Families will be donated directly to the Armed Forces Veterans Homes Foundation, located in Suitland, MD. While the authors believe this organization is worthy of our support, we are not associated with it in any way whatsoever. This Foundation is a non-profit, non governmental organization that operates exclusively for charitable purposes and solely for the public welfare. The organization solicits, receives, manages and disburses financial resources by means of grants and awards to agencies nation wide that serve the needs of elderly and infirm veterans of America's armed forces. If sales of this recipe collection go well, we plan to produce new editions in the future to continue our fund raising efforts for programs and projects that benefit American Veterans and their families. We appreciate very much your contribution to this worthy goal on behalf of our nation's veterans who have sacrificed so much to ensure our American way of life. Some have sacrificed life or limb(s), others their professional careers and schooling; still others have sacrificed their physical and/or mental health. We as a nation have an obligation to this special segment of our population that absolutely must be expressed in heartfelt ways and actions. Please join us in doing just that.
Download or read book Armed Forces Recipe Service written by and published by . This book was released on 1980 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
