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"Recipes Used in the Cooking Schools, U. S. Army" offers a fascinating glimpse into the culinary practices of the United States Army. This comprehensive cooking manual, originally designed for training military cooks, provides detailed instructions and quantity recipes essential for feeding large groups of personnel. Delve into the methods employed by army cooking schools, learning the techniques and approaches used to prepare meals efficiently and effectively.
This historical text, meticulously prepared for print republication, preserves a wealth of information valuable to anyone interested in military history, culinary arts, or the practicalities of large-scale cooking. Explore the intricacies of preparing food for military personnel, gaining insight into the challenges and solutions of feeding an army. A vital resource for understanding the history of military cooking, this manual offers a unique perspective on a crucial aspect of army life.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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