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The Army Cook, Technical Manual, 1941softback, June 9, 1941;  War Department; Good condition; Manual TM 10-405.

 

Prepared under the direction of the Quartermaster General.  "Effective cooking takes into consideration the characteristics of cereals, vegetables, fruits, spices, and meats;  the nutritive value and how to retain it;  changes that occur in texture and flavor;  the functions of foods;  and the possibilities of combining one food with another to obtain variety and increased palatability.....  As a cook gains experience..."

The Army Cook, Technical Manual

SKU: BS4e
$18.00Price