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Beef Stew for 2500

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This book looks at "Navy Chow" from the earliest days of our nation's history to today's modern fleets around the globe. Brief histories describing the evolution of naval cooking appear at the beginning of each chapter. Based on actual events these authentic descriptions of life at sea bring the reader face to face with food procurement and preparation aboard our nation's This book looks at "Navy Chow" from the earliest days of our nation's history to today's modern fleets around the globe. Brief histories describing the evolution of naval cooking appear at the beginning of each chapter. Based on actual events these authentic descriptions of life at sea bring the reader face to face with food procurement and preparation aboard our nation's fighting ships. Chapters include actual ships and crews dealing with the provisioning of their crews during the the Revolutionary War, the Civil War, the Spanish-American War, World War II, the Vietnam War, and our modern fleets today. Never before has such a comprehensive history of cooking at sea been compiled and published. A final chapter contains special holiday menus served to our fighting men throughout our nation's history. Each chapter includes colorfully illustrated recipes for dishes common to the officers and men aboard our ships of the line. the preparation and contents of such early foc'sle favorites as Spotted Dog and Dandyfunk are described in detail. Also included are recipes served to officers in the ward room such as Drowned Baby and Seaman's Pie. The reader will enjoy reading recipes for such oddities as squirrel and lamb's head stew served during the Civil War as well as more modern recipes for that famous Navy Bean Soup and Chipped Beef on Toast, (SOS) served for breakfast in today's fleet. Readers will find that this is not just another book filled with recipes. Instead, it is an entertaining collection of historical facts and oddities intermixed with interesting and colorful recipes ready to be prepared for a hungry group, whether they be 2,500 hungry sailors, or a family ofsix.


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This book looks at "Navy Chow" from the earliest days of our nation's history to today's modern fleets around the globe. Brief histories describing the evolution of naval cooking appear at the beginning of each chapter. Based on actual events these authentic descriptions of life at sea bring the reader face to face with food procurement and preparation aboard our nation's This book looks at "Navy Chow" from the earliest days of our nation's history to today's modern fleets around the globe. Brief histories describing the evolution of naval cooking appear at the beginning of each chapter. Based on actual events these authentic descriptions of life at sea bring the reader face to face with food procurement and preparation aboard our nation's fighting ships. Chapters include actual ships and crews dealing with the provisioning of their crews during the the Revolutionary War, the Civil War, the Spanish-American War, World War II, the Vietnam War, and our modern fleets today. Never before has such a comprehensive history of cooking at sea been compiled and published. A final chapter contains special holiday menus served to our fighting men throughout our nation's history. Each chapter includes colorfully illustrated recipes for dishes common to the officers and men aboard our ships of the line. the preparation and contents of such early foc'sle favorites as Spotted Dog and Dandyfunk are described in detail. Also included are recipes served to officers in the ward room such as Drowned Baby and Seaman's Pie. The reader will enjoy reading recipes for such oddities as squirrel and lamb's head stew served during the Civil War as well as more modern recipes for that famous Navy Bean Soup and Chipped Beef on Toast, (SOS) served for breakfast in today's fleet. Readers will find that this is not just another book filled with recipes. Instead, it is an entertaining collection of historical facts and oddities intermixed with interesting and colorful recipes ready to be prepared for a hungry group, whether they be 2,500 hungry sailors, or a family ofsix.

7 review for Beef Stew for 2500

  1. 5 out of 5

    Rita

  2. 5 out of 5

    Michael Barr

  3. 5 out of 5

    Lee Morrison

  4. 5 out of 5

    Matisse

  5. 4 out of 5

    Claire Waggener

  6. 4 out of 5

    Alexander Kwok

  7. 4 out of 5

    Jeffrey

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