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The U.S. Army Cooks' Manual: Rations, Preparation, Recipes, Camp Cooking (The Pocket Manual Series) Hardcover – Illustrated, January 23, 2018

by R. Sheppard (Editor)
4.3 4.3 out of 5 stars 56 ratings
See all formats and editions
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An army marches on its stomach—so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations.

The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organize the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products.
With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!

Table of Contents

Introduction

Chapter I: Feeding the Army: 1775–1848
Chapter II: Creating Soldier Cooks: 1848–1898
Chapter III: Embalmed Beef and Cooking Overseas: 1898–1912
Chapter IV: Cooking in a Global War: World War I

Bibliography
Previous page
  1. Part of series
    The Pocket Manual Series
  2. Print length
    240 pages
  3. Language
    English
  4. Publisher
    Casemate
  5. Publication date
    January 23, 2018
  6. Dimensions
    6 x 0.75 x 8 inches
  7. ISBN-10
    1612004709
  8. ISBN-13
    978-1612004709
  9. See all details
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Editorial Reviews

Review

“Culinary and military historians will equally find this a valuable resource.”
Booklist

“As I said, a quirky but very interesting wee book which is worth keeping on the shelf just to dip in to now and again for amusement, knowledge of US Army infrastructure and general military history. Very useful also if you have 60 US servicemen popping round for tea!”
Army Rumour Service

About the Author

Ruth Sheppard read Ancient and Modern history at St John’s College, Oxford and has an interest in all periods of history. Recent published titles include Empires Collide: The French Indian War 1754-68, Extraordinary Heroes: Amazing Stories of Victoria Cross and George Cross Recipients and Alexander the Great at War.

Product details

  • Publisher ‏ : ‎ Casemate; Illustrated edition (January 23, 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 1612004709
  • ISBN-13 ‏ : ‎ 978-1612004709
  • Item Weight ‏ : ‎ 12 ounces
  • Dimensions ‏ : ‎ 6 x 0.75 x 8 inches
  • Customer Reviews:
    4.3 4.3 out of 5 stars 56 ratings

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R. Sheppard

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Customer reviews

4.3 out of 5 stars
4.3 out of 5
56 global ratings

Top reviews from the United States

R Derscheid
5.0 out of 5 stars Short History of Army Field Chow
Reviewed in the United States on February 6, 2023
Verified Purchase
Love the stories of how the US developed its current mobile kitchen from Independence forward. Complete with favorite how/to's and recipes. How to judge beef was a good chapter.
One person found this helpful
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Idahoworldwar1centennial
5.0 out of 5 stars Great book explains the food history of the U.S. Army .
Reviewed in the United States on March 24, 2022
Verified Purchase
The U.S Army Cook's Manual is easy to read with great illustrations, drawings and vintage photographs. It is divided into chapters dealing with the different wars and major armed conflicts through World War 1 and deliniates how the logistics of feeding the troops were developed through the years.
2 people found this helpful
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Robert J. Gray
5.0 out of 5 stars Doughboys chow
Reviewed in the United States on March 20, 2021
Verified Purchase
Fun read. Wish I had gotten some of this grub when I was in the Army. Got so sick of C-rations after weeks in the field I wanted to go AWOL just to get a burger & fries.
2 people found this helpful
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Amazon Customer
3.0 out of 5 stars Army recipes
Reviewed in the United States on August 5, 2020
Verified Purchase
It is good, Howe I was an Army cook and I expected more recipes. I was hoping for something similar to the Army cook manual recipes
2 people found this helpful
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Chad M
4.0 out of 5 stars Army life and demonstration of American resources being put to use in the military
Reviewed in the United States on December 16, 2021
Good information about the cooking staff and food that has been part of Army living. Covers basic recipes and rations to more advanced cooking. The military is an important way to get training for the 18-30 year demographic, to serve the nation, and to meet people. In the public's eye the Army is about soldiers, commandos, tanks, and war, however, this book and other history books show the large number of supporting roles, from truck drivers to cooks to medical workers and to secretaries.

Large corporations and their cafeterias have certain similarites with Army life. Numerous Americans in civilian life rely on fast food, fast casual, cafes, and family owned restaurants. Enrollment in the Army and the other military services helps provide skilled workers both for the government, those who stay in the Army after the mandatory enlistment is over, and for the civilian workforce. Community colleges also provide many vocational types of training.
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Christine P.
5.0 out of 5 stars Cooking for a crowd?
Reviewed in the United States on April 19, 2019
Verified Purchase
Interesting history book that features simple recipes that actually look edible. Sturdily bound in hardcover, it should withstand years of use on Boy Scout camp-outs. You'll have to scale the recipes down for household dining, because they usually serve 60. Made a fun gift for my son, who's a classically trained Chef and also a military history buff.
8 people found this helpful
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BuglerJay
5.0 out of 5 stars Excellent research resource for US Great War era foodways
Reviewed in the United States on July 10, 2018
Verified Purchase
Good info on the foodways of the Great War era military. It was all that I expected, and will be an excellent resource.
2 people found this helpful
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Stephanie Ealy
1.0 out of 5 stars Just a story
Reviewed in the United States on August 8, 2020
Verified Purchase
Was not what it claimed to be. I was under the impression it had recipes from many years ago. It’s sort of recipes in a story.
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Top reviews from other countries

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duché de Normandie
5.0 out of 5 stars manuel du cuisinier en campagne
Reviewed in France on February 12, 2018
Verified Purchase
On y trouve les base de la cuisine en campagne, (pour le soldat américain). Les conseils et astuces sont toujours utiles de nos jours et le matériel aisément reconstituable. On peut donc s'en servir de livre de cuisine pour campement et bivouac. Pour une meilleures qualité gustative, remplacez Whisky par Calvados, c'est nettement supérieur.
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