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Beef Stew for 2500: Feeding Our Navy from the Revolutionary War to the Present - Hardcover

Shappee, Rudy

 
9780966963717: Beef Stew for 2500: Feeding Our Navy from the Revolutionary War to the Present
Hardcover
ISBN 10: 0966963717 ISBN 13: 9780966963717
Verlag: South Jetty Pub, 2008

Inhaltsangabe

To give his reader an understanding of how the U.S. navy feeds the crews of its busy ships at sea, the author takes a cruise from the revolutionary war tot the present. The journey includes brief histories of how food was prepared aboard ship during epic periods in our nation's history. each chapter also contains authentic recipes reflecting the various foods prepared and eaten by our nation's sailors, from Dandyfunk in the revolutionary War to "SOS in today's fleet.

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Über die Autorin bzw. den Autor

Rudy Shappee served on active duty in the U.S. Navy for 20 years from 1957 to 1976. During that time he ate meals in the enlisted, CPO, and officer's wardroom. Retiring as a Chief Warrant Officer, he then taught at elementary, secondary and university levels in California's public education system for 20 years. Now serving as Exhibits Manager aboard the USS Midway Aircraft Carrier Museum in San Diego, Mr. Shappee wrote this book for those who want to gain an understanding of how Navy cooks have prepared and served meals to our sailors at sea.

Aus dem Klappentext

Each chapter includes recipes for dishes common to officers and men aboard our nation's fighting ships of the line. Such early foc'sle favorites as "Salt Horse," "Spotted Dog," and "Dandyfunk" are given in detail. Also included are dishes served to the officers in the wardroom such as "Drowned Baby" and "Seaman's Pie." Readers will enjoy reading recipes for such oddities as squirrel and lamb's head stew served during the Civil War as well as the famous recipes for Navy Bean Soup and SOS served in todays fleet.

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Verlag
South Jetty Pub
Erscheinungsdatum
2008
Sprache
Englisch
ISBN 10 
0966963717
ISBN 13 
9780966963717
Einband
Gebundene Ausgabe
Anzahl der Seiten
119
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Verantwortliche Person
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