Submarine Cuisine

Submarine Cuisine PDF

Author: Robert Brown

Publisher: Independently Published

Published: 2020-05-21

Total Pages: 184

ISBN-13:

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"Submarine Cuisine" is a fascinating collection of genuine recipes from the galleys of the subs of the US Navy. For submariners facing long dangerous patrols in crowded conditions, mealtimes are one of their few pleasures, and US Navy submarines enjoy the reputation of serving the best food in the fleet! These authentic recipes have been contributed by veteran submariners whose service experiences range from World War 'pig boats' to patrols on modern day ballistic missile submarines. To assist the home cook, these recipes have been adjusted for smaller quantities, so you won't have to cook for a boatload of hungry submariners - unless you want to!Along with delicious recipes, "Submarine Cuisine" features fascinating stories of what it's really like to be a member of the 'Silent Service'. This book will provide hours of enjoyment to both the adventurous home chef and the naval buff.A portion of the proceeds from the sale of each book will be donated to the United Service Organization, better known as the USO, which provides assistance to American armed service members around the world.

Food at Sea

Food at Sea PDF

Author: Simon Spalding

Publisher: Rowman & Littlefield

Published: 2014-12-11

Total Pages: 281

ISBN-13: 1442227370

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Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of cultures. The book traces the development of cooking aboard in ancient and medieval times, through the development of seafaring traditions of storing and preparing food on the world’s seas and oceans. Following a largely chronological format, Simon Spalding shows how the raw materials, cooking and eating equipments, and methods of preparation of seafarers have both reflected the shoreside practices of their cultures, and differed from them. The economies of whole countries have developed around foods that could survive long trips by sea, and new technologies have evolved to expand the available food choices at sea. Changes in ship construction and propulsion have compelled changes in food at sea, and Spalding’s book explores these changes in cargo ships, passenger ships, warships, and other types over the centuries in fascinating depth of detail. Selected passages from songs and poems, quotes from seafarers famous and obscure, and new insights into culinary history all add spice to the tale.

Food in the American Military

Food in the American Military PDF

Author: John C. Fisher

Publisher: McFarland

Published: 2014-01-10

Total Pages: 292

ISBN-13: 078646173X

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American soldiers and sailors have progressed from simple campfire and ship's deck cooking to today's nutritionally sound, menu diverse, high tech, and ethnically correct feeding options. This book describes in great detail the development of rations used by America's military war by war from the Revolutionary period to the present, especially the challenges of preserving and transporting the food. It discusses research into rations, the evolution of the training of cooks and bakers and others, and various methods of storage, preparation, and distribution of food. Numerous first-person accounts appear throughout. Instructors considering this book for use in a course may request an examination copy here.

Dolphin Dishes

Dolphin Dishes PDF

Author: Elton W. Grenfell

Publisher:

Published: 2012-09-01

Total Pages: 338

ISBN-13: 9781258465568

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Additional Contributors Are Mrs. Malcolm E. Garrison, Mrs. Edward J. Fahy, Mrs. John M. Hyde, And Lurline B. Crawford. Foreword By Charles A. Lockwood.

Subsmash

Subsmash PDF

Author: Alan Gallop

Publisher: The History Press

Published: 2011-10-21

Total Pages: 229

ISBN-13: 0752472968

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In April 1951, the disappearance of HM submarine Affray knocked news of the Korean War and Festival of Britain from the front pages of national newspapers. Affray had put to sea on a routine peacetime simulated war patrol in the English Channel. She radioed her last position at 21.15hrs on 16 April, 30 miles south of the Isle of Wight - and preparing to dive. This was the last signal ever received from the submarine. When divers eventually discovered Affray, they found her resting upright on the sea bottom with no obvious signs of damage to her hull. Hatches were closed tight and emergency buoys were still in their casings. It was obvious that whatever had caused Affray to sink and end the lives of all on board had occurred quickly. Fifty-six years later, in this compelling maritime investigation, Alan Gallop uses previously top secret documents, interviews with experts and contemporary news sources to explore how and why Affray became the last British submarine lost at sea - and possibly the greatest maritime mystery since the Marie Celeste.

United States Navy Submarines 1900–2019

United States Navy Submarines 1900–2019 PDF

Author: Michael Green

Publisher: Pen and Sword

Published: 2019-10-30

Total Pages: 384

ISBN-13: 1526742071

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A “brilliant history of the USA’s underwater exploits,” filled with photos (Books Monthly). In 1900, the US Navy took its first submarine, the Holland VI, into service. With a single torpedo tube, it had a crew of six, weighed eighty-two tons, and traveled submerged at 6.2mph at a depth of up to seventy-five feet. Contrast this to the 18 Ohio Class nuclear-powered submarines that entered service in 1981. Weighing 21,000 tons with a crew of 155, its underwater speed is estimated at thirty mph at a depth of some one thousand feet. It carries sixteen nuclear warhead ballistic missiles with a range of 4,600 miles. This photographic history in the Images of War series provides detailed insight into the many US Navy submarine classes. Particularly fascinating is the post Second World War program of nuclear powered submarines stating with the Nautilus and progressing to the Skate, Thresher, Sturgeon, Los Angeles, and George Washington. Admiral Hyman G Rickover’s role as father of the nuclear navy is also examined in detail.

Classic Restaurants of Oklahoma City

Classic Restaurants of Oklahoma City PDF

Author: David Cathey

Publisher: Arcadia Publishing

Published: 2016-12-05

Total Pages: 208

ISBN-13: 1625856687

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Some of Oklahoma City's earliest famous restaurants included a side of gambling, bootlegging and mayhem. Cattlemen's Café changed hands by a roll of the dice one Christmas. In more recent years, establishments like O'Mealey's and Adair's positioned the city's identity as a unique, groundbreaking culinary hub. The city became known as the Cafeteria Capital thanks to the revolutionary approach of a diminutive Kansas woman named Anna Maude Smith. Beverly's Chicken-in-the-Rough became a national fried-chicken franchise two decades before Harland Sanders sold his first drumstick. And world-renowned chef Rick Bayless first learned to cook at his parents' barbecue restaurant in south Oklahoma City. Join author Dave Cathey as he dishes on these delectable stories and more.

Even More Top Secret Recipes

Even More Top Secret Recipes PDF

Author: Todd Wilbur

Publisher: Penguin

Published: 2002-12-31

Total Pages: 228

ISBN-13: 9780452283190

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#1 bestselling Top Secret Recipes series! With more than 1.5 million Top Secret Recipes books sold, Todd Wilbur is the reigning master of professional-quality clones of America’s best-loved, brand-name foods. In Even More Top Secret Recipes, Wilbur shares the secrets to making your own delicious versions of: • McDonald’s ® French Fries • KFC ® Extra Crispy™Chicken • Wendy’s ® Spicy Chicken Fillet Sandwich • Drake’s ® Devil Dogs ® • Taco Bell ® Burrito Supreme ® • Boston Market® Meatloaf • And many more! With a dash of humor, a tantalizing spoonful of food facts and trivia, and a hearty sprinkling of culinary curiosity, Even More Top Secret Recipes gives you the blueprints for reproducing the brand-name foods you love.

Chefs, Drugs and Rock & Roll

Chefs, Drugs and Rock & Roll PDF

Author: Andrew Friedman

Publisher: HarperCollins

Published: 2018-02-27

Total Pages: 571

ISBN-13: 0062225871

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An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.