Casemate (20 results)

paperback. Condition: New. BRAND NEWOver 1,000,000 satisfied customers since 1997! Choose expedited shipping (if available) for much faster delivery. Delivery confirmation on all US orders.

Condition: Very Good. Dust Jacket Condition: 41599632. 1780596849. 6/4/2026 6:14:09 PM.

Condition: good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail.…

Hardcover. Condition: new. Hardcover. 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 organise 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! Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: As New. Unread book in perfect condition.

Condition: New.

paperback. Condition: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.…

Condition: Good. Good condition. (Fort Monroe, Cooking, Cookbook) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. 1st Edition. very nice copy; larger-format.

Condition: acceptable.

Condition: New. Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Num Pages: 240 pages. BIC Classification: 1KBB; HBW; JWT; WB. Category: (P) Professional & Vocational. Dimension: 198 x 128. . . 2018. Hardcover. . . . . …

Condition: New. Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Num Pages: 240 pages. BIC Classification: 1KBB; HBW; JWT; WB. Category: (P) Professional & Vocational. Dimension: 198 x 128. . . 2018. Hardcover. . . . . Books ship from the US and Ireland. …

Brand New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: Fine. From the estate of Williamsburg's late chief archaeologist Ivor Noel Hume. A fine early Virginia tourism trifold pamphlet for the Jefferson Davis Casement. Small white spot on cover from a printing error. Else fine with sharp corners and bright colors. Ivor Noel Hume (1927-2017) is considered the father of historical archaeology in America. He served as the chief archaeologist of Colonial Williamsburg from 1957-1987. He was the author of more than 20 books and innumerable professional articles. Hume was born in London and studied at Framlingham and St. Lawrence Colleges. He served in the British Army during World War II before pursuing a career in archaeology. He came to American in 1957 after nearly 10 years on the staff at the Guildhall Museum in London. Throughout his long career he established the importance of archaeology in describing the social and economic life of those who left behind the artifacts uncovered. In America, Hume is credited with discovering one of the earliest English colonial settlements at Wolstenholme Town. What we know today about the life of the early British colonies in America is because of Hume's tireless efforts to tell the story of it's inhabitants.…

Hardcover. Condition: New. Dust Jacket Condition: Near Fine. 1st Edition. private library liquidation. Dj has some shelf wear and corner tears.

Hardcover. Condition: new. Hardcover. 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 organise 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! Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Condition: new. Hardcover. 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 organise 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! Featuring excerpts and recipes from early 20th-century manuals produced for U.S. Army cooks and an introduction giving historical context, this is an entertaining exploration of just how the U.S. Army was fed. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Condition: new. New Copy. Customer Service Guaranteed.