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The Army Catering Manual (Recipes)
CH1 Stock & Glazes Recipes
CH2 Basic Preparations
CH3 Thickening Agents
CH4 Sauces
CH5 Hors D’oeuvres
CH6 Soups
CH7 The Fish Dish
CH8 Beef
CH9 Lamb
CH10 Pork
CH11 Veal
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CH13 Offal
CH14 Poultry
CH15 Game
CH16 Sausages
CH17 Stuffing's
CH18 Farinaceous/Pasta
CH19 RICE
CH20 Pizza
CH21 EGGS & EGG SAVOURIES
CH 22 Savouries and Cocktail Pieces
CH23 Potatoes
CH24 Vegetables
CH25 Salads
PART 3 - PASTRY CH26 Bases and Preparations
CH27 Sweet Sauces/Butters
CH28 Biscuits
CH29 Fancy Pastries
CH30 Gateau/Torte
CH31 Large Cakes
CH32 Yeast Products
CH33 Bread Rolls
CH34 Cold Sweets
CH35 Hot Sweets
CH36 Iced Sweets
CH37 Petit Fours
CH38 Basic Preparations
CH39 Rice Dishes
CH40 Dal Dishes
CH41 Meat
CH42 POULTRY DISHES
CH43 Fish Dishes
CH44 Egg Dishes
CH45 Potato and Vegetable Dishes
CH46 Chutneys
CH47 Bread Dishes
CH48 Snack Dishes
CH49 Sweet Dishes
Introduction Starter & Soup
Sauces Introduction
Meats Introduction
Fish Introduction
The Art of CHEESE
SPECIALITIES
BASIC CURRIES
STIR FRY'S
GURKHA COOKERY
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The Art of the Menu Cycle
The Art of Breakfast
The Art of
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The Art of
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