Military Cookbooks and Food Service Manuals Published by Private Citizens
American Can Company. Canned Food Manual. n.p., 1942. 104pp. From title page: "Prepared for the United States Army with the help and advise of the Subsistence Office, Office of the Quartermaster General." American Can Co. produced the identical manual for the Navy in 1943.
Army Food and Messing: The Complete Manual of Mess Management. Harrisburg, Pa.: Military Service Publishing Co., 1941. 340pp. 2nd edition, 1942; 3rd edition, March 1943 (450pp.); and 4th edition, April 1944 (435pp.). First edition was titled Manual of Mess Management.
Blake, Christopher. The Charley Ration Cookbook. Booklet. Avery Is., La.: McIllhenny Co., 1966. 8pp.
Commissary General of Subsistence. Manual for Army Cooks 1883. Revised edition. Time Rover Press, 1995. 177pp.
Davis, William C. The Civil War Cookbook. Philadelphia: Courage Books, 1993. 94pp.
Dickson, Paul. Chow: A Cook's Tour of Military Food. New York: Plume, 1978. 282pp.
Eakins, Capt. Horace S. Military Meat and Dairy Hygiene. Baltimore: Williams and Watkins Co., 1924. 647pp.
Goshling, Capt. Joseph W. The Outpost Cook. Albany, N.Y.: J.B. Lyon, Printer, 1917.
Gray, Janet. The Civil War Cookbook: Recipes from the Army Camps. Keepsake Historic Series, Vol. 3. Adamsville, Tenn.: Keepsake Cookbooks. 127pp.
Holbrook, Capt. L(ucius) R(oy). The Mess Officer's Assistant. 1st edition. Junction City, Kan.: Junction City Sentinel, 1908. 2nd edition, 1911 (190pp.); 3rd edition Fort Leavenworth, Kan.: US Cavalry Association, 1917. (190pp.) Capt. Holbrook was the Director of the Army Training School for Bakers and Cooks at Fort Riley, Kan.
__________ with Post Commissary Sgt. Patrick Dunne. Handling The Straight Army Ration and Baking Bread: A Practical Manual for Army Cooks, Mess Stewards, and Post Bakers, in Field or in Garrison and on the March, for Company Officers, Post Treasurers and Mess Officers of Troops Aboard Army Transports. Kansas City: Franklin Hudson Publishing Co., 1905. Revised 1918.
__________ with Post Commissary Sgt. Patrick Dunne. The Mess Sergeant's Handbook.. 3rd edition George Banta Co., 1916. 124pp. 4th ed. (123pp.) was published by the Journal of the U.S. Cavalry Association, Fort Leavenworth, Kas. I do not have any information on the first two editions.
Hyde, E.A. Army Mess Management Simplified. Washington, Charleston, W. Va., Matthew's Printing, 1937. 202pp. 2nd edition, 1939; 3rd edition, 1941; and 4th edition 1942.
Institution Dept., Kellogg Co. Suggested Service Menus. Battle Creek, Mich.: Kellogg Co., 1941. (56pp.). Revised 1942. (29pp.).
Kilburn, C.L. Notes on Preparing Stores for the U.S. Army. Cincinnati: W.A. Webb Publisher, 1863.
Krey, Otto. Ship's Cook and Baker. New York: Cornell Maritime Press, 1942. 312pp. 2nd edition, 1944.
__________. Ship's Steward Handbook. New York: Cornell Maritime Press, 1942. 170pp. 2nd edition, 1944.
Long, Richard K. A Cook's Tour of World War II: From Yosemite to Utah Beach and Beyond with Staff Sergeant Al Akers and the 850th Engineer Aviation Battalion. Ann Arbor: Sabre Press, 1990. 209pp.
Luecke, Barbara K. Feeding the Frontier Army: 1775-1865. Eagan, Minn.: Grenadier Publications, 1990. Revised edition 1994 (141pp.).
Middleton, Elspeth, Muriel Ransom and Albert Vierin. The Cook's Recipe Manual for Navy, Army, Air Force, Munitions Plants, Camps and Schools. Toronto: Ryerson Press, 1943. 220pp.
Moore, Jerrold Northrop. Confederate Commissary General: Locius Bellinger Northrop and the Subsistence Bureau of the Souther. Shippensburg, Pa.: White Mane Books, 1996. 340pp.
Moss, Capt. James A. The Story of a Troop Mess. Manasha, Wis.: George Banta Publishing Co., 1909.
National Livestock and Meat Board. Baking Manual for the Army Cook. Chicago: 1943. 48pp. Revised in March 1943 (96pp.). From title page: "Prepared for the United States Army by the National Livestock and Meat Board, Chicago, Ill."
__________. Handbook on Cutting Beef. Chicago: 1943. 48pp. Revised in March 1943 (48pp.). From title page: "Prepared for the United States Army by the National Livestock and Meat Board, Chicago, Ill."
__________. Handbook on Cutting Lamb. Chicago: 1943. 32pp. From title page: "Prepared for the United States Army by the National Livestock and Meat Board, Chicago, Ill."
__________. Meat Reference Guide for Mess Sergeants and Cooks. Chicago: 1943. 36pp.
__________. Meat Reference Guide--Questions and Answers. (Correct title not known.) Chicago: 1943. 32pp.
School for Cooks and Bakers, Newport, R.I. U.S. Navy Cook Book. Annapolis, Md.: US Naval Institute, 1908.
Symons, Col. Arthur, compiler. Food Service for the Army and Air Force. Harrisburg, Pa.: Military Service Publishing Co., November 1953. 388pp. This is a new edition of Army Food and Messing, first published by Military Service Publishing Co. in 1941.