The A B C of Cooking

A concise field-oriented manual that teaches basic cooking techniques and simple recipes for novices cooking aboard small boats, patrol boats, in camps, or on marches. It gives clear proportions and step-by-step instructions for beverages, porridges, rice, pasta, eggs, fried and stewed meats, canned-food preparations, vegetables, breads, baked goods, and desserts, often scaled for three people and adaptable to larger or smaller groups. Emphasis is on economical methods, minimal equipment, and practical tips for boiling, frying, baking, and preserving flavors under constrained conditions.