According to Napoleon, an army marches on its stomach and it fights on its stomach too – yet have you ever wondered how hundreds of men on the frontline are fed amidst hails of bullets and how kitchens are created in the desert or in the trench lines? In 1941 the Army officially created the Army Catering Corps and opened the Army School of Cookery in Aldershot. Troops were trained to make meals out of the bare minimum of ingredients, to feed a company of men from only a mess tin and cook curries to feed hundreds only yards from the frontline. Frontline Cooking brings together recipes from the Second World War, including hand-written notes from troops fighting in the Middle East, India and all over Europe. Many recipes are illustrated with cartoons and drawings on how to assemble the perfect oven and kitchen tools at a moment’s notice from nothing. This book is the perfect inspiration for those who like to create an amazing meal anywhere, anytime, from anything.
|Publisher:||The History Press|
|Sold by:||Barnes & Noble|
|File size:||14 MB|
|Note:||This product may take a few minutes to download.|
|Age Range:||12 Years|
About the Author
Andrew Robertshaw is the author of five books about aspects of military history. He is a subject matter expert for the army for whom he lectures, gives presentations at Staff College and runs battlefield studies. He has appeared as expert and presenter in a large number of television documentaries including "The Trench Detectives," "Time Team," and "Finding the Fallen." He is director of "The Battlefield Partnerships" and is working on a series of international media and archaeological projects.