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And so I give you: 5 cookbooks with recipes from the frontline. I might even see you playing along on Twitter with all of us, too.


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In the army officially created the Army Catering Corps and opened the Army School of Cookery in Aldershot to be followed by other schools all over the world, including Poona, India. 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.

This book tells the story of how soldiers became army cooks, their training and in the frontline kitchen. Frontline Cooking also brings together recipes from the Second World War, including hand-written notes from troops fighting in the Middle East, India and all over Europe. This new version of the Wartime Cookbook, with simplified text, looks at rationing and how British people coped with limited supplies.

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Full of recipes for children to make at home or at school using only wartime ingredients, the Wartime Cookbook shows you just what life was like in wartime Britain. The first food items to be rationed were butter, sugar, bacon, and ham, though restrictions were also eventually placed on meat, fish, jam, biscuits, cheese, eggs, and milk. In response, the Ministry of Food produced a series of "Eating for Victory" pamphlets that advised the general public on how to cope with these shortages.

BATTLEFIELD WW2: The U.S. 29th Division in Europe

Designed to lift spirits in a time of shortage, these jolly leaflets contained a variety of recipes and cooking advice ranging from how to make steamed and boiled puddings and hints on how to reconstitute dried eggs. For all the hardship that rationing brought, the food restrictions resulted in many people eating more healthily than ever before.

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