Frontline Cookbook: Battlefield Recipes from the Second World War

Frontline Cookbook: Battlefield Recipes from the Second World War

Andrew Robertshaw

Language: English

Pages: 224

ISBN: B008AVPRZ4

Format: PDF / Kindle (mobi) / ePub


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.

Spitfire Girl: My Life in the Sky

The Dam Busters (Pan Military Classics)

Allied Bombing Raids: Hittiing Back at the Heart of Germany: Rare Photographs from Wartime Archives (Images of War)

Panther Variants 1942-45

The Coming of the Third Reich

The Impossible Exile: Stefan Zweig at the End of the World

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Soldiers ‘liberated’ local food supplies. On one occasion the crew of a tank in Normandy found it impossible to service the engine during the nighttime ‘leaguer’ or ‘laager’ (a dense formation of vehicles in circular formation to prevent surprise attack) because the tank commander had stored a particularly large camembert cheese in the engine bay to ensure that it became ‘ripe’. Hospital Food ONE INNOVATION OF the ACC was that, due to the importance placed on good catering in General Hospitals,.

48   Dr. D. Noel Paton, Army Rations: their Bearing on the Efficiency of the Soldiers (1919), p. 8 and 20 49   The Story of the Royal Army Service Corps 1939–1945 (G. Bell and Son Ltd: 1955), p. 463 50   The Story of the Royal Army Service Corps 1939–1945 (G. Bell and Son Ltd: 1955), p. 466 51   Howard N. Cole, The Story of the Army Catering Corps and Its Predecessors (Army Catering Corps Association: 1984), p. 143 52   Howard N. Cole, The Story of the Army Catering Corps and its.

Received a standard issue individual cooking vessel called, not surprisingly, the ‘mess-tin’. This was a two-part tin-plated steel item, roughly D-shaped, to fit against the body or pack, and provided with a handle so it could be held over a fire or used as an eating vessel. It was far from ideal as too much heat would cause the tin plate to melt and soldiers cooking for themselves used vastly more fuel than communal cookery. However, the ability to make tea, and in some cases coffee, was.

Catering Corps Association: 1984), p. 132 89   Howard N. Cole, The Story of the Army Catering Corps and its Predecessors (Army Catering Corps Association: 1984), p. 131 90   Howard N. Cole, The Story of the Army Catering Corps and its Predecessors (Army Catering Corps Association: 1984), pp. 132–133 ‘If it’s burnt, it’s cooked’: Conclusion THE MOTTO OF the Army Catering Corps was ‘We Sustain’. This element of their cap badge was in 1993 incorporated into the cap badge of the Royal Logistic.

However, until 1870 that ‘one sergeant cook is to be appointed to every regiment of cavalry, battalion of infantry … brigade of artillery or command of engineers or military train …’9 The Queen’s Regulations and Orders for 1889 stated that non-commissioned officers (NCOs) could not hold the appointment without undergoing a course of training at the ‘Instructional Kitchen at Aldershot’. The Adjutant-General stated that the candidate should fulfil conditions which included being ‘steady and.

Download sample

Download