Fascinating detail is developed on the process of getting food to soldiers on the front, alongside personal accounts. To compliment this process, it is remarkable to think that, by 1918, almost 100,000 men has been trained as cooks. A Included are tremendous photographs, such as cook houses, and field kitchens, and the men cooking for themselves in the trenches;  which compliment the background of this process. Interestingly, we are reminded that hot food prepared by cooks, could be the daily ration for men in the front line, it was more often supplied when the unit were on relief in the reserve areas.  So, on other days, men would have to do their own booking, very often using tinned producers such as ‘meat and vegetable ration’.  This was a thing stew usually comprising beef, potatoes, beans, carrots and onions or similar vegetables. Very useful information is given, such as the role of Maconochie Brothers to supply the Army via tinned products... Overall, a fantastic book which would fit as comfortably in a school Home Economics Cookery Department was it would in a History Department.

Jon Sandison, Freelance

As featured in

This England - Spring 2016

John Hartley's book is well-researched, well-written, humorous and engaging...The book is beautifully presented and bound, with some very witty captions for the photographs...A book that deserves a wide audience.

Destructive Music

As featured in.

The People's Friend

Much of his research has plundered first-hand accounts from memoirs and letters, and his book features numerous photographs of field bakeries and fry-ups in the trenches. Each chapter also has wartime recipes so you can experience the food for yourself!

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