An interesting book published by Pen and Sword, dealing with how the British Army has been fed for the last 500 years. The author has written several similar books about cookery and the military. The book describes the types of food eaten by fighting men and women of the British forces and how vitamins play a vital role in proper sustenance for the energy levels required. It also deals with how the food is prepared and cooked, and by modern standards some of the meals of years ago would fail dismally in any modern-day food inspector's visit: a sick soldier through poor food quality is a fighting man less in battle. There are also some very interesting statics in this book, particularly relating to mobile canteens and how over the years the field kitchen has progressed. To complete this excellent titles there are some recipes for the reader to try.

The Armourer - Ken Rimell

This is a carefully researched and well-written book that includes, amongst other things, 20 original recipes.

Firetrench

If it might be thought inappropriate to have a collection of recipes in a book on military history, think again!
[This book] is much, much more than this, examining how the British Army has been fed at home and on campaign since the days of Cromwell.
'From Boiled Beef to Chicken Tikka' takes a different look at military history but one every bit as relevant as any blood and guts campaign study.

Britain at War

A compelling new history of British Army food from the 17th century to the present day.

Index Magazine

Local author Janet MacDonald has published a history of Army food from the 17th century to the present day...The West Wickham author's new book contains more than 20 recipes for readers to try at home. Janet has written a number of books on cookery subjects and was a featured historian on BBC Radio 4's 'Food at Sea' programme.

Bromley Borough News