Frontline Cookbook: Battlefield Recipes from the Second World War

By Valentine Warner and Royal Logistic Corps Museum

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 (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. 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.

• Language: English
• Publisher: The History Press
• Release date: Feb 29, 2012
• ISBN: 9780752483672

Valentine Warner

Valentine Warner is a cook, food writer and broadcaster. He was a chef in London’s kitchens for five years before running his own catering company. Valentine’s deep love of cooking, nature and travel has seen him make eight series whilst contributing to others – his appearances have spanned BBC2, UKTV, Nat Geo and Fox International. His TV travels have seen him journey across Scandinavia, Canada and Europe.  Valentine has written four cookery books, three of which he illustrated. He is also the co-founder of the Hepple distillery, the producers of Hepple Gin and Douglas fir Vodka.