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 under fire or in the trench lines? During the Great War 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. Trench Cookbook brings together recipes from the First World War and hints and tips from the Tommy Cook. 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 pefect inspiration for those who like to create an amazing meal anywhere, anytime from anything.
About the Author
ANDREW ROBERTSHAW is Director of the Royal Logistic Corps Museum and oversees the collection of the antecedents of the Army Catering Corps, whose motto was 'We Sustain'. In this book he combines history, recipes and historical experiments to reveal how Army Cooks in the First World War fed millions of men everyday against the odds. He is also the author of Frontline Cookbook and 24hr Trench (both, The History Press).