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Brinestain and Biscuit: Recipes and Rules for Royal Navy Cooks (National Archives) Hardcover – 31 Oct 2006

5.0 out of 5 stars 1 customer review

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Hardcover, 31 Oct 2006
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Product details

  • Hardcover: 96 pages
  • Publisher: The National Archives; First published in 2006 with edited text of B.R.5 Manual of Naval Cookery (1930). edition (31 Oct. 2006)
  • Language: English
  • ISBN-10: 1905615094
  • ISBN-13: 978-1905615094
  • Product Dimensions: 13.6 x 1.4 x 16.3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 872,867 in Books (See Top 100 in Books)
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Product description

About the Author

EDWARD HAMPSHIRE is a Modern Records Specialist at the National Archives, specializing in defense and diplomatic records. He holds a history degree from Magdalen College, Oxford, and is currently completing a PhD on British naval policy at King's College, London.

Customer Reviews

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Top Customer Reviews

This is an amzing little book. If, like me, you have heard family annecdotes for years, this book shows many were true. It also makes you realise how clever the Navy chefs must have been to cater for so many having such limited resources.

If you are a foody it has useful tips on which sauce to serve with each type of meat or fish. Should you need to feed your own five thousand, it tells you much about quantities and ratios for serving each guest the correct portion.
All in all a good read
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Most Helpful Customer Reviews on (beta) (May include reviews from Early Reviewer Rewards Program) 5.0 out of 5 stars 2 reviews
5.0 out of 5 stars An under appreciated component of the Royal Navy 28 Mar. 2014
By A treveling Man - Published on
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This is an interesting little book that gives an excellent look into the social mechanisms of the Royal Navy through the galley and the mess deck and the men working and living in these spaces. In just a few pages, the author details the changes which the Royal Navy underwent as it moved from the end of World War I, through the interwar years, up to World War II. Someone once wrote that an Army moves on its stomach. This is no less true of sailors as the move through the seas in a ship. Not only is the history element of value, it makes for interesting reading to look at the recipies that the cooks of the Royal Navy were making and serving to their fellow Sailors.

I highly recommend this book as another element in the social history of the Royal Navy.
2 of 2 people found the following review helpful
5.0 out of 5 stars 3 squares a day, old bean. 23 July 2014
By L. Alexander - Published on
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I love this little book. Not only is it handsome, but filled with details I've not found in my other ration books. It's filled with common sense tips and recipes, as well as illustrating some of the very British fair (naturally) the Royal Navy enjoyed.

It also illustrates the age-old effort to keep troops from doing silly things, like putting your hand near the grinder or opening the steam chest while it's active.

I unabashedly recommend this book regardless of your interests.
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