- 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)
- See Complete Table of Contents
Brinestain and Biscuit: Recipes and Rules for Royal Navy Cooks (National Archives) Hardcover – 31 Oct 2006
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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.
Top Customer Reviews
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
Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)
I highly recommend this book as another element in the social history of the Royal Navy.
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.