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Synopsis
One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.
"synopsis" may belong to another edition of this title.
Synopsis
Rationing was introduced in the early years of the Second World War and lasted for nearly a decade after it finished. During that extraordinary period, when the nation had to rely on its own resources to produce its food, recipes reflected the shortages and restrictions that were an inevitable result. This book reproduces some of the many ingenious recipes which were developed to provide nutritious and tasty meals with the foodstuffs available such as Lord Woolton Pie, Mock Marzipan (made with haricot beans!), Sardine Fritters, Poor Man's Goose and Passion Dock Pudding (a 'square meal' made with dock leaves!) As well as the recipes, the book describes the history behind rationing and reveals how the country coped - and benefited - from it. Illustrated with colour and black & white photographs as well as many contemporary advertisements, this book provides a true taste of the time!
About the Author
Gill Corbishley is a food historian.
"About this title" may belong to another edition of this title.
- PublisherHistoric England
- Publication date2005
- ISBN 10 1850748713
- ISBN 13 9781850748717
- BindingHardcover
- Number of pages96
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Ration Book Cookery : Recipes and History
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ISBN 10: 1850748713
ISBN 13: 9781850748717
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Ration Book Cookery: Recipes and History (Cooking Through the Ages)
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English Heritage, Swindon, 2004
ISBN 10: 1850748713
ISBN 13: 9781850748717
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Hardcover. Condition: Very Good. Reprint. 96 pages. Fascinating look at food and cooking during the war, through to the end of rationing in 1954. Seller Inventory # 25731
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Ration Book Cookery: Recipes & History
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Historic England in Association with Liverpool University Press, 2005
ISBN 10: 1850748713
ISBN 13: 9781850748717
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