Overview

During the First World War, Britain was nearly starved into submission, as so many ships were lost to German submarines. Basics such as butter, eggs, milk and meat were in short supply, so the British public had to find creative ways of making food go further. The Great War Cook Book gives us the flavour of life on the Home Front. With over 500 wartime recipes, author May Byron offers unusual alternatives to traditional ingredients to produce tasty and nutritional meals. From Ox-Brain Fritters and Fish Custard to Shepherd’s Pie and Trench Pudding, there is something for everyone. Some are outlandish and challenging and some familiar, but all offer the opportunity to make more for less. In the words of author May Byron, ‘If you cannot have the best, make the best of what you have.'

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9781398122888

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Reviews

'Consider trying the recipes in this amazing book if you want to become a chef or improve your cooking. Just to read through it out of interest is a rare treat and a fascinating look into the past.'--Gun Mart & Militaria Mart Magazine, September 2024

'Consider trying the recipes in this amazing book if you want to become a chef or improve your cooking. Just to read through it out of interest is a rare treat and a fascinating look into the past.' -- Gun Mart & Militaria Mart Magazine, September 2024

Author Information

May Byron wrote over 100 books, and was born in Cheshire. She married George Frederick Byron, son of the author Henry James Byron. She died in 1936.

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