Ration Book Cookery (Cooking Through the Ages) [Hardcover]

Gill Corbishley (Author)

Book Description

Series: Cooking Through the Ages | Publication Date: December 1, 2004

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!

Product Details

• Hardcover: 96 pages
• Publisher: English Heritage; Revised edition (December 1, 2004)
• Language: English
• ISBN-10: 1850748713
• ISBN-13: 978-1850748717
• Product Dimensions: 6.1 x 6.7 x 0.4 inches
• Shipping Weight: 7.8 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,064,093 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

5.0 out of 5 stars Cuisine a la WWII, March 4, 2011

By 

R. Deniston "dayspring7" (Lincoln, CA United States) - See all my reviews
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This review is from: Ration Book Cookery (Cooking Through the Ages) (Hardcover)

This little volume was quite a nice surprise. Not only are there a variety of recipes from wartime Britain, but there are also photos of models in a recreated 1940s setting partaking of them, which is a cool touch. Some of the ingredients may be head-scratching to Americans, particularly sago and sultanas, but just go with the flow (Hint: Tapioca can be substituted for sago, and sultanas look a lot like golden raisins). Anyone who enjoys the 1940s and cooking--or both--will have fun with this book. I only wish it had been longer, but oh well. :-)