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Gulaschkanone: The German Field Kitchen in World War II and Modern Reenactment Hardcover – February 28, 2011

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Scott L Thompson (Author)
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4.8 out of 5 stars 10 customer reviews
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Product Details

  • Hardcover: 160 pages
  • Publisher: Schiffer Publishing; First Edition edition (February 28, 2011)
  • Language: English
  • ISBN-10: 076433767X
  • ISBN-13: 978-0764337673
  • Product Dimensions: 8.6 x 0.7 x 11.3 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,455,705 in Books (See Top 100 in Books)

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5.0 out of 5 starsGULASCHKANONE: THE GERMAN FIELD KITCHEN IN WORLD WAR II AND MODERN REENACTMENT
By Robert A. Lynn on March 20, 2011
Format: Hardcover
GULASCHKANONE: THE GERMAN FIELD KITCHEN IN WORLD WAR II AND MODERN REENACTMENT
SCOTT L. THOMPSON
SCHIFFER MILITARY HISTORY, 2011
HARDCOVER, $49.99, 146 PAGES, ILLUSTRATIONS, PHOTOGRAPHS, GLOSSARY, DIAGRAMS

"An army marches on its stomach" stated Napoleon Bonaparte and the German field kitchen or Gulaschkanone provided every German soldier at least one hot meal per day. The Germans set up a chow system that, when it wasn't getting shot up by Allied fighters, was second to none. The daily ration for each German soldier was set up by the OKW, with full account taken of the man's employment and theater of operations. As a matter of policy, the German Army planned to live off the land in the territory it occupied, and it therefore confiscated or purchased food for men and animals wherever possible, using these foodstuffs to supplement or replace military rations. The German Army usually maintained a ten-day reserve for every soldier on its established strength. The daily ration (Portionsatz) included three meals, to include (expressed proportionally in relation to the total daily amount) breakfast (1/6), lunch (1/2), and evening meal (1/3). The various categories of Portionsatz (to each of which was added a small issue of wine during the summer months).

The rations were divided into the following types: Type 1, Type II, Type III, Type IV, Iron Rations, Combat and Close Combat Ration Packs, March Ration, and Animal Rations.

When fresh meat was provided for butchery and inclusion in the various types of full rations-Types I through IV, divisional butchery platoons could process 40 beef cattle (40,000 meat rations), 80 pigs (24,000 meat rations) or 240 sheep (190,000 meat rations) per day.Read more ›
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5.0 out of 5 starsWonderful book on an important but obscure topic that shouldn't be.
By Stephan Novobilsky on May 22, 2012
Format: Hardcover Verified Purchase
At first glance you might wonder why you would spend the money on a large format book with such an obscure topic.
However, it is well worth the money, as it is a great insight into how armies get fed in the field, specifically the German Army in WWII.

It's been written that amateurs study military tactics, but professionals study logistics.

This reviewer became interested in German field cooking after reading the relevant sections on German Rations and the field kitchen in the "US Army Manual on the German Army." Even though what little WWII re-enacting I do is Soviet. Another item that whetted my interest was coming up to Fort Indiantown Gap for the annual Bulge re-enactment on cold days in January, and smelling the chow cooking in Scott's kitchen. Usually can't identify what it is, but it makes you want to grab a mess tin and get into the chow line.

The book has an excellent photo spread showing how a meal was cooked from start to finish, ending up with the delivery of hot food to the various units in the line.

The author goes into fairly good detail of the potential recipies, including pointing out that most of the time, if the German supply line was functioning, they were cooking using relatively fresh food, including fresh vegetables, and meat from the division "butcher platoon" which was responsible for converting meat on the hoof into cuts that could be used by the field kitchens at company level. Fresh bread was also provided by a division level bakery.

Some of the trivia about the food itself is fascinating, including the direction to the cooks to ensure the meat was in big enough chunks to be seen by the soldier. Most of the recipes had a fairly large fat content.Read more ›
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5.0 out of 5 starsGulaschkanone: The German Field Kitchen in World War II and Modern Reenactment
By Debbie Pool on April 15, 2011
Format: Hardcover Verified Purchase
I just finished reading my copy and am very pleased to add it to my library. As a non reenactor type I found the authors personal story of locating and restoring a Field Kitchen to its former glory to be quite entertaining. The decision to approach the topic in the first person elevated the book from a simple sterile reference to a quite entertaining and educational experience. The current day pictures bring the whole story to life. It is a must have book for anyone wanting to understand the day to day life of the German soldier in WWII. I certainly recommend it.

Regards Jim Pool
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5.0 out of 5 starsExcllent book. Highly recommended
By Quintin Trammell on December 30, 2012
Format: Hardcover Verified Purchase
This book is a little off the normal subject but was a fun read, very informative, and a great companion to the Book Rations of the German Wehrmacht. Includes a lot of detailed pictures and illistrations.I had really never paid much attention to, or thought much about, the rations and the cooking of such in the Wehrmacht usually chosing to concentration on battles, tatics, equipment, and uniforms. Highly recommended.
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5.0 out of 5 starsFantastic!
By Clinton on May 14, 2012
Format: Hardcover
A must own book if you are interested in the German military of WW2. As any good military historian knows "An army marches on it's stomach." Mr. Thompson has done a fantastic job with this book and I can't say enough good things about it! Also as a reenactor I have ate quite a few meals prepared by Scott at his Gulaschkanone and am always left in awe. The meals are always so good no one's belly is left wanting after a round with the Gulaschkanone!
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