Author: Vicomte de MauduitPublisher:
ISBN: 9781903155448
Category : Cookery (Natural foods)
Languages : en
Pages : 176
Book Description
Ration Book Cookery
Author: Gill CorbishleyPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 104
Book Description
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.
Author: Maria Eliza Ketelby Rundell
Author: Vicomte de MauditThe Ration Book Diet
Author: Mike BrownPublisher: History Press
ISBN: 9781803993447
Category :
Languages : en
Pages : 0
Book Description
In 1939, Britain was preparing for war. As well as building aeroplanes and digging Anderson shelters, this meant managing food supplies for the home front. The Ministry of Food rose to the challenge, introducing rationing, encouraging the nation to dig for victory, and issuing cookbooks and health advice. Drawing inspiration from Britain's 'finest hour', when the thrifty British housewife had to grow her own veg, stretch the butter ration and still keep her family fighting fit, this is both a social history of wartime dining and a collection of over sixty delicious and healthy seasonal recipes with a vintage twist.
The Rations Challenge
Author: Claud FullwoodPublisher: Lion Books
ISBN: 0745980821
Category : History
Languages : en
Pages : 126
Book Description
Food is always a hot topic - Food waste, food banks, food miles, local versus imported. As we all need food, we can't ignore it. But as some families struggle without enough food to live on, others are challenged to consider how much they throw away, or how to make the food they have go further. Which is why Claud Fullwood set herself the challenge of living on World War Two rations for Lent. It opened her eyes not only to issues of hunger and waste, but also to the many ways in which we have the power to fix our groaning food system, make our families stronger and our communities whole again. The Rations Challenge takes the wisdom of World War Two and looks at how it can help us revolutionise how we live now. By learning the lessons our parents and grandparents lived by in the '30s and '40s, we can build a future that works for everyone.
Ration
Author: Cody T. LuffPublisher:
ISBN: 9781937009809
Category : Rationing
Languages : en
Pages : 244
Book Description
"Cynthia and Imeld have always lived in the Apartments. A world where every calorie is rationed and the girls who live there are forced to weigh their own hunger against the lives of the others living in the building. It's a world where the threat of the Wet Room and Ms. Lion always lingers, and punishments are doled out heavily both by the Women who oversee them and the other girls. When Cynthia is wrongly accused of eating an "A" ration which leads to the death of another girl, her peers punish her harshly. In seeking revenge, she is forced from the only home she has ever known, out into the broader world with one of the Women -- Ms. Glennoc -- who has tormented her for years. Hunger mixes with politics, intrigue, and social status, and Cynthia needs to figure it out quickly if she's going to survive and make it back to the Apartments to save Imeld. With her friend and Ms. Glennoc gone, Imeld is lost. Ms. Tuttle forces her to step into Ms. Glennoc's shoes, taking on the role of a Woman in charge of all the girls, the punishments, and the Wet Room. The new role feels wrong, especially as Ms. Tuttle's behavior becomes more and more erratic. Imeld can't turn her back on the other girls in the Apartments, but how can she save them when she isn't sure how to save herself?"--Back cover.
Wartime Recipes
Author: Ivor Claydon,Publisher: Batsford Books
ISBN: 1841659193
Category : History
Languages : en
Pages : 87
Book Description
A fascinating and nostalgic collection of over 40 wholesome recipes from the Second World War At a time of shortages and rationing, the British were challenged with providing nutritious meals daily for the family. This pocket-sized compendium of recipes is illustrated with contemporary propaganda notices, photographs and advertisements. Dishes such as Scotch Broth, Dumplings, Savoury Onions, Corned Beef Rissoles and Coconut Orange Pudding recall the ingenuity and camaraderie of those wartime days. Look out for more Pitkin Guides on the very best of British history, heritage and travel.
Grandma's Wartime Kitchen
Author: Joanne Lamb HayesPublisher: St. Martin's Press
ISBN: 1250134005
Category : Cooking
Languages : en
Pages : 476
Book Description
An affectionate and informative look at women on the Home Front in the 1940s, Grandma's Wartime Kitchen presents more than 150 classic recipes (updated for today's kitchens) along with anecdotes, advertisements, advice, and archival recipes from a unique and defining period in America's history. With details and personal voices that make the material come to life, the book covers: * The U.S. government's food rules and ration books * Substitutes for rationed sugar, and the delicious dessert recipes they inspired * Stretching butter, meat, coffee, and other staples * Cooking and baking for the troops abroad * Wartime entertaining including Defense Parties, progressive parties, and a traditional Thanksgiving dinner using wartime commodities * Monday Meatloaf, Mother's Fried Chicken, Macaroni and Cheese, Apple Dumplings, Vermont Johnny Cake, Honey Apple Pie, and many other recipes. At a time when America is saluting the soldiers who fought in World War II, this one-of-a-kind collection offers a portrait of the courageous (and delicious) contributions of the women who stayed behind.
Ratio
Author: Michael RuhlmanPublisher: Simon and Schuster
ISBN: 1416566120
Category : Cooking
Languages : en
Pages : 307
Book Description
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
