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.
O autorze
C.J. JACKSON is a freelance food consultant, writer, and cook. She has written for BBC Good Food magazine and is the author of The Times Food for Feasts and Festivals.
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