An absorbing facsimile manual showing how to cook in the field from official books supplied by the War Office and the Red Cross during the First World War.

Why did trench tea taste of vegetables?

What were ‘iron rations’?

Why was ‘Maconochie’ the most despised food on the front?

The old adage that ‘an army marches on its stomach’ was never more true than on the Western Front during the First World War. Literally millions of hungry soldiers had to be fed and watered in trenches and behind the lines in France and Belgium and beyond. An army of cooks working in field kitchens relied on their training and official manuals published by the War Office and the Red Cross. This book reproduces pages direct from these rare artifacts with an authoritative introduction.

• Ideal companion to Amberley's bestselling FIRST WORLD WAR COOK BOOK which covers ration inspired recipes from the Home Front during the war.
• Subject of the book is relevant to many museums and visitor attractions including the IWM, London; National Army Museum, Chelsea; Tank Museum, Dorset.
• Reviews in history and military history magazines to include: BBC History Magazine, BBC Who Do You Think You Are, The Great War Magazine, Military History Magazine and Soldier.