Ration Book Cookery
Product Code: 50854
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Britain was at its most healthy during the days of rationing as people were forced to think about everything they put in their mouths. This new book in the Cooking Through the Ages series looks at the history behind rationing and its impact on the British population. Many of the recipes of the time, reproduced here, showed incredible ingenuity in creating a well-balanced and nutritious meal out of very few ingredients. With shortages of pretty much everything, this concise history describes how Britain coped with rationing and the lessons they learnt.
- 96 pages
- Published in 2005
Size: Approx. 140 mm (w) x 150 mm (h)
Author: Foreword by Loyd Grossman OBE
Author 2: Gill Corbishley
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