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The Scottish Cook Book

The Scottish Cook Book

Amberley Publishing
2014
pokkari
Scotland, with its temperate climate and abundance of game, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided sustenance for the earliest settlers. Agriculture was introduced, with primitive oats quickly becoming the staple. During the nineteenth and twentieth centuries there was large-scale immigration to Scotland from Italy, and later from the Middle East, Pakistan and India. These cultures have influenced Scots cooking dramatically. In this, the quintessential Scottish cook book, the history of Scottish cuisine is explored, with many traditional recipes such as Haggis, Kedgeree, Aberdeen Haddock, Mulligatawny Soup, Eggs Fried in Batter, and Dundee Cake.
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The Trench Cook Book 1917

The Trench Cook Book 1917

Amberley Publishing
2016
sidottu
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.
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