Rationing was introduced in the early years of the Second World War and lasted for nearly a decade after it finished. During that extraordinary period, when the nation had to rely on its own resources to produce its food, recipes reflected the shortages and restrictions that were an inevitable result.
This book reproduces some of the many ingenious recipes which were developed to provide nutritious and tasty meals with the foodstuffs available. Ration Book Cookery also describes the history behind rationing and reveals how the country coped - and benefited - from it. Illustrated with colour and black & white photographs as well as many contemporary advertisements, this book provides a true taste of the time!
Gill Corbishley (Author)
Published December 2004
Hardback 96pp
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