Grandma's Wartime Kitchen: World War II and the Way We Cooked

Front Cover
St. Martin's Press, Nov 8, 2000 - Cooking - 244 pages
10 Reviews
An affectionate and informative look at women on the Home Front in the 1940s, Grandma's Wartime Kitchen presents more than 150 classic recipes (updated for today's kitchens) along with anecdotes, advertisements, advice, and archival recipes from a unique and defining period in America's history.

With details and personal voices that make the material come to life, the book covers:
* The U.S. government's food rules and ration books
* Substitutes for rationed sugar, and the delicious dessert recipes they inspired
* Stretching butter, meat, coffee, and other staples
* Cooking and baking for the troops abroad
* Wartime entertaining including Defense Parties, progressive parties, and a traditional Thanksgiving dinner using wartime commodities
* Monday Meatloaf, Mother's Fried Chicken, Macaroni and Cheese, Apple Dumplings, Vermont Johnny Cake, Honey Apple Pie, and many other recipes.

At a time when America is saluting the soldiers who fought in World War II, this one-of-a-kind collection offers a portrait of the courageous (and delicious) contributions of the women who stayed behind.

What people are saying - Write a review

User ratings

5 stars
2
4 stars
5
3 stars
3
2 stars
0
1 star
0

LibraryThing Review

User Review  - librarydanielle - LibraryThing

I love cookbooks, so I've been savoring this one. each chapter has a historical introduction on the whys and how the recipes in the chapter were developed. I found it really neat. the recipes are ... Read full review

LibraryThing Review

User Review  - E.J - LibraryThing

I loved this one. A couple pages of facts and history before each chapter of recipes fascinated me. There were pictures and anecdotes and ads from WWII. A lot of these recipes reminded me of things my ... Read full review

References to this book

All Book Search results »

About the author (2000)

Joanne Lamb Hayes has been writing about food for various national magazines since 1965. She holds a Ph.D. from New York University's Department of Nutrition and Food Studies, teaches both academic and recreational food courses, and is the co-author of seven previous cookbooks including Grains, The Weekend Kitchen, and Country Entertaining.

Bibliographic information