Bullets & Bread "examines the foods, food supplies, and the transformation of the food industry needed to supply a military that grew from one to ten million overnight, as well as the menus and the difficulties on the World War II Home-front. Includes examples of menus from heads of state, princesses and generals; as well as recipes...." ~~Publishers Summary.
"This is the story of the transformation to meet those needs and the interesting stories about the people, prominent and not-so prominent, of the era and the food they liked to eat and more frequently, what they had to eat. Many stories from the troops on the front are included and so too, many recipes suitable for today's dining."
~~~ (Taken from publisher's description).
"New book explores life on the WWII chow line." By Wes Locher
"Kent Whitaker has an appetite for great food and the great stories that birthed the recipes. His latest book, “Bullets and Bread, Feeding the Great to the Grunts in World War II,” is a culinary history of the best and worst that WWII had to offer as told through the soldiers who had to eat it..... (To read the rest of The Star Review: http://www.starfl.com/news/local-news/new-book-explores-life-on-the-wwii-chow-line-1.161297?tc=cr (Note: All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged. The Star)
By day, Ken Whitaker works in graphics and advertising, nights are spent writing, cooking and writing about cooking. Known as the Deck Chef, Ken has appeared on Food Network's Emeril Live Barbecue Contest. The author of a several food-related books including, “Smoke in the Mountains: The Art of Appalachian Barbecue” and “Checkered Flag Cooking: Tailgating Stock Car Racing Ken lives in Chattanooga, Tennessee with his wife Ally, son Macee and three dogs.
Check out General Eisenhower's recipe for vegetable soup (page 196).
My thanks to History Publisher Company, Ken Whitaker and NetGalley for the opportunity to read this book.
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