According to Napoleon, an army marches and fights on its stomach - yet have you ever wondered how men on the frontline manage to feed themselves amidst hails of bullets and how kitchens are created in the desert or in the trench lines? In 1941 the Army officially created the Army Catering Corps and opened the Army School of Cookery in Aldershot. Troops were trained to make meals out of the bare minimum of ingredients, to feed a company of men from only a mess tin and cook curries to feed hundreds only yards from the frontline. Frontline Cooking brings together recipes from the Second World War, including hand-written notes from troops fighting in the Middle East, India and all over Europe. Many recipes are illustrated with cartoons and drawings on how to assemble the perfect oven and kitchen tools at a moment`s notice from almost nothing. Edited (in association with the Royal Logistic Corps Museum) by the distinguished author of five books on different aspects of military history, this book is the perfect inspiration for those who like to create an amazing meal anywhere, anytime, from anything.