3 Review(s)

The book is structured to address common challenges of the era, providing economical recipes that make efficient use of grains, vegetables, and modest amounts of meat. Rose emphasizes the substitution of wheat, meat, and sugar—staples that were rationed—with alternatives like oats, barley, fish, and honey. Her recipes focus on hearty, filling meals that provide energy and sustainment, such as soups, vegetable-based dishes, and simple desserts, all designed to stretch ingredients and reduce waste.Beyond recipes, Rose educates readers on basic nutritional principles, emphasizing the importance of proteins, fats, and carbohydrates, even in times of scarcity. Everyday Foods in War Time is both a practical cookbook and an insightful historical document, reflecting the values and resilience of wartime society. Rose’s work is a testament to the ways nutrition science can serve communities, making it a valuable resource for anyone interested in the intersection of food, health, and history.