An absorbing facsimile manual showing how to cook in the field from official books supplied by the War Office and the Red Cross during the First World War. Why did trench tea taste of vegetables? What were iron rations? Why was Maconochie the most despised food on the front? The old adage that an army marches on its stomach was never more true than on the Western Front during the First World War. Literally millions of hungry soldiers had to be fed and watered in trenches and behind the lines in France and Belgium and beyond. An army of cooks working in field kitchens relied on their training and official manuals published by the War Office and the Red Cross. This book reproduces pages direct from these rare artifacts with an authoritative introduction.