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| Grandma's Wartime Kitchen: World War II and the Way We Cooked | 
 enlarge | Author: Joanne Lamb Hayes
Creator: Jean Anderson
Publisher: St. Martin's Press
Category: Book
Buy New: $55.84
New (4) Used (7) from $17.17
Avg. Customer Rating:  7 reviews
Sales Rank: 567103
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.3
Dimensions (in): 9.1 x 7.5 x 0.9
ISBN: 0312253230
Dewey Decimal Number: 641.597309044
EAN: 9780312253233
ASIN: 0312253230
Publication Date: November 8, 2000
Availability: Usually ships in 1-2 business days
Condition: SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION.
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| Customer Reviews:
| Showing reviews 1-5 of 7 | | NEXT » |
 Historically flawed May 26, 2008
5 out of 8 found this review helpful
As a cultural historian of the World War II home front, I find this book, as well as Lamb's companion piece on wartime baking, significantly flawed in numerous ways. For example, in her discussions of the the home front and rationing she twice writes that meat rationing began in late February 1943, when in fact it began on March 29. She asserts that there were never shortages of poultry, eggs, milk, or pork, when numerous articles in Business Week and in advertisements by food producers like Swift and Borden make it very clear that there were periodic shortages of these meat and dairy products. She often contradicts herself or what she quotes; at one point lamb asserts that the government's new nutrition program took all American housewives by storm, yet just a few pages later she quotes a contemporary source that found most war workers were sent to work by their wives with nutritionally-poor breakfasts.
As for the recipes themselves, Lamb variously implies or outright states that most have been modified for the modern cook and kitchen, so in fact many of the recipes in the book are not truly representative of home front cooking during the war at all.
wartime recipes November 5, 2006
3 out of 4 found this review helpful
This book brought back many childhood memories for me. I found recipes that my grandma used to make and I enjoyed. I thought of our victory garden and the canning that my mother and grandmother did. We made lots of sacrifices and didn't complain. I wonder why we didn't have to make
any sacrifices for this present war? --like gasoline!
 This book has great recipes! October 3, 2006
6 out of 6 found this review helpful
Recently I served as a cook at a weekend training event. The cook staff tried 7 recipes in this book and everyone loved them. We made several cakes, muffins and the No Knead rolls. The Crybabies were a great hit. The other cooks on the staff are planning to get their own copies.
Just what I wanted January 15, 2006
7 out of 7 found this review helpful
I am writing a book sent during WW2, and I needed a good sense of day-to-day life in the era. This book provides that with authentic recipes and loads of other information about food purchasing and cooking tips that help to explain the era. I think this would be a useful and fun book for students of the era, regardless of their age.
The Greatest Generation of Cooks February 2, 2001
39 out of 39 found this review helpful
Those of us living in this age of plenty have no idea what it was like to cook during World War II when sugar, butter, meat and oh, so many canned foods were rationed. I was a very little girl then and didn't understand so many of the hardships my mother endured. This book answers so many of the questions left unanswered and for me it is a joy to read. I do remember many of the recipes included here and for old times sake, I plan to give many of them a try. This book is a must for anyone interested in food or food history. We may not cook this way today-- we don't have to. But these old make-do recipes can teach us all a lot.
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