Grandma's Wartime Kitchen: World War II and the Way We Cooked

An affectionate and informative look at women on the Home Front in the 1940s, Grandma's Wartime Kitchen presents more than 150 classic recipes (updated for today's kitchens) along with anecdotes, advertisements, advice, and archival recipes from a unique and defining period in America's history.

With details and personal voices that make the material come to life, the book covers:
* The U.S. government's food rules and ration books
* Substitutes for rationed sugar, and the delicious dessert recipes they inspired
* Stretching butter, meat, coffee, and other staples
* Cooking and baking for the troops abroad
* Wartime entertaining including Defense Parties, progressive parties, and a traditional Thanksgiving dinner using wartime commodities
* Monday Meatloaf, Mother's Fried Chicken, Macaroni and Cheese, Apple Dumplings, Vermont Johnny Cake, Honey Apple Pie, and many other recipes.

At a time when America is saluting the soldiers who fought in World War II, this one-of-a-kind collection offers a portrait of the courageous (and delicious) contributions of the women who stayed behind.

Joanne Lamb Hayes has been writing about food for various national magazines since 1965. She holds a Ph.D. from New York University's Department of Nutrition and Food Studies, teaches both academic and recreational food courses, and is the co-author of seven previous cookbooks including Grains, The Weekend Kitchen, and Country Entertaining.