From Boiled Beef to Chicken Tikka

About this book

"This compelling new history of British Army food from the 17th century to the present day examines the intriguing question of what was served up to troops then and now. Within these pages you will find out how to improvise a kebab skewer using a bayonet, learn what to do with a smelly French cheese, and discover the traditional mess games of piggy-back polo and cabbage football. With more than twenty recipes for the reader to try at home, including Gurkha chicken pilau, game pie and claret cup, this largely untold story will whet the appetites of military historians, food enthusiasts and general readers alike." --from back cover.