During the First World War, Britain was nearly starved into submission, as so many ships were lost to German submarines. Basics such as butter, eggs, milk & meat were in short supply, so the British public had to find creative ways of making food go further. The Great War Cook Book gives us the flavour of life on the Home Front. With over 500 wartime recipes, author May Byron offers unusual alternatives to traditional ingredients to produce tasty & nutritional meals. From Ox-Brain Fritters & Fish Custard to Shepherd`s Pie & Trench Pudding, there is something for everyone. Some are outlandish & challenging & some familiar, but all offer the opportunity to make more for less. In the words of author May Byron, ` If you cannot have the best, make the best of what you have.`