Victory Cookbook

by Marguerite Patten

This is a nostalgic look at the celebrations that marked the end of World War II, illustrated with authentic photographs, illustrations and cartoons, giving an insight into the spirit and history of the period.

Genres: History, Nonfiction, Cookbooks, Cooking, Food and Drink, Food, World War II

Paperback

First published October 15, 2000

About the author

Hilda Marguerite Patten was a home econonomist, food writer and broadcaster.
Marguerite Patten fresh from the Ministry of Food during World War II represented post-war austerity cookery books; many selling in huge quantities and produced in colour by Paul Hamlyn. She was one of the early TV cooks to have her own programme.

She was awarded an OBE in 1991.

Reviews

[Beth E · Rating 5 out of 5]

I really like this cookbook. In addition to the recipes, it explains how rationing changed from year to year and what was available.
I plan to try some of the recipes.

[Pj · Rating 4 out of 5]

This book was brought to my attention from a blog I read written by an English lady that was following a 'Ration Diet' to help lose weight. It took some time to find the book, but well worth it!

Is it a cookbook or a history book? It's both! This 'cookbook' has parts that covers 1940 to 1953 during World War II that has readable sections explaining what was going on at the time and how the food shortages were managed. The Ministry of Food Bureau in Britian helped families prepare appetizing dishes with their weekly rations. It was said people were actually healthier during these times then when all the sugar, dairy, meat, etc. came back into play.

There are tons of illustrations and cartoons that were seen by the British people as they had to deal with their ration books. The book immerses the reader into how it felt to make recipes with limited ingredients at the time. This was a fascinating book with numerous black and white photos of how life was during this time period and how food was (my words) 'celebrated' with ending of the war.

Why missing a star with my rating? Although there are tons of photos, there are no individual recipe photos-that bothered me! ;) This book prompts me to further research the U.S. food situation during this time. Also, I will go back and tag some of the recipes I would actually like to try!

[Christine Kenney · Rating 2 out of 5]

This was less practical for contemporary times and of more historical interest than I imagined. Some of the documentation on weekly rationing could be useful in staging a challenge to eat like an Ally, but the specific recipes and the reliance on now-exotic ingredients like whale meat, pigeon and dehydrated eggs aren't directly transferable.

Overall, my two main takeaways were. One, a deeper appreciation for the magnitude of the Brits' austerity measures which extended 14 years into the 1950's. Two, a more detailed appreciation for if I was following a Pollan-esque diet of only eating foods that my grandmother would have recognized (to avoid processed foods and additives) what that might look like for someone of anglo origin.

[Sam · Rating 3 out of 5]

This book covers both the war and post war years and includes the advice and recipes provided by the Ministry of Food during rationing as well as some of the many hints and tips provided by Patten during that time to help families adjust and make the most of what they had. Combining three of the books produced by Patten during that time, this shows just how creative you needed to be, and could be, in the kitchen during rationing. I'll be honest, I'm not sure I'll be trying any of these recipes any time soon but it was an interesting read and look back none the less.

[Rae O’Shea · Rating 4 out of 5]

A fascinating look at the recipes from WWll, using rationed food and giving information on the effects of the war on the British diet. A little bit history, a little bit encouragement for those struggling to feed their families with severe limitations, this is a great resource for anyone interested in war on the homefront

[Margaret · Rating 5 out of 5]

I really enjoyed this book which is actually three of Ms. Patten's books combined. It has recipes that were used during World War II and post-war when there was still rationing until 1954. Maybe of the recipes would still be quite useful for today's cooks.