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Distributed for Imperial War Museums

Churchill’s Cookbook

With an Introduction by Phil Reed
“It is well to remember that the stomach governs the world.”—Winston Churchill
 
 “Mrs. Landemare’s food is distinguished. She is an inspired intuitive cook.”—Clementine Churchill


Churchill’s Cookbook provides fascinating insight into what the legendary prime minister ate during World War II, containing over three hundred delicious recipes created by his personal cook, Georgina Landemare. The celebrity cook of her day, Landemare specialized in creating sumptuous feasts for England’s nobility. At the outbreak of the Second World War, however, she devoted her full-time services to the Churchill family, declaring “This will be my war work!” She worked for the prime minster throughout the war; she was up at dawn preparing his breakfast and remained steadfastly in the kitchen until after his last whiskey at night. On VE Night, Churchill told her that he could not have managed through the war without her.
 
With an introduction by Phil Reed, director of the Churchill War Rooms, Churchill’s Cookbook marks the fiftieth anniversary of Churchill’s death and the seventieth anniversary of VE Day. Covering mouth-watering cakes, biscuits, and puddings; healthy salads; and warming soups; this timely publication revives some forgotten British classics and reveals the food that sustained Churchill during his finest hours.

176 pages | 6 halftones, 12 line drawings | 7 x 8 3/4 | © 2015

Food and Gastronomy

History: British and Irish History


View all books from Unicorn Publishing Group

Table of Contents

Foreword by Lady Churchill
Introduction by Phil Reed, Director of Churchill War Rooms
Conversion Charts
Soup
Fish
Eggs
Poultry
Meat
Sauces
Salads
Vegetables
Puddings
Savouries
Pastry
Biscuits
Cakes
Index

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