In How to Feed an Army: Recipes and Lore From the Front Lines (Collins, $15.95), J. G. Lewin and P. J. Huff survey the solutions to a problem that, as they say, has been vexing our armed forces “from the day Thomas Mifflin took over as the first quartermaster general in August 1775.” Dozens of recipes chart the gustatory history of the American soldier, most of them giving directions on how to feed 100 troops and, should this be beyond the needs of the reader, 10.Read more »