THE KITCHEN FRONT

Stir together estranged sisters, prisoners of war, dastardly men, and whale-meat pie recipes; leave to simmer.

It's 1942, and England’s women have been given a directive straight from Winston Churchill himself: Keep a stiff upper lip and do your part in your kitchen for the war effort. At the forefront of this messaging is a BBC radio show—hosted by a man, Ambrose Hart—that teaches Britain’s housewives how to make a lot out of very little. The BBC decides the show would better reach its intended audience if it were co-hosted by a woman; to find this feminine voice it holds a three-part cooking competition whose prize is the coveted radio spot. Enter Audrey, a war-widowed mother of three with a scrappy bakery business; Gwendoline, Audrey’s haughty sister, who's married to a bigwig factory owner; Nell, a meek but talented kitchen maid; and Zelda, an elite London chef with a secret. The book is divided into the three-part structure of the cooking competition, and while the novel is somewhat slow to start, Ryan hits her stride during “Main Course.” As a bonus for history buffs, many chapters end with ration-conscious recipes ranging from the eccentric (sheep’s head wrapped in its own tongue) to the more mundane (apple cake sweetened with honey instead of the hard-to-come-by sugar). Replete with a hearty amount of melodrama —“My own butler saw you with that fancy chef....Do you want to make a fool of me? Do you?”—and more than a dash of that wartime staple, saccharine—“You’ll be surprised what the power of friendship can do”—this is nonetheless a creative and satiating novel.

Certain to delight lovers of historical fiction and TV cooking competitions.