The book "Directions for the Cooking of Soldiers in the Field and in Hospitals: Prepared for the Army of Virginia and Published by Order of the Surgeon General, with Essays on Eating" and "What to Eat" by Florence Nightingale, is an important document that deals with the culinary aspects of hygiene of life of soldiers during military operations. Florence Nightingale, a famous English nurse, philosopher and reformer of the healthcare system, created this book to improve the nutrition of soldiers in army conditions. In it, she provided comprehensive advice on preparing rations for an army unit in the field and in hospitals, particularly in a combat zone. In addition, the book contains important essays on proper nutrition and food choices, identified as vital to ensuring optimal physical condition for warriors. "Military Cooking Instructions in the Field and Hospital" not only provides practical cooking advice to ease the conditions of military service, but is also designed to raise awareness of the importance of proper nutrition to general health and combat effectiveness. This book became an important document in military medicine and helped improve the conditions of servicemen during the war."