Every once in a while, a book comes along that you can’t put down. For me, it’s typically a fictional mystery. Hitler’s Miracle Weapons, Volume 2 offers all the suspense of a fiction mystery, except that it’s not. It’s non-fiction, is full of surprising facts, offers clues to mysteries still yet to be solved, and will keep you wanting more.

The use of rockets and rocket-powered flying craft by the Third Reich is not a new discovery, but what were the real intentions in terms of the development and use of these strange and mysterious weapons? Was Wernher von Braun just reaching for the stars? What secrets are still hidden in large underground rocket bunkers in France and Germany? Why are many documents regarding Hitler’s rocket program still classified today? Was there a V-Weapons atomic rocket unit?

If you are curious about any of these questions and many more, this book is an absolute must-read.

MMP Books continues to expand its Colour & Scale series, this time with an issue devoted to the Messerschmitt Bf 109G in Finnish Service. At 16 pages long, the book is brief (rather a booklet) but it is very useful and packed with information.

The first seven pages include line drawings of the Bf109G in 1/72 and 1/48 scale. I am not completely sure, but I would say that all the drawings are for the “G-6”, one of the most popular “109”s, which was used by several air forces, making the drawings of value beyond the Finnish Air Force

The next eight pages have ful- color profiles for selected airframes, including: MT-415, MT-435, MT-451, MT-445, MT-455, MT-423, MT-426, MT-456, MT-437, MT-458, MT-231 (the lone G-2 in the book), MT-449, MT-431 and MT-453.

All the G-6 airframes are in typical RLM 74/75/76 with Eastern Front markings while the G-2 has an unusual 74/76 camouflage. None of the aircraft feature the “Warpaint” Finnish scheme of Green/Black/Light Blue.

The description below is taken from ICM’s product website.

Hot, delicious food on the front line plays a far more crucial role for soldiers than civilians in peacetime. Regular meals during wartime not only maintain combat readiness but also have great moral significance. World War II's standard US field kitchen could serve 150–180 people. These kitchens were part of a company’s structure but often combined into larger battalion kitchens. They were typically located away from direct combat lines, deeper in the rear, which eased the supply of provisions. Food preparation relied on M-1937 field stoves, which ran on liquid fuel. These versatile stoves allowed for frying, baking, or stewing various dishes—even pies. Cooks strived to provide soldiers with hot meals at least twice daily. While most food was hearty and calorie-rich, American soldiers occasionally enjoyed treats like roast turkey when possible.