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8 of 8 people found the following review helpful
5.0 out of 5 stars Fascinating, 5 Jun 2011
J. White - See all my reviews
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This review is from: The Elegant Economist (Penguin Great Food) (Paperback)
This book was originally published in 1845 and contains a wide variety of recipes including salads, soups, curries, meats, jams and puddings. The recipes are clear enough for the modern cook to follow if desired - I don't know about you, but I won't be cooking fresh young peas for an hour! Some recipes are more inspiring and I was pleased to find a few footnotes here and there to help. Whilst I was expecting to find a French influence in a book of this period I was surprised that some recipes crept in from further afield. The author is also enthusiastic about truffles and salsify in the same way that some present day chefs are and gives the book a modern tone in places which I did not expect.
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The Elegant Economist (Penguin Great Food)
The Elegant Economist (Penguin Great Food) by Eliza Acton (Paperback - 7 April 2011)
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