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on 1 March 2013
When I first got this book I was very excited. That turn to disappointment in a mere ten minutes. Poorly written introductions to the recipes, filled with grammatical and semantical inaccuracies. The intoduction promises lavish photos of each recipe, yet not a single one is included. LArry Edwards may or may not be a great chef but his understandings of Edwardian history, and the differences between an estate and an a abbey, are exceedingly poor. He also reveals a fairly superficial understanding of British cuisine in general, and Edwardian cuisine in particular. Finally his "modern" substitutions are sometimes baffling or irrelevant - in one recipe he claims that to make a recipe accessible he used " brown sugar" instead of "raw sugar". Last time I looked the supermarket still stocked both...

My advice - DO NOT BUY THIS BOOK
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