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8 of 8 people found the following review helpful
5.0 out of 5 stars Fascinating, 5 Jun. 2011
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J. White - See all my reviews
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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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5.0 out of 5 stars Great read, 8 Jan. 2015
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A real treat to read and to find out that not a lot has changed in cooking!
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