Top critical review
5 people found this helpful
on 15 December 2014
Sorry to give this a low rating as there is much to admire in rediscovering British classics, but many of the recipes are frustratingly vague and sometimes bizarre. I made lemonade in the summer, and thought it odd that all the bitter tasting white pith ends up in the drink. Sure enough, the result was bitter and disappointing.
The victoria sponge cake recipe has the maddening 'if you're using two cake tins shorten the cooking time. By how much? Even an approximation would help.
I now have the Christmas pudding steaming, but the recipe says 'cook for a least three hours'. What does that mean? Is it three hours or is it more? Do you butter the basin or not? These are crucial points that need to be focused on. I ended up on the internet learning how to prep a pudding for steaming. By contrast any cookbook by, say, the wonderful Marcella Hazan, never leaves you wondering or second guessing, yet never feels laboured in its descriptions.
I give it two stars because I like the pork with butter beans recipe, and no one uses butter beans enough.