I learned to cook with this book and yet I still regularly use it to prepare some terrific food. If you can find it, be sure to buy the (now unfashionable) original version. This has information on skinning rabbits, preparing pheasants etc. which is omitted from the new edition. Also, the new edition tries to be 'healthier'. Often this is fine, but the sad truth is that for many traditional English, French and Italian recipes olive oil just isn't a particularly good suitable for the butter, lard or dripping used traditionally.