Could be better

This book is most perplexing and disappointing. 1. The very first word that I looked up in it was not there. I wanted to know more about a very simple thing - 'curdling'. Why does the mixture curdle when you add eggs to butter and sugar? Why is this a process to avoid and what do you do to prevent it? No mention in this book. 2. Next I wanted to know the differences between sultanas, raisins and currants. Why do cake recipes list a certain amount of sultanas and a certain amount of raisins? Why not all raisins or all sultanas or all currants? I got no help in this book. Under the 'dried vine fruits' entry and 'seedless raisins' sub entry, we learn that raisins come from the Thompson sultana grape. Why does a sultana not come from a sultana grape? I am no wiser in my cake-making. 3. Water - 'the one essential for all living organisms' does not have an entry in this 'world's most famous culinary reference book'. This most important ingredient is given a small mention under 'drink' but there is not even an entry for 'bottled water' or 'tap water' or 'ice'. These are most peculiar omissions for such a book. There is so much that can be written about water and its properties that are entirely relevant to cooking and serving meals.