Report Abuse

Report this review to the Review Centre Team

Here at Review Centre we work hard to make sure we are the best place on the internet for honest, unbiased consumer reviews - we are grateful for your help in keeping us that way!


Why are you reporting this review?

If you represent this business why not claim your page by creating a Free Business Account where you will receive improved review monitoring functionality.


“Could be better”

Written on: 11/12/2011 by Lyndawithay (1 review written)

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.

Was this review helpful? 0 0