‘The reader who wants to satisfy himself as to the value of this book, and the novelty which its teaching possesses, need not go beyond the first chapter, on “The Boiling of Water.” But if he reads this he certainly will go further, and will probably begin to think how he can induce his cook to assimilate some of the valuable lessons which Mr. Williams gives. If he can succeed in that he will have done a very good day’s work for his health and house. . . . About the economical value of the book there can be no doubt.’—SPECTATOR. ‘Will be welcomed by all who wish to see the subject of the preparation of food reduced to a science. . . . Perspicuously and pleasantly Mr. Williams explains the w…
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