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In page Eliza Acton:
"The reviews for Modern Cookery were positive,[16] and the critic from The Morning Post considered it "unquestionably the most valuable compendium of the art that has yet been published".[17] The review in The Spectator stated that the order of the book was "very natural", while "the methods are clearly described, and seem founded on chemical principles";[18] the reviewer for the Kentish Gazette also commended the clarity of the instructions, and the inclusion of ingredients and timings.[19] The unnamed critic for The Atlas described the layout for the recipes to be "excellent"[20] and, in a positive review in The Exeter and Plymouth Gazette, praise was given to "the intelligibility of the instructions which are given", which contrasted with other cookery books.[21]
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