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In page Eliza Acton:
"The food writer Alan Davidson considers Modern Cookery to be "among the most elegantly written (and practical) cookery books ever published".[21] Nicola Humble, in her book on the history of British cookery books, writes that Acton provides "the quirky, confident perspective of the expert" in text that is "alive with adjectives and opinions ... the prose enthuses and evokes".[22] In 1968 Elizabeth David wrote that Acton's recipes were both illuminating and decisive. Examining a 100-word paragraph in Modern Cookery for instructions on beating egg whites for a sponge cake, David considers it superior to an eight-page piece on the same topic in the 1927 work La bonne cuisine de Madame E. Saint-Ange.[13]
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