 Sue Dyson and Roger McShane , reviewing the book on FoodTourist , call it the " very antithesis " of the elaborate haute cuisine of Marie @-@ Antoine Carême , and note that it was one of the first cookery books to provide quantities , timings , and lists of ingredients . They find the recipe for Mulligatawny soup " wonderful " , the oyster sausages " very tasty " , and the " Potato Boulettes " like a French equivalent of gnocchi . But " the section that really caught our interest " was puddings and desserts . They conclude that " this is an inspirational book with an Aladdin 's Cave of recipes and wonderful , timeless writing " and an " absolutely essential part of any serious cookbook collection . " 
