I'm used to the wordy writing of the early previous century. In fact, in some cases, I like the drollery, the classical references, the opinionated view of the authors of those times. It is a vanity publication of the author who was a well-known British attorney circa 1834 to 1913. So be prepared for sly references to classics in other languages, like French and Latin, poetry, and personages through the ages that are no longer discussed in today's general education. This is about old cookery books and ancient cuisine in an historical overview from the author's preferences. It does not give recipes, although bits of them appear in frequent quotations of more ancient authors than this. So I kind of like it, so I can go look up the people or old texts he referenced, but his archness makes my eyebrows ache from trying to keep up with him, it becomes tiresome. I'm about half way through, and its a bit of a slog. I'm thinking my grandkids would not make it past the first page. But, if you like following the research path there is plenty to look up to keep busy for a while and discover new facts, histories, authors by serendiptity, my favorite way to learn.