The feminist author Virginia Woolf reviewed the book in the Times Literary Supplement in 1909, writing that "Cookery books are delightful to read... A charming directness stamps them, with their imperative 'Take an uncooked fowl and split its skin from end to end' and their massive commonsense which stares frivolity out of countenance".

The Spectator review in 1909 speculates that Lady Clark inherited the "practical study of cookery" from her father, "Mr. Justice Coltman" who though "abstemious himself" was "careful to provide a well-furnished table for his guests".
The review remarks on
the distinguished origin of many of the recipes.
Mr. Ford, of the famous "Handbook to Spain," contributes some few Spanish dishes; there is a recipe for ginger yeast which Miss Nightingale must often have tested; the poet Rogers tells us how to make a "Poet's Pudding," and Lord Houghton gives directions for a mutton and oyster pudding.
The feminist author Virginia Woolf reviewed the book in the Times Literary Supplement in 1909, writing that "Cookery books are delightful to read... A charming directness stamps them, with their imperative 'Take an uncooked fowl and split its skin from end to end' and their massive commonsense which stares frivolity out of countenance".
The Spectator review in 1909 speculates that Lady Clark inherited the "practical study of cookery" from her father, "Mr. Justice Coltman" who though "abstemious himself" was "careful to provide a well-furnished table for his guests". The review remarks on
the distinguished origin of many of the recipes. Mr. Ford, of the famous "Handbook to Spain," contributes some few Spanish dishes; there is a recipe for ginger yeast which Miss Nightingale must often have tested; the poet Rogers tells us how to make a "Poet's Pudding," and Lord Houghton gives directions for a mutton and oyster pudding.
The Cookery Book of Lady Clark of Tillypronie