 Isabella and her main work have been subjected to criticism over the course of the twentieth century . Elizabeth David complains of recipes that are " sometimes slapdash and misleading " , although she acknowledges that Prosper Montagné 's Larousse Gastronomique also contains errors . The television cook Delia Smith admits she was puzzled " how on earth Mrs Beeton 's book managed to utterly eclipse ... [ Acton 's ] superior work " , while her fellow chef , Clarissa Dickson Wright , opines that " It would be unfair to blame any one person or one book for the decline of English cookery , but Isabella Beeton and her ubiquitous book do have a lot to answer for . " In comparison , the food writer Bee Wilson opines that disparaging Isabella 's work was only a " fashionable " stance to take and that the cook 's writing " simply makes you want to cook " . Christopher Driver , the journalist and food critic , suggests that the " relative stagnation and want of refinement in the indigenous cooking of Britain between 1880 and 1930 " may instead be explained by the " progressive debasement under successive editors , revises and enlargers " . David comments that " when plain English cooks " were active in their kitchens , " they followed plain English recipes and chiefly those from the Mrs Beeton books or their derivatives " . Dickson Wright considers Beeton to be a " fascinating source of information " from a social history viewpoint , and Aylett and Ordish consider the work to be " the best and most reliable guide for the scholar to the domestic history of the mid @-@ Victorian era " . 
 Isabella and her main work <a href='been_done' title='1'><mark>have</mark></a> been subjected to criticism over the course of the twentieth century . Elizabeth David <a href='uninflect' title='2'><mark>complains</mark></a> of recipes <a href='null_relcl' title='3'><mark>that</mark></a><a href='drop_aux' title='4'><mark>are</mark></a>" sometimes slapdash and misleading " , although she <a href='uninflect' title='5'><mark>acknowledges</mark></a> that Prosper Montagné <a href='null_genetive' title='6'><mark>'s</mark></a>Larousse Gastronomique also <a href='uninflect' title='7'><mark>contains</mark></a> errors . The television cook Delia Smith <a href='uninflect' title='8'><mark>admits</mark></a> she was puzzled " how on earth Mrs Beeton <a href='null_genetive' title='9'><mark>'s</mark></a>book managed to utterly eclipse ... [ Acton <a href='null_genetive' title='10'><mark>'s</mark></a>] superior work " , while her fellow chef , Clarissa Dickson Wright , <a href='uninflect' title='11'><mark>opines</mark></a> that " It would be unfair to blame any one person or one book for the decline of English cookery , but Isabella Beeton and her ubiquitous book do have a lot to answer for . " In comparison , the food writer Bee Wilson <a href='uninflect' title='12'><mark>opines</mark></a> that disparaging Isabella <a href='null_genetive' title='13'><mark>'s</mark></a>work was only a " fashionable " stance to take and that the cook <a href='null_genetive' title='14'><mark>'s</mark></a>writing " simply <a href='uninflect' title='15'><mark>makes</mark></a> you want to cook " . Christopher Driver , the journalist and food critic , <a href='uninflect' title='16'><mark>suggests</mark></a> that the " relative stagnation and want of refinement in the indigenous cooking of Britain between 1880 and 1930 " may instead be explained by the " progressive debasement under successive editors , revises and enlargers " . David <a href='uninflect' title='17'><mark>comments</mark></a> that " when plain English cooks " <a href='uninflect' title='18'><mark>were</mark></a> active in their kitchens , " they followed plain English recipes and chiefly those from the Mrs Beeton books or their derivatives " . Dickson Wright <a href='uninflect' title='19'><mark>considers</mark></a> Beeton to be a " fascinating source of information " from a social history viewpoint , and Aylett and Ordish consider the work to be " the best and most reliable guide for the scholar to the domestic history of the mid @-@ Victorian era " . 
Isabella and her main work done been subjected to criticism ova the course of the twentieth century . Elizabeth David complain of recipes " sometimes slapdash and misleading " , although she acknowledge dat Prosper Montagné  Larousse Gastronomique also contain errors . The television cook Delia Smith admit she was puzzled " how on earth Mrs Beeton  book managed to utterly eclipse ... [ Acton  ] superior wrk " , while her fellow chef , Clarissa Dickson Wright , opine tdat" It would b unfair to blame any one person or one book fa the decline of English cookery , but Isabella Beeton and her ubiquitous book do have a lot to answer ffir. " In comparison , da food writer Bee Wilson opine that disparaging Isabella  work was only a " fashionable " stance to take and thdatdacook  writing " simply make you want to cook " . Christopher Driver , the journalist and food critic , suggest thadate " relative stagnation and want of refinement in the indigenous cookin of Britain between 1880 and 1930 " may instead bbexplained by thda progressive debasement under successive editors , revises and enlargers " . David comment that " when plain English cooks " was active in their kitchens , " they followed plain English recipes and chiefly those from the Mrs Beeton books or their derivatives " . Dickson Wright consider Beeton to beb " fascinating source of information " from a social history viewpoint , and Aylett and Ordish consider thedark to be " the best and most reliable guide for the scholar to the daestic history of the mid @-@ Victorian era " .