Am I alone in thinking the new edition (red-striped cover) is not as good as the previous one (silvery cover, small image - garlic I think)? I got the old one some years ago as a present for a niece and ordered the new one for a daughter only to find it had, to my mind, lost a lot of its individuality - basically it seems like another general cookbook with a few pages of vegetables and dead birds that really don't add a lot. The 'silvery' one had 'how to stuff that helps a new cook and I can't find it in this - how to truss a bird, line a tin ... etc. I don't have it to hand but can't check, but it 'felt' like a GH cookbook
I have the 1947 edition (held together with an elastic band) and an almost as battered 1973-ish edition and so appreciate that they change over the years. But until now they did seem to have a good slug of 'how to do it' in them that seems to have been lost
Genuinely interested in what people think before I take the red-striped one back and try and find an old edition. Can any fans of the new one persuade me?