I often use the recipe search when I'm looking for some inspiration for an ingredient I'm looking to use.
Every so often a recipe will be thrown up from the likes of Elizabeth David or Julia Child etc. I always check them out as I really do want to cook from these cookbook authors but just one look at the actual recipe and I'm eeeek! and decide not to.
I consider myself a proficient cook but find the older recipes hard going. To give an example E. D. has a recipe for Pistou in "A book of Mediterranean Food" that amounts to about one twentieth the size of the recipe I actually used from "Provence: A Cookbook" by Caroline Rimbert Craig.
Is this a common 'fear'?
How do others approach older recipes?
Thanks