Brewing sugar in the boil

[Rookie]

Received "brewing beers like those you buy" by Dave Line for Christmas, it shows adding brewing sugar etc into the boil in certain recipes. I know this is an old book. My wife found in a second hand bookshop, but are these methods outdated or still viable, using todays home brew equipment and products. Would really like to try some that have now disappeared.
Many thanks for any input/ advice.

When I add sugar I do it three or four days into fermentation. I still have the same O G overall, but that way I can start with a lessor amount of yeast

[Barley Water]

Back in the 70's and early 80's homebrewing involved buying a can of extract and dumping in a ton of sugar to jack up the gravity (at least in the states and yeah, that's about the time I started playing this game). The resulting brew tasted awful but it got the job done and back in those heady times that was the main concern. Also, at least over here, the commercial alternatives left a lot to be desired. Did the beer have the so called "homebrew twang"? You better believe it did. I am not sure if it was the result of excessive sugar, old lousy quality extract or too high fermentation temperatures. At any rate, adding sugar over here got a very bad name which still lingers among the homebrew snobs.

These are different times my friends. After you get your processes down one of the fun things to do is fool around with adjuncts; sugars being one of the most popular. If you go to an ethnic market you will find a whole new world of semi-refined sugars which will add neat flavors to your beer. If a bunch of monks can get away with it, so too can you. Want your IPA to be a bit more drinkable? Throw in about 10% sugar. Want some good plumb, prune flavor in that Dubbel, get hold of some dark candi sugar (it ain't cheap however), works like a charm. I can go on and on but really, don't just dismiss sugars without giving them a try; your beers will thank you.

[SHIELDS EXILE]

I have just brewed Double Diamond from DLs book, and wondered if anyone knows how to replace the hop extract that he often uses for dry hopping. None of the suppliers keep it nowadays , and DL never stated the IBU of any recipe Perhaps Brambling cross EKG or fuggles, his usual varieties?Any ideas.

[IPA]

I have just brewed Double Diamond from DLs book, and wondered if anyone knows how to replace the hop extract that he often uses for dry hopping. None of the suppliers keep it nowadays , and DL never stated the IBU of any recipe Perhaps Brambling cross EKG or fuggles, his usual varieties?Any ideas.

The Malt Miller stocks several types of hop extract and it works very well as a dry hop

[IPA]

I have just brewed Double Diamond from DLs book, and wondered if anyone knows how to replace the hop extract that he often uses for dry hopping. None of the suppliers keep it nowadays , and DL never stated the IBU of any recipe Perhaps Brambling cross EKG or fuggles, his usual varieties?Any ideas.

Graham Wheeler gives Double Diamond an EBU of 35 an EBC of 25 and an ABV of 5.5

You can work out Dave Line's by putting his quantities into Beer Engine

[Haydnexport]

ive used almost every possible type of sugar in a lot of tc's in the last 12 months , and there isn't a lot between them , almost nothing,, but.. for my , and gf and friends tastes its the whitworth castor sugar that always produces the best taste , no idea if its cane or beet though I just use what works , i did forget to buy some for my last tc , so i just whacked some tate and lyle granulated