This title is all about food as well as cooking, including insights into ingredients and their origins, in addition to recipes and techniques. The recipes are appealing, simple, relevant, up-to-date and - above all - full of flavour. Though rooted in English cookery, the recipes reflect the author's extensive travels, with classic recipes from Europe, North Africa, the Middle East, India and the Americas. "Modern Classics" includes her recipes for English Crab cakes, individual apple and marzipan tarts with blackberry sauce, Mint-cured mackerel with potato farls, slow cooked lamb shanks with potato and cauliflower mash, steamed quince pudding, pheasant with wild berries and celeriac, and much more besides.