Now available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our own cooking and our locally sourced ingredients perfectly. There can be no mistaking therefore the home of Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, Leek and Derby Sage Tart, Peter Gott's Roast Gloucester Old Spot with Rhubarb and Apple Cheese, Scrag-end of Neck of Herdwick Mutton Stewed with Shiraz or Rhubarb and Walnut Crumble with Ginger.

Sarah Freeman - a cook proud rather than ashamed to be British - skillfully collected together in her book, recipes culled from the new wave of Modern British chefs as well as creating a range of her own recipes in the same spirit.

This work is a bible of contemporary British cooking and is now destined for recognition as a classic.

Reviews

'Elegantly written, eminently sensible and full of recipes you actually want to eat, The Best of Modern British Cookery is a gem...A British cookbook to be proud of.' Tom Parker-Bowles, Mail on Sunday

'...this is textbook stuff for the keen amateur cook...there is a lot in its pages to get you thinking ... Definitely worth a read.' Caterer & Hotelkeeper

'...the timing's right for this splendid guide to British food. The recipes are wonderful, combining the traditional and modern, spiced with Freeman's thoughtful, very motivating commentary.' Publishing News

'...splendid...' The Oxford Times