A reinvention of French and Italian-inspired classic dishes, Philippa Sibley's New Classics is a must-have companion for those wanting to learn best practice cooking techniques and indulge in Philippa's reinvention of timeless recipes. Following on from her first book, PS Desserts, Philippa Sibley's New Classics is a must-have cookbook with detailed guides to recipe basics and Philippa's reinterpretation of classic French and Italianinspired dishes. Like PS Desserts, the book is divided into two sections - the front half contains tips and step-by-step instructions on how to perfect many culinary cooking basics such as stocks, soups, doughs and sauces; the second half is filled with new recipes from Philippa - her own personal and modern twist on classics such as tuna nicoise, steak tartare, summer cassoulet, confit duck and smoked sardines. The emphasis is on savoury food using the very best of ingredients and techniques to reinvent some of the world's most famous dishes, all with Philippa's inimitable style. Beautifully designed and filled with detailed step-by-step photography as well as stunning hero shots of Philippa's signature savoury recipes, this cookbook will become an invaluable go-to cooking guide and recipe favourite in anyone's kitchen.