 Her first book pioneered recipes which she had collected from family and friends which she described as family or country house cooking, as opposed to the classical French haute cuisine which was the universal style in hotels and restaurants in the 1960s.Her first book, "Lady Maclean's Cook Book" (1966) was enlivened by such dishes as the Duchess of Devonshire's fish soup, Lady Diana Cooper's blackcurrant leaf ice, Lady Lovat's oxtail, Fitz's "plov from Samarkand" - and went through several printings.Her other cookery books included "Lady Maclean's Diplomatic Dishes", 1975, "Lady Maclean's Book of Sauces and Surprises", 1978, "Lady Maclean's Second Helpings and More Diplomatic Dishes", 1984).