333 high quality, shiny pages split over 9 chapters:- Cracking Salads Cooking Without Heat Poaching and Boiling Steaming & Cooking in the Bag Steaming & Braising Frying Roasting, Pot-Roasting & Pan Roasting Grilling & Char-Grilling Baking & Sweet Things plus an introduction with sections entitled:- Getting Yourself Kitted Out Shopping Tips Now it's Your Turn Finished with a concise Index, showing bold page numbers for illustrated recipes, and red to indicate vegetarian recipes plus JO's trademark `Nice One' thanks list, giving full credit to his wife, following on from his touching opening dedication:- `To my two great girls, lovely Jools, the best thing that ever happened to me, and little Poppy - the best thing I ever made.' Colourful photography of JO himself, family, friends, locations, techniques and recipes throughout and interspersed with useful reference sections eg:- Handy pasta recipe Risotto recipe Blanching tomatoes Grating and peeling Easy chicken stock Flavoured salt Sweet pastry and notes on baking blind Slicing herbs and leaves/chopping and slicing Boning a chicken Making a `cartouche' Filleting or tranching a flat fish Filleting a round fish Tying up a bird The Perfect Basic Bread Recipe - `this recipe is fantastic for making your own bread at home - give it a go - it is so easy and will give you some great results. The other breads in the chapter all use this recipe as a base.' As above, typical JO notes also head up each recipe e.g.:- Chips `I'm putting `chips' in the book because if they're cooked properly they're one of the tastiest things in the world. That crunch and fluffy softness inside is absolutely irresistible- especially if they're someone else's! A good chip requires control and vigilance when cooking. Get yourself a nice spud - Maris Piper, Desirée and King Edwards are all good......................' Barolo Poached Fillet Steak with Celeriac Purée `I didn't try poached meat until a couple of years ago and to be honest the idea didn't appeal to me'. A lot of chefs implied that cooking meat in a good red wine was a waste but how wrong they were. As well as 'Barolo', this dish works with many other red wines especially nice spicy ones like 'Rioja' or 'Shiraz'. What I'm trying to say is that if you use rubbish wine in cooking it will come back to haunt you in the tasting.' Favourite recipes:- The proper French side salad Pomegranate and gin cocktail Scallop spoons Soft boiled egg with asparagus on toast Pappardelle with amazing slow cooked meat Chinese chicken parcels Moroccan lamb stew Quick time sausage cassoulet Chargrilled marinated vegetables Tender braised leeks with wine and thyme Italian style confit of duck with roasted radicchio Unbelievable roast pork with stuffed apples and parsnips - (all roasted together) Rosemary stick kebabs Grilled marinated mozzarella with crunchy bread, smoked bacon and a black olive & lemon dressing Baked chocolate pudding Nectarine meringue pie Surprise pudding Inside cover quote from `Time Out':- `The design and photography are clear and luscious and the recipes are the kind you want to try and really can make at home.'