250 good quality, shiny pages split over 11 chapters:- Soups Salads & Dressings Pasta Fish & Shellfish Meat, Poultry and Game Vegetables Pulses Risotto & Couscous Bread Desserts Stocks, Sauces, Bits, Bobs, This, That and the Other With reference sections entitled `First Move' (includes a basic `larder' suggestion list), and `Herbs & Spices', sandwiched between an introduction and a concise index, which highlights `illustrated' recipes and `vegetarian' dishes. Jamie's usual charming `thanks' pages complete the book. Photography, by Jean Cazals and David Eustace, intersperses the recipes, but there is not one for each recipe, which may be a slight negative for some, and there are some very faint text headers, which can be hard to read. Having said that it is a useful first book, if new to `The Naked Chef' - typical JO banter is present throughout the book, e.g.:- `Good soups are really only about good ingredients. A good soup can be made, finished and in a bowl in minutes and still be as tasty as one that you have spent an hour or so preparing..............' `Most people can't get any enthusiasm for a limp and uninteresting salad so chuck out your tasteless iceberg lettuce and you water -based dressings and .........' Ravioli with Prosciutto, Sun-dried Tomatoes, Basil and Mozzarella:- `I am afraid that this is a clichéd and obvious combination but it is quick and bloody good, so try it........' Risotto:- `If I asked most people if they made risotto at home I reckon most would say `no`, and would think it was just some poncy restaurant food..........but risottos are really meant to be cooked at home. The real secret of a good risotto, I'm afraid, is that you have to stand over it and give it your loving and undivided attention for about 17 minutes, but it's worth it. Anyway what I am going to do now is give you a really solid, decent risotto base method and then give you five of my favourite variations......... ' Other basic recipes and reference guides are littered throughout, e.g.:- Everyday Quick Pasta Recipe Short-crust Sweet Pastry Basic Bread recipe Stocks Aioli Salsa Verde Perfectly Cooked Live Lobster Basic Steamed Pudding Recipe Globe Artichokes - What to Buy and How to Prepare Feeling your Pulses and How to Cook Them Favourite Recipes:- My Minestrone Soup John Dory Baked in a Bag with Marinated Cherry Tomatoes, Black Olives and Basil Spiced Slow-Cooked Lamb Shanks Pork Chops with Thyme, Lemon and Pesto My Perfect Roast Chicken The Most Perfect Steamed & Roasted Duck with Honey & Oyster Sauce Meatballs Grilled Asparagus with Olive Oil & Sea Salt Vegetable Tempura Baked Fruit with Mascarpone Cream Lemon & Lime Cream Tart