This cookbook opens with an introductory step-by-step section, setting out all the essential techniques from jointing to carving. All the recipes, from Thai chicken curry to pan-fried turkey with grilled aubergines, have been double-tested in the Good Housekeeping Institute and each one includes a calorie count, preparation and cooking times, freezing instructions and suggested variations. In addition, every recipe is accompanied by a photograph illustrating a key point in the preparation, together with a full-page photograph of the finished dish.