I have to recommend this book. Whether you're new to cooking or an experienced old hand you won't fail to be impressed with the practical and reliable advice. Written in Clarissa Dickson Wright's relaxed, easy style, it is down to earth no nonsence advice you can absolutely trust. I've got lots of other meat cookery books but can honestly say I have tried and tested the advice for cooking times and methods for different meat and poultry roasts in this book and can report 100% success rate. Obviously you have to experiment a little with a few minutes either way allowing for slight variances depending on your own oven type but on the whole the guidance is spot on. I'd consider myself a proficient home cook, experienced at producing roast meals but I'm a convert to the roasting times and rules of thumb given in this book for getting consistently excellent results. The most perfect roast beef ever, time after time! Compliments from around the table are the 'proof of the pudding'. Talking of which the simple recipe and advice for Yorkshire Pudding has also proven to be consistently successful and I've tried many others (from James Martin to Michel Roux). I'm a cook book collector and have a wide range in my collection. I'd rate this as one of my best buys ever. Highly recommended!