I have been a fan of Jamie's cookbooks since his first (The Naked Chef). His recipes and advice are down-to-earth and presented in a fun, friendly way.
This book is no different. Jamie gives us common-sense answers to everyday issues. "What do I need in stock?" "How can I use _______?" I fill in the blank with things like eggplants, zucchini (courgettes), chilies...you name it. "How can I avoid wasting food?" That's a big one with me. With the best intentions I plan menus and cook for the week. Somehow I always end up throwing away perfectly good food or not-so-well-prepared food. This book answers the questions and offers solid advice.
My freezer is now full of properly portioned (for me) cheese, fruit and meat. It also has frozen ends and bits of veggies, chicken bones and other bits (like tomato paste...who uses a whole can at once...not me) to use for broths and sauces.
Jamie uses everyday terms, not culinary la-dee-dah, condescending chef-speak.
This is a good read with good recipes.