| 摘要 | 第1-5页 |
| Abstract | 第5-8页 |
| Chapter 1 Introduction | 第8-11页 |
| ·The aim and practical value of recipe translation | 第9页 |
| ·Time arrangement and task allocation for translation | 第9-10页 |
| ·Translations of Jamie’s Ministry of Food at home and abroad | 第10-11页 |
| Chapter 2 While-task procedure | 第11-12页 |
| ·Collection of relative material | 第11页 |
| ·Reading through original and text reorganization | 第11页 |
| ·Translation and revision | 第11-12页 |
| Chapter 3 Methods and skills in translation—instance analysis & theoretical direction in translation | 第12-17页 |
| ·Skopostheorie (The purpose of translation) | 第12页 |
| ·Word list for cooking methods | 第12-13页 |
| ·Functional translation theory and Functional equivalence in translating | 第13-16页 |
| ·Questions and problems | 第16-17页 |
| Chapter 4 Skills summary in recipe translation | 第17-18页 |
| Bibliography | 第18-19页 |
| Biography | 第19页 |
| Acknowledgements | 第19-20页 |
| Appendix | 第20-59页 |
