Virgin To Veteran: How To Get Cooking With Confidence - New Release From our Most Prolific Young Culinary Writer

From mastering the basics to insider tips and techniques, this book will teach you everything you need to become a confident cook. From fast food to slow, food to go or eat in, healthy to greedy, there's something in the over 100 Masterclass recipes featured to match every mood, budget and lifestyle.

Core dishes are accompanied with advice on saving cash, time, and delicious and wide-ranging variations that will expand your cooking repertoire in the blink of an eye - if the exotic Hot Mixed Mushroom Bruschetta is not to your taste, you can opt for the more homely topping of Broad Bean and Wensleydale instead. If a formal dinner isn't your style, convert your refined fillet steak into a fast and fabulous BBQ treat. The possibilities are endless.

Sam's passion for making the kitchen accessible to all is reflected through diagrams, step-by-step guides and the Virgin Kitchen Set-Up (the stuff you need to know to set up a workable kitchen). In no time at all, relevant skills such as knife work, sauce making and baking can be picked up with ease and placed at your disposal, while such necessities as sourcing and substituting ingredients, seasonality and the secrets of great presentation are also covered.

This wealth of information, accompanied by stunning photography that gets right to the heart of Sam's delicious cooking, is presented in such an engaging way that it will have you turning out brilliant meals without too much fuss, cost or effort before you know it.

20-year-old Sam Stern is studying Politics, Sociology and Business at Edinburgh University. He is also the author of 5 bestselling cookbooks which currently dominate the teenage market, and has been cooking for as long as he can remember.

What started as a personal passion for cooking (and fierce kitchen competition with his older brother) turned into a mission to inspire his generation to cook. Cooking Up A Storm (2005), Real Food Real Fast (2006), Get Cooking (2007), Sam Stern's Student Cookbook (2008) and Eat Vegetarian (2010) were published by Walker Books to great critical acclaim while Sam was studying for his GCSE's and A levels.

Cooking up a Storm has been translated into 14 languages, with worldwide sales nudging 700,000 copies. The books and associated activity have attracted global media attention and have given Sam a unique status as the voice for aspiring young cooks.

www.quadrille.co.uk.

Mridula Baljekar Launches Her Latest Book

Mridula Baljekar's latest book, The Food and Cooking of India, has been published by Lorenz Books (an imprint of Anness Publishing).

In this book, Mridula takes the reader on a gastronomic journey through India, explaining along the way, the culture, history, geography, religious and social customs and uncovers unknown territories of this fascinating country.

An authoritative explanation unites the myriad strands of Indian culinary heritage and offers you the ultimate taste of this world-famous cuisine in 150 exquisite recipes accompanied by 850 stunning colour illustrations.

Ranging from simple street foods to luxurious curries fit for a Maharaja's table, delectable marinades, exquisite kebabs and exotic vegetables, the book captures the diversity of Indian cuisine in an evocative and enticing manner.

Mridula will be officially launching her book at the prestigious Wentworth Club in Virginia Water, Surrey www.wentworthclub.com) on 21st February 2011. Wentworth is famous not just for golf championships; it also offers excellent facilities for fitness, social events, tennis and fabulous cuisine influenced by London's renowned Caprice Group.

Coming March 2012, 'Food You Can't Say No To' By Tamasin Day-Lewis

This irresistible book is packed with recipes for food you just can't say 'no' to. When we are presented with such indulgent food, we inevitably succumb and ask for a second helping.
Here is a book filled with good things, some of which you will find familiar but with an original twist, others are entirely new and exciting. Some are special purely because of their unabashed simplicity, using a few of the very best ingredients and are disarmingly easy to perfect. Tamasin's philosophy is all about making the most of foods, especially ingredients in season, rather than spending extravagantly.

If you're in need of inspiring new supper ideas, try the Roquefort, celery, potato, red onion and walnut pie; or a comforting Salmon and scallop chowder, smokey with bacon and flecked with tarragon; or uplifting Potato gnocchi with spring asparagus, tomatoes, green olives and mascarpone. Resist, if you can, a light whisked Sponge topped with vanilla and lemon scented mascarpone and yogurt. This is food you will enjoy cooking: effortless but special, indulgent yet practical, totally, utterly irresistible.


FACTFILE:

Tamasin Day-Lewis is an inspirational food writer with a wonderfully refreshing style. In her own words, she writes 'for people who appreciate good food, for people of all skills'. Tamasin contributes regularly for English and American Vogue, Saveur, Stella (The Telegraph Magazine), Sainsbury's Magazine, Waitrose Food Illustrated and Reader's Digest.

She has also written a host of successful cookbooks, including Supper for a Song (Quadrille, 2009). She has also produced and directed many television documentaries and appeared in two television series entitles Tamasin's Weekends and Great British Dishes.

The book will be published by Quadrille.

Self-Published “Business Cook Book” to be Stocked at Waterstones

Self-published book ‘Business Cookery: Tried and tested recipes for business success’ is to be stocked at Waterstones.

Hot on the heels of best-selling Kindle authors John Locke, Louise Voss and Mark Edwards two UK authors are using their business experience to self-publish and promote their own paperback and e-book.

The quirky novel/business book hybrid is selling well on Amazon (both in paperback and on Kindle) and now Waterstones have agreed to stock the title in their high street stores. It’s also available online from Blackwells, WHSmith and Foyles.

Entrepreneurs Hannah McNamara and Patrick White decided to go down the route of self-publishing, even though McNamara had worked with a publisher on her first book, ‘Niche Marketing for Coaches’.

McNamara says, “Many authors don’t realise the amount of marketing publishers expect you to do for your own book. They assume that their job is just to write a good book and the publishers will take care of making it sell.

“My experience first time around taught me that there were so many aspects of publishing a book we could easily handle ourselves and be in complete control of. Most self-published authors focus on e-books but it was important for us to be published in print as well and be stocked in book stores. As business people we’re always focused on the profit margin, so doing it ourselves means that we could make publishing a book very profitable. It’s also been a lot of fun!”

This emphasis on making a profit is very apt given the topic of their book. Business Cookery uses cookery analogies to teach business principles and it’s already receiving acclaim from entrepreneurs and foodies alike.

‘Secret Millionaire’ property investor Caroline Marsh says, “I heartily endorse Business Cookery, Clear, easy-to-read. I like the stories that guide you through the fundamentals on how to start, run and manage a successful business. Follow the recipe and make a great pie!”

Sejal Sukhadwala of LoveFood.com describes the book as “a modern classic, this unique tome gives business and personal development advice via cookery-themed storytelling, recipes and food analogies.”

For a limited time, the authors are making the first 2 chapters available free from www.businesscookerybook.com.