Best-selling cookbook author Sam Stern has today announced the release of his seventh book, Too Good to Share on 2nd July (Quadrille £20). Sam’s new book is a collection of 130 delicious recipes that put the fun back into cooking for one whilst keeping meals healthy and cost effective. With recipes reflecting Sam’s signature down-to-earth approach, Too Good to Share is set to become the must-have cookery bible for solo cooks, encouraging them to get more creative in the kitchen and enjoy cooking for themselves.
Sam’s recipes in Too Good to Share are cleverly designed so that two different dishes can be made out of just one core ingredient. By cooking the main recipe you are halfway to making a second dish which can be enjoyed the next day for dinner or taken to work in a lunch box. This not only keeps meals varied but also prevents food waste.
For example, a pack of prawns can be used to make Sam’s ‘Quick Prawn Curry’, followed by ‘Griddled prawns with lemon & bean salad’ the following day. Similarly, a meaty rump steak can be used to make a hearty ‘Beef & ale pie’, with leftovers transformed into ‘Bubble & Squeak cakes’ the day after. Sam’s vegetarian options include a whole roasted butternut squash to make ‘Butternut Squash with ricotta & rocket gnocchi’, with the remainder used for a zesty ‘Roast butternut squash dip’ – offering the perfect to accompaniment to warm pitta bread for lunch. And when only a sweet treat will do, Too Good to Share has quick and easy options that can be enjoyed any time of the day, such as the impressive ‘Bread & maple syrup pudding’ which makes great use of leftover bread. In addition, Sam’s ‘Big Cook’ recipes demonstrate how easy and economical it is to buy a whole joint of meat or bird and make it last through up to four different meals. A roast chicken is transformed into a ‘Tzatziki chicken wrap’, ‘Chicken & tarragon potato cakes’ and a warming ‘Chicken soup’.
Sam commented on his inspiration for Too Good to Share – “For me, this book is all about being creative in the kitchen on your own, cooking what you love and not having to please anyone else! Solo cooks should revel in having the kitchen exclusively to themselves; they shouldn’t view it as a solitary experience but a real chance to have fun and experiment.”
Divided into eight chapters, each based around a different main ingredient, from beef and chicken. Through to fish and vegetables, there is something for everyone. Accompanied by clear instructions and vibrant photography by Lisa Linder, Sam Stern’s new cookbookToo Good to Share is a book with a simple aim – to make eating for one a pleasure!
Too Good to Share by Sam Stern will be published by Quadrille on 2nd July (RRP £20).
About Sam Stern
Sam Stern has been cooking for as long as he can remember. From the moment he saw his mum bring a loaf of treacle bread out of the oven he was hooked. As soon as he was tall enough to reach the kitchen worktops he would help cook anything and everything. As he got older Sam wanted create delicious food for his friends and started to compile some of his favourite recipes and handy tips and hints, and then at the young age of 14 published his first cook book ‘Cooking Up a Storm’. The book became an international best seller. Since then Sam has gone on to write six further cook books, including further best sellers ‘Virgin to Veteran’, ‘Real Food Real Fast’, ‘Get Cooking: Sam Stern’s Student Cookbook’ and ‘Eat Vegetarian’, all of which have been translated into over 14 different languages and are published worldwide.
Sam continues to prove that cooking at home needn’t take hours or be a stressful experience, and that young people like him can learn how to make healthy, delicious and impressive meals on a realistic budget. Still only 24 years old and celebrating 10 years as a cookery writer, Sam’s friendly down-to-earth approach continues to impress peers, foodies and home cooks alike and has gained him a considerable following on social media.
Sam regularly features on television and radio, including appearances on Blue Peter, BBC breakfast and BBC Radio One. As well as this, Sam has recently completed a course at Ballymaloe cookery school, and recently graduated with a degree in Politics, Sociology and Business from Edinburgh University. At home in Yorkshire, Sam spends his time cooking and writing, with the dream of one day opening his own cookery school.
