A must-have for high-aiming translatorsTess Whitty's 'Marketing Cookbook For Translators' is a simple and easy to follow guide that ensures any translator reading it will not get lost in the crowd. Whitty, herself a translator, shares over ten years of her experience, where she rose from being just-another-one to a renowned successful translator with a thriving business.The book, written in a friendly "cookbook" manner explores various aspects of marketing like "pantry", the basic assessment of requirements; "appetizers", where she lays stress on the ways to plan marketing; "main course", where the big guns come out: finding clients and winning over them, and retaining the existing ones with the best marketing practices. She even goes a step ahead and suggests the pricing models and effective marketing techniques commonly in use to give the reader a better picture on how marketing works.The book starts by giving an introductory perspective of marketing so that the newbies get an insight of the basic functioning. That way, they are prepared for the subsequent chapters which form the crux.Whitty turns the complex process of marketing which even the professionals find exhaustive into simple steps which are clear and action oriented.Learning from others' experience is a big step towards success. Having this book is strongly recommended whether you are a translator just starting out or an already established one.

How do you persuade someone to buy from you just by writing to them? What does effective copywriting look like – and sound like? Write to Sell has the answers! Read this book and you’ll learn: The confidence and skills to write better copy New ways to gain readers’ attention, respect and trust Hints and tips on turning selling skills into copywriting skills Simple techniques to improve the readability of your copy The impact of design and layout on copywriting The meaning of good written English – the rules you must follow, the rules you can safely ignore

'This is a beautiful cookbook, full of joyous, life-enriching recipes. I love it.' Nigel Slater 'Its collection of foolproof, elegant recipes calls to mind Nigella Lawson at her best' Vogue A Table for Friends celebrates the joy of eating with friends and family, with over 100 simple and wonderfully inviting recipes that allow you to relax with your loved ones whilst the cooking takes care of itself. Drawing on years of cooking for more people than it ever seemed possible to squeeze into her kitchen, Sunday Times columnist and cookery author Skye McAlpine shares the secrets to her stylish and relaxed way of hosting, setting you up for success whether you're cooking for two or twenty. A Table for Friends has recipes for every occasion, from last-minute weeknight dinners to large celebratory gatherings. Skye's recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye's practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests. For a super-easy roast why not try her Honey-roast poussins, Butter-&-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit & mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear & walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser. This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often. 'It's a winner – a book I'll turn to again and again, especially when friends come over' Delicious magazine

Robinson reveals how to translate faster and more accurately, how to deal with problems and stress, and how the market works. This second edition has been revised throughout, and includes an exploration of new technologies used by translators.

The cookbook companion to the groundbreaking fertility book It Starts with the Egg. A wealth of scientific research shows that adopting a Mediterranean diet can help you get pregnant faster and boost success rates in IVF. This book helps you put that research into practice, with over 100 recipes inspired by the Mediterranean diet, along with answers to all your questions about nutrition and fertility. Recipes include • Smoked Salmon and Leek Frittata • Baked Falafel with Lemon Tahini Dressing • Chicken Souvlaki with Avocado Tzatziki • Pan-Fried Snapper with Salsa Verde • Dairy-Free Chicken Alfredo • Low-Carb Rosemary Flatbread • Blueberry Almond Cake • Pecan Chocolate Chip Blondies

This is the fifth revised edition of the best-selling A Practical Guide for Translators. It looks at the profession of translator on the basis of developments over the last few years and encourages both practitioners and buyers of translation services to view translation as a highly-qualified, skilled profession and not just a cost-led word mill. The book is intended principally for those who have little or no practical experience of translation in a commercial environment. It offers comprehensive advice on all aspects relevant to the would-be translator and, whilst intended mainly for those who wish to go freelance, it is also relevant to the staff translator as a guide to organisation of work and time. Advice is given on how to set up as a translator, from the purchase of equipment to the acquisition of clients. The process of translation is discussed from initial enquiry to delivery of the finished product. Hints are given on how to assess requirements, how to charge for work, how to research and use source material, and how to present the finished product. Guidance is given on where to obtain further advice and professional contacts. This revised edition updates practices in the translation profession and considers the impact of web-based translation offerings. Industry and commerce rely heavily on the skills of the human translator and his ability to make intellectual decisions that is, as yet, beyond the capacity of computer-aided translation.

Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.