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DRINKS FALL 2014

Drinks Catalog Fall 2014

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From wine to beer and cocktails to shots, we have a drinks book for everyone.

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Page 1: Drinks Catalog Fall 2014

drinks fall 2014

Page 2: Drinks Catalog Fall 2014
Page 3: Drinks Catalog Fall 2014

NATURAL WINE | 19

Food &

Drink

To place an order fax 201-840-7242

also available:Making Wines, Liqueurs & CordialsISBN: 978-1-78249-069-2$19.95 (priced higher in Canada)

CICO BOOKS

ISABELLE LEGERONwas the first French woman to become a Master of Wine, and was named WineWoman of the Year 2009 in Paris. Sheruns the highly successful RAW NaturalWine Festival in London’s BoroughMarket, and advises various restaurantson their wine lists, including the Michelin2* Hibiscus. She contributes to Decantermagazine, and organizes conferencesand tastings to promote natural wine.

Natural WineWine-making has become ever-more unnatural, from the use of blanket crop-spraying in vineyards, to the over-use of sulfites, but finally someone is doingsomething about it. Isabelle Legeron MW, otherwise known as ‘That CrazyFrench Woman’, is leading the campaign for natural wine—made as natureintended. There is no official description of natural wine, but a rough definition is that it is made from grapes that are farmed organically orbiodynamically and harvested manually, and that the wine should ideally bemade without adding or removing anything during the vinification process. It is basically good old-fashioned grape juice fermented into wine, just asnature intended. That Crazy French Woman is a crusader for the natural winemovement: she has her own show on the Travel Channel, organises a hugelysuccessful annual natural wine festival (RAW) in London, and acts as adviserto several leading restaurants. Just as the craft beer movement has taken offacross the globe, the demand for natural wine is continuing to grow.

• The first book on natural wine aimed at the non-specialist reader.

• That Crazy Frenchwoman has her own show on the Travel Channel, whichairs in 117 countries and 20 languages, and a website(www.thatcrazyfrenchwoman.com).

• ‘Standard bearer for the natural wine movement, Legeron [is one of the] top 50 most powerful women in wine.’ The Drinks Business, December 2012.

ISBN: 978-1-78249-100-2208 pages (wood-free paper) l 200 colorphotographs l 71⁄2 x 91⁄4 in$24.95 (CAN $31.95) l hardcoverCarton quantity: 18Publication: April 2014

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Page 4: Drinks Catalog Fall 2014

42 | WINE & FOOD

Food

& D

rink

To place an order fax 201-840-7242

ISBN: 978-1-84975-574-0176 pages l 200 color photographs81⁄2 x 10 in l $27.95 (CAN $32.95) hardcoverCarton quantity: 16Publication: September 2014

JANE PARKINSONis an award-winning wine writer and arising star in the world of wine. WineEditor for Restaurant magazine, she alsorecommends wines with recipes in Stylistand is wine expert on the BBC’s SaturdayKitchen. She contributes to a range ofpublications and is one of five membersin The Wine Gang. A regular presenterat events and fairs, and winner of theChairman’s Award at the Louis RoedererInternational Wine Writers’ Awards, Janeis also nominated for the Communicatorof the Year Award in the InternationalWine & Spirit Competition 2014.

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Wine & Food

also available:Perfect PairingsISBN: 978-1-84975-264-0$24.95 (priced higher in Canada)

A chatty yet informative guide that gives you the lowdown on wine andhow to make the most of it. The way we buy wine, serve it, enjoy it,and match it with food has changed enormously in the last decade, so start with the basics at The Bar where you’ll find all the latestinformation on glasses, equipment, storing and pouring, temperature,and trends of the current scene. Then head to The Cellar for a detailedbreakdown of more than 20 grapes and their styles. Detailed taste andflavor notes on red, white, rosé, fizz, fortified, and dessert wines, fromPinot Noir and Cabernet Sauvignon to Chardonnay, Sherry andChampagne, help you to decide which style is best for you and what to drink it with. The Table offers an exploration of how to pair wine withfood and includes sections on meat, fish, vegetables, spice, sauce, andcheese. Also included are 9 myth-breaker experiments, including aSame Wine Different Glass Test and The Truth About Tannin, that reallybring the enjoyment of drinking wine to life.

• A fresh look at the current wine scene from BBC2’s SaturdayKitchen wine expert Jane Parkinson.

• Detailed information on more than 20 grapes and styles.

• More than 300 specially commissioned photographs and illustrationsincluding quick-reference infographics on matching wine with food.

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THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 43

Food &

Drink

To place an order fax 201-840-7242

TRISTAN STEPHENSONis a bright star in the bartending world.He has worked with Jamie Oliver andwas a brand ambassador, trainingbartenders at The Ritz, among other tophotels. In 2009 he set up a consultancycompany for the drinks industry FluidMovement. From there he went on toopen critically acclaimed London barsThe Worship Street Whistling Shop(decorated in steampunk Victorianastyle) and Purl, and he recently featuredin a Tanqueray gin advertising campaign.This is Tristan’s second book.

The Curious Bartender: An Odyssey of Whiskies

ISBN: 978-1-84975-562-7256 pages (wood-free paper) l 220 colorphotographs l 71⁄2 x 91⁄4 in$27.95 (CAN $32.95) l hardcover, softtouch finishCarton quantity: 10Publication: October 2014

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C O C K T A I L S

Many of my American friends will argue that theBoilermaker is not a cocktail. And given that thedrink normally comprises a shot of bourbon and abottle of beer, they might be right. However,sometimes the most simple drinking ritualsresonate more powerfully through bar culture thancomplex cocktails.

The Internet tells us that a true Boilermakershould be a shot of bourbon dropped into a glassof beer. The drinker is then required to down themixture in one. I personally prefer either shootingthe bourbon and then sipping the beer, or sippingalternately between the two glasses. The nighttends to last a little longer that way too!

If you’re still doubtful as to the cocktailcredentials of this fantastic beverage, know this –the drink featured in the 1932 book, Art of Mixing(by James Wiley and Helene Griffith), albeit underthe guise of “Block and Fall” – walk a block, fall,walk a block, fall, etc. However according to theOxford English Dictionary, the term “boilermaker”was first defined as a steam locomotive engineer,almost 100 years previously, in 1834. The workingclasses have long nurtured a close affiliation withdrinking establishments and hard drink, so itmakes sense that a “why have one drink when youcan have two?” beverage, such as the Boilermaker,

shares its namesake with the sweat-stained, coal-smeared grease monkey.

There is one tall tale that suggests the cocktailpredates the entry in Oxford’s finest dictionary.This is a story that I’m inclined to disbelieve, sinceit originates from my home county in the UK andI’m aware that many storytellers from those partsare guilty of a certain amount of romanticisation.So here goes: it's Christmas Eve, 1801 and we’re inCamborne, Cornwall. The town’s blacksmith,Richard Trivithick has just finished engineering anearly steam engine and plans to test it by driving itup Camborne hill. The engine, known as the“Puffing Devil”, is a success and the event is nowconsidered to be the first ever example of steamlocomotive transport. The engine comes to a haltoutside the local pub and much celebration ensues,right on through until morning, with the choicetipple for the evening being beer and whiskeychasers matched with roast goose.

Sadly the story ends in disaster as the engine’sboiler continued running all night, and thereforeburned dry, resulting in a fire and the totaldestruction of the engine. A powerful reminder of the potential pitfalls of enjoying one too many Boilermakers!

Serve the bottle ice cold from the fridge (or pour into a glass) and the whiskey in a short, thick shot glass. Consume both liquids as you see fit. Then make another.

B OI LERM A KERM

60

H O W C E R E A L S W O R K

Malting is the transformation of a grain from alifeless seed to an energetic sack of potential. Allcereals are capable of being malted, but barley isby far the best. Barley contains a higherconcentration of diastase (a family of enzymes)that are necessary to facilitate the malting process.The aim of malting is to prepare the grain forreleasing its starch, and to liberate the diastaticpower that convert the starches into simple sugarsduring mashing. Once successfully malted, thebarley can be mashed on its own (malt whiskey),or mixed with other cereals, like corn, rye orwheat (bourbon, rye, Canadian, Irish) where it willprovide the enzymes needed to break down theother cereal starches too.

All cereals have structural similarities andcontain an embryo (the brains) and an endosperm(the muscle). When a barley embryo believes it’stime to grow, its hormones trigger the release ofenzymes. These self-destruct the cell walls andproteins, and ready the grain for breaking starchstored in the endosperm into simpler sugars. Ifoccurring naturally, this process gives the plantfuel enough to power the growth until it can drawenergy from the nutrients in the soil.

Malting is a clever growth mechanism thatprotects the energy store until such a time that it isneeded. What the naive barley grain didn’t plan forthough is us. Through our mastery of all thingsbotanical, we have learned to trick the barley graininto believing it’s time to grow, opening the gatesto its treasury and allowing us to raid the coffers.The secret to good malting is controlling thetrickery, giving the grain all the encouragement itneeds, then stopping it in its tracks before it has achance to use its resources. What’s left behind is anenergy-rich package, ready for mashing andfermentation. This is why malting is sometimeslikened to unwrapping a sweet!

Most distilleries around the world buy in theirmalted barley from a commercial malting facility,prepared to their required grain size, nitrogencontent (and indicator of starch content) and

moisture levels – all important factors todetermine spirit yield and, some would say, flavour.Commercially malted barley is produced on amassive scale, with state-of-the-art equipment,assuring consistency and efficiency. Some Scottishdistilleries however (six at the time of writing) stillmalt a proportion of the barley they use in thetraditional manner. Springbank is the onlydistillery that malts all of their own barley; theyeven have leftovers to sell on! Kilchoman haverecently released their 100% Islay expression,where the barley is both grown and malted intheir own facility. This is not without its headaches,though. Temperature control, good timing and acommitted labour force are required to manage atraditional floor maltings, but the romance andcraft associated with it are a big draw for manywhisky drinkers.

s t e e p i n gThe first stage of malting is the steep. Here, thedried grains are soaked in cold water for around36-48 hours. The water is drained and refreshed afew times and oxygen is bubbled through it. Theseare the ideal conditions to trick the barley intogerminating, believing that its surroundings arebeing subjected to natural rainfall. During thistime, the grains will go from around 12 per cent to45 per cent water content.

TH E M AGIC OF M A LTI NGg e r m i n a t i o n

Grains are taken from the steeps and spread acrossmalting floors, typically 30 cm/12 in. in depth. It’sat this stage that a piece of genetic code within thebarley whips enzymes (known collectively asdiastase) into action, and biomechanical reactionsbegin to take place at a vigorous pace. Proteinstructure and cell walls are broken down, allowingaccess to the inner sanctum of starch, which isconverted into its soluble form, dextrin, by theenzyme amylase. Moisture levels must bemaintained to keep the enzymes happy, and it’scommon to see maltmen checking thethermometers that protrude from the barley beds,testing the sponginess (using their feet) and rakingor shovelling the malt (using a malt “shiel”) toprevent the clumping that occurs when rootletsemerge from the seed and grab hold of each other!This endless turning of the barley is the cause of arepetitive strain injury common to maltmen, called“monkey shoulder” – in 2005, William Grantlaunched an innovative blended whisky namedafter the affliction.

Green malt

Turning the malt

Kilchoman barley

Steeping barley

Malted barley

The Curious Bartender: An Odyssey of Whiskies takes you on a unique tourthrough the eyes of André Simon award-nominated Tristan Stephenson, authorof the bestselling The Curious Bartender. In his characteristically engaging,witty style, Tristan explores the origins of whiskey, from the extraordinaryChinese distillation pioneers well over 2,000 years ago to the discovery of themedicinal ‘aqua vitae’ (water of life), through to the emergence of what weknow as whiskey. Explore the magic of malting, the development of flavor andthe astonishing barrel-aging process as you learn about how whiskey is made.In the main chapter, Tristan takes us on a journey through 60 distilleriesaround the world, exploring their remarkable quirks, and unique techniquesand flavors, featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana, and Kentucky. After that, you might chooseto make the most of Tristan’s formidable bar skills with some inspirationalwhiskey-based blends and cocktails. This fascinating and comprehensive bookis sure to appeal to whiskey and bourbon aficionados and novices alike.

• Tristan Stephenson is the mastermind behind London’s avant-garde bar,Worship Street Whistling Shop, and appears frequently on TV and in the press,such as the Wall Street Journal, Timeout and GQ.

• From the author of bestselling The Curious Bartender (ISBN 978-1-94975-437-8), which was nominated for an André Simon Award.

also available:The Curious BartenderISBN: 978-1-84975-437-8$24.95 (priced higher in Canada)

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Page 5: Drinks Catalog Fall 2014

38 | BROWN BOOZE; MAKING WINES, LIQUEURS & CORDIALS

Food

& D

rink

To place an order fax 201-840-7242

Brown Booze

ISBN: 978-1-909313-15-6128 pages l 125 color photographs &illustrations l 75 recipes l 43⁄4 x 71⁄4 in$16.95 (CAN $19.95) l hardcoverCarton quantity: 52Publication: October 2013

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MICHAEL BUTTbegan his career working as a bartenderat some of London’s finest cocktail barsbefore setting up Soulshakers, a drinksconsultancy firm responsible for thedrinks menus at some of the city’s bestbars and restaurants.

Discover how just a few simple ingredients can be combined with whiskey, bourbon, darkrum, tequila, or brandy to create 75 delicious drinks. Brown Booze is a unique cocktail recipebook, in which mixologist Michael Butt explains how to maximize the number of cocktails youcan make using the bottles of brown spirits in your drinks cabinet. By substituting just one ortwo ingredients, you will learn how to make a whole range of different drinks. Using Michael’sformula and a series of helpful infographics, you’ll see how a quick trip round the fruit andvegetable aisle of your local supermarket can transform the number of cocktails you canmake, and at a really reasonable price, too. So if you’re having a party, get the guests to bringyou just five bottles of alcohol and by following the advice in Brown Booze you’ll be able tomake over 70 different drinks.

• Solves the eternal problem of what to do with the bottles that collect at the back ofthe cupboard.

• Divided into 5 sections, using whiskey, bourbon, dark rum, tequila, and brandy to make 75 unique drinks.

Making Wines, Liqueurs & CordialsIn Making Wines, Liqueurs & Cordials, self-sufficiency expert Beshlie Grimesprovides 101 recipes and variations for everything from a classic lemonadethrough to apple wine, sloe gin, and rhubarb liqueur, all of which use up thoseextra fruits and vegetables you have grown in the garden. Divided into fivechapters, start by learning the basic techniques you will need to produce yourown drinks. Next comes Wines, which covers traditional fruit wines made fromstrawberries, ginger, and more. The Syrups & Cordials chapter has recipesusing passion fruit, pears, and raspberries. In Lemonades there are ideas for perennial favorites such as limeade and pink lemonade, all the perfectaccompaniments to a summer picnic. Whether your preference is for anindulgent rose petal liqueur, a refreshing strawberry and mint nectar, or acelebratory glass of elderflower champagne, you are sure to find lots ofrecipes here to suit your taste buds!

• Over 41 million US households planted a vegetable garden in 2009

• Make use of the fresh produce you grow at home with this collection of 101 recipes and variations.

• Created using traditional methods which avoid the nasty chemicals,additives and preservatives found in store-bought brands.

BESHLIE GRIMESis a firm advocate of the self-sufficientlifestyle, and has been making wines andother country drinks on her farm forfamily and friends for as long as she canremember. She is also the co-author ofThe Homebrew Handbook.

ISBN: 978-1-78249-069-2144 pages (wood-free paper)200 color photographs101 recipes l 71⁄2 x 91⁄4 in l $19.95 (CAN $22.95)paperback with flaps l Carton quantity: 36Publication: August 2013

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NEWEDITION

CICO BOOKS

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WINE; CRAFT BEER WORLD | 15

Food &

Drink

To place an order fax 201-840-7242

Craft Beer WorldCraft Beer World is the must-have companion for anyone who appreciatesdecent beer. The last few years have seen an explosion in the popularity of craft beers across the globe, with excellent new brews being producedeverywhere from Copenhagen to Colorado, Amsterdam to Auckland. With moreamazing beers available than ever before, it’s hard to know which one tochoose. That’s where Craft Beer World comes in. Gathering together over 300of the most innovative and tastiest beers you need to try, and divided into 50different categories, you will find the best of the best each style has to offer.

• Looks at influential breweries from the US, the UK, Denmark, Holland,Norway, Belgium, Czech Republic, Australia, Canada, and many others.

• Every entry covers the hops used in the beer, the ABV, and a detaileddescription of what to expect when it hits your tastebuds.

• Beers reviewed include steam beers, pilsners, double IPAs, saisons, imperialstouts, dubbels, triples, golden ales, red beers, and many more.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about anything ale-related—from food and beer pairings to the world’s best places to try newand exciting drinks. When he’s notwriting about beer, he works at theCamden Town Brewery in London.

ISBN: 978-0-957140-99-8208 pages (wood-free paper) l 400 colorphotographs & illustrations l 71⁄2 x 91⁄4 in$24.95 (CAN $28.95) l hardcoverCarton quantity: 18 l Publication: April 2013

ISBN: 978-1-84975-363-096 pages l 100 color photographs51⁄2 x 51⁄2 in l $9.95 (CAN $9.95)hardcoverCarton quantity: 60Publication: February 2013

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Wine: How to Choose, Taste & Enjoy It

JONATHAN RAYis drinks columnist for GQ magazine. Hewas wine editor of the Daily Telegraphfor many years and has contributed tothe Spectator, Guardian, Mail on Sundayand Imbibe magazine, writing on wine,beer, and travel. He is the author of AllAbout Wine and How to Buy Wine, bothpublished by Ryland Peters & Small.

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Available as a Counter Display Pack(includes 6 copies of the book)ISBN: 978-1-84975-416-3

There has never been a better time to explore wine: more is being made, of higher quality,in greater variety and at more affordable prices than ever before. The huge choice ofbottles may seem daunting at first, but with this invaluable book you will soon pick up the basics and be on your way to enjoying the wonderful world of wine. The place to startis with the grapes themselves, because once you can identify the different varieties andthe wines that they make, you will discover those that you like and those that you don’t.Jonathan Ray considers all the important grape varieties—from Cabernet Sauvignon to Zinfandel, from Chardonnay to Viognier—describing their characters, quirks, andqualities. In addition, the secrets of deciphering wine labels and the best ways to store,serve, and taste wine are also revealed. With this book as your companion, you will beable to approach any bottle with total confidence.

• Invaluable information from a leading wine expert in a pocket or purse-size book.

CatUS-S13_001-016_FoodDrink_FL_Layout 1 08/10/12 10.49 Pagina 15

Page 6: Drinks Catalog Fall 2014

8 | BEER AND FOOD

Food

& D

rink

To place an order fax 201-840-7242

Beer and FoodBeer and Food is the definitive book about matching great food with theworld’s tastiest beers. Whether you have cooked dinner and don’t know whatbeer to choose, or you’ve got an IPA and don’t know what to serve it with,Beer and Food is the book you need. Starting with a look at the science oftaste, gain an insight into how taste works and discover which flavors will go together and which ones definitely will not. Next come the principles ofbeer and food matching, examining how a beer can bring together differentflavors so that they compliment each other and really boost the tasteexperience. The beer styles chapter focuses on 30 different types of beer, and showcases around 150 varieties that are ideal to use for food matching. In the food chapter you will find 150 food types, plus ideas for beers to drinkthat will make seafood, cheese, chocolate, curries, burgers, and more tasteabsolutely delicious. Finally, the cooking with beer section has 50 of the bestrecipes that use beer as an ingredient, plus a perfect pairing for each meal.

• One of the first books of its kind to mix great beer appreciation with greatfood pairings, plus delicious beer-infused recipes.

• Mark Dredge’s bestselling first book, Craft Beer World, topped the Amazonbeer book list and featured in the top 10 food and drink reference books.

• Craft beer continues to grow with 409 new breweries opening in the US in 2012, and US craft exports increasing by 72%. Combine this with theexplosion of interest in food over the last 10 years and that’s a lot of hungry beer drinkers.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about all things ale.Mark won the British Guild of BeerWriters New Media Writer of the Yearaward in 2009 and 2010, and Beer andFood Writer of the Year in 2011. Hiswork is featured in leading publicationsacross the globe and he’s aninternational beer judge.

ISBN: 978-1-909313-23-1208 pages (wood-free paper) l 400 colorphotographs & illustrations l 50 recipes71⁄2 x 91⁄4 in l $24.95 (CAN $31.95) l hardcoverCarton quantity: 18Publication: April 2014

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5 2 4 9 5

also available:Craft Beer WorldISBN: 978-0-957140-99-8$24.95 (priced higher in Canada)

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Page 7: Drinks Catalog Fall 2014

14 | THE HOMEBREW HANDBOOK

Food

& D

rink

To place an order fax 201-840-7242

The Homebrew Handbook

DAVE LAWhas been at the forefront of the fightagainst tasteless, mass-produced beer;refusing to bow down to the bland andinsisting on only serving beers producedby the finest microbreweries at his twoLondon pubs. His passion for a well-made beer knows no bounds and showsin his own exquisite brews.

also available:A Green Guide to TraditionalCountry FoodsISBN: 978-1-907563-28-7$24.95 (CAN $29.95)

ISBN: 978-1-908170-24-8144 pages (wood-free paper) l 200 colorphotographs l 75 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $23.95) l hardcoverCarton quantity: 22Publication: April 2012

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Rise up against the watery, wimpish beers you generally find on store shelvesand produce your own beers packed with big, bold flavors. With 75 recipes for everything from stouts and porters to IPAs, wheat beers, and pilsners, Dave Law shows how easy it is to brew your own beers bursting with taste.Whether you like you like a hoppy, crisp finish or a biscuity, malty taste, youare certain to find the right beer for you. A comprehensive techniques sectionprovides all the information needed to get started, explaining the keyingredients and how they work together, plus the equipment you’ll need and how to set it up in your own home. And the aim is to encourage you toexperiment—not to reproduce beers you have enjoyed in the past, but tomaster the basic types of beer and go on to produce your own. It’s how thesome of the best microbreweries started, so why not follow their lead? Alsoincluded is advice from people who have started their own breweries, wherethey share a few secrets that will help you along the way.

• Beer is back. After years of bland beers served up by large scale breweriesinterested in profit rather than taste, the little guys have fought back, producingbeers full of flavor for a new generation of beer drinkers and brewers.

• 75 recipes for beers from across the globe, including Belgian Dubbels,British Porters, and US IPAs.

• Every step of the brewing process is explained in detail, helping you tobecome a master brewer.

CICO BOOKS

CatUS-S12_001-021_FoodDrink_FL_Layout 1 18/10/11 10.23 Pagina 14

WINE; CRAFT BEER WORLD | 15

Food &

Drink

To place an order fax 201-840-7242

Craft Beer WorldCraft Beer World is the must-have companion for anyone who appreciatesdecent beer. The last few years have seen an explosion in the popularity of craft beers across the globe, with excellent new brews being producedeverywhere from Copenhagen to Colorado, Amsterdam to Auckland. With moreamazing beers available than ever before, it’s hard to know which one tochoose. That’s where Craft Beer World comes in. Gathering together over 300of the most innovative and tastiest beers you need to try, and divided into 50different categories, you will find the best of the best each style has to offer.

• Looks at influential breweries from the US, the UK, Denmark, Holland,Norway, Belgium, Czech Republic, Australia, Canada, and many others.

• Every entry covers the hops used in the beer, the ABV, and a detaileddescription of what to expect when it hits your tastebuds.

• Beers reviewed include steam beers, pilsners, double IPAs, saisons, imperialstouts, dubbels, triples, golden ales, red beers, and many more.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about anything ale-related—from food and beer pairings to the world’s best places to try newand exciting drinks. When he’s notwriting about beer, he works at theCamden Town Brewery in London.

ISBN: 978-0-957140-99-8208 pages (wood-free paper) l 400 colorphotographs & illustrations l 71⁄2 x 91⁄4 in$24.95 (CAN $28.95) l hardcoverCarton quantity: 18 l Publication: April 2013

ISBN: 978-1-84975-363-096 pages l 100 color photographs51⁄2 x 51⁄2 in l $9.95 (CAN $9.95)hardcoverCarton quantity: 60Publication: February 2013

9 7 8 1 8 4 9 7 5 3 6 3 0

5 0 9 9 5

Wine: How to Choose, Taste & Enjoy It

JONATHAN RAYis drinks columnist for GQ magazine. Hewas wine editor of the Daily Telegraphfor many years and has contributed tothe Spectator, Guardian, Mail on Sundayand Imbibe magazine, writing on wine,beer, and travel. He is the author of AllAbout Wine and How to Buy Wine, bothpublished by Ryland Peters & Small.

9 7 8 0 9 5 7 1 4 0 9 9 8

5 2 4 9 5

Available as a Counter Display Pack(includes 6 copies of the book)ISBN: 978-1-84975-416-3

There has never been a better time to explore wine: more is being made, of higher quality,in greater variety and at more affordable prices than ever before. The huge choice ofbottles may seem daunting at first, but with this invaluable book you will soon pick up the basics and be on your way to enjoying the wonderful world of wine. The place to startis with the grapes themselves, because once you can identify the different varieties andthe wines that they make, you will discover those that you like and those that you don’t.Jonathan Ray considers all the important grape varieties—from Cabernet Sauvignon to Zinfandel, from Chardonnay to Viognier—describing their characters, quirks, andqualities. In addition, the secrets of deciphering wine labels and the best ways to store,serve, and taste wine are also revealed. With this book as your companion, you will beable to approach any bottle with total confidence.

• Invaluable information from a leading wine expert in a pocket or purse-size book.

CatUS-S13_001-016_FoodDrink_FL_Layout 1 08/10/12 10.49 Pagina 15

8 | BEER AND FOOD

Food

& D

rink

Beer and FoodBeer and Food is the definitive book about matching great food with theworld’s tastiest beers. Whether you have cooked dinner and don’t know whatbeer to choose, or you’ve got an IPA and don’t know what to serve it with,Beer and Food is the book you need. Starting with a look at the science oftaste, gain an insight into how taste works and discover which flavours will go together and which ones definitely will not. Next come the principles ofbeer and food matching, examining how a beer can bring together differentflavours so that they compliment each other and really boost the tasteexperience. The beer styles chapter focuses on 30 different types of beer, and showcases around 150 varieties that are ideal to use for food matching. In the food chapter you will find 150 food types, plus ideas for beers to drinkthat will make seafood, cheese, chocolate, curries, burgers and more tasteabsolutely delicious. Finally, the cooking with beer section has 50 of the bestrecipes that use beer as an ingredient, plus a perfect pairing for each meal.

• One of the first books of its kind to mix great beer appreciation with greatfood pairings, plus delicious beer-infused recipes.

• Mark Dredge’s bestselling first book, Craft Beer World, occupied the topspot on the Amazon beer book list and featured in the top 10 food and drinkreference books.

• Craft beer continues to grow in the UK, with 158 new breweries opening inthe past year alone. There are now over 1000 breweries in Britain, the highestnumber since the 1930s.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about all things ale.Mark won the British Guild of BeerWriters New Media Writer of the Yearaward in 2009 and 2010, and Beer andFood Writer of the Year in 2011. Hiswork is featured in leading publicationsacross the globe and he’s aninternational beer judge.

ISBN: 978-1-909313-23-1208 pages (wood-free paper) l 400 colourphotographs & illustrations l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: April 2014

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also available:Craft Beer WorldISBN: 978-0-957140-99-8£14.99

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Brown Booze

ISBN: 978-1-909313-15-6128 pages l 125 colourphotographs & illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: October 2013

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MICHAEL BUTTbegan his career working as a bartenderat some of London’s finest cocktail barsbefore setting up Soulshakers, a drinksconsultancy firm responsible for thedrinks menus at some of the city’s bestbars and restaurants.

Discover how just a few simple ingredients can be combined with whisky, bourbon, dark rum,tequila, or brandy to create 75 delicious drinks. Brown Booze is a unique cocktail recipe book,in which mixologist Michael Butt explains how to maximise the number of cocktails you canmake using the bottles of brown spirits in your drinks cabinet. By substituting just one or twoingredients, you will learn how to make a whole range of different drinks. Using Michael’sformula and a series of helpful infographics, you’ll see how a quick trip round the fruit andvegetable aisle of your local supermarket can transform the number of cocktails you canmake, and at a really reasonable price, too. So if you’re having a party, get the guests to bringyou just five bottles of alcohol and by following the advice in Brown Booze you’ll be able tomake over 70 different drinks.

• A practical, innovative and cost-effective look at how to get more from your drinks.

• Divided into 5 sections, using whisky, bourbon, dark rum, tequila and brandy to make 75 unique drinks.

• Makes the perfect gift for parties and celebrations.

Making Wines, Liqueurs & CordialsIn Making Wines, Liquers & Cordials, self-sufficiency expert Beshlie Grimesprovides 100 recipes and variations for everything from a classic lemonadethrough to apple wine, sloe gin and rhubarb liqueur, all of which use up thoseextra fruits and vegetables you have grown in the garden. Divided into fivechapters, start by learning the basic techniques you will need to produce yourown drinks. Next comes Wines, which covers traditional fruit wines made fromstrawberries, ginger, and more. The Syrups & Cordials chapter has recipesusing passion fruit, pears, and raspberries. In Lemonades there are ideas for perennial favourites such as limeade and pink lemonade, all the perfectaccompaniments to a summer picnic. Whether your preference is for anindulgent rose petal liqueur, a refreshing strawberry and mint nectar, or acelebratory glass of elderflower champagne, you are sure to find lots ofrecipes here to suit your taste buds!

• Make use of the fresh produce you grow at home with this collection of 100 recipes and variations.

• You’ll be amazed at how simple it is to produce drinks bursting with flavour.

• Created using traditional methods which avoid the nasty chemicals,additives and preservatives found in store-bought brands.

BESHLIE GRIMESis a firm advocate of the self-sufficientlifestyle, and has been making wines andother country drinks on her farm forfamily and friends for as long as she canremember. She is also the co-author ofThe Homebrew Handbook.

ISBN: 978-1-78249-069-2144 pages (wood-free paper)200 colour photographs235 x 190 mm l £12.99 (paperback with flaps)Carton quantity: 36Publication: August 2013

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NEWEDITION

CICO BOOKS

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42 | WINE & FOOD

Food

& D

rink

To place an order fax 201-840-7242

ISBN: 978-1-84975-574-0176 pages l 200 color photographs81⁄2 x 10 in l $27.95 (CAN $32.95) hardcoverCarton quantity: 16Publication: September 2014

JANE PARKINSONis an award-winning wine writer and arising star in the world of wine. WineEditor for Restaurant magazine, she alsorecommends wines with recipes in Stylistand is wine expert on the BBC’s SaturdayKitchen. She contributes to a range ofpublications and is one of five membersin The Wine Gang. A regular presenterat events and fairs, and winner of theChairman’s Award at the Louis RoedererInternational Wine Writers’ Awards, Janeis also nominated for the Communicatorof the Year Award in the InternationalWine & Spirit Competition 2014.

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Wine & Food

also available:Perfect PairingsISBN: 978-1-84975-264-0$24.95 (priced higher in Canada)

A chatty yet informative guide that gives you the lowdown on wine andhow to make the most of it. The way we buy wine, serve it, enjoy it,and match it with food has changed enormously in the last decade, so start with the basics at The Bar where you’ll find all the latestinformation on glasses, equipment, storing and pouring, temperature,and trends of the current scene. Then head to The Cellar for a detailedbreakdown of more than 20 grapes and their styles. Detailed taste andflavor notes on red, white, rosé, fizz, fortified, and dessert wines, fromPinot Noir and Cabernet Sauvignon to Chardonnay, Sherry andChampagne, help you to decide which style is best for you and what to drink it with. The Table offers an exploration of how to pair wine withfood and includes sections on meat, fish, vegetables, spice, sauce, andcheese. Also included are 9 myth-breaker experiments, including aSame Wine Different Glass Test and The Truth About Tannin, that reallybring the enjoyment of drinking wine to life.

• A fresh look at the current wine scene from BBC2’s SaturdayKitchen wine expert Jane Parkinson.

• Detailed information on more than 20 grapes and styles.

• More than 300 specially commissioned photographs and illustrationsincluding quick-reference infographics on matching wine with food.

IW CatUS-F14_023-044_FoodDrink_FL_x 07/04/2014 13:12 Page 42

THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 43

Food &

Drink

To place an order fax 201-840-7242

TRISTAN STEPHENSONis a bright star in the bartending world.He has worked with Jamie Oliver andwas a brand ambassador, trainingbartenders at The Ritz, among other tophotels. In 2009 he set up a consultancycompany for the drinks industry FluidMovement. From there he went on toopen critically acclaimed London barsThe Worship Street Whistling Shop(decorated in steampunk Victorianastyle) and Purl, and he recently featuredin a Tanqueray gin advertising campaign.This is Tristan’s second book.

The Curious Bartender: An Odyssey of Whiskies

ISBN: 978-1-84975-562-7256 pages (wood-free paper) l 220 colorphotographs l 71⁄2 x 91⁄4 in$27.95 (CAN $32.95) l hardcover, softtouch finishCarton quantity: 10Publication: October 2014

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C O C K T A I L S

Many of my American friends will argue that theBoilermaker is not a cocktail. And given that thedrink normally comprises a shot of bourbon and abottle of beer, they might be right. However,sometimes the most simple drinking ritualsresonate more powerfully through bar culture thancomplex cocktails.

The Internet tells us that a true Boilermakershould be a shot of bourbon dropped into a glassof beer. The drinker is then required to down themixture in one. I personally prefer either shootingthe bourbon and then sipping the beer, or sippingalternately between the two glasses. The nighttends to last a little longer that way too!

If you’re still doubtful as to the cocktailcredentials of this fantastic beverage, know this –the drink featured in the 1932 book, Art of Mixing(by James Wiley and Helene Griffith), albeit underthe guise of “Block and Fall” – walk a block, fall,walk a block, fall, etc. However according to theOxford English Dictionary, the term “boilermaker”was first defined as a steam locomotive engineer,almost 100 years previously, in 1834. The workingclasses have long nurtured a close affiliation withdrinking establishments and hard drink, so itmakes sense that a “why have one drink when youcan have two?” beverage, such as the Boilermaker,

shares its namesake with the sweat-stained, coal-smeared grease monkey.

There is one tall tale that suggests the cocktailpredates the entry in Oxford’s finest dictionary.This is a story that I’m inclined to disbelieve, sinceit originates from my home county in the UK andI’m aware that many storytellers from those partsare guilty of a certain amount of romanticisation.So here goes: it's Christmas Eve, 1801 and we’re inCamborne, Cornwall. The town’s blacksmith,Richard Trivithick has just finished engineering anearly steam engine and plans to test it by driving itup Camborne hill. The engine, known as the“Puffing Devil”, is a success and the event is nowconsidered to be the first ever example of steamlocomotive transport. The engine comes to a haltoutside the local pub and much celebration ensues,right on through until morning, with the choicetipple for the evening being beer and whiskeychasers matched with roast goose.

Sadly the story ends in disaster as the engine’sboiler continued running all night, and thereforeburned dry, resulting in a fire and the totaldestruction of the engine. A powerful reminder of the potential pitfalls of enjoying one too many Boilermakers!

Serve the bottle ice cold from the fridge (or pour into a glass) and the whiskey in a short, thick shot glass. Consume both liquids as you see fit. Then make another.

B OI LERM A KERM

60

H O W C E R E A L S W O R K

Malting is the transformation of a grain from alifeless seed to an energetic sack of potential. Allcereals are capable of being malted, but barley isby far the best. Barley contains a higherconcentration of diastase (a family of enzymes)that are necessary to facilitate the malting process.The aim of malting is to prepare the grain forreleasing its starch, and to liberate the diastaticpower that convert the starches into simple sugarsduring mashing. Once successfully malted, thebarley can be mashed on its own (malt whiskey),or mixed with other cereals, like corn, rye orwheat (bourbon, rye, Canadian, Irish) where it willprovide the enzymes needed to break down theother cereal starches too.

All cereals have structural similarities andcontain an embryo (the brains) and an endosperm(the muscle). When a barley embryo believes it’stime to grow, its hormones trigger the release ofenzymes. These self-destruct the cell walls andproteins, and ready the grain for breaking starchstored in the endosperm into simpler sugars. Ifoccurring naturally, this process gives the plantfuel enough to power the growth until it can drawenergy from the nutrients in the soil.

Malting is a clever growth mechanism thatprotects the energy store until such a time that it isneeded. What the naive barley grain didn’t plan forthough is us. Through our mastery of all thingsbotanical, we have learned to trick the barley graininto believing it’s time to grow, opening the gatesto its treasury and allowing us to raid the coffers.The secret to good malting is controlling thetrickery, giving the grain all the encouragement itneeds, then stopping it in its tracks before it has achance to use its resources. What’s left behind is anenergy-rich package, ready for mashing andfermentation. This is why malting is sometimeslikened to unwrapping a sweet!

Most distilleries around the world buy in theirmalted barley from a commercial malting facility,prepared to their required grain size, nitrogencontent (and indicator of starch content) and

moisture levels – all important factors todetermine spirit yield and, some would say, flavour.Commercially malted barley is produced on amassive scale, with state-of-the-art equipment,assuring consistency and efficiency. Some Scottishdistilleries however (six at the time of writing) stillmalt a proportion of the barley they use in thetraditional manner. Springbank is the onlydistillery that malts all of their own barley; theyeven have leftovers to sell on! Kilchoman haverecently released their 100% Islay expression,where the barley is both grown and malted intheir own facility. This is not without its headaches,though. Temperature control, good timing and acommitted labour force are required to manage atraditional floor maltings, but the romance andcraft associated with it are a big draw for manywhisky drinkers.

s t e e p i n gThe first stage of malting is the steep. Here, thedried grains are soaked in cold water for around36-48 hours. The water is drained and refreshed afew times and oxygen is bubbled through it. Theseare the ideal conditions to trick the barley intogerminating, believing that its surroundings arebeing subjected to natural rainfall. During thistime, the grains will go from around 12 per cent to45 per cent water content.

TH E M AGIC OF M A LTI NGg e r m i n a t i o n

Grains are taken from the steeps and spread acrossmalting floors, typically 30 cm/12 in. in depth. It’sat this stage that a piece of genetic code within thebarley whips enzymes (known collectively asdiastase) into action, and biomechanical reactionsbegin to take place at a vigorous pace. Proteinstructure and cell walls are broken down, allowingaccess to the inner sanctum of starch, which isconverted into its soluble form, dextrin, by theenzyme amylase. Moisture levels must bemaintained to keep the enzymes happy, and it’scommon to see maltmen checking thethermometers that protrude from the barley beds,testing the sponginess (using their feet) and rakingor shovelling the malt (using a malt “shiel”) toprevent the clumping that occurs when rootletsemerge from the seed and grab hold of each other!This endless turning of the barley is the cause of arepetitive strain injury common to maltmen, called“monkey shoulder” – in 2005, William Grantlaunched an innovative blended whisky namedafter the affliction.

Green malt

Turning the malt

Kilchoman barley

Steeping barley

Malted barley

The Curious Bartender: An Odyssey of Whiskies takes you on a unique tourthrough the eyes of André Simon award-nominated Tristan Stephenson, authorof the bestselling The Curious Bartender. In his characteristically engaging,witty style, Tristan explores the origins of whiskey, from the extraordinaryChinese distillation pioneers well over 2,000 years ago to the discovery of themedicinal ‘aqua vitae’ (water of life), through to the emergence of what weknow as whiskey. Explore the magic of malting, the development of flavor andthe astonishing barrel-aging process as you learn about how whiskey is made.In the main chapter, Tristan takes us on a journey through 60 distilleriesaround the world, exploring their remarkable quirks, and unique techniquesand flavors, featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana, and Kentucky. After that, you might chooseto make the most of Tristan’s formidable bar skills with some inspirationalwhiskey-based blends and cocktails. This fascinating and comprehensive bookis sure to appeal to whiskey and bourbon aficionados and novices alike.

• Tristan Stephenson is the mastermind behind London’s avant-garde bar,Worship Street Whistling Shop, and appears frequently on TV and in the press,such as the Wall Street Journal, Timeout and GQ.

• From the author of bestselling The Curious Bartender (ISBN 978-1-94975-437-8), which was nominated for an André Simon Award.

also available:The Curious BartenderISBN: 978-1-84975-437-8$24.95 (priced higher in Canada)

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TRISTAN STEPHENSONis a rising star in the cocktail world. Hehas worked with Jamie Oliver, and was a brand ambassador, training bartendersat The Ritz, among other top hotels. In 2009 he set up Fluid Movement, aconsultancy company for the drinksindustry. From there he went on to opencritically acclaimed London bars, Purl,The Worship Street Whistling Shop andDachs & Sons. This is his first book.

The Curious Bartender

ISBN: 978-1-84975-437-8208 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm l £16.99(hardback with mock aged-leather finish)Carton quantity: 22Publication: October 2013

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also available:Gatsby CocktailsISBN: 978-1-84975-285-5£6.99

Preparing a first-class cocktail relies upon a deep understanding of itsingredients, the delicate alchemy of how they work together – their flavour,aroma and colour. Most of all, mixing a sublime cocktail is an art. In TheCurious Bartender, the mastermind behind three of London’s most avant-gardecocktail bars Tristan Stephenson explores and experiments with the art ofpreparing the perfect cocktail, explaining the intriguing modern turns mixologyhas taken. Showcasing a selection of classic cocktails, Tristan explains theirfascinating origins, introducing the colourful characters who inspired or createdthem and how they were intertwined within their historical context. Moving on,he reinvents each drink from his laboratory, adding contemporary twists tobreathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations tocreate a Green Fairy Sazerac topped with an absinthe ‘air’ or an Insta-age RobRoy with the ‘age’ on the side. Also included is a reference section, detailingall the techniques you will need. Using a mixture of science and a dazzlingaptitude for understanding flavour and the universal appeal of the cocktail,Tristan has created an essential anthology for the cocktail enthusiast.

• With striking drinks photography by Addie Chinn.

• Tristan is a rising star in the cocktail world. He now has 3 uber-trendy barsaround London and appears frequently on TV and in the press.

• A brilliant gift book for anyone who’s ever enjoyed a cocktail and wants toknow the history and see the future of their favourite tipple.

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34 | GATSBY COCKTAILS

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ISBN: 978-1-84975-285-564 pages l 25 colour photographsand artworks l 140 x 140 mm£6.99 (hardback)Carton quantity: 90Publication: September 2012

The glamour of the cocktail comes to life in this collection of authentic recipes from the 20s and 30s. Prohibition in the United States began in 1920 and during this period,making alcohol at home became very common. Cocktails became the height of fashion at this time as the underground Speakeasy grew in popularity and strong flavours wereused to mask the taste of bootlegged booze. Perfect the art of mixing period cocktailscelebrating F. Scott Fitzgerald’s classic novel The Great Gatsby. Try Jay Gatsby’s tipple of choice the cooling Mint Julep, or the classic 20s New York beverage, the Manhattan.Get out your Flapper dress and re-live the Speakeasy experience with this collection ofauthentic cocktails. With more than 25 classic recipes, Gatsby Cocktails captures theiconic elegance of the jazz age.

• More than 25 recipes for classic cocktails.

• Perfectly timed to coincide with the release of Baz Luhrmann’s new film adaptation of F. Scott Fitzgerald’s classic novel The Great Gatsby.

• Beautiful period design and nostalgic subject makes Gatsby Cocktails the perfect gift.

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Gatsby Cocktails

Oils & Vinegars

ISBN: 978-1-84975-262-664 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: July 2012

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LIZ FRANKLINLiz was a finalist in the BBC’s MasterChefcompetition and went on to make aseries of cooking programmes for BBCRadio. She was food editor for GoodHealth magazine and is now a freelancecook, food writer and stylist who has justset up a cookery and wine educationschool in Italy. For Ryland Peters & Smallshe has also written Ice Cream.

There’s so much more to oils and vinegars than dressings, marinades andfrying. In this invaluable gourmet cookbook, Liz Franklin looks at some of the key oils and vinegars and explains their characteristics, health benefitsand origins, as well as their uses in cooking. There are also more than 20recipes here to whet the appetite, with an individual oil or vinegar as the focalingredient of each recipe. Discover the diversity of Fruit Oils: everyone knowshow healthful the legendary olive oil is, but try baking a Rosemary and RoastPotato Tart with Olive Oil Pastry. Nut and Seed Oils have a distinctive flavourand are now widely available. Walnut, hazelnut, pumpkin seed oils are all usedin recipes here to add a unique depth to a dish. There are so many differenttypes of Vinegar that it can be difficult to know how and when to use them.The much coveted balsamic vinegar takes on a new dimension in Balsamic Ice Cream with Crushed Strawberries. Discover a wealth of possibilities withrecipes and information about a range of delicious gourmet vinegars.

• 23 gourmet recipes to make with gourmet oils and vinegars.

• Includes a wealth of information about a variety of oils and vinegars, theirhealth benefits and origins and uses in cooking.

• Liz Franklin was a finalist in the prestigious BBC cookery competitionMasterChef and has written for many food publications.

CatUK-A12_019-034_FoodDrink_FL_Layout 1 02/03/12 09.08 Pagina 34

WILLIAM YEOWARD’S AMERICAN BAR | 13

Food &

Drink

To place an order fax 201-840-7242

CICO BOOKS

WILLIAM YEOWARDhas a worldwide reputation for designingcollections for the home. He has a storeon Kings Road, London, and a showroomon Madison Avenue, New York. William’swork is featured in the most stylish ofmagazines worldwide, including ElleDeco. His previous books includePerfect Tables, William Yeoward onEntertaining, and William Yeoward AtHome, all published by CICO.

William Yeoward’s American BarThe delicious combinations of flavors, the ritual stirring and shaking, theexquisite presentation... cocktails are magical mixes that satisfy all the senses.In American Bar, William Yeoward, renowned for his glamorous take oninterior design and table settings, shares his passion for these drinks. Here, he visits five of his favorite bars and chooses cocktails from each to create a compendium of iconic and signature recipes by some of the world’s mostacclaimed bartenders. Added to these are their helpful tips, plus William’s own thoughts on making cocktails and, importantly, how to present them. Assomeone who is not only passionate about cocktails but also about crystal, he has the perfect knowledge and “eye” to advise and inspire. As William says,“Cocktails come in such a huge variety that there’s something for everyoneand for every possible occasion—a birthday celebration, an anniversary, a firstdate, the closure of a deal, or a surreptitious flirt. Or they can simply provide a relaxing ‘stop’ at the end of the day.” These cocktails cover a wide range.Some are short, others are long, and a few contain no alcohol, but two thingsare common to all: they are delicious—and extremely glamorous.

• Specially commissioned photography reveals William’s innate sense of style.

• Features over 60 cocktail recipes, from the classics to new favorites.

• Includes essential advice on selecting glassware and the perfect final flourish.ISBN: 978-1-908170-52-1144 pages l 150 color photographs70 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $28.95) l hardcoverCarton quantity: 22Publication: March 2012

9 7 8 1 9 0 8 1 7 0 5 2 1

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also available:William Yeoward at HomeISBN: 978-1-907030-62-8$35.00 (CAN $43.95)

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WILLIAM YEOWARD’S AMERICAN BAR | 13

Foo

d &

Drink

To place an order fax 201-840-7242

CICO BOOKS

WILLIAM YEOWARDhas a worldwide reputation for designingcollections for the home. He has a storeon Kings Road, London, and a showroomon Madison Avenue, New York. William’swork is featured in the most stylish ofmagazines worldwide, including ElleDeco. His previous books includePerfect Tables, William Yeoward onEntertaining, and William Yeoward AtHome, all published by CICO.

William Yeoward’s American BarThe delicious combinations of flavors, the ritual stirring and shaking, theexquisite presentation... cocktails are magical mixes that satisfy all the senses.In American Bar, William Yeoward, renowned for his glamorous take oninterior design and table settings, shares his passion for these drinks. Here, he visits five of his favorite bars and chooses cocktails from each to create a compendium of iconic and signature recipes by some of the world’s mostacclaimed bartenders. Added to these are their helpful tips, plus William’s own thoughts on making cocktails and, importantly, how to present them. Assomeone who is not only passionate about cocktails but also about crystal, he has the perfect knowledge and “eye” to advise and inspire. As William says,“Cocktails come in such a huge variety that there’s something for everyoneand for every possible occasion—a birthday celebration, an anniversary, a firstdate, the closure of a deal, or a surreptitious flirt. Or they can simply provide a relaxing ‘stop’ at the end of the day.” These cocktails cover a wide range.Some are short, others are long, and a few contain no alcohol, but two thingsare common to all: they are delicious—and extremely glamorous.

• Specially commissioned photography reveals William’s innate sense of style.

• Features over 60 cocktail recipes, from the classics to new favorites.

• Includes essential advice on selecting glassware and the perfect final flourish.ISBN: 978-1-908170-52-1144 pages l 150 color photographs70 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $28.95) l hardcoverCarton quantity: 22Publication: March 2012

9 7 8 1 9 0 8 1 7 0 5 2 1

5 2 4 9 5

also available:William Yeoward at HomeISBN: 978-1-907030-62-8$35.00 (CAN $43.95)

CatUS-S12_001-021_FoodDrink_FL_Layout 1 18/10/11 10.23 Pagina 13

WILLIAM YEOWARD’S AMERICAN BAR | 13

Food &

Drink

To place an order fax 201-840-7242

CICO BOOKS

WILLIAM YEOWARDhas a worldwide reputation for designingcollections for the home. He has a storeon Kings Road, London, and a showroomon Madison Avenue, New York. William’swork is featured in the most stylish ofmagazines worldwide, including ElleDeco. His previous books includePerfect Tables, William Yeoward onEntertaining, and William Yeoward AtHome, all published by CICO.

William Yeoward’s American BarThe delicious combinations of flavors, the ritual stirring and shaking, theexquisite presentation... cocktails are magical mixes that satisfy all the senses.In American Bar, William Yeoward, renowned for his glamorous take oninterior design and table settings, shares his passion for these drinks. Here, he visits five of his favorite bars and chooses cocktails from each to create a compendium of iconic and signature recipes by some of the world’s mostacclaimed bartenders. Added to these are their helpful tips, plus William’s own thoughts on making cocktails and, importantly, how to present them. Assomeone who is not only passionate about cocktails but also about crystal, he has the perfect knowledge and “eye” to advise and inspire. As William says,“Cocktails come in such a huge variety that there’s something for everyoneand for every possible occasion—a birthday celebration, an anniversary, a firstdate, the closure of a deal, or a surreptitious flirt. Or they can simply provide a relaxing ‘stop’ at the end of the day.” These cocktails cover a wide range.Some are short, others are long, and a few contain no alcohol, but two thingsare common to all: they are delicious—and extremely glamorous.

• Specially commissioned photography reveals William’s innate sense of style.

• Features over 60 cocktail recipes, from the classics to new favorites.

• Includes essential advice on selecting glassware and the perfect final flourish.ISBN: 978-1-908170-52-1144 pages l 150 color photographs70 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $28.95) l hardcoverCarton quantity: 22Publication: March 2012

9 7 8 1 9 0 8 1 7 0 5 2 1

5 2 4 9 5

also available:William Yeoward at HomeISBN: 978-1-907030-62-8$35.00 (CAN $43.95)

CatUS-S12_001-021_FoodDrink_FL_Layout 1 18/10/11 10.23 Pagina 13

12 | PUNCH PARTIES

Foo

d &

Dri

nk

To place an order fax 201-840-7242

BEN REEDused to be the bar manager of Met Barand Woody’s in London. He was thenExecutive Director at IPBartenders and is now a consultant. Ben has made manyTV appearances and starred in the BBCseries Shaker Maker. He is also theauthor of Hangover Cures and TheCocktail Hour (Ryland Peters & Small).

Punch PartiesWhether it’s a cool Cosmopolitan Punch, a sophisticated Sangria Blanco, or a tangy Mojito, there is nothing like a beautifully prepared drink to add flavorand festivity to any social occasion—or to provide a reason to celebrate! A Party Punch served in an elegant bowl, brimming with a deliciouslyrefreshing drink and garnished with fresh fruit and herbs is the perfectcenterpiece to any gathering—from a summer lunch to a wedding shower.Perfect Pitchers are quick and easy to prepare and ideal for a bustling crowd:try a classic Kentucky Mule or a Caribbean-inspired Planter’s Punch. Summercocktails such as a Hurricane or a Berry Caprioska are bursting with juicyfresh fruits and fizz, while warming Holiday Punches such as Mulled Wine,Harvest Punch, or a Hot Toddy are perfect for wintery days. And with aselection of Non-alcoholic Punches and tasty Light Bites to serve alongside,award-winning mixologist Ben Reed has created the perfect guide to hostinga truly unforgettable occasion.

• Perfect recipes for relaxed entertaining—from family gatherings to showers.

• Punches and pitchers are incredibly fashionable at the moment.

• Including beautiful new photography by William Lingwood.

ISBN: 978-1-84975-206-0128 pages l 100 color photographs65 recipes l 71⁄2 x 91⁄4 in l $19.95 (CAN $23.95) l hardcoverCarton quantity: 26Publication: March 2012

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also available:Ice-cold MartinisISBN: 978-1-84975-152-0$9.95 (CAN $9.95)

CatUS-S12_001-021_FoodDrink_FL_Layout 1 18/10/11 10.23 Pagina 12

THE CURIOUS BARTENDER | 39

Food &

Drink

To place an order fax 201-840-7242

TRISTAN STEPHENSONis a rising star in the cocktail world. Hehas worked with Jamie Oliver, and was a brand ambassador, training bartendersat The Ritz, among other top hotels. In 2009 he set up Fluid Movement, aconsultancy company for the drinksindustry. From there he went on to opencritically acclaimed London bars, Purl,The Worship Street Whistling Shop, andDachs & Sons. This is his first book.

The Curious Bartender

ISBN: 978-1-84975-437-8208 pages (wood-free paper) l 120 colorphotographs l 68 recipes l 71⁄2 x 91⁄4 in$24.95 (CAN $28.95) l hardcover withmock aged-leather finishCarton quantity: 10Publication: October 2013

9 7 8 1 8 4 9 7 5 4 3 7 8

5 2 4 9 5

also available:Gatsby CocktailsISBN: 978-1-84975-285-5$9.95 (CAN $9.95)

Preparing a first-class cocktail relies upon a deep understanding of itsingredients, the delicate alchemy of how they work together—their flavor,aroma and color. Most of all, mixing a sublime cocktail is an art. In TheCurious Bartender, the mastermind behind three of London’s most avant-gardecocktail bars Tristan Stephenson explores and experiments with the art ofpreparing the perfect cocktail, explaining the intriguing modern turns mixologyhas taken. Showcasing a selection of classic cocktails, Tristan explains theirfascinating origins, introducing the colorful characters who inspired or createdthem and how they were intertwined within their historical context. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe “air” or an Insta-ageRob Roy with the “age” on the side. Also included is a reference section,detailing all the techniques you will need. Using a mixture of science and a dazzling aptitude for understanding flavor and the universal appeal of thecocktail, Tristan has created an essential anthology for the cocktail enthusiast.

• Tristan has a growing profile and he and his steampunk-inspired bars appearfrequently on in the press, such as the Wall Street Journal, Timeout and GQ.

• Mixologists are the new celebrity chefs, and cocktail mixing is quicklygaining popularity.

• With striking all-new drinks photography by Addie Chinn.

IW CatUS-F13_030-050_FoodDrink_FL_x 16/04/2013 15:27 Page 39

GATSBY COCKTAILS | 41

Food &

Drink

To place an order fax 201-840-7242

ISBN: 978-1-84975-285-564 pages l 25 color photographs &artworks l 24 recipes l 51⁄2 x 51⁄2 in$9.95 (CAN $9.95) l hardcoverCarton quantity: 90Publication: September 2012

The glamor of the cocktail comes to life in this collection of authentic recipes from the ‘20s and ‘30s. Prohibition in the United States began in 1920 and during this period,making alcohol at home became very common. Cocktails became the height of fashion at this time as the underground Speakeasy grew in popularity and strong flavors wereused to mask the taste of bootlegged booze. Perfect the art of mixing period cocktailscelebrating F. Scott Fitzgerald’s classic novel The Great Gatsby. Try Jay Gatsby’s tipple of choice, the cooling Mint Julep, or the classic ‘20s New York beverage, the Manhattan.Get out your Flapper dress and re-live the Speakeasy experience with this collection ofauthentic cocktails. With more than 20 classic recipes, Gatsby Cocktails captures theiconic elegance of the jazz age.

• More than 20 recipes for classic cocktails.

• Perfectly timed to coincide with the release of Baz Luhrmann’s new film adaptation of F. Scott Fitzgerald’s classic novel The Great Gatsby.

• Beautiful period design and nostalgic subject makes Gatsby Cocktails the perfect gift.

9 7 8 1 8 4 9 7 5 2 8 5 5

5 0 9 9 5

Gatsby Cocktails

also available:Punch PartiesISBN: 978-1-84975-206-0$19.95 (priced higher in Canada)

also available:Mean MargaritasISBN: 978-1-84975-205-3$9.95 (priced higher in Canada)

CatUS-F12_024-041_FoodDrink_FL_Layout 1 06/04/12 09.14 Pagina 41

Page 10: Drinks Catalog Fall 2014

44 | SHOTS & SHOOTERS

Food

& D

rink

To place an order fax 201-840-7242

Shots & Shooters

MICHAEL BUTTbegan his career working as a bartenderat some of London’s finest cocktail barsbefore setting up Soulshakers, aLondon-based drinks consultancy firmresponsible for the cocktail menus atsome of the city’s best bars andrestaurants. He also organizes bars forthe UK’s biggest music festivals, such asGlastonbury and Reading, and is a brandconsultant for the international drinkscompanies Southern Comfort, Red Bull,Jack Daniels, Campari, and FinlandiaVodka. He is based in London, UK.

In bars up and down the country there’ll be someone forcing the rest of their party to attemptto keep down some cut-price concoction. We’ve all been there, but shots (drinks made fromonly alcoholic ingredients and designed to be consumed in one) and shooters (drinksconsisting of both spirit and non-alcoholic ingredients that can be downed in one) don’talways have to be a punishment. With some good quality ingredients they can actually besomething to enjoy rather than to make you retch. Shots & Shooters has 50 drinks—fromeye-catching creations like the B-52 through to tasty combinations that can be mixed inseconds, such as the Surfer on Acid—to ensure your party gets started in the best waypossible. There is also a section on classic shorts, examining the traditions associated with drinking neat spirits like absinthe and tequila. Of course, it wouldn’t be right to haveall this pleasure without a bit of pain, so also included are a few cheeky recipes that can be used as forfeits for the unique and inventive drinking games also supplied. Shot Russianroulette anyone?

• The perfect book for the lucrative student market.

• Includes drinking games that will appeal to all drinkers in their twenties.

• Contains 50 creations ranging from the sublime shots using top quality alcohol to theridiculous—like the Brain Hemorrhage.

also available:Drinking GamesISBN: 978-0-957140-94-3$12.95 (priced higher in Canada)

ISBN: 978-1-909313-42-264 pages l 80 color photographs& illustrations l 50 recipes43⁄4 x 71⁄4 in l $14.95 (CAN $18.95)hardcoverCarton quantity: 76Publication: August 2014

9 7 8 1 9 0 9 3 1 3 4 2 2

5 1 4 9 5

IW CatUS-F14_023-044_FoodDrink_FL_x 07/04/2014 13:12 Page 44

THE ART OF TAROT | 45

Health, B

ody, M

ind, &

Spirit

CICO BOOKS

To place an order fax 201-840-7242

The Art of TarotUsing tarot cards is a time-honored way to see the patterns of the past, reapthe potential of the present, and predict the future. Interpretation is the key totarot reading and The Art of Tarot explains the key concepts of the cards insimple terms that beginners will find easy to remember and put into practicein their readings. Included in The Art of Tarot are succinct interpretations forall 78 cards of the major and minor arcanas, plus five classic techniques youwill need in order to lay out the cards for a reading. Each card is exquisitelyillustrated by artist Emma Garner and her artworks reveal the rich symbolisminherent in this ancient and ever-popular art.

• Specially-commissioned cards that are inspiring, rich in meaning, andcompetitively priced for the mass market.

• Includes meanings for upright and reversed cards and pays specialattention to interpreting the “people” or Court Cards of the

minor arcana, which are often stumbling blocks forthe new reader.

• Liz Dean has a large and loyal following. The UK edition is a bestseller (978-1-904991-

04-5, over 300,000 copies sold worldwide.)

LIZ DEANis an author, editor, and poet. Her tarotdecks and books include The GoldenTarot and the international bestsellerThe Art of Tarot, both published byCICO Books. She is co-founder of theLondon Tarot Salon, a workshop seriesfor artists and writers that explores tarotarchetypes as a way to illuminate thecreative process.

ISBN: 978-1-904991-04-5Boxed set with 78 color cards & 64-pagepaperback book with 78 color illustrations(box: 51⁄2 x 63⁄4 in; book: 53⁄8 x 61⁄4 in; cards:31⁄8 x 51⁄8 in) l $18.95 (CAN $23.95)Carton quantity: 20Publication: August 2014

9 7 8 1 9 0 4 9 9 1 0 4 5

5 1 8 9 5

IW CatUS-F14_045-050_HBMS_FL_x 07/04/2014 13:14 Page 45

Page 11: Drinks Catalog Fall 2014

18 | PINK DRINKS; HOW TO DRINK...

Food

& D

rink

How to Drink and Not Look Like an Idiot

ISBN: 978-1-909313-22-4128 pages l 60 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: February 2014

9 7 8 1 9 0 9 3 1 3 2 2 4

EMILY MILESis a freelance journalist specializing in food and drink. She has previouslyworked for Esquire magazine as foodand drink editor, writing articles oneverything from the best tequilas on the market to buying exceptional redwines that won’t break the bank.

How to Drink... is Emily Miles’ practical guide to help you differentiate between quality boozeand cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk.Friday night at the bar in town: revellers swig beer, slam shots, and repeat until failure.We’ve most of us been there (and had fun doing it), but there comes a time when you wantto graduate from downing cheap booze in sticky venues to something a little moresophisticated. So if you want to know how to match wine with your evening meal, why youshould sip a single malt rather than slam it, how to prepare for an all-day drinking event, orhow to build a home liquor cabinet then read on.

• The quality drinks industry continues to grow at a rapid rate, the US International TradeCommission stated export sales of bourbon and Tennessee whiskey more than doubledbetween 2000 and 2010, with the UK being one of the biggest customers.

• There has been a revival of interest in craft, traditional, and heritage drinks as consumersdemand quality over price.

KATHERINE BEBOis a professional writer and film critic,based in Denver, Colorado. She haswritten articles for many well-knownpublications including Cosmopolitan,Viva and Girl About Town. She is theauthor of Dinner and a Movie for RylandPeters & Small.

Pink Drinks

ISBN: 978-1-84975-500-9128 pages l 125 colourphotographs & illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: March 2014

9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5

Pink Drinks is chock-full of cocktail recipes distinctly designed with women in mind. Featuringfabulous recipes for blended drinks, mixed drinks, fruity drinks – any and every cocktail youdesire – all in feisty and feminine shades of fuchsia, cerise and crimson. What could beatsipping a classic Cosmopolitan or a Kir Royale while you put the world to rights? On a hotsummer’s night, why not quaff a refreshing berry Caipiroska or an elegant pomegranateMartini. And for the morning after, there are plenty of non-alcoholic recipes to get you feelingrefreshed. Try the cranberry, lemon and ginger iced tea or the watermelon cooler.

• Includes more than 50 recipes for classic and contemporary cocktails, punches, pitchers,shots and shakes.

• The perfect gift for any glamorous girl.

IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 18

8 | BEER AND FOOD

Foo

d &

Dri

nk

Beer and FoodBeer and Food is the definitive book about matching great food with theworld’s tastiest beers. Whether you have cooked dinner and don’t know whatbeer to choose, or you’ve got an IPA and don’t know what to serve it with,Beer and Food is the book you need. Starting with a look at the science oftaste, gain an insight into how taste works and discover which flavours will go together and which ones definitely will not. Next come the principles ofbeer and food matching, examining how a beer can bring together differentflavours so that they compliment each other and really boost the tasteexperience. The beer styles chapter focuses on 30 different types of beer, and showcases around 150 varieties that are ideal to use for food matching. In the food chapter you will find 150 food types, plus ideas for beers to drinkthat will make seafood, cheese, chocolate, curries, burgers and more tasteabsolutely delicious. Finally, the cooking with beer section has 50 of the bestrecipes that use beer as an ingredient, plus a perfect pairing for each meal.

• One of the first books of its kind to mix great beer appreciation with greatfood pairings, plus delicious beer-infused recipes.

• Mark Dredge’s bestselling first book, Craft Beer World, occupied the topspot on the Amazon beer book list and featured in the top 10 food and drinkreference books.

• Craft beer continues to grow in the UK, with 158 new breweries opening inthe past year alone. There are now over 1000 breweries in Britain, the highestnumber since the 1930s.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about all things ale.Mark won the British Guild of BeerWriters New Media Writer of the Yearaward in 2009 and 2010, and Beer andFood Writer of the Year in 2011. Hiswork is featured in leading publicationsacross the globe and he’s aninternational beer judge.

ISBN: 978-1-909313-23-1208 pages (wood-free paper) l 400 colourphotographs & illustrations l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: April 2014

9 7 8 1 9 0 9 3 1 3 2 3 1

also available:Craft Beer WorldISBN: 978-0-957140-99-8£14.99

IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 8

18 | PINK DRINKS; HOW TO DRINK...

Food

& D

rink

How to Drink and Not Look Like an Idiot

ISBN: 978-1-909313-22-4128 pages l 60 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: February 2014

9 7 8 1 9 0 9 3 1 3 2 2 4

EMILY MILESis a freelance journalist specializing in food and drink. She has previouslyworked for Esquire magazine as foodand drink editor, writing articles oneverything from the best tequilas on the market to buying exceptional redwines that won’t break the bank.

How to Drink... is Emily Miles’ practical guide to help you differentiate between quality boozeand cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk.Friday night at the bar in town: revellers swig beer, slam shots, and repeat until failure.We’ve most of us been there (and had fun doing it), but there comes a time when you wantto graduate from downing cheap booze in sticky venues to something a little moresophisticated. So if you want to know how to match wine with your evening meal, why youshould sip a single malt rather than slam it, how to prepare for an all-day drinking event, orhow to build a home liquor cabinet then read on.

• The quality drinks industry continues to grow at a rapid rate, the US International TradeCommission stated export sales of bourbon and Tennessee whiskey more than doubledbetween 2000 and 2010, with the UK being one of the biggest customers.

• There has been a revival of interest in craft, traditional, and heritage drinks as consumersdemand quality over price.

KATHERINE BEBOis a professional writer and film critic,based in Denver, Colorado. She haswritten articles for many well-knownpublications including Cosmopolitan,Viva and Girl About Town. She is theauthor of Dinner and a Movie for RylandPeters & Small.

Pink Drinks

ISBN: 978-1-84975-500-9128 pages l 125 colourphotographs & illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: March 2014

9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5

Pink Drinks is chock-full of cocktail recipes distinctly designed with women in mind. Featuringfabulous recipes for blended drinks, mixed drinks, fruity drinks – any and every cocktail youdesire – all in feisty and feminine shades of fuchsia, cerise and crimson. What could beatsipping a classic Cosmopolitan or a Kir Royale while you put the world to rights? On a hotsummer’s night, why not quaff a refreshing berry Caipiroska or an elegant pomegranateMartini. And for the morning after, there are plenty of non-alcoholic recipes to get you feelingrefreshed. Try the cranberry, lemon and ginger iced tea or the watermelon cooler.

• Includes more than 50 recipes for classic and contemporary cocktails, punches, pitchers,shots and shakes.

• The perfect gift for any glamorous girl.

IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 18

8 | BEER AND FOOD

Foo

d &

Dri

nk

Beer and FoodBeer and Food is the definitive book about matching great food with theworld’s tastiest beers. Whether you have cooked dinner and don’t know whatbeer to choose, or you’ve got an IPA and don’t know what to serve it with,Beer and Food is the book you need. Starting with a look at the science oftaste, gain an insight into how taste works and discover which flavours will go together and which ones definitely will not. Next come the principles ofbeer and food matching, examining how a beer can bring together differentflavours so that they compliment each other and really boost the tasteexperience. The beer styles chapter focuses on 30 different types of beer, and showcases around 150 varieties that are ideal to use for food matching. In the food chapter you will find 150 food types, plus ideas for beers to drinkthat will make seafood, cheese, chocolate, curries, burgers and more tasteabsolutely delicious. Finally, the cooking with beer section has 50 of the bestrecipes that use beer as an ingredient, plus a perfect pairing for each meal.

• One of the first books of its kind to mix great beer appreciation with greatfood pairings, plus delicious beer-infused recipes.

• Mark Dredge’s bestselling first book, Craft Beer World, occupied the topspot on the Amazon beer book list and featured in the top 10 food and drinkreference books.

• Craft beer continues to grow in the UK, with 158 new breweries opening inthe past year alone. There are now over 1000 breweries in Britain, the highestnumber since the 1930s.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about all things ale.Mark won the British Guild of BeerWriters New Media Writer of the Yearaward in 2009 and 2010, and Beer andFood Writer of the Year in 2011. Hiswork is featured in leading publicationsacross the globe and he’s aninternational beer judge.

ISBN: 978-1-909313-23-1208 pages (wood-free paper) l 400 colourphotographs & illustrations l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: April 2014

9 7 8 1 9 0 9 3 1 3 2 3 1

also available:Craft Beer WorldISBN: 978-0-957140-99-8£14.99

IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 8

8 | BEER AND FOOD

Food

& D

rink

Beer and FoodBeer and Food is the definitive book about matching great food with theworld’s tastiest beers. Whether you have cooked dinner and don’t know whatbeer to choose, or you’ve got an IPA and don’t know what to serve it with,Beer and Food is the book you need. Starting with a look at the science oftaste, gain an insight into how taste works and discover which flavours will go together and which ones definitely will not. Next come the principles ofbeer and food matching, examining how a beer can bring together differentflavours so that they compliment each other and really boost the tasteexperience. The beer styles chapter focuses on 30 different types of beer, and showcases around 150 varieties that are ideal to use for food matching. In the food chapter you will find 150 food types, plus ideas for beers to drinkthat will make seafood, cheese, chocolate, curries, burgers and more tasteabsolutely delicious. Finally, the cooking with beer section has 50 of the bestrecipes that use beer as an ingredient, plus a perfect pairing for each meal.

• One of the first books of its kind to mix great beer appreciation with greatfood pairings, plus delicious beer-infused recipes.

• Mark Dredge’s bestselling first book, Craft Beer World, occupied the topspot on the Amazon beer book list and featured in the top 10 food and drinkreference books.

• Craft beer continues to grow in the UK, with 158 new breweries opening inthe past year alone. There are now over 1000 breweries in Britain, the highestnumber since the 1930s.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about all things ale.Mark won the British Guild of BeerWriters New Media Writer of the Yearaward in 2009 and 2010, and Beer andFood Writer of the Year in 2011. Hiswork is featured in leading publicationsacross the globe and he’s aninternational beer judge.

ISBN: 978-1-909313-23-1208 pages (wood-free paper) l 400 colourphotographs & illustrations l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: April 2014

9 7 8 1 9 0 9 3 1 3 2 3 1

also available:Craft Beer WorldISBN: 978-0-957140-99-8£14.99

IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 8

102 | DRINKING GAMES

Hum

our/

Gift

Just woken up with a head that feels like the devil’s been drilling foot-long screws into yourbrain and eyeballs? Well suffer no more by following these helpful remedies that will have you out of bed and on your feet in no time. Containing classic hair-of-the-dog cocktails suchas the prairie oyster and the bloody mary, restorative recipes including the classic baconsandwich and some of the weirdest and most wonderful cures from around the world, thishandy guide will ensure waking up with a sore head on a Sunday is a thing of the past.

• If you’ve ever suffered a stinking hangover that you can’t shift, this is the perfect guide for you.

• Whether you’re after a cocktail kick, a non-alcoholic remedy or some comfort food to getyou on the road to recovery, help is at hand.

• Ideal for those people who like to over-indulge during the festive period.

Hair of the Dog and Other Hangover Cures

ISBN: 978-0-957140-95-064 pages l 50 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 80Publication: September 2012

9 7 8 0 9 5 7 1 4 0 9 5 0

The government tries to tell us that drinking to excess is bad for us. If that’s the case thenwhy is it so much fun? And the quickest way to achieve drunken nirvana... Drinking Games.The problem with playing drinking games is if it’s a successful event, you won’t rememberthe rules by the end of it. That’s where this helpful little guide comes in. Outlining the rules for 25 favourite games – with classic card games like Ring of Fire, skill-based ones includingBeer Pong, through to timed challenges such as Edward Ciderhands and Power Hour – it’s the essential item to bring any party to life... apart from alcohol, of course!

• Leave your inhibitions at the door with these 25 innovative ideas to get you and your matesin a state.

• Ensure your party is one to remember, although chances are if you lose, you probably won’tremember much of it!

• A great gift for students, party animals and night owls, and the companion to Hair of theDog and Other Hangover Cures (ISBN 978-0-957140-95-0).

Drinking Games: One Book, 25 Games, JustAdd Booze

ISBN: 978-0-957140-94-364 pages l 50 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 80Publication: September 2012

9 7 8 0 9 5 7 1 4 0 9 4 3

DOMINIC BLISSis an author, journalist and editor whowrites on men’s interest, sport, andtravel for various publications includingGQ, Financial Times, InternationalTennis Magazine and Running Fitness.

CatUK-A12_099-103_DognBone_FL_Layout 1 02/03/12 09.30 Pagina 102

18 | PINK DRINKS; HOW TO DRINK...

Food

& D

rink

To place an order fax 201-840-7242

How to Drink and Not Look Like an Idiot

ISBN: 978-1-909313-22-4128 pages l 60 color illustrationsXX recipes l 43⁄4 x 73⁄8 in l $15.95(CAN $19.95) l hardcoverCarton quantity: 52Publication: February 2014

9 7 8 1 9 0 9 3 1 3 2 2 4

5 1 5 9 5

EMILY MILESis a freelance journalist specializing in food and drink. She has previouslyworked for Esquire magazine as foodand drink editor, writing articles oneverything from the best tequilas on the market to buying exceptional redwines that won’t break the bank.

How to Drink... is Emily Miles’ practical guide to help you differentiate between quality boozeand cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk.Friday night at the bar in town: revellers swig beer, slam shots, and repeat until failure.We’ve most of us been there (and had fun doing it), but there comes a time when you wantto graduate from downing cheap booze in sticky venues to something a little moresophisticated. So if you want to know how to match wine with your evening meal, why youshould sip a single malt rather than slam it, how to prepare for an all-day drinking event, orhow to build a home liquor cabinet then read on.

• The quality drinks industry continues to grow at a rapid rate, the US International TradeCommission stated export sales of bourbon and Tennessee whiskey more than doubledbetween 2000 and 2010.

• There has been a revival of interest in craft, traditional, and heritage drinks as consumersdemand quality over price.

KATHERINE BEBOis a professional writer and film critic,based in Denver, Colorado. She haswritten articles for many well-knownpublications including Cosmopolitan,Viva and Girl About Town. She is theauthor of Dinner and a Movie for RylandPeters & Small.

Pink Drinks

ISBN: 978-1-84975-500-9128 pages l 125 color photographs& illustrations l 50 recipes43⁄4 x 71⁄4 in l $16.95 (CAN $20.95)hardcover l Carton quantity: 52Publication: March 2014

9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5

Pink Drinks is chock-full of cocktail recipes distinctly designed with women in mind. Featuringfabulous recipes for blended drinks, mixed drinks, fruity drinks—any and every cocktail youdesire—all in feisty and feminine shades of fuchsia, cerise, and crimson. What could beatsipping a classic Cosmopolitan or a Kir Royale while you put the world to rights? On a hotsummer’s night, why not quaff a refreshing berry Caipiroska or an elegant pomegranateMartini. And for the morning after, there are plenty of non-alcoholic recipes to get you feelingrefreshed. Try the cranberry, lemon, and ginger iced tea or the watermelon cooler.

• Includes more than 50 recipes for classic and contemporary cocktails, punches, pitchers,shots, and shakes.

• The perfect gift for any glamorous girl.

Available as a Counter Display Pack(includes 6 copies of the book)ISBN: 978-1-84975-539-9

Available as a Counter Display Pack(includes 6 copies of the book)ISBN: 978-1-909313-36-1

IW CatUS-S14_001-021_FoodDrink_FL_x 14/11/2013 14:31 Page 18

18 | PINK DRINKS; HOW TO DRINK...

Food

& D

rink

To place an order fax 201-840-7242

How to Drink and Not Look Like an Idiot

ISBN: 978-1-909313-22-4128 pages l 60 color illustrationsXX recipes l 43⁄4 x 73⁄8 in l $15.95(CAN $19.95) l hardcoverCarton quantity: 52Publication: February 2014

9 7 8 1 9 0 9 3 1 3 2 2 4

5 1 5 9 5

EMILY MILESis a freelance journalist specializing in food and drink. She has previouslyworked for Esquire magazine as foodand drink editor, writing articles oneverything from the best tequilas on the market to buying exceptional redwines that won’t break the bank.

How to Drink... is Emily Miles’ practical guide to help you differentiate between quality boozeand cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk.Friday night at the bar in town: revellers swig beer, slam shots, and repeat until failure.We’ve most of us been there (and had fun doing it), but there comes a time when you wantto graduate from downing cheap booze in sticky venues to something a little moresophisticated. So if you want to know how to match wine with your evening meal, why youshould sip a single malt rather than slam it, how to prepare for an all-day drinking event, orhow to build a home liquor cabinet then read on.

• The quality drinks industry continues to grow at a rapid rate, the US International TradeCommission stated export sales of bourbon and Tennessee whiskey more than doubledbetween 2000 and 2010.

• There has been a revival of interest in craft, traditional, and heritage drinks as consumersdemand quality over price.

KATHERINE BEBOis a professional writer and film critic,based in Denver, Colorado. She haswritten articles for many well-knownpublications including Cosmopolitan,Viva and Girl About Town. She is theauthor of Dinner and a Movie for RylandPeters & Small.

Pink Drinks

ISBN: 978-1-84975-500-9128 pages l 125 color photographs& illustrations l 50 recipes43⁄4 x 71⁄4 in l $16.95 (CAN $20.95)hardcover l Carton quantity: 52Publication: March 2014

9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5

Pink Drinks is chock-full of cocktail recipes distinctly designed with women in mind. Featuringfabulous recipes for blended drinks, mixed drinks, fruity drinks—any and every cocktail youdesire—all in feisty and feminine shades of fuchsia, cerise, and crimson. What could beatsipping a classic Cosmopolitan or a Kir Royale while you put the world to rights? On a hotsummer’s night, why not quaff a refreshing berry Caipiroska or an elegant pomegranateMartini. And for the morning after, there are plenty of non-alcoholic recipes to get you feelingrefreshed. Try the cranberry, lemon, and ginger iced tea or the watermelon cooler.

• Includes more than 50 recipes for classic and contemporary cocktails, punches, pitchers,shots, and shakes.

• The perfect gift for any glamorous girl.

Available as a Counter Display Pack(includes 6 copies of the book)ISBN: 978-1-84975-539-9

Available as a Counter Display Pack(includes 6 copies of the book)ISBN: 978-1-909313-36-1

IW CatUS-S14_001-021_FoodDrink_FL_x 14/11/2013 14:31 Page 18

38 | BROWN BOOZE; MAKING WINES, LIQUEURS & CORDIALS

Food

& D

rink

To place an order fax 201-840-7242

Brown Booze

ISBN: 978-1-909313-15-6128 pages l 125 color photographs &illustrations l 75 recipes l 43⁄4 x 71⁄4 in$16.95 (CAN $19.95) l hardcoverCarton quantity: 52Publication: October 2013

9 7 8 1 9 0 9 3 1 3 1 5 6

5 1 6 9 5

MICHAEL BUTTbegan his career working as a bartenderat some of London’s finest cocktail barsbefore setting up Soulshakers, a drinksconsultancy firm responsible for thedrinks menus at some of the city’s bestbars and restaurants.

Discover how just a few simple ingredients can be combined with whiskey, bourbon, darkrum, tequila, or brandy to create 75 delicious drinks. Brown Booze is a unique cocktail recipebook, in which mixologist Michael Butt explains how to maximize the number of cocktails youcan make using the bottles of brown spirits in your drinks cabinet. By substituting just one ortwo ingredients, you will learn how to make a whole range of different drinks. Using Michael’sformula and a series of helpful infographics, you’ll see how a quick trip round the fruit andvegetable aisle of your local supermarket can transform the number of cocktails you canmake, and at a really reasonable price, too. So if you’re having a party, get the guests to bringyou just five bottles of alcohol and by following the advice in Brown Booze you’ll be able tomake over 70 different drinks.

• Solves the eternal problem of what to do with the bottles that collect at the back ofthe cupboard.

• Divided into 5 sections, using whiskey, bourbon, dark rum, tequila, and brandy to make 75 unique drinks.

Making Wines, Liqueurs & CordialsIn Making Wines, Liqueurs & Cordials, self-sufficiency expert Beshlie Grimesprovides 101 recipes and variations for everything from a classic lemonadethrough to apple wine, sloe gin, and rhubarb liqueur, all of which use up thoseextra fruits and vegetables you have grown in the garden. Divided into fivechapters, start by learning the basic techniques you will need to produce yourown drinks. Next comes Wines, which covers traditional fruit wines made fromstrawberries, ginger, and more. The Syrups & Cordials chapter has recipesusing passion fruit, pears, and raspberries. In Lemonades there are ideas for perennial favorites such as limeade and pink lemonade, all the perfectaccompaniments to a summer picnic. Whether your preference is for anindulgent rose petal liqueur, a refreshing strawberry and mint nectar, or acelebratory glass of elderflower champagne, you are sure to find lots ofrecipes here to suit your taste buds!

• Over 41 million US households planted a vegetable garden in 2009

• Make use of the fresh produce you grow at home with this collection of 101 recipes and variations.

• Created using traditional methods which avoid the nasty chemicals,additives and preservatives found in store-bought brands.

BESHLIE GRIMESis a firm advocate of the self-sufficientlifestyle, and has been making wines andother country drinks on her farm forfamily and friends for as long as she canremember. She is also the co-author ofThe Homebrew Handbook.

ISBN: 978-1-78249-069-2144 pages (wood-free paper)200 color photographs101 recipes l 71⁄2 x 91⁄4 in l $19.95 (CAN $22.95)paperback with flaps l Carton quantity: 36Publication: August 2013

9 7 8 1 7 8 2 4 9 0 6 9 2

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NEWEDITION

CICO BOOKS

IW CatUS-F13_030-050_FoodDrink_FL_x 16/04/2013 15:27 Page 38

Hum

or/G

ift

To place an order fax 201-840-724258 | DRINKING GAMES...

Just woken up with a head that feels like the devil’s been drilling foot-long screws into yourbrain and eyeballs? Well, suffer no more by following these helpful remedies that will have you out of bed and on your feet in no time. Containing classic hair-of-the-dog cocktails suchas the Prairie Oyster and the Bloody Mary, restorative recipes including the classic baconsandwich, and some of the weirdest and most wonderful cures from around the world, thishandy guide will ensure waking up with a sore head the day after is a thing of the past.

• If you’ve ever suffered a stinking hangover that you can’t shift, this is the perfect guide for you.

• Whether you’re after a cocktail kick, a non-alcoholic remedy, or some comfort food to getyou on the road to recovery, help is at hand.

• Ideal for those people who like to overindulge.

Hair of the Dog and Other Hangover Cures

ISBN: 978-0-957140-95-064 pages l 50 color illustrations43⁄4 x 71⁄4 in l $12.95 (CAN $14.95)hardcoverCarton quantity: 80Publication: September 2012

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We are told that drinking to excess is bad for us. If that’s the case then why is it so muchfun? And the quickest way to achieve drunken nirvana... Drinking Games. The problem withplaying drinking games is if it’s a successful event, you won’t remember the rules by the endof it. That’s where this helpful little guide comes in. Outlining the rules for 25 favoritegames—with classic card games like Ring of Fire, skill-based ones including Beer Pong,through to timed challenges such as Edward Ciderhands and Power Hour—it’s the essentialitem to bring any party to life... apart from alcohol, of course!

• Leave your inhibitions at the door with these 25 innovative ideas to get you and yourbuddies in a state.

• Ensure your party is one to remember, although chances are if you lose, you probably won’tremember much of it!

• A great gift for students, party animals, and night owls, and the companion to Hair of theDog and Other Hangover Cures (ISBN 978-0-957140-95-0).

Drinking Games: One Book, 25 Games, Just Add Booze

ISBN: 978-0-957140-94-364 pages l 50 color illustrations43⁄4 x 71⁄4 in l $12.95 (CAN $14.95)hardcoverCarton quantity: 80Publication: September 2012

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DOMINIC BLISSis an author, journalist, and editor whowrites on men’s interest, sport, andtravel for various publications includingGQ, Financial Times, InternationalTennis Magazine, and Running Fitness.

CatUS-F12_054-059_DognBone_FL_Layout 1 04/04/12 14.23 Pagina 58

Page 12: Drinks Catalog Fall 2014

192 | CONTACT INFORMATION

Ryland Peters & Small, Inc.,519 Broadway, 5th Floor, New York, NY 10012 tel: 646-613-8682 / 646-613-8684 / 646-613-8685fax: 646-613-8683email: [email protected] internet: www.rylandpeters.com

David Peters PresidentBob Jackson Vice President OperationsWendy Armstrong Gift Rep ManagerMaureen Gallagher Trade Sales ManagerDonna Brown Sales AssociateKristin Meenagh Publicity AssociateJoe Francisco Sales AssistantMacKenzie Kurtzner Sales Assistant

BOOK TRADE SALES REPRESENTATIVES

New York, Mid-Atlantic

MELMAN-MOSTER ASSOCIATES, INC.43 Yawpo Avenue, #6Oakland, NJ 07436Tel: 201-651-9400Fax: [email protected]

New England

NEW ENGLAND BOOK SALES22 Cavender RoadHancock, NH 03449Tel: 603-525-4378Fax: 603-525-3046doug@newenglandbooksales.comwww.newenglandbooksales.com

SoutheastSOUTHEASTERN BOOK TRAVELERS LLCChip Mercer1920 Valleydale Road, #220Birmingham, AL 35244Tel: 205-682-8570Fax: 770-804-2013sbtorders@bellsouth.netwww.southeasternbooktravelers.com

South

McLEMORE/HOLLERN & ASSOCIATES3538 Maple Park DriveKingwood, TX 77339Tel: 281-360-5204Fax: [email protected]

Midwest

McGarr Associates5692 Heathwood Ct.Taylor Mill, KY 41015Tel: 859-356-9295Fax: [email protected]

West

FAHERTY & ASSOCIATESTom FahertyRichard McNeaceTrevin MatlockMolly Divine6665 SW Hampton Street, #100Portland, OR 97223Tel: 800-824-2888Fax: [email protected]

Canada (book trade and gift)THOMAS ALLEN AND SON LTD390 Steelcase Road EastMarkhamOntario L3R 1G2Tel: 905-475-912624-hour toll-free order deptTel: 1-800-387-4333Fax: [email protected]

U V W Ultimate Guide to Clearing Your Clutter,

The 162Underwood, Mia 135 Up and Running 50Upcycled Jewelry 22Vanilla 29Vegan Baker, The 148Vegan Pantry, The 142Vegetarian Pantry, The 142Vegetarian Student Cookbook, The 149Vegetarian Tagines & Couscous 146Victorian Steampunk Tarot, The 164Vie est Belle, La 120Vintage Beauty Parlour 169Vintage Revised Jewelry 137Visual Contrast 122

Vita è Bella, La 4Vo, Bea 153, 173Vogler, Pen 149Wahlsten, Marianna 151Wallace, Jayne 47wallet notecards 98–9wallets, writing sets in 117Washburn, Laura 33, 145, 146, 147, 149Waters, Lesley 149Weaving, Andrew 123Wedding Anniversaries 170, 176Wedding Planner, The 176, 185West, Caroline 55Westbrook, Carolyn 5, 119What Shall We Do Today? 140, 182Whately, Alice 122When I Was a Flower Girl 176White, Charlotte 152

Why Girls Love Bags 169Why Girls Love Shoes 169Wild & Wonderful Origami 135, 182Wildsmith, Lindy 143William Yeoward at Home 124William Yeoward Perfect Tables 124William Yeoward’s American Bar 159Williams, Belinda 145Wilson, Donna 135Wilson, Judith 121, 124, 126, 183Wine & Food 42Wine Lover’s Journal (deluxe slipcase

edition) 158, 186Wine Notes 186Winfield, Clare 32Wing, Hannah 169Wire & Bead Celtic Jewelry 138Wire & Beaded Wedding Jewelry 176

Woman’s Shed, A 125Wonder Walls 125Woodland Creatures stationery range 80Woram, Catherine 17, 18, 131, 139, 140,

181, 182, 183writing sets

in boxes 116in wallets 117

Y Z Year in Crafts, A 9Yeoward, William 124, 159You Make Me Shine stationery range 72Youngs, Clare 9, 129, 130, 136, 141Zachary, Oliver 167Zoe, Jenna 142Zombie Ate My Cupcake!, A 154Zombie Ate My Cupcake Kit 154

IW CatUS-F14_189-192_Index_TradeReps_x 01/05/2014 12:35 Page 192

Page 13: Drinks Catalog Fall 2014

CONTENTS

NEW TITLES

Home & Garden 1

Craft 7

Food & Drink 23

Health, Body, Mind, & Spirit 45

Humor/Gift (Dog ‘n’ Bone Books) 51

Gift 59

Babies & Kids 65

Journals & Organizers 70

STATIONERY 72

BACKLIST 118

Displays & Terms of Sale 188

INDEX 189

Sales Representation 192

To place an order or for customer service in the USTel: 877-342-1478Fax: 201-840-7242Email: [email protected]

GIFT TRADE SALES REPRESENTATIVESNew England:Connecticut, Massachusetts,Maine, New Hampshire, Rhode Island, Vermont

THE WINTERS GROUP150 Hazard AvenueSuite C1Enfield, CT 06082Tel/Fax: [email protected]

Metro NY/NJ

Harriet Bessaleli11 North RoadGreat Neck, NY 11024Tel: [email protected]

Mid-Atlantic: DE, MD, Eastern PA, VA, DC

ISBN Sales 141 Friends LaneNewtown, PA 18940Tel: 215-428-1552Fax: [email protected]

Ohio Valley: MI, OH, KY, IN, WV, Western PA

BLEND SALES27 East Russel RoadSuite 302Columbus, OH 43215Tel: 800-338-7331Fax: [email protected]

Southeast:Alabama, Florida, Georgia,Mississippi, North Carolina,South Carolina, Tennessee

Daniel Richards, Inc.230 Spring StreetSuite 1634Atlanta, GA 30303Tel: 404-589-8200Fax: [email protected]

Upper Midwest:Iowa, Minnesota, North Dakota,South Dakota

TWIST SALES, LLCMinnesota Gift Mart10301 Bren Road West, #G436Minnetonka, MN 55343Tel: 952-932-7191Fax: [email protected]

Midwest:IL, WI, Eastern MO

THE REP FACTORChicago Merchandise Mart222 Merchandise Mart Plaza#13-610Chicago, IL 60654-2282Tel/Fax: 847-428-4020

Western MO and KS

GIFT SOURCE, LLC Lori Thomsen Tel: 913-897-7327Fax: [email protected]

Midwest:Nebraska

CONTACT CUSTOMER SERVICETel: 877-342-1478Fax: [email protected]

South Central:Arkansas, Louisiana,Oklahoma, Texas

GOETZ, INC.Dallas Trade Mart, #21112100 Stemmons FreewayDallas, TX 75207Tel: 214-748-2128Fax: [email protected]

Southwest/Rockies:Arizona, Utah, Colorado,Wyoming

MARY JANE MCKITISP. O. Box 85760Tucson, AZ 85754Tel: 800-625-4847Fax: [email protected]

Northwest:Alaska, Idaho, Montana,Oregon, Washington

BETTENCOURT GROUP501 South Lucille Street, #102Seattle, WA 98108Tel: 206-762-2240Fax: [email protected]

Northern California,Northern Nevada

GIFT SALES

AIR COMPANY448 Ignacio Blvd., #408Novato, CA 94949Tel: 415-436-6350Fax: [email protected]

GOURMET SALES

THE LUNDGREN GROUPTel: [email protected]

Southern California,Southern Nevada, Hawaii

FLEMMING CHALEF1933 South Broadway, #846Los Angeles, CA 90007Tel: 213-747-0076Fax: [email protected]

Canada (book trade and gift)

THOMAS ALLEN AND SON LTD390 Steelcase Road EastMarkhamOntario L3R 1G2Tel: 905-475-912624-hour toll-free order departmentTel: 1-800-387-4333Fax: [email protected]

Front cover photograph by Debi Treloar from Imperfect Home by Mark and Sally Bailey.Back cover photograph by Terry Benson from Scarves and Cowls by Fiona Goble.

All details are correct at time of going to pressand are subject to change without notice

Order fulfillment in the US by Ryland Peters & Small, Inc.c/o The Maple Press Company, 1000 Strickler Road, PO Box 305, Mount Joy, PA 17552

Send remittance toRyland Peters & Small, Inc.PO Box 1539Fort Lee, NJ 07024-1539

IW CatUS-Fall14_insidecover_x 17/04/2014 11:37 Page 1

CONTENTS

NEW TITLES

Home & Garden 1

Craft 7

Food & Drink 23

Health, Body, Mind, & Spirit 45

Humor/Gift (Dog ‘n’ Bone Books) 51

Gift 59

Babies & Kids 65

Journals & Organizers 70

STATIONERY 72

BACKLIST 118

Displays & Terms of Sale 188

INDEX 189

Sales Representation 192

To place an order or for customer service in the USTel: 877-342-1478Fax: 201-840-7242Email: [email protected]

GIFT TRADE SALES REPRESENTATIVESNew England:Connecticut, Massachusetts,Maine, New Hampshire, Rhode Island, Vermont

THE WINTERS GROUP150 Hazard AvenueSuite C1Enfield, CT 06082Tel/Fax: [email protected]

Metro NY/NJ

Harriet Bessaleli11 North RoadGreat Neck, NY 11024Tel: [email protected]

Mid-Atlantic: DE, MD, Eastern PA, VA, DC

ISBN Sales 141 Friends LaneNewtown, PA 18940Tel: 215-428-1552Fax: [email protected]

Ohio Valley: MI, OH, KY, IN, WV, Western PA

BLEND SALES27 East Russel RoadSuite 302Columbus, OH 43215Tel: 800-338-7331Fax: [email protected]

Southeast:Alabama, Florida, Georgia,Mississippi, North Carolina,South Carolina, Tennessee

Daniel Richards, Inc.230 Spring StreetSuite 1634Atlanta, GA 30303Tel: 404-589-8200Fax: [email protected]

Upper Midwest:Iowa, Minnesota, North Dakota,South Dakota

TWIST SALES, LLCMinnesota Gift Mart10301 Bren Road West, #G436Minnetonka, MN 55343Tel: 952-932-7191Fax: [email protected]

Midwest:IL, WI, Eastern MO

THE REP FACTORChicago Merchandise Mart222 Merchandise Mart Plaza#13-610Chicago, IL 60654-2282Tel/Fax: 847-428-4020

Western MO and KS

GIFT SOURCE, LLC Lori Thomsen Tel: 913-897-7327Fax: [email protected]

Midwest:Nebraska

CONTACT CUSTOMER SERVICETel: 877-342-1478Fax: [email protected]

South Central:Arkansas, Louisiana,Oklahoma, Texas

GOETZ, INC.Dallas Trade Mart, #21112100 Stemmons FreewayDallas, TX 75207Tel: 214-748-2128Fax: [email protected]

Southwest/Rockies:Arizona, Utah, Colorado,Wyoming

MARY JANE MCKITISP. O. Box 85760Tucson, AZ 85754Tel: 800-625-4847Fax: [email protected]

Northwest:Alaska, Idaho, Montana,Oregon, Washington

BETTENCOURT GROUP501 South Lucille Street, #102Seattle, WA 98108Tel: 206-762-2240Fax: [email protected]

Northern California,Northern Nevada

GIFT SALES

AIR COMPANY448 Ignacio Blvd., #408Novato, CA 94949Tel: 415-436-6350Fax: [email protected]

GOURMET SALES

THE LUNDGREN GROUPTel: [email protected]

Southern California,Southern Nevada, Hawaii

FLEMMING CHALEF1933 South Broadway, #846Los Angeles, CA 90007Tel: 213-747-0076Fax: [email protected]

Canada (book trade and gift)

THOMAS ALLEN AND SON LTD390 Steelcase Road EastMarkhamOntario L3R 1G2Tel: 905-475-912624-hour toll-free order departmentTel: 1-800-387-4333Fax: [email protected]

Front cover photograph by Debi Treloar from Imperfect Home by Mark and Sally Bailey.Back cover photograph by Terry Benson from Scarves and Cowls by Fiona Goble.

All details are correct at time of going to pressand are subject to change without notice

Order fulfillment in the US by Ryland Peters & Small, Inc.c/o The Maple Press Company, 1000 Strickler Road, PO Box 305, Mount Joy, PA 17552

Send remittance toRyland Peters & Small, Inc.PO Box 1539Fort Lee, NJ 07024-1539

IW CatUS-Fall14_insidecover_x 17/04/2014 11:37 Page 1

Page 14: Drinks Catalog Fall 2014

www.rylandpeters.com