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FOOD & DRINK AUTUMN 2014

Food & Drink Autumn 2014

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Our new food and drinks titles, as well as the lovely collection that we already publish. Whether you're looking for an exciting recipe book for entertaining or a simple go-to book for everyday, a guide to drinking with food or a baking book for all the family, we have the book for you.

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Page 1: Food & Drink Autumn 2014

food & drink autumn 2014

Page 2: Food & Drink Autumn 2014
Page 3: Food & Drink Autumn 2014

44 | CRAFT

Cra

ft –

Chi

ldre

n’s

My First Cookbook

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

ISBN: 978-1-78249-102-6128 pages l 300 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32

HIGHLIGHTSPRING

My First Cupcake Decorating Book

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

ISBN: 978-1-908170-36-1128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: NL, NO, ES

My First Nature Activity Book

9 7 8 1 9 0 8 8 6 2 7 2 3

ISBN: 978-1-908862-72-3128 pages l 300 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: PL

My First Baking Book

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

ISBN: 978-1-908170-85-9128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: FR, NO, ES

My First Bicycle Book

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

ISBN: 978-1-78249-037-1128 pages plus 1 page of stickers300 colour photographs & artworks276 x 208 mm l £9.99 (paperback with flaps)Carton quantity: 32

Boredom Busters

9 7 8 1 7 8 2 4 9 1 0 5 7

ISBN: 978-1-78249-105-7128 pages l 300 colour photographs276 x 208 mm l £9.99 (paperback with flaps)Carton quantity: 32

HIGHLIGHTSPRING

IW CatUK-A14_033-044_Craft_BL_x 19/02/2014 09:20 Page 44

CHOCOLATE AT HOME | 45

Food &

Drink

ISBN: 978-1-84975-573-3176 pages l 140 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Publication: September 2014

WILL TORRENTtrained under Heston Blumenthal, wonthe first Medallion of Excellence for apastry chef at WorldSkills Japan, theRoyal Academy of Culinary Arts AnnualAward of Excellence and Young Chef ofthe Year in 2009. He has worked withtop chefs including fellow chocolatierWilliam Curley, as well as at Claridges,The Dorchester, three michelin-starredThe Fat Duck and The Lanesborough. Heis a consultant pastry chef to Waitrose,Ambassador for Cacao Barry and memberof the Academy of Chocolate and theGuild of Food Writers. His first book,Pâtisserie at Home, is a bestseller.

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

5 2 7 9 5

Chocolate at Home

also available:Pâtisserie at HomeISBN: 978-1-84975-354-8£19.99

Master pâtissier Will Torrent has already taken the fear factor out ofpâtisserie with his first book, Pâtisserie at Home and now he’s backto show you the art of working with chocolate at home. Covering thehistory and provenance of chocolate, the varieties available and thetechniques needed to turn it into beautiful and mouthwateringcreations, this book will inspire you to try all sorts of chocolaterecipes. You will discover how to make a host of delicious ganaches,caramels and pralines. There are also chapters on Cookies, Biscuitsand Bakes and Desserts and Puddings, so that you can put your newknowledge and love of chocolate making to the best use in recipeslike Macadamia and white chocolate cookies, Chocolate and saltedcaramel millionaire shortbread and Chocolate fondants. ChocolateDrinks and Ice Creams get a chapter too.

• Achievable, inspiring recipes for chocolates and chocolate baking– both traditional and with Will’s own modern, inventive twist – allbeautifully photographed by Jonathan Gregson.

• Will is a chocolate expert, Ambassador for Cacao Barry andmember of the Academy of Chocolate.

• Pâtisserie at Home (ISBN 978-1-84975-354-8), with foreword byinnovative, michelin-starred chef Heston Blumenthal, has sold morethan 25,000 copies worldwide and was endorsed by Jamie Oliver.

38chocolates, truffles and petits fours

For white or milk chocolate truffles100 ml/1⁄3 cup whipping

cream25 g/2 tablespoons

unsalted buttera pinch of salt450 g/31⁄4 cups white

or milk chocolate,chopped

50 white or milk chocolatetruffle spheres

For dark chocolate truffles175 ml/3⁄4 cup whipping

cream15 g/1 tablespoon

unsalted butter50 g/1⁄4 cup golden caster

sugara pinch of salt425 g/3 cups dark

chocolate, chopped50 dark chocolate truffle

spheres

Makes about 50

Put the cream, butter and salt into a smallsaucepan and bring to the boil over a low heat.

Tip 250 g/2 cups chopped white or milkchocolate (225 g/13⁄4 cups dark) into a bowland add the hot cream. Using a spatula, startto gently mix the ingredients in a circularmotion, just in the centre of the bowl. Keepmixing in a tight circle until the chocolatestarts to melt and emulsify with the cream.Gradually widen the circle until all thechocolate has melted and you have a shiny,smooth ganache.

Cool to room temperature and then scoop theganache into a disposable piping bag. Snip theend into a nozzle and pipe ganache into eachsphere to fill and leave to set in a cool place.

Temper the remaining chocolate according to the instructions on page 15.

Roll each filled truffle sphere in temperedchocolate to coat completely – following themethod on page 16 and leave on a sheet ofbaking parchment to set firm.

VariationTo make dark chocolate truffles, add the sugarwith the cream, butter and salt and adjust thequantities as indicated above.

When you buy good quality chocolate, there is nothing better than a simple

ganache to highlight the quality and flavour it gives. These simple, hand rolled

truffles are the first port of call for any chocolatier – they make wonderful gifts

for friends and families and totally show off the chocolate you’re making them

with. The ready-made chocolate truffle spheres also give a professional finish.

Classic truffles

41 chocolates, truffles and petits fours

100 g/3⁄4 cup darkchocolate (at least 65%cocoa), chopped

100 ml/1⁄3 cup milkchocolate, chopped

100 g/2⁄3 cup raspberries 100 g/1 cup redcurrants,

de-stalked2 teaspoons freshly

squeezed lemon juice1 tablespoon caster/

granulated sugara few drops of rosewater,

rose extract or food-grade rose oil

250 g/2 cups tempereddark chocolate (seepage 15)

freeze-dried rose petals,to decorate

a piping bag fitted with a round nozzle

half dome mouldsa craft brush

Makes 20

Place the chopped chocolate into a bowl andset aside.

Tip the raspberries and redcurrants into a smallsaucepan, add the lemon juice and sugar andset the pan over a low-medium heat. Stirringfrequently cook the fruit until it has softened,burst and become juicy – 2–3 minutes. Pass thecontents of the pan through a fine mesh sieveinto a clean pan. Add 3 tablespoons of waterand bring slowly to the boil. Pour over thechocolate and stir gently to just combine.

Leave for 2 minutes until the chocolate hasmelted completely. Stir until smooth and leaveuntil cold but not set completely. Spoon theganache into a piping bag, snip the end into a point and pipe into the prepared mouldsfollowing the instructions on page 16 (A, B, C).

Once in the mould, fill each chocolate case with the tempered dark chocolate and decorate with freeze-dried rose petals. Leave to set then serve.

This fragrant and very fruity chocolate really does pack a punch – just how I like

my chocolates! We all know that raspberries and chocolate are a match made

in heaven but adding the astringent tanginess of redcurrant and floral beauty

of rose takes the combination to a whole new level in a simple ganache encased

in a tempered chocolate shell.

Raspberry, redcurrant and rose truffles

A B C

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:46 Page 45

Page 4: Food & Drink Autumn 2014

46 | COFFEE TIME TREATS

Food

& D

rink

also available:Tea and TreatsISBN: 978-1-84975-497-2£16.99

Coffee Time Treats

ISBN: 978-1-84975-569-6192 pages (wood-free paper) l 200 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 16Publication: August 2014

9 7 8 1 8 4 9 7 5 5 6 9 6

5 2 4 9 5

More than 80 recipes for cakes, bakes and slices to accompany your morningespresso, mid-morning latte or after-dinner cappuccino. Coffee cakes areintended to be eaten alongside coffee at breakfast or during a coffee breakbut they do not necessarily contain coffee. They are typically single layercakes that may be square or rectangular such as stollen or loaf-shaped cakes, or they may be ring shaped. Coffee cakes are often flavoured withcinnamon or other spices, seeds, nuts and fruits – the perfect complement to your beverage. These cakes sometimes have a crumbly or crumb toppingcalled streusel and/or a light glaze drizzle and this book highlights the verybest. From light and crumbly Cookies & Biscuits to sumptuous Bars & Slices,Pastries, Buns & Rolls, not forgetting the all important Cakes & Loaves yourcup of coffee need never be unaccompanied again.

• Coffee consumption continues to grow by an average of 2.4% per year(International Coffee Organization).

• According to the British Coffee Association, UK consumers drinkapproximately 70 million cups of coffee a day.

• 80 beautifully illustrated recipes for the perfect coffee-time treat.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:46 Page 46

LOLA’S FOREVER | 47

Food &

Drink

LOLA’S ForeverLOLA’s is a unique bakery dedicated to achieving one simple goal. Every day,they handcraft the most delicious cupcakes, slices and celebration cakes youhave ever tasted. Using only the finest ingredients LOLA’s bakers mix, bakeand decorate every single cake by hand, giving their customers a fresh, fun,delicious and truly wholesome experience and now you can try their wonderfulhandcrafted bakes at home. There are more than 70 mouth-watering recipesfor everything from the LOLA classic flavours (including Vanilla, Banana, RedVelvet and Rocky Road) to deliciously original ideas like Cosmopolitan,Chocolate Chili, Maple Syrup and Pistachio Rose. Also included are recipes forscrumptious bars and slices – try a Salted Caramel Brownie or an Apricot andPistachio Flapjack – or delicious larger bakes, such as the sophisticatedMandarin and Dark Chocolate Cake, Earl Grey Tea Fruit Loaf and FlourlessChocolate Cake.

• Cupcakes continue to be the sweet treat of choice and LOLA’s boutiquebakeries, with their flagship store in Selfridges, London, UK, are the place togo for irresistible and gorgeous handcrafted cakes, slices and bakes.

• ‘10/10! The best cupcake in London’ – Daily Mail.

44

Before you start, ensure all youringredients are at room temperature.Butter needs to be removed from thefridge at least an hour before baking.

Preheat the oven to 180°C/350°F/Gas 4. Sift together the flour and bakingpowder into a bowl.

Put the butter and sugar in anotherbowl and beat with an electric handmixer until pale and fluffy, this shouldtake about 2 minutes. Stop occasionallyto scrape down the sides of the bowl.Add the vanilla bean paste and mix.Add the eggs, one at a time, beatingwell after each addition.

Slowly add the sifted dry ingredientsand beat on low speed until combined.

Once the batter is smooth, add thesour cream and mix until incorporated.Take care not to overmix at this stageas your cupcakes could become tough.

Divide the mixture between themuffin cases. Bake in the preheatedoven for 20–25 minutes or until wellrisen and a skewer inserted in themiddle comes out clean. Remove fromthe oven and let cool completely on a wire rack before decorating.

VANILLA BUTTERCREAMWhile the cupcakes are cooling down,make the vanilla buttercream.

Put the butter in a bowl and beatwith an electric hand mixer until verysoft and smooth. Add the vanilla pasteand mix. Sift the icing/confectioner’ssugar. Add half of it to the bowl, beatinguntil well incorporated. Add the secondhalf of the sugar and beat on lowspeed. Once all the sugar has beenincorporated, add the milk a tablespoonat a time with the mixer now on amedium speed, until your icing is lightand fluffy.

If you find that your icing is too stiff,add a little more milk. You can store thebuttercream in an airtight container inthe fridge for up to a week.

There are two options whendecorating your cupcakes. You caneither spread the buttercream over thecold cupcake using a spatula, or spoonit into a piping bag fitted with a largestar nozzle and pipe it on the top ofyour cakes. Decorate with sugar flowersor your chosen topping.

200 g/11/2 cups self-risingflour

1 teaspoon bakingpowder

175 g, 1 stick plus 5tablespoons butter

250 g/11/4 cups castersugar

1 teaspoon vanilla beanpaste

3 eggs175 g/1 cup sour cream

VANILLA BUTTERCREAM150 g/2/3 cup butter1 teaspoon vanilla bean

paste350 g/21/2 cups icing/

confectioners’ sugar50-60 ml/scant 1/4 cup

milk (whole)sugar flowers/sprinkles

of your choice, todecorate

muffin pan lined with 12 muffin cases

MAKES 12

A TRUE CLASSIC AT LOLA’S, COMING IN MANY GUISES. HERE WE USE

A SIMPLE VANILLA BUTTERCREAM FLECKED WITH VANILLA BEAN PASTE TO

COMPLEMENT THE RICH BUTTERY SPONGE. DECORATE AS YOU WISH!

vanilla cupcakes

ISBN: 978-1-84975-565-8176 pages (wood-free paper, red edges)150 colour photographs l 235 x 190 mm£18.99 (hardback, embossed clothbinding)Carton quantity: 16Publication: September 2014

9 7 8 1 8 4 9 7 5 5 6 5 8

5 2 4 9 5

also available:Making Cupcakes with LOLAISBN: 978-1-84975-186-5£16.99

LOLA’Scakes and cupcakes are created by Asher Budwig and his team of highlycreative bakers who make fun, excitingand delicious-tasting cakes. He is afourth-generation baker, born into afamily of sweet-toothed entrepreneursand inspired by his family’s enduringpassion for cake. Asher grew up watchinghis father Mario establish and run thehugely successful Millie’s Cookies chain,which grew to over 100 stores across the UK. Mario in turn was inspired by his mother and grandmother, who ran a pâtisserie and café from the 1940s in Colombia, South America.

48 OVER THE TOP

Grease and line your tin with siliconebaking paper or clingfilm/plastic wrap so that the traybake will slide out easilyonce cool.

Place the biscuits in a sealablesandwich bag and, using a rolling pin or heavy saucepan, bash the biscuitsinto small pieces. Some will turn to dustand others will be more like rubble –a mix of both is perfect. Tip into a largemixing bowl and add the pecans,cherries and marshmallows. Set aside.

Next, melt the butter, syrup andboth types of chocolate in a heatproofbowl over a saucepan of barelysimmering water. Be careful not toallow any of the steam to get into thebowl as this will seize the chocolate.

Once totally melted and smooth, pourthe chocolate mixture over the biscuitsand blend thoroughly using a spatula.Pour into the prepared tin and firmlypress down on the top with the spatulato help the cake stick together. Smoothover the top and place in the fridge forat least 2 hours to set.

Once set, remove the traybakefrom the fridge and turn out onto a chopping board. Run a sharp knifeunder the hot tap to warm the bladeand cut the traybake into 16 pieces.The traybake will be easier to cut if youleave it out of the fridge for around 30 minutes or so.

The cut pieces will keep in anairtight container for up to one week.

250 g/9 oz. digestives/graham crackers

75 g/21/2 oz. pecan nuts,roughly chopped

100 g/31/2 oz. sour driedcherries

75 g/21/2 oz. minimarshmallows

100 g/7 tablespoonsbutter

150 g/51/4 oz. goldensyrup

150 g/51/4 oz. each of darkand milk chocolate,roughly chopped

8”/21cm square tin

MAKES 16 SQUARES

SIMPLE, DECADENT AND DELICIOUS – THIS TRAYBAKE IS PERFECT FOR WHEN

YOU DON’T WANT TO BOTHER WITH THE OVEN. CRUNCHY PECANS, SOFT SHARP

CHERRIES AND SQUIDGY MARSHMALLOWS WILL APPEAL TO KIDS AND GROWN UPS

ALIKE. CHOP AND CHANGE THE FRUIT AND NUTS TO YOUR TASTE.

chocolate cookie traybake

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 47

Page 5: Food & Drink Autumn 2014

46 | COFFEE TIME TREATS

Food

& D

rink

also available:Tea and TreatsISBN: 978-1-84975-497-2£16.99

Coffee Time Treats

ISBN: 978-1-84975-569-6192 pages (wood-free paper) l 200 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 16Publication: August 2014

9 7 8 1 8 4 9 7 5 5 6 9 6

5 2 4 9 5

More than 80 recipes for cakes, bakes and slices to accompany your morningespresso, mid-morning latte or after-dinner cappuccino. Coffee cakes areintended to be eaten alongside coffee at breakfast or during a coffee breakbut they do not necessarily contain coffee. They are typically single layercakes that may be square or rectangular such as stollen or loaf-shaped cakes, or they may be ring shaped. Coffee cakes are often flavoured withcinnamon or other spices, seeds, nuts and fruits – the perfect complement to your beverage. These cakes sometimes have a crumbly or crumb toppingcalled streusel and/or a light glaze drizzle and this book highlights the verybest. From light and crumbly Cookies & Biscuits to sumptuous Bars & Slices,Pastries, Buns & Rolls, not forgetting the all important Cakes & Loaves yourcup of coffee need never be unaccompanied again.

• Coffee consumption continues to grow by an average of 2.4% per year(International Coffee Organization).

• According to the British Coffee Association, UK consumers drinkapproximately 70 million cups of coffee a day.

• 80 beautifully illustrated recipes for the perfect coffee-time treat.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:46 Page 46

LOLA’S FOREVER | 47

Food &

Drink

LOLA’S ForeverLOLA’s is a unique bakery dedicated to achieving one simple goal. Every day,they handcraft the most delicious cupcakes, slices and celebration cakes youhave ever tasted. Using only the finest ingredients LOLA’s bakers mix, bakeand decorate every single cake by hand, giving their customers a fresh, fun,delicious and truly wholesome experience and now you can try their wonderfulhandcrafted bakes at home. There are more than 70 mouth-watering recipesfor everything from the LOLA classic flavours (including Vanilla, Banana, RedVelvet and Rocky Road) to deliciously original ideas like Cosmopolitan,Chocolate Chili, Maple Syrup and Pistachio Rose. Also included are recipes forscrumptious bars and slices – try a Salted Caramel Brownie or an Apricot andPistachio Flapjack – or delicious larger bakes, such as the sophisticatedMandarin and Dark Chocolate Cake, Earl Grey Tea Fruit Loaf and FlourlessChocolate Cake.

• Cupcakes continue to be the sweet treat of choice and LOLA’s boutiquebakeries, with their flagship store in Selfridges, London, UK, are the place togo for irresistible and gorgeous handcrafted cakes, slices and bakes.

• ‘10/10! The best cupcake in London’ – Daily Mail.

44

Before you start, ensure all youringredients are at room temperature.Butter needs to be removed from thefridge at least an hour before baking.

Preheat the oven to 180°C/350°F/Gas 4. Sift together the flour and bakingpowder into a bowl.

Put the butter and sugar in anotherbowl and beat with an electric handmixer until pale and fluffy, this shouldtake about 2 minutes. Stop occasionallyto scrape down the sides of the bowl.Add the vanilla bean paste and mix.Add the eggs, one at a time, beatingwell after each addition.

Slowly add the sifted dry ingredientsand beat on low speed until combined.

Once the batter is smooth, add thesour cream and mix until incorporated.Take care not to overmix at this stageas your cupcakes could become tough.

Divide the mixture between themuffin cases. Bake in the preheatedoven for 20–25 minutes or until wellrisen and a skewer inserted in themiddle comes out clean. Remove fromthe oven and let cool completely on a wire rack before decorating.

VANILLA BUTTERCREAMWhile the cupcakes are cooling down,make the vanilla buttercream.

Put the butter in a bowl and beatwith an electric hand mixer until verysoft and smooth. Add the vanilla pasteand mix. Sift the icing/confectioner’ssugar. Add half of it to the bowl, beatinguntil well incorporated. Add the secondhalf of the sugar and beat on lowspeed. Once all the sugar has beenincorporated, add the milk a tablespoonat a time with the mixer now on amedium speed, until your icing is lightand fluffy.

If you find that your icing is too stiff,add a little more milk. You can store thebuttercream in an airtight container inthe fridge for up to a week.

There are two options whendecorating your cupcakes. You caneither spread the buttercream over thecold cupcake using a spatula, or spoonit into a piping bag fitted with a largestar nozzle and pipe it on the top ofyour cakes. Decorate with sugar flowersor your chosen topping.

200 g/11/2 cups self-risingflour

1 teaspoon bakingpowder

175 g, 1 stick plus 5tablespoons butter

250 g/11/4 cups castersugar

1 teaspoon vanilla beanpaste

3 eggs175 g/1 cup sour cream

VANILLA BUTTERCREAM150 g/2/3 cup butter1 teaspoon vanilla bean

paste350 g/21/2 cups icing/

confectioners’ sugar50-60 ml/scant 1/4 cup

milk (whole)sugar flowers/sprinkles

of your choice, todecorate

muffin pan lined with 12 muffin cases

MAKES 12

A TRUE CLASSIC AT LOLA’S, COMING IN MANY GUISES. HERE WE USE

A SIMPLE VANILLA BUTTERCREAM FLECKED WITH VANILLA BEAN PASTE TO

COMPLEMENT THE RICH BUTTERY SPONGE. DECORATE AS YOU WISH!

vanilla cupcakes

ISBN: 978-1-84975-565-8176 pages (wood-free paper, red edges)150 colour photographs l 235 x 190 mm£18.99 (hardback, embossed clothbinding)Carton quantity: 16Publication: September 2014

9 7 8 1 8 4 9 7 5 5 6 5 8

5 2 4 9 5

also available:Making Cupcakes with LOLAISBN: 978-1-84975-186-5£16.99

LOLA’Scakes and cupcakes are created by Asher Budwig and his team of highlycreative bakers who make fun, excitingand delicious-tasting cakes. He is afourth-generation baker, born into afamily of sweet-toothed entrepreneursand inspired by his family’s enduringpassion for cake. Asher grew up watchinghis father Mario establish and run thehugely successful Millie’s Cookies chain,which grew to over 100 stores across the UK. Mario in turn was inspired by his mother and grandmother, who ran a pâtisserie and café from the 1940s in Colombia, South America.

48 OVER THE TOP

Grease and line your tin with siliconebaking paper or clingfilm/plastic wrap so that the traybake will slide out easilyonce cool.

Place the biscuits in a sealablesandwich bag and, using a rolling pin or heavy saucepan, bash the biscuitsinto small pieces. Some will turn to dustand others will be more like rubble –a mix of both is perfect. Tip into a largemixing bowl and add the pecans,cherries and marshmallows. Set aside.

Next, melt the butter, syrup andboth types of chocolate in a heatproofbowl over a saucepan of barelysimmering water. Be careful not toallow any of the steam to get into thebowl as this will seize the chocolate.

Once totally melted and smooth, pourthe chocolate mixture over the biscuitsand blend thoroughly using a spatula.Pour into the prepared tin and firmlypress down on the top with the spatulato help the cake stick together. Smoothover the top and place in the fridge forat least 2 hours to set.

Once set, remove the traybakefrom the fridge and turn out onto a chopping board. Run a sharp knifeunder the hot tap to warm the bladeand cut the traybake into 16 pieces.The traybake will be easier to cut if youleave it out of the fridge for around 30 minutes or so.

The cut pieces will keep in anairtight container for up to one week.

250 g/9 oz. digestives/graham crackers

75 g/21/2 oz. pecan nuts,roughly chopped

100 g/31/2 oz. sour driedcherries

75 g/21/2 oz. minimarshmallows

100 g/7 tablespoonsbutter

150 g/51/4 oz. goldensyrup

150 g/51/4 oz. each of darkand milk chocolate,roughly chopped

8”/21cm square tin

MAKES 16 SQUARES

SIMPLE, DECADENT AND DELICIOUS – THIS TRAYBAKE IS PERFECT FOR WHEN

YOU DON’T WANT TO BOTHER WITH THE OVEN. CRUNCHY PECANS, SOFT SHARP

CHERRIES AND SQUIDGY MARSHMALLOWS WILL APPEAL TO KIDS AND GROWN UPS

ALIKE. CHOP AND CHANGE THE FRUIT AND NUTS TO YOUR TASTE.

chocolate cookie traybake

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 47

Page 6: Food & Drink Autumn 2014

48 | THE NATURAL FOOD KITCHEN

Food

& D

rink

JORDAN BOURKEtrained at the Ballymaloe CookerySchool and then went on to work underthe Michelin-starred chef Skye Gyngellat Petersham Nurseries restaurant inLondon. He now divides his time betweencooking for private clients, food writingand food styling. He has recently workedwith celebrated chef Yotam Ottolenghi,testing his recipes for a forthcomingbook. Jordan has also contributed to a number of radio and TV shows both in Ireland for RTE and in the UK for BBCtelevision’s hit programme Food & Drink.This is Jordan’s second book, his firstbeing The Guilt-Free Gourmet.

The Natural Food Kitchen

ISBN: 978-1-84975-560-3160 pages (wood-free paper) l 80 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: September 2014

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

5 2 4 9 5

Normally I would say Harira is ideal for cold winter days – hearty andwarming, full of lentils, chickpeas and aromatic herbs and spices. However,the first time I tasted it was in the ferocious summer heat of Fez in Morocco,where during Ramadan, it is traditionally served in the evening to break the fast. Despite the heat, I remember adoring the vibrant and nourishingflavours of this soup, so I suppose you can enjoy it at any time of the year.

Moroccan Harira SoupHeat three tablespoons of the oil in a large, heavybased pan set over a medium heat. Add in theonion, celery and carrot, and cook until the onionshave softened. Add in the garlic, all the spices andbay leaves and cook for another two minutes,stirring all the time. Add in the lamb and tomatopurée and cook for another couple of minutes, thenadd in stock and canned tomatoes. Bring to theboil, reduce the heat and simmer very gently withthe lid on for 45 minutes.

Remove the lid, add the chickpeas and lentilsand cook for another 20–30 minutes, or until thelentils are soft.

Season the soup with salt and pepper and stir in most of the chopped coriander and parsley.

Ladle into deep bowls, drizzle over a little extravirgin olive oil, sprinkle with the remaining herbsand serve with the lemon wedges to squeeze over.A hunk of sourdough alongside wouldn’t be a badidea either.

1 large onion, chopped2 celery stalks, finely

chopped1 carrot, peeled and

chopped into 1-cm/1⁄2-in dice

4 garlic cloves, crushed1 tablespoon cumin

seeds2 teaspoons ground

turmeric2 teaspoons paprika2 teaspoons ground

cinnamon2-cm/3⁄4-in piece of fresh

ginger, peeled andfinely grated

a good pinch of saffronfronds (optional)

3 bay leaves450 g/2 cups lamb, cut

into 1-cm/1⁄2-in pieces3 tablespoons tomato

purée/paste700 ml/23⁄ 4 cups chicken

or vegetable stock800 g/4 cups canned

chopped tomatoes400 g/2 cups canned

chickpeas, drained and rinsed

150 g/2⁄ 3 cup brown or green lentils

a bunch of coriander/cilantro, chopped

a bunch of flat-leafparsley, chopped

sea salt and freshlyground black pepper

extra virgin olive oil1 lemon, cut into

wedges to serve

Serves 4

also available:The Guilt-Free GourmetISBN: 978-1-84975-259-6£16.99

brunch 3

Tuscans beware, this ain’t a classic panzanella. I can see traditionalistseverywhere with eyes rolled up to heaven and lips pursing, but I don’tcare, I love this incarnation of the original dish. The mellow sweetness of the grilled peaches works perfectly with the crunchy bread and oliveoil. I have also made it with nectarines – good if you have an aversion to the furry coat of peaches – and you can add rocket/arugula or otherleaves if you want more greens in your salad, but this is the place to start.

Peach PanzanellaPlace the sliced red onion in a bowlwith the red wine vinegar and a pinchof sea salt. Toss together and setaside to allow the flavours to infuse.

Place a grill pan over a high heat.Lightly brush the peach wedges withjust enough olive oil to coat them.Add the peaches to the pan and cookfor a couple of minutes until charredon one side. Flip over and cook onthe other side. Transfer to a plate whileyou prepare the other ingredients.

In a large mixing bowl gently tossthe chopped tomatoes and avocadochunks together with the cookedpeaches in 1 tablespoon of extravirgin olive oil and a good pinch ofsalt. Set aside.

Toast the sliced sourdough breaduntil golden brown and crunchy on theoutside. Rub the garlic clove over thehot bread, then drizzle some olive oilover the bread and leave it to soak in.

Finely chop the leftover garlic andadd it to the tomato mix, together

with the chopped basil and vinegar-infused red onion slices.

For the dressing, combine theThai red chilli/chile paste with theremaining tablespoon of the extravirgin olive oil in a small bowl. Addthis into the salad bowl and then tearthe bread into the salad in roughchunks. Using your hands gentlycombine everything together untilwell mixed. Taste and season with a grinding of black pepper and more sea salt if necessary.

Pile the panzanella onto a flat serving dish and serve immediately.

1⁄ 2 small red onion, verythinly sliced

1⁄2 tablespoon red winevinegar

2 peaches, stoned/pitted and cut into 2-cm/3⁄4-in wedges

15 baby plum tomatoes,halved

1 avocado, stoned/pitted, skinned andchopped into bite-sizechunks

1 full length slice ofsourdough bread

1 small garlic clove,halved

2 tablespoons extravirgin olive oil

a bunch of basil, roughlychopped

1 teaspoon Thai redchilli/chile paste

sea salt and freshlyground black pepper

Serves 2

Following on from his bestselling cookbook The Guilt-Free Gourmet, chefJordan Bourke is back in the kitchen dishing up more of his signatureindulgent yet ‘guilt-free’ food. Forget about fasting and denial, The NaturalFood Kitchen is a new approach to food and cooking, proving that wholesomefood does not have to be bland and unexciting. Showcasing fresh andwholefood ingredients, Jordan’s recipes offer vibrant, seasonal dishes that are made using naturally healthy alternatives to refined flours, fats and sugarcane, so there is no missing out. The emphasis is on healthy everyday food for everyday people, using wholesome alternatives to refined ingredients,rather than ruling out food groups entirely. The result is a mouth-wateringcollection of classical and globally-inspired recipes with an innovative healthytwist. From abundant salads to sustainably caught fish and meat dishes usingexotic herbs and spices inspired by Jordan’s travels and indulgent dessertsthat no one would ever believe are nutritious, this cookbook aims to satisfythe ever-increasing demand for food that is not just beautiful to look at anddelicious to eat, but good for you as well.

• Learn how to make more than 60 delicious, healthy and wholesome dishesusing natural foods, seasonal produce and innovative flavours.

• Jordan is a much sought after chef, food stylist and recipe developer –most recently testing recipes for celebrated chef Yotam Ottolenghi.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 48

THE CRUMBS FAMILY COOKBOOK | 49

Food &

Drink

CICO BOOKS

CLAIRE & LUCY MCDONALDare both journalists, who have writtenregularly for national newspapers. Claireworked as an editor and writer at TheTimes of London for 12 years and Lucyhas appeared regularly on GMTV, Skyand CBS. They have an award-winningfamily food blog www.crumbsfood.co.ukand a popular YouTube channelwww.youtube.com/user/crumbsfood.They are both married with two childrenand are based in London, UK.

The Crumbs Family CookbookIf your ravenous offspring are desperate for an after-school snack and youneed to rustle up a delicious (and filling) plateful of something tasty fast, thisunusual cookbook could hold the answer to your prayers, with recipes thatcan be prepared from start to finish in less than 5 minutes. Likewise, if you’reexpected to create an all-singing, all-dancing birthday tea, look no further. Allsituations and numbers (from one to a crowd) are catered for. Among these150 recipes are ideas for weekday breakfasts and lazy brunches, speedymidweek suppers and leisurely weekend lunches, not to mention weekdaylunchboxes. There’s comfort food for those days when the world hasconspired against you and one-pot dishes that are especially useful if thedishwasher has broken. You’ll find recipes here to suit the fussiest of eaters,veggies and carnivores, dishes to suit those with a sweet tooth and new wayswith everyone’s store-cupboard standbys – pasta and pesto.

• Authors are established family food specialists with an enormous onlinefollowing. Publication will be supported by media mentions in national press.

• No fancy kitchen equipment necessary; no hard-to-find ingredientsincluded; no unnecessarily complicated techniques to be mastered – but fullof clever cheats and culinary shortcuts.

• According to research from Cornell University, eating together means ‘yourchild may be 35% less likely to engage in disordered eating, 24% more likelyto eat healthier foods and 12% less likely to be overweight.’

ISBN: 978-1-78249-155-2192 pages (wood-free paper) l 50 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 16Publication: September 2014

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

also available:Farm Fresh Recipes from theMissing Goat FarmISBN: 978-1-908862-60-0£18.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 49

Page 7: Food & Drink Autumn 2014

48 | THE NATURAL FOOD KITCHEN

Food

& D

rink

JORDAN BOURKEtrained at the Ballymaloe CookerySchool and then went on to work underthe Michelin-starred chef Skye Gyngellat Petersham Nurseries restaurant inLondon. He now divides his time betweencooking for private clients, food writingand food styling. He has recently workedwith celebrated chef Yotam Ottolenghi,testing his recipes for a forthcomingbook. Jordan has also contributed to a number of radio and TV shows both in Ireland for RTE and in the UK for BBCtelevision’s hit programme Food & Drink.This is Jordan’s second book, his firstbeing The Guilt-Free Gourmet.

The Natural Food Kitchen

ISBN: 978-1-84975-560-3160 pages (wood-free paper) l 80 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: September 2014

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

5 2 4 9 5

Normally I would say Harira is ideal for cold winter days – hearty andwarming, full of lentils, chickpeas and aromatic herbs and spices. However,the first time I tasted it was in the ferocious summer heat of Fez in Morocco,where during Ramadan, it is traditionally served in the evening to break the fast. Despite the heat, I remember adoring the vibrant and nourishingflavours of this soup, so I suppose you can enjoy it at any time of the year.

Moroccan Harira SoupHeat three tablespoons of the oil in a large, heavybased pan set over a medium heat. Add in theonion, celery and carrot, and cook until the onionshave softened. Add in the garlic, all the spices andbay leaves and cook for another two minutes,stirring all the time. Add in the lamb and tomatopurée and cook for another couple of minutes, thenadd in stock and canned tomatoes. Bring to theboil, reduce the heat and simmer very gently withthe lid on for 45 minutes.

Remove the lid, add the chickpeas and lentilsand cook for another 20–30 minutes, or until thelentils are soft.

Season the soup with salt and pepper and stir in most of the chopped coriander and parsley.

Ladle into deep bowls, drizzle over a little extravirgin olive oil, sprinkle with the remaining herbsand serve with the lemon wedges to squeeze over.A hunk of sourdough alongside wouldn’t be a badidea either.

1 large onion, chopped2 celery stalks, finely

chopped1 carrot, peeled and

chopped into 1-cm/1⁄2-in dice

4 garlic cloves, crushed1 tablespoon cumin

seeds2 teaspoons ground

turmeric2 teaspoons paprika2 teaspoons ground

cinnamon2-cm/3⁄4-in piece of fresh

ginger, peeled andfinely grated

a good pinch of saffronfronds (optional)

3 bay leaves450 g/2 cups lamb, cut

into 1-cm/1⁄2-in pieces3 tablespoons tomato

purée/paste700 ml/23⁄ 4 cups chicken

or vegetable stock800 g/4 cups canned

chopped tomatoes400 g/2 cups canned

chickpeas, drained and rinsed

150 g/2⁄ 3 cup brown or green lentils

a bunch of coriander/cilantro, chopped

a bunch of flat-leafparsley, chopped

sea salt and freshlyground black pepper

extra virgin olive oil1 lemon, cut into

wedges to serve

Serves 4

also available:The Guilt-Free GourmetISBN: 978-1-84975-259-6£16.99

brunch 3

Tuscans beware, this ain’t a classic panzanella. I can see traditionalistseverywhere with eyes rolled up to heaven and lips pursing, but I don’tcare, I love this incarnation of the original dish. The mellow sweetness of the grilled peaches works perfectly with the crunchy bread and oliveoil. I have also made it with nectarines – good if you have an aversion to the furry coat of peaches – and you can add rocket/arugula or otherleaves if you want more greens in your salad, but this is the place to start.

Peach PanzanellaPlace the sliced red onion in a bowlwith the red wine vinegar and a pinchof sea salt. Toss together and setaside to allow the flavours to infuse.

Place a grill pan over a high heat.Lightly brush the peach wedges withjust enough olive oil to coat them.Add the peaches to the pan and cookfor a couple of minutes until charredon one side. Flip over and cook onthe other side. Transfer to a plate whileyou prepare the other ingredients.

In a large mixing bowl gently tossthe chopped tomatoes and avocadochunks together with the cookedpeaches in 1 tablespoon of extravirgin olive oil and a good pinch ofsalt. Set aside.

Toast the sliced sourdough breaduntil golden brown and crunchy on theoutside. Rub the garlic clove over thehot bread, then drizzle some olive oilover the bread and leave it to soak in.

Finely chop the leftover garlic andadd it to the tomato mix, together

with the chopped basil and vinegar-infused red onion slices.

For the dressing, combine theThai red chilli/chile paste with theremaining tablespoon of the extravirgin olive oil in a small bowl. Addthis into the salad bowl and then tearthe bread into the salad in roughchunks. Using your hands gentlycombine everything together untilwell mixed. Taste and season with a grinding of black pepper and more sea salt if necessary.

Pile the panzanella onto a flat serving dish and serve immediately.

1⁄ 2 small red onion, verythinly sliced

1⁄2 tablespoon red winevinegar

2 peaches, stoned/pitted and cut into 2-cm/3⁄4-in wedges

15 baby plum tomatoes,halved

1 avocado, stoned/pitted, skinned andchopped into bite-sizechunks

1 full length slice ofsourdough bread

1 small garlic clove,halved

2 tablespoons extravirgin olive oil

a bunch of basil, roughlychopped

1 teaspoon Thai redchilli/chile paste

sea salt and freshlyground black pepper

Serves 2

Following on from his bestselling cookbook The Guilt-Free Gourmet, chefJordan Bourke is back in the kitchen dishing up more of his signatureindulgent yet ‘guilt-free’ food. Forget about fasting and denial, The NaturalFood Kitchen is a new approach to food and cooking, proving that wholesomefood does not have to be bland and unexciting. Showcasing fresh andwholefood ingredients, Jordan’s recipes offer vibrant, seasonal dishes that are made using naturally healthy alternatives to refined flours, fats and sugarcane, so there is no missing out. The emphasis is on healthy everyday food for everyday people, using wholesome alternatives to refined ingredients,rather than ruling out food groups entirely. The result is a mouth-wateringcollection of classical and globally-inspired recipes with an innovative healthytwist. From abundant salads to sustainably caught fish and meat dishes usingexotic herbs and spices inspired by Jordan’s travels and indulgent dessertsthat no one would ever believe are nutritious, this cookbook aims to satisfythe ever-increasing demand for food that is not just beautiful to look at anddelicious to eat, but good for you as well.

• Learn how to make more than 60 delicious, healthy and wholesome dishesusing natural foods, seasonal produce and innovative flavours.

• Jordan is a much sought after chef, food stylist and recipe developer –most recently testing recipes for celebrated chef Yotam Ottolenghi.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 48

THE CRUMBS FAMILY COOKBOOK | 49

Food &

Drink

CICO BOOKS

CLAIRE & LUCY MCDONALDare both journalists, who have writtenregularly for national newspapers. Claireworked as an editor and writer at TheTimes of London for 12 years and Lucyhas appeared regularly on GMTV, Skyand CBS. They have an award-winningfamily food blog www.crumbsfood.co.ukand a popular YouTube channelwww.youtube.com/user/crumbsfood.They are both married with two childrenand are based in London, UK.

The Crumbs Family CookbookIf your ravenous offspring are desperate for an after-school snack and youneed to rustle up a delicious (and filling) plateful of something tasty fast, thisunusual cookbook could hold the answer to your prayers, with recipes thatcan be prepared from start to finish in less than 5 minutes. Likewise, if you’reexpected to create an all-singing, all-dancing birthday tea, look no further. Allsituations and numbers (from one to a crowd) are catered for. Among these150 recipes are ideas for weekday breakfasts and lazy brunches, speedymidweek suppers and leisurely weekend lunches, not to mention weekdaylunchboxes. There’s comfort food for those days when the world hasconspired against you and one-pot dishes that are especially useful if thedishwasher has broken. You’ll find recipes here to suit the fussiest of eaters,veggies and carnivores, dishes to suit those with a sweet tooth and new wayswith everyone’s store-cupboard standbys – pasta and pesto.

• Authors are established family food specialists with an enormous onlinefollowing. Publication will be supported by media mentions in national press.

• No fancy kitchen equipment necessary; no hard-to-find ingredientsincluded; no unnecessarily complicated techniques to be mastered – but fullof clever cheats and culinary shortcuts.

• According to research from Cornell University, eating together means ‘yourchild may be 35% less likely to engage in disordered eating, 24% more likelyto eat healthier foods and 12% less likely to be overweight.’

ISBN: 978-1-78249-155-2192 pages (wood-free paper) l 50 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 16Publication: September 2014

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

also available:Farm Fresh Recipes from theMissing Goat FarmISBN: 978-1-908862-60-0£18.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 49

Page 8: Food & Drink Autumn 2014

50 | BAKING MASH-UP

Food

& D

rink

Baking Mash-UpTorn between plumping for a cheesecake or a brownie? Now you can haveboth! Brought to you by creative baker Victoria Glass, Baking Mash-Upprovides you with a whole host of hybrid sweet treat ‘mash-ups’ – fromChownies (cheesecake brownies) to Pretzants (pretzel croissants) and Stoll-au-vents (stollen vol-au-vents). Start the day with Pastries & Tarts – try a Flan-aux-Raisins with your morning coffee. Mississippi Mud Jacks, adevilish combination of chocolate layers and buttery flapjack and ChocolateMoonies, mousse-filled sandwich brownies, are everything you could wish forfrom Brownies & Bars. Red Velvet Cookies and Tiramuffins (tiramisù muffins)are on hand in Small Cakes & Bakes and the mash-up really comes into itsown in Large Cakes & Desserts when you can try your hand at the soon-to-beinfamous BFT – that’s Black Forest Trifle to you and me. But, double theflavour and indulgence does not have to mean double the work! Victoriaprovides straightforward instructions on how to make the perfect hybrid treatwith more than 30 ingenious ‘mash-up’ recipes that merge and reinvent allyour best-loved cakes, bakes and treats as you’ve never seen them before!

• Following Starbuck’s highly publicized launch of the ‘duffin’, fusion sweettreats have become a hot trend worldwide.

• With Time magazine voting the ‘cronut’ one of the 25 best inventions of lastyear, hybrid sweet treats really are all the rage in the baking scene.

VICTORIA GLASSis the author of Boutique WeddingCakes and Deliciously Vintage. She is acake maker and private sugarcraft tutor.Her bespoke celebration cake business,Victoria’s Cake Boutique, was launchedin 2008 and provides beautiful,tailormade designs. Victoria’s celebrityclients include Miranda Hart, DaveGorman, The Princes’ Trust and TheRoyal British Legion. She also writes thepopular blog www.victorias-alphabetsoup.blogspot.com. In 2013 shelaunched Milk & Sugar, an afternoon tea ‘supperclub’ along with fellow authorMilli Taylor. She lives in London, UK.

ISBN: 978-1-84975-558-064 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: September 2014

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

5 1 6 9 5

also available:Deliciously VintageISBN: 978-1-84975-486-6£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 50

VANILLA | 51

Food &

Drink

also available:The Creamery KitchenISBN: 978-1-84975-494-1£16.99

JANET SAWYERis the founder of Little Pod, a vanillacompany based in Devon, England. The company launched in 2010 as a one-woman operation and has been growingever since. The company has wonseveral awards, including the BritishEmpire Medal, Editor’s Choice ingourmet magazine Delicious and a GreatTaste Gold award for its vanilla beer.They supply many high quality foodestablishments, including PâtisserieValerie. This is Janet’s first book.

Vanilla

ISBN: 978-1-84975-566-5160 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 6 5

5 2 4 9 5

Vanilla is a remarkable spice with a truly remarkable history. Brought toEurope by Spanish explorer Hernán Cortés in the 16th century, vanilla becamesomething of an obsession for Queen Elizabeth I. Later known as ‘black gold’,for vanilla’s rarity was more precious than gold, it has in recent years lost itslustre and become synonymous with all things bland. This book seeks to re-establish vanilla’s lofty perch as one of the most exciting and cherishedingredients on the planet. This book will show you how to use this wondrousspice in a fantastic array of cakes, such as Elderflower and Almond Cake aswell as delicious desserts like Persian Rice Pudding. Why not sit back andenjoy a rich, velvety Vanilla Hot Chocolate from the drinks section? Inject alittle bit of magic into teatime treats with the heavenly Vanilla Scones. If you’relooking for something a little different, why not try one of the sensationalsavoury dishes to delight and surprise your dinner guests? These dishesshowcase the extraordinary versatility of vanilla – truly the king of spices.

• Enjoy one of the world’s favourite flavours in a host of recipes, both sweetand savoury.

• From Janet Sawyer, the founder of Little Pod, a company supplying vanillaproducts worldwide, including to UK pâtisserie chain, Pâtisserie Valerie.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 51

Page 9: Food & Drink Autumn 2014

50 | BAKING MASH-UP

Food

& D

rink

Baking Mash-UpTorn between plumping for a cheesecake or a brownie? Now you can haveboth! Brought to you by creative baker Victoria Glass, Baking Mash-Upprovides you with a whole host of hybrid sweet treat ‘mash-ups’ – fromChownies (cheesecake brownies) to Pretzants (pretzel croissants) and Stoll-au-vents (stollen vol-au-vents). Start the day with Pastries & Tarts – try a Flan-aux-Raisins with your morning coffee. Mississippi Mud Jacks, adevilish combination of chocolate layers and buttery flapjack and ChocolateMoonies, mousse-filled sandwich brownies, are everything you could wish forfrom Brownies & Bars. Red Velvet Cookies and Tiramuffins (tiramisù muffins)are on hand in Small Cakes & Bakes and the mash-up really comes into itsown in Large Cakes & Desserts when you can try your hand at the soon-to-beinfamous BFT – that’s Black Forest Trifle to you and me. But, double theflavour and indulgence does not have to mean double the work! Victoriaprovides straightforward instructions on how to make the perfect hybrid treatwith more than 30 ingenious ‘mash-up’ recipes that merge and reinvent allyour best-loved cakes, bakes and treats as you’ve never seen them before!

• Following Starbuck’s highly publicized launch of the ‘duffin’, fusion sweettreats have become a hot trend worldwide.

• With Time magazine voting the ‘cronut’ one of the 25 best inventions of lastyear, hybrid sweet treats really are all the rage in the baking scene.

VICTORIA GLASSis the author of Boutique WeddingCakes and Deliciously Vintage. She is acake maker and private sugarcraft tutor.Her bespoke celebration cake business,Victoria’s Cake Boutique, was launchedin 2008 and provides beautiful,tailormade designs. Victoria’s celebrityclients include Miranda Hart, DaveGorman, The Princes’ Trust and TheRoyal British Legion. She also writes thepopular blog www.victorias-alphabetsoup.blogspot.com. In 2013 shelaunched Milk & Sugar, an afternoon tea ‘supperclub’ along with fellow authorMilli Taylor. She lives in London, UK.

ISBN: 978-1-84975-558-064 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: September 2014

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

5 1 6 9 5

also available:Deliciously VintageISBN: 978-1-84975-486-6£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 50

VANILLA | 51

Food &

Drink

also available:The Creamery KitchenISBN: 978-1-84975-494-1£16.99

JANET SAWYERis the founder of Little Pod, a vanillacompany based in Devon, England. The company launched in 2010 as a one-woman operation and has been growingever since. The company has wonseveral awards, including the BritishEmpire Medal, Editor’s Choice ingourmet magazine Delicious and a GreatTaste Gold award for its vanilla beer.They supply many high quality foodestablishments, including PâtisserieValerie. This is Janet’s first book.

Vanilla

ISBN: 978-1-84975-566-5160 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 6 5

5 2 4 9 5

Vanilla is a remarkable spice with a truly remarkable history. Brought toEurope by Spanish explorer Hernán Cortés in the 16th century, vanilla becamesomething of an obsession for Queen Elizabeth I. Later known as ‘black gold’,for vanilla’s rarity was more precious than gold, it has in recent years lost itslustre and become synonymous with all things bland. This book seeks to re-establish vanilla’s lofty perch as one of the most exciting and cherishedingredients on the planet. This book will show you how to use this wondrousspice in a fantastic array of cakes, such as Elderflower and Almond Cake aswell as delicious desserts like Persian Rice Pudding. Why not sit back andenjoy a rich, velvety Vanilla Hot Chocolate from the drinks section? Inject alittle bit of magic into teatime treats with the heavenly Vanilla Scones. If you’relooking for something a little different, why not try one of the sensationalsavoury dishes to delight and surprise your dinner guests? These dishesshowcase the extraordinary versatility of vanilla – truly the king of spices.

• Enjoy one of the world’s favourite flavours in a host of recipes, both sweetand savoury.

• From Janet Sawyer, the founder of Little Pod, a company supplying vanillaproducts worldwide, including to UK pâtisserie chain, Pâtisserie Valerie.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 51

Page 10: Food & Drink Autumn 2014

52 | SUPER-CUTE MACARONS

Food

& D

rink

LORETTA LIUInternational award-winning chef LorettaLiu has worked as a chef at manyprestigious establishments, includingThe Raffles Hotel in Singapore andRaymond Blanc’s Le Manoir Aux Quat’Saisons. She now has her own pâtisserieand cookery school, On Café. In 2011,Loretta’s On Macarons appeared inTimeOut London’s feature on the BestMacarons in London and are bestsellersin Harvey Nichols, Knightsbridge,London, UK.

Super-cute Macarons

ISBN: 978-1-84975-564-1144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Publication: September 2014

9 7 8 1 8 4 9 7 5 5 6 4 1

5 2 4 9 5

celebrations 105OPrepare the Basic Macarons according to the recipe onpage 8, but when you get to Step 4, divide the mixturebetween 3 bowls and add a little food colouring paste toeach one until you achieve the desired shade.

Pipe heart-shapes of the mixture (about 5 cm/2 inches indiameter) onto the prepared baking sheets. Tap thebottom of the sheets sharply on the work surface to settlethe mixture. Leave the macarons to rest for between 15minutes and 1 hour.

Preheat the oven to 170ºC (325ºF) Gas 3.

Bake the macarons, one tray at a time, on the middle shelfof the preheated oven for 7 minutes until the tops arecrisp and the underside of the macarons are dry. Leavethe macarons to cool on their baking sheets while youprepare the filling and decorations.

To decorate, roll out the sugarpaste icing and use thecutter to stamp out 20 small flowers. (Use your fingers to roll small balls of icing to make centres for theflowers if desired.) Take 20 of the cooled macaron shellsand spray 10 of them with a little gold lustre spray.

Spoon the coloured Royal Icing into the prepared pipingbags. Use the bags to pipe a small blob of Royal Icing oneach shell and place a flower on top. Next, pipe 4 smalldots on the edge of the shell as shown. Leave to set for 30minutes.

To assemble, spread White Chocolate Ganache onto thebottom of half of the macarons and sandwich togetherwith the remaining macarons.

1 quantity Basic Macarons recipe(page 8)

food colouring pastes in red, pinkand mauve

ready-to-roll sugarpaste icing inassorted colours of your choice

a small can of edible gold lustreshimmer spray

1 quantity Royal Icing (see page17), half tinted red and half tintedpink using the food colouringpastes listed above

filling1 quantity White ChocolateGanache (see page 14)

prepared baking sheets (see page10)

very small flower-shaped cutter

2 small piping bags, each fitted witha fine writing nozzle/tip (or makeyour own, see page 16)

makes 20 macarons

love heartsThese beautiful heart-shaped macarons in shades of red, pink and lilac, painted

with a delicate gold lustre, make the perfect treat for Valentine’s day

or a special treat for any loved one, any day of the year!

Prepare the Basic Macarons according to the recipe onpage 8, but when you get to Step 4, divide the mixturebetween 4 bowls and add a little food colouring paste toeach one until you achieve the desired shade.

Pipe rounds of the mixture (5 cm/2 inches in diameter)onto the prepared baking sheets. Tap the bottom of thesheets sharply on the work surface to settle the mixture.Leave the macarons to rest for between 15 minutes and 1 hour.

Preheat the oven to 170ºC (325ºF) Gas 3.

Bake the macarons, one tray at a time, on the middle shelf of the preheated oven for 7 minutes until the tops are crisp and the underside of the macarons are dry.Leave the macarons to cool on their baking sheets whileyou prepare the filling and decorations.

To decorate, roll out the sugarpaste icing and use thesmall cookie cutters to stamp out 20 assorted shapes.Using your fingers, roll small balls of icing to makebuttons, eyes, etc and use writing icing tubes to pipe thefiner details onto 20 of the cooled macaron shells. Leaveto set for 30 minutes.

To assemble, spread Vanilla Cream onto the bottom of half of the macarons and sandwich together with theremaining macarons.

*

* *

1 quantity Basic Macarons recipe(page 8)

food colour pastes in assortedcolours of your choice

ready-to-roll sugarpaste icing inassorted colours (a Christmascolours multipack would be agood choice)

writing icing tubes in assortedcolours of your choice

filling1 quantity Vanilla Cream (seepage 14), left plain or tinted with food colouring paste of yourchoice if preferred

prepared baking sheets (see page10)

assorted small cookie cutters inshapes of your choice

a piping bag fitted with a roundnozzle/tip (or make your own, seepage 16)

makes 20 macarons

festive macaronsDecorated macarons make the perfect addition to any festive

celebration. Traditional decorations, from trees and holly leaves to

christmas trees and bells, can be cut from fondant icing and applied.

seasonal82

The macaron is a chic and delicious French treat – perfect for so manyoccasions. Once you’ve mastered the basic recipe, you can create almost anycolour and flavour combination you like. In this adorable book, experiencedpastry chef Loretta Liu shows you how to take the macaron one step further.First, achieve a batch of perfect light-as-air macarons as your base and thendecorate them to create edible art that will delight and amaze your friendsand family. Follow Loretta’s expert step-by-step instructions to achieve a widerange of finishes, from simple and sophisticated designs, to intricately pipedand applied patterns created in icing and sugar paste. There are techniqueshere for both the beginners and the more experienced bakers and sugarcrafters. The abstract patterns, brushwork and gilding in Simple Designs makeperfect petit fours; little ones will squeal with delight at the ideas in Playtime– these include a panda, teddy bear and bunny rabbit. Ideas for Seasonaldecoration include Christmas baubles, whilst pretty painted flowers areperfect for Mother’s Day. Finally, sumptuous designs for Celebrations includepretty heart-shaped macarons for anniversaries and Valentine’s Day.

• Chic macarons make the perfect gift for almost any occasion.

• More than 60 easy-to-follow recipes for deliciously moreish macarons.

• Macarons by Annie Rigg (ISBN 978-1-84975-085-1) has sold over 100,000 copies worldwide.

also available:French FanciesISBN: 978-1-84975-426-2£14.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 52

GLUTEN-FREE CHRISTMAS | 53

Food &

Drink

Gluten-Free ChristmasBrought to you by Hannah Miles, Gluten-Free Christmas gives everyone thechance to enjoy a festive feast. Start with Cookies and Small Bakes and enjoyChristmas gingerbread and snowcap cookies before indulging in Large Cakesand Desserts – from traditional fruit cake to yule log. Throw the perfect partywith recipes from Canapés and Party Bites. From mini cornbreads and blinistopped with smoked salmon and caviar to golden salted caramel tartlets andcheese straws, you’ll be able to cater for all your guests. And for the bigevents you’ll be spoilt for choice like never before with Sauces and Stuffings.Top your turkey with festive gravy or bread sauce, or serve chestnut stuffingalongside perfectly roasted root vegetables. Gluten-Free Christmas gives youall the recipes you need so as not to miss out on your holiday favourites.

• Increasing numbers of people are being diagnosed with coeliac disease orchoosing to exclude gluten from their diet for other health reasons.

• Hannah is an expert in crafting original, gluten-free recipes, as seen in The Gluten-Free Baker (ISBN 978-1-84975-137-7) and The Savoury Gluten-Free Baker (ISBN 978-1-84975-465-1).

HANNAH MILESA lawyer and finalist on the hugelypopular BBC TV series MasterChef,Hannah Miles has developed a secondcareer as a cook and food writer. She isthe author of a host of books, includingChoux, Cheesecake, Doughnuts,Milkshake Bar, Pancakes, Crepes,Waffles & French Toast and PopcornTreats, all published by Ryland, Peters &Small. She lives in Bedfordshire in theidyllic English countryside.

ISBN: 978-1-84975-557-364 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: August 2014

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

9 0 1 0 0

also available:The Gluten-Free BakerISBN: 978-1-84975-137-7£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 53

Page 11: Food & Drink Autumn 2014

52 | SUPER-CUTE MACARONS

Food

& D

rink

LORETTA LIUInternational award-winning chef LorettaLiu has worked as a chef at manyprestigious establishments, includingThe Raffles Hotel in Singapore andRaymond Blanc’s Le Manoir Aux Quat’Saisons. She now has her own pâtisserieand cookery school, On Café. In 2011,Loretta’s On Macarons appeared inTimeOut London’s feature on the BestMacarons in London and are bestsellersin Harvey Nichols, Knightsbridge,London, UK.

Super-cute Macarons

ISBN: 978-1-84975-564-1144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Publication: September 2014

9 7 8 1 8 4 9 7 5 5 6 4 1

5 2 4 9 5

celebrations 105OPrepare the Basic Macarons according to the recipe onpage 8, but when you get to Step 4, divide the mixturebetween 3 bowls and add a little food colouring paste toeach one until you achieve the desired shade.

Pipe heart-shapes of the mixture (about 5 cm/2 inches indiameter) onto the prepared baking sheets. Tap thebottom of the sheets sharply on the work surface to settlethe mixture. Leave the macarons to rest for between 15minutes and 1 hour.

Preheat the oven to 170ºC (325ºF) Gas 3.

Bake the macarons, one tray at a time, on the middle shelfof the preheated oven for 7 minutes until the tops arecrisp and the underside of the macarons are dry. Leavethe macarons to cool on their baking sheets while youprepare the filling and decorations.

To decorate, roll out the sugarpaste icing and use thecutter to stamp out 20 small flowers. (Use your fingers to roll small balls of icing to make centres for theflowers if desired.) Take 20 of the cooled macaron shellsand spray 10 of them with a little gold lustre spray.

Spoon the coloured Royal Icing into the prepared pipingbags. Use the bags to pipe a small blob of Royal Icing oneach shell and place a flower on top. Next, pipe 4 smalldots on the edge of the shell as shown. Leave to set for 30minutes.

To assemble, spread White Chocolate Ganache onto thebottom of half of the macarons and sandwich togetherwith the remaining macarons.

1 quantity Basic Macarons recipe(page 8)

food colouring pastes in red, pinkand mauve

ready-to-roll sugarpaste icing inassorted colours of your choice

a small can of edible gold lustreshimmer spray

1 quantity Royal Icing (see page17), half tinted red and half tintedpink using the food colouringpastes listed above

filling1 quantity White ChocolateGanache (see page 14)

prepared baking sheets (see page10)

very small flower-shaped cutter

2 small piping bags, each fitted witha fine writing nozzle/tip (or makeyour own, see page 16)

makes 20 macarons

love heartsThese beautiful heart-shaped macarons in shades of red, pink and lilac, painted

with a delicate gold lustre, make the perfect treat for Valentine’s day

or a special treat for any loved one, any day of the year!

Prepare the Basic Macarons according to the recipe onpage 8, but when you get to Step 4, divide the mixturebetween 4 bowls and add a little food colouring paste toeach one until you achieve the desired shade.

Pipe rounds of the mixture (5 cm/2 inches in diameter)onto the prepared baking sheets. Tap the bottom of thesheets sharply on the work surface to settle the mixture.Leave the macarons to rest for between 15 minutes and 1 hour.

Preheat the oven to 170ºC (325ºF) Gas 3.

Bake the macarons, one tray at a time, on the middle shelf of the preheated oven for 7 minutes until the tops are crisp and the underside of the macarons are dry.Leave the macarons to cool on their baking sheets whileyou prepare the filling and decorations.

To decorate, roll out the sugarpaste icing and use thesmall cookie cutters to stamp out 20 assorted shapes.Using your fingers, roll small balls of icing to makebuttons, eyes, etc and use writing icing tubes to pipe thefiner details onto 20 of the cooled macaron shells. Leaveto set for 30 minutes.

To assemble, spread Vanilla Cream onto the bottom of half of the macarons and sandwich together with theremaining macarons.

*

* *

1 quantity Basic Macarons recipe(page 8)

food colour pastes in assortedcolours of your choice

ready-to-roll sugarpaste icing inassorted colours (a Christmascolours multipack would be agood choice)

writing icing tubes in assortedcolours of your choice

filling1 quantity Vanilla Cream (seepage 14), left plain or tinted with food colouring paste of yourchoice if preferred

prepared baking sheets (see page10)

assorted small cookie cutters inshapes of your choice

a piping bag fitted with a roundnozzle/tip (or make your own, seepage 16)

makes 20 macarons

festive macaronsDecorated macarons make the perfect addition to any festive

celebration. Traditional decorations, from trees and holly leaves to

christmas trees and bells, can be cut from fondant icing and applied.

seasonal82

The macaron is a chic and delicious French treat – perfect for so manyoccasions. Once you’ve mastered the basic recipe, you can create almost anycolour and flavour combination you like. In this adorable book, experiencedpastry chef Loretta Liu shows you how to take the macaron one step further.First, achieve a batch of perfect light-as-air macarons as your base and thendecorate them to create edible art that will delight and amaze your friendsand family. Follow Loretta’s expert step-by-step instructions to achieve a widerange of finishes, from simple and sophisticated designs, to intricately pipedand applied patterns created in icing and sugar paste. There are techniqueshere for both the beginners and the more experienced bakers and sugarcrafters. The abstract patterns, brushwork and gilding in Simple Designs makeperfect petit fours; little ones will squeal with delight at the ideas in Playtime– these include a panda, teddy bear and bunny rabbit. Ideas for Seasonaldecoration include Christmas baubles, whilst pretty painted flowers areperfect for Mother’s Day. Finally, sumptuous designs for Celebrations includepretty heart-shaped macarons for anniversaries and Valentine’s Day.

• Chic macarons make the perfect gift for almost any occasion.

• More than 60 easy-to-follow recipes for deliciously moreish macarons.

• Macarons by Annie Rigg (ISBN 978-1-84975-085-1) has sold over 100,000 copies worldwide.

also available:French FanciesISBN: 978-1-84975-426-2£14.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 52

GLUTEN-FREE CHRISTMAS | 53

Food &

Drink

Gluten-Free ChristmasBrought to you by Hannah Miles, Gluten-Free Christmas gives everyone thechance to enjoy a festive feast. Start with Cookies and Small Bakes and enjoyChristmas gingerbread and snowcap cookies before indulging in Large Cakesand Desserts – from traditional fruit cake to yule log. Throw the perfect partywith recipes from Canapés and Party Bites. From mini cornbreads and blinistopped with smoked salmon and caviar to golden salted caramel tartlets andcheese straws, you’ll be able to cater for all your guests. And for the bigevents you’ll be spoilt for choice like never before with Sauces and Stuffings.Top your turkey with festive gravy or bread sauce, or serve chestnut stuffingalongside perfectly roasted root vegetables. Gluten-Free Christmas gives youall the recipes you need so as not to miss out on your holiday favourites.

• Increasing numbers of people are being diagnosed with coeliac disease orchoosing to exclude gluten from their diet for other health reasons.

• Hannah is an expert in crafting original, gluten-free recipes, as seen in The Gluten-Free Baker (ISBN 978-1-84975-137-7) and The Savoury Gluten-Free Baker (ISBN 978-1-84975-465-1).

HANNAH MILESA lawyer and finalist on the hugelypopular BBC TV series MasterChef,Hannah Miles has developed a secondcareer as a cook and food writer. She isthe author of a host of books, includingChoux, Cheesecake, Doughnuts,Milkshake Bar, Pancakes, Crepes,Waffles & French Toast and PopcornTreats, all published by Ryland, Peters &Small. She lives in Bedfordshire in theidyllic English countryside.

ISBN: 978-1-84975-557-364 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: August 2014

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

9 0 1 0 0

also available:The Gluten-Free BakerISBN: 978-1-84975-137-7£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 53

Page 12: Food & Drink Autumn 2014

54 | FOR THE LOVE OF OATS

Food

& D

rink

For the Love of OatsMore than 30 recipes for deliciously oaty breakfasts, superfood snacks,toasted treats and drinks. Whether soaked, baked, toasted or blended,oatmeal possesses some of the most potent health-giving properties; it ispacked with vitamins and dietary fibre and is known to support the immunesystem. Oatmeal is also a fantastic vehicle for introducing other deliciouslyhealthy foods, from fresh fruit to probiotic yogurt and antioxidant-richchocolate to sweet honey. With chapters on Oatmeal & Porridge, Muesli & Granola, Bars & Cookies, Muffins & Cakes and Drinks and recipes that really get the tastebuds working, you’ll be spoilt for choice. From superhealthy Quinoa Oatmeal to sumptuous Pumpkin Spice Porridge, BircherBerries and No-bake Maple Clusters, these oaty breakfasts pack the perfectpunch. For energy-boosting snacks and treats, try Ginger Cashew Bars andClassic Chocolate Chip Cookies. And if you still haven’t had your fill of oats,try the Blueberry or Peanut Butter Oat Smoothies. You won’t know how youever lived without oatmeal.

• Amy Ruth Finegold is a health food specialist and author of Super Grains & Seeds (ISBN 978-1-84975-488-0).

• Over 30 recipes for hot, cold, raw and baked oatmeal breakfasts, snacksand drinks.

• Stunning, all new, specially commissioned photography by Clare Winfield.

AMY RUTH FINEGOLDowns her own company, which makesand markets her own gluten-free bakingmixes – specially blended usingnutritious grains and seeds. She hastaught cookery classes in Divertimentiand given live cooking demonstrationsin Whole Foods Market and other foodstores in London (where she lived untilrecently) and now lives in her New Yorkhome with her husband, Todd and son,Jake. Author of Super Grains & Seeds,this is her second book.

ISBN: 978-1-84975-556-664 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: August 2014

9 7 8 1 8 4 9 7 5 5 5 6 6

5 1 6 9 5

also available:Super Grains & SeedsISBN: 978-1-84975-488-0£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 54

GRILLED CHEESE | 55

Food &

Drink

Grilled CheeseCrisply toasted bread, gooey melted cheese and flavoursome relishes andpickles, the humble hot cheese sandwich is given the ultimate makeover inthis book. If you’re looking for tempting recipes that are guaranteed to makeyour toastie the one with the mostie, then look no further. Use this book toperfect the all-time favourite hot sandwich with the best ever recipe forClassic Grilled Cheese as well exciting variations. Just one buttery bite, oozingwith molten cheese will take you back to your childhood. Serve up hearty yetSimple options such as the Montgomery Cheddar with Red Onion Chutney,Gruyère with Leek and Smoked Provolone with Black Olives. Fancy your grilledcheese down and ‘dirty’? Try Swiss Cheese with Chili or Hot Dog withSauerkraut and Mustard. Or bathe your grilled cheese in luxury with Gourmetrecipes such as Tartiflette (reblochon and potato gratin with bacon) or Ricottawith Roasted Butternut Squash and Sage. Get the best out of your grilledcheese with the finest International flavours the world has to offer. Try theclassic Croque Monsieur, Manchego with Chorizo and Padron Peppers, orQueso Fresco with Adobo Chicken and Corn salsa. Crunchy, golden, gooeyand satisfying, Grilled Cheese will keep you warm all winter.

• Gourmet versions of grilled cheese sandwiches are a fast-growing foodietrend, as demonstrated by the recent rise in the number of café adding themto their menus.

• Another fresh take on the perennially popular subject of comfort food, tofollow the success of Long Nights and Log Fires (ISBN 978-1-84975-154-4)and Mac ‘n’ Cheese (ISBN 978-1-84975-425-5).

LAURA WASHBURNwas born in Los Angeles but studied atuniversity in Paris. She went on to trainat the prestigious Paris cooking school,École de Cuisine La Varenne and workwith Patricia Wells, best-selling author ofA Food Lover’s Guide to Paris. She isnow based in London, where she worksas a cookery teacher and food writer. ForRyland Peters & Small, she has writtenCooking with Apples & Pears, TheFrench Country Table, Home-cookedComforts, Tacos, Quesadillas & Burritosand Mac ‘n’ Cheese.

ISBN: 978-1-84975-555-964 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: August 2014

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

5 1 6 9 5

also available:Mac ‘n’ CheeseISBN: 978-1-84975-425-5£9.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 55

Page 13: Food & Drink Autumn 2014

54 | FOR THE LOVE OF OATS

Food

& D

rink

For the Love of OatsMore than 30 recipes for deliciously oaty breakfasts, superfood snacks,toasted treats and drinks. Whether soaked, baked, toasted or blended,oatmeal possesses some of the most potent health-giving properties; it ispacked with vitamins and dietary fibre and is known to support the immunesystem. Oatmeal is also a fantastic vehicle for introducing other deliciouslyhealthy foods, from fresh fruit to probiotic yogurt and antioxidant-richchocolate to sweet honey. With chapters on Oatmeal & Porridge, Muesli & Granola, Bars & Cookies, Muffins & Cakes and Drinks and recipes that really get the tastebuds working, you’ll be spoilt for choice. From superhealthy Quinoa Oatmeal to sumptuous Pumpkin Spice Porridge, BircherBerries and No-bake Maple Clusters, these oaty breakfasts pack the perfectpunch. For energy-boosting snacks and treats, try Ginger Cashew Bars andClassic Chocolate Chip Cookies. And if you still haven’t had your fill of oats,try the Blueberry or Peanut Butter Oat Smoothies. You won’t know how youever lived without oatmeal.

• Amy Ruth Finegold is a health food specialist and author of Super Grains & Seeds (ISBN 978-1-84975-488-0).

• Over 30 recipes for hot, cold, raw and baked oatmeal breakfasts, snacksand drinks.

• Stunning, all new, specially commissioned photography by Clare Winfield.

AMY RUTH FINEGOLDowns her own company, which makesand markets her own gluten-free bakingmixes – specially blended usingnutritious grains and seeds. She hastaught cookery classes in Divertimentiand given live cooking demonstrationsin Whole Foods Market and other foodstores in London (where she lived untilrecently) and now lives in her New Yorkhome with her husband, Todd and son,Jake. Author of Super Grains & Seeds,this is her second book.

ISBN: 978-1-84975-556-664 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: August 2014

9 7 8 1 8 4 9 7 5 5 5 6 6

5 1 6 9 5

also available:Super Grains & SeedsISBN: 978-1-84975-488-0£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 54

GRILLED CHEESE | 55

Food &

Drink

Grilled CheeseCrisply toasted bread, gooey melted cheese and flavoursome relishes andpickles, the humble hot cheese sandwich is given the ultimate makeover inthis book. If you’re looking for tempting recipes that are guaranteed to makeyour toastie the one with the mostie, then look no further. Use this book toperfect the all-time favourite hot sandwich with the best ever recipe forClassic Grilled Cheese as well exciting variations. Just one buttery bite, oozingwith molten cheese will take you back to your childhood. Serve up hearty yetSimple options such as the Montgomery Cheddar with Red Onion Chutney,Gruyère with Leek and Smoked Provolone with Black Olives. Fancy your grilledcheese down and ‘dirty’? Try Swiss Cheese with Chili or Hot Dog withSauerkraut and Mustard. Or bathe your grilled cheese in luxury with Gourmetrecipes such as Tartiflette (reblochon and potato gratin with bacon) or Ricottawith Roasted Butternut Squash and Sage. Get the best out of your grilledcheese with the finest International flavours the world has to offer. Try theclassic Croque Monsieur, Manchego with Chorizo and Padron Peppers, orQueso Fresco with Adobo Chicken and Corn salsa. Crunchy, golden, gooeyand satisfying, Grilled Cheese will keep you warm all winter.

• Gourmet versions of grilled cheese sandwiches are a fast-growing foodietrend, as demonstrated by the recent rise in the number of café adding themto their menus.

• Another fresh take on the perennially popular subject of comfort food, tofollow the success of Long Nights and Log Fires (ISBN 978-1-84975-154-4)and Mac ‘n’ Cheese (ISBN 978-1-84975-425-5).

LAURA WASHBURNwas born in Los Angeles but studied atuniversity in Paris. She went on to trainat the prestigious Paris cooking school,École de Cuisine La Varenne and workwith Patricia Wells, best-selling author ofA Food Lover’s Guide to Paris. She isnow based in London, where she worksas a cookery teacher and food writer. ForRyland Peters & Small, she has writtenCooking with Apples & Pears, TheFrench Country Table, Home-cookedComforts, Tacos, Quesadillas & Burritosand Mac ‘n’ Cheese.

ISBN: 978-1-84975-555-964 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: August 2014

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

5 1 6 9 5

also available:Mac ‘n’ CheeseISBN: 978-1-84975-425-5£9.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 55

Page 14: Food & Drink Autumn 2014

56 | THE REALLY HUNGRY VEGETARIAN STUDENT COOKBOOK

Food

& D

rink

The Really Hungry Vegetarian Student Cookbook

ISBN: 978-1-84975-559-7144 pages (wood-free paper) l 100 colourphotographs l 210 x 170 mm l £9.99(hardback)Carton quantity: 22Publication: July 2014

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

5 1 6 9 5

You might think that dinner’s taken care of if you have take-out pizza or mac ‘n’cheese from a box, but if you want to stay healthy at college you’ll need to widenyour repertoire and learn to cook quick and easy, budget-friendly food. The ReallyHungry Vegetarian Student Cookbook will come to the rescue with delicious,meat-free recipes for any occasion. The book is packed with nutritious vegan andvegetarian recipes, whether you need sustenance for late-night study sessions,are hosting the afterparty at your place, or want to bake your vegan roomie abirthday cake. Start your day the smart way with Boosting Breakfasts. LunchboxHeroes will keep you going through those long lectures and Buon Appetito! ispacked with nourishing, Italian-inspired pasta and vegetable dishes. Learn tomake wholesome and satisfying comfort food in Mighty Meals and try your hand atPot Luck dishes for food that can be whipped up and washed up in no time.Special occasions are sorted with Wow Chow and deliciously healthy snacks likekale chips and pepper popcorn feature in Food to Love. Finally, Let’s Bake! haseverything your sweet tooth could desire.

• A fresh and fun approach to cooking as a vegetarian student.

• More than 60 recipes for delicious smoothies, soups, salads, pastas, one-potdishes, healthy snacks, wholesome comfort food and vegan bakes and treats.

• Kitchen Know-How offers tips on equipment, ingredients, food hygiene and safety.

• Follow up to The Really Hungry Student Cookbook (ISBN 978-1-84975-440-8).

also available:The Really Hungry StudentCookbookISBN: 978-1-84975-440-8£9.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 56

CAFÉ KITCHEN | 57

Food &

Drink

also available:Friends Around the TableISBN: 978-1-84975-431-6£18.99

Café Kitchen

Preheat the oven to 180°C (350°F)

Gas 4.

Mix the mascarpone with the

cream, orange zest and juice and

set aside.

Place the figs, cut-side up, on

the prepared baking sheet. Drizzle

with honey and roast in the oven

for 15–20 minutes until soft and

caramelized.

Meanwhile, scatter the almonds

on another baking sheet and bake

for 8–10 minutes until lightly

golden. Leave to cool completely

then roughly chop.

For the French toast, whisk

together the eggs with the milk,

vanilla and sugar. Pour into a shallow

dish. Dip each slice of brioche in the

egg mix one at a time. Let the slices

soak up the egg mixture for a few

seconds, then turn them to coat the

other side.

Heat some butter in a large

frying pan/skillet. Place the soaked

brioche slices in the pan and cook

over a moderate heat, turning them

once so that each side is golden.

To serve, cut the brioche in half

diagonally. Overlap the triangles

on the plate and top with the figs,

orange mascarpone and almonds.

Sprinkle with orange zest and dust

with icing/confectioners’ sugar.

Nothing says ‘Saturday morning’ better than French toast. The orange mascarpone cuts perfectly through the thick, eggy brioche. When roasting the figs, use thehoney of your choice.

125 ml/½ cupmascarpone

2 tablespoons cream½ teaspoon grated

orange zest, plusextra to serve

1 tablespoon orangejuice

4 ripe figs, cut in halflengthways

honey, to drizzle100 g/3½ oz. whole

almonds2 eggs100 ml/½ cup milk ¼ teaspoon vanilla

extract1 tablespoons caster/

granulated sugar2 thick slices of briocheunsalted butter for

fryingicing/confectioners’

sugar, for dusting

baking sheet lined withbaking parchment

SERVES 2

FRENCH TOAST WITH HONEY ROASTED FIGS,ORANGE MASCARPONE & TOASTED ALMONDS

34 BREAKFAST & BRUNCH

ISBN: 978-1-84975-561-0160 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: September 2014

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

5 2 4 9 5

Put the courgette/zucchini into

a colander resting over a bowl.

Sprinkle with ½ teaspoon of salt

and leave for 30 minutes to one

hour so they release their moisture.

Use your hands to squeeze out as

much moisture as possible.

For the roast tomatoes, preheat

the oven to 180°C (350°F) Gas 4.

Place the tomatoes on a baking

sheet, drizzle with olive oil and

season with salt and pepper. Roast

in the oven for 15–20 minutes until

the skins begin to split.

Reduce the oven temperature

to to 170°C (325°F) Gas 3 and

prepare the fritter mix. In a clean,

dry bowl, lightly whisk the eggs.

Add the flour, Parmesan cheese,

buttermilk, paprika, cayenne pepper,

½ teaspoon of salt, freshly ground

black pepper and coriander. Stir in

the courgette/zucchini and corn

kennels until the batter evenly

coats the vegetables.

Add enough sunflower oil

to thinly cover the bottom of a

heavy-based frying pan/skillet .

Add generous spoonfuls of batter to

the pan and cook for approximately

4 minutes on each side until golden

brown. Transfer to a baking sheet

and put in the oven for 4–5 minutes

to ensure they are cooked through.

Repeat with the remaining batter.

You may need to add more oil to

the pan for each batch.

Just before serving, roughly

mash the avocados with a fork

leaving it fairly chunky. Stir in the

remaining ingredients and season

generously with salt.

Serve the fritters with the

roasted tomatoes, smashed avocado,

fresh spinach and crème fraîche.

Corn fritters are a staple on nearly every café menu inAustralia and New Zealand. No two recipes are ever thesame as everyone has their (strong) opinion on whatmakes the perfect fritter.

1 medium courgette/zucchini, grated

4 eggs 180 g/11⁄3 cups self-

rising flour50 g/1¾ oz. grated

Parmesan cheese100 ml/scant ½ cup

buttermilk1 teaspoon paprika½ teaspoon cayenne

peppersalt and freshly ground

black pepper, plusextra for the sides

1 tablespoon coriander/cilantro, chopped

fresh corn kernels cutfrom 2–3 cobs

sunflower oil for fryingfresh spinach and

crème fraîche, to serve

ROAST TOMATOES35–40 cherry vine

tomatoesolive oil

SMASHED AVOCADOS3 avocadosfreshly squeezed juice

of 2 limes and thegrated zest of 1

¼ red onion, diced1 teaspoon hot saucesalt

SERVES 6

CORN FRITTERS WITH ROAST TOMATOES & SMASHED AVOCADOS

SHELAGH RYANgrew up in Brisbane, Australia in a familywho loved to cook and eat. Shelaghexperienced a cooking epiphany whenshe moved to foodie Melbourne. Thisinspired her to quit her job and move to London, where she set up Lantana in 2008 – London’s first truly Australiancafé. It has won several accolades,including Time Out’s 2010 ‘Best Café’.Café Kitchen is Shelagh’s first book.

Enjoy relaxed, sun-kissed dishes at home, brought to you by Australian-bornfoodie Shelagh Ryan, owner of London’s Lantana, Salvation Jane and RubyDock cafés. Café Kitchen contains a stunning repertoire of recipes to inspireyou, whatever the time of day. Turn to Breakfast and Brunch for a host ofappetizing recipes, including almond and apple bircher muesli and Spanish-style baked eggs. Or, choose from a host of Salad, Tart and Soup recipes –from turmeric couscous with chargrilled zucchini and a leek, rocket andParmesan quiche, to sweet potato and coconut soup. Food for Sharing iscovered too – why not try making the lamb koftas with roast garlic mintedyogurt? Finally, Baking has plenty to tempt you, with banana bread, Anzaccookies and the famous Lantana Crack Cake – bananas, pineapple, cinnamonand pecans with cream cheese frosting. Café Kitchen has all you need toexperience Australia’s thriving café culture at home.

• Contains a stunning selection of relaxed and delicious Australian and caféinspired recipes.

• Shelagh Ryan owns and runs three successful London cafés, the award-winning Lantana in Fitzrovia, Salvation Jane in Shoreditch and Ruby Dock in Camden.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 57

Page 15: Food & Drink Autumn 2014

56 | THE REALLY HUNGRY VEGETARIAN STUDENT COOKBOOK

Food

& D

rink

The Really Hungry Vegetarian Student Cookbook

ISBN: 978-1-84975-559-7144 pages (wood-free paper) l 100 colourphotographs l 210 x 170 mm l £9.99(hardback)Carton quantity: 22Publication: July 2014

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

5 1 6 9 5

You might think that dinner’s taken care of if you have take-out pizza or mac ‘n’cheese from a box, but if you want to stay healthy at college you’ll need to widenyour repertoire and learn to cook quick and easy, budget-friendly food. The ReallyHungry Vegetarian Student Cookbook will come to the rescue with delicious,meat-free recipes for any occasion. The book is packed with nutritious vegan andvegetarian recipes, whether you need sustenance for late-night study sessions,are hosting the afterparty at your place, or want to bake your vegan roomie abirthday cake. Start your day the smart way with Boosting Breakfasts. LunchboxHeroes will keep you going through those long lectures and Buon Appetito! ispacked with nourishing, Italian-inspired pasta and vegetable dishes. Learn tomake wholesome and satisfying comfort food in Mighty Meals and try your hand atPot Luck dishes for food that can be whipped up and washed up in no time.Special occasions are sorted with Wow Chow and deliciously healthy snacks likekale chips and pepper popcorn feature in Food to Love. Finally, Let’s Bake! haseverything your sweet tooth could desire.

• A fresh and fun approach to cooking as a vegetarian student.

• More than 60 recipes for delicious smoothies, soups, salads, pastas, one-potdishes, healthy snacks, wholesome comfort food and vegan bakes and treats.

• Kitchen Know-How offers tips on equipment, ingredients, food hygiene and safety.

• Follow up to The Really Hungry Student Cookbook (ISBN 978-1-84975-440-8).

also available:The Really Hungry StudentCookbookISBN: 978-1-84975-440-8£9.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 56

CAFÉ KITCHEN | 57

Food &

Drink

also available:Friends Around the TableISBN: 978-1-84975-431-6£18.99

Café Kitchen

Preheat the oven to 180°C (350°F)

Gas 4.

Mix the mascarpone with the

cream, orange zest and juice and

set aside.

Place the figs, cut-side up, on

the prepared baking sheet. Drizzle

with honey and roast in the oven

for 15–20 minutes until soft and

caramelized.

Meanwhile, scatter the almonds

on another baking sheet and bake

for 8–10 minutes until lightly

golden. Leave to cool completely

then roughly chop.

For the French toast, whisk

together the eggs with the milk,

vanilla and sugar. Pour into a shallow

dish. Dip each slice of brioche in the

egg mix one at a time. Let the slices

soak up the egg mixture for a few

seconds, then turn them to coat the

other side.

Heat some butter in a large

frying pan/skillet. Place the soaked

brioche slices in the pan and cook

over a moderate heat, turning them

once so that each side is golden.

To serve, cut the brioche in half

diagonally. Overlap the triangles

on the plate and top with the figs,

orange mascarpone and almonds.

Sprinkle with orange zest and dust

with icing/confectioners’ sugar.

Nothing says ‘Saturday morning’ better than French toast. The orange mascarpone cuts perfectly through the thick, eggy brioche. When roasting the figs, use thehoney of your choice.

125 ml/½ cupmascarpone

2 tablespoons cream½ teaspoon grated

orange zest, plusextra to serve

1 tablespoon orangejuice

4 ripe figs, cut in halflengthways

honey, to drizzle100 g/3½ oz. whole

almonds2 eggs100 ml/½ cup milk ¼ teaspoon vanilla

extract1 tablespoons caster/

granulated sugar2 thick slices of briocheunsalted butter for

fryingicing/confectioners’

sugar, for dusting

baking sheet lined withbaking parchment

SERVES 2

FRENCH TOAST WITH HONEY ROASTED FIGS,ORANGE MASCARPONE & TOASTED ALMONDS

34 BREAKFAST & BRUNCH

ISBN: 978-1-84975-561-0160 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: September 2014

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

5 2 4 9 5

Put the courgette/zucchini into

a colander resting over a bowl.

Sprinkle with ½ teaspoon of salt

and leave for 30 minutes to one

hour so they release their moisture.

Use your hands to squeeze out as

much moisture as possible.

For the roast tomatoes, preheat

the oven to 180°C (350°F) Gas 4.

Place the tomatoes on a baking

sheet, drizzle with olive oil and

season with salt and pepper. Roast

in the oven for 15–20 minutes until

the skins begin to split.

Reduce the oven temperature

to to 170°C (325°F) Gas 3 and

prepare the fritter mix. In a clean,

dry bowl, lightly whisk the eggs.

Add the flour, Parmesan cheese,

buttermilk, paprika, cayenne pepper,

½ teaspoon of salt, freshly ground

black pepper and coriander. Stir in

the courgette/zucchini and corn

kennels until the batter evenly

coats the vegetables.

Add enough sunflower oil

to thinly cover the bottom of a

heavy-based frying pan/skillet .

Add generous spoonfuls of batter to

the pan and cook for approximately

4 minutes on each side until golden

brown. Transfer to a baking sheet

and put in the oven for 4–5 minutes

to ensure they are cooked through.

Repeat with the remaining batter.

You may need to add more oil to

the pan for each batch.

Just before serving, roughly

mash the avocados with a fork

leaving it fairly chunky. Stir in the

remaining ingredients and season

generously with salt.

Serve the fritters with the

roasted tomatoes, smashed avocado,

fresh spinach and crème fraîche.

Corn fritters are a staple on nearly every café menu inAustralia and New Zealand. No two recipes are ever thesame as everyone has their (strong) opinion on whatmakes the perfect fritter.

1 medium courgette/zucchini, grated

4 eggs 180 g/11⁄3 cups self-

rising flour50 g/1¾ oz. grated

Parmesan cheese100 ml/scant ½ cup

buttermilk1 teaspoon paprika½ teaspoon cayenne

peppersalt and freshly ground

black pepper, plusextra for the sides

1 tablespoon coriander/cilantro, chopped

fresh corn kernels cutfrom 2–3 cobs

sunflower oil for fryingfresh spinach and

crème fraîche, to serve

ROAST TOMATOES35–40 cherry vine

tomatoesolive oil

SMASHED AVOCADOS3 avocadosfreshly squeezed juice

of 2 limes and thegrated zest of 1

¼ red onion, diced1 teaspoon hot saucesalt

SERVES 6

CORN FRITTERS WITH ROAST TOMATOES & SMASHED AVOCADOS

SHELAGH RYANgrew up in Brisbane, Australia in a familywho loved to cook and eat. Shelaghexperienced a cooking epiphany whenshe moved to foodie Melbourne. Thisinspired her to quit her job and move to London, where she set up Lantana in 2008 – London’s first truly Australiancafé. It has won several accolades,including Time Out’s 2010 ‘Best Café’.Café Kitchen is Shelagh’s first book.

Enjoy relaxed, sun-kissed dishes at home, brought to you by Australian-bornfoodie Shelagh Ryan, owner of London’s Lantana, Salvation Jane and RubyDock cafés. Café Kitchen contains a stunning repertoire of recipes to inspireyou, whatever the time of day. Turn to Breakfast and Brunch for a host ofappetizing recipes, including almond and apple bircher muesli and Spanish-style baked eggs. Or, choose from a host of Salad, Tart and Soup recipes –from turmeric couscous with chargrilled zucchini and a leek, rocket andParmesan quiche, to sweet potato and coconut soup. Food for Sharing iscovered too – why not try making the lamb koftas with roast garlic mintedyogurt? Finally, Baking has plenty to tempt you, with banana bread, Anzaccookies and the famous Lantana Crack Cake – bananas, pineapple, cinnamonand pecans with cream cheese frosting. Café Kitchen has all you need toexperience Australia’s thriving café culture at home.

• Contains a stunning selection of relaxed and delicious Australian and caféinspired recipes.

• Shelagh Ryan owns and runs three successful London cafés, the award-winning Lantana in Fitzrovia, Salvation Jane in Shoreditch and Ruby Dock in Camden.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 57

Page 16: Food & Drink Autumn 2014

58 | CHARCUTERIE

Food

& D

rink

MIRANDA BALLARDand her husband left behind theirLondon media careers (Miranda was SirDavid Frost’s PA and Roland worked forWorking Title Films) in 2008 to return totheir home county of Worcestershire tolaunch their own food company MuddyBoots. They wanted to re-brand the ideaof the burger, to prove it is a versatileand nutritious food and promote topquality, ethically farmed, beef. MuddyBoots were featured on the BBC. Theirproducts are now sold in 90 supermarketbranches nationwide and they are soonto open a new innovative butchery andcharcuterie shop and café (The ModernMeat Shop) in Crouch End, London.

Charcuterie

ISBN: 978-1-84975-567-2160 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 7 2

5 2 4 9 5

Long associated with holidays to France, Italy and beyond, here is the chancefor you to make the most of charcuterie and salumi at home. Learn moreabout the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as grilled chorizo and scallops on sticks,scotch eggs and ‘Sushi style’ gorgonzola with prosciutto and rocket. You’llalso find recipes to make a perfect light lunch or appetizer, as well as Entréessuch as paella with chorizo and omelette with ham, gruyère cheese andpatatas bravas. The section on home curing will provide you with recipes tocure your own pork belly or duck breast, while the range of Accompanimentsfrom pickles and olives to toasts will give you all you need to complete yourperfect charcuterie board.

• A wide range of charcuterie and salumi is readily available at mostsupermarkets and deli counters – this book will help you pick the best cuts for your charcuterie board and use it as an ingredient.

• From Miranda Ballard, co-owner of food company Muddy Boots andauthor of Burgers & Sliders (ISBN 978-1-84975-364-7), also published byRyland, Peters & Small.

also available:Smoke & SpiceISBN: 978-1-84975-350-0£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 58

A GOURMET GUIDE TO OIL AND VINEGAR | 59

Food &

Drink

ISBN: 978-1-84975-575-7176 pages l 200 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Publication: October 2014

URSULA FERRIGNOis an acclaimed and experienced foodwriter and chef. She trained at theAuguste Escoffier School of the CulinaryArts and has herself taught at leadingcookery schools in both the UK and Italy,including Leith’s School of Food and Wine,Divertimenti and La Cucina Caldesi. Shetoured the United States, running classesin all Sur la Table stores, is consultant chefto the popular Caffè Nero café chain andhas made numerous appearances on BBCtelevision. Author of more than 17 books,Ursula has also written for numerouspublications, including the Observer,Olive and BBC Good Food magazines.

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

5 2 7 9 5

A Gourmet Guide to Oil and Vinegar

From the tree to the bottle All olives begin life as a green fruit with a single stone. The flesh is made up of sugars and acids. As the fruit ripens on the tree,these acids and sugars are converted to oil, and the olive changescolour from green through to violet and then to black. Blackolives have a higher oil content as a result and have a verydifferent flavour to that of green olives.

The olive fruit is traditionally picked by hand. It’s a labour-intensive and exhausting process, but any damage to the olives

will result in an inferior oil. Machinery is available, but manyproducers still believe that the old-fashioned way produces abetter quality of oil. Ideally, the olives should go from tree topress within 12 hours, to save unnecessary oxidation of anddamage to the fruit.

The olives are crushed mechanically. The oil is then separatedfrom the paste by means of centrifugal force, by whizzing thepaste around at high speed until the oil separates. Roughly 5 kilograms of olives are needed to produce just 1 litre of oil.

Fossilized olive trees discovered during archaeologicalexcavations of Bronze Age sites confirm the presence of wild olive trees as long ago as 12000 BC. But whilehistorians continue to argue over the exact origins of theolive tree, cultivation is believed to have started aroundthe vast, abundant plains of Mesopotamia around 5000 BC. From there, cultivation spread upwards andwestwards through Egypt, Turkey, Greece, Italy andbeyond. What goes wholly undisputed is that the oliveand its oil have always been prized as a symbol of health,strength, peace and prosperity.

Thousands of years on, olive oil remains a hugelysignificant part of the Mediterranean diet, a diet that has become synonymous with good health.Concentrated scientific research undertaken over

the past 30 years has confirmed that the olive is apowerhouse of nutrients, and that the oil extracted fromthe fruit shares all those remarkable qualities. The restof the world seems to be catching on to the benefits ofthis wonderful fruit. Olive cultivation has now widenedto include subtropical regions of Australia, New Zealand,South Africa, the USA, Chile and Argentina.

RIGHT AND BELOW LEFT With goodarid soil in the coastal areas and up the slopesof its mountain ranges, much of the Moroccancountryside is ideal for olive growing. Thereare few who can beat the Moroccans forquantity, quality and diversity of olive fruit.

BELOW RIGHT Marrakesh is theunbeatable champion of olive sellers. You will find yourself in olive heaven, faced withskinny cracked green ones, plump violet onesflavoured with garlic, brown, purple, orangeand pink ones, and various shades in between.

BELOW CENTRE Local women extractkernels from the argan fruit which are roastedthen ground to produce argan oil.

OLIVE OIL 14

Extra virgin olive oil

104 MEAT AND POULTRY

2 chicken breasts, rinsed1 tablespoon avocado oil

PIRI PIRI DRESSING

8 small dried red chillies/chiles250 ml/1 cup plus 1 tablespoonextra virgin olive oil2 garlic cloves, crushedgrated zest of 1 lemon2 tablespoons white wine vinegarsea salt and freshly ground black pepper, plus extra to serve

TO SERVE

8–10 mixed tomatoes (yellow cherry and baby plum tomatoes work well), rinsed and halveda handful of rocket/arugula

Serves 2

Begin by preparing the piri piri dressing. Finely chop thechillies/chiles and place in a small bottle, top up with the oiland leave to infuse for 1–2 weeks. Add the garlic, lemon zest,vinegar and a little salt and pepper and shake well.

Preheat a large griddle pan over a medium–high heat.

Coat the chicken breasts with the avocado oil, which isespecially good for cooking at higher temperatures, in a smallbowl. Place the coated chicken directly onto the griddle panand cook for 3–4 minutes on each side until cooked through.Remove the pan from the heat and set aside while you preparethe dressing.

To serve, slice the char-grilled chicken breasts and dress withthe tomatoes and rocket/arugula. Pour the dressing over thetop and season with a little extra salt and pepper if desired.

Note: As well as over grilled chicken this dressing is alsofabulous over char-grilled squid, prawns/shrimp and sardines.

Piri piri is a classic Portuguese dressing traditionally drizzled over char-grilled chicken. The dressing packs a powerful punch, despite the fact that it uses only 8 small dried red chillies/chiles. Traditionally,African bird’s eye chillies/chiles are used in Portugal but look out for the Italian dried peperoncino chillies/chiles which work just as well.

Char-grilled chicken with piri piri

also available:Fiona Beckett’s Cheese CourseISBN: 978-1-84975-424-8£19.99

This sumptuously illustrated book provides the reader with an in-depthexplanation of a wide range of speciality oils and vinegars and offersup a wealth of recipes and tips for how to season and cook with them.Along the dry, rocky coast of the Mediterranean Sea, ancient oliveorchards and vineyards stretch inland from Spain, France, Italy andGreece, around to Turkey, circling back around North Africa, and alsothrive in the warm climates of Northern California and South Africa.The olive oils produced in these areas range in colour from the darkestgreen to golden yellow and the aromas can be as varied and complexas wine. Nut oils also feature here and vary in hue from the lightbrowns of hazelnut and walnut to the distinctive green of pistachio oil.Alongside olive and other culinary oils, vinegar is a must-have. Derivedfrom the fermentation of alcohol-based beverages, such as red andwhite wines, sherry, champagne, malt cider and grain alcohols,vinegars have been used for centuries to flavour and preserve foods.Speciality vinegars provide a wide range of flavours. Bring theseculinary essentials to the fore following the recipes in A GourmetGuide to Oil and Vinegar.

• A comprehensive and expert guide to specialty oils and vinegarsfrom all around the globe with recipes.

• Stylist magazine have recently declared 2014 to be ‘the year of thevinegar comeback’.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 59

Page 17: Food & Drink Autumn 2014

58 | CHARCUTERIE

Food

& D

rink

MIRANDA BALLARDand her husband left behind theirLondon media careers (Miranda was SirDavid Frost’s PA and Roland worked forWorking Title Films) in 2008 to return totheir home county of Worcestershire tolaunch their own food company MuddyBoots. They wanted to re-brand the ideaof the burger, to prove it is a versatileand nutritious food and promote topquality, ethically farmed, beef. MuddyBoots were featured on the BBC. Theirproducts are now sold in 90 supermarketbranches nationwide and they are soonto open a new innovative butchery andcharcuterie shop and café (The ModernMeat Shop) in Crouch End, London.

Charcuterie

ISBN: 978-1-84975-567-2160 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 7 2

5 2 4 9 5

Long associated with holidays to France, Italy and beyond, here is the chancefor you to make the most of charcuterie and salumi at home. Learn moreabout the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as grilled chorizo and scallops on sticks,scotch eggs and ‘Sushi style’ gorgonzola with prosciutto and rocket. You’llalso find recipes to make a perfect light lunch or appetizer, as well as Entréessuch as paella with chorizo and omelette with ham, gruyère cheese andpatatas bravas. The section on home curing will provide you with recipes tocure your own pork belly or duck breast, while the range of Accompanimentsfrom pickles and olives to toasts will give you all you need to complete yourperfect charcuterie board.

• A wide range of charcuterie and salumi is readily available at mostsupermarkets and deli counters – this book will help you pick the best cuts for your charcuterie board and use it as an ingredient.

• From Miranda Ballard, co-owner of food company Muddy Boots andauthor of Burgers & Sliders (ISBN 978-1-84975-364-7), also published byRyland, Peters & Small.

also available:Smoke & SpiceISBN: 978-1-84975-350-0£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 58

A GOURMET GUIDE TO OIL AND VINEGAR | 59

Food &

Drink

ISBN: 978-1-84975-575-7176 pages l 200 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Publication: October 2014

URSULA FERRIGNOis an acclaimed and experienced foodwriter and chef. She trained at theAuguste Escoffier School of the CulinaryArts and has herself taught at leadingcookery schools in both the UK and Italy,including Leith’s School of Food and Wine,Divertimenti and La Cucina Caldesi. Shetoured the United States, running classesin all Sur la Table stores, is consultant chefto the popular Caffè Nero café chain andhas made numerous appearances on BBCtelevision. Author of more than 17 books,Ursula has also written for numerouspublications, including the Observer,Olive and BBC Good Food magazines.

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

5 2 7 9 5

A Gourmet Guide to Oil and Vinegar

From the tree to the bottle All olives begin life as a green fruit with a single stone. The flesh is made up of sugars and acids. As the fruit ripens on the tree,these acids and sugars are converted to oil, and the olive changescolour from green through to violet and then to black. Blackolives have a higher oil content as a result and have a verydifferent flavour to that of green olives.

The olive fruit is traditionally picked by hand. It’s a labour-intensive and exhausting process, but any damage to the olives

will result in an inferior oil. Machinery is available, but manyproducers still believe that the old-fashioned way produces abetter quality of oil. Ideally, the olives should go from tree topress within 12 hours, to save unnecessary oxidation of anddamage to the fruit.

The olives are crushed mechanically. The oil is then separatedfrom the paste by means of centrifugal force, by whizzing thepaste around at high speed until the oil separates. Roughly 5 kilograms of olives are needed to produce just 1 litre of oil.

Fossilized olive trees discovered during archaeologicalexcavations of Bronze Age sites confirm the presence of wild olive trees as long ago as 12000 BC. But whilehistorians continue to argue over the exact origins of theolive tree, cultivation is believed to have started aroundthe vast, abundant plains of Mesopotamia around 5000 BC. From there, cultivation spread upwards andwestwards through Egypt, Turkey, Greece, Italy andbeyond. What goes wholly undisputed is that the oliveand its oil have always been prized as a symbol of health,strength, peace and prosperity.

Thousands of years on, olive oil remains a hugelysignificant part of the Mediterranean diet, a diet that has become synonymous with good health.Concentrated scientific research undertaken over

the past 30 years has confirmed that the olive is apowerhouse of nutrients, and that the oil extracted fromthe fruit shares all those remarkable qualities. The restof the world seems to be catching on to the benefits ofthis wonderful fruit. Olive cultivation has now widenedto include subtropical regions of Australia, New Zealand,South Africa, the USA, Chile and Argentina.

RIGHT AND BELOW LEFT With goodarid soil in the coastal areas and up the slopesof its mountain ranges, much of the Moroccancountryside is ideal for olive growing. Thereare few who can beat the Moroccans forquantity, quality and diversity of olive fruit.

BELOW RIGHT Marrakesh is theunbeatable champion of olive sellers. You will find yourself in olive heaven, faced withskinny cracked green ones, plump violet onesflavoured with garlic, brown, purple, orangeand pink ones, and various shades in between.

BELOW CENTRE Local women extractkernels from the argan fruit which are roastedthen ground to produce argan oil.

OLIVE OIL 14

Extra virgin olive oil

104 MEAT AND POULTRY

2 chicken breasts, rinsed1 tablespoon avocado oil

PIRI PIRI DRESSING

8 small dried red chillies/chiles250 ml/1 cup plus 1 tablespoonextra virgin olive oil2 garlic cloves, crushedgrated zest of 1 lemon2 tablespoons white wine vinegarsea salt and freshly ground black pepper, plus extra to serve

TO SERVE

8–10 mixed tomatoes (yellow cherry and baby plum tomatoes work well), rinsed and halveda handful of rocket/arugula

Serves 2

Begin by preparing the piri piri dressing. Finely chop thechillies/chiles and place in a small bottle, top up with the oiland leave to infuse for 1–2 weeks. Add the garlic, lemon zest,vinegar and a little salt and pepper and shake well.

Preheat a large griddle pan over a medium–high heat.

Coat the chicken breasts with the avocado oil, which isespecially good for cooking at higher temperatures, in a smallbowl. Place the coated chicken directly onto the griddle panand cook for 3–4 minutes on each side until cooked through.Remove the pan from the heat and set aside while you preparethe dressing.

To serve, slice the char-grilled chicken breasts and dress withthe tomatoes and rocket/arugula. Pour the dressing over thetop and season with a little extra salt and pepper if desired.

Note: As well as over grilled chicken this dressing is alsofabulous over char-grilled squid, prawns/shrimp and sardines.

Piri piri is a classic Portuguese dressing traditionally drizzled over char-grilled chicken. The dressing packs a powerful punch, despite the fact that it uses only 8 small dried red chillies/chiles. Traditionally,African bird’s eye chillies/chiles are used in Portugal but look out for the Italian dried peperoncino chillies/chiles which work just as well.

Char-grilled chicken with piri piri

also available:Fiona Beckett’s Cheese CourseISBN: 978-1-84975-424-8£19.99

This sumptuously illustrated book provides the reader with an in-depthexplanation of a wide range of speciality oils and vinegars and offersup a wealth of recipes and tips for how to season and cook with them.Along the dry, rocky coast of the Mediterranean Sea, ancient oliveorchards and vineyards stretch inland from Spain, France, Italy andGreece, around to Turkey, circling back around North Africa, and alsothrive in the warm climates of Northern California and South Africa.The olive oils produced in these areas range in colour from the darkestgreen to golden yellow and the aromas can be as varied and complexas wine. Nut oils also feature here and vary in hue from the lightbrowns of hazelnut and walnut to the distinctive green of pistachio oil.Alongside olive and other culinary oils, vinegar is a must-have. Derivedfrom the fermentation of alcohol-based beverages, such as red andwhite wines, sherry, champagne, malt cider and grain alcohols,vinegars have been used for centuries to flavour and preserve foods.Speciality vinegars provide a wide range of flavours. Bring theseculinary essentials to the fore following the recipes in A GourmetGuide to Oil and Vinegar.

• A comprehensive and expert guide to specialty oils and vinegarsfrom all around the globe with recipes.

• Stylist magazine have recently declared 2014 to be ‘the year of thevinegar comeback’.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 59

Page 18: Food & Drink Autumn 2014

60 | TAPAS AND OTHER SPANISH PLATES TO SHARE; LONG NIGHTS AND LOG FIRES

Food

& D

rink

Tapas and Other Spanish Plates to Share

ISBN: 978-1-84975-570-2144 pages l 70 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 22 l Publication: July 2014

9 7 8 1 8 4 9 7 5 5 7 0 2

5 1 9 9 5

Traditionally served as a bar snack alongside a sherry, beer or wine, tapas havebecome a firm fixture on the culinary map thanks to their variety and versatility.Tapas are great shared among friends, making them the perfect choice for partynibbles or as an accompaniment to pre-dinner drinks. You can also serve them as aconvivial starter for sharing or cook a range of dishes to make a more substantiallunch or dinner. Tapas and Other Spanish Plates to Share covers all of the classics– from perennially popular Patatas Bravas (potatoes in tomato sauce) and GambasAl Ajillo (garlic shrimp) to deliciously simple Tortilla Española (Spanish omelette) andPiquillos Rellenos (stuffed peppers). A wonderful sharing plate such as the GarlicOlive Oil, Warm Marinated Olives and Jamón Serrano Platter can be created withvery little effort – what matters is marrying the right flavours. Many of the dishescan be made in advance such as the Gazpacho, Albóndigas, Aioli or marinated fishdishes, allowing you to enjoy time with your guests rather than being stuck in thekitchen. This book contains all of the recipes you need to discover a new way ofeating and entertaining.

• Bring an authentic taste of Spain to your table with this collection of more than60 mouth-watering tapas recipes.

• Mix and match these sharing plates for an exciting array of different flavourcombinations every time.

ISBN: 978-1-84975-581-8176 pages (wood-free paper) 300 colour photographs 254 x 216 mm l £19.99 (hardback)Carton quantity: 16 l Publication: August 2014

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

5 2 7 9 5

Long Nights and Log FiresThis collection of warming recipes will keep you warm the whole seasonthrough. On a cold day a steaming bowl of soup is always welcome. Soupsand Snacks features hearty recipes but when it’s freezing outside, what wewant is warm, comforting food. In Supper Dishes you’ll find plenty of quick-to-prepare dishes including Sausages with Celeriac Rösti and Taleggio andPotato Tortilla. What better way to spend a chilly afternoon than preparing acasserole that can then slow-cook in time for dinner? One-pot Wonders is fullof great ideas. Roasts are perfect for weekly family get-togethers. Sides andSalads complete any meal so choose from Baked Spinach Mornay or SavoyCabbage with Bacon and Cream. Whether you enjoy a slice of cake or anindulgent dessert, there are plenty of delicious treats in Bakes and Desserts,including a Sticky Marzipan and Cherry Loaf. Finally, in Drinks there areplenty of ideas from Mocha Maple Coffee or Hot Rum and Cider Punch, theyare guaranteed to get any festive gathering off to a flying start.

• More than 200 perfect recipes for winter eating and festive entertaining.

• By the same publisher as Fireside Feasts & Snow Day Treats (ISBN 978-1-84975-260-2) and Pies, Glorious Pies (ISBN 978-1-84975-261-9).

NEWEDITION

NEW EDITION

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 60

PARTY-PERFECT BITES | 61

Food &

Drink

MILLI TAYLORis a London-based caterer specializing inboth private and corporate events. Herprevious clients include Danni Minogueand Dave Grohl and her fresh, modernapproach is much sought after. In 2013she launched Milk & Sugar, an afternoontea ‘supperclub’ along with fellow authorVictoria Glass. This is Milli’s first book.

Party-Perfect Bites

ISBN: 978-1-84975-568-9144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 8 9

5 2 4 9 5

also available:Pie PopsISBN: 978-1-84975-348-7£9.99

A mouthwatering collection of recipes for small bites and fingerfood – idealfor serving at parties or any social gathering, large or small. Ideas for freshlight bites for summer entertaining include Ceviche of Seabass with Avocadoand Chipotle Dressing; Tuna, Wasabi and Mooli Rice Paper Rolls; and GrilledPeach, Mozzarella and Parma Ham Bites. Warmly spiced Asian-style canapes,ideal for cocktail parties, include Seared Beef Tataki Spoons with Miso Sauceand Scallions; Laksa Marinated Shrimp Skewers; and Squid in CrunchyCoconut with Lime and Chilli Mayo. Ideas for festive gatherings include Stiltonwith Red Wine Poached Pear on Walnut Toast; Quail Egg, Hollandaise andRoast Cherry Tomato Tartlets; and Glazed Baked Chestnuts Wrapped in Bacon.For those with a sweet tooth there are Rose and Raspberry Profiteroles; CocoaNib and Salted Caramel Brownies; and Mini Donut Balls on Coffee Shots.

• Tired of the same old soggy vol-au-vent? Here is a creative selection ofdelicious yet easy-to-prepare recipes that will delight your guests, whateverthe occasion.

• Menu planners help you serve the perfect number and selection of cold andhot canapes, matched to the occasion, season and venue.

• Clever shortcuts and professional tips on presenting party foods, gives youthe know-how to create maximum impact with minimum effort!

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 61

Page 19: Food & Drink Autumn 2014

60 | TAPAS AND OTHER SPANISH PLATES TO SHARE; LONG NIGHTS AND LOG FIRES

Food

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rink

Tapas and Other Spanish Plates to Share

ISBN: 978-1-84975-570-2144 pages l 70 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 22 l Publication: July 2014

9 7 8 1 8 4 9 7 5 5 7 0 2

5 1 9 9 5

Traditionally served as a bar snack alongside a sherry, beer or wine, tapas havebecome a firm fixture on the culinary map thanks to their variety and versatility.Tapas are great shared among friends, making them the perfect choice for partynibbles or as an accompaniment to pre-dinner drinks. You can also serve them as aconvivial starter for sharing or cook a range of dishes to make a more substantiallunch or dinner. Tapas and Other Spanish Plates to Share covers all of the classics– from perennially popular Patatas Bravas (potatoes in tomato sauce) and GambasAl Ajillo (garlic shrimp) to deliciously simple Tortilla Española (Spanish omelette) andPiquillos Rellenos (stuffed peppers). A wonderful sharing plate such as the GarlicOlive Oil, Warm Marinated Olives and Jamón Serrano Platter can be created withvery little effort – what matters is marrying the right flavours. Many of the dishescan be made in advance such as the Gazpacho, Albóndigas, Aioli or marinated fishdishes, allowing you to enjoy time with your guests rather than being stuck in thekitchen. This book contains all of the recipes you need to discover a new way ofeating and entertaining.

• Bring an authentic taste of Spain to your table with this collection of more than60 mouth-watering tapas recipes.

• Mix and match these sharing plates for an exciting array of different flavourcombinations every time.

ISBN: 978-1-84975-581-8176 pages (wood-free paper) 300 colour photographs 254 x 216 mm l £19.99 (hardback)Carton quantity: 16 l Publication: August 2014

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

5 2 7 9 5

Long Nights and Log FiresThis collection of warming recipes will keep you warm the whole seasonthrough. On a cold day a steaming bowl of soup is always welcome. Soupsand Snacks features hearty recipes but when it’s freezing outside, what wewant is warm, comforting food. In Supper Dishes you’ll find plenty of quick-to-prepare dishes including Sausages with Celeriac Rösti and Taleggio andPotato Tortilla. What better way to spend a chilly afternoon than preparing acasserole that can then slow-cook in time for dinner? One-pot Wonders is fullof great ideas. Roasts are perfect for weekly family get-togethers. Sides andSalads complete any meal so choose from Baked Spinach Mornay or SavoyCabbage with Bacon and Cream. Whether you enjoy a slice of cake or anindulgent dessert, there are plenty of delicious treats in Bakes and Desserts,including a Sticky Marzipan and Cherry Loaf. Finally, in Drinks there areplenty of ideas from Mocha Maple Coffee or Hot Rum and Cider Punch, theyare guaranteed to get any festive gathering off to a flying start.

• More than 200 perfect recipes for winter eating and festive entertaining.

• By the same publisher as Fireside Feasts & Snow Day Treats (ISBN 978-1-84975-260-2) and Pies, Glorious Pies (ISBN 978-1-84975-261-9).

NEWEDITION

NEW EDITION

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 60

PARTY-PERFECT BITES | 61

Food &

Drink

MILLI TAYLORis a London-based caterer specializing inboth private and corporate events. Herprevious clients include Danni Minogueand Dave Grohl and her fresh, modernapproach is much sought after. In 2013she launched Milk & Sugar, an afternoontea ‘supperclub’ along with fellow authorVictoria Glass. This is Milli’s first book.

Party-Perfect Bites

ISBN: 978-1-84975-568-9144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 8 9

5 2 4 9 5

also available:Pie PopsISBN: 978-1-84975-348-7£9.99

A mouthwatering collection of recipes for small bites and fingerfood – idealfor serving at parties or any social gathering, large or small. Ideas for freshlight bites for summer entertaining include Ceviche of Seabass with Avocadoand Chipotle Dressing; Tuna, Wasabi and Mooli Rice Paper Rolls; and GrilledPeach, Mozzarella and Parma Ham Bites. Warmly spiced Asian-style canapes,ideal for cocktail parties, include Seared Beef Tataki Spoons with Miso Sauceand Scallions; Laksa Marinated Shrimp Skewers; and Squid in CrunchyCoconut with Lime and Chilli Mayo. Ideas for festive gatherings include Stiltonwith Red Wine Poached Pear on Walnut Toast; Quail Egg, Hollandaise andRoast Cherry Tomato Tartlets; and Glazed Baked Chestnuts Wrapped in Bacon.For those with a sweet tooth there are Rose and Raspberry Profiteroles; CocoaNib and Salted Caramel Brownies; and Mini Donut Balls on Coffee Shots.

• Tired of the same old soggy vol-au-vent? Here is a creative selection ofdelicious yet easy-to-prepare recipes that will delight your guests, whateverthe occasion.

• Menu planners help you serve the perfect number and selection of cold andhot canapes, matched to the occasion, season and venue.

• Clever shortcuts and professional tips on presenting party foods, gives youthe know-how to create maximum impact with minimum effort!

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 61

Page 20: Food & Drink Autumn 2014

62 | THE EASY KITCHEN

Food

& D

rink

The Easy Kitchen: Pies & TartsContaining a wonderful repertoire of simple-to-follow recipes, including asection on how to make your own pastry dough, you will be sure to find thatcomforting, warming pie to see you through the winter months. Vegetarian pielovers are just as well catered for as meat- and fisheaters and you’ll struggleto choose between the recipes for a showstopping dessert tart with which toimpress family and friends. With chapters on basic pastry (from shortcrust, tofilo, to puff), portable pies and tarts, savoury pies, sweet pies, savory tarts andsweet tarts, you’ll find the perfect recipe for every occasion here.

• The Easy Kitchen series brings together fuss-free recipes on popularsubjects in a stylish yet affordable format – the perfect gift for foodie friends.

• Each recipe is accompanied by its own mouthwatering, full-page colourphotograph.

• A chunky square format with a coloured imitation cloth quarter-bindingmake this an attractive and practical series to collect and display on anykitchen bookshelf.

• Pies and tarts are a best-loved subject area.

ISBN: 978-1-84975-571-9144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28Publication: August 2014

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

5 1 9 9 5

The Easy Kitchen: BreadBread, with its host of different ingredients, shapes and styles, must be one ofthe world’s most varied and exciting food types. Whether you’re pressed fortime or looking to commit to a sourdough, this book provides the ideal recipe.You’ll find all you need to start your own home baking revival here with anintroduction to Bread Basics with tips and hints for bread baking success, plusa comprehensive selection of delicious recipes to try. This is the perfect bookfor anyone interested in taking their home bread baking to an exciting newlevel. Organised into the following chapters: breakfast breads, bread rolls,occasional breads, focaccia and flatbreads, sweet breads and celebrationbreads you’ll find a recipe for every occasion here.

• The Easy Kitchen series brings together fuss-free recipes on popularsubjects in a stylish yet affordable format – the perfect gift for foodie friends.

• Each recipe is accompanied by its own mouthwatering full-page colourphotograph.

• A chunky square format with a coloured imitation cloth quarter-bindingmake this an attractive and practical series to collect and display on anykitchen bookshelf.

• Paul Hollywood’s Bread (BBC2) launched with an average audience of 2.6mviewers in March 2013 with a peak of 3m.

ISBN: 978-1-84975-572-6144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28Publication: September 2014

9 7 8 1 8 4 9 7 5 5 7 2 6

5 1 9 9 5

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 62

MY DRUNK KITCHEN | 63

Food &

Drink

My Drunk Kitchen

HELEN GRAVESis a food writer based in Peckham. She isthe author of 101 Sandwiches and CookYour Date Into Bed. She authors twoimmensely popular food blogs – FoodStories and The London Review ofSandwiches. She won a Fresh Faces inFood Writing Award at the Young BritishFoodie Awards in 2013.

also available:Beer & FoodISBN: 978-1-909313-23-1£16.99

ISBN: 978-1-909313-38-5128 pages l 60 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: August 2014

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

of your spine, lifting you off the sofaand back to the land of the cooking.”He’s quite a verbose little devil, so youtake his advice and grab a beer.

Good wasn’t it? That beer I mean.Almost makes you fancy another.Before you know it you’re three-quarters of the way through thesecond and... wahey! The stomachstarts to rumble. This is it. Don’t missthis chance, for it is the optimum time toget busy in the kitchen.

And so it beginsA little day time drinking is fun because it feels wrong andslightly delinquent, which means it’s automatically moreenjoyable. Ahh, the power of the guilty pleasure. That is, afterall, what this book is ultimately all about. A side effect of feelingthat you are doing something you really, technically speakingand according to the rules of society, shouldn’t be is the arrivalof a new and special kind of creativity; a sort of “to hell with it”attitude that allows a cook to forget about what it is that “usually,”or worse, “normally” one would add to a recipe. For example,you might usually stand agonizing over whether or not it was 3 cups of fizzy water in the batter for the chicken wings, but notthe tipsy daytime cook, oh no. This cook slings caution to thewind and hoofs in half the can of beer they are holding at thetime (that’s a genuine example from my drunk kitchen—ta da).

T H E D A Y T I M E D R U N K 1 31 2 T H E D A Y T I M E D R U N K

THE DAYTIME DRUNKDaytime drinking is to creativity in the kitchen, whatpsychoactive substances were to Aldous Huxley’s Doors ofPerception. In other words, when it comes to culinaryexperimentation a little lunchtime drinky does wonders forfreeing one from the shackles of anxiety .

Picture the sceneLet us imagine you have a day off, a day off being preferable toa weekend because it enhances the feeling of naughtiness whenwe get down to the drinking. This works even better as ascenario, actually, if you start out mildly hungover, because itallows for the introduction of the “hair of the dog drink,” whichcan often lead to the best kind of tipsy drunk EVER. Okay solet’s imagine you’ve been out the night before; it got late, youwere fairly inebriated, your mate missed the last train home andended up staying at yours as a consequence. This means thatthey are there in the morning—hopefully, if not you might wantto check the doorstep—and despite the fact you’re both feelingit a bit you are there to pull each other through.

Lunchtime arrives and oh, hang on, what’s this? There’s a littledevil on your shoulder, speaking suggestive things into your hot,sensitive ears. “You know what would really make you feel tiptop just now, don’t you? Yes. Yessss. A nice, cold fizzy beer;something sprightly and kicking with life. Hoppy, but withhardcore citrus notes that send a scaffold pole right up the back

T H E L A T E - N I G H T D R U N K 4 34 2 T H E L A T E - N I G H T D R U N K

Okonomiyaki

There are a couple of ingredients here, such as the pickled gingerand okonomiyaki sauce, which may require a trip to an Asiansupermarket but let me tell you, there are much worse places onecan be when tiddly. Think of it as your new playground. Notliterally, obviously, but in a culinary sense.

You will need3⁄4 cup (100g) all-purpose(plain) flour

2⁄3 cup (160ml) water

9oz (250g) white cabbage

3 scallions (spring onions)

3 ⁄2oz (100g) prawns

1 heaped tbsp pickledginger (widely available)

2 large eggs

1 tbsp olive oil

Okonomiyaki sauce (ormix 2 tbsp Worcestershiresauce with 2 tbsp ketchup)

Japanese mayonnaise (ormix 1⁄2 cup (100ml) regularmayo with 1 tbsp rice orwhite-wine vinegar and apinch of sugar, stirringuntill the sugar dissolves)

Bonito flakes to garnish(optional)

Makes 4

1 Whisk the flour with the water until

you have a smooth batter. Remove the

tough stalk from the cabbage and chop it

into smallish pieces. Finely slice the

scallions (spring onions). Add the scallions

and cabbage to the batter, along with the

prawns, pickled ginger, and a good pinch of

salt, a bit more than you think is reasonable.

2 Add the eggs and stir everything to

combine but do not over mix. Heat a

heavy-based frying pan over a medium

heat and add 1 tbsp oil, spreading it evenly

over the surface of the pan (this is easy

with a piece of paper towel). Tip the

mixture into the pan and flatten it out into

a circle. Cook for about 5 minutes, or until

golden brown on the bottom.

3 Now comes the bit where it could go

slightly wrong, as you need to flip it.

I find that using two spatulas is the easiest

way to do this. Cook until golden on the

other side, then turn off the heat. Now’s

your artistic moment: brush the surface

first with okonomiyaki sauce, then squiggle

with the mayo and top with the bonito

flakes, if using. Serve at once, in fat wedges.

Potato Chip Omelette

Another favorite egg-based recipe is the potato chip (crisp)omelette. It might sound crazy, but think about it, the salty chipsseason the omelette and add some interesting textures: the centeris dense and chewy where the chips have soaked up the eggmixture, yet the ones poking out the top are all still crisp. I thinkeveryone should give this recipe a go at least once, if only to getinto the spirit of the experimental kitchen.

You will need6 eggs

5oz (150g) salted potato chips/crisps (or whatever flavor youfeel like using, you crazykids; I’m tempted by saltand vinegar or cheeseand onion)

3 tbsp olive oil

Handful grated cheese(such as Manchego,cheddar, or Parmesan)

Ketchup, aioli, or yourcondiment of choice, to serve

Makes 4

1 Preheat the broiler (grill) to medium. In a

large bowl, beat the eggs lightly and then

tip in the crisps.

2 Heat the oil in a heavy-based frying pan

and add the crisp and egg mixture.

Sprinkle over the grated cheese.

3 Allow the omelette to cook over a medium

heat until the bottom is set and golden—

this usually take around 5 minutes.Take the

pan off the heat and

transfer to broiler to

cook until the top is

also set. Keep a very

close eye on it once

it’s under the heat to

make sure it doesn’t

catch and burn.

4 Serve hot, in

wedges, with

your condiment

of choice.

Alcohol and food; a wonderful combination that together forms the backbone of countless funnights out or raucous nights in. My Drunk Kitchen celebrates this special relationship with aselection of delicious recipes inspired by, including and accompanied with a good glug ofalcohol. Chapters cover all occasions that merit the consumption of alcohol and food – fromall-day drinking sessions that get your culinary creative juices flowing to having your friendsover for a boozy dinner. Each of these chapters will contain a selection of delicious recipes totry and, of course, some drinks and cocktails to sample as you cook. Also included is asection dedicated to using alcohol as an ingredient in your cooking and the Beating theHangover chapter designed to help kick-start your mind and body back into boozing action.And if that wasn’t enough, throughout the book are hilarious anecdotes based on the real-lifedrunken exploits of Helen and her friends.

• Helen Graves recently won the award for best writer at the Young British Foodie Awards.

• Helen is a hit in the media, with features, interviews and appearances in many nationalnewspapers, magazines and television channels.

• Combines two of the greatest passions for many people: enjoying quality food and a good drink.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 63

Page 21: Food & Drink Autumn 2014

62 | THE EASY KITCHEN

Food

& D

rink

The Easy Kitchen: Pies & TartsContaining a wonderful repertoire of simple-to-follow recipes, including asection on how to make your own pastry dough, you will be sure to find thatcomforting, warming pie to see you through the winter months. Vegetarian pielovers are just as well catered for as meat- and fisheaters and you’ll struggleto choose between the recipes for a showstopping dessert tart with which toimpress family and friends. With chapters on basic pastry (from shortcrust, tofilo, to puff), portable pies and tarts, savoury pies, sweet pies, savory tarts andsweet tarts, you’ll find the perfect recipe for every occasion here.

• The Easy Kitchen series brings together fuss-free recipes on popularsubjects in a stylish yet affordable format – the perfect gift for foodie friends.

• Each recipe is accompanied by its own mouthwatering, full-page colourphotograph.

• A chunky square format with a coloured imitation cloth quarter-bindingmake this an attractive and practical series to collect and display on anykitchen bookshelf.

• Pies and tarts are a best-loved subject area.

ISBN: 978-1-84975-571-9144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28Publication: August 2014

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

5 1 9 9 5

The Easy Kitchen: BreadBread, with its host of different ingredients, shapes and styles, must be one ofthe world’s most varied and exciting food types. Whether you’re pressed fortime or looking to commit to a sourdough, this book provides the ideal recipe.You’ll find all you need to start your own home baking revival here with anintroduction to Bread Basics with tips and hints for bread baking success, plusa comprehensive selection of delicious recipes to try. This is the perfect bookfor anyone interested in taking their home bread baking to an exciting newlevel. Organised into the following chapters: breakfast breads, bread rolls,occasional breads, focaccia and flatbreads, sweet breads and celebrationbreads you’ll find a recipe for every occasion here.

• The Easy Kitchen series brings together fuss-free recipes on popularsubjects in a stylish yet affordable format – the perfect gift for foodie friends.

• Each recipe is accompanied by its own mouthwatering full-page colourphotograph.

• A chunky square format with a coloured imitation cloth quarter-bindingmake this an attractive and practical series to collect and display on anykitchen bookshelf.

• Paul Hollywood’s Bread (BBC2) launched with an average audience of 2.6mviewers in March 2013 with a peak of 3m.

ISBN: 978-1-84975-572-6144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28Publication: September 2014

9 7 8 1 8 4 9 7 5 5 7 2 6

5 1 9 9 5

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 62

MY DRUNK KITCHEN | 63

Food &

Drink

My Drunk Kitchen

HELEN GRAVESis a food writer based in Peckham. She isthe author of 101 Sandwiches and CookYour Date Into Bed. She authors twoimmensely popular food blogs – FoodStories and The London Review ofSandwiches. She won a Fresh Faces inFood Writing Award at the Young BritishFoodie Awards in 2013.

also available:Beer & FoodISBN: 978-1-909313-23-1£16.99

ISBN: 978-1-909313-38-5128 pages l 60 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: August 2014

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

of your spine, lifting you off the sofaand back to the land of the cooking.”He’s quite a verbose little devil, so youtake his advice and grab a beer.

Good wasn’t it? That beer I mean.Almost makes you fancy another.Before you know it you’re three-quarters of the way through thesecond and... wahey! The stomachstarts to rumble. This is it. Don’t missthis chance, for it is the optimum time toget busy in the kitchen.

And so it beginsA little day time drinking is fun because it feels wrong andslightly delinquent, which means it’s automatically moreenjoyable. Ahh, the power of the guilty pleasure. That is, afterall, what this book is ultimately all about. A side effect of feelingthat you are doing something you really, technically speakingand according to the rules of society, shouldn’t be is the arrivalof a new and special kind of creativity; a sort of “to hell with it”attitude that allows a cook to forget about what it is that “usually,”or worse, “normally” one would add to a recipe. For example,you might usually stand agonizing over whether or not it was 3 cups of fizzy water in the batter for the chicken wings, but notthe tipsy daytime cook, oh no. This cook slings caution to thewind and hoofs in half the can of beer they are holding at thetime (that’s a genuine example from my drunk kitchen—ta da).

T H E D A Y T I M E D R U N K 1 31 2 T H E D A Y T I M E D R U N K

THE DAYTIME DRUNKDaytime drinking is to creativity in the kitchen, whatpsychoactive substances were to Aldous Huxley’s Doors ofPerception. In other words, when it comes to culinaryexperimentation a little lunchtime drinky does wonders forfreeing one from the shackles of anxiety .

Picture the sceneLet us imagine you have a day off, a day off being preferable toa weekend because it enhances the feeling of naughtiness whenwe get down to the drinking. This works even better as ascenario, actually, if you start out mildly hungover, because itallows for the introduction of the “hair of the dog drink,” whichcan often lead to the best kind of tipsy drunk EVER. Okay solet’s imagine you’ve been out the night before; it got late, youwere fairly inebriated, your mate missed the last train home andended up staying at yours as a consequence. This means thatthey are there in the morning—hopefully, if not you might wantto check the doorstep—and despite the fact you’re both feelingit a bit you are there to pull each other through.

Lunchtime arrives and oh, hang on, what’s this? There’s a littledevil on your shoulder, speaking suggestive things into your hot,sensitive ears. “You know what would really make you feel tiptop just now, don’t you? Yes. Yessss. A nice, cold fizzy beer;something sprightly and kicking with life. Hoppy, but withhardcore citrus notes that send a scaffold pole right up the back

T H E L A T E - N I G H T D R U N K 4 34 2 T H E L A T E - N I G H T D R U N K

Okonomiyaki

There are a couple of ingredients here, such as the pickled gingerand okonomiyaki sauce, which may require a trip to an Asiansupermarket but let me tell you, there are much worse places onecan be when tiddly. Think of it as your new playground. Notliterally, obviously, but in a culinary sense.

You will need3⁄4 cup (100g) all-purpose(plain) flour

2⁄3 cup (160ml) water

9oz (250g) white cabbage

3 scallions (spring onions)

3 ⁄2oz (100g) prawns

1 heaped tbsp pickledginger (widely available)

2 large eggs

1 tbsp olive oil

Okonomiyaki sauce (ormix 2 tbsp Worcestershiresauce with 2 tbsp ketchup)

Japanese mayonnaise (ormix 1⁄2 cup (100ml) regularmayo with 1 tbsp rice orwhite-wine vinegar and apinch of sugar, stirringuntill the sugar dissolves)

Bonito flakes to garnish(optional)

Makes 4

1 Whisk the flour with the water until

you have a smooth batter. Remove the

tough stalk from the cabbage and chop it

into smallish pieces. Finely slice the

scallions (spring onions). Add the scallions

and cabbage to the batter, along with the

prawns, pickled ginger, and a good pinch of

salt, a bit more than you think is reasonable.

2 Add the eggs and stir everything to

combine but do not over mix. Heat a

heavy-based frying pan over a medium

heat and add 1 tbsp oil, spreading it evenly

over the surface of the pan (this is easy

with a piece of paper towel). Tip the

mixture into the pan and flatten it out into

a circle. Cook for about 5 minutes, or until

golden brown on the bottom.

3 Now comes the bit where it could go

slightly wrong, as you need to flip it.

I find that using two spatulas is the easiest

way to do this. Cook until golden on the

other side, then turn off the heat. Now’s

your artistic moment: brush the surface

first with okonomiyaki sauce, then squiggle

with the mayo and top with the bonito

flakes, if using. Serve at once, in fat wedges.

Potato Chip Omelette

Another favorite egg-based recipe is the potato chip (crisp)omelette. It might sound crazy, but think about it, the salty chipsseason the omelette and add some interesting textures: the centeris dense and chewy where the chips have soaked up the eggmixture, yet the ones poking out the top are all still crisp. I thinkeveryone should give this recipe a go at least once, if only to getinto the spirit of the experimental kitchen.

You will need6 eggs

5oz (150g) salted potato chips/crisps (or whatever flavor youfeel like using, you crazykids; I’m tempted by saltand vinegar or cheeseand onion)

3 tbsp olive oil

Handful grated cheese(such as Manchego,cheddar, or Parmesan)

Ketchup, aioli, or yourcondiment of choice, to serve

Makes 4

1 Preheat the broiler (grill) to medium. In a

large bowl, beat the eggs lightly and then

tip in the crisps.

2 Heat the oil in a heavy-based frying pan

and add the crisp and egg mixture.

Sprinkle over the grated cheese.

3 Allow the omelette to cook over a medium

heat until the bottom is set and golden—

this usually take around 5 minutes.Take the

pan off the heat and

transfer to broiler to

cook until the top is

also set. Keep a very

close eye on it once

it’s under the heat to

make sure it doesn’t

catch and burn.

4 Serve hot, in

wedges, with

your condiment

of choice.

Alcohol and food; a wonderful combination that together forms the backbone of countless funnights out or raucous nights in. My Drunk Kitchen celebrates this special relationship with aselection of delicious recipes inspired by, including and accompanied with a good glug ofalcohol. Chapters cover all occasions that merit the consumption of alcohol and food – fromall-day drinking sessions that get your culinary creative juices flowing to having your friendsover for a boozy dinner. Each of these chapters will contain a selection of delicious recipes totry and, of course, some drinks and cocktails to sample as you cook. Also included is asection dedicated to using alcohol as an ingredient in your cooking and the Beating theHangover chapter designed to help kick-start your mind and body back into boozing action.And if that wasn’t enough, throughout the book are hilarious anecdotes based on the real-lifedrunken exploits of Helen and her friends.

• Helen Graves recently won the award for best writer at the Young British Foodie Awards.

• Helen is a hit in the media, with features, interviews and appearances in many nationalnewspapers, magazines and television channels.

• Combines two of the greatest passions for many people: enjoying quality food and a good drink.

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:47 Page 63

Page 22: Food & Drink Autumn 2014

64 | WINE & FOOD

Food

& D

rink

ISBN: 978-1-84975-574-0176 pages l 200 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Publication: October 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 Stylist and is wine expert on the BBC’sSaturday Kitchen. She contributes to arange of publications and is one of fivemembers in The Wine Gang. A regularpresenter at events and fairs such as theBBC GoodFood Show 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.

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

5 2 7 9 5

Wine & Food

also available:Perfect PairingsISBN: 978-1-84975-264-0£19.99

A chatty and informative guide that gives you the lowdown on wineand how 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, temperatureand trends of the current scene. Then head to The Cellar for a detailedbreakdown of more than 20 grapes and their styles. Detailed taste andflavour notes on reds, whites, rosé, fizz, fortified and dessert wines,from Pinot 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 Store Cupboard offers an exploration of how to pairwine with food and includes sections on meat, fish, vegetables, spice,sauce and cheese. Also included are 9 myth-breaker experiments,including a Same Wine Different Glass Test and The Truth AboutTannin, that really bring 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 CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:48 Page 64

THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 65

Food &

Drink

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 colourphotographs l 235 x 190 mm l £18.99(hardback, soft touch finish)Carton quantity: 10Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 2 7

5 2 7 9 5

229

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 tour of thewhiskey and bourbon world. Learn all about how we arrived at whiskey, how itis distilled and the difference between whiskey (whisky) and bourbon. Find outabout where whiskey is produced – from Scotland and the US to Ireland andJapan – and featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana and Georgia. The chapter on How CerealsWork will inform you about the process of fermentation and you’ll alsodiscover why whiskey is aged. Most importantly you’ll find out How to EnjoyWhiskey and how to use it as the basis of cocktails. This fascinating andcomprehensive book is sure to appeal to whiskey and bourbon aficionadosand novices alike.

• Tristan Stephenson is the mastermind behind two of London’s most avant-garde bars and appears frequently on TV and in the press, such as the WallStreet Journal, Timeout and GQ.

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

also available:The Curious BartenderISBN: 978-1-84975-437-8£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:48 Page 65

Page 23: Food & Drink Autumn 2014

64 | WINE & FOOD

Food

& D

rink

ISBN: 978-1-84975-574-0176 pages l 200 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Publication: October 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 Stylist and is wine expert on the BBC’sSaturday Kitchen. She contributes to arange of publications and is one of fivemembers in The Wine Gang. A regularpresenter at events and fairs such as theBBC GoodFood Show 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.

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

5 2 7 9 5

Wine & Food

also available:Perfect PairingsISBN: 978-1-84975-264-0£19.99

A chatty and informative guide that gives you the lowdown on wineand how 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, temperatureand trends of the current scene. Then head to The Cellar for a detailedbreakdown of more than 20 grapes and their styles. Detailed taste andflavour notes on reds, whites, rosé, fizz, fortified and dessert wines,from Pinot 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 Store Cupboard offers an exploration of how to pairwine with food and includes sections on meat, fish, vegetables, spice,sauce and cheese. Also included are 9 myth-breaker experiments,including a Same Wine Different Glass Test and The Truth AboutTannin, that really bring 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 CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:48 Page 64

THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 65

Food &

Drink

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 colourphotographs l 235 x 190 mm l £18.99(hardback, soft touch finish)Carton quantity: 10Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 2 7

5 2 7 9 5

229

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 tour of thewhiskey and bourbon world. Learn all about how we arrived at whiskey, how itis distilled and the difference between whiskey (whisky) and bourbon. Find outabout where whiskey is produced – from Scotland and the US to Ireland andJapan – and featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana and Georgia. The chapter on How CerealsWork will inform you about the process of fermentation and you’ll alsodiscover why whiskey is aged. Most importantly you’ll find out How to EnjoyWhiskey and how to use it as the basis of cocktails. This fascinating andcomprehensive book is sure to appeal to whiskey and bourbon aficionadosand novices alike.

• Tristan Stephenson is the mastermind behind two of London’s most avant-garde bars and appears frequently on TV and in the press, such as the WallStreet Journal, Timeout and GQ.

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

also available:The Curious BartenderISBN: 978-1-84975-437-8£16.99

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:48 Page 65

Page 24: Food & Drink Autumn 2014

66 | SHOTS & SHOOTERS

Food

& D

rink

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 organises 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£9.99

ISBN: 978-1-909313-42-264 pages l 80 colour photographsand illustrations l 186 x 123 mm£9.99 (hardback)Carton quantity: 76Publication: September 2014

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

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:48 Page 66

FOOD & DRINK | 67

Food &

Drink

HIGHLIGHTSPRING

Super Grains & Seeds

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

5 2 4 9 5

AMY RUTH FINEGOLDISBN: 978-1-84975-488-0144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

HIGHLIGHTSPRING

The Vegan Pantry

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

5 2 4 9 5

DUNJA GULINISBN: 978-1-84975-489-7144 pages (wood-free paper)100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

The Vegetarian Pantry

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

5 2 4 9 5

CHLOE COKER & JANE MONTGOMERYISBN: 978-1-84975-344-9144 pages (wood-free paper)120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22Rights sold: DE, IT

Raw Food Kitchen

9 7 8 1 8 4 9 7 5 2 2 3 7

5 2 4 9 5

DUNJA GULINISBN: 978-1-84975-223-7144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24

9 7 8 1 8 4 9 7 5 2 6 5 7

5 1 9 9 5

Raw Food Detox

ANYA LADRAISBN: 978-1-84975-265-7144 pages l 80 colour photographs235 x 228 mm l £14.99 (hardback)Carton quantity: 20

The Guilt-free Gourmet

9 7 8 1 8 4 9 7 5 2 5 9 6

5 2 4 9 5

JORDAN & JESSICA BOURKEISBN: 978-1-84975-259-6144 pages (wood-free paper)90 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 24Rights sold: DE

22,000 SOLDBESTSELLER

Cooking with Wholefoods

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

5 2 4 9 5

ROSS DOBSONISBN: 978-1-84975-334-0160 pages (wood-free paper)200 colour photographs235 x 190 mm l £18.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: DE, EE

Super Healthy Snacks and Treats

9 7 8 1 8 4 9 7 5 4 2 8 6

5 2 1 9 5

JENNA ZOEISBN: 978-1-84975-428-6144 pages l 70 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 22Rights sold: DE, NL

HIGHLIGHTSPRING

Super Fresh Juices & Smoothies

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

5 2 4 9 5

NICOLA GRAIMESISBN: 978-1-84975-493-4144 pages l 120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: NL

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

9 0 1 0 0

GI High-Energy Cookbook

RACHAEL ANNE HILLISBN: 978-1-84975-084-4128 pages l 100 colour photographs235 x 228 mm l £12.99 (paperback with flaps)Carton quantity: 34Rights sold: IL

150,000 SOLDBESTSELLER

IW CatUK-A14_067-081_FoodDrink_BL_x 19/02/2014 09:13 Page 67

Page 25: Food & Drink Autumn 2014

66 | SHOTS & SHOOTERS

Food

& D

rink

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 organises 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£9.99

ISBN: 978-1-909313-42-264 pages l 80 colour photographsand illustrations l 186 x 123 mm£9.99 (hardback)Carton quantity: 76Publication: September 2014

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

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:48 Page 66

FOOD & DRINK | 67

Food &

Drink

HIGHLIGHTSPRING

Super Grains & Seeds

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

5 2 4 9 5

AMY RUTH FINEGOLDISBN: 978-1-84975-488-0144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

HIGHLIGHTSPRING

The Vegan Pantry

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

5 2 4 9 5

DUNJA GULINISBN: 978-1-84975-489-7144 pages (wood-free paper)100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

The Vegetarian Pantry

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

5 2 4 9 5

CHLOE COKER & JANE MONTGOMERYISBN: 978-1-84975-344-9144 pages (wood-free paper)120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22Rights sold: DE, IT

Raw Food Kitchen

9 7 8 1 8 4 9 7 5 2 2 3 7

5 2 4 9 5

DUNJA GULINISBN: 978-1-84975-223-7144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24

9 7 8 1 8 4 9 7 5 2 6 5 7

5 1 9 9 5

Raw Food Detox

ANYA LADRAISBN: 978-1-84975-265-7144 pages l 80 colour photographs235 x 228 mm l £14.99 (hardback)Carton quantity: 20

The Guilt-free Gourmet

9 7 8 1 8 4 9 7 5 2 5 9 6

5 2 4 9 5

JORDAN & JESSICA BOURKEISBN: 978-1-84975-259-6144 pages (wood-free paper)90 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 24Rights sold: DE

22,000 SOLDBESTSELLER

Cooking with Wholefoods

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

5 2 4 9 5

ROSS DOBSONISBN: 978-1-84975-334-0160 pages (wood-free paper)200 colour photographs235 x 190 mm l £18.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: DE, EE

Super Healthy Snacks and Treats

9 7 8 1 8 4 9 7 5 4 2 8 6

5 2 1 9 5

JENNA ZOEISBN: 978-1-84975-428-6144 pages l 70 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 22Rights sold: DE, NL

HIGHLIGHTSPRING

Super Fresh Juices & Smoothies

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

5 2 4 9 5

NICOLA GRAIMESISBN: 978-1-84975-493-4144 pages l 120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: NL

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

9 0 1 0 0

GI High-Energy Cookbook

RACHAEL ANNE HILLISBN: 978-1-84975-084-4128 pages l 100 colour photographs235 x 228 mm l £12.99 (paperback with flaps)Carton quantity: 34Rights sold: IL

150,000 SOLDBESTSELLER

IW CatUK-A14_067-081_FoodDrink_BL_x 19/02/2014 09:13 Page 67

Page 26: Food & Drink Autumn 2014

68 | FOOD & DRINK

Food

& D

rink

Smoke & Spice

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

5 2 4 9 5

VALERIE AIKMAN-SMITHISBN: 978-1-84975-350-0144 pages (wood-free paper)80 colour photographs235 x 190 mm l £16.99 (hardback,cloth quarter-binding)Carton quantity: 22

A Suitcase and a Spatula

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

5 2 4 9 5

TORI HASCHKAISBN: 978-1-84975-349-4144 pages (wood-free paper)100 colour photographs l 235 x 190 mm£18.99 (hardback, cloth quarter-binding)Carton quantity: 22

A Perfect Day for a Picnic

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

5 2 4 9 5

TORI FINCHISBN: 978-1-84975-353-1144 pages (wood-free paper)100 colour photographs235 x 190 mm l £16.99 (hardback,cloth quarter-binding)Carton quantity: 22Rights sold: FI

Farm-fresh Recipes fromthe Missing Goat Farm

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

HEATHER CAMERONISBN: 978-1-908862-60-0160 pages (wood-free paper)300 colour photographs l 235 x 190 mm£18.99 (hardback)Carton quantity: 20Rights sold: DE

CICOBOOKS

HIGHLIGHTSPRING

Pickled & Packed

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

5 2 4 9 5

VALERIE AIKMAN-SMITHISBN: 978-1-84975-490-3144 pages (wood-free paper)100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 20

Summer Days & Balmy Nights

9 7 8 1 8 4 9 7 5 2 0 7 7

5 2 7 9 5

ISBN: 978-1-84975-207-7176 pages l 300 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 17Rights sold: FI, DE

The Couple’s Kitchen

9 7 8 1 8 4 9 7 5 4 9 9 6

5 3 5 0 0

ISBN: 978-1-84975-499-6208 pages l 300 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 10

HIGHLIGHTSPRING

Friends Around the Table

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

9 0 1 0 0

ACLAND GEDDESISBN: 978-1-84975-431-6160 pages l 140 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16

HIGHLIGHTSPRING

100 Jams, Jellies,Preserves & Pickles

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

GLORIA NICOLISBN: 978-1-907563-61-4144 pages (wood-free paper)200 colour photographs235 x 190 mm l £12.99 (paperbackwith flaps)Carton quantity: 34Rights sold: SE, DE, PT, NL, IT, FI, KR

CICOBOOKS

The Forager’s Kitchen

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

FIONA BIRDISBN: 978-1-908862-61-7192 pages (wood-free paper)300 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 16

CICOBOOKS

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Drink

Pie Pops

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

5 1 6 9 5

CAROL HILKERISBN: 978-1-84975-348-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: FR

The Red Hot Chilli Cookbook

9 7 8 1 8 4 9 7 5 2 2 2 0

9 0 1 0 0

DAN MAYISBN: 978-1-84975-222-0160 pages (wood-free paper)80 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Rights sold: DK, DE, FI

The Red Hot Chilli Sauce Book

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

9 0 1 0 0

DAN MAYISBN: 978-1-84975-436-1160 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

Mac ‘n’ Cheese

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

5 1 6 9 5

LAURA WASHBURNISBN: 978-1-84975-425-564 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: ES

Burgers & Sliders

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

5 1 6 9 5

MIRANDA BALLARDISBN: 978-1-84975-364-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: FR, ES

HIGHLIGHTSPRING

Dirty Food

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

5 2 4 9 5

CAROL HILKERISBN: 978-1-84975-491-0160 pages (wood-free paper)100 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 20

Perfect Pairings

9 7 8 1 8 4 9 7 5 2 6 4 0

5 2 4 9 5

ISBN: 978-1-84975-264-0160 pages (wood-free paper)300 colour photographs l 254 x 216 mm£19.99 (hardback)Carton quantity: 18Rights sold: FI, SK

Fiona Beckett’s Cheese Course

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

9 0 1 0 0

FIONA BECKETTISBN: 978-1-84975-424-8160 pages l 120 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Rights sold: DK, FI, NL, ES, PT, BR

HIGHLIGHTSPRING

The Creamery Kitchen

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

5 2 4 9 5

JENNY LINFORDISBN: 978-1-84975-494-1128 pages (wood-free paper)150 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22

30,000 SOLDBESTSELLER

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Smoke & Spice

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

5 2 4 9 5

VALERIE AIKMAN-SMITHISBN: 978-1-84975-350-0144 pages (wood-free paper)80 colour photographs235 x 190 mm l £16.99 (hardback,cloth quarter-binding)Carton quantity: 22

A Suitcase and a Spatula

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

5 2 4 9 5

TORI HASCHKAISBN: 978-1-84975-349-4144 pages (wood-free paper)100 colour photographs l 235 x 190 mm£18.99 (hardback, cloth quarter-binding)Carton quantity: 22

A Perfect Day for a Picnic

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

5 2 4 9 5

TORI FINCHISBN: 978-1-84975-353-1144 pages (wood-free paper)100 colour photographs235 x 190 mm l £16.99 (hardback,cloth quarter-binding)Carton quantity: 22Rights sold: FI

Farm-fresh Recipes fromthe Missing Goat Farm

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

HEATHER CAMERONISBN: 978-1-908862-60-0160 pages (wood-free paper)300 colour photographs l 235 x 190 mm£18.99 (hardback)Carton quantity: 20Rights sold: DE

CICOBOOKS

HIGHLIGHTSPRING

Pickled & Packed

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

5 2 4 9 5

VALERIE AIKMAN-SMITHISBN: 978-1-84975-490-3144 pages (wood-free paper)100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 20

Summer Days & Balmy Nights

9 7 8 1 8 4 9 7 5 2 0 7 7

5 2 7 9 5

ISBN: 978-1-84975-207-7176 pages l 300 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 17Rights sold: FI, DE

The Couple’s Kitchen

9 7 8 1 8 4 9 7 5 4 9 9 6

5 3 5 0 0

ISBN: 978-1-84975-499-6208 pages l 300 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 10

HIGHLIGHTSPRING

Friends Around the Table

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

9 0 1 0 0

ACLAND GEDDESISBN: 978-1-84975-431-6160 pages l 140 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16

HIGHLIGHTSPRING

100 Jams, Jellies,Preserves & Pickles

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

GLORIA NICOLISBN: 978-1-907563-61-4144 pages (wood-free paper)200 colour photographs235 x 190 mm l £12.99 (paperbackwith flaps)Carton quantity: 34Rights sold: SE, DE, PT, NL, IT, FI, KR

CICOBOOKS

The Forager’s Kitchen

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

FIONA BIRDISBN: 978-1-908862-61-7192 pages (wood-free paper)300 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 16

CICOBOOKS

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Drink

Pie Pops

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

5 1 6 9 5

CAROL HILKERISBN: 978-1-84975-348-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: FR

The Red Hot Chilli Cookbook

9 7 8 1 8 4 9 7 5 2 2 2 0

9 0 1 0 0

DAN MAYISBN: 978-1-84975-222-0160 pages (wood-free paper)80 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Rights sold: DK, DE, FI

The Red Hot Chilli Sauce Book

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

9 0 1 0 0

DAN MAYISBN: 978-1-84975-436-1160 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

Mac ‘n’ Cheese

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

5 1 6 9 5

LAURA WASHBURNISBN: 978-1-84975-425-564 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: ES

Burgers & Sliders

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

5 1 6 9 5

MIRANDA BALLARDISBN: 978-1-84975-364-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: FR, ES

HIGHLIGHTSPRING

Dirty Food

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

5 2 4 9 5

CAROL HILKERISBN: 978-1-84975-491-0160 pages (wood-free paper)100 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 20

Perfect Pairings

9 7 8 1 8 4 9 7 5 2 6 4 0

5 2 4 9 5

ISBN: 978-1-84975-264-0160 pages (wood-free paper)300 colour photographs l 254 x 216 mm£19.99 (hardback)Carton quantity: 18Rights sold: FI, SK

Fiona Beckett’s Cheese Course

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

9 0 1 0 0

FIONA BECKETTISBN: 978-1-84975-424-8160 pages l 120 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Rights sold: DK, FI, NL, ES, PT, BR

HIGHLIGHTSPRING

The Creamery Kitchen

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

5 2 4 9 5

JENNY LINFORDISBN: 978-1-84975-494-1128 pages (wood-free paper)150 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22

30,000 SOLDBESTSELLER

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

5 2 4 9 5

The Vegan Baker

DUNJA GULINISBN: 978-1-84975-351-7144 pages l 80 colour photographs235 x 228 mm l £16.99 (hardback)Carton quantity: 20Rights sold: DE, IT

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

5 2 4 9 5

The Gluten-free Baker

HANNAH MILESISBN: 978-1-84975-137-7144 pages l 100 colour photographs235 x 228 mm l £16.99 (hardback)Carton quantity: 20Rights sold: NL, FI, IT, ES

9 7 8 1 8 4 9 7 5 4 6 5 1

9 0 1 0 0

The Savoury Gluten-Free Baker

HANNAH MILESISBN: 978-1-84975-465-1144 pages l 80 colour photographs235 x 228 mm l £16.99 (hardback)Carton quantity: 20Rights sold: DE

Guild of Food Writers’

AwardWINNER

How to Make Bread

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

5 2 7 9 5

EMMANUEL HADJIANDREOUISBN: 978-1-84975-140-7176 pages l 350 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Rights sold: PT, BR, GR, SE, FR, EE, IT,HR, NL, AE, DE, SK, CZ, TW

81,000 SOLDBESTSELLER

All You Knead is Bread

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

5 2 4 9 5

JANE MASONISBN: 978-1-84975-257-2176 pages (wood-free paper)150 colour photographs l 235 x 190 mm£18.99 (hardback)Carton quantity: 16Rights sold: FR

The Book of Buns

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

5 2 4 9 5

JANE MASONISBN: 978-1-84975-435-4160 pages (wood-free paper)100 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22

Making Bread Together

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

5 2 4 9 5

EMMANUEL HADJIANDREOUISBN: 978-1-84975-485-9144 pages l 350 colour photographs254 x 216 mm l £16.99 (hardback)Carton quantity: 16

HIGHLIGHTSPRING

Oils and Vinegars

9 7 8 1 8 4 9 7 5 2 6 2 6

5 1 5 9 5

LIZ FRANKLINISBN: 978-1-84975-262-664 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

HIGHLIGHTSPRING

The Perfectly Dressed Salad

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

5 1 6 9 5

LOUISE PICKFORDISBN: 978-1-84975-498-964 pages l 50 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

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Drink

120,000 SOLDBESTSELLER

Tagines & Couscous

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

9 0 1 0 0

GHILLIE BASANISBN: 978-1-84597-947-8144 pages l 90 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 24Rights sold: FR, ES, NL, DE

Flavours of Morocco

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

9 0 1 0 0

GHILLIE BASANISBN: 978-1-84975-086-8160 pages l 200 colour photographs254 x 216 mm l £16.99 (hardback)Carton quantity: 19Rights sold: FR, NL, ES, DE

Tacos, Quesadillas & Burritos

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

5 1 5 9 5

LAURA WASHBURNISBN: 978-1-84975-215-264 pages l 70 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, DE, ES, DK

Simple Sushi

9 7 8 1 8 4 9 7 5 2 1 6 9

5 1 9 9 5

ISBN: 978-1-84975-216-9128 pages l 80 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 26Rights sold: DK, FI, NL, SE

Real Mexican Food

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

5 2 4 9 5

BEN FORDHAM & FELIPE FUENTES CRUZISBN: 978-1-84975-258-9144 pages (wood-free paper)90 colour photographs l 235 x 190 mm£18.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: DE, FI, SE

Sushi COMPACT

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

9 0 1 0 0

EMI KAZUKO, FIONA SMITH & ELSA PETERSEN-SCHEPELERNISBN: 978-1-84597-096-3128 pages l 100 colour photographs172 x 144 mm l £7.99 (paperbackwith flaps)Carton quantity: 40

25,000 SOLDBESTSELLER

HIGHLIGHTAUTUMN

My Vietnamese Kitchen

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

5 2 4 9 5

UYEN LUUISBN: 978-1-84975-443-9144 pages (wood-free paper)100 colour photographs l 235 x 190 mm£16.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: FR

Vegetarian Tagines & Couscous

9 7 8 1 8 4 9 7 5 4 3 2 3

5 2 4 9 5

GHILLIE BASANISBN: 978-1-84975-432-3144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22Rights sold: NL, DE

Flavours of the Middle East

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

5 2 4 9 5

GHILLIE BASANISBN: 978-1-84975-492-7160 pages l 200 colour photographs254 x 216 mm l £18.99 (hardback)Carton quantity: 16

HIGHLIGHTSPRING

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Food

& D

rink

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

5 2 4 9 5

The Vegan Baker

DUNJA GULINISBN: 978-1-84975-351-7144 pages l 80 colour photographs235 x 228 mm l £16.99 (hardback)Carton quantity: 20Rights sold: DE, IT

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

5 2 4 9 5

The Gluten-free Baker

HANNAH MILESISBN: 978-1-84975-137-7144 pages l 100 colour photographs235 x 228 mm l £16.99 (hardback)Carton quantity: 20Rights sold: NL, FI, IT, ES

9 7 8 1 8 4 9 7 5 4 6 5 1

9 0 1 0 0

The Savoury Gluten-Free Baker

HANNAH MILESISBN: 978-1-84975-465-1144 pages l 80 colour photographs235 x 228 mm l £16.99 (hardback)Carton quantity: 20Rights sold: DE

Guild of Food Writers’

AwardWINNER

How to Make Bread

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

5 2 7 9 5

EMMANUEL HADJIANDREOUISBN: 978-1-84975-140-7176 pages l 350 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Rights sold: PT, BR, GR, SE, FR, EE, IT,HR, NL, AE, DE, SK, CZ, TW

81,000 SOLDBESTSELLER

All You Knead is Bread

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

5 2 4 9 5

JANE MASONISBN: 978-1-84975-257-2176 pages (wood-free paper)150 colour photographs l 235 x 190 mm£18.99 (hardback)Carton quantity: 16Rights sold: FR

The Book of Buns

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

5 2 4 9 5

JANE MASONISBN: 978-1-84975-435-4160 pages (wood-free paper)100 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22

Making Bread Together

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

5 2 4 9 5

EMMANUEL HADJIANDREOUISBN: 978-1-84975-485-9144 pages l 350 colour photographs254 x 216 mm l £16.99 (hardback)Carton quantity: 16

HIGHLIGHTSPRING

Oils and Vinegars

9 7 8 1 8 4 9 7 5 2 6 2 6

5 1 5 9 5

LIZ FRANKLINISBN: 978-1-84975-262-664 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

HIGHLIGHTSPRING

The Perfectly Dressed Salad

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

5 1 6 9 5

LOUISE PICKFORDISBN: 978-1-84975-498-964 pages l 50 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

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Drink

120,000 SOLDBESTSELLER

Tagines & Couscous

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

9 0 1 0 0

GHILLIE BASANISBN: 978-1-84597-947-8144 pages l 90 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 24Rights sold: FR, ES, NL, DE

Flavours of Morocco

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

9 0 1 0 0

GHILLIE BASANISBN: 978-1-84975-086-8160 pages l 200 colour photographs254 x 216 mm l £16.99 (hardback)Carton quantity: 19Rights sold: FR, NL, ES, DE

Tacos, Quesadillas & Burritos

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

5 1 5 9 5

LAURA WASHBURNISBN: 978-1-84975-215-264 pages l 70 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, DE, ES, DK

Simple Sushi

9 7 8 1 8 4 9 7 5 2 1 6 9

5 1 9 9 5

ISBN: 978-1-84975-216-9128 pages l 80 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 26Rights sold: DK, FI, NL, SE

Real Mexican Food

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

5 2 4 9 5

BEN FORDHAM & FELIPE FUENTES CRUZISBN: 978-1-84975-258-9144 pages (wood-free paper)90 colour photographs l 235 x 190 mm£18.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: DE, FI, SE

Sushi COMPACT

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

9 0 1 0 0

EMI KAZUKO, FIONA SMITH & ELSA PETERSEN-SCHEPELERNISBN: 978-1-84597-096-3128 pages l 100 colour photographs172 x 144 mm l £7.99 (paperbackwith flaps)Carton quantity: 40

25,000 SOLDBESTSELLER

HIGHLIGHTAUTUMN

My Vietnamese Kitchen

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

5 2 4 9 5

UYEN LUUISBN: 978-1-84975-443-9144 pages (wood-free paper)100 colour photographs l 235 x 190 mm£16.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: FR

Vegetarian Tagines & Couscous

9 7 8 1 8 4 9 7 5 4 3 2 3

5 2 4 9 5

GHILLIE BASANISBN: 978-1-84975-432-3144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22Rights sold: NL, DE

Flavours of the Middle East

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

5 2 4 9 5

GHILLIE BASANISBN: 978-1-84975-492-7160 pages l 200 colour photographs254 x 216 mm l £18.99 (hardback)Carton quantity: 16

HIGHLIGHTSPRING

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Tagine

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

9 0 1 0 0

GHILLIE BASANISBN: 978-1-84597-478-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, FR, DE, ES

275,000 SOLDBESTSELLER

Tapas

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

9 0 1 0 0

ISBN: 978-1-84597-394-064 pages l 60 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90Rights sold: NL, SE, FI

The Really Hungry StudentCookbook

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

5 1 9 9 5

ISBN: 978-1-84975-440-8144 pages (wood-free paper)100 colour photographs l 210 x 170 mm£9.99 (hardback)Carton quantity: 22

101 Sandwiches

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

HELEN GRAVESISBN: 978-1-909313-16-3144 pages (wood-free paper)200 colour photographs l 190 x 190 mm£12.99 (hardback)Carton quantity: 28

Dinner and a Movie

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

5 1 6 9 5

KATHERINE BEBOISBN: 978-1-84975-441-5128 pages l 150 colour photographs186 x 165 mm l £9.99 (hardback)Carton quantity: 40

Dinner with Mr Darcy

9 7 8 1 7 8 2 4 9 0 5 6 2

PEN VOGLERISBN: 978-1-78249-056-2160 pages (wood-free paper)80 colour photographs & artworks 235 x 190 mm l £16.99 (hardback,cloth binding)Carton quantity: 20Rights sold: DE

CICOBOOKS

Fun Food for FussyLittle Eaters

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

5 1 9 9 5

SMITA SRIVASTAVAISBN: 978-1-84975-454-564 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: KR

Delicious Soups

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

5 2 4 9 5

BELINDA WILLIAMSISBN: 978-1-84975-438-5144 pages (wood-free paper)80 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22

New to Cooking

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

5 2 4 9 5

LESLEY WATERSISBN: 978-1-84975-460-6160 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 20Rights sold: FI, NL

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Pâtisserie at Home

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

5 2 7 9 5

WILL TORRENTISBN: 978-1-84975-354-8176 pages l 140 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Rights sold: CN, BR

Cheesecake

9 7 8 1 8 4 9 7 5 3 5 2 4

5 2 4 9 5

HANNAH MILESISBN: 978-1-84975-352-4144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: FR, SE, IT, EE, NO, FI, SK, CZ

Bootleg Bakery

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

5 1 6 9 5

KIKI BEEISBN: 978-1-84975-347-064 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: ES

Nordic Bakery Cookbook

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

9 0 1 0 0

MIISA MINK & MARIANNA WAHLSTENISBN: 978-1-84975-458-3144 pages (wood-free paper)70 colour photographs l 235 x 190 mm£14.99 (hardback)Carton quantity: 22Rights sold: DK, DE, NL

25,000 SOLDBESTSELLER

71,000 SOLDBESTSELLER

HIGHLIGHTSPRING

Pancakes, Crêpes, Waffles& French Toast

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

5 2 4 9 5

HANNAH MILESISBN: 978-1-84975-487-3144 pages l 120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24

HIGHLIGHTSPRING

Deliciously Vintage

9 7 8 1 8 4 9 7 5 4 8 6 6

5 2 4 9 5

VICTORIA GLASSISBN: 978-1-84975-486-6144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

HIGHLIGHTSPRING

Choux

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

9 0 1 0 0

HANNAH MILESISBN: 978-1-84975-495-864 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

HIGHLIGHTSPRING

Burlesque Baking

9 7 8 1 8 4 9 7 5 4 9 6 5

5 1 6 9 5

CHARLOTTE WHITEISBN: 978-1-84975-496-564 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback withflocked quarter-binding)Carton quantity: 50

Family Baking

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

5 2 4 9 5

SARAH RANDELLISBN: 978-1-84975-427-9144 pages (wood-free paper)70 colour photographs l 235 x 190 mm£16.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: DK, PT

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Tagine

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

9 0 1 0 0

GHILLIE BASANISBN: 978-1-84597-478-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, FR, DE, ES

275,000 SOLDBESTSELLER

Tapas

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

9 0 1 0 0

ISBN: 978-1-84597-394-064 pages l 60 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90Rights sold: NL, SE, FI

The Really Hungry StudentCookbook

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

5 1 9 9 5

ISBN: 978-1-84975-440-8144 pages (wood-free paper)100 colour photographs l 210 x 170 mm£9.99 (hardback)Carton quantity: 22

101 Sandwiches

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

HELEN GRAVESISBN: 978-1-909313-16-3144 pages (wood-free paper)200 colour photographs l 190 x 190 mm£12.99 (hardback)Carton quantity: 28

Dinner and a Movie

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

5 1 6 9 5

KATHERINE BEBOISBN: 978-1-84975-441-5128 pages l 150 colour photographs186 x 165 mm l £9.99 (hardback)Carton quantity: 40

Dinner with Mr Darcy

9 7 8 1 7 8 2 4 9 0 5 6 2

PEN VOGLERISBN: 978-1-78249-056-2160 pages (wood-free paper)80 colour photographs & artworks 235 x 190 mm l £16.99 (hardback,cloth binding)Carton quantity: 20Rights sold: DE

CICOBOOKS

Fun Food for FussyLittle Eaters

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

5 1 9 9 5

SMITA SRIVASTAVAISBN: 978-1-84975-454-564 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: KR

Delicious Soups

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

5 2 4 9 5

BELINDA WILLIAMSISBN: 978-1-84975-438-5144 pages (wood-free paper)80 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 22

New to Cooking

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

5 2 4 9 5

LESLEY WATERSISBN: 978-1-84975-460-6160 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 20Rights sold: FI, NL

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Pâtisserie at Home

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

5 2 7 9 5

WILL TORRENTISBN: 978-1-84975-354-8176 pages l 140 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Rights sold: CN, BR

Cheesecake

9 7 8 1 8 4 9 7 5 3 5 2 4

5 2 4 9 5

HANNAH MILESISBN: 978-1-84975-352-4144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: FR, SE, IT, EE, NO, FI, SK, CZ

Bootleg Bakery

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

5 1 6 9 5

KIKI BEEISBN: 978-1-84975-347-064 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: ES

Nordic Bakery Cookbook

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

9 0 1 0 0

MIISA MINK & MARIANNA WAHLSTENISBN: 978-1-84975-458-3144 pages (wood-free paper)70 colour photographs l 235 x 190 mm£14.99 (hardback)Carton quantity: 22Rights sold: DK, DE, NL

25,000 SOLDBESTSELLER

71,000 SOLDBESTSELLER

HIGHLIGHTSPRING

Pancakes, Crêpes, Waffles& French Toast

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

5 2 4 9 5

HANNAH MILESISBN: 978-1-84975-487-3144 pages l 120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24

HIGHLIGHTSPRING

Deliciously Vintage

9 7 8 1 8 4 9 7 5 4 8 6 6

5 2 4 9 5

VICTORIA GLASSISBN: 978-1-84975-486-6144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

HIGHLIGHTSPRING

Choux

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

9 0 1 0 0

HANNAH MILESISBN: 978-1-84975-495-864 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

HIGHLIGHTSPRING

Burlesque Baking

9 7 8 1 8 4 9 7 5 4 9 6 5

5 1 6 9 5

CHARLOTTE WHITEISBN: 978-1-84975-496-564 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback withflocked quarter-binding)Carton quantity: 50

Family Baking

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

5 2 4 9 5

SARAH RANDELLISBN: 978-1-84975-427-9144 pages (wood-free paper)70 colour photographs l 235 x 190 mm£16.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: DK, PT

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The Hummingbird BakeryCookbook

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

9 0 1 0 0

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84597-830-3144 pages l 90 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: NL, DK, EE, PT, FI, NO, SE, ES, DE, GR

811,500 SOLDBESTSELLER

The Hummingbird Bakery Cupcake Kit

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

5 1 8 9 5

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84597-993-5Gift box containing 64-page hardback book (30 colour photographs, 28 recipes, 140 x 140 mm)& 100 coloured paper cases l £12.99Carton quantity: 8Rights sold: NL, DK, EE, PT, FI, NO, SE, ES, DE

60,000 SOLDBESTSELLER

The Hummingbird BakeryCupcakes and Muffins

9 7 8 1 8 4 9 7 5 0 7 5 2

5 0 9 9 5

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84975-075-264 pages l 30 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90Rights sold: DK, EE, PT, NL, FI, NO, SE, ES, DE

POP Party

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

CLARE O’CONNELLISBN: 978-1-908170-26-2128 pages (wood-free paper)150 colour photographs l 235 x 190 mm£14.99 (hardback)Carton quantity: 22Rights sold: NL, ES

CICOBOOKS

POP Bakery

9 7 8 1 9 0 7 5 6 3 2 2 5

CLARE O’CONNELLISBN: 978-1-907563-22-564 pages l 80 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, DK, ES, DE, SE, FI

CICOBOOKS

120,000 SOLDBESTSELLER

9 7 8 1 9 0 8 8 6 2 2 5 9

CLARE O’CONNELLISBN: 978-1-908862-25-9Gift box containing 64-page colour hardback book with 25 recipes, 1 starmould, 1 birdie mould, lollipop sticks,cellophane bags & ribbon l 115 colourphotographs l 140 x 140 mm l £12.99Carton quantity: 10Rights sold: NL, DK, ES, DE, SE, FI

POP Bakery Kit

CICOBOOKS

The Hummingbird Bakery CookbookSpecial Deluxe Gift Edition

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

9 0 1 0 0

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84975-391-3144 pages l 90 colour photographs235 x 190 mm l £20.00 (hardback,cloth binding)Carton quantity: 18Rights sold: NL, DK, EE, PT, FI, NO,SE, ES, DE, GR

61,000 SOLDBESTSELLER

Making Cupcakes with LOLA

9 7 8 1 8 4 9 7 5 1 8 6 5

5 2 4 9 5

LOLA’SISBN: 978-1-84975-186-5144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: ZA, DK, FR, BR, SE, NL, AE, IT

80,000 SOLDBESTSELLER

Afternoon Tea with Bea

9 7 8 1 8 4 9 7 5 4 2 0 0

5 0 9 9 5

BEA VOISBN: 978-1-84975-420-064 pages l 60 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 60

HIGHLIGHTSPRING

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Halloween Treats

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

5 1 6 9 5

ANNIE RIGGISBN: 978-1-84975-252-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

Mother’s Little Book ofHome-baked Treats

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

5 0 9 9 5

ISBN: 978-1-84975-195-764 pages l 50 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90

French Fancies

9 7 8 1 8 4 9 7 5 4 2 6 2

5 2 1 9 5

ISBN: 978-1-84975-426-2160 pages (foiled and gilded edges)80 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 20

Cinnamon, Spice &Warm Apple Pie

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

5 2 4 9 5

ISBN: 978-1-84975-433-0160 pages (wood-free paper)80 colour photographs l 235 x 190 mm£16.99 (hardback, cloth quarter-binding)Carton quantity: 20Rights sold: FR, DE, BR

HIGHLIGHTSPRING

Tea and Treats

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

5 2 4 9 5

LIZ FRANKLINISBN: 978-1-84975-497-2144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

Christmas Cupcakes

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

9 0 1 0 0

ANNIE RIGGISBN: 978-1-84975-150-664 pages l 35 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL

150,000 SOLDBESTSELLER

Perfect Wedding Favours

9 7 8 1 8 4 9 7 5 2 5 3 4

9 0 1 0 0

SUSANNAH BLAKEISBN: 978-1-84975-253-464 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: DE

Le Cookie

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

5 1 6 9 5

MICKAEL BENICHOUISBN: 978-1-84975-346-364 pages l 30 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: DE, FR, ES

Macarons

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

5 1 5 9 5

ANNIE RIGGISBN: 978-1-84975-085-164 pages l 35 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, SE, DE, ES, DK, FC, PT, AE, BR

105,000 SOLDBESTSELLER

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The Hummingbird BakeryCookbook

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

9 0 1 0 0

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84597-830-3144 pages l 90 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: NL, DK, EE, PT, FI, NO, SE, ES, DE, GR

811,500 SOLDBESTSELLER

The Hummingbird Bakery Cupcake Kit

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

5 1 8 9 5

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84597-993-5Gift box containing 64-page hardback book (30 colour photographs, 28 recipes, 140 x 140 mm)& 100 coloured paper cases l £12.99Carton quantity: 8Rights sold: NL, DK, EE, PT, FI, NO, SE, ES, DE

60,000 SOLDBESTSELLER

The Hummingbird BakeryCupcakes and Muffins

9 7 8 1 8 4 9 7 5 0 7 5 2

5 0 9 9 5

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84975-075-264 pages l 30 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90Rights sold: DK, EE, PT, NL, FI, NO, SE, ES, DE

POP Party

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

CLARE O’CONNELLISBN: 978-1-908170-26-2128 pages (wood-free paper)150 colour photographs l 235 x 190 mm£14.99 (hardback)Carton quantity: 22Rights sold: NL, ES

CICOBOOKS

POP Bakery

9 7 8 1 9 0 7 5 6 3 2 2 5

CLARE O’CONNELLISBN: 978-1-907563-22-564 pages l 80 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, DK, ES, DE, SE, FI

CICOBOOKS

120,000 SOLDBESTSELLER

9 7 8 1 9 0 8 8 6 2 2 5 9

CLARE O’CONNELLISBN: 978-1-908862-25-9Gift box containing 64-page colour hardback book with 25 recipes, 1 starmould, 1 birdie mould, lollipop sticks,cellophane bags & ribbon l 115 colourphotographs l 140 x 140 mm l £12.99Carton quantity: 10Rights sold: NL, DK, ES, DE, SE, FI

POP Bakery Kit

CICOBOOKS

The Hummingbird Bakery CookbookSpecial Deluxe Gift Edition

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

9 0 1 0 0

TAREK MALOUF & THE HUMMINGBIRD BAKERSISBN: 978-1-84975-391-3144 pages l 90 colour photographs235 x 190 mm l £20.00 (hardback,cloth binding)Carton quantity: 18Rights sold: NL, DK, EE, PT, FI, NO,SE, ES, DE, GR

61,000 SOLDBESTSELLER

Making Cupcakes with LOLA

9 7 8 1 8 4 9 7 5 1 8 6 5

5 2 4 9 5

LOLA’SISBN: 978-1-84975-186-5144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: ZA, DK, FR, BR, SE, NL, AE, IT

80,000 SOLDBESTSELLER

Afternoon Tea with Bea

9 7 8 1 8 4 9 7 5 4 2 0 0

5 0 9 9 5

BEA VOISBN: 978-1-84975-420-064 pages l 60 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 60

HIGHLIGHTSPRING

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Halloween Treats

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

5 1 6 9 5

ANNIE RIGGISBN: 978-1-84975-252-764 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

Mother’s Little Book ofHome-baked Treats

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

5 0 9 9 5

ISBN: 978-1-84975-195-764 pages l 50 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90

French Fancies

9 7 8 1 8 4 9 7 5 4 2 6 2

5 2 1 9 5

ISBN: 978-1-84975-426-2160 pages (foiled and gilded edges)80 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 20

Cinnamon, Spice &Warm Apple Pie

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

5 2 4 9 5

ISBN: 978-1-84975-433-0160 pages (wood-free paper)80 colour photographs l 235 x 190 mm£16.99 (hardback, cloth quarter-binding)Carton quantity: 20Rights sold: FR, DE, BR

HIGHLIGHTSPRING

Tea and Treats

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

5 2 4 9 5

LIZ FRANKLINISBN: 978-1-84975-497-2144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

Christmas Cupcakes

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

9 0 1 0 0

ANNIE RIGGISBN: 978-1-84975-150-664 pages l 35 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL

150,000 SOLDBESTSELLER

Perfect Wedding Favours

9 7 8 1 8 4 9 7 5 2 5 3 4

9 0 1 0 0

SUSANNAH BLAKEISBN: 978-1-84975-253-464 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: DE

Le Cookie

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

5 1 6 9 5

MICKAEL BENICHOUISBN: 978-1-84975-346-364 pages l 30 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: DE, FR, ES

Macarons

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

5 1 5 9 5

ANNIE RIGGISBN: 978-1-84975-085-164 pages l 35 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, SE, DE, ES, DK, FC, PT, AE, BR

105,000 SOLDBESTSELLER

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Popcorn Treats

9 7 8 1 8 4 9 7 5 2 0 0 8

5 1 5 9 5

HANNAH MILESISBN: 978-1-84975-200-864 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, ES, AE, FR

9 7 8 1 8 4 9 7 5 2 2 0 6

5 1 9 9 5

Birthday Cakes for Kids

ANNIE RIGGISBN: 978-1-84975-220-6128 pages l 100 colour photographs235 x 228 mm l £12.99 (paperback)Carton quantity: 34Rights sold: BR, ES, DE, FI, NL

Doughnuts

9 7 8 1 8 4 9 7 5 2 5 1 0

5 1 5 9 5

HANNAH MILESISBN: 978-1-84975-251-064 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: ES

Mmm... Marshmallows

9 7 8 1 8 4 9 7 5 2 5 0 3

5 1 6 9 5

CAROL HILKERISBN: 978-1-84975-250-364 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: FR, DE, NL

Retro Cakes and Cookies

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

WENDY SWEETSERISBN: 978-1-908862-62-464 pages l 30 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

CICOBOOKS

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

5 2 1 9 5

Baking for Baby

ANNIE RIGGISBN: 978-1-84975-345-6128 pages l 100 colour photographs235 x 228 mm l £14.99 (hardback)Carton quantity: 20

Brownie Bliss

9 7 8 1 8 4 9 7 5 0 2 8 8

9 0 1 0 0

LINDA COLLISTERISBN: 978-1-84975-028-864 pages l 35 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90Rights sold: SE, NL, FR, DK, DE

A Zombie Ate MyCupcake!

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

LILY VANILLIISBN: 978-1-908862-06-864 pages l 50 colour photographs & artworks l 140 x 140 mm£6.99 (hardback)Carton quantity: 90Rights sold: ES, DE

CICOBOOKS

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Drink

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

9 0 1 0 0

Cook School

AMANDA GRANTISBN: 978-1-84975-135-3128 pages l 300 colour photographs235 x 228 mm l £14.99 (hardback)Carton quantity: 22Rights sold: DE, PT, BR

9 7 8 1 8 4 9 7 5 1 0 2 5

9 0 1 0 0

What Shall We Cook Today?

ISBN: 978-1-84975-102-5160 pages l 200 colour photographs235 x 228 mm l £14.99 (paperback with flaps)Carton quantity: 28Rights sold: DK, RU, NO, NL, PL, IT, FR, DE

Ice Lollies

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

9 0 1 0 0

ISBN: 978-1-84975-106-364 pages l 35 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, DE

Milkshake Bar

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

5 1 5 9 5

HANNAH MILESISBN: 978-1-84975-191-964 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: DE, FR, ES

My First Cupcake Decorating Book

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

ISBN: 978-1-908170-36-1128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: NL, NO, ES

My First Baking Book

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

ISBN: 978-1-908170-85-9128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: FR, NO, ES

38,000 SOLDBESTSELLER

26,500 SOLDBESTSELLER

My First Cookbook

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

ISBN: 978-1-78249-102-6128 pages l 300 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: ??

HIGHLIGHTSPRING

Snog Healthy Treats Cookbook

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

9 0 1 0 0

PABLO URIBE & ROB BAINESISBN: 978-1-84975-080-6144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: NL, BR

25,000 SOLDBESTSELLER

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Popcorn Treats

9 7 8 1 8 4 9 7 5 2 0 0 8

5 1 5 9 5

HANNAH MILESISBN: 978-1-84975-200-864 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, ES, AE, FR

9 7 8 1 8 4 9 7 5 2 2 0 6

5 1 9 9 5

Birthday Cakes for Kids

ANNIE RIGGISBN: 978-1-84975-220-6128 pages l 100 colour photographs235 x 228 mm l £12.99 (paperback)Carton quantity: 34Rights sold: BR, ES, DE, FI, NL

Doughnuts

9 7 8 1 8 4 9 7 5 2 5 1 0

5 1 5 9 5

HANNAH MILESISBN: 978-1-84975-251-064 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: ES

Mmm... Marshmallows

9 7 8 1 8 4 9 7 5 2 5 0 3

5 1 6 9 5

CAROL HILKERISBN: 978-1-84975-250-364 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: FR, DE, NL

Retro Cakes and Cookies

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

WENDY SWEETSERISBN: 978-1-908862-62-464 pages l 30 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50

CICOBOOKS

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

5 2 1 9 5

Baking for Baby

ANNIE RIGGISBN: 978-1-84975-345-6128 pages l 100 colour photographs235 x 228 mm l £14.99 (hardback)Carton quantity: 20

Brownie Bliss

9 7 8 1 8 4 9 7 5 0 2 8 8

9 0 1 0 0

LINDA COLLISTERISBN: 978-1-84975-028-864 pages l 35 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 90Rights sold: SE, NL, FR, DK, DE

A Zombie Ate MyCupcake!

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

LILY VANILLIISBN: 978-1-908862-06-864 pages l 50 colour photographs & artworks l 140 x 140 mm£6.99 (hardback)Carton quantity: 90Rights sold: ES, DE

CICOBOOKS

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Drink

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

9 0 1 0 0

Cook School

AMANDA GRANTISBN: 978-1-84975-135-3128 pages l 300 colour photographs235 x 228 mm l £14.99 (hardback)Carton quantity: 22Rights sold: DE, PT, BR

9 7 8 1 8 4 9 7 5 1 0 2 5

9 0 1 0 0

What Shall We Cook Today?

ISBN: 978-1-84975-102-5160 pages l 200 colour photographs235 x 228 mm l £14.99 (paperback with flaps)Carton quantity: 28Rights sold: DK, RU, NO, NL, PL, IT, FR, DE

Ice Lollies

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

9 0 1 0 0

ISBN: 978-1-84975-106-364 pages l 35 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: NL, DE

Milkshake Bar

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

5 1 5 9 5

HANNAH MILESISBN: 978-1-84975-191-964 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Rights sold: DE, FR, ES

My First Cupcake Decorating Book

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

ISBN: 978-1-908170-36-1128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: NL, NO, ES

My First Baking Book

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

ISBN: 978-1-908170-85-9128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: FR, NO, ES

38,000 SOLDBESTSELLER

26,500 SOLDBESTSELLER

My First Cookbook

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

ISBN: 978-1-78249-102-6128 pages l 300 colour photographs & artworks l 276 x 208 mm l £9.99(paperback with flaps)Carton quantity: 32Rights sold: ??

HIGHLIGHTSPRING

Snog Healthy Treats Cookbook

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

9 0 1 0 0

PABLO URIBE & ROB BAINESISBN: 978-1-84975-080-6144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: NL, BR

25,000 SOLDBESTSELLER

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& D

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NEW SERIES THE EASY KITCHEN

Easy Vegetarian One-pot

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

9 0 1 0 0

ISBN: 978-1-84975-159-9240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28

Easy 30-minute Meals

9 7 8 1 8 4 9 7 5 2 0 9 1

9 0 1 0 0

ISBN: 978-1-84975-209-1240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28Rights sold: FR

Easy Sunday Roasts

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

9 0 1 0 0

ISBN: 978-1-84975-255-8240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

The Easy Kitchen: Salads & Dressings

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

5 1 5 9 5

ISBN: 978-1-84975-376-0144 pages (wood-free paper) l 80 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

The Easy Kitchen: Pizza & Focaccia

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

5 1 5 9 5

ISBN: 978-1-84975-379-1144 pages (wood-free paper) l 80 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

BEST-SELLING ‘EASY’ SERIES – more than 500,000 copies sold

The Easy Kitchen: Preserves & Pickles

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

5 1 9 9 5

ISBN: 978-1-84975-449-1144 pages (wood-free paper) l 50 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

The Easy Kitchen: Comfort Food

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

5 1 9 9 5

ISBN: 978-1-84975-450-7144 pages (wood-free paper) l 50 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

HIGHLIGHTSPRING

The Easy Kitchen: Pasta Sauces

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

5 1 9 9 5

ISBN: 978-1-84975-501-6144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28

HIGHLIGHTSPRING

The Easy Kitchen: Asian Food

9 7 8 1 8 4 9 7 5 5 0 2 3

5 1 9 9 5

ISBN: 978-1-84975-502-3144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28

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Food &

Drink

Easy Comfort Food

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

9 0 1 0 0

ISBN: 978-1-84597-748-1240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

100,000 SOLDBESTSELLER

Easy Smoothies & Juices

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

9 0 1 0 0

ISBN: 978-1-84975-108-7240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28Rights sold: DE

Easy Soups

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

9 0 1 0 0

ISBN: 978-1-84975-044-8240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28

Easy Slow Cooker

9 7 8 1 8 4 9 7 5 0 4 2 4

9 0 1 0 0

ISBN: 978-1-84975-042-4240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

Easy Vegan

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

9 0 1 0 0

ISBN: 978-1-84597-958-4240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

Easy Desserts

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

9 0 1 0 0

ISBN: 978-1-84597-815-0240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28Rights sold: FR

Easy Tagine

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

9 0 1 0 0

ISBN: 978-1-84975-254-1240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28Rights sold: NL, FR, DE, ES

37,000 SOLDBESTSELLER

124,000 SOLDBESTSELLER

28,000 SOLDBESTSELLER

500 of the Healthiest Recipes &Health Tips You’ll Ever Need

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

HAZEL COURTENEY & STEPHEN LANGLEYISBN: 978-1-907563-63-8352 pages l 200 colour photographs254 x 177 mm l £14.99 (paperback with flaps)Carton quantity: 10Rights sold: TH

CICOBOOKS

The Romantic Prairie Cookbook

9 7 8 1 9 0 8 1 7 0 1 7 0

FIFI O’NEILLISBN: 978-1-908170-17-0192 pages (wood-free paper)250 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 18

CICOBOOKS

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78 | FOOD & DRINK

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& D

rink

NEW SERIES THE EASY KITCHEN

Easy Vegetarian One-pot

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

9 0 1 0 0

ISBN: 978-1-84975-159-9240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28

Easy 30-minute Meals

9 7 8 1 8 4 9 7 5 2 0 9 1

9 0 1 0 0

ISBN: 978-1-84975-209-1240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28Rights sold: FR

Easy Sunday Roasts

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

9 0 1 0 0

ISBN: 978-1-84975-255-8240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

The Easy Kitchen: Salads & Dressings

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

5 1 5 9 5

ISBN: 978-1-84975-376-0144 pages (wood-free paper) l 80 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

The Easy Kitchen: Pizza & Focaccia

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

5 1 5 9 5

ISBN: 978-1-84975-379-1144 pages (wood-free paper) l 80 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

BEST-SELLING ‘EASY’ SERIES – more than 500,000 copies sold

The Easy Kitchen: Preserves & Pickles

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

5 1 9 9 5

ISBN: 978-1-84975-449-1144 pages (wood-free paper) l 50 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

The Easy Kitchen: Comfort Food

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

5 1 9 9 5

ISBN: 978-1-84975-450-7144 pages (wood-free paper) l 50 colourphotographs l 190 x 190 mm l £9.99(hardback, cloth quarter-binding)Carton quantity: 28

HIGHLIGHTSPRING

The Easy Kitchen: Pasta Sauces

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

5 1 9 9 5

ISBN: 978-1-84975-501-6144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28

HIGHLIGHTSPRING

The Easy Kitchen: Asian Food

9 7 8 1 8 4 9 7 5 5 0 2 3

5 1 9 9 5

ISBN: 978-1-84975-502-3144 pages (wood-free paper) l 65 colourphotographs l 190 x 190 mm l £9.99(hardback, imitation cloth quarter-binding)Carton quantity: 28

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Drink

Easy Comfort Food

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

9 0 1 0 0

ISBN: 978-1-84597-748-1240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

100,000 SOLDBESTSELLER

Easy Smoothies & Juices

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

9 0 1 0 0

ISBN: 978-1-84975-108-7240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28Rights sold: DE

Easy Soups

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

9 0 1 0 0

ISBN: 978-1-84975-044-8240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28

Easy Slow Cooker

9 7 8 1 8 4 9 7 5 0 4 2 4

9 0 1 0 0

ISBN: 978-1-84975-042-4240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

Easy Vegan

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

9 0 1 0 0

ISBN: 978-1-84597-958-4240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28

Easy Desserts

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

9 0 1 0 0

ISBN: 978-1-84597-815-0240 pages l 120 colour photographs190 x 190 mm l £8.99 (paperbackwith flaps)Carton quantity: 28Rights sold: FR

Easy Tagine

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

9 0 1 0 0

ISBN: 978-1-84975-254-1240 pages l 120 colour photographs190 x 190 mm l £9.99 (paperbackwith flaps)Carton quantity: 28Rights sold: NL, FR, DE, ES

37,000 SOLDBESTSELLER

124,000 SOLDBESTSELLER

28,000 SOLDBESTSELLER

500 of the Healthiest Recipes &Health Tips You’ll Ever Need

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

HAZEL COURTENEY & STEPHEN LANGLEYISBN: 978-1-907563-63-8352 pages l 200 colour photographs254 x 177 mm l £14.99 (paperback with flaps)Carton quantity: 10Rights sold: TH

CICOBOOKS

The Romantic Prairie Cookbook

9 7 8 1 9 0 8 1 7 0 1 7 0

FIFI O’NEILLISBN: 978-1-908170-17-0192 pages (wood-free paper)250 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 18

CICOBOOKS

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& D

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Punch Parties

9 7 8 1 8 4 9 7 5 2 0 6 0

5 1 9 9 5

BEN REEDISBN: 978-1-84975-206-0128 pages l 100 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 26

The Homebrew Handbook

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

DAVE LAW AND BESHLIE GRIMESISBN: 978-1-908170-24-8144 pages (wood-free paper)200 colour photographs l 235 x 190 mm£14.99 (hardback)Carton quantity: 22

CICOBOOKS

Craft Beer World

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

MARK DREDGEISBN: 978-0-957140-99-8208 pages (wood-free paper)400 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 18

Red & White Wine

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

5 1 5 9 5

JONATHAN RAYISBN: 978-1-84975-363-096 pages l 100 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 60

Making Wines, Liqueurs& Cordials

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

BESHLIE GRIMESISBN: 978-1-78249-069-2144 pages (wood-free paper)200 colour photographs l 235 x 190 mm£12.99 (paperback with flaps)Carton quantity: 36Rights sold: DE, FI, EE

CICOBOOKS

Brown Booze

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

MICHAEL BUTTISBN: 978-1-909313-15-6128 pages l 125 colour photographs& illustrations l 186 x 123 mm£9.99 (hardback)Carton quantity: 52Rights sold: IT

Pink Drinks

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

5 1 6 9 5

KATHERINE BEBOISBN: 978-1-84975-500-9128 pages l 125 colour photographs& illustrations l 186 x 123 mm£9.99 (hardback)Carton quantity: 52

HIGHLIGHTSPRING

Natural Wine

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

ISABELLE LEGERONISBN: 978-1-78249-100-2208 pages (wood-free paper)200 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

CICOBOOKS

HIGHLIGHTSPRING

Beer and Food

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

MARK DREDGEISBN: 978-1-909313-23-1208 pages (wood-free paper)250 colour photographs & illustrations235 x 190 mm l £16.99 (hardback)Carton quantity: 18

HIGHLIGHTSPRING

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Food &

Drink

Baking Notes

9 7 8 1 8 4 9 7 5 2 7 7 0

5 1 4 9 5

ISBN: 978-1-84975-277-0192 pages with pockets l 40 colourphotographs & artworks220 x 160 mm l £4.16 plus VAT (NetTrade Price, Firm Sale), rrp £9.99(flexi-binding)Carton quantity: 40

Recipe Organizer

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

5 2 1 9 5

ISBN: 978-1-84975-375-3128 pages with 8 dividers & pockets, plus 20perforated tear-out pages & 1 page of stickers15 colour photographs l 330 x 267 mm£8.33 plus VAT (Net Trade Price, Firm Sale), rrp £19.99 (ring-bound, hardback plc)Carton quantity: 8

Wine Journal

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

5 2 1 9 5

ISBN: 978-1-84975-374-6144 pages with 4 dividers & pockets50 colour photographs l 244 x 169 mm£6.35 plus VAT (Net Trade Price, Firm Sale), rrp £14.99 (spiral-bound, hardback plc, cloth quarter-binding, elastic closure band)Carton quantity: 10Rights sold: SE, NO, IT

Beer Tasting Notes

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

ISBN: 978-1-908862-92-1192 pages with pocket & craft paperenvelope l 40 colour artworks220 x 160 mm l £4.16 plus VAT (NetTrade Price, Firm Sale), rrp £9.99 (flexi-binding)Carton quantity: 40

CICOBOOKS

William Yeoward’s American Bar

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

WILLIAM YEOWARDISBN: 978-1-908170-52-1160 pages l 150 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 20

CICOBOOKS

Gatsby Cocktails

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

5 0 9 9 5

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

The Curious Bartender

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

5 2 4 9 5

TRISTAN STEPHENSONISBN: 978-1-84975-437-8208 pages (wood-free paper)120 colour photographs l 235 x 190 mm£16.99 (hardback with mock aged-leather finish)Carton quantity: 10

How to Drink and NotLook Like an Idiot

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

EMILY MILESISBN: 978-1-909313-22-4128 pages l 60 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52

HIGHLIGHTSPRING

André Simon Award

NOMINEE

20,000 SOLDBESTSELLER

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80 | FOOD & DRINK

Food

& D

rink

Punch Parties

9 7 8 1 8 4 9 7 5 2 0 6 0

5 1 9 9 5

BEN REEDISBN: 978-1-84975-206-0128 pages l 100 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 26

The Homebrew Handbook

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

DAVE LAW AND BESHLIE GRIMESISBN: 978-1-908170-24-8144 pages (wood-free paper)200 colour photographs l 235 x 190 mm£14.99 (hardback)Carton quantity: 22

CICOBOOKS

Craft Beer World

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

MARK DREDGEISBN: 978-0-957140-99-8208 pages (wood-free paper)400 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 18

Red & White Wine

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

5 1 5 9 5

JONATHAN RAYISBN: 978-1-84975-363-096 pages l 100 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 60

Making Wines, Liqueurs& Cordials

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

BESHLIE GRIMESISBN: 978-1-78249-069-2144 pages (wood-free paper)200 colour photographs l 235 x 190 mm£12.99 (paperback with flaps)Carton quantity: 36Rights sold: DE, FI, EE

CICOBOOKS

Brown Booze

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

MICHAEL BUTTISBN: 978-1-909313-15-6128 pages l 125 colour photographs& illustrations l 186 x 123 mm£9.99 (hardback)Carton quantity: 52Rights sold: IT

Pink Drinks

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

5 1 6 9 5

KATHERINE BEBOISBN: 978-1-84975-500-9128 pages l 125 colour photographs& illustrations l 186 x 123 mm£9.99 (hardback)Carton quantity: 52

HIGHLIGHTSPRING

Natural Wine

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

ISABELLE LEGERONISBN: 978-1-78249-100-2208 pages (wood-free paper)200 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

CICOBOOKS

HIGHLIGHTSPRING

Beer and Food

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

MARK DREDGEISBN: 978-1-909313-23-1208 pages (wood-free paper)250 colour photographs & illustrations235 x 190 mm l £16.99 (hardback)Carton quantity: 18

HIGHLIGHTSPRING

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Food &

Drink

Baking Notes

9 7 8 1 8 4 9 7 5 2 7 7 0

5 1 4 9 5

ISBN: 978-1-84975-277-0192 pages with pockets l 40 colourphotographs & artworks220 x 160 mm l £4.16 plus VAT (NetTrade Price, Firm Sale), rrp £9.99(flexi-binding)Carton quantity: 40

Recipe Organizer

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

5 2 1 9 5

ISBN: 978-1-84975-375-3128 pages with 8 dividers & pockets, plus 20perforated tear-out pages & 1 page of stickers15 colour photographs l 330 x 267 mm£8.33 plus VAT (Net Trade Price, Firm Sale), rrp £19.99 (ring-bound, hardback plc)Carton quantity: 8

Wine Journal

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

5 2 1 9 5

ISBN: 978-1-84975-374-6144 pages with 4 dividers & pockets50 colour photographs l 244 x 169 mm£6.35 plus VAT (Net Trade Price, Firm Sale), rrp £14.99 (spiral-bound, hardback plc, cloth quarter-binding, elastic closure band)Carton quantity: 10Rights sold: SE, NO, IT

Beer Tasting Notes

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

ISBN: 978-1-908862-92-1192 pages with pocket & craft paperenvelope l 40 colour artworks220 x 160 mm l £4.16 plus VAT (NetTrade Price, Firm Sale), rrp £9.99 (flexi-binding)Carton quantity: 40

CICOBOOKS

William Yeoward’s American Bar

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

WILLIAM YEOWARDISBN: 978-1-908170-52-1160 pages l 150 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 20

CICOBOOKS

Gatsby Cocktails

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

5 0 9 9 5

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

The Curious Bartender

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

5 2 4 9 5

TRISTAN STEPHENSONISBN: 978-1-84975-437-8208 pages (wood-free paper)120 colour photographs l 235 x 190 mm£16.99 (hardback with mock aged-leather finish)Carton quantity: 10

How to Drink and NotLook Like an Idiot

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

EMILY MILESISBN: 978-1-909313-22-4128 pages l 60 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52

HIGHLIGHTSPRING

André Simon Award

NOMINEE

20,000 SOLDBESTSELLER

IW CatUK-A14_067-081_FoodDrink_BL_x 19/02/2014 09:14 Page 81

Page 40: Food & Drink Autumn 2014
Page 41: Food & Drink Autumn 2014

UK AND EXPORT SALESAND MARKETINGDanny ParnesUK and Export Sales DirectorRyland Peters & Small 20–21 Jockey’s FieldsLondon WC1R 4BWTel: +44 (0)20 7025 [email protected]

Tabitha WardHead of UK Trade SalesAddress as aboveTel: +44 (0)20 7025 [email protected](for UK Book Tradeenquiries)

Anna KelsallExport Sales ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Jonny KennedyGift and Special SalesManagerAddress as aboveTel: +44 (0)20 7025 [email protected](for UK Gift Tradeenquiries)

PublicityLauren WrightRPS Publicity ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Mark McGinlayCICO Publicity ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Northern Ireland andRepublic of Ireland Sales and PublicityJohn Fitzpatrick Fitzmull Books58 New Vale CottagesShankill, Co. DublinIrelandTel: +353 1 272 0020Fax: +353 1 282 [email protected]

Italy, Greece andGibraltarPadovani BooksN.A. La Chiesa no. 952044 Pergo Cortona (AR)ItalyContact: Penny PadovaniTel/Fax: +39 575 [email protected]

Spain and PortugalPadovani BooksPassage Saladrigas 15, 2-2 Barcelona08005 SpainContact: Jenny Padovani

FriasTel/Fax: +34 932 218 [email protected]

AustraliaHardie Grant BooksGround LevelBuilding One 658 Church StreetRichmond 3121AustraliaContact: Nadine RaydanTel: +61 3 8520 6444Fax: +61 3 8520 [email protected]

New ZealandBookreps NZ LtdUnit 2, 39 Woodside AvenueNorthcote 0627AucklandNew ZealandContact: Susan HolmesTel: +64 9 419 2635Fax: +64 9 419 [email protected]

Singapore and Malaysia(books)APD Singapore Pte Ltd52 Genting Lane #06-05Ruby Land Complex 1Singapore 349560Contact: Janice NgTel: +65 6749 3551Fax: +65 6749 [email protected]

Mainland China(excluding Hong Kong)Mr Stanson YeungUnit B-518 Harbourfront Horizon8 Hung Luen RoadHung Hom BayKowloonHong KongTel: +852 6110 [email protected]

IndiaResearch Press 302A ABW Tower, IFFCO Crossing,MG Road, Gurgaon,HaryanaIndiaContact: Ajay ParmarTel: +91 232 84894Fax: +91 232 [email protected]

South AfricaAG Distribution89 Ellis StreetBrakpan North1541GautenSouth AfricaContact: Gerald Wratten Tel: +27 011 740 4958 [email protected]

AfricaA–Z Africa Book Services105b Prins Mauritssingel3043 PE RotterdamThe NetherlandsContact: Anita ZihTel: +31 104 154 250Fax: +31 104 151 [email protected]

For all other Exportenquiries, contact Anna Kelsall.

CO-EDITION SALESDenise LieRights DirectorRyland Peters & Small 20–21 Jockey’s FieldsLondon WC1R 4BWTel: +44 (0)20 7025 2283Fax: +44 (0)20 7025 [email protected]

Elisabeth CarlssonRights ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Priscilla RebyRights AssistantAddress as aboveTel: +44 (0)20 7025 [email protected]

Ryland Peters & Small and CICO Books20–21 Jockey’s Fields, London WC1R 4BWRPS Tel: +44 (0)20 7025 2200 Fax: +44 (0)20 7025 2201CICO Tel: +44 (0)20 7025 2280 Fax: +44 (0)20 7025 2281Email: [email protected] Website: www.rylandpeters.com

Ryland Peters & Small, Inc., and CICO Books519 Broadway, 5th Floor, New York, NY 10012

Tel: +1 646 613 8682 / 8684 / 8685 Fax: +1 646 613 8683Email: [email protected]

Website: www.rylandpeters.com

All details are correct at time of going to press and aresubject to change without notice.

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

TRADE ORDERS to Macmillan Distribution LtdBrunel Road, Houndmills, Basingstoke,Hampshire RG21 6XSTel: +44 (0)1256 302 692Fax: +44 (0)1256 812 [email protected]

TERMSMinimum order for stationery items = 6 Minimum order value = £150

CARTON QUANTITIESPlease note that carton quantities aresubect to change at reprint stage.

CONTENTS

Home & Garden 1

Craft 17

Food & Drink 45

Health, Mind, Body & Spirit 82

Dog ‘n’ Bone 91

Gift Books 103

Babies & Kids 114

Wedding 122

Journals & Organizers 123

Stationery 128

Display Units 173

Index 174

KEY TO FOREIGN LANGUAGE RIGHTS

AA – Afrikaans; AE – Arabic; AU – Australian; BE – Belgian; BR – Brazil; CH – Swiss; CN – Chinese; CZ – Czech; DE – German; DK – Danish; EE – Estonian; ES – Spanish; FC – French Canadian; FI – Finnish; FR – French; GR – Greek; HR – Croatian; HU – Hungarian; ID – Indonesian; IL – Israeli; IN – Indian; IT – Italian; JP – Japanese; KR – Korean; LB – Lebanese; LT – Lithuanian; LV – Latvian; MY – Malaysian; NL –Dutch; NO – Norwegian; PL – Polish; PT – Portuguese; RU – Russian; SE – Swedish; SG – Singaporean; SK – Slovakian; TH – Thai; TK – Turkish; TW – Taiwanese; UA – Ukrainian; US – American; VN – Vietnamese; ZA – South African

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www.rylandpeters.com