Food & Drink Fall 2014 Catalog

food & drink fall 2014

22 | UPCYCLED JEWELRY

Cra

ft

To place an order fax 201-840-7242

Upcycled Jewelry

ISBN: 978-1-78249-151-4128 pages l 250 color photographs81⁄8 x 107⁄8 in l $19.95 (CAN $22.95)paperback with flapsCarton quantity: 32Publication: September 2014

LINDA PETERSONhas been a professional award-winningarts and crafts designer for the past 20years, and is known for her unique eyefor detail. Her dazzling designs haveappeared in numerous magazines andadvertising campaigns. Her previousbooks include Creative Ideas toOrganise Your Home, Beading in NoTime (over 20,000 copies sold), How toMake Polymer Clay Beads, MetalworkJewelry, and Art + Life Combined (allpublished by CICO Books). She is basedin Missouri, USA.

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

5 1 9 9 5

Discover how to take something that was destined for the trash can and give ita new purpose, transforming it into something beautiful. Expert crafter LindaPeterson shows you 35 creative ways to upcycle soda can tabs, zippers,plastic, bike chains, tire tubes, and more. From a stylish soda tab belt to apretty gold zipper bracelet and from stamped plastic earrings to a chunky bikechain bangle, there’s plenty here to inspire you to get crafting. Every projecthas clear step-by-step photographs to guide you, and a basic techniquessection covers all you’ll need to know.

• Upcycling is a trend that keeps on growing: it appeals to those who want toget more value for money, live an eco-friendly lifestyle, and make somethingthat’s entirely unique.

• You can collect the materials yourself, or you can even buy packs of soda cantabs online.

• Linda Peterson is an established craft author who has appeared on televisionand in many magazines.

also available:The Complete Guide toWire & Beaded JewelryISBN: 978-1-906525-70-5$24.95 (priced higher in Canada)

CICO BOOKS

IW CatUS-F14_007-022_Craft_FL_x 07/04/2014 13:09 Page 22

CHOCOLATE AT HOME | 23

Food &

Drink


ISBN: 978-1-84975-573-3176 pages l 140 color photographs70 recipes l 81⁄2 x 10 in l $27.95 (CAN $34.95) l hardcoverCarton 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.He is a consultant pastry chef toWaitrose, and a member of the Guild ofFood Writers. His first book, Pâtisserie atHome, 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$27.95 (priced higher in Canada)

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 plenty of recipes for cookies,bakes, and desserts, so that you can put your new knowledge andlove of chocolate making to the best use in recipes like Macadamiaand White Chocolate Cookies, Chocolate and Salted CaramelMillionaire Shortbread, and Chocolate Fondants. Chocolate drinksand ice creams get a chapter too.

• Achievable, inspiring recipes for chocolates and chocolatebaking—both traditional and with Will’s own modern, inventivetwist—all beautifully 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 CatUS-F14_023-044_FoodDrink_FL_x 07/04/2014 13:11 Page 23

24 | COFFEE TIME TREATS

Food

& D

rink


also available:Tea and TreatsISBN: 978-1-84975-497-2$24.95 (priced higher in Canada)

Coffee Time Treats

ISBN: 978-1-84975-569-6192 pages (wood-free paper) l 200 colorphotographs l 80 recipes l 71⁄2 x 91⁄4 in$24.95 (CAN $28.95) l hardcoverCarton 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 flavored withcinnamon or other spices, seeds, nuts, and fruits—the perfect complement to your beverage. Choose from crunchy cookies, fruity pastries, moist muffins,rich brownies, creamy cheesecakes, sugar-dusted donuts and more. Chaptersinclude Cookies & Biscotti; Brownies, Bars & Slices; Donuts; Buns & Rolls;Pastries, Tarts, & Cheesecakes; not forgetting the all important Muffins &Cakes. Your cup of coffee need never be unaccompanied again!

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

• 54% of Americans over the age of 18 drink coffee every day, totallingaround 100 million people.

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


LOLA’S FOREVER | 25

Food &

Drink


LOLA’S ForeverLOLA’s is a unique bakery dedicated to achieving one simple goal. Every day,they handcraft the most delicious cupcakes, bars 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 theirwonderful handcrafted bakes at home. There are more than 70 mouthwateringrecipes for everything from the LOLA classic flavors (including Vanilla,Banana, Red Velvet, and Rocky Road) to deliciously original ideas likeCosmopolitan, Apple Crumble, Maple Syrup, and Pistachio Rose. Also includedare recipes for scrumptious bars and brownies—try a Salted Caramel Brownieor an Apricot and Pistachio Flapjack—or delicious larger bakes, such as thesophisticated Mandarin and Dark Chocolate Cake, Earl Grey Tea Fruit Loaf,and Flourless Chocolate 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.

• ‘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 color photographs l 73 recipes71⁄2 x 91⁄4 in l $24.95 (CAN $28.95)hardcover, embossed cloth bindingCarton 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$24.95 (priced higher in Canada)

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


24 | COFFEE TIME TREATS

Food

& D

rink


also available:Tea and TreatsISBN: 978-1-84975-497-2$24.95 (priced higher in Canada)

Coffee Time Treats

ISBN: 978-1-84975-569-6192 pages (wood-free paper) l 200 colorphotographs l 80 recipes l 71⁄2 x 91⁄4 in$24.95 (CAN $28.95) l hardcoverCarton 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 flavored withcinnamon or other spices, seeds, nuts, and fruits—the perfect complement to your beverage. Choose from crunchy cookies, fruity pastries, moist muffins,rich brownies, creamy cheesecakes, sugar-dusted donuts and more. Chaptersinclude Cookies & Biscotti; Brownies, Bars & Slices; Donuts; Buns & Rolls;Pastries, Tarts, & Cheesecakes; not forgetting the all important Muffins &Cakes. Your cup of coffee need never be unaccompanied again!

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

• 54% of Americans over the age of 18 drink coffee every day, totallingaround 100 million people.

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


LOLA’S FOREVER | 25

Food &

Drink


LOLA’S ForeverLOLA’s is a unique bakery dedicated to achieving one simple goal. Every day,they handcraft the most delicious cupcakes, bars 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 theirwonderful handcrafted bakes at home. There are more than 70 mouthwateringrecipes for everything from the LOLA classic flavors (including Vanilla,Banana, Red Velvet, and Rocky Road) to deliciously original ideas likeCosmopolitan, Apple Crumble, Maple Syrup, and Pistachio Rose. Also includedare recipes for scrumptious bars and brownies—try a Salted Caramel Brownieor an Apricot and Pistachio Flapjack—or delicious larger bakes, such as thesophisticated Mandarin and Dark Chocolate Cake, Earl Grey Tea Fruit Loaf,and Flourless Chocolate 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.

• ‘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 color photographs l 73 recipes71⁄2 x 91⁄4 in l $24.95 (CAN $28.95)hardcover, embossed cloth bindingCarton 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$24.95 (priced higher in Canada)

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


26 | 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 colorphotographs l 62 recipes l 71⁄2 x 91⁄4 in$24.95 (CAN $28.95) l hardcoverCarton 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$24.95 (priced higher in Canada)

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


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, 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 flavors.

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


THE CRUMBS FAMILY COOKBOOK | 27

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 CBS and SkyTV channels. 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 childreneach, and 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 (their YouTube channel has over 14,000 subscribers).

• 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: 978-1-78249-172-9192 pages (wood-free paper) l 50 colorphotographs l 150 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $24.95) l paperback with flapsCarton quantity: 16Publication: September 2014

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

5 1 9 9 5

also available:Farm Fresh Recipes fromthe Missing Goat FarmISBN: 978-1-908862-60-0$24.95 (priced higher in Canada)


26 | 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


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


extra virgin olive oil1 lemon, cut into

wedges to serve

Serves 4

also available:The Guilt-Free GourmetISBN: 978-1-84975-259-6$24.95 (priced higher in Canada)

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


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, 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 flavors.

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


THE CRUMBS FAMILY COOKBOOK | 27

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 CBS and SkyTV channels. 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 childreneach, and 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 (their YouTube channel has over 14,000 subscribers).

• 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: 978-1-78249-172-9192 pages (wood-free paper) l 50 colorphotographs l 150 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $24.95) l paperback with flapsCarton quantity: 16Publication: September 2014

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

5 1 9 9 5

also available:Farm Fresh Recipes fromthe Missing Goat FarmISBN: 978-1-908862-60-0$24.95 (priced higher in Canada)


28 | 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 the flavorand indulgence does not have to mean double the work! Victoria providesstraightforward instructions on how to make the perfect hybrid treat with morethan 30 ingenious ‘mash-up’ recipes that merge and reinvent all your 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. 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 color photographs l 28 recipes71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcoverCarton 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$24.95 (priced higher in Canada)


VANILLA | 29

Food &

Drink


also available:The Creamery KitchenISBN: 978-1-84975-494-1$24.95 (priced higher in Canada)

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. It supplies many high-qualityfood establishments. The company haswon several awards, including a GreatTaste Gold award for its vanilla beer.Janet was also awarded the BritishEmpire Medal in 2012 for services toemployment in her home county ofDevon, UK. This is Janet’s first book.

Vanilla

ISBN: 978-1-84975-566-5160 pages (wood-free paper) l 120 colorphotographs l 56 recipes l 71⁄2 x 91⁄4 in$24.95 (CAN $28.95) l hardcoverCarton 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 sensationalsavory 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 favorite flavors in a host of recipes, both sweet and savory.

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


28 | 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 the flavorand indulgence does not have to mean double the work! Victoria providesstraightforward instructions on how to make the perfect hybrid treat with morethan 30 ingenious ‘mash-up’ recipes that merge and reinvent all your 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. 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 color photographs l 28 recipes71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcoverCarton 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$24.95 (priced higher in Canada)


VANILLA | 29

Food &

Drink


also available:The Creamery KitchenISBN: 978-1-84975-494-1$24.95 (priced higher in Canada)

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. It supplies many high-qualityfood establishments. The company haswon several awards, including a GreatTaste Gold award for its vanilla beer.Janet was also awarded the BritishEmpire Medal in 2012 for services toemployment in her home county ofDevon, UK. This is Janet’s first book.

Vanilla


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 sensationalsavory 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 favorite flavors in a host of recipes, both sweet and savory.

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


30 | 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 cooking 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 color photographs50 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $29.95) l hardcoverCarton 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.


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.

*

* *


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


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 anycolor and flavor 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 sugarpaste. 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 AnimalMagic—these include a panda, teddy bear, and bunny rabbit. Ideas forseasonal decoration include Christmas baubles, while pretty painted flowersare perfect for Mother’s Day. Finally, sumptuous designs for celebrationsinclude pretty heart-shaped macarons for anniversaries and Valentine’s Day.

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

• More than 50 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$21.95 (priced higher in Canada)


GLUTEN-FREE HOLIDAY | 31

Food &

Drink


Gluten-Free HolidayBrought to you by Hannah Miles, Gluten-Free Holiday gives everyone thechance to enjoy a festive feast. Throw the perfect party with recipes fromCanapés & Party Bites. From blinis topped with smoked salmon and caviar tobanana salted caramel tartlets and mini pecan pies, you’ll be able to cater forall your guests. Enjoy Cookies & Small Treats, such as cannoli and snowcapcookies, before indulging in Large Cakes & Desserts—from pumpkin andpecan chiffon pie to chocolate log. And for the big events you’ll be spoilt forchoice like never before with Sauces & Stuffings. Top your turkey with festivegravy or cranberry sauce, or serve chorizo dressing alongside perfectlyroasted root vegetables. Gluten-Free Holiday gives you all the recipes youneed so as not to miss out on your holiday favorites.

• Increasing numbers of people are being diagnosed with celiac 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 Savory 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: 978-1-84975-580-164 pages l 40 color photographs l 30 recipes71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcoverCarton quantity: 50Publication: August 2014

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

5 1 6 9 5

also available:The Gluten-Free BakerISBN: 978-1-84975-137-7$24.95 (priced higher in Canada)


30 | 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 cooking 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 color photographs50 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $29.95) l hardcoverCarton 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.


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.


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)


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.


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.

*

* *


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


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 anycolor and flavor 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 sugarpaste. 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 AnimalMagic—these include a panda, teddy bear, and bunny rabbit. Ideas forseasonal decoration include Christmas baubles, while pretty painted flowersare perfect for Mother’s Day. Finally, sumptuous designs for celebrationsinclude pretty heart-shaped macarons for anniversaries and Valentine’s Day.

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

• More than 50 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$21.95 (priced higher in Canada)


GLUTEN-FREE HOLIDAY | 31

Food &

Drink


Gluten-Free HolidayBrought to you by Hannah Miles, Gluten-Free Holiday gives everyone thechance to enjoy a festive feast. Throw the perfect party with recipes fromCanapés & Party Bites. From blinis topped with smoked salmon and caviar tobanana salted caramel tartlets and mini pecan pies, you’ll be able to cater forall your guests. Enjoy Cookies & Small Treats, such as cannoli and snowcapcookies, before indulging in Large Cakes & Desserts—from pumpkin andpecan chiffon pie to chocolate log. And for the big events you’ll be spoilt forchoice like never before with Sauces & Stuffings. Top your turkey with festivegravy or cranberry sauce, or serve chorizo dressing alongside perfectlyroasted root vegetables. Gluten-Free Holiday gives you all the recipes youneed so as not to miss out on your holiday favorites.

• Increasing numbers of people are being diagnosed with celiac 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 Savory 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.


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

5 1 6 9 5

also available:The Gluten-Free BakerISBN: 978-1-84975-137-7$24.95 (priced higher in Canada)


32 | 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 fiber 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 Smoothies, 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 cooking classes in Divertimentiand given live cooking demonstrationsin Whole Foods Market and other foodstores in London (where she lived untilrecently) and now lives in her NewJersey home with her husband, Todd,and son, Jake. Author of Super Grains & Seeds, this is her second book.


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$24.95 (priced higher in Canada)


GRILLED CHEESE | 33

Food &

Drink


Grilled CheeseCrisply toasted bread, gooey melted cheese and flavorsome 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 makethe toastie with the mostie, then look no further. Use this book to perfect theall-time favorite hot sandwich with the best ever recipe for Classic GrilledCheese. Just one buttery bite, oozing with molten cheese will take you back toyour childhood. Serve up hearty yet Simple options such as the MontgomeryCheddar with Red Onion Chutney, Gruyère with Leek, and Smoked Provolonewith Black Olives. Fancy your grilled cheese down and ‘dirty’? Try SwissCheese with Chili or Hot Dog with Sauerkraut and Mustard. Or bathe yourgrilled cheese in luxury with Gourmet recipes such as Tartiflette (reblochonand potato gratin with bacon) or Ricotta with Roasted Butternut Squash andSage. Get the best out of your grilled cheese with the finest Internationalflavors the world has to offer. Try the classic Croque Monsieur, Manchego withChorizo and Padron Peppers, or Queso Fresco with Adobo Chicken and Cornsalsa. Crunchy, golden, gooey and satisfying, Grilled Cheese will keep youwarm all winter.

• Gourmet versions of grilled cheese sandwiches are a fast-growing foodietrend, as demonstrated by the recent rise in the number of cafés 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 cooking teacher and food writer. ForRyland Peters & Small, she has writtenCooking with Apples & Pears, TheFrench Country Table, Home-cookedComforts, Tacos, Quesadillas & Burritos,and Mac ‘n’ Cheese.


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$16.95 (priced higher in Canada)


32 | 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 fiber 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 Smoothies, 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 cooking classes in Divertimentiand given live cooking demonstrationsin Whole Foods Market and other foodstores in London (where she lived untilrecently) and now lives in her NewJersey home with her husband, Todd,and son, Jake. Author of Super Grains & Seeds, this is her second book.


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$24.95 (priced higher in Canada)


GRILLED CHEESE | 33

Food &

Drink


Grilled CheeseCrisply toasted bread, gooey melted cheese and flavorsome 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 makethe toastie with the mostie, then look no further. Use this book to perfect theall-time favorite hot sandwich with the best ever recipe for Classic GrilledCheese. Just one buttery bite, oozing with molten cheese will take you back toyour childhood. Serve up hearty yet Simple options such as the MontgomeryCheddar with Red Onion Chutney, Gruyère with Leek, and Smoked Provolonewith Black Olives. Fancy your grilled cheese down and ‘dirty’? Try SwissCheese with Chili or Hot Dog with Sauerkraut and Mustard. Or bathe yourgrilled cheese in luxury with Gourmet recipes such as Tartiflette (reblochonand potato gratin with bacon) or Ricotta with Roasted Butternut Squash andSage. Get the best out of your grilled cheese with the finest Internationalflavors the world has to offer. Try the classic Croque Monsieur, Manchego withChorizo and Padron Peppers, or Queso Fresco with Adobo Chicken and Cornsalsa. Crunchy, golden, gooey and satisfying, Grilled Cheese will keep youwarm all winter.

• Gourmet versions of grilled cheese sandwiches are a fast-growing foodietrend, as demonstrated by the recent rise in the number of cafés 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 cooking teacher and food writer. ForRyland Peters & Small, she has writtenCooking with Apples & Pears, TheFrench Country Table, Home-cookedComforts, Tacos, Quesadillas & Burritos,and Mac ‘n’ Cheese.


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$16.95 (priced higher in Canada)


34 | 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 colorphotographs l 65 recipes l 63⁄4 x 81⁄4 in$16.95 (CAN $19.95) l hardcoverCarton 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 at Pot 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$16.95 (priced higher in Canada)


CAFÉ KITCHEN | 35

Food &

Drink


also available:Friends Around the TableISBN: 978-1-84975-461-3$27.95 (priced higher in Canada)

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


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, arugula 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.


34 | 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 colorphotographs l 65 recipes l 63⁄4 x 81⁄4 in$16.95 (CAN $19.95) l hardcoverCarton 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 at Pot 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$16.95 (priced higher in Canada)


CAFÉ KITCHEN | 35

Food &

Drink


also available:Friends Around the TableISBN: 978-1-84975-461-3$27.95 (priced higher in Canada)

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


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, arugula 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.


36 | 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 in the UK, and they are soon toopen a new innovative butchery andcharcuterie shop and café (The ModernMeat Shop) in London, UK.

Charcuterie


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 Arugula. You’llalso find recipes to make a perfect light lunch or appetizer, as well as Entréessuch as Paella with Chorizo, and Omelet 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$24.95 (priced higher in Canada)


A GOURMET GUIDE TO OIL AND VINEGAR | 37

Food &

Drink


ISBN: 978-1-84975-575-7176 pages l 200 color photographs62 recipes l 81⁄2 x 10 in l $27.95 (CAN $32.95) l hardcoverCarton quantity: 16Publication: October 2014

URSULA FERRIGNOis an acclaimed and experienced foodwriter and chef. She trained at theAuguste Escoffier School of the CulinaryArts, and has taught at leading cookingschools in the UK and Italy, includingLeith’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,and has made numerous appearances onBBC television. Author of more than 17books, Ursula has also written fornumerous newspapers and 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: 978-1-84597-917-1$24.95 (priced higher in Canada)

This sumptuously illustrated book provides the reader with an in-depthexplanation of a wide range of specialty 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 color 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 flavor and preserve foods.Specialty vinegars provide a wide range of flavors. Bring these culinaryessentials to the fore following the recipes in A Gourmet Guide to Oiland Vinegar.

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

• The demand for higher quality gourmet ingredients in the US is onthe rise.


36 | 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 in the UK, and they are soon toopen a new innovative butchery andcharcuterie shop and café (The ModernMeat Shop) in London, UK.

Charcuterie


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 Arugula. You’llalso find recipes to make a perfect light lunch or appetizer, as well as Entréessuch as Paella with Chorizo, and Omelet 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$24.95 (priced higher in Canada)


A GOURMET GUIDE TO OIL AND VINEGAR | 37

Food &

Drink


ISBN: 978-1-84975-575-7176 pages l 200 color photographs62 recipes l 81⁄2 x 10 in l $27.95 (CAN $32.95) l hardcoverCarton quantity: 16Publication: October 2014

URSULA FERRIGNOis an acclaimed and experienced foodwriter and chef. She trained at theAuguste Escoffier School of the CulinaryArts, and has taught at leading cookingschools in the UK and Italy, includingLeith’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,and has made numerous appearances onBBC television. Author of more than 17books, Ursula has also written fornumerous newspapers and 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: 978-1-84597-917-1$24.95 (priced higher in Canada)

This sumptuously illustrated book provides the reader with an in-depthexplanation of a wide range of specialty 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 color 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 flavor and preserve foods.Specialty vinegars provide a wide range of flavors. Bring these culinaryessentials to the fore following the recipes in A Gourmet Guide to Oiland Vinegar.

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

• The demand for higher quality gourmet ingredients in the US is onthe rise.


38 | TAPAS...; LONG NIGHTS AND LOG FIRES

Food

& D

rink


Tapas and Other Spanish Plates to Share

ISBN: 978-1-84975-570-2144 pages (wood-free paper) l 70 color photographs l 60 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $24.95) l hardcover, imitation cloth quarter-bindingCarton 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 bar snacks 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 appetizer 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 theclassics—from perennially popular Patatas Bravas (potatoes in tomato sauce) andGambas Al Ajillo (garlic shrimp) to deliciously simple Tortilla Española (Spanishomelet) and Piquillos Rellenos (stuffed peppers). A wonderful sharing plate such asthe Garlic Olive Oil, Warm Marinated Olives and Jamón Serrano Platter can becreated with very little effort—what matters is marrying the right flavors. Many ofthe dishes can be made in advance, such as the Gazpacho, Albóndigas, Aioli, ormarinated fish dishes, allowing you to enjoy time with your guests rather than beingstuck in the kitchen. This book contains all of the recipes you need to discover anew way of eating and entertaining.

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

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

ISBN: 978-1-84975-581-8176 pages (wood-free paper) 300 color photographs 204 recipes l 81⁄2 x 10 in l $27.95 (CAN $32.95)hardcover l Carton quantity: 16Publication: 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 Dinner 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 to Hot Rum and Cider Punch, thatare guaranteed to get any holiday 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). NEW

EDITION

NEW EDITION


PARTY-PERFECT BITES | 39

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 color photographs100 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $28.95) l hardcoverCarton 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$16.95 (priced higher in Canada)

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 canapés, 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!


38 | TAPAS...; LONG NIGHTS AND LOG FIRES

Food

& D

rink


Tapas and Other Spanish Plates to Share

ISBN: 978-1-84975-570-2144 pages (wood-free paper) l 70 color photographs l 60 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $24.95) l hardcover, imitation cloth quarter-bindingCarton 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 bar snacks 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 appetizer 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 theclassics—from perennially popular Patatas Bravas (potatoes in tomato sauce) andGambas Al Ajillo (garlic shrimp) to deliciously simple Tortilla Española (Spanishomelet) and Piquillos Rellenos (stuffed peppers). A wonderful sharing plate such asthe Garlic Olive Oil, Warm Marinated Olives and Jamón Serrano Platter can becreated with very little effort—what matters is marrying the right flavors. Many ofthe dishes can be made in advance, such as the Gazpacho, Albóndigas, Aioli, ormarinated fish dishes, allowing you to enjoy time with your guests rather than beingstuck in the kitchen. This book contains all of the recipes you need to discover anew way of eating and entertaining.

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

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

ISBN: 978-1-84975-581-8176 pages (wood-free paper) 300 color photographs 204 recipes l 81⁄2 x 10 in l $27.95 (CAN $32.95)hardcover l Carton quantity: 16Publication: 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 Dinner 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 to Hot Rum and Cider Punch, thatare guaranteed to get any holiday 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). NEW

EDITION

NEW EDITION


PARTY-PERFECT BITES | 39

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 color photographs100 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $28.95) l hardcoverCarton 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$16.95 (priced higher in Canada)

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 canapés, 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!


40 | 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 fish-eaters, and you’llstruggle to choose between the recipes for a showstopping dessert tart withwhich to impress family and friends. With chapters on Basic Pastry (fromshortcrust to puff to American pie crust), Savory Pies, Sweet Pies, SavoryTarts, Sweet tarts, and Party Pies and Tartlets, you’ll find the perfect recipe forevery 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 colorphotograph.

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

• Pies and tarts are a very popular subject area.

ISBN: 978-1-84975-571-9144 pages (wood-free paper) l 65 colorphotographs l 56 recipes l 71⁄2 x 71⁄2 in$19.95 (CAN $24.95) l hardcover, imitationcloth quarter-bindingCarton 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 oneof the 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 tipsand hints for bread baking success, plus a comprehensive selection ofdelicious recipes to try. This is the perfect book for anyone interested in takingtheir home bread baking to an exciting new level. Organised into the followingchapters: Everyday Loaves, Bread Rolls, Rustic Loaves, Flatbreads andBreadsticks, Breakfast Breads, and Buns and Sweet Breads, you’ll find arecipe for every occasion here.


• Each recipe is accompanied by its own mouthwatering color photograph.


• Bread is a best-loved subject area.

ISBN: 978-1-84975-572-6144 pages (wood-free paper) l 65 colorphotographs l 60 recipes l 71⁄2 x 71⁄2 in$19.95 (CAN $24.95) l hardcover, imitationcloth quarter-bindingCarton quantity: 28Publication: September 2014

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

5 1 9 9 5


MY DRUNK KITCHEN | 41

Food &

Drink


My Drunk Kitchen

HELEN GRAVESis a food writer based in Peckham,London, UK. She is the author of 101Sandwiches and Cook Your Date IntoBed. She authors two immensely popularfood blogs—Food Stories and TheLondon Review of Sandwiches. She wona Fresh Faces in Food Writing Award atthe Young British Foodie Awards in 2013.

also available:Beer & FoodISBN: 978-1-909313-23-1$24.95 (priced higher in Canada)

ISBN: 978-1-909313-38-5128 pages l 60 color illustrations45 recipes l 43⁄4 x 71⁄4 in l $15.95(CAN $18.95) l hardcoverCarton quantity: 52Publication: August 2014

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

5 1 5 9 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 Hangoverschapter designed to help kick-start your mind and body back into boozing action. And if thatwasn’t enough, throughout the book are hilarious anecdotes based on the real-life drunkenexploits 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.


40 | 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 fish-eaters, and you’llstruggle to choose between the recipes for a showstopping dessert tart withwhich to impress family and friends. With chapters on Basic Pastry (fromshortcrust to puff to American pie crust), Savory Pies, Sweet Pies, SavoryTarts, Sweet tarts, and Party Pies and Tartlets, you’ll find the perfect recipe forevery occasion here.


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


• Pies and tarts are a very popular subject area.

ISBN: 978-1-84975-571-9144 pages (wood-free paper) l 65 colorphotographs l 56 recipes l 71⁄2 x 71⁄2 in$19.95 (CAN $24.95) l hardcover, imitationcloth quarter-bindingCarton 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 oneof the 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 tipsand hints for bread baking success, plus a comprehensive selection ofdelicious recipes to try. This is the perfect book for anyone interested in takingtheir home bread baking to an exciting new level. Organised into the followingchapters: Everyday Loaves, Bread Rolls, Rustic Loaves, Flatbreads andBreadsticks, Breakfast Breads, and Buns and Sweet Breads, you’ll find arecipe for every occasion here.


• Each recipe is accompanied by its own mouthwatering color photograph.


• Bread is a best-loved subject area.

ISBN: 978-1-84975-572-6144 pages (wood-free paper) l 65 colorphotographs l 60 recipes l 71⁄2 x 71⁄2 in$19.95 (CAN $24.95) l hardcover, imitationcloth quarter-bindingCarton quantity: 28Publication: September 2014

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

5 1 9 9 5


MY DRUNK KITCHEN | 41

Food &

Drink


My Drunk Kitchen

HELEN GRAVESis a food writer based in Peckham,London, UK. She is the author of 101Sandwiches and Cook Your Date IntoBed. She authors two immensely popularfood blogs—Food Stories and TheLondon Review of Sandwiches. She wona Fresh Faces in Food Writing Award atthe Young British Foodie Awards in 2013.

also available:Beer & FoodISBN: 978-1-909313-23-1$24.95 (priced higher in Canada)

ISBN: 978-1-909313-38-5128 pages l 60 color illustrations45 recipes l 43⁄4 x 71⁄4 in l $15.95(CAN $18.95) l hardcoverCarton quantity: 52Publication: August 2014

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

5 1 5 9 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 Hangoverschapter designed to help kick-start your mind and body back into boozing action. And if thatwasn’t enough, throughout the book are hilarious anecdotes based on the real-life drunkenexploits 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.


42 | WINE & FOOD

Food

& D

rink


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

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

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$24.95 (priced higher in Canada)

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

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

• Detailed information on more than 20 grapes and styles.

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


THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 43

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 colorphotographs l 71⁄2 x 91⁄4 in$27.95 (CAN $32.95) l hardcover, softtouch finishCarton 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 unique tourthrough the eyes of André Simon award-nominated Tristan Stephenson, authorof the bestselling The Curious Bartender. In his characteristically engaging,witty style, Tristan explores the origins of whiskey, from the extraordinaryChinese distillation pioneers well over 2,000 years ago to the discovery of themedicinal ‘aqua vitae’ (water of life), through to the emergence of what weknow as whiskey. Explore the magic of malting, the development of flavor andthe astonishing barrel-aging process as you learn about how whiskey is made.In the main chapter, Tristan takes us on a journey through 60 distilleriesaround the world, exploring their remarkable quirks, and unique techniquesand flavors, featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana, and Kentucky. After that, you might chooseto make the most of Tristan’s formidable bar skills with some inspirationalwhiskey-based blends and cocktails. This fascinating and comprehensive bookis sure to appeal to whiskey and bourbon aficionados and novices alike.

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

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

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


42 | WINE & FOOD

Food

& D

rink


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

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

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$24.95 (priced higher in Canada)

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

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

• Detailed information on more than 20 grapes and styles.

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


THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 43

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 colorphotographs l 71⁄2 x 91⁄4 in$27.95 (CAN $32.95) l hardcover, softtouch finishCarton 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 unique tourthrough the eyes of André Simon award-nominated Tristan Stephenson, authorof the bestselling The Curious Bartender. In his characteristically engaging,witty style, Tristan explores the origins of whiskey, from the extraordinaryChinese distillation pioneers well over 2,000 years ago to the discovery of themedicinal ‘aqua vitae’ (water of life), through to the emergence of what weknow as whiskey. Explore the magic of malting, the development of flavor andthe astonishing barrel-aging process as you learn about how whiskey is made.In the main chapter, Tristan takes us on a journey through 60 distilleriesaround the world, exploring their remarkable quirks, and unique techniquesand flavors, featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana, and Kentucky. After that, you might chooseto make the most of Tristan’s formidable bar skills with some inspirationalwhiskey-based blends and cocktails. This fascinating and comprehensive bookis sure to appeal to whiskey and bourbon aficionados and novices alike.

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

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

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


44 | 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 organizes bars forthe UK’s biggest music festivals, such asGlastonbury and Reading, and is a brandconsultant for the international drinkscompanies Southern Comfort, Red Bull,Jack Daniels, Campari, and FinlandiaVodka. He is based in London, UK.

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

• The perfect book for the lucrative student market.

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

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

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

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

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

5 1 4 9 5


THE ART OF TAROT | 45

Health, B

ody, M

ind, &

Spirit

CICO BOOKS


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

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

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

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

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

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

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

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

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

5 1 8 9 5

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

160 | FOOD & DRINK

Food

& D

rink


Brown Booze

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

5 1 6 9 5

MICHAEL BUTTISBN: 978-1-909313-15-6128 pages l 125 color photographs& illustrations l 75 recipes43⁄4 x 71⁄4 in l $16.95 (priced higher in Canada) hardcoverCarton quantity: 52

Brown Booze Counter Display Pack

ISBN: 978-1-909313-19-4Display container with 6 books51⁄2 x 73⁄4 x 33⁄4 in

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 color photographs& illustrations l 50 recipes43⁄4 x 71⁄4 in l $16.95 (priced higher in Canada) hardcoverCarton quantity: 52

JUSTPUBLISHED

Pink Drinks Counter Display Pack


JUSTPUBLISHED

How to Drink and NotLook Like an Idiot

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

5 1 5 9 5

EMILY MILESISBN: 978-1-909313-22-4128 pages l 60 color illustrations43⁄4 x 71⁄4 in l $15.95 (priced higherin Canada l hardcoverCarton quantity: 52

JUSTPUBLISHED

How to Drink and NotLook Like an Idiot Counter Display Pack


JUSTPUBLISHED

IW CatUS-F14_142-160_FoodDrink_BL_x 14/04/2014 12:27 Page 160

HEALTH, BODY, MIND, & SPIRIT | 161

Health, B

ody, M

ind, &

Spirit


500 of the Most ImportantHealth Tips You’ll Ever Need

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

5 1 9 9 5

HAZEL COURTENEYISBN: 978-1-907030-76-5432 pages l black & white l 6 x 91⁄4 in$19.95 (priced higher in Canada)paperbackCarton quantity: 20

500 of the Healthiest Recipes &Health Tips You’ll Ever Need

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

5 2 4 9 5

HAZEL COURTENEY & STEPHEN LANGLEYISBN: 978-1-907563-63-8352 pages l 200 color photographs l 200 recipes7 x 10 in l $24.95 (priced higher in Canada)paperback with flapsCarton quantity: 10

The Little Book ofWellbeing

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

5 1 2 9 5

NIKKI PAGEISBN: 978-1-908862-01-3112 pages l 100 color photographs51⁄2 x 51⁄2 in l $12.95 (priced higher in Canada) l hardcoverCarton quantity: 54

The Little Book ofKindness

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

5 0 9 9 5

LOIS BLYTHISBN: 978-1-908862-03-764 pages l 50 color photographs51⁄2 x 51⁄2 in l $9.95 (CAN $9.95)hardcoverCarton quantity: 90

The Little Book ofHugs

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

5 0 9 9 5


The Little Book of HugsCounter Display Pack

ISBN: 978-1-78249-030-2Display container with 6 books6 x 6 x 33⁄4 in

Sports Pilates

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

5 1 9 9 5

PAUL MASSEYISBN: 978-1-908170-10-1240 pages l 250 color artworks & 15 color photographs l 6 x 81⁄4 in$19.95 (priced higher in Canada)paperback with flapsCarton quantity: 30

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

5 2 1 9 5

LACIE RADERISBN: 978-1-78249-109-5160 pages l 200 color photographs l 71⁄2 x 91⁄4 in$21.95 (priced higher in Canada)paperback with flapsCarton quantity: 30

Attachment Parenting The Joy of Friendship

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

5 1 5 9 5

LOIS BLYTHISBN: 978-1-78249-108-8128 pages l 90 color illustrations43⁄4 x 73⁄8 in l $15.95 (priced higherin Canada) l hardcoverCarton quantity: 52

CICOBOOKS

CICOBOOKS

JUSTPUBLISHED

JUSTPUBLISHED

The Joy of Friendship Counter Display Pack


JUSTPUBLISHED

CICO BOOKS

IW CatUS-F14_161-164_HBMS_BL_x 14/04/2014 12:34 Page 161

160 | FOOD & DRINK

Food

& D

rink


Brown Booze

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

5 1 6 9 5

MICHAEL BUTTISBN: 978-1-909313-15-6128 pages l 125 color photographs& illustrations l 75 recipes43⁄4 x 71⁄4 in l $16.95 (priced higher in Canada) hardcoverCarton quantity: 52

Brown Booze Counter Display Pack


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 color photographs& illustrations l 50 recipes43⁄4 x 71⁄4 in l $16.95 (priced higher in Canada) hardcoverCarton quantity: 52

JUSTPUBLISHED

Pink Drinks Counter Display Pack


JUSTPUBLISHED

How to Drink and NotLook Like an Idiot

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

5 1 5 9 5

EMILY MILESISBN: 978-1-909313-22-4128 pages l 60 color illustrations43⁄4 x 71⁄4 in l $15.95 (priced higherin Canada l hardcoverCarton quantity: 52

JUSTPUBLISHED

How to Drink and NotLook Like an Idiot Counter Display Pack


JUSTPUBLISHED


HEALTH, BODY, MIND, & SPIRIT | 161

Health, B

ody, M

ind, &

Spirit


500 of the Most ImportantHealth Tips You’ll Ever Need

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

5 1 9 9 5

HAZEL COURTENEYISBN: 978-1-907030-76-5432 pages l black & white l 6 x 91⁄4 in$19.95 (priced higher in Canada)paperbackCarton quantity: 20


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

5 2 4 9 5

HAZEL COURTENEY & STEPHEN LANGLEYISBN: 978-1-907563-63-8352 pages l 200 color photographs l 200 recipes7 x 10 in l $24.95 (priced higher in Canada)paperback with flapsCarton quantity: 10

The Little Book ofWellbeing

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

5 1 2 9 5

NIKKI PAGEISBN: 978-1-908862-01-3112 pages l 100 color photographs51⁄2 x 51⁄2 in l $12.95 (priced higher in Canada) l hardcoverCarton quantity: 54

The Little Book ofKindness

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

5 0 9 9 5


The Little Book ofHugs

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

5 0 9 9 5


The Little Book of HugsCounter Display Pack


Sports Pilates

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

5 1 9 9 5

PAUL MASSEYISBN: 978-1-908170-10-1240 pages l 250 color artworks & 15 color photographs l 6 x 81⁄4 in$19.95 (priced higher in Canada)paperback with flapsCarton quantity: 30

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

5 2 1 9 5

LACIE RADERISBN: 978-1-78249-109-5160 pages l 200 color photographs l 71⁄2 x 91⁄4 in$21.95 (priced higher in Canada)paperback with flapsCarton quantity: 30

Attachment Parenting The Joy of Friendship

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

5 1 5 9 5

LOIS BLYTHISBN: 978-1-78249-108-8128 pages l 90 color illustrations43⁄4 x 73⁄8 in l $15.95 (priced higherin Canada) l hardcoverCarton quantity: 52

CICOBOOKS

CICOBOOKS

JUSTPUBLISHED

JUSTPUBLISHED

The Joy of Friendship Counter Display Pack


JUSTPUBLISHED

CICO BOOKS

IW CatUS-F14_161-164_HBMS_BL_x 14/04/2014 12:34 Page 161

142 | FOOD & DRINK

Food

& D

rink


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

5 2 4 9 5

The Vegetarian Pantry

CHLOE COKER & JANE MONTGOMERYISBN: 978-1-84975-344-9144 pages (wood-free paper) l 120 colorphotographs l 65 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

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 color photographs60 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

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 color photographs l 60 recipes71⁄2 x 91⁄4 in l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 22

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 color photographs104 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

JUSTPUBLISHED

JUSTPUBLISHED

JUSTPUBLISHED

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

5 2 4 9 5

Raw Food Kitchen

DUNJA GULINISBN: 978-1-84975-223-7144 pages l 80 color photographs63 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton 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 color photographs70 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l paperbackCarton quantity: 30

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

5 2 4 9 5

The Guilt-Free Gourmet

JORDAN & JESSICA BOURKEISBN: 978-1-84975-259-6144 pages (wood-free paper) l 80 colorphotographs l 65 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 24

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

5 2 1 9 5

Super Healthy Snacks and Treats

JENNA ZOEISBN: 978-1-84975-428-6144 pages l 120 color photographs62 recipes l 71⁄2 x 91⁄4 in l $21.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22


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

5 2 4 9 5

HAZEL COURTENEY & STEPHEN LANGLEYISBN: 978-1-907563-63-8352 pages l 200 color photographs200 recipes l 7 x 10 in l $24.95 (priced higher in Canada) l paperback with flapsCarton quantity: 10

CICOBOOKS


FOOD & DRINK | 143

Food &

Drink


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

5 2 4 9 5

Smoke & Spice

VALERIE AIKMAN-SMITHISBN: 978-1-84975-350-0144 pages (wood-free paper) l 80 colorphotographs l 94 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 22

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

5 2 4 9 5

A Perfect Day for a Picnic

TORI FINCHISBN: 978-1-84975-353-1144 pages (wood-free paper) l 100 colorphotographs l over 80 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcover,cloth quarter-bindingCarton quantity: 22

80,000 SOLDBESTSELLER

The Newlyweds’ Cookbook

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

5 2 7 9 5

ISBN: 978-1-84172-964-0192 pages l 100 color photographs144 recipes l 81⁄2 x 10 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 16

The Couple’s Kitchen

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

5 2 9 9 5


Friends Around the Table

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

5 2 7 9 5

ACLAND GEDDESISBN: 978-1-84975-461-3160 pages l 140 color photographs60 recipes l 81⁄2 x 10 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 16

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 color photographs l 100 recipes71⁄2 x 91⁄4 in) l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 20

JUSTPUBLISHED

JUSTPUBLISHED

JUSTPUBLISHED

Lazy Days and Beach Blankets

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

5 2 9 9 5


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

5 1 9 9 5

Sunny Days & Easy Living

LINDY WILDSMITHISBN: 978-1-84597-988-1144 pages l 120 color photographs84 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l paperback with flapsCarton quantity: 30

Food for Family & Friends

9 7 8 1 8 4 9 7 5 1 2 3 0

5 2 7 9 5



142 | FOOD & DRINK

Food

& D

rink


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

5 2 4 9 5




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

5 2 4 9 5


The Vegan Pantry

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

5 2 4 9 5



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

5 2 4 9 5


JUSTPUBLISHED

JUSTPUBLISHED

JUSTPUBLISHED

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

5 2 4 9 5

Raw Food Kitchen


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

5 1 9 9 5

Raw Food Detox


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

5 2 4 9 5



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

5 2 1 9 5




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

5 2 4 9 5


CICOBOOKS


FOOD & DRINK | 143

Food &

Drink


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

5 2 4 9 5

Smoke & Spice


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

5 2 4 9 5





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

5 2 7 9 5



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

5 2 9 9 5



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

5 2 7 9 5


Pickled & Packed

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

5 2 4 9 5


JUSTPUBLISHED

JUSTPUBLISHED

JUSTPUBLISHED


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

5 2 9 9 5


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

5 1 9 9 5




9 7 8 1 8 4 9 7 5 1 2 3 0

5 2 7 9 5



142 | FOOD & DRINK

Food

& D

rink


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

5 2 4 9 5




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

5 2 4 9 5


The Vegan Pantry

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

5 2 4 9 5



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

5 2 4 9 5


JUSTPUBLISHED

JUSTPUBLISHED

JUSTPUBLISHED

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

5 2 4 9 5

Raw Food Kitchen


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

5 1 9 9 5

Raw Food Detox


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

5 2 4 9 5



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

5 2 1 9 5




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

5 2 4 9 5


CICOBOOKS


FOOD & DRINK | 143

Food &

Drink


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

5 2 4 9 5

Smoke & Spice


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

5 2 4 9 5





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

5 2 7 9 5



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

5 2 9 9 5



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

5 2 7 9 5


Pickled & Packed

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

5 2 4 9 5


JUSTPUBLISHED

JUSTPUBLISHED

JUSTPUBLISHED


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

5 2 9 9 5


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

5 1 9 9 5




9 7 8 1 8 4 9 7 5 1 2 3 0

5 2 7 9 5



144 | FOOD & DRINK

Food

& D

rink


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

5 2 4 9 5

A Suitcase and a Spatula

TORI HASCHKAISBN: 978-1-84975-349-4144 pages (wood-free paper) l 100 colorphotographs & illustrations l 62 recipes71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 22

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

5 2 4 9 5

The Forager’s Kitchen

FIONA BIRDISBN: 978-1-908862-61-7192 pages (wood-free paper) l 300 colorphotographs l 100 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 16

CICOBOOKS

The Romantic Prairie Cookbook

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

5 2 7 9 5

FIFI O’NEILLISBN: 978-1-908170-17-0192 pages (wood-free paper) l 250 colorphotographs l 100 recipes l 71⁄2 x 91⁄4 in$27.95 (priced higher in Canada) l hardcoverCarton quantity: 18

CICOBOOKS

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

5 2 4 9 5

Farm Fresh Recipes fromthe Missing Goat Farm

HEATHER CAMERONISBN: 978-1-908862-60-0160 pages (wood-free paper) l 300 colorphotographs l over 80 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 20

CICOBOOKS

Market Vegetarian

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

5 2 4 9 5

ROSS DOBSONISBN: 978-1-84597-720-7160 pages l 200 color photographs80 recipes l 81⁄2 x 10 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 10


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

5 2 4 9 5

Perfect Pairings

FIONA BECKETTISBN: 978-1-84975-264-0160 pages l 300 color photographs102 recipes l 81⁄2 x 10 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 19

Fiona Beckett’s Cheese Course

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

5 2 4 9 5


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 color photographs l 45 recipes71⁄2 x 91⁄4 in) l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 22

JUSTPUBLISHED


FOOD & DRINK | 145

Food &

Drink


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 color photographs30 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

Burgers & SlidersCounter Display Pack


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 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

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

5 2 4 9 5

Pies, Glorious Pies

MAXINE CLARKISBN: 978-1-84975-261-9144 pages (wood-free paper) l 80 colorphotographs l 50 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton 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 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

Mac ‘n’ Cheese Counter Display Pack


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

5 2 4 9 5

Delicious Soups

BELINDA WILLIAMSISBN: 978-1-84975-463-7144 pages (wood-free paper) l 120 colorphotographs l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcoverCarton quantity: 22

Simple Appetizers

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

5 1 5 9 5

ISBN: 978-1-84597-989-864 pages l 40 color photographs29 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

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 paper100 color photographs l 70 recipes71⁄2 x 91⁄4 in) l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 20

JUSTPUBLISHED


144 | FOOD & DRINK

Food

& D

rink


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

5 2 4 9 5

A Suitcase and a Spatula

TORI HASCHKAISBN: 978-1-84975-349-4144 pages (wood-free paper) l 100 colorphotographs & illustrations l 62 recipes71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 22

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

5 2 4 9 5

The Forager’s Kitchen

FIONA BIRDISBN: 978-1-908862-61-7192 pages (wood-free paper) l 300 colorphotographs l 100 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 16

CICOBOOKS

The Romantic Prairie Cookbook

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

5 2 7 9 5

FIFI O’NEILLISBN: 978-1-908170-17-0192 pages (wood-free paper) l 250 colorphotographs l 100 recipes l 71⁄2 x 91⁄4 in$27.95 (priced higher in Canada) l hardcoverCarton quantity: 18

CICOBOOKS

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

5 2 4 9 5

Farm Fresh Recipes fromthe Missing Goat Farm

HEATHER CAMERONISBN: 978-1-908862-60-0160 pages (wood-free paper) l 300 colorphotographs l over 80 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 20

CICOBOOKS

Market Vegetarian

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

5 2 4 9 5

ROSS DOBSONISBN: 978-1-84597-720-7160 pages l 200 color photographs80 recipes l 81⁄2 x 10 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 10


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

5 2 4 9 5

Perfect Pairings


Fiona Beckett’s Cheese Course

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

5 2 4 9 5


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 color photographs l 45 recipes71⁄2 x 91⁄4 in) l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 22

JUSTPUBLISHED


FOOD & DRINK | 145

Food &

Drink


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 color photographs30 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

Burgers & SlidersCounter Display Pack


Pie Pops

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

5 1 6 9 5


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

5 2 4 9 5

Pies, Glorious Pies

MAXINE CLARKISBN: 978-1-84975-261-9144 pages (wood-free paper) l 80 colorphotographs l 50 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

Mac ‘n’ Cheese

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

5 1 6 9 5


Mac ‘n’ Cheese Counter Display Pack


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

5 2 4 9 5

Delicious Soups

BELINDA WILLIAMSISBN: 978-1-84975-463-7144 pages (wood-free paper) l 120 colorphotographs l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcoverCarton quantity: 22

Simple Appetizers

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

5 1 5 9 5


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 paper100 color photographs l 70 recipes71⁄2 x 91⁄4 in) l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 20

JUSTPUBLISHED


146 | FOOD & DRINK

Food

& D

rink


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

5 2 4 9 5

My Vietnamese Kitchen

UYEN LUUISBN: 978-1-84975-443-9144 pages (wood-free paper) l 140 colorphotographs l 55 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 22

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

5 2 4 9 5

Vegetarian Tagines & Couscous

UYEN LUUISBN: 978-1-84975-443-9144 pages l 120 color photographs60 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

Tacos, Quesadillas & Burritos

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

5 1 5 9 5


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

5 2 4 9 5

Real Mexican Food

BEN FORDHAM & FELIPE FUENTES CRUZISBN: 978-1-84975-342-5144 pages (wood-free paper) l 80 colorphotographs l 70 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcover,cloth quarter-bindingCarton quantity: 22

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

5 2 4 9 5

Tagines & Couscous


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

5 2 4 9 5

The Red Hot Chile Cookbook

DAN MAYISBN: 978-1-84975-224-4160 pages (wood-free paper) l 80 colorphotographs l 75 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

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

5 2 4 9 5

The Red Hot Chile Sauce Book

DAN MAYISBN: 978-1-84975-455-2160 pages l 120 color photographs100 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22


Flavors of the Middle East

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

5 2 7 9 5

GHILLIE BASANISBN: 978-1-84975-537-5160 pages l 200 color photographs60 recipes l 81⁄2 x 10 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 16

JUSTPUBLISHED

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

5 1 9 9 5

Simple Sushi



FOOD & DRINK | 147

Food &

Drink


Tagine

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

5 1 5 9 5

GHILLIE BASANISBN: 978-1-84597-479-464 pages l 40 color photographs31 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50


The Italian Country Table

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

5 2 4 9 5

MAXINE CLARKISBN: 978-1-84975-157-5160 pages l 150 color photographs66 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

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

5 1 9 9 5

Pizza

MAXINE CLARKISBN: 978-1-84597-373-5144 pages l 120 color photographs64 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l hardcoverCarton quantity: 20

Panini

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

5 1 5 9 5

JENNIFER JOYCEISBN: 978-1-84975-309-864 pages l 40 color photographs39 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

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

5 2 4 9 5

Risotto

MAXINE CLARKISBN: 978-1-84975-097-4144 pages (wood-free paper)90 color photographs l 57 recipes71⁄2 x 91⁄4 in l $24.95 (priced higherin Canada) l hardcoverCarton quantity: 22

Small Plates

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

5 1 5 9 5

ANNIE RIGGISBN: 978-1-84975-134-664 pages l 35 color photographs28 recipes l 71⁄2 x 71⁄2 in l $15.95(priced higher in Canada)hardcoverCarton quantity: 50

9 7 8 1 8 4 9 7 5 0 2 3 3

5 2 4 9 5

The French Country Table

LAURA WASHBURNISBN: 978-1-84975-023-3160 pages (wood-free paper)150 color photographs l 65 recipes71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

Tapas

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

5 0 9 9 5

ISBN: 978-1-84597-395-764 pages l 60 color photographs28 recipes l 51⁄2 x 51⁄2 in l $9.95(CAN $9.95) l hardcoverCarton quantity: 90

Salt

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

5 1 5 9 5

VALERIE AIKMAN-SMITHISBN: 978-1-84597-912-664 pages l 40 color photographs53 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 40


146 | FOOD & DRINK

Food

& D

rink


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

5 2 4 9 5

My Vietnamese Kitchen

UYEN LUUISBN: 978-1-84975-443-9144 pages (wood-free paper) l 140 colorphotographs l 55 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 22

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

5 2 4 9 5

Vegetarian Tagines & Couscous

UYEN LUUISBN: 978-1-84975-443-9144 pages l 120 color photographs60 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

Tacos, Quesadillas & Burritos

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

5 1 5 9 5


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

5 2 4 9 5

Real Mexican Food

BEN FORDHAM & FELIPE FUENTES CRUZISBN: 978-1-84975-342-5144 pages (wood-free paper) l 80 colorphotographs l 70 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcover,cloth quarter-bindingCarton quantity: 22

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

5 2 4 9 5

Tagines & Couscous


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

5 2 4 9 5

The Red Hot Chile Cookbook

DAN MAYISBN: 978-1-84975-224-4160 pages (wood-free paper) l 80 colorphotographs l 75 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

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

5 2 4 9 5

The Red Hot Chile Sauce Book

DAN MAYISBN: 978-1-84975-455-2160 pages l 120 color photographs100 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22


Flavors of the Middle East

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

5 2 7 9 5

GHILLIE BASANISBN: 978-1-84975-537-5160 pages l 200 color photographs60 recipes l 81⁄2 x 10 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 16

JUSTPUBLISHED

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

5 1 9 9 5

Simple Sushi



FOOD & DRINK | 147

Food &

Drink


Tagine

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

5 1 5 9 5

GHILLIE BASANISBN: 978-1-84597-479-464 pages l 40 color photographs31 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50


The Italian Country Table

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

5 2 4 9 5

MAXINE CLARKISBN: 978-1-84975-157-5160 pages l 150 color photographs66 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

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

5 1 9 9 5

Pizza

MAXINE CLARKISBN: 978-1-84597-373-5144 pages l 120 color photographs64 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l hardcoverCarton quantity: 20

Panini

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

5 1 5 9 5

JENNIFER JOYCEISBN: 978-1-84975-309-864 pages l 40 color photographs39 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

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

5 2 4 9 5

Risotto

MAXINE CLARKISBN: 978-1-84975-097-4144 pages (wood-free paper)90 color photographs l 57 recipes71⁄2 x 91⁄4 in l $24.95 (priced higherin Canada) l hardcoverCarton quantity: 22

Small Plates

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

5 1 5 9 5


9 7 8 1 8 4 9 7 5 0 2 3 3

5 2 4 9 5

The French Country Table

LAURA WASHBURNISBN: 978-1-84975-023-3160 pages (wood-free paper)150 color photographs l 65 recipes71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

Tapas

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

5 0 9 9 5


Salt

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

5 1 5 9 5

VALERIE AIKMAN-SMITHISBN: 978-1-84597-912-664 pages l 40 color photographs53 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 40


148 | FOOD & DRINK

Food

& D

rink


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 color photographs23 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

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 color photographs55 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

JUSTPUBLISHED

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 color photographs25 recipes l 81⁄2 x 10 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 16

JUSTPUBLISHED

How to Make Bread

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

5 2 7 9 5



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

5 2 4 9 5

All You Knead is Bread

JANE MASONISBN: 978-1-84975-257-2160 pages (wood-free paper) l 120 colorphotographs l 55 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

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

5 2 4 9 5

The Book of Buns

JANE MASONISBN: 978-1-84975-435-4160 pages (wood-free paper) l 100 colorphotographs l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcoverCarton quantity: 22

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

5 2 4 9 5

The Savory Gluten-Free Baker

HANNAH MILESISBN: 978-1-84975-429-3144 pages l 100 color photographs60 recipes l 9 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 20

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

5 2 4 9 5

The Gluten-free Baker


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 color photographs64 recipes l 9 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 20


FOOD & DRINK | 149

Food &

Drink


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

5 2 4 9 5

New to Cooking

LESLEY WATERSISBN: 978-1-84975-460-6160 pages l 160 color photographs124 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 20

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

5 1 9 9 5

The Pressure CookerCookbook


The Really HungryStudent Cookbook

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 color photographs l 64 recipes63⁄4 x 81⁄4 in l $16.95 (priced higher in Canada) l hardcoverCarton quantity: 22

The VegetarianStudent Cookbook

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

5 1 6 9 5

ISBN: 978-1-84975-019-6240 pages l 150 color photographs165 recipes l 71⁄2 x 71⁄2 in l $16.95(priced higher in Canada)paperback with flapsCarton quantity: 28

Brunch

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

5 1 5 9 5

LOUISE PICKFORDISBN: 978-1-84172-212-264 pages l 31 color photographs34 recipes l 71⁄2 x 71⁄2 in l $15.95(priced higher in Canada)hardcoverCarton quantity: 50


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

5 1 9 9 5

The Perfect Start to Your Day

TONIA GEORGEISBN: 978-1-84975-219-0144 pages (wood-free paper)80 color photographs l 105 recipes71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcoverCarton quantity: 18

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

5 2 4 9 5

Dinner with Mr Darcy

PEN VOGLERISBN: 978-1-78249-056-2160 pages l 80 color photographs & artworks l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcoverCarton quantity: 22

CICOBOOKS

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 color photographs96 recipes l 61⁄2 x 73⁄8 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 40

Dinner and a MovieCounter Display Pack

ISBN: 978-1-84975-484-2Display container with 4 books71⁄8 x 73⁄4 x 3 in


148 | FOOD & DRINK

Food

& D

rink


Oils and Vinegars

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

5 1 5 9 5


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 color photographs55 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

JUSTPUBLISHED

Making Bread Together

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

5 2 4 9 5


JUSTPUBLISHED

How to Make Bread

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

5 2 7 9 5



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

5 2 4 9 5

All You Knead is Bread

JANE MASONISBN: 978-1-84975-257-2160 pages (wood-free paper) l 120 colorphotographs l 55 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 22

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

5 2 4 9 5

The Book of Buns

JANE MASONISBN: 978-1-84975-435-4160 pages (wood-free paper) l 100 colorphotographs l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcoverCarton quantity: 22

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

5 2 4 9 5

The Savory Gluten-Free Baker


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

5 2 4 9 5

The Gluten-free Baker


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 color photographs64 recipes l 9 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 20


FOOD & DRINK | 149

Food &

Drink


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

5 2 4 9 5

New to Cooking

LESLEY WATERSISBN: 978-1-84975-460-6160 pages l 160 color photographs124 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 20

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

5 1 9 9 5

The Pressure CookerCookbook


The Really HungryStudent Cookbook

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 color photographs l 64 recipes63⁄4 x 81⁄4 in l $16.95 (priced higher in Canada) l hardcoverCarton quantity: 22

The VegetarianStudent Cookbook

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

5 1 6 9 5

ISBN: 978-1-84975-019-6240 pages l 150 color photographs165 recipes l 71⁄2 x 71⁄2 in l $16.95(priced higher in Canada)paperback with flapsCarton quantity: 28

Brunch

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

5 1 5 9 5

LOUISE PICKFORDISBN: 978-1-84172-212-264 pages l 31 color photographs34 recipes l 71⁄2 x 71⁄2 in l $15.95(priced higher in Canada)hardcoverCarton quantity: 50


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

5 1 9 9 5

The Perfect Start to Your Day

TONIA GEORGEISBN: 978-1-84975-219-0144 pages (wood-free paper)80 color photographs l 105 recipes71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcoverCarton quantity: 18

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

5 2 4 9 5

Dinner with Mr Darcy

PEN VOGLERISBN: 978-1-78249-056-2160 pages l 80 color photographs & artworks l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcoverCarton quantity: 22

CICOBOOKS

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 color photographs96 recipes l 61⁄2 x 73⁄8 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 40

Dinner and a MovieCounter Display Pack



150 | FOOD & DRINK

Food

& D

rink


101 Sandwiches

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

5 1 9 9 5

HELEN GRAVESISBN: 978-1-909313-16-3144 pages (wood-free paper) l 200 colorphotographs l 101 recipes l 71⁄2 x 71⁄2 in$19.95 (priced higher in Canada)hardcoverCarton quantity: 28

101 Sandwiches Counter Display Pack


Fun Food for Fussy Little Eaters

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

5 1 6 9 5

SMITA SRIVASTAVAISBN: 978-1-84975-454-564 pages l 150 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

My First Cookbook

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

5 1 4 9 5

ISBN: 978-1-78249-102-6128 pages l 300 color photographs & artworks35 recipes l 81⁄8 x 107⁄8 in l $14.95 (priced higherin Canada) l paperback with flapsCarton quantity: 32

JUSTPUBLISHED

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 color photographs60 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

JUSTPUBLISHED

Cobblers & Crumbles

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

5 1 2 9 5

MAXINE CLARKISBN: 978-1-84597-214-164 pages | 40 color photographs29 recipes | 71⁄2 x 71⁄2 in | $12.95 (pricedhigher in Canada) | hardcoverCarton quantity: 50

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

5 1 9 9 5

Cook School

AMANDA GRANTISBN: 978-1-84975-136-0128 pages l 300 color photographs50 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

Preserves and Pickles

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

5 1 5 9 5

GLORIA NICOLISBN: 978-1-907563-37-964 pages l 40 color photographs25 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

CICOBOOKS

100 Jams, Jellies,Preserves & Pickles

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

5 1 9 9 5

GLORIA NICOLISBN: 978-1-907563-90-4144 pages (wood-free paper)200 color photographs l 100 recipes71⁄2 x 91⁄4 in l $19.95 (priced higher inCanada) l paperback with flapsCarton quantity: 34

CICOBOOKS


FOOD & DRINK | 151

Food &

Drink


Cream Puffs

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

5 1 6 9 5


JUSTPUBLISHED

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

5 2 7 9 5

Pâtisserie at Home

WILL TORRENTISBN: 978-1-84975-354-8176 pages l 140 color photographs74 recipes l 81⁄2 x 10 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 16

Cream PuffsCounter Display Pack


JUSTPUBLISHED

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

5 2 4 9 5

Cheesecake


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

5 2 1 9 5

French Fancies

ISBN: 978-1-84975-426-2160 pages (foiled & gilded edges)80 color photographs l 69 recipes71⁄2 x 91⁄4 in l $21.95 (priced higher inCanada) l hardcoverCarton quantity: 20

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

5 2 4 9 5

Family Baking

SARAH RANDELLISBN: 978-1-84975-427-9144 pages (wood-free paper) l 120 colorphotographs l 62 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 22

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

5 1 9 9 5

Nordic Bakery Cookbook

MIISA MINK & MARIANNA WAHLSTENISBN: 978-1-84975-458-3144 pages (wood-free paper) l 120 colorphotographs l 65 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada)hardcoverCarton quantity: 36

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

5 2 4 9 5

Cinnamon, Spice &Warm Apple Pie

ISBN: 978-1-84975-433-0160 pages (wood-free paper) l 120 colorphotographs l 70 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 20

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

5 2 4 9 5

Classic Artisan Baking

JULIAN DAYISBN: 978-1-84975-225-1144 pages (wood-free paper) l 80 colorphotographs l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 18


150 | FOOD & DRINK

Food

& D

rink


101 Sandwiches

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

5 1 9 9 5

HELEN GRAVESISBN: 978-1-909313-16-3144 pages (wood-free paper) l 200 colorphotographs l 101 recipes l 71⁄2 x 71⁄2 in$19.95 (priced higher in Canada)hardcoverCarton quantity: 28

101 Sandwiches Counter Display Pack


Fun Food for Fussy Little Eaters

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

5 1 6 9 5

SMITA SRIVASTAVAISBN: 978-1-84975-454-564 pages l 150 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

My First Cookbook

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

5 1 4 9 5

ISBN: 978-1-78249-102-6128 pages l 300 color photographs & artworks35 recipes l 81⁄8 x 107⁄8 in l $14.95 (priced higherin Canada) l paperback with flapsCarton quantity: 32

JUSTPUBLISHED

Pancakes, Crêpes, Waffles& French Toast

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

5 2 4 9 5


JUSTPUBLISHED

Cobblers & Crumbles

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

5 1 2 9 5

MAXINE CLARKISBN: 978-1-84597-214-164 pages | 40 color photographs29 recipes | 71⁄2 x 71⁄2 in | $12.95 (pricedhigher in Canada) | hardcoverCarton quantity: 50

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

5 1 9 9 5

Cook School

AMANDA GRANTISBN: 978-1-84975-136-0128 pages l 300 color photographs50 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

Preserves and Pickles

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

5 1 5 9 5

GLORIA NICOLISBN: 978-1-907563-37-964 pages l 40 color photographs25 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

CICOBOOKS

100 Jams, Jellies,Preserves & Pickles

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

5 1 9 9 5

GLORIA NICOLISBN: 978-1-907563-90-4144 pages (wood-free paper)200 color photographs l 100 recipes71⁄2 x 91⁄4 in l $19.95 (priced higher inCanada) l paperback with flapsCarton quantity: 34

CICOBOOKS


FOOD & DRINK | 151

Food &

Drink


Cream Puffs

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

5 1 6 9 5


JUSTPUBLISHED

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

5 2 7 9 5

Pâtisserie at Home

WILL TORRENTISBN: 978-1-84975-354-8176 pages l 140 color photographs74 recipes l 81⁄2 x 10 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 16

Cream PuffsCounter Display Pack


JUSTPUBLISHED

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

5 2 4 9 5

Cheesecake


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

5 2 1 9 5

French Fancies

ISBN: 978-1-84975-426-2160 pages (foiled & gilded edges)80 color photographs l 69 recipes71⁄2 x 91⁄4 in l $21.95 (priced higher inCanada) l hardcoverCarton quantity: 20

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

5 2 4 9 5

Family Baking

SARAH RANDELLISBN: 978-1-84975-427-9144 pages (wood-free paper) l 120 colorphotographs l 62 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 22

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

5 1 9 9 5

Nordic Bakery Cookbook

MIISA MINK & MARIANNA WAHLSTENISBN: 978-1-84975-458-3144 pages (wood-free paper) l 120 colorphotographs l 65 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada)hardcoverCarton quantity: 36

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

5 2 4 9 5

Cinnamon, Spice &Warm Apple Pie

ISBN: 978-1-84975-433-0160 pages (wood-free paper) l 120 colorphotographs l 70 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada)hardcover, cloth quarter-bindingCarton quantity: 20

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

5 2 4 9 5

Classic Artisan Baking

JULIAN DAYISBN: 978-1-84975-225-1144 pages (wood-free paper) l 80 colorphotographs l 60 recipes l 71⁄2 x 91⁄4 in$24.95 (priced higher in Canada) l hardcoverCarton quantity: 18


152 | FOOD & DRINK

Food

& D

rink


Holiday Cupcakes & Cookies

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

5 1 6 9 5


Halloween Treats

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

5 1 6 9 5


Holiday Cupcakes & CookiesCounter Display Pack


Halloween TreatsCounter Display Pack


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 color photographs28 recipes l 51⁄2 x 51⁄2 in l $9.95(CAN $9.95)) l hardcoverCarton quantity: 90

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 color photographs l 25 recipes71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada)hardcover with flocked quarter-binding)Carton quantity: 50

JUSTPUBLISHED

Burlesque Baking Counter Display Pack


JUSTPUBLISHED

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 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

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 color photographs60 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

JUSTPUBLISHED


FOOD & DRINK | 153

Food &

Drink


Tea and Treats

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

5 2 4 9 5


JUSTPUBLISHED

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 color photographs28 recipes l 51⁄2 x 51⁄2 in l $9.95(CAN $9.95) l hardcoverCarton quantity: 60

JUSTPUBLISHED

Tea with Bea

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

5 2 7 9 5

BEA VOISBN: 978-1-84975-143-8144 pages l 80 color photographs70 recipes l 71⁄2 x 91⁄4 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

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

5 1 9 9 5

BEA VOISBN: 978-1-84975-373-9Gift box containing 64-page color hardbackbook (30 color photographs, 28 recipes, 51⁄2 x 51⁄2 in), 12 cupcake wrappers, 12 caketoppers & 10 invitations l $19.95 (pricedhigher in Canada)Carton quantity: 10

Afternoon Tea with Bea Set

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

5 2 7 9 5

The Hummingbird BakeryCookbook

TAREK MALOUFISBN: 978-1-84597-831-0144 pages l 90 color photographs60 recipes l 71⁄2 x 9 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24


The Hummingbird BakeryCupcakes and Muffins

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

5 0 9 9 5


9 7 8 1 8 4 9 7 5 3 9 2 0

5 2 9 9 5

The Hummingbird Bakery CookbookSpecial Deluxe Gift Edition

TAREK MALOUFISBN: 978-1-84975-392-0144 pages l 80 color photographs64 recipes l 71⁄2 x 91⁄4 in l $29.95 (pricedhigher in Canada) l hardcover, cloth bindingCarton quantity: 18


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 color photographs65 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

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

5 1 9 9 5

Cupcake Heaven

SUSANNAH BLAKEISBN: 978-1-84597-685-9160 pages l 90 color photographs65 recipes l 71⁄2 x 9 in l $19.95 (pricedhigher in Canada) l paperback with flapsCarton quantity: 34



152 | FOOD & DRINK

Food

& D

rink


Holiday Cupcakes & Cookies

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

5 1 6 9 5


Halloween Treats

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

5 1 6 9 5


Holiday Cupcakes & CookiesCounter Display Pack


Halloween TreatsCounter Display Pack


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 color photographs28 recipes l 51⁄2 x 51⁄2 in l $9.95(CAN $9.95)) l hardcoverCarton quantity: 90

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 color photographs l 25 recipes71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada)hardcover with flocked quarter-binding)Carton quantity: 50

JUSTPUBLISHED

Burlesque Baking Counter Display Pack


JUSTPUBLISHED

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 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

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 color photographs60 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

JUSTPUBLISHED


FOOD & DRINK | 153

Food &

Drink


Tea and Treats

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

5 2 4 9 5


JUSTPUBLISHED

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 color photographs28 recipes l 51⁄2 x 51⁄2 in l $9.95(CAN $9.95) l hardcoverCarton quantity: 60

JUSTPUBLISHED

Tea with Bea

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

5 2 7 9 5

BEA VOISBN: 978-1-84975-143-8144 pages l 80 color photographs70 recipes l 71⁄2 x 91⁄4 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

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

5 1 9 9 5

BEA VOISBN: 978-1-84975-373-9Gift box containing 64-page color hardbackbook (30 color photographs, 28 recipes, 51⁄2 x 51⁄2 in), 12 cupcake wrappers, 12 caketoppers & 10 invitations l $19.95 (pricedhigher in Canada)Carton quantity: 10

Afternoon Tea with Bea Set

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

5 2 7 9 5

The Hummingbird BakeryCookbook

TAREK MALOUFISBN: 978-1-84597-831-0144 pages l 90 color photographs60 recipes l 71⁄2 x 9 in l $27.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24


The Hummingbird BakeryCupcakes and Muffins

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

5 0 9 9 5


9 7 8 1 8 4 9 7 5 3 9 2 0

5 2 9 9 5

The Hummingbird Bakery CookbookSpecial Deluxe Gift Edition

TAREK MALOUFISBN: 978-1-84975-392-0144 pages l 80 color photographs64 recipes l 71⁄2 x 91⁄4 in l $29.95 (pricedhigher in Canada) l hardcover, cloth bindingCarton quantity: 18


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 color photographs65 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

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

5 1 9 9 5

Cupcake Heaven

SUSANNAH BLAKEISBN: 978-1-84597-685-9160 pages l 90 color photographs65 recipes l 71⁄2 x 9 in l $19.95 (pricedhigher in Canada) l paperback with flapsCarton quantity: 34



154 | FOOD & DRINK

Food

& D

rink


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 color photographs58 recipes l 9 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcoverCarton quantity: 20

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

5 2 4 9 5

Super-cute Cookies

CHLOE COKERISBN: 978-1-907563-73-7128 pages l 150 color photographs35 recipes l 9 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

CICOBOOKS

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 color photographs54 recipes l 9 x 91⁄4 in l $19.95 (priced higher in Canada) l paperbackCarton quantity: 34

9 7 8 1 8 4 9 7 5 2 6 3 3

5 2 4 9 5

Boutique Wedding Cakes

VICTORIA GLASSISBN: 978-1-84975-263-3160 pages l 300 color photographs19 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcoverCarton quantity: 19

Retro Cakes and Cookies

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

5 1 6 9 5

WENDY SWEETSERISBN: 978-1-908862-62-464 pages l 30 color photographs30 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

CICOBOOKS

Retro Cakes and CookiesCounter Display Pack


CICOBOOKS

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

5 1 9 9 5

Decorating Cupcakes, Cakes, & Cookies

ANNIE RIGGISBN: 978-1-84597-957-7128 pages l 100 color photographs54 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l paperback with flapsCarton quantity: 22


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

5 1 9 9 5

LILY VANILLIISBN: 978-1-907563-66-9Gift box containing 64-page hardback book with 25 recipes, shaped cookie cutters & sculpting tools l 50 color photographs &artworks l 51⁄2 x 51⁄2 in l $19.95 (priced higher in Canada)Carton quantity: 10

A Zombie Ate My Cupcake Kit

CICOBOOKS

A Zombie Ate My Cupcake!

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

5 0 9 9 5

ISBN: 978-1-908862-06-864 pages l 50 color photographs & artworks l 25 recipes l 51⁄2 x 51⁄2 in$9.95 (CAN $9.95) l hardcoverCarton quantity: 90

CICOBOOKS

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 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50


FOOD & DRINK | 155

Food &

Drink


OLDLER

Mini Cakes

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

5 1 5 9 5

HANNAH MILESISBN: 978-1-84975-146-964 pages l 40 color photographs28 recipes l 71⁄2 x 71⁄2 in l $15.95(priced higher in Canada)hardcoverCarton quantity: 50

Macarons

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

5 1 5 9 5



Mmm... Marshmallows

9 7 8 1 8 4 9 7 5 2 5 0 3

5 1 6 9 5


Fabulous Brownies

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

5 1 5 9 5


Popcorn Treats

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

5 1 5 9 5


POP Bakery

9 7 8 1 9 0 7 5 6 3 2 2 5

5 1 5 9 5

CLARE O’CONNELLISBN: 978-1-907563-22-564 pages l 80 color photographs25 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

CICOBOOKS


POP Party

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

5 1 9 9 5

CLARE O’CONNELLISBN: 978-1-908170-26-2128 pages (wood-free paper) l 100 colorphotographs l 40 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada)hardcover, with bookmarkCarton quantity: 18

CICOBOOKS

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

5 1 9 9 5

CLARE O’CONNELLISBN: 978-1-908862-25-9Gift box containing 64-page colorhardback book with 25 recipes, 1 starmold, 1 birdie mold, lollipop sticks,cellophane bags, and ribbon115 color photographs l 51⁄2 x 51⁄2 in$19.95 (priced higher in Canada)Carton quantity: 10

POP Bakery Kit

CICOBOOKS

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

5 2 4 9 5

Chococo Chocolate Cookbook

CLAIRE BURNETTISBN: 978-1-84975-092-9144 pages l 80 color photographs64 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

Gelato

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

5 1 9 9 5

ADRIANO DI PETRILLOISBN: 978-1-84975-249-7144 pages (wood-free paper)80 color photographs l 59 recipes71⁄2 x 91⁄4 in l $19.95 (priced higher inCanada) l hardcoverCarton quantity: 22

JUSTPUBLISHED


154 | FOOD & DRINK

Food

& D

rink


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 color photographs58 recipes l 9 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcoverCarton quantity: 20

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

5 2 4 9 5

Super-cute Cookies

CHLOE COKERISBN: 978-1-907563-73-7128 pages l 150 color photographs35 recipes l 9 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

CICOBOOKS

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 color photographs54 recipes l 9 x 91⁄4 in l $19.95 (priced higher in Canada) l paperbackCarton quantity: 34

9 7 8 1 8 4 9 7 5 2 6 3 3

5 2 4 9 5

Boutique Wedding Cakes

VICTORIA GLASSISBN: 978-1-84975-263-3160 pages l 300 color photographs19 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcoverCarton quantity: 19

Retro Cakes and Cookies

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

5 1 6 9 5

WENDY SWEETSERISBN: 978-1-908862-62-464 pages l 30 color photographs30 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

CICOBOOKS

Retro Cakes and CookiesCounter Display Pack


CICOBOOKS

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

5 1 9 9 5

Decorating Cupcakes, Cakes, & Cookies

ANNIE RIGGISBN: 978-1-84597-957-7128 pages l 100 color photographs54 recipes l 9 x 91⁄4 in l $19.95 (pricedhigher in Canada) l paperback with flapsCarton quantity: 22


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

5 1 9 9 5

LILY VANILLIISBN: 978-1-907563-66-9Gift box containing 64-page hardback book with 25 recipes, shaped cookie cutters & sculpting tools l 50 color photographs &artworks l 51⁄2 x 51⁄2 in l $19.95 (priced higher in Canada)Carton quantity: 10

A Zombie Ate My Cupcake Kit

CICOBOOKS

A Zombie Ate My Cupcake!

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

5 0 9 9 5


CICOBOOKS

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 color photographs28 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50


FOOD & DRINK | 155

Food &

Drink


OLDLER

Mini Cakes

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

5 1 5 9 5


Macarons

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

5 1 5 9 5



Mmm... Marshmallows

9 7 8 1 8 4 9 7 5 2 5 0 3

5 1 6 9 5


Fabulous Brownies

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

5 1 5 9 5


Popcorn Treats

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

5 1 5 9 5


POP Bakery

9 7 8 1 9 0 7 5 6 3 2 2 5

5 1 5 9 5

CLARE O’CONNELLISBN: 978-1-907563-22-564 pages l 80 color photographs25 recipes l 71⁄2 x 71⁄2 in l $15.95 (pricedhigher in Canada) l hardcoverCarton quantity: 50

CICOBOOKS


POP Party

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

5 1 9 9 5

CLARE O’CONNELLISBN: 978-1-908170-26-2128 pages (wood-free paper) l 100 colorphotographs l 40 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada)hardcover, with bookmarkCarton quantity: 18

CICOBOOKS

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

5 1 9 9 5

CLARE O’CONNELLISBN: 978-1-908862-25-9Gift box containing 64-page colorhardback book with 25 recipes, 1 starmold, 1 birdie mold, lollipop sticks,cellophane bags, and ribbon115 color photographs l 51⁄2 x 51⁄2 in$19.95 (priced higher in Canada)Carton quantity: 10

POP Bakery Kit

CICOBOOKS

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

5 2 4 9 5

Chococo Chocolate Cookbook

CLAIRE BURNETTISBN: 978-1-84975-092-9144 pages l 80 color photographs64 recipes l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 24

Gelato

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

5 1 9 9 5

ADRIANO DI PETRILLOISBN: 978-1-84975-249-7144 pages (wood-free paper)80 color photographs l 59 recipes71⁄2 x 91⁄4 in l $19.95 (priced higher inCanada) l hardcoverCarton quantity: 22

JUSTPUBLISHED


156 | FOOD & DRINK

Food

& D

rink


Easy Vegan

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

5 2 1 9 5


Easy Vegetarian

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

5 1 6 9 5

ISBN: 978-1-84597-493-0240 pages l 120 color photographs102 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l paperback with flapsCarton quantity: 28


BESTSELLING “EASY” SERIES—over a half million copies sold

Easy 30-minute Meals

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

5 1 9 9 5


NEW SERIES THE EASY KITCHEN

The Easy Kitchen: Salads & Dressings

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

5 1 9 9 5

ISBN: 978-1-84975-376-0144 pages (wood-free paper)80 color photographs l 75 recipes71⁄2 x 71⁄2 in l $19.95 (priced higherin Canada) l hardcover, imitationcloth quarter-bindingCarton quantity: 28

The Easy Kitchen: Pizza & Focaccia

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

5 1 9 9 5


The Easy Kitchen: Preserves & Pickles

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

5 1 9 9 5


The Easy Kitchen: Comfort Food

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

5 1 9 9 5


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 colorphotographs l 65 recipes l 71⁄2 x 71⁄2 in$19.95 (priced higher in Canada)hardcover, imitation cloth quarter-bindingCarton quantity: 28

The Easy Kitchen: Asian Food

9 7 8 1 8 4 9 7 5 5 0 2 3

5 1 9 9 5


JUSTPUBLISHED

JUSTPUBLISHED


FOOD & DRINK | 157

Food &

Drink


Easy Slow Cooker

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

5 1 9 9 5


Easy Vegetarian One-pot

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

5 1 9 9 5


Easy Smoothies & Juices

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

5 1 9 9 5


Easy Breakfast & Brunch

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

5 1 9 9 5



Easy Cocktails

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

5 1 9 9 5


Easy Tagine

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

5 1 9 9 5


Easy Roasting

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

5 1 9 9 5


Easy Grilling

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

5 1 9 9 5



156 | FOOD & DRINK

Food

& D

rink


Easy Vegan

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

5 2 1 9 5


Easy Vegetarian

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

5 1 6 9 5

ISBN: 978-1-84597-493-0240 pages l 120 color photographs102 recipes l 71⁄2 x 71⁄2 in l $16.95 (pricedhigher in Canada) l paperback with flapsCarton quantity: 28


BESTSELLING “EASY” SERIES—over a half million copies sold

Easy 30-minute Meals

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

5 1 9 9 5


NEW SERIES THE EASY KITCHEN

The Easy Kitchen: Salads & Dressings

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

5 1 9 9 5


The Easy Kitchen: Pizza & Focaccia

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

5 1 9 9 5


The Easy Kitchen: Preserves & Pickles

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

5 1 9 9 5


The Easy Kitchen: Comfort Food

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

5 1 9 9 5


The Easy Kitchen: Pasta Sauces

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

5 1 9 9 5


The Easy Kitchen: Asian Food

9 7 8 1 8 4 9 7 5 5 0 2 3

5 1 9 9 5


JUSTPUBLISHED

JUSTPUBLISHED


FOOD & DRINK | 157

Food &

Drink


Easy Slow Cooker

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

5 1 9 9 5


Easy Vegetarian One-pot

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

5 1 9 9 5


Easy Smoothies & Juices

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

5 1 9 9 5


Easy Breakfast & Brunch

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

5 1 9 9 5



Easy Cocktails

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

5 1 9 9 5


Easy Tagine

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

5 1 9 9 5


Easy Roasting

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

5 1 9 9 5


Easy Grilling

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

5 1 9 9 5



158 | FOOD & DRINK

Food

& D

rink


The Homebrew Handbook

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

5 1 9 9 5

DAVE LAW & BESHLIE GRIMESISBN: 978-1-908170-24-8144 pages (wood-free paper) l 200 colorphotographs l 75 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada) l hardcoverCarton quantity: 22

CICOBOOKS

Craft Beer World

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

5 2 4 9 5

MARK DREDGEISBN: 978-0-957140-99-8192 pages (wood-free paper) l 400 colorphotographs l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 18

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

5 1 9 9 5

Making Wines, Liqueurs,& Cordials

BESHLIE GRIMESISBN: 978-1-78249-069-2144 pages (wood-free paper) l 200 colorphotographs l 101 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada)paperback with flapsCarton quantity: 36

CICOBOOKS

Natural Wine

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

5 2 4 9 5

ISABELLE LEGERONISBN: 978-1-78249-100-2208 pages (wood-free paper) l 200 colorphotographs l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

CICOBOOKS

Beer and Food

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

5 2 4 9 5

MARK DREDGEISBN: 978-1-909313-23-1208 pages (wood-free paper) l 250 colorphotographs & illustrations l 50 recipes71⁄2 x 91⁄4 in l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 18

JUSTPUBLISHED

JUSTPUBLISHED

Red & White Wine

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

5 0 9 9 5

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

Red & White WineCounter Display Pack


Wine Lover’s Journal(deluxe slipcase edition)

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

5 3 5 0 0

ISBN: 978-1-84975-446-0144 pages with 8 tabbed dividers with pockets2 envelope pockets l Magic Dots photo mountswine label removing stickers l 64-page flexi-bound mini notebook l 100 color artworks62⁄3 x 92⁄3 in l $35.00 (priced higher in Canada)hardcover, square-backed wire-o-binding, clothquarter-binding, elastic closure band, clothslipcase with closure ribbon & gift tagCarton quantity: 10


FOOD & DRINK | 159

Food &

Drink


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

5 2 4 9 5

The Curious Bartender

TRISTAN STEPHENSONISBN: 978-1-84975-437-8208 pages (wood-free paper)120 color photographs l 68 recipes71⁄2 x 91⁄4 in l $24.95 (priced higherin Canada) l hardcover with mockaged-leather finishCarton quantity: 22

William Yeoward’sAmerican Bar

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

5 2 4 9 5

WILLIAM YEOWARDISBN: 978-1-908170-52-1144 pages l 150 color photographs40 recipes l 71⁄2 x 91⁄4 in l $24.95(priced higher in Canada)hardcoverCarton quantity: 22

CICOBOOKS

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

5 1 9 9 5

Punch Parties

BEN REEDISBN: 978-1-84975-206-0128 pages l 100 color photographs65 recipes l 71⁄2 x 91⁄4 in l $19.95(priced higher in Canada)hardcoverCarton quantity: 26

Ice-cold Martinis

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

5 0 9 9 5

BEN REEDISBN: 978-1-84975-152-064 pages l 60 color photographs50 recipes l 51⁄2 x 51⁄2 in l $9.95(CAN $9.95) l hardcoverCarton quantity: 90

Mean Margaritas

9 7 8 1 8 4 9 7 5 2 0 5 3

5 0 9 9 5


Sinful Smoothies

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

5 0 9 9 5


Hangover Cures

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

5 0 9 9 5



Gatsby Cocktails

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

5 0 9 9 5


Gatsby CocktailsCounter Display Pack



158 | FOOD & DRINK

Food

& D

rink


The Homebrew Handbook

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

5 1 9 9 5

DAVE LAW & BESHLIE GRIMESISBN: 978-1-908170-24-8144 pages (wood-free paper) l 200 colorphotographs l 75 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada) l hardcoverCarton quantity: 22

CICOBOOKS

Craft Beer World

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

5 2 4 9 5

MARK DREDGEISBN: 978-0-957140-99-8192 pages (wood-free paper) l 400 colorphotographs l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 18

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

5 1 9 9 5

Making Wines, Liqueurs,& Cordials

BESHLIE GRIMESISBN: 978-1-78249-069-2144 pages (wood-free paper) l 200 colorphotographs l 101 recipes l 71⁄2 x 91⁄4 in$19.95 (priced higher in Canada)paperback with flapsCarton quantity: 36

CICOBOOKS

Natural Wine

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

5 2 4 9 5

ISABELLE LEGERONISBN: 978-1-78249-100-2208 pages (wood-free paper) l 200 colorphotographs l 71⁄2 x 91⁄4 in l $24.95 (pricedhigher in Canada) l hardcoverCarton quantity: 22

CICOBOOKS

Beer and Food

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

5 2 4 9 5

MARK DREDGEISBN: 978-1-909313-23-1208 pages (wood-free paper) l 250 colorphotographs & illustrations l 50 recipes71⁄2 x 91⁄4 in l $24.95 (priced higher inCanada) l hardcoverCarton quantity: 18

JUSTPUBLISHED

JUSTPUBLISHED

Red & White Wine

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

5 0 9 9 5

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

Red & White WineCounter Display Pack


Wine Lover’s Journal(deluxe slipcase edition)

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

5 3 5 0 0

ISBN: 978-1-84975-446-0144 pages with 8 tabbed dividers with pockets2 envelope pockets l Magic Dots photo mountswine label removing stickers l 64-page flexi-bound mini notebook l 100 color artworks62⁄3 x 92⁄3 in l $35.00 (priced higher in Canada)hardcover, square-backed wire-o-binding, clothquarter-binding, elastic closure band, clothslipcase with closure ribbon & gift tagCarton quantity: 10


FOOD & DRINK | 159

Food &

Drink


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

5 2 4 9 5

The Curious Bartender

TRISTAN STEPHENSONISBN: 978-1-84975-437-8208 pages (wood-free paper)120 color photographs l 68 recipes71⁄2 x 91⁄4 in l $24.95 (priced higherin Canada) l hardcover with mockaged-leather finishCarton quantity: 22

William Yeoward’sAmerican Bar

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

5 2 4 9 5

WILLIAM YEOWARDISBN: 978-1-908170-52-1144 pages l 150 color photographs40 recipes l 71⁄2 x 91⁄4 in l $24.95(priced higher in Canada)hardcoverCarton quantity: 22

CICOBOOKS

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

5 1 9 9 5

Punch Parties

BEN REEDISBN: 978-1-84975-206-0128 pages l 100 color photographs65 recipes l 71⁄2 x 91⁄4 in l $19.95(priced higher in Canada)hardcoverCarton quantity: 26

Ice-cold Martinis

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

5 0 9 9 5


Mean Margaritas

9 7 8 1 8 4 9 7 5 2 0 5 3

5 0 9 9 5


Sinful Smoothies

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

5 0 9 9 5


Hangover Cures

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

5 0 9 9 5



Gatsby Cocktails

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

5 0 9 9 5


Gatsby CocktailsCounter Display Pack



192 | CONTACT INFORMATION

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

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

BOOK TRADE SALES REPRESENTATIVES

New York, Mid-Atlantic

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

New England

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

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

South

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

Midwest

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

West

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

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

U V W Ultimate Guide to Clearing Your Clutter,

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

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

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

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

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

181, 182, 183writing sets

in boxes 116in wallets 117

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

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

CONTENTS

NEW TITLES

Home & Garden 1

Craft 7

Food & Drink 23

Health, Body, Mind, & Spirit 45

Humor/Gift (Dog ‘n’ Bone Books) 51

Gift 59

Babies & Kids 65

Journals & Organizers 70

STATIONERY 72

BACKLIST 118

Displays & Terms of Sale 188

INDEX 189

Sales Representation 192

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

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

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

Metro NY/NJ

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

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

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

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

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

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

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

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

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

Midwest:IL, WI, Eastern MO

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

Western MO and KS

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

Midwest:Nebraska

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

South Central:Arkansas, Louisiana,Oklahoma, Texas

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

Southwest/Rockies:Arizona, Utah, Colorado,Wyoming

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

Northwest:Alaska, Idaho, Montana,Oregon, Washington

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

Northern California,Northern Nevada

GIFT SALES

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

GOURMET SALES

THE LUNDGREN GROUPTel: [email protected]

Southern California,Southern Nevada, Hawaii

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

Canada (book trade and gift)

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

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

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

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

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

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

CONTENTS

NEW TITLES

Home & Garden 1

Craft 7

Food & Drink 23

Health, Body, Mind, & Spirit 45

Humor/Gift (Dog ‘n’ Bone Books) 51

Gift 59

Babies & Kids 65

Journals & Organizers 70

STATIONERY 72

BACKLIST 118

Displays & Terms of Sale 188

INDEX 189

Sales Representation 192

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

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

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

Metro NY/NJ

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

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

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

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

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

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

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

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

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

Midwest:IL, WI, Eastern MO

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

Western MO and KS

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

Midwest:Nebraska

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

South Central:Arkansas, Louisiana,Oklahoma, Texas

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

Southwest/Rockies:Arizona, Utah, Colorado,Wyoming

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

Northwest:Alaska, Idaho, Montana,Oregon, Washington

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

Northern California,Northern Nevada

GIFT SALES

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

GOURMET SALES

THE LUNDGREN GROUPTel: [email protected]

Southern California,Southern Nevada, Hawaii

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

Canada (book trade and gift)

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

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

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

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

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

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

www.rylandpeters.com

Documents

Food & Drink Fall 2014 Catalog