Drinks Catalog Fall 2014 by Ryland Peters & Small and CICO Books

drinks fall 2014

CICO BOOKS

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

ISBN: 978-1-78249-100-2 208 pages (wood-free paper) l 200 color photographs l 71⁄2 x 91⁄4 in $24.95 (CAN $31.95) l hardcover Carton quantity: 18 Publication: April 2014

• That Crazy Frenchwoman has her own show on the Travel Channel, which airs in 117 countries and 20 languages, and a website (www.thatcrazyfrenchwoman.com). • ‘Standard bearer for the natural wine movement, Legeron [is one of the] top 50 most powerful women in wine.’ The Drinks Business, December 2012.

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ISABELLE LEGERON was the first French woman to become a Master of Wine, and was named Wine Woman of the Year 2009 in Paris. She runs the highly successful RAW Natural Wine Festival in London’s Borough Market, and advises various restaurants on their wine lists, including the Michelin 2* Hibiscus. She contributes to Decanter magazine, and organizes conferences and tastings to promote natural wine.

also available:

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

To place an order fax 201-840-7242

NATURAL WINE | 19

Food & Drink

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

Food & Drink

Wine & Food A chatty yet informative guide that gives you the lowdown on wine and how to make the most of it. The way we buy wine, serve it, enjoy it, and match it with food has changed enormously in the last decade, so start with the basics at The Bar where you’ll find all the latest information on glasses, equipment, storing and pouring, temperature, and trends of the current scene. Then head to The Cellar for a detailed breakdown of more than 20 grapes and their styles. Detailed taste and flavor notes on red, white, rosé, fizz, fortified, and dessert wines, from Pinot Noir and Cabernet Sauvignon to Chardonnay, Sherry and Champagne, 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 with food and includes sections on meat, fish, vegetables, spice, sauce, and cheese. Also included are 9 myth-breaker experiments, including a Same Wine Different Glass Test and The Truth About Tannin, that really bring the enjoyment of drinking wine to life. • A fresh look at the current wine scene from BBC2’s Saturday Kitchen wine expert Jane Parkinson. • Detailed information on more than 20 grapes and styles.

ISBN: 978-1-84975-574-0 176 pages l 200 color photographs 81⁄2 x 10 in l $27.95 (CAN $32.95) hardcover Carton quantity: 16 Publication: September 2014

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

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JANE PARKINSON is an award-winning wine writer and a rising star in the world of wine. Wine Editor for Restaurant magazine, she also recommends wines with recipes in Stylist and is wine expert on the BBC’s Saturday Kitchen . She contributes to a range of publications and is one of five members in The Wine Gang. A regular presenter at events and fairs, and winner of the Chairman’s Award at the Louis Roederer International Wine Writers’ Awards, Jane is also nominated for the Communicator of the Year Award in the International Wine & Spirit Competition 2014.

also available:

Perfect Pairings ISBN: 978-1-84975-264-0 $24.95 (priced higher in Canada)

42 | WINE & FOOD

To place an order fax 201-840-7242

ISBN: 978-1-84975-363-0 96 pages l 100 color photographs 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) hardcover ISBN: 978-1-909313-15-6 Carton quantity: 60 photographs & 128 pages l 125 color Publication: February illustrations l 75 recipes l2013 43⁄4 x 71⁄4 in

Discover how just a few simple ingredients can be combined with whiskey, bourbon, dark There has never been a better time to explore wine: more is being made, of higher quality, rum, tequila, or brandy to create 75 delicious drinks. Brown Booze is a unique cocktail recipe in greater variety and at more affordable prices than ever before. The huge choice of book, in which mixologist Michael Butt explains how to maximize the number of cocktails you bottles may seem daunting at first, but with this invaluable book you will soon pick up can make using the bottles of brown spirits in your drinks cabinet. By substituting just one or the basics and be on your way to enjoying the wonderful world of wine. The place to start two ingredients, you will learn how to make a whole range of different drinks. Using Michael’s is with the grapes themselves, because once you can identify the different varieties and formula and a series of helpful infographics, you’ll see how a quick trip round the fruit and the wines that they make, you will discover those that you like and those that you don’t. vegetable aisle of your local supermarket can transform the number of cocktails you can Jonathan Ray considers all the important grape varieties—from Cabernet Sauvignon make, and at a really reasonable price, too. So if you’re having a party, get the guests to bring to Zinfandel, from Chardonnay to Viognier—describing their characters, quirks, and you just five bottles of alcohol and by following the advice in Brown Booze you’ll be able to qualities. In addition, the secrets of deciphering wine labels and the best ways to store, make over 70 different drinks. serve, and taste wine are also revealed. With this book as your companion, you will be able the to approach any bottle with total • Solves eternal problem of what to doconfidence. with the bottles that collect at the back of the cupboard. • Invaluable information from a leading wine expertinto in a5pocket or purse-size book.bourbon, dark rum, tequila, and brandy to make • Divided sections, using whiskey, 75 unique drinks.

5 0 9 9 5 l hardcover $16.95 (CAN $19.95) 9 7 8 1 8 4 9quantity: 753630 Carton 52 Publication: October 2013 51695 9

JONATHAN RAY is drinks columnist for GQ magazine. He was wine editor MICHAEL BUTT of the Daily Telegraph for many has contributed to began his years careerand working as a bartender Spectator , Guardian , Mail on Sunday thesome at of London’s finest cocktail bars and Imbibe magazine, writing on wine, before setting up Soulshakers, a drinks beer, and travel. He is the author of All consultancy firm responsible for the How of to the Buycity’s Winebest , both About menus Wine and drinks at some published by Ryland Peters & Small. bars and restaurants.

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

781909 313156

Making Wines, Liqueurs & Cordials Craft Beer World In Making Wines, Liqueurs & Cordials, self-sufficiency expert Beshlie Grimes

CICO BOOKS

provides 101 recipes andmust-have variationscompanion for everything from a classic lemonade Craft Beer World is the for anyone who appreciates through to apple wine, sloe gin, and rhubarb liqueur, all of which use up those decent beer. The last few years have seen an explosion in the popularity extra fruits and vegetables you have grown in the garden. Divided into five of craft beers across the globe, with excellent new brews being produced chapters, start by learning the basic techniques you will need to produce everywhere from Copenhagen to Colorado, Amsterdam to Auckland. With your more own drinks. Nextavailable comes Wines, which covers fruit which wines one made amazing beers than ever before, it’straditional hard to know to from strawberries, more. Syrups & Cordials chaptertogether has recipes choose. That’sginger, whereand Craft BeerThe World comes in. Gathering over 300 using passion fruit, pears, and raspberries. In Lemonades there are ideas of the most innovative and tastiest beers you need to try, and divided into 50 for perennial favoritesyou such limeade andofpink all thehas perfect different categories, willasfind the best the lemonade, best each style to offer. accompaniments to a summer picnic. Whether your preference is for an • Looks atrose influential breweries from the strawberry US, the UK,and Denmark, Holland, indulgent petal liqueur, a refreshing mint nectar, or a Norway, Belgium, Czech Republic, Australia, Canada, and many celebratory glass of elderflower champagne, you are sure to findothers. lots of recipes suit your • Every here entrytocovers the taste hops buds! used in the beer, the ABV, and a detailed description of what to expect when it hitsayour tastebuds. • Over 41 million US households planted vegetable garden in 2009 Beers use reviewed steam beers, pilsners, double saisons, imperial •• Make of the include fresh produce you grow at home with IPAs, this collection of stouts, dubbels, triples, golden ales, red beers, and many more. 101 recipes and variations. • MARK CreatedDREDGE using traditional methods which avoid the nasty chemicals, additives and preservatives found and in store-bought brands. is an award-winning beer writer runs the popular blog Pencil and Spoon where he writes about anything aleBESHLIE GRIMES related—from food and beer pairings is firmworld’s advocate the self-sufficient toathe bestofplaces to try new lifestyle, and drinks. has been making and exciting When he’s wines not and other country onworks her farm for writing about drinks beer, he at the family andTown friends for asinlong as she can Camden Brewery London. remember. She is also the co-author of The Homebrew Handbook .

ISBN: 978-1-78249-069-2 NEW 144 pages (wood-free paper) EDITION ISBN: 978-0-957140-99-8 200 color photographs 208 pages (wood-free paper) l 400 color 101 recipes l 71⁄2 x 91⁄4 in l $19.95 (CAN $22.95) photographs & illustrations l 71⁄2 x 91⁄4 in paperback with flaps l Carton quantity: 36 $24.95 (CAN $28.95) l hardcover Publication: August 2013 Carton quantity: 18 l Publication: April 2013 51995 52495

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38 | BROWN BOOZE; MAKING WINES, LIQUEURS & CORDIALS

To place an order fax 201-840-7242

To place an order fax 201-840-7242 |

WINE; CRAFT BEER WORLD 15

Food & Drink

Brown Booze Wine: How to Choose, Taste & Enjoy It

Beer and Food

Food & Drink

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

ISBN: 978-1-909313-23-1 208 pages (wood-free paper) l 400 color photographs & illustrations l 50 recipes 71⁄2 x 91⁄4 in l $24.95 (CAN $31.95) l hardcover Carton quantity: 18 Publication: April 2014

• Mark Dredge’s bestselling first book, Craft Beer World, topped the Amazon beer book list and featured in the top 10 food and drink reference books. • Craft beer continues to grow with 409 new breweries opening in the US in 2012, and US craft exports increasing by 72%. Combine this with the explosion of interest in food over the last 10 years and that’s a lot of hungry beer drinkers.

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MARK DREDGE is an award-winning beer writer and runs the popular blog Pencil and Spoon where he writes about all things ale. Mark won the British Guild of Beer Writers New Media Writer of the Year award in 2009 and 2010, and Beer and Food Writer of the Year in 2011. His work is featured in leading publications across the globe and he’s an international beer judge.

also available:

Craft Beer World ISBN: 978-0-957140-99-8 $24.95 (priced higher in Canada)

8 | BEER AND FOOD

To place an order fax 201-840-7242

Craft Beer World Brown Booze Craft Beer World is the must-have companion for anyone who appreciates

Beer and Foo

decent beer. The last few years have seen an explosion in the popularity Discover how just a few simple ingredients can be combined with whisky, bourbon, dark rum, of craft beers across the globe, with excellent new tequila, brews being produced or brandy to create 75 delicious drinks. Brown Booze is a unique cocktail recipe book, everywhere from Copenhagen to Colorado, Amsterdam to Auckland. more Butt explains how to maximise the number of cocktails you can in which mixologistWith Michael amazing beers available than ever before, it’s hardmake to know which one to using the bottles of brown spirits in your drinks cabinet. By substituting just one or two choose. That’s where Craft Beer World comes in. Gathering together 300 ingredients, you willover learn how to make a whole range of different drinks. Using Michael’s of the most innovative and tastiest beers you need formula to try, and divided into 50 and a series of helpful infographics, you’ll see how a quick trip round the fruit and different categories, you will find the best of the best each style offer. vegetable aislehas of to your local supermarket can transform the number of cocktails you can make, and atHolland, a really reasonable price, too. So if you’re having a party, get the guests to bring • Looks at influential breweries from the US, the UK, Denmark, you just five bottles Norway, Belgium, Czech Republic, Australia, Canada, and many others.of alcohol and by following the advice in Brown Booze you’ll be able to make over 70 different drinks. • Every entry covers the hops used in the beer, the ABV, and a detailed • A practical, innovative and cost-effective look at how to get more from your drinks. description of what to expect when it hits your tastebuds.

• Makes the perfect gift for parties and celebrations.

CICO BOOKS 9

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MICHAEL BUTT

Food & Drink

• Divided 5 sections, using whisky, bourbon, dark rum, tequila and brandy to make • Beers reviewed include steam beers, pilsners, double IPAs,into saisons, imperial 75 unique drinks. stouts, dubbels, triples, golden ales, red beers, and many more.

MARK DREDGE ISBN: 978-1-909313-15-6 is an award-winning beer writer and 128 pages l 125 colour runs the popular blog Pencil and Spoon S-S12_001-021_FoodDrink_FL_Layout 1 anything 10.23 Pagina &18/10/11 illustrations where hephotographs writes about alerelated—from pairings 186 xfood 123 and mm beer l £9.99 (hardback) to the world’s best places to Carton quantity: 52try new and exciting drinks. When he’s not Publication: October 2013 writing about beer, he works at the Camden Town Brewery in London.

Food & Drink

Drink

(includes 6 copies of the book) ISBN: 978-1-84975-416-3

published by Ryland Peters & Small.

began his career working as a bartender 14 ISBN: 978-0-957140-99-8 at some of London’s finest cocktail bars pages (wood-free paper) l 400 color before setting up Soulshakers, 208 a drinks ISBN: 978-1-909313-23-1 consultancy firm responsible for the photographs & illustrations l 71⁄2 x 91⁄4 208 in pages (wood-free paper) l 400 drinks menus at some of the city’s best(CAN $28.95) l hardcover $24.95 photographs & illustrations l 235 x bars and restaurants. Carton quantity: 18 l Publication: April 2013 £16.99 (hardback) 52495 9

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Carton quantity: 22 Publication: April 2014

CICO BOOKS Making Wines, Liqueurs & Cordials The Homebrew Handbook WINE; CRAFT BEER WORLD 15 To place an order fax 201-840-7242 9

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

In Making Wines, Liquers & Cordials, self-sufficiency expert the Beshlie Grimes Rise up against watery, wimpish beers you generally find on store shelves MARK DREDGE provides 100 recipes and variations for everything from a classic lemonade and produce your own beers packed with big, bold flavors. With 75 recipes is an award-winning beer writer an through to apple wine, sloe gin and rhubarbfor liqueur, all of which use up those everything from stouts and porters to IPAs, wheat beers, and pilsners, runs the popular blog Pencil and S extra fruits and vegetables you have grown Dave in the Law garden. Divided shows how into easyfive it is to brew your own beers bursting withwhere taste.he writes about all things al Mark chapters, start by learning the basic techniques you will to produce your crisp finish or a biscuity, malty taste, Whether you need like you like a hoppy, youwon the British Guild of Beer Writers New Media Writer of the Y own drinks. Next comes Wines, which covers traditional fruit wines made from are certain to find the right beer for you. A comprehensive techniquesaward section in 2009 and 2010, and Beer strawberries, ginger, and more. The Syrups provides & Cordials has recipes allchapter the information needed to get started, explaining the key Food Writer of the Year in 2011. H work is featured in leading publica using passion fruit, pears, and raspberries. ingredients In Lemonades andthere how are theyideas work together, plus the equipment you’ll need across the globe and he’s an for perennial favourites such as limeade andand pink lemonade, all the perfect how to set it up in your own home. And the aim is to encourage you to international beer judge. accompaniments to a summer picnic. Whether your preference for an beers you have enjoyed in the past, but to experiment—not to is reproduce indulgent rose petal liqueur, a refreshing strawberry andbasic minttypes nectar, a and go on to produce your own. It’s how the master the of or beer celebratory glass of elderflower champagne,some you are sure to find lots of of the best microbreweries started, so why not follow their lead? Also recipes here to suit your taste buds! included is advice from people who have started their own breweries, where they share a few thatofwill help you along the way. • Make use of the fresh produce you grow at home with this secrets collection 100 recipes and variations. • Beer is back. After years of bland beers served up by large scale breweries interested in profit rather taste, the little guys have fought back, producing • You’ll be amazed at how simple it is to produce drinks bursting withthan flavour. beers full of flavor for a new generation of beer drinkers and brewers. • Created using traditional methods which avoid the nasty chemicals, • 75 recipes globe, including Belgian Dubbels, additives and preservatives found in store-bought brands.for beers from across the ISBN: 978-1-78249-069-2 ISBN: 978-1-908170-24-8 NEW British Porters, and US IPAs.

144 pages (wood-free paper) 144 pages (wood-free paper) l 200 color EDITION GRIMES • Every step of the brewing process is explained in photographs detail, helping you to 200 colour photographs lBESHLIE 75 recipes l 71⁄2 x 91⁄4 in is a firm advocate of the self-sufficient 235 x 190 mm l £12.99 (paperback with flaps) become a master brewer. $19.95 (CAN $23.95) l hardcover lifestyle, and has been making wines and Carton quantity: 36 Carton quantity: 22 other country drinks on her farm for Publication: August 2013also available: family 2012 and friends for as long as she can Publication: April remember. She is also the co-author of 51995 The Homebrew Handbook .

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DAVE LAW56 | BROWN BOOZE; has been at the forefront of the fight

MAKING WINES, LIQUEURS & CORDIALS

Craft Beer World

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ISBN: 978-0-957140-99-8 £14.99

8 | BEER AND FOOD

The Curious Bartender: An Odyssey of Whiskies

• 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. ISBN: 978-1-84975-562-7 256 pages (wood-free paper) l 220 color photographs l 71⁄2 x 91⁄4 in $27.95 (CAN $32.95) l hardcover, soft touch finish Carton quantity: 10 Publication: October 2014 52795 9

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TRISTAN STEPHENSON is a bright star in the bartending world. He has worked with Jamie Oliver and was a brand ambassador, training bartenders at The Ritz, among other top hotels. In 2009 he set up a consultancy company for the drinks industry Fluid Movement. From there he went on to open critically acclaimed London bars The Worship Street Whistling Shop (decorated in steampunk Victoriana style) and Purl, and he recently featured in a Tanqueray gin advertising campaign. This is Tristan’s second book.

• From the author of bestselling The Curious Bartender (ISBN 978-1-94975437-8), which was nominated for an André Simon Award.

ge r m i nat ion

T H E M AGIC OF M A LT I NG Malting is the transformation of a grain from a lifeless seed to an energetic sack of potential. All cereals are capable of being malted, but barley is by far the best. Barley contains a higher concentration of diastase (a family of enzymes) that are necessary to facilitate the malting process. The aim of malting is to prepare the grain for releasing its starch, and to liberate the diastatic power that convert the starches into simple sugars during mashing. Once successfully malted, the barley can be mashed on its own (malt whiskey), or mixed with other cereals, like corn, rye or wheat (bourbon, rye, Canadian, Irish) where it will provide the enzymes needed to break down the other cereal starches too. All cereals have structural similarities and contain an embryo (the brains) and an endosperm (the muscle). When a barley embryo believes it’s time to grow, its hormones trigger the release of enzymes. These self-destruct the cell walls and proteins, and ready the grain for breaking starch stored in the endosperm into simpler sugars. If occurring naturally, this process gives the plant fuel enough to power the growth until it can draw energy from the nutrients in the soil. Malting is a clever growth mechanism that protects the energy store until such a time that it is needed. What the naive barley grain didn’t plan for though is us. Through our mastery of all things botanical, we have learned to trick the barley grain into believing it’s time to grow, opening the gates to its treasury and allowing us to raid the coffers. The secret to good malting is controlling the trickery, giving the grain all the encouragement it needs, then stopping it in its tracks before it has a chance to use its resources. What’s left behind is an energy-rich package, ready for mashing and fermentation. This is why malting is sometimes likened to unwrapping a sweet! Most distilleries around the world buy in their malted barley from a commercial malting facility, prepared to their required grain size, nitrogen content (and indicator of starch content) and

Green malt

moisture levels – all important factors to determine spirit yield and, some would say, flavour. Commercially malted barley is produced on a massive scale, with state-of-the-art equipment, assuring consistency and efficiency. Some Scottish distilleries however (six at the time of writing) still malt a proportion of the barley they use in the traditional manner. Springbank is the only distillery that malts all of their own barley; they even have leftovers to sell on! Kilchoman have recently released their 100% Islay expression, where the barley is both grown and malted in their own facility. This is not without its headaches, though. Temperature control, good timing and a committed labour force are required to manage a traditional floor maltings, but the romance and craft associated with it are a big draw for many whisky drinkers.

Grains are taken from the steeps and spread across malting floors, typically 30 cm/12 in. in depth. It’s at this stage that a piece of genetic code within the barley whips enzymes (known collectively as diastase) into action, and biomechanical reactions begin to take place at a vigorous pace. Protein structure and cell walls are broken down, allowing access to the inner sanctum of starch, which is converted into its soluble form, dextrin, by the enzyme amylase. Moisture levels must be maintained to keep the enzymes happy, and it’s common to see maltmen checking the thermometers that protrude from the barley beds, testing the sponginess (using their feet) and raking or shovelling the malt (using a malt “shiel”) to prevent the clumping that occurs when rootlets emerge from the seed and grab hold of each other! This endless turning of the barley is the cause of a repetitive strain injury common to maltmen, called “monkey shoulder” – in 2005, William Grant launched an innovative blended whisky named after the affliction.

Kilchoman barley

Malted barley

stee pi ng The first stage of malting is the steep. Here, the dried grains are soaked in cold water for around 36-48 hours. The water is drained and refreshed a few times and oxygen is bubbled through it. These are the ideal conditions to trick the barley into germinating, believing that its surroundings are being subjected to natural rainfall. During this time, the grains will go from around 12 per cent to 45 per cent water content.

Turning the malt

Steeping barley

60 H O W

C E R E A L S

W O R K

M B OI LE R M A K E R

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.

also available:

The Curious Bartender ISBN: 978-1-84975-437-8 $24.95 (priced higher in Canada)

To place an order fax 201-840-7242

Many of my American friends will argue that the Boilermaker is not a cocktail. And given that the drink normally comprises a shot of bourbon and a bottle of beer, they might be right. However, sometimes the most simple drinking rituals resonate more powerfully through bar culture than complex cocktails. The Internet tells us that a true Boilermaker should be a shot of bourbon dropped into a glass of beer. The drinker is then required to down the mixture in one. I personally prefer either shooting the bourbon and then sipping the beer, or sipping alternately between the two glasses. The night tends to last a little longer that way too! If you’re still doubtful as to the cocktail credentials of this fantastic beverage, know this – the drink featured in the 1932 book, Art of Mixing (by James Wiley and Helene Griffith), albeit under the guise of “Block and Fall” – walk a block, fall, walk a block, fall, etc. However according to the Oxford English Dictionary, the term “boilermaker” was first defined as a steam locomotive engineer, almost 100 years previously, in 1834. The working classes have long nurtured a close affiliation with drinking establishments and hard drink, so it makes sense that a “why have one drink when you can 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 cocktail predates the entry in Oxford’s finest dictionary. This is a story that I’m inclined to disbelieve, since it originates from my home county in the UK and I’m aware that many storytellers from those parts are guilty of a certain amount of romanticisation. So here goes: it's Christmas Eve, 1801 and we’re in Camborne, Cornwall. The town’s blacksmith, Richard Trivithick has just finished engineering an early steam engine and plans to test it by driving it up Camborne hill. The engine, known as the “Puffing Devil”, is a success and the event is now considered to be the first ever example of steam locomotive transport. The engine comes to a halt outside the local pub and much celebration ensues, right on through until morning, with the choice tipple for the evening being beer and whiskey chasers matched with roast goose. Sadly the story ends in disaster as the engine’s boiler continued running all night, and therefore burned dry, resulting in a fire and the total destruction of the engine. A powerful reminder of the potential pitfalls of enjoying one too many Boilermakers!

229 C O C K TA I L S

THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 43

Food & Drink

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

CICO BOO

William Yeoward’s American The Bartender TheCurious Curious Bartender The delicious combin Yeoward’s Ba William Yeoward’s William American Bar American exquisite presentatio

(hardback with mock aged-leather finish) Carton quantity: 22 $24.95 (CAN $28.95) l hardcover with 70 recipes l 71⁄2 x 91⁄4 in l $24.95 2012 CatUS-F12_024-041_FoodDrink_FL_Layout 1 06/04/12 09.14 Pagina thestriking history all-new and seePublication: the future ofMarch their favourite Carton 22 finish(CAN • 41 With drinks photography by 2012 Addietipple. Chinn. Publication: March mock quantity: aged-leather $28.95) l hardcover know 52495 Publication: October Carton quantity: 10 2013 52495 Carton quantity: 22 9 781908 170521 52495 Publication: October 2013 Publication: March 2012 9 781908 170521 9

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52495

Food & & Drink Drink Food

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InIn The The American Bar, William Ye he glamorous visits five oftake his on fa In American Bar, William Yeoward, renownedInfor his Curious interior design and table setti CuriousBartender, Bartender,the themastermind mastermindbehind behindthree threeofofLondon’s London’smost mostavant-garde avant-garde compendium of He ico interiorexplores design and and experiments table settings, sharesarthisofpassionafor these drinks. cocktail bars Tristan Stephenson with cocktail bars Tristan Stephenson explores and experiments withthe the art ofhe visits five of his favorite ba acclaimed bartender he visits five of his favorite bars and chooses cocktails from each to crea preparing a compendium of iconic and preparingthe theperfect perfectcocktail, cocktail,explaining explainingthe theintriguing intriguingmodern modernturns turnsmixology mixology ownofthoughts on ma a compendium ofcocktails, iconic and signature recipes by some the world’s mo has taken. Showcasing a selection of classic Tristan explains their has taken. Showcasing a selection of classic cocktails, Tristan explains theiracclaimed bartenders. Added someone who is not acclaimed bartenders. Added to these are their helpful tips, plus William’s own thoughts on making cock fascinating fascinatingorigins, origins,introducing introducingthe thecolourful colorful characters characters who who inspired inspired or or created created he has the perfect own thoughts on making cocktails and,Moving importantly, how to present themkn them and how they were intertwined within their historical context. on, them and how they were intertwined within their historical context. Moving someone who is not only pas he has the perfect knowledge “Cocktails come in s someone who is not only passionate about cocktails but also about crysta heon, reinvents each each drink drink from his addingadding contemporary twiststwists to he reinvents fromlaboratory, his laboratory, contemporary “Cocktails come in such a hu and for every possib he has the perfect knowledge and to advise breathe freshfresh life into thesethese vintage classics. Stay true true to the originals with to breathe life into vintage classics. Stay to the“eye” originals with and inspire. As William and for every possible occasi date, the closure of a “Cocktails come in such ahishuge variety that there’s something for everyo a aSazerac ofofhis modern variations to Sazeracorora aRob RobRoy, Roy,ororexperiment experimentwith withsome some modern variations date, the closure of‘stop’ a deal, or a relaxing at th and for every possible occasion—a birthday celebration, an anniversary, create a Green Fairy Sazerac topped with an absinthe ‘air’ or an Insta-age Rob to create a Green Fairy Sazerac topped with an absinthe “air” or an Insta-age a relaxing ‘stop’ at the end of Some are short, othe date, the closure of a deal, or a surreptitious flirt. Or they can simply prov Roy with the ‘age’ on the side. Also included is a reference section, detailing Rob Roy with the “age” on the side. Also included is a reference section, Some are short, others are lo arecover common to all: th ayou relaxing at the end of the day.” These a wide rang alldetailing the techniques you will need. Using a‘stop’ mixture ofa science and a dazzling all the techniques will need. Using mixture of science and cocktails are common to all: they are d Some are short, others are long, and a few contain no alcohol, but two th aptitude for understanding flavour and the universal appeal of the cocktail, a dazzling aptitude for understanding flavor and the universal appeal of the • Specially commiss • Specially commissioned ph are common all: arethe delicious—and extremely glamorous. Tristan hasTristan createdhas ancreated essential thethey cocktail enthusiast. cocktail, ananthology essentialtofor anthology for cocktail enthusiast. • Features 60 rc • Features over 60 over cocktail • •With striking photography Chinn. • 978-1-908170-52-1 Specially commissioned photographybars reveals William’s innate sense of Tristan has adrinks growing profile andbyheAddie and his steampunk-inspired appear ISBN: 978-1-908170-52-1 ISBN: • Includes essentialessential advice on • Includes in thestar press, such as Wall Street Journal, Timeout and 144 pages l 150 color photographs ISBN: 144 lthe 150 color photographs ISBN:978-1-84975-437-8 978-1-84975-437-8 • frequently Tristan is aonrising in the cocktail world. He now has recipes, 3 uber-trendy barsGQ. •pages Features over 60 cocktail from the classics to new favorites. 1 1 1 CatUS-S12_001-021_FoodDrink_FL_Layout 1 18/10/11 10.23 Pagina 12 1 70 l 7l ⁄7 2 x⁄2 9 ⁄49in⁄4 lin $24.95 208 l 120 colour 70recipes recipes l in $24.95 ISBN: 978-1-908170-52-1 208pages pages(wood-free (wood-freepaper) paper) l 120 color around London are and the appears frequently onxTV andcocktail the press. • Mixologists new celebrity chefs, and mixing is quickly (CAN l hardcover •$28.95) Includes advice on selecting glassware and the perfect final flo photographs 190 mm £16.99 (CAN $28.95) lessential hardcover photographsl 235 l 68 xrecipes l 7l1⁄2pages x 91⁄4 inl 150 color photographs 144 gaining popularity. UK-A12_019-034_FoodDrink_FL_Layout 1 02/03/12 09.08 Pagina•34 22 enjoyed a cocktail and wants to A brilliant gift book forCarton anyonequantity: who’s ever

Punch Parties

WILLIAM YEOWARD has a worldwide reputation for designing WILLIAM YEOWARD collections for the home. He hasfor a store TRISTAN STEPHENSON has a worldwide reputation designing on Kings Road, London, and a showroom is a rising star in the cocktail world. He collections for the home. He has a store Whether it’s a cool Cosmopo TRISTAN STEPHENSON WILLIAM YEOWARD on Madison Avenue, New York. William’s has worked with Jamie Oliver, and was on Kings Road, London, and a showroom is a rising star in the cocktail world. He work is featured in the most stylish of a tangy Mojito, there is noth hasbartenders a worldwide reputation for designing a brand ambassador, training on Madison Avenue,including New York. has worked with Jamie Oliver, and was ElleWilliam’s magazines worldwide, collections and festivity to any social oc at The Ritz, among other top hotels. for the home. He has a store work. His is featured the include most stylish of previous in books Deco a brand ambassador, training bartenders The glamour of the cocktail comes to life in this collection of authentic recipes from on Kingsa Road, London, and a showroom In 2009 he set up Fluid Movement, A Party Punch served in an Elle magazines worldwide, including Perfect Tables , William Yeoward on at The Ritz, among other top hotels. The glamor of the cocktail comes lifeUnited in. His thisStates collection of Yeoward authentic recipes from ondrinks Madison Avenue, William’s consultancy company for the books include Deco theNew 20s York. and 30s. Prohibition in to the began in 1920 ,previous and William Atand during this period, Entertaining In 2009 he set up Fluid Movement, a refreshing drink and garnish work is featured in most industry. From there he went on to open thethe ‘20s andstylish ‘30s. of Prohibition in theHome United in 1920 andon during this period, , allStates published by CICO. Perfect Tables ,began William Yeoward consultancy company for the drinks 9

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Gatsby Cocktails Gatsby Cocktails

making alcoholElle at home became very common. Cocktails became the height of fashion centerpiece to any gathering including critically acclaimed London magazines bars, Purl, worldwide, , and William Yeoward At of fashion Entertaining industry. From there he went on to open making alcohol at home became very common.grew Cocktails became the height The Worship Street Whistling Shop and Perfect include Deco . His previousatbooks this time as the underground Speakeasy in popularity and strong flavours were Pitchers are quick a , all published by CICO. Home critically acclaimed London bars, Purl, at this Yeoward as the Speakeasy grew in popularity and strong flavors were try a classic Kentucky Mule Dachs & Sons. This is his first book.Tables , William Perfect on used time to mask theunderground taste of bootlegged booze. Perfect the art of mixing period cocktails The Worship Street Whistling Shop, and William Yeoward At of bootlegged booze. Perfect the art of mixing period cocktails Entertaining to mask the taste Dachs & Sons. This is his first book. , andused cocktails such as a Hurrican celebrating by CICO. F. Scott Fitzgerald’s classic novel The Great Gatsby. Try Jay Gatsby’s tipple Home , all published

also alsoavailable: available:

Food & Drink

ISBN: ISBN: 978-1-84975-285-5 978-1-84975-285-5 64 25 color colourphotographs photographs 64 pages pages ll 25 & and artworks l 140 x l140 artworks l 24 recipes 51⁄2 xmm 51⁄2 in £6.99 $9.95 (hardback) (CAN $9.95) l hardcover Carton 90 Carton quantity: quantity: 90 Publication: September2012 2012 Publication: September

Perfectlytimed timedto to coincide with release of Baz Luhrmann’s adaptation • Punches and pitchers are • •Perfectly coincide with thethe release of Baz Luhrmann’s newnew film film adaptation ScottFitzgerald’s Fitzgerald’s classic novel Great Gatsby. ofofF.F.Scott classic novel TheThe Great Gatsby. • Including beautiful new ph • Beautiful period design and nostalgic subject makes Gatsby Cocktails the perfect ISBN: 978-1-84975-206-0 • Beautiful period design and nostalgic subject makes Gatsby Cocktails the perfect gift. gift.

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99 77 88 11 88 44 9Cocktails 7 Cocktails Gatsby 5 2 8 55 55 Gatsby

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Oils & Vinegars

at Home

ISBN: 978-1-907030-62-8 $35.00 (CAN $43.95) To place an order fax 201-840-7242

There’s so much more to oils and vinegars than dressings, marinades and

also available: 128 pages l 100 color photographs William Yeoward at Home 65 recipes l 71⁄2 x 91⁄4 in l $19.95 ISBN: 978-1-907030-62-8 (CAN $23.95) l hardcover $35.00 (CAN $43.95) also available: Carton quantity: 26 William Yeoward at Home Publication: March 2012

To place an 5order fax 201-840-7242 1995 ISBN: 978-1-907030-62-8 $43.95) 9 $35.00 7 8 1 8 4 9 7 5(CAN 2060 BENplace REED an THE CURIOUS BARTENDER To order fax 201-840-7242 THE CURIOUS BARTENDER| |57 39 used to be the bar manager of Met Bar and Woody’s in London. He was then

Food & Drink

celebrating F. Scott Fitzgerald’s classic novel The Great Gatsby. Try Jay Gatsby’s tipplefresh fruits and fizz, while w of choice the cooling Mint Julep, or the classic 20s New York beverage, the Manhattan. of choice, the cooling Mint Julep, or the classic ‘20s New York beverage, the Manhattan. Harvest Punch, or a Hot Tod Get out your Flapper dress and re-live the Speakeasy experience with this collection of Get out your Flapper dress and re-live the Speakeasy experience with this collection ofselection of Non-alcoholic P authentic cocktails. With more than 25 classic recipes, Gatsby Cocktails captures the authentic cocktails. With more than 20 classic recipes, Gatsby Cocktails captures the award-winning mixologist B iconic elegance of the jazz age. a truly unforgettable occasio iconic elegance of the jazz age. Morethan than2025recipes recipes classic cocktails. • Perfect recipes for relaxed • •More forfor classic cocktails.

WIL

Shots & Shooters In bars up and down the country there’ll be someone forcing the rest of their party to attempt to keep down some cut-price concoction. We’ve all been there, but shots (drinks made from only alcoholic ingredients and designed to be consumed in one) and shooters (drinks consisting of both spirit and non-alcoholic ingredients that can be downed in one) don’t always have to be a punishment. With some good quality ingredients they can actually be something to enjoy rather than to make you retch. Shots & Shooters has 50 drinks—from eye-catching creations like the B-52 through to tasty combinations that can be mixed in seconds, such as the Surfer on Acid—to ensure your party gets started in the best way possible. 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 have all 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 Russian roulette anyone?

Food & Drink

• The perfect book for the lucrative student market. ISBN: 978-1-909313-42-2 64 pages l 80 color photographs & illustrations l 50 recipes 43⁄4 x 71⁄4 in l $14.95 (CAN $18.95) hardcover Carton quantity: 76 Publication: August 2014

• 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 the ridiculous—like the Brain Hemorrhage.

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MICHAEL BUTT began his career working as a bartender at some of London’s finest cocktail bars before setting up Soulshakers, a London-based drinks consultancy firm responsible for the cocktail menus at some of the city’s best bars and restaurants. He also organizes bars for the UK’s biggest music festivals, such as Glastonbury and Reading, and is a brand consultant for the international drinks companies Southern Comfort, Red Bull, Jack Daniels, Campari, and Finlandia Vodka. He is based in London, UK.

also available:

Drinking Games ISBN: 978-0-957140-94-3 $12.95 (priced higher in Canada)

44 | SHOTS & SHOOTERS

To place an order fax 201-840-7242

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

Foo

51695 Available as a Counter Display Pack 9 7 8 16 8 4copies 9 7 5 5 0 0 9 of the book) (includes ISBN: 978-1-84975-539-9

How to Drink and Not LookDrinking Like an Games: Idiot One Book to Drink... is Emily Miles’ practical guide to help you differentiate between quality Add booze Drinking Games: and Not Look Like an Idiot Just Booze One Book ok Like anHow Idiot and cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk. We are told that drinking to excess Friday night at thequality bar in booze town: revellers swig beer, slam shots, and repeat until failure. Booze cal guide quality to help booze you differentiate between between Add fun? And the quickest way to achiev us been e alcohol as more than justWe’ve a toolmost to getofyou drunk.there (and had fun doing it), but there comes a time when you want

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

to get you drunk. The government tries toistell us that playing drinking games if it’s a su fromfailure. downing cheap booze in sticky venues to something a little more ers slam shots, to andgraduate repeat until eat swig until beer, failure. why is it so much fun? And the qui of it. That’s where this helpful little sophisticated. So if you want to know how to match wine with your evening meal, why you dtime fun when doing you it), but there comes a time when you want want The problem with playing drinking games—with classic card games li should sip a single malt rather than slam it, how to prepare for an all-day drinking event, or ze in sticky venues to something a little more a little more the rules by the end of it. That’s wh through to timed challenges such a how to build a home liquor cabinet then read on. Beer and Food is the definitive book about matching great food with the how to match wine with your evening meal, why you ning meal, why you world’s tastiest beers. Whether you have cookedfor dinner don’t knowgames what 25 favourite with class item toand bring any party to– life... apa lam it, how to prepare all-day drinking event, or ay drinking event, or for •anThe to choose, or you’ve got an IPA and don’t know what to serve it with, quality drinks industry continues to grow at a rapid rate, the US Internationalbeer Trade Beer through en read on. Beer and Food is the book you need. Starting with a lookPong, at the science of to timed challe • Leavewhich your inhibitions at the door Commission stated export sales of bourbon and Tennessee whiskey more than doubled taste, gain an insight into how taste works and discover flavours the essential itemwillto bring any part buddies in a state. between 2000 and 2010, with the UK being one of the biggest customers. go together and which ones definitely will not. Next come the principles of es to grow at Trade a rapid rate, the US International Trade nternational beer and food matching, examining how a beer can bring together • Leave your different inhibitions at the doo urbon Tennessee whiskey more than doubled re thanand doubled flavours so that they compliment each other and• really boost your the taste Ensure party is one to remem • There has been a revival of interest in craft, traditional, and heritage drinks as consumers in a state. K being one of the biggest customers. experience. The beer styles chapter focuses on 30 different types of beer, remember much of it! demand quality over price. and showcases around 150 varieties that are ideal to use for food matching. Ensure In the food chapter you will find 150 food types,•plus ideas foryour beers party to drink is one to reme in craft, drinks as traditional, consumersand heritage drinks as consumers • Aburgers greatand giftmore fortaste students, party an that will make seafood, cheese, chocolate, curries, remember much of it! EMILY MILES Dog and Other Hangover Cures (ISB absolutely delicious. Finally, the cooking with beer section has 50 of the best ISBN: 978-1-909313-22-4 is a freelance journalist specializing recipes that use beer as an ingredient, plus a perfect pairing for each meal. • A great gift for students, party an 128 pages l 60 colour illustrations in food and drink. She has previously • One of the first books of its kind to mix great beer appreciation withHangover great Dog and Other Cures (ISB worked for Esquire magazine as food 186 x 123 mm l £9.99 (hardback) DOMINIC BLISS ISBN: 978-0-957140-94-3 ISBN: 978-1-909313-22-4

Food & Drink

Humor/Gift Humour/Gift

ISBN: 978-1-909313-22-4 food pairings, plus delicious beer-infused recipes. and drink editor, writing articles on Carton quantity: is 52an author, journalist, and editor 64 pages l 50 color illustrations 128 pages from l 60 color illustrations everything the best tequilas 128 on pages l 60 colour illustrations • Mark Dredge’s bestselling first book, Craft Beerwrites World, occupied the top on men’s interest, sport, an 3 1 Publication: February DOMINIC BLISS 4 ⁄ 4 x 7 ⁄ 4 in l $12.95 (CAN $14.95) ISBN: 978-0-957140-94-3 3 3 spot on the Amazon beer book list and featured intravel the top for 102014 food and drink the market to red x 123 mm l £9.99 (hardback) XX recipes l 4buying ⁄4 x 7 ⁄8 exceptional in l $15.95 186 various publications incl ISBN: 978-1-909313-23-1 isPage an author, and editor 978-1-909313-23-1 reference wines that won’t break14/11/2013 the bank. Carton hardcover 64 pages l 50books. colour 16/04/2013 illustrations 15:27208 38 journalist quantity: 52CatUS-F13_030-050_FoodDrink_FL_x pages (wood-free paper) ,l 400 colour GQ , Financial Times Internationa IW CatUS-S14_001-021_FoodDrink_FL_x 14:31ISBN: Page 18IW (CAN $19.95) l hardcover 208 pages (wood-free paper) l 400 colour writes on& illustrations men’s interest, sport, an photographs x 190 mm Fit Tennis Magazine •quantity: Craftmm beer continues to(hardback) grow in the UK, with 158 new breweries opening, and inl 235Running Carton 80 186 x 123 l £9.99 9 7 8 1 9 0 9 3 1 3 2 2 4 Publication: February 2014 photographs & illustrations l 235 x 190 mm Carton quantity: 52 travel for various publications inc £16.99 (hardback) the past year alone. There are now over 1000 breweries in Britain, the highest £16.99 (hardback) Publication: September 2012 Carton quantity: 80 GQ ,quantity: Financial Carton 22 Times , Internationa Publication: February 2014 number since the 1930s. Carton quantity: 22 Tennis Magazine Publication: April 2014 and Running Fit Publication: September 2012 51295

unter Display Pack s of the book) 313-36-1

DRINK...

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18 | PINK DRINKS; HOW TO DRINK...

Pink Drinks

To place an order fax 201-840-7242

April 2014

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MARK DREDGE is an award-winning beer writer and runs the popular blog Pencil and Spoon where he writes about all things ale. IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 8 Mark won the British Guild of Beer Writers New Media Writer of the Year award in 2009 and 2010, and Beer and Food Writer of the Year in 2011. His work is featured in leading publications across the globe and he’s an international beer judge.

Hair of Booze the Dog and Other Brown Just wokendistinctly up with designed a head that feels likeDiscover the devil’s been foot-long Pink Drinks is chock-full of cocktail recipes with women in mind. Featuring how just adrilling few simple ingr Hair of the Dog and Other brain and eyeballs? Well, suffer no more by following these helpful remedie fabulous recipes for blended drinks, mixed drinks, fruity drinks—any and rum, everytequila, cocktailoryou brandy to create 75

out of of fuchsia, bed and cerise, on your feetcrimson. in no time. Containing classic hair-of-the-doB desire—all in feisty and feminine you shades What beat book, in which mixologist Just woken up with a headand that feels like the could devil’s been drilling Michael foot-long as the Prairie Oyster and the Bloody Mary, restorative recipes including the sipping a classic Cosmopolitan or abrain Kir Royale while you putsuffer the world to rights? On using a hot can make the helpful bottles remedie of brown and eyeballs? Well no more by following these sandwich, and some of the weirdest and most wonderful cures from around summer’s night, why not quaff a refreshing Caipiroska an in elegant pomegranate two ingredients,classic you willhair-of-the-d learn how you out ofberry bed and on yourorfeet no time. Containing guide will ensure waking uprecipes with formula a to sore head theseries day after is a thing Martini. And for the morning after,handy there are plenty of non-alcoholic get you feeling and a of helpful as the prairie oyster and the bloody mary, restorative recipes including infog the refreshed. Try the cranberry, lemon, ginger iced teaoforthe watermelon cooler. aislecan’t ofcures your local and some weirdest andvegetable most wonderful from around •sandwich Ifand you’ve ever suffered athe stinking hangover that you shift, thissuperm is the make, at on a really reasonable pr handy ensure waking up withpunches, a soreand head a Sunday is a thing for you.guide • Includes more than 50 recipes for classic andwill contemporary cocktails, pitchers, you just five bottles of alcohol and b shots, and shakes. If you’ve you’re ever suffered a stinking hangover that you can’t shift, the •• Whether after a cocktail kick, amake non-alcoholic remedy, or this someis com over 70 different drinks. for you. you on the road to recovery, help is at hand. • The perfect gift for any glamorous girl. • Solves the eternal problem of wha Whether you’repeople after awho cocktail a non-alcoholic remedy or some com •• Ideal for those like tokick, overindulge. the also cupboard. available: also available: BEBO KATHERINE you on the road to recovery, help is at hand. Craft Beer World Craft Beer World is a professional writer and film critic, 978-0-957140-99-8 •ISBN: Divided into 5 sections, using whi ISBN: 978-0-957140-99-8 £14.99 • Ideal for those people who like to over-indulge during the festive period. based in Denver, Colorado. She has £14.99 75 unique drinks. written articles for many well-known ISBN: 978-1-84975-500-9 128 pages l 125 color photographs & illustrations l 50 recipes 43⁄4 x 71⁄4 in l $16.95 (CAN $20.95) hardcover l Carton quantity: 52 Publication: March 2014 51695 9

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publications including Cosmopolitan , 8 | BEER AND FOOD 8 | BEER AND FOOD Viva and Girl About Town . She isISBN: the 978-1-909313-15-6 Ryland author of Dinner and a Movie for128 pages l 125 color photographs & MICHAEL BUTT Peters & Small. began his career working as a illustrations l 75 recipes l 43⁄4 x 71⁄4 in ISBN: 978-1-909313-23-1 at some of London’s finest coc $16.95 (CAN $19.95) l hardcover 208 pagesbefore (wood-free paper) lup 400Soulshakers colour setting Available as a Counter Display Pack firm Carton quantity: 52 photographs & illustrations l 235 responsible x 190 mm consultancy f (includes 6 copies of£16.99 the (hardback) book) Publication: October 2013 drinks menus at some of the c Carton quantity: 22 ISBN: 978-1-84975-539-9 bars and restaurants. 51695

Food & Drink

Beer and Food

Food & Drink

n d

Food & Drink

y d

Beer and Food

Publication: April 2014

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58 DRINKING GAMES... Making Wines, Liqueurs & C |

MARK DREDGE is an award-winning beer writer and runs the popular blog Pencil and Spoon where he writes about all things ale. Mark won the British Guild of Beer

Visual Contrast 122

White, Charlotte 152

Wire & Beaded Wedding Jewelry 176

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

Zombie Ate My Cupcake Kit 154

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Northern California, Northern Nevada

GIFT SALES CONTACT CUSTOMER SERVICE Northern California, Midwest: Tel: 877-342-1478 AIR COMPANY Northern Nevada Nebraska Alabama,Inc. Florida, Georgia, Fax: 201-840-7242 Connecticut, THE WINTERS GROUP Massachusetts,Daniel Richards, 448 Ignacio Blvd., #408 Mississippi, Maine, New Hampshire, 230 Spring Street North Carolina, bookorders@infocrossing.com 150 Hazard Avenue SALES CONTACT CUSTOMER SERVICE Novato, GIFT CA 94949 South Carolina, Tennessee Suite 1634 Suite C1Rhode Island, Vermont Tel: 877-342-1478 Tel: 415-436-6350 AIR COMPANY Atlanta,Daniel GA 30303 Enfield, THE CT 06082 Fax: 201-840-7242 Richards, Inc. WINTERS GROUP South Central: Fax: 415-436-6351 448 Ignacio Blvd., #408 Tel: 404-589-8200 Tel/Fax:150 860-749-3317 bookorders@infocrossing.com 230 Spring Street Hazard Avenue Arkansas, Louisiana, FreshAirSince1980@gmail.com Novato, CA 94949 Fax: 404-589-8280 info@wintersgroupinc.com Suite 1634 Suite C1 Oklahoma, Texas Tel: 415-436-6350 info@danrichgroup.com www.wintersgroupinc.com Atlanta, GA 30303 Enfield, CT 06082 GOURMET GOETZ,South INC. Central: Fax:SALES 415-436-6351 Tel: 404-589-8200 Tel/Fax: 860-749-3317 Arkansas, Louisiana, Dallas Trade Mart, #2111 FreshAirSince1980@gmail.com THE LUNDGREN GROUP Fax: 404-589-8280 info@wintersgroupinc.com Upper Midwest: Metro NY/NJ Oklahoma, Texas 2100 Stemmons Freeway Tel: 925-889-9075 info@danrichgroup.com www.wintersgroupinc.com Iowa, Minnesota, North Dakota, Dallas, TX 75207 Harriet Bessaleli GOURMET SALES lundgren2@aol.com GOETZ, INC. South Dakota Tel: 214-748-2128 11 North Road thelundgrengroup.wordpress.com Dallas Trade Mart, #2111 THE LUNDGREN GROUP Upper Midwest: Metro Fax: 214-747-3399 TWIST SALES, LLC Great Neck, NYNY/NJ 11024 2100 Stemmons Freeway Tel: 925-889-9075 Iowa, North Dakota, sales@goetzinc.com Minnesota GiftMinnesota, Mart Tel: 516-445-9878 Dallas, TX 75207 Harriet Bessaleli lundgren2@aol.com Southern California, SouthRoad Dakota 10301 Bren West, #G436 harrietgifts@gmail.com Tel: 214-748-2128 11 North Road thelundgrengroup.wordpress.com Southern Nevada, Hawaii Minnetonka, 55343LLC Fax: 214-747-3399 TWISTMN SALES, Great Neck, NY 11024 Southwest/Rockies: FLEMMING CHALEF Tel: 952-932-7191 sales@goetzinc.com Minnesota Gift Mart Tel: 516-445-9878 Arizona, Utah, Colorado, Mid-Atlantic: Southern California, 1933 South Broadway, #846 Fax: 952-933-6617 10301 Bren Road West, #G436 Wyoming DE, MD,harrietgifts@gmail.com Eastern PA, VA, DC Southern Nevada, Hawaii Los Angeles, CA 90007 info@twistsales.com Minnetonka, MN 55343 Southwest/Rockies: MARY JANE MCKITIS ISBN Sales Tel: 213-747-0076 FLEMMING CHALEF Tel: 952-932-7191 Mid-Atlantic: P. O. BoxArizona, 85760 Utah, Colorado, 141 Friends Lane Fax: 213-746-9740 1933 South Broadway, #846 Fax: 952-933-6617 Midwest: DE,PAMD, Eastern PA, VA, DC Tucson,Wyoming AZ 85754 Newtown, 18940 flemmingchalef@hotmail.com Los Angeles, CA 90007 info@twistsales.com IL, WI, Eastern MO Tel: 800-625-4847 Tel: 215-428-1552 MARY JANE MCKITIS ISBN Sales Tel: 213-747-0076 Fax: 800-625-4847 THE REP FACTOR Fax: 215-736-1981 P. O. Box 85760 141 Friends Lane 213-746-9740 CanadaFax: (book trade and gift) mjmckitis@aol.com ChicagoMidwest: Merchandise Mart isbnsales@aol.com Tucson, AZ 85754 Newtown, PA 18940 flemmingchalef@hotmail.com THOMAS ALLEN AND SON LTD IL, WI, Eastern MO 222 Merchandise Mart Plaza Tel: 800-625-4847 Tel: 215-428-1552 390 Steelcase Road East #13-610 Fax: 800-625-4847 THE REP FACTOR Fax: 215-736-1981 Northwest: Ohio Valley: Canada (book trade and gift) Markham Chicago, IL 60654-2282 Chicago Merchandise Mart Alaska,mjmckitis@aol.com Idaho, Montana, MI, OH,isbnsales@aol.com KY, IN, WV, Western PA Ontario THOMAS L3R 1G2 ALLEN AND SON LTD Tel/Fax:222 847-428-4020 Merchandise Mart Plaza Oregon, Washington BLEND SALES Tel: 905-475-9126 390 Steelcase Road East #13-610 Northwest: Valley: BETTENCOURT GROUP 27 EastOhio Russel Road 24-hourMarkham toll-free order department Chicago, IL 60654-2282 Western MO and KS Alaska, MI, OH, KY, IN, WV, Western PA 501 South LucilleIdaho, Street,Montana, #102 Suite 302 Tel: 1-800-387-4333 Ontario L3R 1G2 Tel/Fax: 847-428-4020 Washington Seattle, Oregon, WA 98108 GIFT SOURCE, LLC Columbus, OH 43215 Fax: 1-800-458-5504 BLEND SALES Tel: 905-475-9126 Tel: 206-762-2240 Lori Thomsen Tel: 800-338-7331 info@t-allen.com BETTENCOURT GROUP 27 East Russel Road 24-hour toll-free order department Western MO and KS Fax: 206-762-2457 Tel: 913-897-7327 Fax: 614-221-1723 501 South Lucille Street, #102 www.thomas-allen.com Suite 302 Tel: 1-800-387-4333 info@bettencourtgroup.com Fax: 913-897-5674 rj_assoc@sbcglobal.net Seattle, WA 98108 GIFT SOURCE, LLC Columbus, OH 43215 Fax: 1-800-458-5504 lorithomsen@kc.rr.com Tel: 206-762-2240 Lori Thomsen Tel: 800-338-7331 info@t-allen.com Fax: 206-762-2457 Tel: 913-897-7327 Fax: 614-221-1723 www.thomas-allen.com info@bettencourtgroup.com Fax: 913-897-5674 rj_assoc@sbcglobal.net lorithomsen@kc.rr.com South Carolina, Tennessee Southeast:

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

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