Drinks Catalogue Autumn 2014

drinks autumn 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 sulphites, 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 – 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 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 22 Publication: April 2014 9

• 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.

781782 491002

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 £12.99

NATURAL WINE | 19

Food & Drink

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

Food & Drink

Wine & Food A chatty and 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 flavour notes on reds, whites, 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 Store Cupboard 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 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 16 Publication: October 2014 52795 9

781849 755740

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 such as the BBC GoodFood Show 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 £19.99

64 | WINE & FOOD

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

ISBN: 978-1-84975-363-0 96 pages l 100 colour photographs 140 x 140 mm l £6.99 (hardback) Carton quantity: 60 Publication: February 2013 ISBN: 978-1-909313-15-6  128 pages l 125 colour photographs             & illustrations 186 x 123 mm l £9.99 (hardback) Carton quantity: 52 Publication: October 2013

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

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

• Invaluable information from a leading wine expert in an affordable gift format.

• Divided into 5 sections, using whisky, bourbon, dark rum, tequila and brandy to make • Everything you need to make informed choices in a pocket or handbag-size book.

75 unique drinks.

Food & Drink

Food & Drink

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

• Makes the perfectRAY gift for parties and celebrations.

JONATHAN is drinks columnist for GQ magazine. He was wine editor of the Daily Telegraph MICHAEL BUTT for many years and has contributed to began his career working as a bartender the Spectator, Guardian, Mail on Sunday at some 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 About Wine and How to Buy Wine, both drinks menus at some of the city’s best published by Ryland Peters & Small. bars and restaurants.

781909 313156

Making Wines, Liqueurs & Cordials Craft Beer World

CICO BOOKS

InCraft Making & Cordials,companion self-sufficiency expertwho Beshlie Grimes BeerWines, World Liquers is the must-have for anyone appreciates provides 100 recipes and variations for everything from a classic lemonade decent beer. The last few years have seen an explosion in the popularity through apple wine,the sloeglobe, gin and liqueur, all of which use up those of craft to beers across withrhubarb excellent new brews being produced extra fruits and vegetables you have grown in the garden.

Divided intoWith fivemore everywhere from Copenhagen to Colorado, Amsterdam to Auckland. chapters, start by learning the basic techniques you will need to produce amazing beers available than ever before, it’s hard to know which one to your own drinks.

Nextwhere comesCraft Wines, fruit wines made choose.

That’s Beerwhich Worldcovers comestraditional in. Gathering together overfrom 300 strawberries, ginger, and more.

The Syrups & Cordials chapter has recipes of the most innovative and tastiest beers you need to try, and divided into 50 using passion fruit, pears, andfind raspberries.

Lemonades different catagories, you will the best ofInthe best eachthere styleare hasideas to offer. for perennial favourites such as limeade and pink lemonade, all the perfect • Looks at influential breweriespicnic. from the US, the UK,preference Denmark, isHolland, accompaniments to a summer Whether your for an Norway, Belgium, Czech Republic, Australia, Canada and manynectar, others. indulgent rose petal liqueur, a refreshing strawberry and mint or a celebratory glass of elderflower champagne, youthe areABV, sureand to find lots of • Every entry covers the hops used in the beer, a detailed recipes hereoftowhat suit your taste when buds! it hits your tastebuds. description to expect •• Make of the include fresh produce you grow at home with IPAs, this collection of Beersuse reviewed steam beers, pilsners, double saisons, imperial 100 recipes and variations. stouts, dubbels, triples, golden ales, red beers, and many more.

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

MARK DREDGE

• Created using traditional which avoid the nasty chemicals, is an award-winning beer methods writer and runs theand popular blog Pencil andinSpoon additives preservatives found store-bought brands. where he writes about anything alerelated – from food and beer pairings BESHLIE GRIMES to the world’s best places to try new isand a firm advocate of When the self-sufficient exciting drinks. he’s not lifestyle, and has been writing about beer, he making works atwines the and other country on her farm for Camden Towndrinks Brewery in London. family and friends for as long as she can remember. She is also the co-author of The Homebrew Handbook .

56 | BROWN BOOZE; MAKING WINES, LIQUEURS & CORDIALS

ISBN: 978-1-78249-069-2 NEW ISBN: 978-0-957140-99-8 144 pages (wood-free paper) 192 pages (wood-free paper) l 400 EDITION colour 200 colour photographs photographs & illustrations l 235 x 190 mm 235 x 190 mm l £12.99 (paperback with flaps) £14.99 (hardback) l Carton quantity: 18 Carton quantity: 36 Publication: April 2013 Publication: August 2013 

   9 781782 490692

WINE; CRAFT BEER WORLD | 15

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 flavours 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 flavours 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 colour photographs & illustrations l 235 x 190 mm £16.99 (hardback) Carton quantity: 22 Publication: April 2014 9

781909 313231

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 £14.99

8 | BEER AND FOOD

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

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

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 how popularity Discover just a few simple ingredients can be combined with whisky, bourbon, dark rum, of craft beers across the globe, with excellent new brews being produced tequila, or brandy to create 75 delicious drinks. Brown Booze is a unique cocktail recipe book, everywhere from Copenhagen to Colorado, Amsterdam to Auckland.

WithMichael more Butt explains how to maximise the number of cocktails you can in which mixologist amazing beers available than ever before, it’s hard tomake knowusing whichthe one to 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 overlearn 300 how to make a whole range of different drinks. Using Michael’s ingredients, you will of the most innovative and tastiest beers you need toformula try, andand divided into 50 a series of helpful infographics, you’ll see how a quick trip round the fruit and different catagories, you will find the best of the bestvegetable each styleaisle has of to your offer.local supermarket can transform the number of cocktails you can and Holland, at 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,make, Denmark, you just five bottles of alcohol and by following the advice in Brown Booze you’ll be able to Norway, Belgium, Czech Republic, Australia, Canada and many others. 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

781909 313156

MICHAEL BUTT

Food & Drink

Food & Drink

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

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 &18/10/11 10.23 Pagina photographs illustrations where he writes about anything alerelated – from beer pairings 186food x 123and mm l £9.99 (hardback) to the world’s best places to try new Carton quantity: 52 and exciting drinks. When he’s not Publication: October writing about beer, he works at the 2013 Camden Town Brewery in London.

Food & Drink

Drink

published by Ryland Peters & Small.

14 began his career working as a bartender ISBN: 978-0-957140-99-8 at some of London’s finest cocktail bars 192 pages (wood-free paper) l 400 colour before setting up Soulshakers, a drinks ISBN: 978-1-909313-23-1 & illustrations l 235 x 190 mm consultancy firm responsible photographs for the 208 pages (wood-free paper) l 400 drinks menus at some of the £14.99 city’s best (hardback) l Carton quantity: 18 photographs & illustrations l 235 x bars and restaurants.

Publication: April 2013 £16.99 (hardback)  Carton quantity: 22    Publication: April 2014

CICO BOOKS The Making Homebrew Handbook Wines, Liqueurs & Cordials WINE; CRAFT BEER WORLD 15 9

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

Rise up against watery, wimpish beers you generally find on store shelves In Making Wines, Liquers & Cordials, self-sufficiency expert the Beshlie Grimes MARK DREDGE and produce ownlemonade beers packed with big, bold flavors. With 75 recipes provides 100 recipes and variations for everything from ayour classic is an award-winning beer writer an everything from stouts porters to IPAs, wheat beers, and pilsners, through to apple wine, sloe gin and rhubarb for liqueur, all of which use upand those runs the popular blog Pencil and S Dave Law shows howinto easyfive it is to brew your own beers bursting withwhere taste.he writes about all things al extra fruits and vegetables you have grown in the garden.

Divided Mark won the British Guild of Beer Whether youneed like you like a hoppy, you chapters, start by learning the basic techniques you will to produce your crisp finish or a biscuity, malty taste, certain tofruit findwines the right for you. A comprehensive techniquesWriters sectionNew Media Writer of the Y own drinks. Next comes Wines, which coversare traditional madebeer from award in 2009 and 2010, and Beer the information needed to get started, explaining the keyFood Writer of the Year in 2011. H strawberries, ginger, and more. The Syrups &provides Cordialsallchapter has recipes work is featured in leading publica ingredients andthere howare theyideas work together, plus the equipment you’ll need using passion fruit, pears, and raspberries. In Lemonades across to set it all up the in your own home. And the aim is to encourage you to the globe and he’s an for perennial favourites such as limeade andand pinkhow lemonade, perfect international beer judge. experiment—not accompaniments to a summer picnic. Whether your preferenceto isreproduce for an beers you have enjoyed in the past, but to master the of or beer indulgent rose petal liqueur, a refreshing strawberry andbasic mint types nectar, a and go on to produce your own. It’s how the of the microbreweries started, so why not follow their lead? Also celebratory glass of elderflower champagne,some you are surebest to find lots of included is advice from people who have started their own breweries, where recipes here to suit your taste buds! they share a few secrets that will help you along the way.

• Make use of the fresh produce you grow at home with this collection of • Beer is back. After years of bland beers served up by large scale breweries 100 recipes and variations. interested in profit rather than taste, the little guys have fought back, producing • You’ll be amazed at how simple it is to produce drinks bursting with 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 for beers from across the globe, including Belgian Dubbels, additives and preservatives found in store-bought brands.

ISBN: 978-1-908170-24-8 ISBN: 978-1-78249-069-2 British Porters, and US IPAs. NEW 144 pages (wood-free paper) l 200 color 144 pages (wood-free paper) • Every step of the brewing process is 200 explained detail, helping you to EDITION photographs BESHLIE l 75 recipes l 71⁄2 x 91⁄4 in GRIMES colourinphotographs a firm advocate of the self-sufficient become a master brewer. $19.95 (CAN is$23.95) l hardcover 235 x 190 mm l £12.99 (paperback with flaps) lifestyle, and has been making wines and Carton quantity: 22 Carton quantity: 36 other country drinks on her farm for Publication: family April and 2012 Publication: August 2013also available: friends for as long as she can 9

remember.

She is also the co-author of 51995 The Homebrew Handbook .

781908 170248

DAVE LAW 56 | BROWN BOOZE; has been at the forefront of the fight

MAKING WINES, LIQUEURS & CORDIALS

Craft Beer World

9

781782 490692

ISBN: 978-0-957140-99-8 £14.99

8 | BEER AND FOOD

The Curious Bartender: An Odyssey of Whiskies The Curious Bartender: An Odyssey of Whiskies takes you on a tour of the whiskey and bourbon world. Learn all about how we arrived at whiskey, how it is distilled and the difference between whiskey (whisky) and bourbon. Find out about where whiskey is produced – from Scotland and the US to Ireland and Japan – and featuring all new location photography from the Scottish Highlands to Tennessee, Louisiana and Georgia. The chapter on How Cereals Work will inform you about the process of fermentation and you’ll also discover why whiskey is aged. Most importantly you’ll find out How to Enjoy Whiskey and how to use it as the basis of cocktails. This fascinating and comprehensive book is sure to appeal to whiskey and bourbon aficionados and novices alike.

• Tristan Stephenson is the mastermind behind two of London’s most avantgarde bars 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 colour photographs l 235 x 190 mm l £18.99 (hardback, soft touch finish) Carton quantity: 10 Publication: October 2014 52795 9

781849 755627

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.

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 £16.99

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 | 65

Food & Drink

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

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

CICO BOOK

The Curious Bartender William Yeoward’s American Preparing a first-class cocktail relies upon a deep understanding its The delicious combina William Yeoward’s American Bar of flavour, Yeoward’s ingredients, the delicateWilliam alchemy of how they work together – theirAmerican exquisiteBar presentation

1

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1

Food & Drink

aroma and colour. Most of all, a sublime cocktail of is flavors, an art. Inthe The In American Wil Themixing delicious combinations ritual stirring and shaking, the The delicious combinations of Bar, flavors, the Curious Bartender, the mastermind behind three of London’s most avant-garde interior design and ta exquisite presentation... cocktails are magical mixes that satisfy all the exquisite presentation... cocktails are sen ma cocktail bars Tristan Stephenson explores and experiments with the art of for his In American Bar, William Yeoward, ren he glamorous visits five oftake his on fav In American Bar, William Yeoward, renowned interior design and table settings, shares preparing the perfect cocktail, explaining the intriguing modern turns mixology compendium of Here icon interior design and table settings, shares his passionafor these drinks. hetheir visits five of his favorite bars and choo has taken. Showcasing a selection classic explains acclaimed he visitsoffive of hiscocktails, favorite Tristan bars and chooses cocktails to create a compendium offrom iconiceach andbartenders signature re fascinating origins, introducing the colourful ofcharacters inspiredrecipes oracclaimed created ownofthoughts mak a compendium iconic andwho signature by some the world’s mos bartenders.

Added to on these are them and how they were intertwined their historical Moving on, own thoughts on tips, makingplus cocktails someone who is and, not im o acclaimedwithin bartenders.

Added tocontext. these are their helpful William’s he reinvents each drink from his laboratory, adding contemporary twists to who is not only passionate abou someone he has the perfect kn own thoughts on making cocktails and, importantly, how to present them. has the perfect knowledge and “eye” breathe fresh life into these vintage classics. Stay true to the originalshewith “Cocktails comecrystal in su someone who is not only passionate about“Cocktails cocktails but also about a Sazerac or a Rob Roy, or experiment with some of his modern variations to come in such a huge variety th and for every possible he has the perfect knowledge and “eye” toandadvise and inspire.

As William for every possible occasion—a births create a Green Fairy Sazerac topped with an absinthe ‘air’ or an Insta-age Rob date, the closure of athe deal,closure or aeveryon surreptiti date, of a “Cocktails come in such a huge variety that there’s something for Roy with the ‘age’ on the side. Also included is a reference section, detailing a relaxing ‘stop’ at the end of the day.” T a relaxing ‘stop’ at tha and for every possible occasion—a birthday celebration, an anniversary, Some are short, others are long, and a fe all the techniques you will need. Using a mixture of science and a dazzling arearesimply short, other date, the closure of a deal, or a surreptitious flirt. OrtoSome they can provi are common all: they delicious—a aptitude for understanding flavour and the universal appeal of the cocktail, arecover common to all: th a relaxing ‘stop’ at the end of the day.” These cocktails a wide range Tristan has created an essential anthology for the cocktail enthusiast. • Specially commissioned photography r Some are short, others are long, and a few contain no alcohol, but two thin • 60 Specially commissi • Features over cocktail recipes, from • With striking drinks photography

by Addie Chinn. are common to all: they are delicious—and extremely glamorous.

ISBN: 978-1-908170-52-1 CatUS-S12_001-021_FoodDrink_FL_Layout 1 18/10/11 10.23 Pagina 12 • Includes essential advice on selecting g • Features over 60 co pages l 150 color photographs ISBN: 978-1-84975-437-8 • Tristan is a rising star 144 in the cocktail world.

He now has 3 uber-trendy barsWilliam’s • Specially commissioned photography reveals innate sense of ISBN: 978-1-908170-52-1 70 recipes l 7 ⁄ x 9 ⁄ in l $24.95 208 pages (wood-free paper) l 120 colour around London and appears frequently on TV and in the press.

• Includes essential a (CANpages $28.95) ll 150 hardcover 144 color photographs l 235 x 190 mm l £16.99 • Features over 60 photographs cocktail recipes, from the classics to new favorites.

Carton quantity:122 1 UK-A12_019-034_FoodDrink_FL_LayoutISBN: 1 02/03/12 09.08 Pagina 34 recipes l 7 ⁄2ever x 9 ⁄4enjoyed in l $24.95 • A brilliant gift book for70 anyone who’s a cocktail and wants to 978-1-908170-52-1 (hardback with mock aged-leather finish) Publication: March 2012 • Includes essential advice on selecting glassware and the perfect final flou (CAN $28.95) l hardcover 144 pages l 150 color photographs know the history and see the future of their favourite tipple.

Carton quantity: 22 4

52495

Carton quantity: 22 9 781908 170521 Publication: March 2012

70 recipes l 71⁄2 x 91⁄4 in l $24.95 Publication: October 2013 (CAN $28.95) l hardcover 52495 Carton quantity: 22 9 781849 754378 Publication: March 2012

WILLIAM YEOWARD 52495 has a worldwide reputation for designing 7 8 1 9 0 8 1 7 0 5 2 1 collections for the home. He has a store on Kings Road, London, and a showroom on Madison Avenue, New York. William’s work is featured in the most stylish of WILLIAM YEOWARD magazines worldwide, including Elle has .aHis worldwide reputation previous books include for designing Deco collections the Yeoward home. He Perfect Tables ,for William on has a store , and William Yeoward Entertaining on Kings Road, London, andAta showroom Home , all published by CICO.

Punch Parties 9

52495

TRISTAN STEPHENSON Whether it’s a cool Cos is a rising star in the cocktail 9 7 8 1world.

9 0 8 1 7 0He 521 has worked with Jamie Oliver, and was a tangy Mojito, there is a brand ambassador, training bartenders and festivity to any soc WILLIAM at The Ritz, among other top hotels. YEOWARD The glamour of the cocktail comes to life in this collection of authentic recipes from A Party Punch served i In 2009 he set up Fluid Movement, a has a worldwide reputation for designing on Madison Avenue, New York. William’s consultancy company for the drinks for the home. collections Heand has 30s. a store the 20s Prohibition in the United Statesinbegan in 1920 and work is featured the most stylish of during this period, refreshing drink and ga industry. From there he went to open on on Kings Road, London, and a showroom Elle magazines worldwide, including making alcohol at home became very common.

Cocktails became the height of fashion centerpiece to any gath critically acclaimed Londononbars, Purl, Avenue, New York. William’s Madison Deco . His previous books include The Worship Street Whistling Shop and at this time as the Speakeasy grew in popularity and strong flavours were Perfect Pitchers are qu work is featured in the most stylish of underground Perfect Tables , William Yeoward on Dachs & Sons. This is his first book. worldwide, including Elle magazines used to mask the taste of bootlegged booze., Perfect the art of mixing and William Yeoward At period cocktailstry a classic Kentucky Entertaining Deco . His previous books include published

by CICO. Home , all celebrating F. Scott Fitzgerald’s classic novel The Great Gatsby. Try Jay Gatsby’s tipple cocktails such as a Hu Perfect Tables , William Yeoward on of choice the cooling Mint Julep, or the classic 20s New York beverage, the Manhattan. fresh fruits and fizz, wh Yeoward At Entertaining , and William by out CICO. Home , all publishedGet Harvest Punch, or a Ho your Flapper dress and re-live the Speakeasy experience with this collection of

ISBN: 978-1-84975-285-5 64 pages l 25 colour photographs and artworks l 140 x 140 mm £6.99 (hardback) Carton quantity: 90 Publication: September 2012 also available:

authentic cocktails. With more than 25 classic recipes, Gatsby Cocktails captures theselection of Non-alcoh award-winning mixolog iconic elegance of the jazz age. a truly unforgettable oc • More than 25 recipes for classic cocktails.

• Perfect recipes for re also the available: • Perfectly timed to coincide with release of Baz Luhrmann’s new film adaptation William Yeoward at Home • Punches and pitcher of F. Scott Fitzgerald’s classic novel The Great Gatsby.

50995

Oils & Vinegars William Yeoward at Home also available:

ISBN: 978-1-907030-62-8 $35.00 (CAN $43.95)

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

9 7 8 1 8 4 9Cocktails 752855 Gatsby

ISBN: 978-1-84975-285-5 £6.99

Food & Drink

Food & Drink

Gatsby Cocktails

ISBN: 978-1-84975-206-0 To place an order fax 201-840-7242 128 pages l 100 color photographs 65 recipes l 71⁄2 x 91⁄4 in l $19.95 (CAN $23.95) l hardcover Carton quantity: 26 also available: Publication: March 2012 William Yeoward at Home 51995 ISBN: 978-1-907030-62-8 9$35.00 7 8 1 8 4 9 (CAN 7 5 2 0 6 0 $43.95) THE CURIOUS BARTENDER

ISBN: 978-1-907030-62-8 There’s so much more to oils and vinegars than dressings, marinades and $35.00 (CAN $43.95) BEN REED

WILLIAM YEO

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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 colour photographs and illustrations l 186 x 123 mm £9.99 (hardback) Carton quantity: 76 Publication: September 2014 9

• 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 organises 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 £9.99

66 | SHOTS & SHOOTERS

Foo

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One Book How to Drink and Not LookDrinking Like an Games: Idiot to Drink... is Emily Miles’ practical guide to help you differentiate between quality booze Drinking Games: One Book Add Booze and Not Look Like an Idiot ok Like anHow Idiot and cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk.

The government tries to tell us that Friday night at thequality bar in booze town: revellers swig beer, slam shots, and repeat until failure. Booze cal guidequality to helpbooze you differentiate between Add etween why is it so much fun? And the qui 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

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

o get you drunk.

The problem withtries playing drinking government to tell us thatg fromfailure. downing cheap booze in sticky venues to something a little more ers swigfailure. beer, slam shots, to andgraduate repeat until at until the by much the end of it.

That’s wh whyrules is it so fun?

And the qui sophisticated.

So if you want to know how to match wine with your evening meal, why you dmefunwhen doing it), but there comes a time when you want you want for favourite – with class The25 problem withgames playing drinking 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 ittle more Beer Pong, challe the rules bythrough the endtooftimed it. That’s wh how evening to build meal, a home liquor Beer and Food is the definitive book about matching great food with the how to match wine with your why you cabinet then read on. ng meal, why you world’s tastiest beers. Whether you have cooked dinner and favourite don’t know what the essential item to bring any class part for 25 games – with lam it, how to prepare for an all-day drinking event, or y drinking event, or beer to choose, or you’ve got an IPA and don’t know what to serve it with, • The quality drinks industry continues to grow at a rapid rate, the US International Trade BeeratPong, through to timed challe en read on.

Beer and Food is the book you need. Starting with • a look theyour scienceinhibitions of Leave at the doo Commission stated export sales of bourbon and Tennessee whiskey more than doubled taste, gain an insight into how taste works and discover which flavoursitem will to bring any part the essential in a state. between 2000 and 2010, with the UK being one of the biggest customers. esernational to grow at a rapid rate, the US International Trade go together and which ones definitely will not. Next come the principles of Trade beer and food matching, examining how a beer can•bring together different Leave your inhibitions at the doo and Tennessee whiskey more than doubled eurbon than doubled • Ensure • There has been a revival of interest in craft, traditional, and heritage drinks asflavours consumers so that they compliment each other and really boost theyour taste party is one to reme in a state.

Ks.being one of the biggest customers. experience. The beer styles chapter focuses on 30 remember different types much of beer, of it! demand quality over price. and showcases around 150 varieties that are ideal to use for food matching.

• Ensure your party is one to reme in craft, traditional, and heritage drinks as consumers In the food chapter you will find 150 food types, plus for beers drink rinks as consumers • Aideas great gifttofor students, party an that will make seafood, cheese, chocolate, curries, remember burgers and more taste of it! much EMILY MILES Other Cures (ISB absolutely delicious. Finally,ISBN: the cooking with beer Dog sectionand has 50 of the Hangover best 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 beerDog appreciation with great and Other Hangover Cures (ISB worked for Esquire magazine as food DOMINIC BLISS ISBN: 978-0-957140-94-3 186 x 123 mm l £9.99 (hardback) ISBN: 978-1-909313-22-4

Beer and Food

Food & Drink

Humour/Gift Humour/Gift

Food & Drink

Beer and Food

ISBN: 978-1-909313-22-4 food pairings, plus delicious beer-infused recipes. and drink editor, writing articles on is an author, journalist and editor 64 pages l 50 colour illustrations Carton quantity: 52 everything the best tequilas 128 on pages l 60 colour illustrations 128 pages l from 60 colour illustrations • Mark Dredge’s bestselling first book, Craft Beer World, occupied the top interest, sport, an writes on men’s 186 xspot 123 mm l £9.99 (hardback) Publication: 2014 DOMINIC BLISS ISBN: 978-0-957140-94-3 thexmarket to lbuying red x 123 mm l £9.99 (hardback) on the Amazon beer book list and featuredFebruary in ISBN: thetravel top978-1-909313-23-1 10 food and drink publications inc for various 186 123 mm £9.99 exceptional (hardback) 186 is an author, journalist and editor ISBN: 978-1-909313-23-1 Carton quantity: 80 illustrations wines that won’t break the bank. Carton reference books.

64 pages l 50 colour GQ , Financial Internationa IW CatUK-A13_047-067_FoodDrink_FL v2_x 13/03/2013 15:02 Page 56 quantity: 52 208 pages (wood-freeTimes paper) l,400 colour IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 18 Carton quantity: 52 n writes on men’s interest, sport, an 208 pages (wood-free paper) l 400 colour and Tennis Magazine photographs & illustrations l 235Running x 190 mm Fit Publication: September 2012 •x Craft beer continues to grow 186 123 mm l £9.99 (hardback) 9 7 in 8 1the 9 0 9UK, 3 1 with 3 2 2 4158 new breweries opening in Publication: February 2014 photographs & illustrations l 235 x 190 mm d travel for various publications inc Publication: February 2014 £16.99in(hardback) the past year alone.

There are now over 1000 breweries Britain, the highest £16.99 (hardback) Carton quantity: 80 GQ ,quantity: Financial Carton 22 Times , Internationa number since the 1930s.

Carton quantity: 22 Tennis Magazine Publication: April 2014 and Running Fit Publication: 9 7 8 0 9 5 7 1 4 0 9 4 3 September 2012 9 781909 313224

y d

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Publication: April 2014 9

781909 313231

18 | PINK DRINKS; HOW TO DRINK...

DRINK...

Pink Drinks

9

9

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780957 140943

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.

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.

Brown Hair ofBooze the Dog and Other woken upof withdesigned athe head that feels like devil’s beena Other drilling foot-long Discover how just few simple ingre Hair and Pink Drinks is chock-full of cocktail Just recipes distinctly withDog women inthe mind.

Featuring brain and eyeballs? Well suffer no more by following these helpful 75 remedies tequila, or brandy to create delici

fabulous recipes for blended drinks, mixed drinks, fruity drinks – any and every cocktail you you bed on your in no like time.

Containing classic hair-of-the-d Justout woken up and with a head that feels the devil’s drilling foot-long in which mixologist Michael Butt ex desire – all in feisty and feminine shades ofoffuchsia, cerise andfeet crimson.

What could beatbeen prairie oyster and recipes including the brain and eyeballs? suffer no more byrestorative following helpful remedie make using bottles of brown spir sipping a classic Cosmopolitan or a as Kirthe Royale while youWell put the the bloody world tomary, rights?

On a the hotthese sandwich and some of your theorweirdest most wonderful cures from you out of bedCaipiroska and on feet in noand time.

Containing classic hair-of-the-d ingredients, you will learn howaround to ma summer’s night, why not quaff a refreshing berry an elegant pomegranate handy guide will up with atosore headafeeling on a Sunday is a infog thing as theare prairie oyster andwaking the bloody mary, restorative recipes the formula series of including helpful Martini. And for the morning after, there plenty ofensure non-alcoholic recipes get and you and some of the the watermelon weirdest and most wonderful cureslocal fromsuperma around vegetable aisle of your refreshed. Try the cranberry, lemon •sandwich and ginger iced tea or cooler.

If you’ve ever suffered a stinking hangover that you can’t shift, this is the handy guide will ensure waking up with a sore a Sunday is a thing make, andhead at aonreally reasonable pric for you. and contemporary cocktails, punches, • Includes more than 50 recipes for classic pitchers, you just five bottles of alcohol and by • If you’ve ever suffered a stinking hangover that you can’t shift, this is the shots and shakes.

• Whether you’re after a cocktail kick,make a non-alcoholic remedydrinks. or some com over 70 different for you.

• The perfect gift for any glamorousyou girl.on the road to recovery, help is at hand. practical, innovative cost-eff • Whether you’re after a cocktail kick,•aAnon-alcoholic remedy and or some com • Ideal for those people who like to over-indulge during the festive period. also available: you on the road to recovery, help is at hand. also available: Craft Beerinto World • Divided 5 sections, using whis KATHERINE BEBO

Beer and Food

Craft Beer World

978-0-957140-99-8 75ISBN: unique drinks. £14.99 • Ideal for those people who like to over-indulge during the festive period.

ISBN: 978-1-84975-500-9 128 pages l 125 colour photographs & illustrations 186 x 123 mm l £9.99 (hardback) Carton quantity: 52 Publication: March 2014 51695 9

781849 755009

including Cosmopolitan , | BEER AND FOOD 8publications

Food & Drink

written articles for many well-known

Food & Drink

Food & Drink

is a professional writer and film critic, ISBN: 978-0-957140-99-8 based in Denver, Colorado. She has £14.99

Viva and Girl About Town . She ISBN: is the 978-1-909313-15-6 author of Dinner and a Movie for 128Ryland pages l 125 colour Peters & Small. photographs & illustrations 186 x 123 mm l £9.99 (hardback) Carton quantity: 52 Publication: October 2013

9

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102 | DRINKING GAMES

• Makes the perfect gift for parties a 8 | BEER AND FOOD

MICHAEL BUTT began his career working as a barte ISBN: 978-1-909313-23-1 atpages some of London’s finest cocktail 208 (wood-free paper) l 400 colour before setting up Soulshakers, photographs & illustrations l 235 x 190 mm a dr £16.99 (hardback) firm responsible for the consultancy Carton quantity: 22 at some of the city’s b drinks menus Publication: 2014 bars andApril restaurants.

9

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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

Making Wines, Liqueurs & C

Ryland Peters & Small and CICO Books 20–21 Jockey’s Fields, London WC1R 4BW RPS Tel: +44 (0)20 7025 2200 Fax: +44 (0)20 7025 2201 CICO Tel: +44 (0)20 7025 2280 Fax: +44 (0)20 7025 2281 Email: info@rps.co.uk Website: www.rylandpeters.com

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