FOOD & DRINK SPRING 16
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The Curious Bartender’s Gin Palace
ISBN: 978-1-84975-701-0 208 pages (wood-free paper) l 180 color photographs l 7½ x 9¼ in l $21.95 (CAN $29.95) l hardcover, soft-touch finish Carton quantity: 10 Publication: April 2016
• Tristan is the mastermind behind two of London’s most avant-garde bars and appears frequently on TV and in the press, such as the Wall Street Journal. He is a sought-after speaker at numerous drinks industry events around the world. • His previous books were nominated for the prestigious André Simon Award and the Tales of the Cocktail® Spirited Awards, created by the New Orleans culinary and cultural preservation society.
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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 Tristan went on to open critically acclaimed London bars The Worship Street Whistling Shop and Purl, as well as the renowned beach café Surfside in Polzeath, Cornwall, UK. He lives in Cornwall and this is his fourth book for Ryland Peters & Small.
also available:
The Curious Bartender ISBN: 978-1-84975-437-8 $24.95 (priced higher in Canada)
To place an order fax 201-840-7100
THE CURIOUS BARTENDER’S GIN PALACE | 1
Food & Drink
The Curious Bartender’s Gin Palace is the follow-up to master mixologist Tristan Stephenson’s hugely successful books, The Curious Bartender and The Curious Bartender: An Odyssey of Malt, Bourbon & Rye Whiskies. Discover the extraordinary journey that gin has taken, from its origins in the Middle Ages as the herbal medicine “genever” to gin’s commercialization and the dark days of the Gin Craze in mid-18th-Century London, through to its partnership with tonic water—creating the most palatable and enjoyable anti-malarial medication—to the golden age that it is now experiencing. In the last few years, hundreds of distilleries and micro-distilleries have cropped up all over the world, producing superb craft products infused with remarkable new blends of botanicals. In this book, you’ll be at the cutting-edge of new developments, uncovering the alchemy of the gin production process and the science of flavor before taking a tour through the most exciting distilleries and gins the world has to offer. Finally, put Tristan’s mixology skills into practice with spectacular cocktails including a Purl, a Rickey, and a Fruit Cup.
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CICO BOOKS
Tea with Jane Austen Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes, and pastries is based on authentic recipes from the Recency era, which have been fully updated for modern-day cooks. In Jane Austen’s day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in Pride and Prejudice; Apple Tart as offered by Mr. Woodhouse to Miss Bates in Emma; and Jumbles, inspired by the cookies enjoyed by Fanny in Mansfield Park. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns, Tea with Jane Austen has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as confectioner’s sugar, dried yeast, and electric mixers all the more!
Food & Drink
• Follows on from the success of Pen Vogler’s book Dinner with Mr Darcy (ISBN: 978-178249-056-2), over 23,000 copies sold. • The Jane Austen Society of North America has over 70 regional groups in the US and Canada. ISBN: 978-1-78249-342-6 64 pages l 13 color photographs & 10 illustrations l 20 recipes 4¾ x 7¼ in l $14.95 (CAN $21.95) hardcover Carton quantity: 76 Publication: February 2016 51495 9
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PEN VOGLER has written about food history for the press and edited Penguin’s Great Food series. She has recreated recipes from the past for BBC television and radio. Pen is the author of Dinner with Mr Darcy , also published by CICO Books. She lives in Hertfordshire, UK.
also available:
Dinner with Mr Darcy ISBN: 978-1-78249-056-2 $24.95 (priced higher in Canada)
2 | TEA WITH JANE AUSTEN
To place an order fax 201-840-7100
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Afternoon Tea at Home
• Achievable and inspiring recipes for cakes, bakes, sandwiches, scones, verrines, cured meats, and spreads.
ISBN: 978-1-84975-702-7 176 pages l 100 color photographs l 70 recipes 8½ x 10 in l $24.95 (CAN $34.95) l hardcover Carton quantity: 16 Publication: February 2016
• Pâtisserie at Home (ISBN: 978-1-84975-354-8), has sold more than 21,000 copies, was endorsed by Jamie Oliver, and includes a foreword by Michelin-starred chef Heston Blumenthal.
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WILL TORRENT trained under Heston Blumenthal, won Young Chef of the Year in 2009 and has worked with top chefs such as Brian Turner and Gary Rhodes, as well as at Claridges, the Dorchester, the Fat Duck, and The Lanesborough. In addition, his TV appearances include BBC’s Sweet Baby James and Ready Steady Cook, Channel 4’s Food Fight Club and Sunday Brunch, and ITV’s This Morning. He is a pâtisserie consultant to Waitrose and has been profiled extensively by the British press, including the Guardian . Author of Pâtisserie at Home and Chocolate at Home , this is his third book.
also available:
Pâtisserie at Home ISBN: 978-1-84975-354-8 $27.95 (priced higher in Canada)
To place an order fax 201-840-7100
AFTERNOON TEA AT HOME | 3
Food & Drink
Recipes and inspiration for how to host the ultimate tea party with instruction from master pâtissier Will Torrent. Arranged by season, with extra chapters on a Classic afternoon tea as well as Something Special, Will showcases his no-nonsense approach to the key techniques involved in pâtisserie, baking, chocolate work, and serving savory dishes in 70 beautifully illustrated recipes. An invaluable source of inspiration, there are also six guest recipes from top restaurants and hotels, including The Ritz, The Dorchester, Brown’s Hotel, The Berkeley, Le Manoir aux Quat’Saisons, and Harrods. Starting with a brief history of afternoon tea and how it came to be such a popular pastime, Will then offers up store-cupboard recipes for basic jams, spreads, butters, and curds—everything you might need to serve as part of a carefully planned afternoon tea. A real feast for the senses, this book will make you want to pull out all the stops and create your own gorgeous themed tea parties at home.
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Birthday Cakes for Kids
Food & Drink
The magical moment when the birthday cake arrives is always the highlight of a child’s birthday party. And it’s every parent’s wish to bake the cake of their child’s dreams, but all too often there isn’t enough time or a lack of inspiration. Cake queen Annie Rigg takes the fear out of baking fabulous cakes for kids in this collection of more than 50 foolproof recipes. There are ideas for both the novice cook and the skilled baker, and of course, the most demanding birthday girl or boy! There’s no need for fancy kitchen equipment or baking skills as most of the cakes use one master recipe that can be made in different quantities and cake pans. The ingredients and decorations can all be bought from a supermarket or candy store. Chapters include The Basics: cake batters and frostings that are used throughout the book, plus helpful decorating ideas and tips on how to assemble the cakes; Simple Cakes; Animals; Transport and Fantasy. There’s something for every age, from a child’s first birthday to toddlers, teens, and even the big kid in all of us. • 50 achievable projects so you can impress without the stress!
NEW EDITION ISBN: 978-1-84975-732-4 128 pages l 60 color photographs l 50 recipes 9 x 9¼ in l $19.95 (CAN $27.95) l paperback Carton quantity: 30 Publication: March 2016
• Annie Rigg is an in-demand writer, food stylist, and cake maker extraordinaire whose Macarons (ISBN: 978-1-84975-085-1) has sold over 105,000 copies worldwide.
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ANNIE RIGG has been baking cakes since she was old enough to hold a whisk. Thanks to a small tribe of godchildren, she regularly makes birthday cakes for kids. She has been a freelance food stylist and writer for many years and has worked on numerous books and bestselling magazines. In another life she cooked for a number of world-famous acts on tour, such as Tom Jones, Paul McCartney, Pink Floyd, and The Rolling Stones. For Ryland Peters & Small she has written Make, Bake & Celebrate! , Macarons , Fabulous Brownies , Decorated Gingerbread , Decorating Cakes & Cookies , Christmas Cupcakes , and Christmas Cooking with Kids .
also available:
Children’s Parties ISBN: 978-1-84975-554-2 $19.95 (priced higher in Canada)
4 | BIRTHDAY CAKES FOR KIDS
To place an order fax 201-840-7100
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How to Make Sourdough
• From the author of How To Make Bread (ISBN: 978-1-84975140-7), winner of the Guild of Food Writers Award for Best First Book, which has sold in excess of 80,000 copies in 15 languages.
ISBN: 978-1-84975-704-1 160 pages l 200 color photographs l 45 recipes 8½ x 10 in l $24.95 (CAN $34.95) l hardcover Carton quantity: 16 Publication: April 2016
• Sourdough is hugely popular, and evidence suggests that slowfermented foods are easier to digest—good news for everyone, but especially those with gluten sensitivity.
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EMMANUEL HADJIANDREOU is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School Of Artisan Food in Nottinghamshire, UK. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough. This is his third book for Ryland Peters & Small, following the bestselling How To Make Bread and Making Bread Together .
also available:
How to Make Bread ISBN: 978-1-84975-140-7 $27.95 (priced higher in Canada)
To place an order fax 201-840-7100
HOW TO MAKE SOURDOUGH | 5
Food & Drink
The definitive book showcasing the variety of sourdough breads and pastries from Emmanuel Hadjiandreou. Many people are turning their backs on mass-produced, homogenized, and bland bread in favor of something natural and nourishing. And what can be more natural than the way bread used to be made—with flour, water, and care. Once you’ve mastered the sourdough “starter”—the vigorous little mixture of flour, water, and wild yeast that helps leaven the bread and develop flavor—you just need to mix a small amount of it with your other ingredients and you’re well on your way to a greattasting fresh loaf. You’ll be amazed not only by the flavor and variety of wonderful sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing, and baking a basic sourdough loaf. From there, you’ll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn, and emmer.
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Appetizers Take your entertaining skills to the next level with these delicious and easy-to-make appetizer recipes. Featuring ideas for both relaxed and formal first courses plus platters suitable for sharing or inclusion in a buffet table. Here you’ll find a wealth of recipes for simple yet delicious small plates and dishes. Choose from light Asian-inspired ideas, small Mediterranean-style plates, recipes from Greece, Turkey, and the Middle East, as well as classic pâtés and terrines. Whether you want to slow down the pace of your weekend dinners at home and enjoy conversation over several courses, feed friends who come for a midweek meal well, or pull out all the stops for a special occasion, you’ll find the perfect appetizer recipes here.
Food & Drink
• Clever ideas for easy to prepare yet delicious small plates, perfect for entertaining. • Party Perfect Bites (ISBN: 978-1-84975-568-9) has sold over 13,000 copies since publication in October 2014. • Hugely popular TV cookery shows such as America’s Test Kitchen (PBS) and Hell’s Kitchen (Fox) have had an impact on how people entertain at home and the appetite for achieveable yet impressive recipes has never been greater. ISBN: 978-1-84975-717-1 128 pages l 75 color photographs 60 recipes l 7½ x 9¼ in l $19.95 (CAN $27.95) l hardcover Carton quantity: 22 Publication: March 2016 51995 9
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also available:
Party-perfect Bites ISBN: 978-1-84975-568-9 $24.95 (priced higher in Canada)
6 | APPETIZERS
To place an order fax 201-840-7100
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Vegetable Perfection
• The second book from popular chef Mat Follas, following the acclaimed Fish (ISBN: 978-1-84975-605-1). • Over 100 inspired new recipes for cooking with a wide variety of vegetables accompanied by mouthwatering color photography. ISBN: 978-1-84975-709-6 176 pages l 100 color photographs l 100 recipes 8½ x 10 in l $24.95 (CAN $34.95) l hardcover Carton quantity: 16 Publication: April 2016
• All recipes are suitable for vegetarians, and many for vegans, too, and advice on using vegetarian cheeses and vegan substitutes for fashionable flavorings such as miso and dashi are given.
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MAT FOLLAS is a chef, food writer, and winner of MasterChef UK (BBC) in 2009. He formerly owned restaurant The Wild Garlic in the Cotswolds and opened a second within The Casterbridge Hotel in Dorchester in 2014. He regularly runs courses on foraging and wild plants, is featured in the Guardian and wrote the forward for the AA Restaurant Guide 2014 . A regular judge for MasterChef UK, making frequent TV appearances, The Great Taste Awards and the World Cheese Awards, his recipes are published in a variety of magazines. Mat lives in Dorset, UK with his family and this is his second book.
also available:
Fish ISBN: 978-1-84975-605-1 $24.95 (priced higher in Canada)
To place an order fax 201-840-7100
VEGETABLE PERFECTION | 7
Food & Drink
More than ever before, modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavor and make so much more of humble carrots, kale, and cauliflower. Vegetable dishes are storming the menus at some of the world’s best restaurants where chefs treat fresh vegetable produce with the reverence it deserves and turn ingredients that used to be reserved for side dishes into centerpieces. MasterChef UK winner Mat Follas uses his considerable culinary skills and understanding of flavor to create a collection of wow-factor vegetable recipes for vegans, vegetarians, and non-veggies alike. There are recipes for root veg, green veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushrooms and fungi, as well as basic recipes for a well-stocked store-cupboard. Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake, or a new way to preserve an abundance of seasonal produce, you’ll find plenty of fresh inspiration here.
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Pepper Called the “king of spices”, pepper has a long history of being used as a seasoning, a preservative, and even currency. By far the most frequently used spice, pepper adds an excellent depth of flavor to nearly any savory dish, and an extra fillip to many sweet dishes as well. In Pepper, Valerie AikmanSmith makes use of exciting varieties and styles of black peppercorns, including single-estate and gourmet varieties such as Malabar from India, Lampong from Indonesia, and Tellicherry from Goa. Chinese Szechuan and Japanese Sansho also get a look-in, making this collection of delicious recipes ideal for the home cook who wants to make the most of this essential seasoning. In addition, simple pickles, mustards, and infused oils, which can be used to season when cooking or at the table, open the doors to a wealth of gourmet discoveries.
Food & Drink
• 45 deliciously innovative recipes that showcase pepper as both a seasoning and main ingredient, from the aromatic and subtly spiced to the hot and fiery. ISBN: 978-1-84975-710-2 64 pages l 60 color photographs l 45 recipes 7½ x 7½ in l $16.95 (CAN $23.95) l hardcover Carton quantity: 50 Publication: February 2016
• Interest in ever-more-sophisticated flavors and adventurous new seasonings from around the world continues to grow. • Features stunning all-new photography by LA-based food photographer Erin Kunkel.
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VALERIE AIKMAN-SMITH is a Los Angeles-based food stylist and writer. She worked in top restaurants before going on to style food for films such as Titanic and for Food Network TV. Her work is featured in many magazines and books, and she is the author of Salt , Smoke & Spice and Pickled & Packed for Ryland Peters & Small. Read more at www.valerieaikman-smith.com .
A taste of the souk comes in this pepper crust from the delicately perfumed rose petals. The flavours mingle with the creaminess of the homemade ricotta.
This recipe gives a wonderful briny peppery taste to honey. Serve it drizzled over a cheese, grilled meats or even whisked into to vinaigrette.
Inspired by Californian wine country where vineyards sprawl as far as the eye can see, these grapes are a delicious addition to a cheeseboard.
Fresh ricotta in a pepper crust
Pepper infused honey
Vineyard roasted grapes
2 litres/4 cups whole milk 125 ml/1/2 cup double/heavy cream 1 teaspoon fine sea salt 1½ tablespoons white wine vinegar 2 tablespoons ground Moroccan Pepper Mill Mix (see page 60)
500 ml/2 cups of organic wild flower honey 2 strings brined green peppercorns
450 g/1 lb. seedless red grapes on the vine, washed 1 tablespoon extra virgin olive oil 2 teaspoons fennel pollen 1 teaspoon cracked Telicherry black pepper (see pages 8–9) 1 teaspoon coarse sea salt 6 sprigs fresh thyme
MAKES 1 LB./2 CUPS
Bring the milk, cream and salt to a boil in a large saucepan. Remove from the heat and add the vinegar. Stir, cover and set aside for 2 hours to cool. Strain the curds into a sieve/stainer lined with cheesecloth set over a large bowl. Cover and chill overnight. Spread a piece of clingfilm/plastic wrap on a counter. Top with the cheese and roll up like a cigar. Undo the clingfilm/plastic wrap and sprinkle all over with the pepper mix. Cover and refrigerate until ready to serve.
MAKE 500 ML/ 2 CUPS
Place the brined green peppercorns into a suitable sterilized jar with a tight-fitting lid. Carefully pour in the honey and screw the lid on. Leave to infuse for at least 1 week before using. The longer you leave the more intense the taste.
MAKES 450 G/1LB.
Preheat the oven to 190 C (375 F) Gas 5. Place the grapes in a large cast iron pan or baking dish. Drizzle with the olive oil then sprinkle with the fennel pollen, pepper and salt. Gently turn the grapes to coat with mixture. Place the sprigs of thyme on and around the grapes. Roast in the oven for 45 minutes, turning half way through. Serve at room temperature or cool.
12 SMALL BITES
The thing I love most about Vietnamese Pho noodle bowls is all the sauces and herbs that go along with them. You can make a simple bowl or go to town and really dress it up – there are no rules.
Peppered beef pho 3 litres/6 cups good-quality chicken stock (preferably fresh) 2 star anise 2-cm/1-in piece fresh ginger 2 tablespoons fish sauce 2 tablespoons toasted sesame oil 3 tablespoons soy sauce 1 tablespoon sambal oelek 1 teaspoon Lampong peppercorns, cracked (see pages 8–9) 1 garlic clove, peeled and crushed 450 g/1 lb sirloin steak 200 g/7 oz. cooked rice noodles 100 g/2 cups beansprouts 50 g/1 cup shredded carrot 3 spring onions/scallions, finely sliced 2 fresh red chillies/chiles, finely sliced
Pour the chicken stock in to a large saucepan and add the anise, ginger and fish sauce and bring to the boil. Reduce the heat and simmer for 20 minutes. In a shallow bowl whisk together the sesame oil, soy sauce, sambal oelek, peppercorns and garlic. Add the steak strips and toss to coat with the marinade. Set aside until needed. Heat a cast-iron pan over a high heat until smoking. Add the steak and sear for 2 minutes on both sides, then transfer to a cutting board. Reduce the heat and add the remainder of the marinade. Cook for a few minutes until thickened and pour in to a small bowl. Thinly slice the steak. Divide the noodles, beansprouts and carrots into 4 serving bowls. Top with strips of steak and pour over the hot broth and sprinkle with the onions and chillies/chiles. Serve immediately with the fresh herbs, limes and sauces on the side.
to serve a selection of fresh herbs such as basil, mint, coriander/cilantro lime wedges, for squeezing chilli/chili sauce, to taste SERVES 4 MAIN DISHES 23
also available:
Smoke & Spice ISBN: 978-1-84975-350-0 $24.95 (priced higher in Canada)
8 | PEPPER
To place an order fax 201-840-7100
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Garlic
• The Gilroy Garlic Festival—held in California each July—is now in its 38th year and attracts over 95,000 visitors over 3 days. ISBN: 978-1-84975-707-2 160 pages (wood-free paper) l 80 color photographs l 64 recipes l 7½ x 9¼ in $21.95 (CAN $29.95) l hardcover Carton quantity: 22 Publication: February 2016
• Includes feature spreads on the types of garlic available, international garlic festivals, folklore and witchcraft, medicinal benefits of garlic, plus practical advice on handling, storing, and growing garlic.
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JENNY LINFORD is a professional food writer based in London, UK and a member of the Guild of Food Writers. She is the author of several books including The Tomato Basket , The Creamery Kitchen , Great British Cheeses , and Food Lovers’ London , and General Editor of 1001 Restaurants You Have to Experience Before You Die . Her food journalism has appeared in numerous newspapers and magazines, including the Financial Times , Guardian , Time Out and The Times . She is always very happy in the presence of good food.
also available:
The Tomato Basket ISBN: 978-1-84975-598-6 $21.95 (priced higher in Canada)
To place an order fax 201-840-7100
GARLIC | 9
Food & Drink
Although garlic is neither an herb or a spice it has been used to enhance food as far back as when the pyramids at Giza were built. This unassuming bulb (from the same family as onions and leeks) packs a powerful punch and is an essential element to recipes from around the world. Chefs and home cooks use it to enhance and intensify other ingredients or even as the signature element of a dish. Its taste varies in depth and aroma depending on the way it is cooked—it can be used raw for an intense level of heat that leaves a lasting impression, or baked to a soft velvety texture giving a milder taste. There are many varieties of garlic and they differ in size, pungency, and color. Jenny Linford’s inspired recipes include delicious ideas for dips, snacks, meat, poultry, and fish dishes plus pastas and breads. In addition to the recipes, essay features give an insight into various aspect of garlic, from Health and Traditional Medicine to Folklore, and from Meet the Producers to Growing Garlic at Home. Jenny also takes a look at Garlic festivals, plotting must-visit sites for all garlic lovers around the globe.
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Modern Dim Sum
Food & Drink
Dim Sum are tiny dishes served at the great “yun cha” lunches found in Chinese restaurants around the world. Diners are offered their choice from trolley after trolley of amazing treats such as potsticker dumplings, spring rolls, noodle wraps, and crispy wontons. Going out for Chinese dim sum is a favorite brunch excursion and the clatter of the carts as the endless plates of dumplings and steamed buns are presented is all part of the experience. But sometimes a leisurely morning in your own kitchen is what beckons most. Have the best of both worlds with this collection of easy to master recipes for steamed, fried, and boiled bite-size dumplings, buns, wraps, and rolls. Learn how to make five types of basic dough, work with delicate rice papers, and refine your knife skills to ensure that your filling ingredients are prepared well for perfect results. Ideal for sharing, whether served as a light meal, a feast, or as a nibble with drinks, creating your own fresh dim sum at home is easy and rewarding. ISBN: 978-1-84975-708-9 64 pages l 40 color photographs l 30 recipes 7½ x 7½ in l $16.95 (CAN $23.95) l hardcover Carton quantity: 50 Publication: March 2016 51695 9
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LORETTA LIU (WRITING AS LIU HOH) grew up in multicultural Singapore and was exposed to many different foods and flavors from a young age. Singaporean cuisine is strongly influenced by Chinese, Malay, and Indian spices and flavors. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was schooled in classical French cooking by the likes of Pierre Gagnaire, Frederic Bau, and Alain Ducasse. Moving to the UK, she became a chef and teacher in Raymond Blanc’s Le Manoir Aux Quat’Saisons and later taught at Jean Christopher Novelli’s cookery school. In 2010, Liu started On Cafe where she makes and supplies macarons to customers from individuals to high-end retailers and Michelinstarred restaurants.
• 30 recipes for bite-size dumplings, rolls, and wraps from China and Southeast Asia, including serving suggestions for Chinese teas to enjoy. • Dim Sum have seen a recent rise in popularity as a brunch and dinner option and are often enjoyed with cocktails as well as the more traditional tea. • Loretta’s new shop in Pop Brixton (a pop-up marketplace in South London's trendy Brixton district) offers savory and sweet “Supercute” treats, including dim sum.
150 g/1 cup plus 2 tablespoons Asian white wheat flour 140 g/1 cup diced chicken breast 60 g/1/2 cup prawns/shrimp 1 leek 2 Chinese chives 20 g/11/2 tablespoons chopped Chinese parsley 1 tablespoon Korean hot red pepper powder 1 teaspoon black pepper 1 tablespoon oyster sauce 1/2 tablespoon sesame oil 1–2 tablespoons black vinegar, to serve
Spicy chicken & shrimp dumplings These traditional, delicate dumplings, also known as ‘gyoza’ or ‘pot stickers,’ are packed with a blend of marinated chicken and shrimp. To make the pastry, mix the flour with 80 ml/scant 1/3 cup of water in the bowl of a stand mixer. Knead for 20–25 minutes, or until the dough gets soft. Divide the dough into two equal portions and roll them into cylinders (each about 2.5 cm/1 inch in diameter). Cover and set aside. For the filling, first mince the chicken then the prawns/shrimp and put into a small bowl. Finely chop all of the herbs and vegetables and add to the minced protein. Add all the seasonings, mix well, cover and chill in fridge for 30 minutes.
Makes 24 and serves 6
Cut the dough into 6-mm/1/4-inch lengths and, using a rolling pin, roll into rounds of about 7.5 cm/3 inch. Put a small teaspoon of filling into the centre of each round. Fold one half over the other and crimp the edges to seal each round tightly with your fingers. Transfer to a baking sheet dusted with a little more flour and set aside. Bring a pot of water to the boil, then drop the dumplings into the boiling water. Cover and cook for 1–2 minutes – the dumplings are cooked as soon as they start to float. Transfer to a serving plate using a slotted spoon and serve hot with black vinegar to dip into. Alternatively, you can lightly pan-fry the uncooked dumpling and finish of the cooking by poaching the dumpling with a little stock.
Tofu, sun-dried tomato and olive parcels Italian ingredients are given a makeover here in these perfect little parcels. Serve with a spicy pepper and sesame oil dipping sauce. 150 g/1 cup plus 2 tablespoons Asian white wheat flour 200 g/7 oz. firm tofu a large pinch of salt 1 leek 2 Chinese chives 2 mushrooms 30 g/2 tablespoons chopped Chinese parsley 60 g/1/2 cup sun-dried tomatoes
50 g/1/2 cup black pitted oilives 1 teaspoon Szechuan peppercorns 1 teaspoon black pepper 2 tablespoons vegetarian stir-fry sauce (I use Amoy) 2 tablespoons sesame oil 1–2 tablespoons black vinegar, to serve
Makes 24 and serves 6
To make the pastry, mix the flour with 80 ml/scant 1/3 cup of water in the bowl of a stand mixer. Knead for 20–25 minutes, or until the dough gets soft. Divide the dough into two equal portions and roll them into cylinders (each about 2.5 cm/1 inch in diameter). Cover and set aside. Slice the tofu and arrange it on a baking sheet. Lightly cover with salt and set aside for 30 minutes. Strain the excess water from the tofu and set aside. Finely chop the vegetables and put them in a large mixing bowl. Add all the seasonings, cover and chill in fridge for 30 minutes. Cut the dough into 6-mm/1/4-inch lengths and, using a rolling pin, roll into rounds of about 7.5 cm/3 inch. Put a small teaspoon of filling into the centre of each round. Fold one half over the other and fold the two ends together and form a chinese ingot. Transfer to the prepared baking sheet and set aside. Form a half moon. Bring a pot of water to the boil, then drop the dumplings into the boiling water. Cover and cook for 1–2 minutes, or until they start to float. Transfer to a serving plate using a slotted spoon and serve hot with black vinegar to dip into.
also available:
Oodles of Noodles ISBN: 978-1-84975-653-2 $21.95 (priced higher in Canada)
10 | MODERN DIM SUM
To place an order fax 201-840-7100
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Flavors of Sicily
• Sicily is attracting new attention thanks to acclaimed TV detective series “Montalbano” (shown on MHz Networks in the US.) ISBN: 978-1-84975-734-8 160 pages l 150 color photographs l 70 recipes 8½ x 10 in l $24.95 (CAN $34.95) l hardcover Carton quantity: 16 Publication: April 2016
• Includes six feature essays on aspects of Sicilian culinary life, from the legendary fish market in Catania to the importance of gelaterias.
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URSULA FERRIGNO is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine, Divertimenti, Borough Food Market, and La Cucina Caldesi in Ireland. She toured the US, running classes in Sur Le Table stores and has made numerous appearances on BBC television. Ursula has also written for numerous publications, including American Gourmet .
also available:
A Gourmet Guide to Oil and Vinegar ISBN: 978-1-84975-575-7 $27.95 (priced higher in Canada)
To place an order fax 201-840-7100
FLAVORS OF SICILY | 11
Food & Drink
Discover the unique fusion of flavors that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen with Ursula Ferrigno’s warm and enthusiastic company. Sicily is an intriguing, beguiling place. Its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy. It has one of the world’s best cuisines thanks to the complex influences left behind by the Greeks, Romans, Arabs, Normans, and Spanish who have each occupied this fertile land. The island’s unique food is bright, earthy, and suffused with the intensity of the Sicilian sun. Not surprisingly, many of the typical dishes are made with fish and seafood. Cream and butter hardly ever feature; juicy tomatoes or the island’s own fragrant olive oil is used instead. Sheep’s milk ricotta is another staple ingredient, as are black and green olives, wild fennel, and the cultivated citrus fruits that are used in almost everything from salads to desserts. Here you’ll discover authentic recipes for the best food Sicily has to offer. Italian food is an enduringly popular cookery subject and Sicilian food is a new cuisine for keen cooks to discover.
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Power Grains
Food & Drink
A whole host of power grains are now available to us that can improve our general health and well-being. Packed full of dietary fiber and plant-based proteins, and rich in vitamins and minerals, these “superfood” grains boost energy levels, keep you feeling fuller for longer, and can help improve your appearance from the inside out. Recipes to try include breakfast bowls and bars, soups and salads, larger plates, and both savory and sweet bakes. Discover Power Protein Granola; Cocoa Oat Smoothies; Freekeh, Pumpkin & Crispy Ginger Salad; Adzuki Bean Stew with Amaranth; Spicy Quinoa Burgers with Portobello Mushrooms; Saffron Shrimp Barley Pilaf; Stuffed Trout with Farro, Dates & Pine Nuts; or indulge in a slice of Fresh Blueberry Tart with Spelt Crust or a Peanut Butter & Quinoa Cookie. Whether you need early morning fuel food to prepare you for the day ahead, a lunchtime brain boost at work, or a protein fix ahead of an energetic evening workout, you’ll find easy and delicious ideas for any time of the day here in Power Grains. ISBN: 978-1-84975-721-8 64 pages l 30 color photographs l 29 recipes 7½ x 7½ in l $16.95 (CAN $23.95) l hardcover Carton quantity: 50 Publication: February 2016 51695 9
781849 757218
• Ancient grains are ideal for people with food allergies or gluten intolerances and for those looking for delicious, nutrient-rich grains for a healthy lifestyle. • In April 2010, the American Society for Nutrition brought together researchers to review the evidence regarding the health benefits associated with whole grains. Current scientific evidence indicates that they play an important role in lowering the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, and also contribute to body weight management and gastrointestinal health.
also available:
Super Grains & Seeds ISBN: 978-1-84975-488-0 $24.95 (priced higher in Canada)
12 | POWER GRAINS
To place an order fax 201-840-7100
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Raw Food Detox for Health & Vitality Discover the energizing power of raw food: revitalize and rejuvenate with more than 70 inspiring recipes to help kick-start a new, healthier you, including an easy 5-day cleansing detox plan. Have you ever started a new year and vowed to do something about your health? Raw Food Detox is here to show you that you can do wonders for your physical and mental well-being by following Anya Ladra’s simple recipes. Using only raw and living plant foods, and easy methods of preparation, you can create tasty and sustaining plates of food bursting with energizing enzymes, vitamins, and minerals. Start with a 5-Day Cleansing Detox and then be inspired to continue with this innovative way of eating with chapters on Juices and Smoothies, Salads and Dressings, Mains, Snacks, and Sweets and Desserts; you’ll soon feel better than ever!
• Raw-food diets are gaining popularity with celebrities and models seeking healthier lifestyles, flawless skin, and weight control.
NEW EDITION ISBN: 978-1-84975-728-7 144 pages l 100 color photographs 70 recipes l 9 x 9¼ in l $19.95 (CAN $27.95) l hardcover Carton quantity: 20 Publication: February 2016 51995 9
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ANYA LADRA is a Cordon-bleu trained chef, and the founder and director of Raw Fairies. Every day, Raw Fairies deliver raw-food menus direct to their clients. Their aim is to make energizing, revitalizing, healthy food that is also sophisticated, inventive, and tasty. They use plant-based, primarily organic ingredients and preparation methods such as soaking, sprouting, and dehydrating. Loved by models and celebrities, and anyone seeking clear, glowing skin, greater energy, and a painless detox, the Raw Fairies plan has been praised by Vogue , Elle , Harper’s Bazaar , and Tatler .
also available:
Plant-based Paleo ISBN: 978-1-84975-612-9 $19.95 (priced higher in Canada)
To place an order fax 201-840-7100
RAW FOOD DETOX FOR HEALTH & VITALITY | 13
Food & Drink
• 70 inspiring recipes to help kick-start a new, healthier you, including an easy-to-follow 5-day detox plan.
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Food & Drink
A Handful of Herbs Herbs have been valued for thousands of years for their aromatic, healthgiving, and culinary qualities. Today they are also loved as attractive additions to a garden, as a sweet-smelling form of decoration in the home, and for their soothing and therapeutic effects. A Handful of Herbs celebrates herbs in all their beauty and variety, opening with profiles of the 20 most popular varieties, including basil, lavender, rosemary, and thyme. Distinctive features of each herb are described, and the profiles explain how to grow healthy and productive plants, as well as summarizing their culinary and curative uses. Growing Herbs is then explored in detail, with essential advice about cultivation in beds, borders, and containers. Living with Herbs presents creative ideas for making the most of herbs in every room in the home—as part of a table setting, as an invigorating potpourri in a hallway, or as a focal point on a kitchen windowsill. There are recipes for simple beauty and therapeutic treatments using herbs as well as 30 recipes for cooking with herbs. There is an A–Z of 75 common herbs, summarizing essential information about each plant’s character, cultivation and growing habits, and the book concludes with an indispensable directory of suppliers. • A gloriously illustrated celebration of herbs in all their beauty and variety.
NEW EDITION ISBN: 978-1-84975-719-5 128 pages (wood-free paper) l 100 color photographs l 30 recipes l 7½ x 9¼ in $19.95 (CAN $27.95) l hardcover Carton quantity: 22 Publication: February 2016 51995 9
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• A journalist and expert on herbs, a gifted food writer, and an in-demand stylist join forces to create a highly readable and authoritative book on all aspects of making the most of herbs.
vinegars, dre ings, oils and bu ers Vinegars and dressings take on a slightly exotic feel when combined with herbs, and there are many herbs that are good for this purpose. Flavoured vinegars enhance fruit syrups and salad dressings – or can be used to deglaze a pan in which meat or fish has been fried. tarragon vinegar
mixed herb dressing
2 sprigs of tarragon (or thyme, lavender or chives) 500 ml/2 cups white wine vinegar
The different combinations of herbs that can be used to make this dressing are virtually endless.
Makes 500 ml/2 cups
Put the herb in the vinegar and
BARBARA SEGALL is a fellow of the Chartered Institute of Horticulture and editor of its magazine, The Horticulturist . Author of 13 books, her work appears in many publications. LOUISE PICKFORD is a much sought-after food writer and stylist with over 20 years’ experience. She is the author of 15 cookbooks and is a contributor to numerous magazines in Australia and the UK.
leave in a warm sunny place for 3–4 days to let the flavour develop. Use as required.
tarragon vinegar dressing
2 tablespoons chopped mixed herbs: basil, chervil, chives, parsley and mint 125 ml/1/2 cup extra virgin olive oil 1 tablespoon good-quality balsamic vinegar 1 tablespoon Dijon mustard 1 garlic clove, lightly crushed sea salt and freshly ground black pepper
coriander, soy and sesame dressing As well as giving a refreshing zing to hearty vegetable salads, this dressing is delicious trickled over grilled chicken or pan-grilled and sliced duck breast. 2 tablespoons chopped coriander/cilantro 1 tablespoon dark soy sauce 1 teaspoon clear honey 1 teaspoon wholegrain mustard 2 teaspoons rice vinegar 1 tablespoon sesame oil 5 tablespoons peanut oil
1 tablespoon tarragon vinegar 4 tablespoons hazelnut oil 2 tablespoons extra virgin olive oil 1⁄ 2 teaspoon caster sugar sea salt and freshly ground black pepper
Makes 150 ml/2/3 cup
Make the tarragon vinegar as
Use the dressing once or store it in
the refrigerator for up to 2 days.
described above. Then mix all the
the refrigerator for up to 2 days.
Return it to room temperature
ingredients and use as required.
Return it to room temperature
before use.
Makes 125 ml/1/2 cup
Whisk the chopped herbs into the olive oil. Beat in the vinegar and
Whisk all the ingredients together
mustard. Season to taste, then add
and use as required.
the garlic clove. Use the dressing once or store it in
before use.
88 cooking with herbs
ROSE HAMMICK is a photography stylist whose work can be seen in magazines such as Homes & Gardens and Country Homes & Interiors , as well as several books.
An ar atic herbal ba is оe e most pleasurable ways to cleanse your skin and revitalize your whole body. You can add particular herbs to pr ote relaxatiо or stimulatiо. Some herbs invigorate; others soothe the mind and body, promoting peaceful sleep. For stimulation, choose basil, bay, eucalyptus, lemon verbena, mint, rosemary, sage and thyme. ABOVE Put a bar of herbal soap on a bed of fresh mint. An invigorating aroma is released when the leaves are gently crushed.
For relaxation, the preferred herbs are chamomile, lavender and lemon balm. To treat minor skin irritations or soothe dry sensitive skin,
also available:
Out of the Pod ISBN: 978-1-84975-611-2 $21.95 (priced higher in Canada)
14 | A HANDFUL OF HERBS
ABOVE CENTRE Fresh herbs can be suspended from the hot tap before the bath is filled with water. Lemon balm and eucalyptus, for example, have a wonderfully revitalizing effect in the morning. LEFT AND ABOVE RIGHT Scatter lavender around the bath and put down a cotton mat to stand on. The scent of crushed herb fills the bathroom and permeates nearby rooms.
use calendula, comfrey, fennel, lady’s mantle, parsley and spearmint. Any of these herbs can be used, in dried form, in a herbal bath. The herbs should be crushed or ground and put into a muslin bag; hang the bag under a hot running tap. The water in a herbal bath should be close to body temperature; if it is too hot, the skin perspires and fails to take advantage of the therapeutic qualities. To enjoy the full benefits of the bath, wallow in it for at least 10 minutes.
living with herbs 83
To place an order fax 201-840-7100
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Cooking with Cheese
• A deliciously indulgent recipe book containing both traditional recipes and new ideas—the perfect gift for all cheese lovers.
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781849 757188
also available:
Grilled Cheese ISBN: 978-1-84975-555-9 $16.95 (priced higher in Canada)
To place an order fax 201-840-7100
COOKING WITH CHEESE | 15
Food & Drink
ISBN: 978-1-84975-718-8 192 pages l 100 color photographs l c.84 recipes 7½ x 9¼ in l $21.95 (CAN $29.95) l hardcover Carton quantity: 22 Publication: March 2016
Make the most of this perennially popular ingredient with over 80 delicious recipes. Whether you choose a classic dish or try one of the many inspired new ideas, you’ll find cheese recipes suitable for every taste and occasion and all cheese lovers! Cheese is perfect served with drinks and party snacks in Small Bites & Appetizers, try the Cheddar & Black Pepper Straws. Discover fresh-tasting plates and warming bowlfuls in Salads & Soups, such as Endive Salad with Roquefort, Celery & Walnuts and French Onion Soup with Gruyère Toasts. In Quiches, Tarts & Pies there’s plenty to tempt, including Leek & Dolcelatte Quiche and Greek Spinach & Feta Pastries. In Hot Sandwiches & Pizza, you’ll find a golden and gooey Ultimate Grilled Cheese and an indulgent Italian Four-cheese Pizza. Simple weeknight recipes for Frittatas, Omelets & Pancakes are hard to beat. Why not rustle up a Manchego & Piquillo Pepper Spanish Tortilla? Comforting Pasta & Rice dishes include Mushroom & Taleggio Mac ’n’ Cheese and a sophisticated Parmesan Risotto. Cheese also works well as an ingredient in Breads & Baking. Try a slice of Roasted Vegetable & Ricotta Loaf for a satisfying lunch. Finally, indulge in one of the heavenly Desserts, such as Warm Pear & Gorgonzola Tartlets and Lavender Honey & Vanilla Baked Cheesecake. Whether you’re cooking a simple family meal or want to impress your guests, you’ll find a winning cheese-based recipe here.
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Food & Drink
Breakfast for Dinner Cooking traditional morning-time meals for dinner feels decadent. You’re daring to be different. It’s 8pm and you could cobble together an uninspiring chili con carne, like you do most Wednesdays. Or you could make what you really want—like you did before conformity came along with its sensible shoes and traditional meal times. While you’re there, why not jazz it up a little? You’re a rule breaker, after all. You’ll find nostalgic classics like Betty Grable Eggs (with a twist of course), but what you didn’t expect was a truly outrageous indulgence like New Orleans Benedict, which has to be tried to be believed. Try the super-trendy Fried Game Hen and Cornmeal Waffles or if you’re a sweet with savory fan, why not break out the Monte Cristo, a Pulled Pork Hash, or Hash Browns 3 Ways? Brinner in a Bowl will take you on a journey from east to west, from a spicy Nasi Goreng to a Caribbean Trini Saltfish Buljol. Tuck in to popular sweet and savory pancake recipes or whip up a sensational bake, such as Bacon-butterscotch Cinnamon Rolls and Raspberry Coffee Cake. Last but not least, get on board with a Brunch Punch, an Espresso Martini, or Coffee Granita. Here, morning favorites get jazzed up and dressed for dinner. You’re in for a treat! • From the author of the bestselling Dirty Food (ISBN: 978-1-84975-491-0). ISBN: 978-1-84975-703-4 160 pages (wood-free paper) l 80 color photographs l 80 recipes l 7½ x 9¼ in $19.95 (CAN $27.95) l hardcover Carton quantity: 22 Publication: March 2016
• The Breakfast for Dinner movement, also known as “Brinner”, began in New York and has been a huge hit on the Twittersphere in the last year. Now, restaurants all over the world serve jazzed-up morning favorites for dinner.
BETTY GRABLE EGGS aka Egg in a Hole
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2 tablespoons reserved bacon grease 4 slices sourdough bread or baguette 4 eggs salt and freshly ground black pepper, to taste
CAROL HILKER is a full-time food writer based in San Francisco. She trained and worked as a pastry chef and has since forged a successful career as a cookbook author. She is the author of the hugely popular Pie Pops , Mmm... Marshmallows, Dirty Food , and Chicken Wings for Ryland Peters & Small.
Rocket & Bacon Simple Salad 200 g/4 cups young arugula/rocket leaves, rinsed and dried 170 g/1 cup cherry tomatoes, halved 60 g/½ cup chopped red onion 2 tablespoons grapeseed oil or olive oil 1 tablespoon rice vinegar 225 g/1 cup bacon, cooked and chopped salt and freshly ground black pepper, to taste
Serves 4
The ‘Egg In the Hole’ is a whimsical play on eggs with toast that has made its mark throughout pop culture. popularized by Betty Grable by the 1941 film, ‘Moon Over Miami’, it’s been used countless times in movies, TV shows and mostly, (at least in my case) by dads and grandparents. Use a cookie cutter or hand carve a shape in the middle of a piece of bread and fry the egg and the bread together. It’s simple. The result is a slightly runny egg with a toasted piece of bread perfectly capable of soaking up the yolk. Serve alongside a rocket salad topped with bacon for a perfect balance. Melt the bacon grease in a non-stick frying pan/skillet over a low heat. Cut a 4–5 cm/1½–2-in. hole in the centre of the bread with a small to medium cookie cutter of your choice (or by hand). Once the grease has melted, lay the bread down in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the cut-out shape in the middle of the bread. Season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Serve immediately with the Rocket & Bacon Simple Salad. To make the salad, in a large plastic bowl with a lid, combine the rocket/arugula, cherry tomatoes, red onion, oil, and vinegar. Season with salt and pepper to taste. Cover the bowl and shake to mix. Top with bacon.
CHICAGO STRATA 10 UK medium/US large eggs 250 ml/1 cup milk or single/light cream 900 g/2 lbs. slightly stale hot dog buns, cut into cubes or torn into pieces 225 g/1 cup grated/ shredded Cheddar cheese 1 large white onion, diced 3 pickled cucumbers, diced 4 cooked hot dogs or Polish sausages, chopped 400-g/14-oz. can chopped/ diced tomatoes, well drained or 8–12 sundried or sunblush tomatoes, cut into pieces sauerkraut, to serve 25 cm/10 in. cast-iron skillet, well buttered
also available:
Serves 4
By definition, a strata is a layered breakfast ‘casserole’ made with meat, bread, eggs and herbs. This strata is a homage to my hometown, Chicago. It’s essentially a deconstructed Chicago hot dog. Using stale hot dog buns instead of bread and replacing sausage or ham with hot dogs, it’s a dish that can be served any time of day. Pair it with a salad or steak fries and serve it with ketchup, mustard and sauerkraut. Crack 7 of the eggs into a bowl and beat. Add the milk or cream and beat to combine. Add the bun cubes to cover the bottom of the prepared cast-iron or ovenproof skillet. Pour the egg and milk mixture over the bun cubes. Stir to coat and let sit for 20 minutes for the mixture to soak into the bread. You can also soak the milk and bun cubes overnight for a lighter texture. Add one-third of the grated/shredded cheese on top. Sauté the onions in another frying pan/skillet and add them to the cast-iron or ovenproof skillet. Add roughly half the remaining cheese on top. Sauté the pickles quickly in the same frying pan/skillet as you cooked the onions in and layer them on top. Add the cooked hot dogs or Polish sausage. Add the tomatoes and layer with the remaining cheese. Beat the remaining eggs and pour over the top of the strata. Bake in the preheated oven at 180°C (350°F) Gas 4 for about 45 minutes. Cut into hearty slices and serve with a side of sauerkraut.
Dirty Food ISBN: 978-1-84975-491-0 $24.95 (priced higher in Canada)
16 | BREAKFAST FOR DINNER
Skillet suppers 79
To place an order fax 201-840-7100
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101 Vegetarian BBQ & Grill Recipes
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• Two in three households in the US own a BBQ grill, with BBQ and at-home eating and entertaining now the number one summer home leisure activity. • A vegetarian lifestyle continues to be an increasingly popular choice with the health-conscious, but veggies don’t want to sacrifice flavor!
781849 757225
also available:
The Really Hungry Vegetarian Student Cookbook ISBN: 978-1-84975-559-7 $16.95 (priced higher in Canada)
To place an order fax 201-840-7100
101 VEGETARIAN BBQ & GRILL RECIPES | 17
Food & Drink
ISBN: 978-1-84975-722-5 144 pages (wood-free paper) l 100 color photographs l 101 recipes l 71⁄2 x 71⁄2 in $19.95 (CAN $29.95) l hardcover Carton quantity: 28 Publication: March 2016
The sun’s out, your friends are coming over, the fridge is full of crisp white wine chilling nicely and you’re ready to grill. But you have a vegetarian (or two) coming or meat isn’t your bag—what to cook? Don’t be fooled into thinking that the marriage of pure heat and raw meat is the only option. There are so many jaw-droppingly delicious and healthy ways to cook all kinds of meat-free food over the coals or on a gas grill. Here you’ll find ultimate inspiration in chapters organized into Small Bites & Dips; Skewers & Kabobs; Burgers & Pockets; Hot Sides; Salads & Slaws; Salsas, Relishes & Sauces; and Sweet Treats. Whether it’s the spicy combination of jalapeño heat and sweet molasses you find in Caribbean Sweet Potatoes, the melt-in-your-mouth Corn Cobs with Chimichurri, Mediterranean Chargrilled Veg with Saffron Mayo; Portobello Mushroom Burgers with Grilled Halloumi and Fresh Tomato Salsa, or Grilled Pineapple with Brown Sugar and Fresh Lime, we’ve sourced the best recipes from all around the globe plus quick-fix recipes for sauces, marinades, and rubs that can be used to add flavor and fire to the simplest of vegetables. So put down those frozen bean burgers and live a little with these 101 Vegetarian BBQ & Grill Recipes. Your veggie guests will love you and next time you fire up the BBQ or grill, meat may not be on the menu at all.
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Food & Drink
101 Hangover Recipes
ISBN: 978-1-909313-90-3 144 pages (wood-free paper) l 100 color photographs l 101 recipes l 7½ x 7½ in $19.95 (CAN $29.95) l hardcover Carton quantity: 28 Publication: March 2016 51995 9
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Hangovers, we all handle them differently—some prefer to face the pain head on while others like to hide under the covers, letting out the occasional pathetic moan and praying it will all be over soon. But whatever your preferred course of action, no doubt food and drink will play a key part in your recovery. And that’s where 101 Hangover Recipes comes in. Containing a plethora of ways to beat away the booze that’s plaguing your system, find ideas for everything from breakfast treats like the triple chocolate pancakes and the super-quick brunch quesadilla to belly-filling comfort food for when you finally muster the energy to drag yourself from the couch to the kitchen. If you’re a health-conscious sort who is keen to treat your body like a temple (albeit one that’s been attacked by a marauding horde of tequila shots and Jägerbombs) you will find recipes for superfood salads and re-energizing juice drinks. If you’re more inclined to wallow in your bed, we have quick fixes that minimize the time spent cooking and maximize your potential to fester under the sheets. And if you’re keen to flip the bird to that woodpecker happily drilling into the center of your skull you’ll love the restorative hair of the dog cocktails that will have you back on your feet in no time. • The next instalment in the popular 101... series, which includes 101 BBQ and Grill Recipes (ISBN: 978-1-909313-54-5) and101 Sandwiches (ISBN: 978-1-909313-16-3). • According to a study by forhangovers.com, the average American male drinks 113 times a year, while females are drinking on 96 occasions. That's a lot of scope for hangovers!
DAN VAUX-NOBES writes the brilliant food blog “Essex Eating.” He has more experience with hangovers than he’d like to admit, but his favorite recipes mean the headaches and nausea are never around for too long. Dan’s down-to-earth approach to food has earned him a reputation for telling it like it is, which makes him the perfect choice to be on the judging panel at the bacchanalian celebration of all things BBQ that is Grillstock festival and to compile Dog ’n’ Bone's excellent 101 BBQ and Grill Recipes . He also runs the Bristol supperclub, The Basement.
also available:
101 BBQ and Grill Recipes ISBN: 978-1-909313-54-5 $19.95 (priced higher in Canada)
18 | 101 HANGOVER RECIPES
To place an order fax 201-840-7100
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Cooking with Beer A beer with your food is a great thing. But what about beer in your food? It’s an even better thing! The next step for any beer lover is to try using beer as an ingredient, and that’s where Cooking with Beer comes in. Self-confessed beer geek Mark Dredge has combined two of his passions—great brews and delicious food—to come up with over 65 awesome recipes using beer as a key component. Every occasion is covered, from lazy hangover brunches featuring a beer-cured bacon sandwich and Hefeweizen French toast to tasty main meals like Tripel Pulled Pork and desserts including a must-try carrot cake made with a double IPA. If you really want to go to town, the Ultimate section has meal ideas where every element involves beer in some way—beer pizza anyone? And of course there is a selection of beer snacks that you can enjoy with a well-earned pint in your hand.
• All the main beer styles are covered, whether that’s using a milk stout to make an ice cream or a lager when baking pretzels. While each recipe comes with suggestions for recommended beers to pair with your culinary creations. ISBN: 978-1-909313-89-7 144 pages (wood-free paper) l 100 color photographs l 65+ recipes l 7½ x 9¼ in $19.95 (CAN $29.95) l hardcover Carton quantity: 22 Publication: April 2016
• Mark’s previous book featuring cooking with beer, the double awardwinning Beer and Food (ISBN: 978-1-909313-23-1), is a bestseller for Dog ’n’ Bone Books.
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MARK DREDGE is an award-winning beer, food, and travel writer from London, England. In 2011, 2013, and 2014, he was awarded Beer and Food Writer of the Year from the British Guild of Beer Writers for the work on his blog Pencil and Spoon and then his first two books, Craft Beer World and Beer and Food , which also won an award from the North American Guild of Beer Writers. His writing has featured in leading publications across the globe and he’s an international beer judge. His latest book is The Best Beer in the World . You can follow him on Twitter and Instagram: @MarkDredge .
also available:
Beer and Food ISBN: 978-1-909313-23-1 $24.95 (priced higher in Canada)
To place an order fax 201-840-7100
COOKING WITH BEER | 19
Food & Drink
• Mark goes around the world in search of the tastiest dishes, so expect amazing meals from all four corners of the globe in over 65 delicious recipes using beer as a key element.
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Dr. Burnorium’s Hottest Ever Sauces Welcome to the wicked world of Dr Burnorium; a purveyor of pain, melter of faces, and leading expert when it comes to all things hot-sauce related. Having spent decades traveling the globe on a quest for the most potent peppers, join the good doctor as he takes you on a no-holds-barred rampage through 40 of his favorite chili sauces. It’s a rollicking good read with stories, reviews, and chili information punctuated with a healthy dose of humor, making this the must-have book for any serious chilihead. • Discover 40 of the world’s greatest hot sauces—from Blair’s Ultra Death to Mad Dog’s Revenge, clocking in at a mind-blowing 1,000,000 Scovilles—the unit for measuring chili heat.
Food & Drink
• Coming in the shape of a hot-sauce bottle, this is the ultimate gift for any aspiring expert or total chili addict. • Ideal for reading whilst sat on the can, which is quite handy if you’re a fully fledged, hardcore chilihead.
ISBN: 978-1-909313-93-4 96 pages l 60 color photographs 31⁄4 x 103⁄4 in (bottle-shaped) $14.95 (CAN $19.95) l hardcover with padding Carton quantity: 32 Publication: April 2016 51495 9
781909 313934
DR BURNORIUM is the creator of Psycho Juice hot sauce and proprietor of Dr. Burnorium’s Hot Sauce Emporium. Through his website www.hotsauceemporium.co.uk and his shop in Bristol, UK, he offers an array of the world’s finest fiery products to thousands of fellow chiliheads.
also available:
The Red Hot Chile Sauce Book ISBN: 978-1-84975-455-2 $24.95 (priced higher in Canada)
20 | DR. BURNORIUM’S HOTTEST EVER SAUCES
To place an order fax 201-840-7100
IW CatUS-S16_001-025_FoodDrink_FL_v2_x 05/10/2015 09:37 Page 21
Cuban Cocktails Why did so many of the worlds’ most iconic, innovative, and intoxicating drinks originate in Cuba? The answer has a lot to do with the quality of the rum and the inventiveness of local bartenders. Get your own fiesta started with these Cuban-inspired cocktails. Start simple with a Cuba Libre and move on to mixing an Anejo Highball, a Cuban Rose, or a Hemingway Daiquiri. Featuring all the modern classics such as Mojitos and Frozen Daiquiris, and revisiting some all-too-often overlooked drinks such as the El Presidente and Ron Collins, you’ll find every recipe here, plus some tasty ideas for bar bites and snacks from the cantina to serve alongside them. Try plantain chips with tomato salsa, sweet potato fries, spicy black bean dip and baked pineapple-habanero chicken wings, and more. So come cocktail o’clock and whether you find yourself in downtown Havana or at home, you’ll be able to mix ‘em, muddle ‘em, and shake ‘em like a cuban pro!
ISBN: 978-1-84975-716-4 128 pages l 80 color photographs 60 recipes l 4¾ x 7¼ in l $14.95 (CAN $19.95) l hardcover Carton quantity: 52 Publication: April 2016 51495 9
781849 757164
Rum Swizzle The important thing about this cocktail is to make it so cold that the outside of the glass literally frosts up. This was originally achieved by “swizzling’’ the drink with a twig from the “swizzle stick tree’’ (see page 124) . Crushed ice is essential to achieve this effect. 10 fresh mint leaves, plus a large mint sprig to garnish 50 ml/2 oz. bacardi superior rum 25 ml/1 oz. fresh lime juice 1
12.5 ml/ /2 oz. sugar syrup soda water, to top up MAKES 1
Gently muddle the mint in the base of chilled highball glasses. (Crushing the mint too much releases chlorophyll, which makes the drink taste bitter and covers up the subtle menthol aromatics of the herb. We are looking at doing no more than softening the hairs on the outside of the leaves.) Add the rum, lime juice and sugar syrup. Stir gently and add a little crushed ice. Stir some more and continue adding ice until the glass is full. Give everything a good churn and add a splash of soda. Cap off with more crushed ice and add a sprig of mint on top. (Give the mint sprig a slap on a firm surface just before serving to release some of the aroma into the air.)
Cuba Libre One of the most famous of all rum-based drinks was reputed to have been invented by an army officer in Cuba shortly after Coca Cola was first produced in the 1890s. 50 ml/2 oz. white rum 1 lime, cut into wedges cola, to top up MAKES 1
Pour the rum into a highball filled with ice; squeeze and drop the lime wedges into the glass. Top up with cola and serve with straws.
also available:
Pink Drinks ISBN: 978-1-84975-500-9 $16.95 (priced higher in Canada)
To place an order fax 201-840-7100
CUBAN COCKTAILS | 21
Food & Drink
• Rum-based drinks, in particular the Cuban Mojito have enjoyed a huge surge in popularity in the past five years, so much so that Bacardi launched a premix Mojito to “capitalize on two key trends: cocktail comsumption in the home and enthusiasm for the Mojito among customers”, according to the Bacardi marketing manager (The Grocer).
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Food & Drink
The Pocket Book of Cocktails
ISBN: 978-1-84975-723-2 176 pages l 100 color photographs 150+ recipes l 5¾ x 5¾ in l $14.95 (CAN $19.95) l paperback with rounded corners Carton quantity: 72 Publication: February 2016 51495 9
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The whiskey and gin revival has helped to herald the much-welcomed return of the cocktail. Classic cocktails have seen a surge of interest, such as the Old Fashioned, New Orleans’ favorite the Sazerac, and Brazil’s national cocktail the Caipirinha. Featuring seven chapters each showcasing a single spirit, you’ll find the perfect cool cocktail to suit your mood. Discover the versatility of vodka with a timeless Vodka Martini or a Moscow Mule. Sample some of the Gin cocktails that never go out of fashion, including the Negroni and the Tom Collins. In the past, whiskey was one of the least-used spirits for cocktail making, but it’s a different story these days. Let a Perfect Manhattan slip down nicely or surprise yourself with Blood & Sand. Rum is the cocktail maker’s new best friend and is the perfect base for summer cocktails, including a Daiquiri and a Mojito. Brandy’s rich smoothness can work wonders with cocktails such as the Stinger or Sidecar. Finally, tequila’s legendary quality as a good-time drink can be put to perfect use in a Margarita or a Tequila Sunrise. If you’re planning a party and you’re keen to impress friends with your mixing skills or if a beer doesn’t quite feel special enough and you’re after something different in the evening, then look no further. • The cocktail bar scene is as strong as ever, “with an evolution over the past five years that is now leading to some industry experts predicting that bartenders will gain the same fame that chefs have enjoyed over the last 20 years.” (The Spirits Business). • More than 150 easy to follow cocktail recipes devised by leading bartenders plus a beginners’ guide to cocktail making equipment and glassware—the perfect gift for the cocktail making novice.
GIN
58 GARRICK GIN PUNCH If the dryness of a good London gin is your thing then this is your cocktail. A superb aperitif, this cocktail will cut through the fug of your day and prepare your palate for whatever the evening holds. Shake it until it’s as cold as can be and serve in a chilled glass.
50 ml/2 oz. London dry gin 25 ml/1 oz. fresh lemon juice 12.5 ml/½ oz. maraschino liqueur a dash of sugar syrup (see page 10) 2 dashes Angostura bitters lemon zest, to garnish
• Add all the ingredients to a cocktail shaker filled with ice and shake together until the outside of the shaker starts to frost. • Strain into a frosted coupette glass and serve garnished with a thin piece of lemon zest.
WHISKY
OLD-FASHIONED
95
Any bartender will tell you that his way of making an Old Fashioned is the best. Here’s a classic take on the most hotly debated cocktail of all.
1 sugar cube 2 dashes Angostura bitters
• Muddle all the ingredients in a rocks glass, adding ice as you go. Garnish with orange zest and serve.
50 ml/2 oz. rye whiskey or bourbon orange zest, to garnish
also available:
Bond Cocktails ISBN: 978-1-84975-595-5 $9.95 (CAN $9.95)
22 | THE POCKET BOOK OF COCKTAILS
To place an order fax 201-840-7100
IW CatUS-S16_001-025_FoodDrink_FL_v2_x 05/10/2015 09:37 Page 23
Mocktails, Cordials, Infusions, Syrups, and More It’s time to reclaim alcohol-free drinks from the bland and the boring, and instead elevate mocktails, cordials, infusions, and syrups to unprecedented heights of deliciousness. For too long designated drivers, detoxers, and teetotallers have been left out in the cold when it comes to great drinks. Instead they are forced to sip on the same insipid fruit juices that make up most alcohol-free offerings. Thankfully, help is at hand with Mocktails, Cordials, Infusions, Syrups, and More—a collection of delicious recipes that provide welcome alternatives to the usual soft drinks or mineral water. These drinks prove that ditching the booze doesn’t mean sacrificing taste. Exciting ingredients and flavor combinations such as strawberry and black pepper, mango and ginger, lemon and thyme, or blueberry and elderflower will make your taste buds stand up and pay attention. And another bonus: no hangovers! • Recipes include elderflower cordial, no-alcohol mojito, strawberry and mint syrup, lavender and ginger lemonade, and an apple sour.
ISBN: 978-1-909313-91-0 128 pages (wood-free paper) l 100 color photographs l 70+ recipes l 7½ x 9¼ in $19.95 (CAN $29.95) l hardcover Carton quantity: 22 Publication: February 2016
• Government studies recommend at least two alcohol-free days a week, so why not make a mocktail?
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also available:
Wild Cocktails from the Midnight Apothecary ISBN: 978-1-78249-200-9 $21.95 (priced higher in Canada)
To place an order fax 201-840-7100
MOCKTAILS, CORDIALS, INFUSIONS, SYRUPS, AND MORE | 23
Food & Drink
• Drinks contain that all-important kick you’d expect from a cocktail—a blast of sharpness, a hint of sweetness, a hit of bitterness, or a burst of fieriness.
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Food & Drink
Milkshake Bar Nothing says pure indulgence like supping a creamy chocolate thickshake through a stripy straw, the ice cream melting and oozing down the side of a cool soda glass. Or perhaps your guilty pleasure is a frothy ice-cold frappé or a fizzy float? Now you can enjoy an authentic soda fountain experience at home. Take a masterclass in making a range of syrups before you dive into the Classic recipes, which include a retro Cream Soda Float, a Banana Caramel Milkshake, and a deliciously thick Vanilla Malt Shake. For a lighter option, turn to the Fruity chapter which is full of brilliant blends: from a refreshing Watermelon Cooler to a delicate Apple Snow Shake. Fun recipes are perfect for the child in all of us—from a cute Donut or Raspberry Ripple Float to a Honeycomb Shake—while Indulgent recipes are for milkshakes which have definitely grown-up! Sip a sweet Salted Caramel Shake, a decadent Chocolate Cherry Freeze, or a fragrant Rose Dream. Whatever your choice, remember that shakes are not just for summer, they make a perfect treat or dessert for those happy days all year round!
NEW EDITION ISBN: 978-1-84975-731-7 64 pages l 30 color photographs l 33 recipes 7½ x 7½ in l $16.95 (CAN $23.95) l hardcover Carton quantity: 50 Publication: April 2016
• Cheesecake (ISBN: 978-1-84975-352-4) by Hannah Miles has sold over 70,000 copies, and she brings us another book of sweet retro delights. • With fashionable milkshake bars popping up all over the US, including Momofuku Milk Bar and Brooklyn Farmacy, New York; and The Ice Cream Bar in San Francisco; retro shakes and slurps are having a moment.
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HANNAH MILES is a lawyer and MasterChef UK finalist, and has developed a second career as a food writer. She is the author of Popcorn Treats , Donuts , Cheesecake , Sweetie Pie, and Naked Cakes —all published by Ryland Peters & Small. Hannah lives in the countryside in Bedfordshire, UK.
also available:
Boozy Shakes ISBN: 978-1-84975-608-2 $16.95 (priced higher in Canada)
24 | MILKSHAKE BAR
To place an order fax 201-840-7100
IW CatUS-S16_001-025_FoodDrink_FL_v2_x 05/10/2015 09:37 Page 25
Our Recipe Journal A blank journal designed so that you can record all of your family’s favorite recipes to create a unique heirloom to pass down from one generation of cooks to the next.
our recipe journal
Tired of rummaging through the kitchen drawer to find a scrap of paper with grandma’s apple pie recipe on it? Want to recreate that delicious birthday cake that was such a huge hit last year? Need an at-a-glance reference for roasting times, or a reliable weights and measures conversion chart all in one handy place? Or just fancy flicking through a tried-and-tested recipe collection for a quick solution to any cooking quandary? Once completed, Our Recipe Journal becomes all of these things and more—a unique family heirloom to be passed down through generation after generation of home cooks. • Lined pages for family members to complete by writing up their own recipes, plus designated spaces to attach photographs of the cooked dishes.
keep treasured recipes safe and create your own unique family heirloom cookbook
• Organized into sections by style of recipe for easy navigation and featuring useful quick-reference information such as volume and weight conversions, and more.
ISBN: 978-1-84975-724-9 224 pages (wood-free paper) l 40 line illustrations l 6 x 8½ in l $19.95 (CAN $26.95) l hardcover, cloth quarter-binding, ribbon markers & slipcase Carton quantity: 14 Publication: March 2016 51995 9
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quarter-bound journal
our recip e
journal
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slipcase
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OUR RECIPE JOURNAL | 25
Food & Drink
• Prompts encourage recipe writers to include cooking times and helpful cooking tips and to give each recipe both a difficulty rating and a star score.
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Raw Food Kitchen
Super Grains & Seeds
Out of the Pod
DUNJA GULIN ISBN: 978-1-84975-223-7 144 pages l 80 color photographs 63 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24
AMY RUTH FINEGOLD ISBN: 978-1-84975-488-0 144 pages l 100 color photographs 60 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
VICKY JONES ISBN: 978-1-84975-611-2 160 pages l 120 color photographs 61 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 22
Food & Drink
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Super Healthy Snacks and Treats
Sugar-free Snacks & Treats
The Salad Bowl
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ISBN: 978-1-84975-603-7 144 pages l 100 color photographs 65 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 22
NICOLA GRAIMES ISBN: 978-1-84975-601-3 160 pages l 100 color photographs 75 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 22
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Fermented Foods for Vitality & Health
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The Vegetarian Pantry
The Vegan Pantry
CHLOE COKER & JANE MONTGOMERY ISBN: 978-1-84975-344-9 144 pages (wood-free paper) l 120 color photographs l 65 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
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Super Fresh Juices & Smoothies
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Green Drinks Counter Display Pack
Green Drinks
NICOLA GRAIMES ISBN: 978-1-84975-604-4 64 pages l 40 color photographs 55 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
ISBN: 978-1-84975-646-4 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
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Plant-based Paleo
The Forager’s Kitchen
JUST PUBLISHED
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CICO
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JENNA ZOE ISBN: 978-1-84975-612-9 144 pages l 100 color photographs 60 recipes l 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 22
FIONA BIRD ISBN: 978-1-908862-61-7 192 pages (wood-free paper) l 300 color photographs l 100 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 16
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The Tomato Basket
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The Natural Food Kitchen
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The Guilt-Free Gourmet BESTSELLER 22,000 SOLD
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JORDAN & JESSICA BOURKE ISBN: 978-1-84975-259-6 144 pages (wood-free paper) l 80 color photographs l 65 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 24 52495
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FOOD & DRINK | 77
Food & Drink
A Bowlful of Broth
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Farm Fresh Recipes from the Missing Goat Farm
The Chakra Kitchen CICO
Market Vegetarian BESTSELLER 23,000 SOLD
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SARAH WILKINSON ISBN: 978-1-78249-265-8 144 pages l 80 color photographs 60 recipes l 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 36
HEATHER CAMERON ISBN: 978-1-908862-60-0 160 pages (wood-free paper) l 300 color photographs l over 80 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 20 52495
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ROSS DOBSON ISBN: 978-1-84597-720-7 160 pages l 200 color photographs 80 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 10 52495
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Food & Drink
9
Friends Around the Table
ACLAND GEDDES ISBN: 978-1-84975-461-3 160 pages l 140 color photographs 60 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16
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Café Kitchen
Delicious Soups
SHELAGH RYAN ISBN: 978-1-84975-561-0 160 pages (wood-free paper) 120 color photographs l 80 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
BELINDA WILLIAMS ISBN: 978-1-84975-463-7 144 pages (wood-free paper) l 120 color photographs l 60 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) hardcover Carton quantity: 22
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The Creamery Kitchen
Fiona Beckett’s Cheese Course
Perfect Pairings
JUST PUBLISHED
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FIONA BECKETT ISBN: 978-1-84975-687-7 176 pages l 130 color photographs 44 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 16
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The Crumbs Family Cookbook
The Newlyweds’ Cookbook
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CLAIRE & LUCY MCDONALD ISBN: 978-1-78249-172-9 192 pages (wood-free paper) l 50 color photographs l 150 recipes l 71⁄2 x 91⁄4 in $19.95 (priced higher in Canada) l paperback with flaps Carton quantity: 16
ISBN: 978-1-84172-964-0 192 pages l 100 color photographs 144 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16
ISBN: 978-1-84975-499-6 208 pages l 300 color photographs 150 recipes l 81⁄2 x 10 in l $29.95 (priced higher in Canada) l hardcover Carton quantity: 10
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The Couple’s Kitchen
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Long Nights and Log Fires
Flavors of Summer
ISBN: 978-1-84975-581-8 176 pages (wood-free paper) l 300 color photographs l 204 recipes l 81⁄2 x 10 in $27.95 (priced higher in Canada) hardcover, cloth quarter-binding Carton quantity: 16
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JUST PUBLISHED
LIZZIE KAMENETSKY ISBN: 978-1-84975-660-0 176 pages l 200 color photographs 100 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 16
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A Perfect Day for a Picnic
Smoke & Spice
Pickled & Packed
TORI FINCH ISBN: 978-1-84975-353-1 144 pages (wood-free paper) l 100 color photographs l over 80 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover, cloth quarter-binding Carton quantity: 22
VALERIE AIKMAN-SMITH ISBN: 978-1-84975-350-0 144 pages (wood-free paper) l 80 color photographs l 94 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) hardcover, cloth quarter-binding Carton quantity: 22
VALERIE AIKMAN-SMITH ISBN: 978-1-84975-490-3 144 pages (wood-free paper) 100 color photographs l 100 recipes 71⁄2 x 91⁄4 in) l $24.95 (priced higher in Canada) l hardcover Carton quantity: 20
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FOOD & DRINK | 79
Food & Drink
Winter Cabin Cooking
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A Suitcase and a Spatula
The Red Hot Chile Cookbook
The Red Hot Chile Sauce Book
TORI HASCHKA ISBN: 978-1-84975-349-4 144 pages (wood-free paper) l 100 color photographs & illustrations l 62 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) hardcover, cloth quarter-binding Carton quantity: 22
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Real Mexican Food
Flavors of the Middle East
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BEN FORDHAM & FELIPE FUENTES CRUZ ISBN: 978-1-84975-342-5 144 pages (wood-free paper) l 80 color photographs l 70 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover, cloth quarter-binding Carton quantity: 22 52495
GHILLIE BASAN ISBN: 978-1-84975-537-5 160 pages l 200 color photographs 60 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16 52795
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Tagine
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Tagines & Couscous BESTSELLER 275,000 SOLD
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80 | FOOD & DRINK
Vegetarian Tagines & Couscous
BESTSELLER 120,000 SOLD
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Vegan Street Food
Sushi Counter Display Pack
Sushi JUST PUBLISHED
JUST PUBLISHED
JACKIE KEARNEY ISBN: 978-1-84975-650-1 208 pages (wood-free paper) 300 color photographs l 92 recipes 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 18
EMI KAZUKO, FIONA SMITH & ELSA PETERSEN-SCHEPELERN ISBN: 978-1-84597-096-3 128 pages l 100 color photographs 59 recipes l 55⁄8 x 63⁄4 in l $12.95 (priced higher in Canada) l paperback with flaps Carton quantity: 40
JUST PUBLISHED
ISBN: 978-1-84975-697-6 Display container with 6 books
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Tapas
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LOUISE PICKFORD ISBN: 978-1-84975-653-2 160 pages (wood-free paper) 100 color photographs l 70 recipes 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 22
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Small Plates
ANNIE RIGG ISBN: 978-1-84975-134-6 64 pages l 35 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) hardcover Carton quantity: 50
Paella and other Spanish Rice Dishes
Panini
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FOOD & DRINK | 81
Food & Drink
Tapas and Other Spanish Plates to Share
Oodles of Noodles
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Risotto
The French Country Table
The Scandi Kitchen
JUST PUBLISHED
MAXINE CLARK ISBN: 978-1-84975-661-7 160 pages (wood-free paper) 250 color photographs l 60 recipes 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 18
JUST PUBLISHED
LAURA WASHBURN ISBN: 978-1-84975-023-3 160 pages (wood-free paper) 150 color photographs l 65 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
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Pie Pops
MAXINE CLARK ISBN: 978-1-84975-261-9 144 pages (wood-free paper) l 80 color photographs l 50 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495
Dirty Food
CAROL HILKER ISBN: 978-1-84975-348-7 64 pages l 40 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695 9
781849 756549
781849 753487
CAROL HILKER ISBN: 978-1-84975-491-0 160 pages (wood-free paper 100 color photographs l 70 recipes 71⁄2 x 91⁄4 in) l $24.95 (priced higher in Canada) l hardcover Carton quantity: 20 52495
9
781849 752619 9
Chicken Wings
Burgers & Sliders Counter Display Pack
Burgers & Sliders BESTSELLER 30,000 SOLD
JUST PUBLISHED
CAROL HILKER ISBN: 978-1-84975-656-3 160 pages (wood-free paper) 80 color photographs l 72 recipes 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 22
781849 754910
MIRANDA BALLARD ISBN: 978-1-84975-364-7 64 pages l 40 color photographs 30 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695 9
ISBN: 978-1-84975-415-6 Display container with 6 books 8 x 8 x 31⁄2 in
9
781849 754156
781849 753647
52195 9
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82 | FOOD & DRINK
To place an order fax 201-840-7100
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 83
Fries Counter Display Pack
Fries
Mac ‘n’ Cheese
JUST PUBLISHED
LAURA WASHBURN ISBN: 978-1-84975-658-7 64 pages l 30 color photographs 35 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
JUST PUBLISHED
LAURA WASHBURN ISBN: 978-1-84975-425-5 64 pages l 40 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
ISBN: 978-1-84975-694-5 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
51695 9
781849 756587
ISBN: 978-1-84975-481-1 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
9
781849 754255
Food & Drink
Mac ‘n’ Cheese Counter Display Pack
781849 756945
Grilled Cheese Counter Display Pack
Grilled Cheese
LAURA WASHBURN ISBN: 978-1-84975-555-9 64 pages l 40 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
ISBN: 978-1-84975-628-0 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
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101 BBQ and Grill Recipes
9
781849 755559
The Cast-Iron Skillet Cookbook
781849 756280
The Cast-Iron Skillet Cookbook Counter Display Pack
JUST PUBLISHED
DAN VAUX-NOBES ISBN: 978-1-909313-54-5 144 pages l 200 color photographs 101 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 28
ISBN: 978-1-84975-662-4 64 pages l 50 color photographs 30 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695
JUST PUBLISHED
ISBN: 978-1-84975-695-2 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51995 9 9
781909 313545
To place an order fax 201-840-7100
781849 756624 9
781849 756952
FOOD & DRINK | 83
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 84
Party-Perfect Bites
At Home with Umami
Fish JUST PUBLISHED
MILLI TAYLOR ISBN: 978-1-84975-568-9 144 pages l 100 color photographs 100 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24 52495 9
LAURA SANTTINI ISBN: 978-1-84975-667-9 176 pages l 100 color photographs 100 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 20 52495
781849 755689 9
Food & Drink
MAT FOLLAS ISBN: 978-1-84975-605-1 176 pages l 300 color photographs 90 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 16
Charcuterie
52495
781849 756679
9
Modern Meat Kitchen
781849 756051
Salt
JUST PUBLISHED
MIRANDA BALLARD ISBN: 978-1-84975-567-2 160 pages (wood-free paper) 120 color photographs l 70 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
MIRANDA BALLARD ISBN: 978-1-84975-652-5 240 pages l 300 color photographs 100 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 18 52495
VALERIE AIKMAN-SMITH ISBN: 978-1-84597-912-6 64 pages l 40 color photographs 53 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 40 51595 9
781845 979126
52495 9 9
781849 756525
781849 755672
A Gourmet Guide to Oil and Vinegar
URSULA FERRIGNO ISBN: 978-1-84975-575-7 176 pages l 200 color photographs 62 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16
The Perfectly Dressed Salad
LOUISE PICKFORD ISBN: 978-1-84975-498-9 64 pages l 50 color photographs 55 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695 9
781849 754989
Vanilla
JANET SAWYER ISBN: 978-1-84975-566-5 160 pages (wood-free paper) 120 color photographs l 56 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495
52795 9
9
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781849 755757
84 | FOOD & DRINK
To place an order fax 201-840-7100
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 85
For the Love of Oats
How to Make Bread
Making Bread Together BESTSELLER 81,000 SOLD
AMY RUTH FINEGOLD ISBN: 978-1-84975-556-6 64 pages l 40 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695 9
781849 755566
EMMANUEL HADJIANDREOU ISBN: 978-1-84975-140-7 160 pages l 350 color photographs 60 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16
EMMANUEL HADJIANDREOU ISBN: 978-1-84975-485-9 144 pages l 350 color photographs 25 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 16 52495
52795 9
9
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781849 754859
The Savory Gluten-Free Baker
The Gluten-free Baker
JANE MASON ISBN: 978-1-84975-435-4 160 pages (wood-free paper) l 100 color photographs l 60 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) hardcover Carton quantity: 22
HANNAH MILES ISBN: 978-1-84975-429-3 144 pages l 100 color photographs 60 recipes l 9 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 20
HANNAH MILES ISBN: 978-1-84975-137-7 144 pages l 100 color photographs 60 recipes l 9 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 20
52495
52495
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9
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The Vegan Baker
DUNJA GULIN ISBN: 978-1-84975-351-7 144 pages l 80 color photographs 64 recipes l 9 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 20
Fun Food for Fussy Little Eaters
SMITA SRIVASTAVA ISBN: 978-1-84975-454-5 64 pages l 150 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) hardcover Carton quantity: 50 51695
52495 9 9
781849 751377
781849 754545
My First Cookbook
ISBN: 978-1-78249-102-6 128 pages l 300 color photographs & artworks l 35 recipes l 81⁄8 x 107⁄8 in $14.95 (priced higher in Canada) paperback with flaps Carton quantity: 32
781849 753517
51495 9
To place an order fax 201-840-7100
781782 491026
FOOD & DRINK | 85
Food & Drink
The Book of Buns
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 86
The Really Hungry Student Cookbook
The Really Hungry Vegetarian Student Cookbook
ISBN: 978-1-84975-440-8 144 pages (wood-free paper) 100 color photographs l 64 recipes 63⁄4 x 81⁄4 in l $18.95 (priced higher in Canada) l hardcover Carton quantity: 22
ISBN: 978-1-84975-559-7 144 pages (wood-free paper) 100 color photographs l 65 recipes 63⁄4 x 81⁄4 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 22
51895
The Vegetarian Student Cookbook
ISBN: 978-1-84975-019-6 240 pages l 150 color photographs 165 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) paperback with flaps Carton quantity: 28 51695
51695 9
Food & Drink
9
781849 754408
9
The Pressure Cooker Cookbook
781849 755597
101 Sandwiches Counter Display Pack
101 Sandwiches
HELEN GRAVES ISBN: 978-1-909313-16-3 144 pages (wood-free paper) l 200 color photographs l 101 recipes l 71⁄2 x 71⁄2 in $19.95 (priced higher in Canada) hardcover Carton quantity: 28
LAURA WASHBURN ISBN: 978-1-84975-192-6 128 pages l 150 color photographs 48 recipes l 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 26
781849 750196
ISBN: 978-1-909313-17-0 Display container with 4 books 81⁄8 x 73⁄4 x 3 in
51995
9
781909 313170
51995 9 9
781909 313163
781849 751926
Cooking for One
Dinner and a Movie
Dinner and a Movie Counter Display Pack
Dinner with Mr Darcy CICO
BOOKS
ISBN: 978-1-84975-602-0 144 pages l 100 color photographs 68 recipes l 63⁄4 x 81⁄4 in l $16.95 (priced higher in Canada) hardcover Carton quantity: 22
KATHERINE BEBO ISBN: 978-1-84975-441-5 128 pages l 150 color photographs 96 recipes l 61⁄2 x 73⁄8 in l $16.95 (priced higher in Canada) hardcover Carton quantity: 40
51695 9
781849 756020
51695 9
ISBN: 978-1-84975-484-2 Display container with 4 books 71⁄8 x 73⁄4 x 3 in
9
781849 754842
PEN VOGLER ISBN: 978-1-78249-056-2 160 pages l 80 color photographs & artworks l 60 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) hardcover Carton quantity: 22 52495
781849 754415 9
86 | FOOD & DRINK
781782 490562
To place an order fax 201-840-7100
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 87
The Perfect Start to Your Day
Pancakes, Crêpes, Waffles & French Toast
Brunch BESTSELLER 69,000 SOLD
TONIA GEORGE ISBN: 978-1-84975-219-0 144 pages (wood-free paper) 80 color photographs l 105 recipes 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 18
HANNAH MILES ISBN: 978-1-84975-487-3 144 pages l 120 color photographs 60 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24
51595
52495
51995
9 9
9
LOUISE PICKFORD ISBN: 978-1-84172-212-2 64 pages l 31 color photographs 34 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) hardcover Carton quantity: 50
781841 722122
781849 754873
781849 752190
Chocolate at Home
Pâtisserie at Home BESTSELLER 25,000 SOLD
ISBN: 978-1-84975-433-0 160 pages (wood-free paper) l 120 color photographs l 70 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) hardcover, cloth quarter-binding Carton quantity: 20 52495 9
WILL TORRENT ISBN: 978-1-84975-573-3 176 pages l 140 color photographs 70 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16 52795
781849 754330
9
781849 755733
Cream Puffs
Cream Puffs Counter Display Pack
HANNAH MILES ISBN: 978-1-84975-516-0 64 pages l 40 color photographs 25 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
ISBN: 978-1-84975-541-2 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
WILL TORRENT ISBN: 978-1-84975-354-8 176 pages l 140 color photographs 74 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16
781849 755160
9
52795 9
French Fancies
ISBN: 978-1-84975-426-2 160 pages (foiled & gilded edges) 80 color photographs l 69 recipes 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 20
781849 755412
52195 9
To place an order fax 201-840-7100
781849 753548
781849 754262
FOOD & DRINK | 87
Food & Drink
Cinnamon, Spice & Warm Apple Pie
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 88
Cheesecake
Sweetie Pie
Naked Cakes
HANNAH MILES ISBN: 978-1-84975-610-5 144 pages l 100 color photographs 59 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 24
HANNAH MILES ISBN: 978-1-84975-599-3 144 pages l 100 color photographs 59 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 24
BESTSELLER 71,000 SOLD
HANNAH MILES ISBN: 978-1-84975-352-4 144 pages l 80 color photographs 60 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24
Food & Drink
9
9
781849 753524
Deliciously Decorated
52195
52195
52495
9
781849 756105
Deliciously Vintage
781849 755993
Deliciously Chocolatey JUST PUBLISHED
CHARLOTTE WHITE ISBN: 978-1-84975-600-6 144 pages l 100 color photographs 42 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 24
VICTORIA GLASS ISBN: 978-1-84975-486-6 144 pages l 100 color photographs 60 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495
52195 9
9
781849 756006
Nordic Bakery Cookbook
VICTORIA GLASS ISBN: 978-1-84975-657-0 160 pages l 100 color photographs 100 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 22
781849 754866
52195 9
Baking Mash-Up
781849 756570
The Cookie Jar JUST PUBLISHED
MIISA MINK & MARIANNA WAHLSTEN ISBN: 978-1-84975-458-3 144 pages (wood-free paper) l 120 color photographs l 65 recipes l 71⁄2 x 91⁄4 in $19.95 (priced higher in Canada) hardcover Carton quantity: 36 51995
VICTORIA GLASS ISBN: 978-1-84975-558-0 64 pages l 40 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695 9
781849 755580
LIZ FRANKLIN ISBN: 978-1-84975-655-6 192 pages (wood-free paper) 80 color photographs & 10 color artworks l 90 recipes l 71⁄2 x 91⁄4 in $21.95 (priced higher in Canada) hardcover Carton quantity: 18 52195
9
781849 754583 9
88 | FOOD & DRINK
781849 756556
To place an order fax 201-840-7100
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Holiday Cupcakes & Cookies
Halloween Treats
Gluten-free Holiday
ISBN: 978-1-84975-456-9 64 pages l 30 color photographs 25 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 22
ISBN: 978-1-84975-252-7 64 pages l 50 color photographs 24 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
HANNAH MILES ISBN: 978-1-84975-580-1 64 pages l 40 color photographs 30 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
51695
51695
51695 9
781849 754569
9
781849 752527 9
781849 755801
Food & Drink
Coffee Time Treats
Tea and Treats
Tea with Bea
ISBN: 978-1-84975-569-6 192 pages (wood-free paper) 200 color photographs l 80 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 16
LIZ FRANKLIN ISBN: 978-1-84975-497-2 144 pages l 100 color photographs 60 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
BEA VO ISBN: 978-1-84975-143-8 144 pages l 80 color photographs 70 recipes l 71⁄2 x 91⁄4 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 24
9
781849 755696
Afternoon Tea with Bea
52795
52495
52495 9
781849 754972
Afternoon Tea with Bea Counter Display Pack
9
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A Zombie Ate My Cupcake! CICO
BOOKS
BEA VO ISBN: 978-1-84975-420-0 64 pages l 60 color photographs 28 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) l hardcover Carton quantity: 60
ISBN: 978-1-84975-546-7 Display container with 6 books 6 x 6 x 33⁄4 in
ISBN: 978-1-908862-06-8 64 pages l 50 color photographs & artworks l 25 recipes l 51⁄2 x 51⁄2 in $9.95 (CAN $9.95) l hardcover Carton quantity: 90 50995
50995 9 9
781849 754200
To place an order fax 201-840-7100
9
781908 862068
781849 755467
FOOD & DRINK | 89
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 90
Making Cupcakes with LOLA
LOLA’S Forever
POP Bakery
BESTSELLER 80,000 SOLD
LOLA’S ISBN: 978-1-84975-186-5 144 pages l 80 color photographs 65 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24 52495 9
CICO
BOOKS
LOLA’S ISBN: 978-1-84975-565-8 176 pages (wood-free paper, red edges) 150 color photographs l 73 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover, embossed cloth binding Carton quantity: 16
781849 751865
Food & Drink
50995 9
781782 491811
52495 9
POP Bakery Counter Display Pack
781849 755658
Retro Cakes and Cookies CICO
781782 492290
51695 9
Macarons
CICO
BOOKS
WENDY SWEETSER ISBN: 978-1-908862-62-4 64 pages l 30 color photographs 30 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
ISBN: 978-1-78249-229-0 Display container with 6 books 6 x 6 x 33⁄4 in
Retro Cakes and Cookies Counter Display Pack
CICO
BOOKS
9
CLARE O’CONNELL ISBN: 978-1-78249-181-1 64 pages l 75 color photographs 25 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) l hardcover Carton quantity: 80
BOOKS
ISBN: 978-1-78249-029-6 Display container with 6 books 8 x 8 x 31⁄2 in
9
781782 490296
781908 862624
Super-cute Macarons
Mmm... Marshmallows
BESTSELLER 105,000 SOLD
ANNIE RIGG ISBN: 978-1-84975-085-1 64 pages l 35 color photographs 33 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) hardcover Carton quantity: 50
LORETTA LIU ISBN: 978-1-84975-564-1 144 pages l 100 color photographs 50 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24
51595 9
52495
CAROL HILKER ISBN: 978-1-84975-250-3 64 pages l 40 color photographs 30 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695 9
781849 752503
781849 750851 9
90 | FOOD & DRINK
781849 755641
To place an order fax 201-840-7100
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 91
Gelato
Hot Chocolate Counter Display Pack
Hot Chocolate JUST PUBLISHED
ADRIANO DI PETRILLO ISBN: 978-1-84975-249-7 144 pages (wood-free paper) 80 color photographs l 59 recipes 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 22
HANNAH MILES ISBN: 978-1-84975-659-4 64 pages l 50 color photographs 30 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
JUST PUBLISHED
ISBN: 978-1-84975-696-9 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
9
781849 756594
781849 756969
51995 9
781849 752497
The Easy Kitchen: Gluten-free Recipes
The Easy Kitchen: Pies & Tarts
ISBN: 978-1-84975-596-2 144 pages (wood-free paper) l 65 color photographs l 61 recipes l 71⁄2 x 71⁄2 in $19.95 (priced higher in Canada) hardcover, imitation cloth quarter-binding Carton quantity: 28
ISBN: 978-1-84975-597-9 144 pages (wood-free paper) l 65 color photographs l 65 recipes l 71⁄2 x 71⁄2 in $19.95 (priced higher in Canada) hardcover, imitation cloth quarter-binding Carton quantity: 28
ISBN: 978-1-84975-571-9 144 pages (wood-free paper) l 65 color photographs l 56 recipes l 71⁄2 x 71⁄2 in $19.95 (priced higher in Canada) hardcover, imitation cloth quarter-binding Carton quantity: 28
51995 9
781849 755962
51995 9
781849 755979
51995 9
781849 755719
The Easy Kitchen: Bread
The Easy Kitchen: Pasta Sauces
The Easy Kitchen: Asian Food
ISBN: 978-1-84975-572-6 144 pages (wood-free paper) l 65 color photographs l 60 recipes l 71⁄2 x 71⁄2 in $19.95 (priced higher in Canada) hardcover, imitation cloth quarter-binding Carton quantity: 28
ISBN: 978-1-84975-501-6 144 pages (wood-free paper) l 65 color photographs l 65 recipes l 71⁄2 x 71⁄2 in $19.95 (priced higher in Canada) hardcover, imitation cloth quarter-binding Carton quantity: 28
ISBN: 978-1-84975-502-3 144 pages (wood-free paper) l 65 color photographs l 110 recipes l 71⁄2 x 71⁄2 in $19.95 (priced higher in Canada) hardcover, imitation cloth quarter-binding Carton quantity: 28
51995 9
781849 755726
To place an order fax 201-840-7100
51995 9
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51995 9
781849 755023
FOOD & DRINK | 91
Food & Drink
The Easy Kitchen: Vegetarian Dishes
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:52 Page 92
The Easy Kitchen: Preserves & Pickles
The Easy Kitchen: Pizza & Focaccia
The Easy Kitchen: Salads & Dressings
ISBN: 978-1-84975-449-1 144 pages (wood-free paper) 50 color photographs l 72 recipes 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover, imitation cloth quarter-binding Carton quantity: 28
ISBN: 978-1-84975-379-1 144 pages (wood-free paper) 80 color photographs l 75 recipes 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover, imitation cloth quarter-binding Carton quantity: 28
ISBN: 978-1-84975-376-0 144 pages (wood-free paper) 80 color photographs l 75 recipes 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover, imitation cloth quarter-binding Carton quantity: 28
51995
Food & Drink
9
51995
781849 754491
9
Easy Tagine
51995
781849 753791
9
781849 753760
Easy 30-minute Meals
Easy Vegetarian One-pot
ISBN: 978-1-84975-210-7 240 pages l 120 color photographs 110 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 20
ISBN: 978-1-84975-160-5 240 pages l 120 color photographs 106 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 28
BESTSELLER 28,000 SOLD
ISBN: 978-1-84975-283-1 240 pages l 120 color photographs 101 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 20 51995 9
51995
781849 752831
9
Easy Vegetarian
9
ISBN: 978-1-84597-493-0 240 pages l 120 color photographs 102 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l paperback with flaps Carton quantity: 28
BESTSELLER 37,000 SOLD
ISBN: 978-1-84597-959-1 240 pages l 120 color photographs 117 recipes l 71⁄2 x 71⁄2 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 28
92 | FOOD & DRINK
ISBN: 978-1-84975-109-4 240 pages l 120 color photographs 134 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 28
52195
51695 781845 974930
781849 751605
Easy Smoothies & Juices
Easy Vegan BESTSELLER 60,000 SOLD
9
51995
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9
781845 979591
51995 9
781849 751094
To place an order fax 201-840-7100
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Wine & Food
My Drunken Kitchen
JANE PARKINSON ISBN: 978-1-84975-574-0 176 pages l 200 color photographs 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16
HELEN GRAVES ISBN: 978-1-909313-38-5 128 pages l 60 color illustrations 45 recipes l 43⁄4 x 71⁄4 in l $15.95 (priced higher in Canada) hardcover Carton quantity: 52 51595 9
Beer and Food
MARK DREDGE ISBN: 978-1-909313-23-1 208 pages (wood-free paper) l 250 color photographs & illustrations l 50 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 18 52495
781909 313385
52795 9 9
781909 313231
781849 755740
Craft Beer World
The Homebrew Handbook CICO
BOOKS
JUST PUBLISHED
MARK DREDGE ISBN: 978-1-909313-71-2 224 pages (wood-free paper) 200 color photographs & illustrations 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 18
MARK DREDGE ISBN: 978-0-957140-99-8 192 pages (wood-free paper) l 400 color photographs l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 18
DAVE LAW & BESHLIE GRIMES ISBN: 978-1-908170-24-8 144 pages (wood-free paper) l 200 color photographs l 75 recipes l 71⁄2 x 91⁄4 in $19.95 (priced higher in Canada) l hardcover Carton quantity: 22
52495
51995
52495 9 9
780957 140998
9
781908 170248
781909 313712
The Pocket Homebrew Handbook
The Pocket Homebrew Handbook Counter Display Pack
Making Wines, Liqueurs, & Cordials CICO
BOOKS
DAVE LAW & BESHLIE GRIMES ISBN: 978-1-909313-61-3 192 pages (wood-free paper) 200 color photographs l 75 recipes 53⁄4 x 53⁄4 in l $14.95 (priced higher in Canada) l paperback with rounded corners Carton quantity: 72 51495 9
781909 313613
ISBN: 978-1-909313-68-2 Display container with 4 books 6 x 6 x 33⁄4 in
9
781909 313682
BESHLIE GRIMES ISBN: 978-1-78249-069-2 144 pages (wood-free paper) l 200 color photographs l 101 recipes l 71⁄2 x 91⁄4 in $19.95 (priced higher in Canada) paperback with flaps Carton quantity: 36 51995 9
To place an order fax 201-840-7100
781782 490692
FOOD & DRINK | 93
Food & Drink
The Best Beer in the World
IW CatUS-S16_076-096_FoodDrink_BL_v2_x 05/10/2015 09:53 Page 94
Wine: A Connoisseur’s Journal (deluxe slipcase edition)
Red & White Wine
Natural Wine CICO
BOOKS
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 Carton quantity: 60 50995
Food & Drink
9
781849 753630
ISBN: 978-1-84975-446-0 144 pages with 8 tabbed dividers with pockets 2 envelope pockets l Magic Dots photo mounts wine label removing stickers l 64-page flexi-bound mini notebook l 100 color artworks l 62⁄3 x 92⁄3 in l $35.00 (priced higher in Canada) l hardcover, square-backed wire-o-binding, cloth quarter-binding, elastic closure band, cloth slipcase with closure ribbon & gift tag Carton quantity: 10
ISABELLE LEGERON ISBN: 978-1-78249-100-2 208 pages (wood-free paper) l 200 color photographs l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495 9
781782 491002
53500 9
781849 754460
The Curious Bartender
The Curious Bartender: An Odyssey of Malt, Bourbon, & Rye Whiskies
The Curious Barista’s Guide to Coffee
TRISTAN STEPHENSON ISBN: 978-1-84975-562-7 288 pages (wood-free paper) 220 color photographs l 71⁄2 x 91⁄4 in $27.95 (priced higher in Canada) hardcover, soft touch finish Carton quantity: 10
TRISTAN STEPHENSON ISBN: 978-1-84975-563-4 192 pages (wood-free paper) 200 color photographs l 25 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover, soft touch finish Carton quantity: 10
BESTSELLER 20,000 SOLD
TRISTAN STEPHENSON ISBN: 978-1-84975-437-8 208 pages (wood-free paper) 120 color photographs l 68 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover with mock aged-leather finish Carton quantity: 22
52495
52795
52495 9 9
9
781849 755627
781849 755634
781849 754378
William Yeoward’s American Bar
Craft Spirit World
White Spirits
CICO
BOOKS
JUST PUBLISHED
WILLIAM YEOWARD ISBN: 978-1-908170-52-1 144 pages l 150 color photographs 40 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) hardcover Carton quantity: 22
EMILY MILES ISBN: 978-1-909313-53-8 160 pages (wood-free paper) 200 color photographs & artworks 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495
52495
MICHAEL BUTT ISBN: 978-1-909313-72-9 144 pages (wood-free paper) 100 color photographs & 40 color artworks l 100 recipes l 71⁄2 x 91⁄4 in $19.95 (priced higher in Canada) hardcover Carton quantity: 24 51995
9
781908 170521
9
781909 313538 9
94 | FOOD & DRINK
781909 313729
To place an order fax 201-840-7100
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Wild Cocktails from the Midnight Apothecary
Bond Cocktails
Bond Cocktails Counter Display Pack
CICO
BOOKS
LOTTIE MUIR ISBN: 978-1-78249-200-9 192 pages (wood-free paper) 300 color photographs l 109 recipes 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 18
ISBN: 978-1-84975-595-5 64 pages l 25 color photographs & artworks l 23 recipes l 51⁄2 x 51⁄2 in $9.95 (CAN $9.95) l hardcover Carton quantity: 90 50995 9
ISBN: 978-1-84975-645-7 Display container with 6 books 6 x 6 x 33⁄4 in
781849 755955 9
781849 756457
52195 9
781782 492009
ISBN: 978-1-84975-285-5 64 pages l 25 color photographs & artworks l 24 recipes l 51⁄2 x 51⁄2 in $9.95 (CAN $9.95) l hardcover Carton quantity: 90
Gatsby Cocktails Counter Display Pack
ISBN: 978-1-84975-418-7 Display container with 6 books 6 x 6 x 33⁄4 in
50995 9
9
781849 752855
Ice-cold Martinis
BEN REED ISBN: 978-1-84975-152-0 64 pages l 60 color photographs 50 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) l hardcover Carton quantity: 90 50995
781849 754187
9
Mean Margaritas
BEN REED ISBN: 978-1-84975-205-3 64 pages l 50 color photographs 40 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) l hardcover Carton quantity: 90 50995 9
781849 752053
781849 751520
Pink Drinks Counter Display Pack
Pink Drinks
KATHERINE BEBO 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 (priced higher in Canada) hardcover Carton quantity: 52
ISBN: 978-1-84975-539-9 Display container with 6 books 51⁄2 x 73⁄4 x 33⁄4 in
51695 9
9
To place an order fax 201-840-7100
781849 755399
781849 755009
FOOD & DRINK | 95
Food & Drink
Gatsby Cocktails
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Brown Booze
Shots & Shooters
Shots & Shooters Counter Display Pack
MICHAEL BUTT ISBN: 978-1-909313-15-6 128 pages l 125 color photographs & illustrations l 75 recipes 43⁄4 x 71⁄4 in l $16.95 (priced higher in Canada) hardcover Carton quantity: 52
MICHAEL BUTT ISBN: 978-1-909313-42-2 64 pages l 80 color photographs & illustrations l 50 recipes l 43⁄4 x 71⁄4 in $14.95 (priced higher in Canada) hardcover Carton quantity: 76
ISBN: 978-1-909313-51-4 Display container with 8 books 51⁄2 x 73⁄4 x 33⁄4 in
51695
Food & Drink
9
781909 313156
51495 9
Punch Parties
BEN REED ISBN: 978-1-84975-206-0 128 pages l 100 color photographs 65 recipes l 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) hardcover Carton quantity: 26
781909 313422
9
781909 313514
Boozy Shakes
Boozy Shakes Counter Display Pack
VICTORIA GLASS ISBN: 978-1-84975-608-2 64 pages l 40 color photographs 35 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50
ISBN: 978-1-84975-644-0 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
781849 756082
9
781849 756440
51995 9
781849 752060
How to Drink and Not Look Like an Idiot
EMILY MILES ISBN: 978-1-909313-22-4 128 pages l 60 color illustrations 43⁄4 x 71⁄4 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 52
How to Drink and Not Look Like an Idiot Counter Display Pack
ISBN: 978-1-909313-36-1 Display container with 6 books 51⁄2 x 73⁄4 x 33⁄4 in
51595 9
781909 313224 9
96 | FOOD & DRINK
781909 313361
To place an order fax 201-840-7100
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Book Trade Sales Representatives New York, Mid-Atlantic: DC, DE, MD, NJ, NY, PA
Midwest: IL, IN, IO, KS, KY, MI, MN, MO, NE, ND, OH, SD, WI
MELMAN-MOSTER ASSOCIATES, INC. 48 Post Ave. Hawthorne, NJ 07506 Tel: 862-452-6196 Fax: 973-304-4923 books@melman-moster.com
McGarr Associates 5692 Heathwood Ct. Taylor Mill, KY 41015 Tel: 859-356-9295 Fax: 859-356-7504 wdmcgarr@aol.com
New England: CT, MA, ME, NH, RI, VT
West: AK, AZ, CA, CO, HI, ID, MT, NM, NV, OR, UT, WA, WY
NEW ENGLAND BOOK SALES 22 Cavender Road Hancock, NH 03449 Tel: 603-525-4378 Fax: 603-525-3046 dcochrane@myfairpoint.net www.newenglandbooksales.com
FAHERTY & ASSOCIATES Tom Faherty Richard McNeace Trevin Matlock Molly Divine 6665 SW Hampton Street, #100 Portland, OR 97223 Tel: 800-824-2888 Fax: 800-257-8646 faherty@fahertybooks.com
South: AR, LA, OK, TX McLEMORE/HOLLERN & ASSOCIATES 3538 Maple Park Drive Kingwood, TX 77339 Tel: 281-360-5204 Fax: 281-360-5215 mchoffice@suddenlink.net Southeast: AL, FL, GA, MS, NC, SC, TN, VA, WV SOUTHEASTERN BOOK TRAVELERS LLC Chip Mercer 1920 Valleydale Road, #220 Birmingham, AL 35244 Tel: 205-682-8570 Fax: 770-804-2013 sbtorders@bellsouth.net www.southeasternbooktravelers.com
Canada (book trade and gift) THOMAS ALLEN AND SON LTD 390 Steelcase Road East Markham Ontario L3R 1G2 Tel: 905-475-9126 24-hour toll-free order dept Tel: 1-800-387-4333 Fax: 1-800-458-5504 info@t-allen.com www.thomas-allen.com
SALES REPRESENTATION | 159
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Gift Trade Sales Representatives New England: CT, MA, ME NH, Upstate NY, RI, VT THE WINTERS GROUP 150 Hazard Avenue Suite C1 Enfield, CT 06082 Tel: 860-749-3317 Fax: 860-265-7906 info@wintersgroupinc.com www.wintersgroupinc.com Metro NY/NJ Harriet Bessaleli Tel: 516-445-9878 Fax: 212-202-6060 harrietgifts@gmail.com
Upper Midwest: IA, MN, ND, SD
Northwest: AK, ID, MT, OR, WA
TWIST SALES, LLC Minnesota Gift Mart 10301 Bren Road West, #G436 Minnetonka, MN 55343 Tel: 952-932-7191 Fax: 952-933-6617 info@twistsales.com
BETTENCOURT GROUP 501 South Lucile Street, #102 Seattle, WA 98108 Tel: 206-762-2240 Tel: 800-462-6099 Fax: 206-762-2457 info@bettencourtgroup.com www.bettencourtgroup.com
Midwest: IL, Eastern MO, WI THE REP FACTOR Tel: 847-428-4020 Fax: 847-836-0798 patguritz@aol.com KS and Western MO
Mid-Atlantic: DC, DE, MD, Eastern PA, VA ISBN Sales 141 Friends Lane Newtown, PA 18940 Tel: 215-428-1552 Fax: 215-736-1981 isbnsales@aol.com Ohio Valley: IN, KY, MI, OH, Western PA, WV BLEND SALES 27 East Russel Road Suite 302 Columbus, OH 43215 Tel: 800-338-7331 Fax: 614-347-7941 erins@blendsales.com Southeast: AL, FL, GA, MS, NC, SC, TN Daniel Richards, Inc. 230 Spring Street NW Suite 1634 Atlanta, GA 30303 Tel: 404-589-8200 Fax: 404-589-8280 info@danrichgroup.com
160 | SALES REPRESENTATION
GIFT SOURCE, LLC Lori Thomsen Tel: 913-897-7327 Fax: 913-897-5674 lorithomsen@kc.rr.com South Central: AR, LA, OK, TX GOETZ, INC. 2100 Stemmons Freeway 211 Dallas Trade Mart Dallas, TX 75207 Tel: 214-748-2128 Fax: 214-747-3399 sales@goetzinc.com Southwest/Rockies: AZ, CO, NE, NM, UT, WY ANNE MCGILVRAY & COMPANY Tel: 800-5271462, ext. 1 info@annemcgilvray.com www.annemcgilvray.com
Northern California, Northern Nevada GIFT SALES AIR COMPANY 448 Ignacio Blvd., #408 Novato, CA 94949 Tel: 415-436-6350 Fax: 415-436-6351 FreshAirSince1980@gmail.com GOURMET SALES THE LUNDGREN GROUP Tel: 925-889-9075 Fax: 925-673-8539 lundgren2@aol.com www.thelundgrengroup.com Southern California, Southern Nevada, Hawaii FLEMMING CHALEF 1933 South Broadway, #846 Los Angeles, CA 90007 Tel: 213-747-0076 Fax: 213-746-9740 info@flemmingchalef.com www.flemmingchalef.com
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CONTENTS
PAPERSTYLE FSC CERTIFICATION All our forthcoming paperstyle stationery and much of our backlist is printed on FSC paper. The FSC (Forest Stewardship Council) label ensures that the forest products used in our items come from responsibly harvested and verified sources. In the Stationery section, * denotes an item that is printed on non-FSC paper and board.
NEW TITLES
Food & Drink
1
Home & Garden Craft
26
Order fulfillment in the US by Ryland Peters & Small, Inc. c/o The Maple Press Company, 1000 Strickler Road, PO Box 305, Mount Joy, PA 17552
Send remittance to Ryland Peters & Small, Inc. PO Box 1539 Fort Lee, NJ 07024-1539
47
Health, Body, Mind, & Spirit Gift & Humor
David Peters President Bob Jackson Vice President Operations (bob.jackson@rylandpeters.com) Christina Noriega Director of Sales (christina.noriega@rylandpeters.com) Diana Griffin Publicity and Marketing Manager (diana.griffin@rylandpeters.com) Lauren Castner Associate Manager, Special Sales (lauren.castner@rylandpeters.com) Chelsa Gumbiner Associate Manager, Special Sales (chelsa.gumbiner@rylandpeters.com) Donna Brown Sales Associate (donna.brown@rylandpeters.com) MacKenzie Kurtzner Trade Sales Coordinator (mackenzie.kurtzner@rylandpeters.com)
To place an order or for customer service in the US Tel: 877-342-1478 Fax: 201-840-7242 Email: leonia.bookorders@wipro.com
35
Babies & Kids
Ryland Peters & Small, Inc., 341 East 116th Street, New York, NY 10029 tel: 646-791-5410 fax: 646-861-3518 email: info@rylandpeters.com internet: www.rylandpeters.com
52
60
Journals & Organizers
63
STATIONERY 64 BACKLIST 76
Displays & Terms of Sale
150
INDEX 151 Sales Representation
159
All details are correct at time of going to press and are subject to change without notice.
Front cover photograph by David Munns from Flavors of Sicily by Ursula Ferrigno. Back cover photograph by Gavin Kingcome from Cute & Easy Crocheted Cozies by Nicki Trench.
www.rylandpeters.com