FOOD & DRINK AUTUMN 2015
The Scandi Kitchen
ISBN: 978-1-84975-654-9 160 pages (wood-free paper) 80 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 22 Publication: September 2015
• In recent years, Scandinavian food has seen a huge growth in popularity outside the region. Cutting-edge ‘New Nordic’ restaurants such as Noma in Denmark and Fäviken Magasinet in Sweden are influencing chefs all over the world, who are finding inspiration in the Nordic way of eating.
52195 9
781849 756549
BRONTE AURELL is a Danish entrepreneur, restaurateur and cook. Together with her Swedish husband Jonas, she runs the acclaimed ScandiKitchen Café and shop in central London. A keen cook herself, Bronte has been published widely in national magazines and newspapers, including The Guardian , The Times and Olive . Bronte and her food have also featured on BBC Radio, Channel 4 and Danish TV. Bronte’s fun and inclusive style has gained ScandiKitchen over 9,000 Facebook followers and @Scanditwitchen has thousands of followers, with a recent tweet gaining over 8,000 retweets.
also available:
Nordic Bakery Cookbook ISBN: 978-1-84975-458-3 £14.99
THE SCANDI KITCHEN | 53
Food & Drink
Stretching from the midnight sun of northern Norway to the flat, fertile fields of Denmark, Scandinavian food culture is a lot more varied than you might think. Dishes and ingredients link all the regions together, bringing a uniquely Nordic food experience to life that was created by thousands of years of heritage and shared culture. Scandinavian food is simple, natural and honest. Its appeal lies in the fact that it is healthy, wholesome, flavoursome, simple to make and beautiful to look at. This book features recipes for all occasions and times of the day, ranging from morning buns, lunchtime savouries, hearty dinners and indulgent desserts, to bakes and other foods for celebrations. Enjoy fresh and simple open sandwiches, healthy Nordic salads, delicious traditional hot dishes, and indulgent cakes. Discover new flavours and textures from mustard pickled herring and gravlax to sticky Kladdkaka cake. You’ll also find enlightening features on traditional events throughout the Nordic calendar: find out what happens at an crayfish party, why Swedes love a ‘fika’ (literally translating as ‘to meet up, have a coffee and a chat’), be inspired by the joyful Midsummer day celebrations, host a traditional Christmas glögg party, and get an insight into the tradition of the Smörgåsbord. It’s all here to discover and enjoy.
Food & Drink
Modern Meat Kitchen
ISBN: 978-1-84975-652-5 224 pages l 300 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 18 Publication: October 2015 52495 9
781849 756525
MIRANDA BALLARD and her husband Roland left behind their media careers to start their own food company, Muddy Boots, in 2008. Their gourmet meat products are now available throughout the UK. They have now opened their first store, The Modern Meat Shop, in London, where they sell premium meat and charcuterie in a modern, friendly and welcoming environment that has attracted a host of celebrity clients.
also available:
Charcuterie
ISBN: 978-1-84975-567-2 £16.99
54 | MODERN MEAT KITCHEN
From flash-fried steaks to slow-cooked pulled pork and everything inbetween, this is a comprehensive guide to beef, lamb and pork, as well as venison, bacon, ham, chicken, turkey and game birds. Miranda Ballard, of the Modern Meat Shop in London, provides the ultimate guide to cooking meat at home. There is advice on buying according to the season and informative charts of all the cuts. With the increased popularity of high-welfare meat, there is a wealth of information about sourcing meat that is farmed responsibly. Learn the basics behind animal-husbandry and you will feel wellequipped knowing what to ask your butcher when buying meat. There are more than 60 recipes for classic dishes and innovative ideas, ranging from breakfast and lunch to evening meals and roast dinners. Cook The Perfect Kitchen Steak for a quick midweek meal, put together a hearty Coq au Vin when you have more time at the weekend, or opt for a Slow-cooked Lamb Shoulder for Sunday lunch. There are also wonderful suggestions for using up leftovers and preparing the perfect accompaniments, from Yorkshire Puddings and Gravy to Frites and Slaw. Whether you want to get the best out of an inexpensive cut, use up some leftovers or find accurate cooking times for your Sunday roast, this is an invaluable resource for today’s modern meat-eaters and a celebration of preparing and cooking meals at home. • Following the horsemeat scandal, shoppers have become more concerned about understanding the source of their meat.
At Home with Umami
ISBN: 978-1-84975-667-9 176 pages l 100 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 20 Publication: October 2015
• From the author of the Guild of Food Writers Award-winning Easy Tasty Italian. • Umami is becoming an increasingly common feature on blogs as one of the flavour trends to watch in 2015.
52495 9
781849 756679 This vibrant and earthy green tea dressing is packed with antioxidants and healthful flavours. To taste the real benefits of this vital vinaigrette, try to use a good cold-pressed extra virgin olive oil. I often replace half of the olive oil with an omega 3-6-9 oil from a health-food shop and add a spoonful of raw cacao nibs with the herbs. The umami secret in this recipe is the mixing of all five basic tastes; sweet, sour, bitter and salty meld with the green tea to really bring out the umami in the asparagus.
LAURA SANTTINI is a food writer and gastropreneur who burst onto the food scene in September 2009 with her debut book Easy Tasty Italian , which won her the coveted Best First Book Award at the Guild Of Food Writers Awards in 2010. She followed this success with the popular Flash Cooking in 2011 in which she pioneered a new cooking genre. This is her first book for Ryland Peters & Small.
MATCHA LEMON DRESSING, QUINOA & ASPARAGUS SALAD FOR THE SALAD: 1
100 g/ ⁄2 cup black or red quinoa (I prefer black because it is the crunchiest) sea salt and freshly ground black pepper 2 tablespoons olive oil a bunch of asparagus spears, woody ends cut off 4 oranges 2 large avocados, peeled, stoned/pitted and cut into chunks 1 large red onion, finely sliced handful of mint, roughly chopped handful of basil, roughly chopped 4 large handfuls rocket/arugula leaves
FOR THE DRESSING:
7 tablespoons extra virgin olive oil 1 garlic clove, crushed freshly squeezed juice of 1 lemon 1 teaspoon matcha green tea pinch of wasabi paste or powder to taste (optional) sea salt and freshly ground black pepper TO S E RV E :
1 handful toasted pumpkin seeds S E RV E S 4
Rinse the quinoa in cold water and then cook in a large pan of salted boiling water for about 12–20 minutes (depending on the colour) until the grains become soft but still have some bite. Meanwhile, make the dressing by combining all the ingredients apart from the oil in a bowl and then whisk in the oil. Season to taste and set aside. Once cooked drain, stir through a little olive oil to stop it from sticking together and set aside to cool. Steam or boil the asparagus until cooked and the stalks are al dente. Remove from heat, drain and refresh under cold running water to fix the colour and set aside. Slice each stalk on the diagonal into thumb-length spears. With a sharp knife cut down the sides of the oranges to remove the skin and pith and slice the orange into 1 cm/ 1⁄2 inch discs. Save any juice from the oranges to add to your dressing. Peel and dice the avocados into large chunks. Put all the salad ingredients, including the herbs and rocket/arugula, into a large serving dish and toss together. To serve, pour the dressing onto the salad and combine well. Serve with a scattering of toasted pumpkin seeds.
FRESH & UPLIFTING
Steak Tagliata with Umami Rub and Garlic Pesto
15
Super Savoury Roast Chicken
also available:
Smoke & Spice ISBN: 978-1-84975-350-0 £16.99
AT HOME WITH UMAMI | 55
Food & Drink
Umami is the super-savoury fifth basic taste. It is both ubiquitous and elusive, present but often unrecognized, and it has the extraordinary ability to enhance individual flavours, transporting dishes to another level. It is the taste that keeps on giving long after salty, sweet, bitter and sour flavours are spent. Umami is a Japanese word that translates as ‘savoury deliciousness’, but it is far from a Far Eastern concept. It is absolutely universal and does not belong to any single culture – it can be shared, enjoyed and appreciated by all those in possession of a tongue. Everyone has experienced it – the salted anchovy that melts into the tomato of a pizza, the irresistible marriage of pancetta and Parmesan in a creamy spaghetti carbonara or the rich, caramelized chorizo in a pan-fried calamari and chorizo salad. Once understood, umami is your best friend both in and out of the kitchen. It is a total game-changer for cooks of all levels who want to grab life with both hands and lick it. In this book, you’ll discover extraordinary new flavour combinations in dishes such as baked Camembert with Parmigiano Reggiano and Roasted Cherry Tomatoes, Peppered Seared Tuna with Matcha Miso Vinaigrette and Coconut and Cardamom Butter Chicken. This book contains a taste of the wonder and magic of umami, and once bitten you will forever be smitten.
Food & Drink
Vegan Street Food Jackie Kearney, MasterChef finalist in 2011, has brought her two lifelong passions – travel and vegan food – together in a stunning new book. Jackie and her family ate their way around Asia, sampling street food and jotting menu ideas on the back of napkins. Inspired by these food cultures, Jackie has brought new life to healthy, meat- and dairy-free food, inspired by the quantity of vegan food on offer in Asia. Dotted with personal anecdotes from her travels, family photos and fascinating local information, Jackie takes us from India to Indonesia on a journey of tastes and textures, via Sri Lanka, Thailand, Vietnam, Laos and Malaysia. Recipes includes classic dishes, such as Simple Sri Lankan Daal or Cauliflower and Kale Pakora, as well as regional specialities such as Oothapam (vegetable crumpets from South India) or Tahu Campur (Javanese fried tofu with cassava cakes). Street food is a central part of life in Asia. It brings families and communities together from breakfast to dinner, through all the scrumptious snacks along the way. With this book, you can bring this inspirational approach to eating into your own kitchen. Celebrate vegan food, without compromising on flavour or protein, or trying to makes substitutions for meat or fish. That is the beauty of this collection of Asian streetfood – it is simply delicious, and it just so happens to be vegan. ISBN: 978-1-84975-650-1 208 pages (wood-free paper) 300 colour photographs l 235 x 190 mm £16.99 (hardback, quarter-binding) Carton quantity: 18 Publication: September 2015 52195 9
781849 756501
JACKIE KEARNEY Jackie Kearney was a top-4 finalist in BBC One’s MasterChef 2011. She has been developing her experience and reputation through pop-up dining events, a vegetarian fine dining club and pursing her Asian street food venture in her iconic trailer, Barbarella. Her food passion lies with Asian street food and vegetarian dining, inspired by her extensive travels across Asia with her husband and twin children.
also available:
The Vegan Pantry ISBN: 978-1-84975-489-7 £16.99
56 | VEGAN STREET FOOD
• Jackie Kearney was a top-4 finalist in BBC One’s MasterChef 2011. • Vegan and vegetarian food is increasingly popular, especially with ‘part-time vegans’ (BBC News, February 2014).
CICO BOOKS
The Chakra Kitchen Working with the body’s seven chakras (energy centres) is an ancient practice to help attain optimal health and wellbeing. There are many ways to work with the chakras, one of which is via the foods we consume. From light bites to main meals and Sarah Wilkinson’s wonderful chakra cakes, this book will inspire you to prepare simple meals that will nourish you in a whole new way. The recipes are colour-coded for easy cross-referencing to an explanatory section on the chakras. Each chakra is linked to a different aspect of your mind, body and spirit and by learning to recognize how your personal system is functioning and taking steps to stimulate and balance where required, you will begin to see noticeable positive shifts in your world. To further energize your chakras, Sarah has included a section on how to harness the power of crystals as you cook. The Chakra Kitchen will take you on a journey into your authentic self, reconnect you with the nourishing power of nature, awaken you to conscious eating and the magic of the chakras and crystal energy.
ISBN: 978-1-78249-265-8 144 pages l 80 colour photographs 235 x 190 mm l £14.99 (paperback with flaps) Carton quantity: 36 Publication: October 2015 9
• A perfect blend of practical hints, tips and recipes and the more spiritual aspect of crystal chakra healing. • This adds a new MBS element to recipe books, and will have crossover appeal to the MBS and cookery markets.
781782 492658
SARAH WILKINSON is a spiritual teacher and founder of Chakra Catering. She creates recipes using only the finest fresh and organic ingredients. Her recipes have been featured in leading MBS publications, including Spirit and Destiny . She is based in Oxford, UK.
also available:
The Natural Food Kitchen ISBN: 978-1-84975-560-3 £16.99
THE CHAKRA KITCHEN | 57
Food & Drink
• Includes 60 original recipes, all of which are organic, suitable for vegans and vegetarians, wheat and gluten free, and free from refined sugars.
Food & Drink
A Bowlful of Broth
ISBN: 978-1-84975-685-3 64 pages l 60 colour photographs 190 x 190 mm £9.99 (hardback) Carton quantity: 50 Publication: October 2015 51695 9
781849 756853
also available:
Plant-based Paleo ISBN: 978-1-84975-612-9 £14.99
58 | A BOWLFUL OF BROTH
Whether you’re following the paleo diet, cutting out processed food or simply looking for a delicious way to get more nutrients into your diet, a steaming bowl of hot broth is an ancient tonic for modern life. Extremely nutritious, packed full of taste and simple to make, broth is an age-old staple of many traditional diets around the world. Broth made by simmer bones and vegetables for many hours is thought to have many health benefits and healing properties, such as reducing inflammation, maintaining a healthy gut, inhibiting infection and promoting strong bones, hair and nails. Popular with those following paleo diets, bone broth is a primal food that is easily incorporated into modern lives. Learn to make basic broths with meat, poultry and fish bones, as well as nourishing vegetable broths too. Drink the broth as it is for a warming and mineral-packed pick-me-up or incorporate it in a variety of recipes, using it instead of store-bought stock. Try Chicken Noodle Soup, French Onion Soup, Vegetable Risotto, Beef and Mushroom Stew or Shellfish Bisque. Whatever the recipe or occasion, pack your cooking with nutrients and you'll feel the benefits in no time. • Bone broth is one of the top healthy food trends for 2015, according to the Independent (January 2015) and Cosmopolitan (December 2014). • With paleo cafés springing up in New York selling bone broth, it is now quickly gaining popularity in the UK.
Risotto
• Bring a taste of ever-popular Italy to your table with this delightful book. ISBN: 978-1-84975-661-7 160 pages (wood-free paper) 250 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 18 Publication: July 2015 52195
• Includes easy-to-follow techniques for making the perfect risotto.
venetian pea and rice soup with mint risi e bisi con la menta
9
781849 756617
MAXINE CLARK is a leading food writer and a gifted cooking teacher. She has taught in wellknown cooking schools, such as Leith’s in London, and has taught at Alistair Little’s Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavours, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as BBC Good Food and Food and Travel .
A lovely soup to serve in the summer when fresh peas and mint are plentiful. Vialone nano is the favourite risotto rice in the Veneto region. It is a semi-fino round grain rice, best for soups and risotti, but arborio (a superfino used mainly for risotti) will do very nicely. This dish has very ancient roots, and was flavoured with fennel seeds at one time. Parsley is the usual addition now, but I prefer mint in the summer. 1.25 litres/quarts chicken, beef or vegetable broth
Put the broth in a large saucepan and bring it slowly to the boil while you prepare the soffrito (sautéed sauce).
2 tablespoons olive oil 60 g/½ stick butter
Heat the olive oil and half the butter in a large saucepan and, when
50 g/2 oz. pancetta, finely chopped
melted, add the pancetta and spring onion/scallion. Cook for about
1 large spring onion/scallion (cipolloto) or the white parts of 4 spring onions/scallions, finely chopped
Pour in the rice, stir for a few minutes to toast it, then add the hot stock.
5 minutes until softened but not browned.
200 g/generous 1 cup risotto rice, preferably vialone nano
Simmer for 10 minutes, stirring from time to time. Add the peas, cook for
1 kg/2 lb. fresh peas in the pod, shelled, or 400 g/3 cups frozen peas
Add salt and pepper to taste and serve immediately. The rice grains should
another 5–7 minutes, then stir in the remaining butter, mint and Parmesan. not be too mushy, and the soup should be thick, but not stodgy.
3 tablespoons freshly chopped mint freshly grated Parmesan cheese sea salt and freshly ground black pepper
SERVES 4
V E G E TA B L E S 35
saffron risotto with parmesan, sage and ham risotto alla zafferano con parmigiano, salvia e prosciutto A good risotto depends on good ingredients, so make sure you have a well-flavoured stock, good-quality ham and well-aged Parmesan (or Grana Padano) cheese. 600 ml/2½ cups chicken stock, preferably home-made
Bring the stock to the boil, then leave it simmering on a low heat.
40 g/3 tablespoons butter
Melt half the butter over medium heat in a large saucepan, add the onion
1 small onion or ½ medium onion, finely chopped
and cook gently until soft, about 5 minutes. Tip in the rice, stir and cook
175 g/1 cup arborio or other Italian risotto rice
to catch on the bottom of the pan. Add the wine, stir and let it bubble up
Paella and Other Spanish Rice Dishes ISBN: 978-1-84975-609-9 £9.99
and evaporate. Add the Parmesan rind if you have one, then begin to add the hot stock,
a Parmesan rind (optional)
adding about a coffee cup at a time and allowing the liquid to be absorbed
a small pinch (about ¼ teaspoon) saffron strands
by the rice before you add the next lot. Cook, stirring regularly, until the
1–2 tablespoons jellied meat juices* (optional)
Pour the last bit of stock over the saffron and add to the risotto along with
25 g/1 oz. aged Parmesan, freshly grated, plus a few Parmesan shavings
heat, add the remaining butter and the grated Parmesan and stir. Cover the
2 tablespoons olive oil
also available:
for 2–3 minutes until the grains have turned opaque and are beginning
½ glass (about 75 ml/5 tablespoons) dry white wine
rice begins to look creamy but still has some bite to it, about 20 minutes. a couple of spoonfuls of jellied meat juices, if you have some. Turn off the pan and let the flavours amalgamate for 2–3 minutes.
2–3 slices of Serrano or other Spanish air-dried ham, each torn into 3 pieces
Heat the oil in a frying pan/skillet and quickly fry the ham. Remove from
8–10 fresh sage leaves
sage leaves in the same pan until crisp. Give the risotto a final stir, remove
sea salt and freshly ground black pepper
the Parmesan rind and season to taste. Serve in warm, shallow soup bowls
SERVES 2
* What you want are the umami-rich meat juices which collect under the
the pan with a slotted spoon and drain on a piece of kitchen paper. Fry the
and top with the crisp ham, sage leaves and a few shavings of Parmesan.
fat you pour off when you’re cooking a chicken or a pork or veal joint.
C H E E S E A N D E G G S 57
RISOTTO | 59
Food & Drink
Different regions of Italy have their own classic rice dishes, from the soupy Rice and Peas of the Veneto to the Hunter’s-style Rabbit Risotto of Umbria and Tuscany, but what they all have in common is the careful cooking of the rice to perfection. For a simple but comforting dinner, there are plenty of dishes packed full of warming cheese and butter, such as Saffron Risotto, Wild Mushroom Risotto or Artichoke and Pecorino Risotto. Lighter fish and shellfish dishes include the dramatic Black Risotto, flavoured with squid ink, Seafood Risotto or Crab and Chilli Risotto. There are also many tempting meaty options, from hearty family meals to dinner party dishes. Children and adults alike will enjoy Ham and Leek Risotto, while you can impress guests with Pheasant and Red Wine Risotto. There are also a few ideas for using up leftover risotto (or for when you simply want to ring the changes), such as Arancini or Rice Croquettes with Tomato Sauce, as well as some surprising sweet delights such as Cherry and Almond Risotto Puddings or Risotto Ice Cream. With useful recipes for various stocks, easy-to-follow instructions of making a basic risotto and a guide to the different kinds of rice available, this is a complete guide to risotto for all lovers of the classic Italian dish.
Food & Drink
Mezze Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads and other small plates to share, to enjoy as a appetizers or light meals. An ancient tradition, mezze is the heart and soul of modern culinary life in Turkey and the Middle East. The word ‘mezze’ (‘meze’ in Turkey and ‘mazza’ in Syria and Lebanon) is thought to have derived from the Persian ‘maza’ meaning ‘taste’ or ‘relish’ which is exactly what it is – something tasty – designed to be savoured with a glass of tea, wine or beer, a fruit sherbet, or a yogurt drink with the aim of pleasing the palate, not to fill the belly. At its simplest, mezze can be a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colourful dishes, each the bearer of something savoury or sweet but always utterly delicious. In this book, you’ll discover such exciting recipes as Purple Carrots and Saffron Pears; Savoury Pastries filled with Feta and Herbs; Cinnamon-flavoured Meatballs; Aromatic Stuffed Mussels; Parsley and Bulgur Salad; Refreshing Cucumber Strips sprinkled with Salt; Sautéed Halloumi dusted with Za’atar; and Velvety Yogurt and Sweet Helva – nothing beats the magic of mezze. ISBN: 978-1-84975-651-8 160 pages l 80 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 Publication: August 2015 52195 9
781849 756518
GHILLIE BAS¸AN has worked all around the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia. Her articles have appeared in the BBC Good Food Magazine and she is the author of the bestselling Tagine (978-184597-478-7), Flavours of the Middle East and Vegetarian Tagines and Couscous (978-1-84975-432-3) for Ryland Peters & Small.
also available:
Flavours of the Middle East ISBN: 978-1-84975-492-7 £18.99
60 | MEZZE
• The appetite for Middle Eastern and Eastern Mediterranean food continues to thrive, due to the ‘Ottolenghi effect’. • From the author of the bestselling Tagine, over 275,000 copies sold and Tagines & Couscous (ISBN 978-1-84597-947-8), over 120,000 copies sold.
Oodles of Noodles Noodles are hugely versatile, healthy and lively on the plate. From soups and salads, to appetizers, stir-fries and curries, using rice, soba, egg and udon noodles, you’ll be spoilt for choice. Begin with Noodle Basics where you’ll find detailed information on the different types of noodles, flavours and fresh or store-cupboard ingredients that are found in the very best of noodle recipes, alongside basic recipes for oils, stocks, dressings, toppings, dipping sauces and more from all over Asia. The recipes take inspiration from many countries, including Japanese Chilled Soba Noodles, Vietnamese Beef Pho, Singapore Hokkein Noodles and Korean Noodle Dumplings, as well as recipes from Myanmar, Malaysia, Cambodia and Laos. Fresh, tasty and bursting with nutritious ingredients and lively flavours, noodle dishes have never been more popular. Learn how to cook, serve and eat them following Louise’s recipes that give thoughtful insight into the provenance of each dish. This collection of aromatic and sizzling hot recipes is a must for any adventurous food-lover.
ISBN: 978-1-84975-653-2 160 pages (wood-free paper) 100 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 22 Publication: August 2015
• Includes detailed information on key ingredients for Asian noodle dishes as well as a glossary of traditional cooking terms and noodle naming. • Some of London’s hottest new restaurants serve exclusively noodle dishes, including Bone Daddies in Leicester Square, Tonkotsu in Soho and Shoryu Ramen on Carnaby Street.
52195 9
781849 756532
LOUISE PICKFORD is a much sought-after food writer and food stylist with over 20 years’ experience. She is the author of 15 cookbooks published worldwide, including Smoothies (978-1-84597-5937) and Barbecue (978-1-84597-082-6) for Ryland Peters & Small, and is a contributor to numerous magazines in Australia and the UK. She has been based in Sydney, Australia for the past decade, but has recently relocated to the town of Brie in France.
also available:
My Vietnamese Kitchen ISBN: 978-1-84975-443-9 £16.99
OODLES OF NOODLES | 61
Food & Drink
• Over 60 inspired recipes for cooking with noodles, each accompanied by its own full-page colour photograph by food photographer Ian Wallace.
Food & Drink
Fries
ISBN: 978-1-84975-658-7 64 pages l 30 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Publication: July 2015 51695 9
781849 756587
Fries have well and truly evolved from an all-too-often soggy accompaniment to the star of the show – the ultimate comfort food. And it’s not just potatoes that have had a makeover. Parsnip, pumpkin, celeriac and asparagus have got in on the act too in a selection of lighter but no less delicious recipes that hit the spot as appetizers, sides or snacks. From large or small, fat or thin, skinon or skin-off and with delicious dips to match, you’ll discover plenty of new combinations to try. This book will take you on a journey from the classic Skinny Fries and Rustic Steak Fries that bring back childhood memories, through to the delightfully aromatic Rosemary, Thyme and Garlic Potato Wedges and Sensational Sweet Potato Fries, before taking you to the artisan heights of Polenta and Parmesan Parsnip Fries and Kimchi Fries with Pickles. If you like your fries fully loaded or downright dirty, then why not delve into the Fully Loaded chapter, where you’ll find Melting Mozzarella, Tomato and Pepperoni Fries and Nacho Fries with Refried Beans, Guacamole and Sour Cream. With 30 deliciously creative recipes, this book caters for everyone, and you’ll see that feel-good food has never felt so good. • From the author of the bestselling Mac ‘n’ Cheese (978-1-84975-425-5). LAURA WASHBURN was born in Los Angeles but studied at university in Paris. She trained at the prestigious Paris cooking school, École de Cuisine La Varenne, and worked with Patricia Wells, best-selling author of A Food Lover’s Guide to Paris . She is now based in London, working as a cooking teacher and food writer.
The Cast-Iron Skillet Cookbook The favourite pan in many a kitchen, a cast-iron skillet is versatile, durable and extremely attractive. This book brings together essential advice on caring for your pan, as well as 30 classic recipes. Often passed down through the generations, the cast-iron skillet, treated with some love and care, will cook you a lifetime of meals. This book opens with some essential advice on caring for your pan, dispelling myths and providing useful tips that will turn your cast-iron skillet into your most useful pan. From how to season your skillet to how to clean it, there are simple instructions, quick tips and easy-to-follow techniques that demystify this timeless piece of kitchen equipment. The recipes include a wide variety of skillet classics and more unusual ideas for everyday meals and special occasions. Try traditional Cornbread, a quick-andeasy Chicken Stir-Fry, classic Fried Green Tomatoes, perfect Caramelized Root Vegetables, pan-fried Pork Chops, crispy and delicious Fried Chicken, a hearty Cobbler, sticky Cinnamon Rolls or a crowd-pleasing Apple Upside-down Cake. With such a plethora of diverse dishes, you really will never need to use another pan again. • As home-cooking remains fashionable, the cast-iron pan is one of the musthave items for trendy cooks – ‘Why the cast-iron skillet is the only kitchen tool you need’ (Vogue, April 2014).
ISBN: 978-1-84975-662-4 64 pages l 50 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Publication: September 2015 51695 9
62 | FRIES; THE CAST-IRON SKILLET COOKBOOK
781849 756624
Chicken Wings
• From the author of the bestselling Dirty Food (978-1-84975-491-0). ISBN: 978-1-84975-656-3 160 pages (wood-free paper) 80 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 22 Publication: August 2015
• Hugely popular in the US, wings have now started to take off in the UK, too, with Buffalo Wings appearing in popular London restaurants and eateries including MEATliquor, Patty & Bun and The Orange Buffalo.
52195 9
781849 756563
CAROL HILKER is based in Chicago. After training and working as a pastry chef in California for several years, she has since become a full-time food writer. She is the author of the hugely popular Dirty Food , as well as Pie Pops and Mmm...Marshmallows for Ryland Peters & Small.
also available:
Dirty Food
ISBN: 978-1-84975-491-0 £16.99
CHICKEN WINGS | 63
Food & Drink
Once devoured silently in the depths of the humble sports bar, chicken wings are now a national institution in the US, with a huge range of marinades, glazes and dips. This book matches the stratospheric success of the chicken wing with a new level of fantastic flavour combinations. The book begins with the reliable, nostalgic classics and variants on classics, including Baked Bourbon, Smoky Chipotle and Buttermilk Fried Wings. Fancy your wings hot and spicy? Then look no further than Harissa Hot Wings and Habanero and Pineapple – the latter taking the edge off the super spicy heat. If you like to keep abreast of the bold new flavours out there, help yourself to another portion of Cola Wings, Sticky Lime and Maple Wings or the unspeakably decadent Dark Chocolate Mole Wings. Fancy something lighter and a little less outrageous? Then why not tuck in to the fragrant Baked Pistachio Wings or the deliciously subtle Lemon, Basil and Pepper Wings. If you’ve got a craving for Take-Out from the comfort of your own home, then Szechuan Plum Sauce Wings or Teriyaki Wings might be right up your alley. This book truly has something for everyone and something for every occasion.
Food & Drink
Winter Cabin Fireside FoodCooking for Cold Winter Nights Bring the warmth of a winter cabin to your home with this mouthwatering collection of recipes inspired by the cuisines of mountain villages and ski towns around the world. Winter is the perfect time to take a break from the pace of modern life, slow down and savour a nourishing home-cooked meal. It doesn’t have to take hours – many recipes take a little preparation and can then be left to simmer, bake or roast to perfection. For this book, Lizzie Kamenetzky has taken inspiration from snow-covered mountains and Alpine chalets, with all her favourite food from ski towns and winter holidays. Start the day with a sustaining breakfasts such as Creamy Porridge with Heather Honey or Tiroler Gröstl before heading out into the cold. For lunch, only something hearty will do – try French Onion Soup or Schnitzel. Mid-afternoon, when fingers are numb, retreat to the warmth of indoors and enjoy a tea-time treat such as Madeleines or Linzertorte with a steaming cup of coffee. For evening entertaining, there are lots of comforting recipes to try, such as Cassoulet, Confit Duck or Spaghetti Bolognese. For those with a sweet tooth, finish the meal with a Crème Brûlée or Tarte Tatin. This is food for warming the soul, for snuggling up against the cold, for firesides and crackling logs, and for blankets in cosy winter cabins. ISBN: 978-1-84975-660-0 192 pages l 200 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 20 Publication: October 2015 52495 9
781849 756600
LIZZIE KAMENETZKY is an English-born food stylist and writer with natural flare and passion for beautiful food and fantastic recipes. Until recently the food editor of top title, delicious. magazine, she is now freelance, putting all her skills and years of experience to use for TV, books and magazines. Lizzie is a keen skier and has a special interest in the traditional food of the Alps.
also available:
Long Nights and Log Fires ISBN: 978-1-84975-581-8 £19.99
64 | FIRESIDE FOOD FOR COLD WINTER NIGHTS
• 100 warming recipes for winter, beautifully illustrated throughout with gorgeous photography. • Alpine-themed bars popped up around London during winter 2014, such as Le Chalet on the roof of Selfridges.
The Cookie Jar This collection of classic recipes for sweet and savoury cookies takes afternoon treats to the next level. Simple and easy to make, cookies are the ultimate comfort food and can be boxed and wrapped to give as gifts. Start with classic everyday biscuits and bakes such as Rum and Raisin Cookies, Chocolate and Vanilla Pinwheels and Gingerbread Men, before moving onto cookies from around the world, bakes for holiday celebrations and special occasions and finishing with a selection of savoury bites that offer a unique twist on timeless flavours. Recipes include Peanut Butter Cookies, Baci di Dama, Breton Biscuits, Linzer Cookies, Chocolate Pretzels, Buttermilk Hearts, Coconut Snowballs, Lebkuchen, Orange and Almond Tuilles, Macarons, Fortune Cookies, Olive Oil and Sea Salt Crackers, Bacon Bites and Sun-dried Tomato Shortbread. With clear, step-by-step instructions, these recipes are easy to achieve, while hints and tips for decoration are peppered throughout. Celebrate the simple pleasure of indulging from the cookie jar.
• Programmes such as ‘The Great British Bake-Off’ (BBC) have inspired millions to pick up their wooden spoons and whip up a batch of cookies. ISBN: 978-1-84975-655-6 192 pages (wood-free paper) l 80 colour photographs & 10 colour artworks 235 x 190 mm l £16.99 (hardback) Carton quantity: 18 Publication: August 2015
• Cookies are not just for the Cookie Monster. Celebrities including Taylor Swift, Michelle Obama and Meryl Streep have taken to social media to share their favourite cookie recipes.
52195 9
781849 756556
LIZ FRANKLIN was food editor of Good Health magazine and is now a freelance cook, food writer and stylist who runs a cookery and wine education school in Italy. For Ryland Peters and Small she has also written Oils & Vinegars (978-184597-262-6), Cooking Italian with Kids (978-1-84597-703-0) and Tea & Treats (978-1-84975-497-2).
also available:
Coffee Time Treats ISBN: 978-1-84975-569-6 £16.99
THE COOKIE JAR | 65
Food & Drink
• Over 80 recipes, with mouthwatering photography by Kate Whitaker.
Food & Drink
Deliciously Chocolatey Delicious chocolate cakes never go out of fashion; they can be comforting and homely or sophisticated and sexy. And what’s not to love about 100 recipes for chocolate bakes? Deliciously Chocolatey features ideas that cater for all chocolate cake lovers with child friendly recipes using exciting ingredients like popping candy and homemade marshmallows, afternoon offerings for ladies who lunch, cakes to impress a new girlfriend and recipes for the ultimate birthday cake. Clear step-by-step instructions make even the most complicated recipes feel achievable at home. From biscuits and cookies and small cakes and bakes to larger cakes, pastries, desserts and puddings and petit fours, Victoria charts the delicious range of some of our much-loved classics with a chocolatey twist. Smaller bakes such as Orange and Choc Chip Madeleines and Chocolate and Mint Teacakes feature alongside indisputable classics such as Chocolate Mud Cake, Torta Caprese and Caramelized White Chocolate Cheesecake. Also included are recipes for delicate and decadent petit fours such as Chocolate and Whiskey Truffles, Chocolate Marshmallows and White Chocolate and Champagne Nougat. Whatever the occasion, these 100 chocolate recipes are guaranteed to hit all the right notes of nostalgia and deliciousness. ISBN: 978-1-84975-657-0 160 pages l 100 colour photographs 235 x 190 mm l £16.99 (hardback, quarter-binding) Carton quantity: 22 Publication: October 2015 52195 9
781849 756570
VICTORIA GLASS is the author of Boutique Wedding Cakes (978-1-84975-263-3), Deliciously Vintage (978-1-84975-486-6), Baking Mash-up (978-1-84975-558-0) and Boozy Shakes (978-1-84975-608-2). She is a professional cook and food writer and has contributed to various publications, including the Evening Standard and Hello! Her bespoke celebration cake business, Victoria’s Cake Boutique, was launched in 2008 and her celebrity clients include Miranda Hart, Zach Braff, The Princes’ Trust and The Royal British Legion. In 2013, she launched Milk & Sugar, an afternoon tea ‘supperclub’, with fellow author, Milli Taylor and is currently the writer in residence at The Roald Dahl Museum and Story Centre.
also available:
Deliciously Vintage ISBN: 978-1-84975-486-6 £16.99
66 | DELICIOUSLY CHOCOLATEY
• Over 100 recipes for baking with chocolate, accompanied by mouthwatering colour photography by food photographer Dan Jones. • Chocolate cake was the most searched for cake in 2014 according to Google’s annual report, The Year in Search.
Hot Chocolate
• Cheesecake by Hannah Miles has sold over 70,000 copies, and she brings us another book of sweet delights.
51695 9
781849 756594
HANNAH MILES was a lawyer and MasterChef finalist, and has developed a second career as a cake maker and food writer. She is the author of Popcorn Treats (978-1-84975200-8), Milkshake Bar (978-1-84975-1919), Doughnuts (978-1-84975-251-0), Cheesecake (978-1-84975-352-4), Sweetie Pie (978-1-84975-610-5) and Naked Cakes (978-1-84975-599-3) – all published by Ryland Peters & Small. Hannah lives in the Bedfordshire countryside.
also available:
Milkshake Bar ISBN: 978-1-84975-191-9 £9.99
HOT CHOCOLATE | 67
Food & Drink
ISBN: 978-1-84975-659-4 64 pages l 50 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Publication: August 2015
Whether it is topped with swirls of whipped cream, subtly spiced with cinnamon or laced with liqueur, a hot chocolate is one of the world’s bestloved drinks. You will make the Classics over and over again, with simple recipes for all-time favourites such as French Vanilla, Mocha and Viennese. The next chapter, Candy and Cakes, brings together the sweetest combinations that are perfect after dinner instead of dessert. From Boston Cream or Red Velvet to Cherry Bakewell and Toffee Apple, there is a recipe here to satisfy every sweet tooth. For more grown-up palates, why not try something with the added warmth of spices or a shot of alcohol? Fireside Favourites contains a luxurious collection of adult tipples, from Cherry Brandy to Bourbon and Maple Syrup and spiced delights, such as White Chocolate and Spiced Chai or Chilli Chocolate. Finally, what better time to indulge than the holiday season? Festive Treats comprises deliciously Christmassy hot drinks that are perfect for those chilly days and dark nights. Nobody can resist a Pumpkin Latte or a festive Gingerbread Spiced Hot Chocolate, perfect for bringing the family together during the holidays. Whether you’re after a quick pick-me-up, a milky bedtime drink or a comforting cupful to warm you up from inside out, there is a recipe here to satisfy your sweet tooth.
White Spirits
Food & Drink
Gin, vodka, white rum and tequila – four clear spirits each with their own unique characteristics that, when combined with a squirt of lime, a splash of fresh lemon juice or a jigger of vermouth, can create a whole host of cocktails to tickle the taste buds. White Spirits takes these bottles, plus a few other examples of clear hooch, and provides recipes that allow you to make 100 cocktails. By keeping things uncomplicated, the need to go out and buy ten different ingredients is avoided, slashing the cost of making quality cocktails. Readers will be surprised by how easy it is to make drinks with completely different flavour profiles by doing something as straightforward as replacing one spirit with another. Also included is an introductory chapter that takes you on a trip through the history of hard liquor and cocktails, then provides the home mixologist with a detailed description of the equipment needed to set up your home bar, plus a few tricks to help you save money along the way. • A practical, innovative and cost-effective look at how to get more from the contents of your drinks cabinet. • Uses gin, vodka, white rum, tequila and even a few of those random bottles of booze you picked up on holiday to make 100 unique cocktails. ISBN: 978-1-909313-72-9 160 pages l 140 colour artworks 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 Publication: September 2015 9
781909 313729
MICHAEL BUTT began his career working as a bartender at some of London’s finest cocktail bars before setting up Soulshakers, a London-based drinks consultancy firm responsible for the cocktail menus at some of the city’s best bars and restaurants. He is also a regular contributor to Imbibe magazine and the author of Brown Booze (978-1909313-15-6) and Shots & Shooters (978-1-909313-42-2), both published by Dog ‘n’ Bone.
also available:
Craft Spirit World ISBN: 978-1-909313-53-8 £16.99
68 | WHITE SPIRITS
• According to UK Government Office for National Statistics, cocktail consumption is estimated to have grown by over 10% between 2012 and 2014.
The Best Beer in the World What’s the best beer you’ve ever tasted? Where can I drink the ultimate brew? These are questions that beer writer Mark Dredge is always being asked. And he doesn’t have an answer… yet. This is his search for the world’s best beer. Part city guide, part travelogue and part reference book, The Best Beer in the World takes you on a journey in search of the world’s great bars and breweries, immersing you in the history and beer culture of each country and highlighting the key beers to try. Alongside this are the ultimate beer experiences from all four corners of the globe – whether that’s searching for the best IPAs in California or downing fresh Bia Hoi on a scorching day in Hanoi. So if you want illustrated maps of London’s best pubs and the best breweries in Portland, Oregon or you are looking for a decent hangover breakfast in Dublin, all is explained here, along with the allimportant answer to the question: what is The Best Beer in the World?
ISBN: 978-1-909313-71-2 208 pages (wood-free paper) 200 colour photographs & illustrations 235 x 190 mm l £16.99 (hardback) Carton quantity: 18 Publication: October 2015 9
• Mark Dredge’s bestselling books Craft Beer World (978-0-957140-99-8) and Beer and Food (978-1-909313-23-1) both occupied the top spot on the Amazon beer book list and featured in the top 10 food and drink reference books. • Craft beer continues to grow in the UK: there are now over 1000 breweries in Britain, with 158 new breweries opening in the past year alone.
781909 313712
MARK DREDGE is an award-winning beer writer and runs the popular blog Pencil and Spoon where he writes about anything alerelated. Mark has won the British Guild of Beer Writers New Media Writer of the Year award in 2009 and 2010, and in 2011, 2013 and 2014 was Beer and Food Writer of the Year. His work is featured in leading publications across the globe and he’s an international beer judge. He is based in London, UK.
also available:
Craft Beer World ISBN: 978-0-957140-99-8 £16.99
THE BEST BEER IN THE WORLD | 69
Food & Drink
• An indispensable guide for anyone interested in searching out the best beers on the planet.
CONTENTS Sales & Marketing UK AND EXPORT SALES
AND MARKETING Home & Garden Danny Parnes UK and Export Sales Director Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW Tel: +44 (0)20 7025 2227 danny.parnes@rps.co.uk
Craft
Anna Kelsall Export Sales Manager Address as above Tel: +44 (0)20 7025 2254 anna.kelsall@rps.co.uk
Children
Thèrese& Andersson Food Drink Head of Special Sales
Address as above Tel: +44 (0)20 7025 2270 therese.andersson@rps.co.uk
Italy and Gibraltar Padovani Books N.A. La Chiesa no. 9 52044 Pergo Cortona (AR) Italy Contact: Penny Padovani Tel/Fax: +39 575 614338 penny@padovanibooks.com Greece Padovani Books Isabella Curtis 4 Plutarchou Street Athens 106 76 Greece Tel: +30 210 7218995 isabella@padovanibooks.com Scandinavia Angell Eurosales The Old Whaling House The Walls Berwick-upon-Thames TD15 1HP Contact: Gill Angell or Stewart Siddall gill@angelleurosales.com stewart@angelleurosales.com
Health, Mind, Body & Spirit Publicity Lauren Wright RPS Publicity Manager Address as above Tel: +44 (0)20 7025 2232 lauren.wright@rps.co.uk
Gift & Humour Yvonne Doolan CICO Publicity Manager Address as above Tel: +44 (0)20 7025 2240 yvonne.doolan@ cicobooks.co.uk
Wedding
Australia Hardie Grant Books Ground Level Building One 658 Church Street Richmond 3121 Australia Contact: Clare Morrison Tel: +61 3 8520 6444 Fax: +61 3 8520 6422 claremorrison@ hardiegrant.com.au
Northern Ireland Journals &andOrganizers Republic of Ireland Sales and Publicity John Fitzpatrick Fitzmull Books 58 New Vale Cottages Shankill, Co. Dublin Ireland Tel: +353 1 272 0020 Fax: +353 1 282 0491 fitzmullbooks@eircom.net
Stationery
New Zealand Bookreps NZ Ltd Unit 2, 39 Woodside Avenue Northcote 0627 Auckland New Zealand Contact: Susan Holmes Tel: +64 9 419 2635 Fax: +64 9 419 2634 susan@bookreps.co.nz
Display Units & Packs Spain and Portugal Padovani Books Passage Saladrigas 15, 2-2 Barcelona 08005 Spain Contact: Jenny Padovani Frias Tel/Fax: +34 932 218 561 jenny@padovanibooks.com
Index
Sales & Marketing TRADE ORDERS to Macmillan Distribution Ltd Brunel Road, Houndmills, Basingstoke, Hampshire RG21 6XS Tel: +44 (0)1256 302 692 Fax: +44 (0)1256 812 521 orders@macmillan.co.uk
1
21
Mainland China (excluding 46 Hong Kong) Mr Stanson Yeung Unit B-518 Harbourfront Horizon 8 Hung Luen Road Hung Hom Bay Kowloon Hong Kong Tel: +852 6110 9296 stanson_hfyeung@hotmail.com
53
87
South Africa, Namibia, Lesotho, Swaziland and Botswana Peter Hyde Associates 5–7 Speke Street (corner Nelson Street) Observatory 7925 Cape Town South Africa Tel: +27 (0) 214475300 Fax: +27 (0) 4471430 noelene@peterhyde.co.za
100 117
Africa
A–Z Africa Book Services 118 105b Prins Mauritssingel 3043 PE Rotterdam The Netherlands Contact: Anita Zih Tel: +31 104 154 250 Fax: +31 104 151 128 anita.zih@azabs.nl
126
Latin America and Caribbean
(excluding Brazil and 136 Argentina) James Papworth itsabook Guildford UK Tel: +447802848778 james.papworth@ itsabook.com
137 144
TERMS Minimum order for stationery items = 6 Minimum order value = £150 CARTON QUANTITIES Please note that carton quantities are subect to change at reprint stage.
Front cover photograph by Debi Treloar from Selina Lake Winter Living by Selina Lake. Back cover photograph by Debbie Patterson from The Winter Garden by Emma Hardy.
144 | SALES & MARKETING
Singapore and Malaysia (books) APD Singapore Pte Ltd 52 Genting Lane #06-05 Ruby Land Complex 1 Singapore 349560 Contact: Janice Ng Tel: +65 6749 3551 Fax: +65 6749 3552 janice@apdsingapore.com
India Bloomsbury Publishing India Vishrut Building Buidling no. 3, DDA Complex, Ground Floor Pocket C 6&7, Vasant Kunj New Delhi 110070 India Contact: Amrita Chatterjee Tel: +91 11 40574957 amrita.chatterjee@bloomsbury.com For all other Export enquiries, contact Anna Kelsall. CO-EDITION SALES Denise Lie Rights Director Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW Tel: +44 (0)20 7025 2283 Fax: +44 (0)20 7025 2201 denise.lie@rps.co.uk Sarah See Rights Manager Address as above Tel: +44 (0)20 7025 2252 sarah.see@rps.co.uk Olivia Richardson Rights Assistant Address as above Tel: +44 (0)20 7025 2230 olivia.richardson@rps.co.uk
Ryland Peters & Small and CICO Books 20–21 Jockey’s Fields, London WC1R 4BW RPS Tel: +44 (0)20 7025 2200 Fax: +44 (0)20 7025 2201 CICO Tel: +44 (0)20 7025 2280 Fax: +44 (0)20 7025 2281 Email: info@rps.co.uk Website: www.rylandpeters.com
Ryland Peters & Small, Inc., and CICO Books 341 E 116th St, New York, NY 10029 Tel: +1 646 791 5410 / 8684 / 8685 Fax: +1 646 861 3518 Email: info@rylandpeters.com Website: www.rylandpeters.com
KEY TO FOREIGN LANGUAGE RIGHTS
AA – Afrikaans; AE – Arabic; AU – Australian; BE – Belgian; BR – Brazil; CH – Swiss; CN – Chinese; CZ – Czech; DE – German; DK – Danish; EE – Estonian; ES – Spanish; FC – French Canadian; FI – Finnish; FR – French; GR – Greek; HR – Croatian; HU – Hungarian; ID – Indonesian; IL – Israeli; IN – Indian; IT – Italian; JP – Japanese; KR – Korean; LB – Lebanese; LT – Lithuanian; LV – Latvian; MY – Malaysian; NL – Dutch; NO – Norwegian; PL – Polish; PT – Portuguese; RU – Russian; SE – Swedish; SG – Singaporean; SK – Slovakian; TH – Thai; TK – Turkish; TW – Taiwanese; UA – Ukrainian; US – American; VN – Vietnamese; ZA – South African
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.
All details are correct at time of going to press and are subject to change without notice.
www.rylandpeters.com