food & drink fall 2014
Chocolate at Home Master pâtissier Will Torrent has already taken the fear factor out of pâtisserie with his first book, Pâtisserie at Home and now he’s back to show you the art of working with chocolate at home. Covering the history and provenance of chocolate, the varieties available and the techniques needed to turn it into beautiful and mouthwatering creations, this book will inspire you to try all sorts of chocolate recipes. You will discover how to make a host of delicious ganaches, caramels and pralines. There are also plenty of recipes for cookies, bakes, and desserts, so that you can put your new knowledge and love of chocolate making to the best use in recipes like Macadamia and White Chocolate Cookies, Chocolate and Salted Caramel Millionaire Shortbread, and Chocolate Fondants. Chocolate drinks and ice creams get a chapter too.
• Will is a chocolate expert, Ambassador for Cacao Barry, and member of the Academy of Chocolate. • Pâtisserie at Home (ISBN 978-1-84975-354-8), with foreword by innovative, Michelin-starred chef Heston Blumenthal, has sold more than 25,000 copies worldwide and was endorsed by Jamie Oliver.
ISBN: 978-1-84975-573-3 176 pages l 140 color photographs 70 recipes l 81⁄2 x 10 in l $27.95 (CAN $34.95) l hardcover Carton quantity: 16 Publication: September 2014
When you buy good quality chocolate, there is nothing better than a simple ganache to highlight the quality and flavour it gives. These simple, hand rolled truffles are the first port of call for any chocolatier – they make wonderful gifts for friends and families and totally show off the chocolate you’re making them with. The ready-made chocolate truffle spheres also give a professional finish.
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Classic truffles For white or milk chocolate truffles
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100 ml/1⁄ 3 cup whipping cream 25 g/2 tablespoons unsalted butter a pinch of salt 450 g/31⁄4 cups white or milk chocolate, chopped 50 white or milk chocolate truffle spheres
WILL TORRENT trained under Heston Blumenthal, won the first Medallion of Excellence for a pastry chef at WorldSkills Japan, the Royal Academy of Culinary Arts Annual Award of Excellence and Young Chef of the Year in 2009. He has worked with top chefs including fellow chocolatier William Curley, as well as at Claridges, The Dorchester, three Michelin-starred The Fat Duck, and The Lanesborough. He is a consultant pastry chef to Waitrose, and a member of the Guild of Food Writers. His first book, Pâtisserie at Home , is a bestseller.
For dark chocolate truffles 3
175 ml/ ⁄4 cup whipping cream 15 g/1 tablespoon unsalted butter 50 g/1⁄4 cup golden caster sugar a pinch of salt 425 g/3 cups dark chocolate, chopped 50 dark chocolate truffle spheres
Put the cream, butter and salt into a small saucepan and bring to the boil over a low heat.
Temper the remaining chocolate according to the instructions on page 15.
Tip 250 g/2 cups chopped white or milk chocolate (225 g/13⁄4 cups dark) into a bowl and add the hot cream. Using a spatula, start to gently mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the cream. Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
Roll each filled truffle sphere in tempered chocolate to coat completely – following the method on page 16 and leave on a sheet of baking parchment to set firm.
Variation To make dark chocolate truffles, add the sugar with the cream, butter and salt and adjust the quantities as indicated above.
Cool to room temperature and then scoop the ganache into a disposable piping bag. Snip the end into a nozzle and pipe ganache into each sphere to fill and leave to set in a cool place.
Makes about 50
chocolates, truffles and petits fours 38
A
B
C
Raspberry, redcurrant and rose truffles
also available:
Pâtisserie at Home ISBN: 978-1-84975-354-8 $27.95 (priced higher in Canada)
To place an order fax 201-840-7242
100 g/3⁄4 cup dark chocolate (at least 65% cocoa), chopped 100 ml/1⁄ 3 cup milk chocolate, chopped 100 g/2⁄ 3 cup raspberries 100 g/1 cup redcurrants, de-stalked 2 teaspoons freshly squeezed lemon juice 1 tablespoon caster/ granulated sugar a few drops of rosewater, rose extract or foodgrade rose oil 250 g/2 cups tempered dark chocolate (see page 15) freeze-dried rose petals, to decorate a piping bag fitted with a round nozzle half dome moulds a craft brush
This fragrant and very fruity chocolate really does pack a punch – just how I like my chocolates! We all know that raspberries and chocolate are a match made in heaven but adding the astringent tanginess of redcurrant and floral beauty of rose takes the combination to a whole new level in a simple ganache encased in a tempered chocolate shell. Place the chopped chocolate into a bowl and set aside. Tip the raspberries and redcurrants into a small saucepan, add the lemon juice and sugar and set the pan over a low-medium heat. Stirring frequently cook the fruit until it has softened, burst and become juicy – 2–3 minutes. Pass the contents of the pan through a fine mesh sieve into a clean pan. Add 3 tablespoons of water and bring slowly to the boil. Pour over the chocolate and stir gently to just combine.
Leave for 2 minutes until the chocolate has melted completely. Stir until smooth and leave until cold but not set completely. Spoon the ganache into a piping bag, snip the end into a point and pipe into the prepared moulds following the instructions on page 16 (A, B, C). Once in the mould, fill each chocolate case with the tempered dark chocolate and decorate with freeze-dried rose petals. Leave to set then serve.
Makes 20
41 chocolates, truffles and petits fours
CHOCOLATE AT HOME | 23
Food & Drink
• Achievable, inspiring recipes for chocolates and chocolate baking—both traditional and with Will’s own modern, inventive twist—all beautifully photographed by Jonathan Gregson.
Coffee Time Treats More than 80 recipes for cakes, bakes and slices to accompany your morning espresso, mid-morning latte or after-dinner cappuccino. Coffee cakes are intended to be eaten alongside coffee at breakfast or during a coffee break but they do not necessarily contain coffee. They are typically single layer cakes that may be square or rectangular such as stollen or loaf-shaped cakes, or they may be ring shaped. Coffee cakes are often flavored with cinnamon or other spices, seeds, nuts, and fruits—the perfect complement to your beverage. Choose from crunchy cookies, fruity pastries, moist muffins, rich brownies, creamy cheesecakes, sugar-dusted donuts and more. Chapters include Cookies & Biscotti; Brownies, Bars & Slices; Donuts; Buns & Rolls; Pastries, Tarts, & Cheesecakes; not forgetting the all important Muffins & Cakes. Your cup of coffee need never be unaccompanied again!
Food & Drink
• Coffee consumption continues to grow by an average of 2.4% per year (International Coffee Organization). • 54% of Americans over the age of 18 drink coffee every day, totalling around 100 million people. • 80 beautifully illustrated recipes for the perfect coffee-time treat. ISBN: 978-1-84975-569-6 192 pages (wood-free paper) l 200 color photographs l 80 recipes l 71⁄2 x 91⁄4 in $24.95 (CAN $28.95) l hardcover Carton quantity: 16 Publication: August 2014 52495 9
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also available:
Tea and Treats ISBN: 978-1-84975-497-2 $24.95 (priced higher in Canada)
24 | COFFEE TIME TREATS
To place an order fax 201-840-7242
LOLA’S Forever LOLA’s is a unique bakery dedicated to achieving one simple goal. Every day, they handcraft the most delicious cupcakes, bars and celebration cakes you have ever tasted. Using only the finest ingredients LOLA’s bakers mix, bake and decorate every single cake by hand, giving their customers a fresh, fun, delicious and truly wholesome experience, and now you can try their wonderful handcrafted bakes at home. There are more than 70 mouthwatering recipes for everything from the LOLA classic flavors (including Vanilla, Banana, Red Velvet, and Rocky Road) to deliciously original ideas like Cosmopolitan, Apple Crumble, Maple Syrup, and Pistachio Rose. Also included are recipes for scrumptious bars and brownies—try a Salted Caramel Brownie or an Apricot and Pistachio Flapjack—or delicious larger bakes, such as the sophisticated Mandarin and Dark Chocolate Cake, Earl Grey Tea Fruit Loaf, and Flourless Chocolate Cake.
• ‘10/10! The best cupcake in London’—Daily Mail. 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 (CAN $28.95) hardcover, embossed cloth binding Carton quantity: 16 Publication: September 2014 52495 9
781849 755658
vanilla cupcakes A TRUE CLASSIC AT LOLA’S, COMING IN MANY GUISES. HERE WE USE A SIMPLE VANILLA BUTTERCREAM FLECKED WITH VANILLA BEAN PASTE TO COMPLEMENT THE RICH BUTTERY SPONGE. DECORATE AS YOU WISH! 200 g/11/2 cups self-rising flour 1 teaspoon baking powder 175 g, 1 stick plus 5 tablespoons butter 250 g/11/4 cups caster sugar 1 teaspoon vanilla bean paste 3 eggs 175 g/1 cup sour cream VANILLA BUTTERCREAM
LOLA’S cakes and cupcakes are created by Asher Budwig and his team of highly creative bakers who make fun, exciting and delicious-tasting cakes. He is a fourth-generation baker, born into a family of sweet-toothed entrepreneurs and inspired by his family’s enduring passion for cake. Asher grew up watching his father Mario establish and run the hugely successful Millie’s Cookies chain, which grew to over 100 stores across the UK. Mario in turn was inspired by his mother and grandmother, who ran a pâtisserie and café from the 1940s in Colombia, South America.
150 g/2/3 cup butter 1 teaspoon vanilla bean paste 350 g/21/2 cups icing/ confectioners’ sugar 50-60 ml/scant 1/4 cup milk (whole) sugar flowers/sprinkles of your choice, to decorate muffin pan lined with 12 muffin cases MAKES 12
Before you start, ensure all your ingredients are at room temperature. Butter needs to be removed from the fridge at least an hour before baking. Preheat the oven to 180°C/350°F/ Gas 4. Sift together the flour and baking powder into a bowl. Put the butter and sugar in another bowl and beat with an electric hand mixer until pale and fluffy, this should take about 2 minutes. Stop occasionally to scrape down the sides of the bowl. Add the vanilla bean paste and mix. Add the eggs, one at a time, beating well after each addition. Slowly add the sifted dry ingredients and beat on low speed until combined. Once the batter is smooth, add the sour cream and mix until incorporated. Take care not to overmix at this stage as your cupcakes could become tough. Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
VANILLA BUTTERCREAM
While the cupcakes are cooling down, make the vanilla buttercream. Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Add the vanilla paste and mix. Sift the icing/confectioner’s sugar. Add half of it to the bowl, beating until well incorporated. Add the second half of the sugar and beat on low speed. Once all the sugar has been incorporated, add the milk a tablespoon at a time with the mixer now on a medium speed, until your icing is light and fluffy. If you find that your icing is too stiff, add a little more milk. You can store the buttercream in an airtight container in the fridge for up to a week. There are two options when decorating your cupcakes. You can either spread the buttercream over the cold cupcake using a spatula, or spoon it into a piping bag fitted with a large star nozzle and pipe it on the top of your cakes. Decorate with sugar flowers or your chosen topping.
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chocolate cookie traybake SIMPLE, DECADENT AND DELICIOUS – THIS TRAYBAKE IS PERFECT FOR WHEN YOU DON’T WANT TO BOTHER WITH THE OVEN. CRUNCHY PECANS, SOFT SHARP CHERRIES AND SQUIDGY MARSHMALLOWS WILL APPEAL TO KIDS AND GROWN UPS ALIKE. CHOP AND CHANGE THE FRUIT AND NUTS TO YOUR TASTE.
250 g/9 oz. digestives/ graham crackers 75 g/21/2 oz. pecan nuts, roughly chopped 100 g/31/2 oz. sour dried cherries 75 g/21/2 oz. mini marshmallows 100 g/7 tablespoons butter 150 g/51/4 oz. golden syrup 150 g/51/4 oz. each of dark and milk chocolate, roughly chopped 8”/21cm square tin MAKES 16 SQUARES
Grease and line your tin with silicone baking paper or clingfilm/plastic wrap so that the traybake will slide out easily once cool. Place the biscuits in a sealable sandwich bag and, using a rolling pin or heavy saucepan, bash the biscuits into small pieces. Some will turn to dust and others will be more like rubble – a mix of both is perfect. Tip into a large mixing bowl and add the pecans, cherries and marshmallows. Set aside. Next, melt the butter, syrup and both types of chocolate in a heatproof bowl over a saucepan of barely simmering water. Be careful not to allow any of the steam to get into the bowl as this will seize the chocolate.
Once totally melted and smooth, pour the chocolate mixture over the biscuits and blend thoroughly using a spatula. Pour into the prepared tin and firmly press down on the top with the spatula to help the cake stick together. Smooth over the top and place in the fridge for at least 2 hours to set. Once set, remove the traybake from the fridge and turn out onto a chopping board. Run a sharp knife under the hot tap to warm the blade and cut the traybake into 16 pieces. The traybake will be easier to cut if you leave it out of the fridge for around 30 minutes or so. The cut pieces will keep in an airtight container for up to one week.
also available:
Making Cupcakes with LOLA
48 OVER THE TOP
ISBN: 978-1-84975-186-5 $24.95 (priced higher in Canada)
To place an order fax 201-840-7242
LOLA’S FOREVER | 25
Food & Drink
• Cupcakes continue to be the sweet treat of choice and LOLA’s boutique bakeries, with their flagship store in Selfridges, London, UK, are the place to go for irresistible and gorgeous handcrafted cakes.
Food & Drink
The Natural Food Kitchen Following on from his bestselling cookbook The Guilt-Free Gourmet, chef Jordan Bourke is back in the kitchen dishing up more of his signature indulgent yet ‘guilt-free’ food. Forget about fasting and denial, The Natural Food Kitchen is a new approach to food and cooking, proving that wholesome food does not have to be bland and unexciting. Showcasing fresh and wholefood ingredients, Jordan’s recipes offer vibrant, seasonal dishes that are made using naturally healthy alternatives to refined flours, fats and sugar cane, so there is no missing out. The emphasis is on healthy everyday food for everyday people, using wholesome alternatives to refined ingredients, rather than ruling out food groups entirely. The result is a mouth-watering collection of classical and globally-inspired recipes with an innovative healthy twist. From abundant salads to sustainably caught fish, meat dishes using exotic herbs and spices inspired by Jordan’s travels, and indulgent desserts that no one would ever believe are nutritious, this cookbook aims to satisfy the ever-increasing demand for food that is not just beautiful to look at and delicious to eat, but good for you as well. • Learn how to make more than 60 delicious, healthy and wholesome dishes using natural foods, seasonal produce and innovative flavors. ISBN: 978-1-84975-560-3 160 pages (wood-free paper) l 80 color photographs l 62 recipes l 71⁄2 x 91⁄4 in $24.95 (CAN $28.95) l hardcover Carton quantity: 22 Publication: September 2014
• Jordan is a much sought after chef, food stylist and recipe developer—most recently testing recipes for celebrated chef Yotam Ottolenghi.
Tuscans beware, this ain’t a classic panzanella. I can see traditionalists everywhere with eyes rolled up to heaven and lips pursing, but I don’t care, I love this incarnation of the original dish. The mellow sweetness of the grilled peaches works perfectly with the crunchy bread and olive oil. I have also made it with nectarines – good if you have an aversion
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to the furry coat of peaches – and you can add rocket/arugula or other leaves if you want more greens in your salad, but this is the place to start.
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Peach Panzanella
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⁄ 2 small red onion, very
1
thinly sliced
⁄ 2 tablespoon red wine
JORDAN BOURKE trained at the Ballymaloe Cookery School and then went on to work under the Michelin-starred chef Skye Gyngell at Petersham Nurseries restaurant in London. He now divides his time between cooking for private clients, food writing and food styling. He has recently worked with celebrated chef Yotam Ottolenghi, testing his recipes for a forthcoming book. Jordan has also contributed to a number of radio and TV shows both in Ireland for RTE and in the UK for BBC television’s hit programme Food & Drink . This is Jordan’s second book, his first being The Guilt-Free Gourmet .
vinegar 2 peaches, stoned/ pitted and cut into 2-cm/3⁄ 4-in wedges 15 baby plum tomatoes, halved 1 avocado, stoned/ pitted, skinned and chopped into bite-size chunks 1 full length slice of sourdough bread 1 small garlic clove, halved 2 tablespoons extra virgin olive oil a bunch of basil, roughly chopped 1 teaspoon Thai red chilli/chile paste sea salt and freshly ground black pepper
Serves 2
Place the sliced red onion in a bowl with the red wine vinegar and a pinch of sea salt. Toss together and set aside to allow the flavours to infuse. Place a grill pan over a high heat. Lightly brush the peach wedges with just enough olive oil to coat them. Add the peaches to the pan and cook for a couple of minutes until charred on one side. Flip over and cook on the other side. Transfer to a plate while you prepare the other ingredients. In a large mixing bowl gently toss the chopped tomatoes and avocado chunks together with the cooked peaches in 1 tablespoon of extra virgin olive oil and a good pinch of salt. Set aside. Toast the sliced sourdough bread until golden brown and crunchy on the outside. Rub the garlic clove over the hot bread, then drizzle some olive oil over the bread and leave it to soak in. Finely chop the leftover garlic and add it to the tomato mix, together
with the chopped basil and vinegarinfused red onion slices. For the dressing, combine the Thai red chilli/chile paste with the remaining tablespoon of the extra virgin olive oil in a small bowl. Add this into the salad bowl and then tear the bread into the salad in rough chunks. Using your hands gently combine everything together until well mixed. Taste and season with a grinding of black pepper and more sea salt if necessary. Pile the panzanella onto a flat serving dish and serve immediately.
brunch 3
Normally I would say Harira is ideal for cold winter days – hearty and warming, full of lentils, chickpeas and aromatic herbs and spices. However, the first time I tasted it was in the ferocious summer heat of Fez in Morocco, where during Ramadan, it is traditionally served in the evening to break the fast. Despite the heat, I remember adoring the vibrant and nourishing flavours of this soup, so I suppose you can enjoy it at any time of the year.
Moroccan Harira Soup 1 large onion, chopped 2 celery stalks, finely chopped 1 carrot, peeled and chopped into 1-cm/ 1 ⁄ 2-in dice 4 garlic cloves, crushed 1 tablespoon cumin seeds 2 teaspoons ground turmeric 2 teaspoons paprika 2 teaspoons ground cinnamon 2-cm/3⁄ 4-in piece of fresh
also available:
ginger, peeled and finely grated a good pinch of saffron fronds (optional) 3 bay leaves 450 g/2 cups lamb, cut into 1-cm/1⁄ 2-in pieces 3 tablespoons tomato purée/paste 700 ml/23⁄ 4 cups chicken or vegetable stock 800 g/4 cups canned chopped tomatoes 400 g/2 cups canned chickpeas, drained and rinsed 150 g/2⁄ 3 cup brown or green lentils a bunch of coriander/ cilantro, chopped a bunch of flat-leaf parsley, chopped sea salt and freshly ground black pepper extra virgin olive oil 1 lemon, cut into wedges to serve
Heat three tablespoons of the oil in a large, heavy based pan set over a medium heat. Add in the onion, celery and carrot, and cook until the onions have softened. Add in the garlic, all the spices and bay leaves and cook for another two minutes, stirring all the time. Add in the lamb and tomato purée and cook for another couple of minutes, then add in stock and canned tomatoes. Bring to the boil, reduce the heat and simmer very gently with the lid on for 45 minutes. Remove the lid, add the chickpeas and lentils and cook for another 20–30 minutes, or until the lentils are soft. Season the soup with salt and pepper and stir in most of the chopped coriander and parsley. Ladle into deep bowls, drizzle over a little extra virgin olive oil, sprinkle with the remaining herbs and serve with the lemon wedges to squeeze over. A hunk of sourdough alongside wouldn’t be a bad idea either.
Serves 4
The Guilt-Free Gourmet ISBN: 978-1-84975-259-6 $24.95 (priced higher in Canada)
26 | THE NATURAL FOOD KITCHEN
To place an order fax 201-840-7242
CICO BOOKS
The Crumbs Family Cookbook If your ravenous offspring are desperate for an after-school snack and you need to rustle up a delicious (and filling) plateful of something tasty fast, this unusual cookbook could hold the answer to your prayers, with recipes that can be prepared from start to finish in less than 5 minutes. Likewise, if you’re expected to create an all-singing, all-dancing birthday tea, look no further. All situations and numbers (from one to a crowd) are catered for. Among these 150 recipes are ideas for weekday breakfasts and lazy brunches, speedy midweek suppers and leisurely weekend lunches, not to mention weekday lunchboxes. There’s comfort food for those days when the world has conspired against you and one-pot dishes that are especially useful if the dishwasher has broken. You’ll find recipes here to suit the fussiest of eaters, veggies and carnivores, dishes to suit those with a sweet tooth and new ways with everyone’s store-cupboard standbys—pasta and pesto.
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 (CAN $24.95) l paperback with flaps Carton quantity: 16 Publication: September 2014
• No fancy kitchen equipment necessary; no hard-to-find ingredients included; no unnecessarily complicated techniques to be mastered—but full of clever cheats and culinary shortcuts. • According to research from Cornell University, eating together means ‘your child may be 35% less likely to engage in disordered eating, 24% more likely to eat healthier foods and 12% less likely to be overweight’.
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CLAIRE & LUCY MCDONALD are both journalists, who have written regularly for national newspapers. Claire worked as an editor and writer at The Times of London for 12 years and Lucy has appeared regularly on CBS and Sky TV channels. They have an award-winning family food blog www.crumbsfood.co.uk and a popular YouTube channel www.youtube.com/user/crumbsfood . They are both married with two children each, and are based in London, UK.
also available:
Farm Fresh Recipes from the Missing Goat Farm ISBN: 978-1-908862-60-0 $24.95 (priced higher in Canada)
To place an order fax 201-840-7242
THE CRUMBS FAMILY COOKBOOK | 27
Food & Drink
• Authors are established family food specialists with an enormous online following (their YouTube channel has over 14,000 subscribers).
Food & Drink
Baking Mash-Up
ISBN: 978-1-84975-558-0 64 pages l 40 color photographs l 28 recipes 71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcover Carton quantity: 50 Publication: September 2014 51695 9
Torn between plumping for a cheesecake or a brownie? Now you can have both! Brought to you by creative baker Victoria Glass, Baking Mash-Up provides you with a whole host of hybrid sweet treat ‘mash-ups’—from Chownies (cheesecake brownies) to Pretzants (pretzel croissants) and Stoll-au-vents (stollen vol-au-vents). Start the day with Pastries & Tarts— try a Flan-aux-Raisins with your morning coffee. Mississippi Mud Jacks, a devilish combination of chocolate layers and buttery flapjack and Chocolate Moonies, mousse-filled sandwich brownies, are everything you could wish for from Brownies & Bars. Red Velvet Cookies and Tiramuffins (tiramisù muffins) are on hand in Small Cakes & Bakes and the mash-up really comes into its own in Large Cakes & Desserts when you can try your hand at the soon-to-be infamous BFT—that’s Black Forest Trifle to you and me. But, double the flavor and indulgence does not have to mean double the work! Victoria provides straightforward instructions on how to make the perfect hybrid treat with more than 30 ingenious ‘mash-up’ recipes that merge and reinvent all your bestloved cakes, bakes and treats as you’ve never seen them before! • Following Starbuck’s highly publicized launch of the ‘duffin’, fusion sweet treats have become a hot trend worldwide. • With Time magazine voting the ‘cronut’ one of the 25 best inventions of last year, hybrid sweet treats really are all the rage in the baking scene.
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VICTORIA GLASS is the author of Boutique Wedding Cakes and Deliciously Vintage . She is a cake maker and private sugarcraft tutor. Her bespoke celebration cake business, Victoria’s Cake Boutique, was launched in 2008 and provides beautiful, tailormade designs. She also writes the popular blog www.victorias-alphabet soup.blogspot.com . In 2013 she launched Milk & Sugar, an afternoon tea ‘supperclub’ along with fellow author Milli Taylor. She lives in London, UK.
also available:
Deliciously Vintage ISBN: 978-1-84975-486-6 $24.95 (priced higher in Canada)
28 | BAKING MASH-UP
To place an order fax 201-840-7242
Vanilla Vanilla is a remarkable spice with a truly remarkable history. Brought to Europe by Spanish explorer Hernán Cortés in the 16th century, vanilla became something of an obsession for Queen Elizabeth I. Later known as ‘black gold’, for vanilla’s rarity was more precious than gold, it has in recent years lost its lustre and become synonymous with all things bland. This book seeks to re-establish vanilla’s lofty perch as one of the most exciting and cherished ingredients on the planet. This book will show you how to use this wondrous spice in a fantastic array of cakes, such as Elderflower and Almond Cake as well as delicious desserts like Persian Rice Pudding. Why not sit back and enjoy a rich, velvety Vanilla Hot Chocolate from the drinks section? Inject a little bit of magic into teatime treats with the heavenly Vanilla Scones. If you’re looking for something a little different, why not try one of the sensational savory dishes to delight and surprise your dinner guests? These dishes showcase the extraordinary versatility of vanilla—truly the king of spices.
ISBN: 978-1-84975-566-5 160 pages (wood-free paper) l 120 color photographs l 56 recipes l 71⁄2 x 91⁄4 in $24.95 (CAN $28.95) l hardcover Carton quantity: 22 Publication: October 2014
• From Janet Sawyer, the founder of Little Pod, a company supplying vanilla products worldwide, including to UK pâtisserie chain, Pâtisserie Valerie.
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JANET SAWYER is the founder of Little Pod, a vanilla company based in Devon, England. The company launched in 2010 as a onewoman operation and has been growing ever since. It supplies many high-quality food establishments. The company has won several awards, including a Great Taste Gold award for its vanilla beer. Janet was also awarded the British Empire Medal in 2012 for services to employment in her home county of Devon, UK. This is Janet’s first book.
also available:
The Creamery Kitchen ISBN: 978-1-84975-494-1 $24.95 (priced higher in Canada)
To place an order fax 201-840-7242
VANILLA | 29
Food & Drink
• Enjoy one of the world’s favorite flavors in a host of recipes, both sweet and savory.
The macaron is a chic and delicious French treat—perfect for so many occasions. Once you’ve mastered the basic recipe, you can create almost any color and flavor combination you like. In this adorable book, experienced pastry chef Loretta Liu shows you how to take the macaron one step further. First, achieve a batch of perfect light-as-air macarons as your base and then decorate them to create edible art that will delight and amaze your friends and family. Follow Loretta’s expert step-by-step instructions to achieve a wide range of finishes, from simple and sophisticated designs, to intricately piped and applied patterns created in icing and sugarpaste. There are techniques here for both the beginners and the more experienced bakers and sugar crafters. The abstract patterns, brushwork, and gilding in simple designs make perfect petit fours; little ones will squeal with delight at the ideas in Animal Magic—these include a panda, teddy bear, and bunny rabbit. Ideas for seasonal decoration include Christmas baubles, while pretty painted flowers are perfect for Mother’s Day. Finally, sumptuous designs for celebrations include pretty heart-shaped macarons for anniversaries and Valentine’s Day. • Chic macarons make the perfect gift for almost any occasion. ISBN: 978-1-84975-564-1 144 pages l 100 color photographs 50 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $29.95) l hardcover Carton quantity: 24 Publication: September 2014 52495 9
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• More than 50 easy-to-follow recipes for deliciously moreish macarons. • Macarons by Annie Rigg (ISBN 978-1-84975-085-1) has sold over 100,000 copies worldwide.
*
Decorated macarons make the perfect addition to any festive celebration. Traditional decorations, from trees and holly leaves to christmas trees and bells, can be cut from fondant icing and applied.
festive macarons LORETTA LIU International award-winning chef Loretta Liu has worked as a chef at many prestigious establishments, including The Raffles Hotel in Singapore and Raymond Blanc’s Le Manoir Aux Quat’ Saisons. She now has her own pâtisserie and cooking school, On Café. In 2011, Loretta’s On Macarons appeared in TimeOut London ’s feature on the Best Macarons in London and are bestsellers in Harvey Nichols, Knightsbridge, London, UK.
1 quantity Basic Macarons recipe (page 8) food colour pastes in assorted colours of your choice
Prepare the Basic Macarons according to the recipe on page 8, but when you get to Step 4, divide the mixture between 4 bowls and add a little food colouring paste to each one until you achieve the desired shade.
ready-to-roll sugarpaste icing in assorted colours (a Christmas colours multipack would be a good choice)
Pipe rounds of the mixture (5 cm/2 inches in diameter) onto the prepared baking sheets. Tap the bottom of the sheets sharply on the work surface to settle the mixture. Leave the macarons to rest for between 15 minutes and 1 hour.
writing icing tubes in assorted colours of your choice
Preheat the oven to 170ºC (325ºF) Gas 3.
filling 1 quantity Vanilla Cream (see page 14), left plain or tinted with food colouring paste of your choice if preferred
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prepared baking sheets (see page 10) assorted small cookie cutters in shapes of your choice a piping bag fitted with a round nozzle/tip (or make your own, see page 16)
Bake the macarons, one tray at a time, on the middle shelf of the preheated oven for 7 minutes until the tops are crisp and the underside of the macarons are dry. Leave the macarons to cool on their baking sheets while you prepare the filling and decorations. To decorate, roll out the sugarpaste icing and use the small cookie cutters to stamp out 20 assorted shapes. Using your fingers, roll small balls of icing to make buttons, eyes, etc and use writing icing tubes to pipe the finer details onto 20 of the cooled macaron shells. Leave to set for 30 minutes. To assemble, spread Vanilla Cream onto the bottom of half of the macarons and sandwich together with the remaining macarons.
makes 20 macarons
82 seasonal
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Food & Drink
Super-cute Macarons
These beautiful heart-shaped macarons in shades of red, pink and lilac, painted with a delicate gold lustre, make the perfect treat for Valentine’s day or a special treat for any loved one, any day of the year!
love hearts 1 quantity Basic Macarons recipe (page 8) food colouring pastes in red, pink and mauve ready-to-roll sugarpaste icing in assorted colours of your choice a small can of edible gold lustre shimmer spray 1 quantity Royal Icing (see page 17), half tinted red and half tinted pink using the food colouring pastes listed above filling 1 quantity White Chocolate Ganache (see page 14) prepared baking sheets (see page 10) very small flower-shaped cutter 2 small piping bags, each fitted with a fine writing nozzle/tip (or make your own, see page 16) makes 20 macarons
Prepare the Basic Macarons according to the recipe on page 8, but when you get to Step 4, divide the mixture between 3 bowls and add a little food colouring paste to each one until you achieve the desired shade. Pipe heart-shapes of the mixture (about 5 cm/2 inches in diameter) onto the prepared baking sheets. Tap the bottom of the sheets sharply on the work surface to settle the mixture. Leave the macarons to rest for between 15 minutes and 1 hour. Preheat the oven to 170ºC (325ºF) Gas 3. Bake the macarons, one tray at a time, on the middle shelf of the preheated oven for 7 minutes until the tops are crisp and the underside of the macarons are dry. Leave the macarons to cool on their baking sheets while you prepare the filling and decorations.
O
To decorate, roll out the sugarpaste icing and use the cutter to stamp out 20 small flowers. (Use your fingers to roll small balls of icing to make centres for the flowers if desired.) Take 20 of the cooled macaron shells and spray 10 of them with a little gold lustre spray.
Spoon the coloured Royal Icing into the prepared piping bags. Use the bags to pipe a small blob of Royal Icing on each shell and place a flower on top. Next, pipe 4 small dots on the edge of the shell as shown. Leave to set for 30 minutes. To assemble, spread White Chocolate Ganache onto the bottom of half of the macarons and sandwich together with the remaining macarons.
also available:
French Fancies ISBN: 978-1-84975-426-2 $21.95 (priced higher in Canada)
30 | SUPER-CUTE MACARONS
celebrations 105
To place an order fax 201-840-7242
Gluten-Free Holiday Brought to you by Hannah Miles, Gluten-Free Holiday gives everyone the chance to enjoy a festive feast. Throw the perfect party with recipes from Canapés & Party Bites. From blinis topped with smoked salmon and caviar to banana salted caramel tartlets and mini pecan pies, you’ll be able to cater for all your guests. Enjoy Cookies & Small Treats, such as cannoli and snowcap cookies, before indulging in Large Cakes & Desserts—from pumpkin and pecan chiffon pie to chocolate log. And for the big events you’ll be spoilt for choice like never before with Sauces & Stuffings. Top your turkey with festive gravy or cranberry sauce, or serve chorizo dressing alongside perfectly roasted root vegetables. Gluten-Free Holiday gives you all the recipes you need so as not to miss out on your holiday favorites. • Increasing numbers of people are being diagnosed with celiac disease or choosing to exclude gluten from their diet for other health reasons.
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HANNAH MILES A lawyer and finalist on the hugely popular BBC TV series MasterChef , Hannah Miles has developed a second career as a cook and food writer. She is the author of a host of books, including Choux , Cheesecake , Doughnuts , Milkshake Bar , Pancakes, Crepes, Waffles & French Toast and Popcorn Treats , all published by Ryland, Peters & Small. She lives in Bedfordshire in the idyllic English countryside.
also available:
The Gluten-Free Baker ISBN: 978-1-84975-137-7 $24.95 (priced higher in Canada)
To place an order fax 201-840-7242
GLUTEN-FREE HOLIDAY | 31
Food & Drink
ISBN: 978-1-84975-580-1 64 pages l 40 color photographs l 30 recipes 71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcover Carton quantity: 50 Publication: August 2014
• Hannah is an expert in crafting original, gluten-free recipes, as seen in The Gluten-Free Baker (ISBN 978-1-84975-137-7) and The Savory GlutenFree Baker (ISBN 978-1-84975-465-1).
Food & Drink
For the Love of Oats More than 30 recipes for deliciously oaty breakfasts, superfood snacks, toasted treats and drinks. Whether soaked, baked, toasted or blended, oatmeal possesses some of the most potent health-giving properties; it is packed with vitamins and dietary fiber and is known to support the immune system. Oatmeal is also a fantastic vehicle for introducing other deliciously healthy foods, from fresh fruit to probiotic yogurt and antioxidant-rich chocolate to sweet honey. With chapters on Oatmeal & Porridge, Muesli & Granola, Bars & Cookies, Muffins & Cakes, and Smoothies, and recipes that really get the tastebuds working, you’ll be spoilt for choice. From super healthy Quinoa Oatmeal to sumptuous Pumpkin Spice Porridge, Bircher Berries and No-bake Maple Clusters, these oaty breakfasts pack the perfect punch. For energy-boosting snacks and treats, try Ginger Cashew Bars and Classic Chocolate Chip Cookies. And if you still haven’t had your fill of oats, try the Blueberry or Peanut Butter Oat Smoothies. You won’t know how you ever lived without oatmeal. ISBN: 978-1-84975-556-6 64 pages l 40 color photographs l 28 recipes 71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcover Carton quantity: 50 Publication: August 2014 51695 9
• Amy Ruth Finegold is a health food specialist and author of Super Grains & Seeds (ISBN 978-1-84975-488-0). • Over 30 recipes for hot, cold, raw, and baked oatmeal breakfasts, snacks and drinks. • Stunning, all new, specially commissioned photography by Clare Winfield.
781849 755566
AMY RUTH FINEGOLD owns her own company, which makes and markets her own gluten-free baking mixes—specially blended using nutritious grains and seeds. She has taught cooking classes in Divertimenti and given live cooking demonstrations in Whole Foods Market and other food stores in London (where she lived until recently) and now lives in her New Jersey home with her husband, Todd, and son, Jake. Author of Super Grains & Seeds , this is her second book.
also available:
Super Grains & Seeds ISBN: 978-1-84975-488-0 $24.95 (priced higher in Canada)
32 | FOR THE LOVE OF OATS
To place an order fax 201-840-7242
Grilled Cheese
• Gourmet versions of grilled cheese sandwiches are a fast-growing foodie trend, as demonstrated by the recent rise in the number of cafés adding them to their menus.
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LAURA WASHBURN was born in Los Angeles but studied at university in Paris. She went on to train at the prestigious Paris cooking school, École de Cuisine La Varenne, and work with Patricia Wells, best-selling author of A Food Lover’s Guide to Paris . She is now based in London, where she works as a cooking teacher and food writer. For Ryland Peters & Small, she has written Cooking with Apples & Pears , The French Country Table , Home-cooked Comforts , Tacos, Quesadillas & Burritos, and Mac ‘n’ Cheese .
• Another fresh take on the perennially popular subject of comfort food, to follow the success of Long Nights and Log Fires (ISBN 978-1-84975-154-4) and Mac ‘n’ Cheese (ISBN 978-1-84975-425-5).
also available:
Mac ‘n’ Cheese ISBN: 978-1-84975-425-5 $16.95 (priced higher in Canada)
To place an order fax 201-840-7242
GRILLED CHEESE | 33
Food & Drink
ISBN: 978-1-84975-555-9 64 pages l 40 color photographs l 28 recipes 71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcover Carton quantity: 50 Publication: August 2014
Crisply toasted bread, gooey melted cheese and flavorsome relishes and pickles, the humble hot cheese sandwich is given the ultimate makeover in this book. If you’re looking for tempting recipes that are guaranteed to make the toastie with the mostie, then look no further. Use this book to perfect the all-time favorite hot sandwich with the best ever recipe for Classic Grilled Cheese. Just one buttery bite, oozing with molten cheese will take you back to your childhood. Serve up hearty yet Simple options such as the Montgomery Cheddar with Red Onion Chutney, Gruyère with Leek, and Smoked Provolone with Black Olives. Fancy your grilled cheese down and ‘dirty’? Try Swiss Cheese with Chili or Hot Dog with Sauerkraut and Mustard. Or bathe your grilled cheese in luxury with Gourmet recipes such as Tartiflette (reblochon and potato gratin with bacon) or Ricotta with Roasted Butternut Squash and Sage. Get the best out of your grilled cheese with the finest International flavors the world has to offer. Try the classic Croque Monsieur, Manchego with Chorizo and Padron Peppers, or Queso Fresco with Adobo Chicken and Corn salsa. Crunchy, golden, gooey and satisfying, Grilled Cheese will keep you warm all winter.
Food & Drink
The Really Hungry Vegetarian Student Cookbook You might think that dinner’s taken care of if you have take-out pizza or mac ‘n’ cheese from a box, but if you want to stay healthy at college you’ll need to widen your repertoire and learn to cook quick and easy, budget-friendly food. The Really Hungry Vegetarian Student Cookbook will come to the rescue with delicious, meat-free recipes for any occasion. The book is packed with nutritious vegan and vegetarian recipes, whether you need sustenance for late-night study sessions, are hosting the afterparty at your place, or want to bake your vegan roomie a birthday cake. Start your day the smart way with Boosting Breakfasts. Lunchbox Heroes will keep you going through those long lectures and Buon Appetito! is packed with nourishing, Italian-inspired pasta and vegetable dishes. Learn to make wholesome and satisfying comfort food in Mighty Meals and try your hand at Pot Luck dishes for food that can be whipped up and washed up in no time. Special occasions are sorted with Wow Chow and deliciously healthy snacks like kale chips and pepper popcorn feature in Food to Love. Finally, Let’s Bake! has everything your sweet tooth could desire. • A fresh and fun approach to cooking as a vegetarian student. ISBN: 978-1-84975-559-7 144 pages (wood-free paper) l 100 color photographs l 65 recipes l 63⁄4 x 81⁄4 in $16.95 (CAN $19.95) l hardcover Carton quantity: 22 Publication: July 2014
• More than 60 recipes for delicious smoothies, soups, salads, pastas, one-pot dishes, healthy snacks, wholesome comfort food, and vegan bakes and treats. • Kitchen Know-How offers tips on equipment, ingredients, food hygiene and safety. • Follow up to The Really Hungry Student Cookbook (ISBN 978-1-84975-440-8).
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also available:
The Really Hungry Student Cookbook ISBN: 978-1-84975-440-8 $16.95 (priced higher in Canada)
34 | THE REALLY HUNGRY VEGETARIAN STUDENT COOKBOOK
To place an order fax 201-840-7242
Café Kitchen Enjoy relaxed, sun-kissed dishes at home, brought to you by Australian-born foodie Shelagh Ryan, owner of London’s Lantana, Salvation Jane, and Ruby Dock cafés. Café Kitchen contains a stunning repertoire of recipes to inspire you, whatever the time of day. Turn to Breakfast and Brunch for a host of appetizing recipes, including almond and apple bircher muesli and Spanishstyle baked eggs. Or, choose from a host of Salad, Tart and Soup recipes— from turmeric couscous with chargrilled zucchini and a leek, arugula and Parmesan quiche, to sweet potato and coconut soup. Food for Sharing is covered too—why not try making the lamb koftas with roast garlic minted yogurt? Finally, Baking has plenty to tempt you, with banana bread, Anzac cookies and the famous Lantana Crack Cake—bananas, pineapple, cinnamon and pecans with cream cheese frosting. Café Kitchen has all you need to experience Australia’s thriving café culture at home.
ISBN: 978-1-84975-561-0 160 pages (wood-free paper) l 120 color photographs l 80 recipes l 71⁄2 x 91⁄4 in $24.95 (CAN $28.95) l hardcover Carton quantity: 22 Publication: September 2014
• Shelagh Ryan owns and runs three successful London cafés, the awardwinning Lantana in Fitzrovia, Salvation Jane in Shoreditch, and Ruby Dock in Camden.
Nothing says ‘Saturday morning’ better than French toast. The orange mascarpone cuts perfectly through the thick, eggy brioche. When roasting the figs, use the honey of your choice.
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FRENCH TOAST WITH HONEY ROASTED FIGS, ORANGE MASCARPONE & TOASTED ALMONDS
781849 755610
SHELAGH RYAN grew up in Brisbane, Australia in a family who loved to cook and eat. Shelagh experienced a cooking epiphany when she moved to foodie Melbourne. This inspired her to quit her job and move to London, where she set up Lantana in 2008—London’s first truly Australian café. It has won several accolades, including Time Out ’s 2010 ‘Best Café’. Café Kitchen is Shelagh’s first book.
125 ml/½ cup mascarpone 2 tablespoons cream ½ teaspoon grated orange zest, plus extra to serve 1 tablespoon orange juice 4 ripe figs, cut in half lengthways honey, to drizzle 100 g/3½ oz. whole almonds 2 eggs 100 ml/½ cup milk ¼ teaspoon vanilla extract 1 tablespoons caster/ granulated sugar 2 thick slices of brioche unsalted butter for frying icing/confectioners’ sugar, for dusting
Preheat the oven to 180°C (350°F)
vanilla and sugar. Pour into a shallow
Gas 4.
dish. Dip each slice of brioche in the
Mix the mascarpone with the
egg mix one at a time. Let the slices
cream, orange zest and juice and
soak up the egg mixture for a few
set aside.
seconds, then turn them to coat the
Place the figs, cut-side up, on
other side.
the prepared baking sheet. Drizzle
Heat some butter in a large
with honey and roast in the oven
frying pan/skillet. Place the soaked
for 15–20 minutes until soft and
brioche slices in the pan and cook
caramelized.
over a moderate heat, turning them
Meanwhile, scatter the almonds on another baking sheet and bake
once so that each side is golden. To serve, cut the brioche in half
for 8–10 minutes until lightly
diagonally. Overlap the triangles
golden. Leave to cool completely
on the plate and top with the figs,
then roughly chop.
orange mascarpone and almonds.
For the French toast, whisk together the eggs with the milk,
Sprinkle with orange zest and dust with icing/confectioners’ sugar.
baking sheet lined with baking parchment SERVES 2
34 BREAKFAST & BRUNCH
Corn fritters are a staple on nearly every café menu in Australia and New Zealand. No two recipes are ever the same as everyone has their (strong) opinion on what makes the perfect fritter.
CORN FRITTERS WITH ROAST TOMATOES & SMASHED AVOCADOS
also available:
Friends Around the Table ISBN: 978-1-84975-461-3 $27.95 (priced higher in Canada)
To place an order fax 201-840-7242
1 medium courgette/ zucchini, grated 4 eggs 180 g/11⁄3 cups selfrising flour 50 g/1¾ oz. grated Parmesan cheese 100 ml/scant ½ cup buttermilk 1 teaspoon paprika ½ teaspoon cayenne pepper salt and freshly ground black pepper, plus extra for the sides 1 tablespoon coriander/ cilantro, chopped fresh corn kernels cut from 2–3 cobs sunflower oil for frying fresh spinach and crème fraîche, to serve
Put the courgette/zucchini into
ROAST TOMATOES 35–40 cherry vine tomatoes olive oil
the courgette/zucchini and corn
Add enough sunflower oil
a colander resting over a bowl.
to thinly cover the bottom of a
Sprinkle with ½ teaspoon of salt
heavy-based frying pan/skillet .
and leave for 30 minutes to one
Add generous spoonfuls of batter to
hour so they release their moisture.
the pan and cook for approximately
Use your hands to squeeze out as
4 minutes on each side until golden
much moisture as possible.
brown. Transfer to a baking sheet
For the roast tomatoes, preheat
and put in the oven for 4–5 minutes
the oven to 180°C (350°F) Gas 4.
to ensure they are cooked through.
Place the tomatoes on a baking
Repeat with the remaining batter.
sheet, drizzle with olive oil and
You may need to add more oil to
season with salt and pepper. Roast
the pan for each batch.
in the oven for 15–20 minutes until the skins begin to split. Reduce the oven temperature
Just before serving, roughly mash the avocados with a fork leaving it fairly chunky. Stir in the
to to 170°C (325°F) Gas 3 and
remaining ingredients and season
prepare the fritter mix. In a clean,
generously with salt.
dry bowl, lightly whisk the eggs.
Serve the fritters with the
Add the flour, Parmesan cheese,
roasted tomatoes, smashed avocado,
buttermilk, paprika, cayenne pepper,
fresh spinach and crème fraîche.
½ teaspoon of salt, freshly ground black pepper and coriander. Stir in kennels until the batter evenly coats the vegetables.
SMASHED AVOCADOS 3 avocados freshly squeezed juice of 2 limes and the grated zest of 1 ¼ red onion, diced 1 teaspoon hot sauce salt SERVES 6
CAFÉ KITCHEN | 35
Food & Drink
• Contains a stunning selection of relaxed and delicious Australian and café inspired recipes.
Charcuterie
Food & Drink
Long associated with holidays to France, Italy and beyond, here is the chance for you to make the most of charcuterie and salumi at home. Learn more about the history and types of charcuterie and salumi available to buy in The Charcuterie Board. The Small Bites chapter will provide you with a host of recipes to serve with drinks, such as Grilled Chorizo and Scallops on Sticks, Scotch Eggs, and ‘Sushi style’ Gorgonzola with Prosciutto and Arugula. You’ll also find recipes to make a perfect light lunch or appetizer, as well as Entrées such as Paella with Chorizo, and Omelet with Ham, Gruyère Cheese and Patatas Bravas. The section on Home Curing will provide you with recipes to cure your own pork belly or duck breast, while the range of Accompaniments from pickles and olives to toasts will give you all you need to complete your perfect charcuterie board. • A wide range of charcuterie and salumi is readily available at most supermarkets and deli counters—this book will help you pick the best cuts for your charcuterie board and use it as an ingredient.
ISBN: 978-1-84975-567-2 160 pages (wood-free paper) l 120 color photographs l 70 recipes l 71⁄2 x 91⁄4 in $24.95 (CAN $28.95) l hardcover Carton quantity: 22 Publication: October 2014
• From Miranda Ballard, co-owner of food company Muddy Boots and author of Burgers & Sliders (ISBN 978-1-84975-364-7), also published by Ryland Peters & Small.
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MIRANDA BALLARD and her husband left behind their London media careers (Miranda was Sir David Frost’s PA and Roland worked for Working Title Films) in 2008 to return to their home county of Worcestershire to launch their own food company Muddy Boots. They wanted to re-brand the idea of the burger, to prove it is a versatile and nutritious food and promote top quality, ethically farmed, beef. Muddy Boots were featured on the BBC. Their products are now sold in 90 supermarket branches in the UK, and they are soon to open a new innovative butchery and charcuterie shop and café (The Modern Meat Shop) in London, UK.
also available:
Smoke & Spice ISBN: 978-1-84975-350-0 $24.95 (priced higher in Canada)
36 | CHARCUTERIE
To place an order fax 201-840-7242
A Gourmet Guide to Oil and Vinegar
• A comprehensive and expert guide to specialty oils and vinegars from all around the globe with recipes. ISBN: 978-1-84975-575-7 176 pages l 200 color photographs 62 recipes l 81⁄2 x 10 in l $27.95 (CAN $32.95) l hardcover Carton quantity: 16 Publication: October 2014 52795 9
781849 755757
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 cooking schools in the UK and Italy, including Leith’s School of Food and Wine, Divertimenti, and La Cucina Caldesi. She toured the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caffè Nero café chain, and has made numerous appearances on BBC television. Author of more than 17 books, Ursula has also written for numerous newspapers and magazines.
• The demand for higher quality gourmet ingredients in the US is on the rise.
Extra virgin olive oil
RIGHT AND BELOW LEFT With good
Fossilized olive trees discovered during archaeological excavations of Bronze Age sites confirm the presence of wild olive trees as long ago as 12000 BC. But while historians continue to argue over the exact origins of the olive tree, cultivation is believed to have started around the vast, abundant plains of Mesopotamia around 5000 BC. From there, cultivation spread upwards and westwards through Egypt, Turkey, Greece, Italy and beyond. What goes wholly undisputed is that the olive and its oil have always been prized as a symbol of health, strength, peace and prosperity. Thousands of years on, olive oil remains a hugely significant part of the Mediterranean diet, a diet that has become synonymous with good health. Concentrated scientific research undertaken over
the past 30 years has confirmed that the olive is a powerhouse of nutrients, and that the oil extracted from the fruit shares all those remarkable qualities. The rest of the world seems to be catching on to the benefits of this wonderful fruit. Olive cultivation has now widened to include subtropical regions of Australia, New Zealand, South Africa, the USA, Chile and Argentina.
arid soil in the coastal areas and up the slopes of its mountain ranges, much of the Moroccan countryside is ideal for olive growing. There are few who can beat the Moroccans for quantity, quality and diversity of olive fruit.
BELOW RIGHT Marrakesh is the unbeatable champion of olive sellers. You will find yourself in olive heaven, faced with skinny cracked green ones, plump violet ones flavoured with garlic, brown, purple, orange and pink ones, and various shades in between. BELOW CENTRE Local women extract
kernels from the argan fruit which are roasted then ground to produce argan oil.
From the tree to the bottle All olives begin life as a green fruit with a single stone. The flesh is made up of sugars and acids. As the fruit ripens on the tree, these acids and sugars are converted to oil, and the olive changes colour from green through to violet and then to black. Black olives have a higher oil content as a result and have a very different flavour to that of green olives. The olive fruit is traditionally picked by hand. It’s a labourintensive and exhausting process, but any damage to the olives
will result in an inferior oil. Machinery is available, but many producers still believe that the old-fashioned way produces a better quality of oil. Ideally, the olives should go from tree to press within 12 hours, to save unnecessary oxidation of and damage to the fruit. The olives are crushed mechanically. The oil is then separated from the paste by means of centrifugal force, by whizzing the paste around at high speed until the oil separates. Roughly 5 kilograms of olives are needed to produce just 1 litre of oil.
OLIVE OIL
14
Char-grilled chicken with piri piri Piri piri is a classic Portuguese dressing traditionally drizzled over char-grilled chicken. The dressing packs a powerful punch, despite the fact that it uses only 8 small dried red chillies/chiles. Traditionally, African bird’s eye chillies/chiles are used in Portugal but look out for the Italian dried peperoncino chillies/chiles which work just as well. 2 chicken breasts, rinsed 1 tablespoon avocado oil PIRI PIRI DRESSING
8 small dried red chillies/chiles 250 ml/1 cup plus 1 tablespoon extra virgin olive oil 2 garlic cloves, crushed grated zest of 1 lemon 2 tablespoons white wine vinegar sea salt and freshly ground black pepper, plus extra to serve TO SERVE
8–10 mixed tomatoes (yellow cherry and baby plum tomatoes work well), rinsed and halved a handful of rocket/arugula
also available:
To place an order fax 201-840-7242
Preheat a large griddle pan over a medium–high heat. Coat the chicken breasts with the avocado oil, which is especially good for cooking at higher temperatures, in a small bowl. Place the coated chicken directly onto the griddle pan and cook for 3–4 minutes on each side until cooked through. Remove the pan from the heat and set aside while you prepare the dressing. To serve, slice the char-grilled chicken breasts and dress with the tomatoes and rocket/arugula. Pour the dressing over the top and season with a little extra salt and pepper if desired. Note: As well as over grilled chicken this dressing is also fabulous over char-grilled squid, prawns/shrimp and sardines.
Serves 2
Fiona Beckett’s Cheese Course ISBN: 978-1-84597-917-1 $24.95 (priced higher in Canada)
Begin by preparing the piri piri dressing. Finely chop the chillies/chiles and place in a small bottle, top up with the oil and leave to infuse for 1–2 weeks. Add the garlic, lemon zest, vinegar and a little salt and pepper and shake well.
104
MEAT AND POULTRY
A GOURMET GUIDE TO OIL AND VINEGAR | 37
Food & Drink
This sumptuously illustrated book provides the reader with an in-depth explanation of a wide range of specialty oils and vinegars, and offers up a wealth of recipes and tips for how to season and cook with them. Along the dry, rocky coast of the Mediterranean Sea, ancient olive orchards and vineyards stretch inland from Spain, France, Italy and Greece, around to Turkey, circling back around North Africa, and also thrive in the warm climates of Northern California and South Africa. The olive oils produced in these areas range in color from the darkest green to golden yellow and the aromas can be as varied and complex as wine. Nut oils also feature here and vary in hue from the light browns of hazelnut and walnut to the distinctive green of pistachio oil. Alongside olive and other culinary oils, vinegar is a must-have. Derived from the fermentation of alcohol-based beverages, such as red and white wines, sherry, champagne, malt cider and grain alcohols, vinegars have been used for centuries to flavor and preserve foods. Specialty vinegars provide a wide range of flavors. Bring these culinary essentials to the fore following the recipes in A Gourmet Guide to Oil and Vinegar.
Food & Drink
Tapas and Other Spanish Plates to Share Traditionally served as bar snacks alongside a sherry, beer or wine, tapas have become a firm fixture on the culinary map thanks to their variety and versatility. Tapas are great shared among friends, making them the perfect choice for party nibbles or as an accompaniment to pre-dinner drinks. You can also serve them as a convivial appetizer for sharing or cook a range of dishes to make a more substantial lunch or dinner. Tapas and Other Spanish Plates to Share covers all of the classics—from perennially popular Patatas Bravas (potatoes in tomato sauce) and Gambas Al Ajillo (garlic shrimp) to deliciously simple Tortilla Española (Spanish omelet) and Piquillos Rellenos (stuffed peppers). A wonderful sharing plate such as the Garlic Olive Oil, Warm Marinated Olives and Jamón Serrano Platter can be created with very little effort—what matters is marrying the right flavors. Many of the dishes can be made in advance, such as the Gazpacho, Albóndigas, Aioli, or marinated fish dishes, allowing you to enjoy time with your guests rather than being stuck in the kitchen. This book contains all of the recipes you need to discover a new way of eating and entertaining.
NEW EDITION
• Bring an authentic taste of Spain to your table with this collection of more than 60 mouthwatering tapas recipes. • Mix and match these sharing plates for an exciting array of different flavor
ISBN: 978-1-84975-570-2 combinations every time. 144 pages (wood-free paper) l 70 color photographs l 60 recipes l 71⁄2 x 91⁄4 in $19.95 (CAN $24.95) l hardcover, imitation cloth quarter-binding Carton quantity: 22 l Publication: July 2014 51995 9
781849 755702
Long Nights and Log Fires This collection of warming recipes will keep you warm the whole season through. On a cold day a steaming bowl of soup is always welcome. Soups and Snacks features hearty recipes, but when it’s freezing outside, what we want is warm, comforting food. In Dinner Dishes you’ll find plenty of quick-toprepare dishes including Sausages with Celeriac Rösti and Taleggio and Potato Tortilla. What better way to spend a chilly afternoon than preparing a casserole that can then slow-cook in time for dinner? One-pot Wonders is full of great ideas. Roasts are perfect for weekly family get-togethers. Sides and Salads complete any meal so choose from Baked Spinach Mornay or Savoy Cabbage with Bacon and Cream. Whether you enjoy a slice of cake or an indulgent dessert, there are plenty of delicious treats in Bakes and Desserts, including a Sticky Marzipan and Cherry Loaf. Finally, in Drinks there are plenty of ideas, from Mocha Maple Coffee to Hot Rum and Cider Punch, that are guaranteed to get any holiday gathering off to a flying start. • More than 200 perfect recipes for winter eating and festive entertaining. • By the same publisher as Fireside Feasts & Snow Day Treats (ISBN 9781-84975-260-2) and Pies, Glorious Pies (ISBN 978-1-84975-261-9).
ISBN: 978-1-84975-581-8 NEW 176 pages (wood-free paper) EDITION 300 color photographs 204 recipes l 81⁄2 x 10 in l $27.95 (CAN $32.95) hardcover l Carton quantity: 16 Publication: August 2014 52795 9
38 | TAPAS...; LONG NIGHTS AND LOG FIRES
781849 755818
To place an order fax 201-840-7242
Party-Perfect Bites A mouthwatering collection of recipes for small bites and fingerfood—ideal for serving at parties or any social gathering, large or small. Ideas for fresh light bites for summer entertaining include Ceviche of Seabass with Avocado and Chipotle Dressing; Tuna, Wasabi and Mooli Rice Paper Rolls; and Grilled Peach, Mozzarella and Parma Ham Bites. Warmly spiced Asian-style canapes, ideal for cocktail parties, include Seared Beef Tataki Spoons with Miso Sauce and Scallions; Laksa Marinated Shrimp Skewers; and Squid in Crunchy Coconut with Lime and Chilli Mayo. Ideas for festive gatherings include Stilton with Red Wine Poached Pear on Walnut Toast; Quail Egg, Hollandaise and Roast Cherry Tomato Tartlets; and Glazed Baked Chestnuts Wrapped in Bacon. For those with a sweet tooth there are Rose and Raspberry Profiteroles; Cocoa Nib and Salted Caramel Brownies; and Mini Donut Balls on Coffee Shots.
• Menu planners help you serve the perfect number and selection of cold and hot canapés, matched to the occasion, season and venue. ISBN: 978-1-84975-568-9 144 pages l 100 color photographs 100 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $28.95) l hardcover Carton quantity: 24 Publication: October 2014
• Clever shortcuts and professional tips on presenting party foods, gives you the know-how to create maximum impact with minimum effort!
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781849 755689
MILLI TAYLOR is a London-based caterer specializing in both private and corporate events. Her previous clients include Danni Minogue and Dave Grohl, and her fresh, modern approach is much sought after. In 2013 she launched Milk & Sugar, an afternoon tea ‘supperclub’ along with fellow author Victoria Glass. This is Milli’s first book.
also available:
Pie Pops
ISBN: 978-1-84975-348-7 $16.95 (priced higher in Canada)
To place an order fax 201-840-7242
PARTY-PERFECT BITES | 39
Food & Drink
• Tired of the same old soggy vol-au-vent? Here is a creative selection of delicious yet easy-to-prepare recipes that will delight your guests, whatever the occasion.
The Easy Kitchen: Pies & Tarts Containing a wonderful repertoire of simple-to-follow recipes, including a section on how to make your own pastry dough, you will be sure to find that comforting, warming pie to see you through the winter months. Vegetarian pie lovers are just as well catered for as meat- and fish-eaters, and you’ll struggle to choose between the recipes for a showstopping dessert tart with which to impress family and friends. With chapters on Basic Pastry (from shortcrust to puff to American pie crust), Savory Pies, Sweet Pies, Savory Tarts, Sweet tarts, and Party Pies and Tartlets, you’ll find the perfect recipe for every occasion here. • The Easy Kitchen series brings together fuss-free recipes on popular subjects in a stylish yet affordable format—the perfect gift for foodie friends.
Food & Drink
• Each recipe is accompanied by its own mouthwatering, full-page color photograph. 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 (CAN $24.95) l hardcover, imitation cloth quarter-binding Carton quantity: 28 Publication: August 2014
• A chunky square format with a colored imitation cloth quarter-binding make this an attractive and practical series to collect and display on any kitchen bookshelf. • Pies and tarts are a very popular subject area.
51995 9
781849 755719
The Easy Kitchen: Bread Bread, with its host of different ingredients, shapes, and styles, must be one of the world’s most varied and exciting food types. Whether you’re pressed for time or looking to commit to a sourdough, this book provides the ideal recipe. You’ll find all you need to start your own home baking revival here with tips and hints for bread baking success, plus a comprehensive selection of delicious recipes to try. This is the perfect book for anyone interested in taking their home bread baking to an exciting new level. Organised into the following chapters: Everyday Loaves, Bread Rolls, Rustic Loaves, Flatbreads and Breadsticks, Breakfast Breads, and Buns and Sweet Breads, you’ll find a recipe for every occasion here. • The Easy Kitchen series brings together fuss-free recipes on popular subjects in a stylish yet affordable format—the perfect gift for foodie friends. • Each recipe is accompanied by its own mouthwatering color photograph. • A chunky square format with a colored imitation cloth quarter-binding make this an attractive and practical series to collect and display on any kitchen bookshelf. • Bread is a best-loved subject area.
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 (CAN $24.95) l hardcover, imitation cloth quarter-binding Carton quantity: 28 Publication: September 2014 51995 9
40 | THE EASY KITCHEN
781849 755726
To place an order fax 201-840-7242
My Drunk Kitchen Alcohol and food; a wonderful combination that together forms the backbone of countless fun nights out or raucous nights in. My Drunk Kitchen celebrates this special relationship with a selection of delicious recipes inspired by, including, and accompanied with a good glug of alcohol. Chapters cover all occasions that merit the consumption of alcohol and food—from all-day drinking sessions that get your culinary creative juices flowing to having your friends over for a boozy dinner. Each of these chapters will contain a selection of delicious recipes to try and, of course, some drinks and cocktails to sample as you cook. Also included is a section dedicated to using alcohol as an ingredient in your cooking and the Hangovers chapter designed to help kick-start your mind and body back into boozing action. And if that wasn’t enough, throughout the book are hilarious anecdotes based on the real-life drunken exploits of Helen and her friends. • Helen Graves recently won the award for best writer at the Young British Foodie Awards.
ISBN: 978-1-909313-38-5 128 pages l 60 color illustrations 45 recipes l 43⁄4 x 71⁄4 in l $15.95 (CAN $18.95) l hardcover Carton quantity: 52 Publication: August 2014
• Combines two of the greatest passions for many people: enjoying quality food and a good drink.
51595 9
781909 313385
THE DAYTIME DRUNK
of your spine, lifting you off the sofa
Daytime drinking is to creativity in the kitchen, what
take his advice and grab a beer.
psychoactive substances were to Aldous Huxley’s Doors of Perception. In other words, when it comes to culinary experimentation a little lunchtime drinky does wonders for
HELEN GRAVES is a food writer based in Peckham, London, UK. She is the author of 101 Sandwiches and Cook Your Date Into Bed . She authors two immensely popular food blogs—Food Stories and The London Review of Sandwiches. She won a Fresh Faces in Food Writing Award at the Young British Foodie Awards in 2013.
and back to the land of the cooking.” He’s quite a verbose little devil, so you Good wasn’t it? That beer I mean. Almost makes you fancy another. Before you know it you’re three-
freeing one from the shackles of anxiety .
quarters of the way through the
Picture the scene
starts to rumble. This is it. Don’t miss
Let us imagine you have a day off, a day off being preferable to a weekend because it enhances the feeling of naughtiness when we get down to the drinking. This works even better as a scenario, actually, if you start out mildly hungover, because it allows for the introduction of the “hair of the dog drink,” which can often lead to the best kind of tipsy drunk EVER. Okay so let’s imagine you’ve been out the night before; it got late, you were fairly inebriated, your mate missed the last train home and ended up staying at yours as a consequence. This means that they are there in the morning—hopefully, if not you might want to check the doorstep—and despite the fact you’re both feeling it a bit you are there to pull each other through. Lunchtime arrives and oh, hang on, what’s this? There’s a little devil on your shoulder, speaking suggestive things into your hot, sensitive ears. “You know what would really make you feel tip top just now, don’t you? Yes. Yessss. A nice, cold fizzy beer; something sprightly and kicking with life. Hoppy, but with hardcore citrus notes that send a scaffold pole right up the back
12
THE
DAYTIME
second and... wahey! The stomach this chance, for it is the optimum time to get busy in the kitchen.
And so it begins A little day time drinking is fun because it feels wrong and slightly delinquent, which means it’s automatically more enjoyable. Ahh, the power of the guilty pleasure. That is, after all, what this book is ultimately all about. A side effect of feeling that you are doing something you really, technically speaking and according to the rules of society, shouldn’t be is the arrival of a new and special kind of creativity; a sort of “to hell with it” attitude that allows a cook to forget about what it is that “usually,” or worse, “normally” one would add to a recipe. For example, you might usually stand agonizing over whether or not it was 3 cups of fizzy water in the batter for the chicken wings, but not the tipsy daytime cook, oh no. This cook slings caution to the wind and hoofs in half the can of beer they are holding at the time (that’s a genuine example from my drunk kitchen—ta da). THE
DRUNK
You will need ⁄4 cup (100g) all-purpose (plain) flour
3
⁄3 cup (160ml) water
2
9oz (250g) white cabbage 3 scallions (spring onions) 3 ⁄2oz (100g) prawns 1 heaped tbsp pickled ginger (widely available) 2 large eggs 1 tbsp olive oil Okonomiyaki sauce (or mix 2 tbsp Worcestershire sauce with 2 tbsp ketchup) Japanese mayonnaise (or mix 1⁄2 cup (100ml) regular mayo with 1 tbsp rice or white-wine vinegar and a pinch of sugar, stirring untill the sugar dissolves)
also available:
Bonito flakes to garnish (optional) Makes 4
To place an order fax 201-840-7242
42
THE
Whisk the flour with the water until
you have a smooth batter. Remove the tough stalk from the cabbage and chop it into smallish pieces. Finely slice the scallions (spring onions). Add the scallions and cabbage to the batter, along with the prawns, pickled ginger, and a good pinch of salt, a bit more than you think is reasonable.
2
Add the eggs and stir everything to combine but do not over mix. Heat a heavy-based frying pan over a medium heat and add 1 tbsp oil, spreading it evenly over the surface of the pan (this is easy with a piece of paper towel). Tip the mixture into the pan and flatten it out into a circle. Cook for about 5 minutes, or until golden brown on the bottom.
3
Now comes the bit where it could go slightly wrong, as you need to flip it.
I find that using two spatulas is the easiest way to do this. Cook until golden on the other side, then turn off the heat. Now’s your artistic moment: brush the surface first with okonomiyaki sauce, then squiggle with the mayo and top with the bonito flakes, if using. Serve at once, in fat wedges.
Beer & Food ISBN: 978-1-909313-23-1 $24.95 (priced higher in Canada)
1
LATE-NIGHT
DRUNK
DRUNK
13
Potato Chip Omelette
Okonomiyaki There are a couple of ingredients here, such as the pickled ginger and okonomiyaki sauce, which may require a trip to an Asian supermarket but let me tell you, there are much worse places one can be when tiddly. Think of it as your new playground. Not literally, obviously, but in a culinary sense.
DAYTIME
Another favorite egg-based recipe is the potato chip (crisp) omelette. It might sound crazy, but think about it, the salty chips season the omelette and add some interesting textures: the center is dense and chewy where the chips have soaked up the egg mixture, yet the ones poking out the top are all still crisp. I think everyone should give this recipe a go at least once, if only to get into the spirit of the experimental kitchen.
You will need 6 eggs 5oz (150g) salted potato chips/crisps (or whatever flavor you feel like using, you crazy kids; I’m tempted by salt and vinegar or cheese and onion) 3 tbsp olive oil Handful grated cheese (such as Manchego, cheddar, or Parmesan) Ketchup, aioli, or your condiment of choice, to serve Makes 4
1 2 3
Preheat the broiler (grill) to medium. In a large bowl, beat the eggs lightly and then
tip in the crisps. Heat the oil in a heavy-based frying pan and add the crisp and egg mixture.
Sprinkle over the grated cheese. Allow the omelette to cook over a medium heat until the bottom is set and golden— this usually take around 5 minutes.Take the pan off the heat and transfer to broiler to cook until the top is also set. Keep a very close eye on it once it’s under the heat to make sure it doesn’t catch and burn.
4
Serve hot, in wedges, with your condiment of choice.
THE
LATE-NIGHT
DRUNK
43
MY DRUNK KITCHEN | 41
Food & Drink
• Helen is a hit in the media, with features, interviews, and appearances in many national newspapers, magazines, and television channels.
Food & Drink
Wine & Food A chatty yet informative guide that gives you the lowdown on wine and how to make the most of it. The way we buy wine, serve it, enjoy it, and match it with food has changed enormously in the last decade, so start with the basics at The Bar where you’ll find all the latest information on glasses, equipment, storing and pouring, temperature, and trends of the current scene. Then head to The Cellar for a detailed breakdown of more than 20 grapes and their styles. Detailed taste and flavor notes on red, white, rosé, fizz, fortified, and dessert wines, from Pinot Noir and Cabernet Sauvignon to Chardonnay, Sherry and Champagne, help you to decide which style is best for you and what to drink it with. The Table offers an exploration of how to pair wine with food and includes sections on meat, fish, vegetables, spice, sauce, and cheese. Also included are 9 myth-breaker experiments, including a Same Wine Different Glass Test and The Truth About Tannin, that really bring the enjoyment of drinking wine to life. • A fresh look at the current wine scene from BBC2’s Saturday Kitchen wine expert Jane Parkinson. • Detailed information on more than 20 grapes and styles.
ISBN: 978-1-84975-574-0 176 pages l 200 color photographs 81⁄2 x 10 in l $27.95 (CAN $32.95) hardcover Carton quantity: 16 Publication: September 2014
• More than 300 specially commissioned photographs and illustrations including quick-reference infographics on matching wine with food.
52795 9
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JANE PARKINSON is an award-winning wine writer and a rising star in the world of wine. Wine Editor for Restaurant magazine, she also recommends wines with recipes in Stylist and is wine expert on the BBC’s Saturday Kitchen . She contributes to a range of publications and is one of five members in The Wine Gang. A regular presenter at events and fairs, and winner of the Chairman’s Award at the Louis Roederer International Wine Writers’ Awards, Jane is also nominated for the Communicator of the Year Award in the International Wine & Spirit Competition 2014.
also available:
Perfect Pairings ISBN: 978-1-84975-264-0 $24.95 (priced higher in Canada)
42 | WINE & FOOD
To place an order fax 201-840-7242
The Curious Bartender: An Odyssey of Whiskies
• Tristan Stephenson is the mastermind behind London’s avant-garde bar, Worship Street Whistling Shop, and appears frequently on TV and in the press, such as the Wall Street Journal, Timeout and GQ. ISBN: 978-1-84975-562-7 256 pages (wood-free paper) l 220 color photographs l 71⁄2 x 91⁄4 in $27.95 (CAN $32.95) l hardcover, soft touch finish Carton quantity: 10 Publication: October 2014 52795 9
781849 755627
TRISTAN STEPHENSON is a bright star in the bartending world. He has worked with Jamie Oliver and was a brand ambassador, training bartenders at The Ritz, among other top hotels. In 2009 he set up a consultancy company for the drinks industry Fluid Movement. From there he went on to open critically acclaimed London bars The Worship Street Whistling Shop (decorated in steampunk Victoriana style) and Purl, and he recently featured in a Tanqueray gin advertising campaign. This is Tristan’s second book.
• From the author of bestselling The Curious Bartender (ISBN 978-1-94975437-8), which was nominated for an André Simon Award.
ge r m i nat ion
T H E M AGIC OF M A LT I NG Malting is the transformation of a grain from a lifeless seed to an energetic sack of potential. All cereals are capable of being malted, but barley is by far the best. Barley contains a higher concentration of diastase (a family of enzymes) that are necessary to facilitate the malting process. The aim of malting is to prepare the grain for releasing its starch, and to liberate the diastatic power that convert the starches into simple sugars during mashing. Once successfully malted, the barley can be mashed on its own (malt whiskey), or mixed with other cereals, like corn, rye or wheat (bourbon, rye, Canadian, Irish) where it will provide the enzymes needed to break down the other cereal starches too. All cereals have structural similarities and contain an embryo (the brains) and an endosperm (the muscle). When a barley embryo believes it’s time to grow, its hormones trigger the release of enzymes. These self-destruct the cell walls and proteins, and ready the grain for breaking starch stored in the endosperm into simpler sugars. If occurring naturally, this process gives the plant fuel enough to power the growth until it can draw energy from the nutrients in the soil. Malting is a clever growth mechanism that protects the energy store until such a time that it is needed. What the naive barley grain didn’t plan for though is us. Through our mastery of all things botanical, we have learned to trick the barley grain into believing it’s time to grow, opening the gates to its treasury and allowing us to raid the coffers. The secret to good malting is controlling the trickery, giving the grain all the encouragement it needs, then stopping it in its tracks before it has a chance to use its resources. What’s left behind is an energy-rich package, ready for mashing and fermentation. This is why malting is sometimes likened to unwrapping a sweet! Most distilleries around the world buy in their malted barley from a commercial malting facility, prepared to their required grain size, nitrogen content (and indicator of starch content) and
Green malt
moisture levels – all important factors to determine spirit yield and, some would say, flavour. Commercially malted barley is produced on a massive scale, with state-of-the-art equipment, assuring consistency and efficiency. Some Scottish distilleries however (six at the time of writing) still malt a proportion of the barley they use in the traditional manner. Springbank is the only distillery that malts all of their own barley; they even have leftovers to sell on! Kilchoman have recently released their 100% Islay expression, where the barley is both grown and malted in their own facility. This is not without its headaches, though. Temperature control, good timing and a committed labour force are required to manage a traditional floor maltings, but the romance and craft associated with it are a big draw for many whisky drinkers.
Grains are taken from the steeps and spread across malting floors, typically 30 cm/12 in. in depth. It’s at this stage that a piece of genetic code within the barley whips enzymes (known collectively as diastase) into action, and biomechanical reactions begin to take place at a vigorous pace. Protein structure and cell walls are broken down, allowing access to the inner sanctum of starch, which is converted into its soluble form, dextrin, by the enzyme amylase. Moisture levels must be maintained to keep the enzymes happy, and it’s common to see maltmen checking the thermometers that protrude from the barley beds, testing the sponginess (using their feet) and raking or shovelling the malt (using a malt “shiel”) to prevent the clumping that occurs when rootlets emerge from the seed and grab hold of each other! This endless turning of the barley is the cause of a repetitive strain injury common to maltmen, called “monkey shoulder” – in 2005, William Grant launched an innovative blended whisky named after the affliction.
Kilchoman barley
Malted barley
stee pi ng The first stage of malting is the steep. Here, the dried grains are soaked in cold water for around 36-48 hours. The water is drained and refreshed a few times and oxygen is bubbled through it. These are the ideal conditions to trick the barley into germinating, believing that its surroundings are being subjected to natural rainfall. During this time, the grains will go from around 12 per cent to 45 per cent water content.
Turning the malt
Steeping barley
60 H O W
C E R E A L S
W O R K
M B OI LE R M A K E R
Serve the bottle ice cold from the fridge (or pour into a glass) and the whiskey in a short, thick shot glass. Consume both liquids as you see fit. Then make another.
also available:
The Curious Bartender ISBN: 978-1-84975-437-8 $24.95 (priced higher in Canada)
To place an order fax 201-840-7242
Many of my American friends will argue that the Boilermaker is not a cocktail. And given that the drink normally comprises a shot of bourbon and a bottle of beer, they might be right. However, sometimes the most simple drinking rituals resonate more powerfully through bar culture than complex cocktails. The Internet tells us that a true Boilermaker should be a shot of bourbon dropped into a glass of beer. The drinker is then required to down the mixture in one. I personally prefer either shooting the bourbon and then sipping the beer, or sipping alternately between the two glasses. The night tends to last a little longer that way too! If you’re still doubtful as to the cocktail credentials of this fantastic beverage, know this – the drink featured in the 1932 book, Art of Mixing (by James Wiley and Helene Griffith), albeit under the guise of “Block and Fall” – walk a block, fall, walk a block, fall, etc. However according to the Oxford English Dictionary, the term “boilermaker” was first defined as a steam locomotive engineer, almost 100 years previously, in 1834. The working classes have long nurtured a close affiliation with drinking establishments and hard drink, so it makes sense that a “why have one drink when you can have two?” beverage, such as the Boilermaker,
shares its namesake with the sweat-stained, coal-smeared grease monkey. There is one tall tale that suggests the cocktail predates the entry in Oxford’s finest dictionary. This is a story that I’m inclined to disbelieve, since it originates from my home county in the UK and I’m aware that many storytellers from those parts are guilty of a certain amount of romanticisation. So here goes: it's Christmas Eve, 1801 and we’re in Camborne, Cornwall. The town’s blacksmith, Richard Trivithick has just finished engineering an early steam engine and plans to test it by driving it up Camborne hill. The engine, known as the “Puffing Devil”, is a success and the event is now considered to be the first ever example of steam locomotive transport. The engine comes to a halt outside the local pub and much celebration ensues, right on through until morning, with the choice tipple for the evening being beer and whiskey chasers matched with roast goose. Sadly the story ends in disaster as the engine’s boiler continued running all night, and therefore burned dry, resulting in a fire and the total destruction of the engine. A powerful reminder of the potential pitfalls of enjoying one too many Boilermakers!
229 C O C K TA I L S
THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 43
Food & Drink
The Curious Bartender: An Odyssey of Whiskies takes you on a unique tour through the eyes of André Simon award-nominated Tristan Stephenson, author of the bestselling The Curious Bartender. In his characteristically engaging, witty style, Tristan explores the origins of whiskey, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of life), through to the emergence of what we know as whiskey. Explore the magic of malting, the development of flavor and the astonishing barrel-aging process as you learn about how whiskey is made. In the main chapter, Tristan takes us on a journey through 60 distilleries around the world, exploring their remarkable quirks, and unique techniques and flavors, featuring all new location photography from the Scottish Highlands to Tennessee, Louisiana, and Kentucky. After that, you might choose to make the most of Tristan’s formidable bar skills with some inspirational whiskey-based blends and cocktails. This fascinating and comprehensive book is sure to appeal to whiskey and bourbon aficionados and novices alike.
Shots & Shooters In bars up and down the country there’ll be someone forcing the rest of their party to attempt to keep down some cut-price concoction. We’ve all been there, but shots (drinks made from only alcoholic ingredients and designed to be consumed in one) and shooters (drinks consisting of both spirit and non-alcoholic ingredients that can be downed in one) don’t always have to be a punishment. With some good quality ingredients they can actually be something to enjoy rather than to make you retch. Shots & Shooters has 50 drinks—from eye-catching creations like the B-52 through to tasty combinations that can be mixed in seconds, such as the Surfer on Acid—to ensure your party gets started in the best way possible. There is also a section on classic shorts, examining the traditions associated with drinking neat spirits like absinthe and tequila. Of course, it wouldn’t be right to have all this pleasure without a bit of pain, so also included are a few cheeky recipes that can be used as forfeits for the unique and inventive drinking games also supplied. Shot Russian roulette anyone?
Food & Drink
• The perfect book for the lucrative student market. ISBN: 978-1-909313-42-2 64 pages l 80 color photographs & illustrations l 50 recipes 43⁄4 x 71⁄4 in l $14.95 (CAN $18.95) hardcover Carton quantity: 76 Publication: August 2014
• Includes drinking games that will appeal to all drinkers in their twenties. • Contains 50 creations ranging from the sublime shots using top quality alcohol to the ridiculous—like the Brain Hemorrhage.
51495 9
781909 313422
MICHAEL BUTT began his career working as a bartender at some of London’s finest cocktail bars before setting up Soulshakers, a London-based drinks consultancy firm responsible for the cocktail menus at some of the city’s best bars and restaurants. He also organizes bars for the UK’s biggest music festivals, such as Glastonbury and Reading, and is a brand consultant for the international drinks companies Southern Comfort, Red Bull, Jack Daniels, Campari, and Finlandia Vodka. He is based in London, UK.
also available:
Drinking Games ISBN: 978-0-957140-94-3 $12.95 (priced higher in Canada)
44 | SHOTS & SHOOTERS
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The Vegetarian Pantry
781849 754934
The Vegan Pantry
JUST PUBLISHED
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
JUST PUBLISHED
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
52495
52495
DUNJA GULIN ISBN: 978-1-84975-489-7 144 pages (wood-free paper) 100 color photographs l 60 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495
9
781849 754880
9
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Super Healthy Snacks and Treats
The Guilt-Free Gourmet
781849 754897
500 of the Healthiest Recipes & Health Tips You’ll Ever Need CICO
BOOKS
JENNA ZOE ISBN: 978-1-84975-428-6 144 pages l 120 color photographs 62 recipes l 71⁄2 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 22
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
52195 9
781849 754286
52495 9
HAZEL COURTENEY & STEPHEN LANGLEY ISBN: 978-1-907563-63-8 352 pages l 200 color photographs 200 recipes l 7 x 10 in l $24.95 (priced higher in Canada) l paperback with flaps Carton quantity: 10 52495
781849 752596
9
142 | FOOD & DRINK
781907 563638
To place an order fax 201-840-7242
The Newlyweds’ Cookbook
The Couple’s Kitchen
BESTSELLER 80,000 SOLD
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
Friends Around the Table JUST PUBLISHED
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
52795
52995
JUST PUBLISHED
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 52795
9
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ISBN: 978-1-84975-123-0 192 pages l 300 color photographs 150 recipes l 81⁄2 x 10 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 16
Sunny Days & Easy Living
LINDY WILDSMITH ISBN: 978-1-84597-988-1 144 pages l 120 color photographs 84 recipes l 9 x 91⁄4 in l $19.95 (priced higher in Canada) l paperback with flaps Carton quantity: 30 51995
Lazy Days and Beach Blankets
ISBN: 978-1-84597-845-7 176 pages l 300 color photographs 180 recipes l 81⁄2 x 10 in l $29.95 (priced higher in Canada) l hardcover Carton quantity: 17
52795
5 2 9 9 5 9
9
781845 979881
781849 751230
9
A Perfect Day for a Picnic
Smoke & Spice
781845 978457
Pickled & Packed JUST PUBLISHED
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
52495 9
781849 753531
To place an order fax 201-840-7242
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 52495
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781849 753500
9
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FOOD & DRINK | 143
Food & Drink
Food for Family & Friends
781849 754613
Market Vegetarian
The Forager’s Kitchen BESTSELLER 23,000 SOLD
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
A Suitcase and a Spatula
CICO
BOOKS
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 52495
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 52495
9
781908 862617 9
Food & Drink
9
781849 753494
781845 977207
Farm Fresh Recipes from the Missing Goat Farm
The Romantic Prairie Cookbook
JUST PUBLISHED
CICO
CICO
BOOKS
BOOKS
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
The Creamery Kitchen
FIFI O’NEILL ISBN: 978-1-908170-17-0 192 pages (wood-free paper) l 250 color photographs l 100 recipes l 71⁄2 x 91⁄4 in $27.95 (priced higher in Canada) l hardcover Carton quantity: 18 52795
52495
JENNY LINFORD ISBN: 978-1-84975-494-1 128 pages (wood-free paper) 150 color photographs l 45 recipes 71⁄2 x 91⁄4 in) l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495
9
9
781908 862600
781908 170170 9
Perfect Pairings
Fiona Beckett’s Cheese Course
FIONA BECKETT ISBN: 978-1-84975-264-0 160 pages l 300 color photographs 102 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 19
FIONA BECKETT ISBN: 978-1-84597-917-1 160 pages l 90 color photographs 44 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 10
52495 9
781849 752640
144 | FOOD & DRINK
781849 754941
52495 9
781845 979171
To place an order fax 201-840-7242
Dirty Food
Burgers & Sliders
Burgers & Sliders Counter Display Pack
JUST PUBLISHED
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
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
ISBN: 978-1-84975-415-6 Display container with 6 books 8 x 8 x 31⁄2 in
51695 9
781849 753647
52495 9
781849 754910
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
Mac ‘n’ Cheese Counter Display Pack
ISBN: 978-1-84975-481-1 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
Pies, Glorious Pies
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
781849 754255 9
Pie Pops
Delicious Soups
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 753487
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
781849 752619
Simple Appetizers
ISBN: 978-1-84597-989-8 64 pages l 40 color photographs 29 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 50 51595 9
781845 979898
52495 9
To place an order fax 201-840-7242
781849 754637
FOOD & DRINK | 145
Food & Drink
Mac ‘n’ Cheese
The Red Hot Chile Cookbook
The Red Hot Chile Sauce Book
Real Mexican Food
DAN MAY ISBN: 978-1-84975-224-4 160 pages (wood-free paper) l 80 color photographs l 75 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
DAN MAY ISBN: 978-1-84975-455-2 160 pages l 120 color photographs 100 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
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
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9
781849 754552
Food & Drink
9
Tacos, Quesadillas & Burritos
LAURA WASHBURN ISBN: 978-1-84975-215-2 64 pages l 70 color photographs 30 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 50 51595 9
781849 752152
My Vietnamese Kitchen
Simple Sushi
UYEN LUU ISBN: 978-1-84975-443-9 144 pages (wood-free paper) l 140 color photographs l 55 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) hardcover, cloth quarter-binding Carton quantity: 22
ISBN: 978-1-84975-216-9 128 pages l 80 color photographs 54 recipes l 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 26
52795 9
781849 752169
781849 754439
Tagines & Couscous
Vegetarian Tagines & Couscous
BESTSELLER 120,000 SOLD
JUST PUBLISHED
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
51995 9
52495 9
Flavors of the Middle East
781849 753425
ISBN: 978-1-84597-948-5 144 pages l 90 color photographs 57 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24 52495
UYEN LUU ISBN: 978-1-84975-443-9 144 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: 22 52495
9
781845 979485 9
781849 754323
781849 755375
146 | FOOD & DRINK
To place an order fax 201-840-7242
Pizza
Tagine
Panini
BESTSELLER 275,000 SOLD
GHILLIE BASAN ISBN: 978-1-84597-479-4 64 pages l 40 color photographs 31 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 50 51595 9
MAXINE CLARK ISBN: 978-1-84597-373-5 144 pages l 120 color photographs 64 recipes l 9 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 20 51995
781845 974794 9
JENNIFER JOYCE ISBN: 978-1-84975-309-8 64 pages l 40 color photographs 39 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 50 51595 9
781849 753098
781845 973735
The Italian Country Table
The French Country Table
MAXINE CLARK ISBN: 978-1-84975-097-4 144 pages (wood-free paper) 90 color photographs l 57 recipes 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
MAXINE CLARK ISBN: 978-1-84975-157-5 160 pages l 150 color photographs 66 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
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
52495
52495
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781849 750974
9
Small Plates
Tapas
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
Salt
ISBN: 978-1-84597-395-7 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: 90 50995 9
781845 973957
781849 750233
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
51595 9 9
781845 979126
781849 751346
To place an order fax 201-840-7242
FOOD & DRINK | 147
Food & Drink
Risotto
The Perfectly Dressed Salad
The Book of Buns
Oils and Vinegars
JUST PUBLISHED
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
LIZ FRANKLIN ISBN: 978-1-84975-262-6 64 pages l 40 color photographs 23 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 50
51695 9
51595
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9
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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 52495
Food & Drink
9
How to Make Bread
Making Bread Together BESTSELLER 80,000 SOLD
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 9
781849 751407
All You Knead is Bread JUST PUBLISHED
52795 9
781849 754354
JANE MASON ISBN: 978-1-84975-257-2 160 pages (wood-free paper) l 120 color photographs l 55 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 22 52495 9
781849 752572
781849 754859
The Savory Gluten-Free Baker
The Gluten-free Baker
The Vegan Baker
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
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
52495 9
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148 | FOOD & DRINK
52495 9
781849 751377
52495 9
781849 753517
To place an order fax 201-840-7242
The Really Hungry Student Cookbook
New to Cooking
LESLEY WATERS ISBN: 978-1-84975-460-6 160 pages l 160 color photographs 124 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 20
ISBN: 978-1-84975-440-8 144 pages (wood-free paper) 100 color photographs l 64 recipes 63⁄4 x 81⁄4 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 22
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
51995
52495
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9
The Vegetarian Student Cookbook
781849 750196
781849 754408
781849 754606
The Perfect Start to Your Day
Brunch BESTSELLER 69,000 SOLD
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 51995
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 51995
9
781849 751926 9
Dinner with Mr Darcy
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 51595 9
781841 722122
781849 752190
Dinner and a Movie
Dinner and a Movie Counter Display Pack
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) l hardcover Carton quantity: 40
ISBN: 978-1-84975-484-2 Display container with 4 books 71⁄8 x 73⁄4 x 3 in
CICO
BOOKS
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
51695 9
781849 754415
52495 9
781782 490562
To place an order fax 201-840-7242
FOOD & DRINK | 149
Food & Drink
The Pressure Cooker Cookbook
101 Sandwiches Counter Display Pack
101 Sandwiches
Preserves and Pickles CICO
BOOKS
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
ISBN: 978-1-909313-17-0 Display container with 4 books 81⁄8 x 73⁄4 x 3 in
GLORIA NICOL ISBN: 978-1-907563-37-9 64 pages l 40 color photographs 25 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 50 51595
51995 9
Food & Drink
9
781907 563379
781909 313163
100 Jams, Jellies, Preserves & Pickles
Fun Food for Fussy Little Eaters
Cook School
CICO
BOOKS
GLORIA NICOL ISBN: 978-1-907563-90-4 144 pages (wood-free paper) 200 color photographs l 100 recipes 71⁄2 x 91⁄4 in l $19.95 (priced higher in Canada) l paperback with flaps Carton quantity: 34
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) l hardcover Carton quantity: 50 51695 9
AMANDA GRANT ISBN: 978-1-84975-136-0 128 pages l 300 color photographs 50 recipes l 9 x 91⁄4 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 22 51995
781849 754545
51995 9
9
781907 563904
Pancakes, Crêpes, Waffles & French Toast
My First Cookbook JUST PUBLISHED
ISBN: 978-1-78249-102-6 128 pages l 300 color photographs & artworks 35 recipes l 81⁄8 x 107⁄8 in l $14.95 (priced higher in Canada) l paperback with flaps Carton quantity: 32 51495 9
781849 751360
Cobblers & Crumbles
JUST PUBLISHED
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 52495 9
MAXINE CLARK ISBN: 978-1-84597-214-1 64 pages | 40 color photographs 29 recipes | 71⁄2 x 71⁄2 in | $12.95 (priced higher in Canada) | hardcover Carton quantity: 50 51295 9
781845 972141
781849 754873
781782 491026
150 | FOOD & DRINK
To place an order fax 201-840-7242
Cinnamon, Spice & Warm Apple Pie
Cheesecake
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
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 52495
52495 9
Pâtisserie at Home
9
781849 754330
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 52795
781849 753524
9
JUST PUBLISHED
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
French Fancies JUST PUBLISHED
ISBN: 978-1-84975-541-2 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
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 52195
781849 755160 9
781849 754262
Nordic Bakery Cookbook
Family Baking
Classic Artisan Baking
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
SARAH RANDELL ISBN: 978-1-84975-427-9 144 pages (wood-free paper) l 120 color photographs l 62 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) hardcover, cloth quarter-binding Carton quantity: 22
JULIAN DAY ISBN: 978-1-84975-225-1 144 pages (wood-free paper) l 80 color photographs l 60 recipes l 71⁄2 x 91⁄4 in $24.95 (priced higher in Canada) l hardcover Carton quantity: 18
51995
52495
52495 9
9
781849 754583
To place an order fax 201-840-7242
9
781849 752251
781849 754279
FOOD & DRINK | 151
Food & Drink
Cream Puffs Counter Display Pack
Cream Puffs
781849 753548
JUST PUBLISHED
JUST PUBLISHED
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
Food & Drink
9
Burlesque Baking Counter Display Pack
Burlesque Baking
Deliciously Vintage
JUST PUBLISHED
CHARLOTTE WHITE ISBN: 978-1-84975-496-5 64 pages l 40 color photographs l 25 recipes 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) hardcover with flocked quarter-binding) Carton quantity: 50
ISBN: 978-1-84975-540-5 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695 9
781849 754965
781849 754866
Bootleg Bakery
Holiday Cupcakes & Cookies
Holiday Cupcakes & Cookies Counter Display Pack
KIKI BEE ISBN: 978-1-84975-347-0 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
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: 978-1-84975-482-8 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
51695
51695 9 9
781849 753470
Halloween Treats
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 51695 9
781849 754569
Halloween Treats Counter Display Pack
Mother’s Little Book of Home-baked Treats
ISBN: 978-1-84975-195-7 64 pages l 50 color photographs 28 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95)) l hardcover Carton quantity: 90 ISBN: 978-1-84975-483-5 Display container with 6 books 81⁄8 x 73⁄4 x 33⁄4 in
50995 9
781849 751957
781849 752527
152 | FOOD & DRINK
To place an order fax 201-840-7242
Afternoon Tea with Bea
Tea with Bea
Afternoon Tea with Bea Set
JUST PUBLISHED
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
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 50995 9
781849 754200
BEA VO ISBN: 978-1-84975-373-9 Gift box containing 64-page color hardback book (30 color photographs, 28 recipes, 51⁄2 x 51⁄2 in), 12 cupcake wrappers, 12 cake toppers & 10 invitations l $19.95 (priced higher in Canada) Carton quantity: 10
52795 9
51995
781849 751438
9
Cupcake Heaven
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
SUSANNAH BLAKE ISBN: 978-1-84597-685-9 160 pages l 90 color photographs 65 recipes l 71⁄2 x 9 in l $19.95 (priced higher in Canada) l paperback with flaps Carton quantity: 34
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
51995
52495 9
Making Cupcakes with LOLA BESTSELLER 95,000 SOLD
JUST PUBLISHED
9
781849 754972
The Hummingbird Bakery Cookbook
781845 976859
52495 9
The Hummingbird Bakery Cookbook Special Deluxe Gift Edition
781849 751865
The Hummingbird Bakery Cupcakes and Muffins
BESTSELLER 811,500 SOLD
TAREK MALOUF ISBN: 978-1-84597-831-0 144 pages l 90 color photographs 60 recipes l 71⁄2 x 9 in l $27.95 (priced higher in Canada) l hardcover Carton quantity: 24
BESTSELLER 75,000 SOLD
TAREK MALOUF ISBN: 978-1-84975-392-0 144 pages l 80 color photographs 64 recipes l 71⁄2 x 91⁄4 in l $29.95 (priced higher in Canada) l hardcover, cloth binding Carton quantity: 18
781845 978310
To place an order fax 201-840-7242
50995 9
781849 750752
52995
5 2 7 9 5 9
ISBN: 978-1-84975-075-2 64 pages l 30 color photographs 28 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) l hardcover Carton quantity: 90
9
781849 753920
FOOD & DRINK | 153
Food & Drink
Tea and Treats
781849 753739
A Zombie Ate My Cupcake!
A Zombie Ate My Cupcake Kit
CICO
CICO
BOOKS
BOOKS
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
LILY VANILLI ISBN: 978-1-907563-66-9 Gift box containing 64-page hardback book with 25 recipes, shaped cookie cutters & sculpting tools l 50 color photographs & artworks l 51⁄2 x 51⁄2 in l $19.95 (priced higher in Canada) Carton quantity: 10
50995 9
Le Cookie
781908 862068
MICKAEL BENICHOU ISBN: 978-1-84975-346-3 64 pages l 30 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $16.95 (priced higher in Canada) l hardcover Carton quantity: 50 51695
51995
Food & Drink
9
9
781907 563669
Retro Cakes and Cookies Counter Display Pack
Retro Cakes and Cookies CICO
Super-cute Cookies CICO
CICO
BOOKS
BOOKS
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: 978-1-78249-029-6 Display container with 6 books 8 x 8 x 31⁄2 in
CHLOE COKER ISBN: 978-1-907563-73-7 128 pages l 150 color photographs 35 recipes l 9 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 22
51695 9
781849 753463
52495
781908 862624 9
Baking for Baby
Birthday Cakes for Kids
781907 563737
Boutique Wedding Cakes
Decorating Cupcakes, Cakes, & Cookies BESTSELLER LER 30,000 SOLD OLD
ANNIE RIGG ISBN: 978-1-84975-345-6 128 pages l 100 color photographs 58 recipes l 9 x 91⁄4 in l $21.95 (priced higher in Canada) l hardcover Carton quantity: 20
ANNIE RIGG ISBN: 978-1-84975-220-6 128 pages l 100 color photographs 54 recipes l 9 x 91⁄4 in l $19.95 (priced higher in Canada) l paperback Carton quantity: 34
52195 9
781849 753456
51995 9
VICTORIA GLASS ISBN: 978-1-84975-263-3 160 pages l 300 color photographs 19 recipes l 81⁄2 x 10 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 19 52495
781849 752206
9
154 | FOOD & DRINK
ANNIE RIGG ISBN: 978-1-84597-957-7 128 pages l 100 color photographs 54 recipes l 9 x 91⁄4 in l $19.95 (priced higher in Canada) l paperback with flaps Carton quantity: 22 51995 9
781845 979577
781849 752633
To place an order fax 201-840-7242
POP Bakery
POP Bakery Kit
POP Party
CICO
CICO
BOOKS
BOOKS
BESTSELLER 120,000 SOLD
CLARE O’CONNELL ISBN: 978-1-908862-25-9 Gift box containing 64-page color hardback book with 25 recipes, 1 star mold, 1 birdie mold, lollipop sticks, cellophane bags, and ribbon 115 color photographs l 51⁄2 x 51⁄2 in $19.95 (priced higher in Canada) Carton quantity: 10
CLARE O’CONNELL ISBN: 978-1-907563-22-5 64 pages l 80 color photographs 25 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) l hardcover Carton quantity: 50 51595 9
781907 563225
CICO
BOOKS
CLARE O’CONNELL ISBN: 978-1-908170-26-2 128 pages (wood-free paper) l 100 color photographs l 40 recipes l 71⁄2 x 91⁄4 in $19.95 (priced higher in Canada) hardcover, with bookmark Carton quantity: 18
51995 9
9
Macarons
781908 170262
Fabulous Brownies
Popcorn Treats
ANNIE RIGG ISBN: 978-1-84975-120-9 64 pages l 35 color photographs 29 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) hardcover Carton quantity: 50
HANNAH MILES ISBN: 978-1-84975-200-8 64 pages l 40 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) hardcover Carton quantity: 50
BESTSELLER 100,000 SOLD
HANNAH MILES ISBN: 978-1-84975-146-9 64 pages l 40 color photographs 28 recipes l 71⁄2 x 71⁄2 in l $15.95 (priced higher in Canada) hardcover Carton quantity: 50
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
51595 9
781849 751469
9
9
781849 750851
Mmm... Marshmallows
51595
51595
51595 781849 751209
Chococo Chocolate Cookbook
9
781849 752008
Gelato JUST PUBLISHED
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
CLAIRE BURNETT ISBN: 978-1-84975-092-9 144 pages l 80 color photographs 64 recipes l 71⁄2 x 91⁄4 in l $24.95 (priced higher in Canada) l hardcover Carton quantity: 24 52495
781849 752503
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 51995
9
781849 750929 9
To place an order fax 201-840-7242
781849 752497
FOOD & DRINK | 155
Food & Drink
Mini Cakes
51995
781908 862259
NEW SERIES THE EASY KITCHEN The Easy Kitchen: Pasta Sauces
The Easy Kitchen: Asian Food JUST PUBLISHED
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
The Easy Kitchen: Comfort Food JUST PUBLISHED
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
51995
ISBN: 978-1-84975-450-7 144 pages (wood-free paper) 50 color photographs l 62 recipes 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover, imitation cloth quarter-binding Carton quantity: 28 51995
9
781849 755016
9
781849 755023
Food & Drink
9
781849 754507
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 9
781849 754491
51995 9
51995
781849 753791
9
781849 753760
BESTSELLING “EASY” SERIES—over a half million copies sold Easy 30-minute Meals
Easy Vegetarian
Easy Vegan BESTSELLER 60,000 SOLD
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: 978-1-84597-493-0 240 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
51995 9
781849 752107
156 | FOOD & DRINK
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 52195
51695 9
781845 974930
9
781845 979591
To place an order fax 201-840-7242
Easy Vegetarian One-pot
Easy Slow Cooker
Easy Roasting
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
ISBN: 978-1-84975-043-1 240 pages l 120 color photographs 109 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 28
ISBN: 978-1-84975-284-8 240 pages l 120 color photographs 108 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 20
51995 9
781849 751605
9
781849 750431
Easy Tagine
781849 752848
Easy Breakfast & Brunch BESTSELLER 44,000 SOLD
ISBN: 978-1-84975-111-7 240 pages l 120 color photographs 123 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 28
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
51995 9
9
781849 751117
Easy Smoothies & Juices
ISBN: 978-1-84975-164-3 240 pages l 120 color photographs 202 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 28
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
51995 781849 751643
To place an order fax 201-840-7242
51995 9
781849 752831
Easy Cocktails
9
ISBN: 978-1-84597-485-5 240 pages l 120 color photographs 124 recipes l 71⁄2 x 71⁄2 in l $19.95 (priced higher in Canada) l hardcover Carton quantity: 20
781845 974855
51995 9
781849 751094
FOOD & DRINK | 157
Food & Drink
Easy Grilling
51995
51995 9
Beer and Food
Craft Beer World
The Homebrew Handbook CICO
BOOKS JUST PUBLISHED
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
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
Food & Drink
9
780957 140998
9
781908 170248
781909 313231
Natural Wine
Red & White Wine
Red & White Wine Counter Display Pack
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
ISBN: 978-1-84975-416-3 Display container with 6 books 6 x 6 x 33⁄4 in
CICO
BOOKS JUST PUBLISHED
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
50995 9
781849 753630
52495 9
781782 491002
Wine Lover’s Journal (deluxe slipcase edition) Making Wines, Liqueurs, & Cordials CICO
BOOKS
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
781782 490692
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 flexibound mini notebook l 100 color artworks 62⁄3 x 92⁄3 in l $35.00 (priced higher in Canada) hardcover, square-backed wire-o-binding, cloth quarter-binding, elastic closure band, cloth slipcase with closure ribbon & gift tag Carton quantity: 10 53500 9
158 | FOOD & DRINK
781849 754460
To place an order fax 201-840-7242
William Yeoward’s American Bar
Punch Parties
The Curious Bartender CICO
BOOKS
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
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 52495
51995
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
9
9
781849 752060
781908 170521 9
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
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 752855 9
Ice-cold Martinis
Sinful Smoothies
781849 752053
Hangover Cures BESTSELLER 37,500 SOLD
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
ISBN: 978-1-84975-217-6 64 pages l 50 color photographs 22 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) l hardcover Carton quantity: 90 50995
BEN REED ISBN: 978-1-84172-972-5 64 pages l 30 color photographs 28 recipes l 51⁄2 x 51⁄2 in l $9.95 (CAN $9.95) l hardcover Carton quantity: 90
50995
50995 9
9
781849 751520
To place an order fax 201-840-7242
781849 752176 9
781841 729725
FOOD & DRINK | 159
Food & Drink
Gatsby Cocktails
781849 754378
Upcycled Jewelry 22 Vanilla 29 Vegan Baker, The 148 Vegan Pantry, The 142 Vegetarian Pantry, The 142 Vegetarian Student Cookbook, The 149 Vegetarian Tagines & Couscous 146 Victorian Steampunk Tarot, The 164 Vie est Belle, La 120 Vintage Beauty Parlour 169 Vintage Revised Jewelry 137 Visual Contrast 122
wallets, writing sets in 117 Washburn, Laura 33, 145, 146, 147, 149 Waters, Lesley 149 Weaving, Andrew 123 Wedding Anniversaries 170, 176 Wedding Planner, The 176, 185 West, Caroline 55 Westbrook, Carolyn 5, 119 What Shall We Do Today? 140, 182 Whately, Alice 122 When I Was a Flower Girl 176 White, Charlotte 152
William Yeoward’s American Bar 159 Williams, Belinda 145 Wilson, Donna 135 Wilson, Judith 121, 124, 126, 183 Wine & Food 42 Wine Lover’s Journal (deluxe slipcase edition) 158, 186 Wine Notes 186 Winfield, Clare 32 Wing, Hannah 169 Wire & Bead Celtic Jewelry 138 Wire & Beaded Wedding Jewelry 176
Ryland Peters & Small, Inc., 519 Broadway, 5th Floor, New York, NY 10012 tel: 646-613-8682 / 646-613-8684 / 646-613-8685 fax: 646-613-8683 email: info@rylandpeters.com internet: www.rylandpeters.com
in boxes 116 in wallets 117
YZ
Year in Crafts, A 9 Yeoward, William 124, 159 You Make Me Shine stationery range 72 Youngs, Clare 9, 129, 130, 136, 141 Zachary, Oliver 167 Zoe, Jenna 142 Zombie Ate My Cupcake!, A 154 Zombie Ate My Cupcake Kit 154
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MELMAN-MOSTER ASSOCIATES, INC. 43 Yawpo Avenue, #6 Oakland, NJ 07436 Tel: 201-651-9400 Fax: 201-651-9440 books@melman-moster.com
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192 | CONTACT INFORMATION
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
To place an order or for customer service in the US Tel: 877-342-1478 Fax: 201-840-7242 Email: leonia.bookorders@wipro.com
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
GIFT TRADE SALES REPRESENTATIVES New England: Connecticut, Massachusetts, Maine, New Hampshire, Rhode Island, Vermont
Southeast: Alabama, Florida, Georgia, Mississippi, North Carolina, South Carolina, Tennessee
THE WINTERS GROUP 150 Hazard Avenue Suite C1 Enfield, CT 06082 Tel/Fax: 860-749-3317 info@wintersgroupinc.com www.wintersgroupinc.com
Daniel Richards, Inc. 230 Spring Street Suite 1634 Atlanta, GA 30303 Tel: 404-589-8200 Fax: 404-589-8280 info@danrichgroup.com
Metro NY/NJ
Upper Midwest: Iowa, Minnesota, North Dakota, South Dakota
Harriet Bessaleli 11 North Road Great Neck, NY 11024 Tel: 516-445-9878 harrietgifts@gmail.com Mid-Atlantic: DE, MD, Eastern PA, VA, DC ISBN Sales 141 Friends Lane Newtown, PA 18940 Tel: 215-428-1552 Fax: 215-736-1981 isbnsales@aol.com Ohio Valley: MI, OH, KY, IN, WV, Western PA BLEND SALES 27 East Russel Road Suite 302 Columbus, OH 43215 Tel: 800-338-7331 Fax: 614-221-1723 rj_assoc@sbcglobal.net
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 Midwest: IL, WI, Eastern MO THE REP FACTOR Chicago Merchandise Mart 222 Merchandise Mart Plaza #13-610 Chicago, IL 60654-2282 Tel/Fax: 847-428-4020 Western MO and KS GIFT SOURCE, LLC Lori Thomsen Tel: 913-897-7327 Fax: 913-897-5674 lorithomsen@kc.rr.com
All details are correct at time of going to press and are subject to change without notice
To place an order or for customer service in the US Tel: 877-342-1478
Midwest: Nebraska
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CONTACT CUSTOMER SERVICE Tel: 877-342-1478 Fax: 201-840-7242 bookorders@infocrossing.com
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South Central: Arkansas, Louisiana, Oklahoma, Texas GOETZ, INC. Dallas Trade Mart, #2111 2100 Stemmons Freeway Dallas, TX 75207 Tel: 214-748-2128 Fax: 214-747-3399 sales@goetzinc.com Southwest/Rockies: Arizona, Utah, Colorado, Wyoming MARY JANE MCKITIS P. O. Box 85760 Tucson, AZ 85754 Tel: 800-625-4847 Fax: 800-625-4847 mjmckitis@aol.com Northwest: Alaska, Idaho, Montana, Oregon, Washington BETTENCOURT GROUP 501 South Lucille Street, #102 Seattle, WA 98108 Tel: 206-762-2240 Fax: 206-762-2457 info@bettencourtgroup.com
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 lundgren2@aol.com thelundgrengroup.wordpress.com Southern California, Southern Nevada, Hawaii FLEMMING CHALEF 1933 South Broadway, #846 Los Angeles, CA 90007 Tel: 213-747-0076 Fax: 213-746-9740 flemmingchalef@hotmail.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 department Tel: 1-800-387-4333 Fax: 1-800-458-5504 info@t-allen.com www.thomas-allen.com
Front cover photograph by Debi Treloar from Imperfect Home by Mark and Sally Bailey. Back cover photograph by Terry Benson from Scarves and Cowls by Fiona Goble.
Order fulfillment in the US by Ryland Peters & Small, Inc.
Send remittance to Ryland Peters & Small, Inc.
www.rylandpeters.com