Food & Drink Autumn 2014

food & drink autumn 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 chapters on Cookies, Biscuits and Bakes and Desserts and Puddings, 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 colour photographs 254 x 216 mm l £19.99 (hardback) 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

781849 755733 For white or milk chocolate truffles 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, Ambassador for Cacao Barry and member of the Academy of Chocolate and the Guild of Food Writers. His first book, Pâtisserie at Home , is a bestseller.

For dark chocolate truffles 175 ml/ 3⁄4 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 £19.99

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 | 45

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 flavoured with cinnamon or other spices, seeds, nuts and fruits – the perfect complement to your beverage. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle and this book highlights the very best. From light and crumbly Cookies & Biscuits to sumptuous Bars & Slices, Pastries, Buns & Rolls, not forgetting the all important Cakes & Loaves 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).

• According to the British Coffee Association, UK consumers drink approximately 70 million cups of coffee a day.

• 80 beautifully illustrated recipes for the perfect coffee-time treat.

ISBN: 978-1-84975-569-6 192 pages (wood-free paper) l 200 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 16 Publication: August 2014 52495 9

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also available:

Tea and Treats ISBN: 978-1-84975-497-2 £16.99

46 | COFFEE TIME TREATS

LOLA’S Forever LOLA’s is a unique bakery dedicated to achieving one simple goal. Every day, they handcraft the most delicious cupcakes, slices 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 mouth-watering recipes for everything from the LOLA classic flavours (including Vanilla, Banana, Red Velvet and Rocky Road) to deliciously original ideas like Cosmopolitan, Chocolate Chili, Maple Syrup and Pistachio Rose. Also included are recipes for scrumptious bars and slices – 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 colour photographs l 235 x 190 mm £18.99 (hardback, embossed cloth binding) Carton quantity: 16 Publication: September 2014 52495 9

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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/1 /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 1

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 £16.99

LOLA’S FOREVER | 47

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, slices and bakes.

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 and 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 flavours.

ISBN: 978-1-84975-560-3 160 pages (wood-free paper) l 80 colour photographs l 235 x 190 mm £16.99 (hardback) 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.

9

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

Normally I would say Harira is ideal for cold winter days – hearty and 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

The Guilt-Free Gourmet ISBN: 978-1-84975-259-6 £16.99

48 | THE NATURAL FOOD KITCHEN

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

warming, full of lentils, chickpeas and aromatic herbs and spices. However,

also available:

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

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

Serves 4

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.

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: 978-1-78249-155-2 192 pages (wood-free paper) l 50 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 16 Publication: September 2014 9

• 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.’

781782 491552

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 GMTV, Sky and CBS. 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 and are based in London, UK.

also available:

Farm Fresh Recipes from the Missing Goat Farm ISBN: 978-1-908862-60-0 £18.99

THE CRUMBS FAMILY COOKBOOK | 49

Food & Drink

• Authors are established family food specialists with an enormous online following. Publication will be supported by media mentions in national press.

Food & Drink

Baking Mash-Up

ISBN: 978-1-84975-558-0 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Publication: September 2014 51695 9

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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. Victoria’s celebrity clients include Miranda Hart, Dave Gorman, The Princes’ Trust and The Royal British Legion. 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 £16.99

50 | BAKING MASH-UP

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 flavour 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 best-loved 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.

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 savoury 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 colour photographs l 235 x 190 mm £16.99 (hardback) 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. The company has won several awards, including the British Empire Medal, Editor’s Choice in gourmet magazine Delicious and a Great Taste Gold award for its vanilla beer.

They supply many high quality food establishments, including Pâtisserie Valerie. This is Janet’s first book.

also available:

The Creamery Kitchen ISBN: 978-1-84975-494-1 £16.99

VANILLA | 51

Food & Drink

• Enjoy one of the world’s favourite flavours in a host of recipes, both sweet and savoury.

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 colour and flavour 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 sugar paste. 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 Playtime – these include a panda, teddy bear and bunny rabbit. Ideas for Seasonal decoration include Christmas baubles, whilst 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 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 Publication: September 2014 52495 9

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• More than 60 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.

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 cookery 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.

festive macarons 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

*

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 £14.99

52 | SUPER-CUTE MACARONS

celebrations 105

Gluten-Free Christmas Brought to you by Hannah Miles, Gluten-Free Christmas gives everyone the chance to enjoy a festive feast. Start with Cookies and Small Bakes and enjoy Christmas gingerbread and snowcap cookies before indulging in Large Cakes and Desserts – from traditional fruit cake to yule log. Throw the perfect party with recipes from Canapés and Party Bites. From mini cornbreads and blinis topped with smoked salmon and caviar to golden salted caramel tartlets and cheese straws, you’ll be able to cater for all your guests. And for the big events you’ll be spoilt for choice like never before with Sauces and Stuffings.

Top your turkey with festive gravy or bread sauce, or serve chestnut stuffing alongside perfectly roasted root vegetables. Gluten-Free Christmas gives you all the recipes you need so as not to miss out on your holiday favourites.

• Increasing numbers of people are being diagnosed with coeliac 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 £16.99

GLUTEN-FREE CHRISTMAS | 53

Food & Drink

ISBN: 978-1-84975-557-3 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) 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 Savoury 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 fibre 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 Drinks 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 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Publication: August 2014 51695 9

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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 cookery 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 York 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 £16.99

54 | FOR THE LOVE OF OATS

• 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.

Grilled Cheese

• Gourmet versions of grilled cheese sandwiches are a fast-growing foodie trend, as demonstrated by the recent rise in the number of café 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 cookery 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 £9.99

GRILLED CHEESE | 55

Food & Drink

ISBN: 978-1-84975-555-9 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Publication: August 2014

Crisply toasted bread, gooey melted cheese and flavoursome 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 your toastie the one with the mostie, then look no further. Use this book to perfect the all-time favourite hot sandwich with the best ever recipe for Classic Grilled Cheese as well exciting variations. 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 flavours 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 colour photographs l 210 x 170 mm l £9.99 (hardback) 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 £9.99

56 | THE REALLY HUNGRY VEGETARIAN STUDENT COOKBOOK

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, rocket 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 colour photographs l 235 x 190 mm £16.99 (hardback) 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

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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: 978-1-84975-431-6 £18.99

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 | 57

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 rocket. You’ll also find recipes to make a perfect light lunch or appetizer, as well as Entrées such as paella with chorizo and omelette 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 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 22 Publication: October 2014 52495 9

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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 nationwide and they are soon to open a new innovative butchery and charcuterie shop and café (The Modern Meat Shop) in Crouch End, London.

also available:

Smoke & Spice ISBN: 978-1-84975-350-0 £16.99

58 | CHARCUTERIE

• 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.

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 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 16 Publication: October 2014 52795 9

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URSULA FERRIGNO is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has herself taught at leading cookery schools in both 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 publications, including the Observer , Olive and BBC Good Food magazines.

• Stylist magazine have recently declared 2014 to be ‘the year of the vinegar comeback’.

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:

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: 978-1-84975-424-8 £19.99

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 | 59

Food & Drink

This sumptuously illustrated book provides the reader with an in-depth explanation of a wide range of speciality 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 colour 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 flavour and preserve foods.

Speciality vinegars provide a wide range of flavours. 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 a bar snack 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 starter 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 omelette) 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 flavours. 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 ISBN: 978-1-84975-570-2 144 pages l 70 colour photographs 235 x 190 mm l £14.99 (hardback) Carton quantity: 22 l Publication: July 2014

• Bring an authentic taste of Spain to your table with this collection of more than 60 mouth-watering tapas recipes.

• Mix and match these sharing plates for an exciting array of different flavour combinations every time.

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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 Supper Dishes you’ll find plenty of quickto-prepare 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 or Hot Rum and Cider Punch, they are guaranteed to get any festive 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 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 16 l Publication: August 2014 52795 9

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60 | TAPAS AND OTHER SPANISH PLATES TO SHARE; LONG NIGHTS AND LOG FIRES

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 canapes, matched to the occasion, season and venue.

ISBN: 978-1-84975-568-9 144 pages l 100 colour photographs 235 x 190 mm l £16.99 (hardback) 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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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 £9.99

PARTY-PERFECT BITES | 61

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 fisheaters 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 filo, to puff), portable pies and tarts, savoury pies, sweet pies, savory tarts and sweet tarts, 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 colour photograph.

ISBN: 978-1-84975-571-9 144 pages (wood-free paper) l 65 colour photographs l 190 x 190 mm l £9.99 (hardback, imitation cloth quarter-binding) Carton quantity: 28 Publication: August 2014

• A chunky square format with a coloured imitation cloth quarter-binding make this an attractive and practical series to collect and display on any kitchen bookshelf.

• Pies and tarts are a best-loved 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 an introduction to Bread Basics 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: breakfast breads, bread rolls, occasional breads, focaccia and flatbreads, sweet breads and celebration 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 full-page colour photograph.

• A chunky square format with a coloured imitation cloth quarter-binding make this an attractive and practical series to collect and display on any kitchen bookshelf.

• Paul Hollywood’s Bread (BBC2) launched with an average audience of 2.6m viewers in March 2013 with a peak of 3m.

ISBN: 978-1-84975-572-6 144 pages (wood-free paper) l 65 colour photographs l 190 x 190 mm l £9.99 (hardback, imitation cloth quarter-binding) Carton quantity: 28 Publication: September 2014 51995 9

62 | THE EASY KITCHEN

781849 755726

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 Beating the Hangover 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 colour illustrations 186 x 123 mm l £9.99 (hardback) Carton quantity: 52 Publication: August 2014 9

• Combines two of the greatest passions for many people: enjoying quality food and a good drink.

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

HELEN GRAVES is a food writer based in Peckham. 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.

experimentation a little lunchtime drinky does wonders for

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

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 £16.99

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 | 63

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 and informative guide that gives you the lowdown on wine and how to make the most of it. The way we buy wine, serve it, enjoy it and match it with food has changed enormously in the last decade, so start with the basics at The Bar where you’ll find all the latest information on glasses, equipment, storing and pouring, temperature and trends of the current scene. Then head to The Cellar for a detailed breakdown of more than 20 grapes and their styles. Detailed taste and flavour notes on reds, whites, rosé, fizz, fortified and dessert wines, from Pinot Noir and Cabernet Sauvignon to Chardonnay, Sherry and Champagne, help you to decide which style is best for you and what to drink it with. The Store Cupboard offers an exploration of how to pair wine with food and includes sections on meat, fish, vegetables, spice, sauce and cheese. Also included are 9 myth-breaker experiments, including a Same Wine Different Glass Test and The Truth About Tannin, that really bring the enjoyment of drinking wine to life.

• A fresh look at the current wine scene from BBC2’s Saturday Kitchen wine expert Jane Parkinson.

• Detailed information on more than 20 grapes and styles.

ISBN: 978-1-84975-574-0 176 pages l 200 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 16 Publication: October 2014 52795 9

781849 755740

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

also available:

Perfect Pairings ISBN: 978-1-84975-264-0 £19.99

64 | WINE & FOOD

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

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

• Tristan Stephenson is the mastermind behind two of London’s most avantgarde bars and appears frequently on TV and in the press, such as the Wall Street Journal, Timeout and GQ.

ISBN: 978-1-84975-562-7 256 pages (wood-free paper) l 220 colour photographs l 235 x 190 mm l £18.99 (hardback, soft touch finish) Carton quantity: 10 Publication: October 2014 52795 9

781849 755627

TRISTAN STEPHENSON is a bright star in the bartending world.

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

This is Tristan’s second book.

ge r m i nat ion

T H E M AGIC OF M A LT I NG Malting is the transformation of a grain from a lifeless seed to an energetic sack of potential. All cereals are capable of being malted, but barley is by far the best. Barley contains a higher concentration of diastase (a family of enzymes) that are necessary to facilitate the malting process.

The aim of malting is to prepare the grain for releasing its starch, and to liberate the diastatic power that convert the starches into simple sugars during mashing. Once successfully malted, the barley can be mashed on its own (malt whiskey), or mixed with other cereals, like corn, rye or wheat (bourbon, rye, Canadian, Irish) where it will provide the enzymes needed to break down the other cereal starches too.

All cereals have structural similarities and contain an embryo (the brains) and an endosperm (the muscle). When a barley embryo believes it’s time to grow, its hormones trigger the release of enzymes. These self-destruct the cell walls and proteins, and ready the grain for breaking starch stored in the endosperm into simpler sugars. If occurring naturally, this process gives the plant fuel enough to power the growth until it can draw energy from the nutrients in the soil.

Malting is a clever growth mechanism that protects the energy store until such a time that it is needed. What the naive barley grain didn’t plan for though is us. Through our mastery of all things botanical, we have learned to trick the barley grain into believing it’s time to grow, opening the gates to its treasury and allowing us to raid the coffers.

The secret to good malting is controlling the trickery, giving the grain all the encouragement it needs, then stopping it in its tracks before it has a chance to use its resources. What’s left behind is an energy-rich package, ready for mashing and fermentation. This is why malting is sometimes likened to unwrapping a sweet!

Most distilleries around the world buy in their malted barley from a commercial malting facility, prepared to their required grain size, nitrogen content (and indicator of starch content) and

Green malt

moisture levels – all important factors to determine spirit yield and, some would say, flavour.

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

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

This endless turning of the barley is the cause of a repetitive strain injury common to maltmen, called “monkey shoulder” – in 2005, William Grant launched an innovative blended whisky named after the affliction.

Kilchoman barley

Malted barley

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

Turning the malt

Steeping barley

60 H O W

C E R E A L S

W O R K

M B OI LE R M A K E R

Serve the bottle ice cold from the fridge (or pour into a glass) and the whiskey in a short, thick shot glass. Consume both liquids as you see fit. Then make another.

also available:

The Curious Bartender ISBN: 978-1-84975-437-8 £16.99

Many of my American friends will argue that the Boilermaker is not a cocktail. And given that the drink normally comprises a shot of bourbon and a bottle of beer, they might be right. However, sometimes the most simple drinking rituals resonate more powerfully through bar culture than complex cocktails.

The Internet tells us that a true Boilermaker should be a shot of bourbon dropped into a glass of beer. The drinker is then required to down the mixture in one. I personally prefer either shooting the bourbon and then sipping the beer, or sipping alternately between the two glasses. The night tends to last a little longer that way too!

If you’re still doubtful as to the cocktail credentials of this fantastic beverage, know this – the drink featured in the 1932 book, Art of Mixing (by James Wiley and Helene Griffith), albeit under the guise of “Block and Fall” – walk a block, fall, walk a block, fall, etc. However according to the Oxford English Dictionary, the term “boilermaker” was first defined as a steam locomotive engineer, almost 100 years previously, in 1834. The working classes have long nurtured a close affiliation with drinking establishments and hard drink, so it makes sense that a “why have one drink when you can have two?” beverage, such as the Boilermaker,

shares its namesake with the sweat-stained, coal-smeared grease monkey.

There is one tall tale that suggests the cocktail predates the entry in Oxford’s finest dictionary.

This is a story that I’m inclined to disbelieve, since it originates from my home county in the UK and I’m aware that many storytellers from those parts are guilty of a certain amount of romanticisation.

So here goes: it's Christmas Eve, 1801 and we’re in Camborne, Cornwall. The town’s blacksmith, Richard Trivithick has just finished engineering an early steam engine and plans to test it by driving it up Camborne hill. The engine, known as the “Puffing Devil”, is a success and the event is now considered to be the first ever example of steam locomotive transport. The engine comes to a halt outside the local pub and much celebration ensues, right on through until morning, with the choice tipple for the evening being beer and whiskey chasers matched with roast goose.

Sadly the story ends in disaster as the engine’s boiler continued running all night, and therefore burned dry, resulting in a fire and the total destruction of the engine. A powerful reminder of the potential pitfalls of enjoying one too many Boilermakers!

229 C O C K TA I L S

THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 65

Food & Drink

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

Shots & Shooters In bars up and down the country there’ll be someone forcing the rest of their party to attempt to keep down some cut-price concoction. We’ve all been there, but shots (drinks made from only alcoholic ingredients and designed to be consumed in one) and shooters (drinks consisting of both spirit and non-alcoholic ingredients that can be downed in one) don’t always have to be a punishment. With some good quality ingredients they can actually be something to enjoy rather than to make you retch. Shots & Shooters has 50 drinks – from eye-catching creations like the B-52 through to tasty combinations that can be mixed in seconds, such as the Surfer on Acid – to ensure your party gets started in the best way possible. There is also a section on classic shorts, examining the traditions associated with drinking neat spirits like absinthe and tequila. Of course, it wouldn’t be right to have all this pleasure without a bit of pain, so also included are a few cheeky recipes that can be used as forfeits for the unique and inventive drinking games also supplied. Shot Russian roulette anyone?

Food & Drink

• The perfect book for the lucrative student market.

ISBN: 978-1-909313-42-2 64 pages l 80 colour photographs and illustrations l 186 x 123 mm £9.99 (hardback) Carton quantity: 76 Publication: September 2014 9

• Includes drinking games that will appeal to all drinkers in their twenties.

• Contains 50 creations ranging from the sublime shots using top quality alcohol to the ridiculous – like the Brain Hemorrhage.

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 organises bars for the UK’s biggest music festivals, such as Glastonbury and Reading and is a brand consultant for the international drinks companies Southern Comfort, Red Bull, Jack Daniels, Campari and Finlandia Vodka. He is based in London, UK.

also available:

Drinking Games ISBN: 978-0-957140-94-3 £9.99

66 | SHOTS & SHOOTERS

Raw Food Kitchen

Raw Food Detox

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9

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The Guilt-free Gourmet

GI High-Energy Cookbook

BESTSELLER 22,000 SOLD

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FOOD & DRINK | 67

Food & Drink

Super Grains & Seeds

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The Couple’s Kitchen

Friends Around the Table SPRING

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HIGHLIGHT

ISBN: 978-1-84975-499-6 208 pages l 300 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 10

Summer Days & Balmy Nights

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53500

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100 Jams, Jellies, Preserves & Pickles

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Pickled & Packed CICO

Smoke & Spice

A Perfect Day for a Picnic

VALERIE AIKMAN-SMITH ISBN: 978-1-84975-350-0 144 pages (wood-free paper) 80 colour photographs 235 x 190 mm l £16.99 (hardback, cloth quarter-binding) Carton quantity: 22

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9

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9

A Suitcase and a Spatula

Farm-fresh Recipes from the Missing Goat Farm

The Forager’s Kitchen

CICO

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9 9

68 | FOOD & DRINK

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The Red Hot Chilli Cookbook

The Red Hot Chilli Sauce Book

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FOOD & DRINK | 69

Food & Drink

Pie Pops

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Making Bread Together

How to Make Bread

All You Knead is Bread BESTSELLER 81,000 SOLD

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Guild of Food Writers’ Award

WINNER

EMMANUEL HADJIANDREOU ISBN: 978-1-84975-485-9 144 pages l 350 colour photographs 254 x 216 mm l £16.99 (hardback) Carton quantity: 16 52495 9

EMMANUEL HADJIANDREOU ISBN: 978-1-84975-140-7 176 pages l 350 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 16 Rights sold: PT, BR, GR, SE, FR, EE, IT, HR, NL, AE, DE, SK, CZ, TW

781849 754859

52795

Food & Drink

9

JANE MASON ISBN: 978-1-84975-257-2 176 pages (wood-free paper) 150 colour photographs l 235 x 190 mm £18.99 (hardback) Carton quantity: 16 Rights sold: FR 52495 9

781849 752572

781849 751407

The Book of Buns

The Gluten-free Baker

The Savoury Gluten-Free Baker

JANE MASON ISBN: 978-1-84975-435-4 160 pages (wood-free paper) 100 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 22

HANNAH MILES ISBN: 978-1-84975-137-7 144 pages l 100 colour photographs 235 x 228 mm l £16.99 (hardback) Carton quantity: 20 Rights sold: NL, FI, IT, ES

HANNAH MILES ISBN: 978-1-84975-465-1 144 pages l 80 colour photographs 235 x 228 mm l £16.99 (hardback) Carton quantity: 20 Rights sold: DE

52495

52495 9

9

781849 754354

The Vegan Baker

781849 751377

90100 9

Oils and Vinegars

781849 754651

The Perfectly Dressed Salad SPRING

HIGHLIGHT

DUNJA GULIN ISBN: 978-1-84975-351-7 144 pages l 80 colour photographs 235 x 228 mm l £16.99 (hardback) Carton quantity: 20 Rights sold: DE, IT 52495 9

781849 753517

70 | FOOD & DRINK

LIZ FRANKLIN ISBN: 978-1-84975-262-6 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50

LOUISE PICKFORD ISBN: 978-1-84975-498-9 64 pages l 50 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 51695

51595 9

781849 752626

9

781849 754989

Simple Sushi

Sushi COMPACT

My Vietnamese Kitchen BESTSELLER 25,000 SOLD

ISBN: 978-1-84975-216-9 128 pages l 80 colour photographs 235 x 190 mm l £14.99 (hardback) Carton quantity: 26 Rights sold: DK, FI, NL, SE

EMI KAZUKO, FIONA SMITH & ELSA PETERSEN-SCHEPELERN ISBN: 978-1-84597-096-3 128 pages l 100 colour photographs 172 x 144 mm l £7.99 (paperback with flaps) Carton quantity: 40 90100

51995 9 9

781845 970963

AUTUMN

HIGHLIGHT

UYEN LUU ISBN: 978-1-84975-443-9 144 pages (wood-free paper) 100 colour photographs l 235 x 190 mm £16.99 (hardback, cloth quarter-binding) Carton quantity: 22 Rights sold: FR

781849 752169

52495 9

Real Mexican Food

Flavours of the Middle East SPRING

HIGHLIGHT

LAURA WASHBURN ISBN: 978-1-84975-215-2 64 pages l 70 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: NL, DE, ES, DK 51595 9

781849 752152

BEN FORDHAM & FELIPE FUENTES CRUZ ISBN: 978-1-84975-258-9 144 pages (wood-free paper) 90 colour photographs l 235 x 190 mm £18.99 (hardback, cloth quarter-binding) Carton quantity: 22 Rights sold: DE, FI, SE

GHILLIE BASAN ISBN: 978-1-84975-492-7 160 pages l 200 colour photographs 254 x 216 mm l £18.99 (hardback) Carton quantity: 16 52495

52495 9

Flavours of Morocco

9

781849 752589

Tagines & Couscous

781849 754927

Vegetarian Tagines & Couscous

BESTSELLER 120,000 SOLD

GHILLIE BASAN ISBN: 978-1-84975-086-8 160 pages l 200 colour photographs 254 x 216 mm l £16.99 (hardback) Carton quantity: 19 Rights sold: FR, NL, ES, DE 90100 9

GHILLIE BASAN ISBN: 978-1-84597-947-8 144 pages l 90 colour photographs 235 x 190 mm l £14.99 (hardback) Carton quantity: 24 Rights sold: FR, ES, NL, DE

GHILLIE BASAN ISBN: 978-1-84975-432-3 144 pages l 80 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 22 Rights sold: NL, DE

90100 9

781845 979478

52495 9

781849 754323

781849 750868

FOOD & DRINK | 71

Food & Drink

Tacos, Quesadillas & Burritos

781849 754439

Tagine

Tapas

Delicious Soups

BESTSELLER 275,000 SOLD

GHILLIE BASAN ISBN: 978-1-84597-478-7 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: NL, FR, DE, ES

ISBN: 978-1-84597-394-0 64 pages l 60 colour photographs 140 x 140 mm l £6.99 (hardback) Carton quantity: 90 Rights sold: NL, SE, FI 90100 9

781845 973940

90100 9

BELINDA WILLIAMS ISBN: 978-1-84975-438-5 144 pages (wood-free paper) 80 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 22 52495

781845 974787

Food & Drink

9

New to Cooking

LESLEY WATERS ISBN: 978-1-84975-460-6 160 pages l 100 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 20 Rights sold: FI, NL 52495 9

781849 754385

The Really Hungry Student Cookbook

101 Sandwiches

ISBN: 978-1-84975-440-8 144 pages (wood-free paper) 100 colour photographs l 210 x 170 mm £9.99 (hardback) Carton quantity: 22

HELEN GRAVES ISBN: 978-1-909313-16-3 144 pages (wood-free paper) 200 colour photographs l 190 x 190 mm £12.99 (hardback) Carton quantity: 28

51995 9

781849 754408

9

781909 313163

781849 754606

Dinner and a Movie

Dinner with Mr Darcy

Fun Food for Fussy Little Eaters

CICO

BOOKS

KATHERINE BEBO ISBN: 978-1-84975-441-5 128 pages l 150 colour photographs 186 x 165 mm l £9.99 (hardback) Carton quantity: 40 51695 9

781849 754415

PEN VOGLER ISBN: 978-1-78249-056-2 160 pages (wood-free paper) 80 colour photographs & artworks 235 x 190 mm l £16.99 (hardback, cloth binding) Carton quantity: 20 Rights sold: DE

9

72 | FOOD & DRINK

781782 490562

SMITA SRIVASTAVA ISBN: 978-1-84975-454-5 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: KR 51995 9

781849 754545

Pancakes, Crêpes, Waffles & French Toast

Pâtisserie at Home

HIGHLIGHT

HANNAH MILES ISBN: 978-1-84975-487-3 144 pages l 120 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 52495 9

781849 754873

Choux BESTSELLER 25,000 SOLD

SPRING

WILL TORRENT ISBN: 978-1-84975-354-8 176 pages l 140 colour photographs 254 x 216 mm l £19.99 (hardback) Carton quantity: 16 Rights sold: CN, BR

SPRING

HIGHLIGHT

HANNAH MILES ISBN: 978-1-84975-495-8 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 90100 9

781849 754958

52795 9

Nordic Bakery Cookbook

Deliciously Vintage

BESTSELLER 71,000 SOLD

HANNAH MILES ISBN: 978-1-84975-352-4 144 pages l 80 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 Rights sold: FR, SE, IT, EE, NO, FI, SK, CZ 52495

SPRING

HIGHLIGHT

MIISA MINK & MARIANNA WAHLSTEN ISBN: 978-1-84975-458-3 144 pages (wood-free paper) 70 colour photographs l 235 x 190 mm £14.99 (hardback) Carton quantity: 22 Rights sold: DK, DE, NL 90100

9

VICTORIA GLASS ISBN: 978-1-84975-486-6 144 pages l 100 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 22 52495 9

781849 754866

781849 753524

9

Family Baking

781849 754583

Bootleg Bakery

Burlesque Baking SPRING

HIGHLIGHT

SARAH RANDELL ISBN: 978-1-84975-427-9 144 pages (wood-free paper) 70 colour photographs l 235 x 190 mm £16.99 (hardback, cloth quarter-binding) Carton quantity: 22 Rights sold: DK, PT

KIKI BEE ISBN: 978-1-84975-347-0 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: ES

CHARLOTTE WHITE ISBN: 978-1-84975-496-5 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback with flocked quarter-binding) Carton quantity: 50 51695

51695 9

781849 753470

9

781849 754965

52495 9

781849 754279

FOOD & DRINK | 73

Food & Drink

Cheesecake

781849 753548

Afternoon Tea with Bea

Making Cupcakes with LOLA BESTSELLER 80,000 SOLD

SPRING

HIGHLIGHT

BEA VO ISBN: 978-1-84975-420-0 64 pages l 60 colour photographs 140 x 140 mm l £6.99 (hardback) Carton quantity: 60

LOLA’S ISBN: 978-1-84975-186-5 144 pages l 80 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 Rights sold: ZA, DK, FR, BR, SE, NL, AE, IT

50995 9

The Hummingbird Bakery Cookbook Special Deluxe Gift Edition

781849 754200

52495 9

781849 751865

TAREK MALOUF & THE HUMMINGBIRD BAKERS ISBN: 978-1-84975-391-3 144 pages l 90 colour photographs 235 x 190 mm l £20.00 (hardback, cloth binding) Carton quantity: 18 Rights sold: NL, DK, EE, PT, FI, NO, SE, ES, DE, GR 90100

Food & Drink

9

The Hummingbird Bakery Cookbook

The Hummingbird Bakery Cupcakes and Muffins

BESTSELLER 811,500 SOLD

BESTSELLER 60,000 SOLD

TAREK MALOUF & THE HUMMINGBIRD BAKERS ISBN: 978-1-84597-993-5 Gift box containing 64-page hardback book (30 colour photographs, 28 recipes, 140 x 140 mm) & 100 coloured paper cases l £12.99 Carton quantity: 8 Rights sold: NL, DK, EE, PT, FI, NO, SE, ES, DE

50995 9

781849 750752

90100 9

The Hummingbird Bakery Cupcake Kit

BESTSELLER 61,000 SOLD

TAREK MALOUF & THE HUMMINGBIRD BAKERS ISBN: 978-1-84975-075-2 64 pages l 30 colour photographs 140 x 140 mm l £6.99 (hardback) Carton quantity: 90 Rights sold: DK, EE, PT, NL, FI, NO, SE, ES, DE

TAREK MALOUF & THE HUMMINGBIRD BAKERS ISBN: 978-1-84597-830-3 144 pages l 90 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 Rights sold: NL, DK, EE, PT, FI, NO, SE, ES, DE, GR

781849 753913

51895

781845 978303 9

POP Bakery Kit

POP Bakery

781845 979935

POP Party CICO

CICO

BOOKS

BOOKS

BESTSELLER 120,000 SOLD

CLARE O’CONNELL ISBN: 978-1-908862-25-9 Gift box containing 64-page colour hardback book with 25 recipes, 1 star mould, 1 birdie mould, lollipop sticks, cellophane bags & ribbon l 115 colour photographs l 140 x 140 mm l £12.99 Carton quantity: 10 Rights sold: NL, DK, ES, DE, SE, FI

9

781908 862259

74 | FOOD & DRINK

CICO

BOOKS

CLARE O’CONNELL ISBN: 978-1-907563-22-5 64 pages l 80 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: NL, DK, ES, DE, SE, FI

9

781907 563225

CLARE O’CONNELL ISBN: 978-1-908170-26-2 128 pages (wood-free paper) 150 colour photographs l 235 x 190 mm £14.99 (hardback) Carton quantity: 22 Rights sold: NL, ES

9

781908 170262

Halloween Treats

French Fancies

Tea and Treats SPRING

HIGHLIGHT

ANNIE RIGG ISBN: 978-1-84975-252-7 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 51695 9

ISBN: 978-1-84975-426-2 160 pages (foiled and gilded edges) 80 colour photographs 235 x 190 mm l £14.99 (hardback) Carton quantity: 20

LIZ FRANKLIN ISBN: 978-1-84975-497-2 144 pages l 100 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 22 52495

52195

781849 752527 9

Cinnamon, Spice & Warm Apple Pie

781849 754972

Christmas Cupcakes BESTSELLER 150,000 SOLD

ISBN: 978-1-84975-195-7 64 pages l 50 colour photographs 140 x 140 mm l £6.99 (hardback) Carton quantity: 90 50995 9

781849 751957

ISBN: 978-1-84975-433-0 160 pages (wood-free paper) 80 colour photographs l 235 x 190 mm £16.99 (hardback, cloth quarter-binding) Carton quantity: 20 Rights sold: FR, DE, BR 52495 9

Perfect Wedding Favours

ANNIE RIGG ISBN: 978-1-84975-150-6 64 pages l 35 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: NL 90100 9

781849 751506

781849 754330

Le Cookie

Macarons BESTSELLER 105,000 SOLD

SUSANNAH BLAKE ISBN: 978-1-84975-253-4 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: DE

MICKAEL BENICHOU ISBN: 978-1-84975-346-3 64 pages l 30 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: DE, FR, ES 51695

90100 9

781849 752534

9

ANNIE RIGG ISBN: 978-1-84975-085-1 64 pages l 35 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: NL, SE, DE, ES, DK, FC, PT, AE, BR 51595

781849 753463

9

781849 750851

FOOD & DRINK | 75

Food & Drink

Mother’s Little Book of Home-baked Treats

9

781849 754262

Mmm... Marshmallows

Doughnuts

Popcorn Treats

CAROL HILKER ISBN: 978-1-84975-250-3 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: FR, DE, NL

HANNAH MILES ISBN: 978-1-84975-251-0 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: ES

HANNAH MILES ISBN: 978-1-84975-200-8 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: NL, ES, AE, FR

51595

51695

Food & Drink

9

9

781849 752503

Retro Cakes and Cookies

781849 752510

9

A Zombie Ate My Cupcake!

CICO

Brownie Bliss

CICO

LILY VANILLI ISBN: 978-1-908862-06-8 64 pages l 50 colour photographs & artworks l 140 x 140 mm £6.99 (hardback) Carton quantity: 90 Rights sold: ES, DE

LINDA COLLISTER ISBN: 978-1-84975-028-8 64 pages l 35 colour photographs 140 x 140 mm l £6.99 (hardback) Carton quantity: 90 Rights sold: SE, NL, FR, DK, DE 90100 9

9 9

781908 862068

781908 862624

Birthday Cakes for Kids

Baking for Baby

ANNIE RIGG ISBN: 978-1-84975-220-6 128 pages l 100 colour photographs 235 x 228 mm l £12.99 (paperback) Carton quantity: 34 Rights sold: BR, ES, DE, FI, NL

ANNIE RIGG ISBN: 978-1-84975-345-6 128 pages l 100 colour photographs 235 x 228 mm l £14.99 (hardback) Carton quantity: 20 52195

51995 9 9

781849 752206

76 | FOOD & DRINK

781849 752008

BOOKS

BOOKS

WENDY SWEETSER ISBN: 978-1-908862-62-4 64 pages l 30 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50

51595

781849 753456

781849 750288

My First Cupcake Decorating Book

My First Baking Book

My First Cookbook

BESTSELLER 26,500 SOLD

BESTSELLER 38,000 SOLD

SPRING

HIGHLIGHT

ISBN: 978-1-908170-36-1 128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99 (paperback with flaps) Carton quantity: 32 Rights sold: NL, NO, ES

ISBN: 978-1-908170-85-9 128 pages l 250 colour photographs & artworks l 276 x 208 mm l £9.99 (paperback with flaps) Carton quantity: 32 Rights sold: FR, NO, ES

ISBN: 978-1-78249-102-6 128 pages l 300 colour photographs & artworks l 276 x 208 mm l £9.99 (paperback with flaps) Carton quantity: 32 Rights sold: ??

9

9

9

781908 170361

What Shall We Cook Today?

781782 491026

Snog Healthy Treats Cookbook BESTSELLER 25,000 SOLD

AMANDA GRANT ISBN: 978-1-84975-135-3 128 pages l 300 colour photographs 235 x 228 mm l £14.99 (hardback) Carton quantity: 22 Rights sold: DE, PT, BR

ISBN: 978-1-84975-102-5 160 pages l 200 colour photographs 235 x 228 mm l £14.99 (paperback with flaps) Carton quantity: 28 Rights sold: DK, RU, NO, NL, PL, IT, FR, DE 90100

PABLO URIBE & ROB BAINES ISBN: 978-1-84975-080-6 144 pages l 100 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 24 Rights sold: NL, BR

90100

90100 9

9

781849 751025

781849 751353

9

Ice Lollies

Milkshake Bar

ISBN: 978-1-84975-106-3 64 pages l 35 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: NL, DE

HANNAH MILES ISBN: 978-1-84975-191-9 64 pages l 40 colour photographs 190 x 190 mm l £9.99 (hardback) Carton quantity: 50 Rights sold: DE, FR, ES

90100

781849 750806

51595 9

781849 751063 9

781849 751919

FOOD & DRINK | 77

Food & Drink

Cook School

781908 170859

NEW SERIES THE EASY KITCHEN The Easy Kitchen: Pasta Sauces

The Easy Kitchen: Asian Food SPRING

SPRING

HIGHLIGHT

HIGHLIGHT

ISBN: 978-1-84975-501-6 144 pages (wood-free paper) l 65 colour photographs l 190 x 190 mm l £9.99 (hardback, imitation cloth quarter-binding) Carton quantity: 28

ISBN: 978-1-84975-502-3 144 pages (wood-free paper) l 65 colour photographs l 190 x 190 mm l £9.99 (hardback, imitation cloth quarter-binding) Carton quantity: 28

51995

Food & Drink

9

The Easy Kitchen: Comfort Food

781849 755016

ISBN: 978-1-84975-450-7 144 pages (wood-free paper) l 50 colour photographs l 190 x 190 mm l £9.99 (hardback, cloth quarter-binding) Carton quantity: 28

51995 9

781849 755023

51995 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) l 50 colour photographs l 190 x 190 mm l £9.99 (hardback, cloth quarter-binding) Carton quantity: 28

ISBN: 978-1-84975-379-1 144 pages (wood-free paper) l 80 colour photographs l 190 x 190 mm l £9.99 (hardback, cloth quarter-binding) Carton quantity: 28

ISBN: 978-1-84975-376-0 144 pages (wood-free paper) l 80 colour photographs l 190 x 190 mm l £9.99 (hardback, cloth quarter-binding) Carton quantity: 28

51995 9

781849 754491

51595 9

781849 753791

51595 9

781849 753760

BEST-SELLING ‘EASY’ SERIES – more than 500,000 copies sold Easy Vegetarian One-pot

Easy Sunday Roasts

Easy 30-minute Meals

ISBN: 978-1-84975-159-9 240 pages l 120 colour photographs 190 x 190 mm l £8.99 (paperback with flaps) Carton quantity: 28

ISBN: 978-1-84975-255-8 240 pages l 120 colour photographs 190 x 190 mm l £9.99 (paperback with flaps) Carton quantity: 28

ISBN: 978-1-84975-209-1 240 pages l 120 colour photographs 190 x 190 mm l £8.99 (paperback with flaps) Carton quantity: 28 Rights sold: FR

90100

90100

90100 9

781849 751599

9

781849 752558 9

78 | FOOD & DRINK

781849 752091

Easy Slow Cooker

Easy Tagine

Easy Vegan

BESTSELLER 124,000 SOLD

ISBN: 978-1-84975-042-4 240 pages l 120 colour photographs 190 x 190 mm l £9.99 (paperback with flaps) Carton quantity: 28 90100

BESTSELLER 37,000 SOLD

BESTSELLER 28,000 SOLD

ISBN: 978-1-84975-254-1 240 pages l 120 colour photographs 190 x 190 mm l £9.99 (paperback with flaps) Carton quantity: 28 Rights sold: NL, FR, DE, ES

ISBN: 978-1-84597-958-4 240 pages l 120 colour photographs 190 x 190 mm l £9.99 (paperback with flaps) Carton quantity: 28 90100

90100 9

9

781849 750424 9

Food & Drink

Easy Comfort Food

781845 979584

781849 752541

Easy Soups

Easy Desserts

ISBN: 978-1-84975-044-8 240 pages l 120 colour photographs 190 x 190 mm l £8.99 (paperback with flaps) Carton quantity: 28

ISBN: 978-1-84597-815-0 240 pages l 120 colour photographs 190 x 190 mm l £8.99 (paperback with flaps) Carton quantity: 28 Rights sold: FR

BESTSELLER 100,000 SOLD

ISBN: 978-1-84597-748-1 240 pages l 120 colour photographs 190 x 190 mm l £9.99 (paperback with flaps) Carton quantity: 28 90100 9

90100

90100

781845 977481

9

781849 750448

9

Easy Smoothies & Juices

The Romantic Prairie Cookbook

781845 978150

500 of the Healthiest Recipes & Health Tips You’ll Ever Need

CICO

CICO

BOOKS

ISBN: 978-1-84975-108-7 240 pages l 120 colour photographs 190 x 190 mm l £9.99 (paperback with flaps) Carton quantity: 28 Rights sold: DE 90100 9

FIFI O’NEILL ISBN: 978-1-908170-17-0 192 pages (wood-free paper) 250 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 18

781849 751087

9

BOOKS

HAZEL COURTENEY & STEPHEN LANGLEY ISBN: 978-1-907563-63-8 352 pages l 200 colour photographs 254 x 177 mm l £14.99 (paperback with flaps) Carton quantity: 10 Rights sold: TH

781908 170170 9

781907 563638

FOOD & DRINK | 79

Beer and Food

Craft Beer World

The Homebrew Handbook CICO

BOOKS SPRING

Food & Drink

HIGHLIGHT

MARK DREDGE ISBN: 978-1-909313-23-1 208 pages (wood-free paper) 250 colour photographs & illustrations 235 x 190 mm l £16.99 (hardback) Carton quantity: 18

MARK DREDGE ISBN: 978-0-957140-99-8 208 pages (wood-free paper) 400 colour photographs l 235 x 190 mm £16.99 (hardback) Carton quantity: 18

DAVE LAW AND BESHLIE GRIMES ISBN: 978-1-908170-24-8 144 pages (wood-free paper) 200 colour photographs l 235 x 190 mm £14.99 (hardback) Carton quantity: 22

9

9

9

781909 313231

780957 140998

Making Wines, Liqueurs & Cordials

Natural Wine CICO

781908 170248

Red & White Wine

CICO

BOOKS

BOOKS

SPRING

HIGHLIGHT

ISABELLE LEGERON ISBN: 978-1-78249-100-2 208 pages (wood-free paper) 200 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 22

9

BESHLIE GRIMES ISBN: 978-1-78249-069-2 144 pages (wood-free paper) 200 colour photographs l 235 x 190 mm £12.99 (paperback with flaps) Carton quantity: 36 Rights sold: DE, FI, EE

JONATHAN RAY ISBN: 978-1-84975-363-0 96 pages l 100 colour photographs 140 x 140 mm l £6.99 (hardback) Carton quantity: 60 51595 9

781849 753630

781782 491002

9

Punch Parties

781782 490692

Pink Drinks

Brown Booze SPRING

HIGHLIGHT

BEN REED ISBN: 978-1-84975-206-0 128 pages l 100 colour photographs 235 x 190 mm l £14.99 (hardback) Carton quantity: 26

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

MICHAEL BUTT ISBN: 978-1-909313-15-6 128 pages l 125 colour photographs & illustrations l 186 x 123 mm £9.99 (hardback) Carton quantity: 52 Rights sold: IT

51995 9 9

781849 752060

80 | FOOD & DRINK

781849 755009 9

781909 313156

Gatsby Cocktails

William Yeoward’s American Bar

The Curious Bartender BESTSELLER 20,000 SOLD

CICO

BOOKS

André Simon Award

NOMINEE ISBN: 978-1-84975-285-5 64 pages l 25 colour photographs & artworks l 140 x 140 mm £6.99 (hardback) Carton quantity: 90 50995 9

781849 752855

WILLIAM YEOWARD ISBN: 978-1-908170-52-1 160 pages l 150 colour photographs 235 x 190 mm l £16.99 (hardback) Carton quantity: 20

9

TRISTAN STEPHENSON ISBN: 978-1-84975-437-8 208 pages (wood-free paper) 120 colour photographs l 235 x 190 mm £16.99 (hardback with mock agedleather finish) Carton quantity: 10

781908 170521

52495 9

Wine Journal

Beer Tasting Notes CICO

BOOKS SPRING

HIGHLIGHT

EMILY MILES ISBN: 978-1-909313-22-4 128 pages l 60 colour illustrations 186 x 123 mm l £9.99 (hardback) Carton quantity: 52

9

781909 313224

ISBN: 978-1-84975-374-6 144 pages with 4 dividers & pockets 50 colour photographs l 244 x 169 mm £6.35 plus VAT (Net Trade Price, Firm Sale), rrp £14.99 (spiral-bound, hardback plc, cloth quarter-binding, elastic closure band) Carton quantity: 10 Rights sold: SE, NO, IT 52195 9

Baking Notes

51495 781849 752770

9

781908 862921

781849 753746

Recipe Organizer

ISBN: 978-1-84975-277-0 192 pages with pockets l 40 colour photographs & artworks 220 x 160 mm l £4.16 plus VAT (Net Trade Price, Firm Sale), rrp £9.99 (flexi-binding) Carton quantity: 40

9

ISBN: 978-1-908862-92-1 192 pages with pocket & craft paper envelope l 40 colour artworks 220 x 160 mm l £4.16 plus VAT (Net Trade Price, Firm Sale), rrp £9.99 (flexi-binding) Carton quantity: 40

ISBN: 978-1-84975-375-3 128 pages with 8 dividers & pockets, plus 20 perforated tear-out pages & 1 page of stickers 15 colour photographs l 330 x 267 mm £8.33 plus VAT (Net Trade Price, Firm Sale), rrp £19.99 (ring-bound, hardback plc) Carton quantity: 8 52195 9

781849 753753

FOOD & DRINK | 81

Food & Drink

How to Drink and Not Look Like an Idiot

781849 754378

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

UK AND EXPORT SALES AND MARKETING Danny Parnes UK and Export Sales Director Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW Tel: +44 (0)20 7025 2227 danny.parnes@rps.co.uk Tabitha Ward Head of UK Trade Sales Address as above Tel: +44 (0)20 7025 2231 tabitha.ward@rps.co.uk (for UK Book Trade enquiries) Anna Kelsall Export Sales Manager Address as above Tel: +44 (0)20 7025 2254 anna.kelsall@rps.co.uk Jonny Kennedy Gift and Special Sales Manager Address as above Tel: +44 (0)20 7025 2228 jonny.kennedy@rps.co.uk (for UK Gift Trade enquiries) Publicity Lauren Wright RPS Publicity Manager Address as above Tel: +44 (0)20 7025 2232 lauren.wright@rps.co.uk Mark McGinlay CICO Publicity Manager Address as above Tel: +44 (0)20 7025 2240 mark.mcginlay@ cicobooks.co.uk

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

Ryland Peters & Small, Inc., and CICO Books 519 Broadway, 5th Floor, New York, NY 10012 Tel: +1 646 613 8682 / 8684 / 8685 Fax: +1 646 613 8683 Email: info@rylandpeters.com Website: www.rylandpeters.com

New Zealand Bookreps NZ Ltd Unit 2, 39 Woodside Avenue Northcote 0627 Auckland New Zealand Contact: Susan Holmes Tel: +64 9 419 2635 Fax: +64 9 419 263 susan@bookreps.co.nz

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For all other Export enquiries, contact Anna Kelsall.

CO-EDITION SALES Denise Lie Rights Director Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW Tel: +44 (0)20 7025 2283 Fax: +44 (0)20 7025 2201 denise.lie@rps.co.uk Elisabeth Carlsson Rights Manager Address as above Tel: +44 (0)20 7025 2252 elisabeth.carlsson@rps.co.uk Priscilla Reby Rights Assistant Address as above Tel: +44 (0)20 7025 2230 priscilla.reby@rps.co.uk

India Research Press 302A ABW Tower, IFFCO Crossing, MG Road, Gurgaon, Haryana India Contact: Ajay Parmar Tel: +91 232 84894 Fax: +91 232 81819 aparmar@researchpress.co.in

TRADE ORDERS to Macmillan Distribution Ltd Brunel Road, Houndmills, Basingstoke, Hampshire RG21 6XS Tel: +44 (0)1256 302 692 Fax: +44 (0)1256 812 521 orders@macmillan.co.uk

TERMS Minimum order for stationery items = 6 Minimum order value = £150 CARTON QUANTITIES Please note that carton quantities are subect to change at reprint stage.

www.rylandpeters.com