drinks catalogue autumn 2014

drinks autumn 2014

NATURAL WINE | 19

Food &

Drink

also available:Making Wines, Liqueurs & CordialsISBN: 978-1-78249-069-2£12.99

CICO BOOKS

ISABELLE LEGERONwas the first French woman to become a Master of Wine, and was named WineWoman of the Year 2009 in Paris. Sheruns the highly successful RAW NaturalWine Festival in London’s BoroughMarket, and advises various restaurantson their wine lists, including the Michelin2* Hibiscus. She contributes to Decantermagazine, and organizes conferencesand tastings to promote natural wine.

Natural WineWine-making has become ever-more unnatural, from the use of blanket crop-spraying in vineyards, to the over-use of sulphites, but finally someone isdoing something about it. Isabelle Legeron MW, otherwise known as ‘ThatCrazy French Woman’, is leading the campaign for natural wine – wine madeas nature intended. There is no official description of natural wine, but a rough definition is that it is made from grapes that are farmed organically orbiodynamically and harvested manually, and that the wine should ideally bemade without adding or removing anything during the vinification process. It is basically good old-fashioned grape juice fermented into wine, just asnature intended. That Crazy French Woman is a crusader for the natural winemovement: she has her own show on the Travel Channel, organises a hugelysuccessful annual natural wine festival (RAW) in London, and acts as adviserto several leading restaurants. Just as the craft beer movement has taken offacross the globe, the demand for natural wine is continuing to grow.

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

• That Crazy Frenchwoman has her own show on the Travel Channel, whichairs in 117 countries and 20 languages, and a website(www.thatcrazyfrenchwoman.com).

• ‘Standard bearer for the natural wine movement, Legeron [is one of the] top 50 most powerful women in wine.’ The Drinks Business, December2012.

ISBN: 978-1-78249-100-2208 pages (wood-free paper) l 200 colourphotographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22Publication: April 2014

9 7 8 1 7 8 2 4 9 1 0 0 2

IW CatUK-S14_001-021_FoodDrink_FL_x 10/09/2013 10:54 Page 19

64 | WINE & FOOD

Food

& D

rink

ISBN: 978-1-84975-574-0176 pages l 200 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Publication: October 2014

JANE PARKINSONis an award-winning wine writer and arising star in the world of wine. WineEditor for Restaurant magazine, she alsorecommends wines with recipes in Stylist and is wine expert on the BBC’sSaturday Kitchen. She contributes to arange of publications and is one of fivemembers in The Wine Gang. A regularpresenter at events and fairs such as theBBC GoodFood Show and winner of theChairman’s Award at the Louis RoedererInternational Wine Writers’ Awards, Janeis also nominated for the Communicatorof the Year Award in the InternationalWine & Spirit Competition 2014.

9 7 8 1 8 4 9 7 5 5 7 4 0

5 2 7 9 5

Wine & Food

also available:Perfect PairingsISBN: 978-1-84975-264-0£19.99

A chatty and informative guide that gives you the lowdown on wineand 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 latestinformation on glasses, equipment, storing and pouring, temperatureand trends of the current scene. Then head to The Cellar for a detailedbreakdown of more than 20 grapes and their styles. Detailed taste andflavour notes on reds, whites, rosé, fizz, fortified and dessert wines,from Pinot Noir and Cabernet Sauvignon to Chardonnay, Sherry andChampagne, 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 pairwine 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 AboutTannin, that really bring the enjoyment of drinking wine to life.

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

• Detailed information on more than 20 grapes and styles.

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

IW CatUK-A14_045-066_FoodDrink_FL_x 19/02/2014 11:48 Page 64

THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 65

Food &

Drink

TRISTAN STEPHENSONis a bright star in the bartending world.He has worked with Jamie Oliver andwas a brand ambassador, trainingbartenders at The Ritz, among other tophotels. In 2009 he set up a consultancycompany for the drinks industry FluidMovement. From there he went on toopen critically acclaimed London barsThe Worship Street Whistling Shop(decorated in steampunk Victorianastyle) and Purl and he recently featuredin a Tanqueray gin advertising campaign.This is Tristan’s second book.

The Curious Bartender: An Odyssey of Whiskies

ISBN: 978-1-84975-562-7256 pages (wood-free paper) l 220 colourphotographs l 235 x 190 mm l £18.99(hardback, soft touch finish)Carton quantity: 10Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 2 7

5 2 7 9 5

229

C O C K T A I L S

Many of my American friends will argue that theBoilermaker is not a cocktail. And given that thedrink normally comprises a shot of bourbon and abottle of beer, they might be right. However,sometimes the most simple drinking ritualsresonate more powerfully through bar culture thancomplex cocktails.

The Internet tells us that a true Boilermakershould be a shot of bourbon dropped into a glassof beer. The drinker is then required to down themixture in one. I personally prefer either shootingthe bourbon and then sipping the beer, or sippingalternately between the two glasses. The nighttends to last a little longer that way too!

If you’re still doubtful as to the cocktailcredentials of this fantastic beverage, know this –the drink featured in the 1932 book, Art of Mixing(by James Wiley and Helene Griffith), albeit underthe guise of “Block and Fall” – walk a block, fall,walk a block, fall, etc. However according to theOxford English Dictionary, the term “boilermaker”was first defined as a steam locomotive engineer,almost 100 years previously, in 1834. The workingclasses have long nurtured a close affiliation withdrinking establishments and hard drink, so itmakes sense that a “why have one drink when youcan 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 cocktailpredates the entry in Oxford’s finest dictionary.This is a story that I’m inclined to disbelieve, sinceit originates from my home county in the UK andI’m aware that many storytellers from those partsare guilty of a certain amount of romanticisation.So here goes: it's Christmas Eve, 1801 and we’re inCamborne, Cornwall. The town’s blacksmith,Richard Trivithick has just finished engineering anearly steam engine and plans to test it by driving itup Camborne hill. The engine, known as the“Puffing Devil”, is a success and the event is nowconsidered to be the first ever example of steamlocomotive transport. The engine comes to a haltoutside the local pub and much celebration ensues,right on through until morning, with the choicetipple for the evening being beer and whiskeychasers matched with roast goose.

Sadly the story ends in disaster as the engine’sboiler continued running all night, and thereforeburned dry, resulting in a fire and the totaldestruction of the engine. A powerful reminder of the potential pitfalls of enjoying one too many Boilermakers!

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.

B OI LERM A KERM

60

H O W C E R E A L S W O R K

Malting is the transformation of a grain from alifeless seed to an energetic sack of potential. Allcereals are capable of being malted, but barley isby far the best. Barley contains a higherconcentration of diastase (a family of enzymes)that are necessary to facilitate the malting process.The aim of malting is to prepare the grain forreleasing its starch, and to liberate the diastaticpower that convert the starches into simple sugarsduring mashing. Once successfully malted, thebarley can be mashed on its own (malt whiskey),or mixed with other cereals, like corn, rye orwheat (bourbon, rye, Canadian, Irish) where it willprovide the enzymes needed to break down theother cereal starches too.

All cereals have structural similarities andcontain an embryo (the brains) and an endosperm(the muscle). When a barley embryo believes it’stime to grow, its hormones trigger the release ofenzymes. These self-destruct the cell walls andproteins, and ready the grain for breaking starchstored in the endosperm into simpler sugars. Ifoccurring naturally, this process gives the plantfuel enough to power the growth until it can drawenergy from the nutrients in the soil.

Malting is a clever growth mechanism thatprotects the energy store until such a time that it isneeded. What the naive barley grain didn’t plan forthough is us. Through our mastery of all thingsbotanical, we have learned to trick the barley graininto believing it’s time to grow, opening the gatesto its treasury and allowing us to raid the coffers.The secret to good malting is controlling thetrickery, giving the grain all the encouragement itneeds, then stopping it in its tracks before it has achance to use its resources. What’s left behind is anenergy-rich package, ready for mashing andfermentation. This is why malting is sometimeslikened to unwrapping a sweet!

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

moisture levels – all important factors todetermine spirit yield and, some would say, flavour.Commercially malted barley is produced on amassive scale, with state-of-the-art equipment,assuring consistency and efficiency. Some Scottishdistilleries however (six at the time of writing) stillmalt a proportion of the barley they use in thetraditional manner. Springbank is the onlydistillery that malts all of their own barley; theyeven have leftovers to sell on! Kilchoman haverecently released their 100% Islay expression,where the barley is both grown and malted intheir own facility. This is not without its headaches,though. Temperature control, good timing and acommitted labour force are required to manage atraditional floor maltings, but the romance andcraft associated with it are a big draw for manywhisky drinkers.

s t e e p i n gThe first stage of malting is the steep. Here, thedried grains are soaked in cold water for around36-48 hours. The water is drained and refreshed afew times and oxygen is bubbled through it. Theseare the ideal conditions to trick the barley intogerminating, believing that its surroundings arebeing subjected to natural rainfall. During thistime, the grains will go from around 12 per cent to45 per cent water content.

TH E M AGIC OF M A LTI NGg e r m i n a t i o n

Grains are taken from the steeps and spread acrossmalting floors, typically 30 cm/12 in. in depth. It’sat this stage that a piece of genetic code within thebarley whips enzymes (known collectively asdiastase) into action, and biomechanical reactionsbegin to take place at a vigorous pace. Proteinstructure and cell walls are broken down, allowingaccess to the inner sanctum of starch, which isconverted into its soluble form, dextrin, by theenzyme amylase. Moisture levels must bemaintained to keep the enzymes happy, and it’scommon to see maltmen checking thethermometers that protrude from the barley beds,testing the sponginess (using their feet) and rakingor shovelling the malt (using a malt “shiel”) toprevent the clumping that occurs when rootletsemerge from the seed and grab hold of each other!This endless turning of the barley is the cause of arepetitive strain injury common to maltmen, called“monkey shoulder” – in 2005, William Grantlaunched an innovative blended whisky namedafter the affliction.

Green malt

Turning the malt

Kilchoman barley

Steeping barley

Malted barley

The Curious Bartender: An Odyssey of Whiskies takes you on a tour of thewhiskey and bourbon world. Learn all about how we arrived at whiskey, how itis distilled and the difference between whiskey (whisky) and bourbon. Find outabout where whiskey is produced – from Scotland and the US to Ireland andJapan – and featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana and Georgia. The chapter on How CerealsWork will inform you about the process of fermentation and you’ll alsodiscover why whiskey is aged. Most importantly you’ll find out How to EnjoyWhiskey and how to use it as the basis of cocktails. This fascinating andcomprehensive book is sure to appeal to whiskey and bourbon aficionadosand novices alike.

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

• From the author of bestselling The Curious Bartender (ISBN 978-1-94975-437-8), which has been nominated for an André Simon Award.

also available:The Curious BartenderISBN: 978-1-84975-437-8£16.99


56 | BROWN BOOZE; MAKING WINES, LIQUEURS & CORDIALS

Food

& D

rink

Brown Booze

ISBN: 978-1-909313-15-6128 pages l 125 colourphotographs & illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: October 2013

9 7 8 1 9 0 9 3 1 3 1 5 6

MICHAEL BUTTbegan his career working as a bartenderat some of London’s finest cocktail barsbefore setting up Soulshakers, a drinksconsultancy firm responsible for thedrinks menus at some of the city’s bestbars and restaurants.

Discover how just a few simple ingredients can be combined with whisky, bourbon, dark rum,tequila, or brandy to create 75 delicious drinks. Brown Booze is a unique cocktail recipe book,in which mixologist Michael Butt explains how to maximise the number of cocktails you canmake using the bottles of brown spirits in your drinks cabinet. By substituting just one or twoingredients, you will learn how to make a whole range of different drinks. Using Michael’sformula and a series of helpful infographics, you’ll see how a quick trip round the fruit andvegetable aisle of your local supermarket can transform the number of cocktails you canmake, and at a really reasonable price, too. So if you’re having a party, get the guests to bringyou just five bottles of alcohol and by following the advice in Brown Booze you’ll be able tomake over 70 different drinks.

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

• Divided into 5 sections, using whisky, bourbon, dark rum, tequila and brandy to make 75 unique drinks.

• Makes the perfect gift for parties and celebrations.

Making Wines, Liqueurs & CordialsIn Making Wines, Liquers & Cordials, self-sufficiency expert Beshlie Grimesprovides 100 recipes and variations for everything from a classic lemonadethrough to apple wine, sloe gin and rhubarb liqueur, all of which use up thoseextra fruits and vegetables you have grown in the garden. Divided into fivechapters, start by learning the basic techniques you will need to produce yourown drinks. Next comes Wines, which covers traditional fruit wines made fromstrawberries, ginger, and more. The Syrups & Cordials chapter has recipesusing passion fruit, pears, and raspberries. In Lemonades there are ideas for perennial favourites such as limeade and pink lemonade, all the perfectaccompaniments to a summer picnic. Whether your preference is for anindulgent rose petal liqueur, a refreshing strawberry and mint nectar, or acelebratory glass of elderflower champagne, you are sure to find lots ofrecipes here to suit your taste buds!

• Make use of the fresh produce you grow at home with this collection of 100 recipes and variations.

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

• Created using traditional methods which avoid the nasty chemicals,additives and preservatives found in store-bought brands.

BESHLIE GRIMESis a firm advocate of the self-sufficientlifestyle, and has been making wines andother country drinks on her farm forfamily and friends for as long as she canremember. She is also the co-author ofThe Homebrew Handbook.

ISBN: 978-1-78249-069-2144 pages (wood-free paper)200 colour photographs235 x 190 mm l £12.99 (paperback with flaps)Carton quantity: 36Publication: August 2013

9 7 8 1 7 8 2 4 9 0 6 9 2

NEWEDITION

CICO BOOKS

IW CatUK-A13_047-067_FoodDrink_FL v2_x 13/03/2013 15:02 6

Food &

Drink

CatUK-S13_001-016_FoodDrink_FL_Layout 1 17/09/12 13.39 Pagina 15

WINE; CRAFT BEER WORLD | 15

Craft Beer WorldCraft Beer World is the must-have companion for anyone who appreciatesdecent beer. The last few years have seen an explosion in the popularity of craft beers across the globe, with excellent new brews being producedeverywhere from Copenhagen to Colorado, Amsterdam to Auckland. With moreamazing beers available than ever before, it’s hard to know which one tochoose. That’s where Craft Beer World comes in. Gathering together over 300of the most innovative and tastiest beers you need to try, and divided into 50different catagories, you will find the best of the best each style has to offer.

• Looks at influential breweries from the US, the UK, Denmark, Holland,Norway, Belgium, Czech Republic, Australia, Canada and many others.

• Every entry covers the hops used in the beer, the ABV, and a detaileddescription of what to expect when it hits your tastebuds.

• Beers reviewed include steam beers, pilsners, double IPAs, saisons, imperialstouts, dubbels, triples, golden ales, red beers, and many more.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about anything ale-related – from food and beer pairings to the world’s best places to try newand exciting drinks. When he’s notwriting about beer, he works at theCamden Town Brewery in London.

ISBN: 978-0-957140-99-8192 pages (wood-free paper) l 400 colourphotographs & illustrations l 235 x 190 mm£14.99 (hardback) l Carton quantity: 18Publication: April 2013

ISBN: 978-1-84975-363-096 pages l 100 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 60Publication: February 2013

There has never been a better time to explore wine: more is being made, of higher quality,in greater variety and at more affordable prices than ever before. The huge choice ofbottles may seem daunting at first, but with this invaluable book you will soon pick up the basics and be on your way to enjoying the wonderful world of wine. The place to startis with the grapes themselves, because once you can identify the different varieties andthe wines that they make, you will discover those that you like and those that you don’t.Jonathan Ray considers all the important grape varieties – from Cabernet Sauvignon toZinfandel, from Chardonnay to Viognier – describing their characters, quirks and qualities.In addition, the secrets of deciphering wine labels and the best ways to store, serve and taste wine are also revealed. With this book as your companion, you will be able to approach any bottle with total confidence.

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

• Everything you need to make informed choices in a pocket or handbag-size book.

Wine: How to Choose, Taste & Enjoy It

JONATHAN RAYis drinks columnist for GQ magazine. Hewas wine editor of the Daily Telegraphfor many years and has contributed tothe Spectator, Guardian, Mail on Sundayand Imbibe magazine, writing on wine,beer and travel. He is the author of AllAbout Wine and How to Buy Wine, bothpublished by Ryland Peters & Small.

CatUK-S13_001-016_FoodDrink_FL_Layout 1 21/09/2012 16:03 Page 15 (Text Black plate)

8 | BEER AND FOOD

Food

& D

rink

Beer and FoodBeer and Food is the definitive book about matching great food with theworld’s tastiest beers. Whether you have cooked dinner and don’t know whatbeer to choose, or you’ve got an IPA and don’t know what to serve it with,Beer and Food is the book you need. Starting with a look at the science oftaste, gain an insight into how taste works and discover which flavours will go together and which ones definitely will not. Next come the principles ofbeer and food matching, examining how a beer can bring together differentflavours so that they compliment each other and really boost the tasteexperience. The beer styles chapter focuses on 30 different types of beer, and showcases around 150 varieties that are ideal to use for food matching. In the food chapter you will find 150 food types, plus ideas for beers to drinkthat will make seafood, cheese, chocolate, curries, burgers and more tasteabsolutely delicious. Finally, the cooking with beer section has 50 of the bestrecipes that use beer as an ingredient, plus a perfect pairing for each meal.

• One of the first books of its kind to mix great beer appreciation with greatfood pairings, plus delicious beer-infused recipes.

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

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

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about all things ale.Mark won the British Guild of BeerWriters New Media Writer of the Yearaward in 2009 and 2010, and Beer andFood Writer of the Year in 2011. Hiswork is featured in leading publicationsacross the globe and he’s aninternational beer judge.

ISBN: 978-1-909313-23-1208 pages (wood-free paper) l 400 colourphotographs & illustrations l 235 x 190 mm£16.99 (hardback)Carton quantity: 22Publication: April 2014

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

also available:Craft Beer WorldISBN: 978-0-957140-99-8£14.99


Food &

Drink

CatUK-S13_001-016_FoodDrink_FL_Layout 1 17/09/12 13.39 Pagina 15

WINE; CRAFT BEER WORLD | 15

Craft Beer WorldCraft Beer World is the must-have companion for anyone who appreciatesdecent beer. The last few years have seen an explosion in the popularity of craft beers across the globe, with excellent new brews being producedeverywhere from Copenhagen to Colorado, Amsterdam to Auckland. With moreamazing beers available than ever before, it’s hard to know which one tochoose. That’s where Craft Beer World comes in. Gathering together over 300of the most innovative and tastiest beers you need to try, and divided into 50different catagories, you will find the best of the best each style has to offer.

• Looks at influential breweries from the US, the UK, Denmark, Holland,Norway, Belgium, Czech Republic, Australia, Canada and many others.

• Every entry covers the hops used in the beer, the ABV, and a detaileddescription of what to expect when it hits your tastebuds.

• Beers reviewed include steam beers, pilsners, double IPAs, saisons, imperialstouts, dubbels, triples, golden ales, red beers, and many more.

MARK DREDGEis an award-winning beer writer and runs the popular blog Pencil and Spoonwhere he writes about anything ale-related – from food and beer pairings to the world’s best places to try newand exciting drinks. When he’s notwriting about beer, he works at theCamden Town Brewery in London.

ISBN: 978-0-957140-99-8192 pages (wood-free paper) l 400 colourphotographs & illustrations l 235 x 190 mm£14.99 (hardback) l Carton quantity: 18Publication: April 2013

ISBN: 978-1-84975-363-096 pages l 100 colour photographs140 x 140 mm l £6.99 (hardback)Carton quantity: 60Publication: February 2013

There has never been a better time to explore wine: more is being made, of higher quality,in greater variety and at more affordable prices than ever before. The huge choice ofbottles may seem daunting at first, but with this invaluable book you will soon pick up the basics and be on your way to enjoying the wonderful world of wine. The place to startis with the grapes themselves, because once you can identify the different varieties andthe wines that they make, you will discover those that you like and those that you don’t.Jonathan Ray considers all the important grape varieties – from Cabernet Sauvignon toZinfandel, from Chardonnay to Viognier – describing their characters, quirks and qualities.In addition, the secrets of deciphering wine labels and the best ways to store, serve and taste wine are also revealed. With this book as your companion, you will be able to approach any bottle with total confidence.

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

• Everything you need to make informed choices in a pocket or handbag-size book.

Wine: How to Choose, Taste & Enjoy It

JONATHAN RAYis drinks columnist for GQ magazine. Hewas wine editor of the Daily Telegraphfor many years and has contributed tothe Spectator, Guardian, Mail on Sundayand Imbibe magazine, writing on wine,beer and travel. He is the author of AllAbout Wine and How to Buy Wine, bothpublished by Ryland Peters & Small.

CatUK-S13_001-016_FoodDrink_FL_Layout 1 21/09/2012 16:03 Page 15 (Text Black plate)

14 | THE HOMEBREW HANDBOOK

Food

& D

rink

To place an order fax 201-840-7242

The Homebrew Handbook

DAVE LAWhas been at the forefront of the fightagainst tasteless, mass-produced beer;refusing to bow down to the bland andinsisting on only serving beers producedby the finest microbreweries at his twoLondon pubs. His passion for a well-made beer knows no bounds and showsin his own exquisite brews.

also available:A Green Guide to TraditionalCountry FoodsISBN: 978-1-907563-28-7$24.95 (CAN $29.95)

ISBN: 978-1-908170-24-8144 pages (wood-free paper) l 200 colorphotographs l 75 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $23.95) l hardcoverCarton quantity: 22Publication: April 2012

9 7 8 1 9 0 8 1 7 0 2 4 8

5 1 9 9 5

Rise up against the watery, wimpish beers you generally find on store shelvesand produce your own beers packed with big, bold flavors. With 75 recipes for everything from stouts and porters to IPAs, wheat beers, and pilsners, Dave Law shows how easy it is to brew your own beers bursting with taste.Whether you like you like a hoppy, crisp finish or a biscuity, malty taste, youare certain to find the right beer for you. A comprehensive techniques sectionprovides all the information needed to get started, explaining the keyingredients and how they work together, plus the equipment you’ll need and how to set it up in your own home. And the aim is to encourage you toexperiment—not to reproduce beers you have enjoyed in the past, but tomaster the basic types of beer and go on to produce your own. It’s how thesome of the best microbreweries started, so why not follow their lead? Alsoincluded is advice from people who have started their own breweries, wherethey share a few secrets that will help you along the way.

• Beer is back. After years of bland beers served up by large scale breweriesinterested in profit rather than taste, the little guys have fought back, producingbeers full of flavor for a new generation of beer drinkers and brewers.

• 75 recipes for beers from across the globe, including Belgian Dubbels,British Porters, and US IPAs.

• Every step of the brewing process is explained in detail, helping you tobecome a master brewer.

CICO BOOKS

CatUS-S12_001-021_FoodDrink_FL_Layout 1 18/10/11 10.23 Pagina 14

8 | BEER AND FOOD

Food

& D

rink







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




Food

& D

rink

Brown Booze


9 7 8 1 9 0 9 3 1 3 1 5 6












9 7 8 1 7 8 2 4 9 0 6 9 2

NEWEDITION

CICO BOOKS

IW CatUK-A13_047-067_FoodDrink_FL v2_x 13/03/2013 15:02 Page 56

64 | WINE & FOOD

Food

& D

rink

ISBN: 978-1-84975-574-0176 pages l 200 colour photographs254 x 216 mm l £19.99 (hardback)Carton quantity: 16Publication: October 2014

JANE PARKINSONis an award-winning wine writer and arising star in the world of wine. WineEditor for Restaurant magazine, she alsorecommends wines with recipes in Stylist and is wine expert on the BBC’sSaturday Kitchen. She contributes to arange of publications and is one of fivemembers in The Wine Gang. A regularpresenter at events and fairs such as theBBC GoodFood Show and winner of theChairman’s Award at the Louis RoedererInternational Wine Writers’ Awards, Janeis also nominated for the Communicatorof the Year Award in the InternationalWine & Spirit Competition 2014.

9 7 8 1 8 4 9 7 5 5 7 4 0

5 2 7 9 5

Wine & Food

also available:Perfect PairingsISBN: 978-1-84975-264-0£19.99

A chatty and informative guide that gives you the lowdown on wineand 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 latestinformation on glasses, equipment, storing and pouring, temperatureand trends of the current scene. Then head to The Cellar for a detailedbreakdown of more than 20 grapes and their styles. Detailed taste andflavour notes on reds, whites, rosé, fizz, fortified and dessert wines,from Pinot Noir and Cabernet Sauvignon to Chardonnay, Sherry andChampagne, 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 pairwine 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 AboutTannin, that really bring the enjoyment of drinking wine to life.

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

• Detailed information on more than 20 grapes and styles.

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


THE CURIOUS BARTENDER: AN ODYSSEY OF WHISKIES | 65

Food &

Drink

TRISTAN STEPHENSONis a bright star in the bartending world.He has worked with Jamie Oliver andwas a brand ambassador, trainingbartenders at The Ritz, among other tophotels. In 2009 he set up a consultancycompany for the drinks industry FluidMovement. From there he went on toopen critically acclaimed London barsThe Worship Street Whistling Shop(decorated in steampunk Victorianastyle) and Purl and he recently featuredin a Tanqueray gin advertising campaign.This is Tristan’s second book.

The Curious Bartender: An Odyssey of Whiskies

ISBN: 978-1-84975-562-7256 pages (wood-free paper) l 220 colourphotographs l 235 x 190 mm l £18.99(hardback, soft touch finish)Carton quantity: 10Publication: October 2014

9 7 8 1 8 4 9 7 5 5 6 2 7

5 2 7 9 5

229

C O C K T A I L S

Many of my American friends will argue that theBoilermaker is not a cocktail. And given that thedrink normally comprises a shot of bourbon and abottle of beer, they might be right. However,sometimes the most simple drinking ritualsresonate more powerfully through bar culture thancomplex cocktails.

The Internet tells us that a true Boilermakershould be a shot of bourbon dropped into a glassof beer. The drinker is then required to down themixture in one. I personally prefer either shootingthe bourbon and then sipping the beer, or sippingalternately between the two glasses. The nighttends to last a little longer that way too!

If you’re still doubtful as to the cocktailcredentials of this fantastic beverage, know this –the drink featured in the 1932 book, Art of Mixing(by James Wiley and Helene Griffith), albeit underthe guise of “Block and Fall” – walk a block, fall,walk a block, fall, etc. However according to theOxford English Dictionary, the term “boilermaker”was first defined as a steam locomotive engineer,almost 100 years previously, in 1834. The workingclasses have long nurtured a close affiliation withdrinking establishments and hard drink, so itmakes sense that a “why have one drink when youcan 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 cocktailpredates the entry in Oxford’s finest dictionary.This is a story that I’m inclined to disbelieve, sinceit originates from my home county in the UK andI’m aware that many storytellers from those partsare guilty of a certain amount of romanticisation.So here goes: it's Christmas Eve, 1801 and we’re inCamborne, Cornwall. The town’s blacksmith,Richard Trivithick has just finished engineering anearly steam engine and plans to test it by driving itup Camborne hill. The engine, known as the“Puffing Devil”, is a success and the event is nowconsidered to be the first ever example of steamlocomotive transport. The engine comes to a haltoutside the local pub and much celebration ensues,right on through until morning, with the choicetipple for the evening being beer and whiskeychasers matched with roast goose.

Sadly the story ends in disaster as the engine’sboiler continued running all night, and thereforeburned dry, resulting in a fire and the totaldestruction of the engine. A powerful reminder of the potential pitfalls of enjoying one too many Boilermakers!

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.

B OI LERM A KERM

60

H O W C E R E A L S W O R K

Malting is the transformation of a grain from alifeless seed to an energetic sack of potential. Allcereals are capable of being malted, but barley isby far the best. Barley contains a higherconcentration of diastase (a family of enzymes)that are necessary to facilitate the malting process.The aim of malting is to prepare the grain forreleasing its starch, and to liberate the diastaticpower that convert the starches into simple sugarsduring mashing. Once successfully malted, thebarley can be mashed on its own (malt whiskey),or mixed with other cereals, like corn, rye orwheat (bourbon, rye, Canadian, Irish) where it willprovide the enzymes needed to break down theother cereal starches too.

All cereals have structural similarities andcontain an embryo (the brains) and an endosperm(the muscle). When a barley embryo believes it’stime to grow, its hormones trigger the release ofenzymes. These self-destruct the cell walls andproteins, and ready the grain for breaking starchstored in the endosperm into simpler sugars. Ifoccurring naturally, this process gives the plantfuel enough to power the growth until it can drawenergy from the nutrients in the soil.

Malting is a clever growth mechanism thatprotects the energy store until such a time that it isneeded. What the naive barley grain didn’t plan forthough is us. Through our mastery of all thingsbotanical, we have learned to trick the barley graininto believing it’s time to grow, opening the gatesto its treasury and allowing us to raid the coffers.The secret to good malting is controlling thetrickery, giving the grain all the encouragement itneeds, then stopping it in its tracks before it has achance to use its resources. What’s left behind is anenergy-rich package, ready for mashing andfermentation. This is why malting is sometimeslikened to unwrapping a sweet!

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

moisture levels – all important factors todetermine spirit yield and, some would say, flavour.Commercially malted barley is produced on amassive scale, with state-of-the-art equipment,assuring consistency and efficiency. Some Scottishdistilleries however (six at the time of writing) stillmalt a proportion of the barley they use in thetraditional manner. Springbank is the onlydistillery that malts all of their own barley; theyeven have leftovers to sell on! Kilchoman haverecently released their 100% Islay expression,where the barley is both grown and malted intheir own facility. This is not without its headaches,though. Temperature control, good timing and acommitted labour force are required to manage atraditional floor maltings, but the romance andcraft associated with it are a big draw for manywhisky drinkers.

s t e e p i n gThe first stage of malting is the steep. Here, thedried grains are soaked in cold water for around36-48 hours. The water is drained and refreshed afew times and oxygen is bubbled through it. Theseare the ideal conditions to trick the barley intogerminating, believing that its surroundings arebeing subjected to natural rainfall. During thistime, the grains will go from around 12 per cent to45 per cent water content.

TH E M AGIC OF M A LTI NGg e r m i n a t i o n

Grains are taken from the steeps and spread acrossmalting floors, typically 30 cm/12 in. in depth. It’sat this stage that a piece of genetic code within thebarley whips enzymes (known collectively asdiastase) into action, and biomechanical reactionsbegin to take place at a vigorous pace. Proteinstructure and cell walls are broken down, allowingaccess to the inner sanctum of starch, which isconverted into its soluble form, dextrin, by theenzyme amylase. Moisture levels must bemaintained to keep the enzymes happy, and it’scommon to see maltmen checking thethermometers that protrude from the barley beds,testing the sponginess (using their feet) and rakingor shovelling the malt (using a malt “shiel”) toprevent the clumping that occurs when rootletsemerge from the seed and grab hold of each other!This endless turning of the barley is the cause of arepetitive strain injury common to maltmen, called“monkey shoulder” – in 2005, William Grantlaunched an innovative blended whisky namedafter the affliction.

Green malt

Turning the malt

Kilchoman barley

Steeping barley

Malted barley

The Curious Bartender: An Odyssey of Whiskies takes you on a tour of thewhiskey and bourbon world. Learn all about how we arrived at whiskey, how itis distilled and the difference between whiskey (whisky) and bourbon. Find outabout where whiskey is produced – from Scotland and the US to Ireland andJapan – and featuring all new location photography from the ScottishHighlands to Tennessee, Louisiana and Georgia. The chapter on How CerealsWork will inform you about the process of fermentation and you’ll alsodiscover why whiskey is aged. Most importantly you’ll find out How to EnjoyWhiskey and how to use it as the basis of cocktails. This fascinating andcomprehensive book is sure to appeal to whiskey and bourbon aficionadosand novices alike.

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

• From the author of bestselling The Curious Bartender (ISBN 978-1-94975-437-8), which has been nominated for an André Simon Award.

also available:The Curious BartenderISBN: 978-1-84975-437-8£16.99


THE CURIOUS BARTENDER | 57

Food &

Drink

TRISTAN STEPHENSONis a rising star in the cocktail world. Hehas worked with Jamie Oliver, and was a brand ambassador, training bartendersat The Ritz, among other top hotels. In 2009 he set up Fluid Movement, aconsultancy company for the drinksindustry. From there he went on to opencritically acclaimed London bars, Purl,The Worship Street Whistling Shop andDachs & Sons. This is his first book.

The Curious Bartender

ISBN: 978-1-84975-437-8208 pages (wood-free paper) l 120 colourphotographs l 235 x 190 mm l £16.99(hardback with mock aged-leather finish)Carton quantity: 22Publication: October 2013

9 7 8 1 8 4 9 7 5 4 3 7 8

5 2 4 9 5

also available:Gatsby CocktailsISBN: 978-1-84975-285-5£6.99

Preparing a first-class cocktail relies upon a deep understanding of itsingredients, the delicate alchemy of how they work together – their flavour,aroma and colour. Most of all, mixing a sublime cocktail is an art. In TheCurious Bartender, the mastermind behind three of London’s most avant-gardecocktail bars Tristan Stephenson explores and experiments with the art ofpreparing the perfect cocktail, explaining the intriguing modern turns mixologyhas taken. Showcasing a selection of classic cocktails, Tristan explains theirfascinating origins, introducing the colourful characters who inspired or createdthem and how they were intertwined within their historical context. Moving on,he reinvents each drink from his laboratory, adding contemporary twists tobreathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations tocreate a Green Fairy Sazerac topped with an absinthe ‘air’ or an Insta-age RobRoy with the ‘age’ on the side. Also included is a reference section, detailingall the techniques you will need. Using a mixture of science and a dazzlingaptitude for understanding flavour and the universal appeal of the cocktail,Tristan has created an essential anthology for the cocktail enthusiast.

• With striking drinks photography by Addie Chinn.

• Tristan is a rising star in the cocktail world. He now has 3 uber-trendy barsaround London and appears frequently on TV and in the press.

• A brilliant gift book for anyone who’s ever enjoyed a cocktail and wants toknow the history and see the future of their favourite tipple.


WILLIAM YEOWARD’S AMERICAN BAR | 13

Food &

Drink


CICO BOOKS

WILLIAM YEOWARDhas a worldwide reputation for designingcollections for the home. He has a storeon Kings Road, London, and a showroomon Madison Avenue, New York. William’swork is featured in the most stylish ofmagazines worldwide, including ElleDeco. His previous books includePerfect Tables, William Yeoward onEntertaining, and William Yeoward AtHome, all published by CICO.

William Yeoward’s American BarThe delicious combinations of flavors, the ritual stirring and shaking, theexquisite presentation... cocktails are magical mixes that satisfy all the senses.In American Bar, William Yeoward, renowned for his glamorous take oninterior design and table settings, shares his passion for these drinks. Here, he visits five of his favorite bars and chooses cocktails from each to create a compendium of iconic and signature recipes by some of the world’s mostacclaimed bartenders. Added to these are their helpful tips, plus William’s own thoughts on making cocktails and, importantly, how to present them. Assomeone who is not only passionate about cocktails but also about crystal, he has the perfect knowledge and “eye” to advise and inspire. As William says,“Cocktails come in such a huge variety that there’s something for everyoneand for every possible occasion—a birthday celebration, an anniversary, a firstdate, the closure of a deal, or a surreptitious flirt. Or they can simply provide a relaxing ‘stop’ at the end of the day.” These cocktails cover a wide range.Some are short, others are long, and a few contain no alcohol, but two thingsare common to all: they are delicious—and extremely glamorous.

• Specially commissioned photography reveals William’s innate sense of style.

• Features over 60 cocktail recipes, from the classics to new favorites.

• Includes essential advice on selecting glassware and the perfect final flourish.ISBN: 978-1-908170-52-1144 pages l 150 color photographs70 recipes l 71⁄2 x 91⁄4 in l $24.95 (CAN $28.95) l hardcoverCarton quantity: 22Publication: March 2012

9 7 8 1 9 0 8 1 7 0 5 2 1

5 2 4 9 5

also available:William Yeoward at HomeISBN: 978-1-907030-62-8$35.00 (CAN $43.95)


34 | GATSBY COCKTAILS

Food

& D

rink

ISBN: 978-1-84975-285-564 pages l 25 colour photographsand artworks l 140 x 140 mm£6.99 (hardback)Carton quantity: 90Publication: September 2012

The glamour of the cocktail comes to life in this collection of authentic recipes from the 20s and 30s. Prohibition in the United States began in 1920 and during this period,making alcohol at home became very common. Cocktails became the height of fashion at this time as the underground Speakeasy grew in popularity and strong flavours wereused to mask the taste of bootlegged booze. Perfect the art of mixing period cocktailscelebrating F. Scott Fitzgerald’s classic novel The Great Gatsby. Try Jay Gatsby’s tipple of choice the cooling Mint Julep, or the classic 20s New York beverage, the Manhattan.Get out your Flapper dress and re-live the Speakeasy experience with this collection ofauthentic cocktails. With more than 25 classic recipes, Gatsby Cocktails captures theiconic elegance of the jazz age.

• More than 25 recipes for classic cocktails.

• Perfectly timed to coincide with the release of Baz Luhrmann’s new film adaptation of F. Scott Fitzgerald’s classic novel The Great Gatsby.

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

9 7 8 1 8 4 9 7 5 2 8 5 5

5 0 9 9 5

Gatsby Cocktails

Oils & Vinegars

ISBN: 978-1-84975-262-664 pages l 40 colour photographs190 x 190 mm l £9.99 (hardback)Carton quantity: 50Publication: July 2012

9 7 8 1 8 4 9 7 5 2 6 2 6

5 1 5 9 5

LIZ FRANKLINLiz was a finalist in the BBC’s MasterChefcompetition and went on to make aseries of cooking programmes for BBCRadio. She was food editor for GoodHealth magazine and is now a freelancecook, food writer and stylist who has justset up a cookery and wine educationschool in Italy. For Ryland Peters & Smallshe has also written Ice Cream.

There’s so much more to oils and vinegars than dressings, marinades andfrying. In this invaluable gourmet cookbook, Liz Franklin looks at some of the key oils and vinegars and explains their characteristics, health benefitsand origins, as well as their uses in cooking. There are also more than 20recipes here to whet the appetite, with an individual oil or vinegar as the focalingredient of each recipe. Discover the diversity of Fruit Oils: everyone knowshow healthful the legendary olive oil is, but try baking a Rosemary and RoastPotato Tart with Olive Oil Pastry. Nut and Seed Oils have a distinctive flavourand are now widely available. Walnut, hazelnut, pumpkin seed oils are all usedin recipes here to add a unique depth to a dish. There are so many differenttypes of Vinegar that it can be difficult to know how and when to use them.The much coveted balsamic vinegar takes on a new dimension in Balsamic Ice Cream with Crushed Strawberries. Discover a wealth of possibilities withrecipes and information about a range of delicious gourmet vinegars.

• 23 gourmet recipes to make with gourmet oils and vinegars.

• Includes a wealth of information about a variety of oils and vinegars, theirhealth benefits and origins and uses in cooking.

• Liz Franklin was a finalist in the prestigious BBC cookery competitionMasterChef and has written for many food publications.

CatUK-A12_019-034_FoodDrink_FL_Layout 1 02/03/12 09.08 Pagina 34


Food &

Drink


CICO BOOKS






9 7 8 1 9 0 8 1 7 0 5 2 1

5 2 4 9 5




Food &

Drink


CICO BOOKS






9 7 8 1 9 0 8 1 7 0 5 2 1

5 2 4 9 5



12 | PUNCH PARTIES

Food

& D

rink


BEN REEDused to be the bar manager of Met Barand Woody’s in London. He was thenExecutive Director at IPBartenders and is now a consultant. Ben has made manyTV appearances and starred in the BBCseries Shaker Maker. He is also theauthor of Hangover Cures and TheCocktail Hour (Ryland Peters & Small).

Punch PartiesWhether it’s a cool Cosmopolitan Punch, a sophisticated Sangria Blanco, or a tangy Mojito, there is nothing like a beautifully prepared drink to add flavorand festivity to any social occasion—or to provide a reason to celebrate! A Party Punch served in an elegant bowl, brimming with a deliciouslyrefreshing drink and garnished with fresh fruit and herbs is the perfectcenterpiece to any gathering—from a summer lunch to a wedding shower.Perfect Pitchers are quick and easy to prepare and ideal for a bustling crowd:try a classic Kentucky Mule or a Caribbean-inspired Planter’s Punch. Summercocktails such as a Hurricane or a Berry Caprioska are bursting with juicyfresh fruits and fizz, while warming Holiday Punches such as Mulled Wine,Harvest Punch, or a Hot Toddy are perfect for wintery days. And with aselection of Non-alcoholic Punches and tasty Light Bites to serve alongside,award-winning mixologist Ben Reed has created the perfect guide to hostinga truly unforgettable occasion.

• Perfect recipes for relaxed entertaining—from family gatherings to showers.

• Punches and pitchers are incredibly fashionable at the moment.

• Including beautiful new photography by William Lingwood.

ISBN: 978-1-84975-206-0128 pages l 100 color photographs65 recipes l 71⁄2 x 91⁄4 in l $19.95 (CAN $23.95) l hardcoverCarton quantity: 26Publication: March 2012

9 7 8 1 8 4 9 7 5 2 0 6 0

5 1 9 9 5

also available:Ice-cold MartinisISBN: 978-1-84975-152-0$9.95 (CAN $9.95)


66 | SHOTS & SHOOTERS

Food

& D

rink

Shots & Shooters

MICHAEL BUTTbegan his career working as a bartenderat some of London’s finest cocktail barsbefore setting up Soulshakers, aLondon-based drinks consultancy firmresponsible for the cocktail menus atsome of the city’s best bars andrestaurants. He also organises bars forthe UK’s biggest music festivals, such asGlastonbury and Reading and is a brandconsultant for the international drinkscompanies Southern Comfort, Red Bull,Jack Daniels, Campari and FinlandiaVodka. He is based in London, UK.

In bars up and down the country there’ll be someone forcing the rest of their party to attemptto keep down some cut-price concoction. We’ve all been there, but shots (drinks made fromonly alcoholic ingredients and designed to be consumed in one) and shooters (drinksconsisting of both spirit and non-alcoholic ingredients that can be downed in one) don’talways have to be a punishment. With some good quality ingredients they can actually besomething to enjoy rather than to make you retch. Shots & Shooters has 50 drinks – fromeye-catching creations like the B-52 through to tasty combinations that can be mixed inseconds, such as the Surfer on Acid – to ensure your party gets started in the best waypossible. 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 haveall 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 Russianroulette anyone?

• The perfect book for the lucrative student market.

• 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 theridiculous – like the Brain Hemorrhage.

also available:Drinking GamesISBN: 978-0-957140-94-3£9.99

ISBN: 978-1-909313-42-264 pages l 80 colour photographsand illustrations l 186 x 123 mm£9.99 (hardback)Carton quantity: 76Publication: September 2014

9 7 8 1 9 0 9 3 1 3 4 2 2


FOOD & DRINK | 67

Food &

Drink

HIGHLIGHTSPRING

Super Grains & Seeds

9 7 8 1 8 4 9 7 5 4 8 8 0

5 2 4 9 5

AMY RUTH FINEGOLDISBN: 978-1-84975-488-0144 pages l 100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

HIGHLIGHTSPRING

The Vegan Pantry

9 7 8 1 8 4 9 7 5 4 8 9 7

5 2 4 9 5

DUNJA GULINISBN: 978-1-84975-489-7144 pages (wood-free paper)100 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22

The Vegetarian Pantry

9 7 8 1 8 4 9 7 5 3 4 4 9

5 2 4 9 5

CHLOE COKER & JANE MONTGOMERYISBN: 978-1-84975-344-9144 pages (wood-free paper)120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 22Rights sold: DE, IT

Raw Food Kitchen

9 7 8 1 8 4 9 7 5 2 2 3 7

5 2 4 9 5

DUNJA GULINISBN: 978-1-84975-223-7144 pages l 80 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24

9 7 8 1 8 4 9 7 5 2 6 5 7

5 1 9 9 5

Raw Food Detox

ANYA LADRAISBN: 978-1-84975-265-7144 pages l 80 colour photographs235 x 228 mm l £14.99 (hardback)Carton quantity: 20

The Guilt-free Gourmet

9 7 8 1 8 4 9 7 5 2 5 9 6

5 2 4 9 5

JORDAN & JESSICA BOURKEISBN: 978-1-84975-259-6144 pages (wood-free paper)90 colour photographs l 235 x 190 mm£16.99 (hardback)Carton quantity: 24Rights sold: DE

22,000 SOLDBESTSELLER

Cooking with Wholefoods

9 7 8 1 8 4 9 7 5 3 3 4 0

5 2 4 9 5

ROSS DOBSONISBN: 978-1-84975-334-0160 pages (wood-free paper)200 colour photographs235 x 190 mm l £18.99 (hardback, cloth quarter-binding)Carton quantity: 22Rights sold: DE, EE

Super Healthy Snacks and Treats

9 7 8 1 8 4 9 7 5 4 2 8 6

5 2 1 9 5

JENNA ZOEISBN: 978-1-84975-428-6144 pages l 70 colour photographs235 x 190 mm l £14.99 (hardback)Carton quantity: 22Rights sold: DE, NL

HIGHLIGHTSPRING

Super Fresh Juices & Smoothies

9 7 8 1 8 4 9 7 5 4 9 3 4

5 2 4 9 5

NICOLA GRAIMESISBN: 978-1-84975-493-4144 pages l 120 colour photographs235 x 190 mm l £16.99 (hardback)Carton quantity: 24Rights sold: NL

9 7 8 1 8 4 9 7 5 0 8 4 4

9 0 1 0 0

GI High-Energy Cookbook

RACHAEL ANNE HILLISBN: 978-1-84975-084-4128 pages l 100 colour photographs235 x 228 mm l £12.99 (paperback with flaps)Carton quantity: 34Rights sold: IL

150,000 SOLDBESTSELLER

IW CatUK-A14_067-081_FoodDrink_BL_x 19/02/2014 09:13 Page 67

18 | PINK DRINKS; HOW TO DRINK...

Food

& D

rink

How to Drink and Not Look Like an Idiot

ISBN: 978-1-909313-22-4128 pages l 60 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: February 2014

9 7 8 1 9 0 9 3 1 3 2 2 4

EMILY MILESis a freelance journalist specializing in food and drink. She has previouslyworked for Esquire magazine as foodand drink editor, writing articles oneverything from the best tequilas on the market to buying exceptional redwines that won’t break the bank.

How to Drink... is Emily Miles’ practical guide to help you differentiate between quality boozeand cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk.Friday night at the bar in town: revellers swig beer, slam shots, and repeat until failure.We’ve most of us been there (and had fun doing it), but there comes a time when you wantto graduate from downing cheap booze in sticky venues to something a little moresophisticated. So if you want to know how to match wine with your evening meal, why youshould sip a single malt rather than slam it, how to prepare for an all-day drinking event, orhow to build a home liquor cabinet then read on.

• The quality drinks industry continues to grow at a rapid rate, the US International TradeCommission stated export sales of bourbon and Tennessee whiskey more than doubledbetween 2000 and 2010, with the UK being one of the biggest customers.

• There has been a revival of interest in craft, traditional, and heritage drinks as consumersdemand quality over price.

KATHERINE BEBOis a professional writer and film critic,based in Denver, Colorado. She haswritten articles for many well-knownpublications including Cosmopolitan,Viva and Girl About Town. She is theauthor of Dinner and a Movie for RylandPeters & Small.

Pink Drinks

ISBN: 978-1-84975-500-9128 pages l 125 colourphotographs & illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 52Publication: March 2014

9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5

Pink Drinks is chock-full of cocktail recipes distinctly designed with women in mind. Featuringfabulous recipes for blended drinks, mixed drinks, fruity drinks – any and every cocktail youdesire – all in feisty and feminine shades of fuchsia, cerise and crimson. What could beatsipping a classic Cosmopolitan or a Kir Royale while you put the world to rights? On a hotsummer’s night, why not quaff a refreshing berry Caipiroska or an elegant pomegranateMartini. And for the morning after, there are plenty of non-alcoholic recipes to get you feelingrefreshed. Try the cranberry, lemon and ginger iced tea or the watermelon cooler.

• Includes more than 50 recipes for classic and contemporary cocktails, punches, pitchers,shots and shakes.

• The perfect gift for any glamorous girl.



Food

& D

rink



9 7 8 1 9 0 9 3 1 3 2 2 4






Pink Drinks


9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5






Foo

d &

Dri

nk

Brown Booze


9 7 8 1 9 0 9 3 1 3 1 5 6












9 7 8 1 7 8 2 4 9 0 6 9 2

NEWEDITION

CICO BOOKS


8 | BEER AND FOOD

Foo

d &

Dri

nk







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




Food

& D

rink



9 7 8 1 9 0 9 3 1 3 2 2 4






Pink Drinks


9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5






Food

& D

rink



9 7 8 1 9 0 9 3 1 3 2 2 4






Pink Drinks


9 7 8 1 8 4 9 7 5 5 0 0 9

5 1 6 9 5





8 | BEER AND FOOD

Foo

d &

Dri

nk







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



8 | BEER AND FOOD

Food

& D

rink







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



102 | DRINKING GAMES

Hum

our/

Gift

Just woken up with a head that feels like the devil’s been drilling foot-long screws into yourbrain and eyeballs? Well suffer no more by following these helpful remedies that will have you out of bed and on your feet in no time. Containing classic hair-of-the-dog cocktails suchas the prairie oyster and the bloody mary, restorative recipes including the classic baconsandwich and some of the weirdest and most wonderful cures from around the world, thishandy guide will ensure waking up with a sore head on a Sunday is a thing of the past.

• If you’ve ever suffered a stinking hangover that you can’t shift, this is the perfect guide for you.

• Whether you’re after a cocktail kick, a non-alcoholic remedy or some comfort food to getyou on the road to recovery, help is at hand.

• Ideal for those people who like to over-indulge during the festive period.

Hair of the Dog and Other Hangover Cures

ISBN: 978-0-957140-95-064 pages l 50 colour illustrations186 x 123 mm l £9.99 (hardback)Carton quantity: 80Publication: September 2012

9 7 8 0 9 5 7 1 4 0 9 5 0

The government tries to tell us that drinking to excess is bad for us. If that’s the case thenwhy is it so much fun? And the quickest way to achieve drunken nirvana... Drinking Games.The problem with playing drinking games is if it’s a successful event, you won’t rememberthe rules by the end of it. That’s where this helpful little guide comes in. Outlining the rules for 25 favourite games – with classic card games like Ring of Fire, skill-based ones includingBeer Pong, through to timed challenges such as Edward Ciderhands and Power Hour – it’s the essential item to bring any party to life... apart from alcohol, of course!

• Leave your inhibitions at the door with these 25 innovative ideas to get you and your matesin a state.

• Ensure your party is one to remember, although chances are if you lose, you probably won’tremember much of it!

• A great gift for students, party animals and night owls, and the companion to Hair of theDog and Other Hangover Cures (ISBN 978-0-957140-95-0).

Drinking Games: One Book, 25 Games, JustAdd Booze


9 7 8 0 9 5 7 1 4 0 9 4 3

DOMINIC BLISSis an author, journalist and editor whowrites on men’s interest, sport, andtravel for various publications includingGQ, Financial Times, InternationalTennis Magazine and Running Fitness.

CatUK-A12_099-103_DognBone_FL_Layout 1 02/03/12 09.30 Pagina 102

102 | DRINKING GAMES

Hum

our/

Gift

Just woken up with a head that feels like the devil’s been drilling foot-long screws into yourbrain and eyeballs? Well suffer no more by following these helpful remedies that will have you out of bed and on your feet in no time. Containing classic hair-of-the-dog cocktails suchas the prairie oyster and the bloody mary, restorative recipes including the classic baconsandwich and some of the weirdest and most wonderful cures from around the world, thishandy guide will ensure waking up with a sore head on a Sunday is a thing of the past.

• If you’ve ever suffered a stinking hangover that you can’t shift, this is the perfect guide for you.

• Whether you’re after a cocktail kick, a non-alcoholic remedy or some comfort food to getyou on the road to recovery, help is at hand.

• Ideal for those people who like to over-indulge during the festive period.

Hair of the Dog and Other Hangover Cures


9 7 8 0 9 5 7 1 4 0 9 5 0

The government tries to tell us that drinking to excess is bad for us. If that’s the case thenwhy is it so much fun? And the quickest way to achieve drunken nirvana... Drinking Games.The problem with playing drinking games is if it’s a successful event, you won’t rememberthe rules by the end of it. That’s where this helpful little guide comes in. Outlining the rules for 25 favourite games – with classic card games like Ring of Fire, skill-based ones includingBeer Pong, through to timed challenges such as Edward Ciderhands and Power Hour – it’s the essential item to bring any party to life... apart from alcohol, of course!

• Leave your inhibitions at the door with these 25 innovative ideas to get you and your matesin a state.

• Ensure your party is one to remember, although chances are if you lose, you probably won’tremember much of it!

• A great gift for students, party animals and night owls, and the companion to Hair of theDog and Other Hangover Cures (ISBN 978-0-957140-95-0).

Drinking Games: One Book, 25 Games, JustAdd Booze


9 7 8 0 9 5 7 1 4 0 9 4 3

DOMINIC BLISSis an author, journalist and editor whowrites on men’s interest, sport, andtravel for various publications includingGQ, Financial Times, InternationalTennis Magazine and Running Fitness.

CatUK-A12_099-103_DognBone_FL_Layout 1 02/03/12 09.30 Pagina 102

UK AND EXPORT SALESAND MARKETINGDanny ParnesUK and Export Sales DirectorRyland Peters & Small 20–21 Jockey’s FieldsLondon WC1R 4BWTel: +44 (0)20 7025 [email protected]

Tabitha WardHead of UK Trade SalesAddress as aboveTel: +44 (0)20 7025 [email protected](for UK Book Tradeenquiries)

Anna KelsallExport Sales ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Jonny KennedyGift and Special SalesManagerAddress as aboveTel: +44 (0)20 7025 [email protected](for UK Gift Tradeenquiries)

PublicityLauren WrightRPS Publicity ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Mark McGinlayCICO Publicity ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Northern Ireland andRepublic of Ireland Sales and PublicityJohn Fitzpatrick Fitzmull Books58 New Vale CottagesShankill, Co. DublinIrelandTel: +353 1 272 0020Fax: +353 1 282 [email protected]

Italy, Greece andGibraltarPadovani BooksN.A. La Chiesa no. 952044 Pergo Cortona (AR)ItalyContact: Penny PadovaniTel/Fax: +39 575 [email protected]

Spain and PortugalPadovani BooksPassage Saladrigas 15, 2-2 Barcelona08005 SpainContact: Jenny Padovani

FriasTel/Fax: +34 932 218 [email protected]

AustraliaHardie Grant BooksGround LevelBuilding One 658 Church StreetRichmond 3121AustraliaContact: Nadine RaydanTel: +61 3 8520 6444Fax: +61 3 8520 [email protected]

New ZealandBookreps NZ LtdUnit 2, 39 Woodside AvenueNorthcote 0627AucklandNew ZealandContact: Susan HolmesTel: +64 9 419 2635Fax: +64 9 419 [email protected]

Singapore and Malaysia(books)APD Singapore Pte Ltd52 Genting Lane #06-05Ruby Land Complex 1Singapore 349560Contact: Janice NgTel: +65 6749 3551Fax: +65 6749 [email protected]

Mainland China(excluding Hong Kong)Mr Stanson YeungUnit B-518 Harbourfront Horizon8 Hung Luen RoadHung Hom BayKowloonHong KongTel: +852 6110 [email protected]

IndiaResearch Press 302A ABW Tower, IFFCO Crossing,MG Road, Gurgaon,HaryanaIndiaContact: Ajay ParmarTel: +91 232 84894Fax: +91 232 [email protected]

South AfricaAG Distribution89 Ellis StreetBrakpan North1541GautenSouth AfricaContact: Gerald Wratten Tel: +27 011 740 4958 [email protected]

AfricaA–Z Africa Book Services105b Prins Mauritssingel3043 PE RotterdamThe NetherlandsContact: Anita ZihTel: +31 104 154 250Fax: +31 104 151 [email protected]

For all other Exportenquiries, contact Anna Kelsall.

CO-EDITION SALESDenise LieRights DirectorRyland Peters & Small 20–21 Jockey’s FieldsLondon WC1R 4BWTel: +44 (0)20 7025 2283Fax: +44 (0)20 7025 [email protected]

Elisabeth CarlssonRights ManagerAddress as aboveTel: +44 (0)20 7025 [email protected]

Priscilla RebyRights AssistantAddress as aboveTel: +44 (0)20 7025 [email protected]

Ryland Peters & Small and CICO Books20–21 Jockey’s Fields, London WC1R 4BWRPS Tel: +44 (0)20 7025 2200 Fax: +44 (0)20 7025 2201CICO Tel: +44 (0)20 7025 2280 Fax: +44 (0)20 7025 2281Email: [email protected] Website: www.rylandpeters.com

Ryland Peters & Small, Inc., and CICO Books519 Broadway, 5th Floor, New York, NY 10012

Tel: +1 646 613 8682 / 8684 / 8685 Fax: +1 646 613 8683Email: [email protected]

Website: www.rylandpeters.com

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

Front cover photograph by Debi Treloar from Imperfect Home by Mark and Sally Bailey.Back cover photograph by Terry Benson from Scarves and Snoods by Fiona Goble.

TRADE ORDERS to Macmillan Distribution LtdBrunel Road, Houndmills, Basingstoke,Hampshire RG21 6XSTel: +44 (0)1256 302 692Fax: +44 (0)1256 812 [email protected]

TERMSMinimum order for stationery items = 6 Minimum order value = £150

CARTON QUANTITIESPlease note that carton quantities aresubect to change at reprint stage.

CONTENTS

Home & Garden 1

Craft 17

Food & Drink 45

Health, Mind, Body & Spirit 82

Dog ‘n’ Bone 91

Gift Books 103

Babies & Kids 114

Wedding 122

Journals & Organizers 123

Stationery 128

Display Units 173

Index 174

KEY TO FOREIGN LANGUAGE RIGHTS

AA – Afrikaans; AE – Arabic; AU – Australian; BE – Belgian; BR – Brazil; CH – Swiss; CN – Chinese; CZ – Czech; DE – German; DK – Danish; EE – Estonian; ES – Spanish; FC – French Canadian; FI – Finnish; FR – French; GR – Greek; HR – Croatian; HU – Hungarian; ID – Indonesian; IL – Israeli; IN – Indian; IT – Italian; JP – Japanese; KR – Korean; LB – Lebanese; LT – Lithuanian; LV – Latvian; MY – Malaysian; NL –Dutch; NO – Norwegian; PL – Polish; PT – Portuguese; RU – Russian; SE – Swedish; SG – Singaporean; SK – Slovakian; TH – Thai; TK – Turkish; TW – Taiwanese; UA – Ukrainian; US – American; VN – Vietnamese; ZA – South African

IW CatUK-A14_insidecover_x 28/02/2014 14:03 Page 1

www.rylandpeters.com

drinks catalogue autumn 2014

Documents

wine lists

wine expert

world of wine

master of wine

wine gang

natural wine movement

wine foodalso available

awardwinning wine writer