Spring 15 US Catalog

HOME • FOOD & DRINK • CRAFT • HUMOR • HEALTH, BODY, MIND, & SPIRIT

www.rylandpeters.com

RYLAND

PETERS & SM

ALL•C

ING 2015

SPRING 2015

PRINTED IN THE U.S.

IW CatUS-Spring15_Cover_Outer_x 10/10/2014 08:50 Page 1

RYLAND

PETERS & SM

ALL•C

ING 2015

SPRING 2015

PRINTED IN THE U.S.

RYLAND

PETERS & SM

ALL•C

ING 2015

SPRING 2015

PRINTED IN THE U.S.

CV1-S-CV4.indd 1 10/21/14 11:48 AM

PAPERSTYLE FSC CERTIFICATIONAll our forthcoming paperstyle stationery and much of our backlistis printed on FSC paper. The FSC (Forest Stewardship Council) labelensures that the forest products used in our items come fromresponsibly harvested and verified sources. In the Stationery section,

* denotes an item that is printed on non-FSC paper and board.

CONTENTS

NEW TITLES

Food & Drink 1

Craft 23

Babies & Kids 32

Home & Garden 36

Health, Body, Mind, & Spirit 45

Humor 50

Gift 55

Journals & Organizers 58

STATIONERY 60

BACKLIST 75

Displays & Terms of Sale 140

INDEX 141

Sales Representation 144

To place an order or for customer service in the USTel: 877-342-1478Fax: 201-840-7242Email: [email protected]

GIFT TRADE SALES REPRESENTATIVESNew England:CT, MA, ME NH, RI, VT

THE WINTERS GROUP150 Hazard AvenueSuite C1Enfield, CT 06082Tel: 860-749-3317Fax: [email protected]

Metro NY/NJ

Harriet Bessaleli11 North RoadGreat Neck, NY 11024Tel: [email protected]

Mid-Atlantic: DC, DE, MD, Eastern PA, VA

ISBN Sales 141 Friends LaneNewtown, PA 18940Tel: 215-428-1552Fax: [email protected]

Ohio Valley: IN, KY, MI, OH, Western PA, WV

BLEND SALES27 East Russel RoadSuite 302Columbus, OH 43215Tel: 800-338-7331Fax: [email protected]

Southeast:AL, FL, GA, MS, NC, SC, TN

Daniel Richards, Inc.230 Spring StreetSuite 1634Atlanta, GA 30303Tel: 404-589-8200Fax: [email protected]

Upper Midwest:IA, MN, ND, SD

TWIST SALES, LLCMinnesota Gift Mart10301 Bren Road West, #G436Minnetonka, MN 55343Tel: 952-932-7191Fax: [email protected]

Midwest:IL, Eastern MO, WI

THE REP FACTORTel: 847-428-4020Fax: [email protected]

KS and Western MO

GIFT SOURCE, LLC Lori Thomsen Tel: 913-897-7327Fax: [email protected]

South Central:AR, LA, OK, TX

GOETZ, INC.Dallas Trade Mart, #21112100 Stemmons FreewayDallas, TX 75207Tel: 214-748-2128Fax: [email protected]

Southwest/Rockies:AZ, CO, NE, NM, UT, WY

ANNE MCGILVRAY & COMPANYWorld Market Center Las Vegas455 S. Grand Central Parkway,C1090Las Vegas, NV 89106Tel: 702-289-4832Fax: [email protected]

Northwest:AK, ID, MT, OR, WA

BETTENCOURT GROUP501 South Lucille Street, #102Seattle, WA 98108Tel: 206-762-2240Tel: 800-462-6099Fax: [email protected]

Northern California,Northern Nevada

GIFT SALES

AIR COMPANY448 Ignacio Blvd., #408Novato, CA 94949Tel: 415-436-6350Fax: [email protected]

GOURMET SALES

THE LUNDGREN GROUPTel: [email protected]

Southern California,Southern Nevada, Hawaii

FLEMMING CHALEF1933 South Broadway, #846Los Angeles, CA 90007Tel: 213-747-0076Fax: [email protected]

Front cover photograph by Clare Winfield from Plant-based Paleo by Jenna Zoe.Back cover photograph by Helen Cathcart from Maker Spaces by Emily Quinton.

All details are correct at time of going to pressand are subject to change without notice

Order fulfillment in the US by Ryland Peters & Small, Inc.c/o The Maple Press Company, 1000 Strickler Road, PO Box 305, Mount Joy, PA 17552

Send remittance toRyland Peters & Small, Inc.PO Box 1539Fort Lee, NJ 07024-1539

IW CatUS-S15_Cover_Inner_x 17/10/2014 08:41 Page 1

PLANT-BASED PALEO | 1

Food &

To place an order fax 201-840-7242

JENNA ZOEis the founder of Foods To Love, anonline healthfood supplier specializing in products free from wheat, gluten,refined sugar, dairy and eggs(www.foodstolove.co.uk). Author ofSuper Healthy Snacks and Treats, this is her second book for Ryland Peters & Small. Jenna is based in London, UK.

Plant-based Paleo

ISBN: 978-1-84975-612-9144 pages l 100 color photographs70 recipes l 71⁄2 x 91⁄4 in l $19.95 (CAN $23.95) l hardcoverCarton quantity: 22Publication: February 2015

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

5 1 9 9 5

also available:Super Healthy Snacks and TreatsISBN: 978-1-84975-428-6$21.95 (priced higher in Canada)

Discover how our ancestors ate with more than 60 inventive and exciting,easy-to-prepare vegan paleo recipes that use a wide range of foragedingredients including seeds, sprouted grains, fruits and vegetables. Plant-based Paleo helps you understand the paleo approach to vegan nutrition andcreate clean foods that your body will harness for sustenance, well-being and vitality. Humans are the only animals who cook their food. Sources saythat before we learned to hunt, we ate a raw diet comprised of what we couldgather in the wilderness. The plant-based diet gave us everything we neededthen, and it does now! Plant proteins are easier for the body to absorb thananimal proteins because they have far less saturated fat and are high incalcium, absorbed from soil. Plant-based paleo goes straight to the source for this and much, much more, to unlock the nutritional secrets of the past to lead to a naturally healthier future. Jenna Zoe has created recipes to beenjoyed at any time of the day. Try Hemp Tabbouleh, Kale & Avocado Salad,Sweet Potato Gnocchi, Raw Sushi, Cauli-Pops, Eggplant ‘bacon’, Raw PadThai, Green Curry with Jicama Rice, Coconut Yogurt or Mango Blueberry Tart.

• Learn how to make more than 60 delicious, healthy and wholesome dishesusing natural foods, seasonal produce and innovative flavors.

• Super Healthy Snacks and Treats (ISBN: 978-1-84975-428-6) has soldover 20,000 copies since publication in September 2013.

IW CatUS-S15_001-022_FoodDrink_FL_x 08/10/2014 11:33 Page 1

2 | SUGAR-FREE SNACKS & TREATS

also available:The Natural Food KitchenISBN: 978-1-84975-560-3$24.95 (priced higher in Canada)

Sugar-free Snacks & Treats

9 7 8 1 8 4 9 7 5 6 0 3 7

5 2 1 9 5

Clean up your eating and enjoy these treats and snacks without guilt and inthe knowledge that you are eating ingredients that your body can harness for well-being, vitality and sustenance. Sugar-free Snacks & Treats offers aninspiring collection of recipes that are completely free from refined sugar andin many cases, processed wheat and dairy. Simple substitutions in basicrecipes make all the difference and you will see and feel the benefits in notime. Replacing refined sugar with natural sweeteners such as stevia, agavesyrup and maple syrup; as well as wheat flour with wheat-free alternatives;and dairy with nut and soy milks and health-giving oils. And packed withvegetables, nuts, seeds and other superfoods to furnish your body with long-term health-enhancing vitamins and minerals. With everything from GooeyChocolate Cookies, Almond Butter Cups, and Banana Cake to savory optionssuch as Buckwheat Crackers, Bombay Mix, and Quinoa Maki you’ll be leftwondering why you ever used refined sugar at all.

• Contains a stunning selection of recipes for nutritious and delicious bites for sugar-free snacking.

• Featuring 65 recipes for treats that cut out refined sugars, making it easierto snack guilt-free.

THE SALAD BOWL | 3

Food &

also available:The Perfectly Dressed SaladISBN: 978-1-84975-498-9$16.95 (priced higher in Canada)

NICOLA GRAIMESis an award-winning writer specializing in nutritional health, vegetarian cookery,and food for children. A former editor of Vegetarian Living magazine, she haswritten more than 26 books, includingGreat Healthy Food for Vegetarian Kids,which won Best Vegetarian Cookbook in the World Gourmand Awards 2010.For Ryland Peters & Small she haswritten Super Fresh Juices & Smoothies.Nicola lives in the coastal town ofBrighton in the UK.

The Salad Bowl

ISBN: 978-1-84975-601-3160 pages l 100 color photographs l 75 recipes71⁄2 x 91⁄4 in l $21.95 (CAN $25.95) l hardcoverCarton quantity: 22Publication: April 2015

9 7 8 1 8 4 9 7 5 6 0 1 3

5 2 1 9 5

Fresh, vibrant, wholesome and delicious—there can be so much more tosalads than just a few leaves on a plate. These tasty recipes will inspire you to nourish your body from the inside out with every delicious forkful. Takeinspiration from countries all around the globe and whip up hearty salads that are nutritious and full of flavor. From Mediterranean recipes to Asian-inspired classics, salads have never been been as popular. This delightfulbook showcases beautifully balanced salads, with cheese, eggs, beans,grains, fish, shellfish, meat, and poultry all in starring roles. Salads are idealfor a light meal, and there are plenty of ideas here that can be made inadvance and transported to the office or school. The book also containsmidweek ideas that will please the whole family, as well as some impressivedishes that wouldn’t be out of place at a dinner party. Sprouted seeds andmicro greens are becoming increasingly popular, and are now readily availableto buy but Nicola Graimes goes the extra mile by showing you how to sproutseeds at home, so you will always have some on hand to throw into a speedydish. With more and more people aspiring to eat healthier diets, and with sucha large variety of fresh and interesting ingredients now readily available, therehas never been a better time to experiment and discover some new favorites.

• Fresh, healthy, and wholesome recipes for all seasons.

• From the author of Super Fresh Juices & Smoothies (ISBN: 978-1-84975-493-4) which has sold 18,000 copies since publication in February 2014.

2 | SUGAR-FREE SNACKS & TREATS

also available:The Natural Food KitchenISBN: 978-1-84975-560-3$24.95 (priced higher in Canada)

Sugar-free Snacks & Treats

9 7 8 1 8 4 9 7 5 6 0 3 7

5 2 1 9 5

Clean up your eating and enjoy these treats and snacks without guilt and inthe knowledge that you are eating ingredients that your body can harness for well-being, vitality and sustenance. Sugar-free Snacks & Treats offers aninspiring collection of recipes that are completely free from refined sugar andin many cases, processed wheat and dairy. Simple substitutions in basicrecipes make all the difference and you will see and feel the benefits in notime. Replacing refined sugar with natural sweeteners such as stevia, agavesyrup and maple syrup; as well as wheat flour with wheat-free alternatives;and dairy with nut and soy milks and health-giving oils. And packed withvegetables, nuts, seeds and other superfoods to furnish your body with long-term health-enhancing vitamins and minerals. With everything from GooeyChocolate Cookies, Almond Butter Cups, and Banana Cake to savory optionssuch as Buckwheat Crackers, Bombay Mix, and Quinoa Maki you’ll be leftwondering why you ever used refined sugar at all.

• Contains a stunning selection of recipes for nutritious and delicious bites for sugar-free snacking.

• Featuring 65 recipes for treats that cut out refined sugars, making it easierto snack guilt-free.

THE SALAD BOWL | 3

Food &

also available:The Perfectly Dressed SaladISBN: 978-1-84975-498-9$16.95 (priced higher in Canada)

NICOLA GRAIMESis an award-winning writer specializing in nutritional health, vegetarian cookery,and food for children. A former editor of Vegetarian Living magazine, she haswritten more than 26 books, includingGreat Healthy Food for Vegetarian Kids,which won Best Vegetarian Cookbook in the World Gourmand Awards 2010.For Ryland Peters & Small she haswritten Super Fresh Juices & Smoothies.Nicola lives in the coastal town ofBrighton in the UK.

The Salad Bowl

9 7 8 1 8 4 9 7 5 6 0 1 3

5 2 1 9 5

Fresh, vibrant, wholesome and delicious—there can be so much more tosalads than just a few leaves on a plate. These tasty recipes will inspire you to nourish your body from the inside out with every delicious forkful. Takeinspiration from countries all around the globe and whip up hearty salads that are nutritious and full of flavor. From Mediterranean recipes to Asian-inspired classics, salads have never been been as popular. This delightfulbook showcases beautifully balanced salads, with cheese, eggs, beans,grains, fish, shellfish, meat, and poultry all in starring roles. Salads are idealfor a light meal, and there are plenty of ideas here that can be made inadvance and transported to the office or school. The book also containsmidweek ideas that will please the whole family, as well as some impressivedishes that wouldn’t be out of place at a dinner party. Sprouted seeds andmicro greens are becoming increasingly popular, and are now readily availableto buy but Nicola Graimes goes the extra mile by showing you how to sproutseeds at home, so you will always have some on hand to throw into a speedydish. With more and more people aspiring to eat healthier diets, and with sucha large variety of fresh and interesting ingredients now readily available, therehas never been a better time to experiment and discover some new favorites.

• Fresh, healthy, and wholesome recipes for all seasons.

• From the author of Super Fresh Juices & Smoothies (ISBN: 978-1-84975-493-4) which has sold 18,000 copies since publication in February 2014.

4 | GREEN DRINKS

Green DrinksThe freshest, fastest way to eat your greens is here. Detoxify, rejuvenate,energize, nourish and heal your mind and body with these all-natural recipes for super-nutritious green juices and smoothies. Looking for a delicious way to detox, cleanse, nourish, and feed your body? Sip a freshly made greensmoothie or juice and you’ll be on the fast track to a healthier and moreenergetic you. Homemade green drinks win health points over packaged fruitjuice and smoothies. They are unpasteurized and contain much less sugar thantheir commercially produced counterparts plus you can add plenty more of thenutrient-rich dark green vegetables—the ones we all know we should be eatingmore of! The recipes here are not only good for you but delicious too andsurprisingly filling, which can help you maintain a healthy weight. Ingredientssuch as kale, spinach, broccoli, fennel, cucumber, celery, and parsley are allfeatured and combined with other fruits and vegetables to create balanced andenjoyable drinks to enjoy at any time of the day. Along with the nutrientsgleaned from the fresh produce used, green ‘super-nutrients’ such as spirulina,wheatgrass, hemp, chorella, aloe vera, barleygrass, and powdered greens add afurther nutritional boost. Try a refreshing Virgin Apple Mojito, Super Detox, AppleZinger, Green Giant, Green Shot, Spring Clean, Green Day, Popeye Special,Pea...fect!, Avocado Smoopie, Green for Go, Cucumber Cooler, Cabbage Love,Green Goddess, and more. With so much delicious choice and proven healthbenefits there has never been a better time to Go Green!

• Sip your way to five a day with more than 50 recipes for great-tastingsmoothies and juices.

• Detoxing with green juices has been made popular by Hollywood stars,such as Gwyneth Paltrow, Hilary Swank, and Salma Hayek.

ISBN: 978-1-84975-604-464 pages l 40 color photographs l 55 recipes71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcoverCarton quantity: 50Publication: February 2015

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

5 1 6 9 5

also available:Super Fresh Juices & SmoothiesISBN: 978-1-84975-493-4$24.95 (priced higher in Canada)

Available as a Counter Display Pack(includes 6 copies of the book)ISBN: 978-1-84975-646-4

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

FERMENTED FOODS FOR VITALITY & HEALTH | 5

Food &

DUNJA GULINhas been a cooking teacher and chef for almost a decade; she also runs herown fermented foods workshops. She is the author of a popular book on vegan breakfast published in her nativeCroatia, and of The Vegan Baker, RawFood Kitchen, and most recently TheVegan Pantry for Ryland Peters & Small.

Fermented Foods for Vitality & Health

ISBN: 978-1-84975-607-5160 pages (wood-free paper) l 100 colorphotographs l 63 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $23.95) l paperback with flapsCarton quantity: 22Publication: March 2015

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

5 1 9 9 5

For thousands of years, people have been making naturally fermentedvegetables, fruits, dairy products, and ales. Japanese cuisine features manyfermented foods, such as umeboshi (pickled plum), miso and nattō, which areboth made using fermented soy beans. In South Korea, live cultured cabbage,or kimchi, is a culinary mainstay and is spreading far and wide. Sourdoughbread, made from naturally fermented dough is now coveted across the world.These fermented foods transform sugars and carbohydrates into probioticpowerhouses, containing friendly bacteria that help to maintain a healthydigestive tract. This can help increase energy levels, stabilize blood pressure,improve sleeping patterns, and lead to healthier, radiant-looking skin. Creativechef, teacher, and health-food expert Dunja Gulin presents over 60 tantalizingways to introduce fermented foods to your everyday diet. Start the day withBanana and Blueberry Kefir Muffins or Comforting Cacao Oatmeal. Lunch &Dinner ideas include Probiotic Gazpacho and Egyptian-inspired Rice and LentilStew. Try Red Lentil Dosas and Pesto Focaccia in the Breads & Pancakessection and Turmeric and Chile Kimchi in Condiments, Dressings, & Dips. Thereare also health-boosting Probiotic Drinks, while Something Sweet providesrecipes that will delight and surprise, like Sweet Cinnamon & Yogurt Scones.

• Fermented foods aren’t just a fashionable fad. Armed with revelations aboutthe health benefits, fermented foods are here to stay.

• Dunja has made a living out of converting sceptics with her simple,achievable and tantalizingly tasty recipes.

also available:The Vegan PantryISBN: 978-1-84975-489-7$24.95 (priced higher in Canada)

4 | GREEN DRINKS

Green DrinksThe freshest, fastest way to eat your greens is here. Detoxify, rejuvenate,energize, nourish and heal your mind and body with these all-natural recipes for super-nutritious green juices and smoothies. Looking for a delicious way to detox, cleanse, nourish, and feed your body? Sip a freshly made greensmoothie or juice and you’ll be on the fast track to a healthier and moreenergetic you. Homemade green drinks win health points over packaged fruitjuice and smoothies. They are unpasteurized and contain much less sugar thantheir commercially produced counterparts plus you can add plenty more of thenutrient-rich dark green vegetables—the ones we all know we should be eatingmore of! The recipes here are not only good for you but delicious too andsurprisingly filling, which can help you maintain a healthy weight. Ingredientssuch as kale, spinach, broccoli, fennel, cucumber, celery, and parsley are allfeatured and combined with other fruits and vegetables to create balanced andenjoyable drinks to enjoy at any time of the day. Along with the nutrientsgleaned from the fresh produce used, green ‘super-nutrients’ such as spirulina,wheatgrass, hemp, chorella, aloe vera, barleygrass, and powdered greens add afurther nutritional boost. Try a refreshing Virgin Apple Mojito, Super Detox, AppleZinger, Green Giant, Green Shot, Spring Clean, Green Day, Popeye Special,Pea...fect!, Avocado Smoopie, Green for Go, Cucumber Cooler, Cabbage Love,Green Goddess, and more. With so much delicious choice and proven healthbenefits there has never been a better time to Go Green!

• Sip your way to five a day with more than 50 recipes for great-tastingsmoothies and juices.

• Detoxing with green juices has been made popular by Hollywood stars,such as Gwyneth Paltrow, Hilary Swank, and Salma Hayek.

ISBN: 978-1-84975-604-464 pages l 40 color photographs l 55 recipes71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcoverCarton quantity: 50Publication: February 2015

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

5 1 6 9 5

also available:Super Fresh Juices & SmoothiesISBN: 978-1-84975-493-4$24.95 (priced higher in Canada)

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

FERMENTED FOODS FOR VITALITY & HEALTH | 5

Food &

DUNJA GULINhas been a cooking teacher and chef for almost a decade; she also runs herown fermented foods workshops. She is the author of a popular book on vegan breakfast published in her nativeCroatia, and of The Vegan Baker, RawFood Kitchen, and most recently TheVegan Pantry for Ryland Peters & Small.

Fermented Foods for Vitality & Health

ISBN: 978-1-84975-607-5160 pages (wood-free paper) l 100 colorphotographs l 63 recipes l 71⁄2 x 91⁄4 in$19.95 (CAN $23.95) l paperback with flapsCarton quantity: 22Publication: March 2015

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

5 1 9 9 5

For thousands of years, people have been making naturally fermentedvegetables, fruits, dairy products, and ales. Japanese cuisine features manyfermented foods, such as umeboshi (pickled plum), miso and nattō, which areboth made using fermented soy beans. In South Korea, live cultured cabbage,or kimchi, is a culinary mainstay and is spreading far and wide. Sourdoughbread, made from naturally fermented dough is now coveted across the world.These fermented foods transform sugars and carbohydrates into probioticpowerhouses, containing friendly bacteria that help to maintain a healthydigestive tract. This can help increase energy levels, stabilize blood pressure,improve sleeping patterns, and lead to healthier, radiant-looking skin. Creativechef, teacher, and health-food expert Dunja Gulin presents over 60 tantalizingways to introduce fermented foods to your everyday diet. Start the day withBanana and Blueberry Kefir Muffins or Comforting Cacao Oatmeal. Lunch &Dinner ideas include Probiotic Gazpacho and Egyptian-inspired Rice and LentilStew. Try Red Lentil Dosas and Pesto Focaccia in the Breads & Pancakessection and Turmeric and Chile Kimchi in Condiments, Dressings, & Dips. Thereare also health-boosting Probiotic Drinks, while Something Sweet providesrecipes that will delight and surprise, like Sweet Cinnamon & Yogurt Scones.

• Fermented foods aren’t just a fashionable fad. Armed with revelations aboutthe health benefits, fermented foods are here to stay.

• Dunja has made a living out of converting sceptics with her simple,achievable and tantalizingly tasty recipes.

also available:The Vegan PantryISBN: 978-1-84975-489-7$24.95 (priced higher in Canada)

6 | THE TOMATO BASKET

JENNY LINFORD is a professional food writer based inLondon. She has written for a variety ofwell-known publications including TheGuardian, Time Out and The Times. Sheis the author of fifteen books includingFood Lovers’ London, now in its seventhedition, and was a contributor to AGreen Guide to Country Foods,published by CICO Books.

The Tomato Basket

ISBN: 978-1-84975-598-6160 pages l 200 color photographs70 recipes l 71⁄2 x 91⁄4 in l $21.95 (CAN $25.95) l hardcoverCarton quantity: 22Publication: March 2015

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

5 2 1 9 5

Explore and discover more about the humble tomato and learn how to enjoy itin all its glorious variety and versatility. In this wonderfully entertaining andenlightening book, food writer Jenny Linford traces the story of the tomatofrom its origins to the present day in seven feature spreads that look at topicsincluding Tomato Varieties, Grow Your Own, Tomato Flavor Friends, TomatoFestivals, Meet the Growers, Tomato Heritage, and Preserving. Start withSmall Bites & Side Dishes with recipes for Cherry Tomato Bruchetta, GingerTomato Spare Ribs, Bloody Mary Shrimp Cocktails, and canapés such asTomato Basil Granita, Tomato Tuna Empanadas, and Plum Tomato Tartlets.Heartwarming Soups & Salads include Pappa di Pomodoro, Green TomatoSorrel Soup, Tomato Tabbouleh, Fattoush and Panzanella; while Fish, Meat &Poultry as well as Vegetable Mains are covered with Tuna Steaks with Miso-glazed Tomatoes, Chicken Cacciatore, Lamb Meatballs, Tunisian Baked Eggs,Provençal Stuffed Tomatoes, and Traditional Tomato Dhal. Plus there are RiceDishes, Breads & Pastry, and Sauces, Salsas & Preserves that make the mostof this delicious and bountiful fruit.

• Jenny guides us through the varieties of tomato available, alongsidepractical cooking advice on growing your own, handling, storing and ripeningtomatoes, including more than 75 recipes for cooking with the fruit of the vine.

• Specially commissioned photography by Peter Cassidy.

also available:The Red Hot Chile CookbookISBN: 978-1-84975-224-4$24.95 (priced higher in Canada)

OUT OF THE POD | 7

Food &

Out of the PodOut of the Pod embraces culinary concepts that are currently undergoing arenaissance: a return to home cooking and a love of simple, unpretentious,stress-free, and healthy food. Added to that, the key ingredients are cheap,eco-friendly, and readily available. This book features many back-to-basicsrecipes adapted especially for contemporary home cooks. Over half of themare vegetarian—while the rest make creative use of modest amounts of fish,poultry, or meat. You’ll find everything from light soups for springtime tosensational Street Food, such as Brazilian Shrimp and Black-eye Bean Fritters.Legumes also create a wealth of fantastic Salads, including Georgian RedBean Salad with Walnuts and Pomegranate. Discover authentic classic MainDishes, such as Persian Lamb and Chickpea Casserole with Barberries. The Vegetarian Main Dishes offer familiar favorites with a twist, like LentilMoussaka, while Side Dishes and Dips pack a sensational flavor punch, suchas Keralan Coconut Moong Dal. Finally, dig into heavenly Desserts includingSweet Sicilian Chickpea Pastries.

• Complete with fascinating information about buying, storing, soaking, andcooking legumes, as well as a summary of their nutritional benefits.

• Legumes are at the height of culinary fashion. More and more people arechoosing to enjoy them as part of their home cooking.

• Brimming with magnesium, folate, fiber, calcium, heart-healthy omega-3fatty acids, iron, and antioxidants, these ingredients are fantastically healthy.

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

5 2 1 9 5

VICKY JONESwas formerly the wine and food editor ofHouse & Garden magazine and traveledextensively collecting recipes andcooking techniques, as well as absorbingthe food culture of many differentcountries. She has written many articlesin national newspapers and wroteDordogne Gastronomique for OctopusPublishing in 1994. This is Vicky’s firstbook for Ryland Peters & Small.

also available:Super Grains & SeedsISBN: 978-1-84975-488-0$24.95 (priced higher in Canada)

6 | THE TOMATO BASKET

JENNY LINFORD is a professional food writer based inLondon. She has written for a variety ofwell-known publications including TheGuardian, Time Out and The Times. Sheis the author of fifteen books includingFood Lovers’ London, now in its seventhedition, and was a contributor to AGreen Guide to Country Foods,published by CICO Books.

The Tomato Basket

ISBN: 978-1-84975-598-6160 pages l 200 color photographs70 recipes l 71⁄2 x 91⁄4 in l $21.95 (CAN $25.95) l hardcoverCarton quantity: 22Publication: March 2015

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

5 2 1 9 5

Explore and discover more about the humble tomato and learn how to enjoy itin all its glorious variety and versatility. In this wonderfully entertaining andenlightening book, food writer Jenny Linford traces the story of the tomatofrom its origins to the present day in seven feature spreads that look at topicsincluding Tomato Varieties, Grow Your Own, Tomato Flavor Friends, TomatoFestivals, Meet the Growers, Tomato Heritage, and Preserving. Start withSmall Bites & Side Dishes with recipes for Cherry Tomato Bruchetta, GingerTomato Spare Ribs, Bloody Mary Shrimp Cocktails, and canapés such asTomato Basil Granita, Tomato Tuna Empanadas, and Plum Tomato Tartlets.Heartwarming Soups & Salads include Pappa di Pomodoro, Green TomatoSorrel Soup, Tomato Tabbouleh, Fattoush and Panzanella; while Fish, Meat &Poultry as well as Vegetable Mains are covered with Tuna Steaks with Miso-glazed Tomatoes, Chicken Cacciatore, Lamb Meatballs, Tunisian Baked Eggs,Provençal Stuffed Tomatoes, and Traditional Tomato Dhal. Plus there are RiceDishes, Breads & Pastry, and Sauces, Salsas & Preserves that make the mostof this delicious and bountiful fruit.

• Jenny guides us through the varieties of tomato available, alongsidepractical cooking advice on growing your own, handling, storing and ripeningtomatoes, including more than 75 recipes for cooking with the fruit of the vine.

• Specially commissioned photography by Peter Cassidy.

also available:The Red Hot Chile CookbookISBN: 978-1-84975-224-4$24.95 (priced higher in Canada)

OUT OF THE POD | 7

Food &

Out of the PodOut of the Pod embraces culinary concepts that are currently undergoing arenaissance: a return to home cooking and a love of simple, unpretentious,stress-free, and healthy food. Added to that, the key ingredients are cheap,eco-friendly, and readily available. This book features many back-to-basicsrecipes adapted especially for contemporary home cooks. Over half of themare vegetarian—while the rest make creative use of modest amounts of fish,poultry, or meat. You’ll find everything from light soups for springtime tosensational Street Food, such as Brazilian Shrimp and Black-eye Bean Fritters.Legumes also create a wealth of fantastic Salads, including Georgian RedBean Salad with Walnuts and Pomegranate. Discover authentic classic MainDishes, such as Persian Lamb and Chickpea Casserole with Barberries. The Vegetarian Main Dishes offer familiar favorites with a twist, like LentilMoussaka, while Side Dishes and Dips pack a sensational flavor punch, suchas Keralan Coconut Moong Dal. Finally, dig into heavenly Desserts includingSweet Sicilian Chickpea Pastries.

• Complete with fascinating information about buying, storing, soaking, andcooking legumes, as well as a summary of their nutritional benefits.

• Legumes are at the height of culinary fashion. More and more people arechoosing to enjoy them as part of their home cooking.

• Brimming with magnesium, folate, fiber, calcium, heart-healthy omega-3fatty acids, iron, and antioxidants, these ingredients are fantastically healthy.

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5 2 1 9 5

VICKY JONESwas formerly the wine and food editor ofHouse & Garden magazine and traveledextensively collecting recipes andcooking techniques, as well as absorbingthe food culture of many differentcountries. She has written many articlesin national newspapers and wroteDordogne Gastronomique for OctopusPublishing in 1994. This is Vicky’s firstbook for Ryland Peters & Small.

also available:Super Grains & SeedsISBN: 978-1-84975-488-0$24.95 (priced higher in Canada)

8 | PAELLA AND OTHER SPANISH RICE DISHES

Paella and other Spanish Rice DishesEnjoy Spain’s national dish at home and explore this fascinating country’s loveaffair with rice and the deliciously diverse ways in which it is used in amultitude of unmissable dishes. Rice is a wonderfully versatile ingredient, andSpanish cooks transform it into an array of dishes from simple comfort food togrand feasts to be shared on special occasions. This book brings togetherdelicious rice dishes from all over Spain, from regional classics that are nowknown around the world to unusual local specialties. There is something forevery taste and every occasion, with recipes containing meat, poultry, fish,and shellfish, as well as some tempting vegetarian options to choose from.Learn how to make a show-stopping Paella Valenciana (Valencian paella) or aPaella de marisco y chorizo (Basque seafood paella with chorizo), and how tomake the most of tasty ingredients like garlic and saffron in your cooking. Aswell as traditional regional paellas, there are also other styles of rice dishes totry, such as Arroz Caldoso con Langosta (Creamy Rice with Lobster), ArrozCaldoso con Almejas (Rice and Clam Soup) or Arroz al Horno con Garbanzos yPasas (Baked Rice with Raisins and Chickpeas).Whatever the season oroccasion, there is a recipe here for every lover of authentic Spanish cuisine.

• Bring a taste of fashionable Spain to your table with this delightful collectionof 28 authentic rice dishes.

LOUISE PICKFORDis a much sought-after food writer andfood stylist with over 20 years’experience. She is the author of 15cookbooks published worldwide,including Smoothies and Barbecue forRyland Peters & Small, and is acontributor to numerous magazines inAustralia and the UK. She has beenbased in Sydney, Australia for the pastdecade, but has recently relocated tothe town of Brie in France.

ISBN: 978-1-84975-609-964 pages l 40 color photographs l 28 recipes71⁄2 x 71⁄2 in l $16.95 (CAN $19.95) l hardcoverCarton quantity: 50Publication: March 2015

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also available:Tapas and other SpanishPlates to ShareISBN: 978-1-84975-570-2$19.95 (priced higher in Canada)

FISH | 9

Food &

also available:CharcuterieISBN: 978-1-84975-567-2$24.95 (priced higher in Canada)

14 SALMON & TUNA

Salmon may not be a traditional fish for Thai cooking but it handles the robustness of Thaiflavours better than most fish. It’s all about balancing sweet and sour, spice and salt, so doadjust the balance of flavours depending how intense you like them. I’m not a fan of muchchilli/chile heat so this recipe is written with less than you might traditionally find. Don’t bescared to add more heat by adding extra chilli/chile, or by substituting green with red, butincrease the salt (Nam pla), sour (lime) and sweet (tamarind) flavourings as well to maintaina good balance. This recipe is intentionally light but for a richer flavour, use a can of coconutmilk instead of just water for the sauce. I like to slice the vegetables for a pop of flavourand texture but you can use the same mixture and grind them in a pestle and mortar to make a paste if you prefer. As with most Asian cooking this dish takes time to prepare andminutes to cook so you can prepare everything well in advance and keep the ingredients in thefridge until dinner time. Oil your hands lightly or wear latex gloves when preparing chillies/chiles... and never rub your eyes until your fingers have been thoroughly cleaned afterwards!

First, prepare the salmon fillets. Carefully remove the skin using a small sharp

knife and check the flesh for any bones, removing and discarding any you find

with fish tweezers.

Pour 600 ml/2⁄ cups of water (or the coconut milk with 200 ml/ ⁄ cup of

water if you prefer a richer sauce) into a large saucepan or pot. Add the sauce

ingredients, stir and set over a low–medium heat. Simmer gently for

2–3 minutes to allow the flavours to infuse.

Add the noodles to the pan then carefully place the salmon on top. Cover

with a lid and continue to simmer for 3–4 minutes (or up to 6 minutes if you

want your salmon well cooked).

Carefully lift the salmon pieces out of the pan using a slotted spoon, cover

with foil to keep warm and set aside.

Stir the noodles and sauce before transferring to serving bowls. Place the

salmon on top, dress with coriander/cilantro leaves and serve.

thai-flavoured salmon noodles

4 x 120-g/4-oz. salmon fillets

300 g/8 oz. flat rice noodles

1 x 400-ml/14-oz can coconut milk(optional)

50 g/ ⁄ cup tamarind paste

1 teaspoon fish sauce (Nam pla)

grated zest and freshly squeezed juice of 2 limes

2 lemongrass stalks, bruised and finelysliced

2 green chillies/chiles, finely sliced

2 red Thai chillies/chiles, finely sliced

2 garlic cloves, finely sliced

1 tablespoon grated ginger (or 2tablespoons Galangal ginger, if available)

a small bunch of coriander/cilantro, stalksfinely sliced (leaves reserved, to serve)

serves 4

ISBN: 978-1-84975-605-1176 pages l 300 color photographs & artworks90 recipes l 81⁄2 x 10 in l $24.95 (CAN $28.95)hardcoverCarton quantity: 16Publication: April 2015

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81FLAT FISH

As with all good seafood dishes, less is more when it comes to cooking skate. Thethickness of this fish varies a lot from one side to another so cook it at a lowertemperature to ensure it is cooked throughwithout overcooking. Buy your skate skinned and portioned – it’s very difficult to do at home – but trim off any obvioussinew on the outside of the wing or it will curl while cooking. A trick to ensuring yourclams are tender to eat is to freeze thembefore cooking as it tenderizes them.

Put the butter in a large saucepan or pot set over a medium heat and warm

until the butter is sizzling. Carefully place the four pieces of skate in the pan

thick-side down and cook for a couple of minutes to just caramelize.

Pour over the milk (it should just cover the skate), then add the capers and

a few tablespoons of the brine they are in. Add the surf clams and continue

to heat until the milk is just starting to form bubbles around the sides of the

pan. Remove from the heat and let it sit for 5 minutes, ensuring the clams are

cooked and open. Discard any clams that haven’t opened. The cooking sauce

should be about 80°C (175°F) – check it with a temperature probe if you have

one. Return the pan to the heat briefly if the clams are not cooking but avoid

boiling the milk as it will curdle.

Serve the skate dressed with clams, capers and the sauce. Spoon the sauce

over, leaving a little in the pan as this will stop any grit from the clams getting

onto the plate. This is a delicious light dish on its own or great served on a

bed of boiled and buttered potatoes, tossed with some chopped parsley

as a whole meal.

poached skate withcapers & clams

50 g/3 ⁄ tablespoons unsalted butter

2 skate or ray wings, skinned and cut inhalf

1 litre/4 cups whole milk

100 g/ ⁄ cup capers in brine

400 g/2 cups surf clams

TO SERVE (OPTIONAL)

300 g/1 lb. boiled potatoes

a small bunch of parsley, chopped

serves 4

MAT FOLLASis a chef and food writer. Winner ofMasterchef (BBC) in 2009, he owned The Wild Garlic (awarded 2 AARosettes), and in 2014 opened a secondrestaurant within The CasterbridgeHotel. He wrote the forward for the AARestaurant Guide 2014. Mat is a regularjudge for MasterChef, The Great TasteAwards and the World Cheese Awards,and his recipes are published in a varietyof magazines including BBC GoodFood,Olive and Delicious magazines. Mat livesin Dorset, UK.

A collection of fish and shellfish recipes from Masterchef winner Mat Follas. Organized by fish type, this guide to preparing andenjoying fish teaches you how best to cook with all the varieties ofthis wonderful ingredient. Whether you are cooking with pink, white,raw, smoked, grilled fish; trying clams, mussels, crab, or lobster forthe first time, Mat demystifies the art of preparing and cooking withFish. Recipes include Cured Salmon Gravlax; Wasabi-crusted TunaSteak; Squid Ink Risotto; Mackerel Ceviche; Trout en Papillote;Vietnamese Fried Tilapia with Crispy Seaweed; Plaice Goujons withTartar Sauce; Brill Pho; Halibut Steak with Cider Cream Sauce; ThaiFish Cakes; Goan Fish Curry; Seafood Gumbo; Oysters Rockefeller;Moules Mariniere; Spaghetti Vongole; Stuffed Razor Clams; Scallopswith Chorizo; Crab Thermidor; and Lobster Bisque, as well as aselection of recipes for basic stocks and sauces. Also includesinformation on simple drinks matches to enjoy, advice on choosingthe right fish for your recipes, buying well from sustainable sources,step-by-steps on preparation techniques, and an at-a-glance reference on naming fish internationally.

• Contains a stunning selection of 75 recipes and advice onchoosing the right fish for your recipe, including information onbuying well from sustainable sources.

• Mat Follas won Masterchef (BBC) in 2009 and has since openedtwo restaurants and appears regularly on TV and radio.