Murdoch Books London Book Fair 2017 Rights Guide

Contents
Frontlist highlights
Food
63
Health
159
Lifestyle
185
Indexes
218
Sales contacts
222
A word ...
Murdoch Books has a rich heritage as a world-renowned international
publisher of lifestyle books.
Our head office is based in Sydney, Australia, with our London
office managing sales in the UK and European markets and also
running our co-edition business.
This year we have books from some of our established authors as
well as books from new authors destined to become favourites with
people around the world.
We have books for cooking, relaxing, healing, growing, exploring
and creating. In short, we have a wonderful range of 'books for living'.
Come and #livewithMurdoch. Visit our stand at the London Book
Fair to find out how.
Lou Johnson
Publishing Director, Murdoch Books
Frontlist highlights
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Indian Made Easy

Amandip Uppal
This collection of more than 140 recipes presents
a fresh approach to cooking Indian food. Youll
find quick, uncomplicated recipes for Butter
chicken and Prawn curry, tempting vegetarian
dishes, as well as Lamb kofta with saffron crme
frache and slowly simmered Beef and potato
curry. Complete your meal with homemade
chutneys, pickles and infused rice, then finish off
with a decadent dessert or spiced chai. Special
features guide you through making paneer,
yoghurt and flatbreads, plus theres a fabulous
menu planner and information on pantry staples,
must-have spices and substitute ingredients.
Indian Made Easy has what you need to create
everything from a simple, sumptuous dish to
an opulent feastall filled with the wonderful
flavours of India.
256 pages
paperback
270 x 185 mm (10 x 7 in)
52,200 words
978-1-74336-858-9
14.99
September 2016 (July 2016 AU)
Rights: world English language excl. North
America
ABOUT THE AUTHOR:

The career of former stylist and writer Amandip
Uppal took her from The Times to the position
of deputy fashion editor of Conde Nast Traveler.
Combining her lifelong love of food and design,
she co-founded Lotus Events, one of Londons most
fashionable party-food companies, followed byChilli
Hot Chocolate, the online foodie emporium. Amandip
also teaches Indian cookery, from simple modern
cuisine to full Indian feasts. She lives in London.
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PornBurger
Mathew Ramsey
An incredible mash-up of food photography and
high design, here are 80 recipes that celebrate
the universal language of the burger. What is a
burger? Is it merely a beef patty between two
buns? Or is it something deeper, more spiritual,
a satisfaction of ones most carnal culinary
desires, maybe even something naughty?
Former San Francisco Chronicle food writer,
photographer, graphic designer and Le Cordon
Bleu-trained chef Mathew Ramsey takes the
Foodporn movement to its unabashed pinnacle
with PornBurger.
312 pages
hardback
203 x 254 mm (8 x 10 in) (landscape)
45,000 words
978-1-74336-744-5
16.99
September 2016 (August 2016 AU)
Rights: BritCom
ABOUT THE AUTHOR:

Mathew Ramsey is a chef, food stylist and
photographer. A graduate of the California Culinary
Academy, he has worked for National Geographic
and the San Francisco Chronicles Food and Wine
section. After launching his wildly popular blog
PornBurger to huge buzz and rave reviews, Ramsey
began Bar R, a four-person dinner series featuring
a secret, six-course tasting menu, with a waitlist
of hundreds for its second season. He lives in
Washington, DC.
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Sweet! Celebrations
Elise Strachan
In Sweet! Celebrations Elise Strachan, the
creator and host of My Cupcake Addiction
one of the worlds most widely viewed online
baking and decorating showsshares her most
dazzling desserts. Organised around special
occasions throughout the yearfrom spring
parties to Christmasthe book includes Elises
favourite recipes for a rustic wedding, backyard
barbecue celebration, elegant afternoon tea
and colourful childrens birthday bash. The lavish
photography captures each styled theme party
with its abundant display of cakes, sweets and
drinks, while step-by-step photographs make
decorating Elises gorgeous cakes easy, even
forbeginners.
240 pages
hardback
251 x 216 mm (9 x 8 in)
17,700 words
978-1-74336-920-3
20.00
November 2016 (November 2016 AU)
Rights: UK/BritCom English language only
Social media phenomenon Elise Strachan has

become a household name in the world of sweets,
attracting millions of followers to her YouTube
channel My Cupcake Addiction. An Australian
who divides her time between the Gold Coast,
Los Angeles and New York, Elise has an impressive
background as a trained pastry chef. As at June 2016
she had an overall reach of 8.5 million fans.
youtube.com/MyCupcakeAddiction
facebook.com/cupcakeaddiction
instagram.com/mycupcakeaddiction
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80 pages
hardback
225 x 170 mm (8 x 6 in)
10,000 words
978-1-76052-750-1
9.99
March 2017 (February 2017 AU)
Rights: world English language
FR ON TLI ST HI GHLI GHTS
Spiralise Your Vegetables
Clean Soups
Zo Armbruster
Rebecca Katz with Mat Edelson
Spiralising is a culinary trend with many benefits.

It reduces cooking time, which preserves both
the flavour and the nutrients of your vegetables.
And spiralisers couldnt be easier to use. Here
are 30 creative, simple recipes for snacks and
starters, mains and desserts, including ideas for
meat, poultry and seafood, as well as vegetarian
dishes. So get creative with your vegetable
ribbons and vegetable spaghetti and replace
your carbohydrate-heavy pasta and noodles
withvegetable noodles. Eating more vegetables
has never been this easy or looked so pretty
onyour plate!
Soup has a unique ability to nourish and heal the

body. In Clean Soups, author Rebecca Katz shows
you how to use wholesome stocks and soups to
detox naturally and stay energised all year round.
She also explains the building blocks to creating
deliciously balanced soups, such as Moroccan
carrot soup, Kale soup with coconut and lime,
and simplest Chicken pho. With foundational
broths, blended soups and traditional healing
soups, as well as a two-day cleanse, Clean Soups
shows how one simple bowl can make a huge
difference to how you feel.
ABOUT THE AUTHOR:

Zo is a food stylist who grew up in Saint-Germaindes-Prs in Paris where her love of food and style
found a natural nurturing ground.There she
discovered a mix of delicious foods through her
dads love of Michelin star restaurants and her mums
devotion to organic and healthy foods.She now
lives in San Francisco and loves its diverse cooking
cultures and ingredients, and all the fresh
produce on offer.
ABOUT THE AUTHORS:

Rebecca Katz is an accomplished chef and speaker
who has worked with some of the worlds top wellness
leaders. An expert on the role of food in supporting
optimal health, Rebecca received her culinary training
from New Yorks Natural Gourmet Institute for Health
and Culinary Arts.
Mat Edelson is an award-winning science, health
and sports writer. He is the former anchor/director
of Johns Hopkins Health Newsfeed, a US-wide
syndicated radio program.
152 pages
hardback
230 x 190 mm (8 x 7 in)
24,000 words
978-1-76052-751-8
14.99
March 2017 (March 2017 AU)
Rights: UK/BritCom English language only
17
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Love Your Lunch

Sean Wainer
For many people a homemade lunch usually
means a cheese or ham sandwich or a simple
salad. But here are 60 recipes, including many
vegetarian options, that will change all that
and show you how to fill your lunchbox with
delicious, elegant, home-cooked comfort.
Dishes such as Spanish tortilla, Thai fishcakes,
Mediterranean couscous, Mexican burritos,
French lemon tart and Small Worlds famous
carrot cake. Author Sean Wainer owns Small
World, a popular lunch caf and something of
an institution in Amsterdam, which has featured
in numerous magazines and travel guides.
Seans book includes all of the Small World
menu favouritessalads, soups and dishes you
can serve as a more elaborate Sunday lunch or
even dinner. The recipes have all been tried and
testedthey work and theyre delicious. Its
never been so easy to liven up your lunchbox.
192 pages
paperback
240 x 190 mm (9 x 7 in)
48,000 words
978-1-76052-755-6
14.99
June 2017 (February 2017 AU)
Rights: world excluding the Netherlands
ABOUT THE AUTHOR:

Sean was born in Australia and travelled the globe,
working in restaurants in various countries before
settling in Amsterdam.After working in a few
cafs and restaurants he started his own catering
business called Small World, and quickly added a tiny
lunchroom. The place has become very popular and
his catering business is considered to be one of the
best in the city. His clients come from all over the
globe and the place is packed each and every day,
with locals and tourists alike.
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A Whole New Way to Eat

Vladia Cobrdova
Step into fad-free whole-food eating with
recipes you can trust. A Whole New Way to Eat
is the healthy recipe collection all households
need. Everyone is welcome at the table with
this way of eatingwhether youre looking
for inspirational vegan, paleo or vegetarian
recipes or are simply after delicious food that
just happens to be good for you. From the Best
turmeric yoghurt and tahini potato salad to the
hands-down most delicious Raw caramel slice
you've ever tried, your body will thank you from
your tastebuds to your gut. Nutritionist and
recipe developer Vladia Cobrdova, from health
food providore About Life, recreates more than
135 of the mouth-watering dishes she's made
popular in the stores busy cafs, takeaway
and ready-made meal sections. A Whole New
Way toEat is a modern take on healthy eating
for those more interested in eating well than
following the latest craze.
240 pages
flexibound
260 x 200 mm (10 x 8 in)
32,000 words
978-1-74336-898-5
18.99
April 2017 (March 2017 AU)
ABOUT THE AUTHOR:

Vladia Cobrdova is a nutritionist, recipe developer
and Wellness Ambassador for About Life, Australia's
largest wholefoods retail chain.
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Hippie Lane:
The Cookbook
Taline Gabrielian
Talines food is delicious, easy and inventive
she takes nutritious eating to a whole new
level of feel-good sophistication. Founder of
the Hippie Lane website and passionate about
food and family, Taline uses whole, unprocessed
ingredients to produce mouthwatering recipes
packed with a powerhouse of goodness. Here
are breakfasts, energy-giving lunches, dinners,
snacks, power salads, tangy dressings, Buddha
bowls, nourish bowls and sweet treatsall of
which are plant-based and vegan, with many
also free of gluten, refined sugar and nuts. Taline
chooses the simplest kitchen equipment and
the cleverest nutritious ingredients and then
trials and tests her creations until she lands
theperfect recipe.
236 pages
hardback
260 x 200 mm (10 x 8 in)
45,000 words
978-1-74336-917-3
17.99
May 2017 (April 2017 AU)
ABOUT THE AUTHOR:

Founder of Hippie Lane website and with more
than 450,000 Instagram followers, Taline Gabrielian
believes that health is the new black. She is fast
becoming a foodie rock star, with a hippie chic
aesthetic that has created a huge following on social
media. Of Armenian heritage, and a mother of two,
Taline lives in Sydney.
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Mindfulness for
Mums and Dads
Sharing Plates
Luke Mangan
Dr Diana Korevaar
This is the book on the groundbreaking science
of mindfulness that every parentnew or notso-newneeds by their side. This beautifully
illustrated handbook contains 25 short lessons in
being present, avoiding reactivity, and learning
to connect deeply in your relationships with
your children and partner. Lessons include
real-life case studies from mothers and fathers
who have worked through difficult situations
to improve their relationships with the help of
these exercises. Perinatal psychiatrist DrDiana
Korevaar brings the proven strategies of
mindfulness-based stress reduction to life with
both theory and practical challenges to rethink
your parenting.
There is something truly satisfying about

sharing good food with family and friends. While
traditional dining will always have its place,
the shared plate is casual and intimate, friendly
and laid-back, encouraging conversation and
interaction around the tableand a more
relaxed cook! Whether its a lazy weekend
brunch, casual supper for friends at the kitchen
table, special-occasion lunch, or drinks with
nibbles, Luke Mangan has all your options
covered for the most delicious sharing plates.
Over 100 recipes take inspiration from around
the worldSpain and Italy, Scandinavia, the
Middle East and Asiawith a chapter of Lukes
famously divine desserts to complete the feast.
A little taste of everything, for just about
everyone, for just about any occasion.
978-1-74336-974-6
240 pages
paperback with flaps
230 x 152 mm (9 x 6 in)
35,000 words
978-1-74336-914-2
14.99
ABOUT THE AUTHOR:

Dr Diana Korevaar is a psychiatrist specialising in
pregnancy and perinatal psychiatric disorders. She is
a leading teacher practitioner in mindfulness-based
stress reduction and the co-author of mindfulness
and meditation app Mind the Bump.
ABOUT THE AUTHOR:

Luke Mangan is a leading Australian restaurateur
and chef, whose influence on the food industry
can been found across five countries in 19 different
restaurants, as well as in the air on Virgin Australia
Business Class and at sea, on board five P&O cruise
ships. Lukes restaurants range from casual to
fine dining establishments and share a consistent
philosophy of showcasing the relationship between
Australias finest ingredients in a clean and
contemporary manner.
240 pages
paperback
260 x 210 mm (10 x 9 in)
48,000 words
978-1-74336-925-8
18.99
June 2017 (May 2017 AU)
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I'm Just Here for Dessert

Caroline Khoo
This exquisite book, styled and photographed
by the author, captures and shares the beauty
and delicate, painterly style of the desserts
created by Instagram baking and decorating
sensation Caroline Khoo of Nectar and Stone.
Khoo presents her book as a series of layers,
allowing readers to start at the most basic level,
gradually building confidence and technical skills
that will allow them to tell their dessert story in
their own unique way. Im Just Here for Dessert
gives detailed instructions for designing, making,
decorating, styling and serving desserts and
drinks, including meringues, tarts, macarons,
cupcakes, mini cakes, celebration cakes,
popsicles, mocktails and cocktails. In a book
generously packed with recipes, stories, hints, tips
and affirmations, Caroline also provides technical
advice on how to style and photograph your
owncreations.
272 pages
paperback
240 x 190 mm (9 x 7 in)
38,000 words
978-1-74336-887-9
17.99
June 2017 (May 2017 AU)
ABOUT THE AUTHOR:

Caroline Khoo founded online chocolate/desserts
boutique Nectar and Stone in 2013 with a vision
for telling a story of eating with style and pushing
creative boundaries. Nectar and Stone has gone
on to enjoy impressive social media success, most
notably on Instagram with 368,000 followers as of
late 2016. Nectar and Stone has been featured on the
Martha Stewart and Apartment Therapy websites,
and collaborations include Sony, WestElmand
Williams Sonoma.
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FOOD
Whole Food
Thermo Cooked
Real Food for Babies

and Toddlers
Tracey Pattison
Vanessa Clarkson
Whole Food Thermo Cooked is the gateway

cookbook to healthy family food for all thermo
appliances. Now beloved by home cooks the
world over, not just professional chefs, thermo
appliances do what only all your other kitchen
appliances combined could do: they mill, mix,
beat, cook, steam and knead, and at record
speed. But how do you make sure the quick
meals youre making are healthy, using all-natural
wholefoods? Whole Food Thermo Cooked
offers nutritionally dense, delicious and fast
recipes not covered by social media fan groups,
written specifically for thermo appliances and
by a qualified health coach. Get started cooking
whole foods fast.
Qualified dietitian Vanessa Clarkson offers

parents a new, more natural way of introducing
foods to their babies and toddlers. Rather than
the traditional approach of spoon-feeding mush,
parents learn how baby-led, wholefood weaning
can make a difference in their childs enjoyment,
development and long-term health. Clarkson is
passionate about introducing a world of bright
and flavourful foods from the get-go. Her book
contains more than 80 seasonal recipes that
encourage experimentation with a wide range of
tastes and textures. The recipes vary from quick
and easy breakfast ideas such as French bread
fingers with a sweet strawberry salsa dip toslow
batch-cooked recipes including an Orange
chicken and ancient grain bake and Beef stew
with cheesy labne dumplings. Best of all, the
recipes are delicious for all ages.
ABOUT THE AUTHOR:

Tracey Pattison is a holistic health coach,
professional recipe developer and wholefood cook.
On her blog, Food Fit Mum, she offers positive
wholefood habits for busy parents.
ABOUT THE AUTHOR:

UK-born, Australia-based Vanessa Clarkson is a
qualified dietitian who specialises in infant and child
nutrition. She has been featured in many UK publications
including Mother & Baby, Pregnancy & Birth and Practical
Parenting & Pregnancy and has appeared as a nutrition
expert on two of the UKs leading parenting websites,
Mumsnet and Netmums. Clarkson contributed the
chapter on good childhood nutrition to innocents
Hungry cookbook (2012). She now operates a
freelance nutrition consultancy, Thrive Nutrition.
FOOD
COOKED
COOKED
100 RECIPES FOR THE
SLOW COOKER OR STOVETOP
OLIVIA ANDREWS
OLIVIA
ANDREWS
cyan magenta yellow
Spot UV
Olivia Andrews
978-1-74336-558-8
240 pages
paperback
255 x 200 mm (10 x 8 in)
33,000 words
978-1-74336-869-5
17.99
November 2017 (May 2017 AU)
256 pages
paperback
246 x 190 mm (9 x 7 in)
60,000 words
978-1-74336-871-8
14.99
June 2017 (May 2017 AU)
29
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The Good Carbs

Cookbook
Dr Alan Barclay, Kate McGhie
and Philippa Sandall
Making better choices about the food we
eattaking into consideration where it has
come from, how it is grown and how animals
are farmedmatters. Its not only good for our
health, its vital for the health of our planet. Here
are fresh-tasting, sustaining recipes packed
with plenty of veg and modest amounts of
lean, responsibly farmed protein, wholesome
carbs and good fats. The recipes are mostly
plant-based and built around seasonal fruit
and vegetables, beans, grains and traditional
staples. On the whole, the recipes have a short
ingredients list, are easy to prepare, quick to
cook and long in flavour. There is a nutritional
analysis for each recipe: calories, protein, fat,
carbohydrates and fibre.
Dr Alan Barclay
978-1-74336-631-8
256 pages
paperback
255 x 205 (10 x 8 in)
52,000 words
978-1-74336-817-6
16.99
July 2017 (June 2017 AU)
Probiotic Drinks at Home

Felicity Evans
Theres a surge in interest for people wanting
to make their own gut-friendly tonics and
drinks, such as kombucha and kefir. A little of
one of these living-food drinks a day can boost
immunity, aid digestion and help with all manner
of autoimmune and other conditions. And the
drinks you make at home are so much better for
you and easier on the budget than those that
are mass produced for the supermarket. This
accessible recipe book demystifies the art of
fermentation and is an easy entry point for those
interested in more than just green smoothies in
the management oftheirhealth.
PROBIOTIC
DRINKS
at home
Make your own

SERIOUSLY DELICIOUS
GUT-FRIENDLY drinks
Felicity Evans
Kate McGhie
978-1-74336-325-6
ABOUT THE AUTHORS:

Dr Alan Barclay is a consultant dietitian and chief
scientific officer at the Glycemic Index Foundation.
He is the author of Reversing Diabetes.
Kate McGhie is a qualified chef and author of
Apple Blossom Pie. Her popular Herald Sun column
reaches some 1.5million people every week.
Philippa Sandall is editor of the University of Sydney
Human Nutrition Units GI News, which has more
than 120,000 subscribers worldwide. She is also a
co-author of the New Glucose Revolution series.
ABOUT THE AUTHOR:

Felicity Evans taught herself how to make probiotic
drinks at home following a chronic illness. She
now runs a major food company that supplies
probiotic drinks to hundreds of health food stores
around Australia.
240 pages
paperback
230 x 170 mm (9 x 6 in)
28,000 words
978-1-74336-930-2
12.99
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Tuck In
Ross Dobson
A hearty appetite will only settle for hearty food!
This is a go-to book for more than 80 easy,
delicious, comfort food recipes, heavily based
on old-fashioned favourites but interwoven
with international dishes and contemporary
pub-style recipes that earn a place with their
robust flavours and satisfying, hearty appeal.
Recipes include One-pot lamb shanks with lentils
and pancetta; Oven-bag clambake; Kefta with
couscous; Pork satay; and fuss-free desserts such
as Rum and raisin bread pudding and Spiced
rhubarb cobbler.
ROSS DOBSON
A MUSTHAVE BOOK THAT COVERS
ALL YOUR BARBECUING NEEDS
From the master of the barbecue tongs comes a bumper collection of more
than 200 of Ross Dobsons favourite recipes for the grill and hotplate. This
comprehensive cookbook presents a versatile array of exciting recipes,
ranging from a perfectly cooked steak and grilled whole fish to a weekend
feast for friends. In addition to much-loved classics, there are dishes
drawing on influences from around the globe Asia, India, the Middle
East, Europe and the Americas. King of the Grill caters to meatlovers and
vegetarians alike, and includes recipes for breads, dips, salads and other
extras to accompany your barbecue.
ROSS
DOBSON
THE BUMPER BOOK OF

NO NONSENSE BARBECUING
978-1-74196-714-2
978-1-74196-798-2
224 pages
paperback
255 x 200 mm (10 x 8 in)
41,500 words
978-1-74336-862-6
17.99
August 2017 (July 2017 AU)
978-1-74266-664-8
King of the Grill_CVR SI.indd 1
978-1-74336-272-3
978-1-74336-474-1
cyan magenta yellow black Emboss Deboss Spot UV
978-1-74336-549-6
24/07/14 4:10 PM
ABOUT THE AUTHOR:

Ross Dobsons passion for food began when he was
young, influenced by the cuisines of his neighbours
from Hong Kong and Italy. He is a prolific cookbook
author with more than a dozen books to his name,
including the Murdoch Books titles Chinatown,
Three Ways With, Grillhouse, Fired Up, More Fired
Up, Fired Up Vegetarian, the barbecue compilation
King of the Grill and Food Plus Beer.
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978-1-74336-525-0
5 Ingredients, 10 Minutes
Wine
Sue Quinn
Chris Morrison
Sue Quinn shows how to prepare wonderful food

quickly and easily with a handful of well-chosen
ingredients. Tip One: Keep your pantry stocked
with fresh pasta, jars of marinated vegetables,
frozen fruit, punchy sauces, cans of passata and
excellent stock cubes or bouillon powdersall
great short-cut ingredients that mean you
can cook speedily without compromising on
flavour. Tip Two: assemble all your ingredients
and cooking utensils before you start cooking.
There are 160 recipes all up, from plates to share
and light bites, salads and soups, to pasta dishes,
meat, poultry and seafood dishes and desserts.
This fun, eminently readable insiders guide to

wine is written by a leading sommeliera key
point of difference from other wine manuals. It
is aimed at wine and food lovers of every level of
experience who want to be brought completely
up-to-date with the new rules of wine drinking
and its symbiotic relationship with food. Wine
includes the fundamentalsupdating readers
on the world of wine varietals, wine matching,
wine collecting, flavours and structure. It also
moves from the bottle forwards: into the reasons
why you choose it, open it and drink it; with what
company, under what circumstances (dining
in or dining out), in what glasses, with what
food. Wine provides practical information on
everything from how not to panic when the cork
crumbles, to what to serve with kim chi hot dogs.
The core message is that attitude and mindset
are the keys to enjoying wine and including it
inyour lifestyle.
ABOUT THE AUTHOR:

Australian-born Sue Quinn is a full-time cookery
writer and journalist living in Dorset, UK. A former
foreign correspondent, she has also drawn on her
extensive travels to write numerous cookbooks.
Sue regularly contributes recipes and articles about
food to TheGuardian, The Telegraph and delicious.
magazine. She has written her popular cookery blog,
Pen and Spoon, since 2012 and is a keen Twitter user.
Sue was the winner of the Fortnum & Mason Food
and Drink Award 2016 for online food writing.
ABOUT THE AUTHOR:

Chris Morrison has over 20 years experience as a
sommelier in the UK and Australia. He has worked
for Sir Terence Conran at Bluebird and Coq dArgent
in London, and for Australian restaurants including
Sydneys Guillaume at Bennelong, and Quay. Chris
is an experienced keynote speaker, wine educator,
wine judge and writer.
978-1-74336-746-9
256 pages
240 x 190 mm (9 x 7 in)
20,000 words
978-1-76052-753-2
14.99
240 pages
hardback
222 x 160 mm (8 x 6 in)
40,000 words
978-1-74336-839-8
14.99
35
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New Pizza
Stefano Manfredi
While Italy, and more precisely Naples, is where
pizza began, theres no doubt that pizza now
belongs to the world. New Pizza is an adventure
in food and travel, with more than 80 recipes for
the home cook that go back to pizzas traditional
Neapolitan roots. Its set against the backdrop
of the Bay of Naples area, home to some of
the worlds most delicious tomatoes, olives,
anchovies and buffalo mozzarella, with profiles
ofsome of Naples most renowned pizza makers.
There is expert advice on preparing the best
possible dough for your pizza and all manner of
ideas for toppings, from the simplest margherita
to the most luscious pork belly pizza with pickled
onion and fig. There are seafood pizzas, poultry
pizzas, meat pizzas, vegetable pizzas and even
sweet pizzas, taking the art of the world's most
popular fast food to a whole new level.
978-1-74336-068-2
240 pages
hardback
250 x 250 (10 x 10 in)
45,000 words
978-1-74336-888-6
16.99
ABOUT THE AUTHOR:

Stefano Manfredi is one of Australias leading
exponents of modern Italian cuisine. For more than
two decades, Stefano has owned and operated
restaurants in Sydney, most notably the awardwinning Restaurant Manfredi and Bel Mondo. He
has been a food writer since 1988, and has made
numerous television appearances around the world.
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Sustain & Nourish
Salads and Pickles
Holly Davis
Alex Elliott-Howery and

Sabine Spindler
Fermented foods may have an ancient history

but they are experiencing something of a
renaissance now, as we learn more about
the importance of the gut biome on holistic
health. Sprouted nuts, simple yoghurts,
sourdough breads, pickles, cultured dairy and
cured meatsthey are surging in popularity
because of their health benefits as well as
because they are fun projects for anyone
interested in real food that is good for you.
Sustain & Nourish shows you how easy it is to
incorporate some homemade fermented foods
in your daily life, with step-by-step information
and troubleshooting. Written by the original
fermentation chef herself, and warmly endorsed
by Sandor Katz, bestselling author of The Art of
Fermentation, this book is sure to find its place
as an instant classic.
Salads are a great way to eat with the seasons

and to make sure you get more vegetables
on your plate. And when they incorporate
interesting flavours with the use of pickles,
sprouts, cheeses and dressings, you get a
showstopper of a meal or a stunning side dish.
From the award-winning Cornersmith cafs and
picklery comes this follow-up to their bestselling
cookbook, with a focus on glorious salads, and
pickling and preserving to reduce waste. Salads
and Pickles is an ode to great veg.
Alex Elliott-Howery and James Grant

978-1-74336-329-4
272 pages
paperback
245 x 186 mm (9 x 7 in)
60,000 words
978-1-74336-868-8
20.00
ABOUT THE AUTHOR:

Holly Davis is a wholefoods teacher, caterer,
commercial chef and was co-founder of Iku
wholefoods chain of cafs. Since she was 17 years
old she has been making fermented foods and
perfecting her recipes. Her first book, Nourish
(1999), was published in Australia and the US.
ABOUT THE AUTHORS:

Alex Elliott-Howery co-owns and runs the
Cornersmith cafs and picklery in Sydney,
heading up a team of chefs, cheesemakers,
picklers and preservers.
Sabine Spindler, known as the waste warrior, is
head chef and chief salad creator at Cornersmith.
240 pages
paperback
270 x 195 mm (10 x 7 in)
50,000 words
978-1-74336-924-1
18.99
June 2018 (November 2017 AU)
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Prime Cuts
Jess Pryles
Prime Cuts embodies the great love of red meat
that beats in the heart of every red-blooded
meat-eating man and woman on the planet,
whether they are new to the kitchen, or old
hands. It celebrates traditional methods, the best
of every kind of barbecue technique, all with a
big dose of humour and resourcefulness. Visually
and graphically, it outlines how, with a few easily
learned skills and an accessible pantry, everyone
can take their love of meat that little bit further.
This is a cookbook for the discerning meat
enthusiast by a woman who knows her ribeye
from her brisket.
240 pages
hardback
260 x 205 mm (10 x 8 in)
30,000 words
978-1-76052-760-0
20.00
ABOUT THE AUTHOR:

Australian by birth, Texan by choice, Jess Pryles
is a self-described hardcore carnivore. Shes a
cook, writer, blogger with a large international
following, and a woman with a penchant for red
meatandbourbon.
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256 pages
paperback
251 x 216 mm (9 x 8 in)
60,000 words
978-1-74336-916-6
20.00
November 2017 (October 2017 AU)
Home Design
for a Better Life
The New Australian

Garden
Joe Snell
Michael Bates
This manual for a better life is all about

getting back to the basics of good shelter. Its
a guide to help you apply and optimise the five
fundamental factors in home designspace, air,
light, view and soundto the five most common
spaces in all our homesentry, living area,
kitchen, bedroom and bathroom. In engaging,
informed and accessible text supported by
stunning photography, practising architect Joe
Snell shows how to get the fundamentals right
in order to lead a fulfilling, healthy and happy life
in your home. Your spaces will provide renewed
inspiration and your styling and accessories will
have meaning and substance. Home Design for
aBetter Life provides the tools and information
for you to affect positive change in your own
living environment, at your own pace and
withina budget.
The New Australian Garden is a survey in text and

lavish photography of 20 gardens that represent
a new movement in Australian landscape design.
The relationship between architecture and
garden is paramount, and in their work these
new designers connect these elements by
creating a seamless flow of levels and materials
between indoor and outdoor. In place of the
traditional rectangular lawn with perimeter beds,
grassed areas are re-imagined as contoured
sculptural forms. Plantings are experimental
and non-traditional. Life is injected into these
gardens with moving water, fire pits and wind
sculpture, and by pets, friends and family life.
Every exterior space is activated, and all elements
work together to set the garden in motion.
These are gardens as destination spaces, and
Michael Bates gives an insiders account of the
journey of their design, creation, construction
and planting.
ABOUT THE AUTHOR:

Educated at the University of Sydney and the Royal
Academy of Fine Arts, Copenhagen, Joe Snell is a
registered architect and host of the reality TV show
House Rules. He worked in real estate in London
before returning to Australia to practise architecture,
also crossing into the fields of interior design, largescale urban event installation, and lighting design.
ABOUT THE AUTHOR:

Michael Bates started his career at grass roots
level. He worked as a nursery apprentice before
studying horticulture, and spent three years as the
first student of Japanese master landscape architect
Masayoshi Uchiyama. He took this sensibility along
for the ride and started Bates Landscape in 1993.
After 30 years in the industry, Michael has designed
well over 1000 gardens. He collaborates with top
architects, landscape architects and designers to
craft both contemporary and traditional habitats.
288 pages
hardback
276 x 210 mm (10 x 8 in)
45,000 words
978-1-74336-870-1
30.00
October 2017 (September 2017 AU)
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240 pages
hardback
259 x 219 mm (10 x 9 in)
48,000 words
978-1-74336-818-3
20.00
Sweet Street
One Pan Roasts
Anna Polyviou
Molly Shuster
Head pastry chef at Sydneys Shangri-La Hotel,

Anna Polyviou is a bright star of the dessert
world. Easily recognisable with her trademark
mohawk and big smile, Anna injects a sense of
fun, irreverence and youthful energy into the
sometimes stuffy world of high-end patisserie.
With Sweet Street, her first book, Anna brings
classic techniques and flavours out of the
commercial kitchen and into the home kitchen
in a way that invites rather than intimidates.
Home cooks with a sweet tooth will find plenty
of inspiration, instruction and encouragement
in the 80+ recipes here. Sweet Street is a book
youll return to whenever theres a celebration
on the horizon.
This book will simplify your life! Its not always

easy to prepare a healthy, hot dinner after a long
day at work, when the temptation is to eat on
the run, but its a pleasure to sit down to eat with
loved ones at the end of a busy day and share
food together. With a single baking dish and a
hot oven you can create many different, simple,
delicious meals in a flash and leave the oven to
do the restand you dont have much washing
up either. One Pan Roasts has 80 recipes for
meat, poultry, seafood and vegetarian dishes,
all cooked slowly in the oven and flavoured
with herbs, spices and aromatics. Theres a
selection of recipes for pilaf, quinoa, couscous
and roasted vegetables to complete the meal
and theres even a chapter on one-pan desserts,
such as Cherry clafoutis, Peach tart and delicious
Pineapple roasted with vanilla, cinnamon and
staranise.
ABOUT THE AUTHOR:

Chef Anna Polyviou has worked alongside some of
the worlds most talented pastry masterminds: Julie
Sharp; Nick Paterson; Queen Elizabeths pastry chef,
Katherine Boyden; Pierre Herme from Pierre Herme
Patisserie in Paris; and Sydneys Bathers Pavilion
chef, Serge Dansereau. Anna has also won a number
of prestigious awards, including the Nadell Trophy
for the UKs Dessert of the Year and the Culinary
Academy Award for Excellence for Pastry. She is now
Pastry Chef in Residence at Shangri-La Hotel, Sydney.
ABOUT THE AUTHOR:

Molly Shuster is a freelance food stylist, writer
and recipe developer. She is one of the co-recipe
editors of Gather Journal and has had her work
published in various publications including Boston
Magazine,Yankee Magazine, The New York Times,
Food and Wine, Family Fun, The Boston Globe and
Edible Vineyard, among others. Molly currently
divides her time between New York and Boston.
160 pages
hardback
260 x 194 mm (10 x 7 in)
18,000 words
978-1-76052-752-5
16.99
October 2017 (June 2017 AU)
Rights: world English language excl.
North America
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CULT RECIPES
LA Cult Recipes
Simple French Cooking
Victor Garnier Astorino
Stphane Reynaud
Take a journey to the city of Californian dreams

through 100 iconic recipes that capture the spirit
of Los Angeles. Victor Garnier Astorino captures
snapshots of this glittering city with eclectic
tastes. There are recipes for chili hot dogs like
youve never tasted, avocado cheeseburgers,
granola, lobster rolls, French-style tacos, fro yo,
kale pizza, acai bowls and shrimp pad thai. LA
worships at the temple of the healthy green juice
and also at the temple of the hamburger. From
food trucks and vegan coffee shops, doughnuts,
hot dogs and noodles, to the original Californian
rollthis is where fusion food began.
Author of several books and master of modern

French cuisine, Stphane Reynaud puts the
pleasure back into cooking simple, delicious
French food. His latest book has more than
160recipes, with dishes for fish, meat, eggs,
cheese, vegetables, perfect for friends and
family. These are dishes that use simple,
accessible, fresh ingredients, can be put together
with a minimum of fuss and that are happy to
simmer away in the background and take their
time to arrive on the table as you relax with a
glass of wine until youre ready to serve. And, of
course, to finish there are simple sweets that will
leave a smile on everyones face.
PHOTOGRAPHS BY AKIKO IDA AND PIERRE JAVELLE
100 DISHES FROM THE GASTRONOMIC

MEGACITY. IF YOU WANT SUSHI, MISO
SOUP, GYOZA, RAMEN, DONBURI, BENTO,
TONKATSU, LOTUS ROOT CHIPS, MOCHI
OR A YUZU SORBET THEYRE ALL HERE.
Maori Murota was born and grew up in Tokyo.
She left Japan when she was 17 to live in New
York, and also spent time in Indonesia. In 2003
she settled in Paris, where she worked as a
stylist, before exchanging the world of fashion
for food in 2009. Completely self-taught, Maori
became chef at Parisian restaurants Do and
Bento at La Conserverie. Now an event caterer
and private chef, she also gives classes in
authentic Japanese home cooking.
CULT RECIPES
For too long, sausages of all shapes and sizes have been
smothered under blankets of ketchup and mustard and wolfed
down street side with barely a passing thought. But, with just a
little more time and imagination, these handheld meals can be
elevated to true culinary delights.
Introduce your favourite sausages to an array of delectable flavour
combinations slivers of gently melting brie, thin slices of fresh
crunchy vegetables, spoonfuls of tender beans or curried potato ...
these are hot dogs, but not as you know them.
THE STRASBOURG SAUSAGE
GOURMET HOT DOGS
CULT RECIPES
EXPAND YOUR HOT DOG HORIZONS

ONE TOPPING AT A TIME
THE FRANKFURTER SAUSAGE

THE VEAL SAUSAGE
THE CERVELAT
TO K YO
TOWER
FOOD
MAORI
MUROTA
THE CHIPOLATA
THE MERGUEZ
THE MONTBLIARD
THE MORTEAU
THE TOULOUSE SAUSAGE
THE DIOT
THE CHICKEN SAUSAGE
STPHANE REYNAUDS
THE VIENNA SAUSAGE
ST
P H A N E R E Y NAU DS
GOURMET
HOT DOGS
HOW TO DRESS YOUR DOG WITH STYLE
Marc Grossman
978-1-74336-972-2
Maori Murota
978-1-74336-595-3
272 pages
hardcover
260 x 205 mm (10 x 8 in)
978-1-76052-774-7
20.00
Laura Zavan
978-1-74336-310-2
Pomme Larmoyer
978-1-74336-857-2
ABOUT THE AUTHOR:

Victor Garnier Astorino grew up in Bordeaux,
France. He left France in 2010 to live in Los Angeles
and returned to Paris with two great passions: the
hamburger and photography. In 2011 he opened
his first hamburger joint, Blend, in Paris, and has
since opened a further three in that city. He travels
regularly in the United States and photographs
people who are passionate about food. His first
book, Hamburger Gourmet, has been translated
into several languages.
PHOTOGRAPHY BY MARIE-PIERRE MOREL ILLUSTRATIONS BY JOS REIS DE MATOS
978-1-74196-919-1 978-1-74266-657-0 978-1-74196-234-5 978-1-74196-537-7 978-1-74336-973-9 978-1-74336-969-2 978-1-74336-317-1
320 pages
hardback
260 x 215 mm (10 x 9 ins)
978-1-76052-775-4
20.00
October 2017 (April 2018 AU)
America
ABOUT THE AUTHOR:

Stphane Reynaud is chef and owner of restaurant
Villa 9 Trois in Montreuil, just outside Paris. He won
the 2005 Grand Prix de la Gastronomie with his
book Pork & Sons. His other books include Terrine,
Ripailles, Rtis, Stphane Reynauds 365 Good
Reasons to Sit Down to Eat, Stphane Reynauds
Pies and Tarts, The Book of Tripe and Gourmet
Hot Dogs. Stphane Reynaud has also made many
TV appearances, including Saturday Kitchen, The
Martha Stewart Show and NPRs The Splendid Table.
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The Healthy Brain

Cookbook
Ngaire Hobbins with
Michelle Crawford
Heres all you need to know to eat to cheat
dementia and cognitive decline. On average we
are living 20 years longer than our grandparents,
and in order to live well as we age, we need
to care for our brain health. The Healthy Brain
Cookbook contains the latest research into the
nutrition that supports brain health. Whether
you are looking for ways to keep your brain
in peak condition, caring for someone with
dementia or living with dementia yourself, this is
the handbook you need by your side. Includes
70 inspiring and simple recipes for nourishing
meals youll want to make again and again.
240 pages
paperback
250 x 210 mm (10 x 8 in)
40,000 words
978-1-76052-754-9
17.99
ABOUT THE AUTHORS:

Ngaire Hobbins is a dietitian specialising in
aged care who has worked in hospitals and
private practice as well as in the food industry.
She frequently presents at conferences around
Australiaas well as in the UK, US and Europe.
Michelle Crawford is a recipe developer, stylist
andcookbook author.
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256 pages
paperback
270 x 185 mm (10 x 7 in)
978-1-76052-776-1
14.99
October 2017 (February 2018 AU)
America
Thai Food Made Easy
Poh Bakes 100 Greats
Tom Kime
Poh Ling Yeow
The myth of Thai cooking is that its exotic

secrets are hard to master and out of reach
for the everyday cook. We instead settle for
cheap takeaway, which is usually disappointing.
However, cooking really good authentic Thai
food is relatively simple. There is a bit of prep
to do but the cooking process is not that hard.
What is vital is the relationship of tastes, so
that hot, sweet, salt and sour are perfectly in
balance. Thai Food Made Easy takes you on a
culinary adventure, from building your store of
essential Thai ingredients to making your own
curry pastes and marinades, sticky rice and rice
noodles. From there, on to classic Thai staples
such as Pad Thai fried noodles, Thai stir-fry beef
and Coconut fish curry and other authentic
dishes. This is a collection of go-to recipes for
Thai food fanatics who love delicious, healthy
food that is easy to cook and impressive to serve.
Everything Poh touches turns to gold, and now

its golden pastry and sumptuous cakes. The
author and TV star first fell in love with cooking
while baking at the age of nine. Now she shares
the recipes she makes every day for her bakery,
Jamface. Savoury favourites like Pork, fennel and
pine nut sausage rolls and Easy mixed mushroom
and hazelnut tarts. And decadent treats such as
Cinnamon pecan scrolls and Blueberry lemon
syrup cake. Start your oven, grab your apron and
let Poh teach you to bake like a pro.
ABOUT THE AUTHOR:

Tom Kime cut his catering teeth with Rick Stein,
and worked at the River Caf with Jamie Oliver (he
cooked at Jamies wedding). He has worked as a
private chef and food consultant and written for
BBC Good Food Magazine, Olive and Waitrose Food
Illustrated. This is his third book.
ABOUT THE AUTHOR:

Poh is a TV presenter, co-owner of Jamface bakery,
bestselling cookbook author (Same Same But
Different, Pohs Kitchen) and professional visual
artist. The world first fell in love with this woman
of many talents during the first season of the
internationally televised MasterChef. Her most
recent TV series is Poh & Co.
256 pages
260 x 210 mm (10 x 8 in)
50,000 words
978-1-74336-749-0
18.99
December 2017 (November 2017 AU)
51
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All Things Sweet
The Urban Farmer
Paul Allam and David McGuinness
Angus Stewart and Simon Leake
A companion to the definitive and international

bestselling bread bible, Bourke Street Bakery,
here at long last is the comprehensive guide
to baking all the sweet treats for which the
bakery is renowned. Step-by-step photography
accompanies triple-tested recipes for the
pastries, cakes, tarts, cookies and confectionery
of your dreams. This collection represents years
of testing, adapting and refining of the recipes,
so now readers at home can be sure that with
All Things Sweet they are set to bake the perfect
treat every time.Destined to become another
instant classic.
Urban environments require specific techniques

to optimise growing conditions for plants. Two
leading experts in horticulture and soil science
teach the reader how to grow their own food
from the ground upin this authoritative,
accessible, generously photographed guide.
The Urban Farmer provides simple step-by-step
methods and information enabling the average
city dweller to grow food plants at whatever
scale their time and resources permit and no
matter their location, be it suburban backyard
or apartment balcony. Some of the many topics
covered include creating the best environment
for growing (influenced by water/temperature/
light/air quality); setting up the soil; fertilisers,
compost and worm farms; choosing crops;
propagation, planting and maintenance; pest
and disease management; seed saving; and
rooftop spaces and vertical gardens.
ABOUT THE AUTHORS:

Paul Allam and David McGuinness are the chefs,
bakers and co-owners of the wildly popular tenstore Bourke Street Bakery empire, which opened
the doors of their first tiny shop in 2004. Paul and
David are also founders of The Bread and Butter
Project, a social enterprise artisan bakery delivering
handmade bread to stores around Sydney.
ABOUT THE AUTHORS:

Angus Stewarts groundbreaking work and regular
appearances on radio and TV have seen him emerge
as Australian gardenings leading expert. He is
author of Creating an Australian Garden (Allen &
Unwin 2010) and, with co-author A. B. Bishop, The
Australian Native Garden (Murdoch Books 2015).
Simon Leake is the founder of SESL Environment
and Soil Science. Simons particular interest is in
urban soil science and organic waste management.
He is author of Soils for Landscape Development.
978-1-74196-433-2
368 pages
hardback with jacket
250 x 190 mm (10 x 8 in)
50,000 words
978-1-74336-932-6
25.00
272 pages
260 x 200 mm (10 x 7 in)
60,000 words
978-1-76052-764-8
20.00
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Hummus and Co
Fire and Spice
Michael Rantissi and Kristy Frawley
Peter Kuruvita
At the heart of this book is that special,

enveloping sense of generosity and hospitality
for which the Middle East is famed. There are
countless dips and spreads, relishes and rubs
from Israel, Iraq, Lebanon and Turkey that can
turn a simple piece of fish or a lamb chop into
a feast. There are meals the kids will loveEgg
and chips with bastourma, Moussaka and Lamb
pizza; slow dishes you can cook in advance,
such as Persian meatball soup; fabulous warm
vegetable dishes of Braised broad beans, Roasted
pumpkin with cumin seeds and honey or
Silverbeet with harissa; and celebratory recipes
for those times the whole family gets together,
such as Chermoula-rubbed roasted leg of lamb
and Stuffed baby eggplants. Of course there
are sweets and cakes, including Pistachio panna
cotta, Polenta and olive oil cake, Halva mousse
cake, Mastic bombe Alaska and a Turkish delight
pavlova. And theres a special feature on how to
make your own fragrant tea blends at home.
Internationally acclaimed chef, author and

media personality Peter Kuruvita presents
90 flavour-packed, authentic and accessible
recipes that explore the vegetarian, vegan and
vegetable dishes of the South Asia region: India,
Pakistan, Bangladesh, Sri Lanka, Bhutan, Nepal
and Afghanistan. Shaped by the influences of
geography and religion, each of these countries
has a rich history of vegetarian and vegetablebased food. This is a deeply personal exploration
of an excitingly diverse and healthy range
of foods, using familiar and less well-known
ingredients and preparation techniques. There
are recipes for street foods; soups; rice dishes;
pulses and legumes; breads; dairy and dairybased dishes; salads; chutneys and fruit-based
relishes; and sweets. All are spiced with the
flavours of Peters life and travels in the region.
ABOUT THE AUTHORS:

Growing up in Tel Aviv, Israel, Michael Rantissi
loved watching his mum and extended family in
the kitchen. In 2005, after training in Paris and New
York, Michael moved to Sydney, working at Bathers
Pavilion Restaurant, at Pink Salt in Double Bay and
with the 100 Group in the Rocks. In 2012 he and his
partner, Kristy, who has a background in hospitality
and a passion for good food, opened Kepos Street
Kitchen to rave reviews and then opened Kepos & Co
in June 2015. This is their second book.
ABOUT THE AUTHOR:

Born in London to an Austrian mother and Sri Lankan
father, acclaimed chef Peter Kuruvita has worked
in prestigious restaurants in Australia, London, the
USA, Fiji and Bali. Memories of an idyllic childhood
inspired his first book SerendipMy Sri Lankan
Kitchen (Murdoch Books, 2009). Peter has presented
four TV series: My Sri Lanka with Peter Kuruvita;
Island Feast with Peter Kuruvita; Mexican Fiesta; and
in 2017, Peter Kuruvitas Coastal Kitchen.
978-1-74336-444-4
240 pages
hardback
260 x 205 mm (10 x 8 in)
50,000 words
978-1-76052-765-5
20.00
272 pages
hardback
280 x 215 mm (11 x 8 in)
60,000 words
978-1-74336-512-0
20.00
55
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Hong Kong: Food City

Tony Tan
Beneath the glass and steel of Hong Kongs
commercial persona is a dynamic cultural
landscape with Chinese roots and deep
colonial connections back to Englandand
this is nowhere more evident than in its food
scene. With 80 recipes, Hong Kong: Food City
celebrates its cultural roots through food. With
dishes from the Peninsula Hotel, to the stalls of
the night markets, from the high-end restaurant
of the Grand Mandarin Oriental to a legendary
dumpling house on the edge of Kowloon, let
Tony Tan take you on a culinary adventure that
will educate your palate and give you the skills
to create Chinese food at home. Interspersed
between recipes are stunning shots of the city's
streets, galleries and restaurants and its famous
light show; scattered throughout are stories
about chopstick etiquette, tea houses and how
Hong Kong became the city it is today.
256 pages
hardcover
260 x 205 mm (10 x 8 in)
55,000 words
978-1-76052-771-6
20.00
January 2018 (December 2017 AU)
ABOUT THE AUTHOR:

Tony was born on the east coast of Malaysia into a
restaurant-owning family. Chef-trained in France and
England, Tony is fluent in several languages and hosts
intensive culinary and cultural tours to Southeast Asia,
China and Spain. In 2001 he established his Melbourne
cooking school, since selected as one of the best
in the world. He is the 2017 international judge at
Hong Kongs cuisine challenge, The Best of the Best
Culinary Competition, and writes for magazines and
newspapers in Australia and internationally.
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Happy Hormones: Taking

control of your hormonal
health, the natural way
Belinda Kirkpatrick and
Ainsley Johnstone
Belinda Kirkpatrick
Ainsley Johnstone
256 pages
paperback
230 x 170 mm (9 x 6 in)
55,000 words
978-1-74336-938-8
16.99
A naturopathic, nutritional wealth of information,

Happy Hormones is designed specifically for
women who want to optimise their hormonal
health and understand how lifestyle and dietary
changes can improve overall well-being.
Womens hormonal health is fast becoming
one of the hottest trending health topics.
Environmental, dietary and lifestyle factors can
disrupt hormone function. Research is showing
that these hormonal disruptors can affect not
only our own health and hormones, but also
that of our children and our grandchildren.
In addition to comprehensive information
on hormonal health, good nutrition, how to
get the best from supplements and natural
remedies, lifestyle and environmental advice,
and tips on planning a baby, Happy Hormones
has 50 recipes, packed with all the nutrients and
goodness needed for optimum hormonal health.
ABOUT THE AUTHORS:

Belinda Kirkpatrick has a degree in Nutrition
and Naturopathy and a Masters in Reproductive
Medicine. She has been in clinical practice for more
than 10 years and takes an evidence-based approach
to integrating natural and conventional treatments.
Ainsley Johnstone is a recipe creator, food
stylist and photographer. She has a background in
advertising, art direction, photography and design.
:18mm
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My Supercharged Kitchen
SuperVeg
Lee Holmes
Celia Brooks
Its time to escape the cycle of restrictive and fad

diets, and allow ourselves to fall in love with food
all over again. Time to shed our fear of eating
the wrong thing and instead celebrate beautiful
and nourishing food, embrace commonsense
eating and make our kitchen the heart of our
home. This inspiring and definitive heart and
soul cookbook is founded upon Lees signature
anti-inflammatory and nutritional principles, the
purposeful eating practices of Ayurveda, and
the ease and simplicity of creating 140 balanced
homemade supercharged meals with accessible
ingredients. Lee also provides menu suggestions
for occasions ranging from a romantic supper to
a picnic rug lunch with friends.
SuperVeg celebrates vegetables that deliver

superlative qualities of nutrition, flavour and
versatility. Harnessing the power and flavour of
25 nutrient-dense vegetable heroes, this book
inspires healthy vegetable cookery and taps into
the food as medicine movement. It includes
all the basics from selection to plating; every
cooking method is explored; simple flavour
marriages cultivate the readers own creativity;
and 100 accessible, everyday vegetarian recipes
make vegetables the star of the show. Recipe
chapters are organised as three sections: Roots
& Bulbs, Shoots & Leaves, and Vegetable Fruits
(vegetables that are technically fruits). There
are four full recipes per vegetable, with many
additional simple suggestions and pairings.
Each vegetable is also assigned at least one
indulgent feast dish, suitable for celebrating or
entertaining. Each recipe is coded with readyreference information such as Low calorie,
High protein, Gluten free, Dairy free, Vegan,
or30 minutes or less.
:N185 :2014/04/04 14:00
SUPERCHARGED FOOD
mum health.
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SUPERCHARGED FOOD
EAT
YOUR
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GOOD
HEALTH
A true manifesto
for wellness.
Sarah Wilson
TO GOOD HEALTH
EAT YOUR WAY
LEE HOLMES
LEE HOLMES
Over 90
free of
recipes
dairy, yeast
wheat, , from the
and sugar author and
bestselling-winning
award
blogger
ISBN 978-1743364505
s.
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
978-1-74336-523-6
336 pages
230 x 170 mm (9 x 6 in)
71,000 words
978-1-74336-639-4
14.99
978-1-74336-554-0
978-1-74336-778-0
978-1-74336-638-7
978-1-74336-561-8
ABOUT THE AUTHOR:

Lee Holmes holds an Advanced Certificate in Food
and Nutrition and is a certified holistic health
coach (IIN), yoga teacher, wholefoods chef and
bestselling author of the Supercharged Food series.
She is a columnist for Wellbeing and Naturally
magazines, and Lifestyle Food Channels Healthy
Eating Expert. Find Lee at her award-winning blog:
superchargedfood.com.
ABOUT THE AUTHOR:

Born in Colorado, Celia Brooks moved to London
after university. She has written eight cookbooks
including New Vegetarian. Celias business,
Gastrotours, conducts luxury food and wine
experiences around Londons foodie hotspots. She
has written a weekly column for The Times online
and is a regular contributor to BBC Good Food
Magazine. Her numerous TV appearances include
Market Kitchen (UKTV Food), Saturday Kitchen
(BBC), and on PBS and The Food Network in the USA.
272 pages
flexibound
260 x 192 mm (10 x 7 in)
60,000 words
978-1-76052-770-9
16.99
61
Food
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Kitchen Mojo
Paul Mercurio
Mouth-watering recipes that encourage you
to embrace the cook within and become a
confident cook! A call to armsor more aptly,
to stovesPaul Mercurios Kitchen Mojo has
more than 120 accessible, occasion-specific,
sure-fire, tried-and-tested, easy, tasty recipes
that are fun to cook and share. Whether you
are entertaining a crowd when the footys on,
home alone and treating yourself to a nourishing
and delicious meal, looking for a simple dish
when youre rustling up something for the kids,
or hoping to impress by being a 3-star chef
at home, there is plenty here to ignite your
kitchenmojo.
MERCURIOS MENU
Mercurios only passion and

el show, Mercurios Menu
l-shared. In this companion
entertaining journey around
ng with local food producers
re than 100 of Pauls unique
Australias best restaurants,
et you out of your armchair
MERCURIOS MENU
Paul Mercurios travel
stories and recipes from
the popular TV show
Paul Mercurio
Paul Mercurio
Dancer, choreographer, actor and television

personality Paul Mercurio has always loved food.
After many appearances cooking on a variety
of Australian TV shows, Paul landed his own
food-based program, Mercurios Menu. More
than sixty episodes later, he has developed well
over 200 original recipes for his show. This is his
second cookbook.
Paul is passionate about all things beer and
has been brewing his own since 1988. He has
hosted the Australian International Beer Awards,
the Perth Beer Awards and the New Zealand
International Beer Awards, at which he has also
been a beer judge.
Paul is not a trained chef but, he says,
just a bloke who likes to cook. He is attracted
to the creativity of the kitchen, great produce,
excellent food, sharing food with family and
friends and of course a good beer to go with it all.
Friends and family will never guess the secret ingredient

in this collection of more than 85 delicious dishes, as
beer awards judge and keen cook Paul Mercurio brings
together his two great passions. The beer in these
recipes is an essential component, not a gimmick. Used
as an ingredient, beer adds all sorts of wonderful
complexity to a dish. There are more than 80 beer
styles in the world, each with its own flavours that will
add something special to whatever youre cooking
savoury or sweet, simple or made for entertaining.
Dive in and discover how good dishes such as onion,
stout and goats cheese tart, beer-braised beef osso
bucco or decadent chocolate stout brownies can be.
As Paul says: If theres liquid in a recipe, it might
as well be beer.
Cooking with Beer
A book for anyone who likes good food

not just those who like beer.
Cooking is all about being creative,

nourishing the soul as well as the body and
sharing the joy with family and friends.
Paul Mercurio
theres liquid
liquid in
in aa recipe,
recipe, it
it might
might as
as well
well be
be beer
beer
if theres
Pauls enthusiasm for food shines through

in Mercurios Menu, which features the best
recipes from both seasons of the popular
TV series and includes such favourites as
Bangalow sweet pork roast, beer-marinated
prawns on crisp asparagus spears and a ricotta
cherry cheesecake that will make you swoon.
Paul Mercurio
CWB_cvr_jckt_final SI.indd 1
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If you think beer is good for drinking but cant

imagine cooking with it, this book will make you
think again. There are dozens of beer styles, from
light and fruity to rich and malty. Beer picks up
the flavours of the ingredients its brewed with
and develops complexity during the brewing
process. The results are layered, endlessly
varied and suited to all types of food, both as an
accompaniment and an essential ingredient.
In Cooking with Beer, beer enthusiast and
passionate home cook Paul Mercurio presents
87 of his favourite recipes. For beer novices Paul
explains the various types of beer, and suggests
suitable styles and brands for each recipe.
Once youve tried Pauls delicious and
innovative recipes, youll never look at beer the
same way again.
4/3/11 3:00:48 PM
978-1-74266-542-9
256 pages
flexibound
240 x 190 mm (9 x 7 in)
81,500 words
978-1-74336-181-8
16.99
ABOUT THE AUTHOR:

Paul Mercurio is familiar to movie and television
audiences from his appearances in Strictly Ballroom,
Dancing with the Stars and Mercurios Menu. Paul is
not a trained chef but, as he says, just a bloke who
likes to cook. He is attracted to the creativity of the
kitchen and sharing food with family and friends.
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Meatballs
Matteo Bruno
Meatballs make the perfect dish for a weeknight
supper, Saturday evening dinner party or relaxed
Sunday feast. And here are 60 versatile recipes
for meatballs like youve never seen them
beforeMeatballs rustico, devoured with crusty
bread; Seared beef carpaccio meatballs, best
eaten with a glass of prosecco in hand; deluxe
Pork, ginger & lemongrass meatballs There are
recipes for lamb, chicken, fish, lobster, venison
and rabbit. And even vegetarian (meat)balls
Chickpea & cauliflower; Corn & quinoa; Tofu &
mushroom. Almost as important as the meatballs
themselves is what goes with them. Serve with
one of the 20 sides, including Roasted fennel,
Mushroom risotto and Wasabi slaw; select from
20 sauces such as tempting Gorgonzola cheese
sauce or fiery Horseradish cream; then top
with Parmesan crisps or a sprinkle of crushed
pistachiosand tuck in.
176 pages
hardback
240 x 190 mm (9 x 7 in)
46,500 words
978-1-74336-516-8
14.99
ABOUT THE AUTHOR:

Matteo Bruno is a film and television producer with
several feature films and many hours of broadcast
television credits to his name. Matteos passion for
all things food led him to open three Melbournebased Meatball & Wine Bars.
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Fried Chicken & Friends

Gregory Llewellyn and Naomi Hart
Fried chicken has undergone a renaissance.
Its been reinvented for a new generation. Its
restaurant-level impressive and a sure-fire way
to keep a crowd happy. In fact, its the ducks
nuts. Fried Chicken & Friends is a collection
of down-home American-inspired recipes,
including the ultimate Buttermilk fried chicken,
as well as Aperol sours, Oyster po boys, Waffles
with bacon and maple syrup, and all the other
delicious things that accompany southern
food. Pull up a chair and get stuck in to the
high-octane flavours of Beef poutine, Crab
cakes and Chargrilled broad beansall served
with a generous shake of the hot sauce bottle.
Its a party on a plate.
Winner of
Best US Cuisine
Cookbook at the
2016 Gourmand
World Cookbook
Awards
256 pages
hardback
255 x 200 mm (10 x 8 in)
56,000 words
978-1-74336-327-0
20.00
ABOUT THE AUTHORS:

Husband-and-wife team Gregory Llewellyn and
Naomi Hart are AustralianAmericans whose Sydney
restaurant Hartsyard and bar The Gretz have become
destinations for lovers of southern-style cooking
done to perfection. Gregory has worked under
Daniel Boulud, Alain Ducasse and Andrew Carmellini.
replace with cocktail

pic
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Food Plus Beer

Ross Dobson
Written in Ross Dobsons inimitable expert and
wryly entertaining voice, this is a collection
of relaxed, authentic international dishes that
appeal in their own right, but which have been
chosen for their particular suitability for eating
with beer. An introduction gives some general
information on food and beer matching and
beer styles. More than 80 recipes appear in
the chapters: Kick Off (chatting, grazing and
mingling food); Little Critters (poultry and rabbit
dishes); Bigger Critters (beef, pork and lamb);
Lilian Gish (fish and other seafood) and A Beers
Best Friend (rice and noodles).
ROSS DOBSON
A MUSTHAVE BOOK THAT COVERS
ALL YOUR BARBECUING NEEDS
From the master of the barbecue tongs comes a bumper collection of more
than 200 of Ross Dobsons favourite recipes for the grill and hotplate. This
comprehensive cookbook presents a versatile array of exciting recipes,
ranging from a perfectly cooked steak and grilled whole fish to a weekend
feast for friends. In addition to much-loved classics, there are dishes
drawing on influences from around the globe Asia, India, the Middle
East, Europe and the Americas. King of the Grill caters to meatlovers and
vegetarians alike, and includes recipes for breads, dips, salads and other
extras to accompany your barbecue.
ROSS
DOBSON
THE BUMPER BOOK OF

NO NONSENSE BARBECUING
978-1-74196-714-2
978-1-74196-798-2
240 pages
hardback
255 x 200 mm (10 x 8 in)
41,800 words
978-1-74336-549-6
18.99
978-1-74266-664-8
King of the Grill_CVR SI.indd 1
978-1-74336-272-3
978-1-74336-474-1
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24/07/14 4:10 PM
ABOUT THE AUTHOR:

Ross Dobsons passion for food began when he was
young, influenced by the cuisines of his neighbours
from Hong Kong and Italy. He is a prolific cookbook
author with more than a dozen books to his name.
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Naked Cakes
Lyndel Miller
Fondant haters, lazy bakers and time-poor
hosts rejoice! These naked cakes are achievable,
budget friendly and swoon worthyand they
provide an ideal opportunity to experiment with
and display your individual creativity. Beautiful,
rustic and organic in form, naked cakes are
always tiered, with filling and frosting between
layers but never on the outsidethus naked.
Here you will find information on choosing a
style of cake; how to make sweet fillings, butters,
frostings and syrups; recipes for more than a
dozen base cakes, including gluten-free and
flourless options; a definitive listing of flavour
profiles and combinations; beautiful cake
toppers; and more than a dozen assembled
cakes for different occasions.
272 pages
254 x 210 mm (10 x 8 in)
83,700 words
978-1-74336-536-6
20.00
October 2015 (August 2015 AU)
ABOUT THE AUTHOR:

Lyndel Miller is a commercial and editorial food
stylist as well as a still-life and interiors stylist.
Raised between a quintessential seventies home
and the commercial kitchen of her familys caf
business, she has an all-consuming passion for
cooking and entertaining in all its delicate and
delicious detail.
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The Cook and Baker

Cherie Bevan and Tass Tauroa
Who can resist exquisite hummingbird cake,
delicate red velvet cake or decadent chocolate
salted caramel brownies? Remember the
pleasure of an after-school indulgence of
peanut butter cookies or a crispy sausage roll?
In this mouth-watering collection of foolproof
recipes, the geniuses behind busy bakery and
catering company The Cook and Baker provide
everything you need to take your home baking
up a notch. Crowd-pleasing creations that cater
for modern tastes but stay true to the nostalgia
of childhood. Slip on an apron, preheat the
ovenyour household is in for a treat.
240 pages
hardback
258 x 200 mm (10 x 8 in)
48,000 words
978-1-74336-528-1
20.00
ABOUT THE AUTHORS:

Cherie Bevan is a chef and caterer with decades
of experience running delis before joining forces
with fellow New Zealander Tass to create The Cook
and Baker.
Tass Tauroa developed a passion for baking during
years cooking for the Royal Navy in New Zealand.
He worked in restaurants throughout Europe and
in London, including for Michelin-star chef
Bruno Loubet.
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Apple Blossom Pie

Kate McGhie
Kate McGhie is a farmers daughter, born into
a family who worked and respected the land for
seven generations. Their farm in rural Victoria,
Australia, produced everything they ate. There
were dairy and beef cattle, sheep and goats;
the vegetable garden was huge; and the potato
patch filled two acres with five different varieties.
The orchard was shared: the lower third for
possums, the top third for birds and the middle
section for Kates familyeveryone was happy.
In this book, featuring more than 120 recipes
and stories from her familys farm, Kate McGhie
writes with wit and warmth as she explores the
foundations and flavours of Australian country
cooking, drawing on tradition to present classic,
tried-and-true dishes as well as contemporary
interpretations for todays table.
Dr Alan Barclay, Kate McGhie and Philippa Sandall

978-1-74336-817-6
336 pages
hardback
259 x 219 mm (10 x 8 in)
115,000 words
978-1-74336-325-6
20.00
ABOUT THE AUTHOR:

Kate McGhie is one of Australias most respected
food authorities and commentators. She has been
the Herald Sun food writer for more than 20 years
and a past chair of the International Association of
Culinary Professionals. Kate began her career as a
chef working in Europe and Asia. She returned to
Australia to establish her own restaurant and consult
to the food industry.
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Falafel for Breakfast

Michael Rantissi and Kristy Frawley
Full of flavour generous made for sharing.
Falafel for Breakfast brings you 140 easy recipes
that open up a world of Middle Eastern flavours
for the home cook. Israeli-born chef Michael
Rantissi has converted the brunching crowds
from customary bacon and eggs to his sharing
plates laden with falafel, labneh, spicy dukkah
and pita bread warm from the oven. Yet his reach
extends much further than breakfast at his busy
inner-city Sydney bistros. He makes the best
of fresh ingredients to create mouth-watering
meals: hearty slow-cooked braises, spicy burgers,
spectacular fish dishes, plus an array of salads
that will knock your socks off. To finish, there are
delicious pastries, breads and syrup-laden cakes
that turn a meal into a feast.
978-1-76052-765-5
256 pages
hardback
260 x 205 mm (10 x 8 in)
52,000 words
978-1-74336-444-4
20.00
ABOUT THE AUTHORS:

Chef Michael Rantissi grew up in Tel Aviv, watching
his mum cook. He did his professional training in
Israel, Paris and New York. In 2005 he arrived in
Australia where he joined The Bathers Pavilion as
sous chef, later moving to Pink Salt, then working
with the 100 Group.
Kristy Frawley also had her passion for food ignited
in her family kitchen and dining in the restaurants
of Sydney. Her skills in hospitality were gained in
London and Sydney.
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My Family Table
Eleanor Ozich
spine 28mm
M Y PE T I T E K I TC H E N
COOK BOOK
SIMPLE WHOLEFOOD RECIPES
e l e a nor oz ic h
My Petite Kitchen Cookbook is a

complete menu of more than 100
simple, wholefood, gluten-free recipes
that feed body and soul.
Eleanor Ozich has first-hand experience
of the health benefits of clean, whole
food the recipes in this book were
created as part of her familys road to
simple eating, adopted as a means of
curing her four-year-old daughters
severe eczema.
Replacing sugar and grains with
natural, unprocessed alternatives,
Eleanors recipes show how easy it is to
prepare healthy food that is bursting
with flavour and goodness. And her
stunning photography is a feast for the
eyes, capturing the essence of her food
fresh, vibrant, for sharing.
e l e a nor oz ic h
From Caramelised shallot and thyme

frittata, Apple and sage pork cassoulet
and Slow-cooked zucchini with basil
and lemon, to Decadent raspberry and
coconut chocolate torte and Lemon
and coconut truffles, My Petite Kitchen
Cookbook includes breakfasts, lunches,
drinks, dinners and desserts and
everything in between.
978-1-74336-187-0
256 pages
hardback
240 x 190 mm (9 x 7 in)
41,500 words
978-1-74336-566-3
16.99
October 2015 (October 2015 AU)
Eleanors approach to food styling and

photography showcases the simplicity of her
food in a natural, down-to-earth style that is
fresh and inspiring. As the creator of the hugely
successful blog My Petite Kitchen, she confesses
to being hopelessly in love with every aspect of
food: where it comes from, how its grown, its
health benefits and how to make it taste amazing.
In her second book, Eleanor presents more than
100 wonderfully simple, nourishing and healthy
recipes that can be enjoyed by the whole
family. She takes some classic family favourites
and adds her own wholesome, creative twist,
keeping it really simple and using plenty of
herbs and aromatic flavours for scrumptious
taste combinations. The five chapters take
you through the dayfrom healthy, satisfying
breakfasts, to snacks and lunchbox stars, family
suppers and after-dinner treats. Each recipe
contains unprocessed, natural ingredients for
dishes that are uncomplicated, quick to prepare,
yet delightfully delicious.
ABOUT THE AUTHOR:

As a child, Eleanor Ozich lived above her parents
restaurant in Auckland, New Zealand, and has been
a food lover ever since. She is a self-taught cook who
has worked as a food stylist and photographer for
various publications, including Taste magazine, and
is a weekly columnist for VivaThe New Zealand
Herald. Her Petite Kitchen Facebook page, blog
and Instagram account continue to attract followers.
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The Little Thai

Cookbook
FO OD
The Little Chinese

Cookbook
The Little Pasta

Cookbook
The Little French

Cookbook
The Little Curry

Cookbook
The Little Japanese

Cookbook
Murdoch Books Test Kitchen: Murdoch Books Test Kitchen: Murdoch Books Test Kitchen:
Murdoch Books Test Kitchen: Murdoch Books Test Kitchen: Murdoch Books Test Kitchen:
The Little Thai Cookbook delves

into one of the worlds most
vibrant food cultures. From
popular Thai dishes that can
be ordered at restaurants from
London to Bangkok, to humble
recipes cooked in homes across
Thailandthe regional styles
and flavours of the countrys
rich and varied cuisine are
well-represented here in more
than 80 recipes. These include
street-food favourites, seafood
specialities, stir-fries, vegetable
dishes and curries.
The Little Chinese Cookbook

explores the ways in which
geography, climate, culture and
tradition have shaped one of the
worlds most popular cuisines.
It takes a look at the behindthe-scenes world of growers,
artisans, chefs and home cooks,
whose passion for produce is
reflected in the regional styles
and flavours of Chinas rich and
varied food. Features more
than 80 recipes, including street
food, seafood, dim sum recipes,
hotpots and desserts.
The Little Pasta Cookbook

celebrates the wonderful world
of pasta. From a comforting
lasagne on a cold winters
night, a quick bowl of tagliatelle
pomodoro after work, or a
creamy pasta with prawns to
serve up to friends, this little
book will show you how to
make the most of your time and
budget. Includes more than 80
recipes, plus features on fresh
pasta, pasta shapes and simple
tips on how to cook perfect
pasta every time.
The Little French Cookbook

features more than 80 recipes
that reflect the delights of
Frances culinary landscape:
delicate hors doeuvres, diverse
seafood offerings, hearty
meat and poultry dishes, and
delicate pastries and desserts.
These are recipes that capture
the essence, variety and rich
heritage of regional French
cooking at its best.
Rich, earthy, hot and sour,

aromatic or softly sweet,
infused with fresh, leafy herbs
and fragrant spices, The Little
Curry Cookbook explores the
delicious flavours, enticing
aromas and exotic colours of
curries. It celebrates the bestloved Thai and Indian dishes
as well as introducing lesser
known, but equally delightful,
variations from Indonesia, Sri
Lanka, Malaysia and Kenya.
The Little Japanese Cookbook

explores the traditions of
Japanese food, a cuisine noted
for the simplicity and harmony
of its flavours and the beauty of
its presentation.
This book offers more than
80 recipes, including street
food, seafood specialities and
festival foods as well as special
features on food traditions such
as sushi and the bento box.
192 pages, hardback

200 x 160 mm (8 x 6 in)
31,000 words
978-1-74336-655-4
9.99
October 2015 (December 2015 AU)
192 pages, hardback

200 x 160 mm (8 x 6 in)
34,000 words
978-1-74336-657-8
9.99
192 pages, hardback

200 x 160 mm (8 x 6 in)
29,800 words
978-1-74336-659-2
9.99
March 2016 (April 2016 AU)
192 pages, hardback

200 x 160 mm (8 x 6 in)
39,900 words
978-1-74336-661-5
9.99
March 2016 (April 2016 AU)
192 pages, hardback

200 x 160 mm (8 x 6 in)
32,000 words
978-1-76052-756-3
9.99
February 2017 (July 2017 AU)
192 pages, hardback

200 x 160 mm (8 x 6 in)
32,000 words
978-1-76052-757-0
9.99
May 2017 (July 2017 AU)
83
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Alla Fratelli
Barry McDonald
How to eat Italian? The message is simple: buy
fresh and in season, cook simply and make
the most of your time at the table. Here is
everything you need to know to cook the Italian
waybeautiful, generous, messy trattoria food
to share with children, parents, friends and
neighbours. Its heart-warming, delicious eating,
dedicated to flavour and traditionbut it rips
up the rule book at the same time, putting
meals together that suit the way we live now.
There are more than 140recipes, from aperitivi
and antipasti to pizza, pasta and dolci, that are
packed with wisdom for making the most of
beautiful ingredients. And there are features
on how to shop Italianmarkets, coffee, staples,
shopping seasonally and often; how to cook
Italiansimple, slow food, the Mediterranean
diet, shared platters, the role of pasta, essential
tools; and how to eat Italian ... the role of the
family, how food brings everyone together, the
art of conversation and ars vivendi, the art of life.
272 pages
hardback
260 x 210 mm (10 x 8 in)
59,000 words
978-1-74336-471-0
20.00
ABOUT THE AUTHOR:

A waiter, a greengrocer and wholesaler, and then a
Sydney restaurateurBarry McDonald has always
brought something fresh to the hospitality industry.
His buzzy, lively Fratelli Fresh food stores and Caf
Sopra restaurants are on every food-lovers go-to
list, dishing up market-fresh, seasonal produce in as
simple and natural a form as possible. Fresh is best,
he says. In season is best. Italian is best.
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Cornersmith
Alex Elliott-Howery and
James Grant
Whether you want to try your hand at pickling,
have a go at making a basic ricotta or simply
eat the best healthy dishes of the season,
Cornersmith is the handbook that will get you
into the kitchen and back in touch with your
food again. The award-winning caf, picklery
and cooking school is renowned for its
low-waste practices and use of local produce.
Featuring photography taken over the course
of an entire year, the recipes are an invitation
to take a look at the bounty available in your
own neighbourhood, and toeat sustainably
wherever you are.
Alex Elliott-Howery and Sabine Spindler

978-1-74336-924-1
272 pages
hardback
270 x 195 mm (10 x 7 in)
52,000 words
978-1-74336-329-4
20.00
ABOUT THE AUTHORS:

Alex Elliott-Howery and James Grant are the
husband-and-wife duo behind Cornersmith.
Together they head a team that includes chefs,
cheesemakers, picklers and preservers at two
cafs and a cooking school in Sydney.
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Planet Cake
Love and Friendship
Paris Cutler
Creating a unique cake for someone you love
or for a treasured friend is an unbeatable way
to show how much you care. These cakes will
be the highlight of significant events such
as christenings, engagements, weddings
and anniversaries, as well as birthdaysand
occasions held to simply mark the importance
of a special relationship. The projects are
designed for the beginner through to the more
experienced cake decorator, with shapes that
are simple to master.
978-1-74196-318-2
978-1-74196-779-1
224 pages
255 x 210 mm (10 x 8 in)
45,400 words
978-1-74336-058-3
14.99
978-1-74266-640-2
978-1-74336-197-9
ABOUT THE AUTHOR:

Paris Cutler founded Planet Cake in Sydney, which
established its reputation on its highly decorative
novelty and wedding cakes before expanding
its business to include Australias largest cakedecorating school. Paris has had her own TV series,
Planet Cake, on the LifeStyle Channel, and her
program has also been launched in South America.
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This Could Get Messy

James Wirth
This book tells you everything you need to
know about how to have a good time eating
and drinking. Its about food thats fun, thats
designed to share, and in many cases designed
to be enjoyed with a tropical drink in one hand.
There are recipes for more than 100 dishes and
drinks in chapters including Talking Taco, Couch
Cruising (meals for your next big night in),
Pick it Up and Eat It (snacks, starters and share
plates), Fancy Schmancy (restaurant-style mains
to impress), You Can Win Friends With Salad,
3PM Breakfast (the most important meal of the
day, any time of the day) and Sweet Thangs.
Fascinating features you wont find in any other
cookbook include a World of Schnitzels map
and 50 Shades of Beige Baby!, a dude food
photomontage.
296 pages
hardback with textured case
250 x 190 mm (10 x 7 in)
79,200 words
978-1-74336-426-0
17.99
ABOUT THE AUTHOR:

For three years James Wirth and his business
partners in Drink n Dine have been reviving
Sydneys pub scene, taking unloved inner-city
pubs, ripping out their tired interiors and giving
the venues back to the peoplecomplete with
good food, good booze and good times.
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Whole Food Slow Cooked

Olivia Andrews
At last, a way to cook and eat that ticks all the
boxes: healthy and wholesome, comforting
andconvenient. Each of the 100 recipes in
Whole Food Slow Cooked offers cooking
methods for both slow cooker and stovetop
or oven and is designed to fit in around a busy
schedule. And,because slow cooking means
you can make the most of cheaper cuts of meat
by braising them to melting tenderness, its
economical too. Just fire up the slow cooker
in the morning and you can come home to
a kitchen filled with the aroma of caramel
pork belly, pea and ham soup or the ultimate
bolognese ready to toss into apan of pasta.
Tracey Pattison
978-1-74336-869-5
240 pages
paperback
255 x 200 mm (10 x 8 in)
52,000 words
978-1-74336-558-8
14.99
November 2015 (July 2015 AU)
ABOUT THE AUTHOR:

Olivia Andrews is a food writer, recipe developer
andfood stylist who has worked for numerous
Australian and international food magazines and
television shows.
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Biota
James Viles
This is habitat-inspired food using local
produce to create honest, pure dishes, each
one telling a story of how that dish became.
Underpinning James Viles food is a celebration
of the balance of animal and plant life. His food
brings together ingredients, textures and flavours
that exist alongside each other in nature, work
together and complement each other. There
are 60recipes, with accompanying stories,
that reflect on the notion of biota, the animals
and plant life of a particular region, and the
philosophy of using what is at hand. The recipes
are home-cook friendly and, while James Viles
may be redefining regional Australian cuisine,
the notion of biota is relevant everywhere.
The message is simple: listen to the local
environment, learn from Mother Nature and
take your inspiration and intuition from the
very place that surrounds you.
248 pages
hardback
290 x 230 mm (11 x 9 in)
51,000 words
978-1-74336-570-0
25.00
ABOUT THE AUTHOR:

Chef and owner of two-hatted Biota Dining & Rooms
in Bowral, New South Wales, James Viles has become
one of Australias most respected young chefs and
restaurateurs, recognised for his commitment to
sustainability and his imaginative modern food.
James's career began at The Schoolhouse in the
Southern Highlands, where he grew up. As head chef
at the restaurant, he became one of the youngest
chefs ever awarded a Sydney Morning Herald Chefs
Hat, at the age of 23. This is his first book.
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Special Delivery
Annabel Crabb and Wendy Sharpe
Food is a language. Within its rolling landscape
of dialects and exotic tongues, so many things
can be said. To friends and family, food can say
everything from Im sorry you had a bad day
to Congratulations, you clever thing. Compiled
by one of Australias best-loved personalities,
journalist Annabel Crabb, and her dearest
childhood friend, Wendy Sharpe, Special Delivery
is a generous collection of the best food to make
and take to others to show you care. These are
the dishes the two have been packing up and
delivering to each others houses for decades.
232 pages
hardback
250 x 195 mm (10 x 8 in)
69,000 words
978-1-74336-620-2
17.99
ABOUT THE AUTHORS:

Annabel Crabb is one of Australias most beloved
journalists. She is the ABCs chief online political
writer, the host of TVs Kitchen Cabinet and a
sought-after speaker and presenter.
Wendy Sharpe is a recipe consultant and Annabels
oldest friend. She and Annabel have delivered
countless meals and edible care packages to each
other over the years.
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Dolce
Laura Zavan
Here are 80 authentic sweet treats, cakes and
desserts from Italy. There is tiramisu for after
dinner, panettone at Christmas, an icy lemon
granita on a summers day the delights of
Italys many desserts, or dolci, are celebrated
around the world; perhaps because, above all
else, dolci are about family and simplicity.
Lauras uncomplicated approach to the
traditional desserts of her childhood makes
Italys finest tarts, puddings, cakes and sweets
easy for everyone to share and enjoy.
978-1-74336-310-2
978-1-74196-435-6
160 pages
hardback
260 x 194 mm (10 x 8 in)
24,000 words
978-1-74336-739-1
17.99
February 2016 (January 2016 AU)
ABOUT THE AUTHOR:

Food writer Laura Zavan was born in Treviso, near
Venice, and her earliest childhood food memories
originate there. She has written several books
including Little Italy and Venice Cult Recipes, both
published by Murdoch Books. She has a food blog,
runs cooking classes and writes for a variety of
magazines and newspapers.
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A Simple Table
Michele Cranston
With more than 100 recipes based around
the times when we gather together to eat,
A Simple Table has a recipe for every occasion.
From one-pot cooking or a quick and easy
midweek meal in a bowl, to a relaxed, weekend
family meal on platters around the kitchen
table, or a celebratory feast of share plates and
side dishes followed by sweet baked treats
or dessert. The recipes are contemporary,
uncomplicated and fresh, using accessible and
interesting ingredients in clever combinations,
to create amazing tastes, textures and
flavours. Throughout, there are helpful serving
suggestions, quick tips, shopping lists and
ingredient information.
fast
fresh + fast
t healthy
nd in hand
ingredients
nd presented
tyle.
offers the quality and style synonymous

with this best-selling brand, presented in an
exciting new format. fresh+fast celebrates
the organic link between health, vitality
and wonderful food and contains more
than 100 outstanding new recipes from
Michele Cranston. Each dish focuses on
fresh ingredients that can be put together
quickly and easily to produce delicious,
nutritious meals, snacks, desserts and
drinks for great health and vitality.
fresh + fast
Michele Cranston
fresh + fast
SIMPLY DELICIOUS HEALTHY FOOD
Michele Cranston
978-1-74266-643-3
978-1-74266-983-0
256 pages
279 x 187 mm (11 x 7 in)
52,500 words
978-1-74336-555-7
14.99
March 2016 (November 2015 AU)
ABOUT THE AUTHOR:

Michele Cranston has been cooking and styling
for 25 years in a career that has included working in
restaurants, setting up an acclaimed caf, cooking
creatively for a food production company in London
and writing about food. She was the food editor at
marie claire magazine and has written 11 cookbooks
in the marie claire series. She is presently a food
editor at The Australian Womens Weekly. As well
as writing, Michelewho originally trained as a
visual artistis a freelance food stylist.
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Real Delicious
Chrissy Freer
Choosing what to eat for good health has
never been so difficult. Real Delicious navigates
through some of the top nutrition issues and
offers mouth-watering wholefood recipes
that the entire family can enjoy. Are fruit and
vegetable juices actually a nutritious food?
Dograins have a valuable place in the modern
diet? How do you choose a yoghurt that is good
for you? What are the nutritional differences
between free-range and organic eggs and
chickens, or grass- versus grain-fed beef? Why
is a diet high in processed foods detrimental
to long term health? Real Delicious provides
answers to all these questions, but most
importantly it empowers you with information
that can help you make food decisions suited to
your individual needs, and recipes that the whole
family will love.
978-1-74266-994-6
978-1-74336-550-2
224 pages
paperback
255 x 205 mm (10 x 8 in)
60,000 words
978-1-74336-597-7
14.99
ABOUT THE AUTHOR:

Chrissy Freer is a nutritionist and food writer who
has developed a signature style of delicious recipes
with a holistic health focus. She writes for a range
of magazines and websites. Her recipes use whole,
unprocessed foods to provide balanced nutrition
and dairy-free options.
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Pride and Pudding

Regula Ysewijn
Jamie Oliver says of Pride and Pudding
Atruly wonderful thing of beauty, a very tasty
masterpiece! The great British pudding, versatile
and wonderful in all its guises, has been a source
of nourishment and delight since the days of
the Roman occupation, and probably even
before then. By faithfully recreating recipes from
historical cookery texts and updating them for
todays kitchens and ingredients, author and
photographer Regula Ysewijn has revived more
than 80 beautiful puddings for the modern
home cook. Regula tells the story of each one,
sharing the original recipe alongside her own
version, while paying homage to the cooks,
writers and moments in history that helped
shape them.
368 pages
hardback
260 x 180 mm (10 x 7 in)
103,000 words
978-1-74336-738-4
20.00
ABOUT THE AUTHOR:

Regula Ysewijn is a photographer and graphic
designer who was born and raised in Antwerp.
Shehas photographed a number of cookbooks for
other authors and her photographic work as well as
her writing has been featured in The Guardian and
The Telegraph, and in magazines including Saveur,
Pretty Nostalgic, SBS Australia and many more.
She is the creator of acclaimed blog Miss Foodwise,
and is also aGreat Taste Awards judge.
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Spice Journey
Shane Delia
From Morocco, Malta and Andalucia in the
west, to Turkey, Lebanon and Iran in the East,
the food and flavours of the Middle East
permeate almost every aspect of daily life.
Award-winning MalteseAustralian chef Shane
Delia has journeyed to both the well-trodden
souks and private dining rooms of locals across
six countries in the Middle East, in search of
the most authentic local recipes to bring back
to his kitchen. In Spice Journey, Shane offers
his favourite Middle Eastern recipes recreated
for the home cook. Accompanied by hundreds
of stunning location shots, Spice Journey is an
authentic and inspiring experience.
272 pages
hardback
258 x 200 mm (10 x 8 in)
55,000 words
978-1-74336-733-9
20.00
ABOUT THE AUTHOR:

Shane Delias Spice Journey is in its third television
series, screening in the UK, Europe, Africa and
the Middle East on the Travel Channel, and the
Discovery Channel in Asia and the Pacific. Shane
is the owner of award-winning Middle Eastern
restaurant Maha in Melbourne, Australia.
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BakeClass
Anneka Manning
In this engaging book, which features more than
90 sweet and savoury recipes (plus variations),
Anneka gives the reader baking classes at home
using a results-based approach. Each chapter
teaches one of the ten most common mixing
methods. These lessons are supported by stepby-step photography, clear instructions and
Annekas signature hints and tips. Each lesson
leads into a range of fail-safe, delicious recipes
that allow the reader to practise their new skill.
978-1-74266-387-6
280 pages
254 x 203 mm (10 x 8 in)
32,220 words
978-1-74336-572-4
20.00
ABOUT THE AUTHOR:

Anneka Manning is an author, food editor,
cooking teacher, publisher and the founder of
Sydney-based baking school BakeClub. She has
worked for Australian Gourmet Traveller, Australian
Good Taste, The Australian Womens Weekly, the
Sydney Morning Herald and Murdoch Books. She
also has a significant television and radio profile.
Anneka has compiled, written and contributed to
a number of successful, award-winning books.
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Real Food Projects

Kate Walsh
Break up with your supermarket, cut out the
processed foods and get stuck into some
real food projects today. Real Food Projects is
your handbook to 30 essential cooking skills
that will connect you with your food again.
Even if youre a kitchen rookie, youll soon be
churning your own butter and slathering it on
your own no-knead bread, barbecuing your
own homemade sausages or using the seasons
freshest fruits to make your own cordials.
Step-by-step instructions and photographs
guide you from start to finish, so you are set
up for success. Before you know it, you'll be
teaching these easy real food projects to
everyone who comes over to your place.
216 pages
paperback
260 x 210 mm (10 x 8 in)
40,000 words
978-1-74336-422-2
18.99
ABOUT THE AUTHOR:

Kate Walsh wants to change the way you eat. A selftaught cook and sustainable food advocate, she
is shining a spotlight on simple ways to transform
how we cook, shop and think about food. Working
on organic farms and with Slow Food USA instilled
in Kate a dedication that ultimately sparked the
creation of Real Food Projects, an active community
of chefs, growers, foragers, butchers and eaters as
well as a cooking school.
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In the Kitchen
Simmone Logue
The kitchen is author Simmone Logues
natural habitatthe heart of her home and
her business, the place where she lives and
breathes her passion for food. Every recipe in
this collectionfrom breakfasts and lunches
to picnics and party foodhas a special place
in Simmones heart and marks a milestone on
her journey to becoming a legendary baker,
caterer and successful businesswoman. But
this consummate professional hasnt lost any
of thepassion or forgotten any of the secrets
thatmade her a great home cook in the first
place. The fabulous recipes in this book are
testament to that.
240 pages
hardback
260 x 195 mm (10 x 8 in)
60,500 words
978-1-74336-747-6
17.99
ABOUT THE AUTHOR:

Simmone Logue started her food business in a small
flat, hand-delivering her cakes to local caf owners.
She then leased an old butchers shop, added pies,
braises and salads to her repertoire, and her business
continued to grow. Now, 25 years on, Simmone
has created a $10-million business inwholesaling,
retailing and catering.
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Summer on Fat Pig Farm

Matthew Evans
Summer food is the highlight of the year.
It is the season of surplus, a time when the sun is
high and the cooking is easy. Dig in to indulgent
Waffles with salty butterscotch pears. Enjoy
a rustic farm meal of Cider chicken or Nettle
and feta filo pie, while sipping White peach
and mint sangria. Finish with Vanilla-poached
nectarines or Raspberry cake drizzled with
elderflower syrup. Gourmet farmer Matthew
Evans showcases beautiful seasonal produce with
this collection of fresh and simple recipes to help
you bring summer into your kitchen.
978-1-74266-227-5
978-1-74196-720-3
256 pages
hardback
250 x 200 mm (10 x 8 in)
47,000 words
978-1-74336-580-9
20.00
June 2016 (November 2015 AU)
978-1-74266-980-9
978-1-74336-463-5
978-1-74336-609-7
ABOUT THE AUTHOR:

A former chef and food critic, Matthew is now a
Tasmanian smallholder, food writer and food activist.
He fattens pigs, milks cows, tends a garden and
writes about food from his office on Fat Pig Farm,
in the gorgeous Huon Valley. Matthew is the star of
the long-running Australian TV series The Gourmet
Farmer. He is the author of 12 books, including the
authoritative Real Food Companion.
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Not Just Jam

Matthew Evans
Not Just Jam is a collection of more than
90modern recipes for old-fashioned preserving
methods. Anyone can make pear and cardamom
jam to brighten morning toast or beetroot relish
to use all year. Lunches made with apple cider
mustard are always the better for the addition.
Abowl of ice cream is transformed with a drizzle
of homemade gooseberry and sour cherry
syrup. Use this book as your launching pad, then
adjust the combinations to suit the place you
call home. Its all about harnessing the harvest,
making real food from scratch and feeling great
about what you feed your family and friends.
978-1-74266-227-5
978-1-74196-720-3
208 pages
hardback
240 x 170 mm (9 x 6 in)
41,500 words
978-1-74336-609-7
14.99
August 2016 (April 2016 AU)
978-1-74266-980-9
978-1-74336-463-5
978-1-74336-580-9
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Cake Decorating
Step by Step
Giovanna Torrico
Whether you are a beginner or an experienced
baker, this book provides simple instructions
for gorgeous cakes and all the baking and
decorating techniques youll need to become
a confident and creative cake, cupcake and
cookie maker. With easy-to-follow recipes and
advice on essential tools, experienced cake
decorator Giovanna Torrico guides you through
the planning and preparation stages, including
baking and icing tips and how to layer and stack
a cake. Using stylish designs and handcrafted
edible flowers and animals, you can create
personalised masterpieces for all occasions.
Step-by-step photography enables you to follow
the decorating techniques closely to achieve
stunning results every time.
160 pages
hardback
260 x 194 mm (10 x 8 in)
21,400 words
978-1-74336-740-7
16.99
June 2016 (May 2016 AU)
ABOUT THE AUTHOR:

When Giovanna Torrico became a mother, she began
cooking from her mothers recipes to make birthday
cakes for her own children. Each year, the birthday
cakes became more elaborate, and soon friends
started asking her to make cakes for them, too. Born
in southern Italy, where she inherited a deep passion
for food, Giovanna obtained a Diplome de Patisserie
from Le Cordon Bleu, and then honed her skills at
the Ritz Hotel. In 2011, Giovanna set up her own
London-based catering company, Dolci di Gio.
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Milkbar Memories
Jane Lawson
Retro in style, but very much a contemporary
cookbook in its approach, Milkbar Memories is
an ode to wonderful old-fashioned treats from
the authors 1970s childhood. Food strongly
associated with memories of simpler times: the
maltiest of milkshakes; wickedly delicious treats
like musk sticks and fruit jubes; golden fish and
chips; flaky-pastried meat pies and sausage
rolls; vanilla slices and custard tarts. These fun
foodsover 120 recipes in all are made from
scratch with real ingredients.
978-1-74266-137-7
hardback with French-fold

jacket: 978-1-92125-902-9
paperback: 978-1-74196-997-9
240 pages
250 x 225 mm (10 x 9 in)
62,000 words
978-1-74336-319-5
20.00
June 2016 (May 2016 AU)
978-1-74196-841-5
978-1-74336-569-4
ABOUT THE AUTHOR:

Jane Lawson began cooking at the age of eight.
After many years working as a chef in Sydney, she
moved into publishing. An award-winning cookbook
author, Jane is also a food and travel writer,
publishing consultant and culinary tour guide.
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Venezia
Tessa Kiros
Venice is Italys kingdom of salt and pearls,
prosecco and mermaids, bigola and polenta.
In this paperback edition of her acclaimed
cookbook, Tessa Kiros travels through the
city, breathing in its atmosphere and letting
its bejewelled past and dark alleyways fuel her
imagination. Mingled among the recipes and
stunningly beautiful photography are Tessas
diary jottings on Venices life and food.
hardback with
French-fold jacket:
978-1-74045-364-6
paperback:
978-1-74196-431-8
hardback with
French-fold jacket:
978-1-74045-748-4
paperback:
978-1-74196-686-2
288 pages
230 x 203 mm (9 x 8 in)
46,000 words
978-1-74336-663-9
18.99
June 2016 (May 2016 AU)
978-1-74196-684-8
978-1-74045-909-9
978-1-74266-878-9 978-1-74336-096-5
ABOUT THE AUTHOR:

Tessa Kiros was born in London to a Finnish mother
and a Greek-Cypriot father. The family moved to
South Africa when she was four, and at the age of
18 Tessa set off to travel and learn all she could about
the worlds cultures and traditions, and new ways
of living and eating. She has cooked at Londons
The Groucho Club and in restaurants in Sydney,
Athens and Mexico. On a trip to Italy to study the
language and food she met her husband, Giovanni,
and now lives in Tuscany.
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The Food I Love

Neil Perry
Internationally renowned chef Neil Perrys classic
The Food I Love presents home cooking at
its very bestsimple, seasonal and absolutely
delicious. Taking its inspiration from the food
of the Mediterranean, this book can be used
in a variety of ways: readers can simply enjoy
the 200delicious recipes, or be inspired by the
thousands of suggested food combinations
that work together to create superb dishes for
breakfast, lunch, dinner and dessert. Neil also
provides straightforward advice on everything
from how to hold a chefs knife to trussing
chicken and filleting fish.
hardback:
978-1-74045-923-5
paperback:
978-1-74266-042-4
978-1-74196-601-5
440 pages
260 x 200 mm (10 x 8 in)
130,000 words
978-1-74336-651-6
18.99
July 2016 (May 2016 AU)
978-1-74196-829-3
978-1-74336-185-6
978-1-74336-052-1
978-1-74336-892-3
ABOUT THE AUTHOR:

Neil Perry is one of Australias leading chefs.
His flagship brand, the Rockpool Group, includes
Rockpool Bar & Grill Sydney, Melbourne and Perth;
Spice Temple Sydney and Melbourne; Rosetta
Ristorante, Melbourne; and The Burger Project in
Sydney. He has been creating menus for Qantas
Airways since 1997, redefining in-flight dining and
service. Neil Perry was appointed a Member of the
Order of Australia in 2013.
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Neil Perry's
Good Cooking
Neil Perry
Internationally renowned chef Neil Perry shares
more than 100 great recipes for the food he
cooks at home for friends and family. Neil Perrys
Good Cooking showcases an array of influences
from Asian, Mediterranean and Mexican food
traditions across the world as Neil dishes up a
collection of simple, produce-driven, seasonal
mealsfrom a quick stir-fry after a busy day
toan elaborate shared weekend banquet.
hardback:
978-1-74045-923-5
paperback:
978-1-74266-042-4
978-1-74196-601-5
240 pages
hardback
260 x 210 mm (10 x 8 in)
45,000 words
978-1-74336-892-3
20.00
January 2017 (November 2016 AU)
978-1-74196-829-3
978-1-74336-185-6
978-1-74336-052-1
978-1-74336-892-3
128
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100 Desserts to Die For

Trish Deseine
Sweet and creamy desserts are one of lifes little
pleasures and here are 100 glamorous, decadent,
utterly delicious recipes to tempt you. A BBC TV
cooking show host, author of 15 cookbooks and
recipe writer for French Elle, Trish Deseine insists
that she isnt a professional chef but a home
cookand accordingly, her recipes are easy and
accessible, packed with tips, shortcuts and good
advice and guaranteed to impress your guests.
There is a sweet treat for every occasion in this
stunning collection of inventive, uncomplicated
desserts that are perfect for sharing with family
and friends.
256 pages
hardback
270 x 210 mm (10 x 8 in)
42,600 words
978-1-74336-694-3
18.99
ABOUT THE AUTHOR:

Her unabashed love of eating and cooking,
combined with her penchant for chocolate, have
made Trish Deseine one of France and Irelands
best-loved food writers. She has published more
than 15 books in English and French, which have won
many awards, sold over a million copies worldwide
and been translated into 10 languages. In 2013 her
book The Paris Gourmet won her the fourth World
Gourmand Award of her career. She lives in Ireland.
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The Homemade
Wedding Cake
Natasha Collins
Making your own wedding cake is easy when
youve been shown the right materials and
techniques. This visually enticing step-by-step
cake baking and decorating manual makes DIY
wedding cakes easily accessible for everyone.
In text and images that are both instructional
and entertaining, Natasha Collins takes readers
through the whole process of choosing
their design, baking their cake, embellishing,
transporting, presenting and serving it, so that
they can be certain of success at every stage.
978-1-74336-106-1
240 pages
hardback
260 x 220 mm (10 x 8 in)
67,250 words
978-1-74336-692-9
20.00
ABOUT THE AUTHOR:

Natasha Collins has worked as an illustrator, a textile
designer, and as an art director in fashion design.
In 2008 she started her own company, NeviePie Cakes, which saw her baking and decorating
professionally. She holds cake decorating classes
across the UK and internationally, and her work
has featured in magazines and on This Morning
and TheJonathan Ross Show. She has presented
aspecial dessert table at 10 Downing Street.
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Chocolate
Kirsten Tibballs
Heres how to create deliciously decadent
chocolate experiences that you may find difficult
to share Kirsten Tibballs has been passionate
about chocolate since her childhood, and now,
through her Savour Chocolate & Patisserie
School, she continues to instil her passion in
others. All this experience makes Kirsten the
perfect recipe writer, teacher and guide. She
takes you by the hand, step by step, through the
essential tips and techniques, choosing the best
possible ingredients, melting and tempering
chocolate, and then runs through a range of
more than 70 recipes for the home cook.
256 pages
hardback
255 x 200 mm (10 x 8 in)
62,900 words
978-1-74336-613-4
20.00
ABOUT THE AUTHOR:

Kirsten represented Australia at the World
Pastry Championships in Las Vegas, where she
was recognised as the best in theworld for her
handmade chocolates; she also won gold in the
Pastry Olympics in Germany. She has been a judge
at the World Chocolate Masters in Paris, The
Patisserie Grand Prix in Japan and The World
Chocolate Masters National selections in London.
She is owner and director of Savour Chocolate &
Patisserie School in Melbourne, Australia.
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Easy Mediterranean
Sue Quinn
Could this be the worlds healthiest way to
eat? The dishes are tried-and-tested, delicious
and easy to prepare and share, and in recent
years the Mediterranean diet has also been
scientifically shown to have immense health
benefits. Abundant in fresh produce and
legumes, and making great use of poultry and
fish over red meat, Mediterranean-style eating
has been proven to reduce the risk of heart
disease, diabetes and stroke. While cookery
writers such as Anna Del Conte, Claudia Roden
and Yotam Ottolenghi have each explored the
traditional cuisines of their individual homelands,
Easy Mediterranean pulls together the best
of the whole region. Sue Quinn combines the
flavours and ingredients of the vibrant countries
that hug the Mediterranean Sea to create fresh
and contemporary dishes for every day.
978-1-74336-525-0
978-1-76052-753-2
208 pages
235 x 200 mm (9 x 8 in)
38,000 words
978-1-74336-746-9
14.99
August 2016 (August 2016 AU)
ABOUT THE AUTHOR:

Australian-born Sue Quinn is a full-time cookery
writer and journalist living in Dorset, UK. A former
foreign correspondent, she has also drawn on her
extensive travels to write numerous cookbooks.
Sue regularly contributes recipes and food articles
to TheGuardian, The Telegraph and delicious.
magazine. She has written her popular cookery blog,
Pen and Spoon, since 2012 and is a keen Twitter user.
Sue was the winner of the Fortnum & Mason Food
and Drink Award 2016 for online food writing.
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Beef and Potatoes

Jean-Franois Mallet
Here are 200 recipes, classic and modern,
for two of the worlds favourite ingredients, with
a recipe for everything from steak and chips and
beef bourguignon, to sandwiches, burgers, pies
and sides. In the Beef chapter there are luscious,
hearty recipes such as Sliced sirloin in fried
garlic, Beef stew with red wine and sage and
Wild mushroom tournedos. In the Potatoes
chapter: the ultimate French fries; Potato
pancakes with spinach and mint; Dauphine
potatoes; and Truffled mashed potatoes. In the
Beef and Potatoes chapter: Beef Wellington;
Potato and beef pie; Beef with preserved lemon
and potato tagine; and Jumbo potato skins in
bolognese sauce. Dinner sorted.
412 pages
hardback
252 x 195 mm (10 x 8 in)
44,500 words
978-1-74336-629-5
20.00
ABOUT THE AUTHOR:

Jean-Franois Mallet studied at the renowned
culinary arts school Ferrandi, in Paris, and worked for
some of Frances top chefs before becoming a food
photographer. He now travels the world in search
ofincredible meals and the talented people who
make them.
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The Natural Cook

Matt Stone
Matt Stone, one of Australias brightest young
chefs, has a natural rock-star talent and an
ambition to change the world. He believes that
if you eat well, you live well. If you consider the
provenance of your food, youll live a more
sustainable life. And that none of this has to be
hard work Here are more than 100 recipes
to show you how eating healthily and ethically
doesnt have to be an enormous burden. Matt
talks you through the basics of foraging, pickling,
reducing waste and how to use the rich local
ingredients that are all around us. Most of all,
though, this book is about cooking cracking
food, and how, with a little effort and thought,
itwill soon become second nature.
240 pages
paperback
260 x 210 mm (10 x 8 in)
40,000 words
978-1-74336-591-5
18.99
ABOUT THE AUTHOR:

Matt Stone is the head chef of Oakridge winery
inVictoria, Australia, co-star of the National
Geographic food show Recipes that Rock with
Blurbass guitarist Alex James and is a regular on
top-rating TV show MasterChef. He has headed up
award-winning Australian eco-restaurants Stanley
Street Merchants and Greenhouse and zero-waste
cafs Silo and Brothl.
140
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Istanbul Cult Recipes

Pomme Larmoyer
Part recipe book and part travel guide, Istanbul
Cult Recipes offers an immersive experience
of food, culture and place. Turkish cuisine is
as diverse as the country itself, which brings
together the influences of Europe, Asia and the
Mediterranean. Rich and addictive street food;
simple and healthy fresh salads; burgers, kofta,
meatballs ... Feeling hungry? Welcome tothe
beautiful city of Istanbul and its heritage of
greatfood.
CULT RECIPES
PHOTOGRAPHS BY AKIKO IDA AND PIERRE JAVELLE
100 DISHES FROM THE GASTRONOMIC

MEGACITY. IF YOU WANT SUSHI, MISO
SOUP, GYOZA, RAMEN, DONBURI, BENTO,
TONKATSU, LOTUS ROOT CHIPS, MOCHI
OR A YUZU SORBET THEYRE ALL HERE.
Maori Murota was born and grew up in Tokyo.
She left Japan when she was 17 to live in New
York, and also spent time in Indonesia. In 2003
she settled in Paris, where she worked as a
stylist, before exchanging the world of fashion
for food in 2009. Completely self-taught, Maori
became chef at Parisian restaurants Do and
Bento at La Conserverie. Now an event caterer
and private chef, she also gives classes in
authentic Japanese home cooking.
CULT RECIPES
CULT RECIPES
TO K YO
TOWER
Marc Grossman
978-1-74336-972-2
FOOD
MAORI
MUROTA
Maori Murota
978-1-74336-595-3
272 pages
hardback
260 x 205 mm (10 x 8 in)
46,300 words
978-1-74336-857-2
20.00
Laura Zavan
978-1-74336-310-2
Victor Garnier Astorino

978-1-76052-774-7
ABOUT THE AUTHOR:

Pomme Larmoyer is a food writer, editor and
traveller. She believes you can learn everything you
need to know about a country from its kitchens and
enjoys talking with other people from other cultures
about their style of food.
142
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The Dinner Ladies

Sophie Gilliatt and
Katherine Westwood
Stock your fridge or freezer with dinners that
take the stress out of mealtimes and help you
tocater for otherswhether a friend with a new
baby, an elderly family member or just someone
who could do with a night off cooking. The
solution is a repertoire of reliable dinners that
can be made ahead. Real-food, crowd-pleasing
favourites such as Spiced slow-cooked lamb
shanks or Madras beef curry; vegie-focused
thinner dinners such as Chickpea burgers or
Spinach filo pie; and homely desserts such as
Apricot, raspberry and coconut crumble or
Vanilla-scented rice pudding. Let the Dinner
Ladies lend you a helping hand.
272 pages
260 x 210 mm (10 x 8 in)
89,000 words
978-1-74336-605-9
14.99
ABOUT THE AUTHORS:

The Dinner Ladies are Sophie Gilliatt and Katherine
Westwood. They got together at the school gate in
2007 and came up with the idea of preparing dinners
for time-poor friends. What started as a back-shed
project has now grown to a fleet of Dinner Ladies
delivery trucks dropping off thousands of delicious
home-cooked meals to hungry households in Sydney.
144
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Delicious Every Day

Anna Gare
By the time she was a teen, Anna Gare could
magic up a meal with a few ingredients and
the most basic equipment. And as a TV host,
kitchenware designer, caterer and mother, Anna
is now cooking meals that satisfy festival crowds,
big families even royalty. Delicious Every Day is
a collection of Annas most relied-upon recipes.
Most are gluten-free. All are delicious. There are
drama-free midweek meals and show-stopping
salads to share. The chapter of one-pot wonders
is tailor-made for nights you just cant face a sink
full of dishes. And two chapters of dessertsone
virtuous, the other unapologetically sinfulwill
have you coming back for more.
9781-74266-991-5
216 pages
paperback
260 x 210 mm (10 x 8 in)
35,000 words
978-1-74336-741-4
14.99
ABOUT THE AUTHOR:

Anna Gare was the host of the hugely popular
Junior MasterChef and co-host of the first series
of Great Australian Bake Off. Before that she
co-starred with chefs Ben ODonoghue and Darren
Simpson in The Best in Australia on the LifeStyle
Channel. For 16years she ran a hugely successful
catering company, Deluxe Catering.
146
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Australian Fish &

Seafood Cookbook
John Susman, Anthony Huckstep,
Sarah Swan and Stephen Hodges
Written by the most respected authorities on
seafood in Australia, this landmark publication
contains all you need to know about selecting
and preparing over 60 types of fish and seafood,
including notes on sustainability, flavour profiles
and cooking guidelines. More than 130 recipes
showcase the delicious potential of the vast array
of seafood available. Accompanied throughout
by striking imagery, this important book is as
beautiful as it is informative.
The bible for seafood. The only book you'll ever
need on the topic. Neil Perry
This book is a once in a lifetime opportunity for
knowledge. Mitch Tonks
480 pages
hardback
270 x 215 mm (10 x 8 in)
106,000 words
978-1-74336-328-7
30.00
ABOUT THE AUTHORS:

John Susman is Australias pre-eminent providore
of seafood, supplying the countrys best restaurants.
Anthony Huckstep is a restaurant reviewer, former
chef and cookbook author.
Sarah Swan is a chef and recipe developer who
worked for Neil Perrys Rockpool Group for 14 years.
Stephen Hodges is regarded by many in the food
industry as Australias best seafood chef.
148
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More Please!
Manu Feildel
As the cheeky co-host of one of TVs best-loved
programs, My Kitchen Rules, Manu Feildel gets
to sample some of the finest home cooking. His
favourite meals though, are most often those he
enjoys at home with his loved ones. Like many of
us, Manus family has diverse rootsFrench, of
course, but also Chinese, Malay and Sri Lankan.
And he loves to put his spin on favourite dishes
from Spain, Italy and the Middle East. The
result is a collection of simply delicious recipes
that tick all the boxes: quick and easy for busy
weeknights, plus plenty of special-occasion
dishes you can whip up to impress a crowd. This
is real food, with no skimping on flavour, and
infused with all the flair and flamboyance for
which Manu is renowned.
224 pages
paperback
260 x 210 mm (10 x 8 in)
35,000 words
978-1-74336-849-7
18.99
ABOUT THE AUTHOR:

Manu Feildel has become one of the most popular
personalities on television as co-host of Australias
highest-rating prime-time show, My Kitchen Rules,
which screens in the UK on Sky Living, as well as
in Canada, Ireland, Portugal, Italy and India. He
studied in London and then moved to Sydney where
he has made his mark with restaurants and is now
concentrating on his busy TV career.
Spring
Summer
150
L E M O N TA R T
C ATALO GUE 20 162 01 7

CHICKEN
NOODLE SOUP
This is light, full bodied and fresh and our take on

this classic Asian comfort food.
Sweet shortcrust pastry
23
14
250 g (9 oz/1 / cups) plain

TO M A K E T H E S W E E T S H O R TC R U S T PA S T RY, put
(all-purpose) flour
Serves 46
14
4 large dried shiitake mushrooms

250 g (9 oz) egg noodles
the flour, sugar and butter in a food processor.

Process until the mixture resembles fine
breadcrumbs. Add the egg and egg yolks and
pulse until the dough comes together in a ball.
Tip out onto a work surface, cover in plastic
wrap and refrigerate for 30 minutes.
60 g (2 / oz/ / cup) caster
Soak the mushrooms in warm water for 30 minutes.

Drain, discard the stems and thinly slice the caps.
Meanwhile, cook the egg noodles following the
manufacturers instructions. Drain and set aside.
All Day Caf
(superfine) sugar
12
150 g (5 / oz) chilled unsalted

butter, cubed
1 free-range egg
1 tablespoon olive oil
2 free-range egg yolks
Heat the olive oil in a heavy-based saucepan

large enough to hold all the ingredients. Add the
mushrooms, garlic, ginger and chilli and saut over
medium heat for 34 minutes without colouring.
1 garlic clove, minced
Stuart1 2 McKenzie
1 cm ( / inch) piece of fresh ginger,
peeled and finely chopped
1 birds eye chilli, thinly sliced
egg wash (1 egg whisked with
Knead the dough on a floured work surface

for a minute or two until smooth and pliable.
2 tablespoons milk)
Lemon filling
1 tablespoon light soy sauce
Stir in the soy sauce and rice wine, then add the
stock and bring to the boil. Add the noodles,
1 tablespoon rice wine

2 litres (70 fl oz/8 cups) Chicken
Summer
What better way to end a dinner party than with

this classic lemon tart? Top with fresh strawberries
and whipped cream, and serve leftovers for
afternoon tea with a pot of earl grey.
Serves 12
Grease and flour a 28 cm (11 inch) loose-based

fluted tart (flan) tin. Roll out the dough to about
5 mm ( / inch) thick, then roll the dough around
the rolling pin, lift and carefully lay it into the tin,
gently pressing to fit. Refrigerate for 30 minutes.
6 free-range eggs
250 g (9 oz/heaped 1 cup) caster
A blend
and lifestyle, Allchicken,
Daycorn
Caf
offers
and bok
choy and return to the boil.
stock of
(pagefood
151)
(superfine) sugar
Season with sea salt and freshly ground pepper.
200 g (7 oz) boneless, skinless
finely grated zest and juice of
chicken breast for
fillet, poached
3 large lemons
100+ recipes
sublime caf food you can cook
To serve, lift the noodles out first and divide among
and shredded (page 166)
200 ml (7 fl oz) thin (pouring) cream
soup bowls, then top with the soup and remaining
100 g (3 /2 oz) corn kernels (shaved
icing (confectioners) sugar,
1
at home.
On the menu are breakfasts,
refreshing
ingredients. Garnish with spring onion.
off a cob of corn)
for dusting
4 baby bok choy (pak choy),
drinks,trimmed,
snacks,
brunch
and
lunch
recipes
for
leaves separated
2 spring onions (scallions),
shredded, to garnish
pide stuffed
with chorizo, egg and spinach or
indulgent brioche French toast with caramelised
bananas and ice cream. The food is seasonal, so
in spring and summer the recipes are bursting
with fresh fruits, vegetables, salads and cooling
dishes; in winter, the porridge is creamy and
topped with stewed fruits, the soups and risottos
are comforting and sustaining, the eggs spiced
68
A u t u94warming
mn
with
chorizo and truffle oil. This is
eminently cookable, sharable caf-style food
that is easily achieved at home, perfect for high
Chicken terrine is perfect with a glass of ros for a
Pulled pork is one of the most popular things on the
daysgrazing
weekends
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jammed with family
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URGER WITH
the braised pork can also be served as part of an
14
Preheat the oven to 180C (350F). To blind bake

the tart case, line it with foil and fill with baking
beads or dried beans. Bake for 20 minutes, or
until the pastry is just starting to colour. Remove
the foil and baking beads. Brush the tart case with
the egg wash and bake for a further 5 minutes.
TO M A K E T H E L E M O N F I L L I N G , whisk together the
eggs and sugar until pale and creamy. Add the

lemon zest and lemon juice and mix well. Whisk
in the cream and then pour into the tart case.
Bake at 180C (350F) for 3540 minutes, or until
the filling is just set. Allow to cool for 30 minutes
before removing from the tin. Dust with icing
sugar before serving.
All Day Cafe TEXT SI.indd 68
All_Day_Cafe_TEXT
CHICKEN AND
P I S TA C H I O
TERRINE
Makes 12 slices
34
20 g ( / oz) butter
1 small onion, finely chopped
4 garlic cloves, finely chopped
12
150 g (5 / oz) chicken livers,

cleaned, rinsed in milk and
roughly chopped
12
12
100 ml (3 / fl oz) cognac

300 g (10 / oz) boneless, skinless
240 pages
chicken thigh fillets, roughly
paperback
chopped
240 x 190 mm (9
7oz)in)
400 gx(14
boneless, skinless
50,000 words chicken breast fillets, diced
120 g (4 /4 oz) minced (ground) pork
978-1-74336-841-1
1
120 g (4 /4 oz) minced (ground)
1
16.99
chicken
April 2017 (March
2017
AU)
100 g (3 /2 oz) baby English spinach
leaves, chopped
1 tablespoon green peppercorns
34
55 g (2 oz/ / cup, firmly packed)

fresh breadcrumbs made from
day-old bread
12
150 g (5 / oz/1 cup) shelled

pistachio nuts
2 sage leaves, thinly sliced
finely grated zest of 2 lemons
12
1 / teaspoons Maldon sea salt

freshly ground pepper
12/10/2016 8:37 am
All_Day_Cafe_TEXT
16-10-19
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16-10-19
All_Day_Cafe_TEXT
Asian-inspired dinner. Simply remove the pork from

the master stock and thinly slice it, then serve on a
bed of steamed jasmine rice with some Chinese
broccoli (gai larn) and oyster sauce.
Heat Serves
the butter
4 in a heavy-based frying pan over
high heat. Add the onion and garlic and saut for
3 minutes, or until the onion is soft. Add the livers
Braised pork neck
and cognac and saut for a further minute.
1 onion, roughly chopped
Transfer the liver mixture to a large mixing bowl.
1 carrot, roughly chopped
TO P R E PA R E T H E B R A I S E D P O R K N E C K , preheat the
Add all the remaining ingredients, except the
2 celery stalks, roughly chopped
oven to 160C (315F). Put the onion, carrot, celery
prosciutto, and mix together well.
and herbs in a roasting tin or flameproof casserole
/ bunch thyme
dish. Place the pork on top. To make a master
6 bay leaves
Preheat the oven to 180C (350F). Line a 7 cm
stock for the pork, combine the soy sauce, rice
1 kg (2 lb 4 oz) pork neck
(2 / inch) deep, 10 x 30 cm (4 x 12 inch) terrine dish
wine and brown sugar in a bowl, stirring to dissolve
500 ml
(17 flAUTHOR:
oz/2 cups) soy sauce
ABOUT
THE
with
the prosciutto,
overlapping each piece. Allow
the sugar. Add the ginger, chillies, star anise,
500 ml (17 fl oz/2 cups) Chinese rice wine
Afteronrunning
a string
of successful
extra
the sides
to fold over
at the end.cafs and
cardamom, cinnamon, peppercorns and fennel.
125 g (4 / oz/ / cup, lightly packed) light
restaurants,
Stuart McKenzie opened his own caf,
Pour the liquid and aromatics over the pork, adding
brown sugar
Fill the terrine dish with the mixture and then fold
called
South
of Johnston,
an industrial
suburbwater if necessary, so the pork is almost covered in
1 cm
( / inch)
knob of freshinginger,
sliced
over the prosciutto to completely enclose. Place
liquid. Cover with baking paper and foil or a lid.
4 birds eye
chillies, slicedWorking as a stylist in his
northern
Melbourne.
ainpiece
of baking
paper over the top and put the
Transfer to the oven and cook for 4 hours.
4 star anise
youthdish
andinto
having
a passion
for half-filled
interiors with
gave Stuart
terrine
a large
baking dish
8 cardamom pods
hot
water.
a strong
sense of design and the confidence toRemove the pork from the stock and place in a
2 cinnamon sticks
achieve
the results
forpeppercorns
a new kind of caf whichbowl. Strain the stock back over the pork and
1 tablespoon
sichuan
Transfer to the oven and bake for 1 hour, or until
allow to cool in the fridge overnight. Discard the
1 tablespoon
seeds
feels
more
like fennel
an
extension
of from
a living
the
terrine
is firm
to touch.
Remove
the room
oven at
fat from the top of the stock before shredding the
and
refrigerate
with a weight sitting on
home.
This is overnight,
his first book.
pork. Reheat the masterstock, then return the pork
Apple slaw
top of it.
to the stock and stir to warm through.
2 granny smith apples, julienned
12
34
12
12
23
500 g (1 lb 2 oz) Chinese cabbage
Remove the terrine from the fridge and cut into

(wong bok), thinly sliced
2 cm ( / inch) thick slices. Serve with cornichons
2 carrots, julienned
and toast.
34
1 tablespoon finely chopped dill
1 tablespoon wholegrain mustard
12/10/2016 8:31 am
Cyan
Magenta
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combine all the ingredients

in a bowl. Season to taste with sea salt and freshly
ground pepper.
TO M A K E T H E A P P L E S L AW,
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12/10/2016 8:37 am
16-10-19
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Magenta
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152
C ATA LO GUE 2 0 172 01 8
Little Pip Eats: The

Colours of the Rainbow
Amie Harper
The world of food can be a colourful and curious
one for little children, and helping them to
develop a love of good food can be one of lifes
most rewarding adventures. 'Eating the rainbow
in the form of fresh brightly coloured food not
only ensures their nutritional needs are being
met, it makes introducing new textures and
flavours a lot of fun. In this follow-up to Baby
Pip Eats, nutritionist, recipe developer and food
stylist Amie Harper offers a charming collection
of recipes for breakfasts, snacks and dinners you
and your little one will adore.
978-1-74336-852-7
56 pages
hardback
200 x 200 mm (8 x 8 in)
5000 words
978-1-74336-854-1
9.99
ABOUT THE AUTHOR:

Amie Harper has always been passionate about
preparing and sharing delicious, nutritious meals
among family and friends. With the exciting arrival
of her first child, she turned her attention to smaller
servings and a simplified palate to please baby Pip.
Amie has a degree in food science and nutrition
and has worked as a food technologist as well as
a freelance food stylist and recipe writer for leading
consumer magazines.
154
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Coastline
Lucio Galletto and David Dale
The perfect paella, the perfect bouillabaisse,
the perfect pesto and much more. A river of
gold flows through the crescent that is Spains
east coast, Frances south coast and Italys
west coastnamely, the olive oil that is their
common cooking medium. These regions
typically never cook with butter or fat, and they
use meat only as an occasional flavouring. They
share a love of seafood, garlic, pulses, herbs
and vegetables, which contribute to robust
health without even trying. Coastline explores
the vibrant, tradition-steeped way of life of the
western Mediterranean. This is a collection
of approximately 80 recipes and stories
supported by beautiful food and location
imagesfrom the fishing villages, farms and
cobbled squares around the golden crescent.
Somer Sivrioglu and David Dale

978-1-74336-081-1
288 pages
hardback
260 x 210 mm (10 x 8 in)
60,000 words
978-1-74336-735-3
20.00
ABOUT THE AUTHORS:

Lucio Galletto grew up between the tables of
his parents restaurant on the Italian Riviera,
but migrated to Australia to be with the woman
he loves. He now runs the acclaimed Sydney
restaurantLucios.
David Dale has been described as Australias top
chef-wrangler. Hes interested in the story behind
everything he eats.
156
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Salads All Year Round

Makkie Mulder
A fresh, clean, bright book, with 100 salads for all
seasons, including salads with fish, with cheese,
with grains and cereals, with poultry and meat,
and with fruit, plus a range of mouthwatering,
easy-to-make dressings. These salads are quick
to put together and much more than just a
side dishthey are the main event. They are
refreshing, healthy, generous, filling. Therecipes,
selected by Makkie Mulder, are sourced from
established chefs and up-and-coming talent in
the food world.
208 pages
paperback
250 x 205 mm (10 x 8 in)
33,400 words
978-1-74336-886-2
14.99
May 2017 (January 2017 AU)
ABOUT THE AUTHOR:

Makkie Mulder is a magazine editor for food and
lifestyle. Together with her creative food team, she
has produced this book.
Health
:_MB_Cover Color:CMYK
160
C ATA LO GUE 2 0 172 01 8
Supercharged Food:
Heal Your Gut
Lee Holmes
Heal Your Gut is a beautifully designed and
photographed step-by-step protocol for
restoring your inner gut health, via a treatment
program and detox regime, supported by
over 90 anti-inflammatory recipes to heal and
nourish. Whether youre suffering from a health
issue aggravated by diet and a poorly functioning
digestive system, or have an auto-immune or
digestive disorder, food allergies or intolerances,
Heal Your Gut shows you how you can nourish
yourself like a nutritionist, with a host of exciting
options to devour.
Size:200x250(206x257)mm
:18mm
:15mm
:N185 :2014/04/04 14:00
TO GOOD HEALTH
EAT YOUR WAY
LEE HOLMES
uthentic eating principles that motivate this

undest around. A true manifesto for wellness.
SUPERCHARGED FOOD
d is a simple and inspiring guide to eating for optimum health.

than 90 recipes that are free of gluten, wheat, dairy, yeast and
ting with nutrient-rich or super foods that will help nourish,
. Whether you have coeliac disease, food allergies or you just
lean your body and banish fatigue, this is your one-stop shop
and flavourful meals that will jump-start your immune system,
gy levels and maintain your long-term wellbeing.
SUPERCHARGED FOOD
EAT
YOUR
WAY TO
GOOD
HEALTH
A true manifesto
for wellness.
Sarah Wilson
LEE HOLMES
Over 90
free of
recipes
dairy, yeast
wheat, , from the
bestselling-winning
award
blogger
ISBN 978-1743364505
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
280 pages
230 x 170 mm (9 x 6 in)
57,170 words
978-1-74336-561-8
14.99
January 2016 (September 2015 AU)
978-1-74336-523-6
978-1-74336-554-0
978-1-74336-778-0
978-1-74336-638-7
ABOUT THE AUTHOR:

Lee Holmes holds an Advanced Certificate in Food
and Nutrition and is a certified holistic health
coach (IIN), yoga teacher, wholefoods chef and
bestselling author of the Supercharged Food series.
She is a columnist for Wellbeing magazine and is
the LifeStyle Food Channels healthy eating expert.
Her articles have appeared in The Times, The Daily
Express and The Huffington Post.
162
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Supercharged Food
for Kids
Lee Holmes
Supercharged Food for Kids will inspire you
to create fresh, wholesome and nutrient-rich
meals that your children will enjoy again and
again, giving them the energy and nourishment
they need to thrive. With advice on how to
avoid added sugar and processed foods, eating
for allergies and intolerances, tips for busy
families and even the lowdown on how to sneak
superfoods into everyday meals, this book is full
of resources to help establish positive eating
habits for kids that they can maintain for the rest
of their lives.
bucks
fizz
quinoa
porridge
with berries
super
hero
choc
milk
SCK_02_food section_40-69_SI.indd 54
Size:200x250(206x257)mm
:18mm
:15mm
24/09/2015 1:24 pm
24/09/2015 1:23 pm
:N185 :2014/04/04 14:00
SUPERCHARGED FOOD

TO GOOD HEALTH
EAT YOUR WAY
LEE HOLMES

dried
cranberries
SUPERCHARGED FOOD
EAT
YOUR
WAY TO
GOOD
HEALTH
A true manifesto
for wellness.
Sarah Wilson
LEE HOLMES
cheddar
cheese
Over 90
free of
recipes
dairy, yeast
wheat, , from the
bestselling-winning
award
blogger
ISBN 978-1743364505
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
152 pages
230 x 170 mm (9 x 6 in)
32,200 words
978-1-74336-778-0
12.99
978-1-74336-523-6
978-1-74336-561-8
978-1-74336-554-0
978-1-74336-638-7
coconut
milk
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24/09/2015 1:36 pm
164
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Supercharged Food:
Eat Right for Your Shape
Lee Holmes
Eat Right for Your Shape takes a fresh look at
the ancient Indian healing system of Ayurveda
and applies it to the way we eat. In Ayurvedic
practice, identifying your unique body type, or
dosha, and keeping it in balance, is the key to
maintaining your weight and overall health.
This practical guide and cookbook will help
you to achieve the ideal weight for your body
type and understand how to bring about
harmony in your life through food, nutrition and
mindfulness. Take the Ayurvedic path to good
health and abundant natural energy, and achieve
your ideal weight and shape.
Size:200x250(206x257)mm
:18mm
:15mm
:N185 :2014/04/04 14:00
TO GOOD HEALTH
EAT YOUR WAY
LEE HOLMES

SUPERCHARGED FOOD

SUPERCHARGED FOOD
EAT
YOUR
WAY TO
GOOD
HEALTH
A true manifesto
for wellness.
Sarah Wilson
LEE HOLMES
Over 90
free of
recipes
dairy, yeast
wheat, , from the
bestselling-winning
award
blogger
ISBN 978-1743364505
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
272 pages
paperback
250 x 200 mm (10 x 8 in)
59,370 words
978-1-74336-554-0
14.99
978-1-74336-523-6
978-1-74336-561-8
978-1-74336-778-0
978-1-74336-638-7
166
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Supercharged Food: Fast

Your Way to Wellness
Lee Holmes
Lee Holmes presents a simple, supportive and
sustainable approach to intermittent fasting (IF),
featuring balanced meals that use nutritious
unrefined wholefoods to boost energy. The IF
diet is based on a 500 calorie (2092 kilojoule)
restriction for women and a 600 calorie (2510
kilojoule) restriction for men. Among its many
benefits, intermittent fasting helps the body shift
from a sugar-burning machine into a fat-burning
machine. Lee demonstrates that fasting can be
even healthier with the right food and ingredient
choices, putting you on the path to achieving
good health, increased vitality and weight loss.
Size:200x250(206x257)mm
:18mm
:15mm
:N185 :2014/04/04 14:00
TO GOOD HEALTH
EAT YOUR WAY
LEE HOLMES

SUPERCHARGED FOOD

SUPERCHARGED FOOD
EAT
YOUR
WAY TO
GOOD
HEALTH
A true manifesto
for wellness.
Sarah Wilson
LEE HOLMES
Over 90
free of
recipes
dairy, yeast
wheat, , from the
bestselling-winning
award
blogger
ISBN 978-1743364505
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
272 pages
230 x 170 mm (9 x 6 in)
25,700 words
978-1-74336-638-7
14.99
978-1-74336-523-6
978-1-74336-561-8
978-1-74336-778-0
978-1-74336-554-0
168
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Reversing Diabetes
Dr Alan Barclay
The evidence is in. The latest research into
type 2 diabetes shows that for some people its
possible to put diabetes into remission and for
others they can prevent or at least delay the
complications of diabetes. Reversing Diabetes
explores what these findings mean for you.
Including: advice for losing weight and keeping
it off; weekly menu planners; 70 inspiring,
delicious recipes for households large and
small; and a complete nutritional breakdown
for each recipe. Peer reviewed with glowing
endorsement, Reversing Diabetes is a landmark
publication that has earned its place in the list
of must-have wellbeing literature for anyone
interested in healthy living.
Dr Alan Barclay, Kate McGhie and Philippa Sandall

978-1-74336-817-6
248 pages
paperback
250 x 210 mm (10 x 8 in)
64,700 words
978-1-74336-631-8
14.99
ABOUT THE AUTHOR:

Dr Alan Barclay is a consultant dietitian and chief
scientific officer at the internationally recognised
Glycemic Index Foundation. He was head of research
at the Australian Diabetes Council (Diabetes NSW)
for 16 years. He has a PhD in carbohydrates and
chronic disease risk.
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The Naked Vegan

Maz Valcorza
Here are 140 raw vegan recipes that taste
amazing and will transform your health.
When author Maz Valcorza took up yoga and
a healthier lifestyle, little did she know that she
was embarking on a journey of transformation.
Fast forward a few years and Maz has created an
entire raw vegan repertoire for every imaginable
eating occasion, from early morning postworkout through to healthy midnight snacks
to fix the munchies. There are recipes for coldpressed juices and shots, superfood smoothies,
nut and seed milks, salads, ferments such as
kombucha, kimchi and sauerkraut, pickled
vegetables, main meals like Stir no-fry with
coconut cauliflower rice, and amazing sweet
treats such as Mango float cheezecake and
Superfood caramel slice. Maz is passionate about
a healthy lifestyleand her passion and energy
sing off the pages of The Naked Vegan.
192 pages
260 x 210 mm (10 x 8 in)
51,000 words
978-1-74336-641-7
14.99
ABOUT THE AUTHOR:

Maz Valcorzas passion for food has always been
apparent to her friends and family. She began
blogging her own recipes and photographs while
still working in the pharmaceutical industry. She
couldnt believe how easy it was to eat well and feel
good and wanted to share it with anyone who would
listen. She started Sadhana Kitchen, Sydneys first
organic, vegan, raw food and wholefoods caf, and
quickly opened a second caf in Sydneys Bondi.
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Quick.Easy.Healthy.
Callum Hann and
Themis Chryssidis
When Callum Hann and Themis Chryssidis
opened their cooking school, Sprout, the
first class they taught was called Quick, Easy
& Healthy. To this day, it remains their most
popular course because this is what people
want: good, healthy food with limited effort.
In this book, Callum and Themis present more
than 70 simple, quick and convenient recipes
for fresh, healthy, flavoursome food youd
be happy to serve your family on any given
weeknight. These dishes use seasonal
ingredients, represent good value for money,
and require minimal preparation and clean-up.
The book is divided into four seasonal chapters
and each recipe includes nutritional information
as well as creative suggestions for variations and
ingredient substitutions.
Callum Hann
978-1-74266-827-7
Callum Hann
978-1-74336-078-1
216 pages
235 x 200 mm (9 x 8 in)
54,000 words
978-1-74336-729-2
15.99
ABOUT THE AUTHORS:

Following his success as runner-up on the 2010
series of MasterChef, Callum Hann worked as a chef
before travelling around Australia teaching university
students valuable cooking skills and how to eat
nutritiously on a budget.
Themis Chryssidis holds a Bachelor of Psychology,
a Masters of Nutrition and a Dietetics degree. He
runs his own dietary practice, Sprout Health Studio
in Adelaide, South Australia, and provides expert
advice for public and private organisations.
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Seasons to Share
Jacqueline Alwill
In Seasons to Share, nutritionist Jacqueline Alwill
shows readers how to learn to love cooking
for themselves, while at the same time giving
them the confidence to present delicious,
nutritious food to friends and family as part
of styled occasions. Seasons to Share features
130unfussy, versatile recipes collected into 16
seasonal menus. Each dish is delicious devoured
on its own or served as part of a larger shared
meal. Featuring evocative food and lifestyle
photography, Seasons to Share shows us how
to create nutritional balance in our meals
through a selection of fresh, seasonal wholefood
dishescoded for gluten-free, dairy-free,
sugar-free and veganthat inspire with their
goodness, flavour, texture and ingredients.
256 pages
254 x 192 mm (10 x 7 in)
57,100 words
978-1-74336-748-3
18.99
June 2016 (May 2016 AU)
ABOUT THE AUTHOR:

Jacqueline Alwill is a nutritionist and cook. Through
her wholefoods catering company, The Brown Paper
Bag, she works with individuals seeking to improve
their health, wellbeing and happiness. Jacqueline
regularly appears as an advocate for good health
and nutrition on Australian radio and television. She
is also a regular contributor to beauty and lifestyle
magazines, blogs and newspapers.
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Wholefood From
the Ground Up
Jude Blereau
Jude Blereau was living a wholefood life long
before wholefood was a buzzword for healthy
living, and she knows better than most that one
of the greatest obstacles to healthy eating is
time, or lack of it. But with just a little preparation
you can build a solid food foundation, so being
busy doesnt have to mean going hungry ...
Wholefood From the Ground Up distills Judes
wealth of knowledge into one incredible guide
with more than 120 nourishing recipes.
978-1-74266-259-6
978-1-74196-678-7
256 pages
260 x 210 mm (10 x 8 in)
96,800 words
978-1-74336-538-0
16.99
978-1-92125-990-6
978-1-74045-747-7
ABOUT THE AUTHOR:

Jude Blereau has been teaching and food coaching
within the organic and wholefood industries for over
20 years. After co-founding the Earth Market in 1997,
she set up the Whole Food Cooking School in 2001.
Her focus is on helping people learn about good
food and giving them the tools and information they
need to make healthy and wholesome eating a part
of their everyday lives.
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The Scandinavian
Belly Fat Program
Berit Nordstrand
Your waistline is your lifelinelose the fat
around your waist and live a longer, healthier,
happier life! According to Berit Nordstrand,
Norwegian physician and mother of six, its more
important for your health to reduce your waist
size than to reduce your overall weight. Her
advice: get rid of the abdominal fat around your
waist that releases all kinds of chemicals and
limits your quality of life. Shut down the fat cells,
stop their emissions, and experience a significant
and lasting improvement in your quality of life.
Implement simple foodsteps gradually over
a period of 12 weeks and you will change your
habits in the longer term. Berits book is packed
with recipes, tips and tricks to help you speed
up the burning of fat, increase muscle mass,
reposition fat around your body and reach
your ideal, healthy waist size. Welcome to your
new life!
280 pages
paperback
225 x 170 mm (9 x 6 in)
54,610 words
978-1-74336-890-9
16.99
January 2017 (September 2016 AU)
ABOUT THE AUTHOR:

Norwegian physician and specialist in clinical
pharmacology Berit Nordstrand is devoted to
studying the relationship between food and
health. Also a certified cognitive therapist, Berit
serves as chief consultant in a clinic specialising
in addiction medicine.
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Get Lean, Stay Lean

Joanna McMillan
Get Lean, Stay Lean is not a diet and exercise
program with an end dateits a way of life. Its
not about being perfect or becoming some sort
of health evangelist. Its a doable, realistic, joyful
and delicious way of living a life that aligns with
great health, vitality and weight control. Get
Lean, Stay Lean shows you how to reboot your
bodys computer. By adopting certain dietary
and lifestyle changes, selecting from the recipes
on offer and incorporating regular exercise
into your daily life, you really can change the
way your body works, for the better. Dr Joanna
McMillan is an expert in the interplay of health,
diet, genes and wellbeing. Get Lean, Stay Lean
explains why it is so hard to be a healthy weight
in the modern world (which experts are calling
our obesigenic environment), how genes
influence body weight, and how you can adapt
your lifestyle for a healthier, happier life.
240 pages
paperback
250 x 190 mm (10 x 7 in)
80,000 words
978-1-74336-850-3
16.99
ABOUT THE AUTHOR:

Born in Scotland and now living in Australia,
Dr Joanna McMillan is a nutrition scientist. The
founder of Get Lean, an online lifestyle change
program, and a regular on television and radio,
she also has a weekly column in Sunday Life and
writes for several magazines and online blogs.
She is a proud ambassador for Diabetes Australia,
The Skin & Cancer Foundation, Muscular Dystrophy
and FoodBank.
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Craving
Sandra Mahut
Here are 80 pregnancy-friendly recipes,
divided into trimesters, each trimesters
recipes specifically designed to reflect how
taste and appetite change. Youll also find all
the advice you need to be the healthiest you
can be throughout your pregnancy. There is
information on which foods are best avoided
during pregnancy, which are good to enjoy in
moderation and which you can eat regularly
for an all-round balanced diet. Theres also
important advice on how to avoid illnesses
suchas listeria, toxoplasmosis and salmonella,
by adopting precautions and strategies that
keep you and your baby safe during pregnancy.
Also included is helpful guidance on portion
size, so you can be sure you and your baby are
getting all the nourishment you need, without
putting on additional weight throughout your
pregnancy, which can be hard to shed once
yourbaby is born.
168 pages
paperback
250 x 205 mm (10 x 8 in)
32,100 words
978-1-74336-815-2
14.99
ABOUT THE AUTHOR:

Sandra Mahut has written and photographed
several books on food. Her recipes are delicious,
easy and fun.
Lifestyle
186
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Hello Tokyo
Ebony Bizys
This book by Japan-based blogger, crafter,
designer and zine publisher Ebony Bizys is a cute
and quirky guide to living a handmade lifestyle.
Designed, photographed and written with the
charm, humour and originality that have won
Ebony tens of thousands of followers on social
media, Hello Tokyo is the quintessential Hello
Sandwich publication. It captures the authors
fascination with the myriad treasures of everyday
existence, ranging from handmade, personalised
crafts; to the exploration of daily life on the
streets of her home city of Tokyo with a camera;
to decorating interior spaces for a party and
setting up a picnic with friends. The core of the
book is formed by craft projects, such as handsewn cushions, charm necklaces, a memory
walking book, corsages and a party-in-a-box, as
well as handmade stationery including notebooks
and envelopes, quirky post packages and gift
tags, and muchmore.
224 pages
paperback with jacket
238 x 178 mm (9 x 7 in)
26,000 words
978-1-74336-509-0
14.99
November 2015 (September 2015 AU)
ABOUT THE AUTHOR:

Ebony Bizys is a Tokyo-based craft artist, designer
and Instagrammer who records her daily life in
Japan on her hugely successful blog, Hello Sandwich
(hellosandwich.jp). Before moving to Tokyo in 2010,
she worked as deputy art director at VOGUE Living
in Australia. Ebony collaborates with many
influential brands, holds regular craft workshops
and contributes to books and magazines.
188
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The Maker
Tamara Maynes
What can I make with my own hands that will
make my space special? is Tamara Maynes
mantra. Tamara is not a buyer of furnishings and
decoration for her homeshe is a maker, who
fills her living and working spaces with unique
pieces she has created or upcycled herself. This
lavishly illustrated book opens with a personal
survey of Tamaras inspiration, practice and
approach, while the core of the book examines
crafts place in interiors. The Maker illustrates the
use of handmade pieces as a decorating tool via
chapters such as Wall art (painting, weaving,
embroidery, stencilling, wire work); Textiles
(knitting, patchwork, dyeing and printing,
sewing, embroidery); Objects (ceramics, paper
art, metalwork); Lighting (macram, covering
shades); and Furniture (woodwork, painting and
staining, seat weaving, upholstery, carpentry).
Each chapter includes a step-by-step DIY
project. The Maker is as much an interior styling
book as it is a craft book, a go-to parcel bursting
with inspiration and encouragement.
272 pages
hardback
260 x 200 mm (10 x 7 in)
30,200 words
978-1-74336-521-2
18.99
February 2016 (December 2015 AU)
ABOUT THE AUTHOR:

A pioneer of Australias modern craft movement,
Tamara Maynes works diligently as an advocate of the
value of craftsmanship, good design and considered
raw materials. In recent years, her work has been
exhibited by invitation at both London and Milan
Design Week alongside international sustainable
design collective Supercyclers. Tamara lives in
Melbourne, Australia, where she is also a stylist and
the creative director of The Establishment Studios.
190
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Berlin Style Guide

Ellen Teschendorf and Petra Albert
Specialties, curiosities and beautiful things
Berlin Style Guide is an indispensable companion
for those who prefer to stray from the welltrodden tourist paths, or who are looking for
that unique insight or that special view of the city
that only a local would know. Berlin Style Guide
will delight not only tourists and newcomers
but also locals who think they know the city
well. Authors Ellen Teschendorf and Petra Albert
lead the reader to little shops with a unique
atmosphere, beautifully designed cafs and
extraordinary galleries. Revealing many of the
authors insider tips, Berlin Style Guide offers
inspiration for the next shopping trip and
guides you to the authors favourite locations.
Eat. Shop. Love it.
Monique van
den Heuvel
978-1-74336-896-1
Anna Peuckert
& Sren Jepsen
978-1-74336-732-2
272 pages
hardback
210 x 140 mm (8 x 5 in)
29,800 words
978-1-74336-527-4
16.99
Jane Lawson
978-1-74336-569-4
ABOUT THE AUTHORS:

Ellen Teschendorf is a real Berlin girl. She knows
every corner of the city and this book is packed
withher insider knowledge.
Petra Albert has lived in Berlin for 25 years. Through
her work as a production designer for film and
television she has discovered many beautiful and
unusual spots in Berlin and she shares them here.
192
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Copenhagen Style Guide

Anna Peuckert and Sren Jepsen
Sparkling waterways, world-famous interiors
and friendly, well-dressed people on bicycles
welcome to Copenhagen, capital of Denmark,
and home to the Danes, the happiest people
on earth. Copenhagen effortlessly combines
the latest trends in fashion, design, furnishings
and architecture with a refreshingly relaxed
approach to life. And, while this is a city that
enjoys an international reputation for culinary
excellence, dining out can be as inexpensive
as it is thrilling, if you follow some insider tips.
Authors Anna Peuckert and Sren Jepsen share
the secrets of their spectacular city: the shops,
cafs, restaurants, galleries and hotels that exude
a uniquely Danish sense of style and serenity.
Copenhagen Style Guide is an indispensable
companion both for visitors who prefer to stray
from the well-trodden tourist paths and for locals
looking for that unique insight or special view of
their home.
Monique van
den Heuvel
978-1-74336-896-1
Ellen Teschendorf
& Petra Albert
978-1-74336-527-4
256 pages
hardback
210 x 140 mm (8 x 5 in)
32,250 words
978-1-74336-732-2
16.99
Jane Lawson
978-1-74336-569-4
ABOUT THE AUTHORS:

Anna Peuckert is a freelance journalist who writes
about fashion, lifestyle and travel. Together with
photographer Sren Jepsen she founded the travel
website 12hrs.net, which takes its readers on short
city trips.
Sren Jepsen is a photographer and blogger from
Copenhagen. He reports on international fashion
weeks for magazines such as Vogue, Elle and GQ,
and websites.
194
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Amsterdam Style Guide

Monique van den Heuvel
A collection of more than 130 of author Monique
van den Heuvels favourite places to eat, sleep
and shop, that captures the heart and soul of
this beautiful city. Exclusive interviews with local
business owners offer a fascinating glimpse
into what its really like to live and work in
Amsterdam. With this guide in hand, you can
stroll the streets in search of lesser-known spots
and secret places with a soul, seek out special
cafs, galleries, restaurants and stores selling
one-off vintage items and handmade goods,
discover little street markets and organic coffee
bars and fall into conversation with the locals.
Here is an extensive and useful guide to some of
the citys most charming places.
Anna Peuckert
& Sren Jepsen
978-1-74336-732-2
Ellen Teschendorf
& Petra Albert
978-1-74336-527-4
280 pages
hardback
210 x 140 mm (8 x 5 in)
10,000 words
978-1-74336-896-1
16.99
January 2017 (November 2016 AU)
Jane Lawson
978-1-74336-569-4
ABOUT THE AUTHOR:

Monique van den Heuvel lives and works in
Amsterdam. She specialises in creative concepts and
editorial management for magazines and brands. For
the last 15 years she has been working with popular
Dutch magazines such as Happinez and The Big Black
Book and has created print and online issues for
leading national and international lifestyle brands.
196
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Tokyo Style Guide

Jane Lawson
While Tokyo pulsates like no other city, its true
heart can be easily overlooked. It is found where
the locals live, wander, shop, are entertained, eat
and drink. Tokyo Style Guide offers style-savvy
intrepids a starting point for exploration with a
series of guided walks, a friendly narrative hand
to hold, and a unique insight into Japans culture
and aesthetic. Japanophile Jane Lawson suggests
a loose itinerarywith accompanying mapfor
ten neighbourhood walks.
Anna Peuckert
& Sren Jepsen
978-1-74336-732-2
Ellen Teschendorf
& Petra Albert
978-1-74336-527-4
288 pages
hardback
210 x 140 mm (8 x 5 in)
35,600 words
978-1-74336-569-4
16.99
February 2017 (December 2016 AU)
Monique van
den Heuvel
978-1-74336-896-1
See page 100 for Jane Lawsons other titles.
ABOUT THE AUTHOR:

Jane Lawson has been a regular visitor to Japan for
more than 20 years. She runs independent tours,
guiding her clients to the best Japan has to offer,
from culture to fashion, food and lifestyle. Jane has
a particular interest in Japanese cuisine and began
cooking at the age of eight. After many years working
as a chef in Sydney, she moved into publishing,
combining her love of cookbooks and cooking.
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The Flowers
Dr Lisa Cooper
The Flowers gives us the opportunity to peer
into the practices and vistas of a leading floral
designer and artist. Through anecdote, gentle
instruction and photographic essays, the reader
is taken from Lisa Coopers studio workspace
to the flower growers farms and then on to the
flowers displayed and arranged in the vase. Her
presentation of 17 floral designs also constitutes
a collection of stories from her own personal
garden of live flowers: the peoplefamily,
friends, growers, artists, gardeners and florists
who have influenced and inspired her.
256 pages
hardback
275 x 210 mm (11 x 8 in)
37,250 words
978-1-74336-338-6
25.00
ABOUT THE AUTHOR:

Lisa Cooper is a Sydney-based artist and florist
with a PhD in fine art. Coopers work with flowers
through her commercial flower business, DOCTOR
COOPER STUDIO, spans major flower installations to
hand-delivered flower gestures. Lisas clients include
Tiffany & Co., Deutsche Bank, The Australian Ballet,
Museum of Contemporary Art, National Gallery of
Australia and Sydney Theatre Company.
200
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Wildscapes
Stephanie Holm
Discover Australias abundance of unique
and diverse animals, birds, plants and insects
in this exquisitely illustrated colouring book.
Themed by habitatfrom desert to rainforest
to heathlandWildscapes offers a superbly
detailed collection of flora and fauna to bring to
life with colour. Interspersed with pattern pages
as well as interactive elements that allow readers
to incorporate their own designs, this book
represents a chance to explore your creativity
and to de-stress and soothe the mind and spirit
in the process.
88 pages
paperback
240 x 240 mm (9 x 9 in)
500 words
978-1-74336-793-3
9.99
November 2015 AU
ABOUT THE AUTHOR:

Stephanie Holm is a natural history illustrator who
has always been fascinated by Australian fauna and
flora, observing and drawing her subjects in both
field environments and studio situations. She is
currently completing her PhD in Natural History
Illustration. Her illustrations and writing have been
published in magazines and newspapers.
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Perfect Imperfect
Karen McCartney, Sharyn Cairns
and Glen Proebstel
Karen McCartney
jacket: 978-1-74045-898-6
paperback with flaps:
978-1-74336-079-8
Karen McCartney
jacket: 978-1-74196-896-5
paperback with flaps:
978-1-74336-533-5
288 pages
hardback
297 x 220 mm (11 x 8 in)
35,530 words
978-1-74336-482-6
25.00
Perfect Imperfect takes as its founding principle

the Japanese concept of wabi-sabi, advocating
the beauty to be found in imperfection,
impermanence and the authentic. Importantly,
this is done without losing sight of the benefits
of living in the 21st century, where designers are
merging digital technology with the handmade
to produce items that combine the best of both
worlds. This inspirational book, with thoughtprovoking text by Karen McCartney and stunning
visuals by Sharyn Cairns and Glen Proebstel, is
a celebration of accident, curation, collection,
hesitation, collaboration, reuse, reimagining and
true originality. Perfect Imperfect explores an
established aesthetic in a new way, as illustrated
by the homes and studios of creatives from
the UK, USA, Europe and Australia. It embraces
current design objects alongside well-worn ones,
and features interior settings that mix comfort,
design and an offbeat beauty.
ABOUT THE AUTHORS:

Karen McCartney has a wealth of experience in
the areas of interior design, art and architecture.
She has written for British Elle Decoration, The
Financial Times and The World of Interiors.
Glen Proebstel is a New York-based stylist. He
has many international clients and has worked
for UK Red, Bon Appetit, Donna Hay, British Elle
Decoration, Vogue Living and Quintessential.
Sharyn Cairns work is featured in Vogue Living,
British Elle Decoration and UK House & Garden.
204
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Colouring Country
Ros Moriarty
Colouring Country is an all-ages art therapy
colouring book with a difference. It features
full-colour reproductions of 42 superb artworks
by Indigenous Australians, each accompanied
by a brief description of its context and meaning
within Australian Aboriginal culture, together
with a colouring-in template for each work.
In Indigenous artmaking, the symbols, and
the stories behind them, are the maps, the
clues, to observing the Law, and living life in
harmony with the elements and the cosmos.
The rhythm of concentric dotted circles, linear
motifs of game and flora, and lithe human
forms, illustrate life in balance with the majesty
of nature. It is the joyful visual language of the
worlds oldest continuing culture. The images
featured in Colouring Country are from the
Balarinji Art & Design Archive.
88 pages
paperback with perforated pages
275 x 200 mm (11 x 8 in)
2990 words
978-1-74336-844-2
9.99
June 2016 (April 2016 AU)
ABOUT THE AUTHOR:

Ros Moriarty has spent most of her professional
life as creative and managing director of Balarinji,
a design business she established with her husband
John in 1983. She is also co-founder and managing
director of the not-for-profit Nangala Project.
In 2012 Ros founded the Indi Kindi early literacy
program for babies to five year olds, to help remote
region Aboriginal families change life opportunities
for their children. Ros is the author of four books
for children and one for adults.
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HomeSpace
Darren Palmer
Through a selection of family homes, Darren
Palmer gives us an insight into their occupants
relationships to their living spaces. Whether
single parents with one child, married couples
with kids, older working couples with grown
children and grandchildren, middle-aged
couples with no kids and no petsour lives have
different demands, and our homes reflect this,
in every way. Darrens book demonstrates in
engaging, information-filled text and stunning
photography that we can draw inspiration and
practical solutions from fundamental interior
design elements. In HomeSpace well find out
what makes people happy and fulfilled through
the homes they have created, homes that work
to support families and their lives.
978-1-74336-103-0
240 pages
hardback
260 x 210 mm (10 x 8 in)
50,130 words
978-1-74336-736-0
20.00
ABOUT THE AUTHOR:

Darren Palmer is known for his stylish and classic
interiors. In addition to running his own interior
design business, Darren appears regularly on
Australian television: he is a judge on Channel 9s
top rating program The Block and also appeared
as a judge on Reno Rumble. Darren contributes to
several leading interior and architecture magazines.
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Backyard Chickens
Dave Ingham
Keeping a few hens was once only for
rural dwellers with big yardsor inner-city
hippies. Now its mainstream and an attractive
proposition wherever you live. Fluffy little
recycling units that eat weeds, bugs and scraps
and turn them into organic eggswhat's not
to love? Chickens are great backyard pets for
young and oldthey're a natural extension for
everyone with a vegie patch, and for those who
like eggs but are concerned about the welfare
of commercial hens. This book is the perfect
reference, whether youre already keeping
chickens or an absolute beginner thinking about
getting a couple of chooks. Dave Ingham offers
compulsively readable advice on how to start,
housing and feeding, settling chickens in with
other pets, troubleshooting, and the (minimal)
commitment required to keep your backyard
hens healthy and happy.
Doug Purdie
978-1-74336-508-3
240 pages
hardback
240 x 170 mm (9 x 6 in)
44,000 words
978-1-74336-755-1
14.99
ABOUT THE AUTHOR:

Since 2001 Dave Ingham has run Rent-a-chook,
a business selling chickens, coops and offering trybefore-you-buy hen set-ups to customers all around
Australia. He is the resident henkeeping expert on
national radio and a sought-after speaker on all
things sustainable.
210
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Disobedient Gardens
Michael Cooke and Brigid Arnott
Landscape designer Michael Cooke presents
five of his superbly designed gardens, including
his own, illustrated by the lyrically beautiful
photographs of co-author Brigid Arnott. The
selected gardens encapsulate the characteristics
he considers vital in the making of a truly
beautiful, liveable garden. They have a distinct
voice of their own, reflecting not only the
personality and style of the owners, but also
the longstanding relationship and emotional
connection between the owners and Michael,
who has maintained and developed the gardens
over many years. Significantly, they all feature
elements of wildness combined with a degree of
order. These characteristics lend the gardens great
character, texture and warmththe landscapes
may be magnificent, but they all have an organic
quality, imperfections, a degree of disobedience
that makes them even more fascinating.
256 pages
hardback
280 x 225 mm (11 x 9 in)
50,000 words
978-1-74336-606-6
25.00
ABOUT THE AUTHORS:

Michael Cooke has been designing gardens since
1983. He has undertaken commissions around
Australia and internationally, including reworking a
beautiful historic garden surrounding a 13th-century
priory in Bath, UK. Michael has been garden editor
for Marie Claire Lifestyle, and written for Gardens
Illustrated and newspapers.
Brigid Arnott photographs gardens, interiors,
architecture and lifestyle for interior design
magazines and architectural publications.
212
C ATA LO GUE 2 0 172 01 8
The House and Garden

at Glenmore
Mickey Robertson
Twenty-five years ago, Mickey Robertson and
her husband Larry purchased a collection of
historic but dilapidated Georgian farm buildings
in country NSW, Australia. Thus began an
intensely emotional journey of restoration and
renewal. The natural world and the seasons
are an integral part of Mickeys home and life,
and she explores the links between them in
this richly illustrated book. Glenmore House
exemplifies her philosophy that colour, texture,
representation, sentiment, memory and emotion
each play a role in creating a home. The colours,
textures and vistas of her world-class garden also
play a significant role within each room of the
house. In addition to the ornamental garden that
enfolds her home, Mickey has built a productive
organic/biodynamic kitchen garden, which is
never dormant. In this book she also provides
30 seasonally based recipes inspired by her
abundant and fresh home-grown produce.
296 pages
hardback
280 x 238 mm (11 x 9 in)
70,000 words
978-1-74336-607-3
25.00
April 2017 (October 2016 AU)
ABOUT THE AUTHOR:

Australian-born Mickey Robertson is an interior
designer by profession. Her career began in London
almost 30 years ago and continued on her return
to Australia with her Scottish husband. Although
Mickey continues to design interiors, her primary
focus is Glenmore House. She and her husband
run events and workshops (including hosting a
Kinfolk Dinner in 2015) and open garden days, and
hold regular kitchen gardening, seasonal cooking
and craft workshops.
214
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The Bee Friendly Garden

Doug Purdie
Bees are our most important pollinators,
andthey are in decline the world over. They
love to live in urban environments, where its
a short flight path from one type of plant to
the next. But conventional gardens that favour
lawns and pesticides over flowers and fruit
trees are scaring the good bugs away. TheBee
Friendly Garden is a guide for all gardeners
great and small to encouraging bees and other
good bugs to your green space. It includes:
how bees forage and why your garden needs
them; a comprehensive guide to bee-friendly
plants; simple changes anyone can make; ideas
for gardens of all sizes; natural pest control and
companion planting advice.
978-1-74336-508-3
224 pages
paperback
255 x 210 mm (10 x 8 in)
47,500 words
978-1-74336-757-5
18.99
April 2017 (September 2016 AU)
ABOUT THE AUTHOR:

Doug Purdie, aka the Beevangelist, maintains more
than 100 beehives on city rooftops, balconies,
backyards and in community gardens around Sydney
with his business The Urban Beehive. He runs
beginner beekeeping courses and is a sought-after
speaker and presenter.
218
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I N DEXE S
TITLE INDEX
5 Ingredients, 10 Minutes 34, 134
100 Desserts to Die For 1289
365 Good Reasons to Sit Down
to Eat 47
Alla Fratelli 845
All Day Caf 1501
All Things Sweet 52
Amsterdam Style Guide 190, 192,
1945, 196
Anatolia 154
Apple Blossom Pie 30, 767
Apples for Jam 122
Australian Fish & Seafood Cookbook
1467
Baby Pip Eats 152
Backyard Bees 208, 214
Backyard Chickens 2089
BakeClass 1089
Balance & Harmony 124, 126
Barbecue 47
The Bee Friendly Garden 21415
Beef and Potatoes 1367
The Belly Fat Program 1789
Berlin Style Guide 1901, 192, 194, 196
Biota 945
The Book of Tripe 47
Bourke Street Bakery 52
Cake Decorating Step by Step 11819
Chocolate 1323
Clean Soups 17
Coastline 1545
Colouring Country 2045
Coming Home to Eat 176
The Cook and Baker 745
Cooking with Beer 64
Copenhagen Style Guide 190, 1923,
194, 196
Cornersmith 39, 867
Craving 1823
Delicious Every Day 1445
The Dinner Ladies 1423
Disobedient Gardens 21011
Dolce 989
Easy Luxury 206
Easy Mediterranean 34, 1345
Easy Vegan 34, 134

Easy Weekends 124, 126
Eat In 144
Falafel for Breakfast 54, 789
Falling Cloudberries 122
Fire and Spice 55
Fired Up 32, 70
Fired Up Vegetarian 32, 70
The Flowers 1989
Food From Many Greek Kitchens 122
The Food I Love 1245, 126
Food Plus Beer 32, 701
Fried Chicken & Friends 689
Get Lean, Stay Lean 1801
The Good Carbs Cookbook 30,
76, 168
Good Food 124, 126
The Gourmet Farmer Deli Book 114,
116
The Gourmet Farmer Goes Fishing
114, 116
Grillhouse 32, 70
Happy Hormones: Taking control
of your hormonal health, the
natural way 589
The Healthy Brain Cookbook 489
Hello Tokyo 1867
Hippie Lane: The Cookbook 223
Home Design for a Better Life 42
HomeSpace 2067
The Homemade Wedding Cake
1301
Hong Kong: Food City 567
The House and Garden
at Glenmore 21213
Hummus and Co 54, 78
Iconic Australian Houses (50/60/70)
202
Iconic Australian Houses (70/80/90)
202
Id Eat That 172
I'm Just Here for Dessert 267
In the Kitchen 11213
Indian Made Easy 1011
Istanbul Cult Recipes 46, 1401
Italian Food 36
King of the Grill 32, 70

Kitchen Mojo 645
LA Cult Recipes 46, 140
Limoncello and Linen Water 122
The Little Chinese Cookbook 82
The Little Curry Cookbook 83
The Little French Cookbook 83
Little Italy 98
The Little Japanese Cookbook 83
The Little Pasta Cookbook 82
Little Pip Eats: The Colours
of the Rainbow 1523
The Little Thai Cookbook 82
Love Your Lunch 1819
The Maker 1889
marie claire: fresh + fast 100
marie claire: 10 years of great food
100
Mastering the Art of Baking 108
Meatballs 667
Mercurios Menu 64
Milkbar Memories 1201
Mindfulness For Mums and Dads 24
More Fired Up 32, 70
More Please! 1489
My Family Table 801
My Petite Kitchen Cookbook 80
My Supercharged Kitchen 60
Naked Cakes 723
The Naked Vegan 1701
The Natural Cook 1389
Neil Perry's Good Cooking 124, 1267
The New Australian Garden 43
New Pizza 367
New York Cult Recipes 46, 140
Not Just Jam 114, 11617
One-Pan Roasts 45
The Painted Cake 130
Perfect Imperfect 2023
Pies and Tarts 47
Piri Piri Starfish 122
Planet Cake 88
Planet Cake Celebrate 88
Planet Cake Cupcakes 88
Planet Cake Kids 88
Planet Cake Love and Friendship

889
Poh Bakes 100 Greats 51
PornBurger 1213
Pride and Pudding 1045
Prime Cuts 401
Probiotic Drinks at Home 31
Quick. Easy. Healthy. 1723
Real Delicious 1023
The Real Food Companion 114, 116
Real Food for Babies and Toddlers 29
Real Food Projects 11011
Reversing Diabetes 30, 1689
Ripailles 47
Rockpool Bar & Grill 124, 126
Rtis 47
Salads All Year Round 1567
Salads and Pickles 39
Salt Grill 25
Seasons to Share 1745
Sharing Plates 25
Simple French Cooking 47
A Simple Table 1001
Simply Good Food 124, 126
Snowflakes and Schnapps 120
Special Delivery 967
Spice Journey 1067
Spiralise Your Vegetables 16
The Starter Kitchen 172
Summer on Fat Pig Farm 11415, 116
Supercharged Food: Eat Clean, Green
and Vegetarian 60, 160, 162, 164,
166
Supercharged Food: Eat Right for
Your Shape 60, 160, 162, 1645,
166
Supercharged Food: Eat Your Way
to Good Health 60, 160, 162,
164, 166
Supercharged Food: Eat Yourself
Beautiful 60, 160, 162, 164, 166
Supercharged Food: Fast Your Way to
Wellness 60, 160, 162, 164, 1667
Supercharged Food For Kids 60, 160,
1623, 164, 166
Supercharged Food: Heal Your Gut
60, 1601, 162, 164, 166
Supergrains 102
Superlegumes 102
SuperVeg 61
Sustain & Nourish 38
Sweet! Celebrations 1415
Sweet Street 44
Tessa Kiros: The Recipe Collection
122
Thai Food Made Easy 50
This Could Get Messy 901
Tokyo Cult Recipes 46, 140
Tokyo Style Guide 120, 190, 192, 194,
1967
Tuck In 323, 70
The Urban Farmer 53
Venezia 1223
Venice Cult Recipes 46, 98, 140
Wholefood 176
Wholefood Baking 176
Wholefood for Children 176
Wholefood From the Ground Up
1767
Whole Food Slow Cooked 28, 923
Whole Food Thermo Cooked 28, 92
A Whole New Way to Eat 201
Wildscapes 2001
Wine 35
Winter on the Farm 114, 116
Yoshoku: Contemporary Japanese
120
Zenbu Zen 120
219
220
C ATA LO GUE 2 0 172 01 8
I N DEXE S
AUTHOR INDEX
Albert, Petra 190, 192, 194, 196
Allam, Paul 52
Alwill, Jacqueline 174
Andrews, Olivia 28, 92
Armbruster, Zo 16
Arnott, Brigid 210
Barclay, Dr Alan 30, 76, 168
Bates, Michael 43
Bevan, Cherie 74
Bizys, Ebony 186
Blereau, Jude 176
Brooks, Celia 61
Bruno, Matteo 66
Cairns, Sharyn 202
Chryssidis, Themis 172
Clarkson, Vanessa 29
Cobrdova, Vladia 20
Collins, Natasha 130
Cooke, Michael 210
Cooper, Dr Lisa 198
Crabb, Annabel 96
Cranston, Michele 100
Crawford, Michelle 48
Cutler, Paris 88
Dale, David 154
Davis, Holly 38
Delia, Shane 106
Deseine, Trish 128
Dobson, Ross 32, 70
Edelson, Mat 17
Elliott-Howery, Alex 39, 86
Evans, Felicity 31
Evans, Matthew 114
Feildel, Manu 148
Frawley, Kristy 54, 78
Freer, Chrissy 102
Gabrielian, Taline 22
Galletto, Lucio 154
Gare, Anna 144
Garnier Astorino, Victor 46, 140
Gilliatt, Sophie 142
Grant, James 39, 86
Grossman, Marc 46, 140
Hann, Callum 172

Harper, Amie 152
Hart, Naomi 68
Hobbins, Ngaire 48
Hodges, Stephen 146
Holm, Stephanie 200
Holmes, Lee 60, 160, 162, 164, 166
Huckstep, Anthony 146
Palmer, Darren 206

Pattison, Tracey 28, 92
Perry, Neil 124, 126
Peuckert, Anna 190, 192, 194, 196
Polyviou, Anna 44
Proebstel, Glen 202
Pryles, Jess 40
Purdie, Doug 208, 214
Ingham, Dave 208
Quinn, Sue 34, 134
Jepsen, Sren 190, 192, 194, 196

Johnstone, Ainsley 58
Ramsey, Mathew 12
Rantissi, Michael 54
Reynaud, Stphane 47
Robertson, Mickey 212
Katz, Rebecca 17
Khoo, Caroline 26
Kime, Tom 50
Kirkpatrick, Belinda 58
Kiros, Tessa 122
Korevaar, Dr Diana 24
Kuruvita, Peter 55
Larmoyer, Pomme 46, 140
Lawson, Jane 120, 190, 192, 194, 196
Leake, Simon 53
Llewellyn, Gregory 68
Logue, Simmone 112
Mahut, Sandra 182
Mallet, Jean-Franois 136
Manfredi, Stefano 36
Mangan, Luke 25
Manning, Anneka 108
Maynes, Tamara 188
McCartney, Karen 202
McDonald, Barry 84
McGhie, Kate 30, 76, 168
McGuinness, David 52
McKenzie, Stuart 150
McMillan, Joanna 180
Mercurio, Paul 64
Miller, Lyndel 723
Moriarty, Ros 204
Morrison, Chris 35
Mulder, Makkie 178
Murota, Maori 46, 140
Sandall, Philippa 30, 76, 170

Sharpe, Wendy 96
Shuster, Molly 45
Sivrioglu, Somer 154
Snell, Joe 42
Spindler, Sabine 39
Stewart, Angus 53
Stone, Matt 138
Strachan, Elise 14
Susman, John 146
Swan, Sarah 146
Tan, Tony 56
Tauroa, Tass 74
Teschendorf, Ellen 190, 192, 194, 196
Tibballs, Kirsten 132
Torrico, Giovanna 118
Uppal, Amandip 10
Valcorza, Maz 170
van den Heuvel, Monique 190, 192,
194, 196
Viles, James 94
Wainer, Sean 18
Walsh, Kate 110
Westwood, Katherine 142
Wirth, James 90
Nordstrand, Berit 178
Yeow, Poh Ling 51

Ysewijn, Regula 104
Ozich, Eleanor 80
Zavan, Laura 46, 98, 140
221
222
C ATA LO GUE 2 0 172 01 8
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SALES CONTACTS
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Contents

C ATA LO GUE 2 0 172 01 8

Indian Made Easy

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 172 01 8

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 172 01 8

Social media phenomenon Elise Strachan has

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FR ON TLI ST HI GHLI GHTS

Spiralise Your Vegetables

Rebecca Katz with Mat Edelson

Spiralising is a culinary trend with many benefits.

Soup has a unique ability to nourish and heal the

ABOUT THE AUTHOR:

ABOUT THE AUTHORS:

C ATA LO GUE 2 0 172 01 8

Love Your Lunch

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 172 01 8

A Whole New Way to Eat

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 172 01 8

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 172 01 8

FR ON TLI ST HI GHLI GHTS

There is something truly satisfying about

ABOUT THE AUTHOR:

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 172 01 8

I'm Just Here for Dessert

ABOUT THE AUTHOR:

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Real Food for Babies

Whole Food Thermo Cooked is the gateway

Qualified dietitian Vanessa Clarkson offers

ABOUT THE AUTHOR:

ABOUT THE AUTHOR:

cyan magenta yellow

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The Good Carbs

Probiotic Drinks at Home

Make your own

ABOUT THE AUTHORS:

ABOUT THE AUTHOR:

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THE BUMPER BOOK OF

King of the Grill_CVR SI.indd 1

ABOUT THE AUTHOR:

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Sue Quinn shows how to prepare wonderful food

This fun, eminently readable insiders guide to

ABOUT THE AUTHOR:

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 172 01 8

ABOUT THE AUTHOR:

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FR ON TLI ST HI GHLI GHTS

Sustain & Nourish

Salads and Pickles

Alex Elliott-Howery and