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20152016

Murdoch Books has an extensive range of lifestyle titles,


with a particular focus on food and drink,
home, craft and gift books.
Murdoch Books is a part of Allen & Unwin,
Australias largest independent publishing house.

20152016

PRINTED IN CHINA BY 1010 PRINTING INTERNATIONAL LIMITED

LBF2015_CVR_final.indd 2-4

23/12/2014 5:41 pm

Contents
Food & Drink

Lifestyle84
Index 

124

Sales contacts 

126

Photographs on front and back cover, and pages 1, 2, 4, 5, 7, 89, 128


from Cornersmith (page 72); 245 from The Hartsyard Fried Chicken
Cookbook (page 50); 68, 69 from The Gourmet Farmer Goes Fishing
(page 30); 75 from Apple Blossom Pie (page 58); 84, 85, 1223 from
Hello Tokyo (page 110); 115 from Biota (page 78). Specifications and
prices are current at the time of printing and are subject to change.

Murdoch Books is an internationally renowned publisher of


illustrated books based in Australia, with a London sales office
selling into the UK and European markets and managing
our co-edition business. We are known for our beautiful and
inspirational food, design, gardening and craft books and in
2015 we continue that tradition with some of the best authors
the world has to offer.
From home kitchen to high-end chefs, from whole food and
vegetarian to mouth-wateringly wicked (in a good way) cakes
and desserts food from around the world our beautiful
books have something for every taste.
Add a collection of inspirational and practical craft,
architecture, gardening and lifestyle titles and our catalogue
ofstylish, forward-looking books is complete.
Call by our Murdoch Books stand at London Bookfair see
them for yourselves and meet the team.
Sue Hines
Group Publishing Director

Food & Drink

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Mr Hong
Dan Hong

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DAN HONG

FOOD

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256 pages
padded hardback
270 x 203 mm (10 x 8 in)
50,000 words
978-1-74336-062-0
20.00
November 2014 (October 2014 AU)

29/05/14 1:00 PM

Dan Hong became a chef so that we might


eat... and how! Dans appetite for rare sneakers,
hip hop and collecting cookbooks is surpassed
only by his passion for everything from fast
food to fine dining. Growing up in the suburbs
of Sydney with a food-obsessed family and
a mother who fell into owning a Vietnamese
restaurant by chance, Dan went on to become
a critically acclaimed chef. He is the inspiration
behind several of Australias most dynamic
restaurants, including Sydneys Mr Wong, MsGs
and El Loco. Its Dans potent mix of proud
heritage, technical skill and boundless enthusiasm
for experimenting with big, bold, fresh flavours
that makes his approach to food unique.
Mr Hong is as much an exploration of Dans
colourful path through life as it is a beautifully
illustrated book of more than 100punchy recipes
Vietnamese, Chinese, Mexican all re-imagined
and reinvigorated for anew generation of
foodobsessives.

About the Author:


Dan Hong has worked in some of the most
prestigious restaurants in Australia, including
Tetsuyas, Marque and The Bentley. He has opened
some of Sydneys most exciting dining destinations,
including MrWong (which was honoured with two
hats in its first year by the Sydney Morning Herald
Good Food Guide and won the 2014 Gourmet
Traveller New Restaurant of the Year award). Most
recently, Dan has opened Papi Chulo, a smokehouse
and grill at Manly Wharf, Sydney.

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Sepia
Martin Benn
Renowned chef Martin Benn takes the reader
on a culinary journey through 60 of his exciting
dishes. Based around four degustation menus,
the book highlights the technical mastery and
sheer beauty of Martins food, with its deep
connections to Japanese cuisine and flavours,
and its focus on texture and contrast. Text,
design and photography combine to recreate
the atmosphere and sophisticated, art deco feel
of his Sydney restaurant, Sepia. Interspersed
among the menus are narrative features
exploring the workings of the restaurant,
and the stories of its staff and clientele, while
location photography captures a sense of oldfashioned, cosmopolitan glamour.

304 pages
hardback
310 x 225 mm (12 x 9 in)
60,000 words
978-1-74336-063-7
35.00
November 2014 (October 2014 AU)

About the Author:


Martin Benn began his cooking career as a chef at
the Oak Room in London. Since then, he has worked
at the Criterion, Sydneys Forty One Restaurant and
Tetsuyas. Martin opened Sepia Restaurant in 2009.
In 2011, he was awarded the coveted Sydney Morning
Herald Good Food Guide Chef of the Year. In 2012,
2014 and 2015, Sepia Restaurant was awarded Sydney
Morning Herald Good Food Guide Restaurant of
the Year and three chefs hats. Martin was also voted
Australian Gourmet Traveller's 2015 Chef of the Year.

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Organum
Peter Gilmore

ORGANUM
PETER
GILMORE

While there is a layered complexity to worldrenowned chef Peter Gilmores ethereal yet
grounded cuisine, his philosophy of cooking is
relatively simple. Just four elements are required
to create perfect unison in a dish: nature,
texture, intensity and purity. In his new book
Peter invites the reader to share in his private
obsession with nature when not in the kitchen
at Sydneys Quay restaurant, he is working in his
experimental garden where he grows a huge
array of edible plant species. Each component
of a plant, from sweet, earthy roots to bitter
fronds and fragrant blossoms, is potentially
destined for inclusion in one of the 40 exquisite
dishes featured here. Peter also introduces us
to the many influences on his cooking, and to
the people who grow, catch and source key
ingredients. Images include intensely beautiful
food and ingredient shots, as well as producers
and produce photographed on location.
9 781743 360033

Chef Peter Gilmore, the author of Quay: food


inspired by nature, delves deeply into the
philosophy behind his original and evolving
dishes; shares stories of his relationships with
passionate, like-minded farmers, fishers and
provedores; and explores the idea of modern
Australian cuisine.

978-1-74196-487-5

288 pages
hardback with slipcase
310 x 255 mm (12 x 10 in)
60,000 words
978-1-74336-064-4
40.00
December 2014 (November 2014 AU)

About the Author:


Peter Gilmore is executive chef of the three-hatted
Quay restaurant in Sydney, which appeared on the
S.Pellegrino Worlds 50 Best Restaurants list for five
years in a row. Peters first cookbook, Quay: Food
Inspired by Nature, published in 2010, showcased his
nature-based cuisine, organic presentation and the
fine dining experience at Quay.

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Donuts
Tracey Meharg
The humble donut has developed a bit of
attitude lately. Its not just Mexican churros and
Italian zeppole that are turning up on the caf
tables and menus of some of the worlds premier
establishments. Croissant-donuts, lemon
meringue donuts and those almost-good-foryou, paleo baked donuts are taking the world by
storm. These hot, sticky delicacies are not hard
to recreate at home when you know how (no,
you dont need a deep-fryer!). Featuring baked
or fried, fancy or the basic cinnamon-rolled
delights of your youth, this book of donuts offers
the very best of tried-and-tested recipes with
50 mouth-watering variations. Get them while
theyre hot!

144 pages
hardback with cloth spine
240 x 190 mm (9 x 7 in)
22,000 words
978-1-74336-323-2
14.99
February 2015 (December 2014 AU)

About the Author:


Tracey Meharg is a freelance food editor, food stylist
and recipe writer, and has formerly worked in the
Murdoch Books Test Kitchen. Her blog is dedicated
to providing easy recipes for a wholesome life.

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SUPERCHARGED FOOD

SUPERCHARGED FOOD

Lee Holmes
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AND VEGETARIAN
LEE HOLMES

FOOD

LEE HOLMES

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To GooD HeALTH

eAT YoUR WAY

Lee HoLmeS

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manifesto for wellness.

SUPERCHARGED FOOD

guide to eating for optimum health.


ree of gluten, wheat, dairy, yeast and
super foods that will help nourish,
c disease, food allergies or you just
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will jump-start your immune system,
ur long-term wellbeing.

Supercharged Food:
Eat Clean, Green and
Vegetarian

SUPERCHARGED FOOD

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YoUR
WAY To
GooD
HeALTH

A true manifesto
for wellness.
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ISBN 978-1743364505

9 781743 364505

978-1-74266-315-9

9/09/14 3:37 PM

This book will inspire you to create meals that


are thoroughly delicious and loaded with healthpromoting properties to supercharge your
health. Wellness warrior Lee Holmes presents
over 120 non-boring vegetable dishes that your
meat-loving family members will also enjoy.
Each recipe features options for veganising
your meal, and is accompanied by an icon
indicating whether it is wheat-free, gluten-free
dairy-free, sugar-free, vegetarian or vegan.
An in-depth introduction provides a wealth
of supporting information including organic
versus conventional vegetables; the low-down
on vegetarian diets; top ten supercharged
vegetables; and storing, preparing and cooking
your vegetables.

978-1-74366-059-0

232 pages
flexibound
250 x 200 mm (10 x 8 in)
45,000 words
978-1-74336-523-6
14.99
February 2015 (January 2015 AU)

Gut, publishing October 2015, page56; and


Supercharged Food: Eat Right for Your Shape,
publishing February 2016, page 82.)
About the Author:
Lee Holmes is a Certified Health Coach (IIN),
yoga teacher, wholefoods chef and author of the
best-selling Supercharged Food: Eat Your Way To
Good Health and Supercharged Food: Eat Yourself
Beautiful. Lee writes for Lifestyle Food (Yahoo), The
Huffington Post and Wellbeing magazine. She has
been featured in the Sunday Times, BBC Good Food,
Glamour, Grazia and the Daily Express in the UK.
Lees blog won the Healthy Eating Category at the
Bupa Health Influencer Awards in 2013.

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EASY VEGAN

EASY
VEGAN
140 vegan
dishes, from
everyday to
gourmet
SUE QUINN

SUE QUINN

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20

256 pages
paperback with flaps
254 x 215 mm (10 x 9 in)
978-1-74336-525-0
14.99
March 2015 (February 2015 AU)
Rights: English language only

Easy Vegan
Sue Quinn
With 140 tempting recipes for delicious nondairy milks, warming soups and mains, salads,
pastas, burgers and sweet things, Easy Vegan
has your vegan options covered. Discover how
to veganise a traditional recipe by swapping
key ingredients for plant-based, healthier
alternatives, without compromising flavour.
Featuring detailed cooking instructions and
preparation tips, Easy Vegan is the perfect
cookbook for everyone keen to incorporate
more fresh, nutritious, plant-based foods into
their diet and create inspiring meals for family
andfriends.

ABOUT THE AUTHOR:


Sue Quinn, a journalist by training, writes for the
Guardian, delicious. magazine and The Foodie Bugle
Journal. She is the author of several cookbooks and
hosts her own food blog. Originally from Australia
and now based in England, Sue has travelled widely,
generally following my stomach and arranging
itineraries around meal opportunities. She describes
herself as borderline food obsessive with a keen
interest in cooking, ingredients, gadgets and the
history of food.

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DELPHINE DE MONTALIER
& CHARLOTTE DEBEUGNY

5:2 Lifestyle
Delphine de Montalierand
Charlotte Debeugny

5 2 LIFESTYLE

52
LIFESTYLE
more than 100 recipes plus
4 weeks of menu plans

DELPHINE DE MONTALIER
& CHARLOTTE DEBEUGNY

208 pages
paperback with die-cut
250 x 205 mm (10 x 8 in)
978-1-74336-532-8
14.99
March 2015 (February 2015 AU)
Rights: English language only

With more than 100 delicious, nutritionally rich,


low-calorie recipes, the 5:2 weight-loss diet
has never been simpler to integrate into a busy
lifestyle. 5:2 Lifestyle is packed with strategies for
success. It explains how to maximise the benefits
of the 5:2 intermittent fasting diet to help you
to lose weight, keep it off and improve overall
health and wellbeing. With plenty of recipe swaps
and menu plans, 5:2 Lifestyle shows how you
can eat fresh, flavoursome, satisfying meals on
both fast days and non-fast days. Thirty Super
500 recipes all with fewer than 500 calories
provide maximum flavour and essential vitamins
and minerals.

About the AuthorS:


Delphine de Montalier has been a cookbook author
and stylist for more than 15 years, and advocates
eating locally sourced, seasonal food. Her recipes
are healthy, balanced and simple to prepare witha
French flair. Charlotte Debeugny is a nutritionist,
a graduate of the British College of Nutrition and
Health in London, and has lived in France for more
than a decade. She is passionate about health,
nutrition andthe French approach to food.

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PPPPPOPPPPP

PPPPPOPPPPP

PPPPPOPPPPPPPP

Anatolia

PPPPPOPPPPP

ADVENTURES
IN TURKISH
COOKING

PPPPPPPPOPPPPPPPP
SO MER SI V R I O LU & DAV I D DA LE

PPPPPOPPPPP

PPPPPOPPPPPPPP

360 pages
hardback
267 x 253 mm (10 x 10 in)
60,000 words
978-1-74336-081-1
30.00
April 2015 (March 2015 AU)

Somer Sivrioglu and David Dale


Anatolia is a richly illustrated, entertaining and
informative exploration of the regional cooking
culture of Turkey, lightened and adapted
for modern life. Turkish-born chef Somer
Sivrioglu and co-author David Dale re-imagine
the traditions of Turkish cooking, presenting
recipes ranging from the grand banquets of the
Ottoman empire to the spicy snacks of Istanbuls
street stalls. In doing so they explain their take
on the classics and reveal the surrounding
rituals, myths, jokes and folk wisdom of both
the old and new Turkey. More than 150 dishes
are featured, and images of the recipes are
complemented by specially commissioned
photographs shot on location in Turkey. Features
on local Turkish chefs and producers and their
specialities add a fascinating layer of interest
and flavour.

About the Authors:


Somer Sivrioglu grew up in Istanbul and moved
to Sydney when he was 25. He now runs Efendy
restaurant, where he draws on a multitude of
cultural influences to recreate the food traditions
of his homeland. David Dale is a political journalist,
commentator on popular culture and food writer.
Inhis earlier books, David analysed how Italian
cooking conquered the world. He's convincedthat
Turkish is going to be the next international invader.

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The Zumbo Files


Adriano Zumbo
The colours are bright, the flavours unexpected,
and the experience of recreating these quirky
Zumbo recipes a complete delight. His mission
is to caramelise the nation, and with this his
third book, he is certainly on his way. Renowned
Australian pastry chef Adriano Zumbo invites us
into his world of patisserie to share his incredible
recipes for chouxmacas (a choux pastry/macaron
hybrid), petits gateaux, savoury specialties,
zonuts and zumbarons. Each chapter delves
into a delicious genre of patisserie. Recipes
explore and experiment with unique flavour
combinations, exciting textures and bold colours
providing a rare glimpse into the creative mind
of the patissier whom food critics have called the
Sweet Assassin. The Zumbo Files also includes
step-by-step instructions for the basic recipe
of each patisserie style, with stunning recipe
variations to create a multitude of irresistible
delights. The chapter on petits gateaux features
some of the most incredible creations, to really
put your patisserie skills to the test.
978-1-74266-571-9

978-1-74266-970-0

208 pages
hardback
270 x 203 mm (10 x 8 in)
40,000 words
978-1-74336-095-8
20.00
May 2015 (April 2015 AU)

About the Author:


Adriano Zumbos first taste of the sweet life was
raiding the lollies and cake mix from his parents
supermarket. His love affair with confectionery,
combined with his training at Parisian institutions that
include lEcole Lentre, Bellouet and stags at Pierre
Herm and Damiani, have resulted in a sensibility
as delicious as it is irreverent. His empire started in
2007 with a Sydney shop front, then an appearance
on the first series of MasterChef Australia made
Adriano and macarons a household name.

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The GOURMET

The
GOURMET
FARMER

FARMER goes fishing

goes fishing
The fish to eat and
how to cook it

EVANS
HADDOW
O'MEARA

MATTHEW EVANS
NICK HADDOW
ROSS O'MEARA

The Gourmet Farmer


Goes Fishing
Matthew Evans, Nick Haddow and
Ross OMeara
Food critic turned farmer and sustainable
seafood activist Matthew Evans, along with his
two best chef mates, show us how seafood
should be cooked. Simple recipes that demystify
everything from kingfish to sea urchin, snapper
to octopus. Sometimes the lesser known
seafood species, with (usually) cheaper price
tags, have stronger gastronomic and ecological
reasons to eat them. This is all about the taste of
real food fresh from the sea, cooked with care
and respect for the seafood populations in your
part of the world.

978-1-74266-980-9

256 pages
hardback
255 x 200 mm (10 x 7 in)
30,000 words
978-1-74336-463-5
20.00
May 2015 (April 2014 AU)

ABOUT THE AUTHORS:


Matthew Evans is a former chef and food critic
turned Tasmanian smallholder. He is the author
of ten books on food, including the authoritative
RealFood Companion. Nick Haddow is a cook,
award-winning cheesemaker and founder of The
Bruny Island Cheese Company. Ross OMeara is a
chef who has worked all over the world and is now
asmallholder in Tasmania.

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Eat the Week


Anna Barnett
Modern life is messy, mobile and full of options
which makes modern cooking more exciting
than ever. But what if you just dont know how
to make the most of the time on your hands,
the cash in your pocket and the food in your
cupboard? This book is the answer. In Eat the
Week, youll find recipes to cater for anything
the average (and not-so-average) week can
throw at you. From wholesome and healthy
Mondays to splash-the-cash Saturdays, from
carb-cravings and comfort food to cheats and
tricks using little more than leftovers, Anna
Barnett has put together an expert guide to
making your cooking practical, delicious and
(most importantly) fun. Every day takes you
from breakfast to bedtime with a ton of choices
designed to fit how youre feeling and what you
fancy so that by the time you get to Sunday
(when you can choose the long or the lazy route
to culinary satisfaction), youll be raring to start
allover again.

224 pages
hardback
260 x 195 mm (10 x 7 in)
45,000 words
978-1-74336-542-7
17.99
May 2015 (May 2015 AU)

About the Author:


Anna Barnett lives in London. She has worked as
an event organiser, a celebrity booker for MTV and
Channel 4 and PA for Kelly Osbourne but food has
always been a passion. Anna writes a weekly column,
The Reluctant Vegetarian, for the Independent, and
runs her own blog (getinmygob.co.uk). She regularly
turns her house into a pop-up restaurant and has been
extensively featured in the glossies, nationals and online,
as well as Channel 4s Sunday Brunch. Anna has just
opened her first restaurant, Mare & Beck, in Hackney.

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Courtyard Kitchen
Natalie Boog
Herbs and potted fruits thrive in courtyard pots
and troughs, on decks, balconies, window boxes
and window sills. They are inexpensive to pot,
easy to grow and add wonderful flavour and
freshness to the simplest dish. Courtyard Kitchen
has simple hints and tips on selecting the right
herbs for your space and how best to maintain
them through the seasons harvesting, storing,
freezing. It also has more than 80 simple fresh
food recipes based around a specific herb or
potted fruit basil, mint, coriander, lemon,
parsley, strawberry, thyme, rosemary, chilli. There
are risottos, roasts, pizzas, salsas, salads and
soups; ideas for pasta, polenta and couscous;
also sorbets, cakes, biscuits and sweet treats
delicious, easy recipes that celebrate the sheer
pleasure of home cooking with flavours you have
grown yourself.

240 pages
hardback
240 x 190 mm (9 x 7 in)
45,000 words
978-1-74336-326-3
18.99
June 2015 (May 2015 AU)

About the Author:


Natalie Boog grew up in a household centred around
the kitchen, and everyone cooked. Her first cooking
experience, aged eight, was French toast and
she hasnt looked back. A self-taught home cook,
her recipes are tried and tested, simple and full
of flavour. Running a fruit and vegetable co-op
prompted her to write a food blog and from that,
theidea for this book was born.

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Margaret and Me
Kate Gibbs
Food writer Kate Gibbs grew up at the apron
strings of her grandmother, Margaret Fulton.
The matriarch of Australian cooking taught
Kate everything she needed to know, including
how to make bereavement soup, how thickly
to spread butter on bread and that porridge
must absolutely be made with salt. In this
special glimpse into a modern food dynasty,
Kate reveals some of the highs and lows from
the life of her extraordinary grandmother, and
her own experiences growing up foodie. As
well as chronicling her own journey, Kate has
distilled this kitchen wisdom into 50 beautifully
photographed recipes, a mixture of classic dishes
such as Scotch broth and homemade crumpets
that recall Margarets Scottish heritage, to
Kates takes on slow-roasted lamb shoulder and
custard-filled chocolate profiteroles. These are
the recipes that both women grew up with, and
which endure as family favourites. Pull up a chair
and enjoy.

256 pages
hardback
240 x 170 mm (9 x 6 in)
40,000 words
978-1-74336-324-9
16.99
June 2015 (May 2015 AU)

ABOUT THE AUTHOR:


Kate Gibbs is a Sydney-based food and travel writer
whose work has appeared in the Wall Street Journal,
the Sydney Morning Herald, Australian Gourmet
Traveller, delicious. magazine and many other
publications. She writes a weekly food trends column
for the Sunday Style supplement for Newscorp
papers and edits her popular blog, kategibbs.com.
This is her third book.

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The French Baker


Jean Michel Raynaud
From a master patissier comes an inspirational
and equally practical and achievable guide
to delicious French-style baking in the home
kitchen. The French Baker features 95 recipes
accompanied by beautifully shot and styled
images; the more complex and technical
baked items are supported by step-by-step
photography and further hints and tips.
Throughout the book, recipes are interspersed
with narrative sections that feature Frenchborn Jean Michels stories of his training and
work in patisseries in France and give insights
into the place of bakers and baking in French
society. Introductions and breakouts also
provide information about the recipes histories,
traditions and cultural significance. The recipes
are a mix of sweet and savoury, and following
on from a basics/techniques/equipment section
they are grouped into chapters focusing on
biscuits; cakes and muffins; tarts and pies; choux
pastry; brioche; flaky pastry; breads; spreads and
jams; and creams and curds.

272 pages
hardback
270 x 215 mm (10 x 8 in)
65,000 words
978-1-74336-354-6
20.00
June 2015 (May 2015 AU)

About the Author:


Jean Michel Raynaud is head patissier of Sydneys
Renaissance Ptisserie and Baroque restaurant.
He began his career under the tutelage of master
patissier Robert Schicchi in Marseilles in France
and was a head pastry chef by the age of 20. After
settling in Australia he specialised in the exclusive
wedding cake market as head chef of Sweet Art and
Planet Cake in Sydney. Jean Michel has appeared on
television, written for magazines and contributed
recipes to several books.

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Raw
Omid Jaffari
150 dairy- free
and gluten-free
vegan recipes
150 dairy- and gluten-free vegan recipes

omid jaffari

280 pages
hardback
250 x 200 mm (10 x 8 in)
35,000 words
978-1-74336-320-1
18.99
July 2015 (June 2015 AU)

Here are 150 dairy-free and gluten-free vegan


recipes that let you into the secret of creating
gourmet raw cuisine for every day. Eating
organic, nutritionally dense, uncooked plant
foods can really improve your health and wellbeing because the less food is processed,the
less stress it puts on the digestive system.
Thethree sections in this book Raw Materials,
Staples and Recipes take you on a journey
through creating delicious raw vegan cuisine
from scratch: from using a dehydrator and
stocking your pantry with the best ingredients,
to making raw vegan staples for your fridge
and freezer, to combining these staples to
make delicious breakfasts, soups, salads, pastas,
risottos, tarts, desserts and chocolates. The result
is clean, delicious, nourishing food that is full of
goodness for body and soul.

About the Author:


Omid Jaffaris earliest childhood memories revolve
around the kitchen and garden of his grandmothers
house in northern Tehran. Later, settling with his
family in New Zealand as a young boy, he learned
to become a chef then took his skills abroad to the
UK where he worked at Londons world-renowned
River Caf, with Ruth Rogers and the late Rose Gray.
Today, at Melbourne-based Botanical Cuisine, he is
constantly inventing ways of getting the very best
out of plant-based, living foods. This is his first book.

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Superlegumes
superlegumes

Chrissy Freer
inCludes

60

ree
gluten-Fs
reCipe

Chrissy Freer

superlegumes
Chrissy Freer

eat your way to great health


Fresh reCipes For meat-eaters and vegetarians

chickpeas ^ soy beans ^ adzuki beans ^ borlotti beans ^ broad beans


green beans ^ pinto beans ^ kidney beans ^ lentils

Food

224 pages
flexibound
260 x 210 mm (10 x 8 in)
35,000 words
978-1-74336-550-2
14.99
July 2015 (June 2015 AU)

With more than 90 recipes and packed with


information on nutrition and cooking tips,
superlegumes dispels the myth that beans and
legumes make for stodgy, hippy, vegetarian food.
Like many of the ancient grains (quinoa, chia)
now so omnipresent in todays healthy kitchen,
legumes, beans and pulses have been bypassed
in favour of highly processed, unhealthy
convenience foods. With superlegumes, all
that has changed. These are fresh, delicious and
health-bringing recipes a mix of vegetarian,
meat and fish-based for every meal and
every season. They use legumes and pulses
cannellini beans, broad beans, lima beans, kidney
beans, adzuki beans, borlotti beans, lentils,
chickpeas not only a high-protein food source
and kinder on the earth to produce than meat
protein, but also healthier to eat and cheaper
to buy. From breakfast through to after-dinner
treats who said beans were boring?

About the Author:


Chrissy Freer is a freelance food writer, editor
and stylist who has developed a signature style
of creating delicious recipes with a holistic health
focus. She studied Food and Nutrition at the
University of Western Sydney, before working in
the food publishing industry, debuting at delicious.
magazine in 2002. She is the nutrition editor for
taste.com.au magazine, and currently freelances for
Belle, Coles magazine, Fresh, Healthy Food Guide,
Prevention and Weight Watchers.

44

C ATA LO GUE 2 0 15
Making crisp pork belly has fascinated me for years. Ive tried many methods and
getting the crackling crisp is always a gamble. one of my fellow teachers at leiths
school of food and wine, Andrea hamilton, gave me the definitive method. The most
imperative thing is the skin being dry. Its best to leave it uncovered in the fridge
overnight or use a hair dryer to dry it perfectly before scoring it and adding salt. After
it gets a blast of high heat, its slow cooked for hours and then blasted once more at the
end. The grand finale is the spanish sherry vinegar glaze poured over crispy bite sized
portions. serve as part of a tapas or eat as a main course with salads like the fennel
pear or roasted peppers and tomatoes.

My Street Food Kitchen

bAsQuEJoyce
poRk bElly pINTxos wITh
Jennifer
shERRy VINEgAR & QuINcE glAzE

serves 4-6 prep 30 minutes cook 2 hours

UK-based
author
Joyce
presents
a grind up the spices in
2kg/4lbs pork belly
with rindJennifer
preheat
oven to 240c/220c
fan. Roughly
1 tbsp sea salt
mortar and pestle or spice mill. Rub the meat side of the pork
1 tsp each cumin
fennel foodbelly
with the spices.
place the
meat, skin side up on a shallow
selection
ofseed,
street
recipes
from
around
seed and smoked paprika
baking tray. Make sure the skin is dry, use a sharp knife or
stanley knife to score the skin thinly across. sprinkle it with
theQuince
globe
the flavour-filled,
exotic foods to
the sea salt. place in the oven on a middle shelf for 30 minutes
& sherry vinegar glaze
to make the crackling puff up.
1 tbsp olive oil
go2 cloves
thatgarlic
wechopped
may have bought
from
hawkers
Reduce the heat to 160c/140c
fan and cook another 2 hours.
Turn the heat back up to 220c/200c fan and blast it for another
125ml/4 fl oz sherry vinegar
30 minutes
to finish off the
crackling.
125g soft brown sugar
or markets
on
our
overseas
travels,
or
that
we
while the meat is cooking make the glaze. In a medium
75g membrillo paste (quince
saucepan, heat the oil. Add the garlic and saute until golden,
paste)
purchase
from
takeaway
ormembrillo
food and
truck.
about
2 minutes. Add the
let it melt. pour in the
1 tsp crushed chili
flakesour local
vinegar and let it reduce for 2 minutes. Then add the sugar and
125ml
of
water
and
a
pinch
of
salt.
let
cook
With this book as their guide, readers can whipuntil syrupy, about
5 minutes and then remove from heat.
chop the meat into small squares and arrange on a platter.
up a rich variety of international
street food in
Drizzle with the sauce.
serve with toothpicks or for a more substantial meal, eat
their home kitchen, creating
dishes
that
are
with boiled lentils
or beans
and a salad.

GET
AHEAD
quick and easy to prepare, and often cheaper
and usually much healthier than the bought
variety. A collection of more than 80 dishes,
organised into chapters by country, draws
together
recipes for mouth-watering tacos,
24
burgers, curries, souvlaki, gozleme, noodles
and dumplings, ceviche, pizza and many
more. Clever shortcuts like spice pastes and
modern cooking methods (for example, using
a pressure cooker to create meltingly tender
meat in a snap) mean the majority of dishes can
be prepared and served in a really timely and
efficient way for relaxed weekday eating.
The meat is best left uncovered refrigerated the night before so rub it with spices
and leave to dry out. The glaze can be made on the morning of and just reheated
before serving.

e the hostess
e mostest?

Quick, delicious and healthy


a cooking mantra for busy lives...

sed American food writer


oyce will show you how.
ars of successful soires and
er will teach you how to plan,
e and ease, with plenty of time
heels, pop on your lipstick
hand when guests arrive.
ked with time-saving tips,
and glamorous illustrations.

Popular food writer, stylist and author of


Meals in Heels Jennifer Joyce presents this
glamorous collection of vibrant and delicious
recipes all of which happen to be low
in fat. Not to be mistaken for a mundane diet
book, Skinny Meals in Heels is a stylish
guide to home cooking in the real world
a world where mid-week meals with
friends and family need to be quick,
healthy, satisfying and
full of flavour.

Do-ahead dishes for the

dinner party diva

Figure-friendly
dishes for girls
on the move

Jennifer Joyce

12.99

Jennifer Joyce

Jennifer Joyce

978-1-74196-552-0

978-1-74266-573-3

272 pages
hardback with cloth quarterbind
260 x 190 mm (10 x 7 in)
45,000 words
978-1-74336-459-8
16.99
September 2015 (July 2015 AU)

when making grilled meat or pizza you need a good tossed salad t
this is the one. peppery rocket and bitter radicchio are tossed with
sharp sherry vinaigrette. little taste pops of sultanas, parmesan an
appear in every forkful for a tru

My sTREET fooD kITchEN

About the Author:


Jennifer Joyce is a food writer, author and stylist
based in the UK. She has worked for top food
magazines such as BBC Good Food, olive, Sainsburys
and Waitrose Kitchen; and has produced features
for New Woman, the Telegraph newspaper and Elle
Decoration UK. Jennifer also runs cooking courses
at Divertimenti and Leiths in London. She has
previously published Meals in Heels and Skinny Meals
in Heels with Murdoch Books. Jennifer has appeared
on numerous TV and radio shows in the UK and USA.

unlike the chalky type, these walnut meringues are chewy in the centre with a flaky
outer crust. The thick fudge sauce and coffee cream sandwiched in between is an
outrageous trio.

INDIVIDuAl cocoA & wAlNuT MERINguEs


wITh coffEE cREAM

fENNEl, pEAR & RA


sAlAD wITh MARcoNA A
& shERRy VINA

serves 4-6 prep 15

prep 10 minutes cook 1 hour 5 minutes serves 4-6

50g walnuts
3 egg whites at room temperature
180g/6.5oz castor sugar
1 tsp white wine vinegar
1 tbsp cocoa
coffee cream
200ml/3.5 fl oz double cream
1 tsp instant espresso
1 tsp castor sugar
Chocolate fudge sauce
100g/3.5 oz plain chocolate
chopped
2 tbsp butter
150ml/5 fl oz double cream
100g/3.5 oz castor sugar
75ml/2.5 oz golden syrup
1 tsp vanilla extract

preheat oven to 200c/180c fan. Toast the nuts on a baking


tray for 5 minutes and let cool. finely chop the nuts in a food
processor with a tiny bit of icing sugar to keep them getting
too oily. set aside.
Turn the oven down to 120c/100c fan. line to baking trays
with non-stick baking parchment. you will need an electric
whisk or standing mixer to whip the egg whites. Its very
important to have a spotlessly clean bowl to start (otherwise
any existing oil can cause the egg whites to go sudsy) so wash
in hot water and dry well. whisk the egg whites until they hold
stiff peaks. start adding the sugar one tablespoon at a time
until it is all incorporated and the whites are glossy and stiff.
fold in the nuts, vinegar and cocoa, stirring it through. Make
12 individual slightly flattened meringues on the baking trays.
place in the oven bake for 35 minutes and then turn the oven
off. let them sit in the oven for two hours and this will help
them stay chewy versus hard.
Make the chocolate sauce by placing the chocolate,
cream and butter in a g;ass bowl suspended over a medium
saucepan. when melted, add the golden syrup, vanilla and the
sugar, stirring constantly over medium heat. when nearly
boiling, turn the heat down to low and simmer for 10 minutes.
leave to cool.
In a large bowl, dissolve the instant coffee in a tbsp of the
cream. Add the cream and sugar and whisk until you have
soft peaks. when the meringues are cool, dollop a couple of
spoonfuls of cream over six and spread some chocolate sauce
over the other meringues. sandwich together and enjoy.
GET AHEAD
The chocolate sauce can be made 2 weeks ahead, covered and refrigerated. Make the
meringues the day before and store between sheets of baking paper in a covered
container. Whip the cream shortly before serving and reheat the chocolate sauce
until just warm.

40 My sTREET fooD kITchEN

quarter head of radicchio roughly


chopped
2 slices sourdough bread toasted
and cubed
1 ripe but firm pear cored and cut
into 3cm pieces
1 fennel bulb cored removed and
cut into 3cm pieces
2 large handfuls wild rocket
30g shavings of parmesan cheese
4 tbsps marcona or regular
almonds toasted
3 tbsp blond sultana raisins
dressing
1 shallot diced
1 tbsp sherry vinegar
3 tbsps extra virgin olive oil
1 tsp Dijon mustard

place all of the salad ingredients in a larg


making ahead then rub the pear with som
dressing ingredients into a glass jar with
ingredients and some salt, pepper and a p
well and pour over the salad.
GET AHEAD

On the morning of make the dressing in a covered glass


for the salad except the pear. Toss together just before

46

C ATA LO GUE 2 0 15

Kitchen Mojo
Paul Mercurio
Mouth-watering recipes that encourage you
to embrace the cook within and become a
confident cook! A call to arms or more aptly,
to stoves Paul Mercurios Kitchen Mojo has
130 accessible, occasion-specific, sure-fire,
tried-and-tested, easy, tasty recipes that are
fun to cook and share. There are recipes for
entertaining a crowd when the footys on, for
when youre home alone and want to treat
yourself to a nourishing and delicious meal, for
when you want a simple dish to serve, for when
youre rustling up something for the kids or for
when you want to impress and become the
3-star chef at home.

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 avours 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 the 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

cyan magenta yellow black Spot UV

978-1-74196-613-8

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 avours 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)
50,000 words
978-1-74336-181-8
16.99
September 2015 (August 2015 AU)

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. Author
of Murdoch Books titles Mercurios Menu and
Cooking with Beer, 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. He has recently opened
a restaurant called Merc's Bier Cafe in Victoria's
Mornington Peninsula.

48

C ATA LO GUE 2 0 15

Meatball
Matteo Bruno
Meatballs make the perfect dish for a Monday
night supper, a Saturday night dinner party
or a Sunday feast. And here are meatballs like
youve never seen them before Meatballs
rustico, super easy, versatile, devoured with a
slice of crusty bread; Seared beef carpaccio
meatballs, best eaten with a glass of Prosecco
in hand; deluxe Pork with fennel and orange
meatballs, Veal marsala meatballs and Lobster
meatballs. There are meatball recipes for lamb,
goat, rabbit, chicken, fish, lobster and venison.
There are even vegetarian (meat)balls Corn
and quinoa, Chickpea and cauliflower, Tofu with
mushroom. Almost as important as the meatball
itself (and there are 60 meatball recipes), is what
the meatball sits on. Here are 20 ideas for sotte
palle (literally underneath the balls) including
Creamy polenta, Roasted pumpkin, Wasabi slaw
and Cheesy bread. Serve with Aioli, Gorgonzola
or Creamy mushroom sauce ( just three of the
20 options), top with a sprinkle of Truffle salt or
Crushed pistachios and tuck in.

176 pages
hardback
240 x 190 mm (9 x 7 in)
40,000 words
978-1-74336-516-8
14.99
September 2015 (August 2014 AU)

About the Author:


Matteo Bruno is a film and television producer with
several feature films and multiple hours of broadcast
television credits to his name, including Foxtel
favourites Stefanos Cooking Paradiso and Ask the
Butcher. Matteos passion for all things food has led
him to open three Melbourne-based Meatball & Wine
Bars. With good food come great wines, so Matteo
launched Flinders Lane Food & Beverage Company in
2012 to import the finest Italian wines and represent
some of Australias most celebrated wine makers.

50

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The Hartsyard Fried


Chicken Cookbook
Naomi Hart and Gregory Llewelyn
Arteries be damned! Buttermilk fried chicken and
the aperol sours, oyster po boys and BBQ pit
beans that go with it really are the ducks nuts.
This is dude food thats not dumb. One hundred
recipes for American-style food you can make
at home, refined by an American chef with a cult
following. Food with high-octane flavours that
will impress even the toughest crowd. Includes
an entire chapter dedicated to the perfect
recipe for buttermilk fried chicken. Whether
you follow the Hartsyard recipe that takes three
days of tender loving care, or opt for quick fix
fried chicken, youll be licking your fingers and
wanting more. Call your mates and invite them
to a delicious feed. This is a party on a plate.

256 pages
hardback
255 x 200 mm (10 x 8 in)
42,000 words
978-1-74336-327-0
16.99
September 2015 (August 2015 AU)

About the Authors:


Husband and wife team Naomi Hart and Gregory
Llewelyn are AustralianAmericans whose restaurant
Hartsyard in Sydney has become a Mecca for lovers
of southern-style cooking done to perfection.
Gregory has worked under Daniel Boulud, Alain
Ducasse and Andrew Carmellini.

replace with cocktail


pic

52

C ATA LO GUE 2 0 15

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 MUST-HAVE 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 sh to a weekend
feast for friends. In addition to much-loved classics, there are dishes
drawing on inuences 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)
30,000 words
978-1-74336-549-6
16.99
September 2015 (August 2015 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

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 and the barbecue
compilation King of the Grill. In his non-writing
time he is kept busy as the owner of Sydney eateries
TheUnion tapas bar and The Vincent Diner.

24/07/14 4:10 PM

54

C ATA LO GUE 2 0 15

Naked Cakes
Lyndel Miller
Fondant haters, lazy bakers and time-poor
hosts rejoice! These naked cakes are achievable,
budget friendly and swoon worthy and 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 outside thus naked.
You will find information on choosing a style
of cake; how to make sweet fillings, butters,
frostings and syrups; recipes for over a dozen
base cakes, including gluten-free and flourless
options; a definitive listing of flavour profiles and
combinations; beautiful cake toppers; and over a
dozen assembled cakes for different occasions.
Author, stylist and cook Lyndel Miller explains
how to decorate your cakes with edible fresh and
sugared flowers and fruits. Inspirational spreads
show you how to set the scene for special
occasions, such as a baby shower, a simple eco
wedding, a Mexican-inspired fiesta and a dessert
party using handmade decorations.

272 pages
hardback with jacket
254 x 210 mm (10 x 8 in)
20,000 words
978-1-74336-536-6
16.99
October 2015 (August 2015 AU)

About the Author:


Lyndel Miller is a commercial and editorial still
life, interiors and food stylist. Raised between a
quintessential seventies home and the commercial
kitchen of her familys caf business, she has an allconsuming affection for cooking and entertaining
in all its delicate and delicious detail. Lyndel was
co-author with Skye Craig of Wild Sugar Desserts,
published in 2012. Naked Cakes is her second book
and a total embodiment of her spirit, style and love
of beautifying the edible.

56

C ATA LO GUE 2 0 15

Supercharged Food:
Heal Your Gut
Lee Holmes

Size:200x250(206x257)mm

:18mm

:15mm

:N185 :2014/04/04 14:00

SUPERCHARGED FOOD

guide to eating for optimum health.


ree of gluten, wheat, dairy, yeast and
super foods that will help nourish,
c disease, food allergies or you just
h fatigue, this is your one-stop shop
will jump-start your immune system,
ur long-term wellbeing.

To GooD HeALTH

eAT YoUR WAY

Lee HoLmeS

es that motivate this


manifesto for wellness.

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
90anti-inflammatory recipes to heal and
nourish. Whether youre suffering from a health
issue aggravated by diet and a poorly functioning
digestive system, or whether you have an
autoimmune or digestive disorder, food allergies
or intolerances, this book will provide you with
information, meal plans and recipes to heal your
gut and get you back on track with your health.
This book isnt just another fad diet: it contains
recipes that have been created to heal and also
deliver vital nutrients, vitamins and minerals to
get your body systems functioning optimally.

SUPERCHARGED FOOD

eAT
YoUR
WAY To
GooD
HeALTH

A true manifesto
for wellness.
Sarah Wilson

Lee HoLmes

(See also Supercharged Food: Eat Clean, Green


and Vegetarian, publishing February 2015,
page18; and Supercharged Food: Eat Right for
Your Shape, publishing February 2016, page 82.)

Over 90
free of
recipes
t
dairy, yeas
the
wheat,
r, from
and suga author and
ng
bestselli
inning
award-w
blogger

ISBN 978-1743364505

9 781743 364505

978-1-74266-315-9

978-1-74366-059-0

240 pages
paperback
230 x 170 mm (9 x 6 in)
38,000 words
978-1-74336-561-8
14.99
October 2015 (September 2015 AU)

About the Author:


Lee Holmes is a Certified Health Coach (IIN),
yoga teacher, wholefoods chef and author of the
best-selling Supercharged Food: Eat Your Way To
Good Health and Supercharged Food: Eat Yourself
Beautiful. Lee writes for Lifestyle Food (Yahoo), The
Huffington Post and Wellbeing magazine. She has
been featured in the Sunday Times, BBC Good Food,
Glamour, Grazia and the Daily Express in the UK.
Lees blog won the Healthy Eating Category at the
Bupa Health Influencer Awards in 2013.

58

C ATA LO GUE 2 0 15

Apple Blossom Pie


Kate McGhie
Kate McGhie is a farmers daughter, born into
seven generations of a family who worked and
respected the land. Their farm in rural 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 family everyone was happy. In this
book filled with 100 recipes and stories from her
familys farm, Kate McGhie writes with wit and
warmth as she explores the foundations and
flavour of Australian country cooking, drawing
on tradition to present classic, tried-and-true
dishes as well as contemporary interpretations
for todays table. Chapters cover soups and
starters; vegetables; meat, poultry and fish;
fruit; baking; and preserving. A special section,
Secrets Shared, provides canny country kitchen
and general household tips in the finest tradition
ofan heirloom family cookbook.

336 pages
hardback
255 x 210 mm (10 x 8 in)
60,000 words
978-1-74336-325-6
20.00
October 2015 (September 2015 AU)

About the Author:


Kate McGhie is one of Australias most respected
food authorities and commentators. She has been
the Herald Sun food writer for over 20years 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. Kate is the author of Cook, published
in 2006. Her recipes also appear in Recipes My
Mother Cooked, published by Allen & Unwin in 2010.

60

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The Cook and Baker


Cherie Bevan and Tass Tauroa
From the bakery that the best chefs turn to for
a sugar hit or the perfect pie comes this highly
anticipated collection of tried-and-true recipes.
Here are 110recipes for food with traditional
roots that ups the ante on anything youve
ever tasted before. Including the worlds best
doughnut (the middle is filled with vanilla custard
and jam), flourless chocolate fudge cake (no
gluten, no nuts, lots of choc), lamingtons to die
for (topped with cream and jam) and cheese
scones (better than grandma ever made). These
are bold recipes for foolproof baking youll come
back to again and again.

256 pages
hardback
258 x 200 mm (10 x 8 in)
22,000 words
978-1-74336-528-1
20.00
October 2015 (September 2015 AU)

About the AuthorS:


Cherie Bevan (the Cook) is a chef and caterer
with decades of experience running delis before
joining forces with fellow New Zealander Tass to
create TheCook and Baker. Tass Tauroa (the Baker)
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.

62

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Falafel for Breakfast


Michael Rantissi and Kristy Frawley

FalaFel
for Breakfast
michael Rantissi &
Kristy Frawley

256 pages
hardback
265 x 210 mm (10 x 9 in)
45,000 words
978-1-74336-444-4
20.00
October 2015 (September 2015 AU)

Israeli-born chef Michael Rantissi and his partner


and balaboosta Aussie girl Kristy Frawley have
drilled down to what we all love about the
ingredients and flavours of the Middle East
grains and greens, generosity, pungency,
sweetness, sharing. This is food that brings
everyone to the table, and wont let them leave.
Michael puts ingredients first and foremost,
opening the door to our greater understanding
and appreciation of the Middle Easts hidden
treasures tahini, baharat, halva, chickpeas,
labneh, eggplant, honey, pomegranate, amba,
dates, broad beans, pistachios, wild greens,
ancient grains. The recipes go from basics like
hummus, aioli and falafel, to Persian eggplant
risotto, Cauliflower, cranberry and pearl barley
salad, and Harissa-braised lamb with okra. To
finish, there are the pastries, breads and syrupladen cakes that turn a meal into a feast. Living
in multicultural Sydney has helped chef Michael
lighten and brighten traditional recipes, without
ever losing sight of their origins and traditions.

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.

64

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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 with jacket
240 x 190 mm (9 x 7 in)
45,000 words
978-1-74336-566-3
16.99
October 2015 (October 2015 AU)

Eleanors unique 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 day from healthy, satisfying
breakfasts, to snacks and lunch box 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 Viva The New Zealand
Herald. In addition to her 35,000 Facebook and blog
fans, she is also establishing a loyal following at her
Auckland caf, Mondays Wholefoods. This is her
second book.

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Whole Food Slow Cooked


Olivia Andrews
FOOD

FOOD
COOKED
OLIVIA
ANDREWS

COOKED
100 RECIPES FOR THE
SLOW COOKER OR STOVETOP
OLIVIA ANDREWS

240 pages
paperback
255 x 200 mm (10 x 8 in)
40,000 words
978-1-74336-558-8
14.99
November 2015 (July 2015 AU)

For time-strapped cooks and busy households


wanting to eat unprocessed, whole food, the
slow-cooker is the ultimate convenience tool.
Whole Food Slow Cooked offers 100 recipes
that are big on flavour and low on fuss. Including
family favourites such as pea and ham soup and
chilli con carne, as well as braises, curries and
meat-free ideas such as cheese and spinach
cannelloni, these are the crowd-pleasing
recipes to go back to again and again. With
a photograph for every recipe and cooking
methods for both slow-cooker and stovetop or
oven, Whole Food Slow Cooked is your answer
to nourishing the whole family with ease.

About the Author:


Olivia Andrews is a food writer, recipe developer
and food stylist who has worked for Gordon Ramsay
at The Savoy Grill, as well as for Feast, delicious.
magazine, MasterChef TV and magazine, and SBS TV.

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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
way beautiful, generous, messy trattoria food
to share with children, parents, friends and
neighbours. Its heart-warming, delicious eating
dedicated to flavour and tradition but it rips
up the rule book at the same time, challenging
traditions and putting meals together that
suit the way we live now. There are more than
140recipes, from aperitivi and antipasti to dolci
and desserts, that are packed with wisdom for
making the most of beautiful ingredients. And
there are features on how to shop Italian
markets, coffee, staples, shopping seasonally and
often; how to cook Italian simple, slow food,
the Mediterranean diet, shared platters, the
role of pasta, the 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 9 in)
55,000 words
978-1-74336-471-0
20.00
November 2015 (October 2015 AU)

About the Author:


From waiter to green-grocer to wholesaler to
Sydney restaurateur, Barry McDonald has always
brought something fresh to the hospitality industry.
Now 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 Elliot-Howery and
James Grant
The food of Cornersmith captures the zeitgeist
for wholesome local food, designed to share,
respecting the environment it draws on and
served with European style and attention to
detail. Awarded best caf in Sydney, Cornersmith
is one of the most cutting edge food venues
around, and has been likened to The Rose
Bakery and Ottolenghi. It is renowned for its
pickles, chutneys, jams and housemade cheeses;
its salads and platters; its barter system that
encourages visitors to trade produce from their
backyard. And now, Cornersmith the cookbook,
with seasonal photography spanning an entire
year, serves up the recipes and methodologies
used in the creation of the food that draws
visitors from all over. The book invites you to
try your hand at preserving fruit and vegetables
when they are at the height of their ripeness,
consider the seasons and thereby reduce food
wastage. Most of all, its an invitation to eat
delicious food.

272 pages
hardback
270 x 195 mm (10 x 7 in)
35,000 words
978-1-74336-329-4
20.00
November 2015 (October 2015 AU)

About the Authors:


Alex Elliot-Howery and James Grant are the husband
and wife team behind Cornersmith caf, awarded
Sydneys Best Caf by the Sydney Morning Herald
Good Food Guide 2014, as well as Cornersmith
Picklery, a food workshop and open-to-the-public
preserving space in Sydneys inner west. They have
won numerous awards for sustainability and are a
destination for foodies from all over the world.

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Planet Cake Love


Paris Cutler
Creating a unique cake for someone you love
is an unbeatable way to show how much you
care. The cakes in this book celebrate the
milestones of romantic love, from courtship
through to engagements, weddings and
anniversaries. The projects are designed for the
beginner through to the more experienced
cake decorator, with shapes and templates that
are simple to master. Planet Cake Love features
approximately 30romantic cake decorating
designs, ranging from traditional with a twist to
very contemporary.

978-1-74196-318-2

978-1-74196-779-1

224 pages
flexibound
255 x 210 mm (10 x 8 in)
32,000 words
978-1-74336-058-3
14.99
November 2015 (October 2015 AU)

978-1-74266-690-2

978-1-74336-197-9

About the Author:


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

76

C ATALO GUE 20 15

FO OD & DR I N K

Food for the People

BakeClass

James Wirth

Anneka Manning

This is the worlds most useful book on


drinking and dining for a new generation of
entertaining. You can use it to bash out a steak
for the barbecue, or to stop the pool table
from wobbling. You can look up how to make
awatermelon bomb for 15 friends, or how to
turn the contents of your fridge into a meal
when you get home at midnight, legless. Food
for the People tells you everything you need
to know about how to have a good time eating
and drinking. There are recipes for more than
100 dishes and drinks in chapters including:
Drinking Loves Company (dishes you can
make with one hand while holding your drink
in the other); Talking Taco; Couch Cruising
(meals for your next big night in); Group Love
(food for backyard feasting); Fancy Schmancy
(restaurant-style mains to impress); and Bread
or Alive. Fascinating features you wont find in
any other cookbook include How to eat a taco;
a World of schnitzels map; and 50 shades of
beige, adude food photo montage.

In this engaging book, which features more than


90sweet and savoury recipes (plus variations),
Anneka gives the reader baking classes at
home. BakeClass results-based approach
teaches the ten most common mixing methods.
These lessons are supported by step-by-step
photography, clear instructions and Annekas
signature hints and tips. Each lesson leads into
a range of fail-safe, delicious recipes that let
the reader practise their new skill. The lessons
cover: The Measure & Mix Method (e.g. Pecan
and cinnamon biscuits); The Measure & Beat
Method (Chocolate cupcakes); The Folding
Method (Chilli and cheddar cornbread); Blending
in a Food Processor (Quiche Lorraine); The
Creaming Method (Fig and cranberry Christmas
cake); The Rubbing-In Method (Asparagus and
gruyere tart); The Whisking Egg Whites Method
(Flourless chocolate roll); The Whisking Egg
Whites & Sugar Method (Pavlova); The Whisking
Eggs & Sugar Method (Classic sponge) and The
Kneading Method (Four-seed loaf).

There is no denying that baking is one of the more technical,


and often the most challenging, forms of cooking. But it can
also be one of the most rewarding.
Mastering the Art of Baking will guide you through more than
280 easy-to-follow and highly approachable recipes, each
accompanied by clear instructions, step-by-step photography
and expert tips. This comprehensive collection of classic recipes
includes pies and tarts, cakes, biscuits, breads and much more,
together with essential information about ingredients,
equipment and techniques.

Anneka Manning

the Art of

From classic to contemporary, this is the only baking book


you will ever need in your kitchen.

Classic to Contemporary
A Complete Step-by-Step Guide

Mastering the art Baking_CVR SI.indd 1

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978-1-74266-387-6

232 pages
hardback with textured case
230 x 190 mm (9 x 7 in)
40,000 words
978-1-74336-426-0
17.99
November 2015 (October 2015 AU)

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 the poker machines and giving the
venues back to the people complete with good
food, good booze and good times. In 2012 James
was named in the Sydney's Top 100 Most Influential
People list in (sydney) magazine.

240 pages
hardback
260 x 210 mm (10 x 8 in)
26,000 words
978-1-74336-572-4
20.00
December 2015 (November 2015 AU)

About the Author:


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

77

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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, take
your inspiration and intuition from the very place
that surrounds you.

256 pages
hardback
270 x 210 mm (10 x 8 in)
55,000 words
978-1-74336-570-0
20.00
December 2015 (November 2015 AU)

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' 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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The Fish and Seafood


Companion
John Sussman, Anthony Huckstep,
Stephen Hodges, Sarah Swan
Years in the making, this is the definitive guide
to enjoying the fish and seafood of Australia, as
has never before been attempted. The Fish and
Seafood Companion covers 100 species of fish
and seafood; identification, handling and cooking
guides; 150 recipes for the best ways to prepare
it; case studies on best-practice fisheries and
fishermen; guides to 20 key cooking techniques;
as well as hundreds of produce identification
photographs highlighting the best possible
produce. This stylish compendium is a labour of
love by the most respected authorities on seafood
in the business. The Fish and Seafood Companion
is just the handbook home cooks need to take
the fear out of selecting, preparing and cooking
fish and earns its place as an instant classic.

576 pages
hardback
245 x 185 mm (9 x 7 in)
135,000 words
978-1-74336-328-7
30.00
December 2015 (November 2015 AU)

About the Authors:


John Sussman is Australias pre-eminent providore
of seafood, supplying the countrys best restaurants.
Anthony Huckstep is a restaurant reviewer, former
chef and cookbook author. Stephen Hodges is
regarded by many in the food industry as Australias
best seafood chef. He is the chef at Fishface
restaurant in Sydney. Sarah Swan is a chef and recipe
developer who worked for Neil Perrys Rockpool
Group for 14 years.

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FO OD & DR I N K

Supercharged Food: Eat


Right for Your Shape

A Simple Table
Michele Cranston

Lee Holmes

Size:200x250(206x257)mm

:18mm

:15mm

:N185 :2014/04/04 14:00

SUPERCHARGED FOOD
A true manifesto
for wellness.
Sarah Wilson

Simple, innovative
and inspiring, this book
brings together over 250
of Micheles favourites
from Lemon and thyme lamb
cutlets and Chicken and baby
fig tagine to Summertime
pavlova and Chocolate
mousse cake.

fresh + fast
Layered with anecdotal tales
and memories 10 Years of
Great Food with Michele Cranston
captures her passion and
talent that form the core of
these enticing recipes.

SIMPLY DELICIOUS HEALTHY FOOD

240 pages
flexibound
250 x 200 mm (10 x 8 in)
50,000 words
978-1-74336-554-0
14.99
February 2016 (January 2016 AU)

256 pages
paperback with flaps
285 x 190 mm (11 x 7 in)
45,000 words
978-1-74336-555-7
14.99
March 2016 (November 2015 AU)

with

michele cranston

978-1-74266-643-3

About the Author:


Lee Holmes is a Certified Health Coach (IIN),
yoga teacher, wholefoods chef and author of the
best-selling Supercharged Food: Eat Your Way To
Good Health and Supercharged Food: Eat Yourself
Beautiful. Lee writes for Lifestyle Food (Yahoo), The
Huffington Post and Wellbeing magazine. She has
been featured in the Sunday Times, BBC Good Food,
Glamour, Grazia and the Daily Express in the UK.
Lees blog won the Healthy Eating Category at the
Bupa Health Influencer Awards in 2013.

great food

FOOD & DRINK

MC Celebrates 10 Years CVR_SI.indd 1

978-1-74366-059-0

years
of

with

MC Celebrates 10 Years CVR_SI.indd 2

978-1-74266-315-9

10

michele
cranston

ISBN 978-1743364505

9 781743 364505

Michele Cranston

great food

UK price 16.99

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.

Join Michele Cranston,


award-winning food writer
and stylist, on a journey that
will transport you from an
alfresco table in summer
through to a wintery afternoon
of comfort food. Along the
way you will experience the
fresh seasonal flavours that
have always been associated
with marie claire recipes.

years
of

Lee HoLmeS

Over 90
free of
recipes
t
dairy, yeas
the
wheat,
r, from
and suga author and
ng
bestselli
inning
award-w
blogger

Michele Cranston

has been cooking


and food styling for
twenty years in a career spanning
work as a chef, creative caterer and
writer. Her work has appeared in
wallpaper* and the New York Times.
Micheles unique style demonstrates
a love of fresh, clean flavours, crisp
textures and a strong sense of colour
and design. The chance to place her
food in context in this new series
of marie claire cookbooks brings
together her background in visual art
and her passion for food.

Michele Cranston

To GooD HeALTH

eAT YoUR WAY

Lee HoLmes

fresh + fast

celebrates the vibrant healthy


lifestyle that goes hand in hand
with delicious, fresh ingredients
prepared with ease and presented
with simplicity and style.

10

eAT
YoUR
WAY To
GooD
HeALTH

spine 36mm

fresh + fast

fresh + fast

SUPERCHARGED FOOD

guide to eating for optimum health.


ree of gluten, wheat, dairy, yeast and
super foods that will help nourish,
c disease, food allergies or you just
h fatigue, this is your one-stop shop
will jump-start your immune system,
ur long-term wellbeing.

es that motivate this


manifesto for wellness.

In Eat Right for Your Shape, Lee Holmes helps


you achieve the correct weight and eating
pattern for your body type. Primarily a book of
recipes for achieving weight loss, this accessible,
informative guide features 100 delicious,
nutritionally rich, natural, anti-inflammatory
dishes, organised into seasonal chapters. Gluten-,
wheat-, yeast- and sugar-containing foods are
not included. Lee believes the key to losing
weight and achieving health and wellness lies
in applying the ancient Indian principles of
Ayurveda, working with your natural body shape.
Change the way you eat forever, enjoy abundant
health, fitness and wellness and be the shape
you have always wanted to be.
(See also Supercharged Food: Eat Clean, Green
and Vegetarian, publishing February 2015,
page18, and Supercharged Food: Heal Your Gut,
publishing October 2015, page56.)

With more than 100 recipes based around the


occasions when we gather 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 notes that link to other
recipes in the book, or give quick tips, shopping
lists or ingredient information.

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978-1-74266-983-0

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 for five years 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, Michele who originally
trained as a visual artist is a freelance food stylist.

83

Lifestyle

86

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Happy

Amanda
Talbot

Amanda Talbot

Happy

Amanda Talbot

eve the
d empathy
our life.

cience and
striving
spaces that
terviews
h layer of
us to take

stylist, design
of Rethink:
ten years
oration, and
A, she returned
Top Design.

Creating joyous living spaces


through design

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6/08/14 9:39 AM

Amanda Talbot demonstrates how architecture


and interior design at their best can make us
safer, healthier, more efficient, enlightened and
productive all contributing to a fundamental
sense of wellbeing. In essence, Happy shows us
ways in which design can help us live a happy
life. This global survey reveals how designers are
creating joyous living spaces that play to our
emotions speaking to our hearts as muchas
to our heads through strategic planning and
execution and by using carefully chosen colours,
textures, quality of materials and finishes.
Chapters, which incorporate case studies from
homes around the world, as well as styled
images, include Colour, Communal living,
Downtime, Edit, Flow, Humour, Lighting,
Location, Memories, Nature, Play, Senses
and Spontaneity.

978-1-74266-757-7

336 pages
hardback with die-cut jacket
290 x 225 mm (11 x 8 in)
40,000 words
978-1-74336-061-3
25.00
February 2015 (December 2014 AU)

About the Author:


Amanda Talbot is an internationally recognised
stylist, and an interiors and design consultant. She is
author of Rethink: The Way You Live (published by
Murdoch Books in 2012). Amanda spent ten years
in London working with Livingetc and with ELLE
Decoration as associate editor, as well as consulting
to UK design icon Ilse Crawford and to IKEA, among
others. She returned to Australia in 2011 to take up
a judging role on Top Design. Amanda continues to
work as a stylist and trend forecaster.

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London Style Guide:


Updated
eat + sleep + shop

STYLE GUIDE

saska graville

saska graville

296 pages
hardback
210 x 140 mm (8 x 5 in)
38,000 words
978-1-74336-332-4
16.99
February 2015 (January 2015 AU)

Saska Graville
Everyone is familiar with the iconic. Instead, this
book now updated and revised takes you
on a journey to the heart and soul of London,
revealing the hidden and stylish places that make
this city so incredibly unique and eclectic. There
is an essence to London style, and you find it in
the small, off-the-radar places: the one-off shops,
street markets, corner pubs and local restaurants.
These places share a certain eccentricity,
quirkiness and independence of spirit, and thats
what this book is all about. London can be big and
overwhelming, and there are many guide books
directing you to the key trophy sights of the city.
London Style Guide breaks it down by village, and
reveals the places that the locals love. It features
some of the Londoners behind the shops, cafs
and hotels, and asks them to divulge their city
secrets. By delivering a carefully chosen selection
of smaller, stylish spots revered by residents, this
book makes visitors feel like locals.

About the Author:


Saska Graville is deputy editor of Red magazine
and has worked as a writer and editor in womens
magazines and newspapers for more than 20 years,
both in London and Sydney. She remains a UK travel
correspondent for the Australian Sun-Herald and
loves nothing more than a new hotel to review.

90

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Backyard Bees
Doug Purdie

BACKYARD BEES

Backyard

DOUG PURDIE

BEES
A guide for the
beginner beekeeper
DOUG PURDIE

208 pages
hardback
240 x 170 mm (9 x 6 in)
30,000 words
978-1-74336-508-3
14.99
March 2015 (August 2014 AU)

Just about anyone can keep bees. All you


need is a bit of space in your backyard (or
on your rooftop) and a little love for the
creatures that pollinate the vegie patches of
your neighbourhood. And once introduced
to the charms of beekeeping and the taste of
warm honeycomb direct from the hive, youll
be hooked. Backyard Bees is the ultimate
guide to installing and maintaining a hive of
European honey bees through the seasons.
Itincludes extensive advice on choosing a hive
and the equipment you need; case studies and
anecdotes from beekeepers from all walks of
life;as well as 20 delicious recipes for all that
honey, from Toasted honey granola to Bees
knees cocktails.

About the Author:


Doug Purdie, along with his partner at The Urban
Beehive, maintains more than 90 beehives on city
rooftops, balconies, backyards and in community
gardens around Sydney. He runs beginner
beekeeping courses and is president of the Amateur
Beekeepers Association of New South Wales.

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Dig Deeper

Meredith Kirton

dig deeper

digdeeper

Meredith Kirton

Meredith
Kirton

Dig Deeper is the definitive gardening manual


for the modern gardener. Guiding you through
the seasons, each chapter is divided into four
parts: annuals, perennials and bulbs; grasses,
groundcovers and climbers; shrubs and trees;
and herbs, fruit and vegetables. Containing
step-by-step projects, feature plants, and advice
and information on everything from the more
unusual cultivars and creating heirloom crops to
using grey water and groundcovers to beat soil
erosion, Dig Deeper provides answers for all your
garden and plant-related queries.

Seasonal, sustainable
Australian gardening

cyan
magenta
yellow
black
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cyan
magenta
yellow
black
Spot
UV UV

978-1-74196-450-9

978-1-74045-880-1

472 pages
hardback
235 x 190 mm (9 x 7 in)
120,000 words
978-1-74336-076-7
25.00
March 2015 (September 2014 AU)

12/05/14 14/05/14
11:21 AM 9:08 AM

978-1-74045-822-1

About the Author:


Over the past 25 years, Meredith Kirton has
demonstrated her lifelong commitment to
gardening and horticulture in a varied career that
has included writing, teaching, consulting, retail,
guiding garden tours and designing as well as
speaking at various events across Australia. She has
published several books on gardening as well as
appearing on television and writing regular columns
for Australia's best-known gardening magazines.

94

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Anzac Treasures
ANZAC TREASURES

Peter Pedersen and the Australian


War Memorial

The Gallipoli
Collection of
the Australian
War Memorial

ANZAC
TREASURES

PETER
PEDERSEN

The Gallipoli Collection of the


AUSTRALIAN WAR MEMORIAL
PETER PEDERSEN

cyan magenta yellow black Emboss Spot UV PMS 8385

Anzac Treasures: The Gallipoli Collection


of the Australian War Memorial tells the
Anzac story and evokes as no book has done
before the experiences of the Australians
at Gallipoli in 1915 through the priceless
objects, photographs, works of art, diaries and
documents in the Australian War Memorials
collection. Many of these items came from the
soldiers themselves; others were assembled by
Charles Bean, theofficial historian of the war
and founder ofthe Memorial, who was with the
men throughout the campaign. This landmark
publication provides unparalleled insight into
the events leading to the involvement of the
Anzacs the Landing, daily life, the failed August
offensive and the successful evacuation and
enables generations of Australians to perceive
the story of Gallipoli in an entirely new light.
Above all, it is a lasting tribute to the Anzacs on
the centenary of the campaign in which their
legend was born.
4/06/14 9:35 AM

978-1-74266-012-7

432 pages plus gatefolds


hardback with jacket
275 x 215 mm (10 x 8 in)
108,000 words
978-1-74336-080-4
30.00
April 2015 (October 2014 AU)

About the Author


Dr Peter Pedersen, formerly Head of the Research
Centre at the Australian War Memorial, is one of
Australias leading military historians. He has written
eight books on the First World War and led many
battlefield tours to Gallipoli, the Western Front
and other battlefields in Europe and Asia. Peter
is currently consultant historian to the Australian
Department of Veterans Affairs.

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Cottage
big
Pines

SuSan
Southam

The

The

Cottage under the big Pines

tMeMoriest

and Details from


Foxglove spires

Susan
Southam

SUSAN SOUTHAM

Gardening by the seasons


at Foxglove Spires

SUSAN SOUTHAM

Velvet Pears

Southam moved into a little


heltered by huge Norfolk
rple mountain. Over the next
ansformed four hectares of bare
c garden planted in the English
Spires, one of Australias best
lebrates the romance and beauty
ing the rhythm of the seasons as
oms in her house and garden.

under
the

The Cottage Under the


Big Pines
Susan Southam
Susan Southam allows readers to look through
the window of Foxgloves Spires her former
home of 30 years, located in rural Australia
and into the lushly romantic and soul-filled
interior within. The Cottage Under the Big Pines
tells the nostalgic love story between Susan
and her restored century-old timber cottage
in a collection of essay-like chapters, themed
around seasons and colours and supported
by an abundance of photographs. Susans
writing is heartfelt, emotional and honest; her
photographs capture the spirit of her home
with its astonishingly beautiful garden, as well as
the details of her colour schemes, decoration
and furnishings. This engaging book provides
inspiration and information for readers to apply,
but above all it opens our eyes to the humble
details of our immediate environment that
enrich our everyday lives.

9781-1-74196-365-6

304 pages
hardback
245 x 225 mm (9 x 8 in)
38,000 words
978-1-74336-318-8
25.00
April 2015 (March 2015 AU)

About the Author:


Australian Susan Southam published the story of
the creation of her famous open garden, Foxgloves
Spires, in her first book, Velvet Pears (Murdoch
Books, 2008). She is currently building a new
home and garden on the south coast of New South
Wales completely different from her first, but this
time being created with the benefit of 30 years
experience.

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paris

Elodie Rambaud

272 pages
hardback
210 x 140 mm (8 x 5 in)
978-1-74336-465-9
16.99
April 2015 (March 2015 AU)
Rights: English language only

Paris Style Guide


Elodie Rambaud

g ins
ppin olit

paris style guide

eat + sleep + shop

s ho

98

Paris. Make the most of it. Wander through its


streets and gardens, through its lovely shops,
succumb to its patisseries, stroll over the Pont
des Arts, dream to the sound of a distant
accordion on a summer evening. And do it all
with style. Paris Style Guide looks inside the
address book of Paris-based freelance stylist
Elodie Rambaud and invites you to share it with
her. With its 300elite addresses, Paris Style Guide
opens doors to Parisian workshops, boutiques
and special stores, some off the beaten track,
that only a professional stylist would know. The
addresses
a prop stylist
book235
divides
intofrom
ten chapters:
Contemporary
Inspiration, Textiles, Nature & Botanicals, Art
& Colour, Tool Box, Vintage, World Decor,
Table, Accessories and a final chapter dedicated
to kids style. Also included are recommendations
for hip cafs and wine bars, amazing patisseries
and restaurants, and some of the coolest hotels
Paris has to offer. Maps of selected areas and an
extra section dedicated to the Saint-Ouen flea
market will help you navigate Paris like a local.

About the Author:


Elodie Rambaud lives and works in Paris as a prop
stylist for media, publishing and advertising. Her
special fields are lifestyle, food and decorating.
She spends her time exploring the city and the
internet in search of that unexpected object, the
perfect accessory or ideal colour that will make all
the difference. She checks out every new trend and
project, always on the lookout for individuals who
are creating the style of Paris, providing her with
visual, graphic and aesthetic inspiration.

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INTERIORS INSPIRED BY
THE COAST

SaNDcastles

TIM NEVE

272 pages
hardback
280 x 215 mm (11 x 8 in)
45,000 words
978-1-74336-108-5
25.00
April 2015 (March 2015 AU)

Sandcastles
Tim Neve
In this beautifully illustrated and designed book
Tim Neve explores the many facets of coastal
interior style and aims to both inspire readers
and provide practical advice on how to capture
this versatile aesthetic in our own homes. Each
chapter represents a different interpretation of
coastal style, from Beachcomber (inspiration
and decoration directly from nature), to
Endless Summer (capturing the zing and
sizzle of childhood beach holidays), through
to Bohemian (rich textures and patterns;
time-worn combined with luxe). Interwoven
throughout are mood boards, colour palettes,
stylists tips and insider secrets.

About the Author:


Australian Tim Neve, who has a BDA (Design) from
the National Institute of Dramatic Arts, is editor
of the successful national publication Australian
Coastal Home magazine. He has spent most of
the past decade working in styling, producing
and writing features for magazine publications
including Real Living, Home Ideas, Country Home
Ideas and Modern Home.

102

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AUSTRALIANS AT THE GREAT WAR 1914 1918

A U S T R A L I A N

Peter Burness

W A R

M E M O R I A L

THE GREAT WAR

Australians at the
Great War
Peter Burness and the Australian
War Memorial

AUSTRALIANS AT
1914 1918

ISBN 978-1743363782

Peter Burness

9 781743 363782

cyan magenta yellow black Spot UV

152 pages
paperback with flaps
230 x 230 mm (9 x 9 in)
40,000 words
978-1-74336-402-4
12.99
May 2015 (April 2015 AU)

Australians at the Great War is an authoritative


and concise survey in words and more than
120images of Australias involvement in
the 19141918 war. This highly illustrated book
features artworks, sculptures, objects and
contemporary photographs from the Memorials
National Collection, as well as maps locating
troop movements and battles. Peter Burness
relates Australias entry into the conflict and
provides a clear explanation of Australias role in
the Great War, from the Gallipoli campaign to the
fighting in France and Belgium and the actions of
the Light Horse in the Middle East. The war years
on the home front, and the end of the war and
its remembrance, are also examined.
14/11/14 11:19 AM

About the Author:


Peter Burness is a senior historian at the Australian
War Memorial, where he has worked since 1973.
Formerly Head of the Military Heraldry and
Technology Section and a senior curator in the
Exhibitions Section, he has been involved in
numerous travelling, temporary and permanent
exhibitions. He has a special interest in the
First World War and for almost 20 years led the
Memorials annual battlefield tours to the
Western Front.

104

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ClothBound
Julie Paterson
For over 20 years, Julie Paterson, founder of
ClothFabric, has been designing and printing
contemporary textiles by hand. Her iconic
patterns, inspired by and connected to the
Australian landscape, have been applied to
furnishings, rugs and wallpapers and sold the
world over. ClothBound is the story of Julies
most significant and well loved designs, and
offers a very intimate insight into the creative
process of a much loved artist, designer and
maker at work in her shed.

The artwork on the chair, the wall and the rug are all early versions of Spotcheck.
They are well-travelled pieces, having toured all over the place, including the
Triennale Design Museum in Milan, as part of the Freestyle exhibition with Object
Gallery in 20072008. They hang out with me at home now.

240 pages
hardback with hand-printed cloth cover
260 x 190 mm (10 x 7 in)
50,000 words
978-1-74336-355-3
25.00
May 2015 (April 2015 AU)

About the Author:


Julie Paterson is a painter, printmaker and designer
of textiles. After working as a textile designer in
London in the 1980s she went for a holiday in
Australia and never returned. She is the founder
of ClothFabric and the pre-eminent textile creator
in Australia. Her fabrics and artworks grace the
interiors of hotels and restaurants, as well as many
homes around the world. She is a sought-after
speaker, teacher and exhibitor.

106

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real

Real
Victoria Alexander

VICTORIA
ALEXANDER
Living
a balanced
living
a balanced
life life
VICTORIA
ALEXANDER

real

living a balanced life

words & pictures


VICTORIA ALEXANDER

978-1-74196-780-7

Theres a place thats borderless. A real world that


sees us more alike than is often imagined a
world that can be found inside all of us and in our
attitude to living. A place that comes from caring
about connections, community, sustainability,
from an understanding that life is best when it
involves compassion, gentleness and a deep
concern for all thats around us. This book is
about that place. Thoughtful, thought-provoking
and often infused with a gentle humour,
Real urges us to look at the world around us
with sensitivity and see these connections;
to recognise the agelessness of integrity; to
value the dignity in small things; to appreciate
the imperfect; to be aware of beauty and the
possibility of creating it. Superbly designed
and packaged, and generously illustrated with
photographs taken by the author in 27 countries,
Real explores a simplified and honest approach
to life and living, drawing examples from across
a diversity of cultures. Adetachable poster is
included in the book.

978-1-74336-200-6

320 pages
hardback with detachable poster
270 x 185 mm (10 x 7 in)
20,000 words
978-1-74336-116-0
25.00
June 2015 (May 2015 AU)

ABOUT THE AUTHOR:


Victoria Alexander was a fashion editor for Vogue
and Cosmopolitan and a freelance stylist and art
director for stills, film and television commercials.
She established the television production company,
The Film Business, and a small boutique hotel,
TheRussell, in Sydney and fought for and built the
Bathers' Pavilion restaurant and caf in Balmoral,
Sydney. Victoria has also completed a Bachelor of
Fine Arts (Hons) at the National Art School, Australia.

108

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Australian Architects
Houses
Stephen Crafti
Australian Architects Houses offers an insight
into how contemporary architects live in the
homes they have designed specifically for
themselves and their family: from warehouses
to apartments, from an entirely new build to
a substantial renovation. In the absence of a
client and a formal brief, architects can be
truly adventurous, exploring groundbreaking,
unconventional ideas and materials in designing
their own houses. In this lavishly photographed
book, Stephen looks at the fascinating details of
the process involved, as much as the end result.
What were the challenges, the hardships and the
problems faced? Did ideas have to be modified
to suit the budget? Were there compromises
along the way? What discoveries were made?
Australian Architects Houses also explores the
things that didnt quite go to plan. The insights
and journeys will appeal to those looking for
fresh ideas that go beyond the traditional
offerings by architects.

272 pages
hardback with jacket
292 x 250 mm (11 x 9 in)
40,000 words
978-1-74336-330-0
35.00
July 2015 (June 2015 AU)

About the Author:


Stephen Crafti has been writing on architecture
and design for over 20 years. To date he has written
40books and numerous stories for newspapers and
magazines including the Age, the Sydney Morning
Herald and the Australian Financial Review, Indesign
and Habitus. Stephen hosts a radio program Talking
Design on behalf of RMIT University, as well as
operating architecture and design tours both in
Australia and in Europe.

110

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Hello Tokyo
Hello Sandwich 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
Ebonys eclectic and highly successful Hello
Sandwich blog tens of thousands of followers,
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 party picnic. The core of the book
is formed by craft projects, such as hand-sewn
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.

192 pages
paperback with jacket
240 x 180 mm (9 x 7 in)
30,000 words
978-1-74336-509-0
14.99
October 2015 (September 2015 AU)

About the Author:


Hello Sandwich (Ebony Bizys) is an Australian craft
artist, designer and blogger based in Tokyo since
2010. Before moving to Japan, Ebony worked at Vogue
magazines for 11 years, most recently in the position
of deputy art director at Vogue Living. In 2012 she
released a Japanese-language craft book, Hello
Sandwich. Ebony currently blogs for Vogue Japan
and hosts monthly craft workshops. She records her
daily life on her Japan + Craft blog Hello Sandwich.

112

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LI FE ST YLE

Kiwi Dogs

Old Timers

David Darcy

David Darcy

In his quest to capture that bond that exists


between dogs and their owners and distil it into
the perfect shot, author-photographer David
Darcy traverses the length and breadth of the
North and South Islands of New Zealand. Along
the way, he meets working dogs, companion
dogs, family dogs, police dogs, security dogs and
quake dogs. There are stories that will make you
laugh and cry. Set against the stunning backdrop
of New Zealands mountains, lakes, beaches and
towns, David Darcys skill as a photographer and
a good listener reveals how passionately Kiwis
feel about their dogs.

In his years of travelling the length and breadth


of Australia, David Darcy has met many an
old timer with a story to share childhood
memories of a very different Australia, and
stories from a lifestyle that is fast disappearing
as Australia changes and takes its place in the
modern world. Here David Darcy is on the road
again, traversing the continent in search of his
material. Through candid portraits and poignant,
intimate conversations with men and women
from all parts of Australia and all walks of life, he
captures recollections of childhood memories,
lives lived on the land, in the cities, on the shores
of this great dry continent stories from a
disappearing world.

(See also Old Timers, publishing December 2015,


page 113.)

(See also Kiwi Dogs, publishing November 2015,


page 112.)

WE GO EVERYWHERE
TOGETHER. WE GO TO THE PARK,
WE GO TO THE BEACH, WE GO
ON HOLIDAYS, WE GO ALL OVER
THE CITY, AND THEY ARE JUST
LIKE MY BEST FRIENDS.
KATE, GYPSY & KITA

DAVID DARCY

AUSTRALIANA

DAVID DARCY
AGBF_Covercasewrap_SI.indd 1

28/07/14 2:46 PM

CYAN MAGENTA YELLOW BLACK PMS 716

978-1-74266-844-4

978-1-74331-701-3

156 pages
hardback
260 x 210 mm (10 x 8 in)
25,000 words
978-1-74336-576-2
14.99
November 2015 (October 2015 AU)

978-1-74336-442-0

About the Author:


David Darcy has been capturing unique portraits
ofdogs in Australia and abroad for 15years. He
has become one of Australias leading authorphotographers, with a succession of best-selling
photographic books to his credit, including
Australian Mongrel, Every Man and His Dog and
fourother photographic titles. David is an advocate
for animal rights and has worked with many
Australian animal welfare organisations.

240 pages
hardback
260 x 240 mm (10 x 9 in)
45,000 words
978-1-74336-575-5
14.99
December 2015 (November 2015 AU)

About the Author:


David Darcy has been capturing unique portraits
ofdogs in Australia and abroad for 15years. He
has become one of Australias leading authorphotographers, with a succession of best-selling
photographic books to his credit, including
Australian Mongrel, Every Man and His Dog and
fourother photographic titles. David is an advocate
for animal rights and has worked with many
Australian animal welfare organisations.

113

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The Practical Australian


Gardener
Angus Stewart and Andrea Bishop
This authoritative and practical book written
in an approachable and accessible style by two
leading experts on gardening and Australian
indigenous and native plants focuses on
growing and using native plants in the home
garden (including edible species). The Practical
Australian Gardener provides expert information
on the fundamentals: soils, cultivation
techniques, pruning, fertilising and maintenance.
It also looks at garden design, using Australian
plants not only for aesthetic reasons but also for
creating droughtproof gardens, fire-resistant
gardens and environments attractive to native
fauna. Instructional and inspirational, and
featuring extensive supporting photography,
ThePractical Australian Gardener showcases
some of the best-designed Australian gardens,
and visits rural areas where indigenous species
thrive in the wild. A key feature is a completely
up-to-date, illustrated listing of new cultivars.

304 pages
hardback with jacket
280 x 215 mm (11 x 8 in)
70,000 words
978-1-74336-551-9
25.00
February 2016 (December 2015 AU)

About the Authors:


Angus Stewart is Australias leading expert in native
plants. His previous publications include Creating an
Australian Garden (Allen & Unwin, 2010), which won
Book Laurel for best general gardening book at the
Horticultural Media Association of Australia in 2011.
Andrea Bishop is a writer and horticulturalist and
worked with Angus Stewart on Creating an Australian
Garden. She ran her own landscaping business,
writes for the Age newspaper, and blogs about her
home garden experiences at kggarden.com.

116

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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 home she 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, metal work); 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)
40,000 words
978-1-74336-521-2
18.99
February 2016 (December 2015 AU)

About the Author:


Tamara Maynes worked as a prop maker and product
designer in Sydney, then expanded into editorial and
retail, and launched The Six Week Boutique one
of the first online modern craft stores. She features
regularly on popular blogs such as The Design
Files, Design Sponge and Apartment Therapy and
in interior design journals. Tamaras work has been
exhibited at London and Milan Design Weeks, and
her projects featured in 82 Modern Style Ideas by
Inside Out magazine, published by Murdoch Books.

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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.

272 pages
hardback
210 x 140 mm (8 x 5 in)
978-1-74336-527-4
16.99
February 2016 (January 2016 AU)
Rights: English language only

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.

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The Flowers
Lisa Cooper
The Flowers is a publication in a direct line of
descent with a twist from notable UK midcentury florist Constance Sprys famous flowerarranging titles. This is a flower design book with
edge, depth and stories. With 15narrative-style
projects at its core, showing how to achieve
contemporary, sophisticated (and that can
mean simple and restrained as much as highly
technical arrangements) displays in your own
home, The Flowers is intended as a gently
practical guide. It also seeks to give those who
love flowers the opportunity to peer into the
practices and vistas of someone who works
with them daily, in her work as a leading floral
designer. Through exquisite location shots and
styled studio photography, as well as evocative,
anecdotal text, the reader will be taken from
growers farms into the designers flower studio
with all its various tools of the trade, to see how
the flowers end up in the vase.

240 pages
hardback
270 x 205 mm (10 x 8 in)
30,000 words
978-1-74336-338-6
25.00
March 2016 (November 2015 AU)

About the Author:


Lisa Cooper is a Sydney-based artist and floral
designer with a Doctorate of Philosophy in Fine Art
from the College of Fine Arts, University of New
South Wales. Lisas work with flowers through her
business, Doctor Cooper Studio, spans major flower
installations to hand-delivered flower gestures.
Lisasclients include Tiffany &Co., Deutsche Bank,
The Australian Ballet and the Sydney Theatre
Company. Her work has been widely published in
local and international books and magazines.

122

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I N DEX

Alphabetical Index
5:2 Lifestyle 223
Alla Fratelli 701
Anatolia 267
Anzac Treasures 945
Apple Blossom Pie 589
Australian Architects Houses
1089
Australian Mongrel 113
Australian War Memorial 94
Australians at the Great War
1023
Backyard Bees 901
BakeClass 77
Berlin Style Guide 11819
Biota 789
ClothBound 1045
Colour 106
The Cook and Baker 601
Cooking with Beer 46
Cornersmith 723
The Cottage Under the Big
Pines 967
Courtyard Kitchen 345
Dig Deeper 923
Donuts 1617
Easy Vegan 201
Eat the Week 323
Every Man and His Dog 113
Falafel for Breakfast 623
Fired Up 52
Fired Up Vegetarian 52
The Fish and Seafood
Companion 801
The Flowers 1201
Food for the People 76
Food Plus Beer 523
The French Baker 389

A Girls Best Friend 113


The Gourmet Farmer Deli
Book 30
The Gourmet Farmer Goes
Fishing 301
Grillhouse 52
Happy 867
The Hartsyard Fried Chicken
Cookbook 501
Harvest 92
Hello Tokyo 11011
An Hour in the Garden 92
King of the Grill 52
Kitchen Mojo 467
Kiwi Dogs 112
London Style Guide: Updated
889
The Maker 11617
Margaret and Me 367
marie claire fresh + fast 83
marie claire summer 83
marie claire 10 years of great
food 83
Mastering the Art of Baking 77
Meals in Heels 44
Meatball 489
Mercurios Menu 46
More Fired Up 52
Mr Hong 1011
My Family Table 645
My Petite Kitchen Cookbook
64
My Street Food Kitchen 445
Naked Cakes 545
Old Timers 113
One 106
Organum 1415

AUTHOR Index
Paris Style Guide 989
Planet Cake 74
Planet Cake Celebrate 74
Planet Cake Cupcakes 74
Planet Cake Kids 74
Planet Cake Love 74
Plot 92
The Practical Australian
Gardener 114
Quay 14
Raw 401
Real 1067
Rethink: The Way You Live 86
Sandcastles 1001
Sepia 1213
A Simple Table 83
Skinny Meals in Heels 44
Supercharged Food: Eat Clean,
Green and Vegetarian 1819
Supercharged Food: Eat Right
for Your Shape 82
Supercharged Food: Eat
Yourself Beautiful 18, 56, 82
Supercharged Food: Eat Your
Way to Good Health 18,
56, 82
Supercharged Food: Heal Your
Gut 567
Superlegumes 423
Velvet Pears 96
Whole Food Slow Cooked
667
Zumbarons 28
Zumbo 28
The Zumbo Files 289

Albert, Petra 118


Alexander, Victoria 106
Andrews, Olivia 66
Australian War Memorial
94, 102

Gibbs, Kate 36
Gilmore, Peter 14
Grant, James 72
Graville, Saska 88

OMeara, Ross 30
Ozich, Eleanor 64

H
B
Barnett, Anna 32
Benn, Martin 12
Bevan, Cherie 60
Bishop, Andrea 114
Bizys, Ebony 110
Boog, Natalie 34
Bruno, Matteo 48
Burness, Peter 102

C
Cooper, Lisa 120
Crafti, Stephen 108
Cranston, Michele 83
Cutler, Paris 74

Haddow, Nick 30
Hart, Naomi 50
Hello Sandwich 110
Hodges, Stephen 80
Holmes, Lee 18, 56, 82
Hong, Dan 10
Huckstep, Anthony 80

Dale, David 26
Darcy, David 112, 113
de Montalier, Delphine 22
Debeugny, Charlotte 22
Dobson, Ross 52

Q
Quinn, Sue 20

J
Jaffari, Omid 40
Joyce, Jennifer 44

K
Kirton, Meredith 92

Sivrioglu, Somer 26
Southam, Susan 96
Stewart, Angus 114
Sussman, John 80
Swan, Sarah 80

Llewelyn, Gregory 50

T
M

Elliot-Howery, Alex 72
Evans, Matthew 30

Manning, Anneka 77
Maynes, Tamara 116
McDonald, Barry 70
McGhie, Kate 58
Meharg, Tracey 16
Mercurio, Paul 46
Miller, Lyndel 54

Frawley, Kristy 62
Freer, Chrissy 42
Fulton, Margaret 36

Neve, Tim 100

Paterson, Julie 104


Pedersen, Peter 94
Purdie, Doug 90

Rambaud, Elodie 98
Rantissi, Michael 62
Raynaud, Jean Michel 38

L
D

Talbot, Amanda 86
Tauroa, Tass 60
Teschendorf, Ellen 118

V
Viles, James 78

W
Wirth, James 76

Z
Zumbo, Adriano 28

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C ATA LO GUE 2 0 15

sales contacts

SALES CONTACTS
MURDOCH BOOKS AUSTRALIA

MURDOCH BOOKS UK

OVERSEAS AGENTS

Murdoch Books
An imprint of Allen & Unwin Pty Ltd
83 Alexander Street
Crows Nest NSW 2065

Murdoch Books UK
6th Floor, Erico House
9399 Upper Richmond Road
Putney, London, SW15 2TG
United Kingdom

ASIA (excluding SINGApore and Malaysia)


Alice Leung
Pan Macmillan Asia
c/o Macmillan Publishers (China) Ltd
Suite 811, 8/F Exchange Tower
33 Wang Chiu Road
Kowloon Bay
Hong Kong
Phone: +852 2811 7130
Email: alice.leung@macmillan.com.hk

Phone: +61 (0)2 8425 0100


Fax: +61 (0)2 9906 2218
Email: info@murdochbooks.com.au
Website: www.murdochbooks.com.au
Postal address:
PO Box 8500
St Leonards NSW 2065
Australia
Chief Executive: Robert Gorman
Group Publishing Director: Sue Hines
Sales and Marketing Director: Matt Hoy
Sales Development Manager: Noel Hammond
Email: noelh@murdochbooks.com.au
sProduction Manager: Mary Bjelobrk
Email: maryb@murdochbooks.com.au
Australian distribution:
United Book Distributors (UBD)
Phone: +61 (0)3 9811 25551
Fax: +61 (0)3 9811 2403

Phone: +44 (0)20 8785 5995


Email: info@murdochbooks.co.uk
Website: www.murdochbooks.co.uk
Sales and Marketing Director UK:
Clive Kintoff
Email: ckintoff@murdochbooks.co.uk
Publicity and Marketing Manager:
Verity Holliday
Email: vholliday@murdochbooks.co.uk
Foreign Rights Director: Catherine Slater
Email: cslater@murdochbooks.co.uk
Export enquiries: Clive Kintoff
Email: ckintoff@murdochbooks.co.uk
UK distribution:
Macmillan Distribution Limited (MDL)
Phone: +44 (0)1256 302 692

SINGApore and Malaysia


Words & Visuals Press
50 Playfair Road #05-01
Singapore 367995
Phone: +65 6285 5738
Email: william.tay@wordsandvisuals.com
europe (excluding scandinavia, italy,
greece, spain, portugal and gibraltar)
Sarah McLean
Pan Macmillan
20 New Wharf Road
London N1 9RR
United Kingdom
Phone: +44 (0)20 7014 6215
Email: sarah.mclean@macmillan.co.uk
SCANDINAVIA
Gill Angell & Stewart Siddall
Angell Eurosales
The Old Whaling House
The Walls, Berwick-Upon-Tweed, TD15 1HP
United Kingdom
Phone: +44 (0)1289 332 934
Email: info@angelleurosales.com

ITALY, GREECE and gibraltar


Penny Padovani
Padovani Books Ltd
N.A. La Chiesa
5240 Montanare de Cortona (AR)
Italy
Phone & Fax: +39 (0)575 614 338
Email: penny@padovanibooks.com
SPAIN and PORTUGAL
Jenny Padovani Frias
Passage Saldrigas 15, 2-2
08005 Barcelona
Spain
Phone: +34 9322 18561
Email: jenny@padovanibooks.com
MIDDLE EAST and AFRICA (excluding SOUTH
AFRICA)
Sarah McLean
Pan Macmillan
20 New Wharf Road
London N1 9RR
United Kingdom
Phone: +44 (0)20 7014 6215
Email: sarah.mclean@macmillan.co.uk
SOUTH AFRICA
Nicola OFlynn-Madden
Wild Dog Publishers
50 Lyndhurst Road
Johanneburg, Gauteng 2192
South Africa
Phone: +27 (11) 440 5254
Email: nicolaofm@wilddogpress.co.za
NEW ZEALAND
Melanie Laville-Moore
Allen & Unwin
Level 3, 228 Queen Street
Auckland
New Zealand
Phone: +64 9 3773 3800
Email: melaniel@allenandunwin.com

127

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