Murdoch Books 2016 London Book Fair Rights Catalogue

Contents
Food8
Health104
Lifestyle126
Indexes
156
Sales contacts
158
A word ...
Murdoch Books is an internationally renowned publisher
of illustrated books based in Australia, with our 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, health, design and lifestyle
books, and in 2016 we continue that tradition.
The strength of our list is food and cooking and you
can expect a broad and diverse offering this year, as inspired
chefs, gifted restaurateurs and well-known food writers bring
us recipe books for every occasion.
Meatballs, soul food, naked cakes, family food, pickling
and preserving, Italian food, salads, Turkish food, fast food,
pub food, slow cooking, food with beer, Mediterranean
food, sweets and desserts, vegan food, wholefoods, Middle
Eastern food, cake making and decorating, baby food, diet
food, baking, food to eat when you are pregnant and classic
British puddingsthe list couldnt be more varied.
Add to this a collection of inspirational and practical craft,
gardening, travel and lifestyle titles, and our catalogue of
stylish, forward-looking books is complete.
Call by the Murdoch stand at LBF and say hellowed be
delighted to see you.
Sue Hines
Group Publishing Director
Food
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Kitchen Mojo
Paul Mercurio
Mouth-watering recipes that encourage you
to embrace the cook within and become a
confident cook! A call to armsor more aptly,
to stovesPaul Mercurios Kitchen Mojo has
over 120 accessible, occasion-specific, sure-fire,
tried-and-tested, easy, tasty recipes that are fun
to cook and share. Whether you are entertaining
a crowd when the footys on, home alone and
treating yourself to a nourishing and delicious
meal, looking for a simple dish when youre
rustling up something for the kids, or hoping
to impress by being a 3-star chef at home, there
is plenty here to ignite your kitchen mojo.
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
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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)
81,500 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. Paul is
not a trained chef but, as he says, just a bloke who
likes to cook. He is attracted to the creativity of the
kitchen and sharing food with family and friends.
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Meatballs
Matteo Bruno
Meatballs make the perfect dish for a weeknight
supper, Saturday evening dinner party or relaxed
Sunday feast. And here are 60 versatile recipes
for meatballs like youve never seen them
beforeMeatballs rustico, devoured with crusty
bread; Seared beef carpaccio meatballs, best
eaten with a glass of prosecco in hand; deluxe
Pork, ginger & lemongrass meatballs There are
recipes for lamb, chicken, fish, lobster, venison
and rabbit. And even vegetarian (meat)balls
Chickpea & cauliflower; Corn & quinoa; Tofu &
mushroom. Almost as important as the meatballs
themselves is what goes with them. Serve with
one of the 20 sides, including Roasted fennel,
Mushroom risotto and Wasabi slaw; select from
20 sauces such as tempting Gorgonzola cheese
sauce or fiery Horseradish cream; then top
with Parmesan crisps or a sprinkle of crushed
pistachiosand tuck in.
176 pages
hardback
240 x 190 mm (9 x 7 in)
46,500 words
978-1-74336-516-8
14.99
ABOUT THE AUTHOR:

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

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

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

pic
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Food Plus Beer

Ross Dobson
Written in Ross Dobsons inimitable expert and
wryly entertaining voice, this is a collection
of relaxed, authentic international dishes that
appeal in their own right, but which have been
chosen for their particular suitability for eating
with beer. An introduction gives some general
information on food and beer matching and
beer styles. More than 80 recipes appear in
the chapters: Kick Off (chatting, grazing and
mingling food); Little Critters (poultry and rabbit
dishes); Bigger Critters (beef, pork and lamb);
Lilian Gish (fish and other seafood) and A Beers
Best Friend (rice and noodles).
ROSS DOBSON
A 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)
41,800 words
978-1-74336-549-6
18.99
978-1-74266-664-8
King of the Grill_CVR SI.indd 1
978-1-74336-272-3
978-1-74336-474-1
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.
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
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Naked Cakes
Lyndel Miller
Fondant haters, lazy bakers and time-poor
hosts rejoice! These naked cakes are achievable,
budget friendly and swoon worthyand they
provide an ideal opportunity to experiment with
and display your individual creativity. Beautiful,
rustic and organic in form, naked cakes are
always tiered, with filling and frosting between
layers but never on the outsidethus naked.
Here you will find information on choosing a
style of cake; how to make sweet fillings, butters,
frostings and syrups; recipes for more than a
dozen base cakes, including gluten-free and
flourless options; a definitive listing of flavour
profiles and combinations; beautiful cake
toppers; and more than a dozen assembled
cakes for different occasions.
272 pages
hardback with jacket
254 x 210 mm (10 x 8 in)
83,700 words
978-1-74336-536-6
20.00
October 2015 (August 2015 AU)
ABOUT THE AUTHOR:

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

Cherie Bevan and Tass Tauroa
Who can resist exquisite hummingbird cake,
delicate red velvet cake or decadent chocolate
salted caramel brownies? Remember the
pleasure of an after-school indulgence of
peanut butter cookies or a crispy sausage roll?
In this mouth-watering collection of foolproof
recipes, the geniuses behind busy bakery and
catering company The Cook and Baker provide
everything you need to take your home baking
up a notch. Crowd-pleasing creations that cater
for modern tastes but stay true to the nostalgia
of childhood. Slip on an apron, preheat the
ovenyour household is in for a treat.
240 pages
hardback
258 x 200 mm (10 x 8 in)
48,000 words
978-1-74336-528-1
20.00
October 2015 (September 2015 AU)
ABOUT THE AUTHORS:

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

Kate McGhie
Kate McGhie is a farmers daughter, born into
a family who worked and respected the land for
seven generations. Their farm in rural Victoria,
Australia, produced everything they ate. There
were dairy and beef cattle, sheep and goats;
the vegetable garden was huge; and the potato
patch filled two acres with five different varieties.
The orchard was shared: the lower third for
possums, the top third for birds and the middle
section for Kates familyeveryone was happy.
In this book, featuring more than 120 recipes
and stories from her familys farm, Kate McGhie
writes with wit and warmth as she explores the
foundations and flavours of Australian country
cooking, drawing on tradition to present classic,
tried-and-true dishes as well as contemporary
interpretations for todays table.
336 pages
hardback
259 x 219 mm (10 x 8 in)
115,000 words
978-1-74336-325-6
20.00
ABOUT THE AUTHOR:

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

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

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

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

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

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

As a child, Eleanor Ozich lived above her parents
restaurant in Auckland, New Zealand, and has been
a food lover ever since. She is a self-taught cook who
has worked as a food stylist and photographer for
various publications, including Taste magazine, and
is a weekly columnist for Viva The New Zealand
Herald. Her Petite Kitchen Facebook page, blog
and Instagram account continue to attract followers.
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FO OD
The Little Thai Cookbook
The Little Pasta Cookbook
Murdoch Books Test Kitchen:
Murdoch Books Test Kitchen
The Little Thai Cookbook delves into one of the worlds most
vibrant food cultures. From popular Thai dishes that can be
ordered at restaurants from London to Bangkok, to humble
recipes cooked in homes across Thailandthe regional styles
and flavours of the countrys rich and varied cuisine are wellrepresented here in more than 80 recipes. These include
street-food favourites, seafood specialities, stir-fries, vegetable
dishes and curries.
The Little Pasta Cookbook celebrates the wonderful world

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

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

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

200 x 160 mm (8 x 6 in)
29,800 words
978-1-74336-659-2
9.99
March 2016 (April 2016 AU)
The Little Chinese Cookbook
The Little French Cookbook
The Little Chinese Cookbook explores the ways in which

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

reflect the delights of Frances culinary landscape: delicate hors
doeuvres, diverse seafood offerings, hearty meat and poultry
dishes, and delicate pastries and desserts. These are recipes
that capture the essence, variety and rich heritage of regional
French cooking at its best.
192 pages, hardback

200 x 160 mm (8 x 6 in)
39,900 words
978-1-74336-661-5
9.99
March 2016 (April 2016 AU)
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Alla Fratelli
Barry McDonald
How to eat Italian? The message is simple: buy
fresh and in season, cook simply and make
the most of your time at the table. Here is
everything you need to know to cook the Italian
waybeautiful, generous, messy trattoria food
to share with children, parents, friends and
neighbours. Its heart-warming, delicious eating,
dedicated to flavour and traditionbut it rips
up the rule book at the same time, putting
meals together that suit the way we live now.
There are more than 140recipes, from aperitivi
and antipasti to pizza, pasta and dolci, that are
packed with wisdom for making the most of
beautiful ingredients. And there are features
on how to shop Italianmarkets, coffee, staples,
shopping seasonally and often; how to cook
Italiansimple, slow food, the Mediterranean
diet, shared platters, the role of pasta, essential
tools; and how to eat Italian the role of the
family, how food brings everyone together, the
art of conversation and ars vivendi, the art of life.
272 pages
hardback
260 x 210 mm (10 x 8 in)
59,000 words
978-1-74336-471-0
20.00
November 2015 (October 2015 AU)
ABOUT THE AUTHOR:

First a waiter, then a greengrocer and wholesaler,
and now a Sydney restaurateurBarry 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 marketfresh, seasonal produce in as simple and natural a
form as possible. Fresh is best, he says. In season
is best. Italian is best.
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Cornersmith
Alex Elliott-Howery and
James Grant
Whether you want to try your hand at pickling,
have a go at making a basic ricotta or simply
eat the best healthy dishes of the season,
Cornersmith is the handbook that will get you
into the kitchen and back in touch with your
food again. The award-winning caf, picklery
and cooking school is renowned for its
low-waste practices and use of local produce.
Featuring photography taken over the course
of an entire year, the recipes are an invitation
to take a look at the bounty available in your
own neighbourhood, and toeat sustainably
wherever you are.
272 pages
hardback
270 x 195 mm (10 x 7 in)
52,000 words
978-1-74336-329-4
20.00
ABOUT THE AUTHORS:

Alex Elliott-Howery and James Grant are the
husband-and-wife duo behind Cornersmith.
Together they head a team that includes chefs,
cheesemakers, picklers and preservers at two
cafs and a cooking school in Sydney.
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Planet Cake
Love and Friendship
Paris Cutler
Creating a unique cake for someone you love
or for a treasured friend is an unbeatable way
to show how much you care. These cakes will
be the highlight of significant events such
as christenings, engagements, weddings
and anniversaries, as well as birthdaysand
occasions held to simply mark the importance
of a special relationship. The projects are
designed for the beginner through to the more
experienced cake decorator, with shapes that
are simple to master.
978-1-74196-318-2
978-1-74196-779-1
224 pages
paperback with flaps
255 x 210 mm (10 x 8 in)
45,400 words
978-1-74336-058-3
14.99
978-1-74266-690-2
978-1-74336-197-9
ABOUT THE AUTHOR:

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

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

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

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

Olivia Andrews is a food writer, recipe developer
andfood stylist who has worked for numerous
Australian and international food magazines and
television shows.
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Biota
James Viles
This is habitat-inspired food using local
produce to create honest, pure dishes, each
one telling a story of how that dish became.
Underpinning James Viles food is a celebration
of the balance of animal and plant life. His food
brings together ingredients, textures and flavours
that exist alongside each other in nature, work
together and complement each other. There
are 60recipes, with accompanying stories,
that reflect on the notion of biota, the animals
and plant life of a particular region, and the
philosophy of using what is at hand. The recipes
are home-cook friendly and, while James Viles
may be redefining regional Australian cuisine,
the notion of biota is relevant everywhere.
The message is simple: listen to the local
environment, learn from Mother Nature and
take your inspiration and intuition from the
very place that surrounds you.
248 pages
hardback
290 x 230 mm (11 x 9 in)
51,000 words
978-1-74336-570-0
25.00
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's career began at The Schoolhouse in the
Southern Highlands, where he grew up. As head chef
at the restaurant, he became one of the youngest
chefs ever awarded a Sydney Morning Herald Chefs
Hat, at the age of 23. This is his first book.
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Special Delivery
Annabel Crabb and Wendy Sharpe
Food is a language. Within its rolling landscape
of dialects and exotic tongues, so many things
can be said. To friends and family, food can say
everything from Im sorry you had a bad day
to Congratulations, you clever thing. Compiled
by one of Australias best-loved personalities,
journalist Annabel Crabb, and her dearest
childhood friend, Wendy Sharpe, Special Delivery
is a generous collection of the best food to make
and take to others to show you care. These are
the dishes the two have been packing up and
delivering to each others houses for decades.
232 pages
hardback
250 x 195 mm (10 x 8 in)
69,000 words
978-1-74336-620-2
17.99
ABOUT THE AUTHORS:

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

Food writer Laura Zavan was born in Treviso, near
Venice, and her earliest childhood food memories
originate there. She has written several books
including Little Italy and Venice Cult Recipes, both
published by Murdoch Books. She has a food blog,
runs cooking classes and writes for a variety of
magazines and newspapers.
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A Simple Table
Michele Cranston
With more than 100 recipes based around
the times when we gather together to eat,
A Simple Table has a recipe for every occasion.
From one-pot cooking or a quick and easy
midweek meal in a bowl, to a relaxed, weekend
family meal on platters around the kitchen
table, or a celebratory feast of share plates and
side dishes followed by sweet baked treats
or dessert. The recipes are contemporary,
uncomplicated and fresh, using accessible and
interesting ingredients in clever combinations,
to create amazing tastes, textures and
flavours. Throughout, there are helpful serving
suggestions, quick tips, shopping lists and
ingredient information.
spine 36mm
fast
fresh + fast
t healthy
nd in hand
ingredients
nd presented
tyle.
offers the quality and style synonymous

with this best-selling brand, presented in an
exciting new format. fresh+fast celebrates
the organic link between health, vitality
and wonderful food and contains more
than 100 outstanding new recipes from
Michele Cranston. Each dish focuses on
fresh ingredients that can be put together
quickly and easily to produce delicious,
nutritious meals, snacks, desserts and
drinks for great health and vitality.
10
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.
years
of
Michele Cranston
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
Michele Cranston
great food
fresh + fast
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.
10
years
of
great food
with
michele
cranston
FOOD & DRINK
with
michele cranston
MC Celebrates 10 Years CVR_SI.indd 2
MC Celebrates 10 Years CVR_SI.indd 1
978-1-74266-643-3
cyan magenta yellow black Silver Foil 017
cyan magenta yellow black Silver Foil 017
30/05/12 2:21 PM
30/05/12 2:21 PM
978-1-74266-983-0
256 pages
279 x 187 mm (11 x 7 in)
53,000 words
978-1-74336-555-7
14.99
March 2016 (November 2015 AU)
ABOUT THE AUTHOR:

Michele Cranston has been cooking and styling
for 25 years in a career that has included working in
restaurants, setting up an acclaimed caf, cooking
creatively for a food production company in London
and writing about food. She was the food editor at
marie claire magazine and has written 11 cookbooks
in the marie claire series. She is presently a food
editor at The Australian Womens Weekly. As well
as writing, Michelewho originally trained as a
visual artistis also a freelance food stylist.
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Real Delicious
Chrissy Freer
Choosing what to eat for good health has
never been so difficult. Real Delicious navigates
through some of the top nutrition issues and
offers mouth-watering wholefood recipes
that the entire family can enjoy. Are fruit and
vegetable juices actually a nutritious food?
Dograins have a valuable place in the modern
diet? How do you choose a yoghurt that is good
for you? What are the nutritional differences
between free-range and organic eggs and
chickens, or grass- versus grain-fed beef? Why
is a diet high in processed foods detrimental
to long term health? Real Delicious provides
answers to all these questions, but most
importantly it empowers you with information
that can help you make food decisions suited to
your individual needs, and recipes that the whole
family will love.
978-1-74266-994-6
978-1-74336-550-2
224 pages
paperback
255 x 205 mm (10 x 8 in)
60,000 words
978-1-74336-597-7
14.99
March 2016 (February 2016 AU)
ABOUT THE AUTHOR:

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

Regula Ysewijn
Jamie Oliver says of Pride and Pudding
Atruly wonderful thing of beauty, a very tasty
masterpiece! The great British pudding, versatile
and wonderful in all its guises, has been a source
of nourishment and delight since the days of
the Roman occupation, and probably even
before then. By faithfully recreating recipes from
historical cookery texts and updating them for
todays kitchens and ingredients, author and
photographer Regula Ysewijn has revived more
than 80 beautiful puddings for the modern
home cook. Regula tells the story of each one,
sharing the original recipe alongside her own
version, while paying homage to the cooks,
writers and moments in history that helped
shape them.
368 pages
hardback
260 x 180 mm (10 x 7 in)
978-1-74336-738-4
20.00
April 2016 (March 2016 AU)
ABOUT THE AUTHOR:

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

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

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

Kate Walsh
Break up with your supermarket, cut out the
processed foods and get stuck into some
real food projects today. Real Food Projects is
your handbook to 30 essential cooking skills
that will connect you with your food again.
Even if youre a kitchen rookie, youll soon be
churning your own butter and slathering it on
your own no-knead bread, barbecuing your
own homemade sausages or using the seasons
freshest fruits to make your own cordials.
Step-by-step instructions and photographs
guide you from start to finish, so you are set
up for success. Before you know it, you'll be
teaching these easy real food projects to
everyone who comes over to your place.
216 pages
paperback
260 x 210 mm (10 x 8 in)
40,000 words
978-1-74336-442-2
18.99
May 2016 (April 2016 AU)
ABOUT THE AUTHOR:

Kate Walsh wants to change the way you eat. A selftaught cook and sustainable food advocate, she
is shining a spotlight on simple ways to transform
how we cook, shop and think about food. Working
on organic farms and with Slow Food USA instilled
in Kate a dedication that ultimately sparked the
creation of Real Food Projects, an active community
of chefs, growers, foragers, butchers and eaters as
well as a cooking school.
58
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In the Kitchen
Simmone Logue
The kitchen is author Simmone Logues
natural habitatthe heart of her home and
her business, the place where she lives and
breathes her passion for food. Every recipe in
this collectionfrom breakfasts and lunches
to picnics and party foodhas a special place
in Simmones heart and marks a milestone on
her journey to becoming a legendary baker,
caterer and successful businesswoman. But
this consummate professional hasnt lost any
of thepassion or forgotten any of the secrets
thatmade her a great home cook in the first
place. The fabulous recipes in this book are
testament to that.
240 pages
hardback
260 x 195 mm (10 x 8 in)
60,500 words
978-1-74336-747-6
17.99
ABOUT THE AUTHOR:

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

Amie Harper
You only have one chance to introduce your
little one to food. In Baby Pip Eats, nutritionist,
recipe developer and stylist Amie Harper
transforms this rite of passage into a vibrant
learning experience for both you and your
bub. Featuring an AZ of nourishing recipes
that are quick, easy and perfect for the whole
family, this book is full of delicious ideas for
feeding your baby or toddler. See your child
become a passionate, petite foodie with this
charmingly styled collection of a new familys
food moments.
See page 62
978-1-74336-854-1
56 pages
hardback
200 x 200 mm (8 x 8 in)
5000 words
978-1-74336-852-7
9.99
May 2016 (May 2016 AU)
ABOUT THE AUTHOR:

Amie Harper has always been passionate about
preparing and sharing delicious, nutritious meals
among family and friends. With the exciting arrival
of her first child, she turned her attention to smaller
servings and a simplified palate to please baby Pip.
Amie has a degree in food science and nutrition
and has worked as a food technologist as well as
a freelance food stylist and recipe writer for leading
consumer magazines.
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Baby Pip Eats: The

Colours of the Rainbow
Amie Harper
Nutritionists advise us to eat the rainbow of
fruits and vegetables in order to ensure we have
a balanced diet. And the best chance we have of
our children eating well is if theyre introduced
to a range of colours, flavours and textures
as infants. In this follow-up to Baby Pip Eats,
nutritionist, recipe developer and food stylist
Amie Harper offers a charming collection of
recipes and ideas for serving delicious dinners
that your little one will adore.
See page 60
978-1-74336-852-7
64 pages
hardback
200 x 200 mm (8 x 8 in)
5000 words
978-1-74336-854-1
9.99
ABOUT THE AUTHOR:

Amie Harper has always been passionate about
preparing and sharing delicious, nutritious meals
among family and friends. With the exciting arrival
of her first child, she turned her attention to smaller
servings and a simplified palate to please baby Pip.
Amie has a degree in food science and nutrition
and has worked as a food technologist as well as
a freelance food stylist and recipe writer for leading
consumer magazines.
64
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Summer on Fat Pig Farm

Matthew Evans
Summer food is the highlight of the year.
It is the season of surplus, a time when the sun is
high and the cooking is easy. Dig in to indulgent
Waffles with salty butterscotch pears. Enjoy
a rustic farm meal of Cider chicken or Nettle
and feta filo pie, while sipping White peach
and mint sangria. Finish with Vanilla-poached
nectarines or Raspberry cake drizzled with
elderflower syrup. Gourmet farmer Matthew
Evans showcases beautiful seasonal produce with
this collection of fresh and simple recipes to help
you bring summer into your kitchen.
See page 78
978-1-74266-227-5
978-1-74196-720-3
256 pages
hardback
250 x 200 mm (10 x 8 in)
47,000 words
978-1-74336-580-9
20.00
June 2016 (November 2015 AU)
978-1-74266-980-9
978-1-74336-463-5
978-1-74336-609-7
ABOUT THE AUTHOR:

A former chef and food critic, Matthew is now a
Tasmanian smallholder, food writer and food activist.
He fattens pigs, milks cows, tends a garden and
writes about food from his office on Fat Pig Farm,
in the gorgeous Huon Valley. Matthew is the star of
the long-running Australian TV series The Gourmet
Farmer. He is the author of 12 books, including the
authoritative Real Food Companion.
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Cake Decorating
Step by Step
Giovanna Torrico
Whether you are a beginner or an experienced
baker, this book provides simple instructions
for gorgeous cakes and all the baking and
decorating techniques youll need to become
a confident and creative cake, cupcake and
cookie maker. With easy-to-follow recipes and
advice on essential tools, experienced cake
decorator Giovanna Torrico guides you through
the planning and preparation stages, including
baking and icing tips and how to layer and stack
a cake. Using stylish designs and handcrafted
edible flowers and animals, you can create
personalised masterpieces for all occasions.
Step-by-step photography enables you to follow
the decorating techniques closely to achieve
stunning results every time.
160 pages
hardback
260 x 194 mm (10 x 8 in)
978-1-74336-740-7
16.99
June 2016 (May 2016 AU)
ABOUT THE AUTHOR:

When Giovanna Torrico became a mother, she began
cooking from her mothers recipes to make birthday
cakes for her own children. Each year, the birthday
cakes became more elaborate, and soon friends
started asking her to make cakes for them, too. Born
in southern Italy, where she inherited a deep passion
for food, Giovanna obtained a Diplome de Patisserie
from Le Cordon Bleu, and then honed her skills at
the Ritz Hotel. In 2011, Giovanna set up her own
London-based catering company, Dolci di Gio.
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Milkbar Memories
Jane Lawson
Retro in style, but very much a contemporary
cookbook in its approach, Milkbar Memories is
an ode to wonderful old-fashioned treats from
the authors 1970s childhood. Food strongly
associated with memories of simpler times: the
maltiest of milkshakes; wickedly delicious treats
like musk sticks and fruit jubes; golden fish and
chips; flaky-pastried meat pies and sausage
rolls; vanilla slices and custard tarts. These fun
foodsover 120 recipes in all are made from
scratch with real ingredients.
See page 150
978-1-74266-137-7
hardback with French-fold

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

Jane Lawson began cooking at the age of eight.
After many years working as a chef in Sydney, she
moved into publishing. An award-winning cookbook
author, Jane is also a food and travel writer,
publishing consultant and culinary tour guide.
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The Food I Love

Neil Perry
Internationally renowned chef Neil Perrys classic
The Food I Love presents home cooking at
its very bestsimple, seasonal and absolutely
delicious. Taking its inspiration from the food
of the Mediterranean, this book can be used
in a variety of ways: readers can simply enjoy
the 200delicious recipes, or be inspired by the
thousands of suggested food combinations
that work together to create superb dishes for
breakfast, lunch, dinner and dessert. Neil also
provides straightforward advice on everything
from how to hold a chefs knife to trussing
chicken and filleting fish.
See page 98
My Food
hardback:
978-1-74045-923-5
paperback:
978-1-74266-042-4
978-1-74196-601-5
440 pages
260 x 200 mm (10 x 8 in)
130,000 words
978-1-74336-651-6
18.99
July 2016 (May 2016 AU)
978-1-74196-829-3
978-1-74336-185-6
978-1-74336-052-1
978-1-74336-892-3
ABOUT THE AUTHOR:

Neil Perry is one of Australias leading chefs.
His flagship brand, the Rockpool Group, includes
Rockpool est. 1989; Rockpool Bar & Grill Sydney,
Melbourne and Perth; Spice Temple Sydney and
Melbourne; Rosetta Ristorante, Melbourne; and
The Burger Project in Sydney. He has been creating
menus for Qantas Airways since 1997, redefining
in-flight dining and service. Neil Perry was appointed
a Member of the Order of Australia in 2013.
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100 Desserts to Die For

Trish Deseine
Sweet and creamy desserts are one of lifes
little pleasures and here are 100 glamorous,
decadent, utterly delicious recipes to tempt you.
A former BBC TV cooking show host, author of
15 cookbooks and recipe writer for French Elle,
Trish Deseine insists that she isnt a professional
chef but a home cookand accordingly, her
recipes are easy and accessible, packed with
tips, shortcuts and good advice and guaranteed
to impress your guests. There is a sweet treat
for every occasion in this stunning collection
of inventive, uncomplicated desserts that are
perfect for sharing with family and friends.
256 pages
hardback
270 x 210 mm (10 x 8 in)
978-1-74336-694-3
18.99
July 2016 (June 2016 AU)
ABOUT THE AUTHOR:

Her unabashed love of eating and cooking,
combined with her penchant for chocolate, have
made Trish Deseine one of France and Irelands
best-loved food writers. She has published more
than 15 books in English and French, which have won
many awards, sold over a million copies worldwide
and been translated into 10 languages. In 2013 her
book The Paris Gourmet won her the fourth World
Gourmand Award of her career. She lives in an
ex-bakery in the South of France.
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The Homemade
Wedding Cake
Natasha Collins
Making your own wedding cake is easy when
youve been shown the right materials and
techniques. This visually enticing step-by-step
cake baking and decorating manual makes DIY
wedding cakes easily accessible for everyone.
In text and images that are both instructional
and entertaining, Natasha Collins takes readers
through the whole process of choosing
their design, baking their cake, embellishing,
transporting, presenting and serving it, so that
they can be certain of success at every stage.
978-1-74336-106-1
240 pages
hardback
260 x 220 mm (10 x 8 in)
56,000 words
978-1-74336-692-9
20.00
ABOUT THE AUTHOR:

Natasha Collins has worked as an illustrator, a textile
designer, and as an art director in fashion design.
In 2008 she started her own company, NeviePie Cakes, which saw her baking and decorating
professionally. She holds cake decorating classes
across the UK and internationally, and her work
has featured in magazines and on This Morning
and TheJonathan Ross Show. She has presented
aspecial dessert table at 10 Downing Street.
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Wholefood From
the Ground Up
Jude Blereau
Jude Blereau was living a wholefood life long
before wholefood was a buzzword for healthy
living, and she knows better than most that one
of the greatest obstacles to healthy eating is
time, or lack of it. But with just a little preparation
you can build a solid food foundation, so being
busy doesnt have to mean going hungry ...
Wholefood From the Ground Up distills Judes
wealth of knowledge into one incredible guide
with more than 120 nourishing recipes.
978-1-74266-259-6
978-1-74196-678-7
256 pages
260 x 210 mm (10 x 8 in)
88,000 words
978-1-74336-538-0
16.99
978-1-92125-990-6
978-1-74045-747-7
ABOUT THE AUTHOR:

Jude Blereau has been teaching and food coaching
within the organic and wholefood industries for over
20 years. After co-founding the Earth Market in 1997,
she set up the Whole Food Cooking School in 2001.
Her focus is on helping people learn about good
food and giving them the tools and information they
need to make healthy and wholesome eating a part
of their everyday lives.
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Not Just Jam

Matthew Evans
Not Just Jam is a collection of more than
90modern recipes for old-fashioned preserving
methods. Anyone can make pear and cardamom
jam to brighten morning toast or beetroot relish
to use all year. Lunches made with apple cider
mustard are always the better for the addition.
Abowl of ice cream is transformed with a drizzle
of homemade gooseberry and sour cherry
syrup. Use this book as your launching pad, then
adjust the combinations to suit the place you
call home. Its all about harnessing the harvest,
making real food from scratch and feeling great
about what you feed your family and friends.
See page 64
978-1-74266-227-5
978-1-74196-720-3
208 pages
hardback
240 x 170 mm (9 x 6 in)
41,500 words
978-1-74336-609-7
14.99
August 2016 (April 2016 AU)
978-1-74266-980-9
978-1-74336-463-5
978-1-74336-580-9
ABOUT THE AUTHOR:

A former chef and food critic, Matthew is now a
Tasmanian smallholder, food writer and food activist.
He fattens pigs, milks cows, tends a garden and
writes about food from his office on Fat Pig Farm,
in the gorgeous Huon Valley. Matthew is the star of
the long-running Australian TV series The Gourmet
Farmer. He is the author of 12 books, including the
authoritative Real Food Companion.
80
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Chocolate
Kirsten Tibballs
Heres how to create deliciously decadent
chocolate experiences that you may find difficult
to share Kirsten Tibballs has been passionate
about chocolate since her childhood, and now,
through her Savour Chocolate & Patisserie
School, she continues to instil her passion in
others. All this experience makes Kirsten the
perfect recipe writer, teacher and guide. She
takes you by the hand, step by step, through the
essential tips and techniques, choosing the best
possible ingredients, melting and tempering
chocolate, and then runs through a range of
more than 70 recipes for the home cook.
256 pages
hardback
255 x 200 mm (10 x 8 in)
52,000 words
978-1-74336-613-4
20.00
August 2016 (July 2016 AU)
ABOUT THE AUTHOR:

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

Australian-born Sue Quinn is a full-time cookery
writer and journalist living in Dorset, UK. A former
foreign correspondent, she has also drawn on her
extensive travels to write numerous cookbooks. Sue
contributes regularly to The Guardian, The Telegraph
and delicious. magazine, with recipes and articles
about food trends, ingredients and producers. She
has written her popular cookery blog, Pen and
Spoon, since 2012 and is a keen Twitter user.
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Beef and Potatoes

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

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

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

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

Pomme Larmoyer
Part recipe book and part travel guide, Istanbul
Cult Recipes offers an immersive experience
of food, culture and place. Turkish cuisine is
as diverse as the country itself, which brings
together the influences of Europe, Asia and the
Mediterranean. Rich and addictive street food;
simple and healthy fresh salads; burgers, kofta,
meatballs ... Feeling hungry? Welcome tothe
beautiful city of Istanbul and its heritage of
greatfood.
272 pages
hardback
260 x 205 mm (10 x 8 in)
978-1-74336-857-2
20.00
ABOUT THE AUTHOR:

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

Sophie Gilliatt and
Katherine Westwood
Stock your fridge or freezer with dinners that
take the stress out of mealtimes and help you
to help cater for otherswhether they are a
friend with a new baby, an elderly family member
or just someone who could do with a night off
cooking. The solution is a repertoire of reliable
dinners that can be made ahead. Real-food,
crowd-pleasing favourites such as Spiced slowcooked lamb shanks or Madras beef curry;
vegie-focused thinner dinners such as Chickpea
burgers or Spinach filo pie; and homely desserts
such as Apricot, raspberry and coconut crumble
or Vanilla-scented rice pudding. Let the Dinner
Ladies lend you a helping hand.
272 pages
260 x 210 mm (10 x 8 in)
73,000 words
978-1-74336-605-9
14.99
ABOUT THE AUTHORS:

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

Anna Gare
Mostly healthy, always tasty, fast recipes
for everyday fare that will please the whole
household Former Junior MasterChef host and
caterer Anna Gare knows a thing or two about
balancing a busy life with the need to serve up
delicious, healthy food for a football-team-sized
family, every day. In Delicious Every Day, she
shares her absolute favourite go-to recipes.
There are solutions to midweek dinner dramas,
such as Japanese salmon with miso broccoli and
brown rice, one-pot stars such as Herby chicken
casserole on pearl barley, and ideas for salads
and easy sides that are so good theyll steal the
show. Including a genius chapter on Party Tricks
no-fuss ideas for spectacular party food
Delicious Every Day contains the family recipes
youll come back to again and again.
9781-74266-991-5
216 pages
paperback
260 x 210 mm (10 x 8 in)
33,000 words
978-1-74336-741-4
14.99
ABOUT THE AUTHOR:

Anna Gare was the host of the hugely popular
Junior MasterChef and co-host of the first series
of Great Australian Bake Off. Before that she
co-starred with chefs Ben ODonoghue and Darren
Simpson in The Best in Australia on the LifeStyle
Channel. For 16years she ran a hugely successful
catering company, Deluxe Catering. Prior to that she
was a member of a successful touring all-girl band
presciently named The Jam Tarts.
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The Fish and

Seafood Companion
John Susman, Anthony Huckstep,
Sarah Swan and Stephen Hodges
Years in the making, this is the definitive guide
to enjoying the seafood of Australia and New
Zealand, as has never before been attempted.
It includes more than 60 species of fish and
shellfish; identification, handling and cooking
guides; 125recipes for the best ways to prepare
your fish; 20 key cooking techniques; and
hundreds of produce identification photographs.
This stylish compendium is just the guide home
cooks need to take the fear out of selecting,
preparing and cooking fish and earns its place
as an instant classic.
480 pages
hardback
270 x 215 mm (10 x 8 in)
143,000 words
978-1-74336-328-7
30.00
ABOUT THE AUTHORS:

John Susman is Australias pre-eminent providore
of seafood, supplying the countrys best restaurants.
Anthony Huckstep is a restaurant reviewer, former
chef and cookbook author.
Sarah Swan is a chef and recipe developer who
worked for Neil Perrys Rockpool Group for 14 years.
Stephen Hodges is regarded by many in the food
industry as Australias best seafood chef.
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More Please!
Manu Feildel
What does the French judge of a top-rating
television show cook when hes at home?
Delicious, uncomplicated recipes that cater
for all ages and the toughest of criticsthe
family. These down-to-earth recipes draw on
the cuisines of Manu and his partner Clarissas
respective homelands France (think Rich
beef and red wine braise) and Malaysia (Claypot
chicken rice)as well as a selection of classic
family dishes that would be at home on any
kitchen table (their favourite bolognese, plus
tagines, risotto, noodles and crowd-pleasing
desserts). Join Manu for dinner tonight!
224 pages
paperback
260 x 210 mm (10 x 8 in)
35,000 words
978-1-74336-849-7
18.99
ABOUT THE AUTHOR:

Manu Feildel has become one of the most popular
personalities on television as co-host of Australias
highest-rating prime-time show, My Kitchen Rules,
which screens in the UK on Sky Living, as well as
in Canada, Ireland, Portugal, Italy and India. He
studied in London and then moved to Sydney where
he has made his mark with restaurants and is now
concentrating on his busy TV career.
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FO OD
My Food
Coastline
Neil Perry
Lucio Galletto and David Dale
Internationally renowned chef Neil Perry shares

more than 100 great recipes for the food he
cooks at home for friends and family. My Food
showcases an array of influences from Asian,
Mediterranean and Mexican food traditions
across the world as Neil dishes up a collection
of simple, produce-driven, seasonal mealsfrom
a quick stir-fry after a busy day to an elaborate
shared weekend banquet.
The perfect paella, the perfect bouillabaisse,

the perfect pesto and much more. A river of
gold flows through the crescent that is Spains
east coast, Frances south coast and Italys
west coastnamely, the olive oil that is their
common cooking medium. These regions
typically never cook with butter or fat, and they
use meat only as an occasional flavouring. They
share a love of seafood, garlic, pulses, herbs
and vegetables, which contribute to robust
health without even trying. Coastline explores
the vibrant, tradition-steeped way of life of the
western Mediterranean. This is a collection
of approximately 80 recipes and stories
supported by beautiful food and location
imagesfrom the fishing villages, farms and
cobbled squares around the golden crescent.
See page 70
hardback:
978-1-74045-923-5
paperback:
978-1-74266-042-4
978-1-74196-601-5
978-1-74196-829-3
240 pages
paperback
260 x 210 mm (10 x 8 in)
45,000 words
978-1-74336-892-3
20.00
978-1-74336-185-6
978-1-74336-052-1
By Somer Sivrioglu and David Dale
978-1-74336-892-3
978-1-74336-081-1
ABOUT THE AUTHOR:

Neil Perry is one of Australias leading chefs.
His flagship brand, the Rockpool Group, includes
Rockpool est. 1989; Rockpool Bar & Grill Sydney,
Melbourne and Perth; Spice Temple Sydney and
Melbourne; Rosetta Ristorante, Melbourne; and
The Burger Project in Sydney. He has been creating
menus for Qantas Airways since 1997, redefining
in-flight dining and service. Neil Perry was appointed
a Member of the Order of Australia in 2013.
ABOUT THE AUTHORS:

Lucio Galletto grew up between the tables of
his parents restaurant on the Italian Riviera,
but migrated to Australia to be with the woman
he loves. He now runs the acclaimed Sydney
restaurantLucios.
David Dale has been described as Australias top
chef-wrangler. Hes interested in the story behind
everything he eats.
288 pages
hardback
260 x 210 mm (10 x 8 in)
50,000 words
978-1-74336-735-3
20.00
99
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Salads All Year Round

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

Yolanda van der Jagt has worked as a chef in top
international restaurants such as Londons River Cafe
and Chez Panisse in Berkeley, California.
Through his online platform Cooking with
Knowledge, Eke Marin teaches us how to cook
better. He is fascinated by the science behind
cooking. Eke uses his knowledge whilst creating
and styling recipes for cookbooks, magazines,
products and videos. He is a regular contributor to
delicious. magazine.
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Caf Style
Stuart McKenzie
A blend of food and lifestyle, Caf Style offers
100+ recipes for sublime caf food you can cook
at home. On the menu are breakfasts, refreshing
drinks, snacks, brunch and lunch recipes for
pide stuffed with chorizo, egg and spinach or
indulgent brioche French toast with caramelised
bananas and ice cream. The food is seasonal, so
in spring and summer the recipes are bursting
with fresh fruits, vegetables, salads and cooling
dishes; in winter, the porridge is creamy and
topped with stewed fruits, the soups and risottos
are comforting and sustaining, the eggs spiced
with warming chorizo and truffle oil. This is
eminently cookable, sharable caf-style food
that is easily achieved at home, perfect for high
days and holidays and lazy weekends with family
and friends.
240 pages
paperback
240 x 190 mm (9 x 7 in)
50,000 words
978-1-74336-841-1
16.99
ABOUT THE AUTHOR:

After running a string of successful cafs and
restaurants, Stuart McKenzie opened his own caf,
called South of Johnston, in an industrial suburb
in northern Melbourne. Working as a stylist in his
youth and having a passion for interiors gave Stuart
a strong sense of design and the confidence to
achieve the results for a new kind of caf which
feels more like an extension of a living room at
home. This is his first book.
Health
:_MB_Cover Color:CMYK
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Supercharged Food:
Heal Your Gut
Lee Holmes
Heal Your Gut is a beautifully designed and
photographed step-by-step protocol for
restoring your inner gut health, via a treatment
program and detox regime, supported by
over 90 anti-inflammatory recipes to heal and
nourish. Whether youre suffering from a health
issue aggravated by diet and a poorly functioning
digestive system, or have an auto-immune or
digestive disorder, food allergies or intolerances,
Heal Your Gut shows you how you can nourish
yourself like a nutritionist, with a host of exciting
options to devour.
Size:200x250(206x257)mm
:18mm
:15mm
SUPERCHARGED FOOD
To GooD HeALTH
eAT YoUR WAY
Lee HoLmeS
uthentic eating principles that motivate this

undest around. A true manifesto for wellness.
See page 114
:N185 :2014/04/04 14:00
d is a simple and inspiring guide to eating for optimum health.

than 90 recipes that are free of gluten, wheat, dairy, yeast and
ting with nutrient-rich or super foods that will help nourish,
. Whether you have coeliac disease, food allergies or you just
lean your body and banish fatigue, this is your one-stop shop
and flavourful meals that will jump-start your immune system,
gy levels and maintain your long-term wellbeing.
See page 116
See page 117
SUPERCHARGED FOOD
eAT
YoUR
WAY To
GooD
HeALTH
A true manifesto
for wellness.
Sarah Wilson
Supercharged
Food: Fast Your
Way to Wellness
Lee HoLmes
Over 90
free of
recipes
dairy, yeast
wheat, , from the
and sugar author and
bestselling-winning
award
blogger
ISBN 978-1743364505
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
280 pages
230 x 170 mm (9 x 6 in)
57,170 words
978-1-74336-561-8
14.99
January 2016 (September 2015 AU)
978-1-74336-523-6
978-1-74336-554-0
978-1-74336-778-0
978-1-74336-638-7
ABOUT THE AUTHOR:

Lee Holmes holds an Advanced Certificate in Food
and Nutrition and is a certified holistic health
coach (IIN), yoga teacher, wholefoods chef and
bestselling author of the Supercharged Food series.
She is a columnist for Wellbeing magazine and is
the LifeStyle Food Channels healthy eating expert.
Her articles have appeared in The Times, The Daily
Express and The Huffington Post.
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Reversing Diabetes
Dr Alan Barclay
The evidence is in. The latest research into
type 2 diabetes shows that for some people its
possible to put diabetes into remission and for
others they can prevent or at least delay the
complications of diabetes. Reversing Diabetes
explores what these findings mean for you.
Including: advice for losing weight and keeping
it off; weekly menu planners; 70 inspiring,
delicious recipes for households large and
small; and a complete nutritional breakdown
for each recipe. Peer reviewed with glowing
endorsement, Reversing Diabetes is a landmark
publication that has earned its place in the list
of must-have wellbeing literature for anyone
interested in healthy living.
248 pages
paperback
250 x 210 mm (10 x 8 in)
65,000 words
978-1-74336-631-8
14.99
ABOUT THE AUTHOR:

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

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

Maz Valcorzas passion for food has always been
apparent to her friends and family. She began
blogging her own recipes and photographs while
still working in the pharmaceutical industry. She
couldnt believe how easy it was to eat well and feel
good and she wanted to share it with anyone who
would listen. She opened Sadhana Kitchen, Sydneys
first organic, vegan, raw food and wholefoods caf,
and is opening a second caf in Bondi, Sydney,
in 2016.
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Quick.Easy.Healthy.
Callum Hann and
Themis Chryssidis
When Callum Hann and Themis Chryssidis
opened their cooking school, Sprout, the
first class they taught was called Quick, Easy
& Healthy. To this day, it remains their most
popular course because this is what people
want: good, healthy food with limited effort.
In this book, Callum and Themis present more
than 70 simple, quick and convenient recipes
for fresh, healthy, flavoursome food youd
be happy to serve your family on any given
weeknight. These dishes use seasonal
ingredients, represent good value for money,
and require minimal preparation and clean-up.
The book is divided into four seasonal chapters
and each recipe includes nutritional information
as well as creative suggestions for variations and
ingredient substitutions.
By Callum Hann
978-1-74266-827-7
978-1-74336-078-1
216 pages
235 x 200 mm (9 x 8 in)
54,000 words
978-1-74336-729-2
15.99
ABOUT THE AUTHORS:

Following his success as runner-up on the 2010
series of MasterChef, Callum Hann worked as a chef
before travelling around Australia teaching university
students valuable cooking skills and how to eat
nutritiously on a budget.
Themis Chryssidis holds a Bachelor of Psychology,
a Masters of Nutrition and a Dietetics degree. He
runs his own dietary practice, Sprout Health Studio
in Adelaide, South Australia, and provides expert
advice for public and private organisations.
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Supercharged Food:
Eat Right for Your Shape
Lee Holmes
Eat Right for Your Shape takes a fresh look at
the ancient Indian healing system of Ayurveda
and applies it to the way we eat. In Ayurvedic
practice, identifying your unique body type, or
dosha, and keeping it in balance, is the key to
maintaining your weight and overall health.
This practical guide and cookbook will help
you to achieve the ideal weight for your body
type and understand how to bring about
harmony in your life through food, nutrition and
mindfulness. Take the Ayurvedic path to good
health and abundant natural energy, and achieve
your ideal weight and shape.
Size:200x250(206x257)mm
:18mm
:15mm
SUPERCHARGED FOOD
To GooD HeALTH
eAT YoUR WAY
Lee HoLmeS

See page 106
:N185 :2014/04/04 14:00

See page 116
See page 117
SUPERCHARGED FOOD
eAT
YoUR
WAY To
GooD
HeALTH
A true manifesto
for wellness.
Sarah Wilson
Supercharged
Food: Fast Your
Way to Wellness
Lee HoLmes
Over 90
free of
recipes
dairy, yeast
wheat, , from the
bestselling-winning
award
blogger
ISBN 978-1743364505
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
272 pages
paperback
250 x 200 mm (10 x 8 in)
59,370 words
978-1-74336-554-0
14.99
June 2016 (February 2016 AU)
978-1-74336-523-6
978-1-74336-561-8
978-1-74336-778-0
978-1-74336-638-7
ABOUT THE AUTHOR:

116
Size:200x250(206x257)mm
:18mm
:15mm
C ATA LO GUE 2 0 162 01 7
Supercharged Food
for Kids
Supercharged Food: Fast

Your Way to Wellness
Lee Holmes
Lee Holmes
Supercharged Food for Kids will inspire you

to create fresh, wholesome and nutrient-rich
meals that your children will enjoy again and
again, giving them the energy and nourishment
they need to thrive. With advice on how to
avoid added sugar and processed foods, eating
for allergies and intolerances, tips for busy
families and even the lowdown on how to sneak
superfoods into everyday meals, this book is full
of resources to help establish positive eating
habits for kids that they can maintain for the rest
of their lives.
Lee Holmes presents a simple, supportive and

sustainable approach to intermittent fasting (IF),
featuring balanced meals that use nutritious
unrefined wholefoods to boost energy. The IF
diet is based on a 500 calorie (2092 kilojoule)
restriction for women and a 600 calorie (2510
kilojoule) restriction for men. Among its many
benefits, intermittent fasting helps the body shift
from a sugar-burning machine into a fat-burning
machine. Lee demonstrates that fasting can be
even healthier with the right food and ingredient
choices, putting you on the path to achieving
good health, increased vitality and weight loss.
See page 106
:N185 :2014/04/04 14:00
See page 114
See opposite
SUPERCHARGED FOOD
eAT
YoUR
WAY To
GooD
HeALTH
:Murdoch Books
:HT521376 :_MB_Cover Color:CMYK
Size:200x250(206x257)mm
:18mm
:15mm
:N185 :2014/04/04 14:00
Supercharged Food is a simple and inspiring guide to eating for optimum health.
It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and
sugar, each bursting with nutrient-rich or super foods that will help nourish,
heal and restore. Whether you have coeliac disease, food allergies or you just
want to spring-clean your body and banish fatigue, this is your one-stop shop
for easy, vibrant and flavourful meals that will jump-start your immune system,
boost your energy levels and maintain your long-term wellbeing.
A true manifesto
for wellness.
Sarah Wilson
Lee HoLmeS
Lee HoLmeS
Over 90
free of
recipes
dairy, yeast
wheat, , from the
bestselling-winning
award
blogger
To GooD HeALTH
Lee HoLmes
eAT YoUR WAY
To GooD HeALTH
eAT YoUR WAY
Supercharged
Food: Fast Your
Way to Wellness
ISBN 978-1743364505
The vibrant, authentic eating principles that motivate this

book are the soundest around. A true manifesto for wellness.
9 781743 364505
Sarah Wilson
978-1-74266-315-9
SUPERCHARGED FOOD
SUPERCHARGED FOOD


FO OD
978-1-74366-059-0
152 pages
230 x 170 mm (9 x 6 in)
32,200 words
978-1-74336-778-0
12.99
June 2016 (February 2016 AU)
978-1-74336-523-6
978-1-74336-561-8
978-1-74336-554-0
978-1-74336-638-7
ABOUT THE AUTHOR:

See page 106
See page 114
See opposite
978-1-74336-561-8
978-1-74336-554-0
978-1-74336-778-0
SUPERCHARGED FOOD
eAT
YoUR
WAY To
GooD
HeALTH
A true manifesto
for wellness.
Sarah Wilson
Lee HoLmes
Over 90
free of
recipes
dairy, yeast
wheat, , from the
bestselling-winning
award
blogger
ISBN 978-1743364505
9 781743 364505
978-1-74266-315-9
978-1-74366-059-0
978-1-74336-523-6
ABOUT THE AUTHOR:

256 pages
230 x 170 mm (9 x 6 in)
35,000 words
978-1-74336-638-7
14.99
117
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Seasons to Share
Jacqueline Alwill
In Seasons to Share, nutritionist Jacqueline Alwill
shows readers how to learn to love cooking
for themselves, while at the same time giving
them the confidence to present delicious,
nutritious food to friends and family as part
of styled occasions. Seasons to Share features
130unfussy, versatile recipes collected into 16
seasonal menus. Each dish is delicious devoured
on its own or served as part of a larger shared
meal. Featuring evocative food and lifestyle
photography, Seasons to Share shows us how
to create nutritional balance in our meals
through a selection of fresh, seasonal wholefood
dishescoded for gluten-free, dairy-free,
sugar-free and veganthat inspire with their
goodness, flavour, texture and ingredients.
256 pages
254 x 192 mm (10 x 7 in)
50,500 words
978-1-74336-748-3
18.99
June 2016 (May 2016 AU)
ABOUT THE AUTHOR:

Jacqueline Alwill is a nutritionist and cook. Through
her wholefoods catering company, The Brown Paper
Bag, she works with individuals seeking to improve
their health, wellbeing and happiness. Jacqueline
regularly appears as an advocate for good health
and nutrition on Australian radio and television. She
is also a regular contributor to beauty and lifestyle
magazines, blogs and newspapers.
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The Belly Fat Program

Berit Nordstrand
Your waistline is your lifelinelose the fat
around your waist and live a longer, healthier,
happier life! According to Berit Nordstrand,
Norwegian physician and mother of six, its more
important for your health to reduce your waist
size than to reduce your overall weight. Her
advice: get rid of the abdominal fat around your
waist that releases all kinds of chemicals and
limits your quality of life, shut down the fat cells,
stop their emissions, and experience a significant
and lasting improvement in your quality of life.
Implement simple foodsteps gradually over
a period of 12 weeks and you will change your
habits in the longer term. Berits book is packed
with recipes, tips and tricks to help you speed
up the burning of fat, increase muscle mass,
reposition fat around your body and reach
your ideal, healthy waist size. Welcome to your
new life!
280 pages
paperback
225 x 170 mm (9 x 6 in)
978-1-74336-890-9
16.99
January 2017 (September 2016 AU)
ABOUT THE AUTHOR:

Norwegian physician and specialist in clinical
pharmacology Berit Nordstrand is devoted to
studying the relationship between food and health.
Also a certified cognitive therapist, Berit serves as
chief consultant in a clinic specialising in addiction
medicine. More than 20 years ago, Berit faced
numerous health challenges with her young son,
Petter, including epilepsy and ADHD. Now, Petter
is doing great, and Berit shares her results with the
world on how the right food can bolster health.
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Get Lean, Stay Lean

Joanna McMillan
Get Lean, Stay Lean is not a diet and exercise
program with an end dateits a way of life. Its
not about being perfect or becoming some sort
of health evangelist. Its a doable, realistic, joyful
and delicious way of living a life that aligns with
great health, vitality and weight control. Get
Lean, Stay Lean shows you how to reboot your
bodys computer. By adopting certain dietary
and lifestyle changes, selecting from the recipes
on offer and incorporating regular exercise
into your daily life, you really can change the
way your body works, for the better. Dr Joanna
McMillan is an expert in the interplay of health,
diet, genes and wellbeing. Get Lean, Stay Lean
explains why it is so hard to be a healthy weight
in the modern world (which experts are calling
our obesigenic environment), how genes
influence body weight, and how you can adapt
your lifestyle for a healthier, happier life.
240 pages
paperback
250 x 190 mm (10 x 7 in)
50,000 words
978-1-74336-850-3
16.99
ABOUT THE AUTHOR:

Born in Scotland and now living in Australia,
Dr Joanna McMillan is a nutrition scientist. The
founder of Get Lean, an online lifestyle change
program, and a regular on television and radio,
she also has a weekly column in Sunday Life and
writes for several magazines and online blogs.
She is a proud ambassador for Diabetes Australia,
The Skin & Cancer Foundation, Muscular Dystrophy
and FoodBank.
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What Can I Eat When

Im Pregnant?
Sandra Mahut
Here are 80 pregnancy-friendly recipes,
divided into trimesters, each trimesters
recipes specifically designed to reflect how
taste and appetite change. Youll also find all
the advice you need to be the healthiest you
can be throughout your pregnancy. There is
information on which foods are best avoided
during pregnancy, which are good to enjoy in
moderation and which you can eat regularly
for an all-round balanced diet. Theres also
important advice on how to avoid illnesses
such as listeria, toxoplasmosis and salmonella,
by adopting precautions and strategies that
keep you and your baby safe during pregnancy.
Also included is helpful guidance on portion
size, so you can be sure you and your baby are
getting all the nourishment you need, without
putting on additional weight throughout your
pregnancy, which can be hard to shed once your
baby is born.
168 pages
paperback
250 x 205 mm (10 x 81/4 in)
978-1-74336-815-2
14.99
ABOUT THE AUTHOR:

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

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

A pioneer of Australias modern craft movement,
Tamara Maynes works diligently as an advocate of the
value of craftsmanship, good design and considered
raw materials. In recent years, her work has been
exhibited by invitation at both London and Milan
Design Week alongside international sustainable
design collective Supercyclers. Tamara lives in
Melbourne, Australia, where she is also a stylist and
the creative director of The Establishment Studios.
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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
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
Dr Lisa Cooper
The Flowers gives us the opportunity to peer
into the practices and vistas of a leading floral
designer and artist. Through anecdote, gentle
instruction and photographic essays, the reader
is taken from Lisa Coopers studio workspace
to the flower growers farms and then on to the
flowers displayed and arranged in the vase. Her
presentation of 17 floral designs also constitutes
a collection of stories from her own personal
garden of live flowers: the peoplefamily,
friends, growers, artists, gardeners and florists
who have influenced and inspired her.
256 pages
hardback
275 x 210 mm (11 x 8 in)
37,250 words
978-1-74336-338-6
25.00
ABOUT THE AUTHOR:

Lisa Cooper is a Sydney-based artist and florist
with a PhD in fine art. Coopers work with flowers
through her commercial flower business, DOCTOR
COOPER STUDIO, spans major flower installations to
hand-delivered flower gestures. Lisas clients include
Tiffany & Co., Deutsche Bank, The Australian Ballet,
Museum of Contemporary Art, National Gallery of
Australia and Sydney Theatre Company.
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Wildscapes
Stephanie Holm
Discover Australias abundance of unique
and diverse animals, birds, plants and insects
in this exquisitely illustrated colouring book.
Themed by habitatfrom desert to rainforest
to heathlandWildscapes offers a superbly
detailed collection of flora and fauna to bring to
life with colour. Interspersed with pattern pages
as well as interactive elements that allow readers
to incorporate their own designs, this book
represents a chance to explore your creativity
and to de-stress and soothe the mind and spirit
in the process.
88 pages
paperback
240 x 240 mm (9 x 9 in)
500 words
978-1-74336-793-3
9.99
April 2016 (November 2015 AU)
ABOUT THE AUTHOR:

Stephanie Holm is a natural history illustrator who
has always been fascinated by Australian fauna and
flora, observing and drawing her subjects in both
field environments and studio situations. She is
currently completing her PhD in Natural History
Illustration. Her illustrations and writing have been
published in magazines and newspapers.
138
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Copenhagen Style Guide

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

Anna Peuckert is a freelance journalist who writes
about fashion, lifestyle and travel. Together with
photographer Sren Jepsen she founded the travel
website 12hrs.net, which takes its readers on short
city trips.
Sren Jepsen is a photographer and blogger from
Copenhagen. He reports on international fashion
weeks for magazines such as Vogue, Elle and GQ,
and websites.
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Perfect Imperfect
Karen McCartney, Sharyn Cairns
and Glen Proebstel
By Karen McCartney

jacket: 978-1-74045-898-6
paperback with flaps:
978-1-74336-079-8

jacket: 978-1-74196-896-5
paperback with flaps:
978-1-74336-533-5
288 pages
hardback
297 x 220 mm (11 x 8 in)
35,530 words
978-1-74336-482-6
25.00
Perfect Imperfect takes as its founding principle

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

Karen McCartney has a wealth of experience in
the areas of interior design, art and architecture.
She has written for British Elle Decoration, The
Financial Times and The World of Interiors.
Glen Proebstel is a New York-based stylist. He
has many international clients and has worked
for UK Red, Bon Appetit, Donna Hay, British Elle
Decoration, Vogue Living and Quintessential.
Sharyn Cairns work is featured in Vogue Living,
British Elle Decoration and UK House & Garden.
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Venezia
Tessa Kiros
Venice is Italys kingdom of salt and pearls,
prosecco and mermaids, bigola and polenta.
In this paperback edition of her acclaimed
cookbook, Tessa Kiros travels through the
city, breathing in its atmosphere and letting
its bejewelled past and dark alleyways fuel her
imagination. Mingled among the recipes and
stunningly beautiful photography are Tessas
diary jottings on Venices life and food.
hardback with
French-fold jacket:
978-1-74045-364-6
paperback:
978-1-74196-431-8
hardback with
French-fold jacket:
978-1-74045-748-4
paperback:
978-1-74196-686-2
288 pages
230 x 203 mm (9 x 8 in)
46,000 words
978-1-74336-663-9
18.99
June 2016 (May 2016 AU)
978-1-74196-684-8
978-1-74045-909-9
978-1-74266-878-9 978-1-74336-096-5
ABOUT THE AUTHOR:

Tessa Kiros was born in London to a Finnish mother
and a Greek-Cypriot father. The family moved to
South Africa when she was four, and at the age of
18 Tessa set off to travel and learn all she could about
the worlds cultures and traditions, and new ways
of living and eating. She has cooked at Londons
The Groucho Club and in restaurants in Sydney,
Athens and Mexico. On a trip to Italy to study the
language and food she met her husband, Giovanni,
and now lives in Tuscany.
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Colouring Country
Ros Moriarty
Colouring Country is an all-ages art therapy
colouring book with a difference. It features
full-colour reproductions of 42 superb artworks
by Indigenous Australians, each accompanied
by a brief description of its context and meaning
within Australian Aboriginal culture, together
with a colouring-in template for each work.
In Indigenous artmaking, the symbols, and
the stories behind them, are the maps, the
clues, to observing the Law, and living life in
harmony with the elements and the cosmos.
The rhythm of concentric dotted circles, linear
motifs of game and flora, and lithe human
forms, illustrate life in balance with the majesty
of nature. It is the joyful visual language of the
worlds oldest continuing culture. The images
featured in Colouring Country are from the
Balarinji Art & Design Archive.
88 pages
paperback with perforated pages
275 x 200 mm (11 x 8 in)
2990 words
978-1-74336-844-2
9.99
June 2016 (April 2016 AU)
ABOUT THE AUTHOR:

Ros Moriarty has spent most of her professional
life as creative and managing director of Balarinji,
a design business she established with her husband
John in 1983. She is also co-founder and managing
director of the not-for-profit Nangala Project.
In 2012 Ros founded the Indi Kindi early literacy
program for babies to five year olds, to help remote
region Aboriginal families change life opportunities
for their children. Ros is the author of four books
for children and one for adults.
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Home Space
Darren Palmer
Through a selection of family homes, Darren
Palmer gives us an insight into their occupants
relationships to their living spaces. Whether
single parents with one child, married couples
with kids, older working couples with grown
children and grandchildren, middle-aged
couples with no kids and no petsour lives have
different demands, and our homes reflect this,
in every way. Darrens book demonstrates in
engaging, information-filled text and stunning
photography that we can draw inspiration and
practical solutions from fundamental interior
design elements. In Home Space well find out
what makes people happy and fulfilled through
the homes they have created, homes that work
to support families and their lives.
978-1-74336-103-0
224 pages
hardback
260 x 210 mm (10 x 8 in)
40,000 words
978-1-74336-736-0
20.00
ABOUT THE AUTHOR:

Darren Palmer is known for his stylish and classic
interiors. In addition to running his own interior
design business, Darren appears regularly on
Australian television: he is a judge on Channel 9s
top rating program The Block and also appeared
as a judge on Reno Rumble. Darren contributes to
several leading interior and architecture magazines.
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LI FE ST YLE
The House and Garden

at Glenmore
Amsterdam Style Guide

Monique van den Heuvel
Mickey Robertson
Twenty-five years ago, Mickey Robertson and
her husband Larry purchased a collection of
historic but dilapidated Georgian farm buildings
in country NSW, Australia. Thus began an
intensely emotional journey of restoration and
renewal. The natural world and the seasons
are an integral part of Mickeys home and life,
and she explores the links between them in
this richly illustrated book. Glenmore House
exemplifies her philosophy that colour, texture,
representation, sentiment, memory and emotion
each play a role in creating a home. The colours,
textures and vistas of her world-class garden also
play a significant role within each room of the
house. In addition to the ornamental garden that
enfolds her home, Mickey has built a productive
organic/biodynamic kitchen garden, which is
never dormant. In this book she also provides
30 seasonally based recipes inspired by her
abundant and fresh home-grown produce.
288 pages
280 x 240 mm (11 x 9 in)
60,000 words
978-1-74336-607-3
25.00
ABOUT THE AUTHOR:

Australian-born Mickey Robertson is an interior
designer by profession. Her career began in London
almost 30 years ago and continued on her return
to Australia with her Scottish husband. Although
Mickey continues to design interiors, her primary
focus is Glenmore House. She and her husband
run events and workshops (including hosting a
Kinfolk Dinner in 2015) and open garden days, and
hold regular kitchen gardening, seasonal cooking
and craft workshops.
A collection of more than 130 of author Monique

van den Heuvels favourite places to eat, sleep
and shop, that captures the heart and soul of
this beautiful city. Exclusive interviews with local
business owners offer a fascinating glimpse
into what its really like to live and work in
Amsterdam. With this guide in hand, you can
stroll the streets in search of lesser-known spots
and secret places with a soul, seek out special
cafs, galleries, restaurants and stores selling
one-off vintage items and handmade goods,
discover little street markets and organic coffee
bars and fall into conversation with the locals.
Here is an extensive and useful guide to some of
the citys most charming places.
ABOUT THE AUTHOR:

Monique van den Heuvel lives and works in
Amsterdam. She specialises in creative concepts and
editorial management for magazines and brands. For
the last 15 years she has been working with popular
Dutch magazines such as Happinez and The Big Black
Book and has created print and online issues for
leading national and international lifestyle brands.
280 pages
hardback
210 x 140 mm (8 x 5 in)
978-1-74336-896-1
16.99
149
150
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LI FE ST YLE
Tokyo Style Guide
Backyard Chickens
Jane Lawson
Dave Ingham
While Tokyo pulsates like no other city, its true

heart can be easily overlooked. It is found where
the locals live, wander, shop, are entertained, eat
and drink. Tokyo Style Guide offers style-savvy
intrepids a starting point for exploration with a
series of guided walks, a friendly narrative hand
to hold, and a unique insight into Japans culture
and aesthetic. Japanophile Jane Lawson suggests
a loose itinerarywith accompanying mapfor
ten neighbourhood walks.
Keeping a few hens in the backyard used to be

the habit of only those who lived in rural areas
or hippies. Now its mainstream and an attractive
proposition for those even in urban settings.
Fluffy little recycling units that eat weeds, kitchen
scraps and turn them into organic eggswhats
not to love? Chickens are great backyard pets for
young and old, a natural extension for anyone
who has a vegie patch and especially good for
those who like eggs but are concerned about
the welfare of hens in the commercial egg
industry. This book is a perfect reference for
those already keeping chickens in the backyard
or gift for the absolute beginner thinking about
getting a few hens. It offers advice on how to
start, how much commitment is involved, and
how to house, feed andtroubleshoot.
See page 68
Hardback with French-fold

jacket: 978-1-92125-902-9
paperback: 978-1-74196-997-9
978-1-74266-137-7
288 pages
hardback
210 x 140 mm (8 x 5 in)
42,000 words
978-1-74336-569-4
16.99
January 2017 (December 2016 AU)
978-1-74196-841-5
By Doug Purdie
978-1-74336-319-5
978-1-74336-508-3
ABOUT THE AUTHOR:

Jane Lawson has been a regular visitor to Japan for
more than 20 years. She runs independent tours,
guiding her clients to the best Japan has to offer,
from culture to fashion, food and lifestyle. Jane has
a particular interest in Japanese cuisine and began
cooking at the age of eight. After many years working
as a chef in Sydney, she moved into publishing,
combining her love of cookbooks and cooking.
ABOUT THE AUTHOR:

Since 2001 Dave Ingham has run Rent-a-chook,
a business selling chickens, coops and offering trybefore-you-buy hen set-ups to customers all around
Australia. He is the resident henkeeping expert on
national radio and a sought-after speaker on all
things sustainable.
240 pages
hardback
240 x 170 mm (9 x 6 in)
45,000 words
978-1-74336-755-1
14.99
151
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Disobedient Gardens
Michael Cooke and Brigid Arnott
Landscape designer Michael Cooke presents
five of his superbly designed gardens, including
his own, illustrated by the lyrically beautiful
photographs of co-author Brigid Arnott. The
selected gardens encapsulate the characteristics
he considers vital in the making of a truly
beautiful, liveable garden. They have a distinct
voice of their own, reflecting not only the
personality and style of the owners, but also
the longstanding relationship and emotional
connection between the owners and Michael,
who has maintained and developed the gardens
over many years. Significantly, they all feature
elements of wildness combined with a degree of
order. These characteristics lend the gardens great
character, texture and warmththe landscapes
may be magnificent, but they all have an organic
quality, imperfections, a degree of disobedience
that makes them even more fascinating.
256 pages
hardback
280 x 225 mm (11 x 9 in)
45,000 words
978-1-74336-606-6
25.00
ABOUT THE AUTHORS:

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

Doug Purdie
Bees, our most important pollinators, are in
decline the world over. They love to live in urban
environments, where its a short flight path from
one type of plant to the next. But conventional
gardens that favour lawns and pesticides over
flowers and fruit trees are scaring the good bugs
away. The Bee Friendly Garden is a guide for all
gardeners great and small to encouraging bees
and other good bugs to your green space. It
includes: a comprehensive guide to bee-friendly
plants, simple changes anyone can make, natural
pest control and companion planting advice.
978-1-74336-508-3
224 pages
paperback
255 x 210 mm (10 x 8 in)
35,000 words
978-1-74336-757-5
18.99
April 2017 (September 2016 AU)
ABOUT THE AUTHOR:

Doug Purdie, aka the Beevangelist, maintains more
than 100 beehives on city rooftops, balconies,
backyards and in community gardens around Sydney
with his business The Urban Beehive. He runs
beginner beekeeping courses and is a sought-after
speaker and presenter.
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I N DEXE S
TITLE INDEX
Alla Fratelli 301
Amsterdam Style Guide 149
Anatolia 99
Apple Blossom Pie 223
Apples for Jam 142
Baby Pip Eats 601, 62
Baby Pip Eats: The Colours
of the Rainbow 60, 623
Backyard Bees 151, 154
Backyard Chickens 151
BakeClass 545
Balance & Harmony 70, 98
The Bee Friendly Garden 1545
Beef and Potatoes 845
The Belly Fat Program 1201
Berlin Style Guide 1323
Biota 401
Caf Style 102
Cake Decorating Step by Step 667
Chocolate 801
Coastline 99
Colouring Country 1445
Coming Home to Eat 76
The Cook and Baker 201
Cooking with Beer 10
Copenhagen Style Guide 1389
Cornersmith 323
Delicious Every Day 923
The Dinner Ladies 901
Disobedient Gardens 1523
Dolce 445
Easy Luxury 146
Easy Mediterranean 823
Easy Vegan 82
Easy Weekends 70, 98
Eat In 92
Falafel for Breakfast 245
Falling Cloudberries 142
Fired Up 16
Fired Up Vegetarian 16
The Fish and Seafood Companion 945
The Flowers 1345
Food From Many Greek Kitchens 142
The Food I Love 701, 98
Food Plus Beer 1617
Fried Chicken & Friends 1415
Get Lean, Stay Lean 1223

Good Food 70, 98
The Gourmet Farmer Deli Book 64, 78
The Gourmet Farmer Goes Fishing
64, 78
Grillhouse 16
Hello Tokyo 1289
Home Space 1467
The Homemade Wedding Cake
745
The House and Garden
at Glenmore 148
Iconic Australian Houses
(50/60/70) 140
Iconic Australian Houses
(70/80/90) 140
Id Eat That 112
In the Kitchen 589
Istanbul Cult Recipes 889
King of the Grill 16
Kitchen Mojo 10-11
Limoncello and Linen Water 142
The Little Chinese Cookbook 28
The Little French Cookbook 29
Little Italy 44
The Little Pasta Cookbook 29
The Little Thai Cookbook 28
The Maker 1301
marie claire: fresh + fast 46
marie claire: 10 years of great food 46
Mastering the Art of Baking 54
Meatballs 1213
Mercurios Menu 10
Milkbar Memories 689, 150
More Fired Up 16
More Please! 967
My Family Table 267
My Food 70, 98
My Petite Kitchen Cookbook 26
Naked Cakes 1819
The Naked Vegan 11011
The Natural Cook 867
Not Just Jam 789
The Painted Cake 74

Perfect Imperfect 140
Peri Peri Starfish 142
Planet Cake 34
Planet Cake Celebrate 34
Planet Cake Cupcakes 34
Planet Cake Kids 34
Planet Cake Love and Friendship 345
Pride and Pudding 501
Quick. Easy. Healthy. 11213
Real Delicious 489
The Real Food Companion 64, 78
Real Food Projects 567
Reversing Diabetes 1089
Rockpool Bar & Grill 70, 98
Salads All Year Round 1001
Seasons to Share 1189
A Simple Table 467
Simply Good Food 70, 98
Snowflakes and Schnapps 68, 150
Special Delivery 423
Spice Journey 523
The Starter Kitchen 112
Summer on Fat Pig Farm 645, 78
Supercharged Food: Eat Clean, Green
and Vegetarian 106, 114, 116, 117
Supercharged Food: Eat Right for
Your Shape 106, 1145, 116, 117
Supercharged Food: Eat Your Way
to Good Health 106, 114, 116, 117
Supercharged Food: Eat Yourself
Beautiful 106, 114, 116, 117
Supercharged Food: Fast Your Way
to Wellness 106, 114, 116, 117
Supercharged Food For Kids 106, 114,
116, 117
Supercharged Food: Heal Your Gut
1067, 114, 116, 117
Supergrains 48
Superlegumes 48
Tessa Kiros: The Recipe Collection 142
This Could Get Messy 367
Tokyo Style Guide 68, 150
Venezia 1423
Venice Cult Recipes 44
What Can I Eat When Im Pregnant?

1245
Wholefood 76
Wholefood Baking 76
Wholefood for Children 76
Wholefood From the Ground Up 767

Whole Food Slow Cooked 389
Wildscapes 1367
Winter on the Farm 64, 78
Yoshoku: Contemporary Japanese

68, 150
Zenbu Zen 68, 150
100 Desserts to Die For 723
AUTHOR INDEX
A
Albert, Petra 132

Alwill, Jacqueline 118
Andrews, Olivia 38
Arnott, Brigid 152
Hann, Callum 112

Harper, Amie 60, 62
Hart, Naomi 14
Hodges, Stephen 94
Holm, Stephanie 136
Holmes, Lee 106, 114, 116, 117
Huckstep, Anthony 94
Palmer, Darren 146

Perry, Neil 70, 98
Peuckert, Anna 138
Proebstel, Glen 140
Purdie, Doug 151, 154
B
Barclay, Dr Alan 108
Bevan, Cherie 20
Bizys, Ebony 128
Blereau, Jude 76
Bruno, Matteo 12
C
Cairns, Sharyn 140
Chryssidis, Themis 112
Collins, Natasha 74
Cooke, Michael 152
Cooper, Dr Lisa 134
Crabb, Annabel 42
Cranston, Michele 46
Cutler, Paris 34
D
Dale, David 99
Delia, Shane 52
Deseine, Trish 72
Dobson, Ross 16
E
Elliott-Howery, Alex 32
Evans, Matthew 64, 78
F
Feildel, Manu 96
Frawley, Kristy 24
Freer, Chrissy 48
G
Galletto, Lucio 99
Gare, Anna 92
Gilliatt, Sophie 90
Grant, James 32
Q
Quinn, Sue 82
Ingham, Dave 151
Rantissi, Michael 24
Robertson, Mickey 148
Jepsen, Sren 138
K
Kiros, Tessa 142
L
Larmoyer, Pomme 88
Lawson, Jane 68, 150
Llewellyn, Gregory 14
Logue, Simmone 58
M
Mahut, Sandra 124
Mallet, Jean-Franois 84
Manning, Anneka 54
Marin, Eke 100
Maynes, Tamara 130
McCartney, Karen 140
McDonald, Barry 30
McGhie, Kate 22
McKenzie, Stuart 102
McMillan, Joanna 122
Mercurio, Paul 10
Miller, Lyndel 18
Moriarty, Ros 144
N
Nordstrand, Berit 120
O
Ozich, Eleanor 26
S
Sharpe, Wendy 42
Sivrioglu, Somer 99
Stone, Matt 86
Susman, John 94
Swan, Sarah 94
T
Tauroa, Tass 20
Teschendorf, Ellen 132
Tibballs, Kirsten 80
Torrico, Giovanna 66
V
Valcorza, Maz 110
van den Heuvel, Monique 149
van der Jagt, Yolanda 100
Viles, James 40
W
Walsh, Kate 56
Westwood, Katherine 90
Wirth, James 36
Y
Ysewijn, Regula 50
Z
Zavan, Laura 44
157
158
C ATA LO GUE 2 0 162 01 7
SALE S CON TAC TS
SALES CONTACTS
MURDOCH BOOKS AUSTRALIA
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OVERSEAS AGENTS
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Contents

C ATA LO GUE 2 0 162 01 7

Mercurios only passion and

Dancer, choreographer, actor and television

Friends and family will never guess the secret ingredient

Cooking with Beer

A book for anyone who likes good food

Cooking is all about being creative,

Pauls enthusiasm for food shines through

cyan magenta yellow black Spot UV

If you think beer is good for drinking but cant

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

Fried Chicken & Friends

ABOUT THE AUTHORS:

replace with cocktail

C ATA LO GUE 2 0 162 01 7

Food Plus Beer

THE BUMPER BOOK OF

King of the Grill_CVR SI.indd 1

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

The Cook and Baker

ABOUT THE AUTHORS:

C ATA LO GUE 2 0 162 01 7

Apple Blossom Pie

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

Falafel for Breakfast

ABOUT THE AUTHORS:

C ATA LO GUE 2 0 162 01 7

My Petite Kitchen Cookbook is a

From Caramelised shallot and thyme

Eleanors approach to food styling and

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

The Little Thai Cookbook

The Little Pasta Cookbook

Murdoch Books Test Kitchen:

Murdoch Books Test Kitchen

The Little Pasta Cookbook celebrates the wonderful world

192 pages, hardback

192 pages, hardback

192 pages, hardback

The Little Chinese Cookbook

The Little French Cookbook

Murdoch Books Test Kitchen

Murdoch Books Test Kitchen

The Little Chinese Cookbook explores the ways in which

The Little French Cookbook features more than 80 recipes that

192 pages, hardback

C ATA LO GUE 2 0 162 01 7

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

ABOUT THE AUTHORS:

C ATA LO GUE 2 0 162 01 7

ABOUT THE AUTHOR:

C ATA LO GUE 2 0 162 01 7

This Could Get Messy

ABOUT THE AUTHOR: