Murdoch Books 2016 London Book Fair Rights Catalogue

8/19/2019 Murdoch Books 2016 London Book Fair Rights Catalogue

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ContentsFood 8

Health 104

Lifestyle 126

Indexes 156

Sales contacts 158


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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 puddings—the list couldn’t 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 hello—we’d be

delighted to see you.

Sue Hines

Group Publishing Director

A word ...


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Food


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CATALOGUE 20162017

Paul Mercurio’stravelstoriesand recipesfromthe popularTVshow

MERCURIO’S MENU

“ C k i n is l l u t i n c r t i v ,n u r is h in t h s u l s l l s t h n

s h r in t h j i t hf m i l n f r i n s .”u l r c ur i

ul’s nthusism r sh ins th ruh

in rc uri’s nu, h ic h turs th str c i s r m t h s s n s t h u l rV sr is n inc lu s suc h vurits s

n l s t r r s t , r -m r in t

r n s n c ri s s r u s s r s n r i c t tc h rr c h s c t h t i ll m u s n .

c t r n t l i s i n

h s l s l f .

c k i n n r i t

u l l n h is n

c u ri’ s n u. r

h h s l l l

r h i s sh . T hi s i sh i s

u t l l t hi n s r n

s i nc 1 . H h s

t r n t i n l r r s ,

t h l n

s , t h i ch h h s l s

f u t , h s s ,

c k ’ . H i s t t r ct

th n , r t r u c ,

ithfmil n

r t i th i t l l . Pau MercuriPau Mercuri

fr n n i f n ju i r.

F r i n s n f m i l i l l n r u s s th s c r t in r i n t

i n t hi s c l l c ti n f m r t h n l i ci u s i s h s , s

r r s j u n k n c k u l r c ur i ri n s

t t h r h is t r t s si n s . T h r in t h s

r c i s i s n s s n ti l c m n n t , n t i m m ic k . Us

s n i n r i n t , r s l l s rt s f n r fu l

c m l x i t t i s h . Th r r m r th n r

s t l s i n th r l , c h i t h it s n fl u rs t h t i l l

s m t hi n s c i l t h t r u ’ r c k i n

– s u r r s t , si m l r m f r n t r t in in .

i in n i s c r h i s h s su c h s n i n ,

s t u t n t ’ s ch s t r t , r - r i s f s s

u cc r c n t ch c l t s t ut r n i s c n .

s u ls s : ‘If t h r ’s l iu i in r c i , i t m ih t

s l l r . ’

I f u t h i nk r i s f r r i n k in u t c n ’ t

i m i n c k i n i t h i t ,t h is k i l l m k u

t h in k i n . Th r r z n s f r s t l s , fr m

l i h t n f r ui t t r i ch n m l t . r i c k s u

t h fl u r s f th in r i n t s it ’ s r i t h

n l s c m l x i t ur i n t h r i n

r c s s . T h r s u lt s r l r , n l s s l

r i n s ui t t l l t s f f , t h s n

c c m n i m n t n n s s n t i l i n r i n t .

In C i n i th r , r n t h us i s t n

s s i n t h m c k u l r c ur i r s n t s

f hi s f u ri t r c i s . F r r n i c s u l

xl insth riust sf r,n su sts

s ui t l s t l s n r n s f r c h r c i .

n c u ’ t r i u l ’ s l i c i u s n

i nn t i r c i s, u ’ ll n r l k t r th

s m i n .

‘ifthere ’s liquidin arecipe, it might as well be beer’‘ifthere’s liquidin arecipe, it might as well be beer’

cyn m nt y ll lc tUV4 /3/1 1 3 :00:4 8 P

ABOUT THE AUTHOR:

Paul Mercurio is familiar to movie and television

audiences from his appearances in Strictly Ballroom,

Dancing with the Stars and Mercurio’s 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.

256 pages

flexibound

240 x 190 mm (9½ x 7½ in)

81,500 words

978-1-74336-181-8

£16.99

September 2015 (August 2015 AU)

Kitchen Mojo

Paul Mercurio

Mouth-watering recipes that encourage you

to embrace the cook within and become a

confident cook! A call to arms—or more aptly,

to stoves—Paul Mercurio’s 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 entertaininga crowd when the footy’s on, home alone and

treating yourself to a nourishing and delicious

meal, looking for a simple dish when you’re

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.

9 78-1-74196- 613 -8 978-1-74266-5 42-9


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CATALOGUE 20162017

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. Matteo’s passion for

all things food led him to open three Melbourne-

based Meatball & Wine Bars.

176 pages

hardback

240 x 190 mm (9½ x 7½ in)

46,500 words

978-1-74336-516-8

£14.99


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 you’ve never seen them

before—Meatballs rustico, devoured with crusty

bread; Seared beef carpaccio meatballs, best

eaten with a glass of prosecco in hand; deluxePork, 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

pistachios—and tuck in.


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CATALOGUE 20162017

ABOUT THE AUTHORS:

Husband-and-wife team Gregory Llewellyn and

Naomi Hart are Australian–Americans 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.

256 pages

hardback

255 x 200 mm (10 x 8 in)

56,000 words

978-1-74336-327-0

£20.00


Fried Chicken & Friends

Gregory Llewellyn and Naomi Hart

Fried chicken has undergone a renaissance.

It’s been reinvented for a new generation. It’s

restaurant-level impressive and a sure-fire way

to keep a crowd happy. In fact, it’s the duck’s

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 beans—all served

with a generous shake of the hot sauce bottle.

It’s a party on a plate.

replace with cocktail

pic


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CATALOGUE 20162017

ABOUT THE AUTHOR:

Ross Dobson’s 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 The Union tapas bar and The

Vincent Diner.

240 pages

hardback

255 x 200 mm (10 x 8 in)

41,800 words

978-1-74336-549-6

£18.99


Food Plus Beer

Ross Dobson

Written in Ross Dobson’s 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 andbeer 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 Beer’s

Best Friend’ (rice and noodles).

ROSS DOBSON

THE BUMPER BOOK OF

NO NONSENSE BARBECUING

F r t s t r t r c u t s c s u r c ll ct i r

t s s s ’ s u r i t r c i s r t r il l t l t . i s

c r s i c r s t s r st il rr ci ti r ci s ,

r i r r c tl c st rill l s t

s t r ri s . I i ti t u c -l c l s si cs , t r r i s s

r i i u c s r r u t l – si , I i , t i l

E s t , E u r t r i c s . i n f t i c t r s t t l r s

t r i s l i , i c lu s r c i s r r s , i s , s l s t r

t r s t cc u r r c u .

c t ll lc E s s s s t U VKingof theGrill_CVR SI.indd 1 24/07/14 4:10PM

978-1-74336-474-19 78 -1 -7 41 96 -7 98 -2 9 78 -1 -7 42 66 -6 64 -8 978-1-74336-272-3978-1-74196-714-2


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CATALOGUE 20162017

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 family’s café

business, she has an all-consuming passion for

cooking and entertaining in all its delicate and

delicious detail.

272 pages

hardback with jacket

254 x 210 mm (10 x 8¼ i n)

83,700 words

978-1-74336-536-6

£20.00

October 2015 (August 2015 AU)

Naked Cakes

Lyndel Miller

Fondant haters, lazy bakers and time-poor

hosts rejoice! These naked cakes are achievable,

budget friendly and swoon worthy—and they

provide an ideal opportunity to experiment with

and display your individual creativity. Beautiful,

rustic and organic in form, naked cakes are

always tiered, with filling and f rosting betweenlayers but never on the outside—thus ‘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.


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CATALOGUE 20162017

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.

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)

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 andcatering 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

oven—your household is in for a treat.


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CATALOGUE 20162017

336 pages

hardback

259 x 219 mm (10 x 8¾ in)

115,000 words

978-1-74336-325-6

£20.00


ABOUT THE AUTHOR:

Kate McGhie is one of Australia’s 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.

Apple Blossom Pie

Kate McGhie

Kate McGhie is a farmer ’s 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 Kate’s family—everyone was happy.

In this book, featuring more than 120 recipes

and stories from her family’s 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 today’s table.


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CATALOGUE 20162017

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.

256 pages

hardback

260 x 205 mm (10½ x 8½ in)

52,000 words

978-1-74336-444-4

£20.00


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 dukkahand 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.


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CATALOGUE 20162017

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.

256 pages

hardback

240 x 190 mm (9½ x 7½ in)

41,500 words

978-1-74336-566-3

£16.99

October 2015 (October 2015 AU)

My Family Table

Eleanor Ozich

Eleanor’s 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 it’s grown, itshealth benefits and how to make it taste amazing.

In her second book, Eleanor presents more than

100 wonderfully simple, nourishing and healthy

recipes that can be enjoyed by the whole

family. She takes some classic family favourites

and adds her own wholesome, creative twist,

keeping it really simple and using plenty of

herbs and aromatic flavours for scrumptious

taste combinations. The five chapters take

you through the day—from healthy, satisfying

breakfasts, to snacks and 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.

eleanor ozich

SIMPLE WHOLEFOOD RECIPES

y tit it n i

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t t f n l .

l n r z i r t - n r i n

f t l t n t f l n, l

f – t r i i nt i r

r t r t f r f i l ’ ‘ r t

i l ti n’ , t n f

r in r f r - r - l t r ’

r z .

l i n r n r in i t

n t r l, n r l tr nt i ,

l n r ’ r i i t i t

r r l t f t t i r ti n

i t r n n . n r

t n ni n t r i f t f r t

, trin t n f r f

– f r , i r n t , f r r i n .

r r li ll t n t

f ri tt t , l n r l t

n l - z ini i t i l

n l n ,t n tr r r n

n t l t t rt n n

n n tt r , y tit it n

in l r f t , l n ,

r in , i nn r n r t n

r t i n i n t n .

s i n

MY PETITE KITCHEN

COOKBOOK

978-1-74336-187-0


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FOOD 29 CATALOGUE 20162017

192 pages, hardback

200 x 160 mm (8 x 6¼ in)

29,800 words

978-1-74336-659-2

£9.99

March 2016 (April 2016 AU)

192 pages, hardback

200 x 160 mm (8 x 6¼ in)

39,900 words

978-1-74336-661-5

£9.99

March 2016 (April 2016 AU)

The Little Pasta Cookbook

Murdoch Books Test Kitchen

The Little Pasta Cookbook celebrates the wonderful world

of pasta. From a comforting lasagne on a cold winter’s 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 pastaevery time.

The Little French Cookbook


The Little French Cookbook features more than 80 recipes that

reflect the delights of France’s culinary landscape: delicate hors

d’oeuvres, diverse seafood offerings, hearty meat and poultry

dishes, and delicate pastries and desserts. These are recipesthat capture the essence, variety and rich heritage of regional

French cooking at its best.

192 pages, hardback

200 x 160 mm (8 x 6¼ i n)

34,000 words

978-1-74336-657-8

£9.99

October 2015 (December 2015 AU)

192 pages, hardback

200 x 160 mm (8 x 6¼ i n)

31,000 words

978-1-74336-655-4

£9.99


The Little Chinese Cookbook


The Little Chinese Cookbook explores the ways in which

geography, climate, culture and tradition have shaped one of

the world’s most popular cuisines. It takes a look at the behind-

the-scenes world of growers, artisans, chefs and home cooks,whose passion for produce is reflected in the regional styles

and flavours of China’s rich and varied food. Features more

than 80 recipes, including street food, seafood, dim sum

recipes, hotpots and desserts.

The Little Thai Cookbook

Murdoch Books Test Kitchen:

The Little Thai Cookbook delves into one of the world’s 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 Thailand—the regional styles

and flavours of the country’s rich and varied cuisine are well-

represented here in more than 80 recipes. These include

street-food favourites, seafood specialities, stir-fries, vegetabledishes and curries.


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CATALOGUE 20162017

ABOUT THE AUTHOR:

First a waiter, then a greengrocer and wholesaler,

and now a Sydney restaurateur—Barry McDonald

has always brought something fresh to the

hospitality industry. Now his buzzy, lively Fratelli

Fresh food stores and Café Sopra restaurants are

on every food-lover’s go-to list, dishing up market-

fresh, seasonal produce in as simple and natural a

form as possible. ‘Fresh is best,’ he says. ‘In season

is best. Italian is best.’

272 pages

hardback

260 x 210 mm (10½ x 8¼ in)

59,000 words

978-1-74336-471-0

£20.00

November 2015 (October 2015 AU)

Alla Fratelli

Barry McDonald

How to eat Italian? The message is simple: buy

fresh and in season, cook simply and make

the most of your time at the table. Here is

everything you need to know to cook the Italian

way—beautiful, generous, messy trattoria food

to share with children, parents, friends and

neighbours. It’s heart-warming, delicious eating,dedicated to flavour and tradition—but it rips

up the rule book at the same time, putting

meals together that suit the way we live now.

There are more than 140 recipes, 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 Italian—markets, coffee, staples,

shopping seasonally and often; how to cook

Italian—simple, 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.


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CATALOGUE 20162017

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

cafés and a cooking school in Sydney.

272 pages

hardback

270 x 195 mm (10½ x 7¾ in)

52,000 words

978-1-74336-329-4

£20.00


Cornersmith

Alex Elliott-Howery andJames 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 café, pickleryand 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 to eat sustainably

wherever you are.


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CATALOGUE 20162017

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 Australia’s largest cake-

decorating school. Paris has had her own TV series,

Planet Cake, on the LifeStyle Channel, and her

program has also been launched in South America.

224 pages

paperback with flaps

255 x 210 mm (10 x 8¼ in)

45,400 words

978-1-74336-058-3

£14.99


9 78 -1 -74 26 6- 69 0-2 9 78 -1 -74 33 6-1 97- 9978-1-74196-779-1978-1-74196-318-2

Planet CakeLove 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 birthdays—and

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.


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CATALOGUE 20162017

ABOUT THE AUTHOR:

For three years James Wirth and his business

partners in Drink ’n’ Dine have been reviving

Sydney’s pub scene, taking unloved inner-city

pubs, ripping out their tired interiors and giving

the venues back to the p eople—complete with

good food, good booze and good times.

296 pages

hardback with textured case

250 x 190 mm (10 x 7½ in)

79,200 words

978-1-74336-426-0

£17.99


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. It’s about f ood that’s fun, that’s

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, CouchCruising (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,

3 PM Breakfast (the most important meal of the

day, any time of the day) and Sweet Thangs.

Fascinating features you won’t find in any other

cookbook include a ‘World of Schnitzels’ map

and ‘50 Shades of Beige B aby!’, a dude food

photomontage.


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CATALOGUE 20162017

ABOUT THE AUTHOR:

Olivia Andrews is a food writer, recipe developer

and food stylist who has worked for numerous

Australian and international food magazines and

television shows.

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)

Whole Food Slow Cooked

Olivia Andrews

At last, a way to cook and eat that ticks all the

boxes: healthy and wholesome, comforting

and convenient. 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 meansyou can make the most of cheaper cuts of meat

by braising them to melting tenderness, it’s

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 a pan of pasta.


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ABOUT THE AUTHOR:

Chef and owner of two-hatted Biota Dining & Rooms

in Bowral, New South Wales, James Viles has become

one of Australia’s 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 Chef’s

Hat, at the age of 23. This is his first book.

248 pages

hardback

290 x 230 mm (11½ x 9 i n)

51,000 words

978-1-74336-570-0

£25.00

December 2015 (November 2015 AU)

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, worktogether and complement each other. There

are 60 recipes, 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.


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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 ‘I’m sorry you had a bad day ’

to ‘Congratulations, you clever thing’. Compiled

by one of Australia’s best-loved personalities,

journalist Annabel Crabb, and her dearestchildhood 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 other’s houses for decades.

ABOUT THE AUTHORS:

• Annabel Crabb is one of Australia’s most beloved

journalists. She is the ABC’s chief online political

writer, the host of TV’s Kitchen Cabinet and a

sought-after speaker and presenter.

• Wendy Sharpe is a recipe consultant and Annabel’s

oldest friend. She and Annabel have delivered

countless meals and ‘edible care packages’ to each

other over the years.

232 pages

hardback

250 x 195 mm (10 x 8 in)

69,000 words

978-1-74336-620-2

£17.99



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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 summer’s day … the delights of

Italy’s many desserts, or dolci, are celebrated

around the world; perhaps because, above all

else, dolci are about family and simplicity.Laura’s uncomplicated approach to the

traditional desserts of her childhood makes

Italy’s finest tarts, puddings, cakes and sweets

easy for everyone to share and enjoy.

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.

160 pages

hardback

260 x 194 mm (10½ x 8 in)

978-1-74336-739-1

£17.99

February 2016 (January 2016 AU)

Rights: world English language

978-1-74196-435-6978-1-74336-310-2


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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 café, 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 Women’s Weekly . As well

as writing, Michele—who originally trained as a

visual artist—is also a freelance food stylist.

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)

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 andside 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.

978-1-74266-643-3 978-1-74266-983-0

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fresh + fast


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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?

Do grains have a valuable place in the moderndiet? 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.

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.

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)

978-1-74266-994-6 978-1-74336-550-2


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Pride and Pudding

Regula Ysewijn

Jamie Oliver says of Pride and Pudding

‘A truly 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 fromhistorical cookery texts and updating them for

today’s 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 e ach one,

sharing the original recipe alongside her own

version, while paying homage to the cooks,

writers and moments in history that helped

shape them.

ABOUT THE AUTHOR:

Regula Ysewijn is a photographer and graphic

designer who was born and raised in Antwerp.

She has 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 a Great Taste Awards judge.

368 pages

hardback

260 x 180 mm (10½ x 7 in)

978-1-74336-738-4

£20.00

April 2016 (March 2016 AU)



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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 E ast

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 acrosssix 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.

ABOUT THE AUTHOR:

Shane Delia’s 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.

272 pages

hardback

258 x 200 mm (10¼ x 8 in)

55,000 words

978-1-74336-733-9

£20.00



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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 Women’s 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.

280 pages

hardback with jacket

254 x 203 mm (10 x 8 in)

32,220 words

978-1-74336-572-4

£20.00


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 step-

by-step photography, clear instructions andAnneka’s 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


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CATALOGUE 20162017

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 you’re a kitchen rookie, you’ll soon be

churning your own butter and slathering it onyour own no-knead bread, barbecuing your

own homemade sausages or using the season’s

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.

ABOUT THE AUTHOR:

Kate Walsh wants to change the way you eat. A self-

taught 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.

216 pages

paperback

260 x 210 mm (10½ x 8¼ in)

40,000 words

978-1-74336-442-2

£18.99

May 2016 (April 2016 AU)


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In the Kitchen

Simmone Logue

The kitchen is author Simmone Logue’s

natural habitat—the heart of her home and

her business, the place where she lives and

breathes her passion for food. Every recipe in

this collection—from breakfasts and lunches

to picnics and party food—has a special place

in Simmone’s heart and marks a milestone onher journey to becoming a legendary baker,

caterer and successful businesswoman. But

this consummate professional hasn’t lost any

of the passion or forgotten any of the secrets

that made her a great home cook in the first

place. The fabulous recipes in this book are

testament to that.

ABOUT THE AUTHOR:

Simmone Logue started her food business in a small

flat, hand-delivering her cakes to local café owners.

She then leased an old butcher’s 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 in wholesaling,

retailing and catering.

240 pages

hardback

260 x 195 mm (10½ x 8 in)

60,500 words

978-1-74336-747-6

£17.99



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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 A–Z of nourishing recipes

that are quick, easy and perfect for the wholefamily, 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 family’s

food moments.

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.

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)

978-1-74336-854-1

See page 62


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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.

Baby Pip Eats: TheColours 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 they’re 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.

978-1-74336-852-7

See page 60


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CATALOGUE 20162017

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. E njoy

a rustic farm meal of Cider chicken or Nettle

and feta filo pie, while sipping White peach

and mint sangria. Finish with Vanilla-poachednectarines 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.

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

authoritativeReal Food Companion.

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)

978-1-74336-463-5978-1-74196-720-3978-1-74266-227-5 978-1-74266-980-9 978-1-74336-609-7

See page 78


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Cake DecoratingStep 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 you’ll 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.

ABOUT THE AUTHOR:

When Giovanna Torrico became a mother, she began

cooking from her mother’s 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.

160 pages

hardback

260 x 194 mm (10½ x 8 in)

978-1-74336-740-7

£16.99

June 2016 (May 2016 AU)



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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)

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.

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 author’s 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 andchips; flaky-pastried meat pies and sausage

rolls; vanilla slices and custard tarts. These ‘fun

foods’—over 120 recipes in all— are m ade from

scratch with real ingredients.

978-1-74266-137-7 978-1-74196-841-5 978-1-74336-569-4hardback with French-fold

jacket: 978-1-92125-902-9

paperback: 978-1-74196-997-9

See page 150


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The Food I Love

Neil Perry

Internationally renowned chef Neil Perry’s classic

The Food I Love presents home cooking at

its very best—simple, 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 200 delicious recipes, or be inspired by thethousands 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 chef’s knife to trussing

chicken and filleting fish.

ABOUT THE AUTHOR:

Neil Perry is one of Australia’s 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.

440 pages


260 x 200 mm (10½ x 8 in)

130,000 words

978-1-74336-651-6

£18.99

July 2016 (May 2016 AU)

978-1-74196-601-5 978-1-74196-829-3hardback:

978-1-74045-923-5

paperback:

978-1-74266-042-4

978-1-74336-185-6 978-1-74336-052-1

See page 98

My Food

978-1-74336-892-3


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CATALOGUE 20162017

256 pages

hardback

270 x 210 mm (10½ x 8¼ 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 Ireland’s

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.

100 Desserts to Die For

Trish Deseine

Sweet and creamy desserts are one of life’s

little pleasures and here are 100 glamorous,

decadent, utterly delicious recipes to tempt you.

A former BBC T V cooking show host, author of

15 cookbooks and recipe writer for French Elle ,

Trish Deseine insists that she isn’t a professional

chef but a home cook—and accordingly, herrecipes 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.


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240 pages

hardback

260 x 220 mm (10½ x 8¾ 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, Nevie-

Pie 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 The Jonathan Ross Show . She has presented

a special dessert table at 10 Downing Street.

The HomemadeWedding Cake

Natasha Collins

Making your own wedding cake is easy when

you’ve 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, em bellishing,

transporting, presenting and serving it, so that

they can be certain of success at every stage.

978-1-74336-106-1


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CATALOGUE 20162017

256 pages


260 x 210 mm (10½ x 8¼ in)

88,000 words

978-1-74336-538-0

£16.99


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.

Wholefood Fromthe 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. B ut with just a little preparation

you can build a solid food foundation, so being

busy doesn’t have to mean going hungry ...

Wholefood From the Ground Up distills Jude’s

wealth of knowledge into one incredible guide

with more than 120 nourishing recipes.

978-1-74196-678-7 978-1-74045-747-7978-1-74266-259-6 978-1-92125-990-6


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CATALOGUE 20162017

208 pages

hardback

240 x 170 mm (9½ x 6½ in)

41,500 words

978-1-74336-609-7

£14.99

August 2016 (April 2016 AU)

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

authoritativeReal Food Companion.

Not Just Jam

Matthew Evans

Not Just Jam is a collection of more than

90 modern 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.

A bowl of ice cream is transformed with a drizzleof homemade gooseberry and sour cherry

syrup. Use this book as your launching pad, then

adjust the combinations to suit the place you

call home. It’s all about harnessing the harvest,

making real food from scratch and feeling great

about what you feed your family and friends.

978-1-74336-580-9

See page 64

978-1-74336-463-5978-1-74196-720-3978-1-74266-227-5 978-1-74266-980-9


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CATALOGUE 20162017

256 pages

hardback

255 x 200 mm (10¼ 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 the world 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.

Chocolate

Kirsten Tibballs

Here’s 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 theperfect recipe writer, teacher and guide. She

takes you by the hand, step by step, through the

essential tips and techniques, choosing the be st

possible ingredients, melting and tempering

chocolate, and then runs through a range of

more than 70 recipes for the home cook.


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CATALOGUE 20162017

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.

Easy Mediterranean

Sue Quinn

Could this be the world’s 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 andfish 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 ever y 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


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CATALOGUE 20162017

412 pages

hardback

252 x 195 mm (10 x 8 in)

978-1-74336-629-5

£20.00



ABOUT THE AUTHOR:

Jean-François Mallet studied at the renowned

culinary arts school Ferrandi, in Paris, and worked for

some of France’s top chefs before becoming a food

photographer. He now travels the world in search

of incredible meals and the talented people who

make them.

Beef and Potatoes

Jean-François Mallet

Here are 200 recipes, classic and modern,

for two of the world’s 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 andWild 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.


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CATALOGUE 20162017

240 pages

paperback

260 x 210 mm (10½ x 8¼ in)

40,000 words

978-1-74336-591-5

£18.99


ABOUT THE AUTHOR:

Matt Stone is the head chef of Oakridge winery

in Victoria, Australia, co-star of the National

Geographic food show Recipes that Rock with

Blur bass 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

cafés Silo and Brothl.

The Natural Cook

Matt Stone

Matt Stone, one of Australia’s 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, you’ll live a more

sustainable life. And that none of this has to be

hard work … Here are more than 100 recipesto show you how eating healthily and ethically

doesn’t 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,

it will soon become second nature.


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CATALOGUE 20162017

272 pages

hardback

260 x 205 mm (10½ x 8 in)

978-1-74336-857-2

£20.00



ABOUT THE AUTHOR:

Pomme Larmoyer is a food writer, editor and

traveller. She b elieves 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.

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 to the

beautiful city of Istanbul and its heritage of

great food.


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CATALOGUE 20162017

272 pages


260 x 210 mm (10½ x 8¼ 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.

The Dinner Ladies

Sophie Gilliatt andKatherine Westwood

Stock your fridge or freezer with dinners that

take the stress out of mealtimes and help you

to help cater for others—whether 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 reliabledinners that can be made ahead. Real-food,

crowd-pleasing favourites such as Spiced slow-

cooked lamb shanks or Madras beef curry;

vegie-focused ‘thinner dinners’ such as Chickpea

burgers or Spinach filo pie; and homely desserts

such as Apricot, raspberry and coconut crumble

or Vanilla-scented rice pudding. Let the Dinner

Ladies lend you a helping hand.


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CATALOGUE 20162017

216 pages

paperback

260 x 210 mm (10½ x 8¼ 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 O’Donoghue and Darren

Simpson in The Best in Australia on the LifeStyle

Channel. For 16 years 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.

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 , sheshares 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 they’ll steal the

show. Including a genius chapter on Party Tricks

—no-fuss ideas for spectacular party food—

Delicious Every Day contains the family recipes

you’ll come back to again and again.

9781-74266-991-5


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CATALOGUE 201620174

ABOUT THE AUTHORS:

• John Susman is Australia’s pre-eminent providore

of seafood, supplying the country’s 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 Perry’s Rockpool Group for 14 years.

• Stephen Hodges is regarded by many in the food

industry as Australia’s best seafood chef.

480 pages

hardback

270 x 215 mm (10¾ x 8½ in)

143,000 words

978-1-74336-328-7

£30.00


The Fish andSeafood 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 f ish and

shellfish; identification, handling and cooking

guides; 125 recipes 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.


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CATALOGUE 20162017

224 pages

paperback

260 x 210 mm (10½ x 8¼ 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 Australia’s

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 c areer.

More Please!

Manu Feildel

What does the French judge of a top-rating

television show cook when he’s at home?

Delicious, uncomplicated recipes that cater

for all ages and the toughest of critics—the

family. These down-to-earth recipes draw on

the cuisines of Manu and his partner Clarissa’s

respective homelands —France (think Richbeef 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!


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FOOD 99 CATALOGUE 20162017

288 pages

hardback

260 x 210 mm (10½ x 8¼ in)

50,000 words

978-1-74336-735-3

£20.00


ABOUT THE AUTHORS:

• Lucio Galletto grew up between the tables of

his parents’ restaurant on the Italian Riviera,

but migrated to Australia to be with the woman

he loves. He now runs the acclaimed Sydney

restaurant Lucio’s.

• David Dale has been described as ‘Australia’s top

chef-wrangler’. He’s interested in the story behind

everything he eats.

240 pages

paperback

260 x 210 mm (10½ x 8¼ in)

45,000 words

978-1-74336-892-3

£20.00


ABOUT THE AUTHOR:

Neil Perry is one of Australia’s 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.

Coastline

Lucio Galletto and David Dale

The perfect paella, the perfec t bouillabaisse,

the perfect pesto … and much m ore. A river of

gold flows through the crescent that is Spain’s

east coast, France’s south coast and Italy’s

west coast—namely, the olive oil that is their

common cooking medium. These regions

typically never cook with butter or fat, and theyuse 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

images—from the fishing villages, farms and

cobbled squares around the golden crescent.

My Food

Neil Perry

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 meals—froma quick stir-fry after a busy day to an elaborate

shared weekend banquet.

978-1-74336-081-1

By Somer Sivrioglu and David Dale

978-1-74196-601-5 978-1-74196-829-3hardback:

978-1-74045-923-5

paperback:

978-1-74266-042-4

978-1-74336-185-6 978-1-74336-052-1

See page 70

978-1-74336-892-3


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CATALOGUE 201620170

208 pages

paperback

250 x 205 mm (10 x 8½ 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 London’s River Cafe

and Chez Panisse in Berkeley, California.

• Through his online platform Cooking with

Knowledge, Eke Mariën 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.

Salads All Year Round

Yolanda van der Jagt andEke Mariën

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 aside dish—they are the main event. They are

refreshing, healthy, generous, filling. The recipes,

selected by Yolanda van der Jagt and Eke Mariën,

are sourced from established chefs and up-and-

coming talent in the food world.


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Café Style

Stuart McKenzie

A blend of food and lifestyle, Café Style offers

100+ recipes for sublime café 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 se asonal, soin 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 café-style food

that is easily achieved at home, perfect for high

days and holidays and lazy weekends with family

and friends.

ABOUT THE AUTHOR:

After running a string of successful cafés and

restaurants, Stuart McKenzie opened his own café,

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 café which

feels more like an extension of a living room at

home. This is his first book.

240 pages

paperback

240 x 190 mm (9½ x 7½ in)

50,000 words

978-1-74336-841-1

£16.99


CATALOGUE 201620172


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Health


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CATALOGUE 201620176

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 Channel’s healthy eating expert.

Her articles have appeared in The Times, The Daily

Express and The Huffington Post.

280 pages


230 x 170 mm (9 x 6¾ in)

57,170 words

978-1-74336-561-8

£14.99

January 2016 (September 2015 AU)

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 you’re 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.

978-1-74266-315-9

BN978-1743364505

1743 364505

LEE HOLMES

L E E

L

E

H

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SUPERCHARGED FOOD

EATYOURWAY TOGOODHEALTH

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‘A true manifesto

for wellness.’

SarahWilson

15mm :N185 :2014/04/04 14:00

978-1-74336-523-6 978-1-74336-554-0978-1-74366-059-0 978-1-74336-778-0

See page 114 See page 116 See page 117

Supercharged

Food: Fast Your

Way to Wellness

978-1-74336-638-7


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CATALOGUE 201620178

248 pages

paperback

250 x 210 mm (10 x 8¼ in)

65,000 words

978-1-74336-631-8

£14.99

March 2016 (February 2016 AU)

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.

Reversing Diabetes

Dr Alan Barclay

The evidence is in. The latest research into

type 2 diabetes shows that for some people it’s

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 keepingit 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.


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CATALOGUE 201620170

192 pages


260 x 210 mm (10½ x 8¼ in)

51,000 words

978-1-74336-641-7

£14.99


ABOUT THE AUTHOR:

Maz Valcorza’s 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

couldn’t 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, Sydney’s

first organic, vegan, raw food and wholefoods café,

and is opening a second café in Bondi, Sydney,

in 2016.

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 M az has created an

entire raw vegan repertoire for every imaginableeating occasion, from early morning post-

workout through to healthy midnight snacks

to fix the munchies. There are recipes for cold-

pressed 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 lifestyle—and her passion and energy

sing off the pages of The Naked Vegan.


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CATALOGUE 201620172

216 pages


235 x 200 mm (9¼ 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.

Quick.Easy.Healthy.

Callum Hann andThemis Chryssidis

When Callum Hann an

Documents

Murdoch Books 2016 London Book Fair Rights Catalogue