Murdoch Books Catalogue 2014-15

20142015ISBN 978-1743363027

9 781743 363027

Murdoch Books has an extensive range of lifestyle titles, with a particular focus on food and drink,

home, craft and gift books.

Murdoch Books is a part of Allen & Unwin, Australias largest independent publishing house.

2014

2015

Printed in China by 1010 Printing international limited

lbF2014_CVr.indd 1 24/01/2014 3:17 pm

lbF2014_CVr.indd 2 24/01/2014 3:17 pm

Contents

Food & Drink 8

Backlist 70

Lifestyle 154

Backlist 190

Indexes 214

Sales contacts 220

The photographs on the front and back covers, and on pages 1, 2,

45, 7, 8, 9, 54, 55, 68, 69, 70, 71, 100, 101, 1523, 1545, 1689, 1889,

190, 191, 21213, 219 and 222 of this catalogue were taken by Chris

Crerar for Sweet Envy, by Alistair and Teena Wise (see page 42).

Specifications and prices are current at the time of printing and

are subject to change.

Murdoch Books is an internationally renowned publisher

of illustrated books based in Australia, with a London sales

office selling into the UK and European markets and managing

our co-edition business. We are known for our beautiful and

inspirational food, design, gardening and craft books and

in 201415 we continue that tradition with some of the best

authors the world has to offer.

Peter Gilmore brings us Organum, showcasing the

extraordinary culinary skills of this internationally recognised

chef. Joining him in the high-end stakes with Sepia is Martin

Benn, whose award-winning food has long been a favourite with

both critics and diners alike. Dan Hong from Sydneys Mr Wong

shares his own special blend of Australian and Asian food in Mr

Hong. Natasha Collins The Painted Cake, will make you want to

lick the page. One of Australias leading chefs, Neil Perry, makes

cooking seem easy with Simply Good Food. Eleanor Ozich adds

her own simplicity with My Petite Kitchen Cookbook. And in

Bistronomy, Katrina Meynink captures the spirit of generous,

affordable French hospitality.

In Connected we have the first book by Phillip Johnson,

winner of Best in Show at the 2013 Royal Horticultural Societys

Chelsea Flower Show. Doug Purdie teaches us how easy it is to

add a hive to our lives in Backyard Bees, while Amanda Talbot

reminds us of the importance of architecture and interior design

in Happy. There are so many books we could highlight. Perhaps

it is best for you to see them yourselves, so call by the Murdoch

Books stand at London Book Fair to say hello and meet the team.

Sue Hines

Group Publishing Director

Food & Drink

C ATA LO G U E 2 0 14 2 0 1 510

288 pageshardback284 x 225 mm (11 x 9 in)55,000 words978-1-74336-073-625.00February 2014 (October 2013 AU)

AbOUt the AUthOrs:

Robs photographic career began while bobbing

around in the wild waves of Hawaiis world-famous

Banzai Pipeline. All of his spare time is still spent

chasing waves but these days hes shooting a range

of work for lifestyle, food and advertising clients.

Sophias career in advertising has taken her across

the world over the past 12 years. She was born in

Morocco where she spent 13 years, and speaks

English, French and Arabic.

Colour of MarocRob and Sophia Palmer

Colour of Maroc unveils a Moroccan cuisine,

both traditional and contemporary, brimming

with flavour. For photographer Rob, Colour

of Maroc is a sketch of colour and light that

captures the essence of a country far from the

urban beach life of Bondi that he is familiar with.

For his wife Sophia, it is a journey of rediscovery

as she experiences Morocco and her heritage

as if for the first time. Food is their gateway

into the heart of Morocco. Their passion for

Morocco is a delight to share as they are

guided by Sophias friends and family through

overflowing cities and remote dusty villages,

exploring this country of vitality and contrasts.

Through their eyes, Morocco dazzles with life

and colour and offers up an inspiring collection

of recipes bursting with flavour.

C ATA LO G U E 2 0 14 2 0 1 512

Simply Good FoodNeil Perry

In Simply Good Food, renowned Australian

chef Neil Perry presents a collection of the

simple, produce-driven recipes he likes to

cook for friends and family. With 105 recipes

encompassing everything from a small but

perfectly formed selection of cocktail recipes

through to Chicken with pancetta, Thai-style

squid salad and Raspberry and champagne jelly

with spiced berry compote, Simply Good Food

has your dining table covered.

AbOUt the AUthOr:

Neil Perry is one of Australias most influential chefs.

He has managed several award-winning restaurants,

and today concentrates on his flagship brand, the

Rockpool Group. Neil has been creating menus

for Qantas since 1997, redefining in-flight dining

and service. He is also the author of Good Food,

Easy Weekends, Rockpool Bar & Grill and Balance

& Harmony. Neilis a television presenter on the

LifeStyle Channel, and recently appeared as an Iron

Chef onIron Chef Australia.

240 pageshardback260 x 210 mm (10 x 8 in)37,500 words978-1-74336-052-120.00February 2014 (November 2013 AU)

978-1-74196-829-3 978-1-74266-042-4 978-1-74045-908-2 978-1-74336-185-6

F O O D & D R I N KC ATA LO G U E 2 0 14 2 0 1 5 15 14

144 pageshardback240 x 190 mm (9 x 7 in)978-1-74336-317-114.99september 2014 (August 2014 AU)rights: english language only

Gourmet Hot DogStphane Reynaud

Featuring 60 easy, tasty hot dog recipes, prepared

with passion in gourmet French style, Stphane

Reynauds Gourmet Hot Dog is peppered

throughout with light-hearted, quirky illustrations

of cute canines, each with their eye on a tasty hot

dog morsel. The recipes are divided into sausage

typefrom coarse and finely minced sausages,

to Frankfurters, chipolatas, Toulouse sausage,

chicken sausage, veal sausageand each recipe

includes suggestions for bread accompaniments,

small (but perfectly formed) salad garnishes and

the all-important condiments to maximise flavour.

Stphanes followers and fans of quick and easy

food thats high quality and fun to serve will love

this book for its fabulous recipes and Gallic charm.

Book of Tripe Stphane Reynaud

This collection of nose to tail recipes combines

responsible eating with delicious cuisine.

Including both traditional and modern recipes,

from chicken liver terrines and pigs trotters

to Lamb liver and balsamic sauce, Apple pie

oxtail with hazelnuts and Curried pork cheek,

this charmingly presented book will allay your

prejudices and is the perfect introduction to the

world of tripe.

AbOUt the AUthOr:

Stphane Reynaud is chef and owner of restaurant

Villa9Trois in Montreuil, just outside Paris. He won

the 2005 Grand Prix de la Gastronomie with his book

Pork & Sons. His other books include Barbecue,

Ripailles, Rotis, 365 Good Reasons to Sit Down to

Eat and Pies and Tarts. Stphane Reynaud has also

appeared on TV and radio, including The Martha

Stewart Show and NPRs The Splendid Table.

192 pageshardback270 x 205 mm (10 x 8 in)20,000 words978-1-74336-969-220.00February 2014 (June 2014 AU)rights: english language only

978-1-74196-919-1 978-1-74266-657-0 978-1-74196-234-5 978-1-74196-537-7 978-1-74336-973-9

stephane Reynaud

illustRations By

Jos Reis de Matos

photogRaphy By

MaRie-pieRRe MoRel

GOURMETHOT DOG

C ATA LO G U E 2 0 14 2 0 1 516

AbOUt the AUthOr:

Lee Holmes, Certified Holistic Health Coach,

wholefoods chef and author of Supercharged Food:

Eat Your Way To Good Health, is on a mission to help

us change the way we look and feel about ourselves

and discover lifelong health and beauty. Lees first

book came about after she successfully used food as

medicine to overcome an auto-immune disease using

supercharged recipes to heal and nurture her body.

232 pagesflexibound 250 x 200 mm (10 x 8 in)45,000 words978-1-74336-059-014.99March 2014 (February 2014 AU)

Supercharged Food: Eat Yourself Beautiful Lee Holmes

Eat Yourself Beautiful is a guide to achieving inner

and outer health and ageless beauty through

simple, delicious recipes using nutritionally rich,

anti-inflammatory super foods. Many of the

dishes in this inspiring and practical book are

free of gluten, wheat, yeast or sugar, individually

identified by at-a-glance icons. Also included

are beauty-friendly menu plans and shopping

lists; as well as advice on what foods to avoid,

how to detox, and how to identify hidden food

sensitivities, allergies and inflammation.

978-1-74266-315-9


192 pagespadded hardback200 x 160 mm (8 x 6 in)40,000 words978-1-74336-066-89.99April 2014 (December 2013 AU)

The Little Spanish Cookbook

The Little Spanish Cookbook explores the

influences of geography, climate, culture and

tradition that have shaped Spanish cuisine. More

than 80 recipes are featured, selected to best

reflect the unique characteristics of the countrys

food. Illustrated with location photographs as

well as images of finished dishes and authentic

cooking techniques.

192 pagespadded hardback200 x 160 mm (8 x 6 in)40,000 words978-1-74336-067-59.99April 2014 (December 2013 AU)

The Little Moroccan Cookbook

The Little Moroccan Cookbook features more

than 80 recipes, selected to best reflect the

unique characteristics and breadth of styles

that are the essence of Moroccan cooking.

Illustrated with beautiful location shots as well

as images of finished dishes and authentic

cooking techniques, this book is both a source

of inspiration for the cook and an evocation of

a place. Arabic, Persian, Andalusian and Berber

traditions influence the recipes, and there are

also special features on subjects such as spices,

tea drinking and tajines.


AbOUt the AUthOr:

Rosss love affair with all things food began at a

young age under the influence of his neighbours

from Italy and Hong Kong. To enjoy what they ate,

Ross realised he would have to cook it for himself.

After studying writing and communications, Ross

found himself constantly drawn to food and in the

food-mad town of Sydney he had his own successful

caf and catering business before venturing into the

world of food publishing.

184 pageshardback230 x 190 mm (9 x 7 in)25,000 words978-1-74336-272-314.99May 2014 (August 2013 AU)

Fired Up VegetarianRoss Dobson

Who said barbecues were just for meat lovers?

Ross Dobson turns traditional barbecue

recipes on their heads to create colourful and

flavoursome dishes that every vegetable fan

and vegetarian will love. Drawing on culinary

influences from around the globe, including

South-East Asia, India, the Middle East and

Europe, Fired Up Vegetarian features 80 easy-

to-cook recipes, with everything from Silverbeet

and fetagzleme to Jalapeo jam. Fired Up

Vegetarian is a refreshing and versatile selection

for anyone who savours good food.

978-1-74196-714-2 978-1-74196-798-2 978-1-74266-664-8

C ATA LO G U E 2 0 14 2 0 1 522

256 pagesflexibound240 x 197 mm (9 x 8 in)26,000 words978-1-74336-057-616.99 May 2014 (september 2013 AU)

AbOUt the AUthOr:

Michele Cranston has been cooking and styling

food for more than 20 years, in a career that has

included working as a chef in various restaurants,

setting up an acclaimed caf, cooking creatively for

a food production company in London and writing

about food. She was the food editor at marie claire

magazine for five years and has ten marie claire

cookbooks under her belt. Michele's unique style

demonstrates a love of fresh, clean flavours, crisp

textures and a strong sense of colour and design.

marie claire summerMichele Cranston

marie claire summer is all about easy, great-

tasting and healthy food with a sense of

adventure and fun. Luscious tropical fruit, leafy

bowls of salad, grilled seafood, tangy Asian

noodles and spiced couscous food that not

only tastes great but is good for you. Food that is

bursting with colour, dripping with yummy juices

and spiced with a splash of lime, a scattering of

herbs and a sprinkle of seasoning. The recipes

are easy and use simple ingredients, so you too

can relax and enjoy the journey.

978-1-74196-233-8 978-1-74266-643-3 978-1-74266-983-0

C ATA LO G U E 2 0 14 2 0 1 524

MY

PET

ITE K

ITC

HEN

CO

OK

BO

OK

elea

no

r o

zic

h

eleanor ozich

MY PETITE KITCHEN COOKBOOK

SIMPLE WHOLEFOOD RECIPESEleanor Ozich has created this collection of over 100 simple, natural, wholesome recipes that will nourish you and your family. With a focus on wholefoods, Eleanor replaces sugar and grains with natural, unprocessed alternatives to create balanced meals. From Raw chia seed berry jam to Beetroot and wild rice risotto with dill and parmesan, My Petite Kitchen Cookbook includes breakfasts, lunches, dinners and desserts, and everything in between.

ELEANOR OZICH has created this collection of over 100 simple, natural, wholesome recipes that will nourish you and your family. With a focus on wholefoods, Eleanor replaces sugar and grains with natural, unprocessed alternatives to create balanced meals. From Raw chia seed berry jam to Beetroot and wild rice risotto with dill and parmesan, My Petite Kitchen Cookbook includes breakfasts, lunches, dinners and desserts, and everything in between.

My Petite Kitchen CookbookEleanor Ozich

My Petite Kitchen Cookbook is a complete

menu of more than 100 simple, wholefood,

gluten-free recipes that feed body and soul.

Eleanor has first-hand experience of the health

benefits of clean, whole foodthe recipes in

this book were created as part of her familys

road to simple eating, adopted as a means of

trying (successfully) to cure 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 foodfresh, vibrant, for sharing. From

Caramelised shallot and thyme frittata and Apple

and sage pork cassoulet, 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.

AbOUt the AUthOr:

As a child, Eleanor Ozich lived above her parents

restaurant in Auckland, New Zealand; she has been

a passionate food lover ever since. She is a self-

taught cook who has worked as a food writer and

food stylist for various publications, including Taste

magazine, VivaThe New Zealand Herald and Little

Treasures magazine. Eleanor created the Petite

Kitchen blog as a personal diary, documenting her

familys road to simple eating. Her blog now has an

international following of more than 20,000 people.

240 pageshardback with jacket240 x 190 mm (9 x 7 in)40,000 words978-1-73436-187-018.99June 2014 (May 2014 AU)

C ATA LO G U E 2 0 14 2 0 1 526

164 pageshardback with die-cut240 x 192 mm (9 x 7 in)20,000 words978-1-74336-165-814.99June 2014 (september 2014 AU)rights: english language only

AbOUt the AUthOrs:

Authors Constance and Mathilde Lorenzi are self-

confessed yoghurt evangelists and their passion and

enthusiasm are infectious. They are proprietors of

chez it mylk, a Paris-based store that has two anchor

locations and several pop-ups in the capital (the

most recent at Charles De Gaulle Airport), selling

a diverse range of yoghurt products.

Frozen YoghurtConstance and Mathilde Lorenzi

Frozen Yoghurt is packed with more than 60

recipes for yoghurt in all its guises: from frozen

yoghurt combined with summer fruits, berries,

nuts or chocolate, to frozen yoghurt biscuit

sandwiches and frozen yoghurt cheesecake.

There are yoghurt desserts made with dulce

de leche, peanut butter or lemon curd; and

chilled yoghurt milkshakes, lassis, yoghurt cakes,

smooth fruit syrups for pouring and crunchy

toppings for sprinkling. From healthy, mid-

morning pick-me-ups like Green milkshake with

spinach, kiwi fruit and spirulina to decadent

desserts that can be made in a sorbet maker,

with a blender or in an ice box, this book has

all yoghurt options covered. The design and

styling is young, fresh and bright and yoghurt

is always the hero.

la franaise

f roz e n yo g H u rt

C ATA LO G U E 2 0 14 2 0 1 528

AbOUt the AUthOr:

Hayden Quinn is a lover of food, travel, culture

and all things outdoors. Growing up on Sydneys

Northern Beaches, Hayden was never far from the

ocean or from cooking with his mum and family,

who served up incredible meals day in, day out.

Cooking is second nature to Hayden, and it was

his passion for travel and experiencing new food

and cultures that led him to apply for Series 3 of

MasterChef Australia.

192 pagespaperback with flaps250 x 215 mm (10 x 8 in)40,000 words978-1-74336-077-412.99June 2014 (December 2013 AU)

HEHEAALLTTHHY FY FOOOODDYYOOUULLLL L LOOVVE E TTOO SH SHAARREE

HHAAYYDDEEN QN QUUINNN

HHAAYDE

YDEN Q

N QUUIINNNN

TThis is the kind of his is the kind of ffood I loood I lovve te to co cookook

CURTIS SCURTIS STTONEONE

From energy-packed breakfasts and post-workout power foods to light, healthysavouries, travel-inspired street food,backyard feasts and special occasion mealsto share with family and friends, MasterChefAustralia contender Hayden Quinns beach-living-inspired kitchen repertoire is packedwith punchy flavours from around the globe.

The recipes are easy to navigate, completewith helpful hints on cooking techniques and the best places to source key ingredients.

Haydens infectious enthusiasm for goodfood and his easy-going cooking stylemake this the perfect recipe book for allcooks who aspire to fresh, healthy, mouth-watering food thats easy to prepare andshare and guaranteed to make you smile!

ISBN 978-1742669939

9 781742 669939

There is a certain sense of pride withevery MasterChef success ... I loveHaydens honesty and belief. His cookbook is a reflection of his hard work and love for food.

GEORGE CALOMBARIS

DI

DISS

HHU

PU

P

UPDISH

cyan magenta yellow black Spot UV

Hayden is a lover of food, travel, culture and all

things outdoors. Growing up on Sydneys Northern

Beaches with his family, Hayden was never far from

the ocean or from cooking with his mum and family,

who served up incredible meals night in and night

out. It was hard for him to not fall in love with food,

the ocean, good people and of course the healthy

lifestyle he loves so much. Cooking is second nature

to Hayden and it was his passion for travel and

experiencing new food and cultures that led him

to apply for series 3 of MasterChef Australia.

hayden_cover_SI.indd 1 15/08/13 9:42 AM

Dish It UpHayden Quinn

Former MasterChef Australia contestant Hayden

Quinns beach-living-inspired kitchen repertoire

is packed with punchy flavours from around

the globe. Think energy-packed breakfasts and

post-workout power foods, travel-inspired street

food, backyard feasts and special occasion meals

to share with family and friends. Haydens recipes

are easy to navigate, complete with helpful hints

on cooking techniques and the best places

to source key ingredients. His enthusiasm for

good food and his easy-going style make this

the perfect recipe book for cooks who aspire to

fresh, healthy, mouth-watering food thats easy

to prepare and shareand guaranteed to make

you smile!

C ATA LO G U E 2 0 14 2 0 1 530

Id Eat That!Callum Hann

Callum Hann is back with a collection of recipes

and sound advice that will give you the skill and

confidence to become a better, happier cook.

Id Eat That! is the perfect kitchen companion

for the novice cook. It includes information on

harmonious flavour combinations, cooking with

seasonal ingredients and a guide to preparing

perfect seafood, as well as recipes covering

everything from Beer and rosemary foccacia to

Haloumi with pomegranate quinoa, asparagus

and chunky parsley sauce.

AbOUt the AUthOr:

Callum Hann nabbed the second-place spot in

Series2 of MasterChef Australia and, at only 20 years

of age, wowed the judges and the viewers with his

exceptional cooking. He is now travelling around

Australia, sharing his love of food and passion for

cooking with young people. His first book, The Starter

Kitchen, was published in 2012.

192 pageshardback210 x 152 mm (8 x 6 in)35,000 words978-1-74336-078-19.99July 2014 (February 2014 AU)

978-1-74266-827-7

C ATA LO G U E 2 0 14 2 0 1 532

164 pageshardback with die-cut240 x 192 mm (9 x 7 in)20,000 words978-174336-186-314.99July 2014 (April 2014 AU)rights: english language only

AbOUt the AUthOrs:

Argentinian chefs Enrique Zanoni and Gaston

Stivelmaher run three restaurants in Paris and

a food truck that cruises the streets offering

Argentinian cuisine.

Argentinian Street FoodEnrique Zanoni and Gaston Stivelmaher

Bringing you authentic recipes that sit at the

heart of the countrys cuisine, Argentinian

Street Food is divided into chapters that focus

on different aspects of Argentinian food and

how best to recreate it at home. There are

chapters with traditional recipes for empanadas

stuffed with meat, fish, cheese, vegetables,

fruits or creamy chocolate; cult Argentinian

street food recipes that are easily made at

home; ice creams including helado, the creamy

signature Argentinian ice cream; and some

classic desserts, including the legendary dulce

de leche. The Argentinian atmosphere is carried

through in the food photography and in the

reportage that sets this delicious cuisine in its

rich cultural context.

C ATA LO G U E 2 0 14 2 0 1 534

Tessa Kiros: The Recipe CollectionTessa Kiros

Tessa Kiros: The Recipe Collection is a carefully

curated selection of recipes from the authors

culinary publishing career to date. With over

130 family-friendly meal ideas pulled from some

of Tessas most popular books, The Recipe

Collection focuses on the recipes she has

lovingly collected and created on her many

travels. Food from Tessas own Finnish and

Greek-Cypriot heritage appear alongside dishes

she has discovered in the osterias, tavernas,

street stalls and neighbourhood kitchens of the

many countries she has called home, including

Italy, Portugal and South Africa.

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. She has cooked at Londons

The Groucho Club and in Sydney, Athens and

Mexico. On a trip to Italy to study the language and

food, she met her husband, Giovanni, and they now

live in Tuscany with their two children. Tessa is the

best-selling author of eight cookbooks.

376 pageshardback with debossed panel260 x 210 mm (10 x 8 in) 72,000 words978-1-74336-096-520.00september 2014 (May 2014 AU)

978-1-74196-684-8 978-1-74045-909-9 978-1-74196-241-3 978-1-74196-686-2 978-1-74196-431-8 978-1-74266-878-9

C ATA LO G U E 2 0 14 2 0 1 536

without glutenDELICIOUS FOOD, GLUTEN-FREE

GOOD

160 pageshardback with die-cut240 x 190 mm (9 x 7 in)978-1-74336-316-4 14.99september 2014 (August 2014 AU)rights: english language only

AbOUt the AUthOrs:

No Glu is a restaurant and grocery store in Paris.

Its three chefs, the authors of this book, Frdrique

Jules, Jennifer Lepoutre and Mitsuru Yanase, work

together developing recipes for their clientele

who seek guaranteed gluten-free food that is also

delicious. This is their first book.

Good Without GlutenFrdrique Jules, Jennifer Lepoutre and Mitsuru Yanase

The chefs at Parisian restaurant and grocery

store No Glu create delicious, gluten-free food

with all the style, finesse and passion for baking

excellence that makes French ptisserie world-

renowned. Using a range of cereals and clever

flour mixes, they have developed over 65 delicious

and nutritious recipes, guaranteed gluten-free

(many of the recipes are also lactose-free). The

recipes fall into the following chapters: Basic

Recipes, Breakfast, Tea, Nibbles, Entrees,

Mains, Desserts and Breads. Included are

gluten-free recipes for scrumptious cookies,

sticky banana cake, sweet pastry, polenta cake,

savoury and sweet muffins, chestnut flour bread,

chickpea bread, crepes, focaccia, cheesecake,

burgers, pizza and quiche. All recipes guaranteed

delicious and gluten-free.

C ATA LO G U E 2 0 14 2 0 1 538

256 pageshardback with jacket260 x 215 mm (10 x 8 in)45,000 words978-1-74336-101-620.00september 2014 (september 2014 AU)

AbOUt the AUthOr:

Katrina Meynink is an Australian freelance food writer

and author whose first book, Kitchen Coquette, was

published by Allen & Unwin in 2011 (see page 124).

Katrinas food writing includes a weekly column for

Daily Life, providing recipe features and interviews

with chefs and food personalities. She has received

numerous grants and scholarships from some of the

worlds most renowned culinary institutions; most

recently she was awarded the Julia Child Grant for

Independent Study via the Culinary Trust, USA.

BistronomyKatrina Meynink

The new wave of cuisine represented by the

bistronomy movement is led by young chefs

who choose to drop the astronomical prices

and stuffy atmospheres of top-class Michelin

outfits in favour of more convivial surrounds,

where food and community rather than

the thread count of the tablecloth are what

matters. Through recipes and accompanying

narrative, this dynamic book captures the vital

elements of bistronomythe democratic spirit

of generous, affordable hospitality, and the

imaginative reworking of classic fare built on

quality ingredients and technique. Bistronomy is

premised on sharing, and author Katrina Meynink

embraces that concept by creating global

bistronomy menus with more than 100 recipes

generously donated by chefs the world over,

from Paris to London, New York, Copenhagen

and the shores of Sydney, Australia.

C ATA LO G U E 2 0 14 2 0 1 540

v e n ice

LAURA ZAVANphotography by Grgoire Kalt

cult recipes

272 pageshardback262 x 208 mm (10 x 8 in)978-1-74336-310-220.00October 2014 (september 2014 AU)rights: english language only

AbOUt the AUthOr:

Food writer Laura Zavin was born in Treviso, near

Venice, and her earliest childhood food memories

originate there. She has written several books

including Little Italy (published by Murdoch Books).

She has a food blog (of course!), runs cooking

classes and writes for a variety of magazines and

newspapers.

Venice Cult RecipesLaura Zavin

Capturing the essence of Venice and its food,

this is a book to dream over as well as to cook

from. Black cuttlefish risotto, grilled squid,

fancy antipasti, delicious Venetian sweets and

ice creamshere are 100 recipes that conjure

up the real Venice. There are recipes for fish,

chicken, antipasti, ravioli, gnocchi, risotto, soups,

snacks, polenta, desserts. There are also recipes

for Venetian drinks, including the internationally

renowned bellini, the perfect blend of white

peach juice with sparkling prosecco, invented by

Giuseppe Cipriani in 1930 at Harrys Bar in Venice,

and synonymous with the sparkling city. Author

Laura Zavin shares her knowledge of Venetian

food and its history generously, and includes

commentary and maps for five guided walks

around Venice that stop off at cafs, restaurants,

food markets and wine cellars. So if youre lucky

enough to find yourself in Venice, you can

experience authentic Venetian food and wine

first-hand.

C ATA LO G U E 2 0 14 2 0 1 542

240 pageshardback255 x 200 mm (10 x 8 in)40,000 words978-1-74336-104-718.99October 2014 (October 2014 AU)

AbOUt the AUthOrs:

Alistair and Teena Wise grew up and completed

their pastry and bakery apprenticeships in Hobart,

Tasmania. They went on to work in top restaurants

in Melbourne, London and New York. Now based

back in Tasmania, Alistair and Teena have brought

to life their own food destination, a specialised

bakery in North Hobart called Sweet Envy offering

old-time sweets and confections lovingly crafted

in small batches.

Sweet EnvyAlistair and Teena Wise

A dazzling collection of exquisite sweet things,

desserts, ice creams, couture cakes, pastries and

pies, created by Alistair Wise and his wife and

business partner Teena, set against the Hobart

community backdrop of local festivals, farmers

and foodies. Evoking childhood memories of

sweet shops and ice-cream parlours, Sweet Envy

is full of tempting recipes that combine textures,

flavours and premium ingredientsall with a

modern twiston the premise that food is also

art and entertainment. Fabulous recipes and

taste combinations, topped off with wry wit and

dry humour, here is a fresh new voice for bakers

and sweet-lovers everywhere.

C ATA LO G U E 2 0 14 2 0 1 544

240 pageshardback with jacket250 x 200 mm (10 x 8 in)20,000 words978-1-74336-320-118.99October 2014 (september 2014 AU)

AbOUt the AUthOr:

Omid Jaffari is the driving force and creative vision

behind Botanical Cuisine, a Melbourne-based

business with three main parts: a line of gourmet

organic sustainable raw vegan foods; a teaching

academy that runs courses for home cooks and

aspiring raw vegan chefs; and a pop-up alternative

dining space. This is his first book.

Botanical CuisineOmid Jaffari

Here are 150 recipes that show you how

to createwith the right tools, premium

ingredients and a good handful of love and

patienceamazing gourmet raw cuisine for

every day. So why eat raw vegan? Because eating

live, nutritionally-dense, organic, uncooked

and unprocessed plant foods contributes to

optimum health and wellbeing. Most people find

becoming vegan really improves their health

because there is significantly less stress on the

digestive system. The book divides into three

sections: Raw Materials, Staples and Recipes.

Raw Materials runs through essential kitchen tools

and pantry items; Staples takes you step-by-step

through making up a range of key basics that can

be prepared in advance (dairy basics, salts, sauces,

sprinkles, infused sweeteners); then come the

Recipes, for breakfasts, soups, salads, tarts, desserts

and chocolatedelicious, nourishing food thats

clean and full of goodness for body and soul.

C ATA LO G U E 2 0 14 2 0 1 546

AbOUt the AUthOr:

Martin Benn began his cooking career as a chef at

the Oak Room in London. Since then, he has worked

at the Criterion, Sydney's Forty One Restaurant and

Tetsuyas. Martin opened Sepia Restaurant in 2009.

In 2011, he was awarded the coveted Sydney Morning

Herald Good Food GuideChef of the Year. In 2012

and 2014 Sepia Restaurant was awarded Sydney

Morning Herald Good Food GuideRestaurant of

the Year and three chefs hats.

256 pageshardback310 x 225 mm (12 x 9 in)50,000 words978-1-74336-063-730.00November 2014 (October 2014 AU)

SepiaMartin Benn

Renowned chef Martin Benn takes the reader

on a culinary journey through 60 of his exciting

dishes. Based around four degustation menus,

the book highlights the technical mastery and

sheer beauty of Martins food, with its deep

connections to Japanese cuisine and flavours

and its focus on texture and contrast. Text,

design and photography combine to recreate

the atmosphere and sophisticated, art deco feel

of his Sydney restaurant, Sepia. Interspersed

among the menus are narrative features

exploring the workings of the restaurant,

and the stories of its staff and clientele, while

location photography captures a sense of old-

fashioned, cosmopolitan glamour.


AbOUt the AUthOr:

Adriano Zumbo is no ordinary ptissier. His playful

approach to food, far-ranging imagination and

cheeky attitude have made him one of Australias

best-known chefs. Sydney discovered his magical

macarons, pastries, cakes and chocolates when he

opened his first ptisserie in Balmain in 2007.

256 pageshardback285 x 215 mm (11 x 8 in)45,000 words978-1-74336-095-820.00 November 2014 (October 2014 AU)

Zumbo Riffs the ClassicsAdriano Zumbo

For his third cookbook, top Sydney pastry chef

Adriano Zumbo recreates some of the classic

desserts we all grew up drooling over. As well

as offering up his favourite recipes for these

confections, he applies his Willy Wonka-esque

genius to whipping them into two completely

new incarnations that play on the original recipe.

As always, the colours are bright, the flavours

unexpected, and the experience of recreating the

fruits of his fertile imagination a complete delight.

978-1-74266-970-0 978-1-74266-571-9

AbOUt the AUthOr:

Dan Hong spent his childhood in Vietnamese

restaurants run by his mother before working in

some of the most prestigious restaurants in Australia,

including Tetsuyas, Marque and Longrain, where his

mentors include Martin Boetz, Martin Benn, Morgan

McGlone and Justin Hemmes. He has opened a trio

of Sydneys most exciting dining destinations: Ms.Gs,

El Loco and, most recently, Mr Wong, which was

honoured with a hat in its first year of business at the

Sydney Morning Herald Good Food Guide awards.

288 pagespadded hardback270 x 203 mm (10 x 8 in)50,000 words978-1-74336-062-020.00November 2014 (October 2014 AU)

Mr Hong Dan Hong

Mr Hong is as much an exploration of Dan

Hongs colourful path through life as it is a

beautifully illustrated book of Asian recipes,

re-imagined and re-invigorated by Dan for a new

generation of food lovers. Widely recognised

as one of Australias most exciting new talents,

Dan grew up in the kitchen of his parents own

Vietnamese restaurant, worked at some of the

most prestigious restaurants in Sydney and

became an awarded and highly regarded chef

and restaurateur in his own right. His potent mix

of proud heritage, technical skill and boundless

enthusiasm coupled with a vast appetite for the

new and the colourful make Dans approach

to cooking unique. His recipes and stories

mirror his personality: energetic, intelligent and

instantly memorable.

C ATA LO G U E 2 0 14 2 0 1 550

AbOUt the AUthOrs:

Somer Sivrioglu grew up in Istanbul and moved

to Sydney when he was 25. He now runs Efendy

restaurant in Balmain, where he draws on a multitude

of cultural influences to recreate the food traditions

of his homeland. David Dale is an Australian political

journalist, commentator on popular culture, and

food writer. In his earlier books, David analysed

how Italian cooking conquered the world. He's

convinced that Turkish is going to be the next

international invader.

360 pageshardback267 x 253 mm (10 x 10 in)60,000 words978-1-74336-081-125.00December 2014 (November 2014 AU)

AnatoliaSomer Sivrioglu and David Dale

Anatolia is a richly illustrated, entertaining and

informative exploration of the regional cooking

culture of Turkey, lightened and adapted

for modern life. Turkish-born chef Somer

Sivrioglu and co-author David Dale re-imagine

the traditions of Turkish cooking, presenting

recipes ranging from the grand banquets of the

Ottoman empire to the spicy snacks of Istanbuls

street stalls. In doing so they explain their take

on the classics and reveal the surrounding

rituals, myths, jokes and folk wisdom of both

the old and new Turkey. More than 150 dishes

are featured, and images of the recipes are

complemented by specially commissioned

photographs shot on location in Turkey. Features

on local Turkish chefs and producers and their

specialities add a fascinating layer of interest

and flavour.

C ATA LO G U E 2 0 14 2 0 1 552

AbOUt the AUthOr:

Peter Gilmore is executive chef of the three-hatted

Quay restaurant in Sydney, which has appeared

on the S.Pellegrino Worlds 50 Best Restaurants

list for five years in a row. Peters first cookbook,

Quay: Food Inspired by Nature, published in 2010,

showcased his nature-based cuisine, organic

presentation and the fine dining experience at Quay.

288 pageshardback310 x 255 mm (12 x 10 in)60,000 words978-1-74336-064-435.00December 2014 (November 2014 AU)

OrganumPeter Gilmore

While there is a layered complexity to world-

renowned chef Peter Gilmores etherealyet

groundedcuisine, his philosophy of cooking is

relatively simple. Just four elements are required

to create perfect unison in a dish: nature,

texture, intensity and purity. In his new book

Peter invites the reader to share in his private

obsession with naturewhen not in the kitchen

at Sydneys Quay restaurant, he is working in his

experimental garden where he grows a huge

array of edible plant species. Each component

of a plant, from sweet, earthy roots to bitter

fronds and fragrant blossoms, is potentially

destined for inclusion in one of the 40 exquisite

dishes featured here. Peter also introduces us

to the many influences on his cooking, and to

the people who grow, catch and source key

ingredients. Images include intensely beautiful

food and ingredient shots, as well as producers

and produce photographed on location.

978-1-74196-487-5


A Recipe for Each Day of the YearCountry Womens Association of New South Wales

Here are 365 recipes, one recipe for each day

of the year, originally published in calendar

format in the 1930s by the Country Womens

Association of New South Wales, now updated

and republished for todays home cook. This is

Australian country cooking at its best, making

the most of seasonal produce and inexpensive,

tasty ingredients. Here you will find Salmon puffs,

Fricassee of rabbit, Peach and raisin pie, Rice

flummery, Country Womens raffle cakerecipes

that evoke the indomitable spirit of the country

women of New South Wales.

TheCoUnTry Womens

AssoCiATion

More treasured recipes

Following on from the hugely successful Country Womens Association of NSW Cookbook published in 2009, this volume presents 285 more treasured recipes from CWA members. Celebrating a long tradition of country cooking skills, the book features much-loved recipes for scones, cakes, biscuits, slices, soups, main courses, desserts, jams, confectionery and more. With a truly nostalgic feel, the book is nonetheless perfect for todays cooks, offering simple, reliable recipes for everything from morning tea to a hearty dinner.

TheCoUnTry Womens

AssoCiATion

Cookbook2

Th

eC

oU

nT

ry

Wo

me

ns

Asso

CiA

Tio

nC

oo

kb

oo

k 2

cyan magenta yellow black spot UVspine width 27 mm

2Cookbook CWA_Cook Book 2_Cover SI.indd 1 26/11/10 8:28:00 AM

ISBN 978-1741963595

9 781741 963595

This irreplaceable collection of recipes, first compiled in 1937 by the Country Womens Association of NSW, has been enjoyed in homes around the country for more than

seventy years. Updated for use in the modern kitchen, these delightful recipes traverse every

aspect of the culinary world, from starters, appetisers and mains to delightful cakes,

pastries and desserts, with special sections on home-made jams and preserves, pickles and chutneys, sweets, beverages and more. This book is an essential reference for every

cook, offering helpful advice and handy hints that have stood the test of time, and a unique insight into kitchens of the past. You will love

this wonderful cookbook, which has been inspiring Australian women for generations.

CO

OK

BO

OK

THECOUNTRY WOMENS

ASSOCIATION

BOOKCOOK

TH

EC

OU

NT

RY

WO

ME

NS

ASSO

CIA

TIO

N

Seventy Years in the Kitchen

THECOUNTRY WOMENS

ASSOCIATION

BOOKCOOK

978-1-74266-855-0 978-1-77700-442-4 978-1-74196-929-0

288 pageshardback215 x 155 mm (8 x 6 in)18,000 words978-1-74336-322-512.99January 2015 (November 2014 AU)

AbOUt the AUthOr:

Paris Cutler is the owner of Planet Cake in Balmain,

Sydney, which established its reputation on its

highly decorative novelty and wedding cakes before

expanding its business to include Australias largest

cake decorating school. Paris has had her own TV

series, Planet Cake, on the LifeStyle Channel, and her

program has also been launched in South America.

192 pagesflexibound255 x 210 mm (10 x 8 in)32,000 words978-1-74336-058-314.99February 2015 (November 2014 AU)

Planet Cake Love Paris Cutler

Creating a unique cake for someone you love is

an unbeatable way to show how much you care.

The cakes in this book celebrate the milestones

of romantic love, from courtship through to

engagements, weddings and anniversariesand

even include an achy break-up cake for the

brokenhearted. The projects are designed for

the beginner through to the more experienced

cake decorator, with shapes and templates that

are simple to master. Planet Cake Love features

approximately 30 romantic cake decorating

designs, ranging from traditional with a twist to

very contemporary in style.

978-1-74266-690-2 978-1-74336-197-9978-1-74196-779-1978-1-74196-318-2

Planet Cake Love Paris Cutler

Creating a unique cake for someone you love is

an unbeatable way to show how much you care.

The cakes in this book celebrate the milestones

of romantic love, from courtship through to

engagements, weddings and anniversariesand

even include an achy break-up cake for the

brokenhearted. The projects are designed for

the beginner through to the more experienced

cake decorator, with shapes and templates that

are simple to master. Planet Cake Love features

approximately 30 romantic cake decorating

designs, ranging from traditional with a twist to

very contemporary in style.

A RECIPE FOR EACH

DAY OF THE YEAR

C ATA LO G U E 2 0 14 2 0 1 558

DONUTS

T r a c e y M e h a r g

DonutsTracey Meharg

The humble donut has developed a bit of

attitude lately. Its not just Mexican churros and

Italian bomboloni that are turning up on the caf

tables and menus of some of the worlds premier

establishments. Croissant-donuts, lemon

meringue donuts and those almost-good-for-

you, paleo baked donuts are taking the world

by storm. These hot, sticky delicacies are not

hard to recreate at home when you know how

(no, you dont need a deep-fryer!). Featuring

baked or fried, fancy or the basic cinnamon-

rolled delights of your youth, this book of donuts

offers the very best of tried-and-tested recipes

with over 50 mouth-watering variations. Donuts

makes a cute gift, featuring a die-cut cover with

cloth spine. Get it while its hot!

AbOUt the AUthOr:

Tracey Meharg is a freelance food editor, food stylist

and recipe writer and has formerly worked at the

Murdoch Books Test Kitchen. Her blog is dedicated

to providing easy recipes for a wholesome life.

144 pageshardback with die-cut and cloth spine 240 x 190 mm (9 x 7 in)20,000 words978-1-74336-323-214.99February 2015 (December 2014 AU)

C ATA LO G U E 2 0 14 2 0 1 560

AbOUt the AUthOr:

British author Natasha Collins is well known in the

cake decorating community as the expert in cake

painting. In 2008 she started her own company,

Nevie-Pie Cakes, and began to bake and decorate

professionallyher high-profile clients include

Selfridges, for whom she created a Christmas cake

range. Natasha runs her own cake painting classes

in the UK and internationally. She has hadher

cookies featured on This Morning and The Jonathan

Ross Show.

224 pagespaperback with flaps250 x 220 mm (10 x 8 in)30,000 words978-1-74336-106-117.99March 2015 (December 2014 AU)

The Painted CakeNatasha Collins

In her practical and pretty book, the leading

exponent of this extremely popular form of

cake decorating shows the reader how to turn

cakes into literal works of art using fondant

painted with edible colours. The Painted Cake

provides detailed step-by-step instructions

for more than 20projects. These encompass

cooking, constructing and painting baked goods

ranging from single-level to multi-tiered cakes,

as well as cupcakes and cookies. Most featured

projects use a freehand painting technique, but

templates of design elements are included where

appropriate. The book progresses from the

simplest projects through to more advanced, and

includes detailed information on basic techniques

and essential materials and equipment.

C ATA LO G U E 2 0 14 2 0 1 562

240 pageshardback with jacket240 x 190 mm (9 x 7 in)15,000 words978-1-74336-326-318.99March 2015 (April 2014 AU)

AbOUt the AUthOr:

Natalie grew up in a household in which everyone

cooked. Her first cooking experience, age eight,

was French toastand she hasnt looked back

since. A self-taught home cook, her recipes are

tried and tested, simple and full of flavour. Natalie

is an experienced food photographer who has shot

a range of cookbooks and freelances for Sydney

Morning Heralds Good Living. Running a fruit and

vegetable co-op prompted her to write a food blog

and from that the idea for this book was born.

Courtyard KitchenNatalie Boog

Herbs and potted fruits thrive in small, easy-to-

maintain spacesin courtyard pots and troughs,

on decks or balconies or in window boxes.

Herbs are inexpensive to pot and grow and add

wonderful flavour to the simplest dishand

of course theres nothing quite like cooking

with home-grown ingredients. Courtyard

Kitchen is prefaced with simple tips and hints

on selecting the best herbs for your space and

setting up and maintaining them; it includes

essential information on seasons, cropping

times and basic plant care. Following this are

more than 80 simple fresh food recipes with

clever flavour-matching ideas based around a

specific herb or potted fruit themebasil, mint,

coriander, lemon, parsley, strawberry, thyme,

rosemary, chilli. There are risottos, roasts, pizzas,

salsas, salads, soups, recipes for pasta, polenta,

couscous; there are sorbets, cakes, biscuits and

treatsdelicious, easy recipes that celebrate

the sheer pleasure of home cooking with herbs

youve grown yourself.


256 pageshardback 280 x 215 mm (11 x 8 in) 40,000 words978-1-74336-354-620.00April 2015 (March 2015 AU)

AbOUt the AUthOr:

Jean Michel Raynaud is head ptissier of Sydneys

Renaissance Ptisserie and Baroque restaurant.

He began his career under the tutelage of master

ptissier Robert Schicchi in Marseilles in France

and was a head pastry chef by the age of 20. After

settling in Australia he specialised in the exclusive

wedding cake market as head chef of Sweet Art and

Planet Cake in Sydney. Jean Michel has appeared on

television, written for magazines and contributed

recipes to several books.

The French Baker Jean Michel Raynaud

From a master ptissier comes an inspirational

and equally practical and achievableguide

to delicious French-style baking in the home

kitchen. The French Baker features 95 recipes

accompanied by beautifully shot and styled

images; the more complex and technical

baked items are supported by step-by-step

photography and further hints and tips.

Throughout the book, recipes are interspersed

with narrative sections that feature French-

born Jean Michels stories of his training and

work in ptisseries in France and give insights

into the place of bakers and baking in French

society. Introductions and breakouts also provide

information about the recipes history, traditions

and cultural significance. The recipes are a mix

of sweet and savoury, and following on from

a basics/techniques/equipment section they

are grouped into chapters focusing on biscuits;

cakes and muffins; tarts and pies; choux pastry;

brioche; flaky pastry; breads; spreads and jams;

and creams and curds.

272 pageshardback with jacket255 x 210 mm (10 x 8 in) 60,000 words978-1-74336-325-620.00April 2015 (April 2015 AU)

AbOUt the AUthOr:

Kate McGhie is one of Australias most respected

food authorities and commentators. She has been

the food writer of the Herald Sun newspaper for over

20 years. Kate began her career as a chef, studying

in Switzerland and then working in Europe and

Asia. She returned to Australia to establish her own

restaurant and consult to the food industry. Kate is

the author of Cook, published by Hardie Grant in

2006. Her recipes also appear in Recipes My Mother

Cooked, published by Allen & Unwin in 2010.

Apple Blossom PieKate McGhie

Kate McGhie is a farmers daughter, born into

seven generations of a family who worked and

respected the land. Their farm in rural Victoria

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 filled

with 100 recipes and stories from her familys

farm, Kate McGhie writes with wit and warmth

as she explores the foundations and flavour of

Australian country cooking, drawing on tradition

to present classic, tried and true dishes as well as

contemporary interpretations for todays table.

Chapters cover soups and starters; vegetables;

meat, poultry and fish; fruit; baking; and

preserving. A special section, Secrets Shared,

provides canny country kitchen and general

household tips in the finest tradition of an

heirloom family cookbook.


224 pagesflexibound240 x 190 mm (9 x 7 in) 40,000 words978-1-74336-181-816.99June 2015 (April 2015 AU)

AbOUt the AUthOr:

Paul Mercurio is familiar to movie and television

audiences from his appearances in Strictly Ballroom,

Dancing with the Stars and Mercurios Menu. Author

of Murdoch Books titles Mercurios Menu and

Cooking with Beer, Paul is not a trained chef but,

as he says, just a bloke who likes to cook. He is

attracted to the creativity of the kitchen and sharing

food with family and friends.

Dont Be Afraid To Cook This!Paul Mercurio

A call to armsor more aptly, to stovesDont

Be Afraid To Cook This! encourages people to

step out of the shadow of their kitchen fears

and embrace the cook within. It is not a learn

to cook cookbook, rather it is a self-help guide

that empowers people to cook for themselves,

for their friends and for their family. The book is

broken into several chapters based on cooking

experience. The first chapter, for example, deals

with cooking for one and the challenges that

presents, covering basic skills and pantry needs.

Dont Be Afraid To Cook This! gently begins the

process of getting people comfortable in the

kitchen, building confidence and knowledge,

so cooking becomes a pleasure and a joy.

978-1-74196-613-8 978-1-74266-542-9

256 pageshardback with jacket250 x 225 mm (9 x 8 in) 50,000 words978-1-4336-319-520.00June 2015 (May 2015 AU)

AbOUt the AUthOr:

Jane Lawson began cooking at the age of eight.

After many years working as a chef in Sydney, Jane

moved into publishing, combining her love of

cookbooks and cooking. Jane is the author of Snow

Flakes and Schnapps, SpiceMarket, Grub, Yoshoku,

A Little Taste of Japan and Cocina Nueva and is the

co-author of BBQ Food for Friends, which won a

Gourmand World Cookbook Award in 2003.

Milk Bar MemoriesJane Lawson

Retro in style and theme, but very much a

contemporary cookbook in its approach, Milk

Bar Memories is the authors ode to wonderful

old-fashioned treats connected with her 1970s

childhood. Food strongly associated with

memories of simpler times: juicy burgers and

the maltiest of milkshakes; golden fish and chips;

flaky-pastried meat pies and sausage rolls; vanilla

slice and custard tarts. These fun foods120

in totalare all made from scratch with real,

healthy ingredients for a 21st century audience.

Chapters include Milk Bar; The Bakers; Fish

and Chip Shop; Lolly Shop; Corner Store.

978-1-74196-997-9 978-1-74196-038-9 978-1-74266-137-7 978-1-74196-841-5

Food & DrinkBacklist

C ATA LO G U E 2 0 14 2 0 1 572

256 pagespadded hardback265 x 230 mm (10 x 9 in)43,000 words978-1-74196-928-325.00

AbOUt the AUthOrs:

Kumar Mahadevan was raised in a Brahmin family

in southern India. He trained as a chef in Madras

and later worked at Bombays Taj Mahal Hotel

where he gained skills in all aspects of international

cuisine. He worked in war-torn Iraq before moving

to Australia. Kumar and his wife Suba opened their

first restaurant, Abhis, in Sydney in 1987 and their

second, Akis, in 2003.

From IndiaKumar and Suba Mahadevan

From the talented chef behind Sydneys most

iconic Indian restaurants, Abhis and Akis,

comes a spicy blend of contemporary food and

authentic cooking. Kumar Mahadevan weaves

a full array of recipes with the unique tale of

his familys journey from India to Australia.

This book offers a full range of traditional

curries, contemporary seafood dishes and

interesting vegetarian meals. From India is a

beautiful, surprising and flavoursome trip from

the regional fare of Kumars homeland to the

streets of Australia.

C ATA LO G U E 2 0 14 2 0 1 574

224 pageshardback250 x 200 mm (10 x 8 in)50,000 words978-1-74336-199-317.99

AbOUt the AUthOrs:

Jessica, Georgia and Maxine Thompson share a love

of cooking and sharing food. They were raised in

Queensland on a tropical hinterland farm, but are

now based in Melbourne, Brisbane and New York

respectively. Their blog, The Bookery Cook, explores

cooking, creativity and community.

The Bookery Cook Jessica Thompson, Georgia Thompson and Maxine Thompson

Family meals have always played a significant

role in the lives of the Thompson sisters

Jessica, Georgia and Maxine. So much so that

they created a blog, thebookerycook.com,

to celebrate their love of food. Instead of

photographing their chosen dishes, however,

they made contact with artists all over the

world, who supplied dedicated artworks, in a

huge variety of styles and media, to illustrate the

recipes. This book will appeal to lovers of art as

much as lovers of food, and will find its place

equally in the kitchen or on the coffee table.

C ATA LO G U E 2 0 14 2 0 1 576


AbOUt the AUthOr:

Pete Evans is a household name in Australia for his

role as judge and co-host of Channel Sevens My

Kitchen Rules. For many years he was co-owner and

executive chef of the Hugos group of restaurants,

specialising in relaxed, modern Australian food and

pizzas. He is the author of Fish, My Table, My Grill,

My Party, My Kitchen and Pizza.

Cook with Love: The Pete Evans CollectionPete Evans

Cook with Love brings together 150 of Pete

Evanss favourite recipes from a lifelong love

affair with food. This beautifully designed volume

features chapters devoted to breakfast, lazy

lunches, family feasts, the barbecue, seafood

and more. Like all Petes dishes, the recipes are

simple, unfussy and utterly delicious with plenty

of tips for novice and experienced cooks alike.

978-1-92120-858-4 978-1-74196-240-6 978-1-74196-543-8 978-1-74196-816-3 978-1-74266-633-4 978-1-74266-971-7

C ATA LO G U E 2 0 14 2 0 1 578

AbOUt the AUthOr:

Jude Blereau is a natural foods chef, author, food

coach, cooking teacher and real food activist who

has been involved with the organic and wholefoods

industry for more than 18 years. Her focus is on

helping people learn about good foodwhat it

truly is, where to get it and how to use it. The author

of four cookbooks, she also writes for a number of

magazines including Spice and Nova.

296 pagespaperback with flaps230 x 190 mm (9 x 7 in)100,000 words978-1-74266-259-617.99

Wholefood BakingJude Blereau

Wholefood Baking combines two of wholefoods

expert Jude Blereaus great loves. Thoroughly

researched and beautifully photographed, this

book includes fail-proof recipes for more than

120 cakes, scones, biscuits and pastries as well as

delectable creams, icings and jams. This book is

ideal for every passionate baker, but especially

those of us who want to cook for our families

and friends in the healthiest way possible.

978-1-74196-678-7 978-1-92125-990-6 978-1-74045-747-7

C ATA LO G U E 2 0 14 2 0 1 580

AbOUt the AUthOr:

Luke Mangan is one of Australias leading chefs

and restaurateurs.His career started in Melbourne

under Hermann Schneider, of Two Faces fame. After

completing his training, Luke persuaded Michel Roux

of the 3-Michelin-starred Waterside Inn in London to

give him a chance. Today, Luke runs eight successful

restaurants, has launched his own range of gourmet

products and also makes regular appearances

on a number of TV shows, both in Australia and

internationally.


Salt GrillLuke Mangan

Salt Sydney, Lukes first restaurant, opened in

1999. In ancient Greece, salt was a rare, expensive

commodity and it was given to people as a

sign of hospitality and friendship. These traits

are the core ingredients in Luke Mangans

service philosophy and so the success of Salt

began. There are now several Salt and Salt Grill

restaurants worldwide, from Sydney to Tokyo

to Singapore. Capturing Lukes talent with the

freshest local ingredients, Salt Grill showcases

140 of his favourite recipes, from Seafood tapas

to Baked lemon sole with prawns and chorizo

to Toffee souffl with pecan butter ice cream.

Salt Grill captures the signature freshness and

elegance of Lukes food.

C ATA LO G U E 2 0 14 2 0 1 582

AbOUt the AUthOr:

Bree Hutchins has always had a passion for food

and travel. In 2012, she was invited by Dilmah Tea

to spend two months travelling around Sri Lanka,

photographing and writing Hidden Kitchens of

Sri Lanka, her first book. When shes not wandering

into strangers kitchens, armed with her camera,

Bree lives and works in Sydney.

272 pageshardback with jacket260 x 210 mm (10 x 8 in)52,000 words978-1-74336-048-420.00

Hidden Kitchens of Sri LankaBree Hutchins

Take an evocative journey into the heart of

the real Sri Lanka with intrepid photographer

and writer Bree Hutchins. On the reawakening

Jaffna Peninsula, war widows cook crab curry

and fry spicy snacks, while in a remote eastern

village, Sumith stirs vats of smoky milk toffee

over an open fire in a factory behind his home.

In Hidden Kitchens of Sri Lanka Bree weaves

these traditional recipes with stunningly vivid

photography and heartfelt stories about the

people who opened not only their kitchens

but their homes and hearts to her, to create a

moving yet hopeful picture of Sri Lanka today.

C ATA LO G U E 2 0 14 2 0 1 584

208 pagesflexibound250 x 205 mm (10 x 8 in)30,000 words978-1-74266-991-516.99

AbOUt the AUthOr:

Anna Gare is considered one of Australias most

popular female cooks and has spent more than

20 years in the hospitality industry. She started out

as a member of the all-girl rock band the Jam Tarts

in the 1980s and 1990s while working in various

restaurants around Australia. In the late 1990s

she set up the highly respected Deluxe Catering

in Fremantle, Western Australia. Since 2007 Anna

has presented several high-profile TV shows and

co-hosted The Great Australian Bake Off.

Eat InAnna Gare

As a judge on Australian Junior MasterChef

and co-host of Great Australian Bake Off, Anna

Gare knows a thing or two about balancing busy

days with eating well. In her new book, Eat In,

she brings together her favourite collection of

recipes. She gives plenty of hints and tips for

shopping, meal planning and store cupboard

standbysher mantra is you deserve to eat well

and, with just a little thought and preparation, you

can. Annas down-to-earth advice on preparing

healthy and tasty food will be welcomed by busy

and hungry people everywhere.

C ATA LO G U E 2 0 14 2 0 1 586

AbOUt the AUthOrs:

David Japy is an accomplished food photographer,

Elodie Rambaud is a much sought-after food stylist

and Victor Garnier is the founder of the Blend chain

of chic burger bars in Paris. They had a very good

time making this book.

164 pageshardback with die-cut240 x 192 mm (9 x 7 in)20,000 words978-1-74336-971-514.99rights: english language only

Hamburger GourmetDavid Japy, Elodie Rambaud, Victor Garnier

In celebration of the burger, here is a collection

of delicious recipes that takes this humble food

to towering new heights. Reflecting the recent

trend for burgers of every type and description,

this colourful book takes you from the beautiful

simplicity of a classic beefburger to burgers

made of everything from chicken to quinoa.

With separate instructions on buns, sauces and

accompaniments, these 58 recipes will give even

the biggest burger-lover new ideas for surprising

twists on an old favourite. Fully illustrated with

beautiful, full-colour photographs throughout by

renowned food photographer David Japy.

C ATA LO G U E 2 0 14 2 0 1 588

AbOUt the AUthOr:

Marc Grossman grew up in Manhattan but now

resides in Paris with his wife and children. He is

the author of several books, including Smoothies,

Muffins and Bagels, and the creator of French

organic food establishments Bobs Juice Bar and

Bobs Kitchen.

274 pageshardback 262 x 208 mm (10 x 8 in)42,750 words978-1-74336-972-220.00rights: english language only

New York Cult RecipesMarc Grossman

Discover 130 recipes that unlock the secrets of

New Yorks cult food establishments. Learn the

secret to creating the perfect BLT, make the

ultimate cheeseburger or for something a little

sweeter, indulge in a cinnamon roll, smoothie or

famous New York cheesecake. Brimming with

delicious food and gorgeous photography of the

city that never sleeps, New York Cult Recipes will

make you feel like a local.

C ATA LO G U E 2 0 14 2 0 1 590

AbOUt the AUthOrs:

Ben Milgate and Elvis Abrahanowicz made a splash

in Sydneys restaurant scene when they opened

Bodega, a Spanish/Argentinian tapas eatery in 2006.

In 2010, they launched Porteo, their local take on

an Argentinian asador, which has bagged a host of

Australian gourmet awards and firmly established

the pair as two of Sydneys hottest restaurateurs.


Recipes for a Good TimeBen Milgate and Elvis Abrahanowicz

The kitchens of Argentina are the inspiration

for the sensational food at Sydney restaurant

Porteo, voted Best New Restaurant by the

Sydney Morning Herald, Time Out Sydney and

Gourmet Traveller in 2011. Chefs Ben Milgate

and Elvis Abrahanowicz continue to wow packed

houses with super-slow-cooked meats and

seafood, alongside fresh and inventive vegetable

dishes. The relaxed but exuberant atmosphere

translates perfectly to their new booka

collection of more than 60 of their best-known

recipes from slow-cooked lamb to suckling pig,

mouth-watering crispy-fried brussels sprouts

to empanadas and seafood accented by their

luscious cocktails. The beautiful photography will

transport you to Buenos Aires by way of Sydney.

This unique book captures the spirit of Argentina

and the joy of good food, eaten well.

C ATA LO G U E 2 0 14 2 0 1 592

AbOUt the AUthOr:

Stefano Manfredi is one of Australias leading

exponents of modern Italian cuisine. For more than

two decades, Stefano has owned and operated

restaurants in Sydney, most notably the award-

winning Restaurant Manfredi and bel mondo.

He has written on food and cooking since 1988,

published four books, presented many master

classes and has made numerous television

appearances both in Australia and overseas.


Stefano Manfredis Italian FoodStefano Manfredi

In 1961 the Manfredi family, father Luigi, mother

Franca and sons Stefano and Franco, arrived in

Australia from Lombardy in the north of Italy.

Stefano brought food and memories from the

kitchen of his mother and his grandmother, one

of Lombardys finest cooks, to his new home.

Stefano has been an award-winning chef and

restaurateur since the early 1980s, translating

the flavours and recipes of his childhood into

contemporary Italian food. With more than

500 recipes from every region in Italy, from

the traditional to the modern, and more than

30 years dedicated to cooking Italian food, this

bible is the culmination of Stefano Manfredis

culinary journey.

C ATA LO G U E 2 0 14 2 0 1 594

OriginBen Shewry

This is a book about food, memory, time and

place. New Zealand-born chef Ben Shewry,

from the multi-award-winning Melbourne

restaurant Attica, takes the reader on an

inspirational journey with dishes that relate

back to his childhood, and which emulate and

celebrate the environment in which he grew up

and the place where he now lives. Known for

his foraging, Ben uses what the earth provides

without exploiting its resources. His complex,

exquisitely crafted dishes all have stories behind

them. This is an extraordinary book about

inspirational food for today.

AbOUt the AUthOr:

Ben Shewry is one of Australias most exciting chefs.

He is head chef at three-hat Melbourne restaurant

Attica, which was awarded Restaurant of the Year

in The Age Good Food Guide 2012. Attica was

also named as number 21 in The Worlds 50Best

Restaurants. Ben was raised on an isolated farm on

the west coast of New Zealands North Island. His

childhood experiences there, living off the land, have

deeply influenced his style of cooking, which shows

aprofound respect for nature and the environment.



AbOUt the AUthOr:

Leanne Kitchen is a trained chef with a highly

successful cooking career spanning 14 years in

Australia and New Zealand. She has worked for

the past 10 years in food and travel publishing for

some of Australias top publications. Carrying her

camera, Leanne travels extensively around Asia and

the Middle East, capturing amazing images of the

people, places and foods that inspire her.


TurkeyLeanne Kitchen

Take an evocative journey into the diverse

cuisines and culinary customs of regional

Turkey. Turkish food traverses the extremes of

sophisticationfrom the refined cooking of

the Ottoman court to the rustic simplicity of

peasant food. Food and travel writer Leanne

Kitchen has roamed the country armed with

her camera, a keen sense of observation and

her passion for all things culinary. From Spicy

red lentil kfte and Slow-roasted lamb with

pomegranate juice to Rose cream meringues

and Turkish coffee custard, Leanne unveils not

just the inspiration for her collection of authentic

and contemporary recipes but the very essence

of Turkish hospitality.

AbOUt the AUthOr:

Chrissy Freer is a food writer, qualified nutritionist,

stylist and editor whose signature style is creating

delicious recipes with a holistic health focus. Her

interest in ancient grains reflects her passion

for creating nutritious, flavoursome and easy-

to-prepare food that makes the most of natural

ingredients. She has worked for numerous

magazines and on some of Australias best-loved

cookbooks. Chrissy lives with her daughter Harriet

and partner Tim in Melbourne, Australia.


SupergrainsChrissy Freer

With more than 100 easy recipes made with

simple ingredients, Supergrains will teach you

just how delicious grains can be. Including

recipes for breakfast, lunch, dinner and desserts,

many of which are gluten-free, Supergrains

features 12 different grains that are high in health

benefits and low in calories. From a Poached

chicken, barley, mint, zucchini & pine nut salad

to Orange and almond syrup cake, Chrissy Freer

will help you discover the benefits of supergrains

and how enjoyable they can be. It has never

been easier to cook your way to great health!


The Gourmet Farmer Deli BookMatthew Evans, Ross OMeara and Nick Haddow

Why would you make your own sausages, cure

your own ham, pickle your own fish or preserve

your own vegetables? Its quite simple, really:

because it tastes better. This book has a two-fold

approach. Firstly, it celebrates the artisan process

in making items youd typically find in your local

delifrom cheese and cream or cured and

smoked meats to pickled fish and vegetables.

Secondly, it provides simple, delicious recipes

where those ingredients are the stars of simple,

rustic, flavoursome dishes. This beautifully

photographed book celebrates the way we

usedto cook and food as it used to taste.

AbOUt the AUthOrs:

Food writer and former restaurant critic Matthew

Evans left Sydney to run a smallholding in Tasmania.

He runs a market stall with former chef Ross

OMeara selling salami, rillettes and smallgoods

made from free-range pigs they breed themselves.

Cheesemaker Nick Haddow owns and runs Bruny

Island Cheese Company, south of Hobart, Australia.


978-1-74266-547-4 978-1-74196-720-3

Pasta ArtigianaNino Zoccali

Pasta in all its varieties is Italys great gift to

the world. Sydney-based, second-generation

Italian chef Nino Zoccali shares a lifetime of

delectable pasta recipes from hearty soups to

indulgent filled pasta (tortellini, ravioli) and even

pasta-based desserts. Pasta Artigiana has arecipe

for every occasion, from simple and rustic

to elegant and refined, with a range of basic

pasta doughs, sugos and sauces. As practical

as it is beautiful, Pasta Artigiana will become an

essential kitchen companion for anyone who

loves to cook and eat pasta.


AbOUt the AUthOr:

Second-generation Italian chef Nino Zoccali is chef

and owner of Pendolino and La Rosa restaurants in

Sydney, Australia. During his career he has worked

as a chef at restaurants including Otto, La Mensa and

Bel Mondo. He is a founding member of CIRAthe

Council of Italian Restaurants in Australiaand

active as an olive oil judge.

C ATA LO G U E 2 0 14 2 0 1 5102

Mr Wilkinsons Favourite VegetablesMatt Wilkinson

For chef Matt Wilkinson, vegetables come

first. Whether hes cooking in the kitchen of

his Melbourne eatery Pope Joan or for his

young family at home, Matt plans and builds his

dishes around the vegetables in season: when

theyll taste the best, and be cheapest and

most readily available. Today too many of us

chefs and home cooks alikeplan our meals

around the meat (or protein) and carbohydrate

components, leaving the vegetables to play

second fiddle. In this book, Matt Wilkinson lets

his favourite 24 vegetables take centre stage.

This beautifully illustrated book will appeal to

vegetarians but its not a vegetarian cookbook.

Among the more than 80 recipes are plenty of

dishes incorporating meat but Mr Wilkinsons

favourite vegetables are the true stars.

AbOUt the AUthOr:

Yorkshire-born, Melbourne-based chef

MattWilkinson is passionate about food in season,

farmers markets and local producers. As the

former head chef at award-winning Melbourne

restaurant Circa, The Prince, Wilkinson ushered in

an era of organics and garden-to-kitchen rustic

fine dining. He now owns and runs Pope Joan in

Melbournes inner northern suburbs, which has

a cult following for its fresh, seasonal breakfast,

brunch and lunchdishes.


C ATA LO G U E 2 0 14 2 0 1 5104


AbOUt the AUthOrs:

Frank Camorra was born in Barcelona and spent

his first five years in Andalucia before his parents

migrated to Australia. At his MoVida restaurant,

Frank is determined bring the tastes of his

homeland to his adopted country. Richard Cornish

is a television producer, food writer and sausage

expert. He writes about the connection between

the land, producer, chef and consumer and its

significance to food diversity and taste.

MoVida CocinaFrank Camorra and Richard Cornish

From its flagship restaurant in Melbournes

Hosier Lane, to the opening of its latest venture

Pulpo, MoVida has always embodied the heart

and soul of Spanish cuisine. By fusing local and

international flavours and pushing culinary

boundaries, the MoVida restaurants have

irrevocably changed the landscape of Australian

dining. MoVida Cocina gives you a closer look at

the people, venues and dishes that have made

the MoVida bars and restaurants what they are

today. Acclaimed chef and owner Frank Camorra

takes us behind the scenes to reveal special

techniques, signature dishes, recipes and the

pure joy of cooking that infuses his life and work.

978-1-74196-469-1 978-1-92125-939-5



AbOUt the AUthOr:

Australian cook and food writer Sophie Ruggles took

a leap of faith in 2003 when she moved to Barcelona,

Spain. Her idea was to work as a chef while she

polished her language skills but, within four short

months, Sophie opened the doors of Barcelonas first

Australasian eatery. Sophie has since swapped the

steaming kitchen at EMU Bar for the chatty kitchen

counter at her commercial kitchen and informal

cooking school Test Kitchen BCN, in Barcelonas hot

foodie district, Poble Sec.

My Barcelona KitchenSophie Ruggles

My Barcelona Kitchen is a vibrant collection of

recipes that have been gathered by Australian-

born Sophie Ruggles while she was living in

this lively Spanish city. Inspired by her life as

a local in the heart of Barcelona with Spanish

friends and among her favourite restaurants

and bars, Sophie has added her own personal

touch to each recipe to create food that is

heart-warming, approachable and true to

its traditional roots. Accompanying tales of

life in this colourful city and the surrounding

countryside along with stunning location

photography complete an insight into modern

Barcelonan life. My Barcelona Kitchen will

appeal to readers wanting to create an authentic

Spanish experience in their home kitchen as well

as thosekeen to relive a memorable encounter

with this diverse city.

Sweet StudioDarren Purchese

Sweet Studio is a laboratory for delectable

desserts, where classically trained pastry chef

Darren Purchese produces exquisite and

extravagant sweet creations. Each of his desserts

is made from component parts such as jellies,

mousses, sponges, creams and spreads which are

built up, layer upon layer, to create the finished

work of sweet art.

AbOUt the AUthOr:

Darren Purchese is one of the most respected

pastry chefs in Australia today, producing innovative

desserts and ptisserie using modern and fresh

techniques. He has worked in prestigious hotel

kitchens across England and France, including the

Savoy in London under the tutelage of Mitre Chef

de Cuisine, Anton Edelmann. Moving to Australia in

2005, Darren worked at Melbournes Vue de Monde

and Sydneys Guillaume at Bennelong. He set up

Sweet Studio in early 2011.

224 pagespadded hardback250 x 220 mm (10 x 8 in)40,000 words978-1-74266-982-320.00

C ATA LO G U E 2 0 14 2 0 1 5108

Every DayBill Granger

Bill Grangers Every Day is now available in

paperback. It applies Bills straightforward yet

stylish approach to cooking behind the scenes in

his home kitchen. Every Day takes you through

a typical week in the Granger household, from

packed school lunches on Tuesday, to a Friday

night dinner for friends and on to a relaxed big

breakfast on Sunday.

256 pagespaperback with flaps245 x 190 mm (9 x 7)978-1-74196-355-717.99

978-1-74196-554-4 978-1-74045-085-0 978-1-74045-363-9

AbOUt the AUthOr:

With his uncomplicated approach to food and laid-

back Sydney style, Bill Granger changed the face of

contemporary Australian dining. Opening his first

restaurant, bills, in 1993, he has since opened two

more restaurants in Sydney, four in Japan and his first

London venture, Granger & Co in Notting Hill. He has

also published a range of best-selling cookbooks and

contributes to newspapers and magazines, both in

Australia and internationally. His TV series, bills food

and bills holiday, have screened in over 30 countries.



AbOUt the AUthOrs:

Duncan Glendinning, a web designer, put down his

mouse to pick up a trowel and start growing his own

vegetables. He featured in Its Not Easy Being Green,

then in Tribewanted, as an eco-consultant in Fiji. Here

he met chef Patrick Ryan, and together they hatched

the plan for The Thoughtful Bread Company, which is

now acclaimed as a leading ethical business, as well

as for its fantastic baking. The breads are to be found

everywhere from Michelin-starred restaurants to

childrens lunch packs.

Bread RevolutionDuncan Glendinning and Patrick Ryan

From Cider and apple bread to Pain aux raisins,

the offerings coming out of The Thoughtful

Bread Company, an award-winning eco-artisan

bakery based in South-West England, have been

creating civil unrest in the food world. And now,

the Bread Revolution has arrived. As well as

demystifying the bread-baking process, this book

provides recipes for the perfect accompaniment

to each bread, plus extra recipes for using the

bread. Easy-to-follow recipes matched with

affordable ingredients makes Bread Revolution an

international must-have. Join the revolution now.


AbOUt the AUthOr:

Luke Nguyen was born in 1978 in Thailand, shortly

after his parents and elder siblings fled Vietnam as

boat people. After spending a year in a Thai refugee

camp, his family eventually settled in Sydney, Australia.

Luke is the chef and owner of the award-winning

Sydney Vietnamese restaurant Red Lantern and

co-author and author of best-selling books Secrets of

the Red Lantern and The Songs of Sapa. His television

work includes MasterChef Australia, Food Safari, Heat

in the Kitchen and Luke Nguyens Vietnam.

IndochineLuke Nguyen

The French colonisation of Vietnam, which

lasted for nearly 100 years, had a profound

influence on Vietnamese lifestyle, architecture

and cuisine. Chef and author Luke Nguyen

revisits his beloved Vietnam to delve deeper

into the culinary legacy left by the French.

Against a backdrop of grand colonial hotels,

Luke talks to chefs, bakers, farmers and family

members to explore the impact the French

had on what the Vietnamese eat and cook

today. More than 100 recipes showcase the

fusion of French and Vietnamese ingredients

and techniques, interwoven with the heart-

warming and personal stories Luke uncovers

onhisjourney.

978-1-74196-465-3

112 F O O D & D R I N K 113 C ATA LO G U E 2 0 14 2 0 1 5


The Garden CookFiona Inglis

Former MasterChef Australia contestant FionaInglis is

passionate about food, whether shes growing, cooking

or eating it. As a qualified primary-school teacher working

within the framework of the Stephanie Alexander Kitchen

Garden Foundation, Fiona is also passionate about sharing

her enthusiasm, knowledge and skills with her students and

with

Documents

Murdoch Books Catalogue 2014-15