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2015–2016 2015–2016

Murdoch Books catalogue: London Book Fair 2015

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Murdoch Books began life as a division of Murdoch Magazines, which founder Matt Handbury, purchased from News Limited in 1991. Under Matt’s ownership, Murdoch Books grew to become one of Australia’s leading illustrated books publishers with an outstanding international reputation. Now part of Allen & Unwin, Murdoch Books continues to publish beautiful illustrated books across a variety of subject areas.Murdoch Books produces two catalogues each year, one in April for the London Book Fair in April and another in October for the Frankfurt Book Fair.

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  • 20152016Murdoch 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.

    2015

    2016

    PRINTED IN CHINA BY 1010 PRINTING INTERNATIONAL LIMITED

    LBF2015_CVR_final.indd 2-4 23/12/2014 5:41 pm

  • Contents

    Food & Drink 8

    Lifestyle 84

    Index 124

    Sales contacts 126

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

    from Cornersmith (page 72); 245 from The Hartsyard Fried Chicken

    Cookbook (page 50); 68, 69 from The Gourmet Farmer Goes Fishing

    (page 30); 75 from Apple Blossom Pie (page 58); 84, 85, 1223 from

    Hello Tokyo (page 110); 115 from Biota (page 78). Specifications and

    prices are current at the time of printing and are subject to change.

  • Murdoch Books is an internationally renowned publisher of

    illustrated books based in Australia, with a London sales office

    selling into the UK and European markets and managing

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

    inspirational food, design, gardening and craft books and in

    2015 we continue that tradition with some of the best authors

    the world has to offer.

    From home kitchen to high-end chefs, from whole food and

    vegetarian to mouth-wateringly wicked (in a good way) cakes

    and desserts food from around the world our beautiful

    books have something for every taste.

    Add a collection of inspirational and practical craft,

    architecture, gardening and lifestyle titles and our catalogue

    ofstylish, forward-looking books is complete.

    Call by our Murdoch Books stand at London Bookfair see

    them for yourselves and meet the team.

    Sue Hines

    Group Publishing Director

  • Food & Drink

  • C ATA LO G U E 2 0 1 510

    Dans appetite for rare sneakers, hip hop and collecting cookbooks is only surpassed by his passion for everything from fast food to fi ne dining.

    Growing up in the suburbs of Sydney with a food-obsessed family and a mother who fell into owning a Vietnamese restaurant by chance, Dan went on to become a critically acclaimed chef. He is the inspiration behind several of Australias most dynamic restaurants, including Sydneys Mr Wong, Ms Gs and El Loco.

    Its Dans potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh fl avours that makes his approach to food unique.

    Mr Hong is as much an exploration of Dans colourful path through life as it is a beautifully illustrated book of more than 100 punchy recipes Vietnamese, Chinese, Mexican all re-imagined and re-invigorated for a new generation of food obsessives.

    A GLIMPSE INTOTHE MIND OF THE BRILLIANT CHEF BEHIND MR WONG, EL LOCO & MS GS

    DAN HONG

    FOOD

    Dan Hong has worked in some of the most prestigious restaurants in Australia, including Tetsuyas, Marque and The Bentley, and his mentors include Mark Best, Brent Savage and Thomas Johns. He has opened some of Sydneys most exciting dining destinations, including Ms Gs, El Loco and Mr Wong (which was honoured with two hats in its fi rst year by the Sydney Morning Herald Good Food Guide and is winner of the 2014 Gourmet Traveller New Restaurant of the Year award). Most recently, Dan has opened Papi Chulo, a smokehouse and grill at Manly Wharf, Sydney.

    DAN HONG BECAME A CHEFSO THAT WE MIGHT EAT ...

    AND HOW!

    FEAST YOUR EYES AND DIG IN DAN

    HON

    G

    cyan magenta yellow black Spot UVMrHong_cvr_SI.indd 1 29/05/14 1:00 PM

    About the Author:

    Dan Hong has worked in some of the most

    prestigious restaurants in Australia, including

    Tetsuyas, Marque and The Bentley. He has opened

    some of Sydneys most exciting dining destinations,

    including MrWong (which was honoured with two

    hats in its first year by the Sydney Morning Herald

    Good Food Guide and won the 2014 Gourmet

    Traveller New Restaurant of the Year award). Most

    recently, Dan has opened Papi Chulo, a smokehouse

    and grill at Manly Wharf, Sydney.

    256 pagespadded hardback270 x 203 mm (10 x 8 in)50,000 words978-1-74336-062-020.00November 2014 (october 2014 Au)

    Mr HongDan Hong

    Dan Hong became a chef so that we might

    eat... and how! Dans appetite for rare sneakers,

    hip hop and collecting cookbooks is surpassed

    only by his passion for everything from fast

    food to fine dining. Growing up in the suburbs

    of Sydney with a food-obsessed family and

    a mother who fell into owning a Vietnamese

    restaurant by chance, Dan went on to become

    a critically acclaimed chef. He is the inspiration

    behind several of Australias most dynamic

    restaurants, including Sydneys Mr Wong, MsGs

    and El Loco. Its Dans potent mix of proud

    heritage, technical skill and boundless enthusiasm

    for experimenting with big, bold, fresh flavours

    that makes his approach to food unique.

    Mr Hong is as much an exploration of Dans

    colourful path through life as it is a beautifully

    illustrated book of more than 100punchy recipes

    Vietnamese, Chinese, Mexican all re-imagined

    and reinvigorated for anew generation of

    foodobsessives.

  • C ATA LO G U E 2 0 1 512

    About the Author:

    Martin Benn began his cooking career as a chef at

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

    at the Criterion, Sydneys Forty One Restaurant and

    Tetsuyas. Martin opened Sepia Restaurant in 2009.

    In 2011, he was awarded the coveted Sydney Morning

    Herald Good Food Guide Chef of the Year. In 2012,

    2014 and 2015, Sepia Restaurant was awarded Sydney

    Morning Herald Good Food Guide Restaurant of

    the Year and three chefs hats. Martin was also voted

    Australian Gourmet Traveller's 2015 Chef of the Year.

    304 pageshardback310 x 225 mm (12 x 9 in)60,000 words978-1-74336-063-735.00November 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.

  • C ATA LO G U E 2 0 1 514

    9 781743 360033

    ORG A N UMP E T E RG I L M O R E

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

    About the Author:

    Peter Gilmore is executive chef of the three-hatted

    Quay restaurant in Sydney, which appeared on the

    S.Pellegrino Worlds 50 Best Restaurants list for five

    years in a row. Peters first cookbook, Quay: Food

    Inspired by Nature, published in 2010, showcased his

    nature-based cuisine, organic presentation and the

    fine dining experience at Quay.

    288 pageshardback with slipcase310 x 255 mm (12 x 10 in)60,000 words978-1-74336-064-440.00December 2014 (November 2014 Au)

    OrganumPeter Gilmore

    While there is a layered complexity to world-

    renowned chef Peter Gilmores ethereal yet

    grounded cuisine, his philosophy of cooking is

    relatively simple. Just four elements are required

    to create perfect unison in a dish: nature,

    texture, intensity and purity. In his new book

    Peter invites the reader to share in his private

    obsession with nature when not in the kitchen

    at Sydneys Quay restaurant, he is working in his

    experimental garden where he grows a huge

    array of edible plant species. Each component

    of a plant, from sweet, earthy roots to bitter

    fronds and fragrant blossoms, is potentially

    destined for inclusion in one of the 40 exquisite

    dishes featured here. Peter also introduces us

    to the many influences on his cooking, and to

    the people who grow, catch and source key

    ingredients. Images include intensely beautiful

    food and ingredient shots, as well as producers

    and produce photographed on location.

    978-1-74196-487-5

  • C ATA LO G U E 2 0 1 516

    DonutsTracey Meharg

    The humble donut has developed a bit of

    attitude lately. Its not just Mexican churros and

    Italian zeppole that are turning up on the caf

    tables and menus of some of the worlds premier

    establishments. Croissant-donuts, lemon

    meringue donuts and those almost-good-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

    50 mouth-watering variations. Get them while

    theyre hot!

    About the Author:

    Tracey Meharg is a freelance food editor, food stylist

    and recipe writer, and has formerly worked in the

    Murdoch Books Test Kitchen. Her blog is dedicated

    to providing easy recipes for a wholesome life.

    144 pageshardback with cloth spine240 x 190 mm (9 x 7 in)22,000 words978-1-74336-323-214.99February 2015 (December 2014 Au)

  • C ATA LO G U E 2 0 1 518

    About the Author:

    Lee Holmes is a Certified Health Coach (IIN),

    yoga teacher, wholefoods chef and author of the

    best-selling Supercharged Food: Eat Your Way To

    Good Health and Supercharged Food: Eat Yourself

    Beautiful. Lee writes for Lifestyle Food (Yahoo), The

    Huffington Post and Wellbeing magazine. She has

    been featured in the Sunday Times, BBC Good Food,

    Glamour, Grazia and the Daily Express in the UK.

    Lees blog won the Healthy Eating Category at the

    Bupa Health Influencer Awards in 2013.

    232 pagesflexibound 250 x 200 mm (10 x 8 in)45,000 words978-1-74336-523-614.99February 2015 (January 2015 Au)

    Supercharged Food: Eat Clean, Green and Vegetarian Lee Holmes

    This book will inspire you to create meals that

    are thoroughly delicious and loaded with health-

    promoting properties to supercharge your

    health. Wellness warrior Lee Holmes presents

    over 120 non-boring vegetable dishes that your

    meat-loving family members will also enjoy.

    Each recipe features options for veganising

    your meal, and is accompanied by an icon

    indicating whether it is wheat-free, gluten-free

    dairy-free, sugar-free, vegetarian or vegan.

    An in-depth introduction provides a wealth

    of supporting information including organic

    versus conventional vegetables; the low-down

    on vegetarian diets; top ten supercharged

    vegetables; and storing, preparing and cooking

    your vegetables.

    (See also Supercharged Food: Heal Your

    Gut, publishing October 2015, page56; and

    Supercharged Food: Eat Right for Your Shape,

    publishing February 2016, page 82.)

    ISBN 978-1743364505

    9 781743 364505

    The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.

    Sarah Wilson

    Supercharged Food is a simple and inspiring guide to eating for optimum health. It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and sugar, each bursting with nutrient-rich or super foods that will help nourish, heal and restore. Whether you have coeliac disease, food allergies or you just want to spring-clean your body and banish fatigue, this is your one-stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long-term wellbeing.

    Lee HoLmes

    Lee Ho

    LmeS

    eAT

    Yo

    UR

    WA

    YT

    o G

    oo

    D H

    eA

    LTH

    SU

    PERCH

    ARG

    ED

    FO

    OD

    SUPERCHARGED FOOD

    eAT YoUR WAY To GooD HeALTH

    Over 90

    recipes free of

    wheat, dairy, yea

    st

    and sugar, from

    the

    bestselling autho

    r and

    award-winning

    blogger

    A true manifesto for wellness.

    Sarah Wilson

    :Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00

    Over 120

    nutrient-rich

    vegetarian recip

    es,

    with options to

    veganise, from th

    e

    bestselling autho

    r

    and award-winn

    ing

    blogger

    Vegetables are the complete package: delicious, high-fi bre nutritional heroes that are affordable and abundant when in season. Eating more veg is a simple and effective way to improve your inner and outer health.

    Wellness warrior Lee Holmes brings you over 120 vegetarian recipes packed with a vast array of vibrant vegetables to supercharge your health. From veggie-infused drinks and snacks-on-the-go to satisfying meals and tempting desserts to feed a crowd, these dishes are designed to satisfy both vegetarians and meat-lovers alike. Wheat-free, gluten-free, dairy-free and sugar-free recipes are all clearly signposted, and there are options to veganise every dish.

    Backed by a wealth of information on sourcing and selecting the best fresh produce, this book will catapult the humble vegetable to its well-deserved role as the star of the dinner table.

    FOOD

    SUPERCHARGED FOOD

    LEE HOLMES

    EAT

    CLEA

    N, G

    REEN

    AN

    D V

    EGETA

    RIA

    NL

    EE

    HO

    LM

    ES

    SU

    PERCH

    ARG

    ED

    FO

    OD

    Also by Lee Holmes

    superchargedfood.com

    cyan magenta yellow blackSupercharged Vegetarian_CVR SI.indd 1 9/09/14 3:37 PM

    ISBN 978-1743364505

    9 781743 364505

    The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.

    Sarah Wilson

    Supercharged Food is a simple and inspiring guide to eating for optimum health. It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and sugar, each bursting with nutrient-rich or super foods that will help nourish, heal and restore. Whether you have coeliac disease, food allergies or you just want to spring-clean your body and banish fatigue, this is your one-stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long-term wellbeing.

    Lee HoLmes

    Lee Ho

    LmeS

    eAT

    Yo

    UR

    WA

    YT

    o G

    oo

    D H

    eA

    LTH

    SU

    PERCH

    ARG

    ED

    FO

    OD

    SUPERCHARGED FOOD

    eAT YoUR WAY To GooD HeALTH

    Over 90

    recipes free of

    wheat, dairy, yea

    st

    and sugar, from

    the

    bestselling autho

    r and

    award-winning

    blogger

    A true manifesto for wellness.

    Sarah Wilson

    :Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00

    978-1-74266-315-9 978-1-74366-059-0

  • C ATA LO G U E 2 0 1 520

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

    SUE Q

    UIN

    NEASY V

    EG

    AN

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

    SUE QUINN

    EASY VEGAN

    140 vegan dishes, from everyday to gourmet

    FOOD

    Easy VeganSue Quinn

    With 140 tempting recipes for delicious non-

    dairy milks, warming soups and mains, salads,

    pastas, burgers and sweet things, Easy Vegan

    has your vegan options covered. Discover how

    to veganise a traditional recipe by swapping

    key ingredients for plant-based, healthier

    alternatives, without compromising flavour.

    Featuring detailed cooking instructions and

    preparation tips, Easy Vegan is the perfect

    cookbook for everyone keen to incorporate

    more fresh, nutritious, plant-based foods into

    their diet and create inspiring meals for family

    andfriends.

    256 pagespaperback with flaps254 x 215 mm (10 x 9 in)978-1-74336-525-014.99March 2015 (February 2015 Au)rights: english language only

    About the Author:

    Sue Quinn, a journalist by training, writes for the

    Guardian, delicious. magazine and The Foodie Bugle

    Journal. She is the author of several cookbooks and

    hosts her own food blog. Originally from Australia

    and now based in England, Sue has travelled widely,

    generally following my stomach and arranging

    itineraries around meal opportunities. She describes

    herself as borderline food obsessive with a keen

    interest in cooking, ingredients, gadgets and the

    history of food.

  • C ATA LO G U E 2 0 1 522

    With more than 100 delicious, nutritionally rich, low-calorie recipes, the 5:2 weight-loss diet has never been simpler to integrate into a busy lifestyle.

    5:2 Lifestyle is packed with strategies for success. It explains how to maximise the benefits of the 5:2 intermittent fasting diet to help you to lose weight, keep it off and improve overall health and wellbeing.

    Adapted to French-style cuisine, and with plenty of recipe swaps and menu plans, 5:2 Lifestyle shows how you caneat fresh, flavoursome, satisfying meals on both Fast Days and Non-Fast Days. Thirty Super 500 recipesall with fewer than 500 caloriesprovide maximum flavour and essential vitamins and minerals.

    Delphine De Montalier A cookbook author and stylist for more than 15 years, Delphine advocates eating locally sourced, seasonal food. Her recipes are healthy, balanced and simple to preparewith a French flair.

    Charlotte DebeugnyA nutritionist and a graduate of the British College of Nutrition and Health in London, Charlotte is English and has lived in France for more than a decade. She is passionate about health, nutrition and the French approach to food.

    LIFESTYLEDELPHINE DE M

    ONTALIER& CHARLOTTE DEBEUGNY

    more than 100 recipes plus 4 weeks of menu plans

    5 2LIFESTYLE

    5 2LIFESTYLE

    5 2

    DELPHINE DE MONTALIER& CHARLOTTE DEBEUGNY

    FOOD

    5:2 LifestyleDelphine de Montalierand Charlotte Debeugny

    With more than 100 delicious, nutritionally rich,

    low-calorie recipes, the 5:2 weight-loss diet

    has never been simpler to integrate into a busy

    lifestyle. 5:2 Lifestyle is packed with strategies for

    success. It explains how to maximise the benefits

    of the 5:2 intermittent fasting diet to help you

    to lose weight, keep it off and improve overall

    health and wellbeing. With plenty of recipe swaps

    and menu plans, 5:2 Lifestyle shows how you

    can eat fresh, flavoursome, satisfying meals on

    both fast days and non-fast days. Thirty Super

    500 recipes all with fewer than 500 calories

    provide maximum flavour and essential vitamins

    and minerals.

    208 pagespaperback with die-cut250 x 205 mm (10 x 8 in)978-1-74336-532-814.99March 2015 (February 2015 Au)rights: english language only

    About the AuthorS:

    Delphine de Montalier has been a cookbook author

    and stylist for more than 15 years, and advocates

    eating locally sourced, seasonal food. Her recipes

    are healthy, balanced and simple to prepare witha

    French flair. Charlotte Debeugny is a nutritionist,

    a graduate of the British College of Nutrition and

    Health in London, and has lived in France for more

    than a decade. She is passionate about health,

    nutrition andthe French approach to food.

  • C ATA LO G U E 2 0 1 526

    About the AuthorS:

    Somer Sivrioglu grew up in Istanbul and moved

    to Sydney when he was 25. He now runs Efendy

    restaurant, where he draws on a multitude of

    cultural influences to recreate the food traditions

    of his homeland. David Dale is a political journalist,

    commentator on popular culture and food writer.

    Inhis earlier books, David analysed how Italian

    cooking conquered the world. He's convincedthat

    Turkish is going to be the next international invader.

    360 pageshardback267 x 253 mm (10 x 10 in)60,000 words978-1-74336-081-130.00April 2015 (March 2015 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.

    FOOD

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    PPPPPPPPOPPPPPPPPADVENTURES IN TURKISH COOKING

    Turkish people have a passion for eating well. While theyre enjoying breakfast, they're planning dinner

    Anatolia is a richly illustrated exploration of Turkeys cooking culture. Turkish-born chef Somer Sivriolu and food scholar David Dale explain and reimagine 140 traditional and modern recipes, from the grand banquets of the Ottoman Empire to the spicy snacks of Istanbuls street

    stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. They reveal the rituals, myths, jokes and folk wisdom that lie behind 3000 years of Anatolian cooking, and profile some of the heroes of modern Turkish hospitality. Along with beautiful recipe images, Anatolia features specially commissioned photos shot on location in Istanbul and around Turkey.

  • C ATA LO G U E 2 0 1 528

    About the Author:

    Adriano Zumbos first taste of the sweet life was

    raiding the lollies and cake mix from his parents

    supermarket. His love affair with confectionery,

    combined with his training at Parisian institutions that

    include lEcole Lentre, Bellouet and stags at Pierre

    Herm and Damiani, have resulted in a sensibility

    as delicious as it is irreverent. His empire started in

    2007 with a Sydney shop front, then an appearance

    on the first series of MasterChef Australia made

    Adriano and macarons a household name.

    208 pageshardback270 x 203 mm (10 x 8 in)40,000 words978-1-74336-095-820.00May 2015 (April 2015 Au)

    The Zumbo FilesAdriano Zumbo

    The colours are bright, the flavours unexpected,

    and the experience of recreating these quirky

    Zumbo recipes a complete delight. His mission

    is to caramelise the nation, and with this his

    third book, he is certainly on his way. Renowned

    Australian pastry chef Adriano Zumbo invites us

    into his world of patisserie to share his incredible

    recipes for chouxmacas (a choux pastry/macaron

    hybrid), petits gateaux, savoury specialties,

    zonuts and zumbarons. Each chapter delves

    into a delicious genre of patisserie. Recipes

    explore and experiment with unique flavour

    combinations, exciting textures and bold colours

    providing a rare glimpse into the creative mind

    of the patissier whom food critics have called the

    Sweet Assassin. The Zumbo Files also includes

    step-by-step instructions for the basic recipe

    of each patisserie style, with stunning recipe

    variations to create a multitude of irresistible

    delights. The chapter on petits gateaux features

    some of the most incredible creations, to really

    put your patisserie skills to the test.978-1-74266-571-9 978-1-74266-970-0

  • C ATA LO G U E 2 0 1 530

    256 pageshardback255 x 200 mm (10 x 7 in)30,000 words978-1-74336-463-520.00May 2015 (April 2014 Au)

    EV

    AN

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    HA

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    O 'ME

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    Food criti

    c turned f

    armer an

    d sustaina

    ble

    seafood a

    ctivist Ma

    tthew Evan

    s, along w

    ith

    his two bes

    t chef ma

    tes, Nick H

    addow an

    d

    Ross OM

    eara, sho

    w us how

    seafood s

    hould be

    cooked. S

    imple rec

    ipes that

    demystif

    y everythi

    ng

    from aba

    lone to se

    a urchin,

    snapper t

    o octopus

    .

    A compa

    nion volu

    me to The

    Gourmet F

    armer

    Deli Book

    , this is al

    l about th

    e taste of

    real food,

    cooked w

    ith care an

    d respect

    for the sea

    food

    populatio

    ns in your

    part of th

    e world.

    GO

    UR

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    CLASSIC FLAVOURSREAL FOOD

    SIMPLE RECIPES

    GOURMET FARMER

    The

    MATTHEW EVANS

    NICK HADDOW

    ROSS O'MEARA

    goes fishing

    The fish to eat and how to cook it

    goes fishing

    The Gourmet Farmer Goes FishingMatthew Evans, Nick Haddow and Ross OMeara

    Food critic turned farmer and sustainable

    seafood activist Matthew Evans, along with his

    two best chef mates, show us how seafood

    should be cooked. Simple recipes that demystify

    everything from kingfish to sea urchin, snapper

    to octopus. Sometimes the lesser known

    seafood species, with (usually) cheaper price

    tags, have stronger gastronomic and ecological

    reasons to eat them. This is all about the taste of

    real food fresh from the sea, cooked with care

    and respect for the seafood populations in your

    part of the world.

    About the AuthorS:

    Matthew Evans is a former chef and food critic

    turned Tasmanian smallholder. He is the author

    of ten books on food, including the authoritative

    RealFood Companion. Nick Haddow is a cook,

    award-winning cheesemaker and founder of The

    Bruny Island Cheese Company. Ross OMeara is a

    chef who has worked all over the world and is now

    asmallholder in Tasmania.

    978-1-74266-980-9

  • C ATA LO G U E 2 0 1 532

    About the Author:

    Anna Barnett lives in London. She has worked as

    an event organiser, a celebrity booker for MTV and

    Channel 4 and PA for Kelly Osbourne but food has

    always been a passion. Anna writes a weekly column,

    The Reluctant Vegetarian, for the Independent, and

    runs her own blog (getinmygob.co.uk). She regularly

    turns her house into a pop-up restaurant and has been

    extensively featured in the glossies, nationals and online,

    as well as Channel 4s Sunday Brunch. Anna has just

    opened her first restaurant, Mare & Beck, in Hackney.

    224 pageshardback260 x 195 mm (10 x 7 in)45,000 words978-1-74336-542-717.99May 2015 (May 2015 Au)

    Eat the WeekAnna Barnett

    Modern life is messy, mobile and full of options

    which makes modern cooking more exciting

    than ever. But what if you just dont know how

    to make the most of the time on your hands,

    the cash in your pocket and the food in your

    cupboard? This book is the answer. In Eat the

    Week, youll find recipes to cater for anything

    the average (and not-so-average) week can

    throw at you. From wholesome and healthy

    Mondays to splash-the-cash Saturdays, from

    carb-cravings and comfort food to cheats and

    tricks using little more than leftovers, Anna

    Barnett has put together an expert guide to

    making your cooking practical, delicious and

    (most importantly) fun. Every day takes you

    from breakfast to bedtime with a ton of choices

    designed to fit how youre feeling and what you

    fancy so that by the time you get to Sunday

    (when you can choose the long or the lazy route

    to culinary satisfaction), youll be raring to start

    allover again.

  • C ATA LO G U E 2 0 1 534

    240 pageshardback240 x 190 mm (9 x 7 in)45,000 words978-1-74336-326-318.99June 2015 (May 2015 Au)

    About the Author:

    Natalie Boog grew up in a household centred around

    the kitchen, and everyone cooked. Her first cooking

    experience, aged eight, was French toast and

    she hasnt looked back. A self-taught home cook,

    her recipes are tried and tested, simple and full

    of flavour. Running a fruit and vegetable co-op

    prompted her to write a food blog and from that,

    theidea for this book was born.

    Courtyard KitchenNatalie Boog

    Herbs and potted fruits thrive in courtyard pots

    and troughs, on decks, balconies, window boxes

    and window sills. They are inexpensive to pot,

    easy to grow and add wonderful flavour and

    freshness to the simplest dish. Courtyard Kitchen

    has simple hints and tips on selecting the right

    herbs for your space and how best to maintain

    them through the seasons harvesting, storing,

    freezing. It also has more than 80 simple fresh

    food recipes based around a specific herb or

    potted fruit basil, mint, coriander, lemon,

    parsley, strawberry, thyme, rosemary, chilli. There

    are risottos, roasts, pizzas, salsas, salads and

    soups; ideas for pasta, polenta and couscous;

    also sorbets, cakes, biscuits and sweet treats

    delicious, easy recipes that celebrate the sheer

    pleasure of home cooking with flavours you have

    grown yourself.

  • C ATA LO G U E 2 0 1 536

    Margaret and MeKate Gibbs

    Food writer Kate Gibbs grew up at the apron

    strings of her grandmother, Margaret Fulton.

    The matriarch of Australian cooking taught

    Kate everything she needed to know, including

    how to make bereavement soup, how thickly

    to spread butter on bread and that porridge

    must absolutely be made with salt. In this

    special glimpse into a modern food dynasty,

    Kate reveals some of the highs and lows from

    the life of her extraordinary grandmother, and

    her own experiences growing up foodie. As

    well as chronicling her own journey, Kate has

    distilled this kitchen wisdom into 50 beautifully

    photographed recipes, a mixture of classic dishes

    such as Scotch broth and homemade crumpets

    that recall Margarets Scottish heritage, to

    Kates takes on slow-roasted lamb shoulder and

    custard-filled chocolate profiteroles. These are

    the recipes that both women grew up with, and

    which endure as family favourites. Pull up a chair

    and enjoy.

    256 pageshardback240 x 170 mm (9 x 6 in)40,000 words978-1-74336-324-916.99June 2015 (May 2015 Au)

    About the Author:

    Kate Gibbs is a Sydney-based food and travel writer

    whose work has appeared in the Wall Street Journal,

    the Sydney Morning Herald, Australian Gourmet

    Traveller, delicious. magazine and many other

    publications. She writes a weekly food trends column

    for the Sunday Style supplement for Newscorp

    papers and edits her popular blog, kategibbs.com.

    This is her third book.

    Food writer Kate Gibbs grew up at the apron strings of her grandmother, Margaret Fulton. The matriarch of Australian cooking taught Kate everything she needed to know, including how to make bereavement soup, how thickly to spread butter on bread and that porridge must absolutely be made with salt.

    In this privileged glimpse into a modern food dynasty, Kate reveals some of the highs and lows from the life of her extraordinary grandmother, as well as her own experiences growing up foodie. This rich legacy has informed Kates career and inspired her to talk to a new generation about the joys of cooking and the importance of good, real food.

    As well as chronicling her own journey, Kate has distilled this kitchen wisdom into fifty beautifully photographed recipes, a mixture of classic dishes such as Scotch broth and homemade crumpets that recall Margarets Scottish heritage, to Kates modern takes on slow-roasted lamb shoulder and custard-filled chocolate profiteroles. These are the recipes that both women grew up with, and which endure as family favourites. Pull up a chair and enjoy.

  • C ATA LO G U E 2 0 1 538

    272 pageshardback270 x 215 mm (10 x 8 in) 65,000 words978-1-74336-354-620.00June 2015 (May 2015 Au)

    About the Author:

    Jean Michel Raynaud is head patissier of Sydneys

    Renaissance Ptisserie and Baroque restaurant.

    He began his career under the tutelage of master

    patissier Robert Schicchi in Marseilles in France

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

    settling in Australia he specialised in the exclusive

    wedding cake market as head chef of Sweet Art and

    Planet Cake in Sydney. Jean Michel has appeared on

    television, written for magazines and contributed

    recipes to several books.

    The French Baker Jean Michel Raynaud

    From a master patissier comes an inspirational

    and equally practical and achievable guide

    to delicious French-style baking in the home

    kitchen. The French Baker features 95 recipes

    accompanied by beautifully shot and styled

    images; the more complex and technical

    baked items are supported by step-by-step

    photography and further hints and tips.

    Throughout the book, recipes are interspersed

    with narrative sections that feature French-

    born Jean Michels stories of his training and

    work in patisseries in France and give insights

    into the place of bakers and baking in French

    society. Introductions and breakouts also

    provide information about the recipes histories,

    traditions and cultural significance. The recipes

    are a mix of sweet and savoury, and following

    on from a basics/techniques/equipment section

    they are grouped into chapters focusing on

    biscuits; cakes and muffins; tarts and pies; choux

    pastry; brioche; flaky pastry; breads; spreads and

    jams; and creams and curds.

  • C ATA LO G U E 2 0 1 540

    About the Author:

    Omid Jaffaris earliest childhood memories revolve

    around the kitchen and garden of his grandmothers

    house in northern Tehran. Later, settling with his

    family in New Zealand as a young boy, he learned

    to become a chef then took his skills abroad to the

    UK where he worked at Londons world-renowned

    River Caf, with Ruth Rogers and the late Rose Gray.

    Today, at Melbourne-based Botanical Cuisine, he is

    constantly inventing ways of getting the very best

    out of plant-based, living foods. This is his first book.

    280 pageshardback250 x 200 mm (10 x 8 in)35,000 words978-1-74336-320-118.99July 2015 (June 2015 Au)

    RawOmid Jaffari

    Here are 150 dairy-free and gluten-free vegan

    recipes that let you into the secret of creating

    gourmet raw cuisine for every day. Eating

    organic, nutritionally dense, uncooked plant

    foods can really improve your health and well-

    being because the less food is processed,the

    less stress it puts on the digestive system.

    Thethree sections in this book Raw Materials,

    Staples and Recipes take you on a journey

    through creating delicious raw vegan cuisine

    from scratch: from using a dehydrator and

    stocking your pantry with the best ingredients,

    to making raw vegan staples for your fridge

    and freezer, to combining these staples to

    make delicious breakfasts, soups, salads, pastas,

    risottos, tarts, desserts and chocolates. The result

    is clean, delicious, nourishing food that is full of

    goodness for body and soul.

    150 dairy- free and gluten-free vegan recipes

    omid jaffari

    150 dairy- and gluten-free vegan recipes

  • C ATA LO G U E 2 0 1 542

    About the Author:

    Chrissy Freer is a freelance food writer, editor

    and stylist who has developed a signature style

    of creating delicious recipes with a holistic health

    focus. She studied Food and Nutrition at the

    University of Western Sydney, before working in

    the food publishing industry, debuting at delicious.

    magazine in 2002. She is the nutrition editor for

    taste.com.au magazine, and currently freelances for

    Belle, Coles magazine, Fresh, Healthy Food Guide,

    Prevention and Weight Watchers.

    224 pagesflexibound260 x 210 mm (10 x 8 in) 35,000 words978-1-74336-550-214.99July 2015 (June 2015 Au)

    SuperlegumesChrissy Freer

    With more than 90 recipes and packed with

    information on nutrition and cooking tips,

    superlegumes dispels the myth that beans and

    legumes make for stodgy, hippy, vegetarian food.

    Like many of the ancient grains (quinoa, chia)

    now so omnipresent in todays healthy kitchen,

    legumes, beans and pulses have been bypassed

    in favour of highly processed, unhealthy

    convenience foods. With superlegumes, all

    that has changed. These are fresh, delicious and

    health-bringing recipes a mix of vegetarian,

    meat and fish-based for every meal and

    every season. They use legumes and pulses

    cannellini beans, broad beans, lima beans, kidney

    beans, adzuki beans, borlotti beans, lentils,

    chickpeas not only a high-protein food source

    and kinder on the earth to produce than meat

    protein, but also healthier to eat and cheaper

    to buy. From breakfast through to after-dinner

    treats who said beans were boring?

    Chrissy Freer

    eat your way to great health

    super legumesFresh reCipes For meat-eaters and vegetarians

    chickpeas soy beans adzuki beans borlotti beans broad beans green beans pinto beans kidney beans lentils

    Ch

    ris

    sy

    Fr

    ee

    rsu

    per legu

    mes

    inCludes

    60gluten-F

    ree

    reCipes

    Dummy text the impact food can have on our health is becoming increasingly important.This book explores 12 supergrains - quinoa, amaranth, buckwheat, brown rice, chia seeds, millet, oats, kamut, spelt, barley, farro and freekeh - their history, unique nutritive and health benefits, as well as what they are best used for and how to prepare them. The easy, fresh and delicious recipes utilising each grain in its many forms will give you confidence to use and incorporate these supergrains into your everyday cooking so that your food and your health wil.! Food

  • C ATA LO G U E 2 0 1 544

    when making grilled meat or pizza you need a good tossed salad to go alongside and this is the one. peppery rocket and bitter radicchio are tossed with pear, fennel and a

    sharp sherry vinaigrette. little taste pops of sultanas, parmesan and toasted almonds appear in every forkful for a truly delicious salad.

    fENNEl, pEAR & RADIcchIo sAlAD wITh MARcoNA AlMoNDs

    & shERRy VINAIgRETTEserves 4-6 prep 15 minutes cook 5 minutes

    quarter head of radicchio roughly chopped

    2 slices sourdough bread toasted and cubed

    1 ripe but firm pear cored and cut into 3cm pieces

    1 fennel bulb cored removed and cut into 3cm pieces

    2 large handfuls wild rocket30g shavings of parmesan cheese4 tbsps marcona or regular

    almonds toasted 3 tbsp blond sultana raisins

    dressing1 shallot diced1 tbsp sherry vinegar3 tbsps extra virgin olive oil1 tsp Dijon mustard

    place all of the salad ingredients in a large bowl. If youre making ahead then rub the pear with some lemon. pour the dressing ingredients into a glass jar with a fitted lid. Add the ingredients and some salt, pepper and a pinch of sugar. shake well and pour over the salad.

    GET AHEADOn the morning of make the dressing in a covered glass jar and chop the ingredients for the salad except the pear. Toss together just before serving.

    * MEDITERRANEAN 23

    50g walnuts3 egg whites at room temperature180g/6.5oz castor sugar1 tsp white wine vinegar1 tbsp cocoa

    coffee cream200ml/3.5 fl oz double cream1 tsp instant espresso1 tsp castor sugar

    Chocolate fudge sauce 100g/3.5 oz plain chocolate

    chopped2 tbsp butter150ml/5 fl oz double cream100g/3.5 oz castor sugar75ml/2.5 oz golden syrup1 tsp vanilla extract

    preheat oven to 200c/180c fan. Toast the nuts on a baking tray for 5 minutes and let cool. finely chop the nuts in a food processor with a tiny bit of icing sugar to keep them getting too oily. set aside.

    Turn the oven down to 120c/100c fan. line to baking trays with non-stick baking parchment. you will need an electric whisk or standing mixer to whip the egg whites. Its very important to have a spotlessly clean bowl to start (otherwise any existing oil can cause the egg whites to go sudsy) so wash in hot water and dry well. whisk the egg whites until they hold stiff peaks. start adding the sugar one tablespoon at a time until it is all incorporated and the whites are glossy and stiff. fold in the nuts, vinegar and cocoa, stirring it through. Make 12 individual slightly flattened meringues on the baking trays. place in the oven bake for 35 minutes and then turn the oven off. let them sit in the oven for two hours and this will help them stay chewy versus hard.

    Make the chocolate sauce by placing the chocolate, cream and butter in a g;ass bowl suspended over a medium saucepan. when melted, add the golden syrup, vanilla and the sugar, stirring constantly over medium heat. when nearly boiling, turn the heat down to low and simmer for 10 minutes. leave to cool.

    In a large bowl, dissolve the instant coffee in a tbsp of the cream. Add the cream and sugar and whisk until you have soft peaks. when the meringues are cool, dollop a couple of spoonfuls of cream over six and spread some chocolate sauce over the other meringues. sandwich together and enjoy.

    GET AHEADThe chocolate sauce can be made 2 weeks ahead, covered and refrigerated. Make the meringues the day before and store between sheets of baking paper in a covered container. Whip the cream shortly before serving and reheat the chocolate sauce until just warm.

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

    INDIVIDuAl cocoA & wAlNuT MERINguEs wITh coffEE cREAMprep 10 minutes cook 1 hour 5 minutes serves 4-6

    40 My sTREET fooD kITchEN

    Quarter the baby plum tomatoes and place in a bowl, or if using big plum, dice them after scooping out the seeds. Add the mint, oregano, flour, baking powder, water and about 1 tsp salt. Mix together until its a thick paste.

    In a wok or heavy small saucepan, heat 2 inches of the light olive oil. when a piece of bread sizzles quickly, its ready. use an oiled soup spoon and drop a large tablespoon of the mixture into the oil. fry about 4 at a time. Turn over so they fry on all sides. They will take about 1 minute in total. Drain on paper towels.

    serve the hot cakes with the lemon wedges and some greek yogurt mixed with fresh dill.

    GET AHEADOn the morning of the tomatoes can be chopped,covered and refrigerated but the rest needs to be mixed together just before frying.

    400g ripe plum or pommodorino tomatoes (baby plum)

    2 tbsps fresh chopped mint1 tsp dried oregano90g/3 oz plain flour1 tsp baking powder75ml/3.5 fl oz waterlight olive oil for frying

    To servelemon wedges 250g/8oz Greek yogurt mixed

    with 1 tbsp chopped dill

    one word to describe this homage to tomatoes- sublime. If youve ever been to greece then you are likely to come across these fried tomatoes. They make them on many

    of the islands, but they originate from santorini. I first tasted them in crete and have never forgotten them. A thick batter of tomatoes, mint and flour is dropped into hot

    olive oil, fried crisp and then eaten with lemon wedges and cold dill yogurt. baby plum are best but you can also use ripe large ones and seed them.

    gREEk ToMATo fRITTERsserves 4-6 prep 15 minutes cook 15 minutes

    * MEDITERRANEAN 15

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

    bAsQuE poRk bElly pINTxos wITh shERRy VINEgAR & QuINcE glAzEserves 4-6 prep 30 minutes cook 2 hours

    2kg/4lbs pork belly with rind1 tbsp sea salt1 tsp each cumin seed, fennel

    seed and smoked paprika

    Quince & sherry vinegar glaze1 tbsp olive oil2 cloves garlic chopped125ml/4 fl oz sherry vinegar125g soft brown sugar75g membrillo paste (quince

    paste)1 tsp crushed chili flakes

    preheat oven to 240c/220c fan. Roughly grind up the spices in mortar and pestle or spice mill. Rub the meat side of the pork belly with the spices. place the meat, skin side up on a shallow baking tray. Make sure the skin is dry, use a sharp knife or stanley knife to score the skin thinly across. sprinkle it with the sea salt. place in the oven on a middle shelf for 30 minutes to make the crackling puff up.

    Reduce the heat to 160c/140c fan and cook another 2 hours. Turn the heat back up to 220c/200c fan and blast it for another 30 minutes to finish off the crackling.

    while the meat is cooking make the glaze. In a medium saucepan, heat the oil. Add the garlic and saute until golden, about 2 minutes. Add the membrillo and let it melt. pour in the vinegar and let it reduce for 2 minutes. Then add the sugar and 125ml of water and a pinch of salt. let cook until syrupy, about 5 minutes and then remove from heat.

    chop the meat into small squares and arrange on a platter. Drizzle with the sauce.

    serve with toothpicks or for a more substantial meal, eat with boiled lentils or beans and a salad.

    GET AHEAD The meat is best left uncovered refrigerated the night before so rub it with spices and leave to dry out. The glaze can be made on the morning of and just reheated before serving.

    24 My sTREET fooD kITchEN

    About the Author:

    Jennifer Joyce is a food writer, author and stylist

    based in the UK. She has worked for top food

    magazines such as BBC Good Food, olive, Sainsburys

    and Waitrose Kitchen; and has produced features

    for New Woman, the Telegraph newspaper and Elle

    Decoration UK. Jennifer also runs cooking courses

    at Divertimenti and Leiths in London. She has

    previously published Meals in Heels and Skinny Meals

    in Heels with Murdoch Books. Jennifer has appeared

    on numerous TV and radio shows in the UK and USA.

    272 pageshardback with cloth quarterbind260 x 190 mm (10 x 7 in)45,000 words978-1-74336-459-816.99September 2015 (July 2015 Au)

    My Street Food KitchenJennifer Joyce

    UK-based author Jennifer Joyce presents a

    selection of street food recipes from around

    the globe the flavour-filled, exotic foods to

    go that we may have bought from hawkers

    or markets on our overseas travels, or that we

    purchase from our local takeaway or food truck.

    With this book as their guide, readers can whip

    up a rich variety of international street food in

    their home kitchen, creating dishes that are

    quick and easy to prepare, and often cheaper

    and usually much healthier than the bought

    variety. A collection of more than 80 dishes,

    organised into chapters by country, draws

    together recipes for mouth-watering tacos,

    burgers, curries, souvlaki, gozleme, noodles

    and dumplings, ceviche, pizza and many

    more. Clever shortcuts like spice pastes and

    modern cooking methods (for example, using

    a pressure cooker to create meltingly tender

    meat in a snap) mean the majority of dishes can

    be prepared and served in a really timely and

    efficient way for relaxed weekday eating. Jennifer Joyce

    Do-ahead dishes for the

    dinne r par ty d i va

    Want to be the hostess with the mostest?

    Acclaimed London-based American food writer and stylist Jennifer Joyce will show you how.

    Drawing on her many years of successful soires and laid-back lunches, Jennifer will teach you how to plan,

    cook and present with style and ease, with plenty of time left over to slip on your heels, pop on your lipstick and have a martini in hand when guests arrive.

    Meals in Heels is packed with time-saving tips, show-stopping recipes and glamorous illustrations.

    12.99

    Jennifer Joyce

    Jennifer Joyce

    Quick, delicious and healthy a cooking mantra for busy lives...

    Popular food writer, stylist and author of Meals in Heels Jennifer Joyce presents this

    glamorous collection of vibrant and delicious recipes all of which happen to be low

    in fat. Not to be mistaken for a mundane diet book, Skinny Meals in Heels is a stylish

    guide to home cooking in the real world a world where mid-week meals with friends and family need to be quick,

    healthy, satisfying and full of flavour.

    Figure-friendly dishes for girls

    on the move

    978-1-74196-552-0 978-1-74266-573-3

  • C ATA LO G U E 2 0 1 546

    It seems that dancing is not Paul Mercurios only passion and the popularity of his foodie travel show, Mercurios Menu would indicate it is a passion well-shared. In this companion book, Paul takes the reader on an entertaining journey around Australia and New Zealand, cooking with local food producers and chefs along the way. With more than 100 of Pauls unique recipes and those from some of Australias best restaurants, Mercurios Menu will be sure to get you out of your armchair and into the kitchen.

    Paul Mercurios travel stories and recipes from the popular TV show

    MERCURIOS MENU

    MER

    CU

    RIO

    S M

    EN

    U Pau

    l Mercu

    rio

    Paul Mercurio began his career with the Sydney Dance Company and went on to work as both a choreographer and actor for stage and screen. In addition to his most recent role as a judge on Dancing With the Stars, he has hosted three of his own food and travel series, beginning with The Food Trail and culminating in his latest venture, Mercurios Menu. Now in its second season, the show attracts an audience of a million per episode, and sees Paul travelling and cooking up a storm with locals and chefs from regional Australia and New Zealand. Paul lives in Melbourne with his wife and three daughters. Mercurios Menu is his first cookbook.

    Cooking is all about being creative, nourishing the soul as well as the body and

    sharing the joy with family and friends. Paul Mercurio

    Pauls enthusiasm for food shines through in Mercurios Menu, which features the best recipes from both seasons of the popular TV series and includes such favourites as Bangalow sweet pork roast, beer-marinated prawns on crisp asparagus spears and a ricotta cherry cheesecake that will make you swoon.

    Dancer, choreographer, actor and television personality Paul Mercurio has always loved food. After many appearances cooking on a variety of Australian TV shows, Paul landed his own food-based program, Mercurios Menu. More than sixty episodes later, he has developed well over 200 original recipes for his show. This is his second cookbook.

    Paul is passionate about all things beer and has been brewing his own since 1988. He has hosted the Australian International Beer Awards, the Perth Beer Awards and the New Zealand International Beer Awards, at which he has also been a beer judge.

    Paul is not a trained chef but, he says, just a bloke who likes to cook. He is attracted to the creativity of the kitchen, great produce, excellent food, sharing food with family and friends and of course a good beer to go with it all. Paul MercurioPaul Mercurio

    Cooking with B

    eer Paul Mercurio

    A book for anyone who likes good food not just th e who like beer.

    Friends and family will never guess the secret ingredient in this collection of more than 85 delicious dishes, as beer awards judge and keen cook Paul Mercurio brings together his two great passions. The beer in these recipes is an essential component, not a gimmick. Used as an ingredient, beer adds all sorts of wonderful complexity to a dish. There are more than 80 beer styles in the world, each with its own fl avours that will add something special to whatever youre cooking savoury or sweet, simple or made for entertaining. Dive in and discover how good dishes such as onion, stout and goats cheese tart, beer-braised beef osso bucco or decadent chocolate stout brownies can be.

    As Paul says: If theres liquid in a recipe, it might as well be beer.

    If you think beer is good for drinking but cant imagine cooking with it, this book will make you think again. There are dozens of beer styles, from light and fruity to rich and malty. Beer picks up the fl avours of the ingredients its brewed with and develops complexity during the brewing process. The results are layered, endlessly varied and suited to all types of food, both as an accompaniment and an essential ingredient.

    In Cooking with Beer, beer enthusiast and passionate home cook Paul Mercurio presents 87 of his favourite recipes. For beer novices Paul explains the various types of beer, and suggests suitable styles and brands for each recipe.

    Once youve tried Pauls delicious and innovative recipes, youll never look at beer the same way again.

    if theres liquid in a recipe, it might as well be beerif theres liquid in a recipe, it might as well be beerif theres liquid in a recipe, it might as well be beer

    cyan magenta yellow black Spot UVCWB_cvr_jckt_final SI.indd 1 4/3/11 3:00:48 PM

    About the Author:

    Paul Mercurio is familiar to movie and television

    audiences from his appearances in Strictly Ballroom,

    Dancing with the Stars and Mercurios Menu. Author

    of Murdoch Books titles Mercurios Menu and

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

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

    attracted to the creativity of the kitchen and sharing

    food with family and friends. He has recently opened

    a restaurant called Merc's Bier Cafe in Victoria's

    Mornington Peninsula.

    256 pagesflexibound240 x 190 mm (9 x 7 in)50,000 words978-1-74336-181-816.99September 2015 (August 2015 Au)

    Kitchen MojoPaul Mercurio

    Mouth-watering recipes that encourage you

    to embrace the cook within and become a

    confident cook! A call to arms or more aptly,

    to stoves Paul Mercurios Kitchen Mojo has

    130 accessible, occasion-specific, sure-fire,

    tried-and-tested, easy, tasty recipes that are

    fun to cook and share. There are recipes for

    entertaining a crowd when the footys on, for

    when youre home alone and want to treat

    yourself to a nourishing and delicious meal, for

    when you want a simple dish to serve, for when

    youre rustling up something for the kids or for

    when you want to impress and become the

    3-star chef at home.

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

  • C ATA LO G U E 2 0 1 548

    About the Author:

    Matteo Bruno is a film and television producer with

    several feature films and multiple hours of broadcast

    television credits to his name, including Foxtel

    favourites Stefanos Cooking Paradiso and Ask the

    Butcher. Matteos passion for all things food has led

    him to open three Melbourne-based Meatball & Wine

    Bars. With good food come great wines, so Matteo

    launched Flinders Lane Food & Beverage Company in

    2012 to import the finest Italian wines and represent

    some of Australias most celebrated wine makers.

    176 pageshardback240 x 190 mm (9 x 7 in)40,000 words978-1-74336-516-814.99September 2015 (August 2014 Au)

    MeatballMatteo Bruno

    Meatballs make the perfect dish for a Monday

    night supper, a Saturday night dinner party

    or a Sunday feast. And here are meatballs like

    youve never seen them before Meatballs

    rustico, super easy, versatile, devoured with a

    slice of crusty bread; Seared beef carpaccio

    meatballs, best eaten with a glass of Prosecco

    in hand; deluxe Pork with fennel and orange

    meatballs, Veal marsala meatballs and Lobster

    meatballs. There are meatball recipes for lamb,

    goat, rabbit, chicken, fish, lobster and venison.

    There are even vegetarian (meat)balls Corn

    and quinoa, Chickpea and cauliflower, Tofu with

    mushroom. Almost as important as the meatball

    itself (and there are 60 meatball recipes), is what

    the meatball sits on. Here are 20 ideas for sotte

    palle (literally underneath the balls) including

    Creamy polenta, Roasted pumpkin, Wasabi slaw

    and Cheesy bread. Serve with Aioli, Gorgonzola

    or Creamy mushroom sauce ( just three of the

    20 options), top with a sprinkle of Truffle salt or

    Crushed pistachios and tuck in.

  • C ATA LO G U E 2 0 1 550

    About the AuthorS:

    Husband and wife team Naomi Hart and Gregory

    Llewelyn are AustralianAmericans whose restaurant

    Hartsyard in Sydney has become a Mecca for lovers

    of southern-style cooking done to perfection.

    Gregory has worked under Daniel Boulud, Alain

    Ducasse and Andrew Carmellini.

    256 pageshardback255 x 200 mm (10 x 8 in)42,000 words978-1-74336-327-016.99September 2015 (August 2015 Au)

    The Hartsyard Fried Chicken CookbookNaomi Hart and Gregory Llewelyn

    Arteries be damned! Buttermilk fried chicken and

    the aperol sours, oyster po boys and BBQ pit

    beans that go with it really are the ducks nuts.

    This is dude food thats not dumb. One hundred

    recipes for American-style food you can make

    at home, refined by an American chef with a cult

    following. Food with high-octane flavours that

    will impress even the toughest crowd. Includes

    an entire chapter dedicated to the perfect

    recipe for buttermilk fried chicken. Whether

    you follow the Hartsyard recipe that takes three

    days of tender loving care, or opt for quick fix

    fried chicken, youll be licking your fingers and

    wanting more. Call your mates and invite them

    to a delicious feed. This is a party on a plate.

    replace with cocktail pic

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    About the Author:

    Ross Dobsons passion for food began when he was

    young, influenced by the cuisines of his neighbours

    from Hong Kong and Italy. He is a prolific cookbook

    author with more than a dozen books to his name,

    including the Murdoch Books titles Chinatown,

    Three Ways With, Grillhouse, Fired Up, More

    Fired Up, Fired Up Vegetarian and the barbecue

    compilation King of the Grill. In his non-writing

    time he is kept busy as the owner of Sydney eateries

    TheUnion tapas bar and The Vincent Diner.

    240 pageshardback255 x 200 mm (10 x 8 in)30,000 words978-1-74336-549-616.99September 2015 (August 2015 Au)

    Food Plus BeerRoss Dobson

    Written in Ross Dobsons inimitable expert and

    wryly entertaining voice, this is a collection

    of relaxed, authentic international dishes that

    appeal in their own right, but which have been

    chosen for their particular suitability for eating

    with beer. An introduction gives some general

    information on food and beer matching and

    beer styles. More than 80 recipes appear in

    the chapters: Kick Off (chatting, grazing and

    mingling food); Little Critters (poultry and rabbit

    dishes); Bigger Critters (beef, pork and lamb);

    Lilian Gish (fish and other seafood) and A Beers

    Best Friend (rice and noodles).

    ROSS DOBSON

    THE BUMPER BOOK OF NO NONSENSE BARBECUING

    RO

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    From the master of the barbecue tongs comes a bumper collection of more than 200 of Ross Dobsons favourite recipes for the grill and hotplate. This comprehensive cookbook presents a versatile array of exciting recipes, ranging from a perfectly cooked steak and grilled whole fi sh to a weekend feast for friends. In addition to much-loved classics, there are dishes drawing on infl uences from around the globe Asia, India, the Middle East, Europe and the Americas. King of the Grill caters to meatlovers and vegetarians alike, and includes recipes for breads, dips, salads and other extras to accompany your barbecue.

    A MUST-HAVE BOOK THAT COVERSALL YOUR BARBECUING NEEDS

    cyan magenta yellow black Emboss Deboss Spot UVKing of the Grill_CVR SI.indd 1 24/07/14 4:10 PM

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    About the Author:

    Lyndel Miller is a commercial and editorial still

    life, interiors and food stylist. Raised between a

    quintessential seventies home and the commercial

    kitchen of her familys caf business, she has an all-

    consuming affection for cooking and entertaining

    in all its delicate and delicious detail. Lyndel was

    co-author with Skye Craig of Wild Sugar Desserts,

    published in 2012. Naked Cakes is her second book

    and a total embodiment of her spirit, style and love

    of beautifying the edible.

    272 pageshardback with jacket254 x 210 mm (10 x 8 in)20,000 words978-1-74336-536-616.99october 2015 (August 2015 Au)

    Naked CakesLyndel Miller

    Fondant haters, lazy bakers and time-poor

    hosts rejoice! These naked cakes are achievable,

    budget friendly and swoon worthy and they

    provide an ideal opportunity to experiment with

    and display your individual creativity. Beautiful,

    rustic and organic in form, naked cakes are

    always tiered, with filling and frosting between

    layers but never on the outside thus naked.

    You will find information on choosing a style

    of cake; how to make sweet fillings, butters,

    frostings and syrups; recipes for over a dozen

    base cakes, including gluten-free and flourless

    options; a definitive listing of flavour profiles and

    combinations; beautiful cake toppers; and over a

    dozen assembled cakes for different occasions.

    Author, stylist and cook Lyndel Miller explains

    how to decorate your cakes with edible fresh and

    sugared flowers and fruits. Inspirational spreads

    show you how to set the scene for special

    occasions, such as a baby shower, a simple eco

    wedding, a Mexican-inspired fiesta and a dessert

    party using handmade decorations.

  • C ATA LO G U E 2 0 1 556

    About the Author:

    Lee Holmes is a Certified Health Coach (IIN),

    yoga teacher, wholefoods chef and author of the

    best-selling Supercharged Food: Eat Your Way To

    Good Health and Supercharged Food: Eat Yourself

    Beautiful. Lee writes for Lifestyle Food (Yahoo), The

    Huffington Post and Wellbeing magazine. She has

    been featured in the Sunday Times, BBC Good Food,

    Glamour, Grazia and the Daily Express in the UK.

    Lees blog won the Healthy Eating Category at the

    Bupa Health Influencer Awards in 2013.

    240 pagespaperback230 x 170 mm (9 x 6 in)38,000 words978-1-74336-561-814.99october 2015 (September 2015 Au)

    Supercharged Food: Heal Your GutLee 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

    90anti-inflammatory recipes to heal and

    nourish. Whether youre suffering from a health

    issue aggravated by diet and a poorly functioning

    digestive system, or whether you have an

    autoimmune or digestive disorder, food allergies

    or intolerances, this book will provide you with

    information, meal plans and recipes to heal your

    gut and get you back on track with your health.

    This book isnt just another fad diet: it contains

    recipes that have been created to heal and also

    deliver vital nutrients, vitamins and minerals to

    get your body systems functioning optimally.

    (See also Supercharged Food: Eat Clean, Green

    and Vegetarian, publishing February 2015,

    page18; and Supercharged Food: Eat Right for

    Your Shape, publishing February 2016, page 82.)ISBN 978-1743364505

    9 781743 364505

    The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.

    Sarah Wilson

    Supercharged Food is a simple and inspiring guide to eating for optimum health. It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and sugar, each bursting with nutrient-rich or super foods that will help nourish, heal and restore. Whether you have coeliac disease, food allergies or you just want to spring-clean your body and banish fatigue, this is your one-stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long-term wellbeing.

    Lee HoLmes

    Lee Ho

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    SUPERCHARGED FOOD

    eAT YoUR WAY To GooD HeALTH

    Over 90

    recipes free of

    wheat, dairy, yea

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    and sugar, from

    the

    bestselling autho

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    award-winning

    blogger

    A true manifesto for wellness.

    Sarah Wilson

    :Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00

    978-1-74266-315-9 978-1-74366-059-0

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    336 pageshardback255 x 210 mm (10 x 8 in) 60,000 words978-1-74336-325-620.00october 2015 (September 2015 Au)

    About the Author:

    Kate McGhie is one of Australias most respected

    food authorities and commentators. She has been

    the Herald Sun food writer for over 20years and a

    past chair of the International Association of Culinary

    Professionals. Kate began her career as a chef

    working in Europe and Asia. She returned to Australia

    to establish her own restaurant and consult to the

    food industry. Kate is the author of Cook, published

    in 2006. Her recipes also appear in Recipes My

    Mother Cooked, published by Allen & Unwin in 2010.

    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 Australia

    produced everything they ate. There were dairy

    and beef cattle, sheep and goats; the vegetable

    garden was huge; and the potato patch filled two

    acres with five different varieties. The orchard

    was shared: the lower third for possums, the

    top third for birds and the middle section for

    Kates family everyone was happy. In this

    book filled with 100 recipes and stories from her

    familys farm, Kate McGhie writes with wit and

    warmth as she explores the foundations and

    flavour of Australian country cooking, drawing

    on tradition to present classic, tried-and-true

    dishes as well as contemporary interpretations

    for todays table. Chapters cover soups and

    starters; vegetables; meat, poultry and fish;

    fruit; baking; and preserving. A special section,

    Secrets Shared, provides canny country kitchen

    and general household tips in the finest tradition

    ofan heirloom family cookbook.

  • C ATA LO G U E 2 0 1 560

    About the AuthorS:

    Cherie Bevan (the Cook) is a chef and caterer

    with decades of experience running delis before

    joining forces with fellow New Zealander Tass to

    create TheCook and Baker. Tass Tauroa (the Baker)

    developed a passion for baking during years cooking

    for the Royal Navy in New Zealand. He worked in

    restaurants throughout Europe and in London,

    including for Michelin-star chef Bruno Loubet.

    256 pageshardback258 x 200 mm (10 x 8 in)22,000 words978-1-74336-528-120.00october 2015 (September 2015 Au)

    The Cook and BakerCherie Bevan and Tass Tauroa

    From the bakery that the best chefs turn to for

    a sugar hit or the perfect pie comes this highly

    anticipated collection of tried-and-true recipes.

    Here are 110recipes for food with traditional

    roots that ups the ante on anything youve

    ever tasted before. Including the worlds best

    doughnut (the middle is filled with vanilla custard

    and jam), flourless chocolate fudge cake (no

    gluten, no nuts, lots of choc), lamingtons to die

    for (topped with cream and jam) and cheese

    scones (better than grandma ever made). These

    are bold recipes for foolproof baking youll come

    back to again and again.

  • C ATA LO G U E 2 0 1 562

    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 hardback265 x 210 mm (10 x 9 in)45,000 words978-1-74336-444-420.00october 2015 (September 2015 Au)

    Falafel for BreakfastMichael Rantissi and Kristy Frawley

    Israeli-born chef Michael Rantissi and his partner

    and balaboosta Aussie girl Kristy Frawley have

    drilled down to what we all love about the

    ingredients and flavours of the Middle East

    grains and greens, generosity, pungency,

    sweetness, sharing. This is food that brings

    everyone to the table, and wont let them leave.

    Michael puts ingredients first and foremost,

    opening the door to our greater understanding

    and appreciation of the Middle Easts hidden

    treasures tahini, baharat, halva, chickpeas,

    labneh, eggplant, honey, pomegranate, amba,

    dates, broad beans, pistachios, wild greens,

    ancient grains. The recipes go from basics like

    hummus, aioli and falafel, to Persian eggplant

    risotto, Cauliflower, cranberry and pearl barley

    salad, and Harissa-braised lamb with okra. To

    finish, there are the pastries, breads and syrup-

    laden cakes that turn a meal into a feast. Living

    in multicultural Sydney has helped chef Michael

    lighten and brighten traditional recipes, without

    ever losing sight of their origins and traditions.

    michael Rantissi & Kristy Frawley

    FalaFelfor Breakfast

  • C ATA LO G U E 2 0 1 564

    About the Author:

    As a child, Eleanor Ozich lived above her parents

    restaurant in Auckland, New Zealand, and has been a

    food lover ever since. She is a self-taught cook who

    has worked as a food stylist and photographer for

    various publications, including Taste magazine and

    is a weekly columnist for Viva The New Zealand

    Herald. In addition to her 35,000 Facebook and blog

    fans, she is also establishing a loyal following at her

    Auckland caf, Mondays Wholefoods. This is her

    second book.

    256 pageshardback with jacket240 x 190 mm (9 x 7 in)45,000 words978-1-74336-566-316.99october 2015 (october 2015 Au)

    My Family TableEleanor Ozich

    Eleanors unique approach to food styling and

    photography showcases the simplicity of her

    food in a natural, down-to-earth style that is

    fresh and inspiring. As the creator of the hugely

    successful blog My Petite Kitchen, she confesses

    to being hopelessly in love with every aspect of

    food: where it comes from, how its grown, its

    health benefits and how to make it taste amazing.

    In her second book, Eleanor presents more than

    100 wonderfully simple, nourishing and healthy

    recipes that can be enjoyed by the whole

    family. She takes some classic family favourites

    and adds her own wholesome, creative twist,

    keeping it really simple and using plenty of

    herbs and aromatic flavours for scrumptious

    taste combinations. The five chapters take

    you through the day from healthy, satisfying

    breakfasts, to snacks and lunch box stars, family

    suppers and after-dinner treats. Each recipe

    contains unprocessed, natural ingredients for

    dishes that are uncomplicated, quick to prepare,

    yet delightfully delicious.

    eleanor ozich

    SIMPLE WHOLEFOOD RECIPESMy Petite Kitchen Cookbook, written and photographed by Eleanor Ozich, is a complete menu of more than 100 simple, wholefood, gluten-free recipes that feed body and soul.

    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, Viva The New Zealand Herald and Little Treasures magazine.

    Eleanor originally 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 who continue to be inspired by her recipes and her approach to food.

    elea

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    My Petite Kitchen Cookbook is a complete menu of more than 100 simple, wholefood, gluten-free recipes that feed body and soul.

    Eleanor Ozich has first-hand experience of the health benefits of clean, whole food the recipes in this book were created as part of her familys road to simple eating, adopted as a means of curing her four-year-old daughters severe eczema.

    Replacing sugar and grains with natural, unprocessed alternatives, Eleanors recipes show how easy it is to prepare healthy food that is bursting with flavour and goodness. And her stunning photography is a feast for the eyes, capturing the essence of her food fresh, vibrant, for sharing.

    From Caramelised shallot and thyme frittata, Apple and sage pork cassoulet and Slow-cooked zucchini with basil and lemon, to Decadent raspberry and coconut chocolate torte and Lemon and coconut truffles, My Petite Kitchen Cookbook includes breakfasts, lunches, drinks, dinners and desserts and everything in between.

    spine 28mm

    cyan magenta yellow black

    ISBN 978-1743362914

    9 781743 362914

    MY PETITE KITCHEN COOKBOOK

    978-1-74336-187-0

  • C ATA LO G U E 2 0 1 566

    About the Author:

    Olivia Andrews is a food writer, recipe developer

    and food stylist who has worked for Gordon Ramsay

    at The Savoy Grill, as well as for Feast, delicious.

    magazine, MasterChef TV and magazine, and SBS TV.

    240 pagespaperback255 x 200 mm (10 x 8 in)40,000 words978-1-74336-558-814.99November 2015 (July 2015 Au)

    Whole Food Slow CookedOlivia Andrews

    For time-strapped cooks and busy households

    wanting to eat unprocessed, whole food, the

    slow-cooker is the ultimate convenience tool.

    Whole Food Slow Cooked offers 100 recipes

    that are big on flavour and low on fuss. Including

    family favourites such as pea and ham soup and

    chilli con carne, as well as braises, curries and

    meat-free ideas such as cheese and spinach

    cannelloni, these are the crowd-pleasing

    recipes to go back to again and again. With

    a photograph for every recipe and cooking

    methods for both slow-cooker and stovetop or

    oven, Whole Food Slow Cooked is your answer

    to nourishing the whole family with ease.

    FOOD

    100 RECIPES FOR THE SLOW COOKER OR STOVETOP

    C O O K E D

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    OLIVIA ANDREWSOLIVIA ANDREWS

  • C ATA LO G U E 2 0 1 570

    About the Author:

    From waiter to green-grocer to wholesaler to

    Sydney restaurateur, Barry McDonald has always

    brought something fresh to the hospitality industry.

    Now his buzzy, lively Fratelli Fresh food stores and

    Caf Sopra restaurants are on every food-lovers

    go-to list, dishing up market-fresh, seasonal produce

    in as simple and natural a form as possible. Fresh is

    best, he says. In season is best. Italian is best.

    272 pageshardback260 x 210 mm (10 x 9 in)55,000 words978-1-74336-471-020.00 November 2015 (october 2015 Au)

    Alla FratelliBarry McDonald

    How to eat Italian? The message is simple: buy

    fresh and in season, cook simply and make

    the most of your time at the table. Here is

    everything you need to know to cook the Italian

    way beautiful, generous, messy trattoria food

    to share with children, parents, friends and

    neighbours. Its heart-warming, delicious eating

    dedicated to flavour and tradition but it rips

    up the rule book at the same time, challenging

    traditions and putting meals together that

    suit the way we live now. There are more than

    140recipes, from aperitivi and antipasti to dolci

    and desserts, that are packed with wisdom for

    making the most of beautiful ingredients. And

    there are features on how to shop Italian

    markets, coffee, staples, shopping seasonally and

    often; how to cook Italian simple, slow food,

    the Mediterranean diet, shared platters, the

    role of pasta, the essential tools; and how to eat

    Italian the role of the family, how food brings

    everyone together, the art of conversation and

    ars vivendi, the art of life.

  • C ATA LO G U E 2 0 1 572

    About the AuthorS:

    Alex Elliot-Howery and James Grant are the husband

    and wife team behind Cornersmith caf, awarded

    Sydneys Best Caf by the Sydney Morning Herald

    Good Food Guide 2014, as well as Cornersmith

    Picklery, a food workshop and open-to-the-public

    preserving space in Sydneys inner west. They have

    won numerous awards for sustainability and are a

    destination for foodies from all over the world.

    272 pageshardback270 x 195 mm (10 x 7 in)35,000 words978-1-74336-329-420.00 November 2015 (october 2015 Au)

    CornersmithAlex Elliot-Howery and James Grant

    The food of Cornersmith captures the zeitgeist

    for wholesome local food, designed to share,

    respecting the environment it draws on and

    served with European style and attention to

    detail. Awarded best caf in Sydney, Cornersmith

    is one of the most cutting edge food venues

    around, and has been likened to The Rose

    Bakery and Ottolenghi. It is renowned for its

    pickles, chutneys, jams and housemade cheeses;

    its salads and platters; its barter system that

    encourages visitors to trade produce from their

    backyard. And now, Cornersmith the cookbook,

    with seasonal photography spanning an entire

    year, serves up the recipes and methodologies

    used in the creation of the food that draws

    visitors from all over. The book invites you to

    try your hand at preserving fruit and vegetables

    when they are at the height of their ripeness,

    consider the seasons and thereby reduce food

    wastage. Most of all, its an invitation to eat

    delicious food.

  • C ATA LO G U E 2 0 1 574

    About the Author:

    Paris Cutler founded Planet Cake, Sydney, which

    established its reputation on its highly decorative

    novelty and wedding cakes before expanding

    its business to include Australias largest cake

    decorating school. Paris has had her own TV series,

    Planet Cake, on the LifeStyle Channel, and her

    program has also been launched in South America.

    224 pagesflexibound255 x 210 mm (10 x 8 in)32,000 words978-1-74336-058-314.99November 2015 (october 2015 Au)

    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

    anniversaries. The projects are designed for the

    beginner through to the more experienced

    cake decorator, with shapes and templates that

    are simple to master. Planet Cake Love features

    approximately 30romantic cake decorating

    designs, ranging from traditional with a twist to

    very contemporary.

  • F O O D & D R I N KC ATA LO G U E 2 0 1 5 77 76

    About the Author:

    For three years, James Wirth and his business

    partners in Drink n Dine have been reviving

    Sydneys pub scene, taking unloved inner city pubs,

    ripping out the poker machines and giving the

    venues back to the people complete with good

    food, good booze and good times. In 2012 James

    was named in the Sydney's Top 100 Most Influential

    People list in (sydney) magazine.

    232 pageshardback with textured case230 x 190 mm (9 x 7 in)40,000 words978-1-74336-426-017.99November 2015 (october 2015 Au)

    Food for the PeopleJames Wirth

    This is the worlds most useful book on

    drinking and dining for a new generation of

    entertaining. You can use it to bash out a steak

    for the barbecue, or to stop the pool table

    from wobbling. You can look up how to make

    awatermelon bomb for 15 friends, or how to

    turn the contents of your fridge into a meal

    when you get home at midnight, legless. Food

    for the People tells you everything you need

    to know about how to have a good time eating

    and drinking. There are recipes for more than

    100 dishes and drinks in chapters including:

    Drinking Loves Company (dishes you can

    make with one hand while holding your drink

    in the other); Talking Taco; Couch Cruising

    (meals for your next big night in); Group Love

    (food for backyard feasting); Fancy Schmancy

    (restaurant-style mains to impress); and Bread

    or Alive. Fascinating features you wont find in

    any other cookbook include How to eat a taco;

    a World of schnitzels map; and 50 shades of

    beige, adude food photo montage.

    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, Murdoch Books, The Australian Womens

    Weekly and the Sydney Morning Herald. She also

    has a significant television and radio profile. Anneka

    has compiled, written and contributed to a number

    of successful, award-winning books, including

    Mastering the Art of Baking (Murdoch Books).

    240 pageshardback260 x 210 mm (10 x 8 in)26,000 words978-1-74336-572-420.00December 2015 (November 2015 Au)

    BakeClassAnneka Manning

    In this engaging book, which features more than

    90sweet and savoury recipes (plus variations),

    Anneka gives the reader baking classes at

    home. BakeClass results-based approach

    teaches the ten most common mixing methods.

    These lessons are supported by step-by-step

    photography, clear instructions and Annekas

    signature hints and tips. Each lesson leads into

    a range of fail-safe, delicious recipes that let

    the reader practise their new skill. The lessons

    cover: The Measure & Mix Method (e.g. Pecan

    and cinnamon biscuits); The Measure & Beat

    Method (Chocolate cupcakes); The Folding

    Method (Chilli and cheddar cornbread); Blending

    in a Food Processor (Quiche Lorraine); The

    Creaming Method (Fig and cranberry Christmas

    cake); The Rubbing-In Method (Asparagus and

    gruyere tart); The Whisking Egg Whites Method

    (Flourless chocolate roll); The Whisking Egg

    Whites & Sugar Method (Pavlova); The Whisking

    Eggs & Sugar Method (Classic sponge) and The

    Kneading Method (Four-seed loaf).

    Anneka Manning

    the Art of

    Classic to ContemporaryA Complete Step-by-Step Guide

    There is no denying that baking is one of the more technical, and often the most challenging, forms of cooking. But it can also be one of the most rewarding.

    Mastering the Art of Baking will guide you through more than 280 easy-to-follow and highly approachable recipes