ACP BOOKS CATALOGUE 2011 by ACP Books ACP Magazines

THE AUSTRALIAN

2011

ACP BOOKS 2011CATALOGUE

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ACP BOOKS catalogue

market-leading cookbooks for more than 30 years

welcome ACP Books are experts at producing beautiful, easy-to-use cookbooks that have delicious recipes and sumptuous photographs. The Australian Women’s Weekly cookbooks are renowned for their reliability as each recipe is Triple Tested® for success in our famous Test Kitchen. Leading the charge of exciting new titles in the year ahead are: World Table a visual feast of recipes from the kitchens of the world; The Retro Cookbook which charts the way recipes and mealtimes have changed, complete with original references from the fabulous fifties; More Cakes for Kids a new generation of children’s party cakes from our experts in the Test Kitchen; and The AWW Cooking School for Kids. There are also

All the new-look standards and minis are here for you too as well as our new boxed gift sets. We hope you enjoy the ACP Books list for 2011.

Christine Whiston ACP Books

The information that appears in this catalogue is occasionally subject to change. Please check with your sales contact for updated information.

ACP BOOKS 2011CATALOGUE

the resurging interest in this time-honoured tradition.

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several wonderful new baking titles to keep pace with

Backlist titles 38 Best-selling hardbacks 40 Modern classic series 42 home cooking titles 43 Best-selling Trends series 44 Design & gift series 45 Kids’ cooking 46 Health titles 47 Take 5 & Woman’s Day titles 48 Home entertaining titles 49 $ Smart titles 50 Favourites series 51 Compact series 52 Standard cookbooks 54 Mini cookbooks 60 index 64

ACP BOOKS 2011CATALOGUE

Frontlist titles 2 New lead titles 4 New Fast Cooking titles 10 New Kids’ titles 12 New Boxed gift sets 14 New Christmas title 15 New Gift titles 16 New Design titles 17 New Masterclass series 18 New Classic titles 20 New Compact titles 22 New Favourites titles 24 New Just Four Ingredients titles 25 New standard titles 26 New mini titles 32

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contents

ACP BOOKS 2011CATALOGUE

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chapter name ACP BOOKS 2011CATALOGUE

This yearâ&#x20AC;&#x2122;s exciting list of lead titles are visually stunning and reflect all the hot new market trends.

new lead titles ACP BOOKS 2011CATALOGUE 4

ISBN 978-1-74245-1 03-9 Hardback, 320pp 250mm x 230mm 10in x 9in October 2011 A$49.95

puddings

souffles •tarts • brownies

A beautiful and nostalgic cookbook for Christmas 2011

ACP BOOKS 2011CATALOGUE

Step back in time to the fabulous fifties when the kitchen was a woman’s domain and salmon mousse was the height of sophistication. Featuring pages and recipes from original 1950s AWW cookbooks, this wonderful new title traces our culinary journey from then to now, contrasting recipes from an era when the dinner party reigned supreme to the wonderful contemporary recipes we all like to cook and share today. As well, you will find iconic pages and advertisements from the mid 20th century which remind us just how far our cooking choices and meal-making skills have come.

chapter new leadname titles

the retro cookbook

chapter new leadname titles ACP BOOKS 2011CATALOGUE 6

ISBN 978-1-74245-0 23-0 Hardback, 512pp 255mm x 210mm 10in x 8Â˝in October 2010 A$69.95

Take a trip around the world from your own kitchen 112

world tabl e

Q greece

greece

Q world table

113

world table

saganaki

prep + cook time 45 min utes serv nutritional es 4 count per serving 18g (8.6g satu total fat rated fat); 1956kJ (468 5.8g carbohyd cal); rate; 61.8 g protein; 2.4g fibre 1 tablespoo n olive oil 1 medium whit e onion (150 g), chopped 4 cloves garli finely c, crushed 410g (13 ounc es) canned crushed toma ¾ cup (180 toes ml) dry whit e wine 2kg (4 poun ds) uncooked medium king prawns (shrimp) ¼ cup each coarsely chop ped fresh flatand coarsely leaf parsley chopped fresh oregano 200g (6½ounce) piece fetta cheese, crumbled

Q world table

prawns

1 Heat oil in large fryin g pan; cook stirring, until onion and onion softe garlic, ns. Add undr and wine; bring ained toma to the boil. toes Reduce heat covered, 10 ; simmer, minutes, stirr ing occasiona 2 Meanwhile lly. , shell and devein praw tails intact. ns, leaving 3 Add praw ns and herb s to tomato covered, 10 mixture; simm minutes, stirr er, ing occasiona 4 Meanwhile lly. , preheat grill (broiler). 5 Sprinkle cheese over prawn mixt grill until chee ure; place se browns under lightly.

dolmades

124

world table

123

Q greece

prep + cook time 3 hour s (+ standing nutritional ) serves 10 count per serving 7.6g 1 Heat oil (1.6g satu in large sauc total fat rated fat); epan, add onion 690kJ (165 stirring, until 14.9g carb ; cook, cal); softened. Add ohydrate; until mince 7.7g protein; mince; cook is browned. , stirring, 3.2g fibre Stir in rice Add herbs, and pine nuts 2 tablespoo juice and the ns olive oil . water. Brin reduce heat g to the boil; , simmer, cove 2 medium brow red, 10 minu water is abso n onions (300 tes rbed or until g), chopped and rice is 155g (5 ounc 2 Rinse vine finely partially cook es) lean minc leave ed. Cool. ed s in (gro cold water. ¾ cup (150 und) lamb a large sauc Drop leave g) white long epan of boilin s into -grai n g rice water, in batch few seconds, 2 tablespoo ns pine nuts transfer to colander; rinse es, for a water, drain ½ cup finel under cold well. y chopped fresh flat-leaf 3 Place a vine 2 tablespoo parsley leaf, smooth-si ns each finel trim large de down on y chopped stem. Place bench, finely chop fresh dill and a heaped teasp mixture in ped fresh mint oon of rice centre. Fold 2 tablespoo stem filling; roll end and sides ns lemon juice up firmly. over Line medium 1 cup (250 sauc epan with ml) water heavy-based a few vine leaves, place together, seam 500g (1 poun rolls, close d) preserve side down d vine leav on leaves. 4 Pour the 1 cup (250 es extra ml) water, extra with any rema water over top of rolls 1 tablespoo ; cove ining r rolls vine n lemon juice leaves. Place of the leave , extra a plate on s to keep rolls ¾ cup (200 top g) yogurt under the cooking. Cove water durin r pan tight g ly, bring to heat, simm the boil; redu er, over very ce low heat, 1½ from heat; hour stand, cove s. Remove red about 2 the liquid has hours or until been absorbed all 5 Serve rolls . with combined extra juice and yogurt. greece

Q world table

125

ACP BOOKS 2011CATALOGUE

greece 122

Take a culinary journey like no other. Embark on a world trip across countries and continents as each chapter delivers much-loved dishes marinated in national pride. This exquisite book features the best-known and bestloved recipes from around the world that have been passed down through generations. Discover the cooking of Italy, France, Greece, the Middle East, Morocco, India, Asia, Spain, Mexico, Britain, America and Australia. There are sumptuous photographs of the recipes, the landscape and the people of each country. Bon appetit!

new lead titles

World Table

ISBN 978-1-74245-0 51-3 Paperback, 256pp 260mm x 220mm 10½in x 9in November 2010 A$39.95

the edible garden With the growth of growers’ markets and a renewed interest in fresh produce, The Edible Garden is truly a title for the times. Beautifully illustrated throughout, it explains how to grow and cook your own fruit, vegetables and herbs then reap the rewards. Not only will your produce be free from chemicals and taste better, but you’ll save money too. The book is arranged by season, there are notes about what to do in your garden at every stage of the year, as well as detailed information about planting, maintaining and picking your crop. And of course, there are recipes that will make sure your home grown produce takes pride of place on the table.

preserving the crop

storing

Spring Herbs

freezing DrYing

survived to keep our members of the herb set will have Throughout winter, the hardier and vietnamese mint perennials like chives, tarragon food tasty. Come spring, tender parsley, coriander seedlings of dill, basil, borage, re-emerge and we discover self-sown to the kitchen, but herbs grow well in pots, handy and nasturtium popping up. Most regularly. remember to feed and water them

ACP BOOKS 2011CATALOGUE

new lead titles

In the garden

Parsley both for cooking and for Parsley is used by the handful that adds charm to the ‘sprinkle of chopped parsley’ scrambled eggs and soups and salads, vegetables, and many fish, meat omelettes, rice, buttered potatoes are more strongly and chicken dishes. Parsley stalks added to stocks, the flavoured than the leaves and are and are used to infuse cooking liquid for corned beef, is available in curlythe milk for béchamel sauce. Parsley continental parsley) or italian called leaf or flat-leaf (also flavour. varieties; flat-leaf has a more concentrated productive through Hopefully, parsley will have stayed winter is very cool, but winter, in stunted form if your daylight hours, the longer and spring of warmth come the is a biennial plant stems elongate and thicken. Parsley and if you planted your (that is, it has a 2-year life cycle) start to seed this year. parsley 2 years ago, it will probably through the warm To start new supplies, sow seeds ground. Soak the seeds months in punnets, pots or in the overnight to speed up germination. no time you’ll have tall, If you let parsley go to seed, in seeds will settle green, flowery tops and the many you with copious throughout your garden and provide to be particularly wicked new plants. It’s said you have what should be perhaps but parsley, of returns to get said is that you’re very lucky.

Spring

ChIves members of the Chives are small-growing, well-behaved stand 30cm (12") tall and onion family. The grassy clumps Chives are equally have pink–mauve flowers in spring. as border plants. They like happy in pots, garden clumps or can also cope with shade. a sunny, well-drained spot but soggy conditions. They Don’t attempt to grow chives in from a larger clump; can be grown from seed or divided your nursery for an otherwise buy a small pot from garden. instant useable addition to your Liquid fertiliser should The soil should be richly manured. are growing a leafy you as month every least at be given you know extra plant. When the tips start to yellow, nourishment is needed. the leaves will die down, As the cool weather approaches, to mark the spot even in subtropical gardens. Remember winter gardening. In to avoid disturbing the clump during They can then be lifted spring the chives will re-emerge. bulbs. and divided. This strengthens cluster longer than traditional Garlic chives have strappy leaves, The furled buds are chives, and white flower clusters. chives also have an used in Chinese stir-fries. These scent the breath, hence excellent garlic flavour and don’t They like the same their other name, ‘society garlic’. manner as normal chives. conditions and grow in the same also be used in the can Wild garlic, Tulbaghia violacea, same way.

the garden, but can be Herbs are best used straight from and stored in a vegetable wrapped in damp paper towel for several days. the flavour storage bag in the refrigerator when using. won’t be as good so be generous frozen (see freezing, page 240). All these spring herbs can be Coriander roots can also be frozen. all be dried successfully Parsley, chervil and tarragon can the flowers of chives (see Drying, page 243) as can its flavour when dried. and tarragon. Coriander loses container in a cool, store coriander seeds in an airtight dark, dry place.

tomato bruschetta cooking-oil spray 8 thick slices sourdough bread (200g) 400g (12½ ounces) mixed tomatoes, sliced 500g (1 pound) mozzarella cheese, torn ¹⁄³ cup (80ml) olive oil 2 tablespoons coarsely chopped fresh basil 2 teaspoons finely chopped fresh chervil 2 teaspoons fresh tarragon leaves 1 tablespoon finely grated parmesan cheese small fresh basil leaves, to serve

simple tomato sauce

simple tomato sauce ¹⁄³ cup (80ml) olive oil 4 small onions (320g), chopped finely 20 medium tomatoes (4kg) 8 cloves garlic, crushed ²⁄³ cup finely chopped fresh basil 1 Heat oil in large saucepan, add onions; cook, covered, over low heat, 20 minutes, stirring occasionally. 2 Meanwhile peel, seed and chop the tomatoes. 3 Add garlic to pan; cook, stirring occasionally, 5 minutes. Add tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 1½ hours or until mixture is the consistency of pasta sauce. Stir in basil; cook, stirring occasionally, 10 minutes then season to taste. 4 Pour sauce into freezer containers leaving 1-2cm (½-1") above sauce for expansion. Cover, cool in refrigerator, then freeze for up to 6 months or store in the refrigerator for up to 5 days.

1 Spray bread slices with oil; toast, both sides, in grill pan. Top toasts with tomato and mozzarella; drizzle with combined oil and herbs. 2 Sprinkle bruschetta with parmesan; season and top with extra basil leaves to serve. prep & cook time 15 minutes

serves 4

prep & cook time 2 hours 30 minutes makes about 7 cups

tomato bruschetta

Summer

An inspirational cookbook and gardening manual in one

the cake stall Who doesn’t like to hover over a cake stall at markets, fêtes or even just a street stall run for a local charity? As long as the items on sale are homemade, a cake stall is like a magnet for those of us who love old-fashioned cakes and preserves made with loving care in someone’s kitchen. With treats to take home to Mum, perhaps for Mother’s Day, or as a Saturday afternoon surprise, you will also find traditional cakes and biscuits from grandma’s kitchen, kids treats such as toffee apples and old-fashioned sweets and lots of preserves, jams, and pickles. This delightful book offers a collection of all of those much-loved recipes. Cook them for your next school fête or simply to enjoy at home with the family.

lamingtons

lamingtons 6 eggs (superfine) sugar ²⁄³ cup (150g) caster (cornstarch) ¹⁄³ cup (50g) cornflour se) flour ½ cup (75g) plain (all-purpo g flour ¹⁄³ cup (50g) self-raisin coconut 2 cups (160g) desiccated icing chocolate ners’) sugar 4 cups (640g) icing (confectio ½ cup (50g) cocoa powder melted 15g (1/2 ounce) butter, 1 cup (250ml) milk

12 cm x 30cm (8 inch x 0°C/350°F. Grease 20 per, 1 Preheat oven to 18 sides with baking pa ; line base and long inch) rectangular pan . (2 inches) over sides s extending paper 5cm ixer about 10 minute bowl with electric m 2 Beat eggs in large ting until sugar, bea eamy; gradually add or until thick and cr into egg riple-sift flours; fold dditions. T dissolved between a mixture. minutes. Turn cake pan; bake about 35 3 Spread mixture into wire rack to cool. aking-paper-covered immediately onto b hocolate icing. 4 Meanwhile, make c into icing, drain off eces; dip each piece 5 Cut cake into 16 pi res in coconut. toss squa t into medium bowl; excess. Place coconu wire rack to set. roof Place lamingtons on a into medium heatp icing sugar and coco of chocolate icing Sift er medium saucepan nd milk. Set bowl ov bowl; stir in butter a sistency. oating con ir until icing is of a c simmering water; st inutes makes 16

prep + cook time 50 m

butterfly cakes 125g (4 ounces) butter, softened 1 teaspoon vanilla extract ²⁄³ cup (150g) caster (superfine) sugar 3 eggs 1½ cups (225g) self-raising flour ¼ cup (60ml) milk ½ cup (160g) jam (conserve) 1 cup (250ml) thickened (heavy) cream, whipped

blueberry macaroon slice

butterfly cakes

1 Preheat oven to 180°C/350°F. Line two 12-hole (2 tablespoons/40ml) deep flat-based patty pans with paper cases. 2 Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl with electric mixer, on low speed, until ingredients are just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and pale in colour. 3 Drop rounded tablespoons of mixture into paper cases. Bake about 20 minutes. Stand cakes in pans 5 minutes before turning, topside up, onto wire racks to cool. 4 Using small sharp knife, cut a circle from the top of each cake; cut circle in half to make two “wings”. Fill cavities with jam and whipped cream. Place wings in position on tops of cakes. Dust with a little sifted icing sugar before serving, if you like.

blueberry macaroon slice 90g (3 ounces) butter, softened ½ cup (110g) caster (superfine) sugar 1 egg ²⁄³ cup (100g) plain (all-purpose) flour ¼ cup (35g) self-raising flour 1 tablespoon custard powder ½ cup (160g) blueberry jam (conserve) coconut topping 2 egg whites, beaten lightly 2½ cups (190g) shredded coconut ¼ cup (55g) caster (superfine) sugar 1 Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan. Line base and long sides with baking (parchment)

prep + cook time 50 minutes makes 24

paper; extend paper 5cm (2 inches) over sides. 2 Beat butter, sugar and egg in small bowl with electric mixer until combined; stir in sifted flours and custard powder. Spread dough into pan; spread with jam. 3 Make coconut topping; sprinkle over jam. 4 Bake slice about 40 minutes; cool in pan. coconut topping Place ingredients in medium bowl; stir to combine. prep + cook time 1 hour makes 32 tip Store slice in an airtight container at room temperature for up to a week. grandma’s kitchen

grandma’s kitchen

151

grandma’s kitchen

A gorgeous gift for mum ISBN 978-1-74245-0 71-1 Hardback, 200pp 265mm x 213mm 10½in x 8½in April 2011 A$39.95

new lead titles

150

ACP BOOKS 2011CATALOGUE

grandma’s kitchen

Quick and easy recipes to make life simple

grain and

cooking in 20 min

pumkpin curry cream 8 eggs • ½ cup (125ml) pouring chives • 30g butter 2 tablespoons finely chopped fresh

medium bowl; beat lightly with fork. 1 Place eggs, cream and chives in wait a few seconds, over medium heat. Add egg mixture, 2 Heat butter in large frying pan the base of the pan; cook scrape the set egg mixture along then use a wide spatula to gently until creamy and barely set. if you like. 3 Serve eggs immediately, with toast, 30.2g total fat (16.2g 4 • nutritional count per serving prep + cook time 20 mins • serves carbohydrate; 14g protein; 0g fibre saturated fat); 1375kJ (329 cal); 1.3g

1 tablespoo

beef stir-fry (10g) dry yeast • 1 teaspoon sugar 1 cup (160g) burghul • 3 teaspoons white plain flour (60ml) warm water • 2¼ cups (335g) ¾ cup (180ml) warm milk • ¼ cup linseeds • 1 teaspoon salt • 2 tablespoons ½ cup (80g) wholemeal plain flour seeds milk, extra • 1 tablespoon sesame 2 teaspoons olive oil • 1 tablespoon stand 30 bowl, cover with boiling water. Cover; 1 Place burghul in medium heatproof minutes. Rinse well; drain well. yeast dissolves. Cover; the water in small bowl, whisk until 2 Combine yeast, sugar, milk and or until mixture is frothy. stand in warm place about 10 minutes mixture; yeast and oil in Stir linseeds. add burghul and 3 Sift flours and salt into large bowl, or until dough is on floured surface about 10 minutes mix to a soft dough. Knead dough warm place about 1 hour in large oiled bowl; cover, stand in smooth and elastic. Place dough or until dough has doubled in size. pan. C fan-forced. Oil 14cm x 21cm loaf C/200° 4 Preheat oven to 220° knead until smooth. air. Turn dough onto floured surface, 5 Using fist, punch dough to expel sausages each piece into a 30cm sausage. Plait Divide dough into three pieces. Shape until risen. in warm place about 30 minutes or together, place into pan. Cover; stand 45 with sesame seeds. Bake bread about evenly sprinkle milk, extra with 6 Brush dough minutes; turn onto wire rack to cool. 30.2g total fat 4 • nutritional count per serving prep + cook time 20 mins • serves carbohydrate; 14g protein; 0g fibre saturated fat); 1375kJ (329 cal); 1.3g

(16.2g

short order

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ACP BOOKS 2011CATALOGUE

new fast cooking titles

Cooking in 10, 20, 30, 40 minutes

In a time-poor world this new cookbook is designed to make life simple. It contains over 200 recipes for homemade fast food grouped by the time it takes to make them. There are four main sections for recipes that will be on the table in 10 minutes, 20 minutes, 30 minutes and 40 minutes. The recipes cover a wide range including snacks, first courses and main meals, drinks and nibbles as well as desserts and baking, all Triple Tested® for success every time. This book is a must-have title for today’s home cooks. ISBN 978-1-74245-1 10-7 Hardback, 400pp 255mm x 210mm 10in x 8½in October 2011 A$49.95

seed loaf

1 cup (160 g) burghul ¾ cup (180 • 3 teaspoon ml) warm s (10g) dry milk • ¼ cup yeast • 1 teas ½ cup (80g (60ml) warm poon suga ) wholeme water • 2¼ r al plain flour cups (335g) 2 teaspoon • 1 teaspoon white plain s olive oil salt • 2 table flour • 1 tablespoo spoons linse n milk, extra eds • 1 tablespoo 1 Place burg n sesame hul in med seeds ium heat minutes. Rinse proof bow l, cover with well; drain well. boiling wate 2 Combine r. Cover; stand yeast, suga r, milk and 30 stand in warm the wate r in small bow place abou t 10 minutes l, whisk until 3 Sift flour or until mixt s and salt into yeast disso ure is froth lves. Cover; large bowl, mix to a soft y. add burghul dough. Knea and linseeds. d dough on smooth and Stir in oil and floured surfa elastic. Place yeast mixt ce about 10 dough in large ure; or until doug minutes or oiled bowl; h has doub until doug cover, stand led in size. h is 4 Preheat in warm place oven to 220° about 1 hour C/200° 5 Using fist, C fan-force d. Oil 14cm punch doug x 21cm loaf h to expel Divide doug air. Turn doug pan. h into three h onto flour pieces. Shap together, place ed surface, e each knea piece into into pan. Cove d until smo a 30cm saus 6 Brush doug r; stand in oth. age. Plait saus warm place h with extra ages about 30 minu milk, sprinkle minutes; turn tes or until evenly with onto wire risen. sesame seed rack to cool . s. Bake brea d about 45 prep + cook time 20 mins • serves 4 • saturated nutritional fat); 1375kJ count per (329 cal); 1.3g serving 30.2 carbohydrate; g total fat 14g protein; (16.2g 0g fibre

seafood laksa

beef stir-fry

seafood lak

n olive oil • 1 medium brown onio 1 clove garli n (150g), chop c, crushed • 400g can 420g can mex ped finely chopped tom ibeans, drain atoes ed, rinsed 1 cup (120 • 230g pack g) grated cheddar chee et corn chip s se • ½ cup 1 tablespoo (120g) sour n chopped cream fresh coria 1 Preheat nder oven to 200° C/180° 2 Heat oil C fan-force in medium d. frying pan; onion softe cook onion ns. Stir in undr and garlic, ained toma stirring, abou 3 Bring mixt toes and bean t 5 minutes ure to a boil; s. or until reduce heat until mixture , simmer, unco thickens sligh vered, 15 minu tly. tes, stirring constantly, prep + cook time 20 mins • serves 4 • saturated nutritional fat); 1375kJ count per (329 cal); 1.3g serving 30.2 carbohydrate; g total fat 14g protein; (16.2g 0g fibre

cooking in

20 min

Pressure cooking The pressure cooker is the next big thing. This clever device will deliver a hearty meal which normally takes hours to cook in less than 60 minutes and with mouth-watering results. A soup or stew will be tender and delicious in just 40 minutes. Whole pieces of meat such as corned beef and pickled pork are cooked to perfection in a fraction of their usual time. Tagines, curries and casseroles can now be prepared in less than an hour. Even risotto and steamed puddings can be cooked in no time at all. This collection of all-new recipes for the pressure cooker, Triple Tested® in the AWW Test Kitchen, will bring your family back to the table and have them asking for more. ISBN 978-1-74245-0 66-7 Hardback, 200pp 265mm x 213mm 10½in x 8½in May 2011 A$39.95

arin 1 Heat oil in 6-litre (24-c up) cook lamb, in batches, until pressure cooker; from cooker. browned. Remo ve 2 Cook chop ped onion and stirring, until garlic in cook onion soften s. Return lamb er, cooker with undr to secure lid. Bring ained tomatoes and the water; cooker to high heat to stabil pressure. Redu ise pressure; ce cook 3 Meanwhile , peel baby onion15 minutes. ends intact. s, leaving root 4 Release cook er pressure using method (page the quick releas 8); remove lid. e onions, top Stir in potat with carrots; secure lid. Bring o and to high press ure. Reduce cooker heat to stabil cook 5 minu ise pressure; tes. 5 Release press ure using the (page 8); remo quick releas e method ve Serve sprinkled lid. Stir in peas; season to taste. with parsley.

prep + cook time 40 minu tes nutritional count per servin serves 4 31.2g carbo hydrate; 34g g 21.9g total fat (8.3g saturated fat); protein; 9.6g tips If you have an electr fibre 1994kJ (477 ic pressure cook cal); your cooker will automatica er you won’t before using need to reduc lly stabilise . Recipe not itself. Always e the heat to suitable to freez check with the manufactu stabilise pressure, e. rer’s instructio ns

chicken, pear and sage stew 1 tablespoon olive oil 4 chicken thigh cutlets (800g) 40g (1½ ounces) butter 1 medium leek (350g), sliced thinly 2 cloves garlic, crushed ¹⁄³ cup (80ml) verjuice ¾ cup (180ml) chicken stock 8 fresh sage leaves 2 medium parsnips (500g), quartered 2 medium firm pears (460g), peeled, cored, quartered extra ¼ cup loosely packed fresh sage leaves,

cooker; 1 Heat oil in 6-litre (24-cup) pressure Remove cook chicken, in batches, until browned. from cooker. leek and 2 Melt half the butter in cooker; cook chicken garlic, stirring, until leek softens. Return secure lid. to cooker with verjuice, stock and sage; to heat Bring cooker to high pressure. Reduce stabilise pressure; cook 10 minutes. method 3 Release pressure using the quick release pear; secure (page 8); remove lid. Add parsnip and to heat Reduce pressure. high to lid. Bring cooker stabilise pressure; cook 5 minutes. in small 4 Meanwhile, melt remaining butter bright frying pan; cook extra sage leaves until green and crisp. Drain on absorbent paper. method 5 Release pressure using the quick release Serve stew (page 8); remove lid. Season to taste. sprinkled with crisp sage leaves.

4 prep + cook time 30 minutes serves (526 cal); total fat (12.7g saturated fat); 2199kJ nutritional count per serving 33.5g fibre 26.2g carbohydrate; 27.4g protein; 6.3g heat to stabilise pressure, cooker you won’t need to reduce the tips If you have an electric pressure instructions itself. Always check with the manufacturer’s your cooker will automatically stabilise mushy. Store crisp sage become will they or recipe this for pears before using. Make sure you use firm to two days. Stew suitable to freeze. leaves in an airtight container for up

Lamb

113

Good honest food that can be cooked quickly after work

ACP BOOKS 2011CATALOGUE

chapter new fastname cooking titles

lamb nav

1 tablespoo n olive oil 4 lamb neck chops (680g), 1 large brow trimmed n onion (200 g), chopped 2 cloves garlic finely , crushed 410g (13 ounc es) canned diced ½ cup (125 tomatoes ml) water 8 baby brow n onions (200 g) 500g (1 poun d) baby new potatoes, halve 400g (12½ ounces) baby carrots, trimm d 1 cup (120g) ed, peeled frozen peas 2 tablespoon s coarsely chop ped fresh flat-leaf parsle y

Chicken

70 new cake recipes from the experts in children’s cakes

5-028-5 ISBN 978-1-7424 p 4p 18 Paperback, sheet rn tte pa Includes m 0m 21 x m 279m 11in x 8½in September 2010 A$29.95

ACP BOOKS 2011CATALOGUE

chapter new kids’name titles

More Cakes for Kids

This book is full of spectacular yet simple cakes using luscious, gelato colours that are sure to delight any child on their most important day. Cakes include gorgeous girly cakes such as a fairy cake, a handbag and a castle cake; and daring cakes for boys, from frangipani board shorts and a baby jumbo jet to a bright red fire engine. There is also a new take on the ever-popular number cakes and animal cakes. Children will love turning the pages of this gorgeous new book to select the cake they want to celebrate their special day. 12 ACP BOOKS 2011CATALOGUE

chapter name

The AWW Cooking School for Kids This is the ideal book for a generation of kids who want to learn to cook. Popular television shows and a host of celebrity chefs have ensured that cooking is back in fashion and as a result kids are keen to learn. With the world renowned AWW Test Kitchen as the teacher, this comprehensive new book is designed to teach kids all the basics and then some. The book is illustrated with easy to follow step-by-step photographs and a selection of recipes that will delight young palates and the family table alike.

The ultimate cookbook for budding junior chefs

ACP BOOKS 2011CATALOGUE

new kids’ titles

ISBN 978-1-74245-1 04-6 Hardback, 352pp 245mm x 190mm 9¾in x 7½in May 2011 A$39.95

boxed gift sets Junior Chef The perfect gift for budding junior chefs, this boxed gift set comes with a 64pp cookbook and three brightly coloured kitchen utensils – a spatula, a pastry brush and a whisk – that are just the right size for little hands. The easy to follow recipes not only appeal to children but will encourage them to experiment as well. And because all the recipes are Triple Tested® in the Australian Women’s Weekly Test Kitchen, they are guaranteed to work every time. ISBN 978-1-74245-056-8 Boxed set: paperback 64pp + 3 utensils 205mm x 193mm/8in x 7½in December 2010 A$29.95

ACP BOOKS 2011CATALOGUE

new boxed gift setss

Verrines

Sweet and savoury recipes in a glass. Verrines are the new world-wide cooking trend. This boxed gift set contains a cookbook with 40 recipes plus 4 verrine glasses so you can prepare delicious combinations to impress guests at your next dinner party. Verrines are individual servings of layered flavours presented in a glass, taking the presentation of starters and desserts to a new level. Verrines are visually spectacular and perfect for serving both savoury starters and delicious desserts. ISBN 978-1-74245-043-8 Boxed set: paperback 64pp + 4 glasses 205mm x 193mm/8in x 7½in September 2010 A$29.95

ISBN 978-1-74245-1 05-3 Hardback, 352pp 265mm x 213mm 10½in x 8½in October 2011 A$49.95

The Christmas Collection Christmas and the festive season is a time of great celebration and this beautiful book brings together all the recipes you will ever need to make the most of this special time of year. With more than 150 traditional and modern Christmas recipes, plus ideas for table settings, gift wrapping, decorations and edible gifts, this collection is the book you have been waiting for. From Christmas Day breakfast to Christmas dinner, Christmas cakes and puddings to delectable cocktails, here are all your festive requirements put together in one sumptuous volume.

1 Slice unpe eled to 4mm thick orange thinly using a mand ness. olin, V-slicer 2 Brush 2-litr or sharp knife e (8-cup) pudd Sift brown sugar ing steamer evenly with into steamer; the melted butte sugar. Arran ge orange slices shake to coat sides of r. steamer evenl steamer so that over y with the slices aroun bottom and around the bottom of the side of the d the side touch steamer. the orange on 3 Beat softe the ned butter, caste mixer until light and fluffy r sugar and rind in small bowl with electr ; beat in eggs to medium rum sauce bowl one at a time. ic Transfer mixt 4 Spread mixt ; stir in sifted flours and 50g butter ure milk in two ure batches. 1/ foil; secure with into steamer. Cover with 3 cup (115 pleated bakin g) golden syrup 5 Place pudd lid. g paper and ¼ cup (55g ing steamer ) firmly pack in large sauce come halfw ed brown sugar 2 tablespoo pan with enou ay up side of ns dark rum steamer; cover gh replenishing pan with tight boiling water to water as neces sary to main lid. minutes befor tain level. Stand Boil 1 hour, e turning out. 6 Meanwhile pudding 5 , make rum sauce 7 Serve pudd ing with sauce . rum sauce . Stir until sugar dissobutter, syrup and sugar in small sauce pan over low 3 minutes or lves; bring to the boil. Reduce heat; heat until thickened simmer, unco slightly. Rem dark chocolate truffles vered, ove from heat; small saucepan over low heat serve 1 Stir chocolate, cream and muscat in stir in rum. s8 bowl; refrigerate 3 hours. until smooth. Transfer mixture to small mixture at a time (keep 2 Working with a quarter of the chocolate roll rounded teaspoons of remaining mixture in the refrigerator), firm. until truffles mixture into balls; place on tray. Refrigerate decorate truffles with small 3 Using tweezers or a fine paint brush, pieces of gold leaf (see page 123). ge rind 1¼ cups (185 g) self-raisin 1/ g flour 3 cup (50g ) plain flour 1/ 2 cup (125 ml) milk

truffle trio dark chocolate truffles 200g dark eating chocolate, chopped finely 2 tablespoons cream 2 tablespoons muscat 3 sheets gold leaf orange & ginger truffles 200g dark eating chocolate, chopped finely ¼ cup (60ml) cream 2 tablespoons Grand Marnier 1/3 cup (75g) finely chopped glacé ginger ¼ cup (25g) cocoa powder chocolate chilli truffles 200g dark eating chocolate, chopped finely 1/3 cup (60ml) cream 1 fresh long red chilli, seeded, chopped finely 300g dark eating chocolate, melted

orange & ginger truffles small saucepan over low heat 1 Stir chocolate, cream and liqueur in to small bowl; refrigerate 3 until smooth; stir in ginger. Transfer mixture hours. mixture at a time (keep 2 Working with a quarter of the chocolate roll rounded teaspoons of remaining mixture in the refrigerator), truffles until firm. mixture into balls; place on tray. Refrigerate 3 Roll truffles in sifted cocoa before serving. chocolate chilli truffles small saucepan over low heat 1 Stir chopped chocolate and cream in to small bowl; refrigerate 3 until smooth; stir in chilli. Transfer mixture hours. mixture at a time (keep 2 Working with a quarter of the chocolate roll rounded teaspoons of remaining mixture in the refrigerator), truffles until firm. mixture into balls; place on tray. Refrigerate chocolate, roll gently with 3 Working quickly, dip truffles into melted until firm. Refrigerate tray. hands to coat evenly; return to makes 20 of each truffle

A sumptuous book full of Christmas cheer

ACP BOOKS 2011CATALOGUE

1 large oran ge (300g) 10g butter, melted 2 tablespoo ns brown sugar 90g butter, softe /4 cup (165g) ned caster sugar 2 teaspoons finely grate d oran 2 eggs 3

chapter new Christmas name title

orange p with ru udding m sauce

ACP BOOKS 2011CATALOGUE

new gift titles

gift series

New titles in the beautiful Gift Series

Macaroons & Biscuits

Little Squares & Slices

Macaroons are such pretty little things â&#x20AC;&#x201C; pale green from pistachio, pale yellow from lemon, pink from raspberry puree and chocolate from, well, chocolate. Perfect for afternoon tea, they also make delicious little after-dinner treats with a cup of coffee or beautifully wrapped as an edible gift for friends. This delightful little book is a showcase for wonderful macaroon recipes and some truly gorgeous biscuits, slices and biscotti.

Slices are one of the most popular of all home baked delights. This charming book is full of new recipes for little squares and slices that can be eaten for morning or afternoon tea, as a lunchbox treat or as a heavenly after-dinner indulgence. Some of them are rich, luscious and decadent little mouthfuls (especially those made from chocolate and coffee, caramel and butterscotch) others are more restrained and made from oats and grains, and fruit and nut, but they all have one thing in common â&#x20AC;&#x201C; they are irresistible.

ISBN 978-1-74245-095-7 Hardback, 128pp 220mm x 197mm/9in x 8in March 2011 A$32.95

ISBN 978-1-74245-076-6 Hardback, 128pp 220mm x 197mm/9in x 8in September 2011 A$32.95

design series

new health conscious titles in the design series

up in se g ks Lo 10k wee to ree th

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Diabetes well-balanced tasty recipes • low in fat • low GI • healthy lifestyle cookbook

the 21-Day Wonder Diet

Diabetes

This is a diet that actually works. The recipes in this book are so delicious that it doesn’t feel like diet food at all. Each day is precisely planned with breakfast, lunch, dinner and a snack, for three weeks. Stick to the plan and you’ll eat no more than 20g fat a day – you’ll definitely lose weight.

Type 2 diabetes is being diagnosed at an alarming rate in Australia and throughout much of the western world. This new title provides the recipes and food knowledge you need to manage your diabetes. The recipes throughout are full of flavour and well-balanced – low in fat and low GI – and use plenty of non-starchy vegetables and legumes. The all-important kilojoule content for each recipe is provided so you can stay within recommended energy intake guidelines. There is advice too on portion control and tips for eating out.

ISBN 978-1-74245-060-5 Paperback, 128pp 230mm x 210mm/9in x 8½in January 2011 A$19.95

ISBN 978-1-74245-112-1 Paperback, 128pp 230mm x 210mm/9in x 8½in September 2011 A$19.95

chapter new design name titles

21 different daily menus • shopping list • diet diary • advice on healthy eating

ACP BOOKS 2011CATALOGUE

21-Day Wonder Diet

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ACP BOOKS 2011CATALOGUE

new masterclass seriies

masterclass series

how to bake the perfect cake

how to make the perfect roast

Everything you need to bake the perfect cake is here. There are recipes and step-by-step pictures for a huge variety of cakes including butter cake, sponge cake, fruit cake, syrup cake, loaf cake and chocolate cake. Plus there are helpful tips on lining cake pans, what types of pans to use, oven temperatures and common baking problems.

All the roasts are here. From the popular roast chicken and how to use all the chicken cuts, to roast quail, duck, turkey, goose, lamb, beef and pork. Included are step-by-step pictures on roasting and tips on whether to use a rack or not, basting, protecting wings, how to prevent over browning, resting and of course something no roast would be complete without – the gravy.

ISBN 978-1-74245-030-8 Paperback, 240pp 200mm x 170mm/8in x 6½in January 2011 A$19.95

ISBN 978-1-74245-031-5 Paperback, 240pp 200mm x 170mm/8in x 6½in January 2011 A$19.95

how to cook perfect pasta

This book contains all the egg recipes you’ve ever wanted to learn. There are step-by-step pictures for the basics: how to boil, poach, fry and scramble eggs. Favourite simple recipes for egg salad, egg sandwiches, bacon and eggs, caesar salad etc, as well as more ambitious recipes: omelettes, frittatas, quiches and soufflés. There are desserts like meringues, cheesecakes, ice-cream, and delicous tea time treats such as vanilla slice and custard tartlets. Last, but not least, there are egg-based sauces: mayonnaise, crème anglaise and custard.

This book opens with photographs of different types of pasta. This is followed by instructions along with step-by-step pictures on making fresh pasta, layering lasagne and cooking spaghetti. All the classic pasta recipes are here – spaghetti bolognese, fettuccine alfredo, penne puttanesca, etc. There are also recipes for pasta bakes, pasta salads, very fast pasta, pasta with seafood, chicken, meat and vegetables. It is the perfect pasta book.

ISBN 978-1-74245-077-3 Paperback, 240pp 200mm x 170mm/8in x 6½in February 2011 A$19.95

ISBN 978-1-74245-078-0 Paperback, 240pp 200mm x 170mm/8in x 6½in February 2011 A$19.95

ACP BOOKS 2011CATALOGUE

how to cook perfect eggs

new masterclass series

This brand new AWW series of 4 clever cookbooks will teach you everything you need to know about baking, roasting and cooking with eggs and pasta with step-by-step pictures and tips on techniques and cooking equipment.

classic series THE AUSTRALIAN

classic COOKIES

Traditional A N D Contemporary

These beautiful books with ribbon markers are perfect gifts classic cookies The new title in the popular Classic series. Here are more than 100 classic cookies from around the world. There are savoury biscuits to serve with pâté or cheese, plain sweet cookies, rich filled and iced cookies, biscotti, macaroons and meringues. There are instructions on the right ingredients to use, how to make refrigerator cookies, how to freeze, how to thaw frozen cookies. The beautiful design of the book makes it a perfect gift or an indulgence for you. ISBN 978-1-74245-065-0 Hardback, 240pp 235mm x 175mm/9½in x 7in August 2011 A$34.95

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new classic titles

Also Available

CLASSIC CAKES

CLASSIC CHRISTMAS

CLASSIC CUPCAKES

ISBN 978-1-86396-873-7 Hardback, 240pp 235mm x 175mm 9½in x 7in A$34.95

ISBN 978-1-86396-876-8 Hardback, 240pp 235mm x 175mm 9½in x 7in A$34.95

ISBN 978-1-74245-029-2 Hardback, 240pp 235mm x 175mm 9½in x 7in A$34.95

A sumptuous edition for sweet-tooths, two immensely popular books – Sweet and Chocolate – have been combined to create one beautiful collectable edition. This book is full of chocolates, desserts, after-dinner treats, edible gifts and other delightful sweet treats. ISBN 978-1-86396-868-3 Paperback, 256pp 200mm x 185mm/8in x 7½in November 2010 A$32.95

ACP BOOKS 2011CATALOGUE

sweet treats

chapter new titlename

Contemporary confections designed to please

THE AUSTRALIAN

Moroccan

compact series

Value-packed cookbooks with more than 180 recipes

ACP BOOKS 2011CATALOGUE

new compact titles

THE AUSTRALIAN

Spanish

These delectable recipes offer all that Moroccan food represents – spicy, healthy and vibrant. While couscous and tagines are the most well-known dishes, the roasts, kebabs, salads and barbecues are not to be missed. There’s an illustrated glossary of key Moroccan ingredients and recipes for those four other essentials: preserved lemons, harissa, chermoulla and ras el hanout. Mint tea and spiced coffee are here along with dips and savoury pastries to eat throughout the day and the book ends with desserts and sweet pastries.

ISBN 978-1-74245-107-7 Paperback, 400pp 190mm x 137mm/8in x 5½in March 2011 A$19.95

ISBN 978-1-74245-106-0 Paperback, 400pp 190mm x 137mm/8in x 5½in March 2011 A$19.95

French

Spanish

The food of France is perhaps the best known and loved of all the international cuisines. Its influence has been far reaching yet much of this universal appeal lies in the time honoured traditions of its classic recipes. Each region has its own distinctive take on locally grown produce and it is this pastiche of flavours and cooking styles which combines to create dishes the world has come to know and love. From the hearty cassoulet to the sublime tarte tatin, this book contains a comprehensive selection of recipes complemented by a guide to the essential French ingredients.

This book encapsulates everything famous about Spanish food – tapas, gazpacho, paella, sangria – but there’s so much more, and we’ve gathered it all here. The book opens with an illustrated glossary of essential Spanish ingredients from chorizo to sardines. There’s a big chapter, naturally, on tapas – those tasty snacks traditionally eaten with sherry and pre-dinner drinks and probably the best-loved Spanish food. There are many seafood recipes and piquant vegetable accompaniments followed by classic desserts, many with a Moorish influence such as crema catalana.

ISBN 978-1-74245-108-4 Paperback, 400pp 190mm x 137mm/8in x 5½in July 2011 A$19.95

ISBN 978-1-74245-109-1 Paperback, 400pp 190mm x 137mm/8in x 5½in July 2011 A$19.95

chapter new compact nametitles

Moroccan

Greek cuisine captures the colours and flavours of the Mediterranean like no other. With a history as rich as the food it offers, traditional Greek recipes are based on the produce of the land and bounty of the surrounding sea. This book covers all the classics from the much-loved mezze to soups, salads, main courses with an emphasis on lamb just as in Greece. Celebration dishes are included too and of course the famous sweet desserts and pastries. There’s also an illustrated glossary of Greek ingredients.

ACP BOOKS 2011CATALOGUE

Greek

favourites series THE AUSTRALIAN

ACP BOOKS 2011CATALOGUE

chapter new favourites name titles

pie

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soup & stew

Pie Favourites

Soup & Stew Favourites

Classic Country Recipes

More than 100 recipes for your favourite pies. Who can resist the shiny golden crust of a pie, both savoury and sweet? Think of meat pies with their tender chunks of meat in an aromatic gravy. Or seafood pies, creamy and rich. Vegetable and cheese pie, egg pies (and tarts), they’re all here. In the sweet pies chapter there are fruit pies – apple, berry, peach – plus chocolate tarts, custard-based tarts and nut-filled tarts. There’s also information on making simple pastry and how to use it, blind-baking, storing pastry (both homemade and store-bought). In short, everything you need to know about pies.

More than 90 recipes for easy-to-make soups and stews. This book starts with information about stock – how to make your own and what to look for in storebought stock. The soup chapter is divided into its four most popular types – creamy soups, vegetablebased soups, Asian soups and meat, fish and chicken soups. The stews chapter includes the most well-loved meat, chicken, vegetable and seafood stews as well as tagines from Morocco and Asian curries. It’s a great blend of traditional and contemporary recipes – all easy to make, all deeply satisfying to eat.

This is a collection of the most familiar and most appealing country recipes handed down through the generations. It’s old-fashioned comfort food that more and more of us are returning to. Lamb roasts, slow cooked stews, steamed puddings, date and walnut loaf. Many of us remember eating these dishes at our grandmother’s table and are delighted when we find them on restaurant menus. Classic Country Recipes is a treasury of those special food memories too important and too delicious to forget.

ISBN 978-1-74245-072-8 Paperback, 176pp 260mm x 215mm/10½in x 8½in May 2011 A$29.95

ISBN 978-1-74245-075-9 Paperback, 176pp 260mm x 215mm/10½in x 8½in June 2011 A$29.95

ISBN 978-1-74245-096-4 Paperback, 128pp 230mm x 210mm/9in x 8½in March 2011 A$19.95

The third title in this best-selling series

ingredients

The Just 4 Ingredients series has been hugely successful. This is the third title in the series, with more than 300 recipes to cook for friends. Each dish has only four ingredients so itâ&#x20AC;&#x2122;s fast, easy and uncomplicated food, but smart enough for entertaining. There are cocktails and finger food, fast starters, main courses, side dishes, desserts and after-dinner treats. And as a bonus, if your entertaining runs to tea parties, thereâ&#x20AC;&#x2122;s a lovely selection of little sandwiches and cakes. ISBN 978-1-74245-102-2 Paperback, 240pp 230mm x 150mm/9in x 6in June 2011 A $19.95

new just four ingredients titles

JUSTFOUR

Just Four Ingredients for Friends

Also Available

just four ingredients

just four ingredients fast

ISBN 978-1-86396-848-5 Paperback, 240pp 230mm x 150mm/9in x 6in A$19.95

ISBN 978-1-86396-989-5 Paperback, 240pp 230mm x 150mm/9in x 6in A$19.95

ACP BOOKS 2011CATALOGUE

THE AUSTRALIAN

Great new titles in the popular standard cookbook range â&#x20AC;&#x201C; the solution to all your cooking needs.

new-look standard titles

ACP BOOKS 2011CATALOGUE

chapter new standard name titles

Includes a complete illustrated glossary and cover recipe on front flap

the cook’s garden

superfast recipes

the 12 days of christmas new barbecues

Home grown is big – from farmers markets to school kitchen gardens. Now you can grow your own vegies and herbs and enjoy eating the results. Everything you need to know is here from planting, growing to harvesting plus recipes for cooking your own produce and pickling or preserving any surplus.

These recipes are all easy to make, easy to shop for, and most of them have a small number of ingredients. The book is organised by the time it takes to make the dish from start to finish: 10 minutes, 15 minutes, 25 minutes, 35 minutes. It’s the perfect cookbook for busy people.

A celebration of the festive season with a difference. There are recipes for Christmas Eve and Christmas Day, recipes for leftovers, along with recipes for lazy picnics, barbecues and beach days and for food to eat while watching the cricket. There are also bonus pages of beautiful Christmas table and tree decorations.

ISBN 978-1-74245-044-5 Paperback, 120pp 277mm x 205mm 11in x 8in August 2010 A$12.95

ISBN 978-1-86396-942-0 Paperback, 120pp 277mm x 205mm 11in x 8in September 2010 A$12.95

ISBN 978-1-74245-049-0 Paperback, 120pp 277mm x 205mm 11in x 8in October 2010 A$12.95

This is a collection of recipes for simple healthy barbecues from around the world. There are warm salads, kebabs, steaks, chops, fillets of beef, lamb, pork, chicken, fish and vegetables. ISBN 978-1-86396-943-7 Paperback, 120pp 277mm x 205mm 11in x 8in November 2010 A$12.95

Fabulous Triple Tested® Recipes for Success

1re0cip0es

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Greek cooking

t i k o o c freeze it eat now or freeze for later chunky pumpkin and eggplant curry p76 chicken and vegetable pasties p94 family sausage rolls p61 coq au vin p72 spaghetti with pesto p20 slow-cooked lamb and white bean soup p6 fish cakes with stir-fried greens p38 chicken and olive empanadas p58 chunky beef and vegetable pie p102 lemon polenta biscuits p104 fresh ginger cake p110 vanilla bean butter biscuits p114

100 family meals

only four ingredients

greek cooking

cook it freeze it

Learn how to use affordable cuts of meat and give your family balanced, nutritious meals they’ll all enjoy. The recipes in this book will save you money and taste great too.

These delicious Triple Tested® recipes using only four ingredients make weeknight meals easy. Not only are they simple, most of them are quick and they’re all for main course meals. Everything you want for dinner for the family can be on the table in no time with minimum fuss.

This book contains recipes for the bestloved and most wellknown Greek dishes. Classic dishes from mezze to moussaka, spanakopita to slowroasted lamb, as well as salad and vegetable dishes, village favourites, food for traditional celebrations and Greek sweets.

This is the perfect book for busy cooks. It is full of recipes for food to make in batches on the weekend and freeze, ready to defrost on those no-cook nights during the week.

ISBN 978-1-74245-063-6 Paperback, 120pp 277mm x 205mm 11in x 8in January 2011 A$12.95

ISBN 978-1-74245-057-5 Paperback, 120pp 277mm x 205mm 11in x 8in February 2011 A$12.95

ISBN 978-1-86396-941-3 Paperback, 120pp 277mm x 205mm 11in x 8in December 2010 A$12.95

ISBN 978-1-86396-993-2 Paperback, 120pp 277mm x 205mm 11in x 8in March 2011 A$12.95

chapter new standard name titles

ingredients

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ACP BOOKS 2011CATALOGUE

THE AUSTRALIAN

res Litt&le slsqicua s e

ACP BOOKS 2011CATALOGUE

chapter new standard name titles

THE AUSTRALIAN

pressure cooker New Diabetes

THE AUSTRALIAN

Bakes

little squares & slices

pressure cooker

new diabetes

bakes

Recipes for irresistible squares and slices that are great for morning or afternoon tea, as a lunchbox treat or for after dinner. There are rich and decadent mouthfuls made from chocolate, coffee, caramel, custard and cheesecake as well as oats, fruit and nuts.

The pressure cooker is the next big thing. Here are Triple TestedÂŽ recipes for superb meals you can cook very quickly using a pressure cooker. There are soups, stews, curries, pie fillings and steamed puddings all of which take a third of the usual conventional cooking time.

All the recipes in this book have been endorsed by the Australian Diabetes Council. There are breakfasts, lunches and light meals, mains and a few desserts. Plus a 7-day menu planner and lots of helpful information about controlling diabetes through diet.

Savoury bake recipes for meals that will be popular with the whole family. These recipes are so easy â&#x20AC;&#x201C; often cooked in just one dish. All you need to serve with a bake is a salad and you have an easy-to-prepare, well balanced and totally delicious family lunch or dinner.

ISBN 978-1-74245-064-3 Paperback, 120pp 277mm x 205mm 11in x 8in May 2011 A$12.95

ISBN 978-1-74245-091-9 Paperback, 120pp 277mm x 205mm 11in x 8in June 2011 A$12.95

ISBN 978-1-74245-069-8 Paperback, 120pp 277mm x 205mm 11in x 8in July 2011 A$12.95

ISBN 978-1-74245-059-9 Paperback, 120pp 277mm x 205mm 11in x 8in April 2011 A$12.95

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e r o m c kids akes

’

kids’ choice

THE AUSTRALIAN

piesasvoury & sweet

more kids’ cakes The Australian Women’s Weekly is famous for its children’s cake books and this is the newest in the range. It’s an extremely pretty book with a new generation of cakes that kids will adore, from a polka dot high heel shoe, to a jumbo jet and a vegie patch to the ever-popular number cakes. This is a book that children and their parents will return to time and time again.

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Lets’ Ccherilesbtramte as

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salad mains

ISBN 978-1-74245-054-4 Paperback, 120pp 277mm x 205mm 11in x 8in September 2011 A$12.95

preserves THE AUSTRALIAN

REPRINTED BY POPULAR DEMAND

A piping hot pie straight from the oven is hard to resist. This book contains recipes for savoury and sweet pies such as creamy fish pie, a rich saucy steak pie and a crispy apple pie. There are also tips on making, using and buying pastry. ISBN 978-1-74245-070-4 Paperback, 120pp 277mm x 205mm 11in x 8in August 2011 A$12.95

let’s celebrate christmas All the recipes you need for the perfect Christmas. Traditional recipes include roast turkey, glazed ham, plum pudding and fruit cake. Contemporary recipes include turkey breast stuffed with cherries, smoked trout, and ice-cream and berry desserts. ISBN 978-1-74245-092-6 Paperback, 120pp 277mm x 205mm 11in x 8in October 2011 A$12.95

salad mains

preserves

Salads have become a favourite meal for many of us and this book showcases some fresh new ideas. All the classics are here: caesar, niçoise, thai beef, chicken. There are Asian salads, Mediterranean salads, as well as salads made from seafood, chicken, meat, pasta, pulses and grains.

There’s something really satisfying about making your own preserves. And jars of homemade preserves make wonderful gifts. This book contains recipes for jams, jellies, marmalades, chutneys, pickles, relishes, cordials and sauces – enough to keep your family and friends happy for years.

ISBN 978-1-74245-093-3 Paperback, 120pp 277mm x 205mm 11in x 8in November 2011 A$12.95

ISBN 978-1-74245-094-0 Paperback, 120pp 277mm x 205mm 11in x 8in December 2011 A$12.95

chapter new standard name titles

pies savoury & sweet

ACP BOOKS 2011CATALOGUE

Convenie nt mini cookboo ks cover a range of subjec ts and the ir low price ma kes them perf for impul se purcha ect ses.

new-look mini titles Double the value – now with 70 recipes

ACP BOOKS 2011CATALOGUE

chapter new mininame titles

world tapas

Contains mouthwatering recipes for Mediterranean bites – tapas, antipasto and mezze – that can be served with drinks, as party food, or combined for a meal. There are little prawn and octopus bites, sandwiches, olives, marinated vegetables, tiny pies, fritters, meatballs and dips. It’s impossible to stop at just one. ISBN 978-1-74245-052-0 Paperback, 80pp 190mm x 138mm 7½in x 5½in September 2010 A$5.20

delicious desserts

outdoor food

easy japanese

These recipes range from simple fruit dishes you can make in a few minutes to rich concoctions for special occasions. Peach pie, tiramisu, cheesecakes, lemon tart, poached pears – all are delicious.

Turn outdoor eating into a gourmet treat. Whether barbecuing at home or having a picnic at the beach or park, there’s a recipe here to suit your needs. Imagine barbecued prawns served with a fresh salsa, or grilled pork chops with a spicy potato salad, spicy chicken wings, slices of frittata and creamy chocolate pie. Your picnics and barbecues will become legendary.

The simple and elegant dishes in this book can easily be made at home using ingredients found in most supermarkets. There are delicious little starters, plus main dishes made from poultry, seafood, beef, pork, noodles and vegetables. There’s also an illustrated glossary of Japanese ingredients.

ISBN 978-1-86396-933-8 Paperback, 80pp 190mm x 138mm 7½in x 5½in October 2010 A$5.20

ISBN 978-1-86396-934-5 Paperback, 80pp 190mm x 138mm 7½in x 5½in November 2010 A$5.20

ISBN 978-1-74245-048-3 Paperback, 80pp 190mm x 138mm 7½in x 5½in December 2010 A$5.20

THE AUSTRALIAN

cooking for two

easy cakes & biscuits

superfast cooking

This great collection of recipes for easy pan-fries, salads and grills make perfect meals for two. There’s a chapter on mini roasts to satisfy your nostalgic craving for those family roast dinners. Plus there are egg dishes, dishes for casseroles and stews that you can freeze for later, and desserts that can be whipped up in a flash.

These gorgeous recipes for homemade cakes, biscuits and slices are so quick and easy to make that even the busiest of us can keep the biscuit tin and freezer full of delightful homemade treats for our family and friends. Included are recipes for easy icings, fillings and toppings, easy kids’ biscuits and easy cupcakes.

All these superfast recipes can be made – from start to finish – in 20 minutes or less. There are recipes for salads, stir-fries, pan-fries, grills and barbecues as well as superfast snacks, muffins and desserts. There are also some recipes that take 10 minutes or less.

ISBN 978-1-74245-061-2 Paperback, 80pp 190mm x 138mm 7½in x 5½in February 2011 A$5.20

ISBN 978-1-74245-062-9 Paperback, 80pp 190mm x 138mm 7½in x 5½in March 2011 A$5.20

ISBN 978-1-74245-067-4 Paperback, 80pp 190mm x 138mm 7½in x 5½in April 2011 A$5.20

chapter new mininame titles

superfast cooking

easy cakes & biscuits

ACP BOOKS 2011CATALOGUE

ISBN 978-1-74245-055-1 Paperback, 80pp 190mm x 138mm 7½in x 5½in January 2011 A$5.20

Full of easy recipes for the world’s most popular minced meat, poultry and seafood dishes. The ever popular pasta with bolognese sauce is here alongside a range of delicious meatballs and a wide range of burgers that are wonderful midweek standbys and loved by both children and adults. It also contains recipes for sauces, salads and fries.

burgers bolognese & meatballs

cooking for two

burgers bolognese & meatballs

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d io

verrines

puddings & pies

step-bystep

kitchen garden

THE AUSTRALIAN

starters & desserts

ACP BOOKS 2011CATALOGUE

chapter new mininame titles

How to grow and cook vegetables

kitchen garden

step-by-step

puddings & pies

All the information you need to start a kitchen garden. This book uses easy-to-grow vegetables and herbs so that a beginner gardener or child can enjoy growing their own fresh, organic food. There’s plenty of information about planting, caring and harvesting and recipes for every type of plant in the book.

These simple stepby-step recipes teach you how to cook the basics from scratch. Learn how to make a herb omelette, a roast chicken, a simple stir-fry, a pan-fried steak, hasselback potatoes and butterfly cakes. They’re all easy to make and once you’ve mastered each technique – roasting, pan-frying etc – you’ll be able to cook dozens of dishes.

Impress friends and family with a delicious pudding or pie. Every kind of pudding is here from milk and steamed puddings to mousses, meringues, dessert cakes and trifles. For pies and tarts you can choose from fruit, chocolate or nut pies. Plus recipes for super-fast puddings and sauces to serve with ice-cream.

ISBN 978-1-74245-068-1 Paperback, 80pp 190mm x 138mm 7½in x 5½in May 2011 A$5.20

ISBN 978-1-74245-084-1 Paperback, 80pp 190mm x 138mm 7½in x 5½in June 2011 A$5.20

ISBN 978-1-74245-085-8 Paperback, 80pp 190mm x 138mm 7½in x 5½in July 2011 A$5.20

verrines A verrine is a little portion served in a glass, often in layers. It looks inviting and elegant and is the perfect way to serve starters and desserts. There are seafood dishes, little salads, and shot glasses with mouthfuls of soup. Desserts include trifles, layers of custard or cream and fruit – small tastes of heaven. ISBN 978-1-74245-086-5 Paperback, 80pp 190mm x 138mm 7½in x 5½in August 2011 A$5.20

d ic

These recipes can all be cooked in less than 40 minutes and many of them can be cooked in less than 10. They’re quick midweek meals, easy-to-shop-for (all the ingredients are available at the supermarket), easy-toprepare and quick to cook. Cheaper, tastier and quicker than takeaway. ISBN 978-1-74245-090-2 Paperback, 80pp 190mm x 138mm 7½in x 5½in December 2011 A$5.20

chapter new mininame titles

speedy food

ACP BOOKS 2011CATALOGUE

ISBN 978-1-74245-089-6 Paperback, 80pp 190mm x 138mm 7½in x 5½in November 2011 A$5.20

These barbecue recipes are for modern food – no more charred chops and sausages. Instead there are chargrilled asparagus, fresh tuna, haloumi cheese, baby eggplant. There are also warm salads, butterflied lamb and fabulous prawn dishes. This is simple elegant food cooked on the barbecue.

speedy food

new bbqs

This is a book of all the little things we like to eat at Christmas – nibbles, after-dinner treats, tiny tarts and edible Christmas gifts. There are little Christmas hors d’oeuvres, cocktails, mince pies, individual Christmas puddings, chocolate-dipped fruit and cookies you can hang from the tree.

new bbqs

christmas miniatures

ISBN 978-1-74245-088-9 Paperback, 80pp 190mm x 138mm 7½in x 5½in October 2011 A$5.20

THE AUSTRALIAN

christmas miniatures

THE AUSTRALIAN

ISBN 978-1-74245-087-2 Paperback, 80pp 190mm x 138mm 7½in x 5½in September 2011 A$5.20

This book contains 70 great recipes from the Middle East including tabbouleh, hummus, baba ghanoush, falafel, tagines and couscous. There are also garlicky dips and wraps and other famous breads, salads, wonderful snack food, roasts and kebabs, delicious vegetable dishes and sweet pastries.

middle eastern favourites

THE AUSTRALIAN

All the AWW bestselle rs and popular cookbook s you know and love, including hardbacks, standards and minis.

BEST-SELLING HARDBACKS

ACP BOOKS 2011CATALOGUE

chapter name best-selling hardbacks

ACP Books has been teaching the world to cook for more than 30 years. These iconic bestsellers are the ultimate guides to getting the best results from your kitchen.

the aww cooking school ISBN 978-1-74245-002-5 Hardback, 688pp 245mm x 190mm/9¾in x 7½in A$74.95

1000 best-ever recipes from aww ISBN 978-1-86396-847-8 Hardback, 688pp 245mm x 190mm/9¾in x 7½in A$74.95

Also available Handy trouble-shooter guides full of tips and advice from Pamela Clark, Director of the famous Australian Women’s Weekly Test Kitchen.

cook

ISBN 978-1-86396-427-2 Hardback, 688pp 245mm x 190mm/9¾in x 7½in A$74.95

ask pamela q&a ISBN 978-1-86396-871-3 Paperback, 160pp 220mm x 120mm 9in x 4¾in A$14.95

ISBN 978-1-86396-789-1 Hardback, 688pp 245mm x 190mm/9¾in x 7½in A$74.95

q&a bake

kitchen

ISBN 978-1-86396-709-9 Hardback, 688pp 245mm x 190mm/9¾in x 7½in A$74.95

ISBN 978-1-86396-977-2 Paperback, 160pp 220mm x 120mm 9in x 4¾in A$14.95

the complete cook ISBN 978-1-86396-877-5 Hardback, 688pp 245mm x 190mm/9¾in x 7½in A$74.95

ACP BOOKS 2011CATALOGUE

bake

chapter name best-selling hardbacks

packed with delicious and achievable Triple Tested® recipes.

MODERN CLASSIC SERIES

ACP BOOKS 2011CATALOGUE

chapter cl;assic modern name series

beautiful cookbooks are essential collections for modern cooks. these titles contain fabulous recipes and information to make entertaining easy.

the complete book of modern asian ISBN 978-1-86396-593-4 Hardback, 496pp 280mm x 210mm 11in x 8½in A$49.95

the complete book of modern classics ISBN 978-1-86396-510-1 Hardback, 496pp 280mm x 210mm 11in x 8½in A$49.95

the complete book of modern entertaining ISBN 978-1-86396-787-7 Hardback, 496pp 280mm x 210mm 11in x 8½in A$49.95

HOME COOKING TITLES

slow cooking

ISBN 978-1-74245-012-4 Hardback, 200pp 265mm x 213mm 10½in x 8½in A$39.95

the country table ISBN 978-1-86396-872-0 Hardback, 200pp 265mm x 213mm 10½in x 8½in A$49.95

the long table ISBN 978-1-86396-773-0 Hardback, 200pp 265mm x 213mm 10½in x 8½in A$49.95

ACP BOOKS 2011CATALOGUE home

cooking titles

Country food and slow cooking are phenomenally popular – these cookbooks are full of Triple Tested® recipes for good honest food from the Australian Women's Weekly.

best-selling trends series From the best-seller Cupcakes on, each title in this hugely successful series has been popular in its own right. These gorgeous books offer innovative and achievable recipes alongside whimsical photographs.

cheesecakes

chocolate

cupcakes

cupcakes by colour

ISBN 978-1-86396-610-8 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

ACP BOOKS 2011CATALOGUE

chapter name best-selling trends series

christmas

ISBN 978-1-86396-752-5 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

easy baking

ISBN 978-1-74245-009-4 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

ISBN 978-1-86396-643-6 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

fizz

ISBN 978-1-86396-867-6 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

ISBN 978-1-86396-553-8 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

sweet

ISBN 978-1-86396-710-5 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

ISBN 978-1-86396-750-1 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

ISBN 978-1-86396-891-1 Paperback, 128pp 200mm x 185mm/8in x 7½in A$24.95

cupcakes cheesecakes cookies ISBN 978-1-86396-749-5 Paperback, 368pp 200mm x 185mm/8in x 7½in A$34.95

design series

Classic Cooking

Tapas

high tea

the 12 days of christmas

ISBN 978-1-86396-987-1 Paperback, 128pp 230mm x 210mm/9in x 8½in A$19.95

ISBN 978-1-86396-961-1 Paperback, 128pp 230mm x 210mm/9in x 8½in A$19.95

ISBN 978-1-86396-988-8 Hardback, 128pp 220mm x 197mm/9in x 8in A$32.95

ISBN 978-1-74245-050-6 Hardback, 128pp 220mm x 197mm/9in x 8in A$32.95

ACP BOOKS 2011CATALOGUE

design & gift series

gift series

kids’ cooking

kids' cooking for health

kids in the kitchen

kids' party cakes

kids' perfect party book

ISBN 978-1-86396-518-7 Paperback, 184pp 279mm x 210mm/11in x 8½in A$24.95

ACP BOOKS 2011CATALOGUE

chapter kids' cooking name

ISBN 978-1-86396-757-0 Paperback, 184pp 279mm x 210mm/11in x 8½in A$24.95

ISBN 978-1-86396-418-0 Paperback, 184pp; includes pattern sheet 279mm x 210mm/11in x 8½in A$24.95

ISBN 978-1-86396-592-7 Paperback, 184pp 279mm x 210mm/11in x 8½in A$29.95

kids' little party cakes ISBN 978-1-86396-758-7 Paperback, 184pp 279mm x 210mm/11in x 8½in A$29.95

health titles Food that’s good for you and tastes great

the health cookbook ISBN 978-1-86396-842-3 Paperback, 128pp 200mm x 185mm/8in x 7½in A$22.95

the gluten-free cookbook ISBN 978-1-86396-745-7 Paperback, 128pp 200mm x 185mm/8in x 7½in A$22.95

allergy-free cooking for kids

ISBN 978-1-86396-994-9 Concealed wiro, 184pp 215mm x 170mm/8½in x 6½in A$24.95

chaptertitles health name

ISBN 978-1-86396-748-8 Paperback, 128pp 200mm x 185mm/8in x 7½in A$22.95

ACP BOOKS 2011CATALOGUE

the detox cookbook

Take 5 titles The best-selling, Take 5 Ingredients, sold out in just two months and was reprinted by popular demand. Based on the hugely popular cookery section in the weekly Take 5 magazine, these cookbooks are simple to follow and use everyday ingredients and household materials.

take 5 ingredients

ISBN 978-1-86396-802-7 Paperback, 240pp 230mm x 150mm 9in x 6in A$14.95

take 5 ingredients 2

take 5 top tips

the nursery rhyme cookbook

everyday food favourites

ISBN 978-1-86396-995-6 Paperback, 240pp 230mm x 150mm 9in x 6in A$14.95

ISBN 978-1-86396-874-4 Paperback, 240pp 230mm x 150mm 9in x 6in A$14.95

ACP BOOKS 2011CATALOGUE

take 5 & woman's day titles

Woman’s Day titles

easy as... 123

ISBN 978-1-74245-074-2 Wiro-bound, 144pp 200mm x 165mm 8in x 6½in December 2010 A$14.95

the abc... of kids cooking

ISBN 978-1-86396-839-3 Wiro-bound, 144pp 200mm x 165mm 8in x 6½in A$14.95

easy kids party food

ISBN 978-1-74245-008-7 Wiro-bound, 144pp 200mm x 165mm 8in x 6½in A$14.95

ISBN 978-1-86396-903-1 Wiro-bound, 144pp 200mm x 165mm 8in x 6½in A$14.95

ISBN 978-1-74245-025-4 Concealed wiro, 152pp 233mm x 180mm 9in x 7in A$19.95

books that are filled with fun ideas and fuss-free ideas for savoury and sweet treats.

Perfect for every occasion – these books make cooking for family and entertaining at home easy.

eating together

come on over

barbecue

salad

ISBN 978-1-74245-027-8 Paperback, 240pp 265mm x 212mm/10½in x 8½in A$34.95

ISBN 978-1-74245-045-2 Paperback, 352pp 279mm x 210mm/11in x 8½in A$29.95

ISBN 978-1-74245-115-2 Paperback, 352pp 279mm x 210mm/11in x 8½in A$29.95

ACP BOOKS 2011CATALOGUE

chapter home entertaining name titles

ISBN 978-1-74245-005-6 Paperback, 400pp 280mm x 210mm/11in x 8½in A$39.95

three great cookbooks for anyone who wants a home-cooked meal that’s easy and quick to prepare and won’t break the bank.

the $ smart cook

ACP BOOKS 2011CATALOGUE

$chapter smart name titles

ISBN 978-1-86396-926-0 Paperback, 240pp 265mm x 212mm/10½in x 8½in A$34.95

Containing Triple Tested® recipes that parents can trust, The Happy Baby Cookbook is perfect for new parents.

the smart pasta cookbook

ISBN 978-1-86396-996-3 Paperback, 240pp 265mm x 212mm/10½in x 8½in A$34.95

shortcuts

ISBN 978-1-74245-003-2 Concealed wiro, 184pp 215mm x 170mm/8½in x 6½in A$24.95

the happy baby cookbook ISBN 978-1-86396-959-8 Paperback, 288pp 245mm x 190mm 9¾in x 7½in A$29.95

favourites series

sweet old-time favourites ISBN 978-1-74245-020-9 Paperback, 176pp 260mm x 215mm/10½in x 8½in A$29.95

Charming cookbooks filled with timeless favourites using ingredients readily available at the supermarket.

favourites series

ISBN 978-1-74245-019-3 Paperback, 176pp 260mm x 215mm/10½in x 8½in A$29.95

ACP BOOKS 2011CATALOGUE

potato favourites

compact series

this popular series is great value at only $19.95 Recipes from Italy and Japan feature in the first two compacts in the International Series.

italian ISBN 978-1-74245-022-3 Paperback, 400pp 190mm x 137mm 7½in x 5½in September 2010 A$19.95

japanese ISBN 978-1-74245-021-6 Paperback, 400pp 190mm x 137mm 7½in x 5½in September 2010 A$19.95

ACP BOOKS 2011CATALOGUE

compact series

Value-packed cookbooks with more than 180 recipes

biscuits

cakes

ISBN 978-1-74245-001-8 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

ISBN 978-1-74245-000-1 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

pies ISBN 978-1-86396-998-7 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

puddings ISBN 978-1-86396-999-4 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

easy

fast desserts

ISBN 978-1-86396-601-6 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

ISBN 978-1-86396-654-2 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

fast healthy ISBN 978-1-86396-602-3 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

fast seafood ISBN 978-1-86396-651-1 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

fast

grill

ISBN 978-1-86396-870-6 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

ISBN 978-1-86396-756-3 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

fast pasta

mix

roast

ISBN 978-1-86396-594-1 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

ISBN 978-1-86396-869-0 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

ISBN 978-1-86396-753-2 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

fast vegies

stew

toss

ISBN 978-1-86396-595-8 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

ISBN 978-1-86396-754-9 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

ISBN 978-1-86396-755-6 Paperback, 400pp 190mm x 137mm 7½in x 5½in A$19.95

chapter name compact series

fast chicken

ACP BOOKS 2011CATALOGUE

fast

ACP BOOKS 2011CATALOGUE

chapter name

new-look standard cookbooks

100 meals in minutes

afternoon tea

back to basics

ISBN 978-1-86396-991-8 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-939-0 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

moroccan

picnics

slow cooker

super diet

wok simple

ISBN 978-1-86396-940-6 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-866-9 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-938-3 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-864-5 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-74245-007-0 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-937-6 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

mince it ISBN 978-1-86396-936-9 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ACP BOOKS 2011CATALOGUE standard

cookbooks

ISBN 978-1-86396-992-5 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

macaroons & biscuits

im t l

g il n ooks

l okb e s t- co

s ard e b d an st

Platinum titles ACP Books has identified these six titles as its platinum range â&#x20AC;&#x201C; a collection of best-selling standard cookbooks which will be kept in print in their original format and are available for reorder. M

A TH 00 D RE ,0 OL 0 SS 10OPIE

kids' birthday cakes

ISBN 978-1-86396-419-7 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-624-5 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-551-4 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95 C

ISBN 978-1-86396-711-2 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

A TH 00 D RE ,0 OL 0 SS 10OPIE

party animals

ACP BOOKS 2011CATALOGUE

fresh food for babies & toddlers

platinum standard cookbooks

Cakes Biscuits & Slices

the diabetes cookbook

the 21-day wonder diet

ISBN 978-1-86396-616-0 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-741-9 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

These original format standards are the solution to all your cooking needs with Triple Tested速 recipes for success.

Kids' Cooking

little pies & cakes

Soup

ISBN 978-1-86396-744-0 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-552-1 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-746-4 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-576-7 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

100 Pasta Favourites

after work fast

cafe Favourites

Cheap & Cheerful

ISBN 978-1-86396-580-4 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

ISBN 978-1-86396-742-6 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

ISBN 978-1-86396-885-0 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

standard cookbooks

ISBN 978-1-86396-892-8 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

Family Favourites

ISBN 978-1-86396-947-5 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

ACP BOOKS 2011CATALOGUE

easy cupcakes by colour

chapter name standard cookbooks ACP BOOKS 2011CATALOGUE 58

Cheap Eats

Classics

cocktails & Nibbles

ISBN 978-1-86396-575-0 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

ISBN 978-1-86396-865-2 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

ISBN 978-1-86396-898-0 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

Gluten-free & Allergy-free Eating

Healthy Babies

Healthy Eating

Hooked on Fish

New Asian

ISBN 978-1-86396-902-4 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-574-3 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-861-4 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-582-8 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-900-0 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

Cooking From the Pantry ISBN 978-1-86396-743-3 Paperback, 120pp 277mm x 205mm 11in x 8 in A$12.95

Easy Baking ISBN 978-1-86396-863-8 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

Smart Food ISBN 978-1-86396-924-6 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

Old-fashioned Favourites ISBN 978-1-86396-577-4 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

Tapas Bar ISBN 978-1-86396-862-1 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

One Pot

Salad Days

Short & Fast

ISBN 978-1-86396-793-8 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-747-1 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-860-7 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

The Ultimate Low-fat Cookbook

Vegie Food

Vegie Stars

ISBN 978-1-86396-479-1 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-790-7 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ISBN 978-1-86396-917-8 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

chapter name standard cookbooks

ISBN 978-1-86396-727-3 Paperback, 120pp 277mm x 205mm 11in x 8in A$12.95

ACP BOOKS 2011CATALOGUE

New Entertaining

new-look mini cookbooks

ACP BOOKS 2011CATALOGUE

chapter name

Double the value â&#x20AC;&#x201C; now with 70 recipes

Baking Favourites

Casseroles & Curries

Chocolate

Cupcakes & Cookies

ISBN 978-1-86396-855-3 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-929-1 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-74245-016-2 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-74245-017-9 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-983-3 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

Easy Barbecues

Family Stir-fries

Gratins & Bakes

Last-minute Meals

Midweek Meals

ISBN 978-1-86396-857-7 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-930-7 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-932-1 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-982-6 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-928-4 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

Mince Favourites

simple Salads

Slow Cooked

Snazzy Snacks

Super Light Cooking

ISBN 978-1-86396-984-0 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-858-4 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-978-9 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-931-4 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-927-7 Paperback, 80pp 190mm x 138mm 7½in x 5½in A$5.20

ACP BOOKS 2011CATALOGUE

mini cookbooks

After Work Healthy

mini cookbooks original format

4 Fast Ingredients

50 Fast Desserts

ISBN 978-1-86396-660-3 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-409-8 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

Allergy-free Baking

Cooking on a Shoestring

ACP BOOKS 2011CATALOGUE

chapter mini cookbooks name

The Australian Women’s Weekly mini cookbook collection is as popular as ever. Their low cost and huge range of subjects make them appealing to everyone. A photograph with each recipe and the Women’s Weekly triple tested® guarantee ensures success, every time.

50 Fast Prawns ISBN 978-1-86396-590-3 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

After-work Cookbook ISBN 978-1-86396-705-1 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-853-9 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-925-3 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

Low Fat Fast

Noodles & Stir-fries

Soup Plus

Stir-fried

ISBN 978-1-86396-738-9 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-761-7 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-589-7 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-736-5 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-887-4 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

The Fast Egg

The Working Mum Series: Fast Dinners

The Working Mum Series: Kids' Lunches

Vegie Main Meals

Vietnamese Favourites

ISBN 978-1-86396-851-5 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-852-2 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-801-0 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-639-9 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ISBN 978-1-86396-586-6 Paperback, 64pp 190mm x 138mm 7½in x 5½in A$5.20

ACP BOOKS 2011CATALOGUE

mini cookbooks

Fast Fillets

ACP BOOKS 2011CATALOGUE

chapter name

INDEX

STANDARD SERIES 100 Family Meals 29 100 Meals in Minutes 55 100 Pasta Favourites 57 12 Days of Christmas, The 28 21-day Wonder Diet, The 56 After Work Fast 57 Afternoon Tea 55 Back to Basics 55 Bakes 30 Café Favourites 57 Cakes Biscuits & Slices 56 Cheap & Cheerful 57 Cheap Eats 58 Classics 58 Cocktails & Nibbles 58 Cook It Freeze It 29 Cook’s Garden, The 28 Cooking from the Pantry 58 Diabetes Cookbook, The 56 Easy Baking 58 Easy Cupcakes by Colour 57 Family Favourites 57 Fresh Food for Babies & Toddlers 56 Gluten-free & Allergy-free Eating 58 Greek Cooking 29 Healthy Babies 58 Healthy Eating 58 Hooked on Fish 58 Kids’ Birthday Cakes 56 Kids’ Cooking 57 Let’s Celebrate Christmas 31 Little Pies & Cakes 57 Little Squares & Slices 30 Macaroons & Biscuits 55 Mince It 55 More Kids’ Cakes 31 Moroccan 55 New Asian 58 New Barbecues 28 New Diabetes 30 New Entertaining 59 Old-fashioned Favourites 59 One Pot 59 Only Four Ingredients 29 Party Animals 56 Picnics 55 Pies Savoury & Sweet 31 Preserves 31 Pressure Cooker 30 Salad Days 59 Salad Mains 31 Short & Fast 59 Slow Cooker 55 Smart Food 59 Soup 57 Super Diet 55 Superfast Recipes 28 Tapas Bar 59 Ultimate Low-fat Cookbook, The 59 Vegie Food 59 Vegie Stars 59 Wok Simple 55

MINI SERIES 4 Fast Ingredients 62 50 Fast Desserts 62 50 Fast Prawns 62 After Work Healthy 61 After-work Cookbook 62 Allergy-free Baking 62 Baking Favourites 61 Burgers Bolognese & Meatballs 35 Casseroles & Curries 61 Chocolate 61 Christmas Miniatures 37 Cooking for Two 35 Cooking on a Shoestring 62 Cupcakes & Cookies 61 Delicious Desserts 34 Easy Barbecues 61 Easy Cakes & Biscuits 35 Easy Japanese 34 Family Stir-fries 61 Fast Egg, The 63 Fast Fillets 63 Gratins & Bakes 61 Kitchen Garden 36 Last-minute Meals 61 Low Fat Fast 63 Middle Eastern Favourites 37 Midweek Meals 61 Mince Favourites 61 New BBQs 37 Noodles & Stir-fries 63 Outdoor Food 34 Puddings & Pies 36 Simple Salads 61 Slow Cooked 61 Snazzy Snacks 61 Soup Plus 63 Speedy Food 37 Step-by-step 36 Stir-fried 63 Super Light Cooking 61 Superfast Cooking 35 The Working Mum Series: Fast Dinners 63 The Working Mum Series: Kids’ Lunches 63 Vegie Main Meals 63 Verrines 36 Vietnamese Favourites 63 World Tapas 34 LARGE-FORMAT SERIES $ Smart Cook, The 50 Barbecue 49 Come on Over 49 Eating Together 49 Edible Garden, The 8 Happy Baby Cookbook, The 50 Kids in the Kitchen 46 Kids’ Cooking for Health 46 Kids’ Little Party Cakes 46 Kids’ Party Cakes 46 Kids’ Perfect Party Book 46 More Cakes for Kids 12 Salad 49 Shortcuts 50 Smart Pasta Cookbook, The 50

HARDBACK SERIES 1000 Best-ever Recipes from AWW 40 AWW Cooking School for Kids, The 13 AWW Cooking School, The 40 Bake 41 Cake Stall, The 9 Christmas Collection, The 15 Complete Cook, The 41 Cook 40 Cooking in 10, 20, 30, 40 Minutes 10 Country Table, The 43 Kitchen 41 Long Table, The 43 Pressure Cooking 11 Retro Cookbook, The 4 Slow Cooking 43 World Table 6 MODERN CLASSIC SERIES Complete Book of Modern Asian, The 42 Complete Book of Modern Classics, The 42 Complete Book of Modern Entertaining, The 42 COMPACT SERIES Biscuits 52 Cakes 52 Fast 53 Fast Chicken 53 Fast Desserts 53 Fast Healthy 53 Fast Pasta 53 Fast Seafood 53 Fast Vegies 53 French 22 Greek 22 Grill 53 Italian 52 Japanese 52 Mix 53 Moroccan 22 Pies 52 Puddings 52 Roast 53 Spanish 22 Stew 53 Toss 53 TRENDS SERIES Cheesecakes 44 Chocolate 44 Christmas 44 Cookies 44 Cupcakes 44 Cupcakes by Colour 44 Cupcakes Cheesecakes Cookies 44 Easy Baking 44 Fizz 44 Sweet 44 Sweet Treats 21

GIFT SERIES 12 Days of Christmas, The 45 High Tea 45 Little Squares & Slices 16 Macaroons & Biscuits 16 DESIGN SERIES 21-day Wonder Diet, The 17 Classic Cooking 45 Classic Country Recipes 24 Diabetes 17 Tapas 45 HEALTH SERIES Allergy-free Cooking for Kids 47 Detox Cookbook, The 47 Gluten-free Cookbook, The 47 Health Cookbook, The 47 FAVOURITES SERIES Pie Favourites 24 Potato Favourites 51 Soup & Stew Favourites 24 Sweet Old-time Favourites 51 CLASSIC SERIES Classic Cakes 20 Classic Christmas 20 Classic Cookies 20 Classic Cupcakes 20 MASTERCLASS SERIES How to Bake the Perfect Cake 18 How to Cook Perfect Eggs 19 How to Cook Perfect Pasta 19 How to Make the Perfect Roast 18 OTHER FORMATS Ask Pamela Q&A 40 Just Four Ingredients 25 Just Four Ingredients Fast 25 Just Four Ingredients for Friends 25 Q&A Bake 41 BOXED GIFT SETS Junior Chef 14 Verrines 14 TAKE 5 MAGAZINE Take 5 Ingredients 2 48 Take 5 Ingredients 48 Take 5 Top Tips 48 WOMAN’S DAY MAGAZINE ABC... of Kids Cooking, The 48 Easy As... 123 48 Easy Kids Party Food 48 Everyday Food Favourites 48 Nursery Rhyme Cookbook, The 48

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Sales & Rights Enquiries

Director of Sales & Rights Brian Cearnes Phone (61 2) 9282 8414 Fax (61 2) 9267 9438 bcearnes@acpmagazines.com.au

Head Office Australia

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General Manager Christine Whiston Phone (61 2) 9282 8863 Fax (61 2) 9267 9438 cwhiston@acpmagazines.com.au

Orders & Distribution

ACP BOOKS 2011CATALOGUE

ACP BOOKS

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Front cover photographer Rob Shaw stylist Vicki Liley