Murdoch Books Catalogue 2017 - 2019 by Murdoch Books

2017‑ 2019

Contents Food & Drink �� 5 Health & Wellness �� 61 Inspired Living �� 93 Home & Lifestyle �� 101 Backlist �� 121 Indexes �� 132 Sales Contacts �� 134

A word … Murdoch Books is a proudly Australian, global lifestyle publisher with a rich heritage and an exciting future. Our mission is to help people live their lives well, by publishing books that feed their bodies, minds and souls. Lou Johnson, Publishing Director, Murdoch Books

Murdoch Books – helping people #livelifewell

Food & Drink

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FO OD & DR I N K

Neil Perry’s Good Cooking

The Little Curry Cookbook Murdoch Books Test Kitchen

Neil Perry

Rich, earthy, hot and sour, aromatic or softly sweet, infused with fresh, leafy herbs and fragrant spices, The Little Curry Cookbook explores the delicious flavours, enticing aromas and exotic colours of curries. It celebrates the best-loved Thai and Indian dishes as well as introducing lesser-known, but equally delightful, variations from Indonesia, Sri Lanka, Malaysia and Kenya.

For renowned Australian chef Neil Perry, cooking has always been about one thing: using the bestquality produce. This philosophy guides not only how he cooks in his restaurants, but also the meals he makes at home for family and friends. Good Cooking features more than 110 simple yet sophisticated recipes that will entice you into the kitchen and inspire you to cook. They draw on culinary influences both global and local to create amazing flavours for every occasion, with seasonal produce always taking the starring role.

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ABOUT THE AUTHOR: 256 pages hardback 260 x 210 mm (10½ x 8¼ in) 53,000 words 978-1-74336-892-3 £20.00 January 2017 (November 2016 AU)

Neil Perry AM is one of Australia’s leading and most influential chefs and authors. He has managed several award-winning restaurants in Australia and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Bar & Grill, Sydney, Melbourne and Perth; Jade Temple, Sydney; Spice Temple, Sydney and Melbourne; Rosetta Ristorante, Melbourne; and various Burger Project venues across Australia. Neil has been creating menus for Qantas since 1997, and has also been a major television presenter for a number of series on the LifeStyle Channel.

192 pages hardback 200 x 160 mm (8 x 6¼ in) 32,000 words 978-1-76052-756-3 £9.99 February 2017 (July 2017 AU)

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FO OD & DR I N K

All Day Café

Little Pip Eats: The Colours of the Rainbow

Stuart McKenzie

Amie Harper

A blend of food and lifestyle, All Day Café offers 100+ recipes for sublime café food you can cook at home. On the menu are breakfasts, refreshing drinks, snacks, brunch and lunch recipes for Pide stuffed with chorizo, egg and spinach or indulgent Brioche French toast with caramelised bananas and ice cream. The food is seasonal, so in spring and summer the recipes are bursting with fresh fruits, vegetables, salads and cooling dishes; in winter, the porridge is creamy and topped with stewed fruits, the soups and risottos are comforting and sustaining, the eggs spiced with warming chorizo and truffle oil. This is eminently cookable, sharable café-style food that is easily achieved at home, perfect for high days and holidays and lazy weekends with family and friends.

The world of food can be a colourful and curious one for little children, and helping them to develop a love of good food can be one of life’s most rewarding adventures. ‘Eating the rainbow’ in the form of fresh, brightly coloured food not only ensures their nutritional needs are being met, it makes introducing new textures and flavours a lot of fun. In this follow-up to Baby Pip Eats, nutritionist, recipe developer and food stylist Amie Harper offers a charming collection of recipes for breakfasts, snacks and dinners you and your little one will adore.

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ABOUT THE AUTHOR:

ABOUT THE AUTHOR: 240 pages paperback 240 x 190 mm (9½ x 7½ in) 50,000 words 978-1-74336-841-1 £16.99 April 2017 (March 2017 AU)

After running a string of successful cafés and restaurants, Stuart McKenzie opened his own café, called South of Johnston, in an industrial suburb in northern Melbourne. Working as a stylist in his youth and having a passion for interiors gave Stuart a strong sense of design and the confidence to achieve a new kind of café which feels more like an extension of a living room at home. This is his first book.

56 pages hardback 200 x 200 mm (8 x 8 in) 5000 words 978-1-74336-854-1 £9.99 May 2017 (April 2017 AU)

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

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FO OD & DR I N K

The Little Japanese Cookbook

Salads All Year Round Makkie Mulder

Murdoch Books Test Kitchen

A fresh, clean, bright book with 100 salads for all seasons, including salads with fish, with cheese, with grains and cereals, with poultry and meat, and with fruit, plus a range of mouthwatering, easy-tomake dressings. These salads are quick to put together and much more than just a side dish— they are the main event. They are refreshing, healthy, generous and filling. The recipes, selected by Makkie Mulder, are sourced from established chefs and up-and-coming talent in the food world.

The Little Japanese Cookbook explores the traditions of Japanese food, a cuisine noted for the simplicity and harmony of its flavours and the beauty of its presentation. This book offers more than 80 recipes, including street food, seafood specialities and festival foods as well as special features on food traditions such as sushi and the bento box.

ABOUT THE AUTHOR: 192 pages hardback 200 x 160 mm (8 x 6¼ in) 32,000 words 978-1-76052-757-0 £9.99 May 2017 (July 2017 AU)

208 pages paperback 250 x 205 mm (10 x 8½ in) 33,400 words 978-1-74336-886-2 £14.99 May 2017 (January 2017 AU)

Makkie Mulder is a magazine editor for food and lifestyle. Together with her creative food team, she has produced this book.

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Coastline Lucio Galletto and David Dale The perfect paella, the perfect bouillabaisse, the perfect pesto … and much more. A river of gold flows through the crescent that is Spain’s east coast, France’s south coast and Italy’s west coast— namely, the olive oil that is their common cooking medium. These regions typically never cook with butter or fat, and they use meat only as an occasional flavouring. They share a love of seafood, garlic, pulses, herbs and vegetables, which contribute to robust health without even trying. Coastline explores the vibrant, tradition-steeped way of life of the western Mediterranean. This is a collection of approximately 80 recipes and stories—supported by beautiful food and location images—from the fishing villages, farms and cobbled squares around the golden crescent.

Somer Sivrioglu and David Dale 978-1-74336-081-1

ABOUT THE AUTHORS: 288 pages hardback 260 x 210 mm (10½ x 8¼ in) 68,000 words 978-1-74336-735-3 £25.00 May 2017 (April 2017 AU)

• Lucio Galletto grew up between the tables of his parents’ restaurant on the Italian Riviera, but migrated to Australia to be with the woman he loves. He now runs the acclaimed Sydney restaurant Lucio’s. • David Dale has been described as ‘Australia’s top chef-wrangler’. He’s interested in the story behind everything he eats.

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FO OD & DR I N K

Love Your Lunch

Sharing Plates

Sean Wainer

Luke Mangan

For many people a homemade lunch usually means a cheese or ham sandwich or a simple salad. But here are 60 recipes, including many vegetarian options, that will change all that and show you how to fill your lunchbox with delicious, elegant, homecooked comfort. Dishes such as Spanish tortilla, Thai fishcakes, Mediterranean couscous, Mexican burritos, French lemon tart and Small World’s famous carrot cake. Author Sean Wainer owns Small World, a popular lunch café and something of an institution in Amsterdam, which has featured in numerous magazines and travel guides. Sean’s book includes all of the Small World menu favourites— salads, soups and dishes you can serve as a more elaborate Sunday lunch or even dinner. The recipes have all been tried and tested—they work and they’re delicious. It’s never been so easy to liven up your lunchbox.

There is something truly satisfying about sharing good food with family and friends. While traditional dining will always have its place, the shared plate is casual and intimate, friendly and laid-back, encouraging conversation and interaction around the table—and a more relaxed cook! Whether it’s a lazy weekend brunch, casual supper for friends at the kitchen table, special-occasion lunch, or drinks with nibbles, Luke Mangan has all your options covered for the most delicious sharing plates. More than 100 recipes take inspiration from around the world—Spain and Italy, Scandinavia, the Middle East and Asia—with a chapter of Luke’s famously divine desserts to complete the feast. A little taste of everything, for just about everyone, for just about any occasion.

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ABOUT THE AUTHOR: 192 pages paperback 240 x 190 mm (9½ x 7½ in) 48,000 words 978-1-76052-755-6 £14.99 June 2017 (February 2017 AU)

Sean was born in Australia and travelled the globe, working in restaurants in various countries before settling in Amsterdam. After working in a few cafés and restaurants he started his own catering business called Small World, and quickly added a tiny lunchroom. The place has become very popular and his catering business is considered to be one of the best in the city. His clients come from all over the globe and the place is packed each and every day, with locals and tourists alike.

ABOUT THE AUTHOR: 240 pages paperback 260 x 210 mm (10½ x 9 in) 48,000 words 978-1-74336-925-8 £18.99 June 2017 (May 2017 AU)

Luke Mangan is a leading Australian restaurateur and chef, whose influence on the food industry can be found across five countries in 19 different restaurants, as well as in the air on Virgin Australia Business Class, and at sea on board five P&O cruise ships. Luke’s restaurants range from casual to fine dining establishments and share a consistent philosophy of showcasing the relationship between Australia’s finest ingredients in a clean and contemporary manner.

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I’m Just Here for Dessert Caroline Khoo This exquisite book, styled and photographed by the author, captures and shares the beauty and delicate, painterly style of the desserts created by Instagram baking and decorating sensation Caroline Khoo of Nectar and Stone. Khoo presents her book as a series of ‘layers’, allowing readers to start at the most basic level, gradually building confidence and technical skills that will allow them to tell their dessert story in their own unique way. I’m Just Here for Dessert gives detailed instructions for designing, making, decorating, styling and serving desserts and drinks, including meringues, tarts, macarons, cupcakes, mini cakes, celebration cakes, popsicles, mocktails and cocktails. In a book generously packed with recipes, stories, hints, tips and affirmations, Caroline also provides technical advice on how to style and photograph your own creations.

ABOUT THE AUTHOR: 272 pages paperback 240 x 190 mm (9½ x 7½ in) 39,500 words 978-1-74336-887-9 £17.99 June 2017 (May 2017 AU)

Caroline Khoo founded online chocolate/desserts boutique Nectar and Stone in 2013 with a vision for ‘telling a story of eating with style and pushing creative boundaries’. Nectar and Stone has gone on to enjoy impressive social media success, most notably on Instagram with 368,000 followers as of late 2016. Nectar and Stone has been featured on the Martha Stewart and Apartment Therapy websites, and its collaborations include Sony, West Elm and Williams Sonoma.

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FO OD & DR I N K

The Really Useful Ultimate Student Cookbook

Tuck In Ross Dobson

Silvana Franco

A hearty appetite will only settle for hearty food! This is a go-to book for more than 80 easy, delicious, comfort food recipes, heavily based on old-fashioned favourites but interwoven with international dishes and contemporary pub-style recipes that earn a place with their robust flavours and satisfying, hearty appeal. Recipes include One-pot lamb shanks with lentils and pancetta; Oven-bag clambake; Kefta with couscous; Pork satay; and fuss-free desserts such as Rum and raisin bread pudding and Spiced rhubarb cobbler.

No one should leave home without this book! It is packed with recipes that are cheap, good for you and simple to cook with limited equipment. Here you will find everything you need to know about buying and storing food, which equipment is really necessary, what to eat to keep yourself healthy and useful tips about food hygiene. An essential book for any student.

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ABOUT THE AUTHOR: 272 pages paperback 190 x 140 mm (7½ x 5½ in) 74,000 words 978-1-76063-421-6 £6.99 July 2017 (July 2017 AU)

Silvana Franco was born into a large Italian family and raised in Derby, England. She has had a variety of roles, all involving food. She has worked as food editor for Marks & Spencer M&S magazine, as a food stylist on Ainsley Harriot’s TV shows, runs a food media company and is the author of several cookbooks.

ABOUT THE AUTHOR: 232 pages paperback 255 x 200 mm (10 x 8 in) 44,500 words 978-1-74336-862-6 £17.99 August 2017 (July 2017 AU)

Ross Dobson’s passion for food began when he was young, influenced by the cuisines of his neighbours from Hong Kong and Italy. He is a prolific cookbook author with more than a dozen books to his name, including the Murdoch Books titles Chinatown, Three Ways With, Grillhouse, Fired Up, More Fired Up, Fired Up Vegetarian, the barbecue compilation King of the Grill and Food Plus Beer.

FO OD & DR I N K

Feed

Cook Fast, Eat Well Sue Quinn Here’s how to prepare wonderful food quickly and easily with a handful of well-chosen ingredients. Tip One: Keep your pantry and fridge stocked with fresh pasta, jars of marinated vegetables, frozen fruit, punchy sauces, cans of passata and excellent stock cubes or bouillon powders—all great shortcut ingredients that mean you can cook speedily without compromising on flavour. Tip Two: assemble all your ingredients and cooking utensils before you start cooking. There are 160 recipes all up, from plates to share and light bites, salads and soups, to pasta dishes, meat, poultry and seafood dishes and desserts.

Entertain Feast

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ABOUT THE AUTHOR: 256 pages paperback with flaps 240 x 190 mm (9½ x 7½ in) 20,000 words 978-1-76052-753-2 £14.99 August 2017 (July 2017 AU) Rights: world English language

Australian-born Sue Quinn is a full-time cookery writer and journalist living in Dorset, UK. A former foreign correspondent, she has also drawn on her extensive travels to write numerous cookbooks. Sue regularly contributes recipes and articles about food to The Guardian, The Telegraph and delicious. magazine. She has written her popular cookery blog, Pen and Spoon, since 2012 and is a keen Twitter user. Sue was the winner of the Fortnum & Mason Food and Drink Award 2016 for online food writing.

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Hardcore Carnivore Jess Pryles Hardcore Carnivore is a protein-packed cookbook for meat-lovers everywhere. From slow-smoked barbecue ribs to perfect cowboy steaks, Jess Pryles’s recipes form a meat-lover’s dream menu. Including an intro section on the tricks of the trade, the pros and cons of different types of barbecues and smokers, and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro. Australian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore on a mission to help people cook meat better.

ABOUT THE AUTHOR: 224 pages hardback 260 x 205 mm (10½ x 8 in) 41,000 words 978-1-76052-760-0 £20.00 August 2017 (August 2017 AU)

Jess Pryles is a cook, writer and TV personality specialising in meat, with a particular love of beef. She’s also a respected authority on Texas and competition-style barbecue. Born and raised in Australia, she fell in love with Texas and now calls Austin home. Touted as ‘the female Ron Swanson’ and ‘goddess of all things that previously moo-ed’, Pryles has also pioneered a unique lifestyle brand covering travel, bourbon, football, Southern staples, Texan life and more. Her original articles, postings and pictures resonate with like-minded meat fans around the globe.

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This Is Not A Wine Guide Chris Morrison This fun, eminently readable insider’s guide to wine is written by a leading sommelier—a key point of difference from other wine manuals. It is aimed at wine and food lovers of every level of experience who want to be brought completely up-to-date with the ‘new rules’ of wine drinking and its symbiotic relationship with food. This Is Not A Wine Guide includes ‘the fundamentals’—updating readers on the world of wine varietals, wine matching, wine collecting, flavours and structure. It also moves from the bottle forwards: into the reasons why you choose it, open it and drink it; with what company; under what circumstances (dining in or dining out); in what glasses; with what food. This Is Not A Wine Guide provides practical information on everything from how not to panic when the cork crumbles, to what to serve with kimchi hot dogs. The core message is that attitude and mindset are the keys to enjoying wine and including it in your lifestyle.

ABOUT THE AUTHOR: 240 pages hardback 222 x 160 mm (8¾ x 6¼ in) 63,500 words 978-1-74336-839-8 £14.99 September 2017 (August 2017 AU)

Chris Morrison has over 20 years’ experience as a sommelier in the UK and Australia. He has worked for Sir Terence Conran at Bluebird and Coq d’Argent in London, and for Australian restaurants including Sydney’s Guillaume at Bennelong, and Quay. Chris is an experienced keynote speaker, wine educator, wine judge and writer.

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New Pizza Stefano Manfredi While Italy, and more precisely Naples, is where pizza began, there’s no doubt that pizza now belongs to the world. New Pizza is an adventure in food and travel, with more than 80 recipes for the home cook that go back to pizza’s traditional Neapolitan roots. It’s set against the backdrop of the Bay of Naples area, home to some of the world’s most delicious tomatoes, olives, anchovies and buffalo mozzarella, with profiles of some of Naples’ most renowned pizza makers. There is expert advice on preparing the best possible dough for your pizza and all manner of ideas for toppings, from the simplest margherita to the most luscious pork belly pizza with pickled onion and fig. There are seafood pizzas, poultry pizzas, meat pizzas, vegetable pizzas and even sweet pizzas, taking the art of the world’s most popular fast food to a whole new level.

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ABOUT THE AUTHOR: 248 pages hardback 250 x 250 mm (10 x 10 in) 52,500 words 978-1-74336-888-6 £16.99 September 2017 (August 2017 AU)

Stefano Manfredi is one of Australia’s leading exponents of modern Italian cuisine. For more than two decades, Stefano has owned and operated restaurants in Sydney, most notably the awardwinning Restaurant Manfredi and Bel Mondo. He has been a food writer since 1988 and has made numerous television appearances around the world.

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FO OD & DR I N K

One Pan Roasts

Los Angeles Cult Recipes

Molly Shuster

Victor Garnier Astorino

This book will simplify your life! It’s not always easy to prepare a healthy, hot dinner after a long day at work, when the temptation is to eat on the run, but it’s a pleasure to sit down to eat with loved ones at the end of a busy day and share food together. With a single baking dish and a hot oven you can create many different, simple, delicious meals in a flash and leave the oven to do the rest—and you don’t have much washing up either. One Pan Roasts has 80 recipes for meat, poultry, seafood and vegetarian dishes, all cooked slowly in the oven and flavoured with herbs, spices and aromatics. There’s a selection of recipes for pilaf, quinoa, couscous and roasted vegetables to complete the meal and there’s even a chapter on one-pan desserts, such as Cherry clafoutis, Peach tart and delicious Pineapple roasted with vanilla, cinnamon and star anise.

Take a journey to the city of Californian dreams through 100 iconic recipes that capture the spirit of Los Angeles. Victor Garnier Astorino captures snapshots of this glittering city with eclectic tastes. There are recipes for chilli hot dogs like you’ve never tasted, avocado cheeseburgers, granola, lobster rolls, French-style tacos, fro yo, kale pizza, acai bowls and shrimp pad thai. LA worships at the temple of the healthy green juice and also at the temple of the hamburger. From food trucks and vegan coffee shops, doughnuts, hot dogs and noodles, to the original California roll—this is where fusion food began.

Marc Grossman 978-1-74336-972-2

Maori Murota 978-1-74336-595-3

ABOUT THE AUTHOR: 160 pages hardback 260 x 194 mm (10½ x 7¾ in) 18,000 words 978-1-76052-752-5 £16.99 October 2017 (June 2017 AU)

Molly Shuster is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among other publications. Molly currently divides her time between New York and Boston.

Laura Zavan 978-1-74336-310-2

Pomme Larmoyer 978-1-74336-857-2

Stephan Mitsch 978-1-76063-428-5

ABOUT THE AUTHOR: 272 pages hardback 260 x 205 mm (10½ x 8 in) 25,000 words 978-1-76052-774-7 £20.00 October 2017 (September 2017 AU)

Victor Garnier Astorino grew up in Bordeaux, France. He left France in 2010 to live in Los Angeles and returned to Paris with two great passions: the hamburger and photography. In 2011 he opened his first hamburger joint, Blend, in Paris, and has since opened a further three in that city. He travels regularly in the United States and photographs people who are passionate about food. His first book, Hamburger Gourmet, has been translated into several languages.

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New York Christmas Lisa Nieschlag and Lars Wentrup Get away to the magical New York of the preChristmas period, when coloured lights decorate the buildings, ‘Jingle Bells’ rings out everywhere and culinary delicacies tempt you to indulge. Who doesn’t dream of strolling down a snowy 5th Avenue, ice-skating around the imposing Christmas tree outside the Rockefeller Center and to cap it off, enjoying a delicious slice of pumpkin pie in one of the inviting cafés? With around 50 recipes for Blueberry brownies, Maple glazed ham and an unforgettable cheesecake, this cookbook allows you to share the dream of a White Christmas in your own kitchen. Interwoven throughout are three beautiful Christmas themed stories, so you can read yourself into the spirit of Christmas—Paul Auster’s Auggie Wren’s Christmas Story, The Gift of the Magi by O. Henry and Virginia O’Hanlon’s Is There a Santa Claus? Each of the three stories has, in its own way, become part of popular Christmas folklore in the United States.

ABOUT THE AUTHORS: 176 pages hardback with jacket 265 x 200 mm (10½ x 8 in) 26,500 words 978-1-76063-420-9 £20.00 October 2017 (November 2017 AU)

• Lisa Nieschlag has family roots in New York and likes to spend her time in the kitchen, cooking and baking, styling and photographing food. • Lars Wentrup is a self-declared foodie and tastetester. Lisa and Lars have run a communications design agency in the heart of Munster, Germany, since 2001.

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One Knife, One Pot, One Dish Stéphane Reynaud Author of several books and master of modern French cuisine, Stéphane Reynaud puts the pleasure back into cooking simple, delicious French food. His latest book has more than 160 recipes—with dishes for fish, meat, eggs, cheese, vegetables— perfect for friends and family. These are dishes that use simple, accessible, fresh ingredients, can be put together with a minimum of fuss, are happy to simmer away in the background and take their time to arrive on the table as you relax with a glass of wine until you’re ready to serve. And, of course, to finish there are simple sweets that will leave a smile on everyone’s face.

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ABOUT THE AUTHOR: 320 pages hardback 260 x 215 mm (10½ x 9 in) 23,500 words 978-1-76052-775-4 £20.00 October 2017 (April 2018 AU)

Stéphane Reynaud is chef and owner of restaurant Villa 9 Trois in Montreuil, just outside Paris. He won the 2005 Grand Prix de la Gastronomie with his book Pork & Sons. His other books include Terrine, Ripailles, Rôtis, Stéphane Reynaud’s 365 Good Reasons to Sit Down to Eat, Stéphane Reynaud’s Pies and Tarts, The Book of Tripe and Gourmet Hot Dogs. Stéphane has also made many TV appearances, including Saturday Kitchen, The Martha Stewart Show and NPR’s The Splendid Table.

Taste the flavours of the world

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Thai Food Made Easy Tom Kime The myth of Thai cooking is that its exotic secrets are hard to master and out of reach for the everyday cook. We instead settle for cheap takeaway, which is usually disappointing. However, cooking really good authentic Thai food is relatively simple. There is a bit of prep to do but the cooking process is not that hard. What is vital is the relationship of tastes, so that hot, sweet, salt and sour are perfectly in balance. Thai Food Made Easy takes you on a culinary adventure, from building your store of essential Thai ingredients to making your own curry pastes and marinades, sticky rice and rice noodles. From there, on to classic Thai staples such as Pad thai fried noodles, Thai stir-fry beef, Coconut fish curry and other authentic dishes. This is a collection of go-to recipes for Thai food fanatics who love delicious, healthy food that is easy to cook and impressive to serve.

ABOUT THE AUTHOR: 256 pages paperback 270 x 185 mm (10½ x 7 in) 37,500 words 978-1-76052-776-1 £14.99 October 2017 (September 2017 AU)

Tom Kime cut his catering teeth with Rick Stein and worked at the River Café with Jamie Oliver (he cooked at Jamie’s wedding). He has worked as a private chef and food consultant and written for BBC Good Food, olive and Waitrose Food Illustrated magazines. This is his third book.

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Hummus and Co. Michael Rantissi and Kristy Frawley The many fans of Kepos Street Kitchen and Kepos & Co. often ask Michael and Kristy for the recipes they cook at home. In this, their second book, there are recipes for every kind of gathering— speedy and delicious midweek dinners, a family barbecue with plentiful salads that burst with flavour, or a Sunday slow roast of cumin-spiced lamb shoulder with Persian cranberry rice pilaf and tangy vegetables. But wait, there’s more—dips, relishes, rubs and spreads from Israel, Iraq, Lebanon and Turkey; authentic teas and sweet treats that are beyond dreamy—Jaffa tea cake with marzipan or Pistachio and rosewater cake with plums and mascarpone cream. And, possibly most sublime of all, there are the vegetables—Scorched onions with pomegranate molasses, Steamed leeks with spinach and haloumi, Roasted pumpkin with dukkah and minted yoghurt. And of course there’s the perfect hummus recipe, guaranteed to bring everyone to the table.

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ABOUT THE AUTHORS: 256 pages hardback 260 x 205 mm (10½ x 8½ in) 49,000 words 978-1-76052-765-5 £20.00 November 2017 (October 2017 AU)

• Michael Rantissi grew up in Tel Aviv and trained in Israel, Paris and New York. He moved to Sydney in 2005, working at iconic institution The Bathers’ Pavilion for a number of years before opening Kepos Street Kitchen in 2012 and Kepos & Co. in 2015. • Kristy Frawley has worked in hospitality for many years, most recently at The Bathers’ Pavilion. Together, Michael and Kristy are the authors of Falafel for Breakfast. This is their second book.

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Bourke Street Bakery: All Things Sweet Paul Allam and David McGuinness From the easiest of foolproof cakes, to the crumbliest of pastries and pies, and the most buttery, flaky croissants and danishes—All Things Sweet represents years of testing, adapting and refining secret recipes. A companion to the definitive and international bestselling bread bible, Bourke Street Bakery, here at last is the comprehensive guide to baking cakes, sweet pastries, tarts and more, with the Bourke Street twist. There’s a reason this tiny iconic store in a corner of Sydney is now opening kitchens internationally—and that reason is irresistibly delicious baking.

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ABOUT THE AUTHORS: 312 pages hardback 250 x 190 mm (10 x 8 in) 63,000 words 978-1-74336-932-6 £25.00 November 2017 (October 2017 AU)

Paul Allam and David McGuinness are the chefs, bakers and co-owners of the wildly popular Bourke Street Bakery empire. They opened the doors of their first bakery café in Sydney in 2004 and now have eleven Australian stores and a New York venture underway. Bourke Street is more than just a bakery—Paul and David are also founders of The Bread and Butter Project, Australia’s first social enterprise artisan bakery, training refugees in baking and pastry-making, and delivering handmade bread to stores around Sydney.

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FO OD & DR I N K

Unicorn Food

Matt Moran’s Australian Food

Sandra Mahut

Matt Moran

Move over mug cakes. This is an internet trend uniting the zeitgeist for all things magical, pastel, and unicorn-esque. Brightly coloured, and not too serious, Unicorn Food is a shared experience—how could you not want to photograph and share such amazing beauty created in your own kitchen. Featuring the most beautifully Instagrammable plant-based snacks and meals as well as DIY instructions for fantastical sweet treats you don’t even have to queue for, here is a tool kit that gives both inspiration and the skills to go beyond the recipes in the book. Make, post and enjoy. Enjoy the treat and the likes.

Thirty years ago in Australia, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato—maybe two. Australia is now the envy of the world for its climate and range of produce, and is a food-lover’s destination, spurred on by generations of keen home cooks. The recipes in this book span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slowroasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in the country will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household.

ABOUT THE AUTHOR: 72 pages hardback 210 x 210 mm (8¼ x 8¼ in) 10,000 words 978-1-76063-441-4 £9.99 December 2017 (January 2018 AU)

Sandra Mahut is a stylist, photographer and cookery writer. Her cooking is spontaneous and fun, just like her. She lives in Paris and speaks a bit of English.

ABOUT THE AUTHOR: 240 pages hardback 260 x 210 mm (10½ x 8¼ in) 50,000 words 978-1-76063-405-6 £25.00 December 2017 (November 2017 AU)

With over 30 years in the food industry, a plethora of awards to his name and as the tour de force behind some of Australia’s most celebrated dining establishments (Aria, Chiswick and North Bondi Fish, to name just a few), Matt Moran is an Australian food icon. At the heart of his endeavours lies a passion for fresh, seasonal produce and simplicity in ingredients. Matt is a frequent contributor to food publications globally and has been a presenter, judge and host on many much-loved Australian and international TV shows, most recently on The Great Australian Bake-off.

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Poh Bakes 100 Greats

Vegetarian

Poh Ling Yeow

Alice Hart

‘I love baking so much I’ve been known to park myself in front of the oven to watch a cake cook, like television.’

Whether you are strictly vegetarian, trying to eat less meat or just searching for healthy, enticing vegetable dishes, this deceptively little book has 101 delicious and satisfying recipes for breakfast, brunch, lunch and dinner. Included are tips for choosing herbs and cooking with legumes, handy basic recipes for sauces and salsas that transform a simple dish, and step-by-step recipes for creating nut milks, labneh and tofu, making this the perfect go-to veggie recipe resource for every kitchen.

Poh first fell in love with food by learning to bake as a nine year old—she remembers vividly her mum showing her the art of folding flour into her first sponge cake ‘just like so’ and the skill in lining a tin meticulously. Poh owns and runs Adelaide destination café and bakery Jamface, which she describes as the love child between a Parisian patisserie and the Country Women’s Association. Here, she shares recipes for 100 of her favourite baked delights. Take the afternoon off, fire up the oven and join Poh in the meditative process of baking something truly great.

ABOUT THE AUTHOR:

ABOUT THE AUTHOR: 224 pages flexibound paperback 260 x 210 mm (10½ x 8¼ in) 56,000 words 978-1-74336-749-0 £18.99 February 2018 (November 2017 AU)

Poh is the Malaysian-born, Australian-raised hugely popular TV personality who runs destination bakery and café Jamface in South Australia, pop-up food events and somehow still finds the time to be an exhibiting fine artist.

144 pages hardback 190 x 190 mm (7½ x 7½ in) 24,000 words 978-1-76063-437-7 £9.99 February 2018 (January 2018 AU)

Alice Hart is an accomplished chef, food writer, food stylist and author of several cookbooks. For her, food is about fun. Her recipes draw inspiration from her travels around the world and her commitment to using fresh and seasonal produce.

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Hong Kong: Food City Tony Tan Hong Kong boasts a food scene that is breathtakingly rich and varied. Tony Tan explores this vibrant city in 80 exquisite recipes, from cutting-edge contemporary to traditional, enticing us with dishes from the high and low of Hong Kong cuisine— recipes from The Peninsula hotel and the stalls of the night markets, or from the grand Mandarin Oriental to a legendary dumpling house on the edge of Kowloon. Throughout, Tony Tan interweaves food stories that track back to the city’s Chinese roots, explore its deep colonial connections to the UK and tantalise us with glimpses of today’s ultra-modern city and recommendations to its most delicious eating spots.

ABOUT THE AUTHOR: 256 pages hardback 260 x 205 mm (10½ x 8½ in) 57,500 words 978-1-76052-771-6 £20.00 February 2018 (December 2017 AU)

Born in Malaysia and fluent in both Mandarin and Cantonese, Tony Tan trained at La Varenne, France, and Leiths School of Food and Wine in the UK. He has presented master classes and been guest chef at hotels and restaurants throughout Australia, China, Malaysia, Vietnam, New Zealand and Spain, including the Ritz in Madrid and Alambique, one of Spain’s top cooking schools. He was an international judge at Hong Kong’s premier Chinese cuisine challenge, The Best of the Best Culinary Competition. He writes for magazines and newspapers in Australia and internationally.

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Simply Good Food

Barcelona Cult Recipes

Neil Perry

Stephan Mitsch

In Simply Good Food, renowned Australian chef Neil Perry presents a collection of the simple, produce-driven recipes he likes to cook for friends and family. The dishes are an expression of his belief in cooking with top-quality, sustainably produced, seasonal ingredients and the recipes illustrate just how easy and enjoyable it is to cook fresh, healthy food at home. In this evocatively photographed and elegantly styled book you will find a dish for any kind of gathering. Many of the 105 recipes can be prepared either as individual dishes or enjoyed as part of a shared table, and Neil has suggestions for Mexican, Asian-inspired and Mediterranean banquets.

Capital of Spain’s Catalonia region and probably the trendiest city in Europe, Barcelona is loved for its stunning Mediterranean coastline, fabled art, modernist architecture and world-class drinking and dining scene. With its 120 recipes, and location photography as bold and colourful as a Gaudi mosaic, Barcelona Cult Recipes brings you the flavours of Catalan cuisine, from family-run restaurants to tapas bars and bodegas. Along with recipes for tapas sharing dishes, main courses using meat, fish and vegetables, delicious desserts and drinks, there is also advice on the best bars and restaurants to try when you’re visiting the city, so you can be sure to imbibe the complete Barcelona experience.

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ABOUT THE AUTHOR: 240 pages paperback with flaps 260 x 210 mm (10½ x 8¼ in) 37,500 words 978-1-76063-427-8 £18.99 May 2018 (December 2017 AU)

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272 pages hardback 260 x 205 mm (10½ x 8 in) 38,000 words 978-1-76063-428-5 £20.00 May 2018 (April 2018 AU)

Stephan Mitsch has been living in Barcelona since 2000. He works as a tourist guide part time and focuses on the culinary specialities of his favourite city. He has published several books and travel guides on Barcelona.

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Korean Food Made Easy

Explore and Learn

Caroline K. Hwang Koreans often start each meal by saying ‘Please, eat well!’ because health is of the utmost importance and goes hand-in-hand with eating well. Koreans also know that good health begins with a happy gut. Eating is a communal experience where banchan, the small but delicious side dishes that are served at every meal, are shared, as are most of the mains. Korean Food Made Easy ably demonstrates that Korean cuisine is one of the simplest to cook, requiring easily sourced essentials such as ginger, lotus root and fermented shrimp—staples that you’ll need to create your first banchan. Soon you’ll graduate to barbecuing ever-popular Korean dishes like galbi; preparing a one-pot soft tofu stew, kimchi stew or dosirak (the perfect packed lunch); making quick and easy snacks; plus learning the simplest recipe (which works with just about any vegetable) for gut-affirming kimchi.

ABOUT THE AUTHOR: 256 pages paperback 270 x 185 mm (10½ x 7 in) 24,000 words 978-1-76063-447-6 £16.99 July 2018 (June 2018 AU)

Caroline K. Hwang was born in Minnesota but raised in California. After graduating from Art Center College of Design, where she studied illustration, she moved to Brooklyn, NY. Her passion for cooking and food eventually won out over her illustration career. After years of working as a prep cook and line cook—in addition to running an underground supper club— she eventually became a food stylist. She combines her talents and creative eye in every aspect of food styling and entertaining, from creating props to producing events and developing recipes.

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Sweet Street Anna Polyviou Dubbed the Punk Princess of Pastry for her trademark mohawk and her big smile, chef Anna Polyviou’s first book will thrill her many fans and win her new admirers as she injects a sense of fun, irreverence and youthful energy into the sometimes stuffy world of high-end patisserie. The 80 recipes run from super-easy to seriously challenging: from entry-level dishes such as Cheat’s trifle, Espresso tiramisu and delicious Greek homecooked Mum’s baklava to the seriously challenging ‘High Maintenance Rock Star’ recipes that thrill her MasterChef Australia fans the world over. Anna brings classic techniques and flavours out of the commercial kitchen and into the home kitchen in a way that invites you to be bold and have fun.

ABOUT THE AUTHOR: 240 pages hardback 259 x 219 mm (10½ x 9 in) 35,500 words 978-1-74336-818-3 £18.99 August 2018 (July 2018 AU)

Melbourne-born pastry chef Anna Polyviou has worked alongside some of the world’s most talented pastry masterminds: Julie Sharp; Nick Paterson; Queen Elizabeth’s pastry chef Katherine Boyden; Pierre Herme from Pierre Herme Patisserie in Paris and Sydney’s Bathers’ Pavilion chef, Serge Dansereau. Now pastry chef-in-residence at Shangri-la Hotel, Sydney, Anna is a driving force behind the revolution of patisserie around Australia. A regular on MasterChef Australia, Anna’s show-stopping desserts never fail to wow judges, contestants and viewers alike. This is Anna’s first book.

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240 pages hardback 240 x 170 mm (9½ x 6¾ in) 40,000 words 978-1-76063-426-1 £17.99 September 2018 (August 2018 AU)

FO OD & DR I N K

Home Brew Hero

Pizza de Luxe

Chris Sidwa

Stefano Manfredi

The craft beer and brewery market is burgeoning throughout the world, and no backyard shed or laundry is safe from an enthusiast’s home brew attempts. Home Brew Hero is the one-stop manual for anyone who loves a lively drop of bubbly hops and wants to get it right every time. Written by a recovering investment banker who found his future in establishing one of the most popular craft breweries in the southern hemisphere, there’s no mistake Chris Sidwa hasn’t made so you that you don’t have to. This entertaining handbook covers raw materials, techniques, equipment and all the sanitation advice you need to be a home brew hero at your place.

Let Sydney’s award-winning pizza maestro show you how to use wholewheat flour, fresh toppings and tried-and-tested methods to create the healthiest, tastiest pizza this side of Naples. Here are 45 deliciously luxurious pizzas for cooking and sharing—from the classic margherita and marinara to Sicilian capers and anchovies or Prawns, zucchini and mint and even sweet pizzas oozing with chocolate and cream—demonstrating just why pizza continues to be the world’s favourite fast food.

ABOUT THE AUTHOR:

Chris Sidwa is the co-founder of Sydney-based Batch Brewing Co, a craft beer manufacturer that makes beer the traditional way—hand-crafted and batch by batch. American by birth and Australian by choice, Chris turned his back on investment banking and accidentally started a craft beer enterprise that is taking the country by storm. You name the variety or flavour, Chris has brewed it and gives you ten tips on how to make it work.

144 pages hardback 210 x 210 mm (8¼ x 8¼ in) 25,000 words 978-1-76063-442-1 £9.99 September 2018 (August 2018 AU)

Stefano Manfredi is one of Australia’s leading exponents of modern Italian cuisine, translating the flavours and recipes of his Lombardy childhood and family. For more than three decades, Stefano has owned and operated restaurants in Sydney, most notably the award-winning Restaurant Manfredi and bel mondo and, more recently, Pizzaperta Manfredi. He has written on food and cooking since 1988, published five books, presented many master classes and made numerous television appearances both in Australia and overseas.

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Spice Alley

Fire and Spice

Jennifer Joyce

Peter Kuruvita

Asian food is wildly popular for its enormous scope of variety, health benefits and exciting zingy flavours. But no one wants to eat out all the time and that’s where this book comes in. Most adventuresome cooks have tried pad thai or pho and are ready for the next level. They want to dazzle their friends with Taiwanese three cup chicken, crispy tofu or have a go with fermented ingredients like kimchi. Featuring 100 flavourpacked recipes, Spice Alley celebrates the Southeast Asian classics we know, as well as the ones we don’t—and then shows the reader how to make Asian inspired modern salads, rice bowls and vegetables. Special sections are included in each chapter to demystify uncommon ingredients and teach valuable techniques: tofu varieties, personalising your own ramen bowl, perfecting bao buns, sage advice on frying and much more.

Internationally acclaimed chef, author and media personality Peter Kuruvita presents more than 100 flavour-packed, authentic and accessible recipes that explore the vegetarian, vegan and vegetable dishes of the South Asia region: India, Pakistan, Bangladesh, Sri Lanka, Bhutan, Nepal and Afghanistan. Shaped by the influences of geography and religion, each of these countries has a rich history of vegetarian and vegetable-based food. This is a deeply personal exploration of an excitingly diverse and healthy range of foods, using familiar and less well-known ingredients and preparation techniques. There are recipes for street foods; soups; rice dishes; pulses and legumes; breads; dairy and dairy-based dishes; salads; chutneys and fruit-based relishes; and sweets. All are spiced with the flavours of Peter’s life and travels in the region.

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ABOUT THE AUTHOR: 272 pages hardback 260 x 190 mm (10¼ x 7½ in) 45,000 words 978-1-76052-773-0 £20.00 September 2018 (August 2018 AU)

Jennifer Joyce is a successful food writer, author and stylist based in the UK. For the past 12 years she has been working for top food magazines like BBC Good Food, olive, Sainsburys and Waitrose Kitchen. She has produced numerous features for New Woman, The Telegraph newspaper and Elle Decoration UK. Jennifer has appeared on numerous TV and radio shows in the UK and US including The Today Show and Good Food Live. She runs cooking courses at Divertimenti and Leiths in London. www.jenniferjoyce.co.uk

ABOUT THE AUTHOR: 272 pages hardback 280 x 215 mm (11 x 8½ in) 70,000 words 978-1-74336-512-0 £20.00 November 2018 (October 2018 AU)

Born in London to an Austrian mother and Sri Lankan father, acclaimed chef Peter Kuruvita has worked in prestigious restaurants in Australia, London, the USA, Fiji and Bali. Memories of an idyllic childhood inspired his first book Serendip–My Sri Lankan Kitchen (Murdoch Books, 2009). Peter has presented four TV series: My Sri Lanka with Peter Kuruvita; Island Feast with Peter Kuruvita; Mexican Fiesta; and in 2017, Peter Kuruvita’s Coastal Kitchen.

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Special Guest

The Meat Bible

Annabel Crabb and Wendy Sharpe

Anthony Puharich and Libby Travers

Special Guest is a cookbook for anyone who ever felt like punching a wall prior to welcoming guests to their place. For those who want to host but can’t come at the demands of domestic god/dess status. For those wanting to welcome people they love and feed them well, but it’s not about trying to wow people or show off MasterChef-style—it’s about generosity and some key skills for turning basic fare into something truly special. Fancy pantry items that tizzy up a basic salad into a knockout dish. Skills and hacks to have at your disposal so that when your friends and their 15 children are hanging around after the soccer match you can offer for them all to stay for lunch and not blow a gasket. It’s about doing one thing well and trying not to worry about the rest. Because welcoming special guests is about spending time with them, after all—eating well, of course, but with a focus on what matters most to the guest, not to the host. Your dining table might be decorated with a pile of bills and the kids’ homework rather than an artfully arranged bunch of flowers and homemade terrarium, but that’s no reason not to welcome friends for a meal and long chat.

The first and last word on meat, written by a worldfamous butcher in a lavish signature Murdoch production, The Meat Bible will become a timeless collectible. It covers every significant cut of meat by animal, explains how the way the animal is raised affects its taste, tackles sustainability issues, and provides more than 140 recipes that draw on dozens of world cuisines. Chapters are broken down by beast: Sheep, Cow (and veal), Pig, Chicken (and poultry) and Wild animals, and include features on cooking methods: slow and fast roasting, braising, pie-making, soups, barbecue, frying, rotisserie and charcuterie. For each animal, a map of the world illustrates which breeds dominate which regions. Recipes include hero dishes from the world’s best restaurants, for example Fergus Henderson’s bone marrow with parsley salad, David Thompson’s Thai green chicken curry and Harry’s Bar (Venice) beef carpaccio.

ABOUT THE AUTHORS:

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240 pages hardback 250 x 195 mm (9¾ x 7¾ in) 70,000 words 978-1-76063-453-7 £17.99 December 2018 (November 2018 AU)

Annabel Crabb and Wendy Sharpe are lifelong friends who have fed each other and each other’s family on countless occasions over the years. There are not many culinary disasters they haven’t experienced together in the heat of the kitchen and even fewer culinary feats they haven’t attempted. Annabel is one of Australia’s most loved TV and media personalities: an award-winning journalist, accomplished home cook and host of ABC TV’s Kitchen Cabinet, newspaper columnist and sought-after speaker. Her tweets reach an audience of over 400,000.

480 pages hardback 270 x 215 mm (10½ x 8½ in) 100,000 words 978-1-74336-341-6 £30.00 December 2018 (November 2018 AU)

• Anthony Puharich is a fifth-generation butcher. Wholesaler of quality meat to 80 per cent of Australia’s finest restaurants, co-owner of Victor Churchill, the ‘Bulgari of butcheries’ in Sydney’s Woollahra—a site visited by pilgrims from Oprah to A.A. Gill—he holds a unique position in the Australian food chain by linking the farmer and the chef. Anthony will be opening in Bourdain Market in NYC in 2019. • Libby Travers is a food writer, communications consultant and editor who has worked with some of the biggest names in food.

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Vegan and Spice Sasha Gill Blogger, social media foodie and student doctor in training at Oxford University, Sasha Gill writes her recipes from a firmly held conviction that we can all benefit from a little bit of vegan in our lifestyle. The plant-based eating trend is being fuelled in part by millennials like Sasha who want to enjoy the health, cost and ethical upsides of meals without animal products; and also by people who want to eat food that leaves a lighter footprint on the planet. Sasha takes her inspiration from the cuisines of India, Thailand, Singapore, Malaysia, Japan and China and uses easily sourced ingredients that are given exquisite depth of flavour through clever use of Asian herbs and spices. Her 90 recipes are uncomplicated, inexpensive, very delicious and guaranteed good for you—demonstrating how veganising your favourite Asian dishes actually makes them cheaper as well as healthier.

ABOUT THE AUTHOR: 240 pages hardback 240 x 190 mm (9½ x 7½ in) 55,000 words 978-1-76063-432-2 £18.99 March 2019 (February 2019 AU)

UK-based, a medical student at Oxford University, highly promotable, with international connections, Sasha is actively engaged in social media and has a solid and growing following. Of Indian and Eurasian heritage, Sasha grew up in Singapore. She was attracted to vegetarianism as a teenager for health reasons and has gradually cut all animal products from her diet. This is her first book.

Health & Wellness

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The Scandinavian Belly Fat Program

Get Lean, Stay Lean Joanna McMillan

Berit Nordstrand

280 pages paperback 225 x 170 mm (9 x 6¾ in) 54,600 words 978-1-74336-890-9 £16.99 January 2017 (September 2016 AU)

Your waistline is your lifeline—lose the fat around your waist and live a longer, healthier, happier life! According to Berit Nordstrand, Norwegian physician and mother of six, it’s more important for your health to reduce your waist size than to reduce your overall weight. Her advice: get rid of the abdominal fat around your waist that releases all kinds of chemicals and limits your quality of life. Shut down the fat cells, stop their emissions and experience a significant and lasting improvement in your quality of life. Implement simple ‘foodsteps’ gradually over a period of 12 weeks and you will change your habits in the longer term. Berit’s book is packed with recipes, tips and tricks to help you speed up the burning of fat, increase muscle mass, reposition fat around your body and reach your ideal, healthy waist size. Welcome to your new life!

Get Lean, Stay Lean is not a diet and exercise program with an end date—it’s a way of life. It’s not about being perfect or becoming some sort of health evangelist. It’s a doable, realistic, joyful and delicious way of living a life that aligns with great health, vitality and weight control. Get Lean, Stay Lean shows you how to reboot your body’s ‘computer’. By adopting certain dietary and lifestyle changes, selecting from the recipes on offer and incorporating regular exercise into your daily life, you really can change the way your body works, for the better. Dr Joanna McMillan is an expert in the interplay of health, diet, genes and wellbeing. Get Lean, Stay Lean explains why it is so hard to be a healthy weight in the modern world (which experts are calling our ‘obesigenic environment’), how genes influence body weight, and how you can adapt your lifestyle for a healthier, happier life.

ABOUT THE AUTHOR:

Norwegian physician and specialist in clinical pharmacology, Berit Nordstrand is devoted to studying the relationship between food and health. Also a certified cognitive therapist, Berit serves as chief consultant in a clinic specialising in addiction medicine.

240 pages paperback 250 x 190 mm (10 x 7½ in) 80,000 words 978-1-74336-850-3 £16.99 February 2017 (January 2017 AU)

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

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Supercharged Food: Fast Your Way to Wellness

Spiralise Your Vegetables Zoé Armbruster

Lee Holmes

Spiralising is a culinary trend with many benefits. It reduces cooking time, which preserves both the flavour and the nutrients of your vegetables. And spiralisers couldn’t be easier to use. Here are 30 creative, simple recipes for snacks and starters, mains and desserts, including ideas for meat, poultry and seafood, as well as vegetarian dishes. So get creative with your vegetable ribbons and vegetable spaghetti and replace your carbohydrate-heavy pasta and noodles with vegetable noodles. Eating more vegetables has never been this easy or looked so pretty on your plate!

Lee Holmes presents a simple, supportive and sustainable approach to intermittent fasting (IF), featuring balanced meals that use nutritious unrefined wholefoods to boost energy. The IF diet is based on a 500 calorie (2092 kilojoule) restriction for women and a 600 calorie (2510 kilojoule) restriction for men. Among its many benefits, intermittent fasting helps the body shift from a sugar-burning machine into a fat-burning machine. Lee demonstrates that fasting can be even healthier with the right food and ingredient choices, putting you on the path to achieving good health, increased vitality and weight loss.

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ABOUT THE AUTHOR: 272 pages paperback with flaps 230 x 170 mm (9 x 6¾ in) 46,500 words 978-1-74336-638-7 £14.99 March 2017 (February 2017 AU)

Lee Holmes holds an Advanced Certificate in Food and Nutrition and is a certified holistic health coach (IIN), yoga teacher, wholefoods chef and bestselling author of the Supercharged Food series. She is a columnist for Wellbeing and Naturally magazines, and is the Lifestyle Food Channel’s healthy eating expert. Her articles have appeared in The Times and The Daily Express in the UK, and in the USA in The Huffington Post, mindbodygreen and Food Matters. Find Lee at her award-winning blog, superchargedfood.com.

ABOUT THE AUTHOR: 80 pages hardback 225 x 170 mm (8½ x 6¾ in) 10,000 words 978-1-76052-750-1 £9.99 March 2017 (February 2017 AU)

Zoé is a food stylist who grew up in Saint-Germaindes-Près in Paris where her love of food and style found a natural nurturing ground. There she discovered a mix of delicious foods through her dad’s love of Michelin star restaurants and her mum’s devotion to organic and healthy foods. She now lives in San Francisco and loves its diverse cooking cultures and ingredients, and all the fresh produce on offer.

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152 pages hardback 230 x 190 mm (8½ x 7½ in) 24,000 words 978-1-76052-751-8 £14.99 March 2017 (March 2017 AU)

HE ALTH & W ELLN E S S

Clean Soups

Craving

Rebecca Katz with Mat Edelson

Sandra Mahut

Soup has a unique ability to nourish and heal the body. In Clean Soups, author Rebecca Katz shows you how to use wholesome stocks and soups to detox naturally and stay energised all year round. She also explains the building blocks to creating deliciously balanced soups, such as Moroccan carrot soup, Kale soup with coconut and lime, and simplest Chicken pho. With foundational broths, blended soups and traditional healing soups, as well as a two-day cleanse, Clean Soups shows how one simple bowl can make a huge difference to how you feel.

Here are 80 pregnancy-friendly recipes, divided into trimesters, each trimester’s recipes specifically designed to reflect how taste and appetite change. You’ll also find all the advice you need to be the healthiest you can be throughout your pregnancy. There is information on which foods are best avoided during pregnancy, which are good to enjoy in moderation and which you can eat regularly for an all-round balanced diet. There’s also important advice on how to avoid illnesses such as listeria, toxoplasmosis and salmonella, by adopting precautions and strategies that keep you and your baby safe during pregnancy. Also included is helpful guidance on portion size, so you can be sure you and your baby are getting all the nourishment you need, without putting on additional weight throughout your pregnancy, which can be hard to shed once your baby is born.

ABOUT THE AUTHORS:

ABOUT THE AUTHOR:

• Rebecca Katz is an accomplished chef and speaker who has worked with some of the world’s top wellness leaders. An expert on the role of food in supporting optimal health, Rebecca received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts. • Mat Edelson is an award-winning science, health and sports writer. He is the former anchor/director of Johns Hopkins Health Newsfeed, a US-wide syndicated radio program.

168 pages paperback 250 x 205 mm (10¼ x 8¼ in) 32,100 words 978-1-74336-815-2 £14.99 April 2017 (March 2017 AU)

Sandra Mahut has written and photographed several books on food. Her recipes are delicious, easy and fun.

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A Whole New Way to Eat

Hippie Lane: The Cookbook

Vladia Cobrdova

Taline Gabrielian

Step into fad-free wholefood eating with recipes you can trust. A Whole New Way to Eat is the healthy recipe collection all households need. Everyone is welcome at the table with this way of eating—whether you’re looking for inspirational vegan, paleo or vegetarian recipes or are simply after delicious food that just happens to be good for you. From the Best turmeric yoghurt and tahini potato salad to the hands-down most delicious Raw caramel slice you’ve ever tried, your body will thank you from your tastebuds to your gut. Nutritionist and recipe developer Vladia Cobrdova, from health food providore About Life, recreates more than 135 of the mouth-watering dishes she’s made popular in the stores’ busy cafés, takeaway and ready-made meal sections. A Whole New Way to Eat is a modern take on healthy eating for those more interested in eating well than following the latest craze.

Taline’s food is delicious, easy and inventive— she takes nutritious eating to a whole new level of feel-good sophistication. Founder of the Hippie Lane website and passionate about food and family, Taline uses whole, unprocessed ingredients to produce mouthwatering recipes packed with a powerhouse of goodness. Here are breakfasts, energy-giving lunches, dinners, snacks, power salads, tangy dressings, Buddha bowls, nourish bowls and sweet treats—all of which are plantbased and vegan, with many also free of gluten, refined sugar and nuts. Taline chooses the simplest kitchen equipment and the cleverest nutritious ingredients and then trials and tests her creations until she lands the perfect recipe.

ABOUT THE AUTHOR: 248 pages flexibound 260 x 200 mm (10½ x 8 in) 50,000 words 978-1-74336-898-5 £18.99 April 2017 (March 2017 AU)

Vladia Cobrdova is a nutritionist, recipe developer and Wellness Ambassador for About Life, Australia’s largest wholefoods retail chain.

ABOUT THE AUTHOR: 236 pages hardback 260 x 200 mm (10½ x 8 in) 54,000 words 978-1-74336-917-3 £17.99 May 2017 (April 2017 AU)

Founder of Hippie Lane website and with more than 500,000 Instagram followers, Taline Gabrielian believes that health is the new black. She is fast becoming a foodie rock star, with a hippie chic aesthetic that has created a huge following on social media. Of Armenian heritage, and a mother of two, Taline lives in Sydney.

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Real Food for Babies and Toddlers Vanessa Clarkson Qualified dietitian Vanessa Clarkson offers parents a new, more natural way of introducing foods to their babies and toddlers. Rather than the traditional approach of spoon-feeding mush, parents learn how baby-led, wholefood weaning can make a difference in their child’s enjoyment, development and long-term health. Vanessa is passionate about introducing a world of bright and flavourful foods from the get-go. Her book contains more than 80 seasonal recipes that encourage experimentation with a wide range of tastes and textures. The recipes vary from quick and easy breakfast ideas, such as French bread fingers with a sweet strawberry salsa dip, to slow batch-cooked recipes including an Orange chicken and ancient grain bake and Beef stew with cheesy labneh dumplings. Best of all, the recipes are delicious for all ages.

ABOUT THE AUTHOR:

Nourish

256 pages paperback 246 x 190 mm (9¾ x 7½ in) 70,000 words 978-1-74336-871-8 £14.99 June 2017 (May 2017 AU)

UK-born, Australia-based Vanessa Clarkson is a qualified dietitian who specialises in infant and child nutrition. She has been featured in many UK publications including Mother & Baby, Pregnancy & Birth and Practical Parenting & Pregnancy and has appeared as a nutrition expert on two of the UK’s leading parenting websites, Mumsnet and Netmums. Vanessa contributed the chapter on good childhood nutrition to innocent’s Hungry cookbook (2012). She now operates a freelance nutrition consultancy, Thrive Nutrition.

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The Good Carbs Cookbook Dr Alan Barclay, Kate McGhie and Philippa Sandall Making better choices about the food we eat— taking into consideration where it has come from, how it is grown and how animals are farmed— matters. It’s not only good for our health, it’s vital for the health of our planet. Here are fresh-tasting, sustaining recipes packed with plenty of veg and modest amounts of lean, responsibly farmed protein, wholesome carbs and good fats. The recipes are mostly plant-based and built around seasonal fruit and vegetables, beans, grains and traditional staples. On the whole, the recipes have a short ingredients list, are easy to prepare, quick to cook and long in flavour. There is a nutritional analysis for each recipe: calories, protein, fat, carbohydrates and fibre.

Dr Alan Barclay 978-1-74336-631-8

Kate McGhie 978-1-74336-325-6

ABOUT THE AUTHORS: 256 pages paperback 255 x 205 mm (10 x 8½ in) 52,000 words 978-1-74336-817-6 £16.99 July 2017 (June 2017 AU)

• Dr Alan Barclay is a consultant dietitian and chief scientific officer at the Glycemic Index Foundation. He is the author of Reversing Diabetes. • Kate McGhie is a qualified chef and author of Apple Blossom Pie. Her popular Herald Sun column reaches some 1.5 million people every week. • Philippa Sandall is editor of the University of Sydney Human Nutrition Unit’s GI News, which has more than 120,000 subscribers worldwide. She is also a co-author of the New Glucose Revolution series.

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Probiotic Drinks at Home Felicity Evans Take the next step after green smoothies, with probiotic drinks for gut health. From kombucha to kefir, ginger beer to honey mead—learn to confidently handcraft your own beautiful elixirs and transform your health, one ferment at a time. Fermentation guru Felicity Evans provides step-bystep instructions to make a range of 50 delicious probiotic drinks. Includes expert guidelines and troubleshooting tips so that you’ll soon be brewing delicious drinks to make your gut happy.

ABOUT THE AUTHOR: 192 pages paperback 230 x 170 mm (9 x 6¾ in) 41,000 words 978-1-74336-930-2 £12.99 July 2017 (June 2017 AU)

Felicity Evans describes herself as an ‘alchemist and creator’, and over many years taught herself to make gut-healing, probiotic drinks when she had a health crisis after the birth of her second child. She launched Imbibe Water Kefir soon after. Her water kefir is now stocked in over 200 retail outlets and she runs fermented drinks workshops.

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Better Brain Food Ngaire Hobbins with Michelle Crawford Ageing is a triumph of modern medicine. On average we can expect to live 10 or 20 years longer than our grandparents’ generation. These extra years are a wonderful bonus but also impose unprecedented challenges to our bodies and brains. Recent scientific investigations have uncovered foods and ingredients that can help protect brain cells from damage. An international authority on nutrition for aged care, dietitian Ngaire Hobbins presents a compelling argument that the food you eat can make a big difference to your quality of life as you age. Combined with inspiring recipes that offer optimal nutrition for brain health and can be adapted for households— from singles to larger families—Better Brain Food is the lifestyle guide you need as you or those you love grow old.

ABOUT THE AUTHORS: 240 pages flexibound paperback 255 x 200 mm (10 x 7¾ in) 59,000 words 978-1-76052-754-9 £17.99 September 2017 (August 2017 AU)

• Ngaire Hobbins is an international expert on nutrition for aged care and a sought-after speaker. She is a member of the International Federation of Ageing, the Gerontological Society of America and the British Society of Gerontology. She has extensive clinical experience as a dietitian, both in hospitals and private practice. She self-published her first two books, Eat to Cheat Ageing and Eat to Cheat Dementia. • Michelle Crawford is a recipe developer, food stylist and cookbook author.

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Ferment Holly Davis What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? Each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits. In this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that will make your heart and stomach sing.v

ABOUT THE AUTHOR: 272 pages hardback 245 x 186 mm (9½ x 7¼ in) 90,000 words 978-1-74336-868-8 £20.00 October 2017 (September 2017 AU)

Holly Davis has been making fermented foods and teaching about them for over 40 years. She started as a teenager, using her mother’s linen cupboard or any spare bench around the home to produce delicious pickles, cheeses and drinks. She’s a wholefood chef, teacher and original co-founder of the Iku Wholefood chain of macrobiotic cafés.

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Whole Food Thermo Cooked Tracey Pattison This is the essential healthy cookbook companion to your thermo appliance—a collection of more than 140 delicious whole food recipes to suit every occasion, from making your own nut milks to creating a dinner for a crowd. Thermo appliances have a devoted following all round the world. They’re almost like having an extra set of hands in the kitchen. And now you can combine the convenience of thermo cooking with nutritious whole foods for your family every day. Replace store-bought preservative-laden staples with basics made from scratch in seconds. Then be inspired by recipes for dozens of soups, delicious mains, simple sides and wholesome sweets and drinks that will please even the fussiest of palates. Whole Food Thermo Cooked helps you get back to basics, making it easy to feed your family well.

Olivia Andrews 978-1-74336-558-8

ABOUT THE AUTHOR: 240 pages paperback 255 x 200 mm (10 x 8 in) 47,000 words 978-1-74336-869-5 £17.99 November 2017 (May 2017 AU)

Tracey Pattison is a home economist, qualified health coach and thermo appliance aficionado with a passion for whole foods and encouraging families to make great, affordable meals that people of all ages will enjoy.

Nurture

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Smart Baby Cookbook

Supercharged Food: Love Your Gut

Lauren Cheney Using doctor-approved, parent-tested information, here are first-food plans and recipes to give your baby the very best start. When Lauren Cheney’s baby was born with a rare immunity disorder, she threw herself into researching the subject she knew best—food. Combining her knowledge as an experienced chef with the fierce care and intuition of a new mother, Lauren gathered advice from her son’s many doctors. She researched the latest findings on nutrition for the immunity and brain health of infants and developed a food plan and recipes that would help her son get the very best start in life. Smart Baby Cookbook is the result of Lauren’s research and practical food knowledge. It includes: the science behind smart foods and their effects on immunity and cognitive function; first-food meal planners organised by baby’s age and stages of development; easy-to-make recipes designed for maximum nutrient value, including reworked family favourites, such as fish fingers, lemon chicken and osso buco. Preparation time is kept to a minimum and all recipes fit the budgetconscious busy family. Smart Baby Cookbook is the empowering guide all parents need as they try to feed their young child well.

Lee Holmes The follow-up to international bestseller Heal Your Gut, Love Your Gut goes deeper, uncovering all the ins and outs of our most crucial and influential body part. You’ll learn about the interplay between the gut and stress; the gut’s impact on your immune system, weight and thyroid function; and how good gut health can have your hormones jumping for joy. You’ll also understand how your gut can affect your ability to sleep and the control it has over your emotional health and wellbeing. Learn how to keep your inner ecosystem flourishing and incorporate a two-day-a-week gut maintenance plan into your lifestyle to achieve a happy and well-loved gut for life. Over 100 recipes cover drinks, breakfasts, broths, soups, slow food, special diets (FODMAP, low histamine), fermented foods and even ‘desserts with benefits’. 978-1-74266-315-9

978-1-74366-059-0

978-1-74336-523-6

978-1-74336-561-8

ABOUT THE AUTHOR: 176 pages paperback 230 x 170 mm (9 x 6¾ in) 30,000 words 978-1-76063-444-5 £14.99 February 2018 (January 2018 AU)

Lauren Cheney is a chef, caterer and mum to a young boy born with a rare immune disorder that left him fighting for his life in intensive care for weeks and leaves him forever vulnerable to infections. Lauren worked with her son’s medical team to research the best nutrition for boosting infant immunity and building neural pathways and IQ. She turned her findings into a manual and cookbook for new parents. Lauren is also launching a Smart Baby food range with national supermarkets in Australia.

978-1-74336-638-7

978-1-74336-778-0

978-1-74336-554-0

978-1-74336-639-4

ABOUT THE AUTHOR: 304 pages paperback with flaps 230 x 170 mm (9 x 6¾ in) 45,500 words 978-1-76063-403-2 £14.99 March 2018 (February 2018 AU)

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Healthy Hormones Belinda Kirkpatrick and Ainsley Johnstone Women’s hormonal health is one of the hottest trending health topics. Understanding how environmental, lifestyle and food choices can impact on hormone balance is key for women who want to optimise their well-being and protect their fertility. Healthy Hormones is expert naturopath Belinda Kirkpatrick’s guide to the key factors that affect hormonal balance. Belinda addresses common conditions like premenstrual syndrome, polycystic ovary syndrome and endometriosis and advises where to seek advice and how to get the best from natural remedies and supplements. She also explains the labelling of food, household products and personal care products, so you can choose wisely when you shop. In addition, there are 50 fresh, healthy recipes, specifically designed by recipe developer Ainsley Johnstone, plus advice on food shopping and meal-planning to help you tailor your meals around ingredients that are nutrient rich and hormone friendly.

ABOUT THE AUTHORS: 248 pages paperback 230 x 170 mm (9 x 6¾ in) 55,000 words 978-1-74336-938-8 £16.99 March 2018 (March 2018 AU)

• Belinda Kirkpatrick is an expert naturopath with a Masters in Reproductive Medicine. She has been in clinical practice for more than 10 years and takes an evidence-based approach to integrating natural and conventional treatments. • Ainsley Johnstone is a recipe developer, food stylist and photographer. She has a background in advertising, art direction, photography and design.

HE ALTH & W ELLN E S S

SuperVeg Celia Brooks SuperVeg celebrates vegetables that deliver superlative qualities of nutrition, flavour and versatility. Harnessing the power and flavour of 25 nutrient-dense vegetable heroes, this book inspires healthy vegetable cookery and taps into the ‘food as medicine’ movement. It includes all the basics from selection to plating; every cooking method is explored; simple flavour marriages cultivate the reader’s own creativity; and 100 accessible, everyday vegetarian recipes make vegetables the star of the show. Recipe chapters are organised into three sections: Roots & Bulbs, Shoots & Leaves, and Vegetable Fruits (vegetables that are technically fruits). There are four full recipes per vegetable, with many additional simple suggestions and pairings. Each vegetable is also assigned at least one indulgent ‘feast dish’, suitable for celebrating or entertaining. Each recipe is coded with ready-reference information such as Low calorie, High protein, Gluten free, Dairy free, Vegan, or 30 minutes or less.

ABOUT THE AUTHOR:

Sustain

280 pages flexibound 260 x 192 mm (10½ x 7¾ in) 66,500 words 978-1-76052-770-9 £16.99 April 2018 (March 2018 AU)

Born in Colorado, Celia Brooks moved to London after university. She has written eight cookbooks including New Vegetarian. Celia’s business, Gastrotours, conducts luxury food and wine experiences around London’s foodie hotspots. She has written a weekly column for The Times online and is a regular contributor to BBC Good Food magazine. Her numerous TV appearances include Market Kitchen (UKTV Food), Saturday Kitchen (BBC), and on PBS and The Food Network in the USA.

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Cornersmith: Salads & Pickles Alex Elliott-Howery and Sabine Spindler Make vegetables the hero of your plate. The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein—a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt ... Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafés and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.

Alex Elliott-Howery and James Grant 978-1-74336-329-4

ABOUT THE AUTHORS: 224 pages paperback with flaps 276 x 201 mm (10¾ x 8 in) 53,000 words 978-1-74336-924-1 £18.99 June 2018 (October 2017 AU)

• Alex Elliott-Howery is the co-founder of what has become a thriving and boundary-breaking food community in inner Sydney. She runs the Cornersmith cafés, renowned for their big heart and strong conscience when it comes to sustainably sourced food. Alex teaches pickling and preserving workshops at the Cornersmith cooking school, the Picklery. • Sabine Spindler, known as the ‘waste warrior’, is head chef and chief salad creator at the Cornersmith cafés. Working in restaurants in Europe left her shocked by the amount of good food that daily goes to waste.

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HE ALTH & W ELLN E S S

Supercharged Food: Supercharge Your Life

978-1-74266-315-9

978-1-74366-059-0

978-1-74336-523-6

978-1-74336-561-8

Healthy Thermo Cooking for Busy Families

Lee Holmes

Olivia Andrews

This inspiring book serves up 140 hearty, wholesome and energising recipes, based on living a balanced, mindful, connected and supercharged life. Lee Holmes believes it’s time to escape the cycle of restrictive and fad diets, and allow ourselves to fall in love with food all over again. In this ‘heart and soul cookbook’ she shows us how to shed our fear of eating the ‘wrong’ thing and instead celebrate beautiful and nourishing food, embrace commonsense eating and make our kitchen the heart of our home. You will find out how to set up your food workspace; simplify meal preparation; stock your pantry, fridge and freezer; and master cooking vegetables. Lee shares flavour pairing and food partnership tips; advises on setting up a basic herb and veggie patch; and presents inspiring tablescapes where you can rediscover the lost art of mealtimes.

Have a thermo device? #winning. Next you need a trove of healthy recipes you can fit into your busy life and keep the family going strong. Healthy Family Thermo Cookbook helps you make the most of your best friend in the kitchen, packed with tried-and-tested recipes specifically written for thermo lovers. Try Chicken satay curry with your own homemade nut butter, Fast Moroccan tagine or Jewelled cauliflower rice. And once you’ve made the No-bake carrot cake, you’ll become the most popular person in your household. All recipes are packed with nutrition without compromising flavour. Make your thermo device work for you and get healthy food on the table fast.

978-1-74336-638-7

978-1-74336-778-0

978-1-74336-554-0

978-1-76063-403-2

Olivia Andrews 978-1-74336-558-8

Tracey Pattison 978-1-74336-558-8

ABOUT THE AUTHOR: 352 pages paperback with flaps 230 x 170 mm (9 x 6¾ in) 61,000 words 978-1-74336-639-4 £14.99 November 2018 (October 2018 AU)

ABOUT THE AUTHOR: 240 pages paperback 255 x 200 mm (10 x 7¾ in) 40,000 words 978-1-76063-438-4 £17.99 November 2018 (May 2018 AU)

Olivia Andrews is an accomplished recipe creator and food writer and is culinary director of Marley Spoon Australia. She’s a thermo fan who understands the relentless need to serve up healthy meals every day in a busy household.

Inspired Living

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I N SPI R ED LI V I N G

Mindfulness for Mums and Dads

Adventurous Spirit Heather Hawkins

Dr Diana Korevaar

240 pages paperback with flaps 230 x 152 mm (9 x 6 in) 50,000 words 978-1-74336-914-2 £14.99 May 2017 (April 2017 AU)

As a parent, it can be all too easy to live life on automatic pilot—fulfilling one demand after another while missing out on much of the journey. And though you can’t control every situation, you can influence the outcome by learning to change how you react. Dr Diana Korevaar, a practising perinatal psychiatrist, uses mindfulness practice as a powerful tool to help parents calm down, connect and reframe the challenges they face in order to experience life more positively. Grounded in science, Mindfulness for Mums and Dads features dozens of case studies as well as simple mindfulness practices. In as little as three minutes a day, it is possible to take control of your life, become calmer and more compassionate, and be fully present for the small moments in life that create true and lasting happiness.

At 41—with two teenagers and a contentedly unadventurous life—Heather Hawkins made a doctor’s appointment. Diagnosed with stage one ovarian cancer, within nine days she had surgery to remove an 18 cm tumour, and a full hysterectomy. Instead of chemotherapy, she chose a non-invasive surveillance treatment. The experience reignited Heather’s adventurous and invincible spirit. At 47 she pulled on an old pair of shorts and runners and struggled to the end of a 4 km mothers’ day fun run with her kids. Five years later she has 18 marathons and three ultra-marathons under her belt, including the North Pole Marathon and the extraordinary World Marathon Challenge—a gruelling seven marathons in seven days on seven continents. She topped that off by trekking 1700 km in the thin air of Nepal’s Great Himalaya Trail. And she’s only just getting started.

ABOUT THE AUTHOR:

Dr Diana Korevaar is a psychiatrist specialising in pregnancy and perinatal psychiatric disorders. She is a leading teacher practitioner in mindfulness-based stress reduction and the co-author of mindfulness and meditation app Mind the Bump.

240 pages paperback 234 x 153 mm (9¼ x 6 in) 64,000 words 978-1-76063-446-9 £16.99 October 2017 (September 2017 AU)

Heather Hawkins took up running in 2012 after being diagnosed with ovarian cancer five years earlier. She has now completed 18 marathons, including the 2015 North Pole Marathon, in which she won the women’s division and was eighth across the finish line (beating 27 men). In 2016 Heather undertook the world’s longest trek, the Great Himalaya Trail, a 152 day journey crossing Nepal, then returned to Nepal the following year to raise funds for cancer research. Her next challenge is the Volcano Marathon in the Atacama Desert in Chile in late 2017.

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The Good Hustle Polly McGee ‘Life changing. A must read for people wanting a new path in business and in their lives.’ – Rachael Treasure, Author When business strategist Polly McGee spent two months in an ashram becoming a yoga teacher she hoped to learn enough about life and balance so she could stop falling on her asana. She didn’t expect to discover a unique way of combining the spiritual pathway to happiness with the process of creating sustainable heart-centred businesses that so many of her clients had been searching for. The message of The Good Hustle is both revelation and revolution, combining the ancient wisdom of yoga with contemporary business practice in a compelling blend of mindfulness, spirituality and entrepreneurial action. If you’ve ever yearned to do something meaningful that matters and create business with heart, The Good Hustle is your go-to handbook on the real-life path to enlightenment. ‘If we did business with better intention, we’d have a much better world.’ – Polly McGee

ABOUT THE AUTHOR: 240 pages paperback 215 x 136 mm (8¾ x 5¾ in) 65,000 words 978-1-76063-430-8 £12.99 March 2018 (February 2018 AU)

Dr Polly McGee is a writer, thinker, do-er, yogi, mind explorer and dog wrangler. Her writing and speaking is informed by a life of diverse experience: she has worked in kitchens, bars and restaurants, managed multimillion-dollar innovation grants programs, and worked with hundreds of business start-ups. She is a passionate believer in philanthropy and the power of giving and service. Polly is a bowerbird for technology and innovation, co-founder of entrepreneur support organisation Start-up Tasmania and an advocate of food security as president of Produce to the People.

Live well

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I N SPI R ED LI V I N G

Can You Die of a Broken Heart?

Low Tox Life Alexx Stuart

Dr Nikki Stamp

336 pages C format paperback 234 x 153 mm (9¼ x 6 in) 80,000 words 978-1-76063-425-4 £16.99 April 2018 (March 2018 AU)

When Debbie Reynolds died one day after her beloved daughter Carrie Fisher, we interpreted it as literal heartbreak. But what’s the evidence? How do times of emotional upheaval affect the heart? Can love really heal heart problems? And why do we know so much about heart attacks in men but not in women? In the vein of The Brain That Changes Itself and Gut, this is a fascinating insight into the workings of the heart and how emotions and lifestyle affect every beat. Heart and lung surgeon Dr Nikki Stamp takes us right into the operating room as she explains what she sees in patients with heart complications. Stamp fell in love with the heart as a child and continues to be fascinated by its workings and the whole-of-life experiences that affect it. Rich with anecdotes as well as insights for maintaining heart health, Can You Die of a Broken Heart? is a blockbuster debut from a unique young voice.

You live in the modern world so you can’t completely detox or be toxin-free. But when you have the info at your fingertips, and inspiration for positive change, it’s possible to lead a low tox life. This handbook is the change manual you need to transition towards sustainable choices. Switch and ditch the nasties in each room of your home. Packed with solid research, the book covers: the lies companies tell about ‘safe’ hormone-disrupting chemicals in common products; the antibacterial myth; going low plastic in a high plastic world; cleaning without the crazy chemicals; personal care; ‘there’s what in my food?’; decluttering your mental space. Including how-tos and recipes for ‘clean’ cleaning, personal care products and favourite real-food recipes that replace processed store-bought nasties. For anyone who wants to make changes for the better, to create a healthier environment for their family and, in doing so, a healthier planet.

ABOUT THE AUTHOR:

Dr Nikki Stamp is a cardiothoracic surgeon, a champion for women achieving in domains that are traditionally dominated by men and a strong advocate for the importance of self-care and work-life balance. One of only nine female heart-lung surgeons in Australia, Nikki has written for the likes of The Huffington Post, Women’s Agenda and Steel Heels, publishes a blog on health and well-being and was recently selected as one of Time Out Sydney’s ‘40 Under 40’.

240 pages paperback with flaps 230 x 170 mm (9 x 6¾ in) 50,000 words 978-1-76063-439-1 £14.99 August 2018 (July 2018 AU)

Alexx Stuart is an educator, activist and change agent who runs online courses for those wanting to reduce their toxic load in everyday life. She’s at the forefront of a movement that’s non-judgemental, gentle on the body and skin, and tough on the companies selling produce masquerading as food or safe cleaning products. She’s a sought-after speaker and consultant to businesses committing to change for good.

Home & Lifestyle

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Anna Peuckert and Søren Jepsen 978-1-74336-732-2

Ellen Teschendorf and Petra Albert 978-1-74336-527-4

HOME & LI FE ST YLE

Amsterdam Style Guide

Tokyo Style Guide

Monique van den Heuvel

Jane Lawson

A collection of more than 130 of author Monique van den Heuvel’s favourite places to eat, sleep and shop, that captures the heart and soul of this beautiful city. Exclusive interviews with local business owners offer a fascinating glimpse into what it’s really like to live and work in Amsterdam. With this guide in hand, you can stroll the streets in search of lesser-known spots and secret places with a soul, seek out special cafés, galleries, restaurants and stores selling one-off vintage items and handmade goods, discover little street markets and organic coffee bars and fall into conversation with the locals. Here is an extensive and useful guide to some of the city’s most charming places.

While Tokyo pulsates like no other city, its true heart can be easily overlooked. It is found where the locals live, wander, shop, are entertained, eat and drink. Tokyo Style Guide offers style-savvy intrepids a starting point for exploration with a series of guided walks, a friendly narrative hand to hold, and a unique insight into Japan’s culture and aesthetic. Japanophile Jane Lawson suggests a loose itinerary—with accompanying map—for ten neighbourhood walks.

Jane Lawson 978-1-74336-569-4

Anna Peuckert and Søren Jepsen 978-1-74336-732-2

Ellen Teschendorf and Petra Albert 978-1-74336-527-4

ABOUT THE AUTHOR:

ABOUT THE AUTHOR: 280 pages hardback 210 x 140 mm (8¼ x 5½ in) 10,000 words 978-1-74336-896-1 £16.99 January 2017 (November 2016 AU)

Monique van den Heuvel lives and works in Amsterdam. She specialises in creative concepts and editorial management for magazines and brands. For the last 15 years she has been working with popular Dutch magazines such as Happinez and The Big Black Book and has created print and online issues for leading national and international lifestyle brands.

Monique van den Heuvel 978-1-74336-896-1

288 pages hardback 210 x 140 mm (8¼ x 5½ in) 35,600 words 978-1-74336-569-4 £16.99 February 2017 (December 2016 AU)

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

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Disobedient Gardens Michael Cooke and Brigid Arnott Landscape designer Michael Cooke presents five of his superbly designed gardens, including his own, illustrated by the lyrically beautiful photographs of co-author Brigid Arnott. The selected gardens encapsulate the characteristics he considers vital in the making of a truly beautiful, liveable garden. They have a distinct ‘voice’ of their own, reflecting not only the personality and style of the owners, but also the longstanding relationship and emotional connection between the owners and Michael, who has maintained and developed the gardens over many years. Significantly, they all feature elements of wildness combined with a degree of order. These characteristics lend the gardens great character, texture and ‘warmth’—the landscapes may be magnificent, but they all have an organic quality, imperfections, a degree of ‘disobedience’ that makes them even more fascinating.

ABOUT THE AUTHORS: 256 pages hardback 280 x 225 mm (11 x 9 in) 56,000 words 978-1-74336-606-6 £25.00 March 2017 (November 2016 AU)

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

Connect

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HOME & LI FE ST YLE

Backyard Chickens

The Bee Friendly Garden

Dave Ingham

Doug Purdie

Keeping a few hens was once only for rural dwellers with big yards—or inner-city hippies. Now it’s mainstream and an attractive proposition wherever you live. Fluffy little recycling units that eat weeds, bugs and scraps and turn them into organic eggs— what’s not to love? Chickens are great backyard pets for young and old—they’re a natural extension for everyone with a veggie patch, and for those who like eggs but are concerned about the welfare of commercial hens. This book is the perfect reference, whether you’re already keeping chickens or an absolute beginner thinking about getting a couple of chooks. Dave Ingham offers compulsively readable advice on how to start, housing and feeding, settling chickens in with other pets, troubleshooting and the (minimal) commitment required to keep your backyard hens healthy and happy.

Bees are our most important pollinators, and they are in decline the world over. They love to live in urban environments, where it’s only a short flight path from one type of plant to the next. But conventional gardens that favour lawns and pesticides over flowers and fruit trees are scaring the good bugs away. The Bee Friendly Garden is a guide for all gardeners great and small to encouraging bees and other good bugs to your green space. It includes: how bees forage and why your garden needs them; a comprehensive guide to bee-friendly plants; simple changes anyone can make; ideas for gardens of all sizes; natural pest control and companion planting advice.

ABOUT THE AUTHOR:

Doug Purdie 978-1-74336-508-3

240 pages hardback 240 x 170 mm (9½ x 6½ in) 44,000 words 978-1-74336-755-1 £14.99 March 2017 (February 2017 AU)

Since 2001 Dave Ingham has run Rent-a-chook, a business selling chickens, coops and offering trybefore-you-buy hen set-ups to customers all around Australia. He is the resident henkeeping expert on national radio and a sought-after speaker on all things sustainable.

224 pages paperback 255 x 210 mm (10 x 8¼ in) 47,500 words 978-1-74336-757-5 £18.99 April 2017 (September 2016 AU)

Doug Purdie, aka the Beevangelist, maintains more than 100 beehives on city rooftops, balconies, backyards and in community gardens around Sydney with his business The Urban Beehive. He runs beginner beekeeping courses and is a sought-after speaker and presenter.

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296 pages hardback 280 x 238 mm (11 x 9½ in) 69,000 words 978-1-74336-607-3 £25.00 April 2017 (October 2016 AU)

HOME & LI FE ST YLE

The House and Garden at Glenmore

The New Australian Garden

Mickey Robertson

Michael Bates

Twenty-five years ago, Mickey Robertson and her husband, Larry, purchased a collection of historic but dilapidated Georgian farm buildings in country NSW, Australia. Thus began an intensely emotional journey of restoration and renewal. The natural world and the seasons are an integral part of Mickey’s home and life, and she explores the links between them in this richly illustrated book. Glenmore House exemplifies her philosophy that colour, texture, representation, sentiment, memory and emotion each play a role in creating a home. The colours, textures and vistas of her world-class garden also play a significant role within each room of the house. In addition to the ornamental garden that enfolds her home, Mickey has built a productive organic/biodynamic kitchen garden, which is never dormant. In this book she also provides 30 seasonally based recipes inspired by her abundant and fresh home-grown produce.

The New Australian Garden is a survey in text and lavish photography of 18 gardens that represent a new movement in Australian landscape design. The relationship between architecture and garden is paramount, and in their work these new designers connect these elements by creating a seamless flow of levels and materials between indoor and outdoor. In place of the traditional rectangular lawn with perimeter beds, grassed areas are re-imagined as contoured sculptural forms. Plantings are experimental and nontraditional. Life is injected into these gardens with moving water, fire pits and wind sculpture, and by pets, friends and family life. Every exterior space is activated and all elements work together to set the garden in motion. These are gardens as destination spaces and Michael Bates gives an insider’s account of the journey of their design, creation, construction and planting.

ABOUT THE AUTHOR:

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

296 pages hardback 276 x 210 mm (10¾ x 8¼ in) 49,000 words 978-1-74336-870-1 £30.00 October 2017 (September 2017 AU)

Michael Bates started his career at grass roots level. He worked as a nursery apprentice before studying horticulture and spent three years as the first student of Japanese master landscape architect Masayoshi Uchiyama. He took this sensibility along for the ride and started Bates Landscape in 1993. After 30 years in the industry, Michael has designed well over 1000 gardens. He collaborates with top architects, landscape architects and designers to craft both contemporary and traditional habitats.

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Your Best Home Joe Snell This ‘manual for a better life’ is all about getting back to the basics of good shelter. It’s a guide to help you apply and optimise the five fundamental factors in home design—space, air, light, view and sound—to the five most common spaces in all our homes—entry, living area, kitchen, bedroom and bathroom. In engaging, informed and accessible text supported by stunning photography, practising architect Joe Snell shows how to get the fundamentals right in order to lead a fulfilling, healthy and happy life in your home. Your spaces will provide renewed inspiration and your styling and accessories will have meaning and substance. Your Best Home provides the tools and information for you to affect positive change in your own living environment, at your own pace and within a budget.

ABOUT THE AUTHOR: 256 pages paperback 251 x 216 mm (9¾ x 8½ in) 74,500 words 978-1-74336-916-6 £20.00 November 2017 (October 2017 AU)

Educated at the University of Sydney and the Royal Academy of Fine Arts, Copenhagen, Joe Snell is a registered architect and has been a judge on the reality TV show House Rules. He worked in real estate in London before returning to Australia to practise architecture, also crossing into the fields of interior design, large-scale urban event installation, and lighting design.

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HOME & LI FE ST YLE

Grow Your Own

Making Dogs Happy

Angus Stewart and Simon Leake

Prof Paul McGreevy and Dr Melissa Starling

Urban environments require specific techniques to optimise growing conditions for plants. Two leading experts in horticulture and soil science teach the reader how to grow their own food— from the ground up—in this authoritative, accessible and generously photographed guide. Grow Your Own provides simple step-by-step methods and information enabling the average city dweller to grow food plants at whatever scale their time and resources permit and no matter their location, be it suburban backyard or apartment balcony. Some of the many topics covered include creating the best environment for growing (influenced by water/temperature/light/air quality); setting up the soil; fertilisers, compost and worm farms; choosing crops; propagation, planting and maintenance; pest and disease management; seed saving; and rooftop spaces and vertical gardens.

Is your dog happy? How do you know? What motivates your dog and how can you make sure you’re being a good human to your furry companion? Any dog owner likes to think their dog is happy but a recent study about dogs being hugged shows that many people interpret the signs incorrectly and don’t know how to recognise anxiety in their animal. Making Dogs Happy is an illustrated handbook to getting to know your dog better for a happy and fulfilled household. Learn how to tell what motivates your individual dog and you can train your dog accordingly. Written by a veterinarian and a leading dog trainer, it introduces the idea of dogmanship—the ability to interact with and train dogs. Fully photographed, demonstrating key behaviours of dozens of furry charmers, it’s the one handbook no dog lover can go past.

ABOUT THE AUTHORS:

ABOUT THE AUTHORS: 264 pages paperback with flaps 265 x 205 mm (10¼ x 8 in) 94,500 words 978-1-76052-764-8 £20.00 December 2017 (November 2017 AU)

• Angus Stewart’s groundbreaking work and regular appearances on radio and TV have seen him emerge as Australian gardening’s leading expert. He is author of Creating an Australian Garden (Allen & Unwin, 2010) and, with co-author A.B. Bishop, The Australian Native Garden (Murdoch Books, 2015). • Simon Leake is the founder of SESL Environment and Soil Science. Simon’s particular interest is in urban soil science and organic waste management. He is author of Soils for Landscape Development.

240 pages flexibound paperback 240 x 170 mm (9½ x 6¾ in) 50,000 words 978-1-76063-404-9 £18.99 July 2018 (June 2018 AU)

• Professor Paul McGreevy is one of only three veterinarians recognised worldwide by the Royal College of Veterinary Surgeons as specialists in veterinary behavioural medicine. He is an animal behaviour and welfare expert at Sydney University’s Faculty of Vet Science. • Dr Melissa Starling holds a PhD in dog behaviour, personality, emotions and cognition. The self-styled Creature Teacher, Melissa works as a dog trainer and behaviourist in Sydney.

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HOME & LI FE ST YLE

The Urban Grower’s Recipe for the Good Life Byron Smith

Inhabit

Slow down and grow! Growing and eating food from your balcony or backyard is insanely addictive—a chance to pocket a slice of farm life in the city, even if it’s just for a few minutes a day. Join the grow-your-own revolution one lemongrass mojito at a time, with the help of Byron Smith, who has created urban food oases in even the tiniest of plots. Whether you’re considering cultivating a few pots of seasonal fruit and veggie through to a rooftop farm for your apartment block, this book is your blueprint for the good life in the city. It’s jam-packed with projects, advice and 50 mindblowing recipes that will inspire you to get digging and start growing now.

ABOUT THE AUTHOR: 240 pages paperback 255 x 210 mm (10 x 8¼ in) 50,000 words 978-1-76063-431-5 £18.99 September 2018 (August 2018 AU)

Byron Smith is a horticulturalist and founder of Urban Growers, an edible garden company that designs, installs and maintains food gardens on Australia’s east coast for commercial, community and private clients. His childhood was played out on the land, hiding in rows of corn and selling passionfruit on the side of the highway. Byron has an innate passion for the environment, for accessible food and for sustainability.

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HOME & LI FE ST YLE

Curiouser and Curiouser

Three Birds Renovations

Karen McCartney

Bonnie Hindmarsh, Erin Cayliss and Lana Taylor

Curiouser and Curiouser explores the minds and homes of 15 global creatives based in Australia, the UK, USA and Europe who take an eccentric, whimsical, curated and clever approach to their living space. It is about a new beauty that taps into a craving for a personal space with rich creative layers, objects chosen for their meaning, a little bit of oddity and a certain joie de vivre. With each home presented as an individual chapter, this lavishly photographed book looks at houses that move beyond the everyday—spaces that come from a truly creative place, a tad eccentric, but always beautiful. It focuses on exceptional decorating minds and how they express their personality through the objects with which they surround themselves. This visually stimulating book surprises through juxtaposition, colour, form and the sheer joy of curating interior spaces.

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The Three Birds are best friends and busy mums who ditched their corporate careers to renovate houses and flex their design muscles, creating timeless designs and improving living spaces everywhere they go. They’re girl bosses with toolbelts whose style sense has been a magnet for anyone thinking about doing up their home. Learn the renovation lessons the easy way by reading the Three Birds’ insider tips and must-know rules for building your master plan, finding your dream team, mastering bathrooms and kitchens, and putting together ah-mazing interiors. Drool-worthy imagery and detailed how-to make this book the most useful yet stunning coffee table guide you’re ever likely to own.v

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ABOUT THE AUTHOR: 272 pages hardback 297 x 220 mm (11¾ x 8¾ in) 45,000 words 978-1-76052-777-8 £30.00 October 2018 (September 2018 AU)

Australian-based author Karen McCartney has a wealth of experience in the areas of design, interiors and architecture. She edited Marie Claire Lifestyle and was the founding editor of Inside Out magazine before becoming Editorial Director (Lifestyle) at News Corp. Karen runs Edit’d Studio content agency with fellow former magazine editor Trudi Jenkins.

ABOUT THE AUTHORS: 240 pages flexibound paperback 265 x 210 mm (10½ x 8¼ in) 35,000 words 978-1-76063-440-7 £18.99 October 2018 (September 2018 AU)

Bonnie, Erin and Lana swapped the boardroom for the building site, pursuing their passion for renovating, design and building a life they love. They have fast become a social media sensation, attracting engaged followers on Instagram and their YouTube channel, who watch their progress every step of the way.

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272 pages hardback 246 x 190 mm (9¾ x 7½ in) 60,000 words 978-1-74336-510-6 £25.00 October 2018 (September 2018 AU)

HOME & LI FE ST YLE

Milkwood Compendium

Gardens on the Edge

Kirsten Bradley and Nick Ritar

Christine Reid

A handbook of real skills for down-to-earth living, Milkwood Compendium contains everything you need to get started living a more home-grown life. Designed to be read with a pot of tea by your elbow and a notebook beside you, right before you get up and start doing. The skills that we learn bind our lives together. Do you want to know how to grow your own food? Or how to keep bees? How to forage for edible seaweed along the shoreline or wild greens down by the stream? Maybe you’re curious about growing mushrooms, or keeping chickens, or how to grow the perfect tomato. Skills that can create a life worth truly living. We invite you to make these skills yours. From DIY projects to wild fermented recipes, the in-depth knowledge and hands-on instruction contained in these pages will have your whole family fascinated and inspired to get growing, keeping, cooking and making.

This lavishly photographed book, written and curated by internationally respected gardening author Christine Reid and shot by renowned photographer Simon Griffiths, focuses on 18 stunning gardens from around Australia situated on a natural ‘frontier’—rainforest, desert, bushland, saltbush plain, a volcanic crater, the ocean’s edge. The featured gardens have been created or restored in locations where the surrounding natural landscape is as significant as the cultivated and designed elements. In its images and stories Gardens on the Edge is as much about the diversity and character of the Australian continent as it is about the gardens. The accompanying stories not only explore the establishment of the garden, but also reference Australian history and geography, and cover issues ranging from dealing with droughts and climate change to restoring a longneglected kitchen garden.

ABOUT THE AUTHORS:

ABOUT THE AUTHOR:

Kirsten Bradley and Nick Ritar left the city to start a small permaculture farm called Milkwood 10 years ago, with a dream of living simply and within their means. Since then, they’ve been growing food and sharing skills wherever they’ve lived or travelled—from building biochar stoves to creating rooftop community gardens to teaching permaculture design. They currently live, grow, forage and keep bees on a twoacre permaculture farm near Daylesford in Victoria.

288 pages hardback 285 x 240 mm (11¼ x 9½ in) 45,000 words 978-1-76063-445-2 £25.00 November 2018 (October 2018 AU)

Christine Reid is an Australian garden writer whose wide interests include the social and cultural history of gardens and designed landscapes, both historic and contemporary. She contributes to a wide range of Australian and international publications, including Gardens Illustrated in the UK. Christine has contributed to books including The Gardener’s Garden (Phaidon, 2014) and The Oxford Companion to Australian Gardens (Oxford University Press, 2002) and wrote the Australian entries for the revised edition of The Oxford Companion to Gardens (Oxford University Press, 2006).

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Backlist

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C ATALO GUE 2 0 17–2 0 19 FOOD & DRINK

B AC KLI ST APPLES FOR JAM Tessa Kiros 432 pages paperback 240 x 170 mm (9½ x 6¾ in) 978-1-74196-686-2 £18.99

BEEF & POTATOES Jean-François Mallet 412 pages hardback 252 x 195 mm (10 x 8 in) 978-1-74336-629-5 £20.00

250 MUST HAVE SLOW COOKER RECIPES Murdoch Books Test Kitchen 288 pages paperback 220 x 200 mm (8½ x 8 in) 978-1-74266-902-1 £9.99

AUSTRALIAN FISH AND SEAFOOD COOKBOOK John Susman, Anthony Huckstep, Sarah Swan and Stephen Hodges 480 pages hardback 270 x 215 mm (10¾ x 8½ in) 978-1-74336-328-7 £30.00

BEGINNERS GUIDE TO CAKE DECORATING 112 pages paperback 240 x 200 mm (9½ x 8 in) 978-1-74196-052-5 £6.99

50 EASY PARTY CAKES Debbie Brown 112 pages paperback 276 x 214 mm (10¾ x 8¼ in) 978-1-74196-112-6 £9.99

BABY PIP EATS Amie Harper 56 pages hardback 200 x 200 mm (8 x 8 in) 978-1-74336-852-7 £9.99

AIMEE’S PERFECT BAKES Aimee Twigger 192 pages hardback 241 x 190 mm (9½ x 7½ in) 978-1-74336-742-1 £16.99

BAKECLASS Anneka Manning 280 pages hardback with jacket 254 x 203 mm (10 x 8 in) 978-1-74336-572-4 £20.00

100 DESSERTS TO DIE FOR Trish Deseine 256 pages hardback 270 x 210 mm (10½ x 8¼ in) 978-1-74336-694-3 £18.99

ALLA FRATELLI Barry McDonald 272 pages hardback 260 x 210 mm (10½ x 8¼ in) 978-1-74336-471-0 £20.00 ANATOLIA Somer Sivrioglu and David Dale 360 pages hardback 267 x 253 mm (10½ x 10 in) 978-1-74336-081-1 £30.00

THE BAKING BIBLE Murdoch Books Test Kitchen 400 pages paperback 297 x 230 mm (11¾ x 9 in) 978-1-74196-991-7 £16.99 BALANCE & HARMONY: THE SECRETS OF ASIAN COOKING Neil Perry 400 pages hardback with jacket 260 x 200 mm (10¼ x 8 in) 978-1-74045-908-2 £30.00

BENTLEY Brent Savage 256 pages hardback 275 x 240 mm (10¾ x 9½ in) 978-1-74196-817-0 £30.00 BIOTA James Viles 248 pages hardback 290 x 230 mm (11½ x 9 in) 978-1-74336-570-0 £25.00 BISTRONOMY Katrina Meynink 256 pages hardback with jacket 260 x 215 mm (10¼ x 8½ in) 978-1-74336-101-6 £25.00 BITESIZE: CAKES & SLICES 200 pages paperback 190 x 140 mm (7½ x 5½ in) 978-1-74196-069-3 £4.99 BITESIZE: SOUPS 200 pages paperback 190 x 140 mm (7½ x 5½ in) 978-1-74196-102-7 £4.99

BOURKE STREET BAKERY Paul Allam and David McGuinness 368 pages hardback with jacket 250 x 190 mm (10 x 7½ in) 978-1-74196-433-2 £25.00 BREAD REVOLUTION Duncan Glendinning and Patrick Ryan 176 pages hardback 250 x 190 mm (10 x 7½ in) 978-1-74266-668-6 £17.99 CAKE DECORATING STEP BY STEP Giovanna Torrico 160 pages hardback 260 x 194 mm (10½ x 8 in) 978-1-74336-740-7 £16.99 CHOCOLATE Kirsten Tibballs 256 pages hardback 255 x 200 mm (10¼ x 8 in) 978-1-74336-613-4 £20.00 CHUNKY: COOKING FOR ONE Murdoch Books Test Kitchen 400 pages paperback 190 x 140 mm (7½ x 5½ in) 978-1-74196-953-5 £8.99 CHUNKY: SALADS Murdoch Books Test Kitchen 400 pages paperback 190 x 140 mm (7½ x 5½ in) 978-1-74196-951-1 £8.99

CHUNKY: VEGIE FOOD 400 pages paperback 190 x 140 mm (7½ x 5½ in) 978-1-74196-411-0 £8.99 THE COOK AND BAKER Cherie Bevan and Tass Tauroa 240 pages hardback 258 x 200 mm (10 x 8 in) 978-1-74336-528-1 £20.00 COOK WITH LOVE: THE PETE EVANS COLLECTION Pete Evans 320 pages paperback 260 x 215 mm (10½ x 8½ in) 978-1-76052-772-3 £18.99 COOKING FOR CHRISTMAS 264 pages paperback, quarter bound 270 x 225 (10½ x 8¾ in) 978-1-74196-436-3 £18.99 COOKING WITH BEER Paul Mercurio 224 pages paperback 240 x 190 mm (9½ x 7½ in) 978-1-74266-542-9 £14.99 CORNERSMITH Alex Elliott-Howery and James Grant 272 pages hardback 270 x 195 mm (10½ x 7¾ in) 978-1-74336-329-4 £20.00

DELICIOUS EVERY DAY Anna Gare 216 pages paperback 260 x 210 mm (10½ x 8¼ in) 978-1-74336-741-4 £14.99 THE DINNER LADIES Sophie Gilliat and Katherine Westwood 272 pages paperback with flaps 260 x 210 mm (10½ x 8¼ in) 978-1-74336-605-9 £14.99 DOLCE Laura Zavan 160 pages hardback 260 x 194 mm (10½ x 8 in) 978-1-74336-739-1 £17.99 DOMINIQUE ANSEL: SECRET RECIPES FROM THE WORLD FAMOUS NEW YORK BAKERY Dominique Ansel 272 pages hardback 276 x 210 mm (10¾ x 8¼ in) 978-1-74336-578-6 £20.00 DONUTS Tracey Meharg 144 pages hardback with cloth spine 240 x 190 mm (9½ x 7½ in) 978-1-74336-323-2 £14.99 EAT THE WEEK Anna Barnett 224 pages hardback 260 x 195 mm (10¼ x 7¾ in) 978-1-74336-542-7 £17.99

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C ATALO GUE 2 0 17–2 0 19 ENCHANTING MAGICAL CAKES Debbie Brown 208 pages paperback 276 x 210 mm (10¾ x 8¼ in) 978-1-74336-194-8 £14.99 FALAFAL FOR BREAKFAST Michael Rantissi and Kristy Frawley 256 pages hardback 260 x 205 mm (10½ x 8½ in) 978-1-74336-444-4 £20.00 FALLING CLOUDBERRIES Tessa Kiros 400 pages paperback 240 x 170 mm (9½ x 6¾ in) 978-1-74196-431-8 £20.00 FOOD FROM MANY GREEK KITCHENS Tessa Kiros 336 pages hardback with jacket 230 x 203 mm (9 x 8 in) 978-1-74196-684-8 £25.00 THE FOOD I LOVE Neil Perry 440 pages paperback with flaps 260 x 200 mm (10½ x 8 in) 978-1-74336-651-6 £18.99 FOOD OF FRANCE 296 pages paperback 297 x 230 mm (12 x 9 in) 978-1-74045-471-1 £18.99

B AC KLI ST FOOD OF MOROCCO 296 pages paperback 297 x 230 mm (12 x 9 in) 978-1-74196-034-1 £18.99 FOOD OF THAILAND 296 pages paperback 297 x 230 mm (12 x 9 in) 978-1-74045-473-5 £18.99 FOOD PLUS BEER Ross Dobson 240 pages hardback 255 x 200 mm (10 x 8 in) 978-1-74336-549-6 £20.00 THE FRENCH BAKER Jean Michel Raynaud 272 pages hardback 270 x 215 mm (10½ x 8½ in) 978-1-74336-354-6 £20.00 FROM INDIA Kumar and Suba Mahadevan 256 pages padded hardback 265 x 230 mm (10½ x 9 in) 978-1-74196-928-3 £25.00 GOURMET HOT DOGS Stéphane Reynaud 144 pages hardback 240 x 190 mm (9½ x 7½ in) 978-1-74336-317-1 £14.99 HAMBURGER GOURMET Victor Garnier 160 pages paperback 240 x 190 mm (9½ x 7½ in) 978-1-76052-266-7 £14.99

HAMBURGER GOURMET Victor Garnier 160 pages hardback 240 x 190 mm (9½ x 7½ in) 978-1-74336-971-5 £14.99

INDOCHINE Luke Nguyen 320 pages hardback with jacket 260 x 215 mm (10½ x 8¼ in) 978-1-74266-570-2 £25.00

HOME MADE Yvette van Boven 432 pages hardback 260 x 210 mm (10½ x 8¼ in) 978-1-74266-646-4 £25.00

ISTANBUL CULT RECIPES Pomme Larmoyer 272 pages hardback 260 x 205 mm (10½ x 8 in) 978-1-74336-857-2 £20.00

THE HOMEMADE WEDDING CAKE Natasha Collins 240 pages hardback 260 x 220 mm (10½ x 8¾ in) 978-1-74336-692-9 £20.00

JAMS AND PRESERVES 224 pages paperback 260 x 210 mm (10¼ x 8¼ in) 978-1-74266-032-5 £16.99

I WANT TO BE A CHEF: BAKING 192 pages paperback 252 x 205 mm (10 x 8 in) 978-1-74196-917-7 £9.99 IN THE KITCHEN Simmone Logue 240 pages hardback 260 x 195 mm (10½ x 8 in) 978-1-74336-747-6 £17.99 INDIAN MADE EASY Amandip Uppal 216 pages paperback 270 x 185 mm (10½ x 7 in) 978-1-74336-858-9 £14.99

KING OF THE GRILL Ross Dobson 392 pages hardback 260 x 215 mm (10¾ x 8½ in) 978-1-74336-474-1 £20.00 LIMONCELLO AND LINEN WATER Tessa Kiros 352 pages hardback with jacket 240 x 170 mm (9½ x 6½ in) 978-1-74266-878-9 £25.00 THE LITTLE CHINESE COOKBOOK Murdoch Books Test Kitchen 192 pages hardback 200 x 160 mm (8 x 6¼ in) 978-1-74336-657-8 £9.99

THE LITTLE FRENCH COOKBOOK Murdoch Books Test Kitchen 192 pages hardback 200 x 160 mm (8 x 6¼ in) 978-1-74336-661-5 £9.99 THE LITTLE MOROCCAN COOKBOOK 192 pages padded hardback 200 x 160 mm (8 x 6¼ in) 978-1-74336-067-5 £9.99 THE LITTLE PASTA COOKBOOK Murdoch Books Test Kitchen 192 pages hardback 200 x 160 mm (8 x 6¼ in) 978-1-74336-659-2 £9.99 THE LITTLE SPANISH COOKBOOK 192 pages padded hardback 200 x 160 mm (8 x 6¼ in) 978-1-74336-066-8 £9.99 THE LITTLE TAPAS BOOK Murdoch Books Test Kitchen 192 pages padded hardback 200 x 160 mm (7¾ x 6¼ in) 978-1-74266-030-1 £9.99 THE LITTLE THAI COOKBOOK Murdoch Books Test Kitchen 192 pages hardback 200 x 160 mm (8 x 6¼ in) 978-1-74336-655-4 £9.99

A LITTLE TASTE OF FRANCE 256 pages paperback 200 x 185 mm (8 x 7¼ in) 978-1-74196-766-1 £9.99 A LITTLE TASTE OF INDIA 256 pages paperback 200 x 185 mm (8 x 7¼ in) 978-1-74196-754-8 £8.99 A LITTLE TASTE OF SPAIN 256 pages paperback 200 x 185 mm (8 x 7¼ in) 978-1-74196-962-7 £8.99 A LITTLE TASTE OF THAILAND 256 pages paperback 200 x 185 mm (8 x 7¼ in) 978-1-74196-758-6 £8.99 LOVE, AIMEE X Aimee Twigger 192 pages hardback 241 x 190 mm (9½ x 7½ in) 978-1-74336-593-9 £16.99 MASTERING THE ART OF POULTRY, MEAT & GAME Anneka Manning 384 pages padded hardback 273 x 215 mm (10¾ x 8¼ in) 978-1-74266-386-9 £25.00 MEALS IN HEELS Jennifer Joyce 192 pages hardback 240 x 170 mm (9½ x 6¾ in) 978-1-74196-552-0 £14.99

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MILKBAR MEMORIES Jane Lawson 240 pages paperback with flaps 250 x 225 mm (10 x 9 in) 978-1-74336-319-5 £20.00

MY FAMILY TABLE Eleanor Ozich 256 pages hardback 240 x 190 mm (9½ x 7½ in) 978-1-74336-566-3 £16.99

NEW YORK CULT RECIPES Marc Grossman 274 pages hardback 260 x 205 mm (10½ x 8¼ in) 978-1-74336-972-2 £20.00

PLANET CAKE Paris Cutler 192 pages paperback 255 x 210 mm (10 x 8¼ in) 978-1-74196-318-2 £14.99

RIPAILLES Stéphane Reynaud 480 pages paperback with flaps 270 x 203 mm (10½ x 8 in) 978-1-74336-633-2 £18.99

SKINNY MEALS IN HEELS Jennifer Joyce 192 pages hardback 245 x 205 mm (9¾ x 8 in) 978-1-74266-573-3 £14.99

MORE PLEASE! Manu Feildel 224 pages paperback 260 x 210 mm (10½ x 8¼ in) 978-1-74336-849-7 £18.99

MY KITCHEN YEAR Ruth Reichl 352 pages hardback 240 x 168 mm (9½ x 6½in) 978-1-74336-814-5 £20.00

NOT JUST JAM Matthew Evans 208 pages hardback 240 x 170 mm (9½ x 6½ in) 978-1-74336-609-7 £14.99

PLANET CAKE LOVE AND FRIENDSHIP Paris Cutler 224 pages paperback with flaps 255 x 210 mm (10 x 8¼ in) 978-1-74336-058-3 £14.99

ROCKPOOL BAR & GRILL Neil Perry 456 pages hardback with jacket 305 x 235 mm (12 x 9¼ in) 978-1-74196-829-3 £40.00

THE SLOW COOKING BIBLE Murdoch Books Test Kitchen 400 pages paperback 297 x 230 mm (11¾ x 9 in) 978-1-74266-544-3 £16.99

MOVIDA Frank Camorra and Richard Cornish 368 pages paperback with jacket 255 x 200 mm (10½ x 8 in) 978-1-92125-939-5 £16.99

MY PETITE KITCHEN COOKBOOK Eleanor Ozich 240 pages hardback with jacket 240 x 190 mm (9½ x 7½ in) 978-1-74336-187-0 £16.99

ORGANUM Peter Gilmore 288 pages hardback with slipcase 310 x 255 mm (12¼ x 10 in) 978-1-74336-064-4 £40.00

SECRETS OF ECLAIRS Marianne Magnier-Moreno 112 pages hardback 195 x 140 mm (7¾ x 5½ in) 978-1-74336-192-4 £8.99

THE SONGS OF SAPA Luke Nguyen 344 pages hardback with jacket 260 x 215 mm (10¼ x 8½ in) 978-1-74196-465-3 £25.00

MOVIDA COCINA Frank Camorra and Richard Cornish 288 pages hardback 275 x 185 mm (10¾ x 7¼ in) 978-1-74266-641-9 £20.00

MY STREET FOOD KITCHEN Jennifer Joyce 272 pages hardback with cloth quarterbind 260 x 190 mm (10¼ x 7½ in) 978-1-74336-459-8 £20.00

SECRETS OF MACARONS José Maréchal 112 pages hardback 195 x 140 mm (7¾ x 5½ in) 978-1-74266-128-5 £7.99

THE SOUP BIBLE Murdoch Books Test Kitchen 400 pages paperback 297 x 230 mm (11¾ x 9 in) 978-1-74266-724-9 £16.99

SEPIA Martin Benn 304 pages hardback 310 x 225 mm (12¼ x 9 in) 978-1-74336-063-7 £35.00

SPECIAL DELIVERY Annabel Crabb and Wendy Sharpe 232 pages hardback 250 x 195 mm (10 x 8 in) 978-1-74336-620-2 £17.99

MOVIDA RUSTICA Frank Camorra and Richard Cornish 368 pages hardback 255 x 200 mm (10½ x 8 in) 978-1-74196-469-1 £25.00 MR HONG Dan Hong 256 pages padded hardback 270 x 203 mm (10½ x 8 in) 978-1-74336-062-0 £20.00

THE PAINTED CAKE Natasha Collins 240 pages paperback with flaps 250 x 220 mm (10 x 8½ in) 978-1-74336-106-1 £16.99

NAKED CAKES Lyndel Miller 272 pages hardback with jacket 254 x 210 mm (10 x 8¼ in) 978-1-74336-536-6 £20.00

PIER Greg Doyle, Grant King and Katrina Kanetani 280 pages hardback with jacket 266 x 255 mm (10½ x 10 in) 978-1-92125-904-3 £35.00

THE NATURAL COOK Matt Stone 240 pages paperback 260 x 210 mm (10½ x 8¼ in) 978-1-74336-591-5 £18.99

PIZZA Pete Evans 256 pages hardback 260 x 215 mm (10¼ x 8½ in) 978-1-74266-971-7 £18.99

PORNBURGER Mathew Ramsey 312 pages hardback 203 x 254 mm (8 x 10 in) (landscape) 978-1-74336-744-5 £16.99 PRIDE AND PUDDING Regula Ysewijn 368 pages hardback 260 x 180 mm (10½ x 7 in) 978-1-74336-738-4 £20.00 QUAY Peter Gilmore 288 pages hardback 310 x 255 mm (12½ x 10 in) 978-1-74196-487-5 £35.00 REAL FOOD PROJECTS Kate Walsh 216 pages paperback 260 x 210 mm (10½ x 8¼ in) 978-1-74336-422-2 £18.99

SERENDIP Peter Kuruvita 256 pages hardback with jacket 240 x 210 mm (9½ x 8¼ in) 978-1-74196-364-9 £25.00

SPICE JOURNEY Shane Delia 272 pages hardback 258 x 200 mm (10¼ x 8 in) 978-1-74336-733-9 £20.00

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C ATALO GUE 2 0 17–2 0 19 STÉPHANE REYNAUD’S 365 GOOD REASONS TO SIT DOWN TO EAT Stéphane Reynaud 560 pages hardback 245 x 195 mm (9¾ x 7¾ in) 978-1-74196-919-1 £30.00 STÉPHANE REYNAUD’S BARBECUE Stéphane Reynaud 256 pages hardback 270 x 205 mm (10¾ x 8 in) 978-1-74266-657-0 £20.00 SUMMER ON FAT PIG FARM Matthew Evans 256 pages hardback 250 x 200 mm (10 x 8 in) 978-1-74336-580-9 £20.00 SWEET CELEBRATIONS! Elise Strachan 240 pages hardback 251 x 216 mm (9¾ x 8½ in) 978-1-74336-920-3 £20.00 SWEET STUDIO Darren Purchese 224 pages padded hardback 250 x 220 mm (10 x 8½ in) 978-1-74266-982-3 £20.00 TESSA KIROS: THE RECIPE COLLECTION Tessa Kiros 376 pages hardback with debossed panel 260 x 210 mm (10¼ x 8¼ in) 978-1-74336-096-5 £20.00

B AC KLI ST TOKYO CULT RECIPES Maori Murota 272 pages hardback 260 x 205 mm (10½ x 8½ in) 978-1-74336-595-3 £20.00

ZUMBO Adriano Zumbo 256 pages cloth hardback with jacket 285 x 215 mm (11¼ x 8½ in) 978-1-74266-571-9 £20.00

THE UNBAKERY Megan May 280 pages hardback 285 x 215 mm (11¼ x 8½ in) 978-1-74336-564-9 £20.00

THE ZUMBO FILES Adriano Zumbo 208 pages hardback 270 x 203 mm (10½ x 8 in) 978-1-74336-095-8 £20.00

VENEZIA Tessa Kiros 288 pages paperback with flaps 230 x 203 mm (9 x 8 in) 978-1-74336-663-9 £18.99 VENICE CULT RECIPES Laura Zavan 272 pages hardback 260 x 205 mm (10½ x 8¼ in) 978-1-74336-310-2 £20.00 WORLD KITCHEN: MOROCCO 256 pages paperback 260 x 210 mm (10¼ x 8¼ in) 978-1-74196-439-4 £14.99 WORLD KITCHEN: SPAIN 256 pages paperback 260 x 210 mm (10¼ x 8¼ in) 978-1-74196-440-0 £14.99 WORLD KITCHEN: THAILAND 256 pages paperback 260 x 210 mm (10¼ x 8¼ in) 978-1-74196-523-0 £14.99

HEALTH & WELLNESS 5:2 LIFESTYLE Delphine de Montalier and Charlotte Debeugny 208 pages paperback with die-cut 250 x 205 mm (10 x 8½ in) 978-1-74336-532-8 £14.99 AUTOIMMUNE PALEO COOKBOOK Mickey Trescott 312 pages paperback 230 x 205 mm (9 x 8 in) 978-1-74336-819-0 £16.99 EASY MEDITERRANEAN Sue Quinn 208 pages paperback with flaps 235 x 200 mm (9 x 8 in) 978-1-74336-746-9 £14.99 EASY VEGAN Sue Quinn 256 pages paperback with flaps 254 x 215 mm (10 x 9 in) 978-1-74336-525-0 £14.99

GOOD WITHOUT GLUTEN Frédérique Jules, Jennifer Lepoutre and Mitsuru Yanase 160 pages hardback with die-cut 240 x 195 mm (9½ x 7¾ in) 978-1-74336-316-4 £14.99 HEALTHY LIVING: DIABETES Murdoch Books Test Kitchen 192 pages paperback 235 x 180 mm (9¼ x 7 in) 978-1-74266-411-8 £8.99 The NAKED VEGAN Maz Valcorza 192 pages paperback with flaps 260 x 210 mm (10½ x 8¼ in) 978-1-74336-641-7 £14.99 QUICK.EASY.HEALTHY. Callum Hann and Themis Chryssidis 216 pages paperback with flaps 235 x 200 mm (9¼ x 8 in) 978-1-74336-729-2 £15.99 RAW Omid Jaffari 280 pages hardback 250 x 200 mm (10 x 8 in) 978-1-74336-320-1 £20.00 REAL DELICIOUS Chrissy Freer 224 pages paperback 255 x 205 mm (10 x 8 in) 978-1-74336-597-7 £14.99

REVERSING DIABETES Dr Alan Barclay 248 pages paperback 250 x 210 mm (10 x 8¼ in) 978-1-74336-631-8 £14.99 SEASONS TO SHARE Jacqueline Alwill 256 pages paperback with flaps 254 x 192 mm (10 x 7½ in) 978-1-74336-748-3 £18.99 SUPERCHARGED FOOD Lee Holmes 192 pages flexibound 250 x 200 mm (10 x 8 in) 978-1-74266-315-9 £14.99 SUPERCHARGED FOOD: EAT CLEAN, GREEN AND VEGETARIAN Lee Holmes 232 pages flexibound 250 x 200 mm (10 x 8 in) 978-1-74336-523-6 £14.99 SUPERCHARGED FOOD: EAT RIGHT FOR YOUR SHAPE Lee Holmes 272 pages paperback 250 x 200 mm (10 x 8 in) 978-1-74336-554-0 £14.99 SUPERCHARGED FOOD: EAT YOURSELF BEAUTIFUL Lee Holmes 232 pages flexibound 250 x 200 mm (10 x 8 in) 978-1-74336-059-0 £14.99

SUPERCHARGED FOOD: HEAL YOUR GUT Lee Holmes 280 pages paperback with flaps 230 x 170 mm (9 x 6¾ in) 978-1-74336-561-8 £14.99 SUPERFOOD JUICES, SMOOTHIES AND DRINKS Jason Manheim 240 pages hardback 191 x 191 mm (7½ x 7½ in) 978-1-74336-644-8 £12.99 SUPERLEGUMES Chrissy Freer 224 pages flexibound 260 x 210 mm (10¼ x 8¼ in) 978-1-74336-550-2 £14.99 VEGETARIAN Alice Hart 256 pages paperback 245 x 195 mm (9¾ x 7¾ in) 978-1-74266-339-5 £14.99 WHOLE FOOD SLOW COOKED Olivia Andrews 240 pages paperback 255 x 200 mm (10 x 8 in) 978-1-74336-558-8 £14.99 WHOLEFOOD FOR CHILDREN Jude Blereau 336 pages paperback 230 x 190 mm (9 x 7½ in) 978-1-74196-678-7 £16.99

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C ATALO GUE 2 0 17–2 0 19 WHOLEFOOD FROM THE GROUND UP Jude Blereau 256 pages paperback with flaps 260 x 210 mm (10½ x 8¼ in) 978-1-74336-538-0 £16.99

HOME & LIFESTYLE THE AUSTRALIAN NATIVE GARDEN Angus Stewart and AB Bishop 288 pages hardback 280 x 215 mm (11 x 8½ in) 978-1-74336-551-9 £25.00 BACKYARD BEES Doug Purdie 208 pages hardback 240 x 170 mm (9½ x 6¾ in) 978-1-74336-508-3 £14.99 THE BEGINNERS GUIDE TO FLORISTRY 256 pages paperback 280 x 200 mm (11 x 7¾ in) 978-1-74196-188-1 £16.99 BERLIN STYLE GUIDE Ellen Teschendorf and Petra Albert 272 pages hardback 210 x 140 mm (8¼ x 5½ in) 978-1-74336-527-4 £16.99 CLOTHBOUND Julie Paterson 240 pages hardback with hand-printed cloth cover 260 x 190 mm (10¼ x 7½ in) 978-1-74336-355-3 £25.00

B AC KLI ST COLOUR Victoria Alexander 304 pages paperback 210 x 150 mm (8¼ x 6 in) 978-1-74336-200-6 £16.99

THE FLOWERS Dr Lisa Cooper 256 pages hardback 275 x 210 mm (11 x 8¼ in) 978-1-74336-338-6 £25.00

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THE GREAT BARRIER REEF Len Zell 256 pages hardback 285 x 260 mm (11¼ x 10½ in) 978-1-74336-179-5 £25.00

COPENHAGEN STYLE GUIDE Anna Peuckert and Søren Jepsen 256 pages hardback 210 x 140 mm (8¼ x 5½ in) 978-1-74336-732-2 £16.99 EASY LUXURY Darren Palmer 216 pages hardback 260 x 210 mm (10¼ x 8¼ in) 978-1-74336-103-0 £20.00 ECO COLOUR India Flint 240 pages cloth hardback 270 x 225 mm (10¾ x 8¾ in) 978-1-74196-079-2 £30.00 ETCETERA Sibella Court 256 pages hardback with jacket 260 x 190 mm (11 x 9½ in) 978-1-74196-556-8 £25.00

HAPPY Amanda Talbot 336 pages hardback with die-cut jacket 290 x 225 mm (11½ x 8¾ in) 978-1-74336-061-3 £25.00 HELLO TOKYO Ebony Bizys 224 pages paperback with jacket 238 x 178 mm (9½ x 7 in) 978-1-74336-509-0 £14.99 HOMESPACE Darren Palmer 240 pages hardback 260 x 210 mm (10½ x 8¼ in) 978-1-74336-736-0 £20.00 HOW TEA COSIES CHANGED THE WORLD Loani Prior 160 pages paperback 220 x 220 mm (8½ x 8½ in) 978-1-74266-660-0 £12.99

LONDON STYLE GUIDE (REVISED) Saska Graville 296 pages hardback 210 x 140 mm (8¼ x 5½ in) 978-1-74336-332-4 £16.99

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PERFECT IMPERFECT Karen McCartney, Sharyn Cairns and Glen Proebstel 288 pages hardback 297 x 220 mm (11¾ x 8¾ in) 978-1-74336-482-6 £30.00

STILL LIFE Jane Ussher and Nigel Watson 224 pages cloth hardback 320 x 240 mm (12½ x 9½ in) 978-1-74196-739-5 £40.00

MATERIAL OBSESSION Kathy Doughty and Sarah Fielke 208 pages paperback 255 x 210 mm (10 x 8¼ in) 978-1-74196-095-2 £18.99

PRETTY FUNNY TEA COSIES Loani Prior 160 pages paperback with flaps 220 x 220 mm (8½ x 8½ in) 978-1-74336-097-2 £12.99

MY HEART WANDERS Pia Jane Bijkerk 304 pages cloth hardback 230 x 203 mm (9 x 8 in) 978-1-74196-746-3 £20.00

REALLY WILD TEA COSIES Loani Prior 136 pages paperback 220 x 220 mm (8½ x 8½ in) 978-1-74196-631-2 £12.99

NOMAD Sibella Court 256 pages cloth hardback 260 x 215 mm (10¼ x 8½ in) 978-1-74266-569-6 £25.00

RETHINK: THE WAY YOU LIVE Amanda Talbot 304 pages hardback 280 x 210 mm (11¼ x 8¼ in) 978-1-74266-757-7 £25.00

ONE Victoria Alexander 260 pages paperback with jacket 255 x 210 mm (10 x 8¼ in) 978-1-74196-780-7 £20.00

SECOND SKIN India Flint 288 pages hardback with jacket 270 x 225 mm (10¾ x 8¾ in) 978-1-74196-721-0 £30.00

THE STYLIST’S GUIDE TO NYC Sibella Court 288 pages hardback 210 x 140 mm (8¼x 5½ in) 978-1-74266-108-7 £16.99 VELVET PEARS Susan Southam 296 pages hardback with jacket 245 x 225 mm (9¾ x 8¾ in) 978-1-74196-365-6 £25.00 WEDDING COMPANION Tanya Bywater 186 pages hardback 297 x 210 mm (12 x 8¼ in) 978-1-92125-929-6 £20.00

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I N DEXE S

Title Index

The Food I Love 6, 46 Food Plus Beer 19

50/60/70 Iconic Australian Houses 116 70/80/90 Iconic Australian Houses 116 365 Good Reasons to Sit Down to Eat 32

Gardens on the Edge 119 Get Lean, Stay Lean 63 The Good Carbs Cookbook 72–3 Good Food 6, 46 The Good Hustle 96 Gourmet Hot Dogs 32 Grillhouse 19 Grow Your Own 112

Adventurous Spirit 95 All Day Café 8 Amsterdam Style Guide 102, 103 Anatolia 12 Apple Blossom Pie 72 Baby Pip Eats 9 Backyard Bees 106 Backyard Chickens 106 Balance & Harmony 6, 46 Barbecue 32 Barcelona Cult Recipes 29, 47 The Bee Friendly Garden 107 Berlin Style Guide 102, 103 Better Brain Food 76–7 The Book of Tripe 32 Bourke Street Bakery 38 Bourke Street Bakery: All Things Sweet 38–9 Can You Die of a Broken Heart? 98 Clean Soups 66 Coastline 12–13 Cook Fast, Eat Well 21 Copenhagen Style Guide 102, 103 Cornersmith 88 Cornersmith: Salads and Pickles 88–9 Craving 67 Curiouser and Curiouser 116

Hardcore Carnivore 22–3 Healthy Hormones 84–5 Healthy Thermo Cooking for Busy Families 91 Hippie Lane: The Cookbook 69 Home Brew Hero 52 Hong Kong: Food City 44–5 The House and Garden at Glenmore 108 Hummus and Co. 36–7 I'm Just Here for Dessert 16–17 Istanbul Cult Recipes 29, 47 Italian Food 26 King of the Grill 19 Korean Food Made Easy 49 The Little Curry Cookbook 7 The Little Japanese Cookbook 10 Little Pip Eats: The Colours of the Rainbow 9 Los Angeles Cult Recipes 29, 47 Love Your Lunch 14 Low Tox Life 99

Easy Mediterranean 21 Easy Vegan 21 Easy Weekends 6, 46

Making Dogs Happy 113 Matt Moran’s Australian Food 41 Meals in Heels 54 The Meat Bible 57 Milkwood Compendium 118 Mindfulness For Mums and Dads 94 More Fired Up 19 My Street Food Kitchen 54

Falafel for Breakfast 36 Ferment 78–9 Fire and Spice 55 Fired Up 19 Fired Up Vegetarian 19

Neil Perry's Good Cooking 6, 46 The New Australian Garden 109 New Pizza 26–7 New York Christmas 30–1 New York Cult Recipes 29, 47

Disobedient Gardens 104

One Knife, One Pot, One Dish 32 One Pan Roasts 28 Perfect Imperfect 116 Pies and Tarts 32 Pizza de Luxe 53 Poh Bakes 100 Greats 42 Probiotic Drinks at Home 74–5 Real Food for Babies and Toddlers 71 The Really Useful Ultimate Student Cookbook 18 Reversing Diabetes 72 Ripailles 32 Rockpool Bar & Grill 6, 46 Rôtis 32 Salads All Year Round 11 Salt Grill 15 The Scandinavian Belly Fat Program 62 Sharing Plates 15 Simply Good Food 6, 46 Skinny Meals in Heels 54 Smart Baby Cookbook 82 Special Delivery 56 Special Guest 56 Spice Alley 54 Spiralise Your Vegetables 65 Supercharged Food: Eat Clean, Green and Vegetarian 64, 83, 90 Supercharged Food: Eat Right for Your Shape 64, 83, 90 Supercharged Food: Eat Your Way to Good Health 64, 83, 90 Supercharged Food: Eat Yourself Beautiful 64, 83, 90 Supercharged Food: Fast Your Way to Wellness 64, 83, 90 Supercharged Food For Kids 64, 83, 90 Supercharged Food: Heal Your Gut 64, 83, 90 Supercharged Food: Love Your Gut 64, 83, 90 Supercharged Food: Supercharge Your Life 64, 83, 90 SuperVeg 87 Sweet Street 50–1

Thai Food Made Easy 34–5 This Is Not A Wine Guide 24–5 Three Birds Renovations 117 Tokyo Cult Recipes 29, 47 Tokyo Style Guide 102, 103 Tuck In 19

Unicorn Food 40 The Urban Grower’s Recipe for the Good Life 115

Author Index

Hart, Alice 43 Hawkins, Heather 95 Hindmarsh, Bonnie 117 Hobbins, Ngaire 76 Holmes, Lee 64, 83, 90 Hwang, Caroline K. 49

Albert, Petra 102, 103 Allam, Paul 38 Andrews, Olivia 80, 91 Armbruster, Zoé 65 Arnott, Brigid 104 Barclay, Dr Alan 72 Bates, Michael 109 Bradley, Kirsten 118 Brooks, Celia 87 Cayliss, Erin 117 Cheney, Lauren 82 Clarkson, Vanessa 71 Cobrdova, Vladia 68 Cooke, Michael 104 Crabb, Annabel 56 Crawford, Michelle 76 Dale, David 12 Davis, Holly 78 Dobson, Ross 19 Edelson, Mat 66 Elliott-Howery, Alex 88 Evans, Felicity 74 Franco, Silvana 18 Frawley, Kristy 36 Gabrielian, Taline 69 Galletto, Lucio 12 Garnier Astorino, Victor 29, 47 Gill, Sasha 58 Grant, James 88 Grossman, Marc 29, 47 Harper, Amie 9

Vegan and Spice 58–9 Vegetarian 43 Venice Cult Recipes 29, 47

Whole Food Slow Cooked 80, 91 Whole Food Thermo Cooked 80, 91 A Whole New Way to Eat 68 Your Best Home 110–11

Pattison, Tracey 80, 91 Perry, Neil 6, 46 Peuckert, Anna 102, 103 Polyviou, Anna 50 Pryles, Jess 22 Puharich, Anthony 57 Purdie, Doug 106, 107

Ingham, Dave 106 Quinn, Sue 21 Jepsen, Søren 102, 103 Johnstone, Ainsley 84 Joyce, Jennifer 54 Katz, Rebecca 66 Khoo, Caroline 16 Kime, Tom 34 Kirkpatrick, Belinda 84 Korevaar, Dr Diana 94 Kuruvita, Peter 55 Larmoyer, Pomme 29, 47 Lawson, Jane 102, 103 Leake, Simon 112 Mahut, Sandra 40, 67 Manfredi, Stefano 26, 53 Mangan, Luke 15 McCartney, Karen 116 McGee, Polly 96 McGhie, Kate 72 McGreevy, Prof Paul 113 McGuinness, David 38 McKenzie, Stuart 8 McMillan, Joanna 63 Mitsch, Stephan 29, 47 Moran, Matt 41 Morrison, Chris 24 Mulder, Makkie 11 Murota, Maori 29, 47

Rantissi, Michael 36 Reid, Christine 119 Reynaud, Stéphane 32 Ritar, Nick 118 Robertson, Mickey 108 Sandall, Philippa 72 Sharpe, Wendy 56 Shuster, Molly 28 Sidwa, Chris 52 Sivrioglu, Somer 12 Smith, Byron 115 Snell, Joe 110 Spindler, Sabine 88 Stamp, Dr Nikki 98 Starling, Dr Melissa 113 Stewart, Angus 112 Stuart, Alexx 99 Tan, Tony 44 Taylor, Lana 117 Teschendorf, Ellen 102, 103 Travers, Libby 57 van den Heuvel, Monique 102, 103 Wainer, Sean 14 Wentrup, Lars 30 Yeow, Poh Ling 42

Nieschlag, Lisa 30 Nordstrand, Berit 62

Zavan, Laura 29, 47

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SALE S CON TAC TS

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OVERSEAS AGENTS

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