STYLE GUIDE MONIQUE VAN DEN HEUVEL
12th January 2017
ÂŁ16.99
9781743368961
PRESS RELEASE
AMSTERDAM
Gain a unique insight into one of the most visited city destinations in Europe. Amsterdam is famed for its pretty canals, world-class galleries and edgy night life, but, as with any major city, a new generation is busy establishing design studios, cafes, clothing stores and creative spaces - breathing new life into former industrial areas and quiet neighbourhood streets. Monique van den Heuvel's Amsterdam Style Guide is a refreshing alternative to traditional travel guides: shining a light on small businesses run by people who love what they do. Monique's favourite places to eat, sleep and shop, as well as insider tips from local business owners, will help you make the most of your visit. This Amsterdam is best travelled by bike or canal boat, at a pace that allows for plenty of diversions; whether that's lunch and a smoothie at a health-food cafe, shopping for vintage treasures with a latte in hand, or enjoying an evening cocktail by the water ... inspiration lies around every corner. AUTHOR PROFILE MONIQUE VAN DEN HEUVEL is a lifestyle journalist and social media specialist. She has worked for Dutch lifestyle magazines such as Happinez and Flow. She's been living in Amsterdam for over twenty years and is always on the lookout for extraordinary and original places to inspire her work and her life. Monique believes creativity is the key to success. For this book, she has gone in search of stylish little shops, coffee bars and other special places with a story to tell - places where the owners and staff love what they do. Monique likes vintage, flowers, art and craftsmanship and she's passionate about all things handmade, natural and organic.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
BELLY FAT PROGRAM 12 weeks to get healthy, boost your energy and lose weight
Berit Nordstrand 12th January 2017
ÂŁ16.99
MEDIA RELEASE
THE SCANDINAVIAN
9781743368909
Jump on board the 12-week program which encourages you to include dark chocolate into your diet, everyday. Did you know that your waistline is your lifeline? Lose the fat around your waist and you live a longer, healthier and 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. If, slowly but surely, the kilos have sneaked up on you, now they will gradually disappear, while you focus a little more on moving, getting enough sleep, relaxation, pleasure and the great taste of pure ingredients. Implement simple 'foodsteps' gradually over a period of 12 weeks and you will change your habits in the longer term, so that you can maintain a stable, ideal weight and good health for the rest of your life. Berit has also included delicious recipes for each week so you can make sure you’re sticking to your goals. For example, enjoy Crumble cake and Quick raspberry sorbet in your first week of cutting out added sugar; in week 5 replace white rice and pasta with nutritious recipes like Linsotto with mushrooms and Indian dal; consume the right minerals in week 9 with Oven-roasted chicken with tomato sauce; and munch on Raw chocolate cake whilst sipping on Green tea with honey and ginger in week 10. The Scandinavian Belly Fat Program is packed with tips and tricks which will help you to 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! AUTHOR PROFILE Norwegian physician and specialist in clinical pharmacology Berit Nordstrand is devoted to studying the relationship between food and health. More than twenty years ago, when a young mother and recent medical school graduate, Berit faced numerous health challenges with her young son including epilepsy and ADHD and sought out ways to use food to help her son. Now, her son Petter is doing great, and Berit shares her results with the world on how the right food can bolster health and help us enjoy life to the fullest. Mother to six children between the ages of 6 and 22 years old, Berit is known for her inspiring talks and her passionate belief that everyone can enjoy the food they eat every day while reducing the risk of lifestyle diseases.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
12th January 2017
£20.00
PRESS RELEASE
Neil Perry’s Good Cooking 9781743368923
Enjoy simply good food from around the world with Neil Perry’s new cookbook Good Cooking. If you own any of Neil’s cookbooks then you’ll know they are all about one thing, and that is the quality of the produce, always driven by seasonality. Good living is tied to good shopping and cooking. You don’t need diets, you need a balanced diet. Eat a good balance of dairy, nuts, vegetables, grains, poultry, meat and fish. Don’t go for fad diets and you will be able to maintain a healthy weight and not have to deprive yourself of anything. Just eat the naughty things in moderation. Neil Perry’s Good Cooking has over 110 simple yet sophisticated recipes that will show you just how easy it is to create amazing flavours at home with seasonal produce as the hero. Drawing on culinary influences both global and local, this collection features recipes suitable for any occasion, and is full of food that will entice you into the kitchen and inspire you to cook. Nail your dinner party with starters like Mexican-style king prawn cocktail and Pork and kimchi fritters with spring onion dipping sauce; satisfy the family with delicious dinners like Wok-fried duck with coconut milk, Thai basil and vermicelli, Slow-roasted rack of lamb with quinoa salad and tahini sauce and Cinnamon and chilli braised beef; and devour desserts like Raspberry and yoghurt mousse cake and Spiced date cake with crème anglaise. Good Cooking is an absolute must-have for the kitchen shelf.
AUTHOR PROFILE Neil Perry is one of the world’s leading and most influential chefs. Neil has been creating menus for Qantas since 1997, redefining in-flight dining and service, and is the author of Rockpool, Simply Asian, Good Food, Balance & Harmony, Rockpool Bar & Grill, Easy Weekends, Simply Good Food, The Food I Love and Spice Temple. His books have featured in publications such as The Independent, The Observer, The Sunday Telegraph and Time Out.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
MEDIA RELEASE
TOKYO STYLE GUIDE Jane Lawson
Tokyo Style Guide is an indispensable companion for those looking for a unique insight into the city of Tokyo. 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 visitors a starting point for exploration - what to wear and when to go - as well as a unique insight into Japan's culture and aesthetic. Fast becoming one of the most popular tourist destinations on the planet ahead of the Olympics in 2020, Tokyo is an exhilarating and inspiring city to visit. Home to 13 million people, the city is vast and complex, so having a wellconsidered travel plan is essential. Tokyo Style Guide offers travellers an introduction to a selection of the most intriguing and stylish Tokyo neighbourhoods and the best of what they have to offer.
Author and Japanophile Jane Lawson suggests a loose itinerary (with accompanying map) for ten neighbourhood walks. Wake up in the Tokyo Station Hotel conveniently located above the city’s century old main station in Maranouchi; head to Shibuya to visit the Meiji Jingu shrine before joining the crowds in Harajuku; pick up a pair of exquisitely handmade Japanese jeans from Momotaro Jeans in the wealthy neighbourhood of Aoyama; get your palm read by a psychic in Sencha café before exploring the eclectic mix of pop-up stalls selling antiques and furniture in Shimokitazawa; finish your day by experiencing a zen like traditional dinner at Tempura Motoyoshi in Akasaka. Tokyo Style Guide is full of ideas for places where you can catch your breath, relax, be inspired, eat and sleep, as well as practical tips to help you make the most of your visit. AUTHOR PROFILE Jane Lawson has been a regular visitor to Japan for over twenty years. She runs independent tours to Japan on a regular basis, guiding her clients to the best that Japan has to offer, from culture, to fashion, food and lifestyle. Jane has a particular interest in Japanese cuisine and she began cooking at the age of eight. After many years working as a chef in Sydney, Jane moved into publishing, combining her love of cookbooks and cooking. Jane is the author of several cookbooks including Milkbar Memories, and is the co-author of BBQ Food for Friends, which won a Gourmand World Cookbook Award in 2003. Jane’s books have been featured in publications like Heat, Yours, Marie Claire, the Daily Mail, Mail on Sunday, The Independent, Delicious, The Guardian and Waitrose magazine, amongst others.
Tokyo Style Guide Publishing: 9th February 2017 Format: Hardback
Price: £16.99 Pages: 320
ISBN: 9781743365694 Category: Travel
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
£17.99
9781743368503
Get Lean, Stay Lean
The 6-step program for a happier, healthier body, for life DR JOANNA McMILLAN
PRESS RELEASE
9th February 2017
Get Lean, Stay Lean explains why it so hard to be a healthy weight, how genes influence body weight, and how you can adapt your lifestyle for a healthier, happier 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. Dr Joanna Macmillan shows you how to reboot your body’s ‘computer’. By adopting certain dietary and lifestyle changes, selecting from the 100 recipes on offer and incorporating regular exercise into your daily life, you really can change the way your body works, for the better. For example, enjoy a leisurely weekend breakfast with a Ricotta, bacon and asparagus frittata; lunch on Roast veggie salad with pomegranate dressing; dine on Oyster beef noodles; and enjoy a slice of Flourless blood orange and almond maple cake for dessert. Eating delicious recipes like these makes you better at burning fat, better at controlling your appetite, better at controlling blood glucose and insulin levels, better at performing exercise, better at performing at work while, whilst still having the energy you need to enjoy your life. It’s really that simple.
AUTHOR PROFILE Born in Scotland and now living in Sydney, Australia, Dr Joanna McMillan is a nutrition scientist with a background in academics and research. Her ever-growing following is the result of her high profile within the media, health and fitness industries. Having completed a Bachelor Degree in Science with First Class Honours in Nutrition and Dietetics in Scotland, Dr Joanna moved to Australia in 1999 and won a scholarship to complete her PhD with The University of Sydney. Dr Joanna is the founder of Get Lean, an online lifestyle change program, and a regular on television and radio.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
Simple, nourishing recipes for health and vitality
REBECCA KATZ with Mat Edelson
9th March 2017
9781760527518
ÂŁ14.99
PRESS RELEASE
CLEAN SOUPS
60 recipes that harness the healing power of soups - nourishing broths, blended soups, traditional healing soups and soup garnishes for that extra-special finish. 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 like Thai coconut broth and Magic mineral broth, blended soups like Spiced butternut squash soup with cardamom and ginger; and traditional healing soups like African sweet potato and peanut soup, Clean Soups show how one simple bowl can make a huge difference to how you feel. You can even mix things up with delicious toppings to bring some versatility to your meals: pair Celeriac soup with crispy shiitake mushrooms; try Avocado citrus soup with Heirloom tomato salsa; and enjoy the blend of Roasted apple and butternut squash soup with crunchy Parsnip crisps. Clean Soups is all about relishing in the comfort of a bowl of something both nutritious and delicious.
AUTHOR PROFILE 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 has a Masters of Science degree in Health and Nutrition Education, and 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.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk/ 0208 785 5994
R E L E A S E
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LEE HOLMES 9th March 2017
9781743366387
P R E S S
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£14.99
Lee Holmes presents a simple, supportive and sustainable approach to intermittent fasting, featuring balanced meals that use nutritious unrefined wholefoods to boost energy. Intermittent fasting is a scientifically proven approach to achieving health, longevity and sustainable weight loss. It involves reducing your calorie intake on selected days to around 500 calories for women and 600 calories for men. Among its many benefits, intermittent fasting helps the body shift from a sugar-burning machine into a fatburning 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. A number of different fasting methods are provided so you can choose the one that fits in with your lifestyle; whether it’s a 2 days a week, skipping breakfast, up day down day, or limiting eating to an 8 hour window plan, Lee caters for all. Fast Your way to Wellness contains information about the science of fasting: what it is, how it works and the enormous health benefits associated with it. You'll find tips on how to start your first fast, incorporating exercise into your routine and how to monitor results and adjust as you go. All of the recipes are free of gluten, wheat, processed sugar and yeast, and many are also dairy free. Fast Your Way to Wellness contains 88 fasting recipes to take you all the way through from breakfast to lunch and then on to dinner. So why not start the day with a minty mango smoothie, lunch on chicken meatballs with marinara and feast on wrapped fish peperonata for dinner for a fast day that really is simple, nutritious and delicious.
AUTHOR PROFILE Lee Holmes holds an Advanced Certificate in Food and Nutrition and is a Certified Health Coach from the Institute of Integrative Nutrition. She is a wholefoods chef and author of bestselling books in the Supercharged Food series: Eat Your Way to Good Health, Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, and 2016’s Heal Your Gut. In 2006 her TV career ended up on the cutting room floor after being diagnosed with a debilitating autoimmune disease. After incorporating a wholefoods diet and successfully recovering, she created her blog Supercharged Food (www.superchargedfood.com) which won the BUPA Health Influencer award. She is a regular writer for the Huffington Post and has been featured in Glamour, Grazia, BBC Good Food, The Sunday Times, Woman’s Own, The Sun, The Daily Express and Women’s Health.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
your vegetables Zoe Armbruster
9781760527501
£9.99
9th March 2017
PRESS RELEASE
Spiralise
Spiralising your vegetables is the go-to book for those with a busy lifestyle: it reduces cooking time whilst preserving the flavour and nutrients of your vegetables. We are all familiar with spiralising but Zoe Armbruster’s Spiralise your vegetables takes spiralising to the next level in this wonderfully vibrant book that helps you to introduce more vegetables into your daily diet. Whilst spiralising is mostly seen as a substitute for spaghetti, Zoe shows how versatile spiralising is by providing 30 creative, simple recipes for snacks and starters, mains and desserts, including ideas for meat, poultry and seafood, as well as vegetarian dishes. Starters include delicious recipes for Rice paper rolls with shiitake, turnip and mango sauce and Potato rosti with smoked salmon; dinner and lunch ideas comprise of easy dishes like Wild rice with butternut pumpkin, pomegranate and Pistachio and Spiral tart with zucchini and carrot; you can even introduce spiralising into your dessert with Zoe’s recipe for Sweet potato waffles with berries and her Rice pudding with pear and lavender. 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!
AUTHOR PROFILE Zoe Armbruster is a food stylist who grew up in Saint-Germain-des-Pres 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 for 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.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
135+ healthy everyday recipes from About Life VLADIA COBRDOVA
6th April 2017
£18.99
PRESS RELEASE
A WHOLE NEW WAY TO EAT
9781743368985
A stunning collection of natural, real and fad-free recipes that your body will love from your taste buds to your gut. Vladia Cobrdova’s food philosophy focuses on the importance of using the best possible natural ingredients, free from chemicals, in tune with the balance of your body and with the seasons. The recipes in A Whole New Way to Eat are the culmination of years of knowledge working as a recipe developer for the cafes at the Australian wholefood stores About Life, combining ingredients to create the perfect balance of health, nutrition and taste. Covering breakfast, drinks, dips & spreads, salads, soups, lunch, dinner, snacks and sweets A Whole New Way to Eat has every realm of eating and drinking covered to get you through the week and introducing a diverse range of foods into your diet. Breakfast inspiration comes in the form of recipes like Kohlrabi and sweet potato rosti with maple bacon and lime avocado paired with a Salted almond butter smoothie and Chia and date porridge; lunch comes with recipes like Crispy coconut chicken; and main meal ideas include dishes of Lambstuffed aubergine with lemon & white bean tahini mash and Seafood and black rice paella. There’s even sweet treats and snacks to keep you going, from Hazelnut and ginger chocolate fudge bark to Carrot & zucchini cake with ricotta frosting. With inspirational recipes that are suitable for vegans, paleo and vegetarians, A Whole New Way to Eat ensures that everyone is welcome at the table with truly delicious food that just happens to be good for you.
AUTHOR PROFILE Vladia Corbrdova is a nutritionist, recipe developer and Wellness Ambassador for About Life, Australia's largest wholefoods retail chain.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
MAKE CAFÉ-STYLE FOOD AT HOME STUART MCKENZIE 6th April 2017
9781743368411
£16.99
PRESS RELEASE
ALL DAY CAFÉ
Achievable and delicious recipes from brunch to lunch with Café Style’s food favourites to cook at home. Based on the theme of easy and sharable home food, Café Style is a blend of food and lifestyle, reflecting the casual, creative and vintage/industrial feel of a café where people gather to do everything from meet, eat, talk and relax. Revolving around the seasons, Café Style is full of recipes bursting with fresh fruits, vegetables and salads for Spring and Summer, and packed full of warming soups, risottos and creamy porridges in Autumn and Winter. Choose from breakfast dishes like Blueberry pancakes with nectarines and Roast mushrooms with feta and beetroot relish; munch on salads like Stuart’s Heirloom carrots with grains salad with preserved lemon yoghurt and Lamb and cous cous salad; enjoy a leisurely lunch with friends with a Pulled pork burger with apple slaw, Chicken and pistachio terrine and Casarecce with spring lamb; and natter over a coffee whilst enjoying mouthfuls of delicious Lemon tart.
Coupled with stunning photography, Stuart’s cookbook is a must for anybody who enjoys relaxed and comfortable dining with recipes that make use of seasonal produce to maximise on flavour.
AUTHOR PROFILE After running some of Melbourne's most successful cafes and restaurants Stuart McKenzie opened his café Sojo, a design savvy warehouse cafe serving contemporary, breakfast and lunch.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
Craving How to EAT WELL THROUGHOUT your PREGNANCY RECIPES & FOOD TIPS, TRIMESTER BY TRIMESTER 6th April 2017
£14.99
PRESS RELEASE
SANDRA MAHUT
9781743368152
There are so many do’s and don'ts when it comes to pregnancy that at first it can seem incredibly confusing and overwhelming – there’s so much to remember. This is particularly true when it comes to eating – don’t eat fish high in mercury, stay away from certain cheese’s but make sure you’re eating enough foods rich in calcium, don’t consume a lot of caffeine… the list can be endless. Designed to prevent you from fretting and obsessing over food, Sandra Mahut’s Craving: How to eat well throughout your pregnancy provides a wealth of information as to what you can and can’t eat whilst your pregnant, as well as providing delicious, nutritious and pregnant-friendly recipes that will help to satisfy all of your cravings without you having to worry that it could be harmful to you and the baby. Split into trimesters Sandra’s recipes are tailored for different stages of pregnancy. In your first trimester, tackle morning sickness with Sandra’s Anti-nausea Breakfast of Ginger yoghurt with cardamom and honey and face your fatigue head-on with a snack of Pear, Apple or Lemon compote with a Ginger and lemon tea. In your second trimester feed your appetite, fuel your sudden energy burst and consume plenty of calcium and vitamins with dishes like Salmon teriyaki with roasted sweet potatoes, Almond muffins with dried apricots and Banana milk. And in your third trimester enjoy pro-digestion recipes like Crumbed haddock with herbs, cherry tomatoes and steamed courgette. There’s even a whole chapter dedicated to cravings so you can indulge on foods like Chocolate fondant cake, Chicken burger with parmesan and yoghurt sauce and Mushroom, mozzarella and kale pizza without feeling guilty. Packed full of tips for tricky situations, advice on recommended intakes, adopting good habits and debunking myths, Craving is the go-to guide for future mums.
AUTHOR PROFILE Author Sandra Mahut has written and photographed several books on food. Her recipes are delicious, easy and fun.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
DOUG PURDIE
Easy ways to help the bees and make you garden grow 6th April 2017
9781743367575
ÂŁ18.99
Think like a bee and do your bit to help save our most important pollinators! Bees are vital to our ecosystem as our most important pollinators, but they are in decline the world over. They love to live in city environments, where it’s a short flight path from one type of plant to the next, but with increasing urban growth and a preference for gardens favouring lawns and pesticides over flowers and fruit trees, we are scaring these important insects away. The Bee Friendly Garden is a guide for all gardeners to encourage bees and other beneficial insects like Monarch butterflies and ladybirds into your green space. Full of ideas for gardens of all sizes, it includes a comprehensive plant guide to bee friendly plants, as well as companion planting advice and recommendations on natural pest control. Learn how bees forage, why your garden needs them, and implement simple changes anybody can make. So whether you just have space for a few pots of fresh thyme, rosemary and borage in your courtyard; you want to fill your flower beds with some classic lavender bushes and nasturtiums; or you fancy a change by creating a vegetable patch, The Bee Friendly Garden will help you to attract bees to and improve your gardening skills at the same time. The Bee Friendly Garden is a simple guide to help all of us to save bees one garden at a time.
AUTHOR PROFILE Doug Purdie, along with his partner at The Urban Beehive, maintains more than 80 beehives on city rooftops, balconies, backyards and in community gardens around Sydney. He runs beginner beekeeping courses and is president of the Sydney branch of the Amateur Beekeepers' Association. He is the author of Backyard Bees.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
PRESS RELEASE
The Bee Friendly Garden
COASTLINE T h e f o o d o f Mediterranean Italy, France a n d Spain 4th May 2017
£25.00
9781743367353
PRESS RELEASE
Lucio Galletto a n d David Dale
Learn how to make the perfect paella, the perfect bouillabaisse, the perfect pesto and much more in this partrecipe, part-travel cookbook of delicious Mediterranean cuisine and culture. Despite having different cultures and dialects, Spain’s east coast, France's south coast and Italy's west coast all have in common one thing: a love for food. Think a drizzle of olive oil, fresh seafood, and flavoursome garlic, pulses, herbs and vegetables that contribute effortlessly to a healthy lifestyle. Lucio Galletto and David Dale’s Coastline is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent. Woven through the recipes and stories, Lucio and David debate who does what better so you know exactly where to visit when you travel to the Mediterranean. Discover whether Marseilles, Valencia or Genoa cook up the best Bouillabaise; where you can find the most delicious pesto (is it Italy, France or Spain?); and where to source the finest ratatouille (Provence, Liguria or Catalonia?). Each recipe is inspired by traditional dishes plucked straight from Mediterranean towns and communities. Learn to cook up Pizza al’Andrea which is topped with tomatoes and anchovies; Pisciarada (Potato and parmesan pie); Suquet of shrimp with toasted almond sauce (fish stew from Costa Brava); Red mullet with potatoes and onions (Cassis); and Bunuelos (bunyols/beignets/zeppole) donuts with aniseed. Whether you’re planning a holiday to the Mediterranean or not, Coastline is an absolute essential for any home cook who enjoys the flavoursome dishes of the Mediterranean and wishes to replicate them at home.
AUTHOR PROFILE Lucio Galletto grew up on the Italian Riviera but migrated to Australia where he runs the acclaimed Sydney restaurant Lucio's. David Dale is the author of The 100 Things Everyone Needs To Know About Italy, and Anatolia - Adventures in Turkish cooking, which was featured in publications such as Olive, The Guardian, Metro and Psychologies.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
HIPPIE LANE THE COOKBOOK WHOLEFOOD GOES DELICIOUSLY
LUXE 4th May 2017
9781743369173
£17.99
PRESS RELEASE
Taline Gabrielian
Taline Gabrielian’s Hippie Lane takes nutritious eating to a whole new level of feel-good sophistication with mouth-watering plant-based recipes. Founder of the website Hippie Lane and passionate about food and family, Taline uses whole, unprocessed, organic ingredients to produce mouth-watering recipes packed with a powerhouse of goodness that go beyond tackling a sweet fix. Here are breakfasts, energy-giving lunches, dinners, snacks, power salads, tangy dressings, Buddha bowls, nourish bowls and sweet treats - that are plant-based, vegan and free of gluten, genetically modified ingredients and refined sugar.
But don’t go thinking that just because the recipes are plant-based that they are lacking on flavour. Breakfasts include tasty recipes like Crunchy cacao & macadamia clusters and Peanut butter acai bowl with RAWnola; lunch has options like Roasted cinnamon pumpkin soup and Summery avo & mango salad in iceberg cups for lunch; and dinner has colourful dishes like Stuffed peppers and Classic tomato spaghetti. Taline also includes inspiration for sweet treats and snack foods, from Chilli bean nachos to Peanut snack bars and Chocolate caramel swirl ice cream so you’ll never go without when you fancy treating yourself. Using the simplest kitchen equipment and ensuring that all of her recipes are tried and tested to perfection, Taline’s recipes taste divine without compromising on nutrition.
AUTHOR PROFILE Founder of Hippie Lane www.hippielane.com.au with more than 400,000 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 mother of two, Taline lives in Sydney, Australia.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
THE COLOURS OF THE RAINBOW AMIE HARPER 4th May 2017
9781743368541
£9.99
PRESS RELEASE
Little Pip Eats
Teach your little one to love their fruit and veg with these easy and nutritious recipes. We all know that fresh fruit and vegetables are essential to a balanced diet, which is why nutritionists advise us to ‘eat the rainbow’ when it comes to our food. The best chance we have of our children eating well is if they’re introduced to a range of colours, flavours and textures as infants. In this follow-up to Baby Pip Eats, nutritionist, recipe developer and food stylist Amie Harper does exactly that, offering a charming collection of recipes and ideas for serving delicious dinners that your little one will adore. Start the day with Pinky Porridge, munch on Broccoli and Zucchini Fritters, feast on Mini Moussakas and finish off dinner with Blueberry Ice Cream. Not only does Amie show us fun and exciting recipes which will be a hit with all the family, she also includes all the nutritional information you could possibly want so you know exactly what you are giving your children. Little Pip Eats the Colours of the Rainbow is a must-have for parents wishing for healthy and easy recipe ideas.
AUTHOR PROFILE 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. With a degree in food science and nutrition, Amie has over ten years’ experience as a food technologist for some of the world’s largest consumer goods companies. She has also worked as a freelance food stylist and recipe writer for magazines such as The Australian Women’s Weekly, Gourmet Traveller and Good Taste.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
100 recipes for mains, sides and dressings
COMPILED BY
MAKKIE MULDER 4th May 2017
£14.99
PRESS RELEASE
Salads All Year Round 9781743368862
A salad should never just consist of cos lettuce and some thrown in cucumber and tomatoes. A true salad is versatile; it can include vegetables, meat, fish, cheese, fruit or grains, as well as a delicious homemade dressing. Compiled by the editor of the Dutch delicious. magazine, Makkie Mulder presents 100 fresh, clean and bright salad recipes from the delicious. archive to move your salads from an ignored side dish to centre stage. These salads have all been tried and tested in the delicious kitchen and the recipes sourced from established chef’s and up-and-coming talent in the food world, so you can rely on them to taste great and work according to the recipe. Before you start your salad, Makkie offers his best tips and tricks on how to take your salad to the next level, from how to keep your salad fresh to using the best dressing recipes. Rustle up a Roasted asparagus and pistachio salad with Lemon and thyme dressing in Makkie’s ‘Vegetables’ chapter; fill yourself up with a Pearl couscous, tomato and ricotta salad with pomegranate dressing in ‘Grains’; embrace the protein in ‘Poultry and meat’ with winner recipes like Witflof apple and slow-smoked duck salad; and mix up your sides with delicious breads like Garlic and cheese bread and Basil and lemon bread. The recipes in Salads All Year Round are quick to put together, healthy and filling so you definitely won’t be left hungry.
AUTHOR PROFILE Makkie Mulder is editor of Dutch delicious. magazine. and has passion for everything to do with food and lifestyle. She lives in Holland.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
VANESSA CLARKSON 1st June 2017
£14.99
9781743368718
In a time of significant controversy around what constitutes a safe, healthy diet for babies and toddlers, Vanessa Clarkson’s Real Food for Babies and Toddlers is a breath of fresh air. The first 1,000 days of our lives is a time when our bodies grow at a pace never to be repeated at any other time. These days are when we are open to exploration and when we form opinions on what we like and what we do not. It’s also when our bodies depend on nutritious food to aid our development. In Real Food for Babies and Toddlers, UK-trained nutritionist Vanessa Clarkson provides support for parents who want to make the most of this window and use the foundation of a wholesome diet to support their baby’s development in every way possible. In an area that can sometimes attract the enthusiastic but ‘ill informed’, Vanessa Clarkson argues against the traditional method of spoon-feeding their babies pureed food. Instead, Vanessa calls for parents to learn how to read their baby’s natural cues and introduce them to real food which can ultimately make a difference in their enjoyment, development and long-term health. Packed full of invaluable nutritional advice, Vanessa’s grounded approach makes good, healthy whole food for babies and toddlers achievable for 'real', busy families, especially for those who don't have time to make separate meals for each family member at each stage of a baby's weaning or a toddler's introduction to new foods. Containing over 80 seasonal recipes, Real Food for Babies and Toddlers is all about introducing babies to a world of bright and flavoursome foods from the get-go. Each recipe encourages babies to try a wide range of tastes and textures so they are more accepting of different foods as they grow up. Introduce your baby to Almond Buttermilk Porridge with Cherry Compote for breakfast; Banana, Raspberry and Coconut Bread at snack time; Chicken with Green Couscous, Blueberries and Toasted Almonds for dinner; and Summer Berry Frozen Labneh Bars for dessert. And the best thing of all is that all of the recipes appeal to all ages, so parents can spend less time in the kitchen cooking multiple meals.
AUTHOR PROFILE Vanessa Clarkson is a qualified British dietitian and nutrition expert living who is frequently quoted in the media, particularly in the area of infant and child nutrition (which has become her speciality, after she completed the British Dietetic Association's accredited paediatric dietetic course.) After completing a degree in dietetics at Leeds, she initially worked as a dietitian in the UK National Health Service and from there moved into the food industry. In a career spanning nearly a decade, she has advised some of the world's largest food and drink companies on the things they can do to improve the nutritional content of their products and market them in a more responsible manner. Since becoming pregnant with her first child, she has worked as a freelance nutrition consultant, founding Thrive Nutrition. In early 2013, she moved with her husband and son to Melbourne, Australia.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
R E L E A S E
Baby-led weaning and beyond, with over 80 whole food recipes the whole family will love
P R E S S
Real Food for Babies & Toddlers
CAROLINE KHOO
of 1st June 2017
nectarandstone £17.99
9781743368879
PRESS RELEASE
I’M JUST HERE FOR DESSERT
Caroline Khoo of the social media sensation Nectar and Stone, brings together her love of baking and styling to create a stunning guide to building your own dessert design. Desserts tell a story — they can take the person eating them on a sensory journey from the first look to the last bite. In I’m Just Here for Dessert Caroline Khoo of the highly successful dessert business Nectar and Stone, blends her talent for creating simple yet delicious desserts with her love of beauty and sophistication to provide the reader with the skills and tools needed to shape their own personal style of dessert design. Caroline believes that everybody eats with their eyes first so how you style your food and which props you use to set the scene are an integral part of making food and drinks look amazing. In the first part of the book, Caroline talks through the importance of understanding, learning and mastering the basics when it comes to baking and decorating, including harnessing your inspiration and style to create something gorgeous. And because sharing images of her work has been such a huge part of Caroline’s success (she has over 364,000 followers on Instagram), Caroline includes her top tips for styling, capturing and sharing your own triumphs on social media. In the second half of the book, Caroline presents basic recipes to shape the foundations of your business, as well as some flavour combinations that will have you itching to get baking in the kitchen. Learn to make twotone meringues and Cotton candy cupcakes; Ombre iced donuts and Caramel macarons with pink salt; Salted caramel and dark chocolate tart and Spiced apple waffles; and a Lemon and coconut dream statement cake. There are even cocktail ideas (think Lychee squeeze and Pink tequila). Along with piping, icing and decorating techniques and advice on flower styling and concept design, I’m Just Here for Dessert is a must-have book for any dessert lover who’s looking to turn their hobby into a full-time occupation.
AUTHOR PROFILE Caroline Khoo is the Creative Director of nectar and stone which she established in 2013 with a vision to design, create and tell a story of eating with style and pushing creative boundaries. http://nectarandstone.com/
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
THE SMALL WORLD RECIPE BOOK SEAN WAINER 1st June 2017
9781760527556
£14.99
Love your lunch with home cooked comfort food served with an elegant twist. For many people a homemade lunch usually means a ham sandwich or a simple salad - something quick and easy to make but lacking in excitement so by the time you reach the end of the week it’s all too easy to be tempted by the delicious smells wafting out the local café. Sean Wainer’s Love Your Lunch contains 60 varied and delicious recipes that will have you looking forward to eating your homemade lunch every day of the week. From sauces, spreads and sandwiches to mains, salads and soups, Sean has every craving covered so you can look forward to tucking into some elegant homecooked food during your lunch break. Sean has even included some sweet treats for that naughty 4 ‘o’ clock slump as well as some picnic ideas for when you’d like to bask in the sunshine when the weathers good. On Monday enjoy Turkey breast and Roasted Pumpkin with Honey and Flaked Almonds; on Tuesday warm yourself with Sean’s recipe for Spicy Coconut and Parsnip Soup; on Wednesday tuck into a Prosciutto with Marinated Artichoke Hearts, Lemon Olive Oil and Rocket sandwich and dip some vegetable sticks into Coriander Hummus; on Thursday tuck in to ThaiStyle Fish Cakes with warm Avocado and Wasabi Mayo and a side of Haricots Verts with Roasted Walnuts and Parmesan Shavings; and on Friday savour Goat’s Cheese with Balsamic Onions and Rocket on crusty bread and a cheeky slice of Carrot Cake. With Sean’s Love Your Lunch, it's never been so easy to liven up your lunchbox.
AUTHOR PROFILE Sean was born in Melbourne and travelled the globe, working in restaurants in various countries before settling in Amsterdam. After working in a few cafes 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.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
PRESS RELEASE
LOVE YOUR LUNCH
FOR BRUNCH, LUNCH AND DINNER WITH FRIENDS
LUKE MANGAN 1st June 2017
£18.99
9781743369258
Find a recipe for everyone with Luke Mangan’s recipes designed for the shared table. What would you rather eat, Mini hot dogs with kimchi, American mustard and chipotle mayo or Spicy soy, ginger and sesame chicken wings? Or how about Vegan dark chocolate and coconut tart or Peanut butter ice-cream sandwiches with dulche de leche, strawberry jus and cherry sorbet…? Can’t decide? Well don’t worry, Luke Mangan’s Sharing Plates is finally a cookbook that lets you cater for every craving, at any time. Whilst traditional dining will always have its place, there is something truly satisfying about sharing good food with family and friends. The shared plate is casual and intimate, friendly and laid-back, encouraging conversation and interaction around the table and catering for every dietary need – it also makes for a more relaxed cook! Luke’s recipes are made for sharing. Each recipe takes inspiration from around the world – Spain and Italy, Scandinavia, the Middle Easy and Asia – including a chapter of Luke’s famously divine desserts to complete the feast. Have a lazy weekend brunch with Quail eggs benedict with chilli kale on mini muffins and Toasted apple and walnut bread with ricotta, smashed banana and fresh honeycomb; whip up a supper for friends at the kitchen table featuring Patatas bravas with spicy sauce and garlic aioli, Crispy salt and pepper popcorn chicken and a Salad of roasted pumpkin, chorizo, chickpeas, quinoa and blue cheese. Last of all, create your own afternoon tea with irresistible sweet treats from Gooey chocolate tart with caramelised banana and caramel ice cream to Brandy snap cigars with strawberry ice cream. Luke’s Sharing Plates is a little taste of everything, for everyone, for any occasion. AUTHOR PROFILE Luke Mangan is one of Australia's leading chefs and restaurateurs and is highly regarded internationally as a shining example of Australia's culinary culture. After completing his training, Luke worked under Michel Roux of the 3 Michelin starred 'Waterside Inn' in London.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
PRESS RELEASE
SHARING PLATES
Good Carbs Cookbook 100 vibrant, smart energy recipes for every day Dr Alan Barclay, Kate McGhie and Phillip Sandall 13th July 2017
£16.99
9781743368176
Carbs have had a bad reputation for too long. In this much awaited recipe book, the authors of The Good Carbs Cookbook explain why carbs should never be the enemy and why our bodies evolved hundreds of years ago to enjoy and consume starchy foods.
PRESS RELEASE
The
This book is about bringing us back to the joy of cooking traditional carbohydrate staples and all the benefits that brings including a healthy, balanced diet of slow-energy release, low GI foods. This doesn’t mean rushing to the nearest wholefood store and stocking up on expensive products like baobab, chia seeds and protein powders. It means shopping for essentials like grains, dairy, eggs, meat, fish, chicken and fresh fruit, vegetables, herbs and the traditional staples made from them, that won’t break the bank and will appeal for all of the family.
Carb-rich fruits, vegetables, grains and seeds provide us with essential vitamins, minerals, antioxidants and phytochemicals along with plant protein in beans, quinoa and grains and good fats in nuts and seeds. These wholesome foods have played a key role in the human diet for thousands of years keeping us healthy, strong, and on the go. Low GI (good carbs) can help us cut cravings and feel fuller for longer stay in shape better by minimising body fat and maximising muscle mass, and decrease the risk of some chronic conditions, such as type 2 diabetes and heart disease. The Good Carbs Cookbook contains over 100 simple, delicious and satisfying recipes and some sound advice from Dr Alan Barclay who gives you the low down on the importance of eating good carbs. Complete with nutritional information including GI values, you can find recipes for Lemon chicken with golden onions and green olives; Roasted pumpkin soup with harissa; Glazed ginger soya beans; Lamb feta and burghul meatballs and Thai red duck curry with lychees. There are even moreish low-GI desserts like Banana and peanut ice cream; Strawberry, rhubarb and apple oat crumble and Lemon passionfruit pudding. So put aside the carb guilt and enjoy delicious, nutritious low-GI recipes that will be a hit not only with family but with friends as well.
AUTHOR PROFILE • • •
Dr Alan Barclay, PhD is a consultant dietitian who worked for Diabetes Australia (NSW) from 1998-2014. He is author of Reversing Diabetes. Barclay is currently Chief Scientific Officer at the Glycemic Index Foundation. Kate McGhie is a professional cook, food author, commentator and judge at culinary competitions. Philippa Sandall is co-author of The Ultimate Guide to Sugars and Sweeteners: Discover the Taste, Use, Nutrition, Science, and Lore of Everything from Agave Nectar to Xylitol.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
at home Make your own SERIOUSLY DELICIOUS GUT-FRIENDLY drinks Felicity Evans 13th July 2017
£12.99
PRESS RELEASE
PROBIOTIC DRINKS
9781743369302
50 delicious ways to improve your health with probiotics you can make at home. Did you know you may have the healthiest diet in the world but your body can’t reap the benefits because there isn’t enough healthy bacteria in your gut? Felicity Evans’ Probiotic Drinks at Home is a testament to the amazing benefits you can reap by incorporating probiotics into daily life; they provide an amazing source of energy, can aid in detoxification, boost overall health and helps the healthy bacteria in your gut to flourish so your body can digest food properly. Probiotic Drinks at Home is a go-to-guide and recipe book that enables you to create gut-friendly elixirs in your very own kitchen hailing from the ‘Queen alchemist’ herself. Drawing from her personal experience as the owner of her fermented probiotic business Imbibe Living, Probiotics at Home covers both ‘fermenting using a culture’ and ‘wild fermentation’, with foundation recipes ranging from water kefir, coconut water kefir, milk kefir, jun and kombucha to Beet kvass, Pineapple tepache, Ginger bug and Honey mead. These basic recipes are then used as a basis to create some delicious and flavoursome elixirs, like Lemon and ginger kefir, Honey and vanilla ambrosia milk kefir and Jun with raspberries to Beet kvass with blood orange, Fragrant honey mead with star anise and cinnamon and Mint pineapple tepache. Complete with step-by-step instructions as well as the how’s and why’s of each fermenting process, Probiotics at Home is a must-have for anybody looking to optimise their gut health and boost their immune system.
AUTHOR PROFILE Felicity Evans is a fermentation guru, who taught herself over many years to make gut-healing, delicious healthy drinks using traditional methods. She is the founder of Imbibe Water Kefir, which supplies food stores throughout New South Wales. Felicity teaches probiotic drinks workshops with Pete Evans around Australia.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
COOK fast EAT well 160 RECIPES, 5 INGREDIENTS, 10 MINUTES 10th August 2017
£14.99
9781760527532
PRESS RELEASE
SUE QUINN
Cook Fast, Eat Well is an absolute must-have for anybody looking to prepare delicious recipes from a trusted UK author in as little time as possible. While many cookbooks and cooking shows would have us think that cooking dinner involves long lists of ingredients and several hours of commitment in the kitchen, UK author and food journalist Sue Quinn proves that it really doesn't have to be that way. Cook Fast, Eat Well is a must-have book for those wanting to prepare wonderful food quickly and easily with a handful of well-chosen ingredients. Tip One: Keep your pantry stocked with fresh pasta, jars of marinated vegetables, frozen fruit, punchy sauces, cans of passatta and excellent stock cubes or bouillon powders - all great short-cut ingredients that mean you can cook speedily without compromising on flavour. Tip Two: assemble all your ingredients and cooking utensils before you start cooking. Tip 3: practice makes perfect so the more you cook these recipes, the quicker you’ll become.
With 160 recipes altogether, from plates to share and light bites, salads and soups, to pasta dishes, to meat, poultry and seafood dishes and of course, desserts, Sue Quinn promises that you can have a dish on the table in 10 minutes using just 5 ingredients. So get cooking Sue’s Spicy halloumi burger or her Avocado pesto gnocchi and start dunking Garlic tortilla chips into Black bean and harissa dip and Taramasalata; whip up a quick family dinner of Chicken curry with naan bread; and sate your sweet tooth with Caramel chew ice cream or White chocolate and blueberry mousse.
AUTHOR PROFILE Sue Quinn is a UK cookery writer and journalist who won the Fortnum & Mason for her writing online in 2016. Sue’s work has appeared in the Guardian, The Telegraph, Delicious magazine, Dorset Magazine and The Foodie Bugle, including recipes and articles about food trends, ingredients and producers. A former national newspaper journalist and foreign correspondent, she has drawn on her extensive travels as inspiration for a number of cookery books. Sue is the author of Easy Vegan and Easy Mediterranean.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
Ross Dobson 10th August 2017
£17.99
9781743368626
If you have a hearty appetite then Ross Dobson’s Tuck In is the new recipe book for you. Some food can only be eaten and enjoyed in a certain way. I mean, how do you eat a bacon and egg roll, a pulled pork sandwich or a fried schnitzel? This food isn't daintily nibbled at or elegantly picked apart. It is devoured, wolfed down and gobbled up. Ross Dobson’s Tuck In is the perfect book for anybody with a hearty appetite that will only settle for hearty food. Here are approachable, informal and satisfying recipes you and your family and friends can really tuck in to. Covering Monday to Friday with dishes like Easy Jalfrezi and Penne rigate with bacon, cauliflower and gorgonzola; Recipes for the Barbeque like Chilli jam chicken with grilled greens and Lamb sticks With homemade labneh; Around-the-world dishes such as Lamb Khoresh and Bobotie; Recipes for a crowd like Parmesan, tequila and lime pork; and sweet desserts like Butterscotch pudding and Caramel and banana trifle, Ross has you covered for every situation. Tuck in!
AUTHOR PROFILE Ross Dobson’s love affair with all things food began at a young age under the influence of his neighbours from Italy and Hong Kong. Ross had his own successful cafe and catering business before venturing into the world of food publishing. Ross is constantly searching for accessible, exotic ingredients and exploring different cooking techniques. His books include Fired Up, More Fired Up, Fired Up Vegetarian, Grillhouse, King of the Grill and Food plus Beer and they have been featured in numerous publications, including Telegraph Magazine, The Times Magazine, Sainsbury’s, The Daily Express, The Sunday Mirror and The Independent.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
R E L E A S E
GOOD HEARTY FOOD ANY TIME
P R E S S
TUCK IN
24th August 2017
£20
9781760527600
R E L E A S E
Cook meat like you mean it
P R E S S
HARDCORE CARNIVORE
Meet Jess Pryles, the female “hardcore carnivore” breaking the male stereotype when it comes to the meat industry Have you ever stood in the meat aisle of the supermarket puzzling over the selection of meat, not quite sure what cut you should be cooking with? Jess Pryles did the exact thing for years, too scared to buy expensive cuts because she wasn’t sure how to cook them even though she loved the taste of meat. Today, Jess Pryles couldn’t be farther from that person standing confused in the meat aisle. Having spent years educating herself in the field of meat Jess knows exactly how to cook it, where it comes from, which are the best tasting cheap cuts and which cuts are worth spending extra money on. She is an expert in everything to do with meat and her cookbook Hardcore Carnivore is a culmination of her vast meat-knowledge and we promise that her mouth-watering recipes will have you raring to get yourself in the kitchen or firing up the barbecue. In the first part of the book, Jess divulges all of her knowledge when it comes to choosing, preparing and cooking meat, from the importance of temperature and the alchemy of salt to types of smokers and how to cut, butterfly and truss a loin. Jess even takes you through the process of grinding your own burgers and the key condiments to compliment your meat. In the second half of the book, Jess will wow you with her amazing recipes for Chicken, Game, Pork, Lamb, Beef as well as delicious sides that will complete your plate. Pair Jess’s Prosciutto-wrapped chicken with browned sage butter with Fat-roasted potatoes; organise a feast of Blue cheese, date and bacon bites, Patty melt pretzel buns and Char-sui skewers; put a dinner of Rice and Gravy on the table for the family with a side of Jalapeno cornbread; and go all out with a Barbecued pulled pork sandwich with Beer battered onion rings. Jess Pryles Hardcore Carnivore is the must-have cookbook for any carnivore looking for meat-spiration and the desire to learn about the meat you eat.
AUTHOR PROFILE Australian by birth, Texan by choice, Jess Pryles is a self-described Hardcore Carnivore. She's a cook, writer and blogger with a penchant for red meat and bourbon. Her website and social media channels are a must-visit for any meat-lovers looking for inspirational recipes and expert advice when it comes to cooking and preparing meat.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
Eat to cheat dementia and cognitive decline Ngaire Hobbins Recipes by Michelle Crawford
7th September 2017
£17.99
9781760527549
With dementia on the rise, Ngaire Hobbins explains how we can eat to cheat dementia and cognitive decline in her new book Better Brain Food. In the UK 850,000 people suffer from dementia, and it is on the rise; on average we are living 20 years longer than our grandparents, increasing the likelihood that we will develop dementia at some stage in our lives. With lifelines increasing, looking after our brains is more important than ever and in recent years, a lot of research has been undertaken so we can understand what food and lifestyle changes help to promote brain health and the slow decline of dementia. In Better Brain Food, dietician Ngaire Hobbins explains that in her experience, many elderly patients’ cognitive decline could have been mitigated if they had eaten better 3 or 5 years prior. There is something we can do and, as always, prevention is key for people in their 40s, 50s, 60s and beyond. Based on sound scientific research, Better Brain Food is the up-to-date guide to eating for brain health and avoiding decline. Covering kitchen staples that boost brain health and quick-meal tricks, Ngaire includes 70 nutritious and achievable recipes from Michelle Crawford which are designed to keep your brain healthy at the same time as satisfying your taste buds. Michelle’s recipes are also designed for individuals, couples and families so you can cook mindfully in every situation. Cook for one or two with delicious recipes like Michelle’s Red potato and ricotta pancake with smoked salmon and quick pickled radish; power yourself up with quick dishes like Spiced lamb cutlets with lemony chickpea and tomato salad and Pan-fried fish with butter, peas, leek, lemon and almonds; enjoy a fresh, stress-free salad of Red cabbage, pea, mint and feta salad with poppy; fill yourself up with a hearty meal of Pumpkin, miso and adzuki bean stew; whip up a smart Indian spiced lentil and tomato tadka soup; dunk your carrot batons into some Macadamia and cauliflower hummus; and treat yourself to a slice of Fig and apricot tart with cardamom maple cream. Better Brain Food is a delicious, must-have book for everyone who’s looking to live a long, healthy life. AUTHOR PROFILE Ngaire Hobbins is a dietitian specialising in aged care who has worked in hospitals and private practice as well as in the food industry focusing on developing clear communication between producers and consumers on the food value and qualities of their products. She frequently speaks at conferences and to community groups nationally as well as in the US and UK. In July 2016 she presented at the British Society of Gerontology, and in March 2017 at an International Gerontology Conference in San Francisco.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
PRESS RELEASE
Better BRAIN Food
A whole new era for the world’s favourite food 7th September 2017
£16.99
9781743368886
R E L E A S E
NEW PIZZA
P R E S S
STEFANO MANFREDI
There’s a new wave of pizza happening in pizza’s spiritual home and Stefano Manfredi is here to tell us exactly why we should be jumping on the trend in his latest book New Pizza. Pizza is probably the world’s most popular fast food and wherever it has gone, it has taken on the characteristics of its new home. While Italy, and more precisely Naples, is where it all began, there’s no doubt that pizza now belongs to the world. But something exciting is happening in pizza’s spiritual home and its much like the recent movement away from industrial white bread towards artisan loaves with natural leavening and specialist flours. This movement is what Stefano Manfredi calls the ‘new wave’ of pizza which is look back as well as a step forward. ‘New wave’ pizza-making is a movement that returns to pizza’s origins before industrial flour milling, while at the same time using modern advances in stone milling, machinery and oven technologies. In his book New Pizza, award-winning chef Stefano Manfredi takes pizza back to its roots. He uses stoneground, unbleached, wholewheat flour and tried-and-tested methods for kneading and proving pizza dough, showing step by step how to create the healthiest, tastiest base for your pizza. Next comes an incredible range of toppings – the classics like Margherita or Seafood pizza and then a delicious range of new styles including Lamb belly, ricotta and Mediterranean herbs, Pickled lettuce, capers, olives and tomatoes, Roman pizza with figs, prosciutto and balsamic, the amazing Peking duck roll pizza, Fried pizza with pork belly, ricotta and provola and delightfully named Pillow of dreams, a chocolate indulgence dessert pizza. To top it off, there are features with five of Naples’ finest pizza chefs and sprinkled throughout are stunning shots of the beautiful city of Naples, the local growers and their produce. Stefano Manfredi’s New Pizza takes pizza back to what it used to be – a healthy and delicious fast food for everyone to enjoy.
AUTHOR PROFILE Stefano Manfredi is one of leading exponents of modern Italian cuisine. In 1961 the Manfredi family arrived in Australia from Lombardy in the north of Italy. Stefano brought food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Stefano has been an award-winning chef and restaurateur since the early 1980s, translating the flavours and recipes of his childhood into contemporary Italian food. For more than two decades he has owned and operated restaurants in Sydney. He is also an author, food writer and columnist. In 2005, Stefano Manfredi was one of a small group of celebrated Italian chefs to be included in the first English edition of the classic Italian cookbook, The Silver Spoon.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
One Knife, One Pot, One Dish SIMPLE FRENCH COOKING AT HOME
5th October 2017
£20
9781760527754
PRESS RELEASE
STÉPHANE REYNAUD
Celebrated French chef Stéphane Reynaud presents a compendium of modern French recipes in his latest cookbook Simple French Cooking. Stéphane Reynaud is back on the food scene – specifically the London-food scene – with his restaurant Tratra having opened at the Boundary Hotel in Shoreditch in May, serving traditional French food with a twist. Now, in his highly-anticipated cookbook, Stéphane instils the same attitude into his recipes, putting modern, delicious French dishes on the table. Paired with stunning photography, Simple French Cooking contains more than 160 recipes with dishes for fish, meat, egg, cheese and vegetables that are perfect for friends and family. These recipes are simple, accessible and contain fresh ingredients that can be put together without a fuss and can happily simmer away in the background so you can concentrate on relaxing rather than getting all hot and bothered in the kitchen. Ranging from Stéphane’s Salt-crusted sea bass with basil and dill and One-pot lamb shoulder casserole with carrots and onions to Baked cauliflower with lemon mascarpone and Pineapple clafoutis, Simple French Cooking finally puts French cooking back on the menu for anyone and everyone.
Stephane Reynaud will be in the UK from 2 – 8th October and is available for interview
AUTHOR PROFILE Stéphane Reynaud is a renowned French chef and cookery writer who opened his first UK restaurant Tratra in Shoreditch’s Boundary hotel, in April 2017. He won the 2005 Grand Prix de la Gastronomie with his book Pork & Sons. His other books include Terrine, Ripailles, Rotis, Stéphane Reynaud's 365 Good Reasons to Sit Down to Eat, Stéphane Reynaud's Pies and Tarts, and The Book of Tripe. Stéphane has appeared on BBC One’s Saturday Kitchen and his books have featured in The Observer, The Times, The Guardian, The Telegraph, BBC Good Food, Jamie, Waitrose, and many more.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
THAI FOOD MADE EASY 5th October 2017
£14.99
9781760527761
PRESS RELEASE
TOM KIME’S
British chef and ‘Street Food aficionado’ (Rick Stein), Tom Kime is here to bring the hot, sweet, salt and sour flavours of Thai food to the everyday kitchen in an easy, accessible way. The myth of Thai cooking is that its exotic secrets are hard to master and out of reach for the every day cook. Instead, most of us settle for a cheap takeaway, which seems like a good idea at the time but is usually disappointing. British chef Tom Kime’s Thai Food Made Easy is here to show you that cooking authentic Thai food at home is actually relatively simple, and whilst we envision long-hours in the kitchen it’s really just a matter of preparation. Every recipe in Thai Food Made Easy has been specifically mastered to get the vital balance of taste which makes Thai food so delicious. In Thailand this is called ‘ROT CHART’, where the key taste groups hot, salty, sour and sweet are enhanced and defined in perfect balance with one another. Each recipe in Thai Food Made Easy balances these tastes in every mouthful and every dish to give your taste buds a firework display of sensations. In the first chapters of the book, Tom explains the vital ingredients for Thai cooking as well as 15 must-have herbs and spices to stock your cupboard with. In the second half, Tom takes you through his mouth-watering recipes categorised under Snacks and finger foods; Salads; Slow-roast, smoking grill & hot wok; Fish & seafood; Curries & soups; Rice noodles & sides; and desserts and drinks. This is where you learn to cook Thai classics like Crispy chicken spring rolls with chilli & ginger, Massaman curry with spiced braised beef and Spiced banana fritters as well as more adventurous dishes like Tom’s Slow-roasted pork shoulder with coriander, tamarind & chilli, Hot and sour orange curry and Pad ki mow (Spicy beef noodles with kaffir lime leaves). Lastly, in the basics section Tom guides you through the key recipes you can’t live without, from dressings, curry pastes and sticky rice to chillies, relishes and pickles. Thai Food Made Easy is a revolutionary book which brings Thai food effortlessly to the table in a way that has never been done before.
AUTHOR PROFILE Tom Kime (hailed by Rick Stein as “[a] real Street Food aficionado”) cut his catering teeth in some of the most famous restaurants in London. He worked at Le Pont de la Tour in London, with Rick Stein at The Seafood restaurant in Cornwall, at the River Café alongside Jamie Oliver (he cooked the food at Jamie’s wedding) and after a move to Australia, he worked with David Thompson at Darley St Thai and Cicada with Peter Doyle in Sydney. Tom’s contemporary method of balancing taste and flavour is quite unique, resulting in vibrant three-dimensional food that excites the palate with every mouthful and it’s this reputation that has won his prior cookbooks World Gourmand Awards.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
Los Angeles CULT RECIPES 5th October 2017
9781760527747
£20.00
Take a journey to the city of Californian dreams through 100 iconic recipes that capture the spirit of Los Angeles. Los Angeles is a city that lets people live their dreams. It is in the manners and attitudes and the heart of its economy, living to the beat of the film, television and music industry. It works itself into the diversity of its landscapes: from the enormous freeways, to the heights of Hollywood, where a few minutes’ walk takes you outside civilisation. And it fully comes into its own on the Pacific Coast Highway, which runs alongside the massive, powerful and omnipresent ocean… It is no surprise that a city that inspires dreams is also a home to some of the most creative and diverse foods imaginable, from well-known foods such as Lobster roll, Beef udon and Acai breakfast bowl to Mac and Cheese pizza, Kimchi nachos, Avocado cheese burgers and Alcohol-free decaf tiramisu. LA Cult Recipes captures snapshots of this glittering city with eclectic tastes from West Los Angeles, Downtown, Hollywood, Venice, Silverlake, China Town and more. Victor Garnier gives recipes for chili hot dogs like you’ve never tasted before; granola, lobster rolls, French-style tacos, fro-yo, kale pizza, Fried chicken sandwich and spicy strawberry jam and shrimp pad thai. From food trucks and vegan coffee shops, doughnuts, hot dogs and noodles, to the original Californian roll – LA is where food fusion began and Victor Garnier’s LA Cult Recipes is a culmination of the recipes that will transport you to the best of the LA food scene from your very own kitchen.
AUTHOR PROFILE Victor Garnier Astorino grew up in Bordeaux, France. He left for Los Angeles in 2010, and came back with two passions: hamburgers and photography. The following year he founded Blend, the chain of chic burger bars in Paris. Always in search of new recipes, he regularly travels across the United States, photographing the passionate artisans he meets. Along with David Japy and Élodie Rambaud, he is the author of Hamburger Gourmet, published by Murdoch Books in 2013.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
PRESS RELEASE
VICTOR GARNIER ATORINO
ONE PAN
ROASTS EASY, DELICIOUS MEALS FOR EVERY NIGHT OF THE WEEK 5th October 2017
£16.99
PRESS RELEASE
Molly Shuster
9781760527525
Cooking really can be easy with Molly Shuster’s One Pan Roasts, which allows the oven to do most of the work whilst you sit back and relax. Getting a warm, healthy dinner on the table isn’t always easy. Cobbling something together can seem too difficult and tiring after a long day’s work. One Pan Roasts, however, aims to change all that. With just one cooking vessel and the versatile power of an oven, this book is full of simple, delicious meals that allows you to put your feet up and relax whilst the oven does most of the work. Covering a wide spectrum from simple, fresh dishes that come together in minutes to slow, hearty braises that work away in the oven all afternoon, you will be able to find a recipe no matter your time frame. Split into the chapters meat, seafood, vegetables, desserts, snacks and appetisers and simple sides, Molly has every aspect covered so you can easily rustle up veggie Stuffed Portobello mushrooms with a side of Herbed farro, thrill guests with Grilled duck with apples and onions and a dessert of Vanilla roasted apricots and enjoy Pancetta chicken with the family on a weeknight. Every recipe is designed to take away the stress of cooking so you can concentrate on sharing food with your loved ones and reflect on your day. Whether a quick or slow-cooking recipe, the unifying factors remain the same; with only a handful of ingredients and limited hands-on cooking time, the recipes in One Pan Roasts allows you to put together delicious meals without too much work or hassle.
AUTHOR PROFILE Molly is a freelance food stylist, writer and recipe developer based in the USA. After receiving a BA in English from Wesleyan University, Molly earned her culinary degree at The Institute of Culinary Education in New York. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
NEW YORK Christmas RECIPES & STORIES
5th
October 2017
£20
9781760634209
R E L E A S E
LARS WENTRUP
P R E S S
LISA NEISCHLAG
Live the dream of a White Christmas in New York with the seasonal sweet and savoury recipes in New York Christmas. Who doesn’t dream of a getaway to magical New York in the pre-Christmas period? When coloured lights decorate the buildings down snowy 5th Avenue, Jingle Bells rings out everywhere, people laugh hand-in-hand as they iceskate around the Christmas tree at the Rockerfeller Center, and culinary delicacies tempt you to indulge at every window. In New York Christmas, Lisa Neischlag and Lars Wentrup bring a New York Christmas to your kitchen with 50 recipes to cover every seasonal occasion. In the first chapter, roll up your sleeves and get stuck into some ‘Christmas Baking’ with recipes for Candy cane cupcakes, Snowcaps, and Lemon tartlets with pistachio meringue. In ‘Winter Brunch’, indulge in a leisurely breakfast of Cornbread muffins with parmesan and sesame, Pancakes with maple syrup and cinnamon butter, and Sweet bread with orange zest. In ‘Happy Holidays’, Lisa and Lars include classic New York recipes for burgers, soul food and cakes so you can whip up a Reuben sandwich, Pumpkin Pie and Gingerbread cake with frosting. You can plan your starter, main and dessert for Christmas day with the wide selection of dishes in ‘Christmas Dinner’ (think Spicy pumpkin soup with ginger cream, Parsnips with browned butter, hazelnuts and thyme and Glazed pork roast). Lastly, Lisa and Lars have you covered for ‘New Year’s Eve’ with delicious appetisers, popcorn and drinks from Cranberry Gin Fizz & Sidecar and Eggnog to Sweet potato crisps, Thyme & salt bread sticks and Chocolate-dipped pretzels. Interspersed with a host of lovely Christmas stories from the Big Apple, New York Christmas allows you to experience your very own White New York Christmas without even stepping on a plane.
AUTHOR PROFILE 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 taste-tester. Lisa and Lars have run a communications design agency in the heart of Munster, Germany, since 2001.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
H O L LY D A V I S 5th October 2017
£20.00
9781743368688
R E L E A S E
a guide to the ancient art of culturing foods
P R E S S
ferment Explore the renaissance of fermenting with Holly Davis’s guide and recipe book Ferment.
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? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious food. Fermentation removes many toxins from foods, and contributes nutrients, some of which have been found to have powerful therapeutic benefits. The live bacteria in fermented foods and beverages not cooked after fermentation are probiotic, helping to restore and diversify our gut microbiota. In Ferment, 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 make your heart and stomach sing. With each chapter focussing on a different aspect of fermenting, Ferment is the perfect go-to guide that you can dip in and out of depending on your mood and what you fancy rustling up in the kitchen. The first chapter ‘Activate’ teaches you how to learn to unlock the goodness of nature’s foods and use them in recipes like Holly’s dish for Black turtle beans with smoky chipotle creamed corn. In the next chapter, learn to ‘Capture’ naturally occurring micro-organisms to make Kimchi and Finger lime and green mango chutney. Moving on to ‘Steep’, Holly explains how to use brine to enjoy recipes such as Brined beetroot with orange and juniper and Quick pickled cucumber and radish. ‘Infuse’ explains how we can use a starter to make amazing health-boosting drinks like Saffron, maple and vanilla kefir milk fizz as well as delicious desserts like Filmjölk ice cream with persimmon and honey. By employing microbes rustle up naturally leavened foods, ‘Leaven’ details how to make a sourdough starter and use it to make a Versatile spelt sourdough, and in ‘Incubate’, learn how to monitor the temperature of certain foods to create your very own Labneh and Feta. Lastly, ‘Cure’ explores the process of preserving vegetables, meat, fish or tofu with salt or a previously made (or purchased) ferment so you can stock your cupboards with Rice bran pickles and Misozuke Tofu. All of Holly’s recipes show how fermenting is wholly accessible and can be used in a variety of different ways to create delicious dishes from starters and mains to snacks and desserts. Ferment is a must have for the curious and those wishing to better understand how and why to embrace the ancient art of culturing and eating these foods.
AUTHOR PROFILE Holly Davis is a wholefood chef and teacher who 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. Holly has been practising and teaching the making of fermented foods for decades, and delights in the fact that she is still learning - it's an alchemic artform, not an exact science.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
all things sweet
UNBEATABLE RECIPES from the ICONIC BAKERY
Paul Allam & David McGuinness
2nd November 2017
£25
9781743369326
PRESS RELEASE
bourke street bakery
Bourke Street Bakery: All Things Sweet is the must-have guide to making unbeatable sweet recipes every time, for every occasion. Anybody can find a recipe for brownies these days but can you guarantee that it will use the best possible ingredients to make the chocolate brownies of your dreams? Paul Allam and David McGuinness’ All Things Sweet is not just any cookbook but the baking book you need on your kitchen shelf to create the most incredible pastries, cakes, tarts, cookies and confectionary imaginable. Representing years of testing, adapting and refining of the recipes, All Things Sweet is comprised of ten chapters (Cakes and Muffins; Cookies and Biscuits; Sweets; Sweet Pastry Doughs; Tarts; Sweet, Sweet Pies; Puff Pastries; Choux Pastries; Croissant Pastries; Brioche and Sweet Breads) of delicious recipes that promise to deliver the very best results, using the very best ingredients. Whip up a Flourless Mocha and Hazelnut Cake for that charity bake sale and grab an Apple, Bran and Sour Cherry Muffin as you run out the door for breakfast; impress your guests at your dinner party with Ginger brulee tarts and top off that Sunday lunch with Pain au chocolat bread and butter pudding; complete the kid’s party table with Marshmallows and Rocky Road and get festive with Gingerbread men biscuits, Christmas fruit mince pies and Christmas cake. Complete with advice, tools, step-by-step photography and trouble-shooters, All Things Sweet is the must-have comprehensive baking guide for every occasion.
AUTHOR PROFILE Paul Allam and David McGuinness are the chefs, bakers and co-owners of the wildly popular Bourke Street Bakery empire, which first opened its doors in Australia in 2004. Their first book, Bourke Street Bakery was published by Murdoch in 2010 and was featured in publications such as delicious and Time Out, amongst others.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
MIDDLE EASTERN FOOD to fall in love with 2nd November 2017
£20
9781760527655
R E L E A S E
HUMMUS & CO.
P R E S S
MICHAEL RANTISSI & KRISTY FRAWLEY
Embrace the Israeli way of sharing great food at the table with Michael Rantissi’s Middle Eastern dishes that burst with flavour. Growing up in Tel Aviv, Israel, Michael Rantissi’s experience of food has always been one that is shared with others. At dinner there would have always been hummus, chopped vegetables and at least one or two meat or fish dishes and plenty of salads. Vegetables weren’t a punishment but a reward. Nothing was individually portioned – everyone helped themselves and it was social and relaxed. In Hummus & Co, Michael and his wife Kristy, hope to bring the spirit of preparing and eating Middle Eastern food the traditional way to a UK audience. With over 140+ recipes for fresh greens, vegetables, grains, fish, chicken and meat, the dishes in Hummus & Co are bursting with flavour - perfect for a lazy weekend brunch, a family barbeque with fresh, bountiful salad vegetables and legumes, or a Sunday slow-roasted, cumin and coriander spiced lamb shoulder, with Persian cranberry rice pilaf and tangy vegetables. There are midweek dishes that the family will love – cook-ahead Moussaka or Persian meatball soup, and plenty of dips, relishes, rubs and spreads from Israel, Iraq, Lebanon and Turkey that turn a simple piece of fish or meat into a feast for the senses. There are authentic teas and sweet treats that are beyond dreamy – Persian love cake, Candied sesame seed bars, Pistachio and rosewater cake with plums and mascarpone. Possibly most sublime of all, there are incredible vegan and vegetarian dishes that bring vegetables front and centre – why eat plain veg when you can choose from Green beans with goat’s cheese, almonds and a spritz of lemon juice, or Steamed leeks with spinach and haloumi, Broccolini pangrattato, Scorched onions with pomegranate molasses and haloumi or an Asparagus, pea and feta tart? And of course there’s the perfect hummus recipe, guaranteed to bring everyone to the table. Come sit down, you’re invited.
AUTHOR PROFILE Growing up in Tel Aviv, Israel, Michael Rantissi loved watching his mum and extended family in the kitchen. In 2005, after training in Paris and in New York, Michael moved to Sydney, where he worked in several well-established restaurants. In 2012 he and his partner Kristy, who has a background in hospitality and a passion for good food, opened Kepos Street Kitchen to rave reviews and then opened Kepos & Co in June 2015. Their first book, Falafel for Breakfast was published by Murdoch Books in 2015 and had wide coverage across outlets such as The Sunday Telegraph, The Daily Express, The Sunday Mirror, The Times – Weekend, Stylist, amongst others.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
THERMO COOKED 140+ DELICIOUSLY HEALTHY RECIPES FOR ALL BRANDS
OF THERMO APPLIANCE
T R A C E Y PAT T I S O N 2nd November 2017
9781743368695
PRESS RELEASE
Whole food
ÂŁ17.99
The healthy recipe collection you need to make the most of whatever brand of 'thermo' you own. Whole Food Thermo Cooked is the essential healthy cookbook companion to your thermo appliance - a collection of 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 from Coconut milk and Everyday spreadable butter to Avo mayo and Super-greens Pesto . Then be inspired by recipes for dozens of soups (Vegetable laksa with rice and Asian pork meatball soup), delicious mains (Poached chicken with ginger oil and Paprika lamb hotpot), simple sides (Red salad with tahini miso dressing and Wild rice and pineapple salad) and wholesome sweets and drinks that will please even the fussiest of palates (Vegan strawberry cheesecake, Mexican chocolate pots and Spiced winter coffee). Whole Food Thermo Cooked helps you get back to basics, making it easy to feed your family well.
AUTHOR PROFILE Tracey Pattison is a home economist and qualified health coach with a passion for whole foods and encouraging families to make great, affordable meals that people of all ages will enjoy.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
Australian Food COAST + COUNTRY
14th December 2017
£25
9781760634056
Matt Moran’s Australian Food explores Australia’s fresh and flavoursome foods from coast to country. Thirty years ago, when the Australian chef and restaurateur Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen, there were one, maybe two, varieties of tomatoes. Today this couldn’t be further from the truth. Spurred by generations of keen home cooks, Australia is known for it’s variety of fresh produce and is marked as a place to visit on food-lover’s wish-list’s.
In Australian Food, Matt Moran captures the heart of Australian cuisine from coast to country. Focussing on Matt’s belief that a home-cooked meal is a chance to re-connect and re-fuel with family and friends, Matt’s recipes are all about quick, easy, fresh food that will be a crowd-pleaser whether you’re making a simple weeknight meal or a more leisurely dinner for friends on the weekend. You’ll find dishes for breezy summer days (Chargrilled spatchcock with charred corn salad) and cooler nights (Thai-Style Fish Curry and Roasted pork shoulder with crushed celeriac and apple relish), kick-starting breakfasts (Banana and ricotta french toast) and sweets to hit the spot (Ricotta and lemon doughnuts). Most of all you’ll find flavour and freshness, and lots of it. After all, isn’t that what Australian cuisine is known for?
AUTHOR PROFILE With over 30 stellar years in the food industry behind him, 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), it's safe to say that Matt Moran is an Australian food icon. At the heart of every one of his endeavours lies a passion for fresh, seasonal produce and simplicity in ingredients. Matt is a frequent contributor to food publications globally and he has been a presenter, judge and host on many much-loved Australian and international TV shows, most recently on the top-rating Great Australian Bake-off. This is his fifth cookbook.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
PRESS RELEASE
Matt Moran’s
A whole new era for the world’s favourite food 7th September 2017
£16.99
9781743368886
R E L E A S E
NEW PIZZA
P R E S S
STEFANO MANFREDI
There’s a new wave of pizza happening in pizza’s spiritual home and Stefano Manfredi is here to tell us exactly why we should be jumping on the trend in his latest book New Pizza. Pizza is probably the world’s most popular fast food and wherever it has gone, it has taken on the characteristics of its new home. While Italy, and more precisely Naples, is where it all began, there’s no doubt that pizza now belongs to the world. But something exciting is happening in pizza’s spiritual home and its much like the recent movement away from industrial white bread towards artisan loaves with natural leavening and specialist flours. This movement is what Stefano Manfredi calls the ‘new wave’ of pizza which is look back as well as a step forward. ‘New wave’ pizza-making is a movement that returns to pizza’s origins before industrial flour milling, while at the same time using modern advances in stone milling, machinery and oven technologies. In his book New Pizza, award-winning chef Stefano Manfredi takes pizza back to its roots. He uses stoneground, unbleached, wholewheat flour and tried-and-tested methods for kneading and proving pizza dough, showing step by step how to create the healthiest, tastiest base for your pizza. Next comes an incredible range of toppings – the classics like Margherita or Seafood pizza and then a delicious range of new styles including Lamb belly, ricotta and Mediterranean herbs, Pickled lettuce, capers, olives and tomatoes, Roman pizza with figs, prosciutto and balsamic, the amazing Peking duck roll pizza, Fried pizza with pork belly, ricotta and provola and delightfully named Pillow of dreams, a chocolate indulgence dessert pizza. To top it off, there are features with five of Naples’ finest pizza chefs and sprinkled throughout are stunning shots of the beautiful city of Naples, the local growers and their produce. Stefano Manfredi’s New Pizza takes pizza back to what it used to be – a healthy and delicious fast food for everyone to enjoy.
AUTHOR PROFILE Stefano Manfredi is one of leading exponents of modern Italian cuisine. In 1961 the Manfredi family arrived in Australia from Lombardy in the north of Italy. Stefano brought food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Stefano has been an award-winning chef and restaurateur since the early 1980s, translating the flavours and recipes of his childhood into contemporary Italian food. For more than two decades he has owned and operated restaurants in Sydney. He is also an author, food writer and columnist. In 2005, Stefano Manfredi was one of a small group of celebrated Italian chefs to be included in the first English edition of the classic Italian cookbook, The Silver Spoon.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994
Simple
French Cooking 160 ONE-POT RECIPES THAT GIVE THE COOK TIME FOR DRINKS BEFORE DINNER
5th October 2017
£20
9781760527754
PRESS RELEASE
STÉPHANE REYNAUD
Celebrated French chef Stéphane Reynaud presents a compendium of modern French recipes in his latest cookbook Simple French Cooking. Stéphane Reynaud is back on the food scene – specifically the London-food scene, having opened his restaurant Tratra in Shoreditch this April which serves traditional French food with a twist. In this highly-anticipated cookbook, Stephane instils the same attitude into his recipes, putting modern, delicious French dishes on the table. Paired with stunning photography, Simple French Cooking contains more than 160 recipes with dishes for fish, meat, egg, cheese and vegetables that are perfect for friends and family. These recipes are simple, accessible and contain fresh ingredients that can be put together without a fuss and can happily simmer away in the background so you can concentrate on relaxing rather than getting all hot and bothered in the kitchen. Ranging from Stéphane’s Salt-crusted sea bass with basil and dill, One-pot lamb shoulder casserole with carrots and onions to Baked cauliflower with lemon mascarpone and Pineapple clafoutis, Simple French Cooking puts French cooking back on the menu for anyone and everyone.
AUTHOR PROFILE Stéphane Reynaud is a renowned French chef and cookery writer who opened his first UK restaurant Tratra in Shoreditch’s Boundary hotel, in April 2017. He won the 2005 Grand Prix de la Gastronomie with his book Pork & Sons. His other books include Terrine, Ripailles, Rotis, Stéphane Reynaud's 365 Good Reasons to Sit Down to Eat, Stéphane Reynaud's Pies and Tarts, and The Book of Tripe. Stephane has appeared on BBC One’s Saturday Kitchen and his books have featured in The Observer, The Times, The Guardian, The Telegraph, BBC Good Food, Jamie, Waitrose, and many more.
For further information or to arrange an extract please contact Jemma Crocker: jcrocker@murdochbooks.co.uk / 0208 785 5994