Download - #LiveLifeWel OCTOBER 2018 - JULY 2019
OCTOBER 2018 - JULY 2019
Eat well, feel good,
be inspired, open
your heart and feed
your mind.
Live life well with
Murdoch Books.
#LiveLifeWell
F O O D & D R I N K
ContentsFood & Drink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Wellness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Powerful Stories & Fresh Ideas . . . . .51
Conscious Living . . . . . . . . . . . . . . . . . . . . . . 57
Spaces & Places . . . . . . . . . . . . . . . . . . . . . . . . 67
Backlist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Indexes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Sales Contacts . . . . . . . . . . . . . . . . . . . . . . . .102
2 O C TO B E R 2 0 1 8 – J U LY 2 0 19 3 F O O D & D R I N K
At Murdoch Books we come to work every day
wanting to add value to the world through the
books we publish.
Whether that’s by helping to share the load,
providing the impetus and tools for change,
opening up new ways to look at the world, or
with practical support, ideas and inspiration,
we’ve got it covered.
In this time of global seismic change we are
covering a broader publishing canvas than
ever before, with solutions and suggestions for
consuming responsibly and mindfully, giving
back, touching the earth lightly, nourishing the
mind, body and spirit, and finding moments of
clarity, meaning and joy.
We loved creating this collection of new books
with the amazingly talented authors we are
lucky enough to work with. We hope you enjoy
sharing them just as much.
Lou Johnson,
Publishing Director, Murdoch Books
6 O C TO B E R 2 0 1 8 – J U LY 2 0 19 7 F O O D & D R I N K
LISA NIESCHLAG LARS WENTRUP
CAPITAL OF FOODR E C I P E S & S T O R I E S
New York: Capital of FoodLisa Nieschlag and Lars Wentrup
The Big Apple is home to a great diversity of people
and just as great a variety of cuisines, flavours and
aromas. Part recipe book, part travel experience,
New York: Capital of Food brings the tastes of
the Big Apple into your kitchen. Let Lisa Nieschlag
and Lars Wentrup guide you through the culinary
experience that is New York. Start the day with
something sweet, a dreamy caramel roll from
a cosy coffee shop in Greenwich Village. Cook a
comforting corn chowder, the type you’d find in
trendy Williamsburg or tickle your tastebuds with
authentic Chinese chicken wings from Chinatown.
End your day with a cool Long Island Iced Tea from
one of New York’s stylish rooftop bars. Let the
cooking aromas in your home kitchen set your
imagination adrift, immersing in the hustle and
bustle and the taste experience that is New York.
ABOUT THE AUTHOR:
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 and have received
many accolades, including the Pink Lady Food
Photography Award for Best Non-Documentary
Film in 2015.
176 pages
hardback
265 x 200 mm (10½ x 8 in)
23,000 words
978-1-76063-460-5
£20.00
October 2018 (September 2018 AU)
(all-purpose) flour
For the filling:
100 g (⅔ cup) salted, roasted
140 g (⅔ cup) brown sugar
Cafés & Coffee Shops
75 ml (⅓ cup) white wine
100 ml (generous ⅓ cup) cream1–2 teaspoons freshly squeezed
1 teaspoon dried marjoram1 teaspoon dried thymeSalt, freshly ground pepper
2–3 potatoes, boiled in their skins
sweet corn in a combination that is just as rich in flavour as the original.
8 O C TO B E R 2 0 1 8 – J U LY 2 0 19 9 F O O D & D R I N K
Healthy Thermo Cooking for Busy FamiliesOlivia Andrews
Healthy Thermo Cooking for Busy Families puts
your device – no matter what the brand – to work,
like it’s never worked before. Combine the
convenience of thermo cooking with innovative
healthy meals that have been tried, tested and
loved, all in the messy trenches of family life. Blend
homemade nut butters in seconds, batch-cook
comforting meals in minutes and get knockout
weeknight dinners like Satay Chicken Curry or
Moroccan Lamb and Apricot Stew on the table,
fast. Set your device to magic up a Tropical Fruit
Sorbet or a No-Bake Carrot Cake, then step away
from the kitchen. You’re about to become the most
popular person in your household.
ABOUT THE AUTHOR:
Olivia Andrews is a co-founder of the hugely popular
recipe-kit delivery service, Marley Spoon, in Australia,
where she inspires families with her easy, flavour-
packed approach to weeknight meals. She has worked
as a recipe developer, food writer and stylist for some
of Australia’s most prestigious food magazines and
TV shows. Healthy Thermo Cooking For Busy Families
is Olivia’s second cookbook, following her first health-
food title, Whole Food Slow Cooked.
208 pages
paperback
255 x 200 mm (10 x 8 in)
45,700 words
978-1-76063-438-4
£17.99
October 2018 (May 2018 AU)
10 O C TO B E R 2 0 1 8 – J U LY 2 0 19 11 F O O D & D R I N K
ABOUT THE AUTHOR:
Born in London to an Austrian mother and Sri Lankan
father, acclaimed chef Peter Kuruvita has worked in
prestigious restaurants in Australia, London, the USA,
Fiji and Bali. Memories of an idyllic childhood inspired
his first book Serendip–My Sri Lankan Kitchen
(Murdoch Books, 2009). Peter has presented four
TV series: My Sri Lanka with Peter Kuruvita; Island
Feast with Peter Kuruvita; Mexican Fiesta; and in 2017,
Peter Kuruvita’s Coastal Kitchen.
296 pages
hardback
280 x 215 mm (11 x 8½ in)
70,000 words
978-1-74336-512-0
£25.00
November 2018 (October 2018 AU)
Lands of the Curry LeafPeter Kuruvita
Internationally acclaimed chef, author and media
personality Peter Kuruvita presents more than
100 flavour-packed, authentic and accessible
recipes that explore the vegetarian, vegan and
vegetable dishes of the South Asia region: India,
Pakistan, Bangladesh, Sri Lanka, Bhutan, Nepal
and Afghanistan. Shaped by the influences of
geography and religion, each of these countries has
a rich history of vegetarian and vegetable-based
food. This is a deeply personal exploration of an
excitingly diverse and healthy range of foods,
using familiar and less well-known ingredients
and preparation techniques. There are recipes
for street foods; soups; rice dishes; pulses and
legumes; breads; dairy and dairy-based dishes;
salads; chutneys and fruit-based relishes; and
sweets. All are spiced with the flavours of Peter’s
life and travels in the region.
diet and I can remember the flavour of the sprouts and the salads she made with them.
Sprouted mung beans add an intense flavour to these beautiful pancakes.
or have them with eggs for breakfast.
It is hard to find salads from regions that are high, cold and remote, and in Bhutan red rice is eaten for breakfast, lunch and dinner in many guises. This salad includes
hazelnuts, which thrive in Bhutan and are being planted there in huge numbers, helping local people earn a living.
The goji berry vine has flourished in the valleys of the Himalayas for thousands of years, and its nutritious berries are reputed to have many healing powers. Unverified
accounts claim goji berries were introduced to the West by a tourist who was astounded by the longevity of locals in a remote village in Tibet, ascribing their good
health to all the goji berries they consumed.
Whatever the truth of this story, there is no doubting this salad is good for you.
The subcontinent’s favourite ice cream, kulfi is cleansing, cooling and invigorating. It is flavoured with beautiful spices from its Persian origins, and can also contain
fruit such as mango or banana. When it is very hot and you need to cool down, the energy hit from this frozen dessert will get you moving again.
12 O C TO B E R 2 0 1 8 – J U LY 2 0 19 13 F O O D & D R I N K
Slow Cooker VegetarianKaty Holder
Whether you’re vegetarian or simply looking for
ideas for a few meat-free Mondays, Slow Cooker
Vegetarian offers a whole new way to celebrate
healthy hands-off cooking. Everyone’s favourite
set-and-forget device gets a modern makeover
with 100 recipes for meat-free soups, pastas, salads,
hearty comfort food and even desserts. Throw
some fresh, whole foods into the slow cooker and
walk away to do something exciting – very few
nutrients are lost during the slow cooking process
and you’ll come back to a complete balanced one-
pot meal, usually with no need for additional
protein. Rediscover your slow cooker and reclaim
your precious time.
ABOUT THE AUTHOR:
With a long and successful career as a food writer and
stylist, Katy Holder has always been passionate about
cooking and encouraging people to eat a healthy diet.
And as a working mum of two hungry boys, Katy
understands the challenges of getting a nutritious
home-cooked meal on the table on a daily basis. She
has been the food director of Family Circle magazine,
has written the food pages for marie claire magazine
for several years, and has written for most of the
leading Australian food magazines and publishers.
This is Katy’s fifth book.
216 pages
paperback
255 x 200 mm (10 x 8 in)
39,500 words
978-1-76063-456-8
£17.99
November 2018 (June 2018 AU)
Vegetarian paella
O C TO B E R 2 0 1 8 – J U LY 2 0 1914
OMDSuzy Amis Cameron
It all starts with a single meal. One Meal a Day, for
the planet. The research is clear that a plant-based
diet is the healthiest diet on earth. But what many
people don’t realise is that nothing else we do
comes close to the environmental impact of what
we eat. Suzy Amis Cameron pulls together a vast
number of sources, marshalling key facts to drive
her OMD mission home. She explains how we can
boost energy, feel better, live healthier and heal
the earth, starting with just one meal a day.
This one simple step will begin to help readers lose
weight and stay naturally thin, reverse chronic
health concerns, improve overall health, enjoy
newfound energy and slash their carbon footprint
in half. Featuring fifty delicious, nourishing recipes
and complete with inspiring success stories,
shopping lists, meal plans and pantry trips, this is
an all-in-one resource for anyone who wants to
improve their health and take care of our planet at
the same time.
ABOUT THE AUTHOR:
Suzy Amis Cameron is a noted environmental
advocate, former actor and mother of five.
She co-founded MUSE School in California,
which is the first school in the country to offer
a completed plant-based lunch program, along
with a number of organisations dedicated to
environmental causes, including Cameron Family
Farms in New Zealand, which she developed in
conjunction with her husband, James.
368 pages
paperback
234 x 153 mm (9¼ x 6 in)
90,000 words
978-1-91163-207-8
£12.99
November 2018 (November 2018 AU)
16 O C TO B E R 2 0 1 8 – J U LY 2 0 19 17 F O O D & D R I N K
512 pages
hardback
260 x 200 mm (10½ x 8½ in)
131,800 words
978-1-74336-341-6
£30.00
December 2018 (November 2018 AU)
ABOUT THE AUTHORS:
Anthony Puharich is a fifth-generation butcher,
wholesaler of quality meat to 80 per cent of Australia’s
finest restaurants and co-owner of Victor Churchill,
the ‘Bulgari of butcheries’ in Sydney’s Woollahra – a
site visited by pilgrims from Oprah to AA Gill. He holds
a unique position in the food chain, linking the farmer
and chef. In 2019 he will open an outlet in New York.
Libby Travers is a food writer, commentator and
communications consultant who has worked with
some of the biggest names in food.
Meat: The Ultimate CompanionAnthony Puharich and Libby Travers
‘You hold the right book in your hands. Learning
from it will be delicious.’ Anthony Bourdain
At a time when we need to be more thoughtful
about our meat consumption, this landmark
publication offers the most important ingredient:
knowledge. Meat: The Ultimate Companion is
designed to walk you through the topic from the
eyes of the farmer, the butcher and the best cooks
to help you with the questions you might want to
ask before you buy your meat.
Carefully curated by Anthony Puharich, legendary
butcher and supplier to Australia’s leading
restaurants, together with accomplished food
writer Libby Travers, this comprehensive and
ambitious project covers the history of every major
animal we raise for meat, international breed maps,
cut diagrams and descriptions, as well as illustrated
butchery techniques and expert tips on selecting,
storing and cooking all kinds of meat.
Over 110 recipes showcase the major cuts and
draw on cuisines and chefs from around the world.
Lavishly photographed and illustrated, it is sure to
become a modern classic and a requirement for
every kitchen.
COW 3 37
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COW 1 6 3
O C TO B E R 2 0 1 8 – J U LY 2 0 19 19 F O O D & D R I N K
240 pages
hardback
250 x 195 mm (9¾ x 7¾ in)
72,000 words
978-1-76063-453-7
£20.00
December 2018 (November 2018 AU)
ABOUT THE AUTHORS:
Annabel Crabb is one of Australia’s best-loved TV and
media personalities and a joyfully imperfect host.
Wendy Sharpe is Annabel’s oldest friend, a recipe
consultant on ABC TV’s Kitchen Cabinet and
co-conspirator in mad-capped cookery projects.
Special GuestAnnabel Crabb and Wendy Sharpe
If you are someone who prepares for guests by
sweeping bills, laundry and newspapers behind
sofa cushions, take heart! It’s possible to be an
imperfect host, but happily so. The essential
ingredient is not, paradoxically, the food, nor the
perfect house to host in, but the sentiment you
convey when you open the door. Do your eyes say:
‘I like you and I enjoy your company,’ or does a
weepy cloud of visceral horror descend as pine nuts
burn quietly in the kitchen?
Special Guest is a gentle guide to turning easy basic
fare into something of a celebration. For when you
want to say to your friends with their spouses and
ten small children, ‘Why don’t you stay for lunch?’
without hating yourself afterwards. Learn the lesson
of ‘one splendid thing done well’ without regard to
the hundred other things, and call the day a
success. Pick up some pointers for the modern
conundrum that is cooking for people with
seemingly incompatible dietary requirements.
Hosting your friends is not about showing off; it is
about delighting others. Your dining table might be
decorated with a pile of unmatched socks and kids’
homework, but that’s no reason not to invite
friends in for a chat, a sit-down and something
delicious to eat.
18
20 O C TO B E R 2 0 1 8 – J U LY 2 0 19 21 F O O D & D R I N K
Jackfruit and Blue GingerSasha Gill
Blogger, social media foodie and doctor-in-training
at Oxford University, Sasha Gill writes her recipes
from a firmly held conviction that we can all benefit
from a little bit of vegan in our lifestyle. The plant-
based eating trend is being fuelled in part by
millennials like Sasha who want to enjoy the health,
cost and ethical upsides of meals without animal
products; and also by people who want to eat food
that leaves a lighter footprint on the planet.
Sasha takes her inspiration from the cuisines of
India, Thailand, Singapore, Malaysia, Japan and
China and uses easily sourced ingredients that are
given exquisite depth of flavour through clever use
of Asian herbs and spices. Her 90 recipes are
uncomplicated, inexpensive, very delicious and
guaranteed good for you – demonstrating how
veganising your favourite Asian dishes actually
makes them cheaper as well as healthier.
ABOUT THE AUTHOR:
UK-based, a medical student at Oxford University,
highly promotable and with international connections,
Sasha is actively engaged in social media and has a
solid and growing following. Of Indian and Eurasian
heritage, Sasha grew up in Singapore. She was
attracted to vegetarianism as a teenager for health
reasons and has gradually cut all animal products
from her diet. This is her first book.
224 pages
hardback
240 x 190 mm (9½ x 7½ in)
47,000 words
978-1-76063-432-2
£18.99
January 2019 (January 2019 AU)
22 O C TO B E R 2 0 1 8 – J U LY 2 0 19 23 F O O D & D R I N K
VeganKyra de Vreeze
Kyra de Vreeze has been creating vegan meals for
years and is a pioneer in this area. Her cooking –
often simple, sometimes decadent – always uses
pure and (preferably) seasonal ingredients.
Kyra’s dishes are delicious and nutritious – it
is no coincidence that plant-based eating is fast
becoming a way of life around the world.
Vegan features the best recipes from the
Kyra’s Kitchen blog, plus brand-new dishes
and magnificent food photography.
ABOUT THE AUTHOR:
Kyra is a Dutch naturopath, chef and food
photographer. Her work has featured in
magazines such as Yoga Magazine, Happinez
and Elle Eten. She works with famous (inter)
national food and lifestyle brands and blogs at
kyraskitchen.com.
128 pages
hardback
234 x 170 mm (9¼ x 6¼ in)
12,000 words
978-1-91163-211-5
£12.99
January 2019 (January 2019 AU)
24 O C TO B E R 2 0 1 8 – J U LY 2 0 19 25 F O O D & D R I N K
Good Without GlutenFrederique Jules, Jennifer Lepoutre and Mitsuru Yanase
The chefs at No Glu, a Parisian bakery and grocery
store now with a bakery on Madison Avenue, New
York, create delicious, gluten-free food with all the
style, finesse and passion for baking excellence that
makes French patisserie world-renowned. Using a
range of cereals, flours and clever flour mixes that
are naturally gluten free and healthy, they have
developed over 65 delicious and nutritious recipes
(many of which are also lactose free).
Included in this gifty reformat of the original
edition are gluten-free recipes for breads, pastries,
scrumptious cookies, sticky banana cake, sweet
pastry, polenta cake, savoury and sweet muffins,
chestnut flour bread, chickpea bread, crepes,
focaccia, cheesecake, burgers, pizza and quiche.
All recipes guaranteed delicious and gluten free.
ABOUT THE AUTHOR:
Renowned since 2012 for its two Parisian stores,
No Glu has a third on Madison Avenue, New York.
Its chefs, the authors of this book, Frederique Jules,
Jennifer Lepoutre and Mitsuru Yanase, work together
developing recipes for their clientele who seek
guaranteed gluten-free food that is also delicious.
www.noglu.fr
160 pages
hardback
190 x 190 mm (7½ x 7½ in)
20,000 words
978-1-91163-210-8
£9.99
March 2019 (March 2019 AU)
26 O C TO B E R 2 0 1 8 – J U LY 2 0 19 27 F O O D & D R I N K
Wholefood For ChildrenJude Blereau
Wholefood expert Jude Blereau’s focus is on
feeding nutritious and delicious food to developing
young children for good health and happiness.
Beginning with baby’s first solids at six months, to
full meals and snacks for seven-year-olds, Jude
offers recipes that are nourishing and delicious.
Wholefood for Children, first published in 2010,
stresses the importance of feeding young, growing
children, whole and real food, preferably organic.
Children require fuel to play, grow and learn, and
nourishing them with real food will establish good
eating patterns.
Wholefood for Children is presented in two parts.
First, an informative introduction to the wholefood
kitchen and how to build a real food culture for
your child. A recipe section follows with more than
165 recipes ranging from breakfasts to lunches and
dinners, as well as ultra-convenient portable treats
for lunchboxes, and cakes and party food to make
for special occasions.
ABOUT THE AUTHOR:
Jude Blereau was living a wholefood life long before it
became a buzzword for healthy living. She is the most
authoritative wholefood writer in Australia today,
actively involved in the organic and wholefood world
for over 25 years. Her focus is on giving people the
tools they need to make healthy and wholesome
eating a delicious part of their lives. Jude has written
five books with Murdoch: Wholefood, Coming Home
to Eat, Wholefood for Children, Wholefood Baking
and Wholefood From the Ground Up.
wholefoodcooking.com.au
336 pages
paperback
230 x 190 mm (9¼ x 7½ in)
90,000 words
978-1-91163-209-2
£17.99
March 2019 (December 2018 AU)
28 O C TO B E R 2 0 1 8 – J U LY 2 0 19 29 F O O D & D R I N K
A BASKET BY
THE DOOR
SOPHIE HANSEN
A Basket by the DoorSophie Hansen
Nothing says ‘I love you, I’ve got you, I’m here,’
more than food you’ve taken the time to make,
pack up and deliver to a friend or neighbour. It’s
empathy made edible and is a double gift of time
– your time to relieve some of their time.
Seasonal chapters feature ideas on what to cook
for friends or family who are mid-house move,
busy with a newborn baby, celebrating a
milestone, recalibrating after a challenging
diagnosis or who just need a little love.
Whether it’s an aromatic chicken pie, freshly
made dips and homemade lavosh biscuits or a
sturdy picnic cake, delivered in a basket, for
afternoon tea on the riverbank, there are recipes
here for every occasion.
There are also Christmas food gifts to make and
give, as well as recipes for treats to take when
invited to dinner or for a weekend away. Each
recipe is complete with information on how to
wrap, transport, store (and for how long) and
reheat or serve.
ABOUT THE AUTHOR:
Born and raised in Sydney, now living in Orange,
in country NSW, with her family on their deer farm,
Sophie is a journalist and writer by training. She
has worked as editor on Country Style and Outback
magazines; she was editor for Slow Food International
English website, lived in Italy for 3 years and is fluent
in Italian. In 2013 she set up her blog, Local is Lovely,
and her podcast, My Open Kitchen, is going into its
third season. In 2016 Sophie was awarded Rural Woman
of the Year in recognition of her commitment to
rural communities.
256 pages
hardback
240 x 190 mm (9½ x 7½ in)
54,000 words
978-1-76063-459-9
£18.99
April 2019 (April 2019 AU)
30 O C TO B E R 2 0 1 8 – J U LY 2 0 19 31 F O O D & D R I N K
Tel AvivHaya Molcho
This is a book about a community, about people
and their stories, and about food. The story of
Tel Aviv is told through a range of delicious recipes
and a variety of perceptions and interviews. There
are tales from chefs, sommeliers, from a ninth-
generation fisherman, a taxi driver who writes a
food blog, a generous family of spice traders with
Yemenite roots, writers, musicians, local plant
foragers and collectors. There is never just one
portrait of a city; the diversity of experiences
creates a complex mosaic and it’s the food that
captures the spirit of generosity and community.
ABOUT THE AUTHOR:
Haya Molcho lives in Vienna and is the creative and
culinary talent behind her family company, NENI,
named for Haya’s four sons: Nuriel, Elior, Nadiv and
Ilan. NENI’s cuisine takes its inspiration from Tel Aviv,
the city of Haya’s childhood, and her extensive travels.
She opened her first NENI restaurant in Vienna and
now has restaurants in Berlin, Hamburg, Zurich
and Munich, with further openings planned for
Paris, Mallorca, Amsterdam, Cologne and London.
280 pages
hardback
256 x 190 (10 x 7½ in)
50,000 words
978-1-76063-467-4
£25.00
April 2019 (March 2019 AU)
30
32 O C TO B E R 2 0 1 8 – J U LY 2 0 19 33 F O O D & D R I N K
BBQ de LuxeRoss Dobson
Look no further for the perfect way to gather
friends and celebrate cooking and eating outdoors
together – here are recipes for all manner of
meat, fish, vegetables and accompanying dishes
on the barbecue. Drawing on culinary influences
from around the globe, including South East Asia,
India, The Middle East and Europe, plus old-school
favourites, this chic package is packed with easy-
to-do recipes. With chapters devoted to the
chicken coop, the sea, the paddock and the
garden, this book has great grill and hot-plate fare
for meat lovers and vegetarians too.
Head outside, cook up a storm and enjoy dishes
such as classic beef rib eye fillet, spicy lamb
kebabs, Indian chicken in banana leaf, Thai pepper
steaks or tandoori king prawns.
ABOUT THE AUTHOR:
Ross Dobson’s passion for food began when he was
young, influenced by the cuisines of his neighbours
from Hong Kong and Italy. He is a widely published
food writer and prolific cookbook author with
15 books published with Murdoch Books, including
Grillhouse, Fired Up, More Fired Up, Fired Up
Vegetarian, the barbecue compilation King of the
Grill, Food Plus Beer and most recently, Tuck In.
Ross lives in Sydney, Australia.
160 pages
hardback
190 x 190 mm (7½ x 7½ in)
25,000 words
978-1-91163-218-4
£9.99
May 2019 (May 2019 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 1934
Beneath the Banyan TreeEleanor Ford
Indonesia, the world’s largest archipelago, with its
bamboo groves, tropical rainforests, smoking
volcanoes, lush rice paddies and silver sand
beaches, is an increasingly popular tourist
destination. From the refined cooking of Java to
the spicy heart of Sumatra and the festival foods of
Bali, Eleanor Ford opens up a whole new world for
travellers and cooks. Her recipes are interspersed
with anecdotes about visits to Indonesia, as a child
with her parents and more recently as a mother
with her own children. No visitor forgets their first
fried banana, crisp in rice-flour batter and served
hot from a street stall. Eating on low plastic stools
as motorbikes roar past and traders bustle by
hawking their wares – this is the heart of local life
and cutting edge of culinary culture.
Eleanor groups her recipes by flavour and texture,
expertly guiding the reader in how to put together
a perfectly balanced Indonesian meal at home.
ABOUT THE AUTHOR:
Eleanor Ford is a food writer and co-author of the
cookbook Samarkand: Recipes and Stories from
Central Asia and the Caucasus, winner of the Guild of
Food Writers ‘Food and Travel’ award 2017, a Food 52
Piglet award 2017 finalist, Amazon category bestseller;
and named as one of The Guardian food books of the
year. She has given talks at Stanfords, Asia House,
Honey & Co, Destinations, Abergavenny Food Festival
and for Splendid Table on American public radio. She
has cooked for journalists and written travel pieces in
Olive Magazine and The Independent.
240 pages
hardback
260 x 205 mm (10½ x 8 in)
51,000 words
978-1-91163-204-7
£25.00
May 2019 (May 2019 AU)
36 O C TO B E R 2 0 1 8 – J U LY 2 0 19 37 F O O D & D R I N K
Blue HourStevan Paul
At the blue hour, when the day relaxes into
evening, we experience a magic moment: the
workday finally done, it is time for drinks and little
delicacies! Blue Hour follows the sunset once
around the globe – from Samoa, where the sun sets
first, via Australia, Japan, India, Europe, Morocco
and Brazil to the USA and Mexico – experiencing
the blue hour with Italian cicchetti, Spanish tapas,
Greek mezes, and with tacos, tortillas and ceviche.
Bar food is often deeply entwined in culinary and
cultural tradition and many of the new food trends
that are now taking the world by storm started at
modest serving counters. The result is a nice little
treat, served up with lots of music: simple, elegant
and laid back. This is the cookbook for when you
feel like getting away, filled with colourful stories,
with great ideas for friends and guests, parties and
get-togethers.
ABOUT THE AUTHOR:
Stevan Paul is a food journalist and author. 240 pages
hardback
240 x 190 mm (9½ x 7½ in)
35,000 words
978-1-91163-217-7
£20.00
May 2019 (April 2019 AU)
38 O C TO B E R 2 0 1 8 – J U LY 2 0 19 39 F O O D & D R I N K
FREDERIQUE JULESBY
GloriouslyFGluten ree
SWEET TREATS, CAKES, TARTS AND DESSERTS
Gloriously Gluten FreeFrederique Jules
A beautiful book of simple pastries, generous
and extremely indulgent, all made without
gluten. For everyone with a sweet tooth who is
intolerant to gluten or simply anxious to eat less
of it. Here are 80 recipes for deliciously gluten-
free cakes and pastries – from the classics, such
as chocolate brownie, tarte tatin, madeleines,
marbled cake; to the timeless, such as
cheesecake, lemon tart, paris-brest, strawberry,
carrot cake; through completely original recipes
such as the ultimate gluten-free wedding cake,
passion fruit raspberry Christmas log and
coconut pineapple cake. There is something for
every occasion, from breakfast, mid-morning
pick-me-up, indulgent lunchtime cupcake and
elegant dinner dessert.
ABOUT THE AUTHOR:
Frederique Jules heads up No Glu, a restaurant and
grocery store in Paris, which has just opened on
Madison Avenue, New York. Frederique is herself
gluten free for health reasons and works together
with the No Glu team developing recipes for their
clientele who seek guaranteed gluten-free food that
is also delicious.
196 pages
hardback
259 x 195 mm (10½ x 7½ in)
28,000 words
978-1-91163-201-6
£16.99
June 2019 (June 2019 AU)
40 O C TO B E R 2 0 1 8 – J U LY 2 0 19 41 F O O D & D R I N K
Hero VegOlivia Andrews
Hero Veg is the new flexitarianism. Flip the way you
eat, to make classic family favourite meals almost
vegetarian. Whether you’re trying meat-free
Mondays, feeding vegetarians and omnivores in
one household, or just attempting to get more
healthy veg into your regular meals without
sacrificing flavour, this is the food plan and recipe
collection that gets the dietary focus right. With
vegetables the hero of your plate, you’re doing
better by your waistline and your budget. Including
meal plans for households juggling different dietary
restrictions; new takes on old family favourites; and
a nutritional breakdown for each recipe.
Written by bestselling author and culinary director
of meal-box service Marley Spoon, Olivia Andrews
knows her onions when it comes to creating tasty
recipes that everyone can pull off to please even
the fussiest of families.
ABOUT THE AUTHOR:
Olivia Andrews is a co-founder of the hugely popular
recipe-kit delivery service, Marley Spoon, in Australia,
where she inspires families with her easy, flavour-
packed approach to weeknight meals. She has worked
as a recipe developer, food writer and stylist for some
of Australia’s most prestigious food magazines and TV
shows and is the author of Healthy Thermo Cooking
For Busy Families and Whole Food Slow Cooked.
256 pages
paperback
255 x 200 mm (10 x 8 in)
45,000 words
978-1-91163-202-3
£17.99
June 2019 (May 2019 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19 45 44 W E L L N E S S
352 pages
paperback with flaps
230 x 170 mm (9 x 6¾ in)
61,000 words
978-1-74336-639-4
£14.99
January 2019 (October 2018 AU)
ABOUT THE AUTHOR:
Lee Holmes holds an Advanced Certificate in Food and
Nutrition and is a certified holistic health coach (IIN),
yoga teacher, wholefoods chef and bestselling author
of the Supercharged Food series. She is a columnist for
Wellbeing and Naturally magazines, and is the Lifestyle
Food Channel’s healthy eating expert. Her articles
have appeared in the Times and the Daily Express
in the UK, and in the USA in the Huffington Post,
mindbodygreen and Food Matters. Find Lee at her
award-winning blog, superchargedfood.com.
Supercharge Your LifeLee Holmes
This inspiring book serves up 140 hearty, wholesome
and energising recipes, based on living a balanced,
mindful, connected and supercharged life. Lee
Holmes believes it’s time to escape the cycle of
restrictive and fad diets, and allow ourselves to fall
in love with food all over again. In this ‘heart and
soul cookbook’ she shows us how to shed our fear
of eating the ‘wrong’ thing and instead celebrate
beautiful and nourishing food, embrace common-
sense eating and make our kitchen the heart of our
home. You will find out how to set up your food
workspace; simplify meal preparation; stock your
pantry, fridge and freezer; and master cooking
vegetables. Lee shares flavour pairing and food
partnership tips; advises on setting up a basic herb
and veggie patch; and presents inspiring tablescapes
where you can rediscover the lost art of mealtimes.
O C TO B E R 2 0 1 8 – J U LY 2 0 19 47 46 W E L L N E S S46
8 Weeks to WowChief Brabon & Emilie Brabon-Hames
Elite trainers James ‘Chief’ and Emilie Brabon love
a challenge. As founders of ORIGINAL BOOTCAMP,
the world’s longest-running and most respected
bootcamp fitness program, this power couple has
spent decades helping ordinary people achieve -
and maintain - extraordinary results. They’ve been
responsible for turning TV-show contestants into
strong, Lycra-ready Gladiators in record time, and
have orchestrated some of the most stunning body
transformations seen on magazine covers. Their
no-nonsense approach delivers results whether
you’re an out-of-shape office worker, celebrity
or athlete.
In 8 Weeks to Wow, Emilie and Chief share the
diet and fitness regime behind these incredible
transformations. There are 8 weeks’ worth of body-
weight workouts, which can be done anywhere,
and a total diet overhaul that harnesses the fat-
burning power of their ‘keto kickstart’. There are
also 70 simple recipes to support you through the
weeks, as well as motivating stories from people
who committed to the program and have been
blown away by the results.
Who will you be 8 weeks from now?
ABOUT THE AUTHOR:
Husband and wife team Chief Brabon and
Emilie Brabon-Hames are Australia’s leading rapid
transformation experts, ranked amongst the very
best personal trainers in the world by their peers and
the media. Combining over forty years’ experience
in fitness training between them, Chief & Emilie have
dedicated more than half their lives to helping
ordinary people achieve extraordinary results.
224 pages
paperback
235 x 190 mm (9¼ x 7½ inches)
42,000 words
978-1-76063-466-7
£14.99
February 2019 (September 2018 AU)
STRONGER THAN YOU KNOW.
JUST STICK TO THE PROGRAM
AND IT WILL COME TO YOU.
TRANSFORMATION STORIES
114
Name: Connie Giaquinto
Age: 37
Occupation: Self-employed entrepreneur
When did you complete the 8WTW program? The first time was 2014
(I've done it 8 times, and completed it successfully 4 times!)
CONNIE’S STORY
What motivated you to undertake this program?
I felt uncomfortable in my skin and I wanted to be
fit, fast and strong.
What goals did you set for yourself?
To finish and stay true to myself.
Did you meet those goals?
100% – that’s why I’m where I am today.
Which aspect of the program did you find the
most challenging?
I didn’t find it challenging in any one particular
aspect as I was completely committed to it.
Which week was the hardest for you? Why?
I’ve completed the course a few times now, and each
time I do it, it’s the first week that’s the hardest. It’s
not that I’m hungry it’s just that my body is craving
the elements of my diet that I’ve just cut out. If you
complete the first week, you’ll be OK.
Favourite exercise from the workouts?
Well that’s hard cause I love everything, especially
because when I first started out, I wasn’t able to
complete a circuit, but now I can do two in a row.
Which exercise did you dread the most?
Well, I don’t really dread any. But my least favourite is
push-ups – I feel they can sometimes defeat me.
115
Did you discover any new favourite foods?
I eat everything! The best thing was being able to be
creative with the food that’s on The List.
How did you stay motivated on the hard days?
In the words of Em herself, ‘Once you say you’re
going to do something out loud, you gotta get
it done.’
What is your top tip for someone just starting?
Just starting means you are on your way to
changing. Your mind is stronger than you know –
just stick to the program and it will come to you.
JUST STARTIN
G MEANS
YOU ARE ON YOUR
WAY TO
CHANGING. YOUR MIND IS
STRONGER THAN YOU KNOW.
JUST STICK TO THE PROGRAM
AND IT WILL COME TO YOU.
After
Before
CONNI
26
+ Mushrooms
+ Okra
+ Onion
+ Radish
+ Spring onion (scallion)
+ Tomato (no more than medium tomato
or 6 cherry tomatoes per day)
+ Zucchini (courgette)
IN WEEK 3, INCREASE THE DAILY SERVING SIZE (SEE PAGE 94) AND START TO ADD IN
+ Broccoli
+ Brussels sprouts
+ Cabbage
+ Carrot
+ Cauliflower
+ Leek
+ Pumpkin (winter squash)
+ Runner beans
+ Squash
+ String beans
IN WEEK 7 START TO ADD IN + Sweet potato (as an alternative to one
portion of grains)
COMPULSORY GREENS
150 g (5 oz) every day
200 g (7 oz) every day
+ Baby English spinach
+ Celery (unlimited)
+ Cucumber (unlimited)
+ Lettuce (all types)
+ Watercress
VEGETABLES
150 g (5 oz) every day
200 g (7 oz) every day
+ Asparagus
+ Avocado (only per day)
+ Bean sprouts
+ Bok choy (pak choy)
+ Capsicum (pepper)
+ Chinese cabbage (wong bok)
+ Eggplant (aubergine)
+ English spinach (fresh or frozen)
+ Fennel
THE LIST AT A GLANCE
To make life easy for you, we’ve pulled together this overview so you can remind yourself quickly
of the foods you’re able to eat over the next 8 weeks. We go into more detail about The List in
the individual weeks, but these are the pages you can come back to whenever you’re standing
in the kitchen, or sitting in a restaurant wondering, ‘What can I eat?’ It’s a good idea to snap
a photo of these pages so you always have it handy when you’re out and about, or make a few
photocopies to stick up in your kitchen or office – wherever you need to see it.
foods. they have the power
to change your life.
41
great work! The first steps are
always the hardest. keep going.
ONE MORE FOR...
O C TO B E R 2 0 1 8 – J U LY 2 0 19 49 48 W E L L N E S S
the nude nutritionist
stop obsessing
about food +
never diet
again
LYNDI COHEN
delicious recipes
banish food guilt
mindful eating
Feel amazing!j
o
The Nude NutritionistLyndi Cohen
Is obsessing about food making you miserable
and anxious?
Are you an emotional eater? A binge eater?
Do you have a mental list of ‘bad’ foods?
Have you been on a diet for as long as you
can remember?
In just seven chapters of straight-talking, friendly
advice, Lyndi Cohen shares the tools to heal your
relationship with food and release you from fixating
on your size, even if you’ve been dieting for years.
Learn how to listen to your hunger and calm your
mind. Lyndi is one of Australia’s most popular
dietitians, known as The Nude Nutritionist of
Channel 9’s TODAY show. She started dieting as a
young teenager, unhappy with her growing body,
and gave up in misery, having steadily gained
weight for more than a decade. Almost by accident
she become a mindful and intuitive eater, and along
the way she gently lost 20 kg.
With over 50 deliciously realistic recipes (no
‘superfoods’ required) you’ll also be inspired to eat
well to boost your mood and balance your
hormones. Change starts today.
ABOUT THE AUTHOR:
Lyndi Cohen is the resident nutritionist on Channel 9’s
TODAY Show, a Jamie Oliver’s Food Revolution
Ambassador and an accredited, practicing dietitian
and nutritionist. As one of Australia’s most popular
nutritionists and dietitians, Lyndi knows first-hand
how confusing nutrition can be. She used to be a
compulsive yo-yo dieter and emotional eater herself
and struggled with clinical anxiety for years. Her
balanced approach shows that we don’t have to cut
out our favourite foods to be healthy or buy expensive
superfoods to feel our best.
232 pages
paperback
254 x 202 mm (10 x 8 inches)
50,000 words
978-1-91163-200-9
£14.99
February 2019 (January 2019 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19 53 52 P O W E R F U L S TO R I E S & F R E S H I D E A S52
Women KindDr Kirstin Ferguson and Catherine Fox
Women are rallying together in a massive and
unstoppable force, to make their voices heard
in ways we have never seen before.
When Dr Kirstin Ferguson, an Australian company
director, decided she was fed up with the vicious
online abuse of women, she turned the tables and
used social media to create #CelebratingWomen,
a campaign profiling two women from anywhere
in the world and every walk of life, every day for a
year. The response was overwhelming.
In Women Kind, Ferguson joins award-winning
journalist and leading commentator on women in
the workplace Catherine Fox to examine how
women’s shared clout is transforming communities,
workplaces and leadership; show that every woman
is a role model; and challenge the idea that women
regularly turn on each other for scarce seats at the
top table.
There has never been a better moment to join our
voices, share experiences and celebrate the power
of women supporting women.
ABOUT THE AUTHORS:
Dr Kirstin Ferguson is a professional, independent
Australian company director. Beginning her career as a
military officer, she went on to become the CEO of a
highly successful global business. With honours
degrees in both history and law, Kirstin also has a PhD
in leadership and governance for which she has
received a number of academic and industry awards.
Catherine Fox is a leading commentator on women
and the workforce. An award-winning journalist, an
author and presenter, in 2017 she was awarded the
Walkley Award for Women’s Leadership in Media.
304 pages
paperback
234 x 153 mm (9¼ x 6 in)
72,900 words
978-1-76063-462-9
£14.99
October 2018 (September 2018 AU)
The End of ProcrastinationPetr Ludwig and Adela Schicker
Everyone procrastinates. We live in a world
surrounded by constant distractions (Facebook or
Twitter, anyone?) and endless choices, which can
lead to lack of focus and decision paralysis. As a
result, we end up procrastinating. Step forward,
Petr Ludwig: at the core of Petr’s book are simple
and practical tools, backed by science and easy-
to-understand, which will help you with your
motivation, efficiency, productivity and long-term
satisfaction. The key topics covered include an
explanation of what decision paralysis is; how
human motivation works and how to find your
personal vision, define your strengths and use them
to do meaningful things; how your brain works
from the perspective of self-control; how to
increase efficiency; how to learn new positive
habits and unlearn the bad ones; how to organise
tasks and time so that you can do more without
getting tired; how to manage your own failures
better and how to overcome the fear of change –
all in one neat, giftable package.
ABOUT THE AUTHORS:
Petr Ludwig is a science populariser, entrepreneur,
consultant for Fortune 500 companies in Europe and
founder of Procrasination.com, the institute that helps
companies and individuals reach their full potential.
He is CEO of GrowJOB Institute which leverages its
expertise to overcome procrastination in business
environments and improve team motivation and
commitment at work. Petr lives in the Czech Republic.
Adela Schicker is co-founder of Procrastination.com,
speaks at conferences and trains companies, making
sure science can be made useful for everyone.
272 pages
paperback with flaps
152 x 152 mm (6 x 6 in)
78,000 words
978-1-91163-213-9
£9.99
February 2019 (January 2019 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19
A Good DeathMargaret Rice
We live in a period of intense death denial.
But what if we were to smash that taboo and ask
questions we want answered, like what will happen
to our bodies when we die? Can we predict when
someone will die? How do we work with the
medical experts? How do we deal with the non-
medical issues that will come up, such as wills,
finances and even social media passwords? Is
morphine used to nudge death along or is this
just a myth? Where do questions about euthanasia
fit in with the personal, lived experience?
Margaret Rice lifts the lid on the taboos that
surround death and offers practical information
and compassionate advice from multiple sources,
information that breaks down boundaries, offers
better choices of care to suit individual needs,
and can help the dying and their carers feel less
isolated, can help us face death better.
ABOUT THE AUTHOR:
Margaret Rice is a journalist by training and lives in
Sydney, Australia. She has written news and features
for Australian Associated Press (AAP) and worked as
medical writer for The Sydney Morning Herald and
The Australian, and as feature writer for The Good
Weekend. Her blog good-grief.com.au is designed
to help start the conversation about death.
288 pages
paperback
234 x 153 mm (9¼ x 6 in)
80,000 words
978-1-91163-214-6
£9.99
May 2019 (May 2019 AU)
54
O C TO B E R 2 0 1 8 – J U LY 2 0 19 59 58 CO N S C I O U S L I V I N G58
ABOUT THE AUTHORS:
Kirsten Bradley and Nick Ritar left the city to start a
small permaculture farm called Milkwood 10 years ago,
with a dream of living simply and within their means.
Since then, they’ve been growing food and sharing
skills wherever they’ve lived or travelled – from
building biochar stoves to creating rooftop
community gardens to teaching permaculture
design. They currently live, grow, forage and keep
bees on a two-acre permaculture farm in country
Victoria, Australia.
304 pages
paperback
260 x 210 mm (10¼ x 8¼ in)
74,500 words
978-1-74336-510-6
£25.00
October 2018 (September 2018 AU)
MilkwoodKirsten Bradley and Nick Ritar
‘Finally, the ultimate self-reliance manual from
premier educational facilitator, Milkwood.’
Joel Salatin, Polyface Farm
The skills we learn bind our lives together. Do
you want to know how to grow your own food? Or
how to keep bees? How to forage for wild greens
down by the stream, or edible seaweed along the
shoreline? Maybe you’re curious about growing
mushrooms or how to produce the perfect tomato.
You’re invited to make these skills your own.
Designed to be read with a pot of tea by your elbow
and a notebook beside you, Milkwood is all you
need to start living a more home-grown life.
From DIY projects to wild fermented recipes, the
in-depth knowledge and hands-on instruction
contained in these pages will have your whole
family fascinated and inspired to get growing,
keeping, cooking and making.
61 CO N S C I O U S L I V I N G
kate kendall
Yoga on (and off) the mat to help you slow down, spark joy and connect
life in
F low
Life in FlowKate Kendall
Slow down. Spark joy. Make connections and find
that elusive balance.
Written with a whole heart and inspired by lived
experience, Life in Flow is a practical and
contemporary guide to living your yoga off the
mat through simple moving meditations and
breathwork. For a new generation of men and
women into mindfulness and holistic health, or
for those just switching-on to it for the first time,
Life in Flow is intended for the yoga-curious but
also those craving real-world tools to ‘live your
yoga’ all the time and in everyday life.
Includes four sections with practical instructions
for slowing down, sparking joy, creating more
conscious and meaningful connections, and
remembering that when we live in service to
others, life feels not only more rewarding, but
more fulfilling and whole.
This is what life in flow is all about.
ABOUT THE AUTHOR:
The co-Founder of popular gym and yoga studio Flow
Athletic and host of the podcast The Space Between,
Kate Kendall is one of Australia’s most well-respected
yoga teachers. On the fast track to success when she
crashed and burned both physically and mentally, Kate
managed to turn her life around through yoga and
meditation. Kate shares her advice and experiences
here about the vast benefits of ‘living in flow’.
240 pages
paperback with flaps
232 x 190 mm (9¼ x 7½ inches)
45,000 words
978-1-91163-215-3
£16.99
May 2019 (April 2019 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19 63 62 CO N S C I O U S L I V I N G62
The PortalTom Cronin & Jacqui Fifer
What will the planet look like when seven billion
people pass through The Portal?
In a post-Trump age, people are searching for a
solution to many of the world’s growing crises.
Increasing nuclear risk, climate change, the threat
of global food shortages and economic collapse are
looming. The Portal offers another way.
An inspirational documentary feature film to be
released widely in 2019 explores how meditation
and mindfulness can provide a solution for much of
what ails our planet, in the tradition of Al Gore’s An
Inconvenient Truth and Rhonda Byrnes’ The Secret.
Revealing an ancient roadmap which has helped
guide humans to transformation for many
centuries, this inspirational book takes us to the
very core of what is needed for humanity right now
– before it’s too late. Operating upon the principle
that the stillness found in meditation can provide a
path to human enlightenment, The Portal is about
raising our collective consciousness for the benefit
of every living soul on the planet.
ABOUT THE AUTHOR:
Tom Cronin is the creator of The Stillness Project, a
global program sharing the transformative power of
meditation. A former broker in the financial services
industry, Tom had a stress-induced breakdown and
came close to ending his life many years ago. After
finding the ancient practice of meditation, he healed
his life and has gone on to become one of the world’s
most prominent speakers and teachers in this space.
Jacqui Fifer is a producer and production manager
known for the films Concealed, The Osiris Child, and
Better Watch Out.
280 pages
paperback
234 x 153 mm (9¼ x 6 inches)
70,000 words
978-1-91163-205-4
£14.99
June 2019 (June 2019 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19 65 64 CO N S C I O U S L I V I N G
ModernVegan
SASCHA CAMILLI
Modern VeganSascha Camilli
Sleek and sophisticated, Modern Vegan is an
inspiring lifestyle guide for the compassionate
crowd. Vegan living is hotter than ever – and this is
the book that takes the vegan trend beyond the
kitchen and out into the world. Featuring
everything from animal-free beauty advice (and
what exactly ‘cruelty-free’ means) to style advice
from some of today’s most creative and innovative
vegan designers, The Modern Vegan is a luxurious
dose of lifestyle inspiration for the conscious
crowd. Filled with beautiful photography and
illustration interviews with vegan influencers and
fashion tips from the new crop of cruelty-free
bloggers, plus pointers on everything from how to
organize a vegan wedding to what to take on the
road when travelling as a vegan.
ABOUT THE AUTHOR:
A passionate changemaker and vegan fashion
entrepreneur, connected to the worlds of vegan and
lifestyle vegan brands, guaranteeing great pr
opportunities, Sascha Camilli has a background as an
online editor and journalist with titles such as
Cosmopolitan Sweden and Italy, and has spent three
years as press officer at animal rights organisation
PETA. Born in Moscow and raised in Stockholm, she
has also lived in Los Angeles, Florence, Milan and
London before landing in her current hometown of
Brighton, UK.
240 pages
paperback
230 x 170 mm (9 x 6¾ in)
45,000 words
978-1-91163-219-1
£14.99
July 2019 (July 2019 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19 69 68 S PAC E S & P L AC E S 69
The Alchemy of ThingsKaren McCartney
The Alchemy of Things explores interior spaces at
the edges of the decoratively possible. The book
details a series of eighteen fascinating homes that
come from a truly creative place, transcending
conventional notions of collection and display. This
new beauty taps into a craving for a personal space
with rich layers, a little bit of oddity and an
irrepressible joie de vivre. A mix of artists, interior
designers, architects, collectors, gallerists, stylists,
furniture designers and vintage retailers open the
doors to their own homes – many for the first time.
ABOUT THE AUTHOR:
Karen McCartney has a wealth of experience in the
areas of design, interiors and architecture. She edited
Marie Claire Lifestyle and was the founding editor of
Inside Out magazine before becoming Editorial
Director (Lifestyle) at News Corp. Karen runs Edit’d
Studio content agency with fellow former magazine
editor Trudi Jenkins. She is the author of 50/60/70
Iconic Australian Houses, 70/80/90 Iconic Australian
Houses and Perfect Imperfect.
272 pages
hardback
295 x 220 mm (11¾ x 8¾ in)
33,800 words
978-1-76052-777-8
£30.00
October 2018 (September 2018 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19 71 70 S PAC E S & P L AC E SS PAC E S & P L AC E S
Gardens on the EdgeChristine Reid
This lavishly photographed book, written and
curated by internationally respected gardening
author Christine Reid and shot by renowned
photographer Simon Griffiths, focuses on
18 stunning gardens from around Australia situated
on a natural ‘frontier’—rainforest, desert, bushland,
saltbush plain, a volcanic crater and the ocean’s
edge. The featured gardens have been created or
restored in locations where the surrounding natural
landscape is as significant as the cultivated and
designed elements. In its images and stories
Gardens on the Edge is as much about the diversity
and character of the Australian continent as it is
about the gardens. The accompanying stories not
only explore the establishment of the garden, but
also reference Australian history and geography,
and cover issues ranging from dealing with
droughts and climate change to restoring
a long-neglected kitchen garden.
ABOUT THE AUTHOR:
Christine Reid is an Australian garden writer whose
wide interests include the social and cultural history
of gardens and designed landscapes, both historic
and contemporary. She writes for a wide range of
Australian and international publications, including
Gardens Illustrated in the UK. Christine has contributed
to books including The Gardener’s Garden (Phaidon,
2014) and The Oxford Companion to Australian
Gardens (Oxford University Press, 2002) and wrote the
Australian entries for the revised edition of The Oxford
Companion to Gardens (Oxford University Press, 2006).
288 pages
hardback
285 x 240 mm (11¼ x 9½ in)
45,000 words
978-1-76063-445-2
£30.00
November 2018 (October 2018 AU)
O C TO B E R 2 0 1 8 – J U LY 2 0 19 73 72 S PAC E S & P L AC E S
F L I P T I P S F O R
R E NO VA T I N G
F O R P R O F I T
H O W T O ’ S
M I S T A K E S
T O AV O I D
D R E A M H O M E
L O R U M I P S U M
HO LY R E NO
I N S P O !
E R I N B O N N I E L A N A
R E NO VA T I O N
S E C R E T S
R E V E A L E D
250
Cayliss Hindmarsh Taylor
F R O M
A U S T R A L I A ’ S
M O S T
fabulousR E N O V A T O R S !
ABOUT THE AUTHORS:
Bonnie, Erin and Lana swapped the boardroom for the
building site, pursuing their passion for renovating,
design and building a life they love. They have fast
become a social media sensation, attracting engaged
followers on Instagram and their YouTube channel,
who watch their progress every step of the way.
240 pages
paperback with flaps
265 x 210 mm (10½ x 8¼ in)
36,000 words
978-1-76063-440-7
£18.99
May 2019 (April 2019 AU)
Three Birds RenovationsBonnie Hindmarsh, Erin Cayliss and Lana Taylor
The Three Birds are best friends and busy mums
who ditched their corporate careers to renovate
houses and flex their design muscles, creating
timeless designs and improving living spaces
everywhere they go. They’re girl bosses with
toolbelts whose style sense has become a magnet
for anyone thinking about doing up their home.
Learn the renovation lessons the easy way by
reading the Three Birds’ insider tips and must-know
rules for building your master plan, finding your
dream team, mastering bathrooms and kitchens,
and putting together ah-mazing interiors. Drool-
worthy imagery and detailed how-to make this
book the most useful yet stunning coffee table
guide you’re ever likely to own.
72
77 76 B AC K L I S T
FOOD & DRINK
100 DESSERTS TO DIE FORTrish Deseine
256 pages
£18.99 hardback
270 x 210 mm (10½ x 8¼ in)
978-1-74336-694-3
July 2016
250 MUST HAVE SLOW COOKER RECIPES
MB Test Kitchen
288 pages
£9.99 paperback
220 x 200 mm (8½ x 8 in)
978-1-74266-902-1
September 2012
50 EASY PARTY CAKESDebbie Brown
112 pages
£9.99 paperback
276 x 214 mm (10¾ x 8¼ in)
978-1-74196-112-6
November 2007
AIMEE’S PERFECT BAKESAimee Twigger
192 pages
£16.99 hardback
241 x 190 mm (9½ x 7½ in)
978-1-74336-742-1
November 2016
ALL DAY CAFÉStuart McKenzie
240 pages
£16.99 paperback
240 x 190 mm (9½ x 7½ in)
978-1-74336-841-1
April 2017
ALLA FRATELLIBarry McDonald
272 pages
£20.00 hardback
260 x 210 mm (10½ x 8¼ in)
978-1-74336-471-0
November 2015
ANATOLIASomer Sivrioglu and David
Dale
360 pages
£30.00 hardback
267 x 253 mm (10½ x 10 in)
978-1-74336-081-1
April 2015
APPLES FOR JAM Tessa Kiros
432 pages
£18.99 paperback
240 x 170 mm (9½ x 6¾ in)
978-1-74196-686-2
April 2010
AUSTRALIAN FISH AND SEAFOOD COOKBOOK
John Susman, Anthony
Huckstep, Sarah Swan
and Stephen Hodges
480 pages
£30.00 hardback
270 x 215 mm (10¾ x 8½ in)
978-1-74336-328-7
November 2016
BABY PIP EATSAmie Harper
56 pages
£9.99 hardback
200 x 200 mm (8 x 8 in)
978-1-74336-852-7
June 2016
BAKECLASSAnneka Manning
280 pages
£20.00 hardback with jacket
254 x 203 mm (10 x 8 in)
978-1-74336-572-4
April 2016
THE BAKING BIBLEMB Test Kitchen
400 pages
£16.99 paperback
297 x 230 mm (11¾ x 9 in)
978-1-74196-991-7
March 2011
BALANCE & HARMONYNeil Perry
400 pages
£30.00 hardback with jacket
260 x 200 mm (10¼ x 8 in)
978-1-74045-908-2
October 2008
BARCELONA CULT RECIPESStephan Mitsch
272 pages
£20.00 hardback
260 x 205 mm (10½ x 8 in)
978-1-76063-428-5
May 2018
BEEF & POTATOESJean-François Mallet412 pages£20.00 hardback252 x 195 mm (10 x 8 in)978-1-74336-629-5September 2016
BEGINNERS GUIDE TO CAKE DECORATING
112 pages£6.99 paperback240 x 200 mm (9½ x 8 in)978-1-74196-052-5October 2007
BENTLEYBrent Savage256 pages£30.00 hardback275 x 240 mm (10¾ x 9½ in)978-1-74196-817-0November 2010
BIOTAJames Viles248 pages£25.00 hardback290 x 230 mm (11½ x 9 in)978-1-74336-570-0December 2015
BITESIZE: CAKES & SLICES200 pages£4.99 paperback190 x 140 mm (7½ x 5½ in) 978-1-74196-069-3May 2007
BITESIZE: SOUPS200 pages£4.99 paperback190 x 140 mm (7½ x 5½ in) 978-1-74196-102-7May 2008
BOURKE STREET BAKERYPaul Allam and David
McGuinness
368 pages
£25.00 hardback with jacket
250 x 190 mm (10 x 7½ in)
978-1-74196-433-2
March 2010
BOURKE STREET BAKERY: ALL THINGS SWEET
Paul Allam and David
McGuinness
312 pages
£25.00 hardback
250 x 190 mm (10 x 8 in)
978-1-74336-932-6
November 2017
BREW A BATCHChristopher Sidwa
224 pages
£18.99 hardback
240 x 170 mm (9½ x 6¾ in)
978-1-76063-426-1
September 2018
CAULIFLOWER IS KINGLeanne Kitche
144 pages
£12.99 paperback
238 x 178 mm (9½ x 7 in)
978-1-76063-457-5
September 2018
B AC K L I S T
Everything you
need to know to
get equipped.
Step-by-step
instructions
for authentic
brewing methods.
Brew your
favourite styles
and make them
your own.
BREW
A BATCHA BEGINNER’S GUIDE TO HOME BREWED BEER
CHRISTOPHER SIDWA, BATCH BREWING Co
79 78
CHOCOLATEKirsten Tibballs
256 pages
£20.00 hardback
255 x 200 mm (10¼ x 8 in)
978-1-74336-613-4
August 2016
COASTLINELucio Galletto and David Dale
288 pages
£25.00 hardback
260 x 210 mm (10½ x 8¼ in)
978-1-74336-735-3
May 2017
THE COOK AND BAKERCherie Bevan and Tass
Tauroa
240 pages
£20.00 hardback
258 x 200 mm (10 x 8 in)
978-1-74336-528-1
October 2015
COOK FAST, EAT WELLSue Quinn
256 pages
£14.99 paperback with flaps
240 x 190 mm (9½ x 7½ in)
978-1-76052-753-2
August 2017
COOK WITH LOVEPete Evans
320 pages
£18.99 paperback
260 x 215 mm (10½ x 8½ in)
978-1-76052-772-3
May 2017
COOKING WITH BEERPaul Mercurio
224 pages
£14.99 paperback
240 x 190 mm (9½ x 7½ in)
978-1-74266-542-9
September 2011
CORNERSMITHAlex Elliott-Howery and
James Grant
272 pages
£20.00 hardback
270 x 195 mm (10½ x 7¾ in)
978-1-74336-329-4
November 2015
CORNERSMITH: SALADS & PICKLES
Alex Elliott-Howery and
Sabine Spindler
224 pages
£18.99 paperback with flaps
276 x 201 mm (10¾ x 8 in)
978-1-74336-924-1
June 2018
THE DINNER LADIESSophie Gilliat and Katherine
Westwood
272 pages
£14.99 paperback with flaps
260 x 210 mm (10½ x 8¼ in)
978-1-74336-605-9
October 2016
DOLCELaura Zavan
160 pages
£17.99 hardback
260 x 194 mm (10½ x 8 in)
978-1-74336-739-1
February 2016
DOMINIQUE ANSELDominique Ansel
272 pages
£20.00 hardback
276 x 210 mm (10¾ x 8¼ in)
978-1-74336-578-6
March 2015
DONUTSTracey Meharg
144 pages
£14.99 hardback
240 x 190 mm (9½ x 7½ in)
978-1-74336-323-2
February 2015
ENCHANTING MAGICAL CAKES
Debbie Brown
208 pages
£14.99 paperback
276 x 210 mm (10¾ x 8¼ in)
978-1-74336-194-8
July 2012
FALAFEL FOR BREAKFASTMichael Rantissi and
Kristy Frawley
256 pages
£20.00 hardback
260 x 205 mm (10½ x 8½ in)
978-1-74336-444-4
October 2015
FALLING CLOUDBERRIES Tessa Kiros
400 pages
£20.00 paperback
240 x 170 mm (9½ x 6¾ in)
978-1-74196-431-8
May 2009
THE FOOD I LOVE Neil Perry
440 pages
£18.99 paperback with flaps
260 x 200 mm (10½ x 8 in)
978-1-74336-651-6
July 2016
FOOD OF FRANCE
296 pages
£18.99 paperback
297 x 230 mm (12 x 9 in)
978-1-74045-471-1
June 2005
FOOD OF THAILAND 296 pages£18.99 paperback297 x 230 mm (12 x 9 in)978-1-74045-473-5June 2005
THE FRENCH BAKERJean Michel Raynaud272 pages£20.00 hardback270 x 215 mm (10½ x 8½ in)978-1-74336-354-6June 2015
FROM INDIAKumar and Suba Mahadevan256 pages£25.00 padded hardback265 x 230 mm (10½ x 9 in)978-1-74196-928-3May 2013
GOURMET HOT DOGSStéphane Reynaud144 pages£14.99 hardback240 x 190 mm (9½ x 7½ in)978-1-74336-317-1September 2014
HAMBURGER GOURMET Victor Garnier160 pages£14.99 paperback240 x 190 mm (9½ x 7½ in)978-1-76052-266-7April 2017
HARDCORE CARNIVOREJess Pryles
224 pages
£20.00 hardback
260 x 205 mm (10½ x 8 in)
978-1-76052-760-0
August 2017F O R E W O R D B Y D A N I E L B O U L U D
P H O T O G R A P H S B Y T H O M A S S C H A U E R
French BakerBakerBaker
thethethethe
FOOD
JEAN MICHEL RAYNAUD
B AC K L I S TB AC K L I S T
SA
LAD
S &
PIC
KLES
ALEX ELLIOTT-HOWERY & SABINE SPINDLER
VEGETABLES WITH MORE TASTE & LESS WASTE
SALADS &PICKLES
STÉPHANE REYNAUD’S
GOURMETHOT DOGS
PHOTOGRAPHY BY MARIE-PIERRE MOREL ILLUSTRATIONS BY JOSÉ REIS DE MATOS
HOW TO DRESS YOUR DOG WITH STYLE
81 80
THE LITTLE CURRY COOKBOOK
MB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (8 x 6¼ in)
978-1-76052-756-3
February 2017
THE LITTLE FRENCH COOKBOOK
MB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (8 x 6¼ in)
978-1-74336-661-5
March 2016
THE LITTLE JAPANESE COOKBOOK
MB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (8 x 6¼ in)
978-1-76052-757-0
May 2017
THE LITTLE PASTA COOKBOOK
MB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (8 x 6¼ in)
978-1-74336-659-2
March 2016
THE LITTLE SPANISH COOKBOOK
MB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (8 x 6¼ in)
978-1-74336-066-8
April 2014
THE LITTLE TAPAS BOOKMB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (7¾ x 6¼ in)
978-1-74266-030-1
April 2011
THE LITTLE THAI COOKBOOK
MB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (8 x 6¼ in)
978-1-74336-655-4
October 2015
A LITTLE TASTE OF FRANCEMB Test Kitchen
256 pages
£9.99 paperback
200 x 185 mm (8 x 7¼ in)
978-1-74196-766-1
July 2010
A LITTLE TASTE OF INDIAMB Test Kitchen
256 pages
£8.99 paperback
200 x 185 mm (8 x 7¼ in)
978-1-74196-754-8
July 2010
A LITTLE TASTE OF THAILAND
MB Test Kitchen
256 pages
£8.99 paperback
200 x 185 mm (8 x 7¼ in)
978-1-74196-758-6
July 2010
LITTLE PIP EATS: THE COLOURS OF THE RAINBOW
Amie Harper
56 pages
£9.99 hardback
200 x 200 mm (8 x 8 in)
978-1-74336-854-1
May 2017
THE HOMEMADE WEDDING CAKE
Natasha Collins
240 pages
£20.00 hardback
260 x 220 mm (10½ x 8¾ in)
978-1-74336-692-9
July 2016
HONG KONG: FOOD CITY
Tony Tan
256 pages
£20.00 hardback
260 x 205 mm (10½ x 8½ in)
978-1-76052-771-6
February 2018
HUMMUS AND CO. Michael Rantissi and
Kristy Frawley
256 pages
£20.00 hardback
260 x 205 mm (10½ x 8½ in)
978-1-76052-765-5
November 2017
I WANT TO BE A CHEF: BAKING
192 pages
£9.99 paperback
252 x 205 mm (10 x 8 in)
978-1-74196-917-7
April 2011
I’M JUST HERE FOR
DESSERTCaroline Khoo
272 pages
£17.99 paperback
240 x 190 mm (9½ x 7½ in)
978-1-74336-887-9
June 2017
IN THE KITCHENSimmone Logue
240 pages
£17.99 hardback
260 x 195 mm (10½ x 8 in)
978-1-74336-747-6
May 2016
INDIAN MADE EASYAmandip Uppal
216 pages
£14.99 paperback
270 x 185 mm (10½ x 7 in)
978-1-74336-858-9
September 2017
ISTANBUL CULT RECIPESPomme Larmoyer
272 pages
£20.00 hardback
260 x 205 mm (10½ x 8 in)
978-1-74336-857-2
October 2016
KOREAN FOOD MADE EASY
Caroline K. Hwang
256 pages
£17.99 paperback
270 x 185 mm (10½ x 7 in)
978-1-76063-447-6
July 2018
LIMONCELLO AND LINEN WATER
Tessa Kiros
352 pages
£25.00 hardback with jacket
240 x 170 mm (9½ x 6½ in)
978-1-74266-878-9
October 2012
THE LITTLE CHINESE COOKBOOK
MB Test Kitchen
192 pages
£9.99 hardback
200 x 160 mm (8 x 6¼ in)
978-1-74336-657-8
October 2015
B AC K L I S TB AC K L I S T
83 82
LOS ANGELES CULT
RECIPESVictor Garnier Astorino
272 pages
£20.00 hardback
260 x 205 mm (10½ x 8 in)
978-1-76052-774-7
October 2017
LOVE, AIMEE XAimee Twigger
192 pages
£16.99 hardback
241 x 190 mm (9½ x 7½ in)
978-1-74336-593-9
February 2016
LOVE YOUR LUNCHSean Wainer
192 pages
£14.99 paperback
240 x 190 mm (9½ x 7½ in)
978-1-76052-755-6
June 2017
MASTERING THE ART OF POULTRY, MEAT & GAME
Anneka Manning
384 pages
£25.00 padded hardback
273 x 215 mm (10¾ x 8¼ in)
978-1-74266-386-9
September 2012
MATT MORAN’S
AUSTRALIAN FOODMatt Moran
240 pages
£25.00 hardback
260 x 210 mm (10½ x 8¼ in)
978-1-76063-405-6
December 2017
MEALS IN HEELSJennifer Joyce
192 pages
£14.99 hardback
240 x 170 mm (9½ x 6¾ in)
978-1-74196-552-0
February 2010
MORE PLEASE!Manu Feildel
224 pages
£18.99 paperback
260 x 210 mm (10½ x 8¼ in)
978-1-74336-849-7
December 2016
MOVIDA COCINAFrank Camorra and
Richard Cornish
288 pages
£20.00 hardback
275 x 185 mm (10¾ x 7¼ in)
978-1-74266-641-9
February 2012
MOVIDA RUSTICAFrank Camorra and
Richard Cornish
368 pages
£25.00 hardback
255 x 200 mm (10½ x 8 in)
978-1-74196-469-1
February 2010
MR HONGDan Hong
256 pages
£20.00 padded hardback
270 x 203 mm (10½ x 8 in)
978-1-74336-062-0
November 2014
MY ASIAN KITCHENJennifer Joyce
256 pages
£20.00 hardback
260 x 190 mm (10¼ x 7½ in)
978-1-76052-773-0
September 2018
MY KITCHEN YEARRuth Reichl
352 pages
£20.00 hardback
240 x 168 mm (9½ x 6½in)
978-1-74336-814-5
March 2016
MY STREET FOOD KITCHEN
Jennifer Joyce
272 pages
£20.00 hardback
260 x 190 mm (10¼ x 7½ in)
978-1-74336-459-8
September 2015
NAKED CAKESLyndel Miller
272 pages
£20.00 hardback
254 x 210 mm (10 x 8¼ in)
978-1-74336-536-6
October 2015
THE NATURAL COOKMatt Stone
240 pages
£18.99 paperback
260 x 210 mm (10½ x 8¼ in)
978-1-74336-591-5
September 2016
NEIL PERRY’S GOOD COOKING
Neil Perry
256 pages
£20.00 hardback
260 x 210 mm (10½ x 8¼ in)
978-1-74336-892-3
January 2017
NEW PIZZAStefano Manfredi
248 pages
£16.99 hardback
250 x 250 mm (10 x 10 in)
978-1-74336-888-6
September 2017
NEW YORK CHRISTMASLisa Nieschlag and
Lars Wentrup
176 pages
£20.00 hardback
265 x 200 mm (10½ x 8 in)
978-1-76063-420-9
October 2017
NEW YORK CULT RECIPESMarc Grossman
274 pages
£20.00 hardback
260 x 205 mm (10½ x 8¼ in)
978-1-74336-972-2
October 2013
NOT JUST JAMMatthew Evans
208 pages
£14.99 hardback
240 x 170 mm (9½ x 6½ in)
978-1-74336-609-7
August 2016
ONE KNIFE, ONE POT, ONE DISH
Stéphane Reynaud
320 pages
£20.00 hardback
260 x 215 mm (10½ x 9 in)
978-1-76052-775-4
October 2017
ONE PAN ROASTSMolly Shuster
160 pages
£16.99 hardback
260 x 194 mm (10½ x 7¾ in)
978-1-76052-752-5
October 2017
ORGANUMPeter Gilmore
288 pages
£40.00 hardback with
slipcase
310 x 255 mm (12¼ x 10 in)
978-1-74336-064-4
December 2014
THE PAINTED CAKENatasha Collins
240 pages
£16.99 paperback with flaps
250 x 220 mm (10 x 8½ in)
978-1-74336-106-1
March 2015
Ruth Reichlmy kitchen year
136 recipes
that
saved my
life
From the New York Times bestselling author of Tender at the Bone
fast and easy flavours from around the world
FOOD
MY
KITCHEN
JENNIFER JOYCE
only surpassed by his passion for everything from fast food to fi ne dining.
Dan went on to become a critically acclaimed chef. He is the inspiration
Mr Wong, Ms G’s and El Loco.
enthusiasm for experimenting with big, bold, fresh fl avours that makes his approach to food unique.
a new generation of food obsessives.
A GLIMPSE INTOTHE MIND OF THE BRILLIANT CHEF BEHIND MR WONG, EL LOCO & MS G’S
DAN HONG
Dan Hong has worked in some of the most
Thomas Johns. He has opened some of Sydney’s
honoured with two hats in its fi rst year by the
Restaurant of the Year award). Most recently,
and grill at Manly Wharf, Sydney.
B AC K L I S TB AC K L I S T
ORG A N UM
P E T E RG I L MOR E
B AC K L I S T 85 84
PIERGreg Doyle, Grant King and
Katrina Kanetani
280 pages
£35.00 hardback with
jacket
266 x 255 mm (10½ x 10 in)
978-1-92125-904-3
PIZZAPete Evans
256 pages
£18.99 hardback
260 x 215 mm (10¼ x 8½ in)
978-1-74266-971-7
October 2012
PIZZA DE LUXEStefano Manfredi
144 pages
£9.99 hardback
190 x 190 mm (7½ x 7½ in)
978-1-76063-442-1
September 2018
PLANET CAKEParis Cutler
192 pages
£14.99 paperback
255 x 210 mm (10 x 8¼ in)
978-1-74196-318-2
October 2009
PLANET CAKE LOVE AND FRIENDSHIP
Paris Cutler
224 pages
£14.99 paperback with flaps
255 x 210 mm (10 x 8¼ in)
978-1-74336-058-3
November 2015
POH BAKES 100 GREATSPoh Ling Yeow
224 pages
£18.99 flexibound
paperback
260 x 210 mm (10½ x 8¼ in)
978-1-74336-749-0
February 2018
PORNBURGERMathew Ramsey
312 pages
£16.99 hardback
203 x 254 mm (8 x 10 in)
(landscape)
978-1-74336-744-5
September 2016
PRIDE AND PUDDINGRegula Ysewijn
368 pages
£20.00 hardback
260 x 180 mm (10½ x 7 in)
978-1-74336-738-4
April 2016
QUAYPeter Gilmore
288 pages
£35.00 hardback
310 x 255 mm (12½ x 10 in)
978-1-74196-487-5
November 2010
REAL FOOD PROJECTSKate Walsh
216 pages
£18.99 paperback
260 x 210 mm (10½ x 8¼ in)
978-1-74336-422-2
May 2016
THE REALLY USEFUL ULTIMATE STUDENT
COOKBOOKSilvana Franco
272 pages
£6.99 paperback
190 x 140 mm (7½ x 5½ in)
978-1-76063-421-6
July 2017
RIPAILLES
Stéphane Reynaud
480 pages
£18.99 paperback with flaps
270 x 203 mm (10½ x 8 in)
978-1-74336-633-2
August 2015
SALADS ALL YEAR ROUNDMakkie Mulder
208 pages
£14.99 paperback
250 x 205 mm (10 x 8½ in)
978-1-74336-886-2
May 2017
SECRETS OF MACARONSJosé Maréchal
112 pages
£7.99 hardback
195 x 140 mm (7¾ x 5½ in)
978-1-74266-128-5
March 2011
SERENDIPPeter Kuruvita
256 pages
£25.00 hardback with
jacket
240 x 210 mm (9½ x 8¼ in)
978-1-74196-364-9
May 2009
SHARING PLATESLuke Mangan
240 pages
£18.99 paperback
260 x 210 mm (10½ x 9 in)
978-1-74336-925-8
June 2017
SIMPLY GOOD FOODNeil Perry
240 pages
£18.99 paperback with flaps
260 x 210 mm (10½ x 8¼ in)
978-1-76063-427-8
May 2018
SKINNY MEALS IN HEELSJennifer Joyce
192 pages
£14.99 hardback
245 x 205 mm (9¾ x 8 in)
978-1-74266-573-3
January 2012
THE SOUP BIBLEMB Test Kitchen
400 pages
£16.99 paperback
297 x 230 mm (11¾ x 9 in)
978-1-74266-724-9
September 2012
STÉPHANE REYNAUD’S 365 GOOD REASONS TO SIT DOWN TO EAT
Stéphane Reynaud
560 pages
£30.00 hardback
245 x 195 mm (9¾ x 7¾ in)
978-1-74196-919-1
September 2010
STÉPHANE REYNAUD’S BARBECUE
Stéphane Reynaud
256 pages
£20.00 hardback
270 x 205 mm (10¾ x 8 in)
978-1-74266-657-0
May 2012
SUPERVEGCelia Brooks
280 pages
£16.99 paperback
260 x 192 mm (10½ x 7¾ in)
978-1-76052-770-9
April 2018
SWEET CELEBRATIONS!Elise Strachan
240 pages
£20.00 hardback
251 x 216 mm (9¾ x 8½ in)
978-1-74336-920-3
November 2016
30 SKILLS. 46 RECIPES.
FROM SCRATCH.
K ATE WALSH
regula
ysewijn
A VERY TASTY MASTERPIECE! “ “
illustrations Bruno Vergauwen
regula ysewijn
The History of British Puddings
Savoury and Sweet
Pride_Pudding_CVR SI.indd 1 20/11/2015 8:17 am
celebration
cakes for special
occasions
PLANET CAKE
B AC K L I S T
Deliciously authentic recipes for the world´s favourite fast food
STEFANO MANFREDI
Pizza de luxe
B AC K L I S T 87 86 B AC K L I S T
SWEET STREETAnna Polyviou
240 pages
£20.00 hardback
259 x 219 mm (10½ x 9 in)
978-1-74336-818-3
August 2018
SWEET STUDIODarren Purchese
224 pages
£20.00 padded hardback
250 x 220 mm (10 x 8½ in)
978-1-74266-982-3
November 2012
TESSA KIROSTessa Kiros
376 pages
£20.00 hardback with
debossed panel
260 x 210 mm (10¼ x 8¼ in)
978-1-74336-096-5
September 2014
THAI FOOD MADE EASYTom Kime
256 pages
£14.99 paperback
270 x 185 mm (10½ x 7 in)
978-1-76052-776-1
October 2017
THIS IS NOT A WINE GUIDEChris Morrison
240 pages
£14.99 hardback
222 x 160 mm (8¾ x 6¼ in)
978-1-74336-839-8
September 2017
TOKYO CULT RECIPESMaori Murota
272 pages
£20.00 hardback
260 x 205 mm (10½ x 8½ in)
978-1-74336-595-3
October 2015
TUCK INRoss Dobson
232 pages
£17.99 paperback
255 x 200 mm (10 x 8 in)
978-1-74336-862-6
August 2017
THE UNBAKERYMegan May
280 pages
£20.00 hardback
285 x 215 mm (11¼ x 8½ in)
978-1-74336-564-9
April 2015
UNICORN FOODSandra Mahut
72 pages
£9.99 hardback
210 x 210 mm (8¼ x 8¼ in)
978-1-76063-441-4
December 2017
VEGETARIANAlice Hart
144 pages
£9.99 hardback
190 x 190 mm (7½ x 7½ in)
978-1-76063-437-7
February 2018
VENEZIA Tessa Kiros
288 pages
£18.99 paperback with flaps
230 x 203 mm (9 x 8 in)
978-1-74336-663-9
June 2016
VENICE CULT RECIPESLaura Zavan
272 pages
£20.00 hardback
260 x 205 mm (10½ x 8¼ in)
978-1-74336-310-2
October 2014
WHOLEFOOD BAKINGJude Blereau
296 pages
£17.99 paperback
230 x 190 mm (9¼ x 7½ in)
978-1-76063-450-6
September 2018
WORLD KITCHEN: MOROCCO
256 pages
£14.99 paperback
260 x 210 mm (10¼ x 8¼ in)
978-1-74196-439-4
April 2010
WORLD KITCHEN: SPAIN256 pages
£14.99 paperback
260 x 210 mm (10¼ x 8¼ in)
978-1-74196-440-0
April 2010
WORLD KITCHEN: THAILAND
256 pages
£14.99 paperback
260 x 210 mm (10¼ x 8¼ in)
978-1-74196-523-0
March 2010
HEALTH & WELLNESS
5:2 LIFESTYLEDelphine de Montalier and
Charlotte Debeugny
208 pages
£14.99 paperback with
die-cut
250 x 205 mm (10 x 8½ in)
978-1-74336-532-8
March 2015
AUTOIMMUNE PALEO COOKBOOK
Mickey Trescott
312 pages
£16.99 paperback
230 x 205 mm (9 x 8 in)
978-1-74336-819-0
April 2016
BETTER BRAIN FOODNgaire Hobbins with
Michelle Crawford
240 pages
£17.99 flexibound paperback
255 x 200 mm (10 x 7¾ in)
978-1-76052-754-9
September 2017
CAN YOU DIE OF A BROKEN HEART?
Dr Nikki Stamp
224 pages
£14.99 paperback
234 x 153 mm (9¼ x 6 in)
978-1-76063-425-4
May 2018
CLEAN SOUPSRebecca Katz with
Mat Edelson
152 pages
£14.99 hardback
230 x 190 mm (8½ x 7½ in)
978-1-76052-751-8
March 2017
CRAVINGSandra Mahut
168 pages
£14.99 paperback
250 x 205 mm (10¼ x 8¼ in)
978-1-74336-815-2
April 2017
EASY MEDITERRANEANSue Quinn
208 pages
£14.99 paperback with flaps
235 x 200 mm (9 x 8 in)
978-1-74336-746-9
August 2016
EASY VEGANSue Quinn
256 pages
£14.99 paperback with flaps
254 x 215 mm (10 x 9 in)
978-1-74336-525-0
March 2015
SANDRA MAHUT
Natural recipes for edible rainbows
PHOTOGRAPHS BY AKIKO IDA AND PIERRE JAVELLE
CULT RECIPES
BAKING
Wholefood
Wholesome ingredients for delicious results
Jude Blereau
CAN YOU DIE OF A BROKEN HEART?
DR NIKKI STAMP
A heart surgeon’s insight
into what makes us tick
‘Dr Nikki Stamp is so clearly in love with her subject: that
wonderful and yet still mysterious organ, the human heart’
DR MICHAEL MOSLEY But what’s the evidence? Does emotional upheaval affect the
and the whole-of-life experiences that affect
more than 100 recipes plus 4 weeks’ menu plans
5 2LIFeSTyLe
DELPHINE DE MONTALIER
& CHARLOTTE DEBEUGNY
Mickey Trescott nutritional Therapy practitioner (NTP)
An Allergen-Free Approach to Managing Chronic IllnessMickey’s authentic journey with her autoimmune disease flavours her recipes from beginning to end. Anyone on an AI wellness ‘trek’
knows that simplicity, earthiness and a gentle, nourishing approach to food (and beyond) are absolutely key. This book should be part of
every wellness traveller’s kit!
Mickey’s nutrient-rich recipes are very much staples in our home and will no doubt become staples in yours. So if you’re keen to heal your body, nourish your soul and enjoy delicious, wholesome food,
this is definitely the book for you.
Going Paleo
One in five of us will be diagnosed with an autoimmune disease at some point in our lives — a condition that occurs when the body’s immune system mistakenly attacks its own tissue. Conventional medicine has yet to find a cure, so is there anything you can do to help yourself?In an effort to alleviate the symptoms of her own autoimmune conditions, author Mickey Trescott began following a version of the paleo diet specifically designed for those struggling with autoimmune diseases. By eliminating certain food groups and embracing others, Mickey finally rediscovered her health and vitality. features 115 of Mickey's most delicious recipes as well as lots of clear information for anyone who wants to explore this version of the paleo diet. Guidelines for the diet are clearly outlined and there are four-week meal plans as well as tips for shopping, batch cooking and preparing ahead. This book is a fantastic first step towards taking control of your health and happiness.
‘This book should be part of every wellness traveller’s kit! ’
Sarah Wilson, best-selling author of i quit sugar
B AC K L I S T 89 88 B AC K L I S T
FERMENTHolly Davis
272 pages
£20.00 hardback
245 x 186 mm (9½ x 7¼ in)
978-1-74336-868-8
October 2017
GET LEAN, STAY LEANJoanna McMillan
240 pages
£16.99 paperback
250 x 190 mm (10 x 7½ in)
978-1-74336-850-3
February 2017
THE GOOD CARBS COOKBOOK
Dr Alan Barclay, Kate McGhie
and Philippa Sandall
256 pages
£16.99 paperback
255 x 205 mm (10 x 8½ in)
978-1-74336-817-6
July 2017
HEALTHY HORMONESBelinda Kirkpatrick and
Ainsley Johnstone
248 pages
£16.99 paperback
230 x 170 mm (9 x 6¾ in)
978-1-74336-938-8
April 2018
HIPPIE LANETaline Gabrielian
236 pages
£17.99 hardback
260 x 200 mm (10½ x 8 in)
978-1-74336-917-3
May 2017
THE NAKED VEGANMaz Valcorza
192 pages
£14.99 paperback with flaps
260 x 210 mm (10½ x 8¼ in)
978-1-74336-641-7
April 2016
PROBIOTIC DRINKS
AT HOMEFelicity Evans
192 pages
£12.99 paperback
230 x 170 mm (9 x 6¾ in)
978-1-74336-930-2
July 2017
QUICK.EASY.HEALTHY.Callum Hann and
Themis Chryssidis
216 pages
£15.99 paperback with flaps
235 x 200 mm (9¼ x 8 in)
978-1-74336-729-2
May 2016
RAWOmid Jaffari
280 pages
£20.00 hardback
250 x 200 mm (10 x 8 in)
978-1-74336-320-1
July 2015
REAL FOOD FOR BABIES AND TODDLERS
Vanessa Clarkson
256 pages
£14.99 paperback
246 x 190 mm (9¾ x 7½ in)
978-1-74336-871-8
June 2017
THE SCANDINAVIAN BELLY FAT PROGRAM
Berit Nordstrand
280 pages
£16.99 paperback
225 x 170 mm (9 x 6¾ in)
978-1-74336-890-9
September 2016
SEASONS TO SHAREJacqueline Alwill
256 pages
£18.99 paperback with flaps
254 x 192 mm (10 x 7½ in)
978-1-74336-748-3
June 2016
SMART BABY COOKBOOKLauren Cheney
176 pages
£14.99 paperback
230 x 170 mm (9 x 6¾ in)
978-1-76063-444-5
February 2018
SPIRALISE YOUR VEGETABLES
Zoé Armbruster
80 pages
£9.99 hardback
225 x 170 mm (8½ x 6¾ in)
978-1-76052-750-1
March 2017
SUPERCHARGED FOODLee Holmes
192 pages
£14.99 flexibound
250 x 200 mm (10 x 8 in)
978-1-74266-315-9
January 2012
SUPERCHARGED FOOD: EAT CLEAN, GREEN AND VEGETARIAN
Lee Holmes
232 pages
£14.99 flexibound
250 x 200 mm (10 x 8 in)
978-1-74336-523-6
February 2015
SUPERCHARGED FOOD: EAT RIGHT FOR YOUR SHAPE
Lee Holmes
272 pages
£14.99 paperback
250 x 200 mm (10 x 8 in)
978-1-74336-554-0
June 2016
SUPERCHARGED FOOD: EAT YOURSELF BEAUTIFUL
Lee Holmes
232 pages
£14.99 flexibound
250 x 200 mm (10 x 8 in)
978-1-74336-059-0
March 2014
SUPERCHARGED FOOD: FAST YOUR WAY TO WELLNESS
Lee Holmes
272 pages
£14.99 paperback with flaps
230 x 170 mm (9 x 6¾ in)
978-1-74336-638-7
March 2017
SUPERCHARGED FOOD: HEAL YOUR GUT
Lee Holmes
280 pages
£14.99 paperback with flaps
230 x 170 mm (9 x 6¾ in)
978-1-74336-561-8
January 2016
SUPERCHARGED FOOD: SUPERCHARGE YOUR GUT
Lee Holmes
304 pages
£14.99 paperback with flaps
230 x 170 mm (9 x 6¾ in)
978-1-76063-403-2
March 2018
150 dairy-free and gluten-free vegan recipes
omid jaffari
•••
LEE HOLMES
Delicious, anti-inflammatory
food for ageless, radiant beauty
EAT YOURSELF
BEAUTIFUL
SUPERCHARGED FOOD
LEE HOLMES
SUPERCHARGED FOOD
EAT YOUR WAY TO GOOD HEALTH
Over 90
recipes free of
wheat, dairy, yeast
and sugar, from the
bestselling author and
award-winning
blogger
‘A true manifesto
for wellness.’
Sarah Wilson
客 户:Murdoch Books 香港工单 书名:超級飲食指南_MB_Cover 成品 脊位: 包邊位: 制作员: 制作日期:
B AC K L I S T 91 90 B AC K L I S T
WHOLE FOOD SLOW COOKED
Olivia Andrews
240 pages
£14.99 paperback
255 x 200 mm (10 x 8 in)
978-1-74336-558-8
November 2015
WHOLE FOOD
THERMO COOKEDTracey Pattison
240 pages
£17.99 paperback
255 x 200 mm (10 x 8 in)
978-1-74336-869-5
November 2017
A WHOLE NEW WAY TO EAT
Vladia Cobrdova
248 pages
£18.99 flexibound
260 x 200 mm (10½ x 8 in)
978-1-74336-898-5
April 2017
WHOLEFOOD FROM THE GROUND UP
Jude Blereau256 pages£16.99 paperback with flaps260 x 210 mm (10½ x 8¼ in)978-1-74336-538-0June 2016
CONSCIOUS LIVING
THE ART OF LIVING ALONE AND LOVING IT
Jane Mathews
288 pages
£12.99 paperback
234 x 153 mm (9¼ x 6 in)
978-1-76063-458-2
June 2018
THE GOOD HUSTLEPolly McGee
240 pages
£12.99 paperback
215 x 136 mm (8¾ x 5¾ in)
978-1-76063-430-8
March 2018
LOW TOX LIFEAlexx Stuart
272 pages
£14.99 paperback
230 x 170 mm (9 x 6¾ in)
978-1-76063-439-1
August 2018
MINDFULNESS FOR MUMS AND DADS
Dr Diana Korevaar
240 pages
£14.99 paperback with flaps
230 x 152 mm (9 x 6 in)
978-1-74336-914-2
May 2017
SLOW DOWN AND GROW SOMETHING
Byron Smith with Tess
Robinson
240 pages
£18.99 paperback
255 x 200 mm (10 x 7¾ in)
978-1-76063-431-5
September 2018
SPACES & PLACES
AMSTERDAM
STYLE GUIDEMonique van den Heuvel
280 pages
£16.99 hardback
210 x 140 mm (8¼ x 5½ in)
978-1-74336-896-1
January 2017
THE AUSTRALIAN NATIVE GARDEN
Angus Stewart and AB Bishop
288 pages£25.00 hardback280 x 215 mm (11 x 8½ in)978-1-74336-551-9February 2016
BACKYARD BEESDoug Purdie208 pages£14.99 hardback240 x 170 mm (9½ x 6¾ in)978-1-74336-508-3March 2015
BACKYARD CHICKENSDave Ingham
240 pages
£14.99 hardback
240 x 170 mm (9½ x 6½ in)
978-1-74336-755-1
March 2017
THE BEE FRIENDLY GARDEN
Doug Purdie
224 pages
£18.99 paperback
255 x 210 mm (10 x 8¼ in)
978-1-74336-757-5
April 2017
THE BEGINNERS GUIDE TO FLORISTRY
Rosemary Batho, Judi Kay and Bernice Waugh
256 pages£16.99 paperback280 x 200 mm (11 x 7¾ in)978-1-74196-188-1March 2008
BERLIN STYLE GUIDEEllen Teschendorf and
Petra Albert£16.99 272 pageshardback210 x 140 mm (8¼ x 5½ in)978-1-74336-527-4February 2016
CLOTHBOUNDJulie Paterson240 pages£25.00 hardback with
hand-printed cloth cover260 x 190 mm (10¼ x 7½ in)978-1-74336-355-3May 2015
COLOURVictoria Alexander
304 pages
£16.99 paperback
210 x 150 mm (8¼ x 6 in)
978-1-74336-200-6
December 2012
COLOURING COUNTRYRos Moriarty
88 pages
£9.99 paperback with
perforated pages
275 x 200 mm (11 x 8 in)
978-1-74336-844-2
June 2016
ANGUS STEWART & A.B. BISHOP
THE AUSTRALIAN
NATIVE GARDEN• A practical guide •
A guide for the beginner beekeeper
DOUG PURDIE
Backyard
BACKYARD BEES BEES 978-1743361719
FOOD
100 RECIPES FOR THE
SLOW COOKER OR STOVETOP
C O O K E D
OLIVIA ANDREWS
By
ron
Sm
ith
Cultivate. Cook. Share.
Te
ss Ro
bin
son
Slow Down and
Grow Something.
The Urban Grower’s Recipe for the Good Life.
‘Jane’s expert guidance will empower anyone who lives solo. She delivers a compelling narrative and a positive,
inspiring guide to living life to the full.’
DEBORAH HUTTON, founder of Balance by Deborah Hutton
Your inspirational
toolkit for a whole
and happy life
JANE MATHEWS
The Art ofLiving Alone& Loving It
B AC K L I S T 93 92 B AC K L I S T
COPENHAGEN STYLE GUIDE
Anna Peuckert and
Søren Jepsen
256 pages
£16.99 hardback
210 x 140 mm (8¼ x 5½ in)
978-1-74336-732-2
April 2016
DISOBEDIENT GARDENSMichael Cooke and
Brigid Arnott
256 pages
£25.00 hardback
280 x 225 mm (11 x 9 in)
978-1-74336-606-6
March 2017
EASY LUXURYDarren Palmer
216 pages
£20.00 hardback
260 x 210 mm (10¼ x 8¼ in)
978-1-74336-103-0
October 2014
ECO COLOURIndia Flint
240 pages
£30.00 cloth hardback
270 x 225 mm (10¾ x 8¾ in)
978-1-74196-079-2
April 2008
THE FLOWERSDr Lisa Cooper
256 pages
£25.00 hardback
275 x 210 mm (11 x 8¼ in)
978-1-74336-338-6
March 2016
THE GREAT BARRIER REEFLen Zell
256 pages
£25.00 hardback
285 x 260 mm (11¼ x 10½ in)
978-1-74336-179-5
November 2012
GROW YOUR OWNAngus Stewart and
Simon Leake
264 pages
£20.00 paperback with flaps
265 x 205 mm (10¼ x 8 in)
978-1-76052-764-8
December 2017
HAPPYAmanda Talbot
336 pages
£25.00 hardback with die-
cut jacket
290 x 225 mm (11½ x 8¾ in)
978-1-74336-061-3
February 2015
HELLO TOKYOEbony Bizys
224 pages
£14.99 paperback with
jacket
238 x 178 mm (9½ x 7 in)
978-1-74336-509-0
November 2015
THE HOUSE AND GARDEN
AT GLENMOREMickey Robertson
296 pages
£25.00 hardback
280 x 238 mm (11 x 9½ in)
978-1-74336-607-3
April 2017
HOW TEA COSIES CHANGED THE WORLD
Loani Prior
160 pages
£12.99 paperback
220 x 220 mm (8½ x 8½ in)
978-1-74266-660-0
May 2012
LONDON STYLE GUIDESaska Graville
296 pages
£16.99 hardback
210 x 140 mm (8¼ x 5½ in)
978-1-74336-332-4
January 2015
THE MAKERTamara Maynes
272 pages
£18.99 hardback
260 x 200 mm (10½ x 7¾ in)
978-1-74336-521-2
February 2016
MAKING DOGS HAPPYDr Melissa Starling
and Professor Paul
McGreevy
264 pages
£14.99 flexibound
240 x 190 mm (9½ x 7½ in)
978-1-76063-404-9
July 2018
MATERIAL OBSESSIONKathy Doughty and Sarah
Fielke
208 pages
£18.99 paperback
255 x 210 mm (10 x 8¼ in)
978-1-74196-095-2
June 2008
MY HEART WANDERSPia Jane Bijkerk
304 pages
£20.00 cloth hardback
230 x 203 mm (9 x 8 in)
978-1-74196-746-3
June 2011
THE NEW AUSTRALIAN GARDEN
Michael Bates
296 pages
£30.00 hardback
276 x 210 mm (10¾ x 8¼ in)
978-1-74336-870-1
October 2017
PARIS STYLE GUIDEElodie Rambaud
272 pages
£16.99 hardback
210 x 140 mm (8¼ x 5½ in)
978-1-74336-465-9
April 2015
PERFECT IMPERFECTKaren McCartney, Sharyn
Cairns and Glen Proebstel
288 pages
£30.00 hardback
297 x 220 mm (11¾ x 8¾ in)
978-1-74336-482-6
May 2016
REALLY WILD TEA COSIESLoani Prior
136 pages
£12.99 paperback
220 x 220 mm (8½ x 8½ in)
978-1-74196-631-2
May 2010
RETHINK: THE WAY YOU LIVE
Amanda Talbot
304 pages
£25.00 hardback
280 x 210 mm (11¼ x 8¼ in)
978-1-74266-757-7
November 2012
STILL LIFEJane Ussher and Nigel
Watson
224 pages
£40.00 cloth hardback
320 x 240 mm (12½ x 9½ in)
978-1-74196-739-5
November 2010
Creating joyous living spaces
through design
Amanda Talbot
saska graville
STYLE GUIDE
eat + sleep + shop
PARIS
95 94 B AC K L I S T
THE STYLIST’S GUIDE TO NYC
Sibella Court
288 pages
£16.99 hardback
210 x 140 mm (8¼x 5½ in)
978-1-74266-108-7
June 2011
TOKYO STYLE GUIDEJane Lawson
288 pages
£16.99 hardback
210 x 140 mm (8¼ x 5½ in)
978-1-74336-569-4
February 2017
YOUR BEST HOMEJoe Snell
256 pages
£20.00 paperback
251 x 216 mm (9¾ x 8½ in)
978-1-74336-916-6
November 2017
Title Index
5:2 Lifestyle 87
8 Weeks to Wow 46
50 Easy Party Cakes 76
100 Desserts to Die For 76
250 Must Have Slow Cooker
Recipes 76
Aimee’s Perfect Bakes 76
Alchemy of Things, The 68
All Day Café 76
Alla Fratelli 78
Amsterdam Style Guide 91
Anatolia 76
Apples for Jam 76
Art of Living Alone and Loving
It, The 90
Australian Fish and Seafood
Handbook 76
Australian Native Garden,
The 91
Autoimmune Paleo
Cookbook 87
Baby Pip Eats 76
Backyard Bees 91
Backyard Chickens 91
Bakeclass 76
Baking Bible, The 76
Balance and Harmony 77
BBQ de Luxe 32
Barcelona Cult Recipes 77
Basket by the Door, A 28
Bee Friendly Garden, The 91
Beef & Potatoes 77
Beginners Guide to Cake
Decorating 77
Beginners Guide to Floristry,
The 91
Beneath the Banyan Tree 34
Bentley 77
Berlin Style Guide 91
Better Brain Food 87
Biota 77
Bitesize: Cakes & Slices 77
Bitesize: Soups 77
Blue Hour 36
Bourke Street Bakery 77
Bourke Street Bakery: All
Things Sweet 77
Brew a Batch 77
Can You Die of a Broken
Heart? 87
Cauliflower is King 77
Chocolate 78
Clean Soups 87
Clothbound 911
Coastline 78
Colour 91
Colouring Country 91
Cook and Baker, The 78
Cook Fast, Eat Well 78
Cook with Love 78
Cooking with Beer 78
Copenhagen Style Guide 92
Cornersmith 78
Cornersmith: Salads &
Pickles 78
Craving 87
Dinner Ladies, The 78
Disobedient Gardens 92
Dolce 78
Dominique Ansel: Secret
Recipes from the World
Famous New York
Bakery 78
Donuts 79
Easy Luxury 92
Easy Mediterranean 87
Easy Vegan 87
Eco Colour 92
8 Weeks to Wow 46
Enchanting Magical Cakes 79
End of Procrastination, The 53
Falafel for Breakfast 79
Falling Cloudberries 79
Ferment 88
50 Easy Party Cakes 76
5:2 Lifestyle 87
Flowers, The 92
Food I Love, The 79
Food of France 79
Food of Thailand 79
French Baker, The 79
From India 79
Gardens on the Edge 70
Get Lean, Stay Lean 88
Gloriously Gluten Free 38
Good Carbs Cookbook, The 88
Good Death, A 54
Good Hustle, The 90
Good Without Gluten 24
Gourmet Hot Dogs 79
Great Barrier Reef, The 92
Grow Your Own 92
Hamburger Gourmet 79
Happy 92
Hardcore Carnivore 79
Healthy Hormones 88
Healthy Thermo Cooking for
Busy Families 8
Hello Tokyo 92
Hero Veg 40
Hippie Lane 88
Homemade Wedding Cake,
The 80
Hong Kong: Food City 80
House and Garden at
Glenmore, The 92
How Tea Cosies Changed the
World 92
97 96 T I T L E I N D E X T I T L E I N D E X
Hummus and Co. 80
I Want to Be a Chef: Baking 80
I’m Just Here for Dessert 80
In the Kitchen 80
Indian Made Easy 80
Istanbul Cult Recipes 80
Jackfruit and Blue Ginger 20
Korean Food Made Easy 80
Lands of the Curry Leaf 10
Life in Flow 61
Limoncello and Linen Water 80
Little Chinese Cookbook,
The 80
Little Curry Cookbook, The 81
Little French Cookbook,
The 81
Little Japanese Cookbook,
The 81
Little Pasta Cookbook, The 81
Little Pip Eats: The Colours of
the Rainbow 81
Little Spanish Cookbook,
The 81
Little Tapas Book, The 81
Little Taste of France, A 81
Little Taste of India, A 81
Little Taste of Thailand, A 81
Little Thai Cookbook, The 81
London Style Guide 93
Los Angeles Cult Recipes 82
Love, Aimee x 82
Love Your Lunch 82
Low Tox Life 90
Maker, The 93
Making Dogs Happy 93
Mastering the Art of Poultry,
Meat & Game 82
Stéphane Reynaud’s 365
Good Reasons to Sit
Down to Eat 85
Still Life 93
Stylist’s Guide to NYC, The 94
Supercharged Food 89
Supercharged Food: Eat Clean,
Green and Vegetarian 89
Supercharged Food: Eat Right
for Your Shape 89
Supercharged Food: Eat
Yourself Beautiful 89
Supercharged Food: Fast Your
Way to Wellness 89
Supercharged Food: Heal Your
Gut 89
Supercharged Food:
Supercharge Your Gut 89
Supercharge Your Life 44
Superveg 85
Sweet Celebrations! 85
Sweet Street 86
Sweet Studio 86
Tel Aviv 30
Tessa Kiros: The Recipe
Collection 86
Thai Food Made Easy 86
This Is Not a Wine
Guide 86
Three Birds Renovations 72
Tokyo Cult Recipes 86
Tokyo Style Guide 94
Tuck In 86
250 Must Have Slow Cooker
Recipes 76
Unbakery, The 86
Unicorn Food 86
Vegan 22
Vegetarian 86
Material Obsession 93
Matt Moran’s Australian
Food 82
Meals in Heels 82
Meat: The Ultimate
Companion 16
Milkwood 58
Mindfulness for Mums and
Dads 90
Modern Vegan 64
More Please! 82
Movida Cocina 82
Movida Rustica 82
Mr Hong 82
My Asian Kitchen 82
My Heart Wanders 93
My Kitchen Year 82
My Street Food Kitchen 83
Naked Cakes 83
Naked Vegan, The 88
Natural Cook, The 83
Neil Perry’s Good Cooking 83
New Australian Garden, The 93
New Pizza 83
New York: Capital of Food 6
New York Christmas 83
New York Cult Recipes 83
Not Just Jam 83
Nude Nutritionist, The 48
OMD 14
100 Desserts to Die For 76
One Knife, One Pot, One
Dish 83
One Pan Roasts 83
Organum 83
Painted Cake, The 83
Paris Style Guide 93
Perfect Imperfect 93
Pier 84
Venezia 86
Venice Cult Recipes 86
Whole Food Slow Cooked 90
Whole Food Thermo
Cooked 90
Whole New Way to Eat, A 90
Wholefood Baking 87
Wholefood for Children 26
Wholefood from the Ground
Up 90
Women Kind 52
World Kitchen: Morocco 87
World Kitchen: Spain 87
World Kitchen: Thailand 87
Your Best Home 94
Pizza 84
Pizza De Luxe 84
Planet Cake 84
Planet Cake Love and
Friendship 84
Poh Bakes 100 Greats 84
Pornburger 84
Portal, The 62
Pride and Pudding 84
Probiotic Drinks at Home 88
Quay 84
Quick. Easy. Healthy. 88
Raw 88
Real Food for Babies and
Toddlers 88
Real Food Projects 84
Really Useful Ultimate Student
Cookbook, The 84
Really Wild Tea Cosies 93
Rethink: The Way You Live 93
Ripailles 84
Salads All Year Round 85
Scandinavian Belly Fat Program,
The 88
Seasons to Share 79
Secrets of Macarons 85
Serendip 85
Sharing Plates 85
Simply Good Food 85
Skinny Meals in Heels 85
Slow Cooker Vegetarian 12
Slow Down and Grow
Something 90
Smart Baby Cookbook 89
Soup Bible, The 85
Special Guest 18
Spiralise Your Vegetables 89
Stéphane Reynaud’s
Barbecue 85
99 98 AU T H O R I N D E X
Author Index
Adelson, Mat 87
Albert, Petra 91
Alexander, Victoria 91
Allam, Paul 77
Alwill, Jacqueline 89
Andrews, Olivia 8, 40, 90
Ansel, Dominique 78
Armbruster, Zoé 89
Arnott, Brigid 92
Astorino, Victor Garnier 82
Barclay, Dr Alan 88
Bates, Michael 93
Batho, Rosemary 91
Bevan, Cherie 78
Bijkerk, Pia Jane 93
Bishop, AB 91
Bizys, Ebony 92
Blereau, Jude 26, 87, 90
Brabon, Chief 46
Brabon-Hames, Emilie 46
Bradley, Kirsten 58
Brooks, Celia 85
Brown, Debbie 76, 79
Cairns, Sharyn 93
Cameron, Suzy Amis 14
Camilli, Sascha 64
Camorra, Frank 82
Cayliss, Erin 72
Cheney, Lauren 89
Chryssidis, Themis 88
Clarkson, Vanessa 88
Cobrdova, Vladia 90
Cohen, Lyndi 48
Collins, Natasha 80, 83
Cooke, Michael 92
Cooper, Dr Lisa 92
Cornish, Richard 82
Court, Sibella 94
Crabb, Annabel 18
Crawford, Michelle 87
Manfredi, Stefano 83, 84
Mangan, Luke 85
Manning, Anneka 76, 82
Maréchal, José 85
Mathews, Jane 90
May, Megan 86
Maynes, Tamara 93
McCartney, Karen 68, 93
McDonald, Barry 76
McGee, Polly 90
McGhie, Kate 88
McGreevy, Professor Paul 93
McGuinness, David 77
McKenzie, Stuart 76
McMillan, Joanna 88
Meharg, Tracey 79
Mercurio, Paul 78
Miller, Lyndel 83
Mitsch, Stephan 77
Molcho, Haya 30
Montalier, Delphine de 87
Moran, Matt 82
Moriarty, Ros 91
Morrison, Chris 86
Mulder, Makkie 85
Murdoch Books Test Kitchen
76, 77, 79, 80, 81, 85, 87
Murota, Maori 86
Nieschlag, Lisa 6, 83
Nordstrand, Berit 88
Palmer, Darren 92
Paterson, Julie 91
Pattison, Tracey 90
Paul, Stevan 36
Perry, Neil 77, 79, 83, 85
Peuckert, Anna 92
Polyviou, Anna 86
Prior, Loani 92, 93
Proebstel, Glen 93
Pryles, Jess 79
Cronin, Tom 62
Cutler, Paris 84
Dale, David 76, 78
Davis, Holly 88
de Montalier, Delphine 87
de Vreeze, Kyra 22
Debeugny, Charlotte 87
Deseine, Trish 76
Dobson, Ross 32, 86
Doughty, Kathy 93
Doyle. Greg 84
Elliott-Howery, Alex 78
Evans, Felicity 88
Evans, Matthew 83
Evans, Pete 78, 84
Feildel, Manu 82
Ferguson, Dr Kirstin 52
Fielke, Sarah 93
Fifer, Jacqui 62
Flint, India 92
Ford, Eleanor 34
Fox, Catherine 52
Franco, Silvana 84
Frawley, Kristy 79, 80
Gabrielian, Taline 88
Galletto, Lucio 78
Garnier, Victor 79
Gill, Sasha 20
Gilliat, Sophie 78
Gilmore, Peter 83, 84
Grant, James 78
Graville, Saska 93
Grossman, Marc 83
Hann, Callum 88
Hansen, Sophie 28
Harper, Amie 76, 81
Hart, Alice 86
Puharich, Anthony 16
Purchese, Darren 86
Purdie, Doug 91
Quinn, Sue 80, 87
Rambaud, Elodie 93
Ramsey, Mathew 84
Rantissi, Michael 79, 80
Raynaud, Jean Michael 79
Reichl, Ruth 82
Reid, Christine 70
Reynaud, Stéphane 79, 83,
84, 85
Rice, Margaret 54
Ritar, Nick 58
Robertson, Mickey 92
Robinson, Tess 90
Sandall, Philippa 88
Savage, Brent 77
Schicker, Adela 53
Sharpe, Wendy 18
Shuster, Molly 83
Sidwa, Christopher 77
Sivrioglu, Somer 76
Smith, Byron 90
Snell, Joe 94
Spindler, Sabine 78
Stamp, Dr Nikki 87
Starling, Dr Melissa 93
Stewart, Angus 91, 92
Stone, Matt 83
Strachan, Elise 85
Stuart, Alexx 90
Susman, John 76
Swan, Sarah 76
Talbot, Amanda 92, 93
Tan, Tony 80
Tauroa, Tass 78
Taylor, Lana 72
Heuvel, Monique van den 91
Hindmarsh, Bonnie 72
Hobbins, Ngaire 87
Hodges, Stephen 76
Holder, Katy 12
Holmes, Lee 44, 89
Hong, Dan 82
Huckstep, Anthony 76
Hwang, Caroline K. 80
Ingham, Dave 91
Jaffari, Omid 88
Jepsen, Søren 92
Johnstone, Ainsley 88
Joyce, Jennifer 82, 83, 85
Jules, Frederique 24, 38
Kanetani, Katrina 84
Katz, Rebecca 87
Kay, Judi 91
Kendall, Kate 61
Khoor, Caroline 80
Kime, Tom 86
King, Grant 84
Kirkpatrick, Belinda 88
Kiros, Tessa 76, 79, 80, 86
Kitchen, Leanne 77
Korevaar, Dr Diana 90
Kuruvita, Peter 10, 85
Larmoyer, Pomme 80
Lawson, Jane 94
Leake, Simon 92
Lepoutre, Jennifer 24
Logue, Simone 80
Ludwig, Petr 53
Mahadevan, Kumar 79
Mahadevan, Suba 79
Mahut, Sandra 86, 87
Mallet, Jean-François 77
Teschendorf, Ellen 91
Tibballs, Kirsten 78
Travers, Libby 16
Trescott, Mickey 87
Twigger, Aimee 76, 82
Uppal, Amandip 80
Ussher, Jane 93
Valcorza, Maz 88
van den Heuvel, Monique 91
Viles, James 77
Vreeze, Kyra de 22
Wainer, Sean 82
Walsh, Kate 84
Watson, Nigel 93
Waugh, Bernice 91
Wentrup, Lars 6, 83
Westwood, Katherine 78
Yanase, Mitsuru 24
Yeow, Poh Ling 84
Ysewjin, Regula 84
Zavan, Laura 78, 86
Zell, Len 92
103 102
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Photography credits: Cover images and images on pages 1, 3, 4-5, 15, 35, 42-3, 50-1,
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