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ContentsFood 8
Health 104
Lifestyle 126
Indexes 156
Sales contacts 158
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Murdoch Books is an internationally renowned publisher
of illustrated books based in Australia, with our London
sales office selling into the UK and European markets and
managing our co-edition business. We are known for our
beautiful and inspirational food, health, design and lifestyle
books, and in 2016 we continue that tradition.The strength of our list is food and cooking and you
can expect a broad and diverse offering this year, as inspired
chefs, gifted restaurateurs and well-known food writers bring
us recipe books for every occasion.
Meatballs, soul food, naked cakes, family food, pickling
and preserving, Italian food, salads, Turkish food, fast food,
pub food, slow cooking, food with beer, Mediterranean
food, sweets and desserts, vegan food, wholefoods, Middle
Eastern food, cake making and decorating, baby food, diet
food, baking, food to eat when you are pregnant and classic
British puddings—the list couldn’t be more varied.
Add to this a collection of inspirational and practical craft,
gardening, travel and lifestyle titles, and our catalogue of
stylish, forward-looking books is complete.
Call by the Murdoch stand at LBF and say hello—we’d be
delighted to see you.
Sue Hines
Group Publishing Director
A word ...
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Food
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CATALOGUE 20162017
Paul Mercurio’stravelstoriesand recipesfromthe popularTVshow
MERCURIO’S MENU
“ C k i n is l l u t i n c r t i v ,n u r is h in t h s u l s l l s t h n
s h r in t h j i t hf m i l n f r i n s .”u l r c ur i
ul’s nthusism r sh ins th ruh
in rc uri’s nu, h ic h turs th str c i s r m t h s s n s t h u l rV sr is n inc lu s suc h vurits s
n l s t r r s t , r -m r in t
r n s n c ri s s r u s s r s n r i c t tc h rr c h s c t h t i ll m u s n .
c t r n t l i s i n
h s l s l f .
c k i n n r i t
u l l n h is n
c u ri’ s n u. r
h h s l l l
r h i s sh . T hi s i sh i s
u t l l t hi n s r n
s i nc 1 . H h s
t r n t i n l r r s ,
t h l n
s , t h i ch h h s l s
f u t , h s s ,
c k ’ . H i s t t r ct
th n , r t r u c ,
ithfmil n
r t i th i t l l . Pau MercuriPau Mercuri
fr n n i f n ju i r.
F r i n s n f m i l i l l n r u s s th s c r t in r i n t
i n t hi s c l l c ti n f m r t h n l i ci u s i s h s , s
r r s j u n k n c k u l r c ur i ri n s
t t h r h is t r t s si n s . T h r in t h s
r c i s i s n s s n ti l c m n n t , n t i m m ic k . Us
s n i n r i n t , r s l l s rt s f n r fu l
c m l x i t t i s h . Th r r m r th n r
s t l s i n th r l , c h i t h it s n fl u rs t h t i l l
s m t hi n s c i l t h t r u ’ r c k i n
– s u r r s t , si m l r m f r n t r t in in .
i in n i s c r h i s h s su c h s n i n ,
s t u t n t ’ s ch s t r t , r - r i s f s s
u cc r c n t ch c l t s t ut r n i s c n .
s u ls s : ‘If t h r ’s l iu i in r c i , i t m ih t
s l l r . ’
I f u t h i nk r i s f r r i n k in u t c n ’ t
i m i n c k i n i t h i t ,t h is k i l l m k u
t h in k i n . Th r r z n s f r s t l s , fr m
l i h t n f r ui t t r i ch n m l t . r i c k s u
t h fl u r s f th in r i n t s it ’ s r i t h
n l s c m l x i t ur i n t h r i n
r c s s . T h r s u lt s r l r , n l s s l
r i n s ui t t l l t s f f , t h s n
c c m n i m n t n n s s n t i l i n r i n t .
In C i n i th r , r n t h us i s t n
s s i n t h m c k u l r c ur i r s n t s
f hi s f u ri t r c i s . F r r n i c s u l
xl insth riust sf r,n su sts
s ui t l s t l s n r n s f r c h r c i .
n c u ’ t r i u l ’ s l i c i u s n
i nn t i r c i s, u ’ ll n r l k t r th
s m i n .
‘ifthere ’s liquidin arecipe, it might as well be beer’‘ifthere’s liquidin arecipe, it might as well be beer’
cyn m nt y ll lc tUV4 /3/1 1 3 :00:4 8 P
ABOUT THE AUTHOR:
Paul Mercurio is familiar to movie and television
audiences from his appearances in Strictly Ballroom,
Dancing with the Stars and Mercurio’s Menu. Paul is
not a trained chef but, as he says, ‘just a bloke who
likes to cook’. He is attracted to the creativity of the
kitchen and sharing food with family and friends.
256 pages
flexibound
240 x 190 mm (9½ x 7½ in)
81,500 words
978-1-74336-181-8
£16.99
September 2015 (August 2015 AU)
Kitchen Mojo
Paul Mercurio
Mouth-watering recipes that encourage you
to embrace the cook within and become a
confident cook! A call to arms—or more aptly,
to stoves—Paul Mercurio’s Kitchen Mojo has
over 120 accessible, occasion-specific, sure-fire,
tried-and-tested, easy, tasty recipes that are fun
to cook and share. Whether you are entertaininga crowd when the footy’s on, home alone and
treating yourself to a nourishing and delicious
meal, looking for a simple dish when you’re
rustling up something for the kids, or hoping
to impress by being a 3-star chef at home, there
is plenty here to ignite your kitchen mojo.
9 78-1-74196- 613 -8 978-1-74266-5 42-9
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ABOUT THE AUTHOR:
Matteo Bruno is a film and television producer with
several feature films and many hours of broadcast
television credits to his name. Matteo’s passion for
all things food led him to open three Melbourne-
based Meatball & Wine Bars.
176 pages
hardback
240 x 190 mm (9½ x 7½ in)
46,500 words
978-1-74336-516-8
£14.99
September 2015 (August 2014 AU)
Meatballs
Matteo Bruno
Meatballs make the perfect dish for a weeknight
supper, Saturday evening dinner party or relaxed
Sunday feast. And here are 60 versatile recipes
for meatballs like you’ve never seen them
before—Meatballs rustico, devoured with crusty
bread; Seared beef carpaccio meatballs, best
eaten with a glass of prosecco in hand; deluxePork, ginger & lemongrass meatballs … There are
recipes for lamb, chicken, fish, lobster, venison
and rabbit. And even vegetarian (meat)balls—
Chickpea & cauliflower; Corn & quinoa; Tofu &
mushroom. Almost as important as the meatballs
themselves is what goes with them. Serve with
one of the 20 sides, including Roasted fennel,
Mushroom risotto and Wasabi slaw; select from
20 sauces such as tempting Gorgonzola cheese
sauce or fiery Horseradish cream; then top
with Parmesan crisps or a sprinkle of crushed
pistachios—and tuck in.
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ABOUT THE AUTHORS:
Husband-and-wife team Gregory Llewellyn and
Naomi Hart are Australian–Americans whose Sydney
restaurant Hartsyard and bar The Gretz have become
destinations for lovers of southern-style cooking
done to perfection. Gregory has worked under
Daniel Boulud, Alain Ducasse and Andrew Carmellini.
256 pages
hardback
255 x 200 mm (10 x 8 in)
56,000 words
978-1-74336-327-0
£20.00
September 2015 (August 2015 AU)
Fried Chicken & Friends
Gregory Llewellyn and Naomi Hart
Fried chicken has undergone a renaissance.
It’s been reinvented for a new generation. It’s
restaurant-level impressive and a sure-fire way
to keep a crowd happy. In fact, it’s the duck’s
nuts. Fried Chicken & Friends is a collection
of down-home American-inspired recipes,
including the ultimate Buttermilk fried chicken,as well as Aperol sours, Oyster po’ boys, Waffles
with bacon and maple syrup, and all the other
delicious things that accompany southern
food. Pull up a chair and get stuck in to the
high-octane flavours of Beef poutine, Crab
cakes and Chargrilled broad beans—all served
with a generous shake of the hot sauce bottle.
It’s a party on a plate.
replace with cocktail
pic
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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 prolific cookbook
author with more than a dozen books to his name.
In his non-writing time he is kept busy as the owner
of Sydney eateries The Union tapas bar and The
Vincent Diner.
240 pages
hardback
255 x 200 mm (10 x 8 in)
41,800 words
978-1-74336-549-6
£18.99
September 2015 (August 2015 AU)
Food Plus Beer
Ross Dobson
Written in Ross Dobson’s inimitable expert and
wryly entertaining voice, this is a collection
of relaxed, authentic international dishes that
appeal in their own right, but which have been
chosen for their particular suitability for eating
with beer. An introduction gives some general
information on food and beer matching andbeer styles. More than 80 recipes appear in
the chapters: ‘Kick Off’ (chatting, grazing and
mingling food); ‘Little Critters’ (poultry and rabbit
dishes); ‘Bigger Critters’ (beef, pork and lamb);
‘Lilian Gish’ (fish and other seafood) and ‘A Beer’s
Best Friend’ (rice and noodles).
ROSS DOBSON
THE BUMPER BOOK OF
NO NONSENSE BARBECUING
F r t s t r t r c u t s c s u r c ll ct i r
t s s s ’ s u r i t r c i s r t r il l t l t . i s
c r s i c r s t s r st il rr ci ti r ci s ,
r i r r c tl c st rill l s t
s t r ri s . I i ti t u c -l c l s si cs , t r r i s s
r i i u c s r r u t l – si , I i , t i l
E s t , E u r t r i c s . i n f t i c t r s t t l r s
t r i s l i , i c lu s r c i s r r s , i s , s l s t r
t r s t cc u r r c u .
c t ll lc E s s s s t U VKingof theGrill_CVR SI.indd 1 24/07/14 4:10PM
978-1-74336-474-19 78 -1 -7 41 96 -7 98 -2 9 78 -1 -7 42 66 -6 64 -8 978-1-74336-272-3978-1-74196-714-2
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ABOUT THE AUTHOR:
Lyndel Miller is a commercial and editorial food
stylist as well as a still-life and interiors stylist.
Raised between a quintessential seventies home
and the commercial kitchen of her family’s café
business, she has an all-consuming passion for
cooking and entertaining in all its delicate and
delicious detail.
272 pages
hardback with jacket
254 x 210 mm (10 x 8¼ i n)
83,700 words
978-1-74336-536-6
£20.00
October 2015 (August 2015 AU)
Naked Cakes
Lyndel Miller
Fondant haters, lazy bakers and time-poor
hosts rejoice! These naked cakes are achievable,
budget friendly and swoon worthy—and they
provide an ideal opportunity to experiment with
and display your individual creativity. Beautiful,
rustic and organic in form, naked cakes are
always tiered, with filling and f rosting betweenlayers but never on the outside—thus ‘naked’.
Here you will find information on choosing a
style of cake; how to make sweet fillings, butters,
frostings and syrups; recipes for more than a
dozen base cakes, including gluten-free and
flourless options; a definitive listing of flavour
profiles and combinations; beautiful cake
toppers; and more than a dozen assembled
cakes for different occasions.
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ABOUT THE AUTHORS:
• Cherie Bevan is a chef and caterer with decades
of experience running delis before joining forces
with fellow New Zealander Tass to create The Cook
and Baker.
• Tass Tauroa developed a passion for baking during
years cooking for the Royal Navy in New Zealand.
He worked in restaurants throughout Europe and
in London, including for Michelin-star chef
Bruno Loubet.
240 pages
hardback
258 x 200 mm (10 x 8 in)
48,000 words
978-1-74336-528-1
£20.00
October 2015 (September 2015 AU)
The Cook and Baker
Cherie Bevan and Tass Tauroa
Who can resist exquisite hummingbird cake,
delicate red velvet cake or decadent chocolate
salted caramel brownies? Remember the
pleasure of an after-school indulgence of
peanut butter cookies or a crispy sausage roll?
In this mouth-watering collection of foolproof
recipes, the geniuses behind busy bakery andcatering company The Cook and Baker provide
everything you need to take your home baking
up a notch. Crowd-pleasing creations that cater
for modern tastes but stay true to the nostalgia
of childhood. Slip on an apron, preheat the
oven—your household is in for a treat.
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336 pages
hardback
259 x 219 mm (10 x 8¾ in)
115,000 words
978-1-74336-325-6
£20.00
October 2015 (September 2015 AU)
ABOUT THE AUTHOR:
Kate McGhie is one of Australia’s most respected
food authorities and commentators. She has been
the Herald Sun food writer for more than 20 years
and a past chair of the International Association of
Culinary Professionals. Kate began her career as a
chef working in Europe and Asia. She returned to
Australia to establish her own restaurant and consult
to the food industry.
Apple Blossom Pie
Kate McGhie
Kate McGhie is a farmer ’s daughter, born into
a family who worked and respected the land for
seven generations. Their farm in rural Victoria,
Australia, produced everything they ate. There
were dairy and beef cattle, sheep and goats;
the vegetable garden was huge; and the potato
patch filled two acres with five different varieties.The orchard was shared: the lower third for
possums, the top third for birds and the middle
section for Kate’s family—everyone was happy.
In this book, featuring more than 120 recipes
and stories from her family’s farm, Kate McGhie
writes with wit and warmth as she explores the
foundations and flavours of Australian country
cooking, drawing on tradition to present classic,
tried-and-true dishes as well as contemporary
interpretations for today’s table.
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ABOUT THE AUTHORS:
• Chef Michael Rantissi grew up in Tel Aviv, watching
his mum cook. He did his professional training in
Israel, Paris and New York. In 2005 he arrived in
Australia where he joined The Bathers’ Pavilion as
sous chef, later moving to Pink Salt, then working
with the 100 Group.
• Kristy Frawley also had her passion for food ignited
in her family kitchen and dining in the restaurants
of Sydney. Her skills in hospitality were gained in
London and Sydney.
256 pages
hardback
260 x 205 mm (10½ x 8½ in)
52,000 words
978-1-74336-444-4
£20.00
October 2015 (September 2015 AU)
Falafel for Breakfast
Michael Rantissi and Kristy Frawley
Full of flavour … generous … made for sharing.
Falafel for Breakfast brings you 140 easy recipes
that open up a world of Middle Eastern flavours
for the home cook. Israeli-born chef Michael
Rantissi has converted the brunching crowds
from customary bacon and eggs to his sharing
plates laden with falafel, labneh, spicy dukkahand pita bread warm from the oven. Yet his reach
extends much further than breakfast at his busy
inner-city Sydney bistros. He makes the best
of fresh ingredients to create mouth-watering
meals: hearty slow-cooked braises, spicy burgers,
spectacular fish dishes, plus an array of salads
that will knock your socks off. To finish, there are
delicious pastries, breads and syrup-laden cakes
that turn a meal into a feast.
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ABOUT THE AUTHOR:
As a child, Eleanor Ozich lived above her parents’
restaurant in Auckland, New Zealand, and has been
a food lover ever since. She is a self-taught cook who
has worked as a food stylist and photographer for
various publications, including Taste magazine, and
is a weekly columnist for Viva – The New Zealand
Herald. Her Petite Kitchen Facebook page, blog
and Instagram account continue to attract followers.
256 pages
hardback
240 x 190 mm (9½ x 7½ in)
41,500 words
978-1-74336-566-3
£16.99
October 2015 (October 2015 AU)
My Family Table
Eleanor Ozich
Eleanor’s approach to food styling and
photography showcases the simplicity of her
food in a natural, down-to-earth style that is
fresh and inspiring. As the creator of the hugely
successful blog My Petite Kitchen, she confesses
to being hopelessly in love with every aspect of
food: where it comes from, how it’s grown, itshealth benefits and how to make it taste amazing.
In her second book, Eleanor presents more than
100 wonderfully simple, nourishing and healthy
recipes that can be enjoyed by the whole
family. She takes some classic family favourites
and adds her own wholesome, creative twist,
keeping it really simple and using plenty of
herbs and aromatic flavours for scrumptious
taste combinations. The five chapters take
you through the day—from healthy, satisfying
breakfasts, to snacks and lunchbox stars, family
suppers and after-dinner treats. Each recipe
contains unprocessed, natural ingredients for
dishes that are uncomplicated, quick to prepare,
yet delightfully delicious.
eleanor ozich
SIMPLE WHOLEFOOD RECIPES
y tit it n i
l t n f r t n
i l , l f , l t n-fr r i
t t f n l .
l n r z i r t - n r i n
f t l t n t f l n, l
f – t r i i nt i r
r t r t f r f i l ’ ‘ r t
i l ti n’ , t n f
r in r f r - r - l t r ’
r z .
l i n r n r in i t
n t r l, n r l tr nt i ,
l n r ’ r i i t i t
r r l t f t t i r ti n
i t r n n . n r
t n ni n t r i f t f r t
, trin t n f r f
– f r , i r n t , f r r i n .
r r li ll t n t
f ri tt t , l n r l t
n l - z ini i t i l
n l n ,t n tr r r n
n t l t t rt n n
n n tt r , y tit it n
in l r f t , l n ,
r in , i nn r n r t n
r t i n i n t n .
s i n
MY PETITE KITCHEN
COOKBOOK
978-1-74336-187-0
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192 pages, hardback
200 x 160 mm (8 x 6¼ in)
29,800 words
978-1-74336-659-2
£9.99
March 2016 (April 2016 AU)
192 pages, hardback
200 x 160 mm (8 x 6¼ in)
39,900 words
978-1-74336-661-5
£9.99
March 2016 (April 2016 AU)
The Little Pasta Cookbook
Murdoch Books Test Kitchen
The Little Pasta Cookbook celebrates the wonderful world
of pasta. From a comforting lasagne on a cold winter’s night,
a quick bowl of tagliatelle pomodoro after work, or a creamy
pasta with prawns to serve up to friends, this little book will
show you how to make the most of your time and budget.
Includes more than 80 recipes, plus features on fresh pasta,
pasta shapes and simple tips on how to cook perfect pastaevery time.
The Little French Cookbook
Murdoch Books Test Kitchen
The Little French Cookbook features more than 80 recipes that
reflect the delights of France’s culinary landscape: delicate hors
d’oeuvres, diverse seafood offerings, hearty meat and poultry
dishes, and delicate pastries and desserts. These are recipesthat capture the essence, variety and rich heritage of regional
French cooking at its best.
192 pages, hardback
200 x 160 mm (8 x 6¼ i n)
34,000 words
978-1-74336-657-8
£9.99
October 2015 (December 2015 AU)
192 pages, hardback
200 x 160 mm (8 x 6¼ i n)
31,000 words
978-1-74336-655-4
£9.99
October 2015 (December 2015 AU)
The Little Chinese Cookbook
Murdoch Books Test Kitchen
The Little Chinese Cookbook explores the ways in which
geography, climate, culture and tradition have shaped one of
the world’s most popular cuisines. It takes a look at the behind-
the-scenes world of growers, artisans, chefs and home cooks,whose passion for produce is reflected in the regional styles
and flavours of China’s rich and varied food. Features more
than 80 recipes, including street food, seafood, dim sum
recipes, hotpots and desserts.
The Little Thai Cookbook
Murdoch Books Test Kitchen:
The Little Thai Cookbook delves into one of the world’s most
vibrant food cultures. From popular Thai dishes that can be
ordered at restaurants from London to Bangkok, to humble
recipes cooked in homes across Thailand—the regional styles
and flavours of the country’s rich and varied cuisine are well-
represented here in more than 80 recipes. These include
street-food favourites, seafood specialities, stir-fries, vegetabledishes and curries.
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ABOUT THE AUTHOR:
First a waiter, then a greengrocer and wholesaler,
and now a Sydney restaurateur—Barry McDonald
has always brought something fresh to the
hospitality industry. Now his buzzy, lively Fratelli
Fresh food stores and Café Sopra restaurants are
on every food-lover’s go-to list, dishing up market-
fresh, seasonal produce in as simple and natural a
form as possible. ‘Fresh is best,’ he says. ‘In season
is best. Italian is best.’
272 pages
hardback
260 x 210 mm (10½ x 8¼ in)
59,000 words
978-1-74336-471-0
£20.00
November 2015 (October 2015 AU)
Alla Fratelli
Barry McDonald
How to eat Italian? The message is simple: buy
fresh and in season, cook simply and make
the most of your time at the table. Here is
everything you need to know to cook the Italian
way—beautiful, generous, messy trattoria food
to share with children, parents, friends and
neighbours. It’s heart-warming, delicious eating,dedicated to flavour and tradition—but it rips
up the rule book at the same time, putting
meals together that suit the way we live now.
There are more than 140 recipes, from aperitivi
and antipasti to pizza, pasta and dolci, that are
packed with wisdom for making the most of
beautiful ingredients. And there are features
on how to shop Italian—markets, coffee, staples,
shopping seasonally and often; how to cook
Italian—simple, slow food, the Mediterranean
diet, shared platters, the role of pasta, essential
tools; and how to eat Italian … the role of the
family, how food brings everyone together, the
art of conversation and ars vivendi , the art of life.
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ABOUT THE AUTHORS:
Alex Elliott-Howery and James Grant are the
husband-and-wife duo behind Cornersmith.
Together they head a team that includes chefs,
cheesemakers, picklers and preservers at two
cafés and a cooking school in Sydney.
272 pages
hardback
270 x 195 mm (10½ x 7¾ in)
52,000 words
978-1-74336-329-4
£20.00
November 2015 (October 2015 AU)
Cornersmith
Alex Elliott-Howery andJames Grant
Whether you want to try your hand at pickling,
have a go at making a basic ricotta or simply
eat the best healthy dishes of the season,
Cornersmith is the handbook that will get you
into the kitchen and back in touch with your
food again. The award-winning café, pickleryand cooking school is renowned for its
low-waste practices and use of local produce.
Featuring photography taken over the course
of an entire year, the recipes are an invitation
to take a look at the bounty available in your
own neighbourhood, and to eat sustainably
wherever you are.
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ABOUT THE AUTHOR:
Paris Cutler founded Planet Cake in Sydney, which
established its reputation on its highly decorative
novelty and wedding cakes before expanding
its business to include Australia’s largest cake-
decorating school. Paris has had her own TV series,
Planet Cake, on the LifeStyle Channel, and her
program has also been launched in South America.
224 pages
paperback with flaps
255 x 210 mm (10 x 8¼ in)
45,400 words
978-1-74336-058-3
£14.99
November 2015 (October 2015 AU)
9 78 -1 -74 26 6- 69 0-2 9 78 -1 -74 33 6-1 97- 9978-1-74196-779-1978-1-74196-318-2
Planet CakeLove and Friendship
Paris Cutler
Creating a unique cake for someone you love
or for a treasured friend is an unbeatable way
to show how much you care. These cakes will
be the highlight of significant events such
as christenings, engagements, weddings
and anniversaries, as well as birthdays—and
occasions held to simply mark the importance
of a special relationship. The projects are
designed for the beginner through to the more
experienced cake decorator, with shapes that
are simple to master.
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ABOUT THE AUTHOR:
For three years James Wirth and his business
partners in Drink ’n’ Dine have been reviving
Sydney’s pub scene, taking unloved inner-city
pubs, ripping out their tired interiors and giving
the venues back to the p eople—complete with
good food, good booze and good times.
296 pages
hardback with textured case
250 x 190 mm (10 x 7½ in)
79,200 words
978-1-74336-426-0
£17.99
November 2015 (October 2015 AU)
This Could Get Messy
James Wirth
This book tells you everything you need to
know about how to have a good time eating
and drinking. It’s about f ood that’s fun, that’s
designed to share, and in many cases designed
to be enjoyed with a tropical drink in one hand.
There are recipes for more than 100 dishes and
drinks in chapters including Talking Taco, CouchCruising (meals for your next big night in),
Pick it Up and Eat It (snacks, starters and share
plates), Fancy Schmancy (restaurant-style mains
to impress), You Can Win Friends With Salad,
3 PM Breakfast (the most important meal of the
day, any time of the day) and Sweet Thangs.
Fascinating features you won’t find in any other
cookbook include a ‘World of Schnitzels’ map
and ‘50 Shades of Beige B aby!’, a dude food
photomontage.
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ABOUT THE AUTHOR:
Olivia Andrews is a food writer, recipe developer
and food stylist who has worked for numerous
Australian and international food magazines and
television shows.
240 pages
paperback
255 x 200 mm (10 x 8 in)
52,000 words
978-1-74336-558-8
£14.99
November 2015 (July 2015 AU)
Whole Food Slow Cooked
Olivia Andrews
At last, a way to cook and eat that ticks all the
boxes: healthy and wholesome, comforting
and convenient. Each of the 100 recipes in
Whole Food Slow Cooked offers cooking
methods for both slow cooker and stovetop
or oven and is designed to fit in around a busy
schedule. And, because slow cooking meansyou can make the most of cheaper cuts of meat
by braising them to melting tenderness, it’s
economical too. Just fire up the slow cooker
in the morning and you can come home to
a kitchen filled with the aroma of caramel
pork belly, pea and ham soup or the ultimate
bolognese ready to toss into a pan of pasta.
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CATALOGUE 201620170
ABOUT THE AUTHOR:
Chef and owner of two-hatted Biota Dining & Rooms
in Bowral, New South Wales, James Viles has become
one of Australia’s most respected young chefs and
restaurateurs, recognised for his commitment to
sustainability and his imaginative modern food.
James's career began at The Schoolhouse in the
Southern Highlands, where he grew up. As head chef
at the restaurant, he became one of the youngest
chefs ever awarded a Sydney Morning Herald Chef’s
Hat, at the age of 23. This is his first book.
248 pages
hardback
290 x 230 mm (11½ x 9 i n)
51,000 words
978-1-74336-570-0
£25.00
December 2015 (November 2015 AU)
Biota
James Viles
This is habitat-inspired food using local
produce to create honest, pure dishes, each
one telling a story of ‘how that dish became’.
Underpinning James Viles’ food is a celebration
of the balance of animal and plant life. His food
brings together ingredients, textures and flavours
that exist alongside each other in nature, worktogether and complement each other. There
are 60 recipes, with accompanying stories,
that reflect on the notion of biota, ‘the animals
and plant life of a particular region’, and the
philosophy of using what is at hand. The recipes
are home-cook friendly and, while James Viles
may be redefining regional Australian cuisine,
the notion of biota is relevant everywhere.
The message is simple: listen to the local
environment, learn from Mother Nature and
take your inspiration and intuition from the
very place that surrounds you.
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Special Delivery
Annabel Crabb and Wendy Sharpe
Food is a language. Within its rolling landscape
of dialects and exotic tongues, so many things
can be said. To friends and family, food can say
everything from ‘I’m sorry you had a bad day ’
to ‘Congratulations, you clever thing’. Compiled
by one of Australia’s best-loved personalities,
journalist Annabel Crabb, and her dearestchildhood friend, Wendy Sharpe, Special Delivery
is a generous collection of the best food to make
and take to others to show you care. These are
the dishes the two have been packing up and
delivering to each other’s houses for decades.
ABOUT THE AUTHORS:
• Annabel Crabb is one of Australia’s most beloved
journalists. She is the ABC’s chief online political
writer, the host of TV’s Kitchen Cabinet and a
sought-after speaker and presenter.
• Wendy Sharpe is a recipe consultant and Annabel’s
oldest friend. She and Annabel have delivered
countless meals and ‘edible care packages’ to each
other over the years.
232 pages
hardback
250 x 195 mm (10 x 8 in)
69,000 words
978-1-74336-620-2
£17.99
December 2015 (November 2015 AU)
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CATALOGUE 201620174
Dolce
Laura Zavan
Here are 80 authentic sweet treats, cakes and
desserts from Italy. There is tiramisu for after
dinner, panettone at Christmas, an icy lemon
granita on a summer’s day … the delights of
Italy’s many desserts, or dolci, are celebrated
around the world; perhaps because, above all
else, dolci are about family and simplicity.Laura’s uncomplicated approach to the
traditional desserts of her childhood makes
Italy’s finest tarts, puddings, cakes and sweets
easy for everyone to share and enjoy.
ABOUT THE AUTHOR:
Food writer Laura Zavan was born in Treviso, near
Venice, and her earliest childhood food memories
originate there. She has written several books
including Little Italy and Venice Cult Recipes, both
published by Murdoch Books. She has a food blog,
runs cooking classes and writes for a variety of
magazines and newspapers.
160 pages
hardback
260 x 194 mm (10½ x 8 in)
978-1-74336-739-1
£17.99
February 2016 (January 2016 AU)
Rights: world English language
978-1-74196-435-6978-1-74336-310-2
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ABOUT THE AUTHOR:
Michele Cranston has been cooking and styling
for 25 years in a career that has included working in
restaurants, setting up an acclaimed café, cooking
creatively for a food production company in London
and writing about food. She was the food editor at
marie claire magazine and has written 11 cookbooks
in the marie claire series. She is presently a food
editor at The Australian Women’s Weekly . As well
as writing, Michele—who originally trained as a
visual artist—is also a freelance food stylist.
256 pages
paperback with flaps
279 x 187 mm (11 x 7 in)
53,000 words
978-1-74336-555-7
£14.99
March 2016 (November 2015 AU)
A Simple Table
Michele Cranston
With more than 100 recipes based around
the times when we gather together to eat,
A Simple Table has a recipe for every occasion.
From one-pot cooking or a quick and easy
midweek meal in a bowl, to a relaxed, weekend
family meal on platters around the kitchen
table, or a celebratory feast of share plates andside dishes followed by sweet baked treats
or dessert. The recipes are contemporary,
uncomplicated and fresh, using accessible and
interesting ingredients in clever combinations,
to create amazing tastes, textures and
flavours. Throughout, there are helpful serving
suggestions, quick tips, shopping lists and
ingredient information.
978-1-74266-643-3 978-1-74266-983-0
FOOD & DRINK
Jin ih l Cranst n,
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SIMPLY DELICIOUS HEALTHY FOOD
Michele Cranston
fresh + fast
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Real Delicious
Chrissy Freer
Choosing what to eat for good health has
never been so difficult. Real Delicious navigates
through some of the top nutrition issues and
offers mouth-watering wholefood recipes
that the entire family can enjoy. Are fruit and
vegetable juices actually a nutritious food?
Do grains have a valuable place in the moderndiet? How do you choose a yoghurt that is good
for you? What are the nutritional differences
between free-range and organic eggs and
chickens, or grass- versus grain-fed beef? Why
is a diet high in processed foods detrimental
to long term health? Real Delicious provides
answers to all these questions, but most
importantly it empowers you with information
that can help you make food decisions suited to
your individual needs, and recipes that the whole
family will love.
ABOUT THE AUTHOR:
Chrissy Freer is a nutritionist and food writer who
has developed a signature style of delicious recipes
with a holistic health focus. She writes for a range
of magazines and websites. Her recipes use whole,
unprocessed foods to provide balanced nutrition
and dairy-free options.
224 pages
paperback
255 x 205 mm (10 x 8 in)
60,000 words
978-1-74336-597-7
£14.99
March 2016 (February 2016 AU)
978-1-74266-994-6 978-1-74336-550-2
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Pride and Pudding
Regula Ysewijn
Jamie Oliver says of Pride and Pudding
‘A truly wonderful thing of beauty, a very tasty
masterpiece!’ The great British pudding, versatile
and wonderful in all its guises, has been a source
of nourishment and delight since the days of
the Roman occupation, and probably even
before then. By faithfully recreating recipes fromhistorical cookery texts and updating them for
today’s kitchens and ingredients, author and
photographer Regula Ysewijn has revived more
than 80 beautiful puddings for the modern
home cook. Regula tells the story of e ach one,
sharing the original recipe alongside her own
version, while paying homage to the cooks,
writers and moments in history that helped
shape them.
ABOUT THE AUTHOR:
Regula Ysewijn is a photographer and graphic
designer who was born and raised in Antwerp.
She has photographed a number of cookbooks for
other authors and her photographic work as well as
her writing has been featured in The Guardian and
The Telegraph, and in magazines including Saveur ,
Pretty Nostalgic, SBS Australia and many more.
She is the creator of acclaimed blog Miss Foodwise,
and is also a Great Taste Awards judge.
368 pages
hardback
260 x 180 mm (10½ x 7 in)
978-1-74336-738-4
£20.00
April 2016 (March 2016 AU)
Rights: world English language
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Spice Journey
Shane Delia
From Morocco, Malta and Andalucia in the
west, to Turkey, Lebanon and Iran in the East,
the food and flavours of the Middle E ast
permeate almost every aspect of daily life.
Award-winning Maltese-Australian chef Shane
Delia has journeyed to both the well-trodden
souks and private dining rooms of locals acrosssix countries in the Middle East, in search of
the most authentic local recipes to bring back
to his kitchen. In Spice Journey , Shane offers
his favourite Middle Eastern recipes recreated
for the home cook. Accompanied by hundreds
of stunning location shots, Spice Journey is an
authentic and inspiring experience.
ABOUT THE AUTHOR:
Shane Delia’s Spice Journey is in its third television
series, screening in the UK, Europe, Africa and
the Middle East on the Travel Channel, and the
Discovery Channel in Asia and the Pacific. Shane
is also the owner of award-winning Middle Eastern
restaurant Maha in Melbourne, Australia.
272 pages
hardback
258 x 200 mm (10¼ x 8 in)
55,000 words
978-1-74336-733-9
£20.00
April 2016 (March 2016 AU)
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ABOUT THE AUTHOR:
Anneka Manning is an author, food editor,
cooking teacher, publisher and the founder of
Sydney-based baking school BakeClub. She has
worked for Australian Gourmet Traveller, Australian
Good Taste, The Australian Women’s Weekly , the
Sydney Morning Herald and Murdoch Books. She
also has a significant television and radio profile.
Anneka has compiled, written and contributed to
a number of successful, award-winning books.
280 pages
hardback with jacket
254 x 203 mm (10 x 8 in)
32,220 words
978-1-74336-572-4
£20.00
April 2016 (March 2016 AU)
BakeClass
Anneka Manning
In this engaging book, which features more than
90 sweet and savoury recipes (plus variations),
Anneka gives the reader baking classes at home
using a results-based approach. Each chapter
teaches one of the ten most common mixing
methods. These lessons are supported by step-
by-step photography, clear instructions andAnneka’s signature hints and tips. Each lesson
leads into a range of fail-safe, delicious recipes
that allow the reader to practise their new skill.
978-1-74266-387-6
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Real Food Projects
Kate Walsh
Break up with your supermarket, cut out the
processed foods and get stuck into some
real food projects today. Real Food Projects is
your handbook to 30 essential cooking skills
that will connect you with your food again.
Even if you’re a kitchen rookie, you’ll soon be
churning your own butter and slathering it onyour own no-knead bread, barbecuing your
own homemade sausages or using the season’s
freshest fruits to make your own cordials.
Step-by-step instructions and photographs
guide you from start to finish, so you are set
up for success. Before you know it, you'll be
teaching these easy real food projects to
everyone who comes over to your place.
ABOUT THE AUTHOR:
Kate Walsh wants to change the way you eat. A self-
taught cook and sustainable food advocate, she
is shining a spotlight on simple ways to transform
how we cook, shop and think about food. Working
on organic farms and with Slow Food USA instilled
in Kate a dedication that ultimately sparked the
creation of Real Food Projects, an active community
of chefs, growers, foragers, butchers and eaters as
well as a cooking school.
216 pages
paperback
260 x 210 mm (10½ x 8¼ in)
40,000 words
978-1-74336-442-2
£18.99
May 2016 (April 2016 AU)
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In the Kitchen
Simmone Logue
The kitchen is author Simmone Logue’s
natural habitat—the heart of her home and
her business, the place where she lives and
breathes her passion for food. Every recipe in
this collection—from breakfasts and lunches
to picnics and party food—has a special place
in Simmone’s heart and marks a milestone onher journey to becoming a legendary baker,
caterer and successful businesswoman. But
this consummate professional hasn’t lost any
of the passion or forgotten any of the secrets
that made her a great home cook in the first
place. The fabulous recipes in this book are
testament to that.
ABOUT THE AUTHOR:
Simmone Logue started her food business in a small
flat, hand-delivering her cakes to local café owners.
She then leased an old butcher’s shop, added pies,
braises and salads to her repertoire, and her business
continued to grow. Now, 25 years on, Simmone
has created a $10-million business in wholesaling,
retailing and catering.
240 pages
hardback
260 x 195 mm (10½ x 8 in)
60,500 words
978-1-74336-747-6
£17.99
May 2016 (April 2016 AU)
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Baby Pip Eats
Amie Harper
You only have one chance to introduce your
little one to food. In Baby Pip Eats , nutritionist,
recipe developer and stylist Amie Harper
transforms this rite of passage into a vibrant
learning experience for both you and your
bub. Featuring an A–Z of nourishing recipes
that are quick, easy and perfect for the wholefamily, this book is full of delicious ideas for
feeding your baby or toddler. See your child
become a passionate, petite foodie with this
charmingly styled collection of a new family’s
food moments.
ABOUT THE AUTHOR:
Amie Harper has always been passionate about
preparing and sharing delicious, nutritious meals
among family and friends. With the exciting arrival
of her first child, she turned her attention to smaller
servings and a simplified palate to please baby Pip.
Amie has a degree in food science and nutrition
and has worked as a food technologist as well as
a freelance food stylist and recipe writer for leading
consumer magazines.
56 pages
hardback
200 x 200 mm (8 x 8 in)
5000 words
978-1-74336-852-7
£9.99
May 2016 (May 2016 AU)
978-1-74336-854-1
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64 pages
hardback
200 x 200 mm (8 x 8 in)
5000 words
978-1-74336-854-1
£9.99
May 2017 (April 2017 AU)
ABOUT THE AUTHOR:
Amie Harper has always been passionate about
preparing and sharing delicious, nutritious meals
among family and friends. With the exciting arrival
of her first child, she turned her attention to smaller
servings and a simplified palate to please baby Pip.
Amie has a degree in food science and nutrition
and has worked as a food technologist as well as
a freelance food stylist and recipe writer for leading
consumer magazines.
Baby Pip Eats: TheColours of the Rainbow
Amie Harper
Nutritionists advise us to ‘eat the rainbow’ of
fruits and vegetables in order to ensure we have
a balanced diet. And the best chance we have of
our children eating well is if they’re introduced
to a range of colours, flavours and textures
as infants. In this follow-up to Baby Pip Eats ,
nutritionist, recipe developer and food stylist
Amie Harper offers a charming collection of
recipes and ideas for serving delicious dinners
that your little one will adore.
978-1-74336-852-7
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Summer on Fat Pig Farm
Matthew Evans
Summer food is the highlight of the year.
It is the season of surplus, a time when the sun is
high and the cooking is easy. Dig in to indulgent
Waffles with salty butterscotch pears. E njoy
a rustic farm meal of Cider chicken or Nettle
and feta filo pie, while sipping White peach
and mint sangria. Finish with Vanilla-poachednectarines or Raspberry cake drizzled with
elderflower syrup. Gourmet farmer Matthew
Evans showcases beautiful seasonal produce with
this collection of fresh and simple recipes to help
you bring summer into your kitchen.
ABOUT THE AUTHOR:
A former chef and food critic, Matthew is now a
Tasmanian smallholder, food writer and food activist.
He fattens pigs, milks cows, tends a garden and
writes about food from his office on Fat Pig Farm,
in the gorgeous Huon Valley. Matthew is the star of
the long-running Australian TV series The Gourmet
Farmer . He is the author of 12 books, including the
authoritativeReal Food Companion.
256 pages
hardback
250 x 200 mm (10 x 8 in)
47,000 words
978-1-74336-580-9
£20.00
June 2016 (November 2015 AU)
978-1-74336-463-5978-1-74196-720-3978-1-74266-227-5 978-1-74266-980-9 978-1-74336-609-7
See page 78
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Cake DecoratingStep by Step
Giovanna Torrico
Whether you are a beginner or an experienced
baker, this book provides simple instructions
for gorgeous cakes and all the baking and
decorating techniques you’ll need to become
a confident and creative cake, cupcake and
cookie maker. With easy-to-follow recipes and
advice on essential tools, experienced cake
decorator Giovanna Torrico guides you through
the planning and preparation stages, including
baking and icing tips and how to layer and stack
a cake. Using stylish designs and handcrafted
edible flowers and animals, you can create
personalised masterpieces for all occasions.
Step-by-step photography enables you to follow
the decorating techniques closely to achieve
stunning results every time.
ABOUT THE AUTHOR:
When Giovanna Torrico became a mother, she began
cooking from her mother’s recipes to make birthday
cakes for her own children. Each year, the birthday
cakes became more elaborate, and soon friends
started asking her to make cakes for them, too. Born
in southern Italy, where she inherited a deep passion
for food, Giovanna obtained a Diplome de Patisserie
from Le Cordon Bleu, and then honed her skills at
the Ritz Hotel. In 2011, Giovanna set up her own
London-based catering company, Dolci di Gio.
160 pages
hardback
260 x 194 mm (10½ x 8 in)
978-1-74336-740-7
£16.99
June 2016 (May 2016 AU)
Rights: world English language
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240 pages
paperback with flaps
250 x 225 mm (10 x 9 in)
62,000 words
978-1-74336-319-5
£20.00
June 2016 (May 2016 AU)
ABOUT THE AUTHOR:
Jane Lawson began cooking at the age of eight.
After many years working as a chef in Sydney, she
moved into publishing. An award-winning cookbook
author, Jane is also a food and travel writer,
publishing consultant and culinary tour guide.
Milkbar Memories
Jane Lawson
Retro in style, but very much a contemporary
cookbook in its approach, Milkbar Memories is
an ode to wonderful old-fashioned treats from
the author’s 1970s childhood. Food strongly
associated with memories of simpler times: the
maltiest of milkshakes; wickedly delicious treats
like musk sticks and fruit jubes; golden fish andchips; flaky-pastried meat pies and sausage
rolls; vanilla slices and custard tarts. These ‘fun
foods’—over 120 recipes in all— are m ade from
scratch with real ingredients.
978-1-74266-137-7 978-1-74196-841-5 978-1-74336-569-4hardback with French-fold
jacket: 978-1-92125-902-9
paperback: 978-1-74196-997-9
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The Food I Love
Neil Perry
Internationally renowned chef Neil Perry’s classic
The Food I Love presents home cooking at
its very best—simple, seasonal and absolutely
delicious. Taking its inspiration from the food
of the Mediterranean, this book can be used
in a variety of ways: readers can simply enjoy
the 200 delicious recipes, or be inspired by thethousands of suggested food combinations
that work together to create superb dishes for
breakfast, lunch, dinner and dessert. Neil also
provides straightforward advice on everything
from how to hold a chef’s knife to trussing
chicken and filleting fish.
ABOUT THE AUTHOR:
Neil Perry is one of Australia’s leading chefs.
His flagship brand, the Rockpool Group, includes
Rockpool est. 1989; Rockpool Bar & Grill Sydney,
Melbourne and Perth; Spice Temple Sydney and
Melbourne; Rosetta Ristorante, Melbourne; and
The Burger Project in Sydney. He has been creating
menus for Qantas Airways since 1997, redefining
in-flight dining and service. Neil Perry was appointed
a Member of the Order of Australia in 2013.
440 pages
paperback with flaps
260 x 200 mm (10½ x 8 in)
130,000 words
978-1-74336-651-6
£18.99
July 2016 (May 2016 AU)
978-1-74196-601-5 978-1-74196-829-3hardback:
978-1-74045-923-5
paperback:
978-1-74266-042-4
978-1-74336-185-6 978-1-74336-052-1
See page 98
My Food
978-1-74336-892-3
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CATALOGUE 20162017
256 pages
hardback
270 x 210 mm (10½ x 8¼ in)
978-1-74336-694-3
£18.99
July 2016 (June 2016 AU)
Rights: world English language
ABOUT THE AUTHOR:
Her unabashed love of eating and cooking,
combined with her penchant for chocolate, have
made Trish Deseine one of France and Ireland’s
best-loved food writers. She has published more
than 15 books in English and French, which have won
many awards, sold over a million copies worldwide
and been translated into 10 languages. In 2013 her
book The Paris Gourmet won her the fourth World
Gourmand Award of her career. She lives in an
ex-bakery in the South of France.
100 Desserts to Die For
Trish Deseine
Sweet and creamy desserts are one of life’s
little pleasures and here are 100 glamorous,
decadent, utterly delicious recipes to tempt you.
A former BBC T V cooking show host, author of
15 cookbooks and recipe writer for French Elle ,
Trish Deseine insists that she isn’t a professional
chef but a home cook—and accordingly, herrecipes are easy and accessible, packed with
tips, shortcuts and good advice and guaranteed
to impress your guests. There is a sweet treat
for every occasion in this stunning collection
of inventive, uncomplicated desserts that are
perfect for sharing with family and friends.
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240 pages
hardback
260 x 220 mm (10½ x 8¾ in)
56,000 words
978-1-74336-692-9
£20.00
July 2016 (June 2016 AU)
ABOUT THE AUTHOR:
Natasha Collins has worked as an illustrator, a textile
designer, and as an art director in fashion design.
In 2008 she started her own company, Nevie-
Pie Cakes, which saw her baking and decorating
professionally. She holds cake decorating classes
across the UK and internationally, and her work
has featured in magazines and on This Morning
and The Jonathan Ross Show . She has presented
a special dessert table at 10 Downing Street.
The HomemadeWedding Cake
Natasha Collins
Making your own wedding cake is easy when
you’ve been shown the right materials and
techniques. This visually enticing step-by-step
cake baking and decorating manual makes DIY
wedding cakes easily accessible for everyone.
In text and images that are both instructional
and entertaining, Natasha Collins takes readers
through the whole process of choosing
their design, baking their cake, em bellishing,
transporting, presenting and serving it, so that
they can be certain of success at every stage.
978-1-74336-106-1
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CATALOGUE 20162017
256 pages
paperback with flaps
260 x 210 mm (10½ x 8¼ in)
88,000 words
978-1-74336-538-0
£16.99
July 2016 (June 2016 AU)
ABOUT THE AUTHOR:
Jude Blereau has been teaching and food coaching
within the organic and wholefood industries for over
20 years. After co-founding the Earth Market in 1997,
she set up the Whole Food Cooking School in 2001.
Her focus is on helping people learn about good
food and giving them the tools and information they
need to make healthy and wholesome eating a part
of their everyday lives.
Wholefood Fromthe Ground Up
Jude Blereau
Jude Blereau was living a wholefood life long
before ‘wholefood’ was a buzzword for healthy
living, and she knows better than most that one
of the greatest obstacles to healthy eating is
time, or lack of it. B ut with just a little preparation
you can build a solid food foundation, so being
busy doesn’t have to mean going hungry ...
Wholefood From the Ground Up distills Jude’s
wealth of knowledge into one incredible guide
with more than 120 nourishing recipes.
978-1-74196-678-7 978-1-74045-747-7978-1-74266-259-6 978-1-92125-990-6
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CATALOGUE 20162017
208 pages
hardback
240 x 170 mm (9½ x 6½ in)
41,500 words
978-1-74336-609-7
£14.99
August 2016 (April 2016 AU)
ABOUT THE AUTHOR:
A former chef and food critic, Matthew is now a
Tasmanian smallholder, food writer and food activist.
He fattens pigs, milks cows, tends a garden and
writes about food from his office on Fat Pig Farm,
in the gorgeous Huon Valley. Matthew is the star of
the long-running Australian TV series The Gourmet
Farmer . He is the author of 12 books, including the
authoritativeReal Food Companion.
Not Just Jam
Matthew Evans
Not Just Jam is a collection of more than
90 modern recipes for old-fashioned preserving
methods. Anyone can make pear and cardamom
jam to brighten morning toast or beetroot relish
to use all year. Lunches made with apple cider
mustard are always the better for the addition.
A bowl of ice cream is transformed with a drizzleof homemade gooseberry and sour cherry
syrup. Use this book as your launching pad, then
adjust the combinations to suit the place you
call home. It’s all about harnessing the harvest,
making real food from scratch and feeling great
about what you feed your family and friends.
978-1-74336-580-9
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CATALOGUE 20162017
256 pages
hardback
255 x 200 mm (10¼ x 8 in)
52,000 words
978-1-74336-613-4
£20.00
August 2016 (July 2016 AU)
ABOUT THE AUTHOR:
Kirsten represented Australia at the World
Pastry Championships in Las Vegas, where she
was recognised as the best in the world for her
handmade chocolates; she also won gold in the
Pastry Olympics in Germany. She has been a judge
at the World Chocolate Masters in Paris, The
Patisserie Grand Prix in Japan and The World
Chocolate Masters National selections in London.
She is owner and director of Savour Chocolate &
Patisserie School in Melbourne, Australia.
Chocolate
Kirsten Tibballs
Here’s how to create deliciously decadent
chocolate experiences that you may find difficult
to share … Kirsten Tibballs has been passionate
about chocolate since her childhood, and now,
through her Savour Chocolate & Patisserie
School, she continues to instil her passion in
others. All this experience makes Kirsten theperfect recipe writer, teacher and guide. She
takes you by the hand, step by step, through the
essential tips and techniques, choosing the be st
possible ingredients, melting and tempering
chocolate, and then runs through a range of
more than 70 recipes for the home cook.
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CATALOGUE 20162017
208 pages
paperback with flaps
235 x 200 mm (9 x 8 in)
38,000 words
978-1-74336-746-9
£14.99
August 2016 (August 2016 AU)
ABOUT THE AUTHOR:
Australian-born Sue Quinn is a full-time cookery
writer and journalist living in Dorset, UK. A former
foreign correspondent, she has also drawn on her
extensive travels to write numerous cookbooks. Sue
contributes regularly to The Guardian, The Telegraph
and delicious. magazine, with recipes and articles
about food trends, ingredients and producers. She
has written her popular cookery blog, Pen and
Spoon, since 2012 and is a keen Twitter user.
Easy Mediterranean
Sue Quinn
Could this be the world’s healthiest way to
eat? The dishes are tried-and-tested, delicious
and easy to prepare and share, and in recent
years the Mediterranean diet has also been
scientifically shown to have immense health
benefits. Abundant in fresh produce and
legumes, and making great use of poultry andfish over red meat, Mediterranean-style eating
has been proven to reduce the risk of heart
disease, diabetes and stroke. While cookery
writers such as Anna Del Conte, Claudia Roden
and Yotam Ottolenghi have each explored the
traditional cuisines of their individual homelands,
Easy Mediterranean pulls together the best
of the whole region. Sue Quinn combines the
flavours and ingredients of the vibrant countries
that hug the Mediterranean Sea to create fresh
and contemporary dishes for ever y day. Crucially,
these recipes also celebrate a fundamental
feature of the Mediterranean way of life: that
we should all take a relaxed pleasure in enjoying
good food with friends and family.978-1-74336-525-0
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CATALOGUE 20162017
412 pages
hardback
252 x 195 mm (10 x 8 in)
978-1-74336-629-5
£20.00
September 2016 (August 2016 AU)
Rights: world English language
ABOUT THE AUTHOR:
Jean-François Mallet studied at the renowned
culinary arts school Ferrandi, in Paris, and worked for
some of France’s top chefs before becoming a food
photographer. He now travels the world in search
of incredible meals and the talented people who
make them.
Beef and Potatoes
Jean-François Mallet
Here are 200 recipes, classic and modern,
for two of the world’s favourite ingredients, with
a recipe for everything from steak and chips and
beef bourguignon, to sandwiches, burgers, pies
and sides. In the Beef chapter there are luscious,
hearty recipes such as Sliced sirloin in fried
garlic, Beef stew with red wine and sage andWild mushroom tournedos. In the Potatoes
chapter: the ultimate French fries; Potato
pancakes with spinach and mint; Dauphine
potatoes; and Truffled mashed potatoes. In the
Beef and Potatoes chapter: Beef Wellington;
Potato and beef pie; Beef with preserved lemon
and potato tagine; and Jumbo potato skins in
bolognese sauce. Dinner sorted.
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CATALOGUE 20162017
240 pages
paperback
260 x 210 mm (10½ x 8¼ in)
40,000 words
978-1-74336-591-5
£18.99
September 2016 (August 2016 AU)
ABOUT THE AUTHOR:
Matt Stone is the head chef of Oakridge winery
in Victoria, Australia, co-star of the National
Geographic food show Recipes that Rock with
Blur bass guitarist Alex James and is a regular on
top-rating TV show MasterChef . He has headed up
award-winning Australian eco-restaurants Stanley
Street Merchants and Greenhouse and zero-waste
cafés Silo and Brothl.
The Natural Cook
Matt Stone
Matt Stone, one of Australia’s brightest young
chefs, has a natural rock-star talent and an
ambition to change the world. He believes that
if you eat well, you live well. If you consider the
provenance of your food, you’ll live a more
sustainable life. And that none of this has to be
hard work … Here are more than 100 recipesto show you how eating healthily and ethically
doesn’t have to be an enormous burden. Matt
talks you through the basics of foraging, pickling,
reducing waste and how to use the rich local
ingredients that are all around us. Most of all,
though, this book is about cooking cracking
food, and how, with a little effort and thought,
it will soon become second nature.
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CATALOGUE 20162017
272 pages
hardback
260 x 205 mm (10½ x 8 in)
978-1-74336-857-2
£20.00
October 2016 (December 2016 AU)
Rights: world English language
ABOUT THE AUTHOR:
Pomme Larmoyer is a food writer, editor and
traveller. She b elieves you can learn everything you
need to know about a country from its kitchens and
enjoys talking with other people from other cultures
about their style of food.
Istanbul Cult Recipes
Pomme Larmoyer
Part recipe book and part travel guide, Istanbul
Cult Recipes offers an immersive experience
of food, culture and place. Turkish cuisine is
as diverse as the country itself, which brings
together the influences of Europe, Asia and the
Mediterranean. Rich and addictive street food;
simple and healthy fresh salads; burgers, kofta,meatballs ... Feeling hungry? Welcome to the
beautiful city of Istanbul and its heritage of
great food.
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CATALOGUE 20162017
272 pages
paperback with flaps
260 x 210 mm (10½ x 8¼ in)
73,000 words
978-1-74336-605-9
£14.99
October 2016 (September 2016 AU)
ABOUT THE AUTHORS:
The Dinner Ladies are Sophie Gilliatt and Katherine
Westwood. They got together at the school gate in
2007 and came up with the idea of preparing dinners
for time-poor friends. What started as a back-shed
project has now grown to a fleet of Dinner Ladies
delivery trucks dropping off thousands of delicious
home-cooked meals to hungry households in Sydney.
The Dinner Ladies
Sophie Gilliatt andKatherine Westwood
Stock your fridge or freezer with dinners that
take the stress out of mealtimes and help you
to help cater for others—whether they are a
friend with a new baby, an elderly family member
or just someone who could do with a night off
cooking. The solution is a repertoire of reliabledinners that can be made ahead. Real-food,
crowd-pleasing favourites such as Spiced slow-
cooked lamb shanks or Madras beef curry;
vegie-focused ‘thinner dinners’ such as Chickpea
burgers or Spinach filo pie; and homely desserts
such as Apricot, raspberry and coconut crumble
or Vanilla-scented rice pudding. Let the Dinner
Ladies lend you a helping hand.
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CATALOGUE 20162017
216 pages
paperback
260 x 210 mm (10½ x 8¼ in)
33,000 words
978-1-74336-741-4
£14.99
November 2016 (October 2016 AU)
ABOUT THE AUTHOR:
Anna Gare was the host of the hugely popular
Junior MasterChef and co-host of the first series
of Great Australian Bake Off . Before that she
co-starred with chefs Ben O’Donoghue and Darren
Simpson in The Best in Australia on the LifeStyle
Channel. For 16 years she ran a hugely successful
catering company, Deluxe Catering. Prior to that she
was a member of a successful touring all-girl band
presciently named The Jam Tarts.
Delicious Every Day
Anna Gare
Mostly healthy, always tasty, fast recipes
for everyday fare that will please the whole
household … Former Junior MasterChef host and
caterer Anna Gare knows a thing or two about
balancing a busy life with the need to serve up
delicious, healthy food for a football-team-sized
family, every day. In Delicious Every Day , sheshares her absolute favourite go-to recipes.
There are solutions to midweek dinner dramas,
such as Japanese salmon with miso broccoli and
brown rice, one-pot stars such as Herby chicken
casserole on pearl barley, and ideas for salads
and easy sides that are so good they’ll steal the
show. Including a genius chapter on Party Tricks
—no-fuss ideas for spectacular party food—
Delicious Every Day contains the family recipes
you’ll come back to again and again.
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CATALOGUE 201620174
ABOUT THE AUTHORS:
• John Susman is Australia’s pre-eminent providore
of seafood, supplying the country’s best restaurants.
• Anthony Huckstep is a restaurant reviewer, former
chef and cookbook author.
• Sarah Swan is a chef and recipe developer who
worked for Neil Perry’s Rockpool Group for 14 years.
• Stephen Hodges is regarded by many in the food
industry as Australia’s best seafood chef.
480 pages
hardback
270 x 215 mm (10¾ x 8½ in)
143,000 words
978-1-74336-328-7
£30.00
November 2016 (October 2016 AU)
The Fish andSeafood Companion
John Susman, Anthony Huckstep,Sarah Swan and Stephen Hodges
Years in the making, this is the definitive guide
to enjoying the seafood of Australia and New
Zealand, as has never before been attempted.
It includes more than 60 species of f ish and
shellfish; identification, handling and cooking
guides; 125 recipes for the best ways to prepare
your fish; 20 key cooking techniques; and
hundreds of produce identification photographs.
This stylish compendium is just the guide home
cooks need to take the fear out of selecting,
preparing and cooking fish and earns its place
as an instant classic.
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CATALOGUE 20162017
224 pages
paperback
260 x 210 mm (10½ x 8¼ in)
35,000 words
978-1-74336-849-7
£18.99
December 2016 (November 2016 AU)
ABOUT THE AUTHOR:
Manu Feildel has become one of the most popular
personalities on television as co-host of Australia’s
highest-rating prime-time show, My Kitchen Rules,
which screens in the UK on Sky Living, as well as
in Canada, Ireland, Portugal, Italy and India. He
studied in London and then moved to Sydney where
he has made his mark with restaurants and is now
concentrating on his busy TV c areer.
More Please!
Manu Feildel
What does the French judge of a top-rating
television show cook when he’s at home?
Delicious, uncomplicated recipes that cater
for all ages and the toughest of critics—the
family. These down-to-earth recipes draw on
the cuisines of Manu and his partner Clarissa’s
respective homelands —France (think Richbeef and red wine braise) and Malaysia (Claypot
chicken rice)—as well as a selection of classic
family dishes that would be at home on any
kitchen table (their favourite bolognese, plus
tagines, risotto, noodles and crowd-pleasing
desserts). Join Manu for dinner tonight!
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FOOD 99 CATALOGUE 20162017
288 pages
hardback
260 x 210 mm (10½ x 8¼ in)
50,000 words
978-1-74336-735-3
£20.00
May 2017 (April 2017 AU)
ABOUT THE AUTHORS:
• Lucio Galletto grew up between the tables of
his parents’ restaurant on the Italian Riviera,
but migrated to Australia to be with the woman
he loves. He now runs the acclaimed Sydney
restaurant Lucio’s.
• David Dale has been described as ‘Australia’s top
chef-wrangler’. He’s interested in the story behind
everything he eats.
240 pages
paperback
260 x 210 mm (10½ x 8¼ in)
45,000 words
978-1-74336-892-3
£20.00
December 2016 (November 2016 AU)
ABOUT THE AUTHOR:
Neil Perry is one of Australia’s leading chefs.
His flagship brand, the Rockpool Group, includes
Rockpool est. 1989; Rockpool Bar & Grill Sydney,
Melbourne and Perth; Spice Temple Sydney and
Melbourne; Rosetta Ristorante, Melbourne; and
The Burger Project in Sydney. He has been creating
menus for Qantas Airways since 1997, redefining
in-flight dining and service. Neil Perry was appointed
a Member of the Order of Australia in 2013.
Coastline
Lucio Galletto and David Dale
The perfect paella, the perfec t bouillabaisse,
the perfect pesto … and much m ore. A river of
gold flows through the crescent that is Spain’s
east coast, France’s south coast and Italy’s
west coast—namely, the olive oil that is their
common cooking medium. These regions
typically never cook with butter or fat, and theyuse meat only as an occasional flavouring. They
share a love of seafood, garlic, pulses, herbs
and vegetables, which contribute to robust
health without even trying. Coastline explores
the vibrant, tradition-steeped way of life of the
western Mediterranean. This is a collection
of approximately 80 recipes and stories—
supported by beautiful food and location
images—from the fishing villages, farms and
cobbled squares around the golden crescent.
My Food
Neil Perry
Internationally renowned chef Neil Perry shares
more than 100 great recipes for the food he
cooks at home for friends and family. My Food
showcases an array of influences from Asian,
Mediterranean and Mexican food traditions
across the world as Neil dishes up a collection
of simple, produce-driven, seasonal meals—froma quick stir-fry after a busy day to an elaborate
shared weekend banquet.
978-1-74336-081-1
By Somer Sivrioglu and David Dale
978-1-74196-601-5 978-1-74196-829-3hardback:
978-1-74045-923-5
paperback:
978-1-74266-042-4
978-1-74336-185-6 978-1-74336-052-1
See page 70
978-1-74336-892-3
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CATALOGUE 201620170
208 pages
paperback
250 x 205 mm (10 x 8½ in)
978-1-74336-886-2
£14.99
April 2017 (January 2017 AU)
Rights: world English language
ABOUT THE AUTHORS:
• Yolanda van der Jagt has worked as a chef in top
international restaurants such as London’s River Cafe
and Chez Panisse in Berkeley, California.
• Through his online platform Cooking with
Knowledge, Eke Mariën teaches us how to cook
better. He is fascinated by the science behind
cooking. Eke uses his knowledge whilst creating
and styling recipes for cookbooks, magazines,
products and videos. He is a regular contributor to
delicious. magazine.
Salads All Year Round
Yolanda van der Jagt andEke Mariën
A fresh, clean, bright book, with 100 salads for all
seasons, including salads with fish, with cheese,
with grains and cereals, with poultry and meat,
and with fruit, plus a range of mouthwatering,
easy-to-make dressings. These salads are quick
to put together and much more than just aside dish—they are the main event. They are
refreshing, healthy, generous, filling. The recipes,
selected by Yolanda van der Jagt and Eke Mariën,
are sourced from established chefs and up-and-
coming talent in the food world.
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Café Style
Stuart McKenzie
A blend of food and lifestyle, Café Style offers
100+ recipes for sublime café food you can cook
at home. On the menu are breakfasts, refreshing
drinks, snacks, brunch and lunch recipes for
pide stuffed with chorizo, egg and spinach or
indulgent brioche French toast with caramelised
bananas and ice cream. The food is se asonal, soin spring and summer the recipes are bursting
with fresh fruits, vegetables, salads and cooling
dishes; in winter, the porridge is creamy and
topped with stewed fruits, the soups and risottos
are comforting and sustaining, the eggs spiced
with warming chorizo and truffle oil. This is
eminently cookable, sharable café-style food
that is easily achieved at home, perfect for high
days and holidays and lazy weekends with family
and friends.
ABOUT THE AUTHOR:
After running a string of successful cafés and
restaurants, Stuart McKenzie opened his own café,
called South of Johnston, in an industrial suburb
in northern Melbourne. Working as a stylist in his
youth and having a passion for interiors gave Stuart
a strong sense of design and the confidence to
achieve the results for a new kind of café which
feels more like an extension of a living room at
home. This is his first book.
240 pages
paperback
240 x 190 mm (9½ x 7½ in)
50,000 words
978-1-74336-841-1
£16.99
April 2017 (March 2017 AU)
CATALOGUE 201620172
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Health
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CATALOGUE 201620176
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 magazine and is
the LifeStyle Food Channel’s healthy eating expert.
Her articles have appeared in The Times, The Daily
Express and The Huffington Post.
280 pages
paperback with flaps
230 x 170 mm (9 x 6¾ in)
57,170 words
978-1-74336-561-8
£14.99
January 2016 (September 2015 AU)
Supercharged Food:Heal Your Gut
Lee Holmes
Heal Your Gut is a beautifully designed and
photographed step-by-step protocol for
restoring your inner gut health, via a treatment
program and detox regime, supported by
over 90 anti-inflammatory recipes to heal and
nourish. Whether you’re suffering from a health
issue aggravated by diet and a poorly functioning
digestive system, or have an auto-immune or
digestive disorder, food allergies or intolerances,
Heal Your Gut shows you how you can nourish
yourself like a nutritionist, with a host of exciting
options to devour.
978-1-74266-315-9
BN978-1743364505
1743 364505
LEE HOLMES
L E E
L
E
H
L H
SUPERCHARGED FOOD
EATYOURWAY TOGOODHEALTH
O v e r 9 0
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w h ea t, da iry,y ea
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a nds ugar, fr om t
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b es ts ell ing a u t ho
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awa rd-w in ni ng
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‘A true manifesto
for wellness.’
SarahWilson
15mm :N185 :2014/04/04 14:00
978-1-74336-523-6 978-1-74336-554-0978-1-74366-059-0 978-1-74336-778-0
See page 114 See page 116 See page 117
Supercharged
Food: Fast Your
Way to Wellness
978-1-74336-638-7
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CATALOGUE 201620178
248 pages
paperback
250 x 210 mm (10 x 8¼ in)
65,000 words
978-1-74336-631-8
£14.99
March 2016 (February 2016 AU)
ABOUT THE AUTHOR:
Dr Alan Barclay is a consultant dietitian and chief
scientific officer at the internationally recognised
Glycemic Index Foundation. He was head of research
at the Australian Diabetes Council (Diabetes NSW)
for 16 years. He has a PhD in carbohydrates and
chronic disease risk.
Reversing Diabetes
Dr Alan Barclay
The evidence is in. The latest research into
type 2 diabetes shows that for some people it’s
possible to put diabetes into remission and for
others they can prevent or at least delay the
complications of diabetes. Reversing Diabetes
explores what these findings mean for you.
Including: advice for losing weight and keepingit off; weekly menu planners; 70 inspiring,
delicious recipes for households large and
small; and a complete nutritional breakdown
for each recipe. Peer reviewed with glowing
endorsement, Reversing Diabetes is a landmark
publication that has earned its place in the list
of must-have wellbeing literature for anyone
interested in healthy living.
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CATALOGUE 201620170
192 pages
paperback with flaps
260 x 210 mm (10½ x 8¼ in)
51,000 words
978-1-74336-641-7
£14.99
April 2016 (March 2016 AU)
ABOUT THE AUTHOR:
Maz Valcorza’s passion for food has always been
apparent to her friends and family. She began
blogging her own recipes and photographs while
still working in the pharmaceutical industry. She
couldn’t believe how easy it was to eat well and feel
good and she wanted to share it with anyone who
would listen. She opened Sadhana Kitchen, Sydney’s
first organic, vegan, raw food and wholefoods café,
and is opening a second café in Bondi, Sydney,
in 2016.
The Naked Vegan
Maz Valcorza
Here are 140 raw vegan recipes that taste
amazing and will transform your health.
When author Maz Valcorza took up yoga and
a healthier lifestyle, little did she know that she
was embarking on a journey of transformation.
Fast forward a few years and M az has created an
entire raw vegan repertoire for every imaginableeating occasion, from early morning post-
workout through to healthy midnight snacks
to fix the munchies. There are recipes for cold-
pressed juices and shots, superfood smoothies,
nut and seed ‘milks’, salads, ferments such as
kombucha, kimchi and sauerkraut, pickled
vegetables, main meals like Stir no-fry with
coconut cauliflower rice, and amazing sweet
treats such as Mango float cheezecake and
Superfood caramel slice. Maz is passionate about
a healthy lifestyle—and her passion and energy
sing off the pages of The Naked Vegan.
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CATALOGUE 201620172
216 pages
paperback with flaps
235 x 200 mm (9¼ x 8 in)
54,000 words
978-1-74336-729-2
£15.99
May 2016 (April 2016 AU)
ABOUT THE AUTHORS:
• Following his success as runner-up on the 2010
series of MasterChef , Callum Hann worked as a chef
before travelling around Australia teaching university
students valuable cooking skills and how to eat
nutritiously on a budget.
• Themis Chryssidis holds a Bachelor of Psychology,
a Masters of Nutrition and a Dietetics degree. He
runs his own dietary practice, Sprout Health Studio
in Adelaide, South Australia, and provides expert
advice for public and private organisations.
Quick.Easy.Healthy.
Callum Hann andThemis Chryssidis
When Callum Hann an