Contents

Food & Drink

Lifestyle64
Indexes 

102

Sales contacts 

106

The photographs on the front and back covers, and on pages 2,

45, 79, 301, 43, 545, 645, 823, 1001, 1045, and 108 of this
catalogue were taken by Bree Hutchins for Anatolia, co-authored
by Somer Sivrioglu and David Dale (see page 56). Specifications and
prices are current at the time of printing and are subject to change.

Murdoch Books is known for its beautifully illustrated and

inspirational food, design, gardening and craft books.
Our head office is in Australia, and our London sales office
manages our sales into the UK, Europe and Asian markets as
well as our co-edition business.
Food is at the heart of our publishing program and
2014-15 sees the publication of books by internationally
renowned chefs Peter Gilmore and Martin Benn. In the young
and cool category are chefs Dan Hong and Adriano Zumbo.
Showcasing ever popular wholefoods are books by Eleanor
Ozich and Lee Holmes. Regional cuisine finds its champions in
Katrina Meynink with Bistronomy: French food unbound and
Somer Sivrioglu and David Dales Anatolia brings us sumptuous
delights from regional Turkey, while master ptissier Jean
Michel Raynaud is our French Baker. And perhaps the title
of Sweet Envy by Alistair Wise and Teena Kearney-Wise says
all that needs saying? Adding single subject cooking titles to
the list we have Donuts by Tracey Meharg, and The Painted
Cake by Natasha Collins, alongside newcomer Sue Quinn
whose My First Vegan Cookbook demystifies cooking without
animal products. Combine these with our collection of craft,
gardening and lifestyle titles, and our rich backlist, and we
have something for everyone.
Why dont you call by our Frankfurt stand and see for
yourself? Wed love to meet you.
Sue Hines
Group Publishing Director

Food & Drink

10

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Book of Tripe
Stphane Reynaud
This collection of nose to tail recipes combines
responsible eating with delicious cuisine.
Including both traditional and modern recipes,
from chicken liver terrines and pigs trotters
to Lamb liver and balsamic sauce, Apple pie
oxtail with hazelnuts and Curried pork cheek,
this charmingly presented book will allay your
prejudices and is the perfect introduction to the
world of tripe.

978-1-74196-919-1

978-1-74266-657-0

192 pages
hardback
270 x 205 mm (10 x 8 in)
20,000 words
978-1-74336-969-2
20.00
February 2014 (June 2014 AU)
Rights: English language only

978-1-74196-234-5

978-1-74196-537-7

978-1-74336-973-9

About the Author:

Stphane Reynaud is chef and owner of restaurant
Villa9Trois in Montreuil, just outside Paris. He won
the 2005 Grand Prix de la Gastronomie with his book
Pork & Sons. His other books include 365 Good
Reasons to Sit Down to Eat, Barbecue, Ripailles,
Rotis, and Pies and Tarts. Stphane Reynaud has also
appeared on TV and radio, including The Martha
Stewart Show, the BBC's Saturday Kitchen and NPRs
The Splendid Table.

12

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Supercharged Food:
Eat Yourself Beautiful
Lee Holmes
Eat Yourself Beautiful is a guide to achieving inner
and outer health and ageless beauty through
simple, delicious recipes using nutritionally rich,
anti-inflammatory super foods. Many of the
dishes in this inspiring and practical book are
free of gluten, wheat, yeast or sugar, individually
identified by at-a-glance icons. Also included
are beauty-friendly menu plans and shopping
lists; as well as advice on what foods to avoid,
how to detox, and how to identify hidden food
sensitivities, allergies and inflammation.

Size:200x250(206x257)mm

:18mm

:15mm

:N185 :2014/04/04 14:00

To GooD HeALTH

eAT YoUR WAY

Lee HoLmeS

es that motivate this

manifesto for wellness.

SUPERCHARGED FOOD

guide to eating for optimum health.

ree of gluten, wheat, dairy, yeast and
super foods that will help nourish,
c disease, food allergies or you just
h fatigue, this is your one-stop shop
will jump-start your immune system,
ur long-term wellbeing.

SUPERCHARGED FOOD

eAT
YoUR
WAY To
GooD
HeALTH

A true manifesto
for wellness.
Sarah Wilson

Lee HoLmes

Over 90
free of
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wheat,
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and suga author and
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ISBN 978-1743364505

9 781743 364505

978-1-74266-315-9

232 pages
flexibound
250 x 200 mm (10 x 8 in)
45,000 words
978-1-74336-059-0
14.99
March 2014 (February 2014 AU)

About the Author:

Lee Holmes is a Certified Health Coach (IIN), yoga
teacher, wholefoods chef and author of the bestselling Supercharged Food: Eat Your Way To Good
Health. Lee writes for Lifestyle Food (Yahoo) and
Wellbeing Magazine, and her articles have appeared
in Miranda Kerrs Kora Organics blog as well as in
The Times and The Daily Express in the UK. Lees
blog won the Healthy Eating Category at the Bupa
Health Influencer Awards in 2013.

14

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Frozen Yoghurt

f roz e n
yo g H u rt
la franaise

164 pages
hardback with die-cut
240 x 192 mm (9 x 7 in)
20,000 words
978-1-74336-165-8
14.99
June 2014 (September 2014 AU)
Rights: English language only

Constance and Mathilde Lorenzi

Frozen Yoghurt is packed with more than
60 recipes for yoghurt in all its guises: from
frozen yoghurt combined with summer fruits,
berries, nuts or chocolate, to frozen yoghurt
biscuit sandwiches and frozen yoghurt
cheesecake. There are yoghurt desserts made
with dulce de leche, peanut butter or lemon
curd; and chilled yoghurt milkshakes, lassis,
yoghurt cakes, smooth fruit syrups for pouring
and crunchy toppings for sprinkling. From
healthy, mid-morning pick-me-ups like Green
milkshake with spinach, kiwi fruit and spirulina to
decadent desserts that can be made in a sorbet
maker, with a blender or in an ice box, this book
has all yoghurt options covered. The design and
styling is young, fresh and bright and yoghurt
is always the hero.

About the Authors:

Authors Constance and Mathilde Lorenzi are selfconfessed yoghurt evangelists and their passion and
enthusiasm are infectious. They are proprietors of
chez it mylk, a Paris-based store that has two anchor
locations and several pop-ups in the capital (the
most recent at Charles De Gaulle Airport), selling
a diverse range of yoghurt products.

16

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M Y PE T I T E K I TC H E N COOK BOOK

M Y PE T I T E K I TC H E N
COOK BOOK
SIMPLE WHOLEFOOD RECIPES

My Petite Kitchen
Cookbook
Eleanor Ozich

e l e a nor oz ic h

e l e a nor oz ic h

My Petite Kitchen Cookbook is a complete

menu of more than 100 simple, wholefood,
gluten-free recipes that feed body and soul.
Eleanor has first-hand experience of the health
benefits of clean, whole foodthe recipes in
this book were created as part of her familys
road to simple eating, adopted as a means of
trying (successfully) to cure her four-year-old
daughters severe eczema. Replacing sugar and
grains with natural, unprocessed alternatives,
Eleanors recipes show how easy it is to prepare
healthy food that is bursting with flavour and
goodness. And her stunning photography is
a feast for the eyes, capturing the essence of
her foodfresh, vibrant, for sharing. From
Caramelised shallot and thyme frittata and Apple
and sage pork cassoulet, to Decadent raspberry
and coconut chocolate torte and Lemon and
coconut truffles, My Petite Kitchen Cookbook
includes breakfasts, lunches, drinks, dinners and
desserts and everything in between.

240 pages
hardback with jacket
240 x 190 mm (9 x 7 in)
40,000 words
978-1-73436-187-0
16.99
June 2014 (May 2014 AU)

About the Author:

As a child, Eleanor Ozich lived above her parents
restaurant in Auckland, New Zealand; she has been
a passionate food lover ever since. She is a selftaught cook who has worked as a food writer and
food stylist for various publications, including Taste
magazine, VivaThe New Zealand Herald and Little
Treasures magazine. Eleanor created the Petite
Kitchen blog as a personal diary, documenting her
familys road to simple eating. Her blog now has an
international following of more than 20,000 people.

18

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Id Eat That!
Callum Hann
Callum Hann is back with a collection of recipes
and sound advice that will give you the skill and
confidence to become a better, happier cook.
Id Eat That! is the perfect kitchen companion
for the novice cook. It includes information on
harmonious flavour combinations, cooking with
seasonal ingredients and a guide to preparing
perfect seafood, as well as recipes covering
everything from Beer and rosemary foccacia to
Haloumi with pomegranate quinoa, asparagus
and chunky parsley sauce.

978-1-74266-827-7

192 pages
hardback
210 x 152 mm (8 x 6 in)
35,000 words
978-1-74336-078-1
9.99
July 2014 (February 2014 AU)

About the Author:

Callum Hann nabbed the second-place spot in
Series2 of MasterChef Australia and, at only 20 years
of age, wowed the judges and the viewers with his
exceptional cooking. He is now travelling around
Australia, sharing his love of food and passion for
cooking with young people. His first book, The Starter
Kitchen, was published in 2012.

20

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Argentinian Street Food

Enrique Zanoni and
Gaston Stivelmaher
Bringing you authentic recipes that sit at the
heart of the countrys cuisine, Argentinian
Street Food is divided into chapters that focus
on different aspects of Argentinian food and
how best to recreate it at home. There are
chapters with traditional recipes for empanadas
stuffed with meat, fish, cheese, vegetables,
fruits or creamy chocolate; cult Argentinian
street food recipes that are easily made at
home; ice creams including helado, the creamy
signature Argentinian ice cream; and some
classic desserts, including the legendary dulce
de leche. The Argentinian atmosphere is carried
through in the food photography and in the
reportage that sets this delicious cuisine in its
rich cultural context.

164 pages
hardback with die-cut
240 x 192 mm (9 x 7 in)
20,000 words
978-174336-186-3
14.99
July 2014 (April 2014 AU)
Rights: English language only

About the Authors:

Argentinian chefs Enrique Zanoni and Gaston
Stivelmaher run three restaurants in Paris and
a food truck that cruises the streets offering
Argentinian cuisine.

22

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Good Without Gluten

GO

GOOD

D without gluten

without gluten

FRDRIQUE JULES,
JENNIFER LEPOUTRE & MITSURU YANASE

160 pages
hardback with die-cut
240 x 190 mm (9 x 7 in)
978-1-74336-316-4
14.99
September 2014 (August 2014 AU)
Rights: English language only

Frdrique Jules, Jennifer Lepoutre

and Mitsuru Yanase
The chefs at Parisian restaurant and grocery
store No Glu create delicious, gluten-free food
with all the style, finesse and passion for baking
excellence that makes French ptisserie worldrenowned. Using a range of cereals and clever
flour mixes, they have developed over 65 delicious
and nutritious recipes, guaranteed gluten-free
(many of the recipes are also lactose-free). The
recipes fall into the following chapters: Basic
Recipes, Breakfast, Tea, Nibbles, Entrees,
Mains, Desserts and Breads. Included are
recipes for 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 gluten-free and all delicious.

About the Authors:

No Glu is a restaurant and grocery store in Paris.
Its three chefs, the authors of this book, Frdrique
Jules, Jennifer Lepoutre and Mitsuru Yanase, work
together developing recipes for their clientele
who seek guaranteed gluten-free food that is also
delicious. This is their first book.

24

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Gourmet Hot Dogs

GOURMET HOT DOGS

..

Stphane Reynaud

STPHANE REYNAUDS

ns

ST

P H A N E R E Y NAU DS

GOURMET
HOT DOGS
HOW TO DRESS YOUR DOG
WITH STYLE

133

PhotograPhY BY Marie-Pierre Morel illustrations BY Jos reis de Matos

144 pages
hardback
240 x 190 mm (9 x 7 in)
978-1-74336-317-1
14.99
September 2014 (August 2014 AU)
Rights: English language only

Featuring 60 easy, tasty hot dog recipes, prepared

with passion in gourmet French style, Stphane
Reynauds Gourmet Hot Dog is peppered
throughout with light-hearted, quirky illustrations
of cute canines, each with their eye on a tasty hot
dog morsel. The recipes are divided into sausage
typefrom coarse and finely minced sausages,
to Frankfurters, chipolatas, Toulouse sausage,
chicken sausage, veal sausageand each recipe
includes suggestions for bread accompaniments,
small (but perfectly formed) salad garnishes and
the all-important condiments to maximise flavour.
Stphanes followers and fans of quick and easy
food thats high quality and fun to serve will love
this book for its fabulous recipes and Gallic charm.

About the Author:

Stphane Reynaud is chef and owner of restaurant
Villa9Trois in Montreuil, just outside Paris. He won
the 2005 Grand Prix de la Gastronomie with his book
Pork & Sons. His other books include Barbecue,
Ripailles, Rotis, 365 Good Reasons to Sit Down to
Eat and Pies and Tarts. Stphane Reynaud has also
appeared on TV and radio, including The Martha
Stewart Show, the BBC's Saturday Kitchen and NPRs
The Splendid Table.

26

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Tessa Kiros: The Recipe

Collection
Tessa Kiros
Tessa Kiros: The Recipe Collection is a carefully
curated selection of recipes from the authors
culinary publishing career to date. With over
130 family-friendly meal ideas pulled from some
of Tessas most popular books, The Recipe
Collection focuses on the recipes she has
lovingly collected and created on her many
travels. Food from Tessas own Finnish and
Greek-Cypriot heritage appear alongside dishes
she has discovered in the osterias, tavernas,
street stalls and neighbourhood kitchens of the
many countries she has called home, including
Italy, Portugal and South Africa.

978-1-74196-684-8

978-1-74045-909-9

376 pages
hardback with debossed panel
260 x 210 mm (10 x 8 in)
72,000 words
978-1-74336-096-5
20.00
September 2014 (May 2014 AU)

978-1-74196-241-3

978-1-74196-686-2

978-1-74196-431-8

978-1-74266-878-9

About the Author:

Tessa Kiros was born in London to a Finnish mother
and a Greek-Cypriot father. The family moved to
South Africa when she was four, and at the age of 18
Tessa set off to travel. She has cooked at Londons
The Groucho Club and in Sydney, Athens and
Mexico. On a trip to Italy to study the language and
food, she met her husband, Giovanni, and they now
live in Tuscany with their two children. Tessa is the
best-selling author of eight cookbooks.

C ATA LO GUE 2 0 142 01 5

Bistronomy

FOOD

BISTRONOMY
KATRINA MEYNINK

S
SSERINI
EGO
SS
AN
BALLO
TARTE
UNG

28

Katrina Meynink

BISTRONOMY
NEW WAYS WITH A
FRENCH TRADITION
KATRINA MEYNINK

FRENCH FOOD UNBOUND

KATRINA MEYNINK

256 pages
hardback with jacket
260 x 215 mm (10 x 8 in)
45,000 words
978-1-74336-101-6
25.00
October 2014 (September 2014 AU)

The new wave of cuisine represented by the

bistronomy movement is pumping, innovative
and fuelled by tattoo-ridden young cooks
shaking up the status quo to deliver
phenomenally clever food at affordable prices
without the pomp and circumstance of high-end
restaurants. This is haute cuisine forthe people.
Through recipes and accompanying narrative,
thisdynamic book captures the vital elements of
bistronomy the democratic spirit of generous,
affordable hospitality andthe imaginative
reworking of classic fare built on quality
ingredients and technique. Bistronomy is about
sharing, and author Katrina Meynink embraces
this concept by presenting more than 100
recipes generously contributed by bistronomy
chefs the world over, from Paris to London, New
York City, Panama and Australia.

About the Author:

Katrina Meynink is an Australian freelance food writer
and author whose first book, Kitchen Coquette,
was published by Allen & Unwin in 2011. Katrinas
food writing includes a weekly column for Daily
Life, providing recipe features and interviews with
chefs and food personalities. She has received
numerous grants and scholarships from some of the
worlds most renowned culinary institutions; most
recently she was awarded the Julia Child Grant for
Independent Study via the Culinary Trust, USA.

32

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Sweet Envy
Alistair Wise & Teena Kearney-Wise
SWEE T EN VY

100 recipes
from the grandest
little bakehouse in town

SWEET

ALISTAIR WISE &

TEENA KEARNEY-WISE

ENVY

ALISTAIR WISE &

TEENA KEARNEY-WISE

256 pages
hardback
255 x 200 mm (10 x 8 in)
40,000 words
978-1-74336-104-7
18.99
October 2014 (October 2014 AU)

Sweet Envy is an old-fashioned sweet parlour,

cake shop and bakehouse rolled into one
destination of zany deliciousness in North Hobart,
Tasmania, run by acclaimed pastry-chef Alistair
Wise and his wife and business partner Teena.
The 100+ recipes in this book are a slice in time
of the expertly creative artisan produce of Sweet
Envy: flaky pork and fennel sausage rolls, sticky
pecan buns, the perfect croissant, or a seriously
haute-couture cake with lashings of buttery
icing. Not to mention fresh takes on classics and
exquisite sweet delights that have adorned tea
stands and bon-bon trolleys in London and New
Yorkand won awards there. Throughout, Alistair
and Teena share hilarious anecdotes about how
each recipe came about, revealing a refreshingly
anarchic sense of humour not usually associated
with the sweet art of baking.

About the Authors:

Alistair and Teena Wise grew up and completed
their pastry and bakery apprenticeships in Hobart,
Tasmania. They went on to work in top restaurants
in Melbourne, London and New York. Now based
back in Tasmania, Alistair and Teena have brought
to life their own food destination, a specialised
bakery in North Hobart called Sweet Envy offering
old-time sweets and confections lovingly crafted
in small batches.

34

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venice
cult recipes

LAURA ZAVAN

photography by Grgoire Kalt

272 pages
hardback
262 x 208 mm (10 x 8 in)
978-1-74336-310-2
20.00
October 2014 (September 2014 AU)
Rights: English language only

Venice Cult Recipes

Laura Zavan
Capturing the essence of Venice and its food,
this is a book to dream over as well as to cook
from. Black cuttlefish risotto, grilled squid,
fancy antipasti, delicious Venetian sweets and
ice creamshere are 100 recipes that conjure
up the real Venice. There are recipes for fish,
chicken, antipasti, ravioli, gnocchi, risotto, soups,
snacks, polenta, desserts. There are also recipes
for Venetian drinks, including the internationally
renowned bellini, the perfect blend of white
peach juice with sparkling prosecco, invented by
Giuseppe Cipriani in 1930 at Harrys Bar in Venice,
and synonymous with the sparkling city. Author
Laura Zavan shares her knowledge of Venetian
food and its history generously, and includes
commentary and maps for five guided walks
around Venice that stop off at cafs, restaurants,
food markets and wine cellars. So if youre lucky
enough to find yourself in Venice, you can
experience authentic Venetian food and wine
first-hand.

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 (published by Murdoch Books).
She has a food blog, runs cooking classes and writes
for a variety of magazines and newspapers.

36

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Mr Hong
Dan Hong
Dan Hong became a chef so that we might eat
... and how! Dans appetite for rare sneakers, hip
hop and collecting cookbooks is only surpassed
by his passion for everything from fast food to
fine dining. Growing up in the suburbs of Sydney
with a food obsessed family and a mother who
fell into owning a Vietnamese restaurant by
chance, Dan went on to become a critically
acclaimed chef and has worked at some of the
most prestigious restaurants in Australia, before
opening Sydneys Mr Wong, El Loco and Ms
G's. Its Dans potent mix of proud heritage,
technical skill and boundless enthusiasm for
experimenting with big, bold, fresh flavours that
make his approach to food unique. Mr Hong is
as much an exploration of Dans colourful path
through life as it is a beautifully illustrated book
of 95 scintillating recipes Vietnamese, Chinese,
Mexicanre-imagined and re-invigorated for a
new generation of food obsessives. Feast your
eyes and dig in.

hugh wants to replace this

256 pages
padded hardback
270 x 203 mm (10 x 8 in)
50,000 words
978-1-74336-062-0
20.00
November 2014 (October 2014 AU)

About the Author:

Dan Hong has worked in some of the most
prestigious restaurants in Australia, including
Tetsuyas, Marque and The Bentley. He has opened
some of Sydneys most exciting dining destinations,
including El Loco, Ms G's, and Mr Wong, which was
honoured with two hats in its first year by the
Sydney Morning Herald Good Food Guide and
is winner of the 2014 Gourmet Traveller New
Restaurant of the Year award. Most recently,
Dan has opened Papi Chulo, a smokehouse
and grill at Manly Wharf, Sydney.

38

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Sepia
Martin Benn
Renowned chef Martin Benn takes the reader
on a culinary journey through 60 of his exciting
dishes. Based around four degustation menus,
the book highlights the technical mastery and
sheer beauty of Martins food, with its deep
connections to Japanese cuisine and flavours,
and its focus on texture and contrast. Text,
design and photography combine to recreate
the atmosphere and sophisticated, art deco feel
of his Sydney restaurant, Sepia. Interspersed
among the menus are narrative features
exploring the workings of the restaurant,
and the stories of its staff and clientele, while
location photography captures a sense of oldfashioned, cosmopolitan glamour.

304 pages
hardback with cloth case
310 x 225 mm (12 x 9 in)
60,000 words
978-1-74336-063-7
35.00
November 2014 (October 2014 AU)

About the Author:

Martin Benn began his cooking career as a chef at
the Oak Room in London. Since then, he has worked
at the Criterion, Sydney's Forty One Restaurant and
Tetsuyas. Martin opened Sepia Restaurant in 2009.
In 2011, he was awarded the coveted Sydney Morning
Herald Good Food GuideChef of the Year. In 2012
and 2014, Sepia Restaurant was awarded Sydney
Morning Herald Good Food GuideRestaurant of
the Year and three chefs hats.

40

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Organum
Peter Gilmore

ORGANUM
PETER
GILMORE

While there is a layered complexity to worldrenowned chef Peter Gilmores etherealyet

groundedcuisine, his philosophy of cooking is
relatively simple. Just four elements are required
to create perfect unison in a dish: nature,
texture, intensity and purity. In his new book
Peter invites the reader to share in his private
obsession with naturewhen not in the kitchen
at Sydneys Quay restaurant, he is working in his
experimental garden where he grows a huge
array of edible plant species. Each component
of a plant, from sweet, earthy roots to bitter
fronds and fragrant blossoms, is potentially
destined for inclusion in one of the 40 exquisite
dishes featured here. Peter also introduces us
to the many influences on his cooking, and to
the people who grow, catch and source key
ingredients. Images include intensely beautiful
food and ingredient shots, as well as producers
and produce photographed on location.
9 781743 360033

Chef Peter Gilmore, the author of Quay: food

inspired by nature, delves deeply into the
philosophy behind his original and evolving
dishes; shares stories of his relationships with
passionate, like-minded farmers, fishers and
provedores; and explores the idea of modern
Australian cuisine.

978-1-74196-487-5

288 pages
hardback
310 x 255 mm (12 x 10 in)
60,000 words
978-1-74336-064-4
40.00
December 2014 (November 2014 AU)

About the Author:

Peter Gilmore is executive chef of the three-hatted
Quay restaurant in Sydney, which has appeared
on the S.Pellegrino Worlds 50 Best Restaurants
list for five years in a row. Peters first cookbook,
Quay: Food Inspired by Nature, published in 2010,
showcased his nature-based cuisine, organic
presentation and the fine dining experience at Quay.

42

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365 Country Women's

Association Favourites
Country Womens Association of
New South Wales
Australian country cooking at its best, here is a
collection of recipes for each day of the year (plus
an extra for a leap year), all originally published
in calendar format in the 1930s by the Country
Womens Association of New South Wales.
Now revised and updated for todays home cook,
the history in these recipes is still evident in the
evocative names given them by the original
contributors Aberdeen Sausage, Hard Times
Cake, Fruit Flummery, Washing Day Pudding and
Country Womens Raffle Cake.

The

Seventy Years in the Kitchen

9 781741 963595

978-1-74266-855-0

CWA_Cook Book 2_Cover SI.indd 1

978-1-77700-442-4

280 pages
hardback
215 x 155 mm (8 x 6 in)
65,000 words
978-1-74336-322-5
12.99
January 2015 (November 2014 AU)

spine width 27 mm

Cookbook 2

Following on from the hugely successful

Country Womens Association of NSW
Cookbook published in 2009, this
volume presents 285 more treasured
recipes from CWA members. Celebrating
a long tradition of country cooking
skills, the book features much-loved
recipes for scones, cakes, biscuits, slices,
soups, main courses, desserts, jams,
confectionery and more. With a truly
nostalgic feel, the book is nonetheless
perfect for todays cooks, offering
simple, reliable recipes for everything
from morning tea to a hearty dinner.

The

2
COOK
BOOK
AssoCiATion

AssoCiATion

CoUnTry Womens

CookTHE
COUNTRY
WOMENS
book
ASSOCIATION

CoUnTry Womens

ISBN 978-1741963595

COOKBOOK

This irreplaceable collection of recipes, first

compiled in 1937 by the Country Womens
Association of NSW, has been enjoyed in
homes around the country for more than
seventy years. Updated for use in the modern
kitchen, these delightful recipes traverse every
aspect of the culinary world, from starters,
appetisers and mains to delightful cakes,
pastries and desserts, with special sections
on home-made jams and preserves, pickles
and chutneys, sweets, beverages and more.
This book is an essential reference for every
cook, offering helpful advice and handy hints
that have stood the test of time, and a unique
insight into kitchens of the past. You will love
this wonderful cookbook, which has been
inspiring Australian women for generations.

THE

COOK
BOOK

ASSOCIATION

ASSOCIATION

COUNTRY WOMENS

THE

COUNTRY WOMENS

The

CoUnTry Womens
AssoCiATion

Cook
book

More treasured recipes

cyan magenta yellow black spot UV

978-1-74196-929-0

26/11/10 8:28:00 AM

ABOUT THE COUNTRY WOMEN'S ASSOCIATION

The CWA was formed in 1922 when country women
were fighting isolation and a lack of health facilities.
The CWA is the largest women's organisation in
Australia and aims to improve conditions for country
women and children. It reaches that aim in various
ways including lobbying for change, helping the
local community, creating a network of support and
meeting together in towns and cities.

44

C ATA LO GUE 2 0 142 01 5

Donuts
Tracey Meharg
The humble donut has developed a bit of
attitude lately. Its not just Mexican churros and
Italian zeppole that are turning up on the caf
tables and menus of some of the worlds premier
establishments. Croissant-donuts, lemon
meringue donuts and those almost-good-foryou, Paleo baked donuts are taking the world by
storm. These hot, sticky delicacies are not hard
to recreate at home when you know how (no,
you dont need a deep-fryer!). Featuring baked
or fried, fancy or the basic cinnamon-rolled
delights of your youth, this book of donuts offers
the very best of tried-and-tested recipes with
50 mouth-watering variations. Get them while
theyre hot!

144 pages
hardback with cloth spine
240 x 190 mm (9 x 7 in)
22,00 words
978-1-74336-323-2
14.99
February 2015 (December 2015 AU)

About the Author:

Tracey Meharg is a freelance recipe developer, food
stylist, and has formerly worked at the Murdoch
Books Test Kitchen. Her website is dedicated to
providing easy recipes for a wholesome life.

46

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FO OD & DR I N K

King of the Grill

ROSS DOBSON

RS

Supercharged Food:
Vegetarian

Ross Dobson

Lee Holmes

e
s
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ROSS
DOBSON

THE BUMPER BOOK OF

NO NONSENSE BARBECUING

:Murdoch Books

:HT521376 :_MB_Cover Color:CMYK

Size:200x250(206x257)mm

:18mm

To GooD HeALTH

Lee HoLmeS

Sarah Wilson

978-1-74196-798-2

392 pages
hardback
260 x 215 mm (10 x 8 in)
64,000 words
978-174336-474-1
20.00
May 2015 (November 2014 AU)

SUPERCHARGED FOOD

eAT
YoUR
WAY To
GooD
HeALTH

A true manifesto
for wellness.
Sarah Wilson

Lee HoLmes

Over 90
free of
recipes
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and suga author and
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ISBN 978-1743364505

9 781743 364505

978-1-74266-315-9

ABOUT THE AUTHOR:

Ross Dobson is a prolific cookbook author with over
a dozen books to his name, including the Murdoch
Books publications Chinatown, Three Ways With,
Fired Up, Grillhouse, More Fired Up and Fired Up
Vegetarian. In his non-writing time he is kept busy as
the chef/owner of two western Sydney restaurants,
Caf at Lewers at the Penrith Regional Art Gallery,
and The Union tapas bar.

This book will inspire you to create meals that

are thoroughly delicious and loaded with healthpromoting properties to supercharge your
health. Wellness warrior Lee Holmes presents
over 100 non-boring vegetable dishes that your
meat-loving family members will also enjoy.
Each recipe features options for veganising
your meal, and is accompanied by an icon
indicating whether it is wheat-free, gluten-free
dairy-free, sugar-free, vegetarian or vegan.
An in-depth introduction provides a wealth
of supporting information including organic
versus conventional vegetables; the low-down
on vegetarian diets; top ten supercharged
vegetables; and storing, preparing and cooking
your vegetables. Eat in-season with Winter
vegetable korma or Stuffed summer squash and
enjoy hearty soups, such as Creamy mushroom,
zucchini and tomato and Snow white vegetable
soup. Finish it all off with Pumpkin muffins and
Avocado ice-cream.

:N185 :2014/04/04 14:00

eAT YoUR WAY

The vibrant, authentic eating principles that motivate this

book are the soundest around. A true manifesto for wellness.

978-1-74196-714-2

:15mm

Supercharged Food is a simple and inspiring guide to eating for optimum health.
It features more than 90 recipes that are free of gluten, wheat, dairy, yeast and
sugar, each bursting with nutrient-rich or super foods that will help nourish,
heal and restore. Whether you have coeliac disease, food allergies or you just
want to spring-clean your body and banish fatigue, this is your one-stop shop
for easy, vibrant and flavourful meals that will jump-start your immune system,
boost your energy levels and maintain your long-term wellbeing.

SUPERCHARGED FOOD

From the master of the barbecue tongs comes a

bumper collection of over 200 of Ross Dobsons
favourite recipes for the grill and hotplate. This
comprehensive compilation draws together
the best of Ross no-nonsense barbecuing
guides Fired Up, More Fired Up and Fired Up:
Vegetarian as well as selections from Grillhouse.
It presents a versatile array of flavoursome and
exciting recipes, ranging from a casualbut
perfectly cookedsteak to a weekend feast for
friends. In addition to much-loved traditional
classics there are dishes drawing on influences
from around the globeSouth East Asia, India,
the Middle East, Europe and the Americas. King
of the Grill caters to meatlovers and vegetarians
alike, and also features recipes for breads, dips,
salads and other extras to accompany your
barbecue. Written with wit as well as expertise,
this is an entertaining must-have book that
covers all your barbecuing needs.

978-1-74336-059-0

240 pages
flexibound
250 x 20 mm (10 x 8 in)
50,000 words
978-1-74336-523-6
14.99
February 2015 (January 2014 AU)

ABOUT THE AUTHOR:

Lee Holmes is a Certified Health Coach (IIN),
yoga teacher, wholefoods chef and author of the
best-selling Supercharged Food: Eat Your Way To
Good Health and Supercharged Food: Eat Yourself
Beautiful. Lee writes for Lifestyle Food (Yahoo) and
Wellbeing Magazine, and her articles have appeared
in Miranda Kerrs Kora Organics blog as well as in
The Times and The Daily Express in the UK. Lees
blog won the Healthy Eating Category at the Bupa
Health Influencer Awards in 2013.

47

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C ATA LO GUE 2 0 142 01 5

The Painted Cake

Natasha Collins
In her practical and pretty book, the leading
exponent of this extremely popular form of
cake decorating shows the reader how to turn
cakes into literal works of art using fondant
painted with edible colours. The Painted Cake
provides detailed step-by-step instructions
for more than 20projects. These encompass
cooking, constructing and painting baked goods
ranging from single-level to multi-tiered cakes,
as well as cupcakes and cookies. Most featured
projects use a freehand painting technique, but
templates of design elements are included where
appropriate. The book progresses from the
simplest projects through to more advanced, and
includes detailed information on basic techniques
and essential materials and equipment.

240 pages
paperback with flaps
250 x 220 mm (10 x 8 in)
30,000 words
978-1-74336-106-1
18.99
March 2015 (December 2014 AU)

About the Author:

British author Natasha Collins is well known in the
cake decorating community as the expert in cake
painting. In 2008 she started her own company,
Nevie-Pie Cakes, and began to bake and decorate
professionallyher high-profile clients include
Selfridges, for whom she created a Christmas cake
range. Natasha runs her own cake painting classes
in the UK and internationally. She has hadher
cookies featured on This Morning and The Jonathan
Ross Show.

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C ATA LO GUE 2 0 142 01 5

The 5:2 Lifestyle Diet

Delphine de Montalier and
Charlotte Debeugny
The growing popularity of the 5:2 intermittent
fasting diet is not doubted. Increasing numbers
of advocates embrace its flexibility: you choose
which two days of the week are your fast days;
you lose weight and the diet is sustainable and
healthy over the long-term, unlike many other
diets. This book has 100 recipes, 4 weeks of
sample menus and is packed with tips on how
to integrate the 5:2 diet into your lifestyle. It
explains the benefits of intermittent fasting and
how it worksboth for weight loss and also for
healthand sets out the Golden Rules for the
non-fast days. There are 30 recipes for fast days
that are 500 calories and under. These 'Super
5OO' recipes are composed of wholegrain fibre
to slow digestion, protein, healthy fats and fresh
vegetables for delicious food with all-important
texture, colour and taste, so fasting day food is
tasty and satisfying.

208 pages
paperback with die-cut
250 x 205 mm (9 x 8 in)
978-1-74336-532-8
16.99
March 2015 (February 2015 AU)
Rights: English language only

COACHING 5/2

19

InterRegime5-2.indd 85

InterRegime-001-033.indd 19

31/12/2013 11:41

About the AuthorS:

Delphine de Montalier is a French stylist and recipe
writer, who believes in eating locally and healthily.
This is her tenth food book. Charlotte Debeugny
is British and has lived in France since the age of 11.
She is a nutritionist, having qualified at the British
College of Nutrition and Health in London, and is
passionate about health, nutrition, French food and
culinary traditions.

InterRegime5-2.indd 75

30/12/2013 16:00

30/12/2013 16:00

52

soup au pistou

C ATA LO GUE 2 0 142 01 5

Bolognese sauce

this flavoursome soup belies the simplicity of its ingredients. the amount
of pistou might look meagre but its so intensely flavoured you only need a
heaped teaspoonful or so for each serving.

This is a lovely alternative to meat-based Bolognese sauce.

+++ + ++

+ + + Cookbook
+++
My First Vegan
Sue Quinn

SerVeS: 46
preparation: 20 minutes
cooking: 50 minutes

serVes: 68
PreParation: 20 minutes
cooking: 25 minutes

Veganism is a growing trend worldwide but

many of the books currently on the market
are health focused rather than recipe and taste
focused.They can also look rather forbidding
and serious. My First Vegan Cookbook offers
heat the oil in a large,
heavy lidded
pan and
to make theproducts
pistou, blitz all the ingredients in
160 delicious
recipes
without
animal
add the carrots, potatoes, celery and onion.
a mini food processor, or pound in a mortar.
cook gently for about 12 minutes, stirring and
taste for seasoning.
for wannabe
vegans,
vegans or those
turning the vegetables
over everyexisting
now and
to serve, ladle the soup into bowls and top
then. add a splash of water if the vegetables
start to stick to the pan. add the garlic,
a spoonful of the pistou. wonderful
wishing
toandlearn
targetswith
those
who
courgette
cabbagemore.
and cook for It
a few
served
with warm
country-style bread.
minutes more. add the stock or water, thyme
and
lemon
zest.
season
with
salt
and
pepper
want to
eat less animal product for ethical and
and gently simmer, covered, for about
10 minutes.
health reasons and also those who might just
want to experiment with this style of cooking
or who have family or friends who are vegan.
These recipes are proof that vegan food can be
106 soups & cold salads
tasty and interesting.My First Vegan Cookbook
includes great explanations on how to replace
the animal-sourced elements of recipes: how
to veganise a recipe, how to make vegan
butter,how to replace eggs in a recipe, and uses
WITH COCOnuT CReAM
illustration to break down some of the facts
you can vary the fruit here but try to include berries as the juices make a
surrounding
vegan
into
visuals,maple
sosyrup
keyfor
delicious sauce. you can
also ringfood
the changes
by swapping
agave nectar, or add a tiny dash of orange blossom water to the cream.
information is easy (and fun) to assimilate.
For the soup
3 tablespoons olive oil
3 medium carrots, peeled and
chopped into rounds
2 medium potatoes, peeled and
chopped into 2cm dice
2 celery stalks, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
medium courgette, cut in half lengthways
and sliced into half-moons
120g Savoy cabbage, shredded
2 litres vegetable stock or water

3 tablespoons olive oil, plus extra for tossing

1 onion, diced small
1 carrot, diced small
1 celery stick, diced small
1 star anise
2 garlic cloves, finely chopped
150g Puy lentils, rinsed
200ml vegan red wine
2 tablespoons tomato pure
1 x 400g can chopped tomatoes

2 thyme sprigs
2 x 3cm strips of lemon zest
sea salt flakes
freshly ground black pepper

For the pistou

75g basil leaves
3 tablespoons extra virgin olive oil
teaspoon sea salt flakes, or more to taste
2 garlic cloves, chopped

heat the oil in a large pan and gently fry the

onion, carrot, celery and star anise until soft and
starting to caramelise, about 10 minutes. Dont
short-cut this step as cooking the vegetables long
and slow is important. Add the garlic and cook for
a few minutes more.
Stir in the lentils, then add the wine, scraping the
bottom of the pan with a spoon as it bubbles up.
Add the tomato pure and stir over a medium
heat until the wine has evaporated and the pure
starts to smell fragrant.
add the tomatoes, miso paste (if using) and salt.
Stir. Dont worry that this seems like a lot of salt
as lentils and beans require hefty seasoning. Tuck
the chipotle (if using) and bay leaves into the
sauce. bring to the boil then reduce the heat and

234 sweet things

remove the bay leaves, star anise and chipotle

from the sauce. add a couple of ladlefuls of sauce
to the pasta and gently toss to coat. Serve the
pasta into shallow bowls and spoon more sauce
on top. Serve scattered with basil leaves (if using).

with barLeY
This stew is dark, rich and almost meat-like, especially if you include shiitake
in the mushroom mix. The mushrooms work exceptionally well with the
barley, which has a slightly chewy texture and nutty taste.

+++ + ++

serVes: 4
preparation: 20 minutes
cooking: 25 minutes

SerVeS: 24
preparation: 15 minutes
cooking: 30 minutes

2 cinnamon sticks, halved

2 star anise, halved
2 teaspoons unrefined coconut oil (solid is fine)
teaspoon vanilla extract
2 tablespoons agave nectar, or more to taste
4 tablespoons flaked almonds
or coconut flakes, lightly toasted, to serve

ABOUT THE AUTHOR:

Sue Quinn is a journalist by training and this is her
fourth cookbook. She also writes foodie stuff for
The Guardian, Delicious magazine and The Foodie
Heat the oven to 200C (400F/Gas 6). Place the
inside. Place the packets on a baking sheet and
Bugle
and
can of coconut
milkamong
in the freezer.others. Originally
roast for 25from
minutes,Australia
or until the fruit is
tender
and oozing juices. Cooking time will vary according
Tear offnow
4 large rectangles
of on
bakingthe
papersouth-coast
and
to the ripeness
of the fruit, so pop
the packets
based
of
England,
she
spread out on a work surface. Place all the fruit
back in the oven if the fruit is not quite done.
in a bowl
and toss
with the sugarwidely,
and Marsala.generally (in her own words)
has
travelled
Scrape the seeds from the vanilla pod and stir into
Make the coconut cream by following the recipe
the fruit. Cut the vanilla pod in half crossways to
p26, beating in the vanilla extract and agave to
my stomach andon
arrangingitineraries
make 4 following
pieces.
sweeten.
Chill until ready to serve.
around
meal
opportunities.
Sheplaceisthenot
a professional
Divide the
fruit and the
sugary syrup
in the
To serve,
packets
on individual plates
bottom of the bowl between the pieces of paper.
and allow guests to open them up themselves.
The
of the spices as the
packets open is
Place a chef
piece of cinnamon
stick, star anise, herself
vanilla
but describes
assmell
borderline
food
wonderful. Let guests help themselves to the
pod and teaspoon of coconut oil on top of each
pile of fruit.
Bring
the
top
and
bottom
edges
of
coconut
cream
and
almonds
or
coconut flakes to
obsessive with a keeninterest
in cooking, ingredients,
the paper together and tightly fold. Twist the ends
sprinkle on top.
together to make tight packets, leaving some air
gadgets and the history of food.

When the lentils are cooked, add the beans and

gently simmer to warm through. Meanwhile, cook
the pasta in boiling salted water according to the
packet instructions. Drain and return to the pan
and toss with a splash of olive oil. Set aside.

smoky mushroom stew

+++ +++

256 pages
paperback with flaps
254 x 215 mm (10 x 9 in)
978-1-74336-525-0
16.99
March 2015 (February 2015 ANZ)
Rights: English language only

simmer, uncovered, for 40 minutes, or until the

lentils are tender. Add more water if the mixture
starts drying out. Stir occasionally.

180 pasta, rice & noodles

fruit en papillote

1 x 400ml can coconut milk

1 large peach, stoned and quartered
2 apricots, stoned and halved
1 large nectarine, stoned and quartered
a handful of blueberries
2 tablespoons soft light brown sugar
2 tablespoons Marsala or sweet wine
1 vanilla pod, split in half lengthways

15g miso paste (optional)

2 teaspoons sea salt flakes
1 chipotle (optional)
2 bay leaves
1 x 400g can aduki, borlotti or
kidney beans, drained
500g vegan tagliatelle
fine sea salt, for cooking the pasta
basil leaves, torn, to serve (optional)

650ml porcini stock (vegetable stock is fine)

200g pearled barley, rinsed
2 tablespoons olive oil
400g mixed mushrooms, sliced
1 garlic clove, minced
1 tablespoon chopped thyme
1 tablespoon chopped flat-leaf parsley,
plus more for sprinkling

in a large pan, bring the stock to the boil and add

the barley. Cook for 2025 minutes until tender,
adding some water if the stock threatens to
evaporate before the grains are cooked. by the
end of cooking the stock should be completely
absorbed and the grains tender but retaining
some bite. Set aside to keep warm.
Meanwhile, heat the oil in a lidded pan and add
the mushrooms, garlic, thyme, the 1 tablespoon
parsley and the lemon zest. reduce the heat, cover
and cook for 5 minutes. turn up the heat, add the
Marsala and let it bubble away for a minute or so
as you stir and scrape the bottom of the pan with

196 warming mains

finely grated zest of lemon,

plus a squeeze of lemon
sea salt flakes
freshly ground black pepper
3 tablespoons marsala
200ml passata, plus extra if needed
1 teaspoon chipotle paste
a pinch of soft light brown sugar

a spoon. cover, reduce the heat and cook for 10

minutes more. add the passata, chipotle paste and
sugar. Cook over a low heat with the lid off until
you have a rich dark stew, about 5 minutes. Add a
little more passata if too thick. Stir in the squeeze
of lemon and season well with salt and pepper.
Spoon the barley into serving bowls, top with the
mushroom stew and serve sprinkled with parsley.

56

C ATA LO GUE 2 0 142 01 5

Anatolia
Somer Sivrioglu and David Dale
Anatolia is a richly illustrated, entertaining and
informative exploration of the regional cooking
culture of Turkey, lightened and adapted
for modern life. Turkish-born chef Somer
Sivrioglu and co-author David Dale re-imagine
the traditions of Turkish cooking, presenting
recipes ranging from the grand banquets of the
Ottoman empire to the spicy snacks of Istanbuls
street stalls. In doing so they explain their take
on the classics and reveal the surrounding
rituals, myths, jokes and folk wisdom of both
the old and new Turkey. More than 150 dishes
are featured, and images of the recipes are
complemented by specially commissioned
photographs shot on location in Turkey. Features
on local Turkish chefs and producers and their
specialities add a fascinating layer of interest
and flavour.

360 pages
hardback
267 x 253 mm (10 x 10 in)
60,000 words
978-1-74336-081-1
25.00
April 2015 (March 2015 AU)

About the Authors:

Somer Sivrioglu grew up in Istanbul and moved
to Sydney when he was 25. He now runs Efendy
restaurant in Balmain, where he draws on a multitude
of cultural influences to recreate the food traditions
of his homeland. David Dale is an Australian political
journalist, commentator on popular culture, and
food writer. In his earlier books, David analysed
how Italian cooking conquered the world. He's
convinced that Turkish is going to be the next
international invader.

58

C ATA LO GUE 2 0 142 01 5

The Gourmet Farmer

Seafood Book
Matthew Evans, Nick Haddow and
Ross O'Meara
Following on from the success of The Gourmet
Farmer Deli Book, now the farmers go fishing,
highlighting how to cook and prepare seafood
the way its meant to be eaten. From abalone
to pilchards, snapper to whiting here are 80
mouth-watering recipes for produce plucked
from the sea as well as inspiration if you want
to catch your own dinner rather than head
to the fishmongers. The authors offer plenty
of substitutions, so you can create stunning
seafood dishes with what's abundant near
where you live. Includes breathtaking scenic
photography shot during the filming of the
fourth SBS TV series.

978-1-74266-980-9

256 pages
hardback
255 x 200 mm (10 x 7 in)
30,000 words
978-1-74336-463-5
20.00
May 2015 (April 2014 AU)

ABOUT THE AUTHORS:

Matthew Evans is a former chef and food critic
turned Tasmanian smallholder. He is the author
of ten books, including the authoritative Real
Food Companion. He contributes a weekly recipe
feature for Feast magazine. Nick Haddow is a cook,
cheese-maker and international cheese judge. Ross
OMeara is a chef who has worked in the UK, France,
Indonesia and Australia, and is now a smallholder
in Tasmania, where he farms game and runs Bruny
Island Food. Together they star on the SBS TV series
The Gourmet Farmer.

60

C ATALO GUE 20 142 0 1 5

272 pages
hardback with jacket
270 x 215 mm (10 x 8 in)
65,000 words
978-1-74336-354-6
20.00
May 2015 (April 2015 AU)

FO OD & DR I N K

The French Baker

Zumbo Riffs

Jean Michel Raynaud

Adriano Zumbo

From a master ptissier comes an inspirational

and equally practical and achievableguide
to delicious French-style baking in the home
kitchen. The French Baker features 95 recipes
accompanied by beautifully shot and styled
images; the more complex and technical
baked items are supported by step-by-step
photography and further hints and tips.
Throughout the book, recipes are interspersed
with narrative sections that feature Frenchborn Jean Michels stories of his training and
work in ptisseries in France and give insights
into the place of bakers and baking in French
society. Introductions and breakouts also provide
information about the recipes history, traditions
and cultural significance. The recipes are a mix
of sweet and savoury, and following on from
a basics/techniques/equipment section they
are grouped into chapters focusing on biscuits;
cakes and muffins; tarts and pies; choux pastry;
brioche; flaky pastry; breads; spreads and jams;
and creams and curds.

In this his third book, top Sydney pastry chef

Adriano Zumbo invites us into his world of
ptisserie to share his incredible recipes for
zumbarons, zonuts, chouxmacas, petits gateaux
and savoury specialties. Each chapter focuses
on a particular type of ptisserie and the recipes
in that chapter explore and experiment with
different tastes, flavours, textures and colours.
The chapter on petits gateaux features some
of the most incredible dessertstheres Malt
pandan caramel hazelnut gateau and V8 diesel,
an incredible confection of rich chocolateto
really put your ptisserie skills to the test.

About the Author:

Jean Michel Raynaud is head ptissier of Sydneys
Renaissance Ptisserie and Baroque restaurant.
He began his career under the tutelage of master
ptissier Robert Schicchi in Marseilles in France
and was a head pastry chef by the age of 20. After
settling in Australia he specialised in the exclusive
wedding cake market as head chef of Sweet Art and
Planet Cake in Sydney. Jean Michel has appeared on
television, written for magazines and contributed
recipes to several books.

256 pages
hardback
285 x 215 mm (11 x 8 in)
45,000 words
978-1-74336-095-8
20.00
May 2015 (April 2015 AU)

978-1-74266-970-0

978-1-74266-571-9

About the Author:

Adriano Zumbo is no ordinary ptissier. His playful
approach to food, far-ranging imagination and
cheeky attitude have made him one of Australias
best-known chefs. Sydney discovered his magical
macarons, pastries, cakes and chocolates when he
opened his first ptisserie in Balmain in 2007.

61

62

C ATALO GUE 20 142 0 1 5

978-1-74196-318-2

224 pages
flexibound
255 x 210 mm (10 x 8 in)
32,000 words
978-1-74336-058-3
14.99
June 2015 (May 2015 AU)

978-1-74196-779-1

FO OD & DR I N K

Planet Cake Love

Margaret and Me

Paris Cutler

Kate Gibbs with Margaret Fulton

Creating a unique cake for someone you love is

an unbeatable way to show how much you care.
The cakes in this book celebrate the milestones
of romantic love, from courtship through to
engagements, weddings and anniversariesand
even include an achy break-up cake for the
brokenhearted. The projects are designed for
the beginner through to the more experienced
cake decorator, with shapes and templates that
are simple to master. Planet Cake Love features
approximately 30 romantic cake decorating
designs, ranging from traditional with a twist to
very contemporary in style.

Julia Childs biography was brought to life by

blogger Julie Powell in the bestselling book
and movie Julie and Julia. No less enchanting,
food writer Kate Gibbs revives and revels in the
cooking and kitchen of her own grandmother,
Margaret Fulton. Margaret is an Australian icon
and national living treasure who was a pioneer
in Australian cooking and has had a remarkable
life and career. The narrative travels back and
forth between the stories of Margaret and Kate,
giving insights into the feats, follies and flavours
of some 60 cookery years. The hows and the
howlers. The eurekas and the no-nos. Including
50 family-favourite recipesfrom the hearty
Scotch broth Margaret grew up eating to Kates
take on profiteroles, which are served up at the
family Christmas.

978-1-74266-690-2

Margaret
Margaret
Margaret
and Me
Me
Me
and and

Kate K
Gai bt e
b sG i b b s

Kate Gibbs

978-1-74336-197-9

About the Author:

Paris Cutler is the owner of Planet Cake in Balmain,
Sydney, which established its reputation on its
highly decorative novelty and wedding cakes before
expanding its business to include Australias 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.

256 pages
hardback
240 x 170 mm (9 x 6 in)
40,000 words
978-1-74336-324-9
16.99
June 2015 (May 2015 AU)

ABOUT THE AUTHOR:

Kate Gibbs is a food writer and author of two
cookbooks. She has written for The London Evening
Standard, The Wall Street Journal and the Sydney
Morning Herald. She writes a weekly column in
Sunday Life magazine in the Sun Herald in Australia.

63

Lifestyle

66

C ATA LO GUE 2 0 142 01 5

P rettyF unnyTea Cosies

y
n
n
u
F
y
t
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e
r
P eaCosies
T

& other beautif

Pretty Funny Tea Cosies

Loani Prior
ul knitted thin

gs

LOANI PRIOR

Loani Prior, tea cosy knitter extraordinaire, is

back with more fabulously outrageous creations.
Pretty Funny Tea Cosies contains 25 knitted
cosies
A
tea cosyand
makes pretty
a fabulous things, with the focus on the
handmade gift. It is quirky,
pretty:
practical
andflowers,
no-one has to leaves, fruit, loopy stitches and
wear it.
beautifully knitted and woven fabric. Including
basic stitches, techniques and patterns, Pretty
Funny Tea Cosies is a must-have for knitters and
crafters and anyone who has ever wanted to
have a Tibetan Tea Warrior tea cosy.
LOANI PRIOR

LOANI
PRIOR

ISBN 978-1743360934

9 781743 360934

978-1-74196-631-2

160 pages
paperback with flaps
220 x 220 mm (8 x 8 in)
22,000 words
978-1-74336-097-2
12.99
August 2014 (July 2014 AU)

978-1-74266-660-0

About the Author:

Loani Prior, author of Murdoch Books' Really
Wild Tea Cosies and How Tea Cosies Changed
The World, lives on Queensland's Sunshine Coast
where her woolly obsessions border on becoming
a disorder. The Queen of the Tea Cosies exhibits
her knitted objets dart in galleries, blogs with
the global community of knitters, gives Wild
Knitting workshops and judges the odd tea cosy
competition.

68

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Easy Luxury
Darren Palmer
Easy Luxury is a sourcebook of stylish and
achievable ways to create a luxury look in your
home. Lavishly illustrated with photographs of
Darrens own interior design projects, ranging
from apartments to larger family homes, it
provides key styling ideas that will help you get
the most out of a space and create a big impact
for a realistic investment of time, energy and
money. Whether you are styling a new home,
getting a property ready to sell, or simply
redecorating, Easy Luxury provides design
tips and solutions for creating a home that
encompasses a luxe, designer aesthetic while
still embodying comfort. The book moves from
large-scale practicalities and planning through
to the elements of design, and takes a detailed
look at styling room by room and the goals,
opportunities and potential pitfalls involved.

216 pages
hardback with jacket
260 x 210 mm (10 x 8 in)
40,000 words
978-1-74336-103-0
20.00
October 2014 (September 2014 AU)

About the Author:

Originally trained as a graphic designer, Darren
Palmer now operates his own interior design studio.
He has contributed to Belle, GQ Australia, Luxury
Home Design, Renovate, Real Living and Grand
Designs Australia magazine. Darren appears as a
judge on Channel 9s successful television franchise
The Block.

70

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Wychwood
Karen Hall and Peter Cooper
The garden at Wychwood, at the foot of the
Great Western Tiers in northern Tasmania, is one
of the worlds most magical places. The garden
combines Scandinavian design sensibilities with
temperate-climate country-garden charm.
Wychwood commemorates a garden over
22 years in the making, brought to life by a very

need to replace -- can't find file

special family who dreamt of the simple life in

Tasmania. The book details the evolution of
the garden from bare paddock to world-class
attraction, with its iconic labyrinth, espaliered
fruit trees, naturalistic planted beds and curved,
clipped lawns. It gives the reader insight into the
techniques and secrets that make the design
of this garden so successful, offering inspiration
and encouragement at every turn, and for every
level of gardener. Peter Coopers beautiful and
haunting photography captures how the garden
has transformed with the changing seasons and
settled into its surroundings.

found high-res but needs

resizing!!

242 pages
hardback
284 x 224 mm (11 x 8 in)
60,000 words
978-1-74336-075-0
25.00
November 2014 (October 2014 AU)

About the Authors:

Peter Cooper and Karen Hall are the creators
of Wychwood. When they are not maintaining
the garden, Karen contributes to the blog
GardenDrum and Peter works as a garden designer
and consultant, black truffle consultant, and
photographer.

72

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Connected
Phillip Johnson
Australian landscape designer Phillip Johnson
became an international household name after
winning Best in Show at the Royal Horticultural
Societys Chelsea Flower and Garden Show
in 2013the equivalent of winning a gold
medal at the Olympics. This book explores
Phillips philosophy of connecting with nature
in a sustainable way. Connected focuses on his
key passions including: integrated sustainable
water management and the creation of natural,
chemical-free pools; recreation of thriving
habitats for indigenous plants and animals; and
the thoughtful connection of the landscape to
the home. Illustrated with lavish photography
and beautiful watercolour plans, Connected tells
the stories behind the commissioning, design
and execution of 19 gardens designed by Phillip
(with insights from their owners), ranging from
small suburban to large rural spaces, and includes
his own home garden laboratory. His account
of the design and construction of his awardwinning garden at Chelsea is also featured.

363 pages
hardback with jacket
270 x 225 mm (10 x 8 in)
60,000 words
978-1-74336-340-9
25.00
December 2014 (November 2014 AU)

About the Author:

Landscape architecture is part of Phillip Johnsons
DNAhe designed his first garden at the age of
five. He completed his Applied Science degree
in Horticulture at the University of Melbourne
and immediately started his own landscape and
design business. He now leads one of the most
awarded landscape design firms in the industry.
Phillip has been recreating habitat for more than
19 years, developing more than 500 residential and
commercial gardens.

74

C ATA LO GUE 2 0 142 01 5

A Girls Best Friend

David Darcy
From Tassie to the Top End, through the outback
towns of Coober Pedy and Tennant Creek, to the
coastal retreats of Fremantle, Cairns and Byron
Bay and taking in the capital cities along the way,
author-photographer David Darcy has traversed
the length and breadth of the continent in search
of women who have doggy tales to share. A Girls
Best Friend showcases a cross-section of women
and their dogs, from all over the country and
from all walks of life. Whether its Nancy sitting in
her humpy in the desert with her beloved Blacky,
or Beccy taking time out to stroll the beach with
Stevie or Margrit with Diamond amid the hustle of
Melbournes Chapel Street, all these women have
one thing in common: a loving, compassionate
bond with their dogswho are not simply dogs,
but members of the family. The result is a series
of wonderfully spontaneous and candid portraits
of women and their canine companionsrescue
dogs, family pets, working dogs or faithful
guardians. Their stories are funny, powerful and
heart-rending and show us how strong are the ties
that bind a girl to her best friend.

156 pages
hardback with jacket
260 x 190 mm (10 x 7 ins)
25,000 words
978-1-74336-442-0
12.99
February 2015 (December 2014 ANZ)

About the Author:

David Darcy has been capturing unique portraits of
dogs in Australia and abroad for the past 15 years.
He has become one of Australias leading authorphotographers, with a succession of best-selling
photographic books to his credit, which include
Australian Mongrel, Every Man and His Dog and
four other photographic titles. Born in the Blue
Mountains in New South Wales, David developed a
keen interest in photography from an early age. He
is an advocate for animal rights and has worked with
many Australian animal welfare organisations.

76

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Happy
Amanda Talbot
Amanda Talbot demonstrates how architecture
and interior design at their best can make us
safer, healthier, more efficient, enlightened and
productiveall contributing to a fundamental
sense of wellbeing. In essence, Happy shows us
ways in which design can help us live a happy
life. This global survey reveals how designers are
creating joyous living spaces that play to our
emotionsspeaking to our hearts as muchas
to our headsthrough strategic planning and
execution and by using carefully chosen colours,
textures, quality of materials and finishes.
Chapters, which incorporate case studies from
homes around the world, as well as styled
images, include Colour, Communal, Down
time, Edit, Flow, Humour, Light, Location,
Memories, Nature, Order, Pets, Play,
Senses, and Spontaneity.

978-1-74266-757-7

304 pages
hardback with die-cut
290 x 225 mm (11 x 8 in)
40,000 words
978-1-74336-061-3
25.00
February 2015 (December 2014 AU)

About the Author:

Amanda Talbot is an internationally recognised
stylist, and an interiors and design consultant. She is
author of Rethink: The Way You Live (published by
Murdoch Books in 2012). Amanda spent ten years
in London working with Livingetc and with ELLE
Decoration as associate editor, as well as consulting
to UK design icon Ilse Crawford and to IKEA, among
others. She returned to Australia in 2011 to take up
a judging role on Channel 9s Top Design. Amanda
continues to work as a stylist and trend forecaster.

78

C ATA LO GUE 2 0 142 01 5

London Style Guide:

Fully Revised and
Updated Edition
Saska Graville
Everyone is familiar with the iconic. Instead, this
booknow updated and revisedtakes you
on a journey to the heart and soul of London,
revealing the hidden and stylish places that
make this city so incredibly unique and eclectic.
There is an essence to London style, and you
find it in the small, off-the-radar places: the
one-off shops, street markets, corner pubs and
local restaurants that Londoners themselves
go to. These places share a certain eccentricity,
quirkiness and independence of spirit, and thats
what this book is all about. London can be big
and overwhelming, and there are many guide
books directing you to the key trophy sights of
the city. London Style Guide breaks it down by
village, and reveals the places that the locals love.
We feature some of the Londoners behind the
shops, cafs and hotels, and ask them to divulge
their city secrets. By delivering a carefully chosen
selection of smaller, stylish spots revered by
residents, this book makes visitors feel like locals.
296 pages
hardback
210 x 140 mm (8 x 5 in)
38,000 words
978-1-74336-332-4
16.99
February 2015 (January 2015 AU)

About the Author:

Saska Graville has worked as a writer and editor
in womens magazines and newspapers for
more than 20 years, both in London and Sydney.
She was the editor of New Woman magazine,
Australia, and the features editor of The SunHerald newspaper in Sydney, before moving
back to London as deputy editor of best-selling
glossy magazine Red. She remains a UK travel
correspondent for The Sun-Herald, and loves
nothing more than a newhotel to review.

80

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Backyard Bees
Doug Purdie

BACKYARD BEES

Backyard

DOUG PURDIE

BEES
A guide for the
beginner beekeeper
DOUG PURDIE

208 pages
hardback
240 x 170 mm (9 x 6 in)
30,000 words
978-1-74336-508-3
14.99
March 2015 (August 2014 AU)

Just about anyone can keep bees. All you

need is a bit of space in your backyard (or on
your rooftop) and a little love for the creatures
that pollinate the vegie patches of your
neighbourhood. And once introduced to the
charms of beekeeping and the taste of warm
honeycomb direct from the hive, youll be
hooked. Backyard Bees is the ultimate guide to
installing and maintaining a hive through the
seasons. Includes extensive advice on choosing
a hive and the equipment you need; case studies
and anecdotes from beekeepers from all walks
of life; as well as 20 delicious recipes for all that
honey, from Toasted honey granola to Bees
knees cocktails.

About the Author:

Doug Purdie, along with his partner at The Urban
Beehive, maintains more than 70 beehives on city
rooftops, balconies, backyards and in community
gardens around Sydney. He runs beginner
beekeeping courses and is president of the Amateur
Beekeepers Association of New South Wales.

84

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Meredith Kirton

dig deeper

digdeeper

Meredith
Kirton

Seasonal, sustainable,
Australian gardening

978-1-74196-450-9

978-1-74045-880-1

472 pages
hardback
235 x 190 mm (9 x 7 in)
120,000 words
978-1-74336-076-7
25.00
March 2015 (September 2014 AU)

Dig Deeper
Meredith Kirton
Dig Deeper is the definitive gardening manual
for the modern gardener. Guiding you through
the seasons, each chapter is divided into four
parts: annuals, perennials and bulbs; grasses,
groundcovers and climbers; shrubs and trees;
and herbs, fruit and vegetables. Containing
step-by-step projects, feature plants, and advice
and information on everything from the more
unusual cultivars and creating heirloom crops to
using grey water and groundcovers to beat soil
erosion, Dig Deeper provides answers for all your
garden and plant-related queries.

978-1-74045-822-1

About the Author:

Over the past 25 years, Meredith Kirton has
demonstrated her lifelong commitment to
gardening and horticulture in a varied career that
has included writing, teaching, consulting, retail,
guiding garden tours and designing as well as
speaking at various events across Australia. She has
published several books on gardening as well as
appearing on television and writing regular columns
for Australia's best-known gardening magazines.

86

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PARIS STYLE GUIDE

eat + sleep + shop

PARIS

Elodie Rambaud

272 pages
hardback
210 x 140 mm (8 x 5 in)
978-1-74336-465-9
16.99
April 2015 (March 2015 AU)
Rights: English language only

Paris Style Guide

Elodie Rambaud
Paris Style Guide looks inside the address book
of Paris-based freelance stylist Elodie Rambaud
and invites you to share it with her. With its
235 elite addresses, Paris Style Guide opens doors
to Parisian workshops, boutiques and special
stores that are off the beaten track, that only a
professional stylist would know. The book divides
into ten chapters'Contemporary Inspiration',
'Textiles', 'Nature and Scents', 'Textures and
Colours', 'Toolbox', 'Antiques', 'World Inspiration',
'Kitchen', 'Accessories', and a final chapter
dedicated to kids' style. Also included are
recommendations for hip cafs and wine bars,
235 addresses from a prop stylist
amazing ptisseries and restaurants as well as
some of the coolest hotels Paris has to offer. Plus
there are maps of selected areas and an extra
section dedicated to Saint Ouen Flea Market
that will help you navigate it like a local.

About the Author:

Based in Paris, author Elodie Rambaud is a freelance
stylist who specialises in food and lifestyle and
developing visual identities for high-end brands. Her
work has been influenced by her travels abroad, to
Australia where she lived for three years, to England,
and of course Paris, where she now resides. This is
her first book.

88

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Anzac Treasures
Dr Peter Pedersen and the
Australian War Memorial

978-1-74266-012-7

432 pages plus gatefolds

hardback with jacket
275 x 215 mm (10 x 8 in)
108,000 words
978-1-74336-080-4
30.00
April 2015 (October 2014 AU)

Anzac Treasures: The Gallipoli Collection

of the Australian War Memorial tells the
Anzac story and evokes as no book has done
before the experiences of the Australians
on Gallipoli in 1915through the priceless
objects, photographs, works of art, diaries and
documents in the Australian War Memorials
collection. Many of these items came from the
soldiers themselves; others were assembled by
Charles Bean, the official historian of the war
and founder of the Memorial, who was with the
men throughout the campaign. This landmark
publication provides unparalleled insight into
the events leading to the involvement of the
Anzacsthe Landing, daily life, the failed August
offensive and the successful evacuationand
enables generations of Australians to perceive
the story of Gallipoli in an entirely new light.
Above all, it is a lasting tribute to the Anzacs on
the centenary of the campaign in which their
legend was born.

About the Author

Dr Peter Pedersen, formerly Head of the Research
Centre at the Australian War Memorial, is one of
Australias leading military historians. He has written
eight books on the First World War and led many
battlefield tours to Gallipoli, the Western Front and
other battlefields in Europe and Asia. Dr Pedersen
is currently consultant historian to the Australian
Department of Veterans Affairs.

90

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AustrAliAns At the GreAt WAr 1914 1918

Australians at the Great

War
Peter Burness and the Australian
War Memorial

Peter Burness

AustrAliAns At

the GreAt WAr

1914 1918

ISBN 978-1743363782

Peter Burness

9 781743 363782

152 pages
paperback with flaps
230 x 230 mm (9 x 9 in)
40,000 words
978-1-74336-402-4
12.99
May 2015 (April 2015 AU)

Australians at the Great War is an authoritative

and concise surveyin words and over 120
imagesof Australias involvement in the 191418 war. This highly illustrated book features
artworks, sculptures, objects and contemporary
photographs from the Memorials National
Collection, as well as maps locating troop
movements and battles. Peter Burness relates
Australias entry into the conflict and provides a
clear explanation of Australias role in the Great
War, from the Gallipoli campaign, to the fighting
in France and Belgium and the actions of the
Light Horse in the Middle East. The war years on
the home front, and the end of the war and its
remembrance, are also examined.

About the Author:

Peter Burness is a senior historian at the Australian
War Memorial, where he has worked since 1973.
Formerly Head of the Military Heraldry and
Technology Section and a senior curator in the
Exhibitions Section, he has been involved in
numerous travelling, temporary and permanent
exhibitions. He has a special interest in the
First World War and for almost 20 years led the
Memorials annual battlefield tours to the
Western Front.

92

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Cloth Bound
Julie Paterson
For over 20 years Julie Paterson, founder of Cloth
Fabric, has been designing and making textiles
by hand, using short-batch production methods.
Her iconic patterns are inspired by the Australian
landscape and are reproduced on furnishings,
rugs and wallpapers and sold internationally.
Each design begins its creative journey as
sketches in a notebook. The small images then
become paintings on found wood. Next, Julie
creates prototype prints on fabric in her studio.
Cloth Bound is the story of Julies most famous
and most imitated designs. Exquisitely bound in
hand-crafted Cloth Fabric Spotcheck, this book
will be a coveted gift and collectors item for all
design and craft aficionados.

240 pages
hardback with hand-printed cloth cover
260 x 190 mm (10 x 7 in)
50,000 words
978-1-74336-355-3
20.00
May 2015 (April 2015 AU)

About the Author:

English-born Julie Paterson is the founder of
Cloth Fabric and the preeminent textile creator
in Australia. Her fabrics and artworks grace the
interiors of hotels and restaurants, as well as many
homes around Australia and the world. She is a
sought-after speaker, teacher and exhibitor.

94

Inside Foxglove Spires

Susan Southam

SUSAN SOUTHAM

Gardening by the seasons

at Foxglove Spires

SUSAN SOUTHAM

Velvet Pears

Susan Southam moved into a little

tage sheltered by huge Norfolk
of a purple mountain. Over the next
she transformed four hectares of bare
mantic garden planted in the English
glove Spires, one of Australias best
san celebrates the romance and beauty
ollowing the rhythm of the seasons as
ful rooms in her house and garden.

C ATA LO GUE 2 0 142 01 5

Susan Southam allows readers to look through

the window of Foxgloves Spiresher former
home of 30 years, located in rural Australiaand
into the lushly romantic and soul-filled interior
within. Inside Foxglove Spires tells the nostalgic
love story between Susan and her restored
century-old timber cottage in a collection of
essay-like chapters, themed around seasons
and colours and supported by an abundance
of photographs. Susans writing is heartfelt,
emotional and honest; her photographs capture
the spirit of her home with its astonishingly
beautiful garden, as well as the details of her
colour schemes, decoration and furnishings.
Inside Foxglove Spires provides inspiration and
information for readers to apply, but above
all it opens our eyes to the humble details of
our immediate environment that enrich our
everyday lives.

9781-1-74196-365-6

304 pages
hardback with jacket
245 x 225 mm (9 x 8 in)
38,000 words
978-1-74336-318-8
25.00
April 2015 (March 2015 AU)

About the Author:

Australian Susan Southam published the story of
the creation of her famous open garden, Foxgloves
Spires, in her first book, Velvet Pears (Murdoch
Books, 2008). She is currently building a new
home and garden on the south coast of New South
Walescompletely different from her first, but this
time being created with the benefit of 30 years
experience.

96

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Real
Victoria Alexander
Theres a place thats borderless. A real world that
sees us more alike than is often imagineda
world that can be found inside all of us and in our
attitude to living. A place that comes from caring
about connections, community, sustainability,
from an understanding that life is best when it
involves compassion, gentleness and a deep
concern for all thats around us. This book is
about that place. Thoughtful, thought-provoking
and often infused with a gentle humour,
Real urges us to look at the world around us
with sensitivity and see these connections;
to recognise the agelessness of integrity; to
value the dignity in small things; to appreciate
the imperfect; to be aware of beauty and the
possibility of creating it. Superbly designed
and packaged, and generously illustrated with
photographs taken by the author in more than
20 countries, Real explores a simplified and
honest approach to life and living, drawing
examples from across a diversity of cultures.
978-1-74196-780-7

978-1-74336-200-6

320 pages
hardback
270 x 185 mm (10 x 7 in)
20,000 words
978-1-74336-116-0
20.00
June 2015 (May 2015 AU)

ABOUT THE AUTHOR:

Victoria Alexander was a fashion editor for Vogue
and Cosmopolitan and a freelance stylist and art
director for stills, film and television commercials.
She established the television production company,
The Film Business, and a small boutique hotel, The
Russell, in Sydney and fought for and built the
Bathers' Pavilion restaurant and caf in Balmoral,
Sydney. Victoria has also completed a Bachelor
of Fine Arts (Hons) at the National Art School,
Australia.

98

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Sandcastles
Tim Neve
In this beautifully illustrated and designed book
Tim Neve explores the many facets of coastal
interior style and aims to both inspire readers
and provide practical advice on how to capture
this versatile aesthetic in our own homes. Each
chapter represents a different interpretation of
coastal style, from Beachcomber (inspiration
and decoration directly from nature), to
Endless Summer (capturing the zing and
sizzle of childhood beach holidays), through
to Bohemian (rich textures and patterns;
time-worn combined with luxe). Interwoven
throughout are mood boards, colour palettes,
and stylists tips and insider secrets.

256 pages
hardback
280 x 215 mm (11 x 8 in)
45,000 words
978-1-74336-108-5
25.00
May 2015 (February 2015 AU)

About the Author:

Australian Tim Neve, who has a BDA (Design) from
the National Institute of Dramatic Arts, is editor
of the successful national publication Australian
Coastal Home magazine. He has spent most of
the past decade working in styling, producing
and writing features for magazine publications
including Real Living, Home Ideas, Country Home
Ideas and Modern Home.

102

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FO OD & DR I N K

Alphabetical Index
The 5:2 Lifestyle Diet 501
365 Country Womens
Association Favourites
423
365 Good Reasons to Sit Down
to Eat 10
Anatolia 567
ANZAC Treasures 889
Apples for Jam 26
Argentinian Street Food 201
Australian War Memorial 88
Australians at the Great War
901
Backyard Bees 801
Barbecue 10
Bistronomy 289
Book of Tripe 1011
Cloth Bound 923
Colour 96
Connected 723
The Country Womens
Association Cook Book 42
The Country Womens
Association Cook Book
2 42
Dig Deeper 845
Donuts 445
Easy Luxury 689

A Girls Best Friend 745

Good Without Gluten 223
Gourmet Hot Dogs 245
The Gourmet Farmer Seafood
Book 589
The Gourmet Farmer Deli
Book 58
Gourmet Hot Dogs 245
Grillhouse 46
Happy 767
Harvest 84
An Hour in the Garden 84
How Tea Cosies Changed the
World 66
Id Eat That! 1819
Inside Foxglove Spires 945
Jam Drops and Marble Cake 42
King of the Grill 46
Limoncello and Linen Water 26
London Style Guide: fully
updated and revised 789
Margaret and Me 63
Mr Hong 367
My First Vegan Cookbook 523
My Petite Kitchen Cookbook
1617

AUTHOR Index
Planet Cake 62
Planet Cake Celebrate 62
Planet Cake Cupcakes 62
Planet Cake Kids 62
Planet Cake Love 62
Plot 84
Pretty Funny Tea Cosies 667
Quay 40
Real 967
Really Wild Tea Cosies 66
Rethink: The Way You Live 76
Ripailles 10
Rtis 10
Sandcastles 989
Sepia 389
The Starter Kitchen 18
Supercharged Food: Eat Your
Way to Good Health 12
Supercharged Food: Eat
Yourself Beautiful 1213
Supercharged Food:
Vegetarian 47
Sweet Envy 323

Alexander, Victoria 96
Australian War Memorial 88, 90

Johnson, Phillip 72
Jules, Frdrique 22

Sivrioglu, Somer 56
Southam, Susan 94
Stivelmaher, Gaston 20

Benn, Martin 38
Burness, Peter 90

Kearney-Wise, Teena 32
Kiros, Tessa 26
Kirton, Meredith 84

C
Collins, Natasha 48
Cooper, Peter 70
Country Womens Association
of New South Wales 42
Cutler, Paris 62

D
Dale, David 56
Darcy, David 74
de Montalier, Delphine 50
Debeugny, Charlotte 50
Dobson, Ross 46

One 96
Organum 401
The Painted Cake 489
Paris Style Guide 867
Pies and Tarts 10
Piri Piri Starfish 26

Wise, Alistair 32

Lepoutre, Jennifer 22
Lorenzi, Constance 14
Lorenzi, Mathilde 14

Meharg, Tracey 44
Meynink, Katrina 28

Zanoni, Enrique 20
Zavin, Laura 34
Zumbo, Adriano 61

N
Neve, Tim 98

OMeara, Ross 58
Ozich, Eleanor 16

Tessa Kiros: The Recipe

Collection 267

Fulton, Margaret 63

Velvet Pears 94
Venezia 26
Venice Cult Recipes 345

Palmer, Darren 68
Paterson, Julie 92
Pedersen, Peter 88
Prior, Loani 66
Purdie, Doug 80

Wychwood 701
Falling Cloudberries 26
Fired Up 46
Food From Many Greek
Kitchens 26
The French Baker 60
Frozen Yoghurt 1415

Evans, Matthew 58

Gibbs, Kate 63
Gilmore, Peter 40
Graville, Saska 78

H
Zumbarons 61
Zumbo 61
Zumbo Riffs 61

Haddow, Nick 58
Hall, Karen 70
Hann, Callum 18
Holmes, Lee 12, 47
Hong, Dan 36

Talbot, Amanda 76

O
E

Quinn, Sue 52

R
Rambaud, Elodie 86
Raynaud, Jean-Michel 60
Reynaud, Stphane 10, 24

Yanase, Mitsuru 22

103

104

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FO OD & DR I N K

105

106

C ATALO GUE 20 142 0 1 5

FO OD & DR I N K

SALES CONTACTS
MURDOCH BOOKS AUSTRALIA

MURDOCH BOOKS UK

OVERSEAS AGENTS

Murdoch Books
An imprint of Allen & Unwin Pty Ltd
83 Alexander Street
Crows Nest NSW 2065

Murdoch Books UK
6th Floor, Erico House
9399 Upper Richmond Road
Putney, London, SW15 2TG
United Kingdom

ASIA (excluding SINGApore and Malaysia)

Alice Leung
Pan Macmillan Asia
c/o Macmillan Publishers (China) Ltd
Suite 811, 8/F Exchange Tower
33 Wang Chiu Road
Kowloon Bay
Hong Kong
Phone: +852 2811 7130
Email: alice.leung@macmillan.com.hk

Phone: +61 (0)2 8425 0100

Fax: +61 (0)2 9906 2218
Email: info@murdochbooks.com.au
Website: www.murdochbooks.com.au
Postal address:
PO Box 8500
St Leonards NSW 2065
Australia
Chief Executive: Robert Gorman
Group Publishing Director: Sue Hines
Sales and Marketing Director: Matt Hoy
Sales Development Manager: Noel Hammond
Email: noelh@murdochbooks.com.au
Key Account Manager: Ashleigh Jordan
Email: ashleighj@murdochbooks.com.au
Production Manager: Mary Bjelobrk
Email: maryb@murdochbooks.com.au
Australian distribution:
United Book Distributors (UBD)
Phone: +61 (0)3 9811 25551
Fax: +61 (0)3 9811 2403

Phone: +44 (0)20 8785 5995

Email: info@murdochbooks.co.uk
Website: www.murdochbooks.co.uk
Sales and Marketing Director UK:
Clive Kintoff
Email: ckintoff@murdochbooks.co.uk
Foreign Rights Director: Catherine Slater
Email: cslater@murdochbooks.co.uk
Export enquiries: Clive Kintoff
Email: ckintoff@murdochbooks.co.uk
UK distribution:
Macmillan Distribution Limited (MDL)
Phone: +44 (0)1256 302 692

SINGApore and Malaysia

Words & Visuals Press
50 Playfair Road #05-01
Singapore 367995
Phone: +65 6285 5738
Email: william.tay@wordsandvisuals.com
europe (excluding scandinavia, italy,
greece, spain, portugal and gibraltar)
Sarah McLean
Pan Macmillan
20 New Wharf Road
London N1 9RR
United Kingdom
Phone: +44 (0)20 7014 6215
Email: sarah.mclean@macmillan.co.uk
SCANDINAVIA
Gill Angell & Stewart Siddall
Angell Eurosales
The Old Whaling House
The Walls, Berwick-Upon-Tweed, TD15 1HP
United Kingdom
Phone: +44 (0)1289 332 934
Email: info@angelleurosales.com

ITALY, GREECE and gibraltar

Penny Padovani
Padovani Books Ltd
N.A. La Chiesa
5240 Montanare de Cortona (AR)
Italy
Phone & Fax: +39 (0)575 614 338
Email: penny@padovanibooks.com
SPAIN and PORTUGAL
Jenny Padovani Frias
Passage Saldrigas 15, 2-2
08005 Barcelona
Spain
Phone: +34 9322 18561
Email: jenny@padovanibooks.com
MIDDLE EAST and AFRICA (excluding SOUTH
AFRICA)
Sarah McLean
Pan Macmillan
20 New Wharf Road
London N1 9RR
United Kingdom
Phone: +44 (0)20 7014 6215
Email: sarah.mclean@macmillan.co.uk
SOUTH AFRICA
Nicola OFlynn-Madden
Wild Dog Publishers
50 Lyndhurst Road
Johanneburg, Gauteng 2192
South Africa
Phone: +27 (11) 440 5254
Email: nicolaofm@wilddogpress.co.za
NEW ZEALAND
Melanie Laville-Moore
Allen & Unwin
Level 3, 228 Queen Street
Auckland
New Zealand
Phone: +64 9 3773 3800
Email: melaniel@allenandunwin.com

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