Contents

Food & Drink 8

Lifestyle 64

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

C ATA LO G U E 2 0 14 2 0 1 510

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.

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.

192 pageshardback270 x 205 mm (10 x 8 in)20,000 words978-1-74336-969-220.00February 2014 (June 2014 Au)rights: english language only

978-1-74196-919-1 978-1-74266-657-0 978-1-74196-234-5 978-1-74196-537-7 978-1-74336-973-9

C ATA LO G U E 2 0 14 2 0 1 512

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. 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.

232 pagesflexibound 250 x 200 mm (10 x 8 in)45,000 words978-1-74336-059-014.99March 2014 (February 2014 Au)

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.

ISBN 978-1743364505

9 781743 364505

The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.

Sarah Wilson

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.

Lee HoLmes

Lee Ho

LmeS

eAT

Yo

UR

WA

YT

o G

oo

D H

eA

LTH

SUPERCHARGED FOOD

SUPERCHARGED FOOD

eAT YoUR WAY To GooD HeALTH

Over 90

recipes free of

wheat, dairy, yea

st

and sugar, from

the

bestselling autho

r and

award-winning

blogger

A true manifesto for wellness.

Sarah Wilson

:Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00

978-1-74266-315-9

C ATA LO G U E 2 0 14 2 0 1 514

164 pageshardback with die-cut240 x 192 mm (9 x 7 in)20,000 words978-1-74336-165-814.99June 2014 (September 2014 Au)rights: english language only

About the AuthorS:

Authors Constance and Mathilde Lorenzi are self-

confessed 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.

Frozen YoghurtConstance 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.

la franaise

f roz e n yo g H u rt

C ATA LO G U E 2 0 14 2 0 1 516

MY

PET

ITE K

ITC

HEN

CO

OK

BO

OK

elea

no

r o

zic

h

eleanor ozich

MY PETITE KITCHEN COOKBOOK

SIMPLE WHOLEFOOD RECIPESEleanor Ozich has created this collection of over 100 simple, natural, wholesome recipes that will nourish you and your family. With a focus on wholefoods, Eleanor replaces sugar and grains with natural, unprocessed alternatives to create balanced meals. From Raw chia seed berry jam to Beetroot and wild rice risotto with dill and parmesan, My Petite Kitchen Cookbook includes breakfasts, lunches, dinners and desserts, and everything in between.

ELEANOR OZICH has created this collection of over 100 simple, natural, wholesome recipes that will nourish you and your family. With a focus on wholefoods, Eleanor replaces sugar and grains with natural, unprocessed alternatives to create balanced meals. From Raw chia seed berry jam to Beetroot and wild rice risotto with dill and parmesan, My Petite Kitchen Cookbook includes breakfasts, lunches, dinners and desserts, and everything in between.

My Petite Kitchen CookbookEleanor Ozich

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.

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 self-

taught 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.

240 pageshardback with jacket240 x 190 mm (9 x 7 in)40,000 words978-1-73436-187-016.99June 2014 (May 2014 Au)

C ATA LO G U E 2 0 14 2 0 1 518

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.

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.

192 pageshardback210 x 152 mm (8 x 6 in)35,000 words978-1-74336-078-19.99July 2014 (February 2014 Au)

978-1-74266-827-7

C ATA LO G U E 2 0 14 2 0 1 520

164 pageshardback with die-cut240 x 192 mm (9 x 7 in)20,000 words978-174336-186-314.99July 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.

Argentinian Street FoodEnrique 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.

C ATA LO G U E 2 0 14 2 0 1 522

without glutenGOOD

without gluten

GOO

D

FRDRIQUE JULES,JENNIFER LEPOUTRE & MITSURU YANASE

The chefs at Parisian restaurant and grocery store NoGlu specialise in creating delicious, gluten-free food with all the style, finesse and passion for baking excellence that makes French ptisserie world-renowned. By cleverly blending gluten-free flours and using a range of cereals, they have developed over 65 delicious recipes that are guaranteed gluten free many are even lactose free.

In this book youll find some of the most popular recipes from their Paris store: scrumptious cookies, sticky banana cake, polenta cake, sweet and savoury muffins, wonderful breads, a versatile sweet pastry, crpes, cheesecakes, and even burgers, pizza and quiche. This is a must-have book for anyone looking to expand their gluten-free horizons.

160 pageshardback with die-cut240 x 190 mm (9 x 7 in)978-1-74336-316-4 14.99September 2014 (August 2014 Au)rights: english language only

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.

Good Without GlutenFrdrique 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 world-

renowned. 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.

C ATA LO G U E 2 0 14 2 0 1 524

144 pageshardback240 x 190 mm (9 x 7 in)978-1-74336-317-114.99September 2014 (August 2014 Au)rights: english language only

Gourmet Hot DogsStphane Reynaud

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.

STPHANE REYNAUDS

GOURMETHOT DOGS

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

For too long, sausages of all shapes and sizes have been smothered under blankets of ketchup and mustard and wolfed down street side with barely a passing thought. But, with just a little more time and imagination, these handheld meals can be

elevated to true culinary delights.

Introduce your favourite sausages to an array of delectable flavour combinations slivers of gently melting brie, thin slices of fresh crunchy vegetables, spoonfuls of tender beans or curried potato ...

these are hot dogs, but not as you know them.

Expand your hot dog horizons onE topping at a timE

ISBN 978-1743363133

9 781743 363133

The STraSbourg SauSage

The frankfurTer SauSage

The vienna SauSage

The veal SauSage

The cervelaT

The chipolaTa

The Merguez

The MonTbliard

The MorTeau

The ToulouSe SauSage

The dioT The chicken SauSage

GOURMET

HO

T D

OG

SST

PHANE REYNAUDS

HOW TO DRESS YOUR DOG WITH STYLE

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.

C ATA LO G U E 2 0 14 2 0 1 526

Tessa Kiros: The Recipe CollectionTessa 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.

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.

376 pageshardback with debossed panel260 x 210 mm (10 x 8 in) 72,000 words978-1-74336-096-520.00September 2014 (May 2014 Au)

978-1-74196-684-8 978-1-74045-909-9 978-1-74196-241-3 978-1-74196-686-2 978-1-74196-431-8 978-1-74266-878-9

C ATA LO G U E 2 0 14 2 0 1 528

BISTRONOMY

BISTRONOMY

NEW WAYS WITH A FRENCH TRADITIONKATRINA MEYNINK

FOOD

The new wave of cuisine represented by the bistronomy movement is led by young chefs who choose to drop the astronomical prices and stuffy atmospheres of top-class Michelin outfits in favour of more convivial surrounds, where food and community rather than the thread count of the tablecloth are what matters. Through recipes and accompanying narrative, this dynamic book captures the vital elements of bistronomythe democratic spirit of generous, affordable hospitality, and the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by creating global bistronomy menus with more than 100 recipes generously donated by chefs the world over, from Paris to London, New York, Copenhagen and the shores of Sydney, Australia.

DAN PEARSONRYAN SQUIRESGREGORY MARCHANDBEAU VINCENTARI TAYMORKARL FIRLAJAMES KNAPPETTSHAUN KELLYDANIEL PUSKASSCOTT PICKETT

MATT AITAOWEN CLARKEMATT LAMBERTLEE COOPERJAMES HENRYJOSH MURPHYDAVE VERHEUL MATT GERMANCHISYVES CAMDEBORDEANTHONY DEMETRE

JAMES PARRYADAM BYATTJOS CARLESGIOVANNI PASSERINISTEPHANE JEGOLUKE BURGESSPASI PETANANMICHAEL CABALLOINAKE AIZPITARTEWESLEY YOUNG

FEATURING RECIPES FROM

KATRINA MEYNINK

FRENCH FOOD UNBOUNDKATRINA MEYNINK

256 pageshardback with jacket260 x 215 mm (10 x 8 in)45,000 words978-1-74336-101-625.00october 2014 (September 2014 Au)

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.

BistronomyKatrina Meynink

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.

C ATA LO G U E 2 0 14 2 0 1 532

256 pageshardback255 x 200 mm (10 x 8 in)40,000 words978-1-74336-104-718.99october 2014 (october 2014 Au)

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.

Sweet EnvyAlistair Wise & Teena Kearney-Wise

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.

SWEETENVY

ALISTAIR WISE &TEENA KEARNEY-WISE

100 recipesfrom the grandest

little bakehouse in town

ALISTA

IR W

ISE &

TEENA KEA

RNEY

-WISE

SW

EE

T EN

VY

Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of zany deliciousness in North Hobart, Tasmania and run by pastry chef Alistair Wise and his wife Teena.

The recipes in this book are a slice in time of their expertly creative artisan produce: 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 York and won awards there.

Throughout, Alistair and Teena share anecdotes about how each recipe came about, revealing a refreshingly anarchic sense of humour not usually associated with the sweet art of baking.

As Alistair and Teena would say, baking is all about organization but it doesnt have to be oh-so-serious. So put your pinny on, turn the music up and get some Sweet Envy deliciousness going in your kitchen. You know you want to ...

ALISTAIR WISE grew up and completed his pastry and bakery training in Hobart, Tasmania, as did his wife and business partner Teena Kearney-Wise. Both Alistair and Teena went on to work in top restaurants in Melbourne, London and New York. Now back in Tasmania, they 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.

CMYK

C ATA LO G U E 2 0 14 2 0 1 534

v e n ice

LAURA ZAVANphotography by Grgoire Kalt

cult recipes

272 pageshardback262 x 208 mm (10 x 8 in)978-1-74336-310-220.00october 2014 (September 2014 Au)rights: english language only

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.

Venice Cult RecipesLaura 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.

C ATA LO G U E 2 0 14 2 0 1 536

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.

256 pagespadded hardback270 x 203 mm (10 x 8 in)50,000 words978-1-74336-062-020.00November 2014 (october 2014 Au)

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

C ATA LO G U E 2 0 14 2 0 1 538

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.

304 pageshardback with cloth case310 x 225 mm (12 x 9 in)60,000 words978-1-74336-063-735.00November 2014 (october 2014 Au)

SepiaMartin 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 old-

fashioned, cosmopolitan glamour.

C ATA LO G U E 2 0 14 2 0 1 540

9 781743 360033

ORG A N UMP E T E RG I L MOR E

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.

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.

288 pageshardback310 x 255 mm (12 x 10 in)60,000 words978-1-74336-064-440.00December 2014 (November 2014 Au)

OrganumPeter Gilmore

While there is a layered complexity to world-

renowned 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.

978-1-74196-487-5

C ATA LO G U E 2 0 14 2 0 1 542

365 Country Women's Association FavouritesCountry 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.

TheCoUnTry Womens

AssoCiATion

More treasured recipes

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.

TheCoUnTry Womens

AssoCiATion

Cookbook2

Th

eC

oU

nT

ry

Wo

me

ns

Asso

CiA

Tio

nC

oo

kb

oo

k 2

cyan magenta yellow black spot UVspine width 27 mm

2Cookbook CWA_Cook Book 2_Cover SI.indd 1 26/11/10 8:28:00 AM

ISBN 978-1741963595

9 781741 963595

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.

CO

OK

BO

OK

THECOUNTRY WOMENS

ASSOCIATION

BOOKCOOK

TH

EC

OU

NT

RY

WO

ME

NS

ASSO

CIA

TIO

N

Seventy Years in the Kitchen

THECOUNTRY WOMENS

ASSOCIATION

BOOKCOOK

978-1-74266-855-0 978-1-77700-442-4 978-1-74196-929-0

280 pageshardback215 x 155 mm (8 x 6 in)65,000 words978-1-74336-322-512.99January 2015 (November 2014 Au)

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.

C ATA LO G U E 2 0 14 2 0 1 544

DonutsTracey 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-for-

you, 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!

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.

144 pageshardback with cloth spine240 x 190 mm (9 x 7 in)22,00 words978-1-74336-323-214.99February 2015 (December 2015 Au)

F O O D & D R I N KC ATA LO G U E 2 0 14 2 0 1 5 47 46

ROSS DOBSON

THE BUMPER BOOK OF NO NONSENSE BARBECUING

RO

SS D

OB

SON

From the master of the barbecue tongs comes a bumper collection of more than 200 of Ross Dobsons favourite recipes for the grill and hotplate. This comprehensive cookbook presents a versatile array of exciting recipes, ranging from a perfectly cooked steak and grilled whole fish to a weekend feast for friends. In addition to much-loved classics, there are dishes drawing on influences from around the globe Asia, India, the Middle East, Europe and the Americas. King of the Grill caters to meatlovers and vegetarians alike, and includes recipes for breads, dips, salads and other extras to accompany your barbecue.

Ross Dobsons passion for food is evident in his successful cafs, catering business, best-selling cookbooks and a career writing for top food magazines such as BBC Australian Good Food.

A MUST-HAVE BOOK THAT COVERS ALL YOUR BARBECUING NEEDS

King of the GrillRoss Dobson

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.

392 pageshardback260 x 215 mm (10 x 8 in)64,000 words978-174336-474-120.00May 2015 (November 2014 Au)

Supercharged Food: VegetarianLee Holmes

This book will inspire you to create meals that

are thoroughly delicious and loaded with health-

promoting 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.

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.

240 pagesflexibound250 x 20 mm (10 x 8 in)50,000 words978-1-74336-523-614.99February 2015 (January 2014 Au)

ISBN 978-1743364505

9 781743 364505

The vibrant, authentic eating principles that motivate this book are the soundest around. A true manifesto for wellness.

Sarah Wilson

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.

Lee HoLmes

Lee Ho

LmeS

eAT

Yo

UR

WA

YT

o G

oo

D H

eA

LTH

SUPERCHARGED FOOD

SUPERCHARGED FOOD

eAT YoUR WAY To GooD HeALTH

Over 90

recipes free of

wheat, dairy, yea

st

and sugar, from

the

bestselling autho

r and

award-winning

blogger

A true manifesto for wellness.

Sarah Wilson

:Murdoch Books :HT521376 :_MB_Cover Color:CMYK Size:200x250(206x257)mm :18mm :15mm :N185 :2014/04/04 14:00

978-1-74266-315-9 978-1-74336-059-0978-1-74196-714-2 978-1-74196-798-2

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.

C ATA LO G U E 2 0 14 2 0 1 548

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.

240 pagespaperback with flaps250 x 220 mm (10 x 8 in)30,000 words978-1-74336-106-118.99March 2015 (December 2014 Au)

The Painted CakeNatasha 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.

C ATA LO G U E 2 0 14 2 0 1 550

InterRegime5-2.indd 75 30/12/2013 16:00

InterRegime5-2.indd 85 30/12/2013 16:00

InterRegime5-2.indd 49 30/12/2013 16:00

19COACHING 5/2

InterRegime-001-033.indd 19 31/12/2013 11:41

The 5:2 Lifestyle DietDelphine 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 pagespaperback with die-cut250 x 205 mm (9 x 8 in)978-1-74336-532-816.99March 2015 (February 2015 Au)rights: english language only

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.

C ATA LO G U E 2 0 14 2 0 1 552

2 cinnamon sticks, halved2 star anise, halved2 teaspoons unrefined coconut oil (solid is fine) teaspoon vanilla extract2 tablespoons agave nectar, or more to taste4 tablespoons flaked almonds or coconut flakes, lightly toasted, to serve

1 x 400ml can coconut milk1 large peach, stoned and quartered

2 apricots, stoned and halved1 large nectarine, stoned and quartered

a handful of blueberries2 tablespoons soft light brown sugar

2 tablespoons Marsala or sweet wine1 vanilla pod, split in half lengthways

fruit en papillote

you can vary the fruit here but try to include berries as the juices make a delicious sauce. you can also ring the changes by swapping maple syrup for

agave nectar, or add a tiny dash of orange blossom water to the cream.

WITH COCOnuT CReAM

234 sweet th ings

serVes: 4preparation: 20 minutes

cooking: 25 minutes

+ + ++ + +

Heat the oven to 200C (400F/Gas 6). Place the can of coconut milk in the freezer.

Tear off 4 large rectangles of baking paper and spread out on a work surface. Place all the fruit in a bowl and toss with the sugar and Marsala. Scrape the seeds from the vanilla pod and stir into the fruit. Cut the vanilla pod in half crossways to make 4 pieces.

Divide the fruit and the sugary syrup in the bottom of the bowl between the pieces of paper. Place a piece of cinnamon stick, star anise, vanilla pod and teaspoon of coconut oil on top of each pile of fruit. Bring the top and bottom edges of the paper together and tightly fold. Twist the ends together to make tight packets, leaving some air

inside. Place the packets on a baking sheet and roast for 25 minutes, or until the fruit is tender and oozing juices. Cooking time will vary according to the ripeness of the fruit, so pop the packets back in the oven if the fruit is not quite done.

Make the coconut cream by following the recipe on p26, beating in the vanilla extract and agave to sweeten. Chill until ready to serve.

To serve, place the packets on individual plates and allow guests to open them up themselves. The smell of the spices as the packets open is wonderful. Let guests help themselves to the coconut cream and almonds or coconut flakes to sprinkle on top.

finely grated zest of lemon, plus a squeeze of lemonsea salt flakesfreshly ground black pepper3 tablespoons marsala200ml passata, plus extra if needed1 teaspoon chipotle pastea pinch of soft light brown sugar

650ml porcini stock (vegetable stock is fine)200g pearled barley, rinsed

2 tablespoons olive oil400g mixed mushrooms, sliced

1 garlic clove, minced1 tablespoon chopped thyme

1 tablespoon chopped flat-leaf parsley, plus more for sprinkling

smoky mushroom stew

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.

with barLeY

196 warming mains

SerVeS: 24preparation: 15 minutes

cooking: 30 minutes

+ + ++ + +

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

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.

15g miso paste (optional)2 teaspoons sea salt flakes1 chipotle (optional)2 bay leaves1 x 400g can aduki, borlotti or kidney beans, drained500g vegan tagliatellefine sea salt, for cooking the pastabasil leaves, torn, to serve (optional)

3 tablespoons olive oil, plus extra for tossing1 onion, diced small1 carrot, diced small

1 celery stick, diced small1 star anise

2 garlic cloves, finely chopped150g Puy lentils, rinsed200ml vegan red wine

2 tablespoons tomato pure1 x 400g can chopped tomatoes

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

180 pasta, rice & noodles

SerVeS: 46preparation: 20 minutes

cooking: 50 minutes

+ + ++ + +

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

simmer, uncovered, for 40 minutes, or until the lentils are tender. Add more water if the mixture starts drying out. Stir occasionally.

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.

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).

106 soups & cold salads

2 thyme sprigs2 x 3cm strips of lemon zestsea salt flakesfreshly ground black pepper

For the pistou75g basil leaves3 tablespoons extra virgin olive oil teaspoon sea salt flakes, or more to taste 2 garlic cloves, chopped

For the soup3 tablespoons olive oil

3 medium carrots, peeled and chopped into rounds

2 medium potatoes, peeled and chopped into 2cm dice

2 celery stalks, finely chopped1 onion, finely chopped

2 garlic cloves, finely chopped medium courgette, cut in half lengthways

and sliced into half-moons120g Savoy cabbage, shredded

2 litres vegetable stock or water

soup au pistouthis 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.

serVes: 68PreParation: 20 minutes

cooking: 25 minutes

+ + ++ + +

heat the oil in a large, heavy lidded pan and add the carrots, potatoes, celery and onion. cook gently for about 12 minutes, stirring and turning the vegetables over every now and then. add a splash of water if the vegetables start to stick to the pan. add the garlic, courgette and cabbage and cook for a few minutes more. add the stock or water, thyme and lemon zest. season with salt and pepper and gently simmer, covered, for about 10 minutes.

to make the pistou, blitz all the ingredients in a mini food processor, or pound in a mortar. taste for seasoning.

to serve, ladle the soup into bowls and top with a spoonful of the pistou. wonderful served with warm country-style bread.

My First Vegan CookbookSue Quinn

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

160 delicious recipes without animal products

for wannabe vegans, existing vegans or those

wishing to learn more. It targets those who

want to eat less animal product for ethical and

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

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

illustration to break down some of the facts

surrounding vegan food into visuals, so key

information is easy (and fun) to assimilate.

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

Bugle among others. Originally from Australia and

now based on the south-coast of England, she

has travelled widely, generally (in her own words)

following my stomach and arrangingitineraries

around meal opportunities. She is not a professional

chef but describes herself as borderline food

obsessive with a keeninterest in cooking, ingredients,

gadgets and the history of food.

256 pagespaperback with flaps254 x 215 mm (10 x 9 in)978-1-74336-525-016.99March 2015 (February 2015 ANZ)rights: english language only

C ATA LO G U E 2 0 14 2 0 1 556

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.

360 pageshardback267 x 253 mm (10 x 10 in)60,000 words978-1-74336-081-125.00April 2015 (March 2015 Au)

AnatoliaSomer 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.

C ATA LO G U E 2 0 14 2 0 1 558

256 pageshardback255 x 200 mm (10 x 7 in)30,000 words978-1-74336-463-520.00May 2015 (April 2014 Au)

The Gourmet Farmer Seafood BookMatthew 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.

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.

978-1-74266-980-9

F O O D & D R I N KC ATA LO G U E 2 0 14 2 0 1 5 61 60

272 pageshardback with jacket270 x 215 mm (10 x 8 in) 65,000 words978-1-74336-354-620.00May 2015 (April 2015 Au)

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.

The French Baker Jean Michel Raynaud

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 French-

born 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.

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.

256 pageshardback285 x 215 mm (11 x 8 in)45,000 words978-1-74336-095-820.00 May 2015 (April 2015 Au)

Zumbo RiffsAdriano Zumbo

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.

978-1-74266-970-0 978-1-74266-571-9

F O O D & D R I N KC ATA LO G U E 2 0 14 2 0 1 5 63 62

256 pageshardback240 x 170 mm (9 x 6 in)40,000 words978-1-74336-324-916.99June 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.

MeMargaret

and

K a t e G i b b s

MeMargaret

and

K a t e G i b b s

MeMargaret

and

K a t e G i b b s

Margaret and MeKate Gibbs with Margaret Fulton

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.

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.

224 pagesflexibound255 x 210 mm (10 x 8 in)32,000 words978-1-74336-058-314.99June 2015 (May 2015 Au)

978-1-74266-690-2 978-1-74336-197-9978-1-74196-779-1978-1-74196-318-2

Planet Cake Love Paris Cutler

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.

Lifestyle

C ATA LO G U E 2 0 14 2 0 1 566

LOANI PRIOR

LO

AN

I PR

IOR

I knit from home, in my comfortable knitting chair,

dreaming up little woolly objets dart to adorn the

humble teapot. Tea Cosies. I knit them, pattern

them and give them a funny name. When I am

done, they are photographed like haute couture

and published in a book.

BUT there have been other incarnations.

Most recently Loani snuck into large organisations

and spring-cleaned and restructured their

electronic filing systems like a sort of modern

filing fairy. Before that she liked to administrate

for artistic and charitable organisations. And in

another life entirely she mucked about on the

viola and taught little kids how to whip out a tune

on their own instruments.

Loani is the happy mother of one grown up son,

Benjamin Bunny. She has a love hate relationship

with a recalcitrant Burmese feline, Wes The Cat

and blames this whole knitty nonsense on The

Bloke and the Rugby World Cup 2003.

Like every modern knitter you can find Loani

on Facebook, Ravelry and the blog, all from

her website www.grandpurlbaa.com

Photo: Terry Straight

So what do you DO exactly Loani?

The Queen of the Tea Cosies is back

with this collection of 15 pretty (and

pretty funny) tea cosies and other

beautiful knitted things. Transforming

the humble tea cosy into haute couture,

the projects within are a glorious

combination of the quirky and the

delicate, the practical and the operatic,

guaranteed to inspire and enchant the

novice and experienced crafter.

Loani Prior, Grand Purl

Baa,

Her Royal Tea Cosynes

s

A tea cosy makes a fabulous handmade gift. It is quirky, practical and no-one has to wear it. LOANI PRIOR

ISBN 978-1743360934

9 781743 360934

PrettyFunny& other beautifu

l knitted thingsTea Cosies

Pretty F unny T ea C osies

160 pagespaperback with flaps220 x 220 mm (8 x 8 in)22,000 words 978-1-74336-097-212.99 August 2014 (July 2014 Au)

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.

Pretty Funny Tea CosiesLoani Prior

Loani Prior, tea cosy knitter extraordinaire, is

back with more fabulously outrageous creations.

Pretty Funny Tea Cosies contains 25 knitted

cosies and pretty things, with the focus on the

pretty: flowers, leaves, fruit, loopy stitches and

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.

978-1-74196-631-2 978-1-74266-660-0

C ATA LO G U E 2 0 14 2 0 1 568

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.

216 pageshardback with jacket260 x 210 mm (10 x 8 in)40,000 words978-1-74336-103-020.00october 2014 (September 2014 Au)

Easy LuxuryDarren 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.

C ATA LO G U E 2 0 14 2 0 1 570

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.

242 pageshardback284 x 224 mm (11 x 8 in)60,000 words978-1-74336-075-025.00November 2014 (october 2014 Au)

WychwoodKaren 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

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.

need to replace -- can't find file

found high-res but needs resizing!!

C ATA LO G U E 2 0 14 2 0 1 572

363 pageshardback with jacket270 x 225 mm (10 x 8 in) 60,000 words978-1-74336-340-925.00December 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.

ConnectedPhillip 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 award-

winning garden at Chelsea is also featured.

C ATA LO G U E 2 0 14 2 0 1 574

156 pageshardback with jacket260 x 190 mm (10 x 7 ins)25,000 words978-1-74336-442-012.99February 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 author-

photographers, 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.

A Girls Best FriendDavid 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.

C ATA LO G U E 2 0 14 2 0 1 576

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.

304 pageshardback with die-cut290 x 225 mm (11 x 8 in) 40,000 words978-1-74336-061-325.00February 2015 (December 2014 Au)

HappyAmanda 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

C ATA LO G U E 2 0 14 2 0 1 578

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 Sun-

Herald 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.

296 pageshardback210 x 140 mm (8 x 5 in)38,000 words978-1-74336-332-416.99February 2015 (January 2015 Au)

London Style Guide: Fully Revised and Updated EditionSaska 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.

C ATA LO G U E 2 0 14 2 0 1 580

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.

208 pageshardback240 x 170 mm (9 x 6 in)30,000 words978-1-74336-508-314.99March 2015 (August 2014 Au)

Backyard BeesDoug Purdie

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.

A guide for the beginner beekeeper

DOUG PURDIE

Backyard

BACKYARD BEES DOUG PURDIE

BEESJust 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. Including:

extensive advice on choosing a hive and the equipment you need case studies and anecdotes from beekeepers from all walks of life 20 delicious recipes for all that honey, from Toasted Honey

Granola to Bees Knees Cocktails.

C ATA LO G U E 2 0 14 2 0 1 584

Meredith Kirton

dig deeper

dig Meredith

Kirton

deeper

Seasonal, sustainable, Australian gardening

GARDENING

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.

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.

472 pageshardback235 x 190 mm (9 x 7 in)120,000 words978-1-74336-076-725.00March 2015 (September 2014 Au)

Dig DeeperMeredith 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.

978-1-74196-450-9 978-1-74045-880-1 978-1-74045-822-1

C ATA LO G U E 2 0 14 2 0 1 586

PARIS STYLE GUIDE

Paris Style Guide opens the address book of Paris-based freelance stylist Elodie Rambaud and invites you to share it with her.

With its 235 lite 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.

PARIS

235 addresses from a prop stylist

eat + sleep + shop

Elodie Rambaud

eat + sleep + shop

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.

272 pageshardback210 x 140 mm (8 x 5 in)978-1-74336-465-916.99April 2015 (March 2015 Au)rights: english language only

Paris Style GuideElodie 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,

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.

C ATA LO G U E 2 0 14 2 0 1 588

432 pages plus gatefolds hardback with jacket275 x 215 mm (10 x 8 in) 108,000 words978-1-74336-080-430.00 April 2015 (october 2014 Au)

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.

978-1-74266-012-7

Anzac TreasuresDr Peter Pedersen and the Australian War Memorial

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.

C ATA LO G U E 2 0 14 2 0 1 590

AustrAliAns At the GreAt W

Ar 19141918 Peter Burness

Peter Burness

AustrAliAns At the GreAt WAr

1914 1918ISBN 978-1743363782

9 781743 363782

Peter Burness

Australian War Memorial Lambert Gallipoli Fellow

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. Peter is also the author

of The Nek: a Gallipoli tragedy (2nd ed., 2012).

About t