Murdoch Books

Callum Hann is back with a collection of recipes and sound advice that will give novice foodies the skills and the enthusiasm to become better, more knowledgeable, happier cooks. In addition to over 90 fast, fresh and simple recipes there is a wealth of information on cooking fundamentals, ranging from a guide to flavour combinations and advice on choosing the right restaurant — as well as tips for entertaining at home — through to techniques for preparing perfect seafood and buying and preparing seasonal ingredients. Recipes cover delicious breakfasts and brunches (maple bacon, asparagus, smashed avocado & feta on toast), things you can eat with your hands (spicy chicken tacos with apple & cabbage salsa), super quick meals (baked mac 'n' cheese with rosemary breadcrumbs), weeknight dinners, salads, food to impress a date (spice-crusted pork loin with apple cider glaze & figs; cherry fool) and essential rubs, dips, sauces and dressings.

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 patisserie world-renowned. Using a range of cereals, flours and clever flour mixes that are naturally gluten-free and healthy, they have developed over 65 delicious and nutritious recipes, 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 gluten-free 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 recipes guaranteed delicious and gluten-free.

Packed with more than 60 recipes for yogurt in all its guises — from frozen yogurt with summer fruits, berries, nuts and chocolate to frozen yogurt cheesecake — this is a definitive guide to the delicious frozen treat. Included are yogurt desserts made with dulce de leche, peanut butter or lemon curd, chilled yogurt milkshakes and lassis, and recipes for 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, blender or in an ice box, this book has all yogurt options covered. The design and styling is young, fresh and bright and yogurt is always the hero!

From Petite Kitchen blogger Eleanor Ozich comes this collection of more than 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, many of which are gluten-free or vegetarian. From Raw Chia Seed Berry Jam to Beetroot and Wild Rice Risotto with Dill and Parmesan, My Petite Kitchen contains delicious, approachable recipes for breakfasts, lunches, dinners and desserts, and everything in between.

Featuring 60 easy, tasty hot dog recipes, prepared with passion in gourmet French style, Stephane Reynaud's 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 type — from coarse and finely minced sausages, to Frankfurters, chipolatas, Toulouse sausage, chicken sausage, veal sausage — and each recipe includes suggestions for bread accompaniments, small (but perfectly formed) salad garnishes and the all-important condiments to maximize flavour and impact. Stephane's followers and fans of quick and easy food that's high quality and fun to serve will love this book for its fabulous recipes and Gallic charm.

Bringing you authentic recipes that sit at the heart of the Argentina's 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 Argentine ice; and some Argentine 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 food in its rich cultural context.

The Great Barrier Reef really is like nowhere else on earth. For many of us, the thought of it conjures up images of beautiful azure waters teeming with colourful fish against a background of coral of every shape, colour and form imaginable. Yet there is so much more to the Great Barrier Reef than this. It is a massive, complex ecosystem, and one that has gone through enormous changes throughout the history and evolution of our planet. Produced in partnership with the BBC's The Great Barrier Reef television series, the book takes you on a journey along 2,300 km of Australia's north-eastern coastline, through the diverse range of habitats that make up this extraordinary water world. Along the way, discover how the Great Barrier Reef was formed, learn about life on the Reef and meet the plants and animals that inhabit it. The Great Barrier Reef also looks at the environmental challenges facing this incredibly delicate ecosystem, and what the future may hold. Illustrated in spectacular full-colour photography throughout, The Great Barrier Reef also features hints and tips on how to make the most out of any trip to the Reef, making it the ultimate guide to one of the most treasured natural wonders of the world.

My Barcelona Kitchen is a vibrant collection of recipes gathered by cook and food writer Sophie Ruggles while living in this lively Spanish city. Inspired by her life as a local in the heart of Barcelona, along with Spanish friends and favourite restaurants and bars, Sophie has added her own personal touch to each recipe to create food that is heart-warming, approachable and true to its traditional roots. Accompanying tales of life in this colourful city and the surrounding countryside, along with stunning location photography, complete an insight into modern Barcelonan life. Discover a lively, diverse city and have an authentic Spanish experience in your own home kitchen with Sophie Ruggles' My Barcelona Kitchen. This title features: over 140 approachable Spanish-inspired recipes; stunning location photography of Barcelonan life; and, recipes accompanied by helpful tips regarding traditional Spanish ingredients.

Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. In Pier, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best seasonal produce in innovative ways. All feature the freshness, delicacy and restraint that are hallmarks of the Pier style.

Fresh from hosting a popular Australian cooking show, My Kitchen Rules, author and chef Pete Evans brings cooking back to his home kitchen in My Kitchen. Focusing on casual home cooking as a lifestyle, Pete keeps it relaxed with fresh ingredients and flavours for every meal of the day. Featuring the dishes Pete loves to prepare for his family, My Kitchen offers all the inspiration you need to cook regularly simple, interesting meals that are bursting with flavour. Whether you want to create the ultimate seafood curry, a succulent sirloin with mint, lemon and chilli, or a classic lemon and lime cheesecake, My Kitchen is packed with fabulous meal ideas for the entire family. Key points: fresh, interesting recipes for the whole family; relaxed, approachable recipes accompanied by stunning food and lifestyle photography.

Why would you make your own sausages, cure your own ham, pickle your own fish or preserve your own vegetables? It's quite simple, because it tastes better. This book is about celebrating and enjoying the artisan processes involved in making items you'd typically find in your local deli — from cheese and cream to cured and smoked meats.

Food is a quilt that is patch worked together by people's language, traditions and way of living. In Venezia, Tessa Kiros shows the magic and the charm of the famous Italian city of Venice. She embroiders the recipes of this city of canals, bridges and carnivals with her own unique colors and threads. Tessa's previous books, Twelve, Falling Cloudberries, Apples for Jam and Piri Starfish: Portugal Found have been published to international acclaim and have secured best-selling status in many countries throughout the world. Falling Cloudberries won several awards including Best Hardcover Recipe Book at the World Food Media Awards. As usual, her book features stunningly beautiful photography and design, and recipes for the whole family — a European way of eating.

This book helps you discover how easy it can be making your own eclairs at home with this complete guide to choux pastry, Secrets of Eclairs. This beautiful collection has everything you need to know for a well-risen puff, assorted fillings and the secret to making the glossiest icing. You can learn the ropes with the classics — coffee and chocolate eclairs — then throw yourself into eclairs with more unusual fillings like lime, chestnut and passionfruit and icings to die for including salted-butter caramel and mille-feuille style stripes. The perfect gift for a keen baker or patisserie aficionado, Secrets of Eclairs lets you bring these perfect little pastries into your very own home kitchen. Key points: the definitive guide to eclairs; extensive information on ingredients and equipment required for an array of dazzling finishing touches; and the perfect gift for a keen baker or patisserie aficionado who would like to bring this cult pastry home.

When Neil Perry set out to open a steakhouse, it wasn't going to be just any steakhouse. It had to showcase not only Australia's best beef but also the best seafood, the best of everything. In his latest book, Neil shares the trials and tribulations of opening the ultimate steakhouse, Rockpool Bar & Grill, first in Melbourne, then Sydney and Perth. This is a book about the life of a restaurant and all the people who contribute to it, from the graziers to the scallop divers to the oyster whisperers. Tales from the restaurant and from his producers intersperse Neil's collection of recipes that bring his restaurant into your home. His advice on handling seafood, how to cook the perfect steak, how to build a wood-fired barbecue, for plus his signature condiments, side dishes and desserts, make this an indispensable and inspirational kitchen companion.

Origin is a book about food, memory, time and place. One of Australia's most exciting chefs, Ben Shewry from multi-award winning Melbourne restaurant, Attica, takes readers on an inspirational journey with dishes that relate back to his childhood, and which emulate and celebrate the environment in which he grew up and the place where he now lives. Known for his foraging, Ben uses what the earth provides without exploiting its resources. His complex, exquisitely crafted dishes all have stories behind them. This is an extraordinary book about inspirational food for today. Key points: 60 unique recipes interwoven with a strong narrative of Ben's life; superb landscape photography by Colin Page; and, a rich visual journey.

Offers over 200 recipes and ideas for homemade food. This title uses step-by-step instructions to show the reader how to make ingredients, as well as recipes, at home. It helps you to learn how to make cheese from pantry staples, create an oven smoker from scratch in just two minutes and make ice cream without an ice cream machine.

Pasta Artigiana has a recipe for any occasion, from simple and rustic to elegant and refined. Second generation Italian chef, Nino Zoccali shares a lifetime of delectable pasta recipes from hearty soups to indulgent filled pasta (tortellini, ravioli) and even pasta-based desserts. With more than 80 authentic recipes and a range of basic pasta doughs, sugos and sauces, Pasta Artigiana is as practical as it is beautiful and will become an essential kitchen companion for anyone who loves to cook and eat pasta. This title features: more than 80 authentic, easy to follow recipes with hints and tips throughout; chapters on pasta in soups, dried pasta, fresh pasta, filled pasta, baked pasta and sweet pasta; and, includes recipes for sugos, sauces and stocks that will become an established part of your repertoire.

From one of Sydney's hottest restaurants, a book written for the aspirational home cook to reproduce awe-inspiring food in the domestic kitchen, including many unusual techniques such as sous vide.

In Limoncello and Linenwater, much-loved author Tessa Kiros celebrates the heritage of Italy, the country she has chosen to call home. This whimsically feminine book is a tribute to the women in our lives — mothers, mothers-in-law, grandmothers — and the important lessons we learn from them. With accessible, delicious recipes ranging from robust family dishes to quirky cakes and old-fashioned sauces and preserves, this book is a precious heirloom for today. Key points: after more than 700,000 sales worldwide, this is Tessa's best book yet, written from the heart and celebrating the best of Italy; beautifully, quirkily styled and designed; and more than 100 achievable tried and tested recipes.

People love a fresh loaf. The way it smells, the crunch of the crust, the warm, soft texture of bread newly out of the oven. The growth of artisan bakeries and the increasing choice in supermarkets is testament to the fact that we want an alternative to the pre-packaged conformity of mass-produced baking. So why not make it ourselves? Bread is cheap to make, and a lot simpler than you might think. The Bread Revolution is a call to arms, encouraging all of us to think again about baking our own loaves. It demystifies the whole process, offering an easy repertoire of delicious savoury breads and sweet dough treats, plus down-to-earth tips. Its 60 inspiring recipes range from soda bread to potato and rosemary, healthy multi-seed wholemeal to an amazing sourdough that can fit in your busy schedule. Central to the book is the idea that bread can be a meal in itself, with ideas for quick lunches, children's teas and evening meals. Plus cinnamon Danish pastries and hot cross buns, and a host of thrifty recipes for your bread leftovers, from summer gazpacho to winter-warming bread and butter pudding. Key points: affordable, easy recipes to make bread making accessible to everyone from novices through to experienced cooks; contains 60 recipes including enriched white bread, sourdough, English muffins, doughnuts and hot cross buns; tips on how to save money by using every last piece of the bread with recipes such as bread and butter pudding, croutons and stuffing; Duncan Glendinning and Patrick Ryan have a rapidly growing profile and are two of the strongest names to watch on the UK food scene; Duncan has been named a Food Hero in the Good Housekeeping Food Awards and he and Patrick were shortlisted for the BCE Environmental Leadership Awards for their ethical, green approach and use of organic, local and foraged ingredients.

From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this much anticipated book. Quay's stunning design and photography perfectly echoes Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter's recipes, including the irresistible eight-textured chocolate cake and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey. Key points: signature recipes from Australia's Restaurant of the Year 2008/2009; recipes are broken into more approachable individual components making them easier to recreate in a home setting.

Celebrate 10 years of Marie Claire's association with award-winning food writer and stylist Michele Cranston with this special anniversary edition. Marie Claire recipes radiate vitality, comfort, health and fresh food and with that in mind Michele has compiled her favourite dishes from the past 10 years, along with her personal anecdotes and memories of great times in the kitchen. Divided into eight chapters based on seasons, Michele's recipes are simple, approachable and inspiring and this stunning hardback book also contains a Marie Claire notebook and sticky notes to help you mark out your own favourite recipes. So, come with Michele on a journey to the summery alfresco table or a wintery afternoon of comfort food and enjoy the fresh flavours of Marie Claire all over again. Key points: special anniversary edition to celebrate the 10 years of Marie Claire's association with Michele Cranston, award-winning food writer and stylist; simple, approachable and inspiring recipes divided into eight chapters based on seasons; stunning new design teamed with a unique hardback format that includes a special Marie Claire notebook and sticky-notes, to help mark your favourite recipes; informative and useful personal notes and journal-type writings from Michele accompany each recipe.

Wholefood Baking is the ideal book for anyone looking for lighter, healthier versions of classic baking recipes and those with specific food allergies and intolerances. Natural foods chef and author Jude Blereau provides over 120 recipes for cakes, scones, biscuits, pastries and more. Dishes range from the classic scone through to apple and blackberry turnovers and a gluten and dairy-free chocolate shortcrust pastry. Thoroughly researched and beautifully photographed, Wholefood Baking contains detailed information on how to use natural sweeteners, whole flours and organic ingredients to achieve the best baking results every time.

Cook with Love brings together 150 of chef Pete Evans' favourite recipes from his life in the kitchen. With his signature relaxed style, Cook with Love is divided into chapters on breakfast, lazy lunches, family meals, food for entertaining, fish and seafood and more. Simple, unfussy and utterly delicious, the recipes in Cook with Love provide plenty of tips and advice for both novice and experienced cooks, making it the perfect book for relaxed home cooking. Key points: 150 easy, delicious recipes selected from Pete's cookbooks and collected in one comprehensive volume; chapters divided into breakfast, lazy lunches, family meals, food for entertaining, barbecues, fish and seafood, and more; a perfect kitchen companion for a lifetime of easy entertaining.