Spring 2014 Catalogue

Hardie Grant Books

SPRING 2014 Hardie Grant Books | SPRING 2014

ISBN 978-174270750-1

9 781742 707501

Hardie Grant Books

SPRING 2014 FOOD & DRINK | 2 CRAFT, DESIGN & LIFESTYLE | 44 SPORT & TRAVEL | 54 MEMOIR & INSPIRATION | 62 KEY BACKLIST | 68 CONTACTS | 74

Fo o d & Drink

February 2014 £14.99 Hardback Japan & Korea ISBN 9781742706832 128 pages Indonesia, Malaysia & Singapore ISBN 9781742706849 216 pages India & Pakistan ISBN 9781742706863 208 pages All 250 x 195 mm Full colour photography throughout

Complete Asian Cookbook Series JAPAN & KOREA INDONESIA, MALAYSIA & SINGAPORE INDIA & PAKISTAN ‘This is the next best thing to having the great Charmaine Solomon cook for you herself’ - Jill Dupleix, food writer for Delicious magazine and formerly The Times Cook.

The Complete Asian Cookbook Series is a beautifully crafted series based on Charmaine Solomon’s groundbreaking and comprehensive work on the delicious and diverse cuisines across many nations of Asia. Heralded as a classic when it was first published in 1976, the influential and iconic The Complete Asian Cookbook covers 800 traditional and contemporary dishes from fifteen countries. In this series it is divided into geographical regions for the first time.

Written with the home cook in mind, Charmaine’s recipes are simple to follow, work every time and offer valuable information about how local dishes are prepared and served. With the same emphasis on authentic, foolproof recipes, this series deserves a place in every kitchen and promises to be used time and time again.

Also available The Complete Asian Cookbook £30.00 Hardback ISBN 9781742701448 Descended from generations of talented cooks, Charmaine Solomon is recognised as one of the world’s most knowledgeable and practical writers on Asian cooking. In putting together The Complete Asian Cookbook, Charmaine travelled widely through many parts of Asia, revisiting familiar places and discovering new ones to ensure that her recipe development was completely authentic.

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February 2014 ÂŁ20.00 Hardback ISBN 9781742707358 304 pages, 245 x 192 mm Full colour photography throughout

Grains 150 RECIPES FOR EVERY APPETITE Grains is both an introduction to and a celebration of wheat, oats, faro, barley, lentils – and everything in between.

In Grains, Molly Brown provides an in-depth catalogue to the world of edible grains, seeds, cereals, pulses and legumes. Complete with beautiful food photography and illustrations, this stunning exploration of the world of grains offers a variety of delicious and healthy recipes.

Try coconut porridge with fresh mango and passion fruit or buckwheat blinis with yoghurt and smoked salmon for a nutritious, energy-packed breakfast; Middle Eastern pilaf with tzatziki or spiced pork belly with dersa lentils, kamut and preserved lemon for a tasty dinner. Learn how to make a variety of seed and grain-based crackers and give your baking repertoire a boost with so-good-foryou banana cake or pear and eau de vie clafoutis. Molly identifies and provides step-by-step directions to deal with even the most esoteric staple and shares her healthy and diverse recipes which cater for every occasion and appetite.

Molly Brown is a chef and food author based in the UK with a special interest in nutrition and health food.

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February 2014 £50.00 Paperback with slipcase (3 books) ISBN 9781742706986 Saraban 360 pages, Turquoise 368 pages, Saha 352 pages All 229 x 252 mm Full colour photography throughout

Malouf Slipcase SARABAN, TURQUOISE, SAHA A slipcased collection of Greg and Lucy Malouf’s classic cookbooks Saraban, Turquoise and Saha.

In Saraban, Greg and Lucy explore ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world, rejoicing in rice, using fresh herbs in abundance and combining meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes.

In Turquoise, Greg and Lucy delight us by bringing their own inimitable blend of food and travel writing to the Turkish culinary landscape. Recipes include classics such as dumplings filled with cheese and mint, and sticky pistachio baklava.

In Saha, the Maloufs team heartwarming stories and recipes from the people they meet on their journey throughout Persia, the Mediterranean and North Africa, with evocative images and Greg’s own unique take on this history-rich and exciting cuisine.

Also available Arabesque £16.99 Paperback ISBN 9781740667678

Malouf: New Middle Eastern Food £30.00 Hardback ISBN 9781742701455

Greg Malouf has inspired a generation of young chefs and transformed the

international restaurant scene with his passion for the flavours of North Africa and the Middle East. He spent a year as head chef at London’s Petersham Nurseries where he was awarded a Michelin star and has recently opened a new restaurant in Dubai. Lucy Malouf is a food writer and editor, who has written for countless food and drink publications and websites. She is also a restaurant reviewer and feature writer.

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February 2014 £20.00 Paperback ISBN 9781742706870 256 pages, 257 x 210 mm Full colour photography throughout

Italian Food Safari A DELICIOUS CELEBRATION OF THE ITALIAN KITCHEN A celebration of the renowned cuisine and food traditions of Italy.

Now in paperback format, Italian Food Safari offers the opportunity to travel again with Maeve O’Meara and legendary chef Guy Grossi as they spend time with top Italian chefs and producers around Australia. Covering the four seasons, Italian Food Safari introduces you to the concrete backyards full of abundant tomato and basil plants, the cosy home kitchens where masterpieces are whipped up, the elegant restaurants filled with delicious cooking aromas, the specialist providers and extensive delis, bakeries, cheese-makers and pasticcerias.

Offering simple, foolproof recipes that anyone can cook at home, this is a delicious journey into Italy, making discoveries that will inspire any cook. In addition, Guy shares some of his family’s most revered recipes for traditional favourites from the North to the South of Italy. Italian Food Safari celebrates the food traditions of Italian culture – the pioneering families building their wood-fired ovens, growing much of their produce in the early days and keeping food at the centre of family life.

Maeve O’Meara, broadcaster, presenter, journalist and food lover, has spent most of her life seeking out great food, recipes and the clever people who make simple ingredients sing. Guy Grossi is an acclaimed chef, restaurateur and food personality who revels in his Italian heritage and its many glorious culinary delights.

Owner and Chef of Grossi Florentino and Mirka at Tolarno Hotel in Melbourne, Guy has been working in the kitchen all his life since joining his father Pietro in the family restaurant.

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February 2014 £25.00 Hardback ISBN 9781742707020 304 pages, 261 x 225 mm Full colour photography throughout

Marque A CULINARY ADVENTURE A new edition of the stunning cookbook Marque, a compilation of innovative recipes.

Marque is a highly illustrated, contemporary recipe book, celebrating and reflecting on Marque, the succesful Sydney restaurant. With approximately 80 of Marque’s signature recipes, it showcases the delicious food of a world class chef and his influence on contemporary cuisine. The book also contains a myriad of smaller recipes and techniques which are the backbone of chef Mark Best’s creations.

Recipes include roast goose with confit carrots, kimchi pears and coriander, venison tenderloin with beetroot and cocoa, and Slippery Jack mushrooms with celeriac, rosemary curd and manjimup truffles. For dessert, try hot chocolate ganache with hazelnut croquant and rosemary, a lemon tart or figs with milk vacherin, brown butter and jasmine ice cream. Mark’s approach to cooking will transform the way you cook. With high-end, stylish photography, this is a stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world’s best restaurants.

Mark Best became a chef by default. Originally an electrician working in a

goldmine, it was not until he was 25 and helping out at a friend’s restaurant that Best discovered and fell in love with cooking. Now, over 15 years later, he is one of the world’s most respected chefs. One of only four Australian restaurants to make the coveted top 100 in the San Pellegrino World’s Best Restaurant awards, Marque continues to push the culinary boundaries in the food world.

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March 2014 £20.00 Hardback ISBN 9781742706764 224 pages, 247 x 198 mm Full colour photography throughout

Three Sisters Bake DELECTABLE RECIPES FOR EVERY DAY Three sisters with a passion for baking share their favourite recipes for all occasions.

For the Reith sisters, food is about delighting the senses – cooking nutritious, delicious things that look as good as they taste. Full of recipes for every occasion, from brunch and picnics to afternoon tea and dinner parties, Three Sisters Bake shares the ethos that food is for sharing and enjoying with friends and family.

Featuring hearty recipes like tomato, rocket and feta soup to light and summery prawn, coconut and rice salad, there is a recipe to suit every season. From easy pancakes for beginners to impressive crusty breads for the more confident home cook, Three Sisters Bake will be cherished by all. The impressive cake section will inspire anyone with a sweet tooth - from the berry-drenched naked victoria sponge, to a cream-cheese-frosting covered lime and courgette cake, you won’t be able to resist a second slice of any of these bakes.

Filled with classic recipes as well as contemporary dishes that will undoubtedly become new favourites, Three Sisters Bake is a celebration of flavours from three sisters who love food.

Gillian, Nichola and Linsey Reith are sisters with years of cooking and food-tasting experience. With a home economics teacher for a mother and their grandmother the owner of a sweet shop, they are passionate about all things cooking and baking. Their café in Scotland, Three Sisters Bake, has been nominated for several awards.

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March 2014 £18.99 Paperback ISBN 9781742707440 208 pages, 297 x 249 mm Full colour photography throughout

Fresh and Light 180+ NEW RECIPES AND FLAVOUR-PACKED IDEAS TO FIND THE PERFECT BALANCE New recipes from Donna Hay that combine the freshest ingredients, pantry staples and her personal tricks for a lighter touch to your meals.

Designed to complement her hugely popular, existing repertoire, Fresh and Light is full of new recipes that combine fresh and flavoursome ingredients. Ditch the diet and find the balance - Fresh and Light is mindful of fat and carbohydrates, but focuses on flavour and variety, without the guilt.

With chapters divided by meals, Fresh and Light offers a multitude of recipes for those times when you’re seeking something a little more virtuous. Start your day the right way with five-grain porridge or asparagus, tomato and feta egg-white omelette. Store up an array of go-to recipes for fast but healthy weekday dinners such as lemon and goat’s cheese roasted chicken or red quinoa, kale and haloumi salad. Treat yourself but feel a little more innocent doing it with Donna’s chocolate, pistachio and almond biscotti or berry and ricotta slice. This book is the answer to that constant juggle for the perfect balance, with a focus on ease and flavour, but always leaving room for the little indulgences in life.

At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl, and never looked back. She moved into the world of magazine test kitchens and publishing where she established her trademark style of simple, smart and seasonal recipes, beautifully put together and photographed. Her unique style has turned her into an international bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist and creator of a homewares and food range with Royal Doulton.

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Also available fast, fresh, simple £18.99 Paperback ISBN 9781742702063

simple dinners £18.99 Paperback ISBN 9781742704340

Seasons £22.99 Paperback ISBN 9781742701998

no time to cook £18.99 Paperback ISBN 9781742705552

March 2014 ÂŁ20.00 Hardback ISBN 9781742707419 256 pages, 254 x 203 mm Full colour photography throughout

Maximum Flavour RECIPES THAT WILL CHANGE THE WAY YOU COOK The team behind the kitchen science blog Ideas in Food share 125 flavoursome recipes using everyday ingredients and equipment for real home cooks.

Aki Kamozawa and Alex Talbot are cooking wizards who make their living sharing their kitchen science and molecular gastronomy expertise with companies and restaurants big and small. Molecular gastronomy is fascinating for its scholarship, but it hardly helps solve the problem of what to make for dinner. That’s where Maximum Flavour steps in, turning food theory into delicious, perfectly formed recipes that home cooks will turn to again and again. With both stepby-step colour photos and finished food shots, Maximum Flavour is a practical kitchen guide and cookbook for inquisitive home cooks.

Kamozawa and Talbot share simple, surprising secrets - from how to make cheese danish in the mircowave to pressure-cooking sunflower seeds to make risotto - and help home cooks take their cooking to a new level. Maximum Flavour offers recipes for all occasions, starting with chapters on breakfast and breads, and moving onto staples like soups, stews, poultry, vegetables and finishing with sweet treats.

Aki Kamozawa and H. Alexander Talbot, the owners of the consulting

business Ideas in Food, have worked with both individual chefs and companies around the world. They have been featured in the New York Times, Popular Science, Food & Wine and Saveur and speak regularly at professional conferences. Their blog (ideasinfood.com) was selected as Best Culinary Science Blog in the Saveur Best Food Blog Awards 2013.

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March 2014 £25.00 Hardback ISBN 9781742707037 216 pages, 265 x 215 mm Full colour photography throughout

Huxtabook RECIPES FROM SEA, LAND AND EARTH A unique and stunning cookbook from Daniel Wilson, owner and chef of Huxtable restaurant.

Huxtabook is a quirky and playful cookbook, with varied and delicious recipes and flavour combinations. The recipes in Huxtabook are divided in the same way as the menu of Wilson’s renowned restaurant, Huxtable — Bites, Sea, Land, Earth and Sweets. Try jalapeno and cheddar croquettes or dashi poached eggs with lightly smoked confit salmon and sesame spinach as a bite to start with. For mains, try a refreshing coconut prawn salad with pineapple, rice noodle, cashew and chilli or get stuck into red wine braised beef with parsnip purée and persillade.

Choose from Wilson’s tempting sweet treats to finish, such as dark chocolate brownie semifreddo with poached cherries and pistachio or the indulgent ice cream and fudge sandwich!

Wilson draws his influences from Southern America, Japan, Thailand, Euro bistro, Korea and the Middle East. His recipes are the perfect combination of interesting and current food trends meets smart but laid-back, sophisticated cuisine.

Award-winning chef Daniel Wilson has always been a fan of cooking. Wilson chose to hone his craft in the USA, staging under chefs like Daniel Boulud in New York. Returning to his native Australia, Wilson worked across a number of the country’s very best retaurants, gaining a highly respected reputation for his craft.

These days he can be found banging the pots and pans at his own restaurant Huxtable, which opened in August 2010.

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DRAFT COVER

April 2014 £25.00 Hardback ISBN 9781742706009 272 pages, 255 x 210 mm Full colour photography throughout

Roast Lamb in the Olive Groves A MEDITERRANEAN COOKBOOK A collection of delicious Mediterranean recipes.

On the sleepy and beautiful Ionian island of Paxos, the local people still follow the old ways. They cook from ancient recipes: simple dishes, handed down the generations until they are instinctive – in which good ingredients are allowed to speak for themselves.

The food on this little island is special, because by happy accident of history and geography, Paxos is the place where Greek and Italian cuisines meet. The simplicity and robust flavours of traditional Greek food is lifted with Italian style and panache. The result is the quintessence of Mediterranean cooking - healthy, fresh ingredients used in delicious flavour combinations that are easy to prepare.

Try your hand at real tzatsiki and tasty dolmades; learn a fuss-free way to prepare grilled meats and seafood; cook up one of Belinda’s warm pies on a cold winter night, and mix a glorious daquiri for a warm summer evening with friends.

Roast Lamb in the Olive Groves not only brings a treasure-trove of tastes home safely, it shows how these dishes can be made dazzling and inspiring for modern cooks to serve at home. In sparkling, original recipes that are true to the spirit of Paxiot cooking, it shows how the ancient can be very modern indeed.

A former personal secretary to HRH Prince Charles, Belinda Harley has published two highly acclaimed cookbooks on Harry’s Bar and Annabels, and diary cookbooks for Daylesford Organic. Whilst working both as a literary editor and food writer, she has spent over twenty years researching the food and recipes of the island of Paxos. Her short memoir of life on Paxos, the tale of the dog she rescued, was selected as one of Hatchards’ Books of the Year.

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April 2014 £20.00 Hardback ISBN 9781742704715 160 pages, 247 x 198 mm Full colour photography throughout

Paris Pastry Club A COLLECTION OF DELICIOUS RECIPES FROM A FRENCH GIRL TURNED PASTRY CHEF A charming collection of pastries and sweet treats.

In Paris Pastry Club Fanny Zanotti recalls her food memories and favourite recipes of France through all the flavours of her childhood.

Taste her grandma’s rich nougat, her mama’s orange and yoghurt cake that was inhaled on Sundays, and a fail-safe recipe for crêpes that she perfected at her papa’s crêperie.

As well as old favourites, Fanny shares her own recipes from her years as a successful pastry chef. Make a Lemon Weekend Loaf for lazy Saturdays, comforting, chocolate-packed Break-up Cake and mouth-watering Better-Than-Brownies Cookies.

Let Fanny hold your hand as she gives step-by-step instructions on how to make all persuasions of pastry. Steal her clever advice on how to save time by making ahead, freezing, and even using the microwave without losing the magic. With stunning photography throughout, Paris Pastry Club will give you the confidence to release your inner pastry chef and is a must-have for anyone who loves to bake.

Fanny Zanotti, originally from France, is a well-qualified pastry chef with excellent

credentials, having worked with the likes of Pierre Hermé and Heston Blumenthal.

She has also worked at Brasserie Chavot and some of the best restaurants in France and London. She is a successful food blogger at likeastrawberrymilk.com and currently lives in London.

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DRAFT COVER

April 2014 £30.00 Hardback ISBN 9781742705309 432 pages, 280 x 240 mm Full colour photography throughout

Dumplings & Five-Spice THE REAL FOOD OF CHINA A comprehensive and definitive Chinese cookbook that explores and celebrates regional, home-style Chinese cuisine.

Dumplings & Five-Spice is an extensive guide to regional Chinese cooking, inspired by Leanne Kitchen and Antony Suvalko’s travels to China. It captures the essence of simple home cooking and the wide variety of food that changes from region to region, with chapters including cold dishes, soups and hotpots, dumplings, pork, chicken, fish, vegetables and desserts. The delicious recipes range from fresh river fish from the Jiangxi province, dumplings and flat breads cooked over stones from Shandong and bowls of fresh, steaming, soft tofu slathered in chilli and peppercorns from Sichuan villages.

With stunning location photography from each of the visited regions as well as beautiful food photography throughout, Dumplings & FiveSpice offers a detailed insight into the gutsy, earthy, everyday side of Chinese cooking - food that is incredibly diverse, simple to prepare, full of flavour, and based on seasonal produce and easily procured dry goods. It will transform your understanding and appreciation of traditional Chinese cuisine.

Leanne Kitchen has worked as a chef, food stylist, recipe and travel writer,

photographer and editor, with a long career in food media and five cookbooks to her credit, including the Providore series and Turkey, Recipes and Tales from the Road. She has harboured a deep love for, and fascination with, all things Chinese for as long as she can remember and has been travelling to the country regularly, writing travel articles and photographing, since 1996. Antony Suvalko has owned and operated a catering company and has also had several successful ventures into digital media with food websites and apps. Antony’s fascination with China began on a business trip where he fell in love with the country’s diversity, colour, warmth and, of course, it’s food.

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April 2014 £18.99 Paperback ISBN 9781742707174 208 pages, 270 x 215 mm Full colour photography throughout

Crispy �ogurt Chicken Panko crumbs add crunch and subtle spices jazz up this chicken dish making it a treat for adults.

INGREDIENTS FOR BOTH

INGREDIENTS FOR ADULTS

juice of 1 lemon chicken legs (or thighs, etc.) salt to taste 2 cups Panko Bread Crumbs 6 teaspoons butter (one for each leg)

2 cups plain, unflavored Greek yogurt 2 cloves garlic minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground chili

METHOD

Divide yogurt into TWO bowls.

1. Two Ways One Dish,

BOWL ONE Add half the minced garlic, dry spices and a squeeze of lemon juice. Combine.Rinse chicken and dry with paper towel.

Sprinkle with sea salt.

the breadcrumbs on a plate. WITHOUT THE FUSS FEEDING Place THE FAMILY Butter a baking dish. With a pair of tongs, place the chicken, one piece at a time into the plain yogurt mixture. Turn it over thoroughly to coat. Then roll the chicken in the breadcrumbs.

A collection of recipes that can be served simply for kids, then jazzed up forBOWL adults with just a few additional ingredients - one TWO Add the remaining minced garlic, a squeeze of lemon . and combine. dish, two2ways.

Do the same with the spicy yoghurt mix. To tell difference, place

toothpicks in non-spicy legs.

Feeding a family every night is hard. Jane Kennedy knows because a little butter to each chicken piece, cover with tin foil and she cooks forAdd seven daystheafoilweek.

The adults are easy bake in a 180 cpeople, oven for 1 to 1 seven ¼ hours, removing for the last 15 minutes of cooking. The chicken is ready when golden.

- they love spices, Serve with aherbs crisp salad.and zest and can easily dress up a bland piece of chicken, fish or steak in a flash. Children are a bit harder to please! Most kids also don’t like spices or chilli or green bits, orange Kids can eat these meatballs straight from the skewer – adults slidehot them off and wrap in lettuce leaves along with slivers bits, and especiallycan not bits. of cucumber, shredded carrots, and sprigs of fresh herbs. Served

�ietnamese Grilled Pork Meatballs SERVES 4–6

with a tangy nuoc cham sauce.

One Dish, Two Ways is a cookbook for those who want to find a way to 8 bamboo skewers, soaked keep everyone happy at meal that adults don’t need in water for 30 minutes 1 tablespoon fish34 sauce times. It proves 2 teaspoons reduced-sodium to eat ‘plain’ food just to avoid dinnertime tantrums and kids don’t soy sauce NUOC CHAM SAUCE ¼ teaspoon black pepper ¼ cup water need to miraculously acquired tastes. In this ¼ cup develop shallots, minced mature and ¼ cup fish sauce 1 large garlic clove, minced 2 tbs fresh lime juice which can be jazzed 1 tablespoon fresh mint, recipes for must-have book, Jane shares meals 2 tbs rice wine vinegar finely chopped 3 small birsdeye chillis g ground pork up, or down, to suit500 all taste buds.

The result is a satisfied dinner 1 garlic clove crushed peanut or vegetable oil table!

C H I CK E N

INGREDIENTS FOR BOTH

INGREDIENTS FOR ADULTS

IMAGE: PHOTO OF ONE DISH WITH ILLUSTRATED PANKO CRUMBS ON RECIPE TEXT PAGE

METHOD

Also available

Divide mince into TWO bowls.

1

BOWL ONE add 1 teaspoon soy sauce and the minced garlic, combine and form the plain meatballs (to be served on sticks

with plain rice for Fabulous Food, Minus the. Boombah OMG I Can Eat That? the kids). £14.99 Paperback £14.99 Paperback ISBN 9781740668088 BOWL TWO For Nuac ChamISBN sauce, combine all ingredients and 9781740669924

2.

set aside.

Whisk together fish sauce, soy sauce, and pepper in a medium bowl.

Stir in the shallots, garlic, and mint. Add the mixture to bowl two of mince and combine very gently by hand.

Jane Kennedy has had aForm long and successful career in television, both in front the mixture into 24 (approx.) meatballs, each about an inch

diameter. Thread 6on meatballs onto eachshows skewer. Refrigerate of and behind the camera, inappearing comedy and for co-producing 30 minutes to firm them slightly. movies. She continues to work behind the scenes as Casting Director at Working Dog film and televisionHeat company.

She began her in comedy and has a bbq grill or a pan to medium-high.

Lightly career brush the meatballs with oil and grill them 6 to 8 minutes, turning often, until they're browned on specialised in this genreall sides everandsince, just cookedwhich through. she says has been a vital attribute as mum to five children! Serve meatball sticks with plain rice for the kids.

SERVES 4–6 PO RK

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Food & Drink | 25

April 2014 £35.00 Hardback ISBN 9781742707464 450 pages, 250 x 189 mm Full colour photography throughout

LONDON

26 ST. JOHN STREET

E C 1 M 4 AY

75

St. John

J’aime London

ST. JOHN

DRAFT COVER

‘Mother Nature writes brilliant menus in this country, with its short, exciting seasons. Whether it’s asparagus or gull’s eggs, there are these wonderful things that come for a moment, and we just follow nature’s pointers,’ says Fergus Henderson, co-founder of St. John, messiah of noseto-tail cooking, and one of the most influential chef-restaurateurs London’s ever seen. He trained as an architect, but his attention was soon taken up with cooking pot au feu and cassoulet for his fellow students, and he then became an architect of a different kind – opening St. John in Clerkenwell in 1994. With its stark white walls and gutsy plates of roasted bone marrow and parsley salad, it’s become fabled as an egalitarian eating place, where you can come for a pint of beer and decent rarebit, or for a grouse and a bottle of claret. The acclaimed St. John Bread and Wine in Spitalfields followed in 2003. ‘I have a no-crutch theory,’ Henderson says. ‘There’s no brass or marble, no velvet or artwork. We’ve removed all those things so the decoration and entertainment of the restaurant comes through the eater. It should be all about the glugging of wine and the cutting of cheese, the crack of a whole crab, the sucking of bones – that’s the music of the restaurant.’

In this beautiful package, renowned chef Alain Ducasse presents a list of his favourite eating haunts in London.

The eccentric, eclectic spirit of Mumbai’s crumbling Irani eateries is alive and well in this corner of Shoreditch, thanks to Kavi and Shamil Thakrar, the cousins who brought their take on the Indian city’s Zoroastrian cafes to London. While its spectacular interior is a visual love letter to the fading deco grandeur of the originals, the menus celebrate the broader cuisine of Mumbai – from its irresistible street snacks and the famous dishes of Chowpatty Beach to the Parsi specialities of the cafes. Vada pau is a must-try: a souped-up version of the ubiquitous Mumbai chip butty: spiced, deep-fried potato patties topped with crispy batter and green chutney inside a soft white bread roll. It is best washed down with an East India gimlet: a perky tincture of Bombay Sapphire, lime and bitters that evokes the long, hazy nights of the colonial decadence of the Bombay era.

LONDON, N1C 4AH

237

KINGS BOULEVARD

Glimpse the luxurious interiors of Balthazar, Keith McNally’s Parisian-style brasserie in the heart of Covent Garden, or the elegant Georgian townhouse, York & Albany, that is Gordon Ramsay’s venture in Regent’s Park. Take note of Ducasse’s recommendations for visiting Maltby Street Market - this is the place to come for pastrami-packed reuben sandwiches at Monty’s Deli. Read about the origins of La Fromagerie, London’s best-loved cheese shop, which houses an on-site maturing cellar and pungent walk-in cheese room. Covering seasonal hotspots, multicultural restaurants, classic London destinations and the best suppliers, J’aime London is an invitation to discover the culinary offerings of the capital.

Dishoom Shoreditch

DISHOOM SHOREDITCH

London is home to a multitude of international cuisines and some of the world’s best restaurants. Following the success of J’aime Paris and J’aime New York, Alain Ducasse compiles a list of his favourite restaurants, cafés, bars, markets, hotels and food specialists in England’s capital. He offers an invaluable list of places to visit alongside sumptuous photography.

LONDON, E2 7JE

7 BOUNDARY STREET

219

Also available J’aime New York £35.00 Hardback ISBN 9781742704579

J’aime Paris £30.00 Hardback ISBN 9781742701875

Nature £25.00 Hardback ISBN 9781742700502

the Landes region of western France, he is also a restaurant designer, hotelier and teacher of the culinary arts. His current stable of restaurants includes Plaza Athénée (Paris), Jules Verne (Eiffel Tower, Paris), The Dorchester (London), and he is the only chef to hold 19 Michelin stars throughout his career.

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KERB

Alain Ducasse is one of the most renowned chefs of his generation. Born in

April 2014 ÂŁ14.99 Paperback ISBN 9781741174243 192 pages, 230 x 200 mm Full colour photography throughout

Hungry Campers Cookbook FRESH, HEALTHY AND EASY RECIPES TO COOK ON YOUR NEXT CAMPING TRIP Simple, fresh recipes for camping holidays with family or friends.

Hungry Campers Cookbook brings together the fun of family camping holidays with healthy, gourmet recipes. All recipes use fresh ingredients and require minimal cooking equipment - there are recipes for meals you can prepare at home beforehand, one-pot dishes to cook at the campsite, fish and barbecue meals, substantial salads, kids’ cooking, breads and desserts.

Author Katy Holder also understands the requirements of cooking while camping and offers a wealth of advice on eating well while sleeping in your tent or under the stars.

With a long and successful career as a food writer and stylist, Katy Holder has always been passionate about cooking. But her other love is camping, and in Hungry Campers Cookbook Katy brings together her two loves. Katy grew up in London where she regularly camped in her back garden, and has camped all over the world, including France, Japan, Nepal, India and Australia.

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May 2014 £14.99 Hardback ISBN 9781742707808 128 pages, 235 x 180 mm Full colour photography throughout

Rainbow Tarts 50 RECIPES FOR 50 COLOURS From blogger and designer Emilie Guelpa come 50 delicious recipes for tarts, inspired by the colour chart.

Not only do Emilie’s tarts taste delicious but they look incredible too, with each tart themed around a certain colour palette. Eat your way through the rainbow using an abundance of fresh ingredients to create a perfect – and delicious – swatch of colour.

With stunning photographs of all 50 tarts and mouth-watering, easy-to-follow recipes, Rainbow Tarts is a beautiful package. The recipes are for both savoury and sweet tarts - tickle the taste buds with beef and béarnaise tart, and black truffle and egg tart, or indulge in caramel and panna cotta tart, cotton candy and marshmallow tart and rose and lychee tart. Rainbow Tarts really is a treat for both the eyes and the tastebuds.

Emilie Guelpa is a 26-year-old artistic director and web designer from Paris. She is the author of the popular blog Griottes (griottes.fr) where she displays her unique talents in cooking, food styling, graphic design and photography. Emilie’s blog has an international audience, and her original Pantone Tart blog post was an online sensation, being covered by countless websites and blogs, including designboom, decor8, Anthology and more.

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DRAFT COVER

May 2014 £16.99 Paperback ISBN 9781742706801 208 pages, 250 x 220 mm Full colour photography throughout

This Is Brazil RECIPES AND STORIES FROM THE HEART OF SOUTH AMERICA A celebration of the evocative, vibrant cuisine of Brazil, This is Brazil offers easy, street-food style recipes alongside beautiful location photography.

With over 80 accessible, interesting recipes, This is Brazil will bring the flavours of South America to your kitchen. Each chapter offers delicious recipes for varied occasions, from Snacking and Street Food to At Home, Sweets and Drinks. Learn how to make black-eye bean fritters filled with prawns or pork crackling as a tasty snack, or for mains try chicken with okra or seafood stew made with coconut cream and palm oil. Discover Brazil’s favourite sweet treats such as Bolo de Rolo (a layered rolled cake from the city of Recife) and coconut ice cream.

Included throughout are stunning shots of the country and its people, landscape and lifestyle, alongside stories and insights into this dynamic culture. Sprawling over 8 million square kilometres, Brazil has an exciting and varied cuisine to offer. Packed with recipes, stories and stunning photography, This is Brazil will take you to the joyful soul of this magnificent nation.

Fernanda de Paula is a Brazilian–born television presenter, producer and journalist, who is passionate about her homeland — the rich food culture, the passion for life and the magnificient scenery. Shelley Hepworth is a television and online producer, and avid foodie with a passion for Brazil. Fernanda and Shelley travelled across the vast nation of Brazil to bring the people, the stories and the brilliant food to life as part of a 12-part television series.

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DRAFT COVER

May 2014 £20.00 Paperback ISBN 9781742705262 384 pages, 275 x 205 mm Full colour photography throughout

Real Vietnamese Cooking HOMESTYLE DISHES FROM HANOI TO HO CHI MINH A collection of recipes which capture the experience of travelling through Vietnam.

Real Vietnamese Cooking is a culinary voyage through this unique country. It samples the memorable meals found everywhere from street stalls, countryside eateries, outdoor bars and family gatherings, covering the three main culinary regions of the country: the hearty food of the cooler North with its four distinct seasons, dishes from the centre with its tradition of the imperial cuisine from Hue, and the sweeter and spicier food from the tropical South.

The recipes cover classic Vietnamese fare such as beef noodle soup, spring rolls and banana flower salad, as well as lesser known recipes from rural areas and the all-important dipping sauces, without which no Vietnamese dish would be complete. Tracey and Andreas remain true to the communal theme that runs through this cuisine and its culture, offering suggestions for pulling together a Vietnamese banquet or a relaxing supper with friends.

Also available Vietnamese Street Food £14.99 Paperback ISBN 9781742704890

Tracey Lister is director of the Hanoi Cooking Centre, located near the capital’s

famous old quarter. She started to develop a deep appreciation of Vietnamese cuisine more than a decade ago when she helped to set up KOTO, a grassroots social enterprise training street kids in cooking and serving. Her husband, Andreas Pohl, works as a writer, researcher and educator and has a keen interest in Vietnam’s culture and social history.

34 | Food & Drink

DRAFT COVER

June 2014 ÂŁ25.00 Hardback ISBN 9781742708027 288 pages, 268 x 193 mm Full colour photography throughout

Cairo Kitchen Cookbook RECIPES FROM THE MIDDLE EAST INSPIRED BY THE STREET FOODS OF CAIRO Classic and modern Middle Eastern recipes set against the stunning backdrop of the streets of Cairo.

Suzanne Zeidy grew up in a household that loved to cook. Every Friday her Aunt Alba would round up the extended family for a huge Egyptian-style supper, where they would gossip, laugh and feast on traditional home cooking.

In Cairo Kitchen Cookbook, Suzanne shares recipes for authentic street food and delicious home-style cooking, all set against the exotic, vibrant backdrop of Cairo.

Try her stuffed vine leaves, home-style beef kofta stew and age-old recipes for breads. Her modern dishes are classics reinterpreted in a fresh and original way - try quail on quinoa tabboula or seared sea bass on baba ghanoush and a rice kofta served on vermicelli noodles.

The chapter on pickles and preserves will transform any dish into a mouthwatering Middle Eastern-style delicacy, and the sweets, such as Halawa truffles, are irresistible.

Middle Eastern food is made for sharing, and Cairo Kitchen Cookbook is filled with standout recipes, perfect for any gathering. Illustrated throughout with stunning pictures by award-winning photographer Jonathan Gregson, this stylish cookbook is a celebration of Cairo and its wonderful food.

Suzanne Zeidy was born in Cairo but moved to New York as an adult, where

she gained an MBA before completing a culinary course and working in various restaurants in the city. By 1997 she has returned to Cairo to help her dad set up his food business.

36 | Food & Drink

June 2014 £18.99 Hardback ISBN 9781742706955 224 pages, 260 x 190 mm Full colour photography throughout

Moorish (Hardback) FLAVOURS FROM MECCA TO MARRAKECH ‘We want you to be able to use chermoula as readily as pesto, to be as comfortable with tagines as with casseroles. We want spices such as sumac and saffron to become as much a part of your repertoire as basil and rosemary’ Greg and Lucy Malouf have compiled this collection of mouthwatering recipes inspired by the flavours of North Africa, Spain, the Eastern Mediterranean and the Middle East - regions united by a common thread that winds its way back to Arabia. Starting with recipes for spice blends, dressings, relishes, pickles and preserves, you’ll be able to transform the most mundane ingredients into deliciously different snacks and soups, meat, vegetable and poultry dishes, and irresistible cakes and desserts.

Toss preserved lemon through risotto, or spice up a Sunday lamb roast with a baharat spice mix. Transform humble chicken paillard with savoury cumin butter, or try Atlantic salmon grilled with sumac.

For dessert, make a delectable mango tart flavoured with orangeblossom water or liven up your weekend breakfast with hot lemon fritters and cinnamon sugar. Beautifully illustrated and written in an engaging style, Moorish is, above all, a passionate celebration of flavour that will inspire and delight the adventurous home cook.

Greg Malouf has inspired a generation of young chefs and transformed the international restaurant scene with his passion for the flavours of North Africa and the Middle East. He spent a year as head chef at London’s Petersham Nurseries where he was awarded a Michelin star and has recently opened a new restaurant in Dubai. Lucy Malouf is a food writer and editor, who has written for countless food and drink publications and websites. She is also a restaurant reviewer and feature writer.

38 | Food & Drink

June 2014 £20.00 Hardback ISBN 9781742705156 328 pages, 252 x 203 mm Full colour photography and illustrations throughout

Gelato Messina THE RECIPES A beautiful book of recipes for impressive and unique gelatos and ice creams.

Gelato Messina transforms all perceptions of traditional gelati and shows you how to create beautiful and delicious ice cream in show-stopping flavour combinations. Learn the core ingredients, equipment and techniques for making the foundation flavours used throughout the book in the ‘Basics’ section. The ‘Recipes’ section shares 50 recipes for ice creams and gelati divided by bases, as well as sorbets and infusions. Discover impressive flavour combinations such as the irresistible dulce de leche, pear and rhubarb, poached figs in masala or salted caramel and white chocolate flavours.

Gone are the days of two scoops or three, Gelato Messina’s ice creams and desserts are works of art in their own right. Discover ice cream which is truly out of this world in the ‘Messina Madness’ section, such as the Pavlova - fior di latte gelato, passion fruit and raspberry coulis and meringue - or the Nut Job - custard gelato, peanut butter dust, pie crust and cream. For the truly adventurous, dare to try the Satay Gelato (peanut butter, soy sauce, chilli and chicken skin) or the Nacho Libre (avocado, tomatoes and corn chips)! These recipes will challenge everything you think you know about ice cream, and the results are sure to impress.

Nick Palumbo’s family hail from Messina in Sicily. After making gelato out of a

factory Nick decided to open a small gelato shop in Sydney. In 2011 he opened an ice cream lab, which is responsible for developing ice cream works of art and single serve cakes, and he is also the official chef for the Carpigiani Gelato University in Australia. He is currently working on a new store in Hangzhou, China.

40 | Food & Drink

DRAFT COVER

July 2014 £35.00 Hardback ISBN 9781742703961 320 pages, 292 x 230 mm Full colour photography throughout

James Halliday Wine Atlas NEW EDITION A new, updated edition of James Halliday’s award-winning and definitive book on Australian wine, with information on more than 550 wineries from over 70 regions.

The James Halliday Wine Atlas is an unrivalled volume by Australia’s foremost wine-industry expert. From deep, supple and mouthfilling Shiraz to golden botrytised Riesling; from delicious gooseberry and grass-driven Sauvignon Blanc to the generosity of sun-kissed Chardonnay, Australia produces wines that are among the best in the world.

The diversity of Australian landscapes and soils ensures an optimal environment for every variety of wine grape, whether the cool climate of Tasmania for Pinot Noir, or the Mediterranean summers of the Margaret River in Western Australia for Cabernet Sauvignon.

James Halliday analyses every wine region in Australia – and there are over 70 – in this definitive guide to Australian wine. He studies the types of grapes grown, the soil, the climate, the winegrowing history, and also introduces the most famous and respected wineries, winemakers and their signature wines.

Respected wine critic and vigneron James Halliday has a career that spans over forty years, but he is most widely known for his informative writing about wine.

James is an unmatched authority on every aspect of the wine industry, and is constantly in demand as a wine judge internationally.

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Cra f t , Design & L i f e s t yl e

March 2014 £14.99 Paperback ISBN 9781742706429 128 pages, 245 x 190 mm Full colour photography and illustrations throughout Craft

Totes Amaze 25 BAGS TO MAKE FOR EVERY OCCASION A cute and quirky crafting book all about making and customising purposeful bags.

Totes Amaze shares a tote to fit every occasion, with 25 totes to choose from, all at varying difficulty levels. Each of the totes is designed for a particular purpose – a library tote for lugging around books; a picnic tote, designed to store a picnic blanket and all your other picnic needs; a crafter’s tote – with pockets for needles; and a wine tote, to keep your favourite tipple safe.

Learn how to make a tote for all your needs, whether it be a market tote for a mooch around the fruit and veg store or a gym tote to throw in your sports kit. There’s even a man tote for the men out there who want a shopper with a masculine edge.

With a comprehensive section covering all the crafting basics, Totes Amaze is a must-have for craft and tote fans.

Amanda McKittrick has had a love of combining the old with the new for as

long as she can remember. Her lifelong interest in craft, design and photography combined with nearly a decade in publishing, working on a wide range of titles, encouraged her to develop and share her passion for all things crafty.

46 | Craft, Design & Lifestyle

April 2014 £9.99 Hardback ISBN 9781742707013 96 pages, 180 x 160 mm Full colour photography throughout Beauty

The Craft 25 EDGY HAIR AND MAKE-UP PROJECTS TO DO AT HOME An edgy and fashionable hair and make-up book, featuring 25 cool projects to do at home.

In The Craft, rock and roll hair and make-up artist Lou Teasdale shows you how to style up your look from home. Lou starts with the basics and shares essential advice on choosing moisturisers and foundations, how to shape the perfect brow and apply false eyelashes, and what she classes as beauty bag essentials.

The Craft features step-by-step make-up and hair tutorials that are edgy, stylish and fun – learn how to perfect liquid eyeliner flicks, create a smoky eye and apply lipstick that won’t budge. The hair section will have you dip-dying, clipping in extensions and toning your tresses over your bathroom sink to achieve the hottest hair trends of the moment. As well as all this, Lou includes a smattering of nail art techniques that are easy-to-follow but ensure your talons look super cool.

Featuring favourite hair and make-up tricks of the beauty industry as well as beauty inspiration from the fashion-obsessed streets of London, The Craft is essential reading for all girls with a love of hair and make-up.

Lou Teasdale is a hair and make-up artist based in London. She also just happens to be the personal groomer for pop band One Direction, and spends much of her time touring the globe with them. Lou has over a million Twitter followers (@louteasdale), and is the envy of thousands of 1D fans.

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April 2014 ÂŁ16.99 Hardback ISBN 9781742706535 160 pages, 250 x 190 mm Full colour photography throughout Fashion/Craft

Adorn 25 STYLISH DIY FASHION PROJECTS Super-stylish bloggers and fashion insiders Kit Lee and Shini Park show you how to bring runway fashion to your wardrobe.

Indulge in the pleasure of creating catwalk looks for yourself and learn how to create on-trend, stylish outfits and accessories with these inspiring fashion DIY projects. Bored of the blandness of affordable fashion available in the shops, fashionistas Kit and Shini joined forces to create a stunning collection of their very best how-to’s.

Slick and affordable, projects include embellished collars, a stylish kaftan dress made from scarves, a flower-adorned skirt and more!

Many of the projects involve just pins, glue and basic sewing skills.

With finished oufits that look luxe rather than low-rent, and with street-style photography throughout, Adorn is a must-have for all fashion-lovers.

Kit Lee trained at London College of Fashion and is now a freelance fashion

stylist, creative consultant, photographer, and jack of all creative trades. She is also the creator of DIY fashion blog StyleSlicker.com. Shini Park studied at Central Saint Martins and is now a graphic designer and writer behind the fashion blog, ParkandCube.com, and works as a web designer and photographer for Editer.com.

They both live in London.

50 | Craft, Design & Lifestyle

April 2014 £30.00 Hardback ISBN 9781742705347 256 pages, 290 x 255 mm Full colour photography throughout Photography

Decadent 1980 - 2000 A fascinating snapshot from photographer Rennie Ellis of the wild, opulent, sometimes tacky and always decadent years of the 1980s and 1990s.

Decadent is a stunning collection of photographs which showcases an intimate and alternative exploration of the 1980s through to the year 2000. Acclaimed photographer Rennie Ellis delves into the rise of the hedonism that we now associate with the 1980s – his boundary pushing, racy and sometimes voyeuristic works capture a society that is revelling in its abandonment of the politically charged 1970s (documented in Ellis’ previous book Decade). Sometimes shocking, Decadent is a dazzling snapshot of the indulgences and excesses of the era.

With striking black and white and colour photographs, Decadent exposes the underbelly of society in the 1980s and 1990s and the edgy, arty, extravagant scene Ellis discovered there.

Also available Decade £35.00 Hardback ISBN 9781742705330

Active from the 1970s until his death in 2003, Rennie Ellis was renowned for the way he documented society with such insight into the human condition. His non-judgmental approach was his ‘access-to-all-areas’ pass. Ellis used his camera as a key to open the doors to the social arenas of the rich and famous and to enter the underbelly of nightclubs, bearing witness to the realities he found there.

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Sport & Trav e l

May 2014 ÂŁ30.00 Hardback ISBN 9781742704616 224 pages, 285 x 260 mm Full colour photography throughout Sport

Great Racetracks of the World An insider’s look at the most famous horseracing tracks around the world.

Great Racetracks of the World is a comprehensive look at the best horse racetracks: how they became great, the horses that have won, and the races that are famous.

It details more than 200 important racetracks around the world and provides key facts and information on races, location, track conditions, race history, famous incidents and winners. An essential for any horseracing fan who wants to swot up on their horseracing stats!

Jim McGrath is a renowned race caller, media presenter and sports journalist in the UK. He recently retired from his position as racing commentator for the BBC, where he called 20 Grand Nationals, 18 Derbys and 26 Royal Ascots. He is currently racing correspondent for The Daily Telegraph. Trevor Marmalade is a television presenter and has appeared on top-rating sports shows over the years.

56 | Sport & Travel

May 2014 £7.99 Paperback ISBN 9781742707433 192 pages, 209 x 135 mm Black and white text Sport

DRAFT COVER

June 2014 £7.99 Paperback ISBN 9781742706375 192 pages, 209 x 135 mm Black and white text Sport

The World Cup HEROES, HOODLUMS, HIGH-KICKS AND HEADBUTTS An entertaining, alternative guide to the football World Cup. The World Cup concentrates on the stories behind the legends, teams and great matches of the World Cup, putting aside the pundits’ picks for who will win (they invariably get it wrong anyway) and concentrating on the weird, whacky, controversial and legendary moments of the world’s best sporting event.

Written in a humourous and irreverent style, it covers the hundreds of brilliant tales in the history of the game, with chapters such as ‘How to win the World Cup’, ‘World Cup Cult Heroes’ and ‘World Cup Shockers’. A must-have alternative guide to the World Cup.

The Tour de France THE GOOD, THE BAD AND THE JUST PLAIN WEIRD An up-to-date guide to the Tour de France written in an entertaining and revealing style.

The Tour de France, which for more than a century has been the ultimate test of sporting endurance, is an event full of highs and lows - pain, deaths and horrific injuries; joy, excitement and unbelievable achievements; cheating, doping and scandals of every kind.

From the Alpe d’Huez to the streets of Paris, as the peletons cycle their way around France the athletes are set the greatest of challenges. But how does it all work, who are the good guys and the bad, and why do so many fail?

For the millions of people who watch the Tour de France every year, the tactics can be something of a mystery: cyclists drop in and out of the lead, sprinters disappear only to reappear to win the stage, mountains destroy some riders but turn others into stars. It’s the greatest show on two wheels. Here Paul Hansford clarifies just what is going on and why - learn the ins and outs of the terminology, the people who have made it great, the current crop of potential winners, and those that have brought it into disrepute. This is an insider’s view, essential for any Tour de France follower.

UK born Paul Hansford has been working in sports journalism for the better part of 20 years, and has worked for a variety of publications including 90 Minutes and Shoot! magazine. Paul became editor of FourFourTwo in 2005, launching the world-renowned football magazine franchise Down Under. Now based in Denmark, Paul continues to write about sport for magazines around the world.

58 | Sport & Travel

Sport & Travel | 59

DRAFT COVER

June 2014 £20.00 Spiralbound ISBN 9781741174441 352 pages, 263 x 220 mm Full colour photography throughout Travel

Driving Holidays Around Australia 40 of the top road trips around Australia, with accompanying must-know information.

A driving holiday is one of the best ways to see Australia. From a short weekend getaway exploring stunning natural areas only a few hours outside a capital city, to an extended road trip through the outback, the opportunities are endless. Driving Holidays Around Australia covers classic road trips such as Waterfall Way and the Great Ocean Road; wine trails through the Hunter and Barossa valleys; outback trans-continental drives such as the Savannah Way and the Ooodnadatta Track; and ‘beaut commutes’ from Sydney to Melbourne, Sydney to Brisbane and Melbourne to Adelaide.

Lee Atkinson selects 40 of the top road trips around the country and covers detailed touring information for each trail. There is information on the best time to travel, itinerary options, attractions in towns, national parks, potential side trips, food and accommodation listings, maps and a ‘kids spot’ for family road trippers. With spiral-binding for easy in-car use, this guidebook will make sure you don’t miss any of the best places on a driving holiday around this beautiful country.

Lee Atkinson is a leading expert on travelling in Australia. As a travel writer, Lee is constantly looking for fresh destinations, new ways to see the world and the latest holiday hotspots. Her work appears regularly in lifestyle and travel magazines and she has also authored many Australian travel guides.

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February 2014 £14.99 Paperback ISBN 9781741174342 624 pages,189 x 132 mm Full colour photography throughout Travel

1000 Great Places to Explore in Australia SECOND EDITION A completely revised and updated second edition, now in full colour, which shares the great places to explore in Australia.

1000 Great Places to Explore in Australia details the very best places that Australia has to offer, from its famous destinations to its bestkept secrets. Divided into state chapters, the book’s focus is on experiences and attractions with detailed descriptions and photos, followed by food and accommodation listings included at the end of each region section.

The selection is designed for a wide range of travellers, from those touring the country on a budget, to those wanting to find exclusive retreats. 1000 Great Places to Explore in Australia will have a place on bookshelves for years to come as an ideal reference guide for wherever you’re planning to travel in Australia.

Explore Australia Publishing is an independent specialist publisher based in

Melbourne, with a history of producing quality guides, atlases and maps for more than thirty years. Explore Australia products are essential reference tools, whether on the road or at home, and are used by a wide range of consumers across the globe.

Explore Australia also supplies maps and travel content for websites, magazines, conferences, travel companies, motoring associations and tourism authorities.

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Me m o i r & I n s p i ra t i o n

March 2014 ÂŁ8.99 Hardback ISBN 9781742706962 160 pages, 150 x 150 mm Full colour photography throughout Gift/Inspiration

All the Happiness in the World A collection of photographs taken across the globe which hunt out the universal symbol of happiness, the happy face.

In this visual feast Jesse Hunter takes us on a trip around the world with his camera, as he captures the smiling faces he finds in a variety of situations and places.

Positive and uplifting, with beautiful photographs taken all around the world, All the Happiness in the World is a unique take on the well-known symbol of the smiley face and is a commitment to seek out happiness in every situation. Wherever you are in the world a smiling face can be found!

Also available All the Love in the World ÂŁ8.99 Hardback ISBN 9781742705941

Jesse Hunter is a designer and photographer. He has travelled the world in his photography quests.

64 | Memoir & Inspiration

March 2014 £7.99 Paperback ISBN 9781742705866 212 pages, 198 x 130 mm Line illustrations and diagrams Mind/Self Improvement

Memory tests Numbers Memorise the following numbers in order. Get a friend to test you.

4392317829395778854979976986237023525590 6032029546983886828383130432697439304197 5387021566201674198185299521725784579383 3109339362920746788533498323015454488716 0622158194784944508951013351882081895038 3218511885154667727806192204252255090703 3176042699472838697420069788714576924845

The Yellow Elephant

1589847229867593320035673466375981047667 4692630180159370238543869447255171363572

IMPROVE YOUR MEMORY AND LEARN MORE, FASTER, BETTER

6501115456779546281484861838753828808832

Memory champion Tansel Ali shows how four simple but powerful memory techniques can train your brain for better recall.

A strong memory helps you get ahead in many aspects of your daily life, from remembering your shopping list and cramming for exams, to keeping track of business transactions and making sure your message is remembered by clients. You don’t need to settle for a memory like a sieve: all it takes is some simple techniques to improve the way you remember and keep your brain fit.

ElephantText_GJ_Finals.indd 113

In The Yellow Elephant, two-time memory champion Tansel Ali shows you how he turned his very ordinary memory into a champion one.

Ali’s easy-to-follow steps explain how the brain remembers and how you can take advantage of it’s functions. Practical exercises help you learn techniques and build your memory skills quickly, enabling you to learn faster, remember more, reduce stress, save time, manage information overload and increase concentration and focus.

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Tansel Ali is a memory coach, corporate speaker, memory champion and a finalist in the World Memory Championships. Ali’s engaging and interactive coaching style means he is popular as a facilitator for organisations to save time and money by becoming more creative, innovative and entrepreneurial through implementation of his memory techniques. He has perfomed a number of record breaking feats of memory including memorising the Yellow Pages phone book.

Words Memorise the following words. marble

trampoline

lard

blouse

knife

eye

samurai

seamstress

toy

talkback

font

ladybird

eraser

roundabout

eulogy

shadow

mineral

parliament

whirlwind

family

language

bolero

index

yoyo

elevator

orchestra

lace

employer

noodle

glue

mermaid

ensemble

telex

carbon

period

driftwood

equator

outback

choir

uncle

onion

deacon

engine

flame

quorum

wildlife

quota

haze

allergy

nexus

padlock

petroleum

kaleidoscope Harbour

kiwifruit

comic

hangman

postcard

hormone

jungle

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Memoir & Inspiration | 65

May 2014 £12.99 Paperback ISBN 9781742703800 244 pages, 210 x 135 mm Black and white text Memoir/Current Affairs

DRAFT COVER

April 2014 £9.99 Hardback ISBN 9781742706481 272 pages, 168 x 108 mm Black and white text General Non-fiction

Best. Times. Ever.

Deep Field

WHY ALMOST EVERYTHING IS BETTER THAN IT USED TO BE

BEHIND THE FRONTLINES OF AID RELIEF: FROM PAKISTAN TO KAZAN, THE PUNJAB TO THE PACIFIC

Best. Times. Ever. explains why almost everything is far better than it used to be - it is an optimistic answer to those who say that everything is getting worse in our day and age.

With conflicts around the globe, rampant environmental damage, economic struggles, poverty and the ongoing threat of terrorism, the world isn’t perfect right now. But is everything really going to hell in a handbasket? Should we really be feeling so miserable?

Best. Times. Ever. briefly assesses 100 of our favourite things to complain about, and explains why, believe it or not, things aren’t as bad as they used to be. In fact, we’re actually improving! From the serious (the number of people dying in wars is 2,000 a year; in the 1950s, it was 65,000 a year) to the frivolous (Vertigo had bad reviews in 1957, was considered a cinema classic by 1987, and was recently voted the greatest movie ever made - so even movies get better), this is an optimistic answer to those who say that everything is getting worse. There is room for improvement, but we’re heading in the right direction!

Humorous, light reading, but peppered with useful information and trivia and an all round uplifiting message.

Discover the inspiring world of one humanitarian aid worker in the midst of the world’s darkest and dangerous situations.

‘Deep Field’ is a UN term for humanitarian operations that take place in extremism – amid the destruction caused by war and natural disaster, beyond the boundaries of what is controllable and known.

This book takes the reader ‘deep field’ in the footsteps of Tom Bamforth, an aid worker responding to the challenges of delivering humanitarian aid under extreme circumstances to some of the most dangerous and difficult regions of the world.

Full of amazing real life characters as well as Tom’s insightful commentary of events, sense of irony and reflection, this is an intensely human story that highlights how one’s life can change so completely overnight when you find yourself in the wrong place at the wrong time. Deep Field deals with tragic events occurring around the world but refuses to become a relentlessly tragic read; instead it is an inspiring adventure story and a unique and humanising view of the events that hit world headlines.

Tom Bamforth is a professional humanitarian aid worker who has worked in Mark Juddery has been a journalist and freelance writer for over 20 years, with

a blog in The Huffington Post. He also writes for television and theatre, and has an award-winning screenplay. He has written two general non-fiction books - his most recent was Busted! The 50 Most Overrated Things in History.

66 | Memoir & Inspiration

many of the hot spots of the world, including Sudan, Pakistan and Afghanistan, where he has dealt with the catastrophes caused by both war and natural disasters. Tom has written widely on humanitarian topics and his work has been used by the UN, UK Parliament, and a range of media including the Guardian, BBC, ABC and CNN.

July 2014 £12.99 Paperback ISBN 9781742707280 256 pages, 210 x 135 mm Black and white text Memoir

June 2014 £12.99 Paperback ISBN 9781742706450 256 pages, 210 x 135 mm Black and white text Memoir

COVER TO BE REVEALED

COVER TO BE REVEALED

Loosestrife

Flashbacks from the Flow Zone

LOVE AND LOSING IT

REFLECTIONS FROM THE ROAD

Finding love, losing it, and the long arm of international law – a revealing, unflinching, beautifully-written memoir of a young woman’s fatally flawed love affair with an Irish ‘bad boy’.

A wild ride through the first decade of the new millennium as a small video game developer goes from garage start-up to global multi-million pound company, seen through the frequently hazy but always astute eyes of its co-founder.

Vanessa is desperate to find love outside the Christaelphian sect she grew up in – and married into (and divorced from). Embarking on a torrid love affair, she thinks she’s found what she’s looking for in a dark-eyed Irish ne’er-do-well, and soon moves into his run-down romantic shack on the outskirts of a remote village.

Once pregnant, Vanessa ignores warning bells that things are not going well, desperate to prove her choices are sound and eager to forgive her partner’s bullying, even as it escalates to emotional abuse. But things go from bad to worse and eventually she is forced to return to her native Australia with her new baby.

Just as Vanessa is trying to get her life back on track, resolve her issues with her mother, raise a healthy boy, and return to work, her ex-lover uses the Hague Convention on international child abduction to force her to return with his son to Ireland, where eventually she stands before a judge to await a verdict.

Vanessa Russell is a writer and lecturer. She has previously authored Holy Bible, a novel based on her experience of being raised in a Christian sect.

Flashbacks from the Flow Zone is Tom Crago’s memoir of the first ten years of the new millennium, when his video gaming company went from being a garage operation to global phenomeon. Tom travels on business across North America, Europe and Australasia, revealing all behind the wheelings and dealings of his start up company, continuously blurring the lines between business and pleasure.

In this sense Flashbacks from the Flow Zone is also about a kind of travel that crosses (First World) countries and industries, discovering the grey area in between being somewhere for work and being there for yourself - getting the job done in style, and seizing every opportunity that comes your way. Written in three sections – North America, Europe and Australasia - this is the story of the wild ride that took Tom from here to there; from where he was, to where he is now.

Tom Crago is CEO of internationally renowned video game developer Tantalus, a studio with more than thirty highly acclaimed titles to its credit, including Cars, SpongeBob and Spyro the Dragon. As an entrepreneur, Tom has founded and run companies in industries as diverse as health, fashion and new media. He has produced several award-winning short films and has written for film, print, stage and television.

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Key B a ck l i s t

7000 Islands

£22.99 Hardback ISBN 9781742705637 336 pages, 253 x 202 mm

The Food of Vietnam

£30.00 Hardback ISBN 9781742706207 368 pages, 300 x 244 mm Also available: Greater Mekong ISBN 9781742705125

À La Mère De Famille

The Green Kitchen

The Amalfi Coast

Green Pickled Peaches

The Complete Asian Cookbook

Istanbul

The Complete Middle Eastern Cookbook

Le Petit Paris

£25.00 Hardback ISBN 9781742705804 280 pages, 260 x 205 mm

£25.00 Hardback ISBN 9781742705545 272 pages, 247 x 198 mm

£30.00 Hardback ISBN 9781742701448 640 pages, 278 x 238 mm

£30.00 Hardback ISBN 9781742704920 544 pages, 278 x 238 mm

70 | Key Backlist | Food & Drink

£25.00 Hardback ISBN 9781742705583 256 pages, 254 x 203 mm

£30.00 Hardback ISBN 9781742702407 344 pages, 275 x 210 mm

£25.00 Hardback ISBN 9781742706016 256 pages, 254 x 177 mm

£12.99 Hardback ISBN 9781742705965 104 pages, 205 x 205 mm

Lucy’s Food

£16.99 Paperback ISBN 9781742706610 400 pages, 240 x 192 mm

Malouf £30.00 Hardback ISBN 9781742701455 416 pages, 275 x 225 mm

A Month in Marrakesh

£16.99 Paperback ISBN 9781742704128 320 pages, 240 x 192 mm

Ruby Violet’s Ice Cream Dreams £16.99 Hardback ISBN 9781742705934 160 pages, 250 x 190 mm

Super Natural Every Day £14.99 Paperback ISBN 9781742702056 256 pages, 254 x 177 mm

Sweet Paris (Mini Edition) £14.99 Hardback ISBN 9781742706467 160 pages, 220 x 160 mm Large Edition also available ISBN 9781742701868

Mr Todiwala’s Bombay

trEATs

Pizza

Turkish Meze

£25.00 Hardback ISBN 9781742706337 272 pages, 254 x 203 mm

£22.99 Hardback ISBN 9781742706405 360 pages, 210 x 260 mm

£12.99 Hardback ISBN 9781742706344 120 pages, 220 x 175 mm

£20.00 Hardback ISBN: 9781742706658 192 pages, 245 x 205 mm Also available: Turkish Flavours ISBN 9781742702674 Key Backlist | Food & Drink | 71

Arthur Phillip

Change Your Mind

£20.00 Hardback ISBN 9781742705088 400 pages, 234 x 153 mm

£8.99 Hardback ISBN 9781742705576 144 pages, 185 x 135 mm

Be Happy

Colette’s France

£7.99 Hardback ISBN 9781740669634 176 pages, 170 x 120 mm

£20.00 Hardback ISBN 9781742705354 224 pages, 250 x 175 mm

Also available: Now Is The Time ISBN 9781740666541 It’s Never Too Late ISBN 9781740665032

Darcey Bussell (Compact Edition) £16.99 Hardback ISBN 9781742706627 224 pages, 237 x 207 mm Large Edition also available ISBN 9781742703527

Behind Closed Doors

Fashion House

Bike Snob

The Gentleman’s Handbook

£20.00 Hardback ISBN 9781742706528 256 pages, 245 x 190 mm

£9.99 Hardback ISBN 9781742700021 225 pages, 185 x 133mm

£16.99 Hardback ISBN 9781742704968 224 pages, 255 x 250 mm

£10.99 Hardback ISBN 9781742706580 160 pages, 177 x 140 mm Also available: The Gentleman’s Guide to Cocktails ISBN 9781742704104

72 | Key Backlist | Non-fiction

Gypsy

A Living Space

£26.99 Hardback ISBN 9781742707136 272 pages, 260 x 215 mm Also available:

£30.00 Hardback ISBN 9781742703930 256 pages, 305 x 225 mm

Here & There

Love Your Life

Bowerbird ISBN 9781742705194

£12.99 Paperback ISBN 9781742701622 272 pages, 210 x 135 mm

£7.99 Hardback ISBN 9781742705095 128 pages, 165 x 115 mm Also available: 100 Days Happier ISBN 9781742706214 The Happiness Code ISBN 9781742702483

HOME

£20.00 Hardback ISBN 9781742706351 216 pages, 250 x 227 mm Also available:

Make It Your Own

£16.99 Hardback ISBN 9781742705996 160 pages, 245 x 185 mm

Find and Keep ISBN 9781742704555

Le Snob Series

£8.99 Hardback 144 pages, 170 x 110 mm Champagne ISBN 9781742701707 Cigars ISBN 9781742701714 Perfume ISBN 9781742704685 Shoes ISBN 9781742704678 Tailoring ISBN 9781742701691 Whisky ISBN 9781742701721

The WAH Nails Book of Downtown Girls

£11.99 Hardback ISBN 9781742705910 144 pages, 180 x 160 mm Also available:

The WAH Nails Book of Nail Art ISBN 9781742703206

Working Space

£30.00 Hardback ISBN 9781742706122 256 pages, 280 x 220 mm Also available: Interiors ISBN 9781742702346

Key Backlist | Non-fiction | 73

Contacts

Contacts

Sales

Hardie Grant London Ltd Dudley House, North Suite 34-35 Southampton Street London WC2E 7HF T: +44 (0)20 7420 9340 E: info@hardiegrant.co.uk W: www.hardiegrant.co.uk

UK, Ireland, Europe & Middle East Abrams & Chronicle Books Ltd The Market Building 72-82 Rosebery Avenue London EC1R 4RW T: +44 (0)20 7713 2060 F: +44 (0)20 7713 2061 W: www.abramsandchronicle.co.uk

Stephen King Managing Director T: +44 (0)20 7420 9340 E: stephenking@hardiegrant.co.uk Publicity Emma Marijewycz Publicist T: +44 (0)20 7420 9340 E: emmamarijewycz@hardiegrant.co.uk

Orders All orders and title availability enquiries for UK, Europe and Middle East: Littlehampton Book Services Ltd Faraday Close Durrington Worthing West Sussex BN13 3RB Customer Services: T: +44 (0)1903 828501 F: +44 (0)1903 828801 E: customerservices@lbsltd.co.uk

76 | Contacts

Andrew Whittaker London Sales Manager Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2069 M: +44 (0)7804 420 839 E: awhittaker@abramsandchronicle.co.uk Ewen Robertson UK Sales Manager Abrams & Chronicle Books Ltd T: +44 (0) 20 7713 2064 M: +44 (0)7841 827 636 E: erobertson@abramsandchronicle.co.uk Graeme Eaves Key Accounts Manager Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2078 M: +44 (0)7507 372 449 E: geaves@abramsandchronicle.co.uk Tim Loynes Special Sales Manager Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2072 E: tloynes@abramsandchronicle.co.uk Margaret Byron Head of International Sales Abrams & Chronicle Books Ltd T: +44 (0)20 7713 2071

M: +44 (0)7939 662 379 E: internationalsales@ abramsandchronicle.co.uk South of England, South Wales, North Wales, Midlands, North of England & Scotland Deborah Dyson Sales and Marketing Manager Publishers Group UK 63-66 Hatton Garden London EC1N 8LE T: +44 (0)20 7405 1105 F: +44 (0)20 7242 3725 E: Deborah.Dyson@pguk.co.uk sales@pguk.co.uk W: www.pguk.co.uk Ireland John Fitzpatrick Siobhan Mullett 58 New Vale Cottages Shankill County Dublin Ireland T: +353 12 720 020 M: +353 872 469 859 F: +353 12 820 491 E: fitzmullbooks@eircom.net France & Belgium Guillaume Ferrand Gunnar Lie & Associates Ltd 3 Linkside New Malden Surrey KT3 4LA T: +44 (0)20 8605 1097 F: +44 (0)20 8605 1098 E: guillaume@gunnarlie.com

Germany, Austria & Switzerland Gabriele Kern Publishers’ Services Zeigenhainer Strasse 169 D-60433 Frankfurt Germany T: +49 69 510 694 M: +49 69 076 238 66 F: +49 69 510 695 E: gabriele.kern@publishersservices.de Italy, Spain, Portugal & Greece Penny Padovani N.A. La Chiesa no. 9 52044 Pergo CORTONA (AR) Italy T/F: +39 0575 614338 E: penny@padovanibooks.com Eastern Europe & Russia Cristian and Adriana Juncu Str. Fabricii nr. 2B-A bl. 15D, ap.36 060823 Bucharest Romania T: +40 722 454 800 E: Cristian@j4.ro E: Adriana@j4.ro Turkey & Middle East Richard Ward 1 Adams Mews London SW17 7RD United Kingdom T: +44 (0)20 8672 1171 E: richard@pwbookex.com Africa Anita Zih-De Haan 105b Prins Mauritssingel Rotterdam 3043 PE

Netherlands T: +31 104 154 250 E: anita.zih@azabs.nl

T: +1 (212) 387 3400 F: +1 (212) 387 3535 W: www.rizzoliusa.com

Nordic Countries Melanie Boesen Mediehuset Rubrik Vandkunsten 6, 2 DK-1467 Copenhagen T: +45 33 13 75 54 M: +45 20 27 75 48 E:melanie@post6.tele.dk

Ordering & Customer Services: Random House T: 800 733 3000 (US) T: 888 523 9292 (Canada)

The Netherlands Francine Siemer-Ankersmit Geke Luichies 62 Damrak Postbus 2 230 AA Loosdrecht The Netherlands T: +31(0)626236768 E: f.siemer@62damrak.nl E: g.luichies@62damrak.nl Rest of World Australia & New Zealand Hardie Grant Books Ground Floor, Building 1 658 Church Street Victoria 3121 Australia T: +61 (0)3 8520 6444 F: +61 (0)3 8520 6422 E: info@hardiegrant.com.au W: www.hardiegrant.com.au The Americas Rizzoli International Publications 300 Park Avenue South, 4th Floor New York NY 10010 United States

Latin America Rizzoli International Publications Cynthia Zimpfer Zimpfer Books T: +1 973 486 8292 (US) T: +52 777 310 3846 (Mexico) E: czimpfer@earthlink.net Singapore, Malaysia, Thailand, Indonesia, Philippines, Brunei, Vietnam, Cambodia, Laos & Myanmar APD Singapore Pte Ltd 52 Genting Lane #06-05 Ruby Land Complex – Block 1 Singapore 349560 T: +65 6749 3551 F: +65 6749 3552 E: customersvc@apdsing.com Hong Kong, Macau, China, Taiwan & Korea Asia Publishers Services Ltd Units B&D, 17/F. Gee Chang Hong Centre 65 Wong Chuk Hang Rd Aberdeen Hong Kong T: + 852 2553 9289 F: +852 2554 2912 E: aps_hk@asiapubs.com.hk For all territories not covered above please contact Margaret Byron E: internationalsales@ abramsandchronicle.co.uk Contacts | 77

Index 1000 Great Places to Explore in Australia A Adorn Ali, Tansel All the Happiness in the World Atkinson, Lee B Bamforth, Tom Best, Mark Best. Times. Ever.

Brown, Molly C Cairo Kitchen Cookbook Complete Asian Cookbook Series: India & Pakistan Complete Asian Cookbook Series: Indonesia, Malaysia & Singapore Complete Asian Cookbook Series: Japan & Korea Craft, The Crago, Tom

61

50-51 65 64 60

66 11 66 6-7

36-37 4-5 4-5 4-5 48-49 67

G Gelato Messina Grains Great Racetracks of the World Grossi, Guy Guelpa, Emilie

40-41 6-7 56-57 10 30-31

H Halliday, James Hansford, Paul Harley, Belinda Hay, Donna Hepworth, Shelley Holder, Katy Hungry Campers Cookbook Hunter, Jesse Huxtabook

42-43 58 20-21 14-15 32-33 28-29 28-29 64 18-19

I Italian Food Safari

10

J J’aime London James Halliday Wine Atlas Juddery, Mark

26-27 42-43 66

K Kamozawa, Aki Kennedy, Jane Kitchen, Leanne

16-17 25 24

D de Paula, Fernanda Decadent Deep Field Driving Holidays Around Australia Ducasse, Alain Dumplings & Five-Spice

32-33 52-53 66 60 26-27 24

E Ellis, Rennie Explore Australia

52-53 61

L Lee, Kit Lister, Tracey Loosestrife

50-51 34-35 67

F Flashbacks from the Flow Zone Fresh and Light

67 14-15

M Malouf Slipcase

8-9

78 | Index

Malouf, Greg Malouf, Lucy Marmalade, Trevor Marque Maximum Flavour McGrath, Jim McKittrick, Amanda Moorish

8-9,38-39 8-9,38-39 56-57 11 16-17 56-57 46-47 38-39

O O’Meara, Maeve One Dish, Two Ways

10 25

P Palumbo, Nick Paris Pastry Club Park, Shini Pohl, Andreas

40-41 22-23 50-51 34-35

R Rainbow Tarts Real Vietnamese Cooking Reith, Gillian Reith, Linsey Reith, Nichola Roast Lamb in the Olive Groves Russell, Vanessa

30-31 34-35 12-13 12-13 12-13 20-21 67

S Saha Saraban Solomon, Charmaine Suvalko, Antony

8-9 8-9 4-5 24

T Talbot, H. Alexander Teasdale, Louise This Is Brazil

16-17 48-49 32-33

Three Sisters Bake Totes Amaze Tour de France, The Turquoise

12-13 46-47 58 8-9

W Wilson, Daniel World Cup, The

18-19 58

Y Yellow Elephant, The

65

Z Zanotti, Fanny Zeidy, Suzanne

22-23 36-37

Index | 79

About Us Hardie Grant Books is a vibrant, diverse and dynamic publisher with a non-fiction list spanning food and drink, lifestyle, history, humour, memoir, popular culture and social issues. Our publishing style is flexible and creative and always fresh and new. Our books are recognised as some of the world’s best, carrying off major international awards, and are found everywhere from Istanbul to Paris, New York to Sydney. As part of the Hardie Grant Group, one of Australia’s largest privately owned publishers, we sell our books into all international markets.

Our list is built on high editorial standards, design and production innovation, individual care and sometimes bold experimentation. We love what we do and we only publish what we love, so you can always expect more from Hardie Grant Books.

To find out more about us and Quadrille Publishing, also part of Hardie Grant, please visit www.hardiegrant.co.uk.

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80 | About Us

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Hardie Grant Books

SPRING 2014 Hardie Grant Books | SPRING 2014

ISBN 978-174270750-1

9 781742 707501