Hardie G

rant Books | SPR

ING

2014

SPRING 2014Hardie Grant Books

ISBN 978-174270750-1

9 781742 707501

FOOD & DRINK | 2

CRAFT, DESIGN & LIFESTYLE | 44

SPORT & TRAVEL | 54

MEMOIR & INSPIRATION | 62

KEY BACKLIST | 68

CONTACTS | 74

SPRING 2014Hardie Grant Books

Food &

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4 | Food & Drink

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.

February 2014 £14.99 HardbackJapan & KoreaISBN 9781742706832 128 pages Indonesia, Malaysia & SingaporeISBN 9781742706849 216 pagesIndia & PakistanISBN 9781742706863208 pages

All 250 x 195 mm Full colour photography throughout

Complete Asian Cookbook SeriesJAPAN & KOREAINDONESIA, MALAYSIA & SINGAPOREINDIA & 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.

The Complete Asian Cookbook £30.00 HardbackISBN 9781742701448

Also available

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

February 2014£20.00 HardbackISBN 9781742707358304 pages, 245 x 192 mmFull colour photography throughout

Grains150 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-for-you 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.

8 | Food & Drink

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.

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

Malouf SlipcaseSARABAN, 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.

Arabesque£16.99 PaperbackISBN 9781740667678

Also availableMalouf: New Middle Eastern Food£30.00 HardbackISBN 9781742701455

10 | Food & Drink

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.

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

Italian Food SafariA 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.

Food & Drink | 11

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.

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

MarqueA 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.

12 | Food & Drink

March 2014£20.00 HardbackISBN 9781742706764224 pages, 247 x 198 mmFull colour photography throughout

Three Sisters BakeDELECTABLE 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 9781742707440208 pages, 297 x 249 mmFull colour photography throughout

Fresh and Light180+ 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.

fast, fresh, simple£18.99 PaperbackISBN 9781742702063

Seasons£22.99 Paperback ISBN 9781742701998

Also availablesimple dinners£18.99 PaperbackISBN 9781742704340

no time to cook£18.99 PaperbackISBN 9781742705552

16 | Food & Drink

March 2014£20.00 HardbackISBN 9781742707419256 pages, 254 x 203 mmFull colour photography throughout

Maximum FlavourRECIPES 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 step-by-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.

18 | Food & Drink

March 2014£25.00 HardbackISBN 9781742707037216 pages, 265 x 215 mmFull colour photography throughout

HuxtabookRECIPES 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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April 2014£25.00 HardbackISBN 9781742706009272 pages, 255 x 210 mmFull 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.

22 | Food & Drink

April 2014£20.00 HardbackISBN 9781742704715160 pages, 247 x 198 mmFull colour photography throughout

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.

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.

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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.

April 2014£30.00 Hardback ISBN 9781742705309432 pages, 280 x 240 mmFull 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 & Five-Spice 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.

Food & Drink | 25

Crispy �ogurt Chicken

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

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

INGREDIENTS FOR BOTH

juice of 1 lemonchicken legs (or thighs, etc.)salt to taste2 cups Panko Bread Crumbs6 teaspoons butter (one for each leg)

METHOD

Divide yogurt into TWO bowls.

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.

Place the breadcrumbs on a plate.

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.

BOWL TWO Add the remaining minced garlic, a squeeze of lemon and combine.

Do the same with the spicy yoghurt mix. To tell difference, place toothpicks in non-spicy legs.

Add a little butter to each chicken piece, cover with tin foil and bake in a 180 c oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. The chicken is ready when golden. Serve with a crisp salad.

SERVES 4–6

INGREDIENTS FOR ADULTS

2 cups plain, unflavored Greek yogurt2 cloves garlic minced1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon ground chili

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IMAGE: PHOTO OF ONE DISH WITH ADDED INGREDIENTS ILLUSTRATED ON RECIPE TEXT PAGE

Kids can eat these meatballs straight from the skewer – adults can slide them off and wrap in lettuce leaves along with slivers of cucumber, shredded carrots, and sprigs of fresh herbs. Served with a tangy nuoc cham sauce.

INGREDIENTS FOR BOTH

1 tablespoon fish sauce2 teaspoons reduced-sodium

soy sauce¼ teaspoon black pepper¼ cup shallots, minced1 large garlic clove, minced1 tablespoon fresh mint,

finely chopped500 g ground porkpeanut or vegetable oil

METHOD

Divide mince into TWO bowls.

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 the kids).

BOWL TWO For Nuac Cham sauce, combine all ingredients and 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.

Form the mixture into 24 (approx.) meatballs, each about an inch in diameter. Thread 6 meatballs onto each skewer. Refrigerate for 30 minutes to firm them slightly.

Heat a bbq grill or a pan to medium-high. Lightly brush the meatballs with oil and grill them 6 to 8 minutes, turning often, until they're browned on all sides and just cooked through.

Serve meatball sticks with plain rice for the kids.

SERVES 4–6

8 bamboo skewers, soaked in water for 30 minutes

INGREDIENTS FOR ADULTS

NUOC CHAM SAUCE¼ cup water¼ cup fish sauce2 tbs fresh lime juice2 tbs rice wine vinegar3 small birsdeye chillis1 garlic clove crushed

�ietnamese Grilled Pork Meatballs

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36 PORK

Jane Kennedy has had a long and successful career in television, both in front of and behind the camera, appearing on comedy shows and co-producing movies. She continues to work behind the scenes as Casting Director at Working Dog film and television company. She began her career in comedy and has specialised in this genre ever since, which she says has been a vital attribute as mum to five children!

April 2014£18.99 PaperbackISBN 9781742707174208 pages, 270 x 215 mmFull colour photography throughout

One Dish, Two Ways FEEDING THE FAMILY WITHOUT THE FUSS

A collection of recipes that can be served simply for kids, then jazzed up for adults with just a few additional ingredients - one dish, two ways.

Feeding a family every night is hard. Jane Kennedy knows because she cooks for seven people, seven days a week. The adults are easy - they love spices, herbs 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 bits, and especially not hot bits.

One Dish, Two Ways is a cookbook for those who want to find a way to keep everyone happy at meal times. It proves that adults don’t need to eat ‘plain’ food just to avoid dinnertime tantrums and kids don’t need to miraculously develop mature and acquired tastes. In this must-have book, Jane shares recipes for meals which can be jazzed up, or down, to suit all taste buds. The result is a satisfied dinner table!

Fabulous Food, Minus the Boombah£14.99 PaperbackISBN 9781740668088

Also availableOMG I Can Eat That?£14.99 PaperbackISBN 9781740669924

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‘Mother Nature writes brilliant menus in this country, with its short, exciting seasons. Wheth-er 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 Hen-derson, co-founder of St. John, messiah of nose-to-tail cooking, and one of the most influen-tial chef-restaurateurs London’s ever seen. He trained as an architect, but his attention was soon taken up with cooking pot au feu and cas-soulet for his fellow students, and he then be-came 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.’

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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 cous-ins 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.

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April 2014£35.00 HardbackISBN 9781742707464 450 pages, 250 x 189 mmFull colour photography throughout

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

J’aime London

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

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.

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.

J’aime New York£35.00 HardbackISBN 9781742704579

Also availableJ’aime Paris£30.00 HardbackISBN 9781742701875

Nature£25.00 HardbackISBN 9781742700502

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28 | Food & Drink

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.

April 2014£14.99 PaperbackISBN 9781741174243192 pages, 230 x 200 mmFull colour photography throughout

Hungry Campers CookbookFRESH, 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.

30 | Food & Drink

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.

May 2014£14.99 HardbackISBN 9781742707808128 pages, 235 x 180 mmFull 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.

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32 | Food & Drink

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.

May 2014£16.99 PaperbackISBN 9781742706801208 pages, 250 x 220 mmFull 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.

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34 | Food & Drink

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.

May 2014£20.00 PaperbackISBN 9781742705262 384 pages, 275 x 205 mmFull 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.

Vietnamese Street Food£14.99 Paperback ISBN 9781742704890

Also available

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36 | Food & Drink

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.

June 2014£25.00 HardbackISBN 9781742708027288 pages, 268 x 193 mmFull colour photography throughout

Cairo Kitchen CookbookRECIPES 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.

38 | Food & Drink

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.

June 2014£18.99 HardbackISBN 9781742706955224 pages, 260 x 190 mmFull 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 mouth-watering 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 orange-blossom 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.

40 | Food & Drink

June 2014£20.00 HardbackISBN 9781742705156 328 pages, 252 x 203 mmFull colour photography and illustrations throughout

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.

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.

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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.

July 2014£35.00 HardbackISBN 9781742703961 320 pages, 292 x 230 mmFull 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 mouth-filling 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.

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Craf t , Des ign

& L i fes tyle

46 | Craft, Design & Lifestyle

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.

March 2014£14.99 PaperbackISBN 9781742706429128 pages, 245 x 190 mmFull colour photography and illustrations throughoutCraft

Totes Amaze25 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.

48 | Craft, Design & Lifestyle

April 2014£9.99 HardbackISBN 978174270701396 pages, 180 x 160 mmFull colour photography throughoutBeauty

The Craft25 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.

50 | Craft, Design & Lifestyle

April 2014£16.99 HardbackISBN 9781742706535160 pages, 250 x 190 mmFull colour photography throughoutFashion/Craft

Adorn25 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.

52 | Craft, Design & Lifestyle

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.

April 2014£30.00 Hardback ISBN 9781742705347256 pages, 290 x 255 mmFull colour photography throughout Photography

Decadent1980 - 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.

Decade£35.00 Hardback ISBN 9781742705330

Also available

Spor t &

Travel

56 | Sport & Travel

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.

May 2014£30.00 HardbackISBN 9781742704616224 pages, 285 x 260 mmFull colour photography throughoutSport

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!

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58 | Sport & Travel

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.

May 2014£7.99 PaperbackISBN 9781742707433192 pages, 209 x 135 mmBlack and white textSport

June 2014£7.99 PaperbackISBN 9781742706375192 pages, 209 x 135 mmBlack and white textSport

The World Cup HEROES, HOODLUMS, HIGH-KICKS AND HEAD-BUTTS

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 FranceTHE 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.

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60 | Sport & Travel

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.

June 2014£20.00 SpiralboundISBN 9781741174441352 pages, 263 x 220 mmFull colour photography throughoutTravel

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.

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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.

February 2014£14.99 PaperbackISBN 9781741174342624 pages,189 x 132 mmFull colour photography throughoutTravel

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 best-kept 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.

Memoi r &

Insp i ra t ion

64 | Memoir & Inspiration

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

March 2014£8.99 HardbackISBN 9781742706962160 pages, 150 x 150 mmFull colour photography throughoutGift/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!

All the Love in the World£8.99 HardbackISBN 9781742705941

Also available

Memoir & Inspiration | 65

192 • The Yellow Elephant

Memory testsNumbersMemorise the following numbers in order. Get a friend to test you.

4 3 9 2 3 1 7 8 2 9 3 9 5 7 7 8 8 5 4 9 7 9 9 7 6 9 8 6 2 3 7 0 2 3 5 2 5 5 9 0

6 0 3 2 0 2 9 5 4 6 9 8 3 8 8 6 8 2 8 3 8 3 1 3 0 4 3 2 6 9 7 4 3 9 3 0 4 1 9 7

5 3 8 7 0 2 1 5 6 6 2 0 1 6 7 4 1 9 8 1 8 5 2 9 9 5 2 1 7 2 5 7 8 4 5 7 9 3 8 3

3 1 0 9 3 3 9 3 6 2 9 2 0 7 4 6 7 8 8 5 3 3 4 9 8 3 2 3 0 1 5 4 5 4 4 8 8 7 1 6

0 6 2 2 1 5 8 1 9 4 7 8 4 9 4 4 5 0 8 9 5 1 0 1 3 3 5 1 8 8 2 0 8 1 8 9 5 0 3 8

3 2 1 8 5 1 1 8 8 5 1 5 4 6 6 7 7 2 7 8 0 6 1 9 2 2 0 4 2 5 2 2 5 5 0 9 0 7 0 3

3 1 7 6 0 4 2 6 9 9 4 7 2 8 3 8 6 9 7 4 2 0 0 6 9 7 8 8 7 1 4 5 7 6 9 2 4 8 4 5

1 5 8 9 8 4 7 2 2 9 8 6 7 5 9 3 3 2 0 0 3 5 6 7 3 4 6 6 3 7 5 9 8 1 0 4 7 6 6 7

4 6 9 2 6 3 0 1 8 0 1 5 9 3 7 0 2 3 8 5 4 3 8 6 9 4 4 7 2 5 5 1 7 1 3 6 3 5 7 2

6 5 0 1 1 1 5 4 5 6 7 7 9 5 4 6 2 8 1 4 8 4 8 6 1 8 3 8 7 5 3 8 2 8 8 0 8 8 3 2

WordsMemorise 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 jungle hormone

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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.

March 2014£7.99 PaperbackISBN 9781742705866212 pages, 198 x 130 mmLine illustrations and diagramsMind/Self Improvement

The Yellow Elephant IMPROVE YOUR MEMORY AND LEARN MORE, FASTER, BETTER

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.

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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66 | Memoir & Inspiration

Tom Bamforth is a professional humanitarian aid worker who has worked in 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.

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.

May 2014£12.99 PaperbackISBN 9781742703800244 pages, 210 x 135 mmBlack and white textMemoir/Current Affairs

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

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.

April 2014£9.99 HardbackISBN 9781742706481272 pages, 168 x 108 mmBlack and white textGeneral Non-fiction

Best. Times. Ever. WHY ALMOST EVERYTHING IS BETTER THAN IT USED TO BE

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.

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Memoir & Inspiration | 67

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.

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.

July 2014£12.99 PaperbackISBN 9781742707280256 pages, 210 x 135 mmBlack and white textMemoir

June 2014£12.99 PaperbackISBN 9781742706450256 pages, 210 x 135 mmBlack and white textMemoir

Flashbacks from the Flow Zone REFLECTIONS FROM THE ROAD

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.

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.

Loosestrife LOVE AND LOSING IT

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’.

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.

Key Back l i s t

70 | Key Backlist | Food & Drink

7000 Islands£22.99 HardbackISBN 9781742705637336 pages, 253 x 202 mm

À La Mère De Famille £25.00 HardbackISBN 9781742705804280 pages, 260 x 205 mm

The Amalfi Coast £25.00 HardbackISBN 9781742705545272 pages, 247 x 198 mm

The Complete Asian Cookbook£30.00 HardbackISBN 9781742701448640 pages, 278 x 238 mm

The Complete Middle Eastern Cookbook£30.00 HardbackISBN 9781742704920544 pages, 278 x 238 mm

The Food of Vietnam £30.00 HardbackISBN 9781742706207368 pages, 300 x 244 mmAlso available: Greater Mekong ISBN 9781742705125

The Green Kitchen £25.00 HardbackISBN 9781742705583256 pages, 254 x 203 mm

Green Pickled Peaches£30.00 HardbackISBN 9781742702407344 pages, 275 x 210 mm

Istanbul£25.00 HardbackISBN 9781742706016256 pages, 254 x 177 mm

Le Petit Paris£12.99 HardbackISBN 9781742705965104 pages, 205 x 205 mm

Key Backlist | Food & Drink | 71

Lucy’s Food £16.99 PaperbackISBN 9781742706610400 pages, 240 x 192 mm

Malouf£30.00 HardbackISBN 9781742701455416 pages, 275 x 225 mm

A Month in Marrakesh£16.99 PaperbackISBN 9781742704128320 pages, 240 x 192 mm

Mr Todiwala’s Bombay£25.00 HardbackISBN 9781742706337272 pages, 254 x 203 mm

Pizza£22.99 HardbackISBN 9781742706405360 pages, 210 x 260 mm

Ruby Violet’s Ice Cream Dreams£16.99 HardbackISBN 9781742705934160 pages, 250 x 190 mm

Super Natural Every Day£14.99 PaperbackISBN 9781742702056256 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

trEATs£12.99 HardbackISBN 9781742706344120 pages, 220 x 175 mm

Turkish Meze £20.00 HardbackISBN: 9781742706658192 pages, 245 x 205 mmAlso available: Turkish FlavoursISBN 9781742702674

72 | Key Backlist | Non-fiction

Arthur Phillip£20.00 HardbackISBN 9781742705088400 pages, 234 x 153 mm

Be Happy £7.99 HardbackISBN 9781740669634176 pages, 170 x 120 mm

Also available:

Now Is The Time ISBN 9781740666541

It’s Never Too Late ISBN 9781740665032

Behind Closed Doors£20.00 HardbackISBN 9781742706528256 pages, 245 x 190 mm

Bike Snob£9.99 HardbackISBN 9781742700021225 pages, 185 x 133mm

Change Your Mind£8.99 HardbackISBN 9781742705576144 pages, 185 x 135 mm

Colette’s France£20.00 HardbackISBN 9781742705354224 pages, 250 x 175 mm

Darcey Bussell (Compact Edition) £16.99 HardbackISBN 9781742706627224 pages, 237 x 207 mmLarge Edition also available ISBN 9781742703527

Fashion House£16.99 HardbackISBN 9781742704968224 pages, 255 x 250 mm

The Gentleman’s Handbook £10.99 HardbackISBN 9781742706580160 pages, 177 x 140 mmAlso available: The Gentleman’s Guide to Cocktails ISBN 9781742704104

Key Backlist | Non-fiction | 73

Gypsy £26.99 HardbackISBN 9781742707136272 pages, 260 x 215 mmAlso available: Bowerbird ISBN 9781742705194

Here & There£12.99 PaperbackISBN 9781742701622272 pages, 210 x 135 mm

HOME£20.00 HardbackISBN 9781742706351216 pages, 250 x 227 mmAlso available: Find and KeepISBN 9781742704555

Le Snob Series £8.99 Hardback144 pages, 170 x 110 mmChampagneISBN 9781742701707CigarsISBN 9781742701714PerfumeISBN 9781742704685ShoesISBN 9781742704678TailoringISBN 9781742701691WhiskyISBN 9781742701721

A Living Space£30.00 HardbackISBN 9781742703930256 pages, 305 x 225 mm

Love Your Life£7.99 HardbackISBN 9781742705095128 pages, 165 x 115 mmAlso available: 100 Days Happier ISBN 9781742706214 The Happiness CodeISBN 9781742702483

Make It Your Own£16.99 HardbackISBN 9781742705996160 pages, 245 x 185 mm

The WAH Nails Book of Downtown Girls £11.99 HardbackISBN 9781742705910144 pages, 180 x 160 mmAlso available: The WAH Nails Book of Nail Art ISBN 9781742703206

Working Space £30.00 HardbackISBN 9781742706122256 pages, 280 x 220 mmAlso available: Interiors ISBN 9781742702346

Contact s

76 | Contacts

Contacts

Hardie Grant London LtdDudley House, North Suite34-35 Southampton StreetLondonWC2E 7HFT: +44 (0)20 7420 9340E: info@hardiegrant.co.ukW: www.hardiegrant.co.uk

Stephen KingManaging DirectorT: +44 (0)20 7420 9340E: stephenking@hardiegrant.co.uk

PublicityEmma MarijewyczPublicistT: +44 (0)20 7420 9340E: emmamarijewycz@hardiegrant.co.uk

Orders

All orders and title availability enquiries for UK, Europe and Middle East:

Littlehampton Book Services LtdFaraday CloseDurringtonWorthingWest SussexBN13 3RB

Customer Services: T: +44 (0)1903 828501F: +44 (0)1903 828801E: customerservices@lbsltd.co.uk

Sales

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Ewen RobertsonUK Sales ManagerAbrams & Chronicle Books LtdT: +44 (0) 20 7713 2064M: +44 (0)7841 827 636E: erobertson@abramsandchronicle.co.uk

Graeme EavesKey Accounts ManagerAbrams & Chronicle Books LtdT: +44 (0)20 7713 2078M: +44 (0)7507 372 449E: geaves@abramsandchronicle.co.uk

Tim LoynesSpecial Sales ManagerAbrams & Chronicle Books LtdT: +44 (0)20 7713 2072E: tloynes@abramsandchronicle.co.uk

Margaret ByronHead of International SalesAbrams & Chronicle Books LtdT: +44 (0)20 7713 2071

M: +44 (0)7939 662 379E: internationalsales@abramsandchronicle.co.uk

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Contacts | 77

Germany, Austria & SwitzerlandGabriele KernPublishers’ ServicesZeigenhainer Strasse 169D-60433 Frankfurt Germany T: +49 69 510 694 M: +49 69 076 238 66F: +49 69 510 695E: gabriele.kern@publishersservices.de

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T: +1 (212) 387 3400F: +1 (212) 387 3535 W: www.rizzoliusa.com Ordering & Customer Services:Random HouseT: 800 733 3000 (US)T: 888 523 9292 (Canada)

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Singapore, Malaysia, Thailand, Indonesia, Philippines, Brunei, Vietnam, Cambodia, Laos & MyanmarAPD Singapore Pte Ltd52 Genting Lane #06-05Ruby Land Complex – Block 1Singapore 349560T: +65 6749 3551F: +65 6749 3552E: customersvc@apdsing.com

Hong Kong, Macau, China, Taiwan & KoreaAsia Publishers Services LtdUnits B&D, 17/F. Gee Chang Hong Centre65 Wong Chuk Hang RdAberdeenHong KongT: + 852 2553 9289F: +852 2554 2912E: aps_hk@asiapubs.com.hk

For all territories not covered above please contact Margaret Byron E: internationalsales@ abramsandchronicle.co.uk

78 | Index

Index

1000 Great Places to Explore in Australia 61

AAdorn 50-51Ali, Tansel 65All the Happiness in the World 64Atkinson, Lee 60

BBamforth, Tom 66Best, Mark 11Best. Times. Ever. 66Brown, Molly 6-7

CCairo Kitchen Cookbook 36-37Complete Asian Cookbook Series: India & Pakistan 4-5Complete Asian Cookbook Series: Indonesia, Malaysia & Singapore 4-5Complete Asian Cookbook Series: Japan & Korea 4-5Craft, The 48-49Crago, Tom 67

Dde Paula, Fernanda 32-33Decadent 52-53Deep Field 66Driving Holidays Around Australia 60Ducasse, Alain 26-27Dumplings & Five-Spice 24

EEllis, Rennie 52-53Explore Australia 61

FFlashbacks from the Flow Zone 67Fresh and Light 14-15

GGelato Messina 40-41Grains 6-7Great Racetracks of the World 56-57Grossi, Guy 10Guelpa, Emilie 30-31

HHalliday, James 42-43Hansford, Paul 58Harley, Belinda 20-21Hay, Donna 14-15Hepworth, Shelley 32-33Holder, Katy 28-29Hungry Campers Cookbook 28-29Hunter, Jesse 64Huxtabook 18-19

IItalian Food Safari 10

JJ’aime London 26-27James Halliday Wine Atlas 42-43Juddery, Mark 66

KKamozawa, Aki 16-17Kennedy, Jane 25Kitchen, Leanne 24

LLee, Kit 50-51Lister, Tracey 34-35Loosestrife 67

MMalouf Slipcase 8-9

Index | 79

Malouf, Greg 8-9,38-39Malouf, Lucy 8-9,38-39Marmalade, Trevor 56-57Marque 11Maximum Flavour 16-17McGrath, Jim 56-57McKittrick, Amanda 46-47Moorish 38-39

OO’Meara, Maeve 10One Dish, Two Ways 25

PPalumbo, Nick 40-41Paris Pastry Club 22-23Park, Shini 50-51Pohl, Andreas 34-35

RRainbow Tarts 30-31Real Vietnamese Cooking 34-35Reith, Gillian 12-13Reith, Linsey 12-13Reith, Nichola 12-13Roast Lamb in the Olive Groves 20-21Russell, Vanessa 67

SSaha 8-9Saraban 8-9Solomon, Charmaine 4-5Suvalko, Antony 24

TTalbot, H. Alexander 16-17Teasdale, Louise 48-49This Is Brazil 32-33

Three Sisters Bake 12-13Totes Amaze 46-47Tour de France, The 58Turquoise 8-9

WWilson, Daniel 18-19World Cup, The 58

YYellow Elephant, The 65

ZZanotti, Fanny 22-23Zeidy, Suzanne 36-37

80 | 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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SPRING 2014Hardie Grant Books

ISBN 978-174270750-1

9 781742 707501