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COOKERYFall 2018
CookeryCookeryCookeryMONIQUE FISO:HIAKAISTEPHANIE ALEXANDER:THE COOK’S APPRENTICE“Monique is turning the culinary world upside down. Whatshe’s doing, no one’s done before.”— Martin Bosley, ChefThe Cook’s Apprentice is the essential teaching cookbook for theyounger cook who’s just starting out. This wonderful book is full tothe brim with everything new foodies need to know to becomerelaxed and confident in the kitchen.Arranged alphabetically, The Cook’s Apprentice includes 56ingredient chapters – from Apples to Zucchini – and more than 300achievable recipes ranging from classics every cook will want to tryto exciting new dishes that reflect our diverse nation. Stephanietakes you into her kitchen as she explains more than 100 importanttechniques in straightforward language, discusses the kitchen toolsshe likes to use, and describes ingredients you might not know:How do I whisk eggs to soft peaks? What does it mean to ‘make awell’ in dry ingredients? Why should I roast spices? How do Iprepare fresh chillies safely? How do I prepare a mango? TheCook’s Apprentice gives all you new cooks the inspiration youneed for a lifetime of enjoyment in the kitchen.Lantern Australia10/18Penguin RH Australia576 pp.Stephanie Alexander has earned her reputation as a great foodeducator through her thirty years as an owner-chef in severalrestaurants, as well as the author of 15 influential books andhundreds of articles about food matters.Hiakai is the most comprehensive account of Māori kai (food) everdocumented – the past, the present and the future. It covers thehistory of a pre-European Māori food history, including wharekai(dining space), roles, rongoā (medicine), planting and harvesting,fishing and hunting methods, culinary tools, cooking methods andstorage. With both traditional and modern Māori recipes to try,Hiakai brings Māori food to homes all around the world.Penguin RH NZ04/19Penguin RH Australia288 pp.Monique Fiso, just 29, was born and bred in Porirua. Starting withan after-school job as a sandwich hand at the tender age of 14 andending up in the Michelin-starred kitchens of New York City andMelbourne, Fiso always wanted to be a chef. She trained atWellington Institute of Technology while also working the kitchen atMartin Bosley’s, eventually moving on to an array of renownedrestaurants in New York. After a stint in Melbourne, she returned toNew Zealand in 2016 and began the pop-up dining series, Hiakai.Using traditional Māori cooking techniques and ingredients, Fisohas taken Māori cuisine to a new level of sophistication, writing thenext chapter in its food story.MS available Fall 2018MS availableALLYSON GOFTON:THE BAKER’S COMPANIONGRACE DE MORGAN:EVERYTHING HAPPENS FOR A RIESLINGEverything you need to know about baking, by New Zealand’siconic Allyson Gofton. A beautiful package, perfect as a gift foranyone starting baking or setting up a home, this book is packedwith information that doesn’t get taught these days. As well as over100 recipes for cakes, biscuits, pies and tarts, pastries, teatimequick bakes, tray bakes, brownies and slices, meringues, breadand yeast baking, there are ‘how to’ photos, and loads ofinformation on techniques, ingredients and trouble-shooting (‘whatwent wrong?’).The ultimate book for winos who don’t take themselves tooseriously, but do seriously love their wine. Everything Happens fora Riesling is the wine book that says boo to acting like a snob. It’syour ultimate guide to hacking the world of vino. Grace De Morganis here to help you get more of the wine experiences you want,minus the pretentiousness. This is a toolkit, not a textbook – acheat sheet for all the vino-related questions you didn’t realise youhad. I mean, where do you store wine if you don’t have a cellar?Who (or what) is Gewürztraminer? Are decanters a thing?Whether you can’t tell your rosé from your Riesling or are busystudying to be a Master Sommelier, Everything Happens for aRiesling has got something to make you go ‘Mmm, more please.’Vintage AustraliaPenguin RH Australia216 pp.10/18Grace De Morgan is a playwright, copywriter and wine tragic whohas written for Good News Week, J. Walter Thompson,MercerBell, OgilvyOne, Seizure, the Sydney Morning Herald andThe Roast. Grace’s wine journey kicked off at uni whilst working atsilver-service restaurants Prunier’s and Quay. In 2015, she washired as a social copywriter at J. Walter Thompson, working onTreasury Wines (including brands such as Matua, Pepperjack,Squealing Pig, Wolf Blass & Wynns Coonawarra Estate).Penguin RH NZPenguin RH Australia04/19Allyson Gofton has been cooking for New Zealanders for nearly30 years. She is known for her recipes and columns in magazines,her television appearances, radio slots and many personalappearances in the name of charity. She has also written morethan 20 cookbooks, including her best-selling series of booksBake, Cook and Slow, as well as the popular Country CalendarCookbook and Country Calendar Homestead Baking. Allyson alsowrote about her year in a small town in the south-west of France,in Recipes from My French Kitchen.304 pp.MS available Fall 2018MS available12
CookeryAveryFall 2020Straus LiteraryMS available 2019CookeryLEE JONES & KRISTIN DONNELLY:THE CHEF’S GARDENGABRIEL KREUTHER:CRAFT AND COMFORTThe Chef’s Garden, on the fertile shores of Lake Erie in ruralOhio, is the preeminent purveyor of specialty vegetables tochefs in the U.S. and around the world.“Chef Gabriel Kreuther is one of the world’s most highlyregarded maestros of the kitchen.” — CBS This MorningEver since the early days of the Chef’s Garden farm over thirtyyears ago, farmer Lee Jones has remained committed to not onlyensuring that the family’s three hundred acre farm remainsinnovative, but to fostering a nuanced conversation with the chefswho look to the farm to grow fresh vegetables that are asaesthetically pleasing on the plate as they are flavorful to thepalate. Farmer Lee Jones was the first farmer to receive the JamesBeard Foundation’s award for Who’s Who in Food & Beverage. Heserves on the boards for Chef magazine, Chef Concept, andModern Farmer and has been a judge on the Food Network show“Iron Chef America.” His book will be a rich compendium of theworld of vegetables, showing the many varietals that he hasbrought to restaurant kitchens, the fourteen types of radish, thetwelve types of beets, and nine types of kale along with edibleflowers and microgreens and including recipes and farmer’smarket buying guides for vegetable shoppers. At 500 pages withover 650 individual entries all beautifully pictured and organized,this promises to be the ultimate guide to vegetables for the modernera.AbramsFall 2020Straus LiteraryMS available 2019SCOTT PICKETT:SCOTT PICKETT COOKBOOKDAVID KAPLAN & NICK FAUCHALD:COCKTAIL CODEXThe Melbourne chef’s second cookbook provides an insight into‘the marriage of flavours’ – his food is distinctive for incredibleflavour and texture. Structured around the seasons and with afocus on fantastic produce, these are bistro-style dishes presentedwith advice on how to combine flavours to make them sing; how tomatch and pair dishes; and which wines to drink with each course.From the authors of the best-selling and genre-definingcocktail book Death & Co, Cocktail Codex is a comprehensiveprimer on the craft of mixing drinks that employs the authors'unique "root cocktails" approach to give drink-makers of everylevel the tools to understand, execute, and improvise bothclassic and original cocktails.Ten Speed PressStraus Literary320 pp.10/18Gabriel Kreuther is the renowned executive chef of his eponymousrestaurant in New York City. A threetime recipient of a MichelinStar, Gabriel has garnered accolades from every major food criticand culinary media outlet. He has been inducted into the Relais &Chateaux esteemed restaurant collection and serves as a memberof the Bocuse d’Or Culinary Counsel. Gabriel was born and raisedin Alsace. Situated on France’s eastern border with Germany andSwitzerland to the south, this storybook region has a deep historyof melding those three culinary cultures. Craft and Comfort is thestory of Gabriel’s background there and will feature many dishesthat show the evolution of his relationship to Alsace. This book willshowcase 125 recipes — accompanied by personal narratives andphotography — inspired by Gabriel’s French-Swiss-Germantraining and the global style he has refined in America."There are only six cocktails." So say Alex Day, Nick Fauchald, andDavid Kaplan, the visionaries behind the seminal craft cocktail barDeath & Co. In Cocktail Codex, these experts reveal for the first timetheir surprisingly simple approach to mastering cocktails: the "rootrecipes," six easily identifiable (and memorizable!) templates thatencompass all cocktails: the old-fashioned, martini, daiquiri, sidecar,whisky highball, and flip. Once you understand the hows and whysof each "family," you'll understand why some cocktails work andothers don't, when to shake and when to stir, what you can omit andwhat you can substitute when you're missing ingredients, why youlike the drinks you do, and what sorts of drinks you should turn to or invent - if you want to try something new.MS availableScott Pickett co-hosted the Channel 9 series The Hotplate, andhis newest restaurant Matilda in Melbourne has just opened torave reviews.Lantern Australia07/19Penguin RH Australia240 pp.MS available Spring 201934
CookeryCookeryGUY ROSSI:CELLAR BARALANA SCOTT:THE GUT-FRIENDLY COOKBOOKGuy Grossi shares all your favourite classic Italian recipesfrom Melbourne’s beloved institution, The Cellar Bar.A fresh and bright cookbook with tips on how to eat well when youhave gut issues. Put simply, FODMAPS are certain sugars that arenot easily absorbed in the gut and trigger symptoms in people withIBS – bloating, wind, nausea, stomach cramps. Increasingnumbers of people with these kinds of issues are recommended togo on a low-FODMAP diet – which can cause a lot of grief as it’shard to guess what to eat. This book provides easy-to-read info onwhat it all means, and how to improve food choices, plus 100recipes. All recipes have been tested, and are reviewed bydietitians.The Cellar Bar, a Melbourne institution since the 1950s, hasalways been synonymous with Italian dining. It is a place that isalways the same in the best kind of way. It’s a place where youcan go for a comforting favourite dish or something new. There areno rules and everybody is welcome. The produce is always thebest, made with love by some of the city’s finest chefs. As Guysays, ‘The aim of the food is not to just have you leave feeling full,but it’s also to have you feel fulfilled.’ Now you can take this feelinghome and nourish your friends and family with 80 simple, delicious,authentic Italian recipes.Lantern Australia10/18Penguin RH Australia224 pp.Guy Grossi is a celebrated chef and restaurateur. As one ofAustralia’s leading authorities on Italian food, Guy has been ajudge on My Kitchen Rules and co-host of Italian Food Safari, andhas appeared on MasterChef Australia. He also shares hisknowledge through his bestselling books, which include RecipesFrom My Mother’s Kitchen, My Italian Heart and Grossi FlorentinoSecrets and Recipes.MS availableAlana Scott trained in business management and marketing, butis also a coeliac, has IBS and is prone to allergies. She developedher website to provide others with the information she couldn’t findwhen she got her diagnosis. She has one million unique visitors toher website per year.Penguin RH NZ03/19Penguin RH Australia256 pp.MS available Fall 2018DR. MANDY SACHER:WHOLESOME CHILDJO SEAGAR:BETTER THAN A BOUGHT ONEAn invaluable companion to support your family's healthwhile bringing the fun and enjoyment back to mealtimes.Another great title from the inimitable Jo Seagar!In this fabulous new book, Jo shows how to put on greatcelebration events with minimum effort and maximum effect.From a baby shower to a 21st, an office shout to a winter dinnerparty, from a high tea to a wedding, Jo gives great recipes and tipsso you can celebrate in style, without breaking the bank.In Wholesome Child: A Complete Nutrition Guide and Cookbook,nutritionist Mandy Sacher provides creative and effective tipsdesigned to encourage even the fussiest of eaters to try newfoods. Backed by up-to-date nutrition information, the WholesomeChild provides meaningful answers and proven solutions to thechallenges that are raised time and time again in Mandy’sworkshops, in parenting forums and by her clients and friends.Her delicious, easy-to-make whole food recipes have beeninspired by a genuine passion for healthy eating and trialled by realfamilies to ensure they are wholesome meals that everyone willlove.SkyhorseWordLink304 pp.05/18An expert in child nutrition, Mandy Sacher’s philosophy is simple:encourage children to enjoy nutritionally beneficial foods from ayoung age to ensure optimal development and establishment oflifelong healthy eating behaviours. The lessons she has learnedover 22 years in the health and wellness industry – plus her ownhands-on experience feeding her two young children are sharedthroughout this book.Penguin RH NZPenguin RH Australia256 pp.10/18Jo Seagar — dubbed ‘cook of the nation’ by Next magazine — is ahugely successful bestselling cookbook author and TV cook,famed for her catch-cries of ‘Easy peasy’ and ‘Maximum effect forminimum effort’. Jo’s promotion of fresh local ingredients withcooking that should be ‘a doddle’, combined with her humorousdown-to-earth approach, has endeared her to the nation, with thefirst edition of her classic You Shouldn’t Have Gone to So MuchTrouble, Darling selling over 70,000 copies. A real sense of joyand passion infuses her approach to cooking: ‘There’s a lot moreto food than getting nutrients.’ As well as her trademark books onstress-free entertaining, she has written cookbooks for novicecooks and for children.MS availableMS available56
CookeryCookeryFLIP SHELTON & DR MICHAEL CARR-GREGG:SMART SNACKSFRANCESCA VOZA & JAMES STAPLEY:FRANCESCA’S ITALIAN KITCHENOver 100 quick, easy and nutritious snacks to boost mood,energy and brain power – for happier, healthier kids andteens. Don’t underestimate the power of snacks!Francesca’s Italian Kitchen is a popular South Island restaurantserving authentic Italian cuisine. This cookbook presentsFrancesca’s popular pasta, pizza and traditional Italian dishes anddesserts adapted for the home kitchen. Former Whare Kea Lodgeexecutive chef James Stapley is Francesca’s partner in thebusiness and has been involved in the writing and preparation ofthe recipes. The book is peppered with photos taken on his andFrancesca’s annual excursion to the south of Italy, whereFrancesca’s family originally came from. There are approximately80 recipes spanning pasta, pizza, antipasti, and mains such aslamb shoulder ragu, and roasted pork hock with a cannellini beansalad. There are also fabulous dolci (desserts) and temptingcocktails.When it comes to kids’ mood, energy, focus and success atschool, one of the most influential factors is diet. And a hugelyimportant part of what kids and teenagers eat and drink every dayhappens between meals – mid-morning, after school, when theyfinish a sports game, at the beach. A smart snack will boost themwith nutrients and slow-release energy, whereas a processedsnack or soft drink can cause a spike in their blood sugar, throwingout their mood and concentration. Poor snack choices can alsohave longer-term effects on their physical and mental wellbeing.Penguin Life Australia02/19Penguin RH Australia208 pp.MS availableBut family life is busy. That’s why passionate foodie Flip Sheltonand renowned adolescent and child psychologist Michael CarrGregg have teamed up to create this collection of simple, speedyrecipes to help you make the most of snacks every day withoutdevoting hours to the process. From two-ingredient cashew ballsand sweet potato chocolate brownies to egg jaffles and a wholerainbow of smoothies, whip up these recipes for (or with) your kidsand you’ll be packing them full of good stuff they’ll actually want toeat. Show them how to snack smart and you can supercharge theirhappiness and health for life.Penguin RH NZ10/18Penguin RH Australia240 pp.MS availableLEAH WEBB:THE GRAIN-FREE, SUGAR-FREE,FAMILY COOKBOOKJODY VASSALLO:THE YOGIC KITCHEN‘Jody really knows her stuff – this is an incredibly beautifulbook, full of recipes from the heart’ – Jamie OliverYoga is good for your body and so too is its sister philosophy,Ayurveda. Tried and tested over thousands of years, this ancientIndian food-as-medicine practice can heal and restore you,bringing balance to your system. The Yogic Kitchen offers you a100 recipes as well as a wholistic guide to Ayurveda that showsyou how to identify which of the three main constitutions you areand how you can support them with the right food medicine.Packed full of diagnostic charts, eating plans and advice on theAyurvedic way, The Yogic Kitchen translates Jody’s passion forgood food and good health, into recipes that do all the work foryou. This book illustrates the power of the right ingredients to bringbalance to the digestive system as well as joy to the tastebuds.03/19Harper Collins Australia250 pp.MS available Winter 2018Due to her parents’ occupation in hospitality, Francesca Vozastarted helping out in restaurant kitchens from the age of six. Bythe time she was in her teens she knew this was what she wantedto do. Selling wood-fired pizzas from a trailer at the markets gainedher a local following, and this later led to the opening ofFrancesca’s Italian Kitchen.Jody Vassallo’s career began working with Donna Hay, writingrecipes, styling and testing, and was Food Director at MurdochBooks in the late nineties. Since then she has authored seven ofMarie Claire’s best-selling cookbooks, and won a slew of awardsfor 18 additional books she authored and styled. From 2004 sheauthored 15 highly acclaimed regional food books which werepublished internationally, and more awards followed. Jody lives inCentral Tilba and works as a stylist, cook and recipe writer for arange of clients, including River Cafe Australia.7Spring 2019Chelsea Green Publishing125.000 wordsMS available 11/18DAIRY-FREEAs a mother of a daughter with cystic fibrosis and a son with severeasthma and food allergies, Leah Webb knows that the food shefeeds her children is of the utmost importance. Given that themajority of store-bought items are heavily processed and containsugars and other additives, she knew everything would have to behomemade. She also knows how daunting that prospect is forfamilies faced with similar health challenges.With 135 unique and delicious recipes, The Grain-Free, SugarFree, Dairy- Free Family Cookbook is made for families who knowthey would like to rid themselves of these ingredients but areintimidated by starting. Leah incorporates insightful tips and lists,demonstrating how she can prepare so much healthy food in muchless time than expected. It also gets kids involved in cooking, whichhelps excite them about their food. Word is spreading that chronicconditions are often tied to nutrition, and, all too often, medicationsare not the answer. The Grain-Free, Sugar-Free, Dairy-Free FamilyCookbook lights the way to a healthier, less-medicated future.Leah M. Webb, MPH, is a certified health coach who has worked innutrition and gardening education. Leah runs Deep RootedWellness, a blog with stories and tips regarding nutrition. She livesin North Carolina with her husband, T.C., and their two children.8
CookeryCookeryBLAINE WETZEL:THE WILLOWS INNBlaine Wetzel may be the most exciting young chef inAmerica. The most prominent protegé of René Redzepi of“World’s Best Restaurant” Noma in Copenhagen, and the onlyone to successfully adapt the locavore ethos of New Nordiccuisine in the United States, he was named Food & Winemagazine’s Best New Chef and a James Beard FoundationRising Star Chef.PrestelStraus LiteraryMS available 2019Spring 2020Wetzel is head chef of The Willows Inn on scenic Lummi Island inthe Pacific Northwest, which has been featured as one to watch bythe “World’s 50 Best Restaurants.” His first book, Sea & Smoke,about the landscape, foodshed and purveyors of the island, with aforeword by Grant Achatz, was published by Running Press in2015 to wide acclaim. It sold over 25,000 copies and won aGourmand Award. His second book, with celebrated art andphotography publisher Prestel, will focus more closely on hiscuisine itself and showcase 100 signature dishes, illustrated withlarge format photographs and with notes on each dish that explainthe nuances of his technique and inspiration. Virtually all hisingredients come from the island and Wetzel’s food evokes thelandscape he loves, summoning sensations of the ocean, thecoastal lands, and the soft gray light on the water.AnsprechpartnerMichael MellerFon: 49/89/36 63 71Fax: 49/89/36 63 72m.meller@melleragency.comCristina BernardiFon: 49/89/36 63 71Fax: 49/89/36 63 72c.bernardi@melleragency.comFranziska HoffmannFon: 49/89/36 63 71Fax: 49/89/36 63 72f.hoffmann@melleragency.comLeonie SchöbelFon: 49/89/36 63 71Fax: 49/89/36 63 72l.schoebel@melleragency.comNiclas SchmollFon: 49/89/36 63 71Fax: 49/89/36 63 72n.schmoll@melleragency.com910
Cookery 5 GUY ROSSI: CELLAR BAR Guy Grossi shares all your favourite classic Italian recipes from Melbourne's beloved institution, The Cellar Bar. The Cellar Bar, a Melbourne institution since the 1950s, has always been synonymous with Italian dining. It is a place that is always the same in the best kind of way. It's a place where you
