Speedy Bosh! by Henry Firth and Ian Theasby

 BOSH! are back with over 100 mouthwatering plant-based dishes you can get on the table in 20 minutes or less The fourth cookery book from Sunday Times No.1 bestselling authors Henry and Ian, aka ‘the vegan Jamie Olivers', packed with outrageously tasty, super speedy dishes made without meat, eggs or dairy, perfect for weeknight dinners after a long day, fast breakfasts to supercharge the family, or Sunday meal prep for the week ahead.

ISBN-13: 9780008332938
Format: Hardback
Language: English
Available: 16th Septmeber 2020
Publisher: HarperCollins

Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food.

In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food-

Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great flavour;
Produce offers impactful vegetables that do the work for you.

With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

 Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi

Ixta Belfrage (Author)
Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city's top restaurants. Flavour is her first book.

ISBN-13: 9781785038938
Audience: General
Format: Hardback
Language: English
Available: 3rd September 2020
Publisher: EBURY PRESS

Deliciously Ella Quick & Easy (Plant-based Deliciousness) by Ella Mills

100 all-new quick and easy plant-based recipes by bestselling author Ella Mills, founder of Deliciously Ella. Ella's new collection shows us that vegan cooking doesn't have to be difficult or time-consuming. It's easy to embrace a plant-based lifestyle with her fuss-free, simple recipes that cater for our busy lives. Divided into 7 sections, the new book offers - for the first time - recipes with an approximate cooking time, showing you how to make simple meals that will satisfy your taste buds and inspire you every day. Section 1 features delicious breakfasts - from quick pancakes to fruity smoothies and easy toast-toppers. Section 2, Lunches, Dips & Dressings, offers an array of healthy plant-based options. The next two Sections comprise 10-Minute- and 20-Minute Meals, where Ella will prove that plant-based eating doesn't have to be complicated or time-consuming. Choose from quick pasta dishes, simple noodles, hearty veg-laden bowls and Asian-inspired plates. Section 5 is Big Batch Cooking, to help you get ahead and plan your week. The Sweet section includes lots of portable bars, flapjacks and slices to satisfy your sweet tooth. The last section, Weekend, features recipes that require a bit time to make, but will impress and delight your friends and family! The ethos of Deliciously Ella is to share abundant recipes that put fruit and vegetables at the heart of our plates, that taste good and are easy to make. Alongside this, Ella is keen to embrace all aspects of wellbeing, prioritising self-care. In the book she will share the important insights learned from her chart-topping podcast, bringing a wider holistic dimension and personal angle to this gorgeous, inspiring, healthy cookbook.

Ella Mills is an award-winning cookery author, entrepreneur and a champion of plant-based living. She started off with the popular blog, deliciouslyella.com, before releasing a #1 app and writing the best-selling debut cookbook ever in the UK, Deliciously Ella, which was named as Amazon's biggest-selling book in the year of publication and was a New York Times bestseller. She has since released a further three best-selling books, including the fastest selling vegan cookbook, and built a social media audience of 2.5 million people.

In 2015 Ella started working with her husband, Matthew Mills, and together they have launched five ranges of plant-based food products into over 6,000 stores across the UK, with customers including Tesco, Ocado, Morrisons, Waitrose, Starbucks, Holland and Barrett, Boots, Sainsburys and more. They also have a deli in central London. In 2017, Ella and Matthew won the Ernst & Young Rising Star Award at the Entrepreneur of the Year Awards in London.

ISBN-13: 9781473639263
Audience: General
Format: Paperback
Language: English
Available: 12th May 2020
Publisher: Yellow Kite

The Vegetarian Silver Spoon Classic and Contemporary Italian Recipes

The latest title to join Phaidon's SILVER SPOON library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.

First published in 1950, Il Cucchiaio d Argento, published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes. This is the first vegetarian collection from The Silver Spoon.

ISBN-13: 9781838660581
Audience: General
Format: Hardback
Language: English
Available: 28th April 2020
Publisher: Phaidon Press

The Sicily Cookbook by Cettina Vicenzino

Serve up the authentic taste of Sicily with this evocative collection of recipes steeped in the culinary traditions and unique flavours of the island.

Join Sicilian cook, writer and photographer Cettina Vicenzino on an enchanting culinary journey through the flavours and traditions of this unique Mediterranean island. While only a few miles from Italy, Sicily's heritage is proudly distinct from that of the mainland, favouring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, aubergines, and seafood.

Featuring three strands of Sicilian cooking - Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Mons (sophisticated food) - alongside profiles on local chefs and food heroes, The Sicily Cookbook invites you to discover the island's culinary culture and let your summer cooking burst with Mediterranean sunshine.

ISBN-13: 9780241412602
Audience: General
Format: Harback
Language: English
Available: 28th April 2020
Publisher: Dorling Kindersley

Everyday Food As Medicine by Dr Kerryn Phelps and Jaime Rose Chambers

Hippocrates famous quote as well as evidence from many other ancient cultures such as the Ayurvedic tradition proves that the link between diet, lifestyle and our health has been well known for thousands of years. Yet despite this, chronic disease is still the major cause of illness and mortality worldwide.
Drawing on the expertise of Prof. Kerryn Phelps and dietitian Jaime Rose Chambers, The Doctor and The Dietitian explain the role food plays in protecting your body against disease. Focusing on the brain, gut and heart, there are more than 100 recipes to help you on your way to better health.

Prof. Kerryn Phelps AM is a doctor, health communicator and public health and human rights advocate. She has been the health columnist for the Australian Women's Weekly for 25 years and has authored six health books including a textbook of general practice.
Jaime is an accredited practising clinical dietitian and nutritionist. Jaime has worked between two private practices in Sydney's Eastern Suburbs for the last 12 years- Cooper Street Clinic and The Bourke Street Clinic with her mum, Prof Kerryn Phelps.
She is the co-author of The Mystery Gut and her own book 16-8 Intermittent Fasting which was released in January 2019, and is also a regular nutrition writer and commentator for other online and print publications, podcasts, radio and television.

ISBN-13: 9781925865103
Audience: General
Format: Hardback
Language: English
Available: 28th April 2020
Publisher: Bauer Books

Now for Something Sweet by Monday Morning Cooking Club

The irrepressible, unstoppable women of the Monday Morning Cooking Club are back, with the very best, most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world. 'We are always dreaming of soft, airy, pale chiffon cake, thinking about chocolate-swirled, glossy yeasted babke, imagining flaky, chewy, jammy strudel, baking almond-studded, citrus-glazed Dutch buns, frying golden, syrup-drenched coiled fishuelas, biting into hot, sugared jam-filled doughnuts, eating crisp-shelled, marshmallowy vanilla-flecked meringues, feasting on sticky, steaming, sweet butterscotch pudding and sharing it all with abundance and love...'The Monday Morning Cooking Club have been on a mission: to uncover, curate, honour and celebrate the very best, treasured, and most delicious sweet recipes from the Jewish community in Australia and from around the world. Alongside these precious recipes, they tell heartwarming and poignant stories of survival, loss, love, family and community.

Merelyn Frank Chambers, Natanya Eskin, Lisa Goldberg, Jacqui Israel - these four women from Sydney's Jewish community came together as friends every Monday morning to cook their favourite recipes and talk about food. Three words became their mantra: they wanted to SHARE the stories and recipes of their community, INSPIRE people to preserve their recipes, and GIVE all the profits to charity. They published their first book, The Monday Morning Cooking Club, in April 2011, and have never looked back. Their latest book is Now For Something Sweet.

ISBN-13: 9781460751671
Audience: General
Format: Hardback
Language: English
Available: 24th February 2020
Publisher: HarperCollins

How Not To Diet by Michael Greger MD

Put an end to dieting and replace weight-loss struggles with this easy approach to a healthy, plant-based lifestyle, from the bestselling author of How Not to Die. Every month seems to bring a trendy new diet or a new fad to try in order to lose weight - but these diets aren’t making us any happier or healthier. As obesity rates and associated disease and impairments continue to rise, it’s time for a different approach. How Not to Diet is a treasure trove of buried data and cutting-edge dietary research that Dr Michael Greger has translated into accessible, actionable advice with exciting tools and tricks that will help you to safely lose weight and eliminate unwanted body fat - for good. Dr Greger, renowned nutrition expert, physician, and founder of nutritionfacts.org, explores the many causes of obesity - from our genes to the portions on our plate to other environmental factors - and the many consequences, from diabetes to cancer to mental health issues. From there, Dr Greger breaks down a variety of approaches to weight loss, honing in on the optimal criteria that enable success, including: a diet high in fibre and water, a diet low in fat, salt, and sugar, and diet full of anti-inflammatory foods. How Not to Diet then goes beyond food to explore the many other weight-loss accelerators available to us in our body’s systems, revealing how plant-based meals can be eaten at specific times to maximize our bodies’ natural fat-burning activities. Dr Greger provides a clear plan not only for the ultimate weight loss diet, but also the approach we must take to unlock its greatest efficacy.

Dr Michael Greger is a physician, bestselling author of How Not To Die and The How Not To Die Cookbook and internationally recognized speaker on nutrition, food safety, and public health issues. He runs the popular website Nutritionfacts.org, a nonprofit, science-based public service site providing free daily updates on the latest in nutrition research. Dr Greger also proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.

ISBN-13: 9781529038705
Audience: General
Format: Paperback
Language: English
Available: 10th December 2019
Publisher: Bluebird

Australia's First Families of Wine by Richard Allen and Kimbal Baker

Australia's First Families of Wine celebrates eleven of Australia's most iconic and important wine families and the vineyards and businesses they have built. With more than 5,000 hectares under vine, the families operate in sixteen wine-growing regions around Australia. They make many of Australia's most distinctive wines and all are household names- Brown Brothers, Tahbilk, Campbells, Yalumba, Henschke, d'Arenberg, Jim Barry, Taylors, McWilliam's, Tyrell's and Howard Park.

Australia's First Families of Wine showcases the colourful histories of these spectacular vineyards and historic buildings, exploring the wine industry's transformation into an export-earning powerhouse and detailing the challenges of taking old family businesses into the 21st century.

Richard Allen has been a writer for more than 30 years and has written on a wide variety of subjects for The Australian Financial Review, The Age, The Sydney Morning Herald, Good Weekend, Sunday Telegraph (UK) and BRW. His previous books include Shimmering Spokes- One Australian's 16,000 Kilometre Odyssey, Recollections of a Remarkable Age, Australia's Remarkable Trees, The Spirit of Golf and How It Applies to Life, Great Properties of Country Victoria- The Western District's Golden Age, and The Royal Melbourne Golf Club-125 Years.

Kimbal Baker is a Melbourne-based freelance photographer who has worked for ACP Publications and Agence France Presse. His photographs have appeared in numerous books. This book is his fourth collaboration with Richard Allen, and follows Australia's Remarkable Trees, Great Properties of Country Victoria- The Western District's Golden Age and The Courses of The Royal Melbourne Golf Club. Australia Post featured several of his photographs of Australian trees in a series of postage stamps and first day covers. His images have been archived in the National Library of Australia.

ISBN-13: 9780522875201
Format: Hardback
Language: English
Available: 5 Nov 2019
Publisher: Melbourne University Publishing

Nothing Fancy, Unfussy Food for Having People Over, by Alison Roman

Feeding friends – and feeding yourself – is an unfussy affair with social media superstar and newly minted New York Times columnist Alison Roman.

What is it about the word 'entertaining' that sends people into a state of panic? In Nothing Fancy, New York Times food columnist Alison Roman shows you instead how to ‘have people over’, with her signature laid-back, approachable style and visually stunning recipes.

Featuring more than 150 all-new recipes, Nothing Fancy includes time-saving tips, like using store-bought ingredients where homemade is unnecessary, batch-made punches for an easy cocktail, and ideas for putting your friends to work! These recipes – heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats – are for gatherings big and small, from the weeknight to the weekend. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake ... )

Hosting doesn’t have to be a week-long freak-out. With Alison’s strategic menus, you can shop, cook and eat all in the same day. So text your friends because you’re having them over — tonight!

Alison Roman is a contributor at Bon Appétit and regular food columnist in the New York Times. Formerly the Senior Food Editor at Bon Appétit and BuzzFeed, her work has also been featured in GQ, Cherry Bombe and Lucky Peach. She is the author of the bestselling Dining In. Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. A native of Los Angeles, she lives in Brooklyn.

ISBN-13: 9781743795378
Format: Hardback
Language: English
Available: 4 Nov 2019
Publisher: Hardie Grant Books

Pardiz: A Persian Food Journey by Manuela Darling-Gansser

Pardiz is a personal journey into Manuela Darling-Gansser's "paradise past". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautiful recipes that underline the depth and broad appeal of this great and enduring food culture.
In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book – and in her life.
In her choice of recipes, she gives a sense of the diversity of Persian food – whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming – recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself.

Manuela Darling-Gansser was born in Lugano, Switzerland. She spent the first nine years of her childhood in Iran before returning to school in Zurich. An inveterate traveller and keen linguist, she has lived in the US, Japan, Italy and the UK. She has visited other parts of Asia, India, North Africa, Central Asia and the Scandinavian countries. Inspired by family traditions, she has been a passionate cook all her adult life. Her previous successful travel and food books include: Under the Olive Tree, Autumn in Piemonte, Winter in the Alps, Spring in Sicily, Top 10: Recipes for the Beginner Home Cook and Four Seasons, a Year of Italian Food. She lives with her family in Sydney.

ISBN-13 9781743795194
Audience: General
Format: Hardback
Language: English
Number of Pages: 352
Available: 1st November 2019
Publisher: Hardie Grant

Just Desserts by Charlotte Ree

'Imagine Florence Broadhurst baking Nana's tastiest favourites on acid and you've pretty much got Charlotte's Ree-markable first book' Matt Preston Discover the art of baking and the magical world of Charlotte Ree. Instagram sensation Charlotte Ree is famous for her simple and delicious sweets ... and her love of puns. Her easy, user-friendly creations are designed to taste amazing, rather than just look pretty (though pretty they most certainly are!). Just Desserts showcases 30 of Charlotte's most popular and delicious cake, biscuit, slice and dessert recipes in one outrageously gorgeous little package. Featuring essentials, such as chocolate brownies, shortbread caramel slice and chocolate-chip cookies through to show stoppers, such as layered berry pavlova and chocolate ganache & blackberry bundt, Just Desserts is the ideal gift for the baker and sweet-lover in your life - even if that's YOU!

Charlotte Ree is an avid baker and recipe developer with an impressive online following. Based in Sydney, Australia, she develops recipes and content for brands such as Marimekko, Kenwood and Williams-Sonoma. When she isn't baking, Charlotte is usually travelling as part of her day job as media and communications manager for a book publisher. Charlotte believes strongly in scratch baking, going back to basics with the classic flavours and techniques that our grandparents perfected. Just Desserts is her first book.

ISBN-13: 9781760785710
Format: Hardback
Language: English
Available: 29th Oct 2019
Publisher: Plum

Community (New Edition) by Hetty McKinnon

REVISED EDITION WITH NEW RECIPES AND STORIES 'Community completely changed my understanding of how vegetables can be used, and even how they're supposed to taste.' Community moves salads firmly to the centre of the plate, injecting colour, life and flair into everyday vegetables, and showing you how to achieve exciting flavours and hearty main meals with simple, nourishing ingredients. These are the kind of recipes you will want to share with your family, friends and neighbours, time and time again. Originally released in 2014, Community became an instant classic and favourite in kitchens all over Australia and around the world, creating a community of salad-lovers who are passionate about cooking and sharing vegetables. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories - with accompanying interviews and beautiful imagery - to give the book back to the fans who made it such a phenomenon. New recipes include: Roasted sweet potato with lime cashew cream and roasted curry cashews; Butternut pumpkin with lemon tahini and miso granola; Whole roasted cauliflower with toasted farro and romesco sauce; Roasted cabbage with lentils and pumpkin seed brown butter; Pasta alla norma salad; Charred cos lettuce with lemony mushrooms, chickpeas and marinated feta. This is simple but generous food that you will want to make every night of the week, for those you love. PRAISE FOR COMMUNITY 'If you were stuck on a desert island and had to choose a salad to survive on, chances are it would come from this book.' Sydney Morning Herald 'Inventive, healthy and filling recipes.' Herald Sun 'The recipes, food styling and photography present readers with their own visual feast.' Weekly Review

Hetty McKinnon is a cook and food writer with a passion for vegetables. In 2011, she established Arthur Street Kitchen, a local salad-delivery business in Surry Hills, Sydney. In 2015, Hetty and her family relocated to Brooklyn, New York, where she is editor and publisher of multicultural food journal Peddler and hosts the magazine's podcast 'The House Specials'. Hetty is the author of three bestselling cookbooks: Community, Neighbourhood and the award-winning Family. She is also a regular recipe contributor to ABC Life and Food & Wine and writes the column 'The Community Kitchen' for Guardian.

ISBN-13: 9781760786571
Audience: General
Format: Paperback
Language: English
Available: 29th October 2019
Publisher: Plum

Bake Australia Great by Katherine Sabbath

This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated. Start at Chapter One, Easy As, for beginner baking heaven. Enter stage left: the giant Fairy Bread Cake, Flamin' Galah Cupcakes and Opal Cookies. Progress to Chapter Two, She'll Be Right, to create a Jaw-some man-eater from a dark chocolate sea salt cake. Engineer your own Sydney Opera House Pavlova or decorate a Dame Edna Koala. Chapter Three, Advanced Australian Fare, is where you bust out a Mining Magnate (it's rich!), build your own Great Aussie Dream Home or knock everyone's socks off with Priscilla, Queen of the Dessert. Sydney cake queen Katherine Sabbath is one of the coolest creatives around, loved for her cutting-edge cake designs and quirky personal style. This baking legend will teach you the tips and techniques to create maximum effect with every cake. Go ahead: bake her day.

Sydney cake queen Katherine Sabbath is one of the coolest creatives around, loved equally for her cutting-edge cake designs and quirky personal style. Kat is a high school teacher turned cake creative whose unique designs have featured in print internationally, online as well as on TV. She shares it all with her half a million Instagram followers, who hang on every sprinkle. Her fans are so devoted they have even been known to sport her cake designs as permanent tattoos. Kat's first book, a self-published pop-up art book, Katherine Sabbath - Greatest Hits, has sold out its two print runs. Kat lives in Sydney with her husband, who doesn't like cake, and her dog, who does.

ISBN-13: 9781760637781
Audience: General
Format: Hardback
Language: English
Available: 1 Oct 2019
Publisher: Murdoch Books

Meat by Adrian Richardson

Meat is a comprehensive cookbook with great tips and information on processing meat, the different cuts, preparation and storage methods and delicious recipes. Meat will illuminate and educate keen home cooks who would like to learn more about the meat we eat; where it comes from and various ways to use different meats. It is also a solid collection of recipes, including sauces, stocks and other meaty basics. The chapters are divided into meat type, making the book as user-friendly as possible. Chapter introductions, as well as short pieces at the beginning of each recipe, impart further knowledge with the friendly and knowledgeable character of author Adrian Richardson running through the narrative. Cooks will be delighted with the enticing recipes like twice-cooked Pork Belly with Toffee Crisp Crackling and old favourites such as Steak and Kidney Pie. This cookbook will become a family favourite that is used again and again - referred to as much for the information as for the appealing recipes. With its warm and friendly yet modern design it will inspire and give confidence to people to learn and try new things.

Adrian Richardson is the owner of North Carlton’s La Luna Bistro, Melbourne’s iconic meat destination, where he has been serving up fresh bistro-style food made with love for over two decades. In 2016, he opened his second venue, Bouvier Bar and Grill, in Brunswick East, a New York–style bar with a focus on cocktails and bar food inspired by his travels.
Richardson is the co-host of Good Chef Bad Chef, which airs on Network Ten and is the host of SBS’s Richo’s Bar Snacks. He also hosted two series of Secret Meat Business on the Lifestyle Channel. In 2007, he co-hosted the hit series Boys Weekend with chef friends Gary Mehigan, Manu Feildel and Miguel Maestre, which aired in over 110 countries.

ISBN-13 9781526610423
Audience: General
Format: Hardback
Language: English
Number of Pages: 368
Available: 1st October 2019
Publisher: Hardie Grant

Veg: Easy and Delicious Meals for Everyone by Jamie Oliver

A real explosion of colour, taste and variety, he wants to get the nation switched on to just how tasty and comforting veggie meals can be, leaving people feeling full, satisfied and happy - and not missing meat from their plate. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. 
Sharing simple tips and tricks that will excite the taste buds, and help keep people's brains and mouths engaged, this book will also give people the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it'll taste utterly delicious. From simple suppers and family favourites to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple. 
A book for everyone, this is the perfect moment for Jamie to inspire every kind of cook with his super-tasty, brilliantly simple, but inventive veg dishes.

Jamie Oliver is a global phenomenon in food and campaigning. During a 20-year television and publishing career he has inspired millions of people to enjoy cooking from scratch and eating fresh, delicious food. Through his organization, Jamie is leading the charge on a global food revolution, aiming to reduce childhood obesity and improve everyone's health and happiness through food. 
Jamie started cooking at his parents' pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to the River Cafe, where he was famously spotted by a television production company and the Naked Chef was born.
He has now published 22 bestselling cookery books, all with accompanying TV shows. Jamie lives in London and Essex with his wife Jools and their children.

ISBN-13 9780718187767
Audience: General
Format: Hardback
Language: English
Number of Pages: 312
Available: 22nd August 2019
Publisher: Michael Joseph

Pardiz by Manuela Darling-Gansser

Pardiz is a personal journey into Manuela Darling-Gansser's "paradise past". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautiful recipes that underline the depth and broad appeal of this great and enduring food culture.

In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book – and in her life.

In her choice of recipes, she gives a sense of the diversity of Persian food – whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming – recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself.

Manuela Darling-Gansser was born in Lugano, Switzerland. She spent the first nine years of her childhood in Iran before returning to school in Zurich. An inveterate traveller and keen linguist, she has lived in the US, Japan, Italy and the UK. She has visited other parts of Asia, India, North Africa, Central Asia and the Scandinavian countries. Inspired by family traditions, she has been a passionate cook all her adult life. Her previous successful travel and food books include: Under the Olive Tree, Autumn in Piemonte, Winter in the Alps, Spring in Sicily, Top 10: Recipes for the Beginner Home Cook and Four Seasons, a Year of Italian Food. She lives with her family in Sydney.

ISBN-13: 9781743795194
Audience: General
Format: Hardback
Language: English
Number of Pages: 352
Available: 1st November 2019
Publisher: Hardie Grant

Gourmet Traveller Italian: Big Flavours, Classic Dishes by Gourmet Traveller

Gourmet Traveller celebrates one of the world's greatest cuisines in a hardcover collection of our favourite Italian recipes. The book brings together more than 100 dishes from leading chefs and the Gourmet Traveller food team, from antipasti to dolci and everything in between. Find recipes for crudo, fried zucchini flowers and pasta every which way, risotto and large-format dishes such as meatballs with polenta and crisp veal cotoletta, and of course, tiramisu, cannoli and semifreddo to finish. Accompanied by full page food and travel photography it's a trip to Italy from your lounge room and an indispensable cooking companion to return to again and again.

ISBN-13 9781925695960
Audience: General
Format: Hardback
Language: English
Number of Pages: 280
Available: 6th August 2019
Publisher: Bauer Books

Waste Not Everyday by Erin Rhoads

Suited to those who are interested in taking their first steps towards a zero waste lifestyle, this book is a lighter, easier approach to Erin’s first and more in depth book, Waste Not. Also makes a great gift for friends and family looking for a simple introduction to the concept of zero waste. 
Would you like to throw away less? Do something for the planet? But not ready to dive straight into composting or go totally plastic-free yet? Waste Not Everyday is your step-by-step guide with 365 easy changes that will not only influence what you throw out but also have a genuine impact on the future of our planet.
Split into four easy-to-follow parts, Waste Not Everyday features simple tips that will lead to a real shift in thinking and action and show you that a zero-waste lifestyle is actually achievable – for everyone, every budget and every schedule. With tips ranging from actions and inspiration to recipes and resources, Erin Rhoads, well-known zero-waste advocate and author of Waste Not, takes you on a gentle journey towards a life with less waste and more meaning.

Erin Rhoads has been writing about her zero-waste journey since 2013. Her blog, The Rogue Ginger, quickly became one of Australia’s most popular eco-lifestyle websites, and Erin is now a prominent commentator on zero-waste living. She divides her time consulting with businesses on waste reduction, sharing skills and ideas at workshops and talks for kids and adults around Australia, and participating in environmental action groups. 
Erin was a consultant on Australia’s War on Waste and is a regular contributor on ABC Radio. She has been featured on BBC World, The Project, Sunrise, The Age, The Guardian, The Australian Women's Weekly, Marie Claire, Peppermint magazine and many more.
Erin lives in Melbourne, Australia, with her husband and son.

ISBN-13 9781743795552
Audience: General
Format: Paperback
Language: English
Number of Pages: 240
Available: 1st July 2019
Publisher: Hardie Grant Books

Heal: 101 Simple Ways to Improve Your Health in a Modern World by Pete Evans

So many of us are looking for practical changes we can make to nourish our body, be more active and find meaningful connection - ways to be stronger, happier and healthier, in a fast-paced world. In Heal, Pete Evans shares some of his favourite ways to live well - simple actions anyone can take to improve their health. Pete begins with what he knows best - food - and offers suggestions on how to eat and drink in ways that will support your wellbeing. Next, he explores different ways to move and play that are known to positively influence physical and mental health. There are ideas on how to relax your body and mind, including massage and meditation, as well as the best strategies for restorative sleep. Finally, Pete explores activities that promote creativity, self-awareness and connection with other people, which are all essential to emotional wellbeing. With ideas to inspire everyone to make a change in their lives - no matter how big or small - Heal will help you to find the path to your healthiest self.

Pete Evans is an award-winning Australian chef, restaurateur, author, television presenter, health coach, adventure seeker and father. He's one of Australia's leading authorities on healthy cooking and lifestyle and is dedicated to improving people's lives through education about nutritional food and wellness. Pete is co-host of the hugely successful show My Kitchen Rules and a regular guest presenter on Better Homes and Gardens, both screened on Channel 7, host of his own series and online program The Paleo Way, and executive producer of the documentary The Magic Pill. 

ISBN-13 9781760782627
Audience: General
Format: Paperback
Language: English
Number of Pages: 288
Available: 25th June 2019
Publisher: Pan Macmillan Publishers