Title Page Contents Food & Drink 4 Art & Design 152 Gardening & DIY 166 Craft 204 Gift & Reference 230 Indexes 242 Sales Contacts 254 Photography: Cover, pp 152–3, 165 and 242–3 by Josef S. Rosemann for Happy by Amanda Talbot; pp 1, 256 and front flap by Brett Stevens for Organum by Peter Gilmore; pp 2–3 and back flap by Rob Palmer for Colour of Maroc by Rob and Sophia Palmer; pp 4–5 by Jason Loucas for Mr Hong by Dan Hong; pp 166–7 by Peter Cooper for Wychwood by Karen Hall and Peter Cooper; pp 204–5 by Natasha Milne and Anthony Ong for Minxy Vintage by Kelly Doust; p 229 by Mark Crocker for Pretty Funny Tea Cosies by Loani Prior; pp 230–1 by Victoria Alexander for Colour by Victoria Alexander. Food & Drink FOOD & DRINK FOOD & DRINK DAN HONG BECAME A CHEF SO THAT WE MIGHT EAT ... AND HOW! Dan’s appetite for rare sneakers, hip hop and collecting cookbooks is only surpassed by his passion for everything from fast food to fi ne dining. Growing up in the suburbs of Sydney with a food-obsessed family and a mother who fell into owning a Vietnamese restaurant by chance, Dan went on to become a critically acclaimed chef. He is the inspiration behind several of Australia’s most dynamic restaurants, including Sydney’s Mr Wong, Ms G’s and El Loco. It’s Dan’s potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh fl avours that makes his approach to food unique. Mr Hong is as much an exploration of Dan’s colourful path through life as it is a beautifully illustrated book of more than 100 punchy recipes – Vietnamese, Chinese, Mexican – all re-imagined and re-invigorated for a new generation of food obsessives. A GLIMPSE INTO FEAST THE MIND OF THE YOUR EYES AND DIG IN DAN BRILLIANT CHEF BEHIND MR WONG, Dan Hong has worked in some of the most prestigious restaurants in Australia, including HONG EL LOCO & MS G’S Tetsuya’s, Marque and The Bentley, and his mentors include Mark Best, Brent Savage and Thomas Johns. He has opened some of Sydney’s most exciting dining destinations, including DAN HONG Ms G’s, El Loco and Mr Wong (which was honoured with two hats in its fi rst year by the Sydney Morning Herald Good Food Guide and is winner of the 2014 Gourmet Traveller New Restaurant of the Year award). Most recently, Dan has opened Papi Chulo, a smokehouse and grill at Manly Wharf, Sydney. Chef Peter Gilmore, the author of Quay: food inspired by nature, delves deeply into the ORGANUM philosophy behind his original and evolving FOOD dishes; shares stories of his relationships with PETER passionate, like-minded farmers, fishers and provedores; and explores the idea of modern Australian cuisine. GILMORE 9 781743 360033 Organum Quay MrHong_cvr_SI.indd 1 cyan magenta yellow black Spot UV 29/05/14 1:00 PM Mr Hong Sepia Peter Gilmore Peter Gilmore Dan Hong Martin Benn While there is a layered complexity to world-renowned From culinary genius Peter Gilmore, one of the top chef Peter Gilmore’s ethereal—yet grounded— fifty chefs in the world, comes this eagerly anticipated Dan Hong became a chef so that we might eat . Renowned chef Martin Benn of Sydney’s Sepia cuisine, his philosophy of cooking is relatively simple. book. Quay’s stunning design and photography and how! Dan’s appetite for rare sneakers, hip hop restaurant, Sydney Morning Herald’s 2015 Restaurant Just four elements are required to create perfect perfectly echoes Peter’s nature-based philosophy and collecting cookbooks is surpassed only by his of the Year, takes the reader on an extraordinary unison in a dish: nature, texture, intensity and purity. and the organic presentation that is synonymous passion for everything from fast food to fine dining. journey through sixty exquisite dishes that have Organum invites the reader to share in Peter’s private with the fine-dining experience at Quay. Peter’s Growing up in the suburbs of Sydney with a food- featured, or still feature, on his restaurant’s menu. obsession with nature; when not in the kitchen recipes, including the famous Snow egg and his obsessed family and a mother who fell into owning Based around four degustation menus, the book at Sydney’s Quay restaurant, he is working in his signature iridescent Sea pearls, will take you on an a Vietnamese restaurant by chance, Dan went on highlights the technical mastery and sheer beauty of experimental garden, where he grows a huge array inspirational adventure, exploring flavour, texture and to become a critically acclaimed chef. He is the Martin’s food, with its deep connections to Japanese of edible plant species. Each plant, from its sweet, technique. Start with a single component, build to creative mastermind behind several of Australia’s most cuisine and flavours, and focus on texture and earthy roots to bitter fronds or fragrant blossoms, is a showstopping dish or simply enjoy the visual and dynamic restaurants, including Sydney’s Mr Wong, contrast. Text, design and photography combine to potentially destined for inclusion in one of the forty culinary journey. Ms G’s and El Loco. It’s Dan’s potent mix of proud recreate the atmosphere and sophisticated, art deco exquisite dishes featured here. The book explores the heritage, technical skill and boundless enthusiasm for feel of his Sydney restaurant. Interspersed among the many influences on Peter’s cooking, and introduces experimenting with big, bold, fresh flavours that makes menus are narrative features detailing Benn’s personal us to the integral people behind the scenes who grow, his approach to food unique. Mr Hong is as much an journey through the culinary ranks from kitchen catch and source key ingredients on Peter’s menu. exploration of Dan’s colourful path through life as it is trainee to visonary executive chef, the inner workings Images include intensely beautiful food and ingredient a beautifully illustrated book of more than 100 punchy of Sepia restaurant, as well as stories of its colourful shots, as well as extraordinary location portraits of the recipes—Vietnamese, Chinese, Mexican—all staff and clientele. Location photography captures producers and their produce. re-imagined for a new generation of food obsessives. a sense of old-fashioned, cosmopolitan glamour. 288 pages 288 pages 256 pages 304 pages hardback with slipcase hardback padded hardback hardback 310 x 255 mm (12¼ x 10 in) 310 x 255 mm (12½ x 10 in) 270 x 203 mm (10½ x 8 in) 310 x 225 mm (12¼ x 9 in) 66,000 words 978-1-74196-487-5 65,000 words 110,000 words 978-1-74336-064-4 £35.00 978-1-74336-062-0 978-1-74336-063-7 £40.00 £20.00 £35.00 6 7 客 户:Murdoch Books 香港工单 书名:超級飲食指南_MB_Cover 成品 脊位: 包邊位: 制作员: 制作日期: :HT521376 Color:CMYK Size:200x250(206x257)mm 18mm 15mm N185 2014/04/04 14:00 FOOD & DRINK FOOD & DRINK SUPERCHARGED FOOD SUPERCHARGED SUPERCHARGED FOOD SUPERCHARGED Supercharged Food is a simple and inspiring guide to eating for optimum health. 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ENVY little bakehouse in town lists. Lee Holmes provides advice on what foods Throughout, Alistair and Teena share anecdotes about how each recipe came about, revealing a BEAUTIFUL to avoid, detoxing and identifying hidden food EAT GOOD refreshingly anarchic sense of humour not usually sensitivities and allergies. Eat Yourself Beautiful is associated with the sweet art of baking. your definitive guide to edible beauty. As Alistair and Teena would say, baking is all YOURSELF HEALTH about organisation but it doesn’t have to be SWEET oh-so-serious. So put your pinny on, turn the music up and get some Sweet Envy deliciousness TEENA KEARNEY-WISE WISE & ALISTAIR going in your kitchen. You know you want to ... ENVY E TO LEE HOLMES ALISTAIR WISE & AT Y ALISTAIR WISE grew up and completed his pastry TEENA KEARNEY-WISE G and bakery training in Hobart, Tasmania, as did his wife and business partner Teena Kearney-Wise.