Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLAND was the bible of English cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.

Enthused by the revival of the art of High Tea and combined with the on-going trend for home cooks to lovingly produce hand-crafted gourmet items for sharing, Murdoch Books' specially selected team of pastry and dessert chefs have developed two decadent new titles in the Indulgence series featuring the most delicious recipes for Slices and Petit Fours. With a jewellery box colour palate and bespoke design, inspired by exquisite, antique chocolate boxes, Parisienne patisseries, elegant chinaware and lavish fabrics, both titles contain more than 60 delicious and addictive recipes for fabulous sweet treats like orange, pistachio and semolina slices or mini raspberry and frangipane tarts. Try stopping at one!

Top-quality seasonal produce cooked simply is increasingly the mantra of both home cooks and restaurant chefs. Cooking from the Market: Fruit and Vegetables sidestep the supermarket and head for the grower's and farmer's markets where the different types of fruits and vegetables herald each season. These two handsome cookbooks are not just a source of delicious recipes; they also provide advice on selection, storage and preparation. Part practicalities and part inspirational, these books celebrate the revival of interest in buying seasonally and buying locally. Here's fruit and vegetables at their freshest and best.

'Creating sweet perfection doesn't need to be scary!' says award-winning French pastry Chef Emmanuel Mollois. Emmanuel's irrepressible enthusiasm and considerable expertise is baked into every page of Et voila. He shares his passion for cooking and encourages the use of local, fresh, seasonal ingredients in every dish. With mouth-watering photographs and more than 60 easy-to-follow recipes you'll be creating delicious French favourites like croissants, chocolate éclairs, and strawberry tart in no time at all!

More Peas Please is the first book in Australia to provide an across-the-board guide to helping children learn to happily eat a variety of healthy foods. It examines the importance of feeding kids a balanced diet, helping them overcome negative responses to certain foods, and the significance of early feeding experiences on speech development. It also contains loads of easy, fuss-free recipes for delicious, family-friendly meals. Kate Di Prima is a qualified dietitian and adult and infant nutritionist. She writes a regular nutritional column for Practical Parenting, and is frequently interviewed by both newspapers and magazines including New Idea and Good Health. Dr Julie Cichero is a dedicated specialist in feeding and swallowing disorders. She has trained more than 300 clinicians in dysphagia (swallowing problems) and lectures on the subject nation-wide.

Fabulous Food from Every Small Garden shows how to grow food at home in even the smallest of spaces. It explores the reasons for growing your own food, including the many potential benefits such as improved taste, freshness and nutrition. Many types of food are covered, such as vegetables, fruits, herbs, bush tucker plants and edible flowers. This practical book discusses the importance of growing open-pollinated varieties, and provides detailed instructions for successfully growing plants from seeds. Plant care is explained, including organic pest and weed control and efficient watering methods. In addition, readers are shown how to improve soil fertility by making their own fertiliser.

Enthused by the revival of the art of High Tea and combined with the on-going trend for home cooks to lovingly produce hand-crafted gourmet items for sharing, Murdoch Books' specially selected team of pastry and dessert chefs have developed two decadent new titles in the Indulgence series featuring the most delicious recipes for Slices and Petit Fours. With a jewellery box colour palate and bespoke design, inspired by exquisite, antique chocolate boxes, Parisienne patisseries, elegant chinaware and lavish fabrics, both titles contain more than 60 delicious and addictive recipes for fabulous sweet treats like orange, pistachio and semolina slices or mini raspberry and frangipane tarts. Try stopping at one!

Growing your own food guarantees access to the freshest and most nutritious ingredients while also saving you money. No matter how large or small your garden, you can create a productive space and enjoy food from your own backyard. Grow Your Own Food guides you through the process of setting up, planting, maintaining and harvesting. In no time you will be growing your own fruit, vegetables, herbs and collecting your own eggs. Along the way you will learn to save water, keep pests and weeds at bay and start your own worm farm. Month-by-month planting guides arranged by climate zone ensure you know what to plant when.

Top-quality seasonal produce cooked simply is increasingly the mantra of both home cooks and restaurant chefs. Cooking from the Market: Fruit and Vegetables sidestep the supermarket and head for the grower's and farmer's markets where the different types of fruits and vegetables herald each season. These two handsome cookbooks are not just a source of delicious recipes; they also provide advice on selection, storage and preparation. Part practicalities and part inspirational, these books celebrate the revival of interest in buying seasonally and buying locally. Here's fruit and vegetables at their freshest and best.

Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery, a cosy nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries like ginger brulée and pistachio tart. Bourke Street Bakery is the ultimate baking companion with clear and concise instructions, aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.

The Sydney Morning Herald's yearly guide to eating in Sydney.

FILM TIE-IN. Living in a tiny apartment in New York and trapped in a job she hates, Julie Powell sees life passing her by. Then one night, she notices that the few items she's grabbed from the Korean grocery store are the very ingredients for Potage Parmentier, as described in Julia Child's legendary cookbook, Mastering the Art of French Cooking. And The Project is born. Julie begins to cook – every one of the 524 recipes in the book, in the space of just one year. Soon The Project is all she can think about. While the richness of the food she slaves over spreads into the rest of her life . . .

The essential guide to mastering the art of vegan cooking: It's easy to live vegan 24/7 with this collection: 250 recipes, menus, and color photos for dishes that taste even better than their non-vegan counterparts. Every recipe in Veganomicon has been kitchen-tested a minimum of seven times by the authors and their intensely engaged fans to ensure user-friendliness, quick preparation, and amazing results. In addition to featuring the authors' signature attitude and experimental, DIY philosophy, Veganomicon has been specifically tailored to what you want most in a cookbook. No other vegan cookbook offers such innovative recipes for all occasions, convenience, easy-to-find ingredients, and gluten-free and tofu-free options.

Heston Blumenthal has made his name creating such original dishes as Snail Porridge and Nitrogen Scrambled Egg and Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. In this book, Heston focuses his creative talent on reinventing some of our most well-known (and most abused) dishes. He travels around the world in search of definitive versions of sixteen classic dishes: Roast Chicken and Roast Potatoes, Pizza, Hamburger, Bangers and Mash, Fish Pie, Steak, Spaghetti Bolognese, Risotto, Fish and Chips, Chilli Con Carne, Chicken Tikka Masala, Peking duck, Black Forest Gateau, Treacle Tart and Ice Cream, Trifle and Baked Alaska.

TABLE TUCKER is a revolutionary culinary manifesto written by an Aussie mum from the country who wanted to beat spiraling grocery prices and solve the eternal dilemma of what to cook for dinner. With her book, a self-publishing sensation in the tradition of Four Ingredients, she's made leftovers and buying groceries in bulk (and seasonally) fashionable, easy and seriously worth it. TABLE TUCKER is the ultimate budget cookbook where the recipes and the shopping lists work together to: Help you to arrange your cooking schedule so you only have to prepare meals three times a week and then put your feet up! Slash your grocery bills with table tuckers shopping lists to reduce waste and save you serious money on your household budget.

The Gluten-free Kitchen is a collection of 100 new recipes from renowned dietitian Sue Shepard, author of the popular Gluten-free Cooking. In every recipe, Sue's passion for flavour and her commitment to good nutrition shine through. Home cooks will love her hearty soups and casseroles, spicy stir-fries, comforting side dishes and fabulous array of desserts and baked goods, and benefit from her straightforward advice on how to source and use specialist ingredients. Written for people with a range of dietary conditions, including dairy, gluten and lactose intolerance, coeliac disease, fructose malabsorption and irritable bowel syndrome, The Gluten-free Kitchen invites us all to enjoy with confidence the pleasures of a good food life.

After having cooked her way through Julia Child's Mastering the Art of French Cooking in Julie and Julia, what would Julie Powell do next? Learn to be a butcher. In Cleaving she sets about this in fabulously funny and often grisly detail. She trains at Fleischer's, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs – tough, physical work - and how to get on with her extraordinary new colleagues. As she does so, she exposes with her butcher's knife the other side to her life, for Julie peels back the skin to reveal that she is in the throes of an insane, irresistible love affair that threatens to devastate her marriage. In this riveting memoir of love, marriage and meat, a voyage into the world of butchery becomes a metaphor for learning to stand on one's own two feet.

This beautifully illustrated book by bestselling gardening author Meredith Kirton will inspire you to grow, harvest and cook your own seasonal fruit, vegetables, herbs and spices, whether your garden is a large suburban block, a small city courtyard, or in the country. You'll learn all about the basics of successful edible gardening - from climate, soil and propagation to pests and diseases, crop rotation and organic gardening - as well as how to grow a huge range of edibles that include old favourites, heirloom varieties and exotics. Full of tips, step-by-step gardening techniques and fascinating historical background information, Harvest is your definitive guide to growing your own delicious produce.