Hardie Grant

Call him a nerd or an 'Alpha Geek' but Mark Zuckerberg, founder and CEO of Facebook, is the world's youngest billionaire and in charge of one of most successful companies in the world. Was it just luck and good timing or is Zuckerberg a new type of visionary leader with the keys to business success in the our fast-moving digital world? The Mark Zuckerberg most people know is the one depicted in Academy Award-winning film The Social Network: a nerdy, insecure and socially awkward young man - hardly the image of a top-flight CEO in command of one of the world's largest and most successful companies. Facebook's rapid growth is a huge achievement, when you consider Zuckerberg had never managed a business or raised investor funds before. At the helm of Facebook, Zuckerberg not only has to run fast to maintain the social media company's high profile success, but also needs to fight to stay ahead of some of the richest, most talented and most aggressive companies in the world. Billionaire Boy - Mark Zuckerberg in His Own Words is a collection of quotations taken from interviews, presentations, media announcements and more. We see a new breed of business leader with a new way of thinking about business and success in a constantly changing world.

It is time to get back to basics and rediscover the pleasure of simple food. When people think of French food, they often imagine laborious recipes that are loaded with butter and cream, and which can only be mastered with the skills of a sous chef. In Ducasse Nature, Michelin-starred chef Alain Ducasse, in collaboration with nutritionist Paule Neyrat, rediscovers the pleasure of simple food, and presents delicious French cuisine without the fat or the fuss. With over 190 easy-to-make creations, Ducasse shows the subtle wonders of a wide range of delectable flavours, giving pride of place to fruit, vegetables and cereals, which are sure to leave you feeling great. Featuring delightful line drawings, mouthwatering food photography, and with Alain's useful snippets of advice peppered throughout the book, Ducasse Nature is more than a recipe book: it shows another way to enjoy food that is more natural, healthy and delicious.

At once touching, ethereal and warm, Rachael's unique viewpoint has made her one of the most successful animal photographers in the world today. When she recently embarked on a new life in France, it was inevitable that she would turn her talents to capturing the beauty of the new world around her. The result has been two stunning new books, The French Cat and The French Dog, in which Rachael has captured a host of captivating felines and canines in a variety of stunning locations, from stately chateaux, to chic Parisian addresses, to cobblestoned streets in quaint villages. These mini editions are the charming follow-ups to these highly popular books, with Rachael's stunning image accented by ephemera and quotes from famous French dog and cat lovers and literary greats.

At once touching, ethereal and warm, Rachael's unique viewpoint has made her one of the most successful animal photographers in the world today. When she recently embarked on a new life in France, it was inevitable that she would turn her talents to capturing the beauty of the new world around her. The result has been two stunning new books, The French Cat and The French Dog, in which Rachael has captured a host of captivating felines and canines in a variety of stunning locations, from stately chateaux, to chic Parisian addresses, to cobblestoned streets in quaint villages. These mini editions are the charming follow-ups to these highly popular books, with Rachael's stunning image accented by ephemera and quotes from famous French dog and cat lovers and literary greats.

Cycling is the biggest thing to hit personal transport since the horse. The hottest new trend for urban hipsters, the saving grace of carbon-conscious activists and the weapon of choice for lycra-clad roadies; the bicycle is the road-side stallion of modern man. Written by BikeSnobNYC -- arguably cycling's most prolific, popular, and funniest blogger out there -- this is a unique look at the ins and out of cycling, from its history and hallmarks to its bizarre range of practitioners. He lampoons the pretensions and absurdities of 'bike culture' while maintaining a contagious enthusiasm for cycling itself. So, whether you are a lone wolf, a retro grouch, a contraption captain, or simply someone who fancies a new hobby, Bike Snob is the must-have bible to the mysterious world of cycling.

A Taste of France takes the reader on a gastronomic tour of regional France, introducing the classic recipes from each region. Compiled by Gabriel Gate, this book is a must-have for lovers of French cuisine. This beautiful cookbook is illustrated by Antonia Pesanti, who has spent much time travelling around France. Antonia interprets French life through her drawings, from the pretty patisserie windows to the charcuteries and street markets.

Now with a fresh new cover, Feel Good Food is an inspiring and heartfelt cookbook for anyone who loves to make and eat real food. This simple introduction to cooking with wholefoods shows you how to use a range of alternative ingredients, as well as fresh produce, to create healthy, delicious and balanced meals. There are chapters on whole grains, beans, noodles, seafood and soy, and advice on using more unusual ingredients such as sea vegetables, natural condiments, good oils, alternative flours and natural sweeteners. All the ingredients have been carefully considered to create wellbalanced dishes that are bursting with flavour. Recipes include Baby Leek and Asparagus Salad with Miso Dressing, Creamy Coconut and Basil Chicken and Baked Silken Chocolate Tart. The recipes in Feel Good Food are fresh, clean and easy to prepare, so you can feel confident that every dish you create will be nourishing, flavoursome and leave you feeling good.

The term 'A la Grecque', meaning 'in the Greek way', conveys perfectly the kind of food Pam and Kosta Talimanidis are famous for: stylish yet homely dishes that look to both sides of the Greek/ Turkish divide for inspiration. Clever and understated offerings include ribbons of silverbeet tossed in the pan with roasted walnuts and gorgonzola, which melts over the other ingredients; or fillets of whiting simply dressed with olive oil, dill and lemon sauce, and a tangle of shaved fennel. There's proper taramasalata, salt cod croquettes and other mezze, plus delectable desserts like slow-roasted nectarines drizzled with mascarpone or rich chocolate tart. Inspired by Kosta's Greek heritage and by the many years she spent in his home village of Polypetron learning about Greek food and cooking from Kosta's formidable mother Yiayia, Pam has gathered recipes, both traditional and modern, that showcase the simplicity and incredible flavours of the cuisine. This is Greek food at its best. Combined with a charming personal narrative and illustrated with spectacular photography of the dishes, the breathtaking coastal surrounds and village life in Greece, A la Grecque will have you yearning for the Mediterranean, and for the incredible flavours of its cuisine.

Spice Kitchen is a fresh, bright and beautifully designed cookbook that moves away from the staid, dark photography of many Indian cookbooks currently on the market. Divided into chapters according to ingredients u fish, poultry, meat and vegetables with additional sections for starters and accompaniments, side dishes and desserts, it's a vibrant, fresh take on Indian food as we know it. There is also a basics section for spice blends and breads as well as a glossary for the less initiated. Recipes include much loved dishes from The Spice Kitchen restaurant including Roasted lamb shank masala, Pork belly ribs with curry leaves, coconut and tomato and Twice-cooked fish jhalferazie as well as more traditional recipes for chutneys, pakoras, and dal. Delicious desserts such as halvas, kulfis and pancakes are also included. With an emphasis on authentic dishes that are easy to recreate at home Spice Kitchen is a musthave for lovers of Indian cuisine and those who adore cooking fresh, authentic, flavoursome food.

David Frenkiel and Luise Vindahl Andersen are the new faces of exciting vegetarian food. Their Green Kitchen Stories blog has a cult following and inspires people around the world to cook super-tasty, healthy vegetarian recipes using only natural ingredients. In The Green Kitchen they will delight meat-eaters and non meat-eaters alike by sharing over 80 of their favourite recipes, which can be enjoyed by the whole family. Using everyday staples from their pantry and combining them with in-season produce, David and Luise tell the stories from their kitchen, and show how easy it is to create nourishing, well-balanced dishes on a daily basis. Whip up some Spinach muffins for breakfast, Warm faro salad for lunch, and Vegetable lasagne with lemon ricotta for a supper to share with friends. Have your cake and eat it too with Frozen pink cheesecake, Cherry and blueberry crumble, Licorice ice cream and more. As well as large dishes, they have an array of soups, salads, juices, small bites and picnic food that are uncomplicated to make but are bold in flavour and will have you wanting more. Start your love-affair with vegetables today with The Green Kitchen. Featuring stylish photographs throughout, this stunning book will show you how easy it is to cook delicious, sumptuous foods that taste great and are good for the body and the soul.

The queen of delicious, simple food is back! If you love tasty, well-prepared food but don't have time to slave over a hot stove, Donna Hay's sumptuous new book is the answer to your prayers. This is the only cookbook you will need when you're time poor and after flavoursome food - it's food for every cook, every food-lover and every occasion. In her Assembled Dinners and Fast Flavours chapters, Donna shows you how to pull store-bought ingredients together to make easy, mouth-watering meals. Take heart from the simple combinations, which only need a couple of ingredients and a few minutes to let the intense flavours unfold. Hate the thought of endless washing up? The One Pot chapter teaches you to prepare gastronomic delights in one pan. If you're planning ahead, the Some Now Some Later chapter hosts a list of tasty recipes suitable for freezing, something Donna is delighted to have re-discovered as a working mum. All this plus cheat's notes, short cuts and hints on food styling, from one of the world's leading cookbook writers.

Acclaimed interior stylist Jason Grant knows a thing or two about styling gorgeous rooms, but he believes a house doesn't need to be perfect to be beautiful - instead, it should reflect who we are and what we love. In A Place Called Home Jason Grant shows you how to create beautiful spaces by looking for inspiration around you, being clever about where you spend your money, embracing colour and being creative with what you already have. Jason leads you, room by room, through inspiring real-life homes, sharing his tips and insights on styling spaces to call your own. A Place Called Home is a gorgeously photographed, creative guide on how to create beautiful spaces to call our own.

Step onto the streets of Istanbul and you'll see a city of wonderful contradictions: wander out of an edgy bar and you're likely to turn a corner and stumble across colonial-era embassy buildings and tea houses brimming with old men playing okey. It's this fascinating culture, where east meets west, that inspired Rebecca Seal and Steven Joyce to create Istanbul, a food tour of this wonderful city. Rebecca's easy yet delicious recipes capture the flavours of Turkey, incorporating both modern and traditional flavours. Whip up Cilbir - Turkish poached eggs and garlic - for a lazy Sunday breakfast, or aubergines stuffed with lamb for a satisfying lunch. Learn about the key Turkish ingredients that are not only easy to find but will make your dishes taste authentic.

In Arabesque, Greg Malouf draws his culinary inspiration from childhood memories, family traditions and his travels throught the Middle East, North Africa, the Eastern Mediterranean and Moorish Spain. Greg and his writing partner Lucy present a comprehensive A-Z of ingredients widely used in Middle Eastern cooking, from basics such as almonds, lemons and yoghurts, to lesser used ingredients such as rosewater, pomegranate and sumac. This book welcomes the stars of Arabic cooking into the modern kitchen with descriptions and history of each ingredient, as well as invaluable tips on how to select, prepare and cook them in delicious and exciting recipes. This award-winning collection of 170 recipes includes several of Greg's signature dishes, such as salmon kibbeh nayeh and little pigeon bisteeya, alongside imaginative dinner party ideas like cardamom honey-glazed roast duck. Tuck into the delicious simple supper recipes, including lamb rump with pistachios and peppercorns, and finish off with the sumptuous rose-scented plum jelly and pine nut praline ice-cream.

Fashionable Cocktails is the cocktail book for the switched-on girl who loves trends and fashion. Each chapter profiles a 'personality type' (among them The Fashionista, The Bohemian Girl, The Vintage Girl and of course, the girl who loves the classic cocktail dress) and offers a delectable selection of cocktail recipes to suit each one. Need something quick to knock back while deciding what to wear on a night out? Or something to sip with the girls on a big night in? Fashionable Cocktails has you sorted.

New York is home to a multitude of international cuisines. Following on from the popularity of J'aime Paris, join Alain Ducasse on a tour of his favourite New York eating haunts. The Big Apple's restaurants, cafes, bars, markets, hotels and food specialists have been compiled in this gorgeous book, and also includes a handy booklet with the 150 addresses so it's easy to pop in your bag. Filled with stunning, evocative photography, J'aime New York will be divided into the chapters including: Urban Pastoral u seasonal hotspots that lend a small time feel in the big city New York - Capital of the World u diverse multicultural restaurants New York, New York u restaurants that are quintessentially New York The Sweet Life u best places for desserts and baked goods for those with a sweet tooth.