Spring 2018
Love Sucks
LOVE SUCKS
The truth about romance from the world’s greatest cynics By Daria Summers Illustrations by Emma Munger
EVELYN WAUGH
DECLINE AND FALL
ISBN 978-1-9254-1869-9 On Sale 8th January 2018 £9.99 | 185 x 160mm | 104 pages Full-colour | Hardcover | Humour
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“Quotes from music, film, literature and history’s great and jaded minds – that prove that love should be avoided at all costs.” Tired of hearing about how ‘love is all you need’ and that ‘love will conquer all’? Does the idea of balloons, love hearts, chocolates and birds suddenly appearing make your teeth hurt with all of its sickly saccharine clichéd insanity? How about some real talk? It’s all a farce. Love sucks. As Oscar Wild said, “Deceiving others. That is what the world calls a romance.”
RICHIE TENENBAUM
THE ROYAL TENENBAUMS
The reality is, love is a madness that makes fools of all of us, and we’re better off without it. Whether you’re broken-hearted or just wise to the idiocy of love, know that you’re not alone. Love Sucks is a collection of funny, bitter and brutally truthful quotes about how terrible love is, from music, film, literature and history’s great and jaded minds – and all artfully illustrated by a modern-day Sailor Jerry, Emma Munger.
LOVE SUCKS
–––––––––––––––––––––––––––––––––––––––––––––––– Daria Summers is a freelance writer from Melbourne, Australia. She wears a lot of black and has been single for a really, really long time. Emma Munger is a San Francisco-based illustrator and cartoonist who works at a comic book store and likes to draw sassy pin-ups of her favourite pop culture characters while watching endless amounts of Frasier. WOODY ALLEN
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Humour & Pop Culture
Ginger Pride A red-headed history of the world By Tobias Anthony Illustrations by Carla McRae
ISBN 978-1-9254-1865-1 On Sale 6th February 2018 £9.99 | 185 x 160mm | 104 pages Full-colour | Hardcover | Humour
“A book more ginger than Prince Harry eating a carrot, Ginger Pride is a rallying call and calling card for ginger pride – this is the book the redheaded community (and their supporters) have been waiting for.” Part identification guide, part scientific textbook, part historical artefact, Ginger Pride – by proud redhead Tobias Anthony – is your manual to all things ginger. Split into three chapters, Ginger Pride looks at identification of redheads, the science of being red, and profiles the twenty most famous redheads in history, coming to the inevitable conclusion that the ginger influence on the world is more than a follicle deep. From the different shades of red to the things you should never say to a ginger; from the science behind the ginger aversion to the sun to why they smell different (correction: smell better); and from famous gingers in history like Queen Elizabeth I to 90s icon Ginger Spice, Ginger Pride will make all gingers cry ‘Ruadh Gu Brath’ (that’s redheads forever, if you don’t read Gaelic).
–––––––––––––––––––––––––––––––––––––––––––––––– Tobias Anthony is an author and university teacher in creative writing. He has recently completed a PhD examining the representations of mass culture in contemporary fiction. He previously published Hipster Baby Names, A Very Modern Dictionary and Should I Buy This Book? with Smith Street Books. He is proudly ginger. Carla McRae is a Melbourne-based artist, illustrator and muralist. She has worked with clients including Sydney Opera House, Melbourne Fashion Week and Oxfam, and previously illustrated How to Spot a Hipster. She is not redheaded.
Humour & Pop Culture
The World’s Best BFFs A celebration of truly perfect friendships By Nadia Bailey Illustrations by Juppi Juppsen
ISBN 978-1-9254-1868-2 On Sale 6th March 2018 £9.99 | 200 x 170mm | 96 pages Full-colour | Hardcover | Pop Culture
“This fun, colourful, fully-illustrated book celebrates the world’s most inspiring friendships – real and fictional – making it the perfect gift for you and your own BFF.” Is there anything better than seeing photos of Sir Ian McKellen & Sir Patrick Stewart palling around? Anything more satisfying than seeing comedy queens Tina Fey & Amy Poehler slay together at the Golden Globes? A great friendship makes us better people – more loyal, more true, more generous and funny, and more able to face the world. The World’s Best BFFs profiles 40 of the most awesome and inspiring friendships (real and fictional) throughout history, including Abbi & Ilana from Broad City, Tina Fey & Amy Poehler, Sir Ian McKellan & Sir Patrick Stewart, Matt Damon & Ben Affleck, Oprah & Gayle, Leslie Knope & Ann Perkins from Parks and Recreation, Iggy Pop & David Bowie, Charlotte and Wilbur from Charlotte’s Web, and many more.
–––––––––––––––––––––––––––––––––––––––––––––––– Nadia Bailey is a freelance writer and editor from Sydney, Australia. Nadia has written for Oyster magazine, Pagesdigital, NW, Madison magazine and Vogue Australia. Nadia is also the author of The Book of Barb, published by Smith Street Books. Juppi Juppsen is a London-based illustrator and animation artist. His clients include RedBull, Universal Music, IBM, Adobe and Bosch.
Humour & Pop Culture
Warhol A to Z The life of an icon – from Adman to Zeitgeist By Steve Wide Illustrated by Alice Oehr
Bewigged silver fox, mirror of society, purveyor of art meets mass production, Warhol truly embodies the 20th Century. He’s a colourful character, a wig wearing, innovative artist and social butterfly who tapped into the burgeoning pop art movement and made it his own. The toast of the underground and the overground, Andy was truly a part of an organic new youth and pop culture movement that soaked in music, art, literature and the joyful wonton smashing of both convention and taboo. Warhol new the value of modern American society – it traded on cash, the buy and sell, and Warhol managed to both satirise it and at the same time use it to his full advantage.
As the first artist to really understand the commercially driven culture of the late 20th century, Warhol was thus the most important – there were artists before him who has seen the satirical value in reproducing slogans and advertising material – the reproduction process being a mirror of both the shallow nature of the advertisement and the concept of the mass production, but Warhol was the first artist to fully explore the nature of art as a commodity.
He was remarkably prescient – he seemed to predict reality TV cwith one offhand phrase – ‘in the future everyone will be famous for fifteen minutes’. It was as extension of his own credo, where art was transitory - the historical vision/concept/acceptance of art was that it was something permanent, glorious, a representation of the spriit – Warhol was the first to see that it could be throw away – transitory. Ironically his art became anything but. Once the repetition age had come in, once photocopiers were created, art would now be something that could be infinitely reproduced and therefore less valuable- there could bethan one version of the produced art – but he saw that value was inherent in the original object. He was the conductor, the lightening rod of ideas. He was the circus master, forming a troupe of players around him that performed and interpreted the excesses of the age.
At the same time he was poised perfectly as the observer, the voyeur, at a time when everything was changing, midst century. He was the conductor of an experimental orchestra. He was perfect for 60’s/70’s society, the observer in a time when everyone wanted to be seen. Ultimately though, he got pop. He understood pop culture before it hadn’t really even began or been explored. A movement that started with Hamilton and Lichtenstien, dragged kicking and screaming like a newborn babe from the loins of abstract art. Futurism, the swinging sixties, the Beatles and the birth of low fi and punk in New York, Warhol was there with his camera recording the whole thing, exploring it and turning into art, a movement that would straddle the point between rock n roll, capitalism, post modern art and the future. STEVE WIDE
ISBN 978-1-9254-1861-3 On Sale 1st May 2018 £12.99 | 240 x 200mm | 56 pages Full-colour | Hardcover | Pop Culture
“An illustrated A to Z, celebrating the unparalleled artistic impact of the cultural icon Andy Warhol” It is impossible to overstate the impact that Andy Warhol had on the way we make and consume art – in all its forms. This illustrated A to Z celebrates the many faces and facets of the legend that was Warhol – from his early days as an adman in New York to the hedonistic 70s and 80s, and from the Factory to Studio 54 and back again. This book looks at his life, his art, creative collaborations, films, friendships and fun. This is the third book in the popular A to Z series, following on from Bowie and Prince.
Art One of the leading lights in America’s burgeoning Pop Art movement, Warhol’s influence on contemporary art was immense. His obsession with celebrity and glamour, and focus on everyday objects, gave the world a new eye on art as a reflection of contemporary culture. Art critic Robert Rosenblum noted, ‘If nothing were to remain of the years from 1962 to 1987 but a Warhol retrospective, future historians and archaeologists would have a fuller time capsule to work with than that offered by any other artist of the period.’ ... Artworks Among Warhol’s most famous artworks are his Mao series (1972– 1977), Self-Portrait (1986), Eight Elvises (1963), Campbell’s Soup Cans (1962), Brillo Boxes (1964) and Marilyn Diptych (1962). ... Album covers While working as a commercial artist Warhol designed record covers and advertising material for RCA, including a compilation called Progressive Piano and Kenny Burrell’s Blue Lights. He went on to design more famous record covers including The Velvet Underground & Nico (1967) with its instantly recognisable banana logo, The Rolling Stones’ Sticky Fingers (1971) with its infamous zippered crotch, and John Lennon’s posthumous Menlove Ave in 1986.
Warhol saw his days as a commercial artist as integral to his work. ‘Business art,’ he said, ‘is the step that comes after Art. I started as a commercial artist, and I want to finish as a business artist.’
Warhol drew more than 300 shoes for the I. Miller store. ‘Nobody drew shoes the way Andy did,’ said photographer John Coplans. ‘He somehow gave each shoe a temperament of its own – a sort of sly, Toulouse-Lautrec kind of sophistication…’ Delicate shoe line drawings were also a regular fixture in Warhol’s early exhibitions at New York’s Bodley Gallery.
Warhol was a relentless selfpromoter, but he didn’t mind plugging other products. He appeared in a TV commercial for TDK Japan (his Japanese was truly terrible), and print ads for Sony Beta Tape and Vidal Sassoon hairspray (ironic considering he always wore a wig).
Warhol’s commercial art background, along with his artistic skills in mediums from drawing to silk screen printing, helped broaden contemporary notions about art, opening as many doors as punk rock would a decade later.
Warhol emerged from Pittsburg’s Carnegie Institute of Technology with a major in pictorial design in 1949. Lured by the bright lights, he decamped to New York, where he found steady work as a commercial artist throughout the late ’40s and early ’50s, honing his craft as an illustrator in New York’s burgeoning advertising industry. He quickly became one of the decade’s most successful commercial artists, winning Art Directors Club commendations and several American Institute of Graphic Arts awards. Warhol’s first assignment was for Glamour magazine, illustrating a piece called ‘Success is a Job in New York’, and he was a regular contributor to The New Yorker, Harper’s Bazaar and Vogue. He also dressed the windows of the Bonwit Teller department store and I. Miller and Sons shoe stores – where he used his developing talents to draw hundreds of shoes. His illustration techniques included a pioneering use of rubber stamps, and his own creation, the ‘blotted line’ technique, combining drawing with very basic printmaking methods. The silk screen was to become one of Warhol’s most recognisable art mediums.
On advertising and consumerism Warhol said, ‘Buying is more American than thinking, and I’m as American as they come.’ A work of art in itself, Warhol’s Ads Portfolio (1985) is a mock advertising portfolio featuring fake ads for Macintosh, Paramount, Chanel and Mobile Gas, as well as portraits of Judy Garland, James Dean and Ronald Reagan.
–––––––––––––––––––––––––––––––––––––––––––––––– Steve Wide is a writer and DJ. He has run some of the most enduring indie and retro club nights in Melbourne, and DJ’d for international acts including Primal Scream, Happy Mondays, The Shamen, Saint Etienne and Stone Roses as well as interviewing Jarvis Cocker and Noel Gallagher in front of festival crowds. He has interviewed countless UK music artists from John Lydon to Johnny Marr and comedians Bill Bailey, Noel Fielding and Russell Brand. He is also the author of Bowie A to Z and Prince A to Z published by Smith Street Books. Alice Oehr is an illustrator, graphic and textile designer based Melbourne, Australia. She has worked with publishers, including Egmont, Frankie magazine and Pan MacMillan, and brands including Lavazza coffee, Smiggle and Grill’d. She has previously illustrated Ramen-topia and Prince A to Z for Smith Street Books.
Humour & Pop Culture
Warhol was introduced to young New York artist Jean-Michel Basquiat by art dealer Bruno Bischofberger in 1982. Warhol later became captivated by him, but Basquiat’s first appearance in The Andy Warhol Diaries in October 1982 paints a different picture. Warhol told assistant Pat Hackett, ‘He was just one of those kids who drove me crazy. He’s black but some people say he’s Puerto Rican so I don’t know. And and then Bruno [Bischofberger] discovered him and now he’s on Easy Street.’ After the meeting, Basquiat painted the two together and sent the picture to Warhol (although Warhol said Basquiat had told him his assistant painted it). Their relationship proved mutually beneficial, with an ageing (and by now less relevant) Warhol benefiting from Basquiat’s youth, burgeoning popularity and cutting-edge aesthetic, and Basquiat finding a famous mentor with cachet and experience. At the heart of the friendship, however, there seemed to be genuine respect and admiration, and possibly for Warhol, unrequited love. The relationship ended with the pair barely speaking. When their joint show in 1985 at the Tony Shafrazi Gallery in Soho garnered mostly negative reviews, their collaborations stopped. Warhol’s death in 1987 seemed to trigger something dark in Basquiat, who died of a heroin overdose a year later.
One of their most successful collaborations was Olympic Rings (1985), which featured Warhol’s crude but direct rendering of the ‘Olympic ring’ logo, undercut by Basquiat’s addition of a rather sinister black face.
Warhol collaborated with Basquiat and Italian artist Francesco Clemente on a range of canvasses. One artist would start the art dialogue, then send the canvas on to the next, who would add to the work, and so on. The two began collaborating without Clemente.
Of one of their collaborations, Warhol said Basquiat ‘came up and painted over a painting that I did, and I don’t know if it got better or not’.
Dollar Sign, Don’t Tread on Me (1985) highlights their interplay. Warhol’s dollar sign as a capitalist icon is subverted by Basquiat’s simple drawing of a snake and scrawled message, ‘DON’T TREAD ON ME’.
Warhol collaborated with Basquiat and Italian artist Francesco Clemente on a range of canvasses. One artist would start the art dialogue, then send the canvas on to the next, who would add to the work, and so on. The two began collaborating without Clemente.
In the documentary State of the Art, Basquiat seems at odds with Warhol’s obsession with fame and the media, saying ‘A lot more of daily life is documented and put out there – you go to a restaurant and they write about it in The Post on page six.’
Bowie Warhol was one of David Bowie’s artistic inspirations, acknowledged by Bowie on the track ‘Andy Warhol’ from Hunky Dory (1971). Bowie sent the album to Warhol, and performed the song and a mime routine for Warhol when he visited The Factory in 1971. Warhol was reportedly upset by the lyrics regarding his appearance (he ‘looked a scream’), but they found common ground talking about shoes – the yellow Mary Janes Bowie was wearing. Tellingly though, Warhol never painted Bowie’s portrait. ... Brillo Warhol made his wooden Brillo boxes in 1964, along with a variety of other wooden sculptures of everyday consumer products. In 1968 Stockholm’s Moderna Museet ordered 500 flat-packed boxes from Brillo and set them up in a Warhol exhibit. Although mired by fakes and ‘Factory’ reproductions, Warhol-made Brillo boxes are today estimated to be worth around $US3 million. ... Blow Job A silent film directed by Warhol in 1964, Blow Job features a lingering shot of the face of DeVeren Bookwalter as he receives fellatio. ... BMW Art Car French racecar driver Hervé Poulain came up with the idea for artists to personalise a BMW car by painting it. Warhol painted his in 1979, by hand, in about 24 minutes; other participating artists included Rauschenberg, Calder, Hockney and Lichtenstein. Warhol signed the car, saying ‘I adore the car – it’s much better than a work of art.’ His abstract image on the car tried to portray a sense of speed: ‘When a car is going really fast, all the lines and colours become a blur.’
McQueen
MCQUEEN AN OF
ILLUSTRATED HISTORY THE FASHION ICON
40
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,,
An illustrated history of the fashion icon By Tom Rasmussen
1. Youth & Education
ALEXANDER MCQUEEN
Illustrated by R. Song
THERE COMES A TIME IN YOUR LIFE WHEN YOU FOCUS ON WHAT YOU BELIEVE IS RIGHT, REGARDLESS OF WHAT E V E R Y B O D Y ELSE IS DOING.
,, Written by Tom Rasmussen Illustrated by R. Song
ISBN 978-1-9254-1870-5 On Sale 17th April 2018 £14.99 | 250 x 185mm | 224 pages Full-colour | Hardcover | Fashion
Alexander McQueen — 1992
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The savage beauty of his creative vision stunned and shocked the fashion world for over 15 years, with his avant-garde theatricality leading many to call him the enfant terrible of British fashion. He created fashion moments which have not faded from memory, like David Bowie’s Union Jack coat from 1996, Sarah Jessica Parker’s tartan Met Gala dress from 2006, and Lady Gaga in those alien armadillo shoes in the Bad Romance video clip in 2009.
ALEXANDER MCQUEEN
“This book is an illustrated look at the life, loves, fashion moments and ultimate tragedy of one of fashion’s greatest stars – Alexander McQueen”
Before long a young McQueen was creating made to measure wares for royalty, most notably Prince Charles. “I’m in Saville Row, at the top of this old building with all these old tailors and it was Prince Charles’ jacket I’m working on,” McQueen once explained in a documentary, “and I draw this big willy on it.” From the word go, Lee’s relationship with fashion was one of sabotage and tradition, seeing fashion as a means of expression — and even somewhere as uninspiring as a tailor on Savile Row, Lee found a way to subvert the rules, and question the hierarchies that big institutions were fuelled on. Lee would carry this attitude with him throughout his career, where his work would eventually question the very seams upon which fashion and its surrounding industry was sewn.
But before he was Alexander McQueen, he was Lee, the boy from London who dreamed of becoming a fashion designer. He worked his way up from making suits on Savile Row to starting his own fashion label and becoming one of the youngest designers ever to win an award for British Womenswear Designer of the Year.
London-based Tom Rasmussen worked on runway shows in New York before becoming a fashion journalist. His work has featured in publications including Dazed and Confused, i-D and Vice. R. Song is a fashion illustrator and designer from Sydney.
Fashion
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In the 70s and 80s, through Lee’s early life, East London wasn’t the gentrified creative hub it is now. The streets were much more aggressive, crime was rife, and creativity and flamboyancy wasn't something met with reward. “It’s an honest place. If someone’s gonna mug you they tell you before they do it,” McQueen later remarked in an interview. Lee’s love of dark beauty was born here, against a backdrop of brown and red brick, steelwork, in London’s industrial, and often brutal, east end. In the early years of his life, Lee shared a small room with his two brothers in the council funded flat which housed his whole family. Although from humble beginnings, McQueen had big plans: announcing his dreams of being a fashion designer at a very young age, while attending Carpenter’s Road Primary School near his home. He would spend his days draping his sister in fabric, bed sheets and curtains he found lying around, making her model for him, bringing to life his first fashion creations.
1. Youth & Education
––––––––––––––––––––––––––––––––––––––––––––––––
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ALEXANDER MCQUEEN
McQueen tells Lee Alexander McQueen’s story through the gorgeous illustrations of R. Song and text by Tom Rasmussen, charting the rise and rise of McQueen through his life, his loves, his friendships, his struggles, his models and his biggest fashion moments, before his deeply sad death at the age of 40 in 2010.
I Can Get Paid for That? 99 creative careers to live a life less ordinary
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Pet nanny If you believe that dogs are some of the best peeps you know and cats are worth bowing down to, then becoming a pet nanny will ensure you’re constantly surrounded by your type of ‘people’ at work. W.C. Fields once quipped ‘never work with children or animals’, but that hasn’t stopped legions of people choosing to work with creatures every day. There are dog walkers and groomers, veterinarians and vet nurses, pet photographers, animal behaviour experts, animal rescue workers and people who breed and show pure-bred animals, as parodied in the hit movie Best in Show. Once relegated to the backyard and fed food scraps, many dogs now live indoors and feast on organic meals before sleeping in the same bed as their owner each night. Felines haven’t done too badly either, regularly chowing down on cat food varieties featuring premium ingredients and wearing diamanté-studded collars made by high-end fashion houses. The number of over-indulged pets being treated better than many humans on this planet is something that perplexes many. Despite this, it’s a phenomenon that continues to grow, with pet nannies being a prime example of how far people will go to ensure the comfort and happiness of their furry family members. Usually working from the home of the pet owner, a pet nanny stays with the pet/s while the owner is away on vacation or at work. The tasks of a pet nanny can include meal preparation, walks, cuddles, brushing sessions and medication dosing. Many pet nannies are paid to do nothing more than sit on the couch and watch television with a cat or two on their lap. Others are expected to take high-energy pooches to the beach or park for long runs and ball-chasing sessions. Sending updates to anxious owners via social media is sometimes another part of the job.
By Jo Stewart
ISBN 978-1-9254-1842-2 On Sale 10th April 2018 £10.99 | 200 x 135mm | 216 pages 2-colour | Paperback | Reference 40
“A fun, informative and uplifting career guide for those looking for a creative working life.”
Chief sniffer Here’s a career straight from the ‘this cannot be true’ files: there are people in this world employed to smell things. All day long they put their nose to work in order to make the world a better place. If you’ve got a nose for detecting odours and want to avoid following a run-of-the-mill career path, then aim for the ultimate sniffing role: Chief Sniffer at NASA. Yes, you read that right. NASA has employed a full-time smeller for the past forty years. Tasked with smelling a range of items that will end up in space, NASA’s chief sniffer uses their smelling superpowers to ensure that no toxic, flammable items accidently end up in orbit where they could threaten the safety of a mission. Giving everything from toothpaste to fabric and electrical equipment the smell test, it’s not a stretch to say that the work of the chief sniffer is actually a matter of life and death. Of course, all items are put through a series of other tests to ascertain toxicity levels and avoid space fatalities, and the smell test is a part of the process. Safety is a huge reason sniffers are employed by NASA, but another important factor is comfort. Can you imagine doing a long stint at the International Space Station and being trapped with an awful odour the whole time? Astronauts need to protect their mental health, and there is nothing worse than having to live and work in a confined space with a funky stench following your every move. The chief sniffer heads up a team of extreme sniffers working in the Molecular Desorption and Analysis Laboratory. Their job is to ensure that astronauts are safe and comfortable when in space. With everyday items smelling different in different atmospheres, the sniffers have fine-tuned their noses to detect odours that just don’t work in space. By scaling and rating all items on the panel, sniffers
This compendium of creative careers is here to help you open up to all of the incredible career possibilities out there. While some of the featured careers may not be for you (taxidermy anyone?) others may be the perfect fit for your skill set, interests, talents and curiosities. Regardless of what you think of each of the careers featured in this book, as a whole they represent opportunity in all its forms. Beyond the obvious creative careers (painting, dancing, writing) there are many other sectors that require creative, enquiring minds. The 99 careers in the book show you a new world of possibility – from Smokejumpers to Fortune cookie writers, Truffle hunters to Food stylists, and Golf ball divers to Perfumers. This is a fun career guide with practical advice that goes way beyond the boring. Think outside the box.
–––––––––––––––––––––––––––––––––––––––––––––––– Jo Stewart is a Melbourne-based writer and editor whose words and images have been published in The Sydney Morning Herald, VICE, International Traveller, yen, Canadian Geographic, Yahoo News, The Telegraph (UK), Metro (UK) and The Times (UK). From filing stories from a yacht in Antarctica to writing features from a swag in the Simpson Desert, Jo has worked on expeditions to some of the world’s most isolated, unforgiving places, including the Shackleton: Death or Glory documentary project screened worldwide on Discovery Channel, SBS and PBS.
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Street artist If Banksy is your hero and you’ve got more than a smidgen of artistic talent, then becoming a street artist is a creative career move that will reward you with everything from accolades to outright scorn. Oh yes, as a street artist you’ll never have a dull moment, as this often misunderstood art form tends to be a magnet for controversy. Luckily it also attracts a range of other things, including connection, a sense of community and, for some artists, a really good income. Street art is a form of visual art that appears in an outdoor setting. Using a wide variety of materials and mediums, street art was once considered an illegal activity only performed by teen vandals with too much time on their hands. Thanks to a growing appreciation of street art, the once-illegal activity now has plenty of scope and has been turned into a legitimate business by savvy artists. For the purposes of this book, I’m referring to the street (or graffiti) artists who have turned their street art skills into a career and made a business out of creating art in approved outdoor locations, not the people who remain underground, obsessed with not ‘selling out’, who think that earning a living from graffiti is a no-go because it’s an anti-Establishment art form that shouldn’t be corrupted by money. Love it or loathe it, it exists and is a valid career these days. Stencils, paste-ups (posters), painted murals and installations are the most common forms of legal, commissioned street art, and can be found in bars, restaurants, car parks and public parks all over the world, from Los Angeles to Berlin. Realising the huge visual impact street art can have on the public, many governments have engaged with street artists to beautify the city and even convey important messages. As such, street art has flourished in almost
Most pet nannies are self-employed, although some are on the payroll of high net worth individuals like celebrities. While the income of a pet nanny fluctuates, it’s considered a low-stress job that allows you to avoid working in offices and other formal, corporate environments. Forget power suits and pencil skirts – the average wardrobe of a pet nanny is sweatpants and comfy sneakers. Pet nannies need to be prepared to get dirty, with picking up dog poop and cleaning out kitty litter trays the most unglamorous parts of the role. The job of a pet nanny may seem like a bit of a lark, but this vocation also comes with huge responsibility. Losing a dog during a walk or leaving the back door open for kitty to escape out of isn’t a good look, so being careful and diligent is vital, especially when dealing with special needs or geriatric pets that require medication. The perfect role for anyone who understands animal behaviour and is confident with handling pets of all kinds, being a pet nanny is a fun way to earn money. With plenty of on-the-job downtime (when Kitty or Fido are napping), it’s the ideal role to take on when studying or pursuing another craft such as writing or drawing. Sure, you’ll probably spend a lot of time talking to animals in this job, but when compared to many corporate roles, what’s the difference?
The lowdown
Education or qualifications: No formal education requirements. Experience required: Experience handling animals is highly recommended. Training: None required. However, completing an animal handling course would help. Restrictions: People who are allergic to cat and dog hair might want to rethink being a pet nanny. Some employers might require a police check before hiring. Having good physical fitness and the ability to walk long distances is required when minding large dogs.
are able to put forward recommendations for which items should and shouldn’t go into orbit. While you may be having a laugh at this career, it’s actually a serious job, with all sniffers having to complete a sniff test every few months to ensure that their senses are performing to the standards needed at NASA. Imagine failing a sniff test? The humiliation! In the case that a sniffer fails the test repeatedly, they are pulled out of the team and replaced with someone else. And no, dogs can’t perform this role. Dogs are known to have a very keen sense of smell, but they have a different palate that is better used for detection (not grading). As far as finances go, this is a full-time job at one of the world’s leading space agencies, so it’s pretty well paid. A degree isn’t necessary, but freakish smelling ability is. If you’re always asking ‘what’s that smell?’ then this might be the career for you.
The lowdown
Education or qualifications: None. Although a chemistry or chemical engineering degree would help. Experience required: Experience working in a laboratory is favourable. Experience smelling and detecting a wide variety of chemical odours is needed but who knows where you’d get that experience? Training: On-the-job training is provided by NASA. Restrictions: People with allergies, respiratory problems or a poor sense of smell aren’t suitable. Security clearance may be needed to work in this role.
every city in the world. From the messages of peace emblazoned on the streets of Belfast to portraits of Nelson Mandela in Soweto, street art has changed the face of many a city. So how do you monetise your talent for turning brick walls into works of art seen by thousands, if not millions? Like all other careers in the arts, it can be difficult to earn a living from your creativity, especially when you’re starting out. Materials like spray paint can be expensive and with murals taking a long time to plan, sketch and pull off, it can be difficult to set your pricing and even more difficult to connect with potential customers when you’re an unknown. The good news is that many talented street artists have managed to turn their passion into a business by marketing themselves to individuals, councils, corporations and brands. From homeowners who want to commission an artist to paint a wall in their backyard to businesses who want a mural as a part of their office, and local councils who want to include street art within their precinct, street artists can make money from a variety of avenues. Some clever street artists have also started teaching workshops and leading street art tours of their neighbourhoods, so being savvy about building new income streams is really an essential part of the business. Apart from having artistic skills, street artists need to have good listening skills to be able to paint to a brief, marketing knowledge to be able to connect with potential customers, and a good work ethic to be able to stick with a big piece or difficult medium (quitting halfway through a mural is a really bad look). With the best of the best earning six-figure salaries and travelling far and wide to paint in locations around the world, this is an arts career with serious pulling power.
The lowdown
Education or qualifications: None. Experience required: Experience working with a variety of mediums and materials is essential. Painting an outdoor mural isn’t the same as working on a canvas with watercolours. Training: Some graffiti artists have training in fine arts and other artistic disciplines, but this isn’t necessary. Restrictions: None.
Reference
Leaf Supply A guide to keeping happy house plants
LEAF
By Lauren Camilleri & Sophia Kaplan
A GU I D E T O K E E P I N G H A P P Y H OU S E P L A N T S
SU P P LY Lauren Camilleri+ Sophia Kaplan
ISBN 978-1-9254-1863-7 On Sale 17th April 2018 £20 | 250 x 210mm | 224 pages Full-colour | Flexi | Gardening/Interiors
“A beautiful and practical book on choosing and caring for over 100 easyto-find houseplants, as well as inspiring plant styling advice and much more” Flowers are great – everyone loves receiving them. But inevitably they’re already on the way out the door (and into the bin!) by the time they arrive. Plants – living, breathing, life sustaining plants – are where it’s at! Authors Lauren and Sophia want you to fall in love with indoor gardening and growing as much as they do. Leaf Supply profiles and provides comprehensive care instructions for 100 houseplants – including tropical plants, palms, hanging plants, succulents, cacti, and more unusual varieties such as airplants and carnivorous plants – ensuring you learn and grow as your plant grows. But much more than a plant guide, Leaf Supply also gives styling advice on choosing the rights pots for your plants as well as best utilising your space, and making the most of your indoor greenery, as well as advice on pet-friendly plants for your home. The book also profiles 10 tastemakers from creative fields who have integrated indoor greenery into their homes and workplaces – to give the reader a real insight into how plants can be used in everyday life.
–––––––––––––––––––––––––––––––––––––––––––––––– Leaf Supply – both the name of the book as well as their Sydney-based houseplant delivery company – is the love child of two friends and massive plant nerds, Lauren Camilleri, a magazine art director and interiors addict, and plant stylist Sophia Kaplan.
Gardening & Interiors
Souk Feasting at the mezze table By Nadia Zerouali & Merijn Tol
ISBN 978-1-9254-1862-0 On Sale 6th March 2018 £25 | 280 x 225mm | 256 pages Full-colour | Hardcover | Food
“The ‘souk’ or marketplace is the beating heart of Arabic cuisine and culture – this book celebrates the generosity of this rich food culture” The word mezze stems from the Arabic term ‘tamazzaza’ – a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s tastebuds, eyes and nose by exposing them to a wide range of aromas and flavours. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself. The mezzanic culture originated in the Ottoman Empire and can be found in the whole of the Levantian Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive and sophisticated mezzanine culture. In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition, and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and cosiness, and spiced with waves of laughter and noisy chatter.
–––––––––––––––––––––––––––––––––––––––––––––––– Authors Nadia Zerouali and Merijn Tol have been writing about the Arabic and Mediterranean cookery for many years. They have previously authored Arabia and A Drop of Rose Water. They can also be seen on Dutch television (NTR), where they present their own culinary travel programs.
Food & Drink
Little Korea Home food from the streets and kitchens
Sweet Potato Glass Noodles
불고 16 dried shiitake, soaked in water overnight ½ carrot, peeled and cut into thin matchsticks 1 onion, sliced ½ Bulgogi recipe (page 43), uncooked
By Billy Law
1 spring onion stalk, cut to 5 cm (2 inch) lengths and halved lengthways neutral oil, for frying salt, to taste 250 g (9 oz) sweet potato starch noodles (dangmyeon) A S S E M B LY 1 serve spinach and garlic banchan (page 88), cut to 5 cm (2 inch) lengths soy, to taste sugar, to taste sesame oil, to taste black pepper, to taste garlic, to taste sesame seeds, lightly toasted, to taste
Japchae is one of those iconic dishes that any fan of Korean food knows about and often gravitate towards. While some may mistakenly think of Japchae as a stir fried noodle dish, its preparation is actually closer to that of a noodle salad. Stir-frying Japchae gives it a somewhat unpleasant fried oil aroma and a greasy mouth feel. When it’s done right, it has clean finish to it like you would expect from a noodle salad. It’s also best served at room temperature.
Slice the shiitake mushrooms into thin slices and squeeze out any excess water. Fry the mushrooms on a medium heat with a little oil until lightly browned. Season with salt to taste. Do the same for carrots, onions and spring onions separately, frying and seasoning with salt for each of them for a few minutes. Fry the bulgogi until cooked and set aside. No need to season with salt. Place a large pot of water on the stove to boil and then add the noodles. Cook according to the directions on the packet, approximately 5 mins, then drain and rinse under cold running water until chilled. Allow the noodle to drain of excess water. In a small mixing bowl, add the garlic, soy sauce, sugar, sesame oil and black pepper. Mix the seasonings together until the sugar dissolves. In a large mixing bowl or salad bowl, add the chilled noodled. With a pair of kitchen shears or scissors, cut the mass of noodles in half in one direction and then half again in the other, cutting in a cross formation. This will shorten the noodles which will make it both easier to mix and to eat. Add the cooked mushrooms, carrots, onions, bulgogi and spinach to the mixing bowl. Add all of seasoning in the small mixing bowl to the large mixing bowl. Using your hands or a pair of tongs, mix in the ingredients and seasoning until thoroughly combined. Add the toasted sesame seeds to the noodles and toss through. Serve.
NOTE
If you’re looking to reheat Japchae, the best way I’ve found to do so
ISBN 978-1-9254-1816-3 On Sale 3rd April 2018 £25 | 240 x 195mm | 224 pages Full-colour | Hardcover | Food
is in the microwave with a sprinkle of water to rehydrate the dish and create a little steam.
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Kimchi pancake with pork belly
불고기
“Beyond kimchi – incredibly delicious and simple Korean classics, as well as popular street food dishes and modern Korean twists”
100 g (3½ oz) Korean pancake mix (page 35) 100 g (3½ oz/1 cup) sliced kimchi, sliced (page 50) 3 tablespoons kimchi juice 3–4 tablespoons vegetable oil 100 g (3½ oz) pork belly strips (see Note)
There’s been steadily growing interest and knowledge in Korean food across the globe in recent times – which can be seen reflected in the number of Korean restaurants and chains popping up. Of course, it’s helped that the cult food figure of David Chang and his Momofuko restaurants (as well as Lucky Peach magazine) have helped propel Korean flavours, techniques and classics into the mainstream. Just like some of Korea’s chilli-spiked dishes, this cuisine is very hot right now! Not only is the food diverse and the flavours distinct, but the dishes are simple to create at home too. Little Korea contains the most popular Korean dishes eaten everyday on the streets and in homes across the nation. No kitchen gadgetry or trickery is required – this is food with a singular mission: to deliver maximum flavour and texture in a simple way.
–––––––––––––––––––––––––––––––––––––––––––––––– Billy Law is a former MasterChef Australia contestant, an influential food blogger (hitting the keyboard at A Table for Two since 2008), two-time book author (Have You Eaten? and Man Food), photographer, travel writer, food stylist and all-round good guy.
This is another popular version, using kimchi instead of spring onions. The texture for this pancake is softer and lacks the crisp elements of the spring onion pancake because of the additional moisture from the kimchi. However, the crispy fried strips of pork belly – a classic pairing with kimchi – adds some substance to the pancake.
Put the pancake mix and 170 ml (5½ fl oz/2/3 cup) water in a mixing bowl. Stir until the batter is just combined. Add the kimchi and its juice and stir through. Heat a little oil in a frying pan over medium heat. Add the pork belly strips and fry on one side until golden. Turn the pork over to cook the other side and, while it’s cooking, pour the pancake mix over the pork. Cook for about 5 minutes, or until the underside of the pancake is golden brown, then flip the pancake over and cook the other side until golden brown. Drain on paper towels. Cut into large squares and serve.
NOTE
You can use bacon instead of pork belly strips, though you may need to cut down on the kimchi a little so that it doesn’t get too salty. Alternatively, leave out the pork altogether for a vegetarian version.
10
Sticky rice dumplings with red bean filling 불고기 Despite their delicate appearance, making your own sticky rice dumplings – or mocha, if you prefer the Japanese term – isn’t anywhere near as challenging as you might think.
cornflour (cornstarch), for dusting 1 serve sticky rice dough (page 35) 1 serve sweet red beans (page 90)
Generously dust the work surface and a rolling pin with cornflour. Roll out the sticky rice dough until it’s about 5 mm (¼ inch) thick. Cut the dough into eight even-sized squares using either a pizza cutter or a knife dusted with cornflour. Dust the cut ends of each square to prevent them from sticking to each other. In a mixing bowl, mash the sweet red beans with a masher. For a smoother red bean filling, use a rubber spatula to work the red bean mash through a mesh sieve. Lightly dampen your hands with water. Take 2 tablespoons of bean filling and shape it into a ball. Repeat this process to make eight balls in total. Take one square of sticky dough and use a pastry brush or paper towel to gently dust off any excess cornflour. Place a ball of red bean filling in the centre of the square. Bring the opposite corners of dough up to meet in the middle, pinching the corners together to seal. Repeat the process again with the protruding corners to form a tight ball of dough around the filling. If there are any holes in the dough, pinch them together to seal. Serve immediately or store the dumplings in an airtight container and serve within a few days.
NOTE To make ice cream-filled dumplings, scoop small balls of ice cream and place them on a tray. Return to the freezer to firm up. When hard, wrap the ice cream balls in the sticky rice squares. Place the dumplings back into the freezer to firm up before serving.
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Food & Drink
Hotdogs, Hamburgers, Tacos & Margaritas By Steve Burggraf, Guillaume Pagliano, Alexandre Auriac & Elsa Launay
ISBN 978-1-9254-1849-1 On Sale 1st May 2018 £16.99 | 190 x 190mm | 224 pages Full-colour | Hardcover | Food
“This is a smart, fun collection of everyone’s favourite foods in a single book – who doesn’t love hotdogs, hamburgers, tacos and margaritas?” With more than 100 recipes, from quick and easy, to classic to more gourmet fare which pair some more unusual ingredients, this book brings all of your fast-food favourites together in one place (alongside some awesome accompaniments including fries, coleslaw, mash and milkshakes) – making it the perfect companion for casual weekends and entertaining friends (or just yourself if you’re feeling greedy). The hotdogs chapter features a range of recipes including Pork & fried onion, Chipolata & potato salad, Beef sausage and stilton, and Chorizo, queso freso, guacamole. In the burger chapter, you’ll find recipes for the essentials like buns and how to master the perfect patty, before moving on to classics such as a Bacon cheeseburger, Blue cheese and Southern fried chicken, as well as burgers that take inspiration from all over the world including an Irish burger, English burger, Spanish burger and a spicy Indian burger that pairs beautifully with a crisp lager. The tacos and margaritas chapter contains all of the popular tacos such as Carnitas, Roast chicken, Carne asada, Chorizo & potato, Ceviche and Baja Fish as well as all of the tequila-spikes cocktail recipes you need to turn your feast into a fiesta.
–––––––––––––––––––––––––––––––––––––––––––––––– Paris-based authors Steve Burggraf, Guillaume Pagliano, Alexandre Auriac & Elsa Launay are food writers and chefs with a love of classic American and Mexican food.
Food & Drink
Fruit Recipes that celebrate nature
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BIRCHER MUESLI WITH GRATED APPLE, PUMPKIN SEEDS, YOGHURT & GRAPES
By Bernadette Wörndl
My favorite breakfast. It can be easily adjusted for any season, other grains, seeds and nuts or fruit varieties. A grated apple, however, is always added.
Photography by Gunda Dittrich
2 apples 1 handful of walnuts 100 g oatmeal 2 tablespoons linseed, roughly crushed 2 teaspoons of wheat 2 tablespoons of pumpkin seeds 150 ml of milk 300 g yoghurt (3.5% fat content) 1 pinch of salt 4 tsp pistachios 1 handful of grapes Honey to drizzle
1 roughly chop the apple and roughly chop the walnuts. Both with Oatmeal, linseed, wheat bran, pumpkin seeds, milk, Mix 200 g yoghurt and salt well and cover overnight In the refrigerator. On the next day, finely chop the pistachios and rub the second apple. Place muesli on flat plates and serve with the apple, remaining yoghurt, grapes, nuts and honey.
ISBN 978-1-9254-1844-6 On Sale 10th April 2018 £25 | 280 x 200mm | 240 pages Full-colour | Hardcover | Food
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ROAST PORK WITH OVEN-ROASTED APPLES & RED POTATOES
“A beautifully designed and photographed cookbook which shows how seasonal fruit can enhance savoury and sweet dishes” We often associate fruit in recipes with preserves, cakes, sorbets and puddings – all sweet dishes. However, fruit can be an incredible complement to savoury dishes too. Adding blackberries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe creates an incredibly tasty dish with a great depth of flavour. We are already familiar with some classic pairings, of course, such as lemon and chicken, apple and pork, and cranberries and turkey, but there is a whole world of flavour combinations we’re missing out on. This book shows you how to best incorporate fruit into your everyday cooking – whether the dishes are sweet or savoury.
The sweetness and acidity of apple adds a light and delicate touch to the roast pork. Pears or quinces are also suitable for this recipe.
1 carrot 1 small piece of celery tuber 8-10 red potatoes 8 shallots 3-4 small cloves 800 g of pork belly 1 tbsp of crushed pepper plus more to taste 1 teaspoon bread spice 2 sprigs of thyme 150 ml of apple juice or apple juice salt
Preheat oven to 190 ° C top / bottom heat. Carrot and Peel the celery and cut into 2 cm pieces. Potatoes Peel and quarters halves halves unpeeled. Apples according to Size halve or quarter. Cut the pig‘s belly with a sharp knife on the skin side several times. Then season with the coarse pepper, bread spice and thyme vigorously, then place the skin side up on a baking sheet. Add carrots, celery, shallots, apples and potatoes, season with salt. Sprinkle with must and roast golden brown for 10-15 minutes. Reduce the temperature to 150 ° C and fry for a further 1½ hours. Finally, set the oven to maximum heat and About 10 minutes of grilling to get a nice crust.
- 26 -
The book is arranged alphabetically by the central fruit used in the dish – twenty different fruits in total, which includes apples, apricots, blackberries, cherries, citrus fruits, figs, peaches, plums, quince, rhubarb and strawberries, as well as dried fruits – while the recipes themselves are generally contemporary versions of Mediterranean classics (with some inspired from further afield, such as an apricot-sweetened chicken korma curry). With 120 delicious recipes, this book promises to be a kitchen staple that will be used again and again.
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APRICOT DUMPLINGS
Whether with potato dumplings or Marillenknödeln (so we call Salzburg quarknocken and apricot dumplings) My grandmother could not have given me any more pleasure after school. The dumpling record as an 8-year-old girl is, I believe, at 9 pieces. And yes, with us there were often sweet food at noon. Here the original recipe:
Dumplings: 375 g curd (20% fat content) 30 g very soft butter 3 egg yolks 3 tbsp of milk 6 tbsp wheat flour plus more for the working surface 8-10 apricots 8-10 Sugar cubes salt sugar
––––––––––––––––––––––––––––––––––––––––––––––––
Broth: 50 g bread crumbs 3 tbsp of sugar ½ teaspoon ground cinnamon 20 g of butter Powdered sugar for serving
slip into boiling water. Reduce the heat and allow the dumplings to cover at very low heat for 15-20 minutes.
Whisk the curd, butter, egg yolk and milk until smooth. Add flour and 1 pinch of salt, quickly add to a smooth dough and refrigerate. Leave for 1 hour.
Breadcrumbs, sugar, cinnamon and butter in one Pan the pan yellow. Bring dumplings out of the water, drain them briefly on kitchen paper and roll in the crumbs. Place the dumplings on the plates with the other crumbs and powdered sugar.
Carefully chop apricots with a knife and With a sugar cubes. A big place pot with water, ½ tsp salt and add sugar and bring to a boil.
Bernadette Wörndl is a cookbook author based in Vienna. Before becoming a writer, Bernadette worked in some of the best kitchens in Vienna and later worked at famed San Francisco restaurant Chez Panisse under the tutelage of Alice Waters.
Roll the dough on a lightly floured working surface into a strand, cut the dough pieces according to the apricot size and shape each piece into a ball. Press flat, fill with an apricot and close the dough all around well. Make dumplings into round balls and let them
- 36 -
Food & Drink
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TOKYO
Graphic direction influenced by the nation’s flag.
LOCAL
Early
Cult recipes from the streets that make the city
Most mornings in Tokyo, toast with jam and coffee is going to be your most straightforward breakfast option. But plenty of days, you’ll set your rice cooker up the night before and wake up to warm rice that you can eat with pickles, natto, leftover fish, and a bowl of miso soup that you probably make from instant dashi, because it’s breakfast. Or you’ll make onigiri with a piece of fish or a pickled plum inside. But if you want to venture outside, you can find a number of both Western and Japanese ways to start the morning. Asakatsu
By Caryn Liew & Brendan Liew CARYN & BRENDAN LIEW
CULT RECIPES FROM THE STREETS THAT MAKE THE CITY
Tokyo Local
1
thing there is curry rice. It’s 350 yen for a plate, and if you add 120 yen, you can get a sunny-side-up egg and a sausage—I do that for breakfast a lot and I’m in heaven. It’s four bucks, and it just reminds me how fucking expensive New York is. I took my whole family out to eat in Tokyo recently, and it was twelve dollars for the four of us. At Matsuya—a chain like -Yoshinoya—I’d watch all the guys around me have asagohan, “morning meal.” Last year when I went to my regular place, they had these new crazy ticket machines with giant screens and all these different options. You can get the asagohan and it’ll come with a fried egg and a bowl of rice, and then you can choose either a cup of gyudon (simmered beef and onion), natto, or a piece of griddled salmon, and it comes with little pickles and soup.
ASAKATSU Asa is “morning” and seikatsu is “lifestyle”—so asakatsu is “morning lifestyle.” It’s this idea of doing activities in the morning—whether it’s riding your bike or going to a trendy café—that became popular in the late 2000s. As a result, there’s been a pancake boom among young women. Pancakes have been in Japan forever, but used to be called “hotcakes.” Someone changed the nomenclature and now they’re wildly popular. Eggs ’n Things is a Hawaiian chain that serves pancakes and crepes. In Japan, people don’t really go to Eggs ’n Things for breakfast as much as they go to be at a hip new place. It’s a trend, just like the way people in Tokyo pile into Max Brenner to dip marshmallows into chocolate fondue, or line up for four hours to eat popcorn from Chicago.
2
STANDING UDON BARS Beneath the streets of Tokyo are a lot of people eating udon for breakfast. Tokyo is a very, very busy city and people have no time, so they stop at a standing soba or udon shop in the middle of the train station to slurp a quick bowl of noodles before they head to the office. Noodles are a totally legitimate breakfast. Curry Shops Curry rice is a perfectly acceptable breakfast in Japan, and I’m addicted to it. The curry in Japan is Indian curry via England, so a lot of shops will call it “Indian curry.” If you go to a good curry shop, the guys are as insanely meticulous as the guys at any great ramen shop. They’ll really lovingly make a stock all day long and when you eat it, you’re like, Holy cow! It’s deeply, deeply flavorful and really good.
TEISHOKU-YA These are places in Tokyo where you can get a straight-up traditional Japanese breakfast: a piece of grilled fish, miso soup, pickles, rice. You walk in, you go to the ticket machine, and you buy your food. My big
ISBN 978-1-9254-1864-4 On Sale 8th May 2018 £20 | 245 x 195mm | 192 pages Full-colour | Flexi | Food
3
UNAGI ( Grilled Eel )
“This gorgeous cookbook captures the vibrant heartbeat of Tokyo from morning until late night – a city obsessed with food”
¾ teaspoon rice vinegar ¾ teaspoon soy sauce ¼ teaspoon toasted sesame oil cooked white rice, to serve sesame seeds, to garnish
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–––––––––––––––––––––––––––––––––––––––––––––––– Caryn and Brendan Liew set up a one-year only Japanese cafe, Chotto, in Melbourne in 2016, bringing ryokan-style traditional Japanese breakfast to the city. The cafe, which featured in the 2017 issue of Australian Gourmet Traveller, transported diners to Japan on cultural and culinary journeys, traversing old and new.
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These are places in Tokyo where you can get a straight-up traditional Japanese breakfast: a piece of grilled fish, miso soup, pickles, rice. You walk in, you go to the ticket machine, and you buy your food. My big thing there is curry rice. It’s 350 yen for a plate, and if you add 120 yen, you can get a sunny-side-up egg and a sausage—I do that for breakfast a lot.
Serves 4 3 long slender purple Japanese eggplants (aubergines), about 500 g (1 lb 2 oz) in total, cut into 2 cm thick (3/4 inch) rounds 140 g (5 oz/1 cup) frozen podded edamame (young green soy beans) 150 g (51/2 oz) sugar snap peas 180 g (61/2 oz) dried soba noodles 1/2 teaspoon sesame oil
1 teaspoon Japanese roasted white sesame seeds 1 teaspoon Japanese roasted black sesame seeds Shiro miso dressing 3 tablespoons white miso paste (shiro miso) 1 tablespoon coconut sugar 2 tablespoons mirin 2 teaspoons light soy sauce
Preheat the oven to 180°C/350°F (fan-forced). Line a baking tray with baking paper. 1
2 Bring a large saucepan of water to the boil and set a steamer on top. Place the eggplant in the steamer, then cover and steam for 5 minutes, or until tender. 3 Meanwhile, in a small bowl, whisk the dressing ingredients together until the sugar has dissolved. 4 Keeping the steamer basket handy, transfer the steamed eggplant to a large mixing bowl and toss with 2 tablespoons of the miso dressing. Spread the slices over the baking tray in a single layer, then bake for 15–20 minutes, or until the sauce starts to caramelise and the eggplant browns slightly. Remove from the oven, brush lightly with a little more of the dressing and set aside to cool a little.
Meanwhile, in the same steamer you used for the eggplant, steam the edamame for 4–5 minutes, or until tender. Refresh in iced water. Steam the sugar snap peas for 1 minute, then refresh in iced water. Drain the edamame and peas and set aside. 5
6 Bring another large saucepan of water to a rapid boil (or just use the same pan you used for steaming the vegies). Add the noodles and boil for 4 minutes, or until just tender. Drain, rinse the noodles well under cold water, then drain well. Transfer to a large mixing bowl.
Stir the sesame oil and a tablespoon of water into the remaining miso dressing, to thin it down to a smooth pouring consistency. Add the snow peas and steamed vegetables to the noodles and combine gently. Just before serving, mix through twothirds of the dressing. 7
Transfer to a serving plate, scatter with the sesame seeds and serve drizzled with the remaining dressing.
Early
tonkotsu ramen Literally “grilled as you like,” okonomiyaki is Japanese comfort food at its best, and a clear violation of the typical refined image of Japanese food. It’s a savoury pancake filled with any number of things (but usually cabbage and pork) and topped with fish flakes, dried seaweed, mayonnaise and a Worcester-style sauce. It’s also a lot of fun: At most restaurants, diners grill the dish themselves at a hotplate built into the table. Literally “grilled as you like,” okonomiyaki is Japanese comfort food at its best, and a clear violation of the typical refined image of Japanese food. It’s a savoury pancake filled with any number of things (but usually cabbage and pork) and topped with fish flakes, dried seaweed, mayonnaise and a Worcester-style sauce.
8
Food & Drink
2 In a small bowl, toss the spent tea leaves with the rice vinegar, soy sauce, and sesame oil until well combined. Serve over rice and garnish with sesame seeds.
Daikon
150 g (51/2 oz) snow peas (mangetout), finely sliced lengthways
Prior to opening Chotto, Brendan worked as Head Chef at the three Michelin-starred Nihonryori Ryugin in Roppongi, Tokyo and Hong Kong. He also studied the art of ramen-making in Japan prior to delving into kappo and modern kaiseki cuisine.
1 In a cup, steep the gyokuro leaves in 90 ml (3 fl oz) of water, heated to 60°C (140°F), for 1 to 2 minutes. Drain the leaves, and, if you like, steep the leaves a second time in the same amount and temperature of water for 30 seconds, then drain again. Mid
2 tablespoons dried gyokuro leaves
Name of Shop. 1 Chome-19-8 Dogenzaka, Shibuya, Tokyo 150-0043, Japan
Tokyo is an explorer’s dream and a food-lover’s paradise. Featuring a gorgeous combination of studio and street photography, Tokyo Local brings you 70 recipes for the dishes that define the city. The book is divided into chapters Early, Mid and Late, to create a sense of the city and the food that drives it at all times of the day. The focus of the recipes is on delicious but approachable food designed to be enjoyed with friends, so you can capture the magic of Tokyo at home.
Serves 4
Early
It’s the chicken skin yakitori you eat at 2am in a bar the size of a cupboard. It’s the pork curry you devour after having to line up for 45 minutes with a bunch of excited teenagers. It’s the yuzu ramen you slurp after ordering it from a vending machine. It’s the tonkatsu you buy in a vast shopping-centre basement. And it’s the oden that’s served to you by a laid-back surfer from Okinawa.
Don’t throw away those premium green tea leaves after you’ve steeped them—save them for this simple salad perfect over steamed rice or folded into eggs. This recipe calls specifically for gyokuro, a premium Japanese tea that, unlike other green varieties, retains plenty of their flavor after repeated steepings. We recommend the Kanro gyokuro from Ippodo for this salad, which uses the tea leaves left over from one serving of tea and flavors them with soy sauce and sesame oil.
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Bring a large saucepan of water to the boil and set a steamer on top. Place the eggplant in the steamer, then cover and steam for 5 minutes, or until tender.
9
Meanwhile, in a small bowl, whisk the dressing ingredients together until the sugar has dissolved.
10
Keeping the steamer basket handy, transfer the steamed eggplant to a large mixing bowl and toss with 2 tablespoons of the miso dressing. Spread the slices over the baking tray in a single layer, then bake for 15–20 minutes, or until the sauce starts to caramelise and the eggplant browns slightly. Remove from the oven, brush lightly with a little more of the dressing and set aside to cool a little.
11
Meanwhile, in the same steamer you used for the eggplant, steam the edamame for 4–5 minutes, or until tender. Refresh in iced water. Steam the sugar snap peas for 1 minute, then refresh in iced water. Drain the edamame and peas and set aside.
12
13 Bring another large saucepan of water to a rapid boil (or just use the same pan you used for steaming the vegies). Add the noodles and boil for 4 minutes, or until just tender. Drain, rinse the noodles well under cold water, then drain well. Transfer to a large mixing bowl.
Stir the sesame oil and a tablespoon of water into the remaining miso dressing, to thin it down to a smooth pouring consistency. Add the snow peas and steamed vegetables to the noodles and combine gently. Just before serving, mix through two-thirds of the dressing.
14
Transfer to a serving plate, scatter with the sesame seeds and serve drizzled with the remaining dressing.
15
XXL Epic food, street eats & cult dishes from around the world By Billy Law
ISBN 978-1-9254-1859-0 On Sale 1st May 2018 £20 | 255 x 195mm | 200 pages Full-colour | Hardcover | Food
“XXL is grown-up ‘dude food’ from around the world – and the perfect antidote to the endless #healthyliving cookbooks out there!” XXL is Billy Law’s answer to ‘what’s next’ after publishing the successful Man Food in 2014. What was next was bigger, more epic street food and cult dishes gathered from his travels around the globe in recent years – XXL is Man Food on steroids. Through 70 incredible dishes – covering snacks, burgers, mains, desserts and drinks – Billy taps into the contemporary street food scene. This is not food for the fainthearted or those into ‘clean eating’ or ‘the paleo lifestyle’ – thank god! These are honest-to-goodness recipes that are bold on flavour, size and, yup, calories. Dig in if you love great comfort food and street eats from all corners of the globe as well as pimped-up classic dishes.
–––––––––––––––––––––––––––––––––––––––––––––––– Billy Law is a former MasterChef Australia contestant, an influential food blogger (hitting the keyboard at A Table for Two since 2008), two-time book author (Have You Eaten? and Man Food), photographer, travel writer, food stylist and all-round good guy.
Food & Drink
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Low & Slow 978-1-925418-09-5 £20 HC
Jar Salads 978-1-925418-00-2 £14.99 HC
Breakfast Bowls 978-1-9254-1826-2 £14.99 PB
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Bowie A to Z 978-1-9254-1821-7 £12.99 HC
How to Get Ahead in Business 978-1-9254-1812-5 £8.99 HC
Should I Buy This Book? 978-1-9254-1827-9 £9.99 PB
The Cat-phabet 978-1-9254-1834-7 £9.99 HC
How to Spot a Hipster 978-1-9254-1803-3 £9.99 HC
What Your Dog Says About You 978-1-9254-1801-9 £8.99 HC
The Essential RuPaul 978-1-9254-1805-7 £8.99 PB
In Line to the Throne 978-1-9254-1807-1 £8.99 HC
Groundbreaking Fashion 978-1-9254-1832-3 £12.99 HC
Prince A to Z 978-1-9254-1838-5 £12.99 HC
Hipster Baby Names 978-1-9254-1806-4 £8.99 HC
A Very Modern Dictionary 978-1-9254-1830-9 £9.99 HC
BACKLIST
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Catalogue ISBN 978-1-925418-73-6