Smith Street Books | Autumn 2017 | Catalogue by Abrams&ChronicleBooks

Autumn 2017

The Book of Barb A Celebration of Stranger Things’ Iconic Wing Woman By Nadia Bailey Illustrations by Phil Constantinesco

Got a problem you can’t solve?

Dear Barb,

Just chill.

I’m in junior year and I’m worried about how I dress. My parents never buy me new clothes — I have downs from my to wear hand-meb r o t h at are totally lame. e r s h r t e old for At school, other kids tease me wearing old clothes. How can I stop

them laughing at me? – Upset.

Barb is here to help.

First up, there’s more to

have a couple of really good

life than what the popular

friends, if you stick with

people think. What do

them, you’ll always have

they matter anyway?

someone to back you up.

You can’t stop them from

It’s way easier to stand up

being narrow-minded and

for yourself when you have

petty, but you can choose

people who believe in you.

to be around people who make you feel good about yourself. Even if you only

–

Barb

ISBN 978-1-9254-1847-7 On Sale 1st August 2017 £9.99 | 185 x 160mm | 96 pages Full-colour | Hardcover | Humour/Pop Culture So? Did he call?

“For the Barb in all of us – a guidebook for the kind and tragically uncool”

Keep your voice down -Did he?!

While few people were surprised that the Netflix series Stranger Things was a smash hit, no one expected that one of the show’s minor characters, the nerdy, faithful underdog Barb, would break the internet. But Barb resonated with us – the chill, bespectacled BFF and her unjust abandonment hit a collective nerve. It turns out, in a world of Nancys, we are all Barb. Here we celebrate TV’s most relatable, and tragic, bestie. Get Barb’s hot tips on make-up and eye-wear, as well as her do’s and don’ts of party attendance. Have you ever wondered what Barb keeps in her bag – and what she would put on her dream mix-tape? And find out whether or not you really are a Barb (maybe you’re actually a Nancy, a Steve or Jonathan) with our Which Hawkins High student are you? quiz. With full-colour illustrations throughout, The Book of Barb brings you inspiration from the ultimate wing woman and trend-setting style icon – Barb has style tips, quotes and life advice straight from the Upside-Down.

Mostly a) — You are

Steve

You’re confident, likeable and at the top of the social ladder. You have no problem landing dates or impressing your friends, although sometimes you

––––––––––––––––––––––––––––––––––––––––––––––––

let people influence you to do dumb things. You can come across as a bit of a jerk, but deep down you’re actually a nice person who will come through in the end. Also, you have great hair.

Nadia Bailey is a freelance writer and editor from Sydney, Australia. Nadia has written for Oyster magazine, Shop Til You Drop, Pagesdigital, NW, Madison, Vogue Australia, Hello May and the ASOS magazine. Ever since Stranger Things landed, Nadia has been obsessed by its true star: Barb.

Mostly b) — You are

Barb

You’re smart, wise and the best friend that anyone could have.

You don’t care much for the in-crowd — you always stay true to yourself rather than getting caught up in playing the popularity game. You’re a quiet achiever who will one day go on to do great things. Don’t worry. It gets better.

Humour & Pop Culture

Mostly c) — You are

Nancy

You’re kind, clever and driven — once you decide you want something, you work hard to get it. While sometimes you can be a little bit insecure (you just want everyone to like you), you’re also sensitive to other people’s pain and hate injustice of any kind. Just make sure you remember who your true friends are.

Mostly d) — You are

Jonathan

You’re sensitive, artistic and a bit of

a loner. You find it hard to open up to people, so you tend to just keep to yourself (or watch from a distance). If people think you’re weird, that’s their problem. You’re very loyal to the few people you love and will fight for them no matter what the cost.

Thank You For Being a Friend

Life, according to the Golden Girls By Emma Lewis

Thank you

for being a friend

Emma Lewis

LIFE, ACCORDING TO THE

Where are you going?

Illustrations by Chantel de Sousa

GOLDEN GIRLS ISBN 978-1-9254-1856-9 On Sale 17th October 2017 £9.99 | 185 x 160mm | 128 pages Full-colour | Hardcover | Humour/Pop Culture

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“Everything you need to know about life, according to the fearless wisdom of The Golden Girls’ Dorothy, Rose, Sophia and Blanche.”

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perfectly coiffed hair

kicky trainers

Get the

look

More than 30 years after it first aired, The Golden Girls retains a steadily-growing cult following. The show ran for seven seasons (collecting a staggering 58 Emmy nominations and 11 wins along the way) and over the years, this hit comedy about four fierce and sassy broads sharing a house in Miami charmed millions of viewers with its wit and verve, and most of all, the strength and quality of the friendship between its four iconic characters. Featuring fun and colourful illustrations throughout, Thank You For Being a Friend brings you the ultimate wisdom of Dorothy, Rose, Sophia and Blanche. Find out which Girl is your true spirit animal with the Which Golden Girl Are You? quiz; get sex and dating advice from TV’s greatest vamp, Blanche Devereaux; and master the art of the witty zinger with Dorothy. There are cheesecake recipes for the perfect midnight snack, Golden Girls bingo, profiles on each of the extraordinary actresses who brought these incredible characters to life, and the Ten Commandments of share house living.

To get ice cream or commit a felony. I’ll decide in the car.

Rose

Rose is the queen of the cheesy sweatshirt – the more colourful and bejewelled the better. Lorem ipsum dolor sit amet, omnium doctus eu sed, ex sed ubique delenit. Ad sed porro bonorum expetendis, wisi autem lucilius eu sit.

pearlescent lipstick

sensible slacks colourful sweater

rhinestone embellishments

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Answers

Full of inspiration, fashion advice, make-up tips, trivia and hilarious quotes direct from the lanai, Thank You For Being a Friend is here to help you discover the secrets to maintaining the lifelong bonds between friends who are more like family.

–––––––––––––––––––––––––––––––––––––––––––––––– Emma Lewis is a freelance writer and all-round funny person from Melbourne, Australia. Emma is a die-hard Golden Girls fan, and identifies as a Dorothy, natch.

Mostly As

Mostly Bs

Mostly Cs

Mostly Ds

You are Blanche

You are Dorothy

You are Rose

You are Sophia

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Humour & Pop Culture

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THE ESSENTIAL FA N G U I D E TO

RuPaul’s Drag Race J O H N DAV I S I L LU ST R AT E D BY L I B BY VA N D E R P LO E G

The Essential Fan Guide to RuPaul’s Drag Race By John Davis Illustrations by Libby VanderPloeg

ISBN 978-1-9254-1857-6 On Sale 7th November 2017 £12.99 | 195 x 168mm | 224 pages Full-colour | Hardcover | Pop Culture

“Everything you need to know about cult television show RuPaul’s Drag Race – from seasons 1 to 9, including All Stars” Bursting onto the scene over two decades ago (with smash hit ‘Supermodel of the World’) RuPaul has been confounding critics to clear her own path over the many years since. Most recently, RuPaul has again become an unlikely pop-cultural icon by producing and starring in RuPaul’s Drag Race — a reality television series that judges the charisma, uniqueness, nerve and talent of the competing drag queens. Over nine seasons and numerous spin-off series (including All Stars and RuPaul’s Drag U), RuPaul’s Drag Race has become a cult global hit — fans know the catchphrases, the personalities, the catfights. The Essential Fan Guide to RuPaul’s Drag Race celebrates all the queens (all 100+) that have graced the stage, as well as memorable drag terms, inspiring quotes from RuPaul and so many facts and figures even an hardcore RuPaul fan will learn a thing or two. This is one for the true fans.

–––––––––––––––––––––––––––––––––––––––––––––––– John Davis is an Australian nightclub DJ and event promoter with a crazed fanaticism for RuPaul’s Drag Race. Constantly working with drag royalty, he has learned the true importance of these performers to mainstream culture as well as to queer history. Libby VanderPloeg is a Brooklyn-based illustrator. Her clients include The Wall Street Journal, Washington Post and The Boston Globe.

Humour & Pop Culture

Heroes & Villains The Cosplayers of Comic Con By Andrew Boyle

ISBN 978-1-9254-1845-3 On Sale 5th September 2017 £14.99 | 200 x 140mm | 272 pages Full-colour | Hardcover | Photography/Pop Culture

“Meet the spectacular cosplayers of New York Comic Con” Heroes & Villains is a photographic journey into the heart of contemporary pop culture – New York Comic Con. Author and photographer Andrew Boyle has captured more than 250 cosplayers from NYCC over the past 3 years in a series of stunning photographs and interviews. Featuring chapters Capes & Cowls, The Rogues Gallery, Arcade Heroes, Legends of the East and Superstars of Stage & Screen, Andrew brings us an in-depth insight and celebration of the incredible world of expression, creativity and fandom that is the cosplay community.

–––––––––––––––––––––––––––––––––––––––––––––––– Andrew Boyle is an Australian photographer, based in New York City, whose obsession with the perfect capture, whether it’d be backstage at fashion week or brushing shoulders at a music festival, makes him one of the best up-and-coming photographers out there. Andrew has photographed Nicola Formichetti, A$AP Rocky, Drake, The Blonds, Whoopi Goldberg, Miley Cyrus, Jeremy Scott, Tracy Morgan and many others, for publications including Inpress, Nylon and MILK.

Humour & Pop Culture

Super Fans

SUPER FANS

Music’s most dedicated: From Dead Heads to Little Monsters

MILEY CYRUS The Smilers

By Tobias Anthony QUICK STATS

Music’s most dedicated: From Dead Heads to Little Monsters

Twitter following

Instagram following

31.6m

59.5m The Smilers

Fan base name

Famous dust-ups Smilers are none-too-impressed with actor John Voight, who accused Miley of ‘treason’. He was sticking for new President, Donald Trump, when he said: ‘When you see the young people, like Shia LaBeouf and Miley Cyrus, and they have a lot of followers, a lot of young people, what are they teaching? They’re teaching treason.”

Demographic Happy teen girls who want to ‘Party in the USA’

TOBIAS ANTHONY

ISBN 978-1-9254-1850-7 On Sale 5th September 2017 £12.99 | 210 x 170mm | 156 pages Full-colour | Paperback | Music/Pop Culture

Known for Adapting with their idol’s every move and incarnation, from Hannah Montana to Queen of Twerk; being endlessly positive and; never being afraid to show who they really are. Sample tweet @EternalSmiler: The Dead Petz/Milky Milky Milk Tour is an experience that will be with me forever.

At their core, though, the Smilers are a loving group, ready always to embrace change and difference. As one Smiler put it: ‘One word could describe us very well: ‘transition’.’ Since jumping on the Cyrus bandwagon in 2006, Smilers have had to transition with their idol, who has gone from the sweet Hannah Montana person to the more outrageous, explosive and sexually charged Miley of today. But these transitions, says this same Smiler, have all been positive as Miley’s diverse career has ‘taught us that we shouldn’t be afraid to show who we really are, to be true to ourselves.’ And this is exactly why Smilers love Miley. It isn’t simply that she can rock any kind of music, whether it be pop, country, hip hop or even dubstep, it’s because she isn’t fake and she isn’t afraid of being different. ‘This is a movement, so we are going to keep this evolution going and will support Miley ’til the end.’

“A look into the weird and wonderful world of music’s most obsessive fan clubs – from the early days of pop until the current day” We all know of the adoring fans who created Beatlemania in the 60s, and more recently Justin Bieber’s beloved Beliebers. But what about Ke$ha’s super fans – Animals – or Beyoncé’s Beyhive, the Britney Army, Gaga’s Little Monsters or Nicki Minaj’s Barbz? Each music superstar often has an incredibly dedicated fan base behind them. Super Fan Clubs looks at the biggest fan bases in the modern history of music in a fun, engaging way. You’ll soon be an expert on The Directioners (One Direction), Maggots (Slipknot), Fanilows (Barry Manilow), Swifties (Taylor Swift), Juggalos (Insane Clown Posse) and Phishheads (Phish), among many others.

–––––––––––––––––––––––––––––––––––––––––––––––– Tobias Anthony is an author, student 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.

This is not to say, however, that the changes in career direction taken by the alto these past ten years have been embraced by all. The ebb and flow of the Pop Princess’ career has been divisive to say the least. For some Smilers ‘old Miley’ versus ‘new Miley’ is a point of contention and frustration – even resentment.

Who are the Smilers? ABOVE Absolutely Bangerz! Cyrus poses before some of her legion of Smilers. RIGHT Top Smiler and Miley super-fan Carl McCoid, displaying some his many inky homages to the young idol.

When Destiny Hope Cyrus was born, the child was such a happy baby that her parents found themselves bestowing her with the nickname Smiley. Not long after that, Smiley became Miley, and the rest, as they say, is history. There’s not much left to write about Miley Cyrus’ career. The Queen of Twerk and once-upon-a-time Disney wunderkind Hannah Montana, has her every move well covered by the tabloids these days, which is why we’re choosing instead to focus on her fans: the Smilers. So, who are the Smilers you ask? Well, they are at least some of the 31 million-plus followers Miley boasts on Twitter, and their idol loves them every bit as much as they love her. In 2015, Miley released her fifth studio album, titled Miley Cyrus & Her Dead Petz, for free online, which for a Smiler was a cause for celebration – a cause for a ‘Party in the USA’, dare we say … 04

Take 42-year-old Carl McCoid, for instance. Carl, who runs an ironing business from his home in Bridlington, a small town in Yorkshire, England, found himself at something of a crossroads back in 2009 while going through a painful divorce. The Smiler and father of three daughters (one named Miley) found something like salvation during this time in what can only be described as a macabre form of therapy. Carl began spending his pocket change on tattoos, each one dedicated to showing the young singer ‘how special she actually was as a person and as an idol’. Early on, Carl’s hope was to attract Miley’s attention via Twitter: ‘That way I could actually end up meeting her. If I did, then I would die. I would definitely die.’ From 2010 to 2016, Mr McCoid spent almost £3,000 having 29 tattoos, that included song lyrics, album titles, autographs and portraits of Miley, inked onto his body. But, for Carl, a combination of dissatisfaction with Miley’s new career direction, insults from fellow Miley enthusiasts and the artist’s own disparaging remarks – she has been quoted as calling the tattoos both ‘ugly’ and ‘creepy’ – ultimately has caused him to leave his Smiler ways behind. ‘She used to be the girl next door, but she’s losing a lot of fans,’ said Carl of Miley’s ‘shocking and provocative behaviour’, which included her 2013 MTV Awards performance, during which she infamously twerked in front of singer Robin Thicke. Carl is currently in the process of having his tattoos removed …

LEFT Mr McCoid’s wonderfully lifelike tattoo portrait of Miley. Of the ink, Cyrus has been quoted calling it “ugly” and “creepy”. We can’t imagine why.

Why you should become a Smiler

If you’re anything like Miley Cyrus – gender fluid, friend ’o the LGBT community, an advocate for abolishing the traditional boy-girl gender paradigm and establishing transgender and gender expansive stories – or just happen to really like pets, then becoming a Smiler is for you. A word of warning, though: there is a limit to just how much change Miley is willing to accept. As former top-Smiler and Cyrus superfan Carl McCoid discovered, she isn’t so keen on seeing her face branded on someone else’s torso. Permanently scarring one’s body to commemorate their passion for this pop star is something that can be stopped.

Humour & Pop Culture

I Can Get Paid for That? 99 creative careers to live a life less ordinary

154

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 8th August 2017 £9.99 | 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

Beer Cocktails 100 recipes using lagers, ales, stouts and more By Dave Adams

ISBN 978-1-9254-1843-9 On Sale 5th September 2017 £14.99 | 210 x 170mm | 156 pages Full-colour | Hardcover | Cocktails

“Turn your refreshing ale into a killer mix with these fun beer cocktail recipes” Gone are the days when a beer cocktail just meant a shandy, but these refreshing concoctions still don’t really get the love they deserve. When you think about it, beer makes for the perfect mixer – not too sweet like soda, less boozy than liquor, and there’s an endless variety of styles and flavour profiles to suit any palate. Whether you like your brew ice-cold and easy to down, or dark, crafty and complex, today’s vast range of beers makes it the ultimate cocktail ingredient. Full of colourful illustrations, Beer Cocktails brings you 100 delicious and inventive ways to complement your brew – from summery classics like the Micheleda and Lagerita, to sophisticated mixes designed to get the best out of your favourite craft beer. The chapters are broken down by beer type: lagers, pales and IPAs; saisons, sours & other wildcards; stouts & other dark beers; so you’ll always be able to find the perfect recipe no matter the occasion or what brews you have in your fridge.

–––––––––––––––––––––––––––––––––––––––––––––––– Dave Adams is a stand-up comedian, illustrator, designer, writer and avid beer drinker – either as part of a cocktail or on its own. Dave has drunk beer professionally for many years, and as a reformed bartender, knows a thing or two about getting the best from his booze.

Food & Drink

BEER PIZZA WITH SAUERKRAUT, CHEESE AND MARJORAM CREAM

Cooking with Craft Beer

INGREDIENTS

for 4–6 People For the dough: 500 g of flour (type 405) 125 g dark wheat beer salt 5 g fresh yeast Flour (type 405) for processing the dough For covering:: small can of sauerkraut (285 g of EW) olive oil 1 teaspoon sugar salt 50 g of fresh cheese 100 g of sour cream ½ tsp of caraway seeds 2 twigs of marjoram 300 g Romadur * pepper 2 spring onions

By Torsten Goffin & Stevan Paul Photography by Daniela Haug

* Romadur Is a spicy red-smooth cheese, originally from Belgium, but meanwhile among other things. Also in the Allgäu. Also suitable and two to three corners related cheese are Limburger, Münster cheese, Taleggio and Reblochon.

Even the ripened dough itself is prepared with beer. The spicy pizza with spring onions, sauerkraut and cheese also tastes the very best: to beer! TIME

45 Minutes (+ 24 hours of rest for the dough) P R E PA R AT I O N

For the dough: Mix 300 g of flour with 200 g of cold water and beer, 20 g of salt and finely crumbled yeast to a viscous dough. Leave this to stand for 20 minutes. Stir the dough hook in the kitchen machine for 3 minutes. Gradually knead the remaining 200 g of flour. Knead for another 2 minutes. Cover the soft dough for 20 minutes. Allow to flow on a floured board, dust with flour and knead with a floured hand to a ball. Halve, ripen in 2 refrigerated fresheners in the refrigerator for 24 hours. For the topping: squeeze sauerkraut dry and knead with 1 tbsp olive oil, sugar and some salt. Stir in fresh cheese and sour cream until smooth. Caraway lightly press or roughly chop. Remove the marjoram leaflets and place them under the fresh cream cream with the caraway. Cut Romadur into as thin slices as possible. Preheat oven as hot as possible. Rip dough on a floured surface with floured fingers from the inside to the outside to form 4-6 loops with a higher edge. Pull over the floured pizza-sized fists, place them on floured plates. Sprinkle with fresh cheese cream, sauerkraut and romadur. Season with pepper, sprinkle with some olive oil. In the hot oven at 220-250 degrees on the first stage from 12-15 (220 degrees) and 8-12 (250 degrees) minutes from the bottom. Cut the spring onions into slice diagonally and sprinkle with the pizzas before serving. BEER STYLE:

Hopped light beers like Pils or Kölsch

Hellers „Wieß“, an unfiltered, naturally dull variation of the Kölsch, which remains fuller and full-bodied by the yeast remaining in the beer and thus harmonizes particularly well with the rustic-strong pizza.

T H E S P E C I A L R E C O M M E N D AT I O N :

Fine appetizers & small dishes

ISBN 978-1-9254-1848-4 On Sale 5th September 2017 £25 | 255 x 195mm | 240 pages Full-colour | Hardcover | Food/Beer

LOND

ON, UK

The Kernel Brewery THE PURIST

Plain brown craft paper, in black on brewery, beer style, hops and alcohol used. A beer label can hardly be simpler than with a kernel. The reduction reveals a lot about the attitude with which Evin O‘Riordain brews: focused on the essential, on uncompromisingly good beer.

“Get creative in the kitchen using your favourite brew” Barely a week goes by in which a small brewery is not founded somewhere across the world. Craft beer has become a phenomenon. Cooking with Craft Beer is an ode to this modern brewing culture and shows what and how to cook with beer – making the most of the flavor profiles of particular beer types, including Pale Ale, Pilsner and Lager varieties – in a diverse range of accessible recipes.

I LIKE THE PHYSIC AL COMPONENT WHEN BREWING.

In the south of the Thames, in the London borough of Bermondsey, over the past few years, the picturesque arches of a railway viaduct under the name of Spa Terminus have gathered together an exquisite collection of different producers and re-buyers from the food and drink, all united by the passionate devotion to the „ What they do, and the unconditional will to quality. A branch of the court supplier butcher O‘Sheas is just as much underneath as the bakery of the nose-to-tail pioneer and reformer of the classic British cuisine Fergus Henderson, cheese producers are represented as well as remarkably well-arranged natural wine merchants. In addition, there are many other breweries, whose name can always be heard when the language comes from the best craft brewers of the British capital: The Kernel Brewery. „Kernel“ means translated as grain or kernel, but also essence. Evin O‘Riordain, the founder, could not have chosen a better name to characterize his Brauphilosophie. „The brewery springs from the need for more good beers ...“, says Kernel‘s website, „Beers who deserve a certain attention and

Aside from the 60 brilliant recipes, which cover snacks, hearty main meals and desserts, Cooking with Craft Beer also profiles craft beer makers from around the globe, including London’s own Kernel Brewery, and contains great, straightforward information on all the different types of beer in informative break-out sections. This is the perfect gift for all lovers of the delicious brew: for newcomers to craft beer it’s a brilliant guide; for those who already know their saisons from their dubbels, the book shows how to use your favourite tipple in your cooking.

who force the drinker to consciously deal with what he drinks.“ One can hardly name his mission. O‘Riordain found his way to brewing in New York in 2007 when he advised a customer in Neals Yard Dairy, a British cheese merchant and producer, to build a cheese shop. For O‘Riordain, New York became a kind of awakening experience. „It was not just the outstanding quality of the beers that were there,“ he says, „it was at least as much the way people talked about beer there. They knew all about it. Where the hops came from, where the malt, every detail! Just like I was about cheese. „The passion, the seriousness and respect with which one turned to the topic of beer, should become the nucleus for The Kernel. Back in London, O‘Riordain began to deal with homebrewing. The intensity with which he did so quickly led to first successes. The next step: the founding of the brewery. In the meantime Kernel brews three different groups of beers: on the one hand aromas of Pale Ales and IPAs of American origin, then traditionally British Stouts and Porter on the basis of old, historical recipes

MOULES À L A BIÈRE WITH DILL FRIED POTATOES AND SAUCE ANDALOUSE The Mayonnaise sauce with the French sound and the Andalusian food reference is a classic of the Belgian cuisine, finely seasoned with tomato paste, pepper and a touch of tarragon, slightly acidified with vinegar. It fits perfectly into another classic of the Belgian cuisine: Moules à la bière! TIME

35 Minutes (Plus potato cooking on the previous day) P R E PA R AT I O N

For the sauce andalouse: Mix the mayonnaise with tomato paste, dried tarragon and paprika powder. Finely cut the tarragon and stir. Serve with vinegar, salt and Piment d‘Espelette. Leave at least 10 minutes. Stir again.

––––––––––––––––––––––––––––––––––––––––––––––––

For the dill potatoes: Pellet the potatoes and fry in a pan in the hot oil in 6-8 minutes golden brown. Season with salt and pepper and place aside. Then prepare the mussels. Just before the mussels are cooked, place the potatoes on the stove again. Cut the dill finely and add the butter to the potatoes. Swirl and serve to the mussels.

Torsten Goffin is a TV writer, food journalist and university lecturer based in Cologne, Germany. Stevan Paul is a freelance author and a skilled cook who lives in Hamburg, Germany. Stevan is also the founder of nutriculinary.com – one of the most popular food blogs in the German-speaking world.

For mussels in beer: Wash mussels in cold water thoroughly, remove beards. Open mussels which can not be closed even on pressure. Ginger peel and finely chop, garlic pips and fine dice. Cut the leeks into fine rings and wash them thoroughly. Blend the butter in a large saucepan, add the garlic, ginger, laurel and leeks. Boil, salt and add mussels. Cook for 8 minutes. Serve hot with potatoes and sauce. BEER STYLE:

Unfortunately very rare, but all the more rewarding: the Geuze from Cantillon from Brussels (see p. 119). Over 150 types of yeast and bacteria ferment with this beer and provide the typical acid for highly complex flavors. Dark. Abyss.

Food & Drink

Geuze, Lambik, Gose

T H E S P E C I A L R E C O M M E N D AT I O N :

Fish & seafood

INGREDIENTS

for 4–6 People For the sauce andalouse: 80 ml mayonnaise 1 tsp tomato ketchup 1 tsp. dried tarragon 1 tsp. paprika, smoked or sweet 2 branches of fresh tarragon 1 splash of tarragon vinegar (alternatively white wine) salt Piment d‘Espelette For the dill potatoes: 800 g small to medium sized boiled potatoes from the previous day 4 tablespoons olive oil salt Black pepper from the mill White pepper from the mill 1 collar dill 1 tbsp butter For mussels in beer: 1.5 kg of mussels 20 g of ginger 1 clove garlic 80 g of leeks 50 g of butter 1 bay leaf 100 ml light beer salt

Ramen-topia 40 slurp-tastic recipes By Deborah Kaloper Illustrated by Alice Oehr

TONKOTSU ISBN 978-1-9254-1851-4 On Sale 12th September 2017 £14.99 | 230 x 190mm | 128 pages Full-colour | Hardcover | Food TONKOTSU RAMEN FROM SCRATCH • SERVES 4 • PREPARATION: 20 MINUTES • COOKING: 6 HOURS 30 MINUTES • PLUS 1 HOUR SOAKING TIME

“A cookbook all about the iconic Japanese noodle soup – and current hipster obsession – ramen”

3 lb 5 oz large pork bones, such as leg, halved (see Note) 1 pig’s trotter, halved (see Note) 1 chicken carcass, quartered 4 garlic cloves, bruised 1½ inch piece ginger, sliced 1 leek, chopped 1 carrot, chopped 2 tbsp Japanese soy sauce 2 tbsp cooking sake (see Note)

Ramen – a classic Japanese soup, usually made with wheat noodles and served in a slow-cooked beef or pork broth with various toppings – has become a cult-like food. Adored by fans across the world for its nourishing, hearty and comforting nature, Ramen-topia shows you how to make the world’s best ramen (with plenty of variations) in your own home.

2 tbsp mirin 2 tsp white sugar 3½ oz white miso paste (see Note) 1 piece kombu (see Note) sesame oil, to taste 1 lb 2 oz ramen noodles, cooked 2 hard-boiled eggs, halved pickled bamboo shoots (see Note), torn nori sheets, black sesame seeds and sliced spring onions, to serve

Soak pork and chicken bones in cold water for 1 hour. Rinse well and place in a large stockpot with 8½ quarts water and 1 tbsp salt. Bring to the boil, skimming dark scum from surface, leaving behind white scum; this should take about 30 minutes. Reduce heat to medium and cover. Boil for 5 hours or until liquid is milky, and has reduced by about three-quarters. Cool for 30 minutes. Strain through a fine sieve lined with muslin into a large pan and discard solids. (You should have about 2¼ quarts; reduce further, if necessary.) Meanwhile, preheat oven to 350°F. Rub pork with oil. Combine garlic, sesame seeds, some salt and white pepper, and rub over pork. Place on a wire rack set inside a roasting pan and fill pan with enough water to reach ¾ inch up the sides. Add sake. Roast pork for 1 hour or until tender and cooked through. Remove from oven and rest for 20 minutes. Strain pan juices. Add garlic, ginger, leek, carrot and white pepper to stock and bring to the boil. Add soy, sake, mirin, sugar, miso, 4¼ fl oz pan juices, kombu and a drizzle of sesame oil, then reduce heat and simmer for 15 minutes. Remove kombu, then cook for a further hour. Strain and discard solids. Divide noodles among bowls. Slice pork and divide among bowls. Add half an egg, top with bamboo shoots, nori, sesame seeds and spring onions, then ladle over tonkotsu soup to serve.

ROASTED PORK LOIN

2 lb 2 oz rindless, boneless pork loin

NOTES

1 tbsp Japanese sesame oil (see Note)

Ask your butcher to cut the bones in half to expose the marrow. Order the pig’s trotters from your butcher // Sake, miso paste, pickled bamboo shoots and Japanese sesame oil are available from Japanese food shops // Kombu, from Asian food shops, are dried seaweed sheets. Wipe with a damp cloth before using to remove excess salt.

4 garlic cloves, crushed 2 tsp black sesame seeds 1 tbsp cooking sake

Not to be confused with that other ramen – 2-minute microwavable noodles from a packet adored by students – Ramen-topia explores the unprocessed, original Japanese comfort food. Chapters cover the four main types of ramen – tonkatsu, shoyu, miso and shio – as well as sections on making toppings, noodles and broths. With classic, well-loved recipes to more modern adaptions – including curry ramen, no-stock ramen, ramen made with vegan stock, as well as making gluten-free noodles from scratch – this book has all tastes covered.

TONKATSU RAMEN

QUICK SWEET CORN & LEEK RAMEN • SERVES 2• PREPARATION: 15 MINUTES • COOKING: 25 MINUTES

1large leek 1 large cob corn 1¼ quarts vegetable stock or dashi (see Note)

––––––––––––––––––––––––––––––––––––––––––––––––

6½ oz ramen or somen noodles (see Note) 2–3 tbsp miso paste 3 tsp soy sauce 2 tspshichimi togararashi (Japanese seven-spice) (see Note) salt and white pepper

Deborah Kaloper is a Californian-raised, Melbourne-based food writer, chef, former pastry chef and now sought-after food stylist. Deb daily works with the best photographers, chefs and writers – and in her downtime she spends it perfecting her ramen broths.

1¾ oz bean sprouts 2 tsp freshly minced garlic to serve (optional)

Meanwhile, cook the noodles according to packet directions. Drain, rinse in cold water and drain again. Set aside. Return the stock to the boil with the corn cob, cover and simmer for 10 minutes. Add the reserved leek and simmer for 6–7 minutes until soft. Remove the cob and discard.Reduce the heat to low. Combine ¼ cup of stock with the miso paste and mix until smooth. Stir the miso back into the stock and season the soup with soy sauce, shichimi togarashi, white pepper and a pinch of salt. Bring to a simmer and turn of the heat. Divide the noodles and reserved corn between bowls. Ladle the soup and leek over the noodles and top with bean sprouts. Serve with the minced garlic and extra shichimi togarashi. NOTES

Dashi is a Japanese stock made from kelp and bonito flakes (dried tuna). Whilst not strictly vegetarian, dashi will add depth to the broth. Sold in small packets, use 2 packets dashi to 1¼ quarts water.// Ramen and somen noodles are thin wheat noodles available in the Asian section of most supermarkets // Shichimi togarashi is a Japanese spice blend that includes chili powder, sesame seeds and roasted nori. You’ll find it in Asian food stores. If unavailable substitute cayenne pepper and toasted sesame seeds.

Food & Drink

Slice the white part of the leek into ½ inch thick rounds and set aside. Finely slice th remaining leek and wash very well. Place the leek tops in a medium size saucepan, add the stock and bring to the boil. Add the corn and cook for 10 minutes. Strain, discard the leek and return the stock to the saucepan. Slice the kernels from the cob and set aside.

MISO RAMEN

The Wurst! The Very Best of German Food By Otto Wolff

ISBN 978-1-9254-1841-5 On Sale 5th September 2017 £14.99 | 230 x 190mm | 112 pages Full-colour | Hardcover | Food

“A book celebrating all the greats of German cuisine – a food culture as rich as any other in Europe” For too long a cuisine undervalued against those other European stalwarts – French and Italian – it is time to put German food into the spotlight! Classic German food is ridiculously delicious and super easy to prepare – from slow-cooked roasts to hearty salads, tasty snacks, enriched breads and moreish desserts – it has it all. Hotdogs, burgers, pretzels, rye bread and beer – and just some of the hugely popular foods that had their origins in Germany. Even if you think you have no knowledge of German food – you would be surprised about how influential this cuisine has been throughout history.

–––––––––––––––––––––––––––––––––––––––––––––––– German–Australian Otto Wolff is a food writer and cook specialising in classic German food based in Melbourne, Australia. He makes regular trips to Munich for Octoberfest to start drinking wheatbeer and eat pretzels at the perfectly acceptable time of 10am.

Food & Drink

Fruit 120 sweet & savoury recipes

F H

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 12th September 2017 £25 | 240 x 190mm | 240 pages Full-colour | Hardcover | Food

- 16 -

F H

- 17 -

F H

ROAST PORK WITH OVEN-ROASTED APPLES & RED POTATOES

“This beautifully designed and photographed cookbook shows how wonderful vegetable and meat dishes harmonise with seasonal fruit.” We often associate fruit in recipes with jams, cakes and puddings – but 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 can create an amazing dish. This book shows you how to make the most of out the fruit that’s in season – whether the dishes are sweet or savoury. The seasonal arrangement of the recipes and the use of a wide array of fruit varieties, supplemented by citrus and dried fruits, make this book a kitchen staple that promises to be used again and again. The more than 70 recipes in the book include Roast pork with apples, Tagliatelle with mushrooms and blackberries and Chicken with balsamic cherries and cauliflower cream.

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 -

- 27 -

––––––––––––––––––––––––––––––––––––––––––––––––

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:

Bernadette Wörndl is a food writer, food stylist, gardener and cookbook author based in Vienna, Austria. Before becoming an author, Bernadette worked in some of the best kitchens in Vienna and Austria and later worked at famed San Francisco restaurant Chez Panisse under the tutelage of Alice Waters.

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. 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

- 37 -

The Vegetable 130 recipes that celebrate nature By Caroline Griffiths & Vicki Valsamis Photography by Chris Middleton

ISBN 978-1-9254-1853-8 On Sale 10th October 2017 £25 | 280 x 200mm | 304 pages Full-colour | Hardcover | Food

“A comprehensive collection of beautiful plant-based recipes for any occasion” The Vegetable is an essential collection of 130 plant-based recipes featuring fresh flavours and exciting combinations that will delight anyone looking to eat more vegetables. With stunning full-colour photography throughout, the book is broken down by style of vegetable – roots, brassicas, seeds & pods, bulbs, fruits and leafy greens – so you can always find the perfect recipe for your beautiful produce. With recipes for dishes large and small as well as sauces and pickles, The Vegetable is the perfect companion for simple dinners and feasts with friends alike.

–––––––––––––––––––––––––––––––––––––––––––––––– Caroline Griffiths is a passionate food expert with over 25 years of industry experience as a food writer, food stylist, home economist and cook with a keen interest in nutrition. She has previously authored Incredible Bakes and Breakfast Bowls with Smith Street Books. Vicki Valsamis is one of Australia’s most sought-after food stylists and recipe developers and has worked with major brands, food magazines and publishers. She has previously authored Monster Shakes by Smith Street Books.

Food & Drink

Roast The New Collection By Louise Franc

ISBN 978-1-9254-1846-0 On Sale 24th October 2017 £20 | 255 x 210mm | 176 pages Full-colour | Hardcover | Food

“A collection of classic and more innovative roasting recipes – from a simple roast turkey to roasted peaches with crème fraiche.” Get more from your oven – and update your roasting techniques – with this classic and contemporary collection of delicious roasting recipes. Chapters cover Meat, Poultry, Vegetables, Fish & Seafood, Sides and Desserts, and contain more than 70 classic and more contemporary recipes including Beef cheeks in red wine, Classic roast turkey with spicy cranberry sauce, Beef pot roast, Roasted lamb shanks with cannellini beans, Mustard-glazed roast leg of ham, Sticky roast pork ribs, Roasted ducks with cherries, Whole roasted harrisa cauliflower and Slow-roasted peaches with lime mascarpone. With step-by-step carving instructions for beef, lamb, chicken, turkey, duck and pork, as well as popular game meats, Roast is the perfect way to update your roasting skills and expand your cooking repertoire.

–––––––––––––––––––––––––––––––––––––––––––––––– Louise Franc is a French-born, Australian-based chef, food stylist and food writer based in Sydney, Australia. She is a regular contributor to newspapers and magazines and has previously authored Low & Slow – a book celebrating wintery comfort food – with Smith Street Books.

Food & Drink

XXL Thick & Juicy – food that makes you go hmm... By Billy Law

ISBN 978-1-9254-1859-0 On Sale 7th November 2017 £20 | 255 x 195mm | 240 pages Full-colour | Hardcover | Food

“The ultimate, biggest, meatiest, most delicious recipes for the manliest of appetites.” XXL is a cookbook big on size and flavour and – unashamedly – calories too. This book is not a raw/vegan/gluten-free tome. This is not a book for followers of a 5:2 eating plan – and look away if you’re planning a ‘detox’. However, this is the perfect book for those who enjoy the deeply satisfying first bite of a juicy cheeseburger, the crunch of Korean fried chicken or a spoonful of fried apple pie and double cream. Chapters cover snacks, burgers, mains, desserts and drinks. The 70 XXL-tastic recipes include Fried cheese balls, Poutine, Mega-nachos, Donut burgers, Pimped-up lobster rolls, a simple Turducken, a Meatball pizza bowl, Beer and chilli peanut brittle and a Five-tier pavlova. These are not recipes for the faint-hearted.

–––––––––––––––––––––––––––––––––––––––––––––––– Billy Law is a former MasterChef Australia contestant, an influential food blogger (hitting the keyboard at A Table for Two), two-time book author (Have You Eaten? and Man Food), photographer, travel writer, food stylist and all-round good guy.

Food & Drink

I Heart Rome Recipes & Stories from the Eternal City By Maria Pasquale

ISBN 978-1-9254-1855-2 On Sale 24th October 2017 £25 | 265 x 210mm | 272 pages Full-colour | Hardcover | Food

“A love letter to Rome – with beautiful food and location photography, classic recipes and stories from the heart of the Eternal City” Rome is an open air museum; a modern-day marvel of a city that has seen centuries of emperors, popes, movements, triumphs and tragedies. A city where the present and past sit side-by-side and interact in a beautiful, yet sometimes complex, kind of way. Rome begs to be uncovered at every turn. Through quirky local stories and glorious pictures, I Heart Rome takes you on an inspiring journey through the Rome that tourists rarely get to see. In a country justifiably famous for its food, Rome boasts its own fascinating and unique cuisine that is intrinsically tied to its history. Influences from Ancient Rome through to more recent events, are reflected in the food culture of the eternal city today. And given the passionate nature of Romans as a people, it’s no wonder that dining is taken so seriously. From carbonara recipes to artichoke frying techniques, just about everything food related is up for – and causes much – debate in Rome. You, too, will heart Rome after delving into this book.

–––––––––––––––––––––––––––––––––––––––––––––––– Born in Melbourne, Australia, to Italian parents, Maria Pasquale always knew Rome was her destiny and on a whim, moved to the city in 2011. An unabashed romantic (Rome being her one true love!), she is the creator of popular food, travel and lifestyle blog Heart-Rome which has readers in over 100 countries. Her blog was runner up as the Best Italy Travel Blog in 2015 and has been featured in the BBC and Vogue. She contributes regularly to Fodor’s and USA Today and was voted in the top 100 travel bloggers to follow on social media in 2014.

Food & Drink

Corsica

the cheese Course

The Recipes

Who had the chance to come to Corsica found the mountainous and steep terrain of the island. So what better than a goat or a sheep to move between the maquis, the stones and the ravines? If the cow can feed on the grasses and shoots of young trees, our friends goat and sheep enjoy the diversity of plants, herbs and flowers of the Corsican maquis. It is evident that the particular topography of the island has always allowed this type of breeding to accompany the Corsicans in their daily life and what Prosper Mérimée makes good account by calling this pastoral land "the island to the shepherds". By tasting the cheeses, you will be surprised by the huge variety of flavors they contain, and you will understand that the diversity of the flora, the landscapes and the topography is perfectly expressed with a piece of bread and a glass of good wine.

By Nicolas Stromboni Photography by Sandra Mahut

First, know that there are really only five recognized varieties of Corsican cheese. Production is partly farming. The breeders

As for sausages, farm production remains fairly confidential and subject to fairly strict standards. In order to get their cheeses out of

are also producers and refiners, which explains why the same name can present fairly marked

the island, producers need European approval, and few people apply for it. The weakness of

differences. And to complicate everything, this corporation, which seems traditional, is very open on creation. You will often find at each producer, at each

the production and the "complication" to obtain this sesame (ultimately little useful for most) is an explanation for the rare presence of Corsican farmers cheeses

fair or market, cheeses out of the norm in the first sense, and to taste it is a temptation that it is good to satisfy.

outside the island. It is true that producers are reluctant to export and cheese makers are reluctant to cross the

You will be surprised by the desire for modernity and the sense of play or the search of most shepherds. Do not hesitate, as for the delicatessen, to leave

Mediterranean. In short: come and taste them!

the main roads, in search of these perfumed ingots. And remember that almost every village has its flock. Some cooperatives still produce good pieces, dairies of larger size produce very honorable cheeses. For the anecdote, a major manufacturer of roquefort collects Corsican milk for its cheeses,

ISBN 978-1-9254-1852-1 On Sale 3rd October 2017 £30 | 300 x 200mm | 320 pages Full-colour | Hardcover | Food

And it is said that these are the best of his production ...

Cannelloni au Brocciu “A sumptuous book exploring the incredible food of France’s sunny island of Corsica”

recipe by Angèle Barnabei Preparation for 6 people Material : 3 tea towels, a frying pan, a pan, a baking dish.

Cook the cannelloni pasta by 4 or 5 in salted water and drain on a cloth. Superimpose them on other cloths as and when. Sauté the chopped veal to make it colored. Add the tomato concentrate, caramelize and moisten

1 package of non-pre-cooked

with the white wine. Reduce and add tomato sauce, arba barona, garlic and chopped parsley and cook for 30 minutes. Pass this sauce in Chinese and keep only the juice for cannelloni with brocciu. (You will use the meat for another preparation). Book. Cut only the green of the chlets and saute it dry in a frying pan.

cannelloni pasta 1 brocciu of 1 kg 1 bunch of parsley

This beautifully photographed book celebrates all that is Corsican – the people, the geography and, most importantly, the food. And with around 80 incredible Corsican recipes designed to be prepared in the home kitchen, you’ll be transported to the island in no time. Relatively unexplored by visitors from outside Europe (although it attracts an estimated 3 million from France annually), Corsica is a Mediterranean island steeped in a rich food culture. With incredible geography – from the mountains to the plains and the stunning coastline – Corsica has long been a well-loved idyll for those in the know. It is also home to a unique cuisine – blending the best of French and Italian food – that respects its home-grown produce: citrus fruits, grapes, chestnuts, cheese, herbs, fish, seafood and charcuterie. But Corsica is more than a collection of recipes, as the book also brings together portraits of those who live and work there, and those instrumental in maintaining Corsica’s rich food culture.

1 bunch of mint 2 eggs

Drain and set aside. Crush the brocciu with a fork, incorporate the eggs, the chlets and the chopped mint. Salt and pepper. Fill the cannelloni with the brocciu and arrange in the dish. Top with tomato sauce and sprinkle with cheese. Bake at 180°C for 20 minutes until the dish is well browned.

grated cheese salt and pepper

For the sauce 500 g chopped veal 1 garlic clove 1 spoonful of tomato concentrate ¹/2 glass of white wine 1 pot of tomato sauce 3 sprigs of parsley wild thyme

A bottle A domaine

Note

Fiumicicoli, cuvée

country opposite ...

cheese Beignets for an aperitif Preparation for 4 people Material : a deep frying pan or a deep-fryer, a bowl.

400 g flour 2 extra-fresh eggs

The batter

Mix the flour, baking powder and 5 g salt. Add the 2 eggs, pepper and mix well. Pour the milk gradually until the consistency of a smooth and thick paste. Reserve at least 2 hours.

The beignets

(minimum)

Cut the cheese into cubes and soak in the dough to coat them completely. Dip cheese into a fryer, previously heated to 170°C. Using a skimmer, fry the donuts to evenly stain. Do not hesitate to make several fries. Place the donuts

salt, pepper

on paper towel, stirring immediately.

400 ml half-skimmed milk ¹/2 sachet of baking powder

––––––––––––––––––––––––––––––––––––––––––––––––

A great classic of Corsican cuisine borrowed from the

Vassilia, rosé.

400 g fresh cheese 1 litre of peanut oil

Renowned author, master sommelier and epicurean Nicolas Stromboni heads the largest wine cellar in Corsica, which in October 2011 was voted best wine shop in France. A passionate ambassador for Corsican produce, this is first book. A bottle

Un domaine

Note

This recipe relies on a quality of cheese hardly made

Santa Maria, white,

but already tasty. The thin paste coats a barely flowing

fairly young.

cheese. You can replace it with fresh feta of excellent quality or with a goat dung of 10 days. Two points are important in this recipe: the paste must really cover with a thin film the cheese and the latter must be thoroughly drained. You will find a thousand recipes of cheese fritters, especially in the center of the island. All are worth seeing. It would

Food & Drink

require a whole work dedicated to the salty and sweet donuts of the island.

Incredible Bakes 978-1-925418-04-0 £20 HC

Liquid Education: Coffee 978-1-925418-14-9 £9.99 HC

The Little Cheese Cookbook 978-1-9254-1831-6 £12.99 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

Which Cult Should I Join? 978-1-9254-1835-4 £9.99 PB

Italian Street Food 978-1-925418-18-7 £25 HC

London’s Best Brunches 978-1-925418-02-6 £12.99 PB

Tiki Cocktails 978-1-9254-1833-0 £14.99 HC

Groundbreaking Fashion 978-1-9254-1832-3 £12.99 HC

The Modern Man Guide 978-1-9254-1811-8 £10.99 HC

The World as 100 People 978-1-9254-1808-8 £8.99 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

What Your Dog Says About You 978-1-9254-1801-9 £8.99 HC

Bowie A to Z 978-1-9254-1821-7 £12.99 HC

Monster Shakes 978-1-9254-1820-0 £14.99 HC

Le Picnic 978-1-9254-1829-3 £14.99 HC

Feed the Man Meat 978-1-925418-10-1 £16.99 PB

How to Spot a Hipster 978-1-9254-1803-3 £9.99 HC

The Cat-phabet 978-1-9254-1834-7 £9.99 HC

The Little Bacon Cookbook 978-1-925418-13-2 £12.99 HC

Liquid Education: Beer 978-1-925418-15-6 £9.99 HC

In Bread 978-1-9254-1828-6 £14.99 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

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

BACKLIST BACKLIST

Smith Street Books Studio 6, 5 Cross Street Brunswick East, VIC 3057, Australia e: paul@smithstreetbooks.com smithstreetbooks.com Smith Street Books are represented by The Chinese Connection Agency for all Chinese language editions of our titles.

Sales & Distribution Australia & New Zealand Simon & Schuster Australia simonandschuster.com.au US, Canada & Latin America Rizzoli New York rizzoliusa.com UK & rest of world Abrams & Chronicle Books 3rd Floor, 161 Farringdon Road London, EC1R 3AL t: +44 (0)207 713 2060 e: info@abramsandchronicle.co.uk abramsandchronicle.co.uk Tabitha Ward, Director of Trade Sales e: tward@abramsandchrsonicle.co.uk

For the A&CB Trade Newsletter:

Tim Loynes, Head of Special Sales e: tloynes@abramsandchronicle.co.uk Noortje Van Lienen, Head of International Sales e: nvanlienen@abramsandchronicle.co.uk

Catalogue ISBN 978-1-925418-60-6