HGBooks Key Titles April 2019 by Hardie Grant Publishing

Key Titles April 2019

Sugar Rebels Pipe For Your Life – More than 60 Recipes from Instagram's Kween of Baking Nick Makrides Delectable and dynamic desserts influenced by pop culture from the chef behind The Scran Line. Sugar Rebels is the book that the fans of The Scran Line and its host and creator Nick Makrides have been waiting for. It includes Nick’s signature delicious and sometimes outrageous cupcakes, macarons and cakes – some old favourites, some new recipes – presented alongside the story of The Scran Line and Nick’s path to success as a YouTube star and role model for the LGBTI+ community. Crazy, fun and creative baking with tons of positivity and strength – that's Sugar Rebels!

Author Details

Publication

01 April 2019

Binding

Flexibound

Price

AU$32.99 | NZ$36.99

ISBN

9781743795019

Publisher

Hardie Grant Books

Imprint Series Category

HG Local NA Food & Drink

Format

248 x 190 mm

Extent

224pp

Illustrations

Full colour photography

Age Range

Terms

SOR

Nick Makrides is a YouTuber who dedicated himself full time to his channel The Scran Line about four years ago, having been inspired by the success of Laura Vitale. He has a design background, but also spent time in the navy; hence The Scran Line, which is a reference to standing in line for food (scran). Before going full time with his channel, he worked for two years in a commercial kitchen as a pastry chef. His inspirations are Beyonce, his grandmother and his mother, and he considers himself an ambassador for the LGBTQI community. Each week he uploads two new recipes to his YouTube channel, showing his audience of over 1 million followers how to make outrageous cupcakes, cakes and macarons. He uses his skills as a pastry chef and graphic designer to put his sweet treats together taking inspiration from his obsessions with pop culture and music. Most of the time that is Beyoncé or Lady Gaga. But it also might be a colour, a pattern, a film or a character. In his words, his mission is to celebrate positivity and strength through teaching his audience how to bake amazing treats and how to have fun being creative in the kitchen.

Key Information • •

• •

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Delectable and dynamic cakes, cupcakes and macarons influenced by pop culture, this is the book that fans of The Scran Line have been waiting (and asking!) for. Nick’s social media platforms for The Scran Line include YouTube (452k followers) , Facebook (758k followers) and Instagram (426k followers) totalling over one million followers and steadily increasing. His videos have millions of views each week. A graphic, colourful, design-led package in a handy flexi format – eye-popping photography with the bright, vibrant design that Nick is known for. Chapters include baking and icing basics, basic cupcake, cake and macaron recipes and then the crazy and amazing recipes that Nick is known for such as Galaxy space time cupcakes, Divas getting money macarons, Watermelon freakshake cupcakes, Cactus garden cake and more. HUGE marketing campaign on release with interviews, extracts and reviews across national media with author to tour Australia on launch.

• Watch this intro video from Nick: https://drive.google.com/file/d/1XZ1AaUH5G8wiovF-Qj8pZ38hsBL83msx/view

l e b R e rs a t s l l A You know how when someone asks a parent who their favourite child is and they say ‘I love all my kids equally’? We all know that’s not entirely true … I have over 450 kids. Here are my favourites.

REBEL ALL-S TARS

p o p e l Bubb electrickes cupca THIS ONE IS HARD AND MAKES 20 CUPCAKES INSPIRED BY: BUBBLEPOP ELECTRIC – GWEN STEFANI

20 white cupcake cases

PINK GELATIN BUBBLES 20–25 food-safe water balloons 8 tablespoons cold water 28 g (1 oz) powdered gelatin 1–2 drops deep-pink food-gel colouring 1 teaspoon strawberry flavouring

CUPCAKES 1 batch Vanilla cupcakes (page XX) 1 teaspoon bubblegum flavouring (available online) 3 drops deep-pink food-gel colouring 185 g (6½ oz/1 cup) assorted pink sprinkles (anything you can find – the more varied, the better)

BUBBLEGUM GOO 250 g (9 oz) Wilton white candy melts 250 ml (8½ fl oz/1 cup) thickened (whipping) cream 1 teaspoon bubblegum or strawberry flavouring 2 drops blue food-gel colouring

FROSTING

1–2 drops blue food-gel colouring 1 teaspoon bubblegum or strawberry flavouring ½ batch American buttercream frosting (page XX)

CONTINUED ON NEXT PAGE PAGE 56

Iconic. This is the single most iconic cupcake on The Scran line. That’s why it’s the first recipe in the book. It’s gorgeous.

PINK GELATIN BUBBLES These are food-safe, but are purely for decoration and not edible – the bubblegum flavouring is in there just to create the smell. I mean, you could try eating them, but you’d be chewing for months and it would be like eating plastic! You’ll also need to prepare these a few days before you bake the cake to give them ample time to dry. Start by blowing up 20–25 food-safe water balloons to about the same size as the width of the cupcakes. Attach each blown-up balloon to a paper straw or cake-pop stick using tape. Spray a paper towel with some oil and lightly spray each balloon. This will help you remove the balloons from the gelatin bubbles at the end. Mix the water and gelatin in a microwave-safe bowl until well combined. Allow it to rest for 5 minutes, then microwave it for 10–15 seconds, or until melted. Add the pink food gel and bubblegum flavouring and mix until well combined. Dip the balloons into the gelatin liquid, making sure they’re evenly coated. Leave the bit where the balloon meets the stick free of gelatin. You may want to coat these twice. Let the gelatin set for 5 minutes on the first coat, then dip them again. If the gelatin mixture stiffens, you can melt it again in the microwave for 10 seconds. Stand the coated balloons upright in a cup or in a Styrofoam block and leave to dry completely. To remove the bubble from the balloon, cut the balloon away from the straw and pull it out of the bubble. You’ll need to trim the bottom of the bubbles to create a neat, level edge so that they sit evenly on top of the frosting. You can do this using a pair of scissors. Once the bubbles come into contact with any kind of moisture, they will rehydrate and soften again, so it’s best to add them to the cake no more than 1 hour before serving. CUPCAKES When making the cupcake batter, add the pink food gel and bubblegum flavouring with the wet ingredients.

FROSTING Add the blue food gel and bubblegum flavouring to the frosting and mix until well combined.

BUBBLEGUM GOO

To assemble, core the centre of each cupcake with an apple corer and fill it with bubblegum goo. Fit the end of a piping bag with a medium round tip, fill the bag with frosting and frost your cupcakes in a flat swirl.

Add all ingredients to a microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing between each interval until smooth. Allow to cool slightly before transferring to a piping bag.

Coat the frosting in the pink sprinkles, starting from the top and working your way around the sides of the frosting. Use the sprinkles to help create a nice bulb shape with your frosting. Finish off by gently placing your gelatin bubble on top. PAGE 57

REBEL ALL-S TARS

Peach bcupucam ke s

REBEL ALL-S TARS

Call Me By Your… Peach. Fun fact: I hadn’t seen that movie until after I made these cupcakes and, when I posted them, everyone went mad in the comments because they thought that the scene from Call Me By Your Name was what inspired them. Really what inspired these cupcakes was every pop divas’ phat peach bum! If I’m being honest, it was Nicki Minaj. I just wanted to make something to pay tribute to it, and these peach bum cupcakes certainly do that. They also have the fresh flavours of summer too. (The cupcakes, that is… )

GANACHE

THIS ONE IS MEDIUM

To make the ganache, combine the chocolate and cream in a large, microwave-safe bowl. Microwave on high, for 20 seconds at a time, mixing in between each interval until smooth. Set aside at room temperature to set.

AND MAKES 20 CUPCAKES

PEACH COOKIES

20 white cupcake cases

GANACHE 300 g (10½ oz) dark chocolate buttons 150 ml (5 fl oz) thickened (whipping) cream

PEACH COOKIES 620 g (1 lb 6 oz) plain (all-purpose) flour 1 tablespoon baking powder 3 large eggs 440 g (15½ oz/2 cups) granulated sugar 185 ml (6 fl oz/¾ cup) full-cream (whole) milk 250 g (9 oz/1 cup) unsalted butter, melted and cooled zest of 1 orange 80 ml (2½ fl oz/⅓ cup) rum mixed with 2 drops liquid yellow food dye 125 ml (4 fl oz/½ cup) peach liqueur mixed with 2 drops liquid red food dye fresh mint leaves, to decorate

CUPCAKES 80 ml (2½ fl oz/⅓ cup) peach liqueur 2 drops orange food-gel colouring 2 drops pink food-gel colouring 300 g (10½ oz) canned peaches, drained and cubed

FROSTING 1 batch Cream cheese frosting (page XX)

CONTINUED ON NEXT PAGE

PAGE 64

Preheat the oven to 175°C (345°F). Line two baking sheets with baking paper and set aside. To make the cookies, place the flour and baking powder in a large mixing bowl and whisk together. Place the eggs in another bowl and whisk until well combined. Add 220 g (8 oz/1 cup) sugar to the whisked eggs and mix to combine. Next, add the milk, melted butter and orange zest and mix until combined. Add half the flour mixture and stir until smooth, then add the remaining flour mixture and mix until it all comes together. Leave the dough to rest for 5 minutes. Lightly spray your hands with oil. Roll a tablespoon of the sticky dough between the palms of your hands to form a ball and place it on the baking sheet. Repeat with the rest of the dough, spacing the cookies about 2.5 cm (1 in) apart. Flatten the tops of the cookies slightly with your fingertips. Bake for 15 minutes, or until the bottoms of the cookies are lightly browned. The tops will remain white. While the cookies are still warm, use a knife or an apple corer to make a slight hole in the bottom of each cookie. Fill a piping bag with the ganache, snip off the end and fill the cookie holes, but don’t overfill them; you don’t want the chocolate showing on your peach bums ’cos, you know, what comes out of those… Yeah, so don’t fill them up too much – just enough to sandwich the cookies together. Dip half the cookie in the rum mixture and half in the peach liqueur, then dip both sides of the cookies in the remaining sugar to coat, and they’re done! CUPCAKES When making the cupcake batter, add the peach liqueur and food gels with the wet ingredients. Once the batter is ready, add the peaches and gently fold them in. Bake for the suggested cooking time plus 15 minutes to allow for the extra juice from the peaches.

Once the cupcakes have cooled, fit a piping bag with a Wilton 6B tip, fill the bag with the frosting and pipe a double-doughnut swirl (see page XX) on each cupcake. Guys, cream cheese frosting can turn quite soft if it’s a warm day. If it is, just use American buttercream frosting (page XX) instead, because when you place the peach bum cookies on top, they can weigh down the frosting, especially if it’s too soft. Finish off with a mint leaf on top of the peach right before serving.

PAGE 65

ERRYDAY REBEL

PAGE 100

REBEL KWEENS

Pi n k pmraciarnonst THIS ONE IS EASY AND MAKES 24 INSPIRED BY: PINK PRINT – NICKI MINAJ

MACARONS 1 batch Vanilla macarons (page XX) 8 drops deep-pink food-gel colouring

DECORATIONS 2 sheets edible gold leaf 200 g (7 oz) raspberry jam 200 g (7 oz) freeze-dried raspberries, crushed

FROSTING 1 batch Chocolate ganache frosting (page XX)

PAGE 184

These ones are inspired by my favourite Nicki Minaj album, Pink Print. You know how when you listen to a song it reminds you of a time in your life or a specific moment? This album came out around the time I first went to New York. It was freezing cold and I was walking up the Brooklyn Bridge as I was listening to it. Every time I hear this album I get a flash of the Brooklyn Bridge. It’s weird, but I love it!

MACARONS When making the meringue, add the pink food gel at about the 3-minute mark. To apply the gold leaf to your baked macaron shells, dab your finger in a tiny bit of water and very gently sweep it across the top of each shell. Stick the gold leaf on top. Fit the end of a piping bag with a Wilton 6B tip, fill with the ganache and pipe a ring of ganache on the flat side of half the macaron shells. Fill the holes with some raspberry jam and sandwich with the remaining shells. Gently roll the exposed frosting in some crushed freeze-dried raspberries.

Sugar Rebels Pack Now Available! GTIN: 9349685010814 10 copies of Sugar Rebels at 50% discount AU RRP $329.90 with discount $164.95 NZ RRP $369.90 with discount $184.95

Chefs Eat Breakfast Too An Expert's Guide to Starting The Day Right Darren Purchese Over 50 mouth-watering takes on the most important meal of the day from a world-class chef. C OV E R

It’s the most important meal of the day … and the most memorable one too. This epic collection of breakfast recipes will have you going to bed early in anticipation.

DRAF T

Darren Purchese may be the sweetest chef in town, but you’ll love his savoury side as well, with perfect eggs, delicious breakfast bowls and even breakfast pizza or chicken congee with crispy doughnuts. And then of course there’s the best way to start (or end) your day: Bressert (Breakfast Dessert). Who wouldn’t be tempted by chocolate streusel brioche or chocolate and vanilla glazed doughnuts? So get up and get creative in the kitchen.

Key Information Publication

01 April 2019

Binding

Hardback

Price

AU$29.99 | NZ$32.99

ISBN

9781743794852

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

210 x 170 mm

Extent

176pp

Illustrations

Full colour photography

Age Range

Terms

SOR

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Filled with more than 50 sweet and savoury delights — some familiar classics and others with exciting new twists. A perfect gift for Mother’s Day or for breakfast and brunch aficionados. According to Huffington Post, brunch has skyrocketed in popularity over the past 10 years and represents larger cultural trends in Australia and around the world. This series is perfect for time-poor cooks with a creative streak. Marketing and publicity campaign on release with interviews, reviews and extracts across national media Darren is a well-known media personality and chef, and regularly appears on MasterChef AU Darren has a successful social media following with over 27,000 followers on Instagram, 13,000 followers on Facebook and 9,000 followers on Twitter.

Also Available in the Series:

Price AU$29.99 | NZ$32.99 ISBN

9781743793053

Soft-boiled eggs w anchovy toast. One of my favourite foods as a child was a soft-boiled egg with toasted ‘soldiers’. For me there is still something magical about pushing that first buttery, toasted soldier into the soft egg yolk and watching it burst up as you try to dip the toast into the yolk, without losing half of it down the side of the egg. Nowadays I love making this with anchovies, as I find their saltiness works so well with the eggs. I wonder if I would have eaten this when I was a kid? Tip Get that egg right! For a perfect soft-boiled egg you need to plunge medium, room-temperature eggs into a saucepan of simmering water and cook them for 5 1/2 minutes. Use a digital timer like the one on your phone for precision, and adjust future cooking times to the size of your eggs and past results. Serve immediately after cooking to ensure a runny centre.

Serves 2 Prep time 5 minutes Cook time 5½ minutes

100 g (3½ oz) unsalted butter, at room temperature 6 anchovy fillets, chopped finely grated zest of ½ lemon 1 tablespoon finely snipped fresh chives 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley freshly ground black pepper 4 eggs, at room temperature 4 slices sourdough or white bread

I love anchovies and put them on just about everything, but there is a big difference between brands and quality. I prefer to pay a little extra and buy Ortiz anchovies, as the fish are superbly preserved, soft and free of small bones. 1/ Put the butter, chopped anchovy, lemon zest and herbs in a bowl. Season with pepper and mix well with a spoon to combine. 2/ Bring a saucepan of water to the boil and gently drop the eggs into the water using a slotted spoon. Cook the eggs over a rolling boil for 51/2 minutes.

3/ While the eggs are cooking, toast the bread and liberally spread the anchovy butter onto each slice. Cut the toast into 2 cm (3/4 in) thick soldiers. Remove the eggs and cut open the tops using a knife. Serve in egg cups with the soldiers. gs

Avocado + Vegemite toast. Vegemite, avo and coffee – what could be more Melbourne? My friend and awesome chef Kylie Millar caused an Internet sensation last year when she pixelated avocado and posted it on her Instagram account @kyliemillar. She cut an avocado into tiny perfect dice with a super sharp knife and it was so awesome; it went nuts and now it’s a thing. Search #pixelatedavocado. Awesome job Kylie; you are an inspiration to us all. x Tip If you don’t live in Oz then you’re probably wondering, ‘what the hell is Vegemite?’ Well, it’s a thick, strong spreadable yeast extract that has bags of umami flavour – people either love it or hate it. I LOVE it. Use marmite if you’re in the UK.

Serves 2 Prep time 10 minutes Cook time 1 minutes

1/ Toast the bread under a hot grill (broiler) or in a toaster. 2/ Spread with butter followed by a thin layer of Vegemite – be careful, it’s strong! 3/ Add the avocado, finely grate some lime zest over the avocado and then squeeze some lime juice on top. 4/ Season with salt and pepper. 5/ Take a picture.

6/ Post to Instagram. Watch as you get more likes than ever before.

2 slices sourdough or bread of choice 50 g (1¾ oz) unsalted butter, at room temperature Vegemite, to taste 1 avocado, pixelated ½ lime salt flakes freshly ground black pepper

Almond bircher muesli. A great breakfast is always one that is easy to prepare – especially during the week when you’re trying to get out the door – and this gets no easier because most of the hard work can be done the night before. The recipe can be adapted so it’s suitable for vegans; simply substitute the relevant ingredients with the alternative suggestions. A great breakfast is always one that is easy to prepare – especially during the week when you’re trying to get out the door – and this gets no easier because most of the hard work can be done the night before. The recipe can be adapted so it’s suitable for vegans; simply substitute the relevant ingredients with the alternative suggestions. Tip Use what’s in season for the best results. For example, switch the apples for peaches or apricots in the summer, or use cherries instead of raspberries. This combo works really well but it’s fun to experiment and come up with your own personal fave mixture.

Serves 4 Prep time 10 minutes (plus 20 minutes soaking & overnight refrigeration) Cook time Nil

1/ Combine the oats and milk in a bowl and leave to soak for 20 minutes. Mix the grated apple and pear in another bowl and stir in the lemon juice and zest. 2/ Now combine the soaked oats and grated fruit in a large bowl. Add all the remaining ingredients except a few blueberries, raspberries and the toasted flaked almonds, all of which will be used to garnish. Leave to soak and soften in the fridge overnight.

3/ Divide equally among four bowls and garnish with the reserved fruit and flaked almonds.

s wl

225 g (8 oz/1¼ cups) rolled (porridge) oats 500 ml (17 fl oz/2 cups) full-cream (whole) milk (or almond milk) 1 apple, cheeks cut, coarsely grated with skin on 1 pear, cheeks cut, coarsely grated with skin on finely grated zest and juice of ½ lemon 2 tablespoons honey (or maple syrup) 30 g (1 oz) sultanas (golden raisins), chopped 30 g (1 oz) raisins, chopped 30 g (1 oz) almonds, roughly chopped 150 g (5½ oz) plain yoghurt (or coconut yoghurt) 1 orange, segmented 75 g (2¾ oz) strawberries, hulled and mashed with a fork 40 g (1½ oz/¼ cup) blueberries 80 g (2¾ oz) raspberries 50 g (1¾ oz) flaked almonds, toasted

Quinoa porridge w peanut butter, banana + coconut. Healthy, delicious and easy to prep, this is the perfect start to a chilly morning. I cook the quinoa in regular milk as I love the creaminess and flavour, but swap it for almond milk, soy or whatever you like if you’re not into dairy. A dollop of peanut butter is added to the porridge, and it’s then served topped with sliced banana, honey and toasted coconut, though you can use whatever you fancy – try berries, toasted nuts or yoghurt. You could even stir in a spoonful of acai powder at the end of the cooking process for a superfood boost. Tip Quinoa is gluten free, high in protein and contains all the essential amino acids. You can buy quinoa whole, puffed, precooked and in flakes, either from your local health food store or supermarket.

Serves 2 Prep time 5 minutes Cook time 10 minutes

Toasting the quinoa flakes helps to remove some of the bitterness and adds a new toasty flavour dimension to the finished dish.

200 g (7 oz) quinoa flakes 25 g (1 oz) coconut flakes 500 ml (17 fl oz/2 cups) fullcream (whole) milk or milk of choice (almond, coconut, soy or oat) 2 tablespoons peanut butter, smooth or crunchy 1 banana, sliced 1 tablespoon honey

1/ Put the quinoa flakes in a dry frying pan over medium heat and cook for a few minutes, constantly moving the flakes in the pan until evenly toasted. Remove from the pan and allow to cool. Following the same method, lightly toast the coconut flakes. 2/ Put the milk and toasted quinoa flakes in a saucepan over low heat. Cook for 5–6 minutes, stirring regularly, until the mixture is thick and creamy.

3/ Remove from the heat and pour the porridge into bowls. Stir the peanut butter into each bowl and top with sliced banana. Drizzle with a little honey and sprinkle the toasted coconut over the top. Serve immediately.

Chicken + egg rice bowl. This is something you can easily knock up in the morning, as long as you have some dashi in the fridge. I like to make a decent-sized quantity of dashi to use in this dish and for other meals throughout the week. It’s healthy and delicious and great on its own as a broth.

Tip The kombu, bonito, mirin, soy and sake used to make this dish can all be found at your local Japanese or Asian grocer or supermarket (there is usually one close by, especially in large cities). All of these will add authentic flavour to your Japanese cooking. Mitsuba, which has flavour similar to a mixture of flat-leaf (Italian) parsley and celery, may be harder to find because it’s seasonal; if you’re stuck, substitute with parsley.

Serves 2 Prep time 10 minutes (plus 1 hour soaking) Cook time 15 minutes

1/ For the dashi, put the water and kombu in a saucepan and set aside to soak for 45–60 minutes at room temperature. Place the pan on the stove top and bring to a gentle simmer over medium heat, then remove from the heat. Remove and discard the kombu. Leave the broth to cool for 5 minutes, then add the bonito flakes and leave to infuse. When the bonito flakes have sunk to the bottom of the pan, the dashi is ready.

Dashi 1.5 litres (51 fl oz/6 cups) water 10 g (¼ oz) kombu 40 g (1½ oz) dried bonito flakes 50 ml (1¾ fl oz) mirin 2 tablespoons sake 2 tablespoons light soy sauce 1 tablespoons caster (superfine) sugar ½ brown onion, sliced 1 tablespoon chopped mitsuba 2 spring onions (scallion), trimmed and thinly sliced diagonally 2 boneless, skinless chicken thighs, fat trimmed and sliced diagonally into 3 cm (1¼ in) pieces 4 eggs, lightly beaten cooked short-grain rice, to serve sansho pepper, to garnish

Chocolate + orange filling Makes 16 strips Prep time 10 minutes (plus 2 hours freezing) Cook time 5 minutes

250 ml (8½ fl oz/1 cup) thickened (whipping) cream 20 g (¾ oz) liquid glucose 275 g (9½ oz) dark chocolate, chopped 50 g (1¾ oz) unsalted butter, at room temperature 1 orange capful of orange liqueur such as Grand Marnier or Cointreau (optional)

1/ Put the cream and glucose in a small saucepan over medium heat and bring to a gentle simmer. 2/ Put the chocolate and butter in a tall, narrow measuring jug and pour in the hot cream. Use a microplane to finely grate in the orange zest, then add the orange liqueur, if using. Leave the mixture to sit for 30 seconds, then blend to a smooth cream using a hand-held stick blender. 3/ Lightly spray a shallow 25 cm x 15 cm (10 in x 6 in) tray with spray oil, line with plastic wrap, leaving the plastic overhanging the sides. Use your hands or a pastry scraper to smooth the plastic so there are no wrinkles. Pour the chocolate mixture into the tray, then place in the freezer for a minimum of 2 hours until set hard. 4/ Lift the set chocolate cream out of the tray using the overhanging plastic wrap, then remove and discard the plastic. Place the chocolate on a chopping board and use a large knife to cut the slab in half lengthways – you will end up with two slabs measuring 25 cm x 7.5 cm (10 in x 3 in). Cut each half into eight 3 cm (11/4 in) wide strips, so you end up with 16 strips, 3 cm x 7.5 cm (11/4 in x 3 in). Discard any trim, put the strips back onto the tray and return to the freezer until needed.

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Little Green Kitchen Simple vegetarian family recipes David Frenkiel and Luise Vindahl

C OV E R

Delicious, nutritious and easy vegetarian recipes for parents and kids alike, inspired from flavours from around the world, by the bestselling authors behind theGreen Kitchen Stories blog.

DRAF T

David, Luise and their three kids are a family who love to cook together. But like most families, they still struggle to get a nutritious and delicious meal on the table every night, that also satisfies their hunger for creative, globally-inspired food. Take your own inspiration from their quest to bring joy back to the dinner table: whip up a batch of Friday Night Hulk Burgers and Sweded Fries (made with spinach, quinoa, oats and peas), or Stuffed Rainbow Peppers with black rice, feta, raisins, pistachios, cinnamon and beans. This latest collection from the beloved duo behind the Green Kitchen Stories blog will include 50 recipes, each with an ‘upgrade’ option to make meals even more interesting for adults (e.g. top with a poached egg/kimchi/more herbs or serve with a chermoula sauce/side salad, quinoa instead of pasta). All of the dishes are veggie-packed, colourful, kid friendly and simple with most including less than 8 ingredients – and taking under 30 minutes to prepare.

Publication

01 April 2019

Binding

Hardback

Price

AU$39.99 | NZ$45.00

ISBN

9781784882273

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Category

Food & Drink

Format

254 x 203 mm

•

Extent

224pp

•

Illustrations

Full photography

Age Range

Terms

SOR

Author Details David Frenkiel and Luise Vindahl are the faces behind the hugely successful blog, Green Kitchen Stories , winner of the Saveur Best Special Diets Blog in 2013. Luise is the happy health freak with a passion for developing wheat-free and sugar-free recipes and David is the photographer and design-eye behind their work.

Key Information •

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The internationally bestselling authors have a huge online following and fans have specifically been requesting the family cookbook. Vegetarian and health-focused food is the hottest trend in food circles today and all parents want their kids to eat more veg. These recipes are shorter than in other Green Kitchen books, with only 5-8 ingredients and can all be cooked in under 30 minutes. Each recipe includes a task that children can do to help in the preparation of the meal. Each recipe is for a base dish, with one extra twist or ingredient to make it fun for the children and one to suit the parents' palates.

Little Green Kitchen

Stuffed Rainbow Tomatoes We have been making this recipe for years and have been simplifying it every time. And even though this is the easiest version we have made, it is also the most flavorful. We save the tomato pulp and add it directly to the boiling rice which gives the rice a fabulous flavour. It is a real show-off of a recipe when using heirloom tomatoes but regular tomatoes work fine as well. By not baking the tomatoes for too long, they will be firm enough for smaller kids to hold and eat with their hands. Serves 4–6

Preheat the oven to 200°C / 400°F.

Ingredients

Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat until ready (check the cooking time on the package).

400 g / 2 cups uncooked red or black rice, rinsed 1 liter / 4 cups water or vegetable stock (+ 1 tbsp vegetable stock powder) 1 tsp sea salt 1 kg / 2 lb mixed tomatoes

Trim the top of each tomato. Use a small knife to cut out and discard the tough middle bit of the tomatoes and use a spoon to scrape out the rest of the seeds and flesh into a bowl. Pour the tomato pulp and seeds into the sauce pan with simmering rice.

(approx 12) ½ tin / 200 g / 7 oz precooked black beans, drained

When the rice is ready, take it off the heat and add beans, raisins, feta cheese and cinnamon and give it a quick stir.

300 g / 2 cups feta cheese 6 tbsp raisins or finely chopped dried dates 2 tsp ground cinnamon A handful fresh mint leaves 1 tbsp olive oil Yogurt dressing 1 cup greek yogurt

Fill up the tomatoes and bell peppers with the stuffing, pressing down very gently as you go. Place the caps back on top of the tomatoes and bell peppers. Place the vegetables in a greased ovenproof dish and bake in the oven for 25 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges. Serve the stuffed vegetables with a dollop of yogurt on top and a simple side salad of choice.

2 tbsp olive oil ½ tsp sea salt A handful fresh mint leaves

Little Green Kitchen

Dino Burgers We often tell stories about how strong the food we eat makes us. Take these burgers for instance. They are packed with spinach and quinoa. We all know that Popeye loved spinach and he’s the strongest person ever. It is also a proven that dinosaurs devoured on quinoa. You can tell by looking at their skin – it looks like quinoa texture, doesn’t it? Need more proof? Just try these delicious burgers and you’ll see for yourself. You’ll be strong as a sailor and tall as a dinosaur. Who knows, you might even be able to breathe fire like a dragon. That’s what good food does to you. 8-10 mini burgers Ingredients 75 g / 3 cups fresh spinach 300 g / 2 cups green peas (frozen works well)

Place spinach, peas and basil in a food processor and blend until very finely chopped, almost smooth. Transfer to a large mixing bowl and add the remaining ingredients, stir to combine well. Set aside for 15 minutes, this step makes the patties easier to shape and fry. Form 8-10 mini patties. Heat oil in a skillet and fry the patties for a couple of minutes on each side. Use a thin pallet knife to carefully flip them to the other side.

10 leaves fresh basil 350 g / 2 cups pre-cooked black quinoa 80 g / ¾ cup / 3 oz rolled oats

Add ketchup on all the top buns and burger dressing on all the bottom buns. Place a burger on top of the dressing and top with tomato, lettuce and the top bun. Serve!

(it’s also good to sub in 50% almond flour but maybe an unnecessary extra ingredient?) 2 eggs 50 g / ½ cup grated pecorino cheese or parmesan cheese 2 tbsp lemon juice ½ tsp sea salt & pepper To serve 8 mini sourdough buns (or burger buns), sliced open 8 tsp good quality ketchup 2 tomatoes, sliced 8 leaves crispy lettuce Simple Burger Dressing 5 tbsp mayonnaise 2 tbsp capers, drained and chopped 1 tbsp good quality ketchup

Also Available in the Green Kitchen Series

Price AU$49.99 | NZ$55.00

Price AU$39.99 | NZ$45.00

ISBN 9781742705583

ISBN

9781784880842

Price

AU$29.99 | NZ$32.99

Price

AU$45.00 | NZ$49.99

ISBN

9781784880460

ISBN

9781742707686

Green Kitchen Pack Now Available!

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AU$29.99 | NZ$32.99

ISBN 9781742705583

ISBN

9781784880460

C OV E R

Price AU$49.99 | NZ$55.00

8 Copy Assortment 4 x Little Green Kitchen 1 x The Green Kitchen 1 x Green Kitchen Smoothies 1 x Green Kitchen at Home 1 x Green Kitchen Travels

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at 50% discount

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AU$39.99 | NZ$45.00

ISBN

9781784882273

AU RRP $324.93 with discount $162.46 NZ RRP $362.98 with discount $181.49 Price AU$39.99 | NZ$45.00 ISBN

9781784880842

Price

AU$45.00 | NZ$49.99

ISBN

9781742707686

Margaret Fulton's Baking Classics Margaret Fulton From Margaret Fulton’s kitchen to yours comes this perfect collection of classic baking recipes.

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Featuring more than 80 recipes, Margaret Fulton’s Baking Classics will have even the beginner baker creating crisp brandy snaps, fudgy two-tone brownies, buttery wholemeal scones and bite-sized lamingtons, not to mention a host of other enticing baked delights. With Margaret’s simple, clear instructions and reliable tips, you can impress everyone with your light Victoria sponge, luscious Black Forest cherry torte or delectable Savaran. Whatever your skill level, you won’t be able to resist these classic gems. Inspired by a lifetime of collecting, cooking, giving and sharing, Margaret invites you to enjoy these recipes by baking for the sheer pleasure of it and to create new traditions with your family and friends. Publication

01 April 2019

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781743794821

Publisher

Hardie Grant Books

Imprint Series Category

HG Local

Author Details With a career spanning more than 50 years, Margaret Fulton is Australia’s best known and most loved cookery writer. Her interest in food has taken her to many countries, and she is credited as being one of the first people to bring international cuisine to the Australian table. She has authored more than 25 cookbooks, which have extraordinarily influenced Australia’s culinary landscape. Margaret’s pre-eminence in the food world was officially heralded when she was honoured with the O.A.M. (Medal of the Order of Australia), and was recognised as one of the National Trust’s 100 Living Australian National Treasures.

Key Information

NA Food & Drink

Format

260 x 218 mm

Extent

224pp

Illustrations

full photographs colour throughout

Age Range

Terms

SOR

• • • • • • • • •

Margaret Fulton is one of Australia's best-loved bakers and is truly a household name, nation-wide Fulton has produced numerous recipe books which are perrenial sellers Contains a collection of over 80 classic baking recipes Easy-to-follow recipes make this book ideal for the beginner cook Each recipe is coupled with a beautiful photograph Features classic and modern recipes, suitable for all ages and tastes Recipes are triple-tested and also include variations and hints and tips Full publicity campaign with extracts and reviews The perfect gift for mother's day

Also Available by Margaret Fulton: Price

AU$39.99 | NZ$45.00

ISBN

9781743794814

cherry wink

COOKIES 11/2 cups (225 g) plain flour 2 teaspoons baking powder a pinch of salt 125 g butter, softened 1/2 cup (110 g) caster sugar 11/2 teaspoons vanilla essence 2 tablespoons honey 1 egg 2 tablespoons milk 2 cups (100 g) cornflakes, lightly crushed 1/2 cup (120 g) glacé cherries, halved (see Note)

Preheat the oven to 200°C. Grease baking trays or line them with baking paper. Sift the flour, baking powder and salt. Using an electric mixer, cream the butter with the sugar and vanilla. Add the honey and egg and beat well. Using a large metal spoon or a silicon spatula, fold in the dry ingredients, a little at a time, alternating with milk. Drop heaped teaspoonfuls of the mixture into lightly crushed cornflakes and toss gently to coat.

Place on the prepared baking trays and gently press a glacé cherry half into the centre of each. Bake the cookies for 10 minutes or until golden. Transfer to wire racks to cool.

Note

For a pretty effect, use different colours of glacé cherries. Most glacé cherries are dyed to make them brightly coloured; however, undyed cherries are available. They are a darker, more natural red and are available from larger supermarkets and health food stores.

makes about 36

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APR I COT & COCO N UT slice 200 g dried apricots, chopped 3/4 cup (185 ml) water 12/3 cups (250 g) self-raising flour 2/3 cup (150 g) firmly packed brown sugar 125 g butter, melted 2 eggs 1 cup (60 g) shredded coconut

Makes 12

Preheat the oven to 200Â°C. Line a 30 cm x 20 cm lamington tin with baking paper. To make the filling, put the apricots in a small saucepan with the water. Bring to the boil, reduce the heat to low and cook for 5 minutes, stirring frequently, until the fruit is pulpy and the water has been absorbed. Set aside to cool. To make the base, combine 1 1/3 cups (200 g) sifted flour and 1/3 (75 g) cup of the brown sugar in a large bowl and make a well in the centre. Add the melted butter and mix with a knife until the ingredients have formed a soft dough. Knead lightly.

Press the dough into the prepared tin, spreading firmly with the back of a spoon. Spread the cooled apricots over the base. Beat the eggs lightly in a bowl and whisk in the remaining 1/3 cup (75 g) brown sugar and 1/3 cup (50 g) sifted flour, and the coconut. Pour the mixture over the apricots, spreading evenly with a spatula. Bake for 30â&#x20AC;&#x201C;40 minutes or until golden brown. Cool in the tin, then lift out and cut into squares to serve.

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The Curry Guy Veggie Over 100 vegetarian British Indian Restaurant classics and new dishes to make at home Dan Toombs At last, The Curry Guy goes veggie with over 100 amazing vegetarian recipes, from curries to dosas, samosas and sides. Vegetarian food is popular all over India, and in the UK people are growing to love the fresh, spicy and sweet flavours of southern Indian cooking. Dan Toombs, The Curry Guy, has tried a lot of meat-free Indian recipes and in Curry Guy Veggie he presents over 100 recipes that focus on taste and simplicity. Much vegetarian food at curry houses is unappealing – a jalfrezi with potatoes instead of meat. Curry Guy Veggie showcases how exciting Indian vegetarian food can be, with koftas, gnocchi, idli, dosas, stuffed breads and fried breads, as well as the classic veg and side dishes that we all know and love. All of the ingredients are accessible and easy to find in supermarkets – and with detailed step-by-step instructions, you'll be making your own vegetarian curry feasts in no time at all. Publication

01 April 2019

Binding

Hardback

Price

AU$29.99 | NZ$32.99

ISBN

9781787132580

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

Format

225 x 175 mm

Extent

160pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking. After 20 years of travelling around the UK, sampling dishes, learning the curry house kitchen secrets and refining those recipes at home, Dan has created recipes that taste just like a takeaway from your favourite local but in less time and for less money. Dan's first book,The Curry Guy (2017), was a bestseller; this is his third book. He lives in Yorkshire with his curry-loving family.

Key Information •

Curry Guy has sold over 70,000 copies in the UK and Curry Guy Easy over 20,000 in the first month of release

•

Dan's fans have been asking for the vegetarian book and are waiting for it: publication will be supported by a publicity campaign and huge social media outreach. A bestselling publishing formula meets the current top food trend, with vegan alternatives offered throughout

•

Also Available in the Curry Guy Series:

Price

AU$24.99 | NZ$27.99

Price AU$24.99 | NZ$27.99

ISBN

9781849499415

ISBN

9781787131286

CONTENTS PREFACE GETTING THE MOST FROM THIS COOKBOOK THE SAUCES

SNACKS AND STARTERS STREET FOOD CURRIES DOSAS, IDLIS & MORE OUTDOOR COOKING ACCOMPANIMENTS ACCOMPANIMENTS BREAD & RICE DESSERTS LIST OF INGREDIENTS SUPPLIERS INDEX ACKNOWLEDGEMENTS

UZHUNNA VADA MAKES ABOUT 8 I have enjoyed uzhunna vada many times over the years but they are never as good as homemade. At busy restaurants, it is difficult to fry and serve the vada immediately, which is much easier to do when cooking at home. Here in the UK, these crispy and fluffy vada are often served as a starter with other fried snacks but in Kerala they are usually served for breakfast like bagels are here. These are delicious as a starter but you’ve got to try my sambar and uzhunna vada combo on page 000. PREP TIME: 10 MINUTES, PLUS SOAKING TIME COOKING TIME: 8 MINUTES 300g (1/2 cups), plus 1 tbsp white split urad dhal lentils 20 fresh curry leaves, chopped 3 green chillies, finely chopped 1 tbsp ginger paste (or equal amount of finely chopped ginger) 3 tbsp finely chopped coriander (cilantro) 1/2tsp baking powder 1/2tsp table salt 2 tbsp peppercorns, roughly crushed Rapeseed (canola) oil, for deep frying

TO SERVE: Mint and Coriander Sauce (see page 00) Coconut Chutney (see page 00) Sambar (optional)

MAKE IT VEGAN: SUBSTITUTE VEGETABLE GHEE OR RAPESEED (CANOLA) OIL FOR THE GHEE.

26 BASE RECIPES

Roast the 1 tablespoon of urad dhal in a dry frying pan over medium– high heat until the lentils are nicely browned. Set aside. Soak the rest of the urad dhal lentils in water for 4 hours or overnight. Then, place them in a food processor with about 2 tablespoons of water and blend until you have a smooth but thick batter. Whisk all the other ingredients into the batter, including the roasted lentils. Heat about 10cm (4in) of oil in a saucepan until visibly hot. If you drop a piece of the batter into the oil and it sizzles and rises to the top immediately, you’re ready to go. Place a bowl of water next to your batter as it helps to have wet hands when forming the uzhunna vada. Dip a hand in the water and pick up about a half handful of the batter. Place the batter on a large metal spoon and form it into a small ring donut shape by working your finger into the centre. Carefully lower it into the oil and start forming your next uzhunna vada. Work quickly and cook in small batches of about four or five. Don’t worry too much if they don’t look perfect at first. You will get better at it. Allow the uzhunna vada to fry for about 3 minutes or until golden brown. They should be nice and crispy on the exterior and soft and spongy inside. Keep warm while you make the rest. Serve with mint and coriander sauce and coconut chutney and/or sambar.

BASE RECIPES 27

POTATO AND ARTICHOKE SAMOSA PINWHEELS SERVES 4 OR MORE AS PART OF A MULTI-COURSE MEAL I’m a big fan of samosa pinwheels. Not only do they look great, they’re also a lot easier to prepare than normal samosas. This potato and artichoke combo is a good one, but feel free to experiment with other fillings. The black bean samosa filling on page 000 works really well cooked this way. PREP TIME: 30 MIN PLUS RESTING TIME FOR THE DOUGH COOKING TIME: 15 MIN 2 tbsp rapeseed (canola) oil or ghee 1 onion, finely chopped 2 tbsp garlic and ginger paste 2 green chillies, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp garam masala 1/2 tsp ground turmeric 400g (14oz) mashed potato (about one large potato) 200g (7oz) cooked artichoke hearts, diced 2 tbsp lemon juice 3 tbsp chopped coriander (cilantro) Rapeseed (canola) oil, for frying

FOR THE PASTRY 150g (heaped 1 cup) plain (allpurpose) flour, plus 4 heaped tbsp for the paste and extra for dusting 1 tbsp rapeseed (canola) oil 1 tsp cumin seeds 1/2 tsp salt

TO SERVE Mint and Coriander Sauce (see page 000) Tamarind sauce (see page 000) Yoghurt sauce (see page 000)

To make the filling, heat the oil in a large frying pan over medium–high heat. When hot, add the chopped onion and fry until soft and translucent. Stir in the garlic and ginger paste, green chillies, cumin, coriander, garam masala and turmeric. Now add the mashed potato and artichoke and stir until well combined. It should have a nice yellow glow because of the turmeric. Stir in the lemon juice and chopped coriander and set aside to cool. Now make the pastry. Mix the flour, oil, cumin seeds and salt in a bowl and slowly add about 80ml (5 1/2 tablespoons) water while working with your hands until you have a soft but dry dough. Let it sit for about 30 minutes covered with a wet kitchen towel. To make the pinwheels, roll the dough out on a lightly floured surface into a circle that is slightly thicker than a chapatti – about 20cm (8in) diameter. Spread the potato and artichoke mixture evenly all over the surface. It should look like a big potato pizza. Starting at one end, roll it into a tight cylinder, then slice into 2.5cm (1in) rounds. When ready to cook, heat about 10cm (4in) of oil in a large wok or pan. When your oil reaches 170ºC (338ºF) you’re ready to cook. Mix the 4 tablespoons of flour for the paste with 100ml (scant 1/2 cup) water in a bowl. Dip one of the pinwheels in the flour paste so that it is nicely coated and carefully lower it into the oil. Repeat with the rest of the pinwheels and fry (you may need to do this in batches to avoid over-crowding the pan) until nicely browned all over – about 3 minutes per side. I usually turn the pinwheels over in the oil a few times for more uniform cooking. Remove to kitchen towels to soak up any excess oil, then serve with the sauces.

STARTERS 31

MASALA PLANTAIN CHIPS

PAPDI

SERVES 4–8

MAKES ABOUT 40 DISCS, PLUS USABLE SCRAPS

Plantain chips are a popular snack and this recipe makes them extra special. The chips can be cut into rounds, which is easiest, but if you are good with a knife or have a mandoline, try slicing them lengthwise. Doing this makes an eye-catching centerpiece. I really like the addition of the spices. Plaintains aren’t really sweet like bananas, so the spices and salt compliment them perfectly.

These fried or baked wheat crackers are excellent on their own as a snack but they can be and are used in lots of different ways. Try them broken up into bhel puri (see page 000). They are essentially small puris so they are amazing stirred into the bhel puri mix. You could also make dahi papdi chaat on page 000, which calls for papdi and also the three essential sauces at the beginning of this book. You could even serve them as canapés topped with whatever sounds good. You can’t go wrong topping them with the tomato and onion masala used in the masala papad recipe on page 000 or soft homemade paneer (page 000).

PREP TIME: 15 MIN COOKING TIME: 15 MIN 4 green plantains Rapeseed (canola) or coconut oil, for frying 1 tsp chilli powder 1/2tsp amchoor powder 1/2tsp garam masala or chaat masala Salt Your choice of chutney, to serve (optional)

MAKE IT VEGAN: SUBSTITUTE VEGETABLE GHEE OR RAPESEED (CANOLA) OIL FOR THE GHEE.

Peel and slice the plantains into thin rounds, or slice them lengthwise. If you have a mandolin, use it for the slicing as it will make the slices more uniform. Heat about 10cm (4in) of oil to 200ºC (400ºF). Carefully add the sliced plantains to the hot oil. Be careful not to overcrowd your pan. These are not served hot so you can easily fry them in batches. Fry until golden brown in colour and then transfer to kitchen paper with a spider strainer or slotted spoon to soak up any excess oil. Season with the ground spices and salt to taste. Serve on their own or with a good chutney.

PREP TIME: 25 MIN, PLUS RESTING TIME COOKING TIME: 10 MIN 240g (2 cups) plain or chapatti flour, plus more for dusting 1 tsp ajwain (carom) seeds 1/2 tsp salt 3 tbsp melted ghee or rapeseed (canola) oil 7 tbsp water Flaky sea salt Oil, for deep frying (or brushing if you are baking the papdis)

Mix the flour with the ajwain seeds and salt, then add the melted ghee or oil. Move it around with your hands until the flour begins to look like bread crumbs. Slowly add 7 tablespoons water, 1 tablespoon at a time, and knead the flour into a firm hard dough. Cover with cling film (plastic wrap) and leave to rest for 10 minutes. Divide the dough ball into four equal-sized balls. These will be easier to work with. Take each smaller ball and knead them for a minute or so until you have a firm workable dough. Allow to rest, covered, for 30 minutes. Roll out each dough ball until very thin with a heavy rolling pin. Cut into small circles with a 5cm (2in) round cookie cutter. Prick each circle a couple of times with a fork. This will make them extra crispy. Now heat about 10cm (4in) of oil in a large pan. When visibly hot, fry the papdi until they are crisp and golden brown – about 2 minutes. The oil will stop sizzling when the papdis are completely fried. Transfer the finished papdis to kitchen towel to drain any excess oil. Eat immediately or allow to cool and store in an airtight container. These will stay fresh for at least a week. TO BAKE

Preheat your oven to 180ºC/350ºF/Gas 4. Brush each papdi with a little oil and place on a baking tray. Bake them for about 20 minutes or until golden brown in colour. Papdi do bake quickly, especially if very thin, so keep an eye on them.

32 STARTERS

STARTERS 33

Crappy to Happy: Simple Steps to Live Your Best Life Cassandra Dunn Cassandra Dunn, host of the hit podcast Crappy to Happy , shares practical tips for living your best life right now. You might think happiness is to be found in a pay rise or a new job, a holiday, a marriage (or divorce), an updated kitchen or that divine pair of shoes you’ve got your eye on. But the cliché is true: happiness truly is in the journey, not the destination. Psychologist Cassandra Dunn believes that happiness is available to all of us – and not just in some picture-perfect ideal life. Cass has helped thousands of people get from Crappy to Happy with her hit podcast co-hosted with Tiffiny Hall. In this book Cass expands on those conversations and provides even more information and practical tools, helping you learn to let go, to find your people, to determine your direction and more. Your journey to living your best life begins right here and now. Publication

01 April 2019

Binding

Hardback

Price

AU$24.99

ISBN

9781743795118

Publisher

Hardie Grant Books

Imprint Series Category

HG Local NA Self Help

Format

182 x 130 mm

Extent

192pp

Illustrations

Two colour, text only

Age Range

Terms

SOR

Author Details Cassandra Dunn is a clinical and coaching psychologist and experienced mindfulness educator and workshop facilitator based in Queensland. She is the expert psychologist for Tiffiny Hall’s online health and fitness program, tiffxo.com, and a co-host with Tiff of the Crappy to Happy podcast, which has reached over 1.5 million downloads. Find more information about her at cassandradunn.com.au.

Key Information • • •

• • •

Ten easily digestible chapters are each followed by three key takeaway steps, making it really easy to start implementing Cass's practical advice. As a Master of Psychology (Clinical) and Science (Coaching Psychology), Cass explains the science behind our emotions so that we can better understand how we can change them. The Crappy to Happy podcast, which Cass began with trainer Tiffiny Hall in 2017, has had over 2 million downloads in Australia, averaging 150,000 downloads per week. It was the number one health podcast in Australia for several months and is being championed by PodcastOne in the US market. Crappy to Happy: Simple Steps to Live Your Best Life will be followed by a second book from Cass in August 2019. Beautiful gifty format makes this book a lovely gift or self purchase. Marketing and Publicity campaign on release.

CRAPPY TO HAPPY

Step one CHOOSE HAPPINESS

To feel happy is to feel joyful or content or buoyant or grateful, or any of a long list of sweet, positive emotions. A huge range of good feelings fall under the broad umbrella of what we generally call ‘hap-piness’. Not only is it a pleasant feeling, but the attainment of happiness is often touted as the whole point of living. Greek philosopher Aristotle (384–322 BCE) said, ‘Happiness is the meaning and the purpose of life, the whole aim and end of human existence.’ He might have been onto something. Even now, thousands of years later, people frequently cite ‘being happy’ as the ultimate goal. What do we want for our children? Just for them to be happy.

CRAPPY TO HAPPY

CHOOSE HAPPINESS

experiences that evoke the most uncomfortable and even painful emotions, such as parenting, having tough conversations or sitting with others through their illness

Happiness isn’t just about feeling good.

or heartbreak, are the experiences that also give us the greatest sense of meaning and, paradoxically, the greatest joy. I believe that a complete definition of happiness needs to incorporate both of these aspects of wellbeing. Psychologist and leading happiness researcher Sonja Lyubomirsky, in her 2007 book The How of Happiness defines happiness as: ‘the experience of joy, contentment, or positive well-being, combined

Eudaemonic wellbeing, on the other hand, derives from the Greek eu̯dai̯monía and refers to a version of

with a sense that one’s life is good, meaningful, and worthwhile’.

happiness that is achieved by self-realisation and the fulfilment of your potential in life. This kind of happiness is associated with your engagement with life and your sense of purpose. Doing meaningful work, making sacrifices for a child or loved one and committing to causes beyond your own self-interest all fall into the broad category of eudaemonic wellbeing. These things don’t always feel pleasant. In fact, some of the

CRAPPY TO HAPPY

mindful of how much you’re consuming. Being constantly connected to devices means we are not present. We’re not focused on what’s happening right in front of us, including the people who would benefit the most from our full attention. Friendships move online, because there’s not enough time to catch up in person, and the people you live with are all staring at screens instead of talking to each other. You pride yourself on your ability to multi-task, but the research is clear: there is no way you can be actively doing more than one thing at any one time. What you are doing is constantly moving your attention between one thing and another. Task switching may give you the illusion that you’re making progress, but not only is it highly inefficient, reducing your productivity by as much as 40 per cent, it also gradually reduces your capacity to control your attention, and even your IQ. Constant skimming of articles and working among constant distractions causes you to lose the capacity to engage in what author Cal Newport calls ‘deep work’; that is, to focus deeply on a cognitively demanding task without interruption. Is it any wonder you feel so crappy?

Slowing down in a world that glorifies being busy can feel like an act of rebellion.

CRAPPY TO HAPPY

THE CASE FOR SLOWING DOWN The minute you quiet your busy mind, you allow space for creative and abstract thoughts to emerge. If you’ve ever had an idea come to you while you’re out for a walk, having a shower or meditating, you’ll know this. Coming up with new solutions to old problems requires a different kind of thinking; a kind of thinking that is innovative and open to a broad range of perspectives. This is called divergent thinking, and it’s the neural circuitry that kicks in when you’re brainstorming ideas or daydreaming. It’s what happens when you have flashes of intuition or lightbulb moments when you let your mind wander, put down the phone or stop ruminating on the problem. Usually, this is exactly what we need, and yet too often we convince ourselves that we don’t have time for those breaks. Science has proven that we can only remain focused on a task for around 90 minutes before we become distractible, losing concentration and making mistakes. Just as athletes schedule recov-ery into their training

B e less busy

plans, we need to schedule breaks in our busy lives if we want to perform at our best. With unscheduled time, your body relaxes, your mind has the space to generate intuitive, crea-tive thoughts, and the physiological processes that are damaged by chronic stress begin to return to healthy functioning. Most importantly, unscheduled time allows you to reflect on what’s truly important, and whether you are prioritising the activities that have the most potential to bring you joy. The greatest tragedy is when you are too busy chasing the things you think will make you happy to notice that real happiness is right here, and you’re probably missing it. Every day is filled with opportunities for shared connection with the people you love, for savouring the beauty all around you and for enjoying and being grateful for everything you have, but as a society we have become so distracted and preoccupied that these opportunities pass us by, unnoticed.

What do you value? Slowing down means being intentional about how you spend your time and energy. It means taking control of

CRAPPY TO HAPPY

B e less busy

your schedule and ensuring that the activities that are of the greatest value to you are given the highest priority. Rather than always reacting to what is urgent, it means ruthlessly prioritising what is important. We must ensure the trivial does not get in the way of the essential.

START SLOWING DOWN

And what is important must include time for rest and relaxation. Have you ever noticed that when you’re stressed and overwhelmed, the things you know would

Schedule downtime

have the greatest positive effect on your health and wellbeing are usually the first things you drop, because

If your calendar is so full that you feel exhausted

you ‘don’t have time’?

just looking at it, take an honest appraisal of

Start declining invitations or requests for help; drop

your commitments. How many of them are really

those voluntary commitments that are sucking the life

necessary? What are you doing out of obligation?

out of you and start setting boundaries to protect your

What can be delegated to someone else? Have a look

physical and emotional ener-gy. It will probably feel

at your children’s schedules while you’re at it. You

pretty uncomfortable at first. But when you know your

want them to have every opportunity to fulfil their

frantic schedule is having a negative impact on your

potential, but they also need unstructured time.

health and happiness, it’s essential that you prioritise

There will always be things we are required to do

your own needs and the needs of your family. As

whether we like it or not, but there should also be time

Professor Brené Brown says, ‘It takes courage to say yes

that is unscheduled. See if you can find the gaps in

to rest and play in a culture where exhaustion is seen as

your diary (or create them), and pencil in some time to

a status symbol.’

do nothing.

Shane 'Kiwi' Martin Dusty's dad, a Rebel with a cause Shane Martin

C OV E R

In this revealing book Shane ‘Kiwi’ Martin details his tough childhood and upbringing in small town New Zealand, his decision to 'cross the ditch' and how he eventually joined one of Australia's notorious bikie gangs, the Rebels. He also tells the story of how he came to live, work, marry and raise children in Australia before being controversially thrown out of the country by the Australian government.

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In early 2017 Shane was deported from Australia and told never to return, a decision he has been fighting ever since. Shane is married to an Australian and his children were born in Australia (one of them, notably, is AFL superstar Dustin Martin) and Shane has lived and worked in Australia since he was 20 years old. Co-writer and previous author of bestselling books on bikie gangs, Jarrod Gilbert helps Shane tell his story – taking us into Shane's private life and behind the scenes of his time with the Rebels, and exploring his battle with the Australian government and its brutal tactics to expel New Zealanders, breaking up families. This is a fascinating story that will appeal broadly giving insights into Shane's fight to return to Australia, his tough childhood and his love for his family.

Publication

01 April 2019

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781743795217

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Auto/Biography

Format

234 x 153 mm

Extent

304pp

Illustrations

2 x pic sections

Age Range

•

Terms

SOR

•

Moved from February

Author Details Shane 'Kiwi' Martin is the New Zealand born father of Richmond footballer, Dustin Martin. But he is also one of the New Zealanders no longer allowed to reside in Australia, his home since he was 20 years old. His story takes us inside his tough early life; to his move to Australia; his Australian wife and his beloved Australian born kids; his run-ins with authority; and the bikie club that he loves. Jarrod Gilbert is a writer, author, researcher and academic who writes regularly for the New Zealand Herald, has won a number of media and publishing awards and has also written the bestselling book, Patched, about bikie clubs. He is especially interested in justice and the public good.

Key Information

• • • •

Explores how Shane 'Kiwi' Martin has been thrown out of Australia without being allowed to 'test' the reasons why. Father of the brilliant Australian Rules footballer, Dustin Martin, readers learn about Dusty and why he is so close to his Dad. Explores the issues behind Peter Dutton's removal of New Zealanders including children from Australia. Reveals Shane Martin's story, and through it also Dusty's story. Shane 'Kiwi' Martin's story has been highly publicised in the media and this book reveals the true story behind the headlines. Will appeal to fans of true crime, memoir and Dusty Martin fans.

Sky Runner Finding Strength, Happiness and Balance in your Running Emelie Forsberg

C OV E R

The competitive sport of skyrunning is spreading throughout the world as new competitions and events are announced in countries across the globe.

DRAF T

Emelie Forsberg, one of the most successful trail/sky runners in the world, shares her passion for running and how to get the most out of her body. Each chapter in the book, looks at ways to develop your skills, as well as immerse yourself in the moment. Emelie shares stories, recipes, yoga, techniques and strength training exercises as she shares her experiences from her career and from life.

Publication

01 April 2019

Sky Runner is about much more than running in the mountains, it’s about living an outdoors lifestyle and enjoying the thrill of running in nature. Most importantly Emelie shares how to listen to your body and build both your mental and physical strength sustainably. Regardless of whether you’re running three kilometres or 50 kilometres, this book will help improve your attitude to running and give it deeper meaning, while motivating you to be your best self.

Binding

Hardback

Price

AU$32.99 | NZ $36.99

ISBN

9781743795477

Author Details

Publisher

Hardie Grant Books

Emelie Forsberg is a renown sky runner recognised worldwide for her incredible strength, endurance and break neck downhill running. She has won repeated victories in different disciplines, including European and World Championships. Emelie has become an inspiration to men and women all over the world with her infectious passion and love of life which she shares via social media. Emilie lives in Sweden and is also a ski mountaineer.

Imprint Series Category

HG Local NA

Sky Runner is filled with spectacular photographs taken by one of the world’s most legendary mountain athletes.

Sport & Fitness

Format

240 x 170 mm

Extent

184pp

Illustrations

full colour throughout

Age Range

Terms

SOR

Key Information • • • • • •

Skyrunning is a growing sport with competitions all around the world, including Australia and New Zealand. The author is a world champion sky runner Sky runners are dedicated environmentalists that only leave footprints where they run through nature Events are held in some of the most beautiful places in the world including in Scotland, UK, Wales, Ireland, Australia, New Zealand and South Africa. Skyrunning is outdoor running defined by altitude and technicality counts some 200 races worldwide with participants from 65 countries. Emelie Forsberg has 188,000 followers on Instagram and 145,000 followers on Facebook

PREFACE 6

P R E FAC E

t’s as if it all happened overnight: I went from being the girl who loves the mountains and running to being a professional sky runner, participating in international competitions – and a celebrity in the sport. It goes without saying that it’s been a long road, but when decisions have been big and life-changing, I’ve been very much guided by my thoughts about what is important in life. I’ve always liked sharing the things I love – things that enhance my existence, things that matter. I started blogging in 2010 – for my own sake more than anything. I mostly shared beautiful mountain excursions, but also small joyful snippets from everyday life. The year after that, my blog found a new home at Runners World, where I became a regular columnist. Since then, I have continued posting items big and small on social media nearly every day. I’m not working according to any plan, and I’m not motivated by how many readers I have – I just want to keep going in the same spirit. Because I like it. I hesitated when approached to write a book. Who am I to be writing a book? And what would it be about? One thing I was sure of was that I didn’t want to write about every step I’ve run in my life. But when I started thinking about it, there were plenty of other things I wanted to relate; things that needed more space and which I wanted to get down on paper, as I thought the material deserved to survive the fleetingness of the digital world. Perfect things for inclusion in a book. I wanted the book to be about life. And as running is such a big part of my life, it turned into a book about life, told from a running perspective – what running means to me, where it has taken me, what it has given to me, and continues to give me every day. It’s a declaration of my love to running. And yes, because running is life, it’s also a declaration of my love to life itself. I have run thousands of kilometres thus far in my life. I cannot share every step, but I will tell you about some of the steps that have meant something to me in different ways – in different places and at different times. As well as my thoughts about them. I hope it warms your heart to read these pages and that I can impart on you both the desire to train and the tools to become a better runner. But above all, the inspiration to nurture and affirm your love for life and running.

CHAPTER 1

COMPETITION Drive or just that little extra? About my first race as a professional and about running without having competition as a goal. Exercises that inspire and challenge through contrast.

COMPETITION 16

RUN OFTEN! RUN FAR! RUN SHORT! RUN FAST! RUN SLOW! BUT NEVER RUN AWAY FROM THE JOY OF RUNNING

COMPETITION 18

DRIVE

o race is something special. To stand on the starting line with people who love the same thing as I do. The excitement and anticipation are palpable. All the preparation and the eternal hours of training, to be able to perform what is expected from us. For five years now, I have been competing at the highest level in mountain running and ski mountaineering, and the joy has not wavered. The only thing that has possibly changed a little is my drive. During my first two years as a professional athlete, in 2013 and 2014, I was driven by a pure curiosity to explore places and races; I did not care much for results. My training was basically always spontaneous, just as it had been since I quit ball sports in high school. I am convinced that this way of training is just as good as following a training regime. It might sound contradictory, but it can even be harder to train without a schedule. The many options almost make the freedom overwhelming. Whereas if you’ve written down that today is rest day, intervals tomorrow, and a longer workout with heightened tempo at the end the day after tomorrow, then that is just the way it is and you don’t need to think much more about it. Without any plan, you will have to know exactly where your limit is between fatigue and laziness. And if the weather is nice and the conditions are perfect for long days out in the mountains, the time just flies by and it’s hard to limit yourself. Training without a coach or a training schedule gives you great freedom, but also great responsibility. It is my responsibility alone to perform, to take care of my body, to develop and to get stronger. At the same time, I have the freedom to train according to the season and the daylight, and to adjust according to the weather and my own physical and mental shape. After a couple of years, running became more of a job to me, and my approach to it became more professional. I wanted to see how good I could get at different distances and I wanted to do my job well – for my own sake and for the sake of those who believed in me.

“To race is something special: the motivation takes us to the start line; we are about to achieve our goal. But even more special and more important to me is finding the motivation to run without having winning as a goal.”

COMPETITION 22

— E XE RC I SE S: RU N NING —

LADDER Start by running 1000 metres, then 800, 600, 400, 200 and 100 metres. Continue by turning the ladder and going up to 1000 metres again. Rest for 30 seconds, by standing or jogging, between each interval. Alternatively, you can do it the other way around and start with 100 metres and go up. LONGER INTERVALS Do x repetitions of 1000, 3000 or 5000 metres. The amount of repetitions depends on how far

you usually run. If you are not used to this it might be enough to run 3 x 1000 metres. The furthest I usually run is either 8 x 1000 metres, 3 x 3000 metres or 3 x 5000 metres. It depends what you’re training for, of course. Before a race like the Swedish Lidingöloppet it could be useful to run 3 x 5000 metres at competition speed. Very hard, but so rewarding! I rest for 1 to 2 minutes between the intervals, by standing or jogging, and 2 minutes when the intervals are longer.

Measure the distance you plan to run and write down your times as you run. Then you can compare and analyse it later! Think it through: what time and distance suit you? If you have not run more than 8 km before, then the long run does not have to be more than 12 km. And if you have not run flat intervals, you can start with three or four repetitions, not more. But more important: enjoy the contrasts!

THE RUNNING STRIDE I believe the running stride is something very individual, yet I am sure that everyone is born to run. We are simply shaped differently and have differing physical makeup, which means that we need to find our own running stride and our own training. I am no expert and it is hard to give general advice, but some things to think about include: → Try to keep a natural pelvic position. Do not tilt the pelvis forward to arch your spine, but do not tilt it backwards either.

→ Make sure you have a straight and relaxed back, and try to keep your shoulders relaxed. → Use your arms! A good arm pendular motion makes it much easier to find your running stride! I cannot say anything about landing on the heel, as I do not run that way myself. Many runners put down the rear part of the foot first but I have always landed on the foot front, and I believe in the research that proves this technique to be gentler on knees and joints.

One thing that has helped me to achieve a better running stride is to visualise pushing the foot hard towards the ground each time I put it down. Then the leg gets a push and the leg pendulum increases. I put my foot down just in front of the hips, but because of the speed I land when the weight is exactly over the hips, with heel, knee and hip in a straight line. Ask a friend to film you if possible!

Tokyo Pocket Precincts A Pocket Guide to the City's Best Cultural Hangouts, Shops, Bars and Eateries

C OV E R

Michelle Mackintosh and Steve Wide

DRAF T

Tokyo is a city like no other, a looming contemporary metropolis where every turn is a new adventure. There are bright lights and neon, bars under railway bridges, Michelin ramen and sushi, tech, toys and vintage shopping. The crazy, the cute, the chic and the traditional are all flourishing in this city’s broad thoroughfares and narrow lanes. Tokyo Pocket Precincts is crammed with all the tips you’ll need to shop, eat, drink and explore this truly surprising city, from your morning coffee to your evening on the town. Also included is a selection of 'field trips' to encourage you to explore outside the city, including Nikko, Hakone, Mount Takao, and the cute 'Eno-den' train from Kamakura to Enoshima and Fujisawa.

Author Details

Publication

01 April 2019

Binding

Paperback

Price

AU$19.99 | NZ$22.99

ISBN

9781741176278

Publisher

Explore Australia

Imprint Series Category

General

Steve Wide and Michelle Mackintosh have been obsessed with Japan since their first visit in the late 1990s. Since then, they have been saving up all their pennies to travel to Japan twice a year. Steve is a passionate writer and DJ, with a local radio show. Michelle is a book and stationery designer and illustrator. Together they have created all of the text, photography, illustrations and design for this new-age travel guide. This is the fourth Japan guidebook they've authored, following Tokyo Precincts, Kyoto Pocket Precincts and Onsen of Japan. Michelle also won a 2015 Australian Book Design Award for her work on the Precincts guidebook series.

Key Information • •

Pocket Precincts Travel

Format

182 x 130 mm

Extent

224pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

• • • • •

A compact and light paperback, perfect for slipping into your back pocket. Divided into separate precincts, each featuring the authors' favourite cultural, shopping, eating and drinking places, as well as a few field trips outside the city. Includes maps at the back and suggested day trips in the surrounding area. Detailed reviews and maps for major attractions through to hidden gems. This guide includes a selection of 'field trips' encouraging you to venture outside the city. The latest book in the popular precincts series that includes Kyoto, Adelaide and Hanoi. Counter pack available to easily display and promote the guides. The authors are authorities on Japanese culture and tourism.

SHIBUYA

1 HACHIKO SQUARE AND THE SCRAMBLE 2–1 Dogenzaka 3463 1211 Mon–Sun open 24-hours city.shibuya.tokyo.jp Shibuya Station, exit 8 or Hachiko exit [MAP p. 185 B2]

Hachiko Square is a main Shibuya Station hub, a lively place and entry point to Shibuya’s hive of restless activity. The statue of Hachiko, the loyal Akita dog who waited for his master for nine years, though his master had passed away, stands here and is a potent symbol of loyalty. It’s Tokyo’s most popular place to meet up with friends. The statue is surprisingly modest, a small casting in bronze. You’ll know it by the long line of visitors waiting to have their photo snapped beside it. The adjacent Shibuya Cross, nicknamed 'The Scramble, is one of the world’s most photographed sights – and it’s an intersection. When the lights turn ‘green’ you can walk in any direction over five main roads and 1000 people do just that – each time. At peak times this number escalates dramatically, it's crazy. Join in the mad flurry of limbs, a blur of bodies – shoppers, workers and day-trippers launching into vibrant Shibuya, and into some of Tokyo’s best shopping and eating. 2

1391 Tokyo PP_1_2.indd 2-3

SHIBUYA

2 THE YARD Shibuya Modi 4F 1–21–3 Jinnan, Shibuya 4336 8241 Mon-Sun 11am-9pm http://the-yard.jp Shibuya Station, exit 6–2 [MAP p. 185 B2]

The Yard deconstruct the kimono for the 21st century sophisticate, providing sharp tailoring for both men and women, in a store with a minimalist aesthetic. Originally from Sendai, The Yard is making a name for itself in Tokyo as the modern frontier of classical Japanese dress and a serious counterpoint to Shibuya’s frenzied pop culture. You can leave with everything you need for full kimono dress, layering it all up together, or using separates as modern pieces to wear with your current outfit. Swoon over their range of haori (jackets), obi and obidome (kimono sashes and accessories), zori (sandles), tabi socks and bags. Michelle never leaves without one of their beautiful hair ornaments, stand-out pieces on their own. Fabric is sold by ‘the yard’, and is a history lesson of skilled fiber artisans from all over the country – from naturally dyed handwoven textiles, warp and weft, yarn and weave, to interwoven linen and cottons, silk, and hemp. If you’re keen to immerse yourself, ask about their kimono dressing lessons. 3

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SHIBUYA

7 TOKYU FOOD SHOW

8 CAT STREET

2-24-1 Dogenzaka, Shibuya-ku 3477 3111 www.tokyu-dept.co.jp/toyoko/ foodshow Open Mon–Sun 10am–8pm Shibuya station, Hachiko exit [MAP p. 185 B2]

Cat Street connects Shibuya with Harajuku, and it’s purrrrrfect (and nearly car free) for a casual stroll or cycle. There’s always a photo shoot going on or a TV vox pop. It’s a mix of eateries and coffee joints, boutique versions of name brands and small independent fashion labels. Nozy Coffee gives you the fuel you’ll need, G.B Gafas makes sophisticated spectacles in contemporary styles, while Bulle De Savon has chic, quirky clothes for the stylish girl about Tokyo. Further up the street, you’ll find Ragtag who recycle designer clothing. If you need a snack, head to Wara Tako, a sliver of a building housing a charming takoyaki stand serving up tasty fried octopus in batter, queue up at Luke’s Lobster or delve into the divine dumpling at Gyozaro. In the backstreets hunt out Art Style Market for curious vintage, and vast mod cavern Fred Perry has sharp Japanese-only versions of the iconic English label. Sleek retail enclave The Gyre Building features 1LDK Depot, the Moma Museum Shop and Trading Museum by Comme Des Garcons. From here flow out into vibrant Omotesando dori.

You’ll never think of shoppingcentre food halls in the same way again after spending a few hours gawking at the variety of food on display in this basement hawkers’ market. It’s crazy at any time of the day, but things really get crowded when work is over and Tokyoites want to grab something to take home. The offerings run from Japanese and international street food to upmarket fare. Even the fussiest of eaters will be happy here, as there’s just so much to choose from, including a great gyoza (dumpling) stand, ricecracker stalls, sweets vendors and all manner of sushi, sashimi, grilled meats and rice dishes. There are free samples galore so you can try before you buy. Hit the food hall at closing time for some seriously marked-down bargains.

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[MAP p. 185 B2]

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SHIBUYA

11 TOFU CUISINE SORANO

12 SUZU CAFE 3F, Gems Building, 1-20-5 Jinnan, Shibuya-ku 5428 3739 Open Sun–Thurs 11.30am– 11.30pm, Fri–Sat 11.30am–2am Shibuya station, Hachiko exit [MAP p. 185 B2]

4-17 Sakuragaokacho, Shibuya-ku 5728 5191 Open Mon–Sun 5–11pm Shibuya station, East exit [MAP p. 185 B2]

People who have spent their lives proclaiming that they hate tofu will eat their words at Tofu Cuisine Sorano. Dishes like the creamy, rich avocado tofu or crispy fried yuba (tofu skin) chips will likely convert the most die-hard tofu opponent. You’ll find the restaurant on a narrow street alongside the train tracks. Head inside to its Zen-like interior and follow the pebble path past water features to one of the semiprivate tatami rooms. It’s fun to request the fresh tofu, which makes the journey from soy milk to tofu at your table. Most dishes come in at under ¥1000, while the eclectic drinks list includes beverages for around ¥600 (be adventurous and try the delicious soy cocktail or the sake cocktail with apricot pieces). Tofu even extends to dessert; the tiramisu and cheesecake are wickedly good. And if you still stand by your tofu-loathing words, never fear: there’s plenty here for meat lovers too (the deep-fried black‑bean chicken gets a thumbs up from us).

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POCKET TIP Sushi is fast, popular and delicious in Shibuya. Hunt out Umegaoka Sushi No Midori, Uobei or Genki.

This cosy third-floor cafe with a hotchpotch of vintage and modern industrial furniture is a quiet haven in the heart of busy Shibuya. Lunching shoppers and kids on dates are its main clientele, here to take advantage of the good-value lunch sets (¥1000; available from 11.30am to 3pm). You can opt for either the special red rice or a pasta dish; ask for the English menu. Curries and sandwiches cost even less and a beer will only tack a paltry ¥300 onto your bill. Eleven different desserts will give you the energy you need to continue your retail odyssey. When you’ve shopped till you’ve dropped, you can pop back in the evening, when candlelight, an extensive cocktail menu and an all-youcan-drink deal (¥2000 for two hours) provide the perfect conditions in which to unwind.

31/8/18 11:47 am

Also Available in the Pocket Precincts Series:

Price AU$19.99 | NZ$24.99

Price AU$19.99 | NZ$22.99

ISBN 9781741175172

ISBN 9781741175547

ISBN

Free counter pack also available! Holds 8 copies! GTIN: 9349685007692

Order through your rep

9781741175530

Travel Anywhere (and Avoid Being a Tourist) Jeralyn Gerba and Pavia Rosati

DRAF T

C OV E R

An inspirational book for modern travelers who are passionate about connecting with the world through incredible experiences, peoples and places.

Publication

01 April 2019

Binding

Flexibound

Price

AU$29.99 | NZ$32.99

ISBN

9781741176544

Publisher

Explore Australia

Imprint

General

Series

Category

Travel

Format

248 x 187 mm

Extent

192pp

Illustrations

As thrilling as travel can be, planning a great trip can be intimidating for those hoping for a rewarding and personalised journey. The travel editors at Fathom have spent years gathering a treasure trove of recommendations and stories from a network of interesting people who travel well (chefs, novelists, designers, innkeepers, musicians) in places both well-known and off the beaten path. All of this has been beautifully packaged up in the first edition of Travel Anywhere (and Avoid Being a Tourist), a book that will inspire the traveler in you, no matter what kind of experience you're looking for. Along with compelling anecdotes, suggestions, interviews and imagery, you'll find a clever approach to being a better traveller and global citizen – everything from how to go off-grid and where to go for a once-in-a-lifetime meal, to cool ways to give back and learn more about other cultures. Whether you’re getting on a plane or sitting on the couch, this book navigates readers through the full trip journey, celebrating travel inspiration, experiences and the lingering memories of it all.

Author Details Pavia Rosati and Jeralyn Gerba launched Fathom in 2011 as a women-led, design-minded, editorially driven travel website that connects passionate travelers to the world’s best places, people and products. The idea: to celebrate the reasons why we pack our bags and hit the road, making the world as accessible as it is wondrous. The company spent years crafting its voice, honing its point of view, and building an archive of anecdotes and tips from a global network of creative contributors from all walks of life, attracting a loyal following along the way. In 2017, Fathom launched their boutique travel advisory service, Fathom Concierge, specializing in bespoke trip-planning services with an editorial eye. Team Fathom travels as much as possible, scouting, questioning, and sharing with like-minded travelers along the way.

Key Information •

The intention for the guide is for a new edition intended every two years, so that each book can be at the cutting edge of travel trends

Full colour throughout

•

Targeting 20- and 30-year-old young professionals, predominantly women, who are looking for unique travel experiences

Age Range

•

Terms

SOR

Chapters include Hotels, Off the Grid, Digital Nomad, Humanity Tithe, Meditations on Travel (how to stay calm on a plane, when things go wrong during your travels) and Breakfast in Bed (home decor for the traveler). Website has a strong following in the US with 500,000 subscribers, 200,000 unique monthly visitors and 120,000 social media followers. Their demographics are 65% female, 58% aged 25 to 44, 96% college educated, 80% based in the USA (4%Canada, 4% UK, 3% Australia). Comparative titles: Wander Love (Hardie Grant Travel), Don't Be a Tourist in Paris: The Messy Nessy Chic Guide (ROADS), The Edge of the World (Falcon Guides), The Place to Be (Lonely Planet).

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Ho w t o Tra v e l Any w he re ( a nd a void being a tourist) D PS C h a p t e r I nt ro

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The Places Everyone Will Be Talking About

BAJA PENINSULA, MEXICO unexpectedly cool

GEORGIA the birthplace of wine

CUBA oﬀ the beaten path

CAIRO, EGYPT alone time with the pharaohs

AZORES, PORTUGAL an oﬀ-the-grid dream

SLOVENIA rich natural bounty

FAROE ISLANDS, DENMARK rugged natural beauty

ARCTIC the rewards will be great

CAPE TOWN, SOUTH AFRICA a destination in its own right

A list of the very best—

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The Places Everyone Will Be Talking About

Before we go any further, let's make one thing clear: We don't play favorites when it comes to travel destinations. We want to go everywhere. But making a timely list of top destinations helps us determine where to go now. Places, like trends or people, can have their moments, fueled by forces that are obvious — big cultural openings, national anniversaries, global sporting events — or intangible — ever notice how all the trendsetters seem to flock to a certain island in the same season, as if by magnetic force?

We’ll soon be hearing a lot more about Matera, an atmospheric city of caves in southern Italy, and Plovdiv, an ancient Balkan city settled on seven hills in south-central Bulgaria. They’ve been named 2019 European Capitals of Culture, a designation that spotlights their cultural developments and fuels initiatives and events that will draw an international audience. Lille, France, awarded the World Design Capital designation for 2020, will show oﬀ feats of urban planning and develop collaborative design-driven projects in civic spaces. Elsewhere, and without as much fancy recognition, destinations are making compelling, traveler-friendly attractions that will inevitably draw more visitors. The recently opened Jordan Trail is a 400-mile path across the entire country, from the Fertile Crescent to the Red Sea. It takes about 40 days to traverse the entire route (a fitting number for this biblical land), passing on the ancient King’s Highway, crossing iconic attractions like Petra as well as sandstone mountains, desert valleys, and verdant biospheres. How’s that for a bucket list adventure? We find ourselves especially drawn to destinations that feel like sanctuaries and that inspire goodwill. If you travel to recharge the senses and return home energized and engaged, these places will do all that — and more. BAJA PENINSULA, MEXICO The Baja California peninsula in Northwestern Mexico — long the home of the bad Cabo sPring break cliche — has become unexpectedly cool, thanks in no small part to a handful of high-design boutique hotels both big and small and charming, farm-driven restaurants. Northern Baja’s Valle de Guadeloupe has emerged as the new It wine region in the Americas. At the southern tip of the peninsula, sleepy Todos Santos is a haven for travelers, surfers, artists, and bohemians, who can now take a new tolled highway from the airport, trading Cabo’s traﬃc and stop lights for a winding road along the foothills of the desolate Sierra de la Laguna Mountains and through the desert dotted with massive saguaro cacti.

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The Places Everyone Will Be Talking About

CUBA As Cuba transitions away from 60 years of rule by the Castros, the country has been adapting to an influx of travelers inspired to explore the country as a whole and go beyond daiquiri-fueled Havana nights. Which is not to say that we don’t have great memories of the capital city’s well documented charms, from rooftop restaurants to brightly colored Chevrolet taxis. The next level of travel would include Santiago de Cuba, Cienfuegos, and magical Trinidad — all places that most visitors don’t see. To get truly off the beaten path, the stops would include Camagüey, the lovely Colonial town central Cuba and the isolated and dreamy Baracoa. This, you’ll hear yourself tell your friends when you return home, is the real Cuba. Rustic island farm stays, bike-packing treks through the countryside, and kayaking adventures in Ciénega de Zapata National Biosphere — one of the largest intact wetlands in the Caribbean — offer new perspectives on an iconic place. AZORES, PORTUGAL Portugal has been flooding our Instagram feeds, so we’re guessing the next thing to follow is the Azores, an autonomous archipelago in the middle of the Atlantic. The chain of nine islands, connected by ferries, are an off-the-grid dream of land and sea adventures at every level of activity — from whale watching to paragliding — and altitude — from scuba diving to mountain climbing. Little wonder that four islands (Corvo, Graciosa, Flores, and, most recently, São Jorge) have been designated UNESCO biospheres. The Azores have year-round appeal, but mark the calendar for the Tremor Music Festival in March on São Miguel, June’s Sanjoaninas cultural festival, which dates back to the 16th century, and the massive fireworks show on New Year’s Eve. Getting here is fast from the U.S. (four hours from Boston, five from New York) and increasingly easy, with direct flights from the east and west coast of the U.S., as well as several European gateways. FAROE ISLANDS, DENMARK If it’s wild, unspoiled nature you are after, look no further than the remote, self-governing archipelago comprised of eighteen volcanic islands located between Iceland and Norway. The rocky cliffs, postcard-worthy red cabins, and rugged natural beauty can be reached with a short flight from a number of countries, including Denmark, England, Iceland, and Norway. You have to work a little harder to get where you’re going than you would in, say, Iceland. You might have to hike for hours at a time to reach your destination. And still, many islands will remain hard to access. Since opening in 2011, Koks, the islands’ first Michelin star restaurant, has been drawing curious food lovers from all over Europe; the place to stay is Havgrím, a 14-room boutique hotel overlooking the island of Nólsoy.

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The Places Everyone Will Be Talking About

ARCTIC According to a report by the National Oceanic and Atmospheric Administration (NOAA), “long-term losses in the extent and thickness of the sea ice cover” are the new normal in the ever-warming Arctic. This will take an inevitable toll on the environment and wildlife, which means we need to see it while we still can — and to do so responsibly with travel companies that careful about their impact. For travelers, the rewards will be great: The Northern Lights and the Midnight Sun, icebergs and glaciers, majestic wildlife like polar bears and whales and sea lions. The North Pole (whose location is always shifting) is shared by Alaska, Greenland, Norway, Russia, and Canada, but Nunavut, Canada’s northernmost province, is the closest land mass. Options for staying there include Arctic Haven Wilderness Lodge, a twelve-room inn on Ennadai Lake powered almost entirely by green energy and a family of pioneering Arctic explorers. Arctic Kingdom oﬀers an excellent lineup of small group safaris yearround, with activities like hot air ballooning and scuba diving and accommodations in lodges and tents. If you’d rather travel by sea, Ponant’s Expedition luxury cruises explore Norway, Greenland, Sweden, and Canada. By Rail, Golden Eagle Luxury Trains’ Arctic Explorer is a New Year’s tour of the Northern Lights en route from Moscow to St. Petersburg.

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The Places Everyone Will Be Talking About

Fun fact: Georgia lays claim to being the birthplace of wine, 8,000 years ago, and NASA studies verify this. Those are some well-aged casks. (“Qvevri” is the term for the giant, underground clay amphora that stored wine.)

CAPE TOWN, SOUTH AFRICA South Africa’s second most populous city is usually one stop on a packed itinerary that includes the country’s famous safari parks, winelands, and garden route, but it’s a destination in its own right. The rapidly evolving Victoria & Albert Waterfront district is home to the new Zeitz Museum of Contemporary Art Africa (MOCAA), the continent’s first and only museum of its kind. Thomas Heatherwick, the architect behind headline-grabbing structures around the globe, adapted an old, abandoned grain silo (once the tallest building in sub-Saharan Africa) into a striking and unpredictable series of 80 galleries celebrating African art. Excellent shopping, food, design, weather, and access to wine country — not to mention a U.S. dollar that goes far — makes a compelling case for visiting the capital city soon. GEORGIA Georgia and its thriving capital are on a hot streak. The Eurasian country and former Soviet republic sees almost as many international visitors as its own population, thanks to new flight routes from various cities in Europe and interest from trendsetting American travelers flying through Moscow, Istanbul, and Munich. There are so many reasons to visit. The impeccable dining scene showcases distinct east-meets-west cuisine and impressive local wines. Fun fact: Georgia lays claim to being the birthplace of wine, 8,000 years ago, and NASA studies verify this. Those are some well-aged casks. (“Qvevri” is the term for the giant, underground clay amphora that stored wine.) The country is blazing into the future with a collection of boutique hotels spearheaded by Adjara Group Hospitality (Rooms Hotels Tbilisi, Room Kazbegi, Stamba Hotel) that are artsy, innovative, and cool. Add to that enigmatic fashion, design, a serious nightclub and dance music scene, superfriendly locals, and access to the wild Alpine beauty of the Caucasus Mountains, and you have a recipe for travel magic. CAIRO, EGYPT After the Arab Spring and the ousting of two presidents, the political situation stabilized, transforming Cairo into the world’s fastest growing city. While the world and the media struggle to catch up, you can still get some alone time with the pharaohs. Just not for long. The new Grand Egyptian Museum — the largest archaeological museum in the world — is a billion dollar undertaking poised to collect the country’s most precious ancient artifacts, many of which were looted and scattered in museums around the world. In anticipation of tourist numbers set to rival those of Paris, Nile River boats and hotels are getting refreshed, refurbished, or rebuilt from the ground up. Fueled by picture-snapping food-obsessives, Cairo’s seeing homegrown eateries doing modern takes on traditional Egyptian food, a doubling down on the cadre of locavore travelers.

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The Places Everyone Will Be Talking About

LIFE CHANGING TIP #27

Check your expectations & enjoy the adventure

Emerging destinations don’t always have the same tourist-friendly infrastructure of well-traveled places. And that’s good! You want to be in a place that isn’t used to servicing the needs of demanding strangers. It’s a good rule of thumb to keep your usual expectations in check and remember that a big reason why you’re here is to experience a place that feels truly different. Travel is about adventures both big and small, and that also means taking a detour from your routines and habits. Don’t be alarmed if you don’t encounter: SLOVENIA The small Central European country has been hiding in plain sight since gaining its independence from Yugoslavia in the ‘90s. What took so long? It’s the only nation on the continent that can claim four major geographic regions: The Alps, the Mediterranean Sea, the Pannonian Plains, and the Karst limestone plateau. This rich natural bounty means seasoned skiers, climbers, and outdoorsmen have plenty to sink their teeth into everywhere. Kolpa Resort, a hip glampsite in the south, is a lovely place to stay during cherry season. Chef Ana Roš has spent nearly two decades revolutionizing the food of her country, and it’s paying oﬀ: Her restaurant, Hisa Franko, nestled in the Slovenian countryside, has a Michelin star. At the same time, the cool capital of Ljubljana, with its burgeoning art, dining, nightlife, and LGBTQ scenes, makes Slovenia particularly relevant to those with their finger on the pulse.

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English-language signage. Before you go leave, learn a few key words in the language you’ll be traveling in: hours, open/closed, bathroom. Seamless WiFi. You’re on vacation. Get oﬀ your phone! Perfectly reliable ATMs. You remember what a bank is? And how to change currency? If you can, change money before you leave and to carry enough cash to get you through until a bank opens.

Global chains (Marriott, Starbucks, McDonald’s). Shop local. Rediscover the joys of small mom-and-pop shops. Dietary restrictions (paleo, gluten-free, keto). Sorry, your trendy lifestyle may not have hit the remote island yet. But their whole, unprocessed local food might be a revelation if you give it a chance. If you do suﬀer from an allergy, write down specifics in the local language to avoid confusion at restaurants. Your hotel staﬀ can help with this.

Late hours of operation. Not everyone thinks it’s important to go shopping at 10 p.m. or on Sundays.

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24-Hour Room Service Or club sandwiches. Or a hotel gym with your preferred fitness machines. Or a business center with a printer. You get the picture. So order the pita with fresh cheese, go for a run along the beach, and reconnect with pens and notebooks.

The Megan Hess Travel Collection A stunning collector’s item, this is the second limited-edition luxury slipcase from one of the world’s renowned fashion illustrators, and brings together Megan Hess’s guides to New York and Paris Through a Fashion Eye and includes two beautifully illustrated and exclusive greeting cards – especially designed for this edition. The Megan Hess Travel Collection brings together two stunning illustrated insider guides to New York and Paris, as seen through a fashion eye. Let Megan take you on a personal tour to the best places to eat, sleep, play and, of course, shop, revealing the cities as you’ve never seen them before. This beautiful package – which also includes two beautifully illustrated, limited-edition greeting cards – is a must-have travel companion for anyone who dreams of jetting off to the world’s most stylish cities.

Author Details

Publication

01 April 2019

Binding

Boxed Set

Price

AU$45.00 | NZ$50.00

ISBN

9781743794968

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Megan Hess was destined to draw. An initial career in graphic design evolved into art direction for some of the world’s leading design agencies. In 2008, Hess illustrated the New York Times number-one selling book Sex and the City, written by Candace Bushnell. She has since illustrated for Dior Couture, created iconic illustrations for Cartier and Louis Vuitton in Paris, dreamed up animations for Prada and Fendi in Milan, illustrated the windows of Bergdorf Goodman in New York, and created a capsule collection of bags for Harrods of London. Hess’s signature style can also be found on her bespoke, limited edition prints and homewares sold around the globe. Her renowned clients include Chanel, Dior, Fendi, Tiffany & Co., Saint Laurent, Vogue, Harper’s Bazaar, Harrods, Cartier, Balmain, Louis Vuitton and Prada. Megan is the author of five bestselling books and the Global Artist in Residence for the Oetker Masterpiece Hotel Collection. Visit Megan at meganhess.com.

Fashion/Travel

Format

Box Set

Extent

400pp combined

Illustrations

Full colour illustrations throughout both books

Age Range

Terms

SOR

Key Information •

Internationally, Megan Hess has sold over 427,000 books, with New York: Through a Fashion Eye and Paris: Through a Fashion Eye being two of her most popular titles.

•

Her books are sold around the world and can be found in 10 different languages. The must-have companion to The Megan Hess Fashion Collection. Includes two limited-edition greeting cards, especially designed for this edition The perfect gift for Mother's Day or any jet-setting fashionista. Amazing price for the two books usually valued at AU$29.99 each.

• • • •

THE

T R AV E L

COLLECTION

THE

T R AV E L

COLLECTION

My favourite things ...

... to pack for Paris

My favourite ensembles ...

... for Paris occasions

Also Available by Megan Hess

Price AU$29.99 | NZ$29.99

Price

AU$29.99 | NZ$29.99

Price

AU$29.99 | NZ$29.99

Price

AU$29.99 | NZ$29.99

ISBN

9781743792476

ISBN

9781743791714

ISBN

9781743790663

9781743794371

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AU$45.00 | NZ$49.99

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AU$29.99 | NZ$32.99

ISBN

9781743794180

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9781742708232

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9781742708928

the mermaid's voice returns in this one amanda lovelace Goodreads Choice Award-winning poet and USA TODAY bestselling author amanda lovelace presents the mermaid’s voice returns in this one — the third and finall instalment in her “women are some kind of magic” series, featuring a foreword from Lang Leav and 13 guest poems from leading voices in poetry such as Nikita Gill, KY Robinson, and Orion Carloto. The mermaid is known for her siren song, luring bedroom-eyed sailors to their demise. However, beneath these misguided myths are tales of escapism and healing, which Lovelace weaves throughout this empowering collection of poetry, taking you on a journey from the sea to the stars. They tried to silence her once and for all, but the mermaid’s voice returns in this one.

Author Details growing up a word-devourer & avid fairy tale lover, it was only natural that amanda lovelace began writing books of her own, & so she did. when she isn’t reading or writing, she can be found waiting for pumpkin spice coffee to come back into season & binge-watching gilmore girls (before you ask: team jess all the way.) the lifelong poetess & storyteller currently lives in new jersey with her spouse, their bunnycat, & a combined book collection so large it will soon need its own home. she has her B.A. in english literature with a minor in sociology. her first collection, the princess saves herself in this one, won the Goodreads choice award for best poetry of 2016 & is a USA TODAY & Publishers Weekly bestseller.

Publication

01 April 2019

Binding

Paperback

Price

AU$24.99 | NZ$26.99

•

ISBN

9781449494162

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Winner of 2016 Goodreads Choice Award for Poetry USA TODAY bestsellers list 300,000 copies sold of the princess saves herself in this one

Publisher

AMP

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Strong appeal for readers of Rupi Kaur and other feminist poets.

Imprint

Andrews McMeel Books

Series

Category

Poetry

Format

229 x 152 mm

Extent

208pp

Illustrations

Age Range

Terms

SOR

Key Information •

Also Available by amanda lovelace:

Price ISBN

AU$24.99 | NZ$26.99 9781449486419

Price ISBN

AU$24.99 | NZ$27.99 9781449489427

Price AU$24.99 | NZ$27.99 ISBN

9781449494261

warning I: this is not a mermaidâ&#x20AC;&#x2122;s tail tale. there is no sea-maiden. there is no sea-sky. there are no sea-stars. there is no sea-song. what there is, however, is the story of how they tried to quiet her & how her screams dismantled the moon.

warning II: only mending ahead.

swan song I i’m dousing my fire.

& only now

i’m dropping my sword.

am i realizing

i’m melting my crown.

that it was all make-believe.

i’m dismantling my castle & then i’m hurling it straight into that perilous sea. all this time, i thought myself a motherfucking queen,

swan song II i have a terrible habit of writing myself braver than i’ll ever be, & i’m not sure which of us i’m trying to convince— you, or me.

Sparks of Phoenix Najwa Zebian Sparks of Phoenix – Najwa Zebian’s third book of poetry – takes readers on a powerful journey of healing. As the phoenix emerges from its ashes, Zebian emerges ablaze in these pages, not only as a survivor of abuse, but as a teacher and healer for all those who have struggled to understand, reclaim, and rise above a history of pain. The book is divided into six chapters, and six stages of healing: Falling, Burning to Ashes, Sparks of Phoenix, Rising, Soaring, and finally, A New Chapter, which demonstrates a healthy response to new love as the result of authentic healing. With her characteristic vulnerability, courage, and softness, Zebian seeks to empower those who have been made to feel ashamed, silenced, or afraid; she urges them, through gentle advice and personal revelation, to raise their voices, rise up, and soar.

Author Details Najwa Zebian is a Lebanese-Canadian author, speaker, and educator. Her passion for language was evident from a young age, as she delved into Arabic poetry and novels. The search for a home – what Najwa describes as a place where the soul and heart feel at peace – was central to her early years. When she arrived in Canada at the age of sixteen, she felt unstable and adrift in an unfamiliar place. Nevertheless, she completed her education, and went on to become a teacher as well as a doctoral candidate in educational leadership. Her first students, a group of young refugees, led her back to her original passion: writing. She began to heal her sixteen-year-old self by writing to heal her students. Since self-publishing her first collection of poetry and prose in 2016, Najwa has become an inspiration to millions of people worldwide. Drawing on her own experiences of displacement, discrimination, and abuse, Najwa uses her words to encourage others to build a home within themselves; to live, love, and create fearlessly.

Publication

01 April 2019

Binding

Paperback

Key Information

Price

AU$27.99 | NZ$29.99

•

ISBN

9781449496203

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In just over two years, Najwa has built an online following of over 900,000. (784K Instagram followers; 68K Twitter followers, and 67K Facebook followers). While a majority of her followers are in the United States, she has large fan bases around the world.

Publisher

AMP

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Within 1 month of publication, Mind Platter landed at #7 on the Globe & Mail's Bestseller List for Canadian Fiction.

Imprint

Andrews McMeel Books

•

Series

Najwa has been featured by the Huffington Post’s “Millennials Paving the Way” series, in the New York Times, on Thought Catalog, and elsewhere. Her TEDx talk, “Finding Home Through Poetry,” has 75K views on YouTube.

Category

Poetry

Format

229 x 152 mm

Extent

176pp

Illustrations

Age Range

Terms

SOR

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The major themes of Najwa’s work – searching for belonging; finding one’s voice; finding home – are relevant to many people around the world, and particularly so at this political and cultural moment.

Also Available by Najwa Zebian:

Price ISBN

AU$24.99 | NZ$27.99 9781449492878

Price

AU$27.99 | NZ$29.99

ISBN

9781449492892

To heal from your pain now, you need to go all the way back to chapter one. To page one. To the beginning of how it all began. For every ending, there is a once upon a time. For every broken soul, there is a once upon a happy soul. For every phoenix soaring, there is a phoenix burning, turning to ashes, rising, then soaring.

I The Burning

Let me hand you the matches to ignite the glory within your soul. Let me be the one who burns to ashes as you spark in your darkest of nights. As you rise. As you soar.

v iii

naj wa ze bi an

t he burni ng

He asks me: “What do you want from me?” I stare at him in silence with tears fighting to stay buried inside my eyes, with thoughts swirling in my mind like a hurricane. “What do you want from me?” he asks over and over. I am confused because I know and I don’t know.

You lit my soul on fire and told me to watch it burn.

How do you expect me to tell you what I want from you when I want every part of you? I want your heart to be my blanket every night. I want your soul to revive me every second of every minute of every hour of every day. Silly man, stop asking me what I want from you. I want you.

naj wa ze bi an

He told me that he loved how I made him feel. Back then, I put my self-worth in his hands and told him â&#x20AC;&#x153;Be the master.â&#x20AC;?

t he burni ng

He attached strings to my self-worth and played with me like a marionette.

naj wa ze bi an

t he burni ng

I see myself crumbling and my wings becoming weaker and weaker, but there is nothing I can do. It feels like there is poison running through my veins and I am letting go one breath at a time.

I used to look at those in pain and think they are choosing to be in pain until pain chose me and I understood the taste of feeling pain that you cannot control.

•

PUBLISHING

Winter of Summers Michael Faudet Winter of Summers is the fourth book of internationally bestselling poet Michael Faudet, author of Smoke & Mirrors, Bitter Sweet Love, and Dirty Pretty Things – a finalist in the Goodreads Readers Choice awards. His whimsical and sometimes erotic writing has captured the hearts and minds of thousands of people from around the world. Michael Faudet’s latest book explores the fine line between love and loss, the fragility of relationships, self-empowerment, and social commentary. Every page takes the reader to a world of conflicting emotions, where nothing is what it seems and beautiful dreams come to life. All exquisitely captured in a thought-provoking collection of poetry, prose, and short stories.

Author Details Michael Faudet is the author of the international bestsellers, Dirty Pretty Things, Bitter Sweet Love, and Smoke & Mirrors. His poetic and often sensual writing continues to attract readers from all around the world. His books have been nominated in the Goodreads Choice Awards for Best Poetry. Dirty Pretty Things was selected by Sylvia Whitman, the owner of the iconic Shakespeare & Company bookstore in Paris, as one of her personal favourite books of 2016. He currently has over a million followers across his official Facebook,Twitter, and Instagram accounts. Before turning his hand to writing books, Michael enjoyed a long career in advertising, as an award-winning Executive Creative Director. Working in New Zealand, Australia, the United States, and Asia. Michael is represented by literary agency, Writers House, New York. He currently lives in New Zealand in a little house by the sea with girlfriend and author, Lang Leav.

Publication

01 January 2019

Binding

Paperback

Price

AU$27.99 | NZ$29.99

ISBN

9781449496395

· As of June, Dirty Pretty Things has sold 90,633 copies, Bitter Sweet Love has sold 48,151 copies, and Smoke & Mirrors has sold 31,774 copies.

Publisher

AMP

· Dirty Pretty Things and Bitter Sweet Love have spent 48 and 43 weeks respectively on the Bookscan Poetry

Imprint

Andrews McMeel Books

Bestseller List and B&N Poetry Bestseller List

Series

Category

Poetry

· Dirty Pretty Things was a finalist in the 2015 Goodreads Readers' Choice Awards and Bitter Sweet Love was a nominee in the 2016 Goodreads Readers' Choice Awards

Format

203 x 127 mm

Extent

240pp

Illustrations

Age Range

Terms

SOR

Available 1 January 2019

Key Information

· #1 Bestseller in Love Poems on Amazon · Michael Faudet has over 890,000 Facebook fans; 155,000 Facebook followers and 134,000 Twitter followers

Wi n t e r

Su m m e r s

I nto D epths Into depths of ocean blue— your summer eyes reflect in mine, your smile, a rousing, rising sun— greets a morning made for two. We swim, my love— beneath a sea billowing white, upon a bed of coral pink, against the muted light of dawn, sun-kissed bodies gently sink.

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Wi n t e r

Su m m e r s

You A re Beautiful The one thing we all have in common is our differences. Embrace your uniqueness. You are beautiful just the way you are.

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Wi n t e r

Su m m e r s

We Sipped We sipped our sadness in glasses pouredâ&#x20AC;&#x201D; from a bottle filled with emptiness.

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Wi n t e r

Su m m e r s

A World

P retend

The sweet taste of sugar quickly soured, but I smiled through the bitterness at the end of our endâ&#x20AC;&#x201D; for when a heart so badly broken refuses to mend, all that remains is a world of pretend.

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PUBLISHING

Love Looks Pretty on You Lang Leav Love Looks Pretty on You is the much anticipated new book by international bestselling author Lang Leav. A breathtakingly beautiful collection of contemporary poetry and prose, offering powerful insights into love, heartbreak, relationships, and self-empowerment. Filled with wisdom and encouragement, every single page is a testament to the power of words, and the impact they can have on the relationships you build with others. And most importantly, the one you have with yourself. Lang Leav captures the intricacies of emotions like few others can. It's no wonder she has been recognised as a major influencer of the modern poetry movement and her writing has inspired a whole new generation of poets to pick up a pen. Love Looks Pretty on You is truly the must-have book for poetry lovers all over the world.

Author Details Lang Leav is an international best-selling author and social media sensation. She is the winner of a Qantas Spirit of Youth Award and coveted Churchill Fellowship. Her books continue to top bestseller charts in bookstores worldwide and Lullabies, was the 2014 winner of the Goodreads Choice award for poetry. Publication

01 January 2019

Binding

Paperback

Price

AU$24.99 | NZ$26.99

ISBN

9781449499358

Publisher

AMP

Imprint

Andrews McMeel Books

Series

Category

Poetry

Format

203 x 127 mm

Extent

TBC

Illustrations

Age Range

Terms

SOR

Available 1 January 2019

Lang has been featured in various publications including The Sydney Morning Herald, The Straits Times, The Guardian and The New York Times . She currently resides in New Zealand with her partner and fellow author Michael Faudet.

Key Information · Lang Leav has a huge social media following with over 1 million followers on Facebook, 468,000 followers on Instagram, 434,000 followers on Twitter and 280,000 followers on Tumblr. · Her six previous titles have sold nearly 1 million copies combined.

Where's the Sloth? A Super Sloth Search-and-Find Book Andy Rowland Suzi sloth is going on holiday and taking all her friends with her. Sloths are more adventurous than you may think and they plan to travel far and wide – to the busy streets of Delhi, the canals of Amsterdam and even the beaches of Sydney. Pack your passport and get ready for a globetrotting adventure to find Suzi’s pals in their new urban jungles. Test your spotting skills with this exciting search-and-find title. Each colourful page is filled with fun illustrations, hard-to-find sloths and extra bonus items to search for. With ten different sloths, each with a unique, quirky personality, the hunt for the whole gang is an enjoyable and engaging journey.

Author Details Publication

01 April 2019

Binding

Paperback

Price

AU$14.99 | NZ$17.99

ISBN

9781789290677

Publisher

Michael O'Mara Books

Imprint

Michael O'Mara

Series

Category

Child Non Fiction

Format

280 x 216 mm

Extent

48pp

Illustrations

Full colour illustrations

Age Range

8 and up

Terms

SOR

While studying for a degree in Manchester, Andy Rowland accepted his first drawing award, the MacMillan Children's Book Prize. Years later, he has more than twenty published books to his name. He lives in the North of England.

Key Information •

Test your spotting skills and find ten sloths in each different location.

•

Every colourful page is filled with fun illustrations, hard-to-find sloths and extra bonus items to search for. With ten different sloths, each with a unique, quirky personality, the hunt for the whole gang is an enjoyable and engaging journey through eighteen scenes. Where’s the Sloth is the perfect search-and-find challenge for children aged 8+ From the Publisher's of the best selling title Where's the Unicorn? (206,312 copies sold so far worldwide) Sloths are pitted as the hot new trend of 2019.

• • •

Also Available in the Series:

Price

AU$14.99 | NZ$17.99

ISBN

9781780555997

LONDON, UK After a very long flight, the sloths have touched down in rainy London. The city is buzzing with people going about their daily business and the sloths are struggling to keep up with the pace. Manuel is looking forward to trying his first cup of English breakfast tea and Emerald is excited about travelling on public transport. Juan has spotted a book shop and is going to hunt for his favourite book: Call of the Wild.

VENICE, ITALY On the busy waterways of Venice, some of the sloths are enjoying being ferried around in colourful gondolas. Unfortunately, Emerald isn’t used to water and waves – she’s feeling a little seasick. First thing on the agenda for Suzi and Manuel is a tour of the city’s beautiful churches and cathedrals. Evelyn and Anna have an excellent plan – they’re heading straight for the first Pizzeria they see for the biggest, cheesiest pizza they can find.

SYDNEY, AUSTRALIA Sydney, the city of sun, sea, surf and – sloths! The laid-back Aussie attitude is just right for the gang who are all ready to kick back on the beach. That is, all apart from Anna. Surfboard at the ready, Anna heads straight out to catch some waves – surf’s up! Manuel is slowing moving his way through the crowds to find a spot to do some “shade -bathing” and read his book. Ingrid is peckish and is going to find out if there are any shrimps on the barbeque.

Trapped in a Video Game (Book 5) The Final Boss Dustin Brady Kids who love video games will love this fifth and final instalment of the 5-book series about 12-year old Jesse Rigsby and the wild adventures he encounters inside different video games. Jesse and Eric have ten minutes to save the world. In those ten minutes, they’re supposed to dive into a massive video game universe, track down an all-powerful madman, and stop his evil plan before it’s too late. Sound impossible? It’s super impossible. There will be fire-breathing pterodactyls, angry green giants, and unicorns that shoot lasers out of their hooves. If Jesse and Eric are going to survive long enough to fight the final boss, they’ll need to rely on each other like never before. Do they have what it takes? The clock is ticking.

Author Details Dustin Brady writes funny, action-packed books for kids. Although he regularly gets locked out of his own accounts for forgetting passwords, Dustin still remembers the Super Mario Bros. 3 game genie code for infinite lives. It’s SLXPLOVS. Dustin lives in Cleveland, Ohio, with his wife, kids, and a small dog named Nugget. Publication

01 April 2019

Binding

Paperback

Price

AU$14.99 | NZ$17.99

ISBN

9781449495732

Publisher

AMP

Imprint Series Category

Andrews McMeel Books NA

Key Information • • •

Book 1 in this series has sold over 35,000 copies without any marketing support. The self-published edition has generated dozens of unsolicited reviews and notes from parents and teachers thankful for a book that has finally captured the attention of their reluctant reader. A rare, middle grade book series in this growing, popular genre led by the success of Ready Player One. The More to Explore section at the back of each book in the series teaches a foundational computer programming principle through fun games and activities.

Also Available in the Trapped in a Video Game Series:

Child Fiction

Format

228 x 152 mm

Extent

208pp

Illustrations

b&w illustrations

Age Range

8 and up

Terms

SOR

Price AU$14.99 | NZ$17.99

Price

AU$14.99 | NZ$17.99

Price AU$14.99 | NZ$17.99

ISBN

9781449494896

ISBN

9781449494865

9781449495152

Price ISBN

AU$14.99 | NZ$17.99 9781449495183

to hunt for the truth. Unfortunately, their search alerts the robot and nearly gets them killed. They escape into the old, 8-bit video game Doom Island, which eventually spits them into the office of billionaire Max Reuben. At the office, they learn that Max has been using Bionosoft and Mr. Gregory to finish the Reubenverse, a massive virtual universe ruled by Max. When the Reubenverse is complete, Max will suck every human on Earth into it through an event called “The Reuben Rapture.” By using super-spy tactics, Jesse and Eric destroy both Max’s company and his evil robot, but not before Max escapes into the Reubenverse and starts the countdown to Rapture.

chapter 1

Ten Minutes to Save the World Ten minutes is not a lot of time. Let’s say I order you to do something fun in the next 10 minutes. Your life depends on it. Time starts now. What do you do? You can’t finish a TV show in 10 minutes. You certainly can’t watch a movie. Ten minutes isn’t enough time to go to the neighborhood swimming pool, round up all your Nerf guns, or convince a friend to play Go Fish. (Also, Go Fish is not fun.) Maybe you decide to watch something on YouTube. Cool. YouTube only has five billion videos. Choose wisely—your life depends on it. Uh, how about this one where a guy eats a ghost pepper? OK, you click on it. A 30-second ad plays. Then the guy starts rambling about his Instagram account. You begin sweating because you’re not even close to having fun yet. You click ahead—oh no! Too far! He’s already screaming! You try going back to the spot where he puts the pepper in his mouth, but time’s already up. You’re dead.

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My point is, if 10 minutes is not even enough time to do something fun, it’s CERTAINLY not enough time to save the world. Unfortunately, that’s exactly what Mr. Gregory was asking us to do. A billionaire named Max Reuben had built a video game universe and was about to use Mr. Gregory’s technology to suck every human on Earth inside. That includes my baby cousin Olivia who can’t even hold up her own head yet, my Aunt Dianne who HATES video games, and my 88-year-old neighbor Mrs. Gardino who leaves her house exactly once a week to go to church. Max actually stole the name for his event from church. He was calling it the “Reuben Rapture.” It was going to be bad. And according to the calm, Siri-sounding lady counting down as I teleported back to Mr. Gregory, it was going to happen real soon. “Ten minutes to Rapture.” I finally landed in Mr. Gregory’s lab on the 56th floor of Max’s office building. “What happened?” I asked as I rubbed my head. “HE STARTED THE COUNTDOWN AND LOCKED ME OUT, AND I DON’T KNOW HOW TO STOP IT!” Mr. Gregory shouted as he typed like a maniac on one of his five keyboards.

“Huh? Who? How?” At that moment, Eric appeared on the ground. “What happened?” “AHHH! I DON’T HAVE TIME TO EXPLAIN AGAIN!” I tried to get more information. “Mr. Gregory, are you saying that Max found a way to start the Rapture on his own?” “THAT’S EXACTLY WHAT I’M SAYING!” “How do we stop it?” Mr. Gregory took a second to breathe, then turned to face us. “From the inside.” My heart started pounding. “I control all the computers in this building. I’m sure of it. The only way Max could have started the countdown was from inside the Reubenverse.” “So we have to find him in there?” Eric asked. “And destroy his computer,” Mr. Gregory finished. “Nine minutes to Rapture,” Siri Lady reminded us. Now I started to panic. “How are we supposed to do that in nine minutes?!”

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Mr. Gregory rummaged through a toolbox on the floor while he answered. “Time moves slower in video games, remember? Nine minutes out here is nine days in there.” He pulled out two watches and plugged them into his tower. “No, but like, where is he? What does his computer look like? How do we destroy it?” “I don’t know any of those answers.” “WHAT?!” Mr. Gregory unplugged the watches and handed them to us. “These are synced to the countdown. They cannot . . . ” his voice cracked. He closed his eyes and tried again. “They cannot reach zero. Please.” Eric strapped on his watch and looked up at Mr. Gregory. “You’re coming with us, right?” Mr. Gregory sighed. “There’s one more thing you need to know. Max’s network is nowhere near ready to handle this. The closer the countdown gets to zero, the hotter it’s going to get in there. If the Rapture actually happens, there’s a good chance that the system will overheat and everyone inside will cook. If I . . . ”

“. . . If I stay back, I can at least buy you a little extra time by shutting down power to other parts of the building with that breaker box.” Mr. Gregory pointed to a large metal box in the corner of the room. I looked at Eric uneasily. “Listen, you two don’t have to do this. Even if you do find Max, there’s probably nothing you can do. But . . . ” Mr. Gregory covered his face and shook his head. “There’s no time for anyone else to help. There’s just no time.” I wanted to step up and reassure Mr. Gregory that everything would be OK because Eric and I were just the heroes for the job. I opened my mouth to say something brave, but all that came out was, “Uhhhhhh.” “WE’RE IN!” Eric said, marching toward the Reubenverse double doors. I followed after Eric. “One sec! What about . . . ” Eric held up his arm with the countdown watch. “We don’t have one second!” With that, he threw open the doors, crouched down, and jumped into the swirling red light.

“Eight minutes to Rapture,” Siri Lady interrupted.

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I looked back at Mr. Gregory, who seemed to be on the verge of barfing. “I’m sorry” was all he could say. I crouched in front of the door like Eric had done and took two quick breaths. “Do you at least know which planet this door leads to?” I asked over my shoulder. “It’s totally random.” With that terrific news, I closed my eyes and dove. The last thing I heard before tumbling into the Reubenverse was Siri Lady. “Seven minutes to Rapture.”

chapter 2

Welcome to the Reubenverse “Welcome to the Reubenverse,” Siri Lady chirped. I opened my eyes to see that I was free-falling 5,000 feet above a desert landscape. I reached back, hoping to find a rip cord or jet pack or squirrel suit or something. Nothing. Uh, not good. I flapped my arms, hoping that maybe this was Planet Fly Like a Bird. It was not. Then, I noticed Eric below me. He was falling too, but his fall looked like it was on purpose. He rocketed toward the ground in a Superman pose. “ERIC! WHAT’S THE PLAN?!” He didn’t hear me. “ERIC!” I tried again. “WHAT . . . AHHH!” Eric smashed into a pile of rocks. Turns out, he didn’t have a plan. “NONONONO!” I clawed at the air like a cartoon character. Have you ever had a dream where you’re

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Mighty, Mighty Construction Site Sound Book Sherri Duskey Rinker Chug, rumble, and snore your way through a busy day in Mighty, Mighty Construction Site – now with sound! Rolling, rumbling, revving hard, ten big trucks meet in the yard. A mighty, massive SUPERCREW – there is nothing they can't do! The #1 New York Times bestselling team that brought you Goodnight, Goodnight, Construction Site and Steam Train, Dream Train brings you the fun-and-mighty sounds of a busy construction site!

Author Details

Publication

01 April 2019

Binding

Board Book

Price

AU$24.99

ISBN

9781452165073

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Fiction

Format

251 x 190 mm

Extent

12pp

Illustrations

Full colour illustrations

Age Range

2 and up

Terms

SOR

Sherri Duskey Rinker is the author of The 12 Sleighs of Christmas and #1 New York Times bestsellers Goodnight, Goodnight, Construction Site; Mighty, Mighty Construction Site; and Steam Train, Dream Train. She loves cooking, gardening, and old oil paintings. Sherri lives with her photographer husband, two sons, and one dog in the Chicago area. Tom Lichtenheld is the illustrator of New York Times bestsellers Duck! Rabbit!, created with Amy Krouse Rosenthal, and Shark vs. Train, created with Chris Barton. He has also written and illustrated many popular titles, including the ALA Notable Children's Book, Emergency!, What Are You So Grumpy About, and Bridget's Beret.

Key Information •

•

• •

With more than 225 weeks on the NYT bestseller list, and over 26 foreign editions worldwide, Goodnight, Goodnight Construction Site has been taking the world by storm. This sound book would further the franchise by building on the momentum of Might, Mighty Construction Site's expansion. Young readers will be able to further explore and engage with the GGCS universe through interactive use of sound. Both our Goodnight, Goodnight Construction Site and Steam Train, Dream Train sound books have performed well out of the gate; building on these books with a third sound book for Mighty, Mighty – which has sold nearly 700,000 copies in hardcover worldwide –makes for a symphony of tremendous sales. Will assort nicely with other titles like GGCS, MMCS, and STDT instore! Customers can combine titles and products inspired by the GGCS/MMCS universe for a satisfying gift package for birthdays and baby showers. Five engaging (but not too loud!) sounds will further bring the busy movement of a construction site to life for audiences still at the prereading stage!

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R

sticker mechs

sticker position NOTE: plastic module should match PMS 1385C

NOTE: yellow sticker should match PMS 108C

They wipe their faces,

load up, fuel up,

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Down in the big construction site, ten trucks wake to morning light. Itâ&#x20AC;&#x2122;s time to s-t-r-e-t-c-h, roll out of bed, and gear up for the day ahead!

greet the sun,

rev up . . .

run!

small, and quick.

She turns, she spins—

she does a trick!

Bulldozer’s heavy, wide, and grand. He’ll push and plow to clear the land . . . Skid’s breaker bit blasts rocks to rubble, so ’Dozer rolls through without trouble.

Each long trench is marked and planned: Excavator digs the land,

then Backhoe grabs a drainage pipe and sets it down in one smooth swipe.

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Skid Steer’s nimble,

Strong Flatbed rolls right to a stop, with more supplies all stacked on top . . .

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Front-End Loader and Dump Truck pair to move great loads from here to there, digging, lifting, hauling groundâ&#x20AC;&#x201D; giant piles are moved around!

. . . and pulling up with all his might, Crane Truck lifts a beam to height!

ip Fill the hopper, flip the switchâ&#x20AC;&#x201D; p he t and zoom! Concrete is pushed gh u into the boom, o hr t up

ot s n s e o d It

top.

n Then co

crete comes o ut, w ay up top.

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

Cement Mixer is working hard around the whole construction yard. But now the concrete needs to climb . . . . . . and here is Pumper, right on time!

The Ultimate Book of Planet Earth Anne-Sophie Baumann

The Ultimate series is a worldwide success because it offers readers an intriguing close-up view of their subject, with lots of opportunity for hands-on interaction using flaps, tabs, pop-ups and more! This look at Planet Earth is no exception, providing readers with fascinating facts and hours of discovery. No stone is left unturned as the book explores the geography of the earth – oceans, continents, formation of mountains and volcanoes – as well as its atmosphere, weather, and how to protect our world.

Author Details Anne-Sophie Baumann studied science and literature before becoming an Anne-Sophie Baumann studied science and literature before becoming an editor and author. She lives near Paris, France. Didier Balicevic studied at École des Arts Décoratifs in Strasbourg. He lives near Paris, where he works in publishing. Publication

01 April 2019

Binding

Hardback

Price

AU$34.99

ISBN

9791027605620

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Non Fiction

Format

343 x 254 mm

Extent

18pp

Illustrations

Full colour throughout

Age Range

3 and up

Terms

Key Information •

Oversized format – 60 flaps, pull-tabs, pop-ups, and moveable parts

•

Chock-full of engaging facts and detailed illustrations A must-have addition to a child's Ultimate Books library!

•

Also Available in the Series:

SOR

Price

AU$34.99

Price

AU$34.99

Price AU$34.99

ISBN

9791027603039

ISBN

9791027600793

ISBN

9791027601974

Price

AU$34.99

ISBN

9782848019840

Baby Orca: Finger Puppet Book Chronicle Books

Meet Baby Orca! Where does Baby Orca swim? How does Baby Orca like to play? Follow along as he experiences his world, from playtime to bedtime. An adorable finger puppet, warm illustrations, and a comforting story about the rhythms of a baby orca's day make this perfect for the very youngest readers.

Author Details YuHsuan Huang, also known as Smallx2, is an illustrator and artist from Taichung City, Taiwan, where she lives with her family and cats.

Key Information

Publication

01 April 2019

Binding

Board Book

Price

AU$9.99

ISBN

9781452170794

Publisher

Chronicle Books

•

Imprint

Chronicle Child

•

Series

Category

Child Picture Book

Format

111 x 111 mm

Extent

12pp

Illustrations

Full colour illustrations throughout

Age Range

Terms

SOR

•

The Finger Puppet series has sold more than 5 million copies!

•

This refresh brings an exciting illustrator and design aesthetic to the bestselling Finger Puppet series, as well as a prose-driven approach to the text. This series beautifully combines reading with interactive play. Die-cuts on every page become peekaboo holes for the finger puppet, or handles for a child to grip as they turn the pages. The plush finger puppet is attached to the die-cut hole in the back cover so the puppet cannot be lost. Only $9.99 for a novelty board book with finger puppet!

•

A never-before-published animal for the series, orcas are popular animals that are perfect additions to summer and ocean-themed assortments, nurseries, etc.

BabyOrca_INT_Mechs.indd 1

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

When Baby Orca swims, he flicks his tail to glide through the water.

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BabyOrca_INT_Mechs.indd 2

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

When Baby Orca is hungry, Mama Orca brings him a fresh-caught fish.

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: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

And when Baby Orca plays, he jumps high above the waves! Good job, Baby Orca!

7/3/18 3:46 PM

Baby Piglet: Finger Puppet Book Chronicle Books Bright art and simple, child friendly text, plus an adorable animal finger puppet! Meet Baby Piglet! Where does Baby Piglet live? How does Baby Piglet say hello? Follow along as she experiences her world, from playtime to bedtime. An adorable finger puppet, warm illustrations, and a comforting story about the rhythms of a baby pig's day make this perfect for the very youngest readers.

Author Details YuHsuan Huang, also known as Smallx2, is an illustrator and artist from Taichung City, Taiwan, where she lives with her family and cats. Publication

01 April 2019

Binding

Board Book

•

The Finger Puppet series has sold more than 5 million copies worldwide!

Price

AU$9.99

•

ISBN

9781452170787

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Picture Book

Format

111 x 111 mm

Extent

12pp

Illustrations

Full colour illustrations throughout

Age Range

Terms

SOR

Key Information

• • • •

This title updates 2012's Little Pig with the cute new style of the BABY finger puppets, and speaks to the ever-popular farm theme.

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

When Baby Piglet is hungry, she roots around for a tasty corncob. BabyPiglet_INT_Mechs.indd 1

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BabyPiglet_INT_Mechs.indd 2

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

When Baby Piglet meets a new friend, she says hello with an oink!

7/3/18 3:43 PM

BabyPiglet_INT_Mechs.indd 4

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

When Baby Piglet gets hot, she rolls in the mud to cool off.

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BabyPiglet_INT_Mechs.indd 6

: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO

And when the day is done, Baby Piglet snuggles with her family. Goodnight, Baby Piglet!

7/3/18 3:43 PM

Also Available in the Finger Puppet Book Series:

Price

AU$9.99

Price

AU$9.99

ISBN

9781452156095

ISBN

9781452163741

Price

AU$9.99

ISBN

9781452142364

Price

AU$9.99

ISBN

9781452170763

Prisoncorp Marlee Jane Ward The Orphancorp Trilogy is a female-driven dystopia set in a near(ish) future Australia. It follows Mirii as she ages out of the orphanage she was raised in, and finds herself working slavishly for a mega-corp as she searches for her friend who was ‘disappeared’. In the third installment, Mirii has been caught – along with the friends who were helping her find her main babe, Vu. Being in prison is just like her her childhood in an orphancorp – only worse. Under the beating heat of a desert sun, the prisoners fight for food, water and a safe place to sleep. In the darkest of places, Mirii is astonished to Vu – only she isn’t what she used to be. This is a gripping and page-turning conclusion to the Victorian Premier’s YA Award winning series.

Author Details Marlee Jane Ward is a writer, reader and weirdo living in Melbourne. She grew up on the Central Coast of New South Wales and studied Creative Writing at the University of Wollongong. In 2014 she attended the Clarion West Writers Workshop in Seattle, Washington. Her short stories have been published in the Hear Me Roar Anthology, Interdictions and Mad Scientist Journal. Her novella Welcome to Orphancorp won the 2015 Seizure Viva La Novella Prize and the 2016 Victorian Premier’s Literary Award for Young Adult Fiction.

Publication

01 April 2019

Binding

Paperback

Price

AU$19.99 | NZ$22.99

ISBN

9781925589542

Publisher

Brio Books

Imprint

Brio Books

Series

Category

• •

Marlee Jane Ward is an award-winning author. She is a Victorian Premier’s Literary Award winner and her debut novella, Welcome to Orphancorp won Seizure's Viva La Novella 3. Author appearing at Supernova with additional events and bookstore visits in Melbourne and Sydney

Also Available in the Series:

Young Adult Fiction

Format

230 x 198 mm

Extent

180pp

Illustrations

Key Information

Age Range

Terms

SOR

Price

AU$14.99 | NZ$17.99

Price

AU$14.99 | NZ$17.99

ISBN

9781921134586

ISBN

9781925143928

CAN MIRII MAKE IT OUT ALIVE? CAN SHE SAVE HER FRIENDS? OR WILL SHE REMAIN IN PRISONCORP FOREVER?

Buy

3 for 2

‘This trilogy is the real deal: smart, savvy, darkly thrilling.’ James Bradley bestselling author of Silent Invasion

Marlee Jane Ward Trilogy Pack Now Available!

GTIN: 9349685010821 3 for 2 special! 15 Copy Pack 5 of each at 60% discount AU RRP $249.85 with discount $99.94 NZ RRP $294.85 with discount $117.94

Price

AU$14.99 | NZ$17.99

Price

AU$14.99 | NZ$17.99

Price

AU$19.99 | NZ$22.99

ISBN

9781921134586

ISBN

9781925143928

ISBN

9781925589542

F.A.R.T. Files Book 02 Dr. Rob Bell

Sommerton High is in lockdown! A fiendish prankster is on the loose! Someone has planted a fake bomb in the playground and the whole school is freaking out! Of course it doesn’t take the police long to realise it’s a fake. But two days later a series of petty thefts rocks the neighbourhood. Who’s behind it all? And why target Sommerton High? Meet the Forensic Amateur Research Team – or F.A.R.T. for short. This crack squad is made up of Sam Tran: unofficial team leader, Madison ‘Maddie’ Litchfield: tech whiz, Arlia Humphreys: new kid at school (possibly a spy), and Declan Peterson: science guru (prone to accidents). Oh, and Dan Tran, Sam’s little brother, who regularly brings everyone lunch. Using their intuition, wits and some surprising knowledge of physics and chemistry, this unlikely mob of misfits sets about finding the prankster thieves!

Author Details Dr Rob Bell has a Bachelor of Science with Honours and a PhD in materials chemistry from the University of Queensland. He says that his love of science (and particularly the environment) came from growing up on a pineapple farm, where he became passionate about the impact that humans have on our world and its natural resources. Dr Rob has worked as a Science Education Officer for the CSIRO, teaching students about science in the lab and at schools, and spent nearly 11 years hosting the Network Ten kids science show Scope. These days he is building a science education website while writing his new series of books for kids aged eight to twelve: The F.A.R.T. Files. He lives with his family in Brisbane.

Publication

01 April 2019

Binding

Paperback

Price

AU$14.99 | NZ$17.99

•

Second book in a new series for 8–12 year olds

ISBN

9781925589726

•

Publisher

Brio Books

Well connected and highly promotable author, host of Channel 10’s Scope series for ten years Combines a full serve of mystery with a side dish of STEM!

Imprint

Brio Books

Series

The F.A.R.T. Files

Category

Key Information

•

Also Available in the Series:

Juvenile Fiction

Format

198 x 128 mm

Extent

192pp

Illustrations

B&W line illustrations

Age Range

8 and up

Terms

SOR Price

AU$14.99 | NZ$17.99

ISBN

9781925589351

Make a Home to Love Anna-Carin McNamara

Have you ever picked up an interior design magazine, drooled over the beautiful, stylised spaces, put it back down, looked around your home and thought, ‘How on earth do I do this?’ Do you want a home of which you can be proud? A home that you are happy to return to every single day? A home that you truly love? If so, then this book is for you. Make a Home to Love takes you through ten simple steps that will help you to review your home and turn it into a place you can love and be proud of for years to come. Written by Swedish-born interior designer Anna-Carin McNamara, the book offers practical, accessible advice on how to turn any home into a stylish Scandinavian sanctuary.

‘Make a Home to Love teaches you how to create a home you love – one that you love spending time in every day – so that you can excel in all areas of your life, because your home and the spaces you spend time in influence your productivity, creativity and inspiration.’ —Kristina Karlsson, founder of kikki.K

Publication

01 April 2019

Binding

Hardback

Price

AU$34.99 | NZ$37.99

ISBN

9781925589771

Publisher

Brio Books

Imprint

Brio Books

Series

Category

Home Design

Anna-Carin McNamara is a Swedish-born interior designer with a Master’s degree in Interior Design from the Royal College of Art in London. She is the founder and director of ANNACARIN.Design, a Sydney-based interior design studio that specialises in high-end Scandinavian interiors. Her Forsa Rug Collection for Designer Rugs, inspired by her Swedish roots, was a finalist in the 2014 Good Design Awards. Anna- Carin’s work has been featured in many publications, including Vogue Living, Belle, Home Beautiful and Australian House & Garden. She is currently developing further products under the ACD brand and the studio is working on a wide range of projects in both Australia and Scandinavia.

Format

200 x 170 mm

Key Information

Extent

192pp

Illustrations

B&W line illustrations and colour photographs

Age Range

Terms

SOR

Author Details

•

Concise, practical guide to the basic principles of Scandinavian interior design

•

Demystifies the process and makes it accessible Shows you how to bring style and order to your home – and maintain it – without breaking the bank Well connected, well respected and highly promotable author Perfect for trade as well as gift stores, homeware stores, gallery shops

•

Beautiful Mother’s Day gift

• •

MAKE A HOME TO LOVE

Why is it that Scandinavian interiors are admired, replicated and sought-after all over the world? Why are Scandinavians so proud of their homes? Iâ&#x20AC;&#x2122;m no historian, but I have a theory and it has little to do with the climate.

ANNA-CARIN MCNAMARA

or decades, Scandinavians have instilled an awareness of and an appreciation for good design into the hearts and homes of their people. Take for example the state loan program that Denmark introduced in

1933. Michael Sheridanâ&#x20AC;&#x2122;s book, Landmarks: The Modern House in Denmark, showcases how this program evolved and shaped todayâ&#x20AC;&#x2122;s Danish homes. Sheridan explains how the Danish government created a program to help lower-income families build new houses. The intention was to alleviate congestion in the most overcrowded parts of Copenhagen and stimulate the construction industry. Certain criteria had to be met to receive the loan: a qualified architect had to be used to design the house; local building materials had to be used for the construction; and the dwelling had to have less than 150 m2 of internal living space. Almost overnight, a new market for architects was createdâ&#x20AC;&#x201D; one that encouraged innovative houses based on economy and comfort rather than dogma or historical style. As most architects were trained at the same university by the same professor, there was a striking similarity among all the state loan houses. In addition to serving as an incubator for the modern houses of the 1950s and giving young architects a chance to build

MAKE A HOME TO LOVE

ANNA-CARIN MCNAMARA

their first designs, the state loan program (which ran for

made household goods that helped raise domestic standards

almost thirty years) gave a whole generation of low- and mid-

of living. An excellent base from which to build a nation of

dle-income Danes exposure to well-planned housing. This in

design-conscious people—and that’s before IKEA opened as a

turn instilled an understanding and appreciation of archi-

mail order business in 1943!

tecture and design that otherwise would have been seen as a luxury reserved only for the educated and rich. In nearby Sweden, the 1930 Stockholm Exhibition introduced Functionalism to over four million people. The Exhibition’s intention was to promote mass-produced household goods and raise domestic standards in a country emerging from poverty. Erik Gunnar Asplund was the chief architect for the

So what characterised these modernist Scandinavian houses and interiors, and why do we love them so much? The main features are: •

They are well planned and functional.

•

They are light and open.

•

They are easy to clean and organise.

•

They are made from natural low maintenance mate-

project, and his cheerful lessons in healthy living and colourful approach to modern industrial culture gave hope and inspiration to generations to come. Indeed, Asplund’s interpretation of Functionalism—a warm, sensuous modernism

rials that age gracefully.

grounded in individual experience—changed the course of Nordic architecture.

•

mate and surrounding nature.

Now Scandinavia had brought a design awareness to everyone, it was no longer seen as an elite activity. Through

They are built with strong consideration to the cli-

•

They place individual experience above style.

architect-designed houses for lower-income families and mass-produced household goods for the poverty-stricken

I grew up as one of four siblings in the region of Småland in

broader public, generations of Scandinavians grew up in

the south of Sweden. Interior design was certainly not part of

houses that were designed properly, surrounded by well-

my upbringing yet it gave me the foundation for my approach

MAKE A HOME TO LOVE

ANNA-CARIN MCNAMARA

to design and how I value my home. My father, a kind and gentle man who only finished six years of school, spent most of his time working as a forester and a church organist. My mother stayed at home until I was twelve. I can still remember the day she came bouncing out from the study after receiving a call that sheâ&#x20AC;&#x2122;d got a job at our local library. Her life changed and she transformed in front of my eyes. Up to that point, she had looked after the house and the animals, adept at growing vegetables, cooking and de-necking chickens. I spent my childhood surrounded by forest, cows, chickens and black lakes, using or living off everything in some way, be it milk from the cows, logs from the forest, or vegetables from the garden. Nature played a part in every aspect of my upbringing, which led me to appreciate and understand the importance of having a connection to nature in interior design. Plants and the use of timber are obvious ways of maintain that connection, but I also consider the relationship the interior has to gardens, balconies and courtyards. Even though design and art were not discussed or even acknowledged in our household, they provided three design fundamentals that I share with many Scandinavians: