HGBooks Part 1 September Kit 2019 by Hardie Grant Publishing

The Briefing September 2019

Marcia Langton: Welcome to Country schools edition Marcia Langton

DRAF T

C OV E R

Marcia Langton: Welcome to Country schools edition is an extended, education-focused edition of the bestselling Marcia Langton: Welcome to Country, which received the 2019 Indie Book Award for Best Illustrated Non-fiction. It is essential reading for any Australian high school student who wants to learn more about the culture that has thrived here for over 50,000 years. In this schools edition, author Professor Marcia Langton expands on the educational information from the first edition. Part One of the original book has been reworked, including topics/chapters on Indigenous prehistory, cultures and languages, kinship, art and performance, storytelling, native title, the Stolen Generations and NAIDOC week. The book also includes new sections: • • • • • Publication

01 September 2019

Knowledge, covering everything from bush medicine to astrology. Environment, such as fire management. Looking to the future for Indigenous Australia, with topics such as the Uluru Statement from the Heart. Cultural awareness refocused from the original book's travel angle. References including a list of websites and further references as recommended by Professor Marcia Langton.

Binding

Paperback

Price

AU$29.99 | NZ$32.99

Detailed teachers' notes that explain how to apply the book to a range of subjects for Years 7 through 10 can be downloaded online.

ISBN

9781741176667

Author Details

Publisher

Explore Australia

Imprint Series Category

Guides NA Education

Format

234 x 153 mm

Extent

192pp

Illustrations

Black and white with 8-page colour section at the back

Age Range

11 and up

Terms

SOR

Professor Marcia Langton AM PhD Macq U, BA (Hons) ANU, FASSA is one of Australia’s most important voices for Indigenous Australia. She first became an Indigenous rights activist as a student at the University of Queensland, before spending time in Papua New Guinea, Japan and North America learning about those countries' peoples and cultures. On her return to Australia, Marcia Langton graduated in Anthropology at ANU. Since then, she has worked with the Central Land Council, the Cape York Land Council, and for the 1989 Royal Commission into Aboriginal deaths in custody. Professor Langton has received many accolades, including an Order of Australia. She has held the Foundation Chair of Australian Indigenous Studies at The University of Melbourne since February 2000. As an anthropologist and geographer, she has made a significant contribution to government and non-government policy as well as to Indigenous studies. Professor Langton has written several books, both academic and popular, including First Australians (MUP, 2009), co-authored with Rachel Perkins, which was written in conjunction with an SBS documentary by the same name. She is also regularly asked to comment on issues related to Indigenous rights and art. In 2016 she was honoured as a University of Melbourne Redmond Barry Distinguished Professor. The following year, Professor Marcia Langton was appointed as the first Associate Provost at the University of Melbourne.

Key Information •

C OV E R

• •

DRAF T

• •

Publication

01 September 2019

Binding

Paperback

Price

AU$29.99 | NZ$32.99

ISBN

9781741176667

Publisher

Explore Australia

Imprint Series Category

ALSO AVAILABLE:

Guides NA Education

Format

234 x 153 mm

Extent

192pp

Illustrations

Black and white with 8-page colour section at the back

Age Range

11 and up

Terms

Original edition of Marcia Langton: Welcome to Country has sold more than 22,000 copies and received the 2019 Indie Book Award for Best Illustrated Non-fiction. Its success shows there is a demand for information on Indigenous Australia, particularly since very little was taught to Australian students in the past. Marcia Langton is a highly respected Indigenous figure and is regularly asked to speak or comment in the media on issues related to Indigenous rights, history and art. This schools edition focuses on educational content from the original edition, rewritten and expanded for Years 7 through 10 students. Includes four new chapters on knowledge, environment, looking into the future for Indigenous Australia, and cultural awareness. The Australian Curriculum lists Aboriginal and Torres Strait Islander Histories and Cultures as one of three key priorities. The separate teachers' notes clearly set out how teachers can apply the book to a range of subject areas including history, geography, visual arts and music.

SOR

Winner! Best Illustrated Non-Fiction Book Indie Book Awards 2018 Price

AU$39.99 | NZ$44.99

ISBN

9781741175431

Special Offer! Marcia Langton: Welcome to Country 10 Copy Pack x8 x2

GTIN 9349685011729

C OV E R

8 copies of Welcome to Country Schools Edition

DRAF T

2 copies of Welcome to Country at 50% discount AU RRP $319.90 with discount $159.95 Price

AU$29.99 | NZ$32.99

Price

AU$39.99 | NZ$44.99

ISBN

9781741176667

ISBN

9781741175431

NZ RRP $353.90 with discount $176.95

Chyka Celebrate Inspired entertaining for every occasion Chyka Keebaugh

C OV E R

In Chyka Celebrate, Chyka Keebaugh celebrates occasions from around the world and shares tips, inspiration and suggestions for hosting the perfect themed event.

DRAF T

Chyka Celebrate is a guide to themed entertaining throughout the year and covers a broad range of events, from Jewish New Year to Thanksgiving.

Covering occasions as diverse as Chinese New Year, Eid, Jewish New Year, Mother's Day, Halloween, Thanksgiving, New Year's Eve and Easter, Chyka shows readers how themed entertaining is done with minimum hassle and at low cost, independent of the location – all in her signature, accessible style.

ALSO AVAILABLE:

Organised into thirteen chapters by event, each section provides creative suggestions for decoration, food and drinks, invitations and small gifts, and provides insights into the charming customs common at many of our holidays and festivals. Publication

01 September 2019

Binding

Hardback

Price

AU$40.00 | NZ$45.00

ISBN

9781743795262

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Home Design

Format

260 x 190 mm

Extent

240pp

Illustrations

Full colour photography

Age Range

Terms

SOR

Beautifully photographed and illustrated, Chyka Celebrate is the perfect manual for themed entertaining in style throughout the year.

Author Details Chyka Keebaugh is a successful businesswoman and events organiser, leading a group of event and hospitality companies. Chyka and her husband established The Big Group over 25 years ago. The venture has since become Australia's largest privately owned events and catering company. In addition, Chyka established The Design Depot, a special events design firm. Chyka's eye for design and style led her to take on the role of homemaking and styling expert on Good Morning Australia for four years. She has also starred in three series of The Real Housewives of Melbourne and The Australian Women's Weekly 2016 Christmas Special. As editor-in-chief of her online magazine, Chyka.com, she shares practical advice and tips on making a beautiful home and entertaining guests, along with tasty recipes and DIY projects. Chyka studied at Le Corden Bleu in London, a worldwide leader in gastronomy and hospitality management, and at the Constance Spry Floristry School.

Key Information • • • • • •

Covers occasions as diverse as Chinese New Year, Eid, Jewish New Year, Mother's Day, Halloween, Thanksgiving, Christmas, New Year's Eve and Easter. Includes more than 40 recipes and 15 crafty projects as well as bonus decoration ideas and suggestions. A one-stop shop offering theme ideas, food and drink recipes, as well as ideas for party favours and invitations. A masterclass in themed entertaining with minimum hassle and cost. The follow-up to Chyka Keebaugh's successful first book, Chyka Home, which sold over 13,000 copies. Full marketing and publicity campaign on release.

Price

AU$39.99 | NZ$44.99

ISBN

9781743793633

A LAKESIDE LUNCH

“

There is a beautiful peony farm nearby, and they are my absolute favourite flowers, so decorating the table with them was perfect. Walking into the fields and picking what I need to decorate my lunch table with is my idea of heaven. For my table colouration, I selected a combination of pinks, blues and greens, with the peonies running along the table over a lettuce-green linen cloth. Peonies come in a variety of different shapes and shades, so blending blues, greens and pinks looks amazing on this lake reflecting the tranquility of the water.

Blue and white placemats add some interest and act as the backdrop to my plates. I then add blueand white-printed china plates and side plates, sitting them opposite bright-green wine glasses and solid green napkins to anchor the look. This combination of colours works so well with the delicate flowers. As my guests arrive, they will be greeted by a drinks area and a beautiful grazing table. I want this to be the first course and an area where everyone can greet each other and chat, adjourning to the jetty for the main meal. Breaking the meal up like this makes it feel more casual. It also takes advantage of the countryside that surrounds us – that, too, being a decorative backdrop to the lunch.

CELEBRATE 14

Grazing tables have become very popular, and setting the perfect table that reflects your theme is enjoyable to create. It does take a little bit of fiddling with, but, if you are organised and have all your props ready to go, you will find it falls into place. As this grazing table will act as my entrée, I want to have a variety of things, from different cheeses, breads and dips, to ham, salami, grapes, fresh pears and figs – the list goes on. Grazing tables are all about abundance, so think about creating layers to display your food on with chopping boards, cake stands, books, a variety of different-sized bowls – anything to create height across your spread. Set your plates up first, then start to spread your food around, place your meat selection on the boards with cheese to match, keeping cutlery always in reach. Fill in the gaps with bunches of grapes, collections of nuts, fresh figs and herbs.

Birthday Party

A GININSPIRED BAR FOR THE LADIES A brilliant gin bar could never be a bad thing, so using a variety of boutique and local gins, I have created a space to concoct a few blends. Using a beautiful tray laden with all the garnishes a gin could possibly need helps to make it all the more exciting and inviting. You will need...

HOW TO MAKE THE PERFECT G&T  The

key to a great gin and tonic is to balance the bitterness of the tonic water against the gin.

 The

flavour of the gin will also dictate the garnish used: will it need lemon, lime or cucumber? Perhaps a sprig of rosemary? There are many flavoured gins available now, so a little taste-testing may be required when perfecting your tipple. Sometimes you will need to adjust recipes depending on how you take your gin, but this is something to play with and all a part of the fun! Glassware is also something not set in stone. A great cut-glass tumbler is traditional, but I have had some beautiful gin cocktails in wine and Champagne glasses and they tasted just as sweet.

An abundance of ice A variety of tonics with mixed garnishes to enhance the tonics’ flavours Freshly sliced lemons and limes Basil, thyme, mint and rosemary sprigs Long slices of short (Lebanese) cucumbers Star anise Burnt orange rind, pre-curled

 Add

a handful of ice to a highball glass. Pour over your gin and give it a swirl. Add your tonic to come about halfway up the glass, then finish with your garnish of choice.

Different-sized glasses

Tip If you don’t like your gin watered down by ice cubes, how about making ice cubes out of tonic water? Add a garnish of fresh herbs, edible flowers or citrus to the cubes for a gorgeous added detail.

CELEBRATE 20

Birthday Party

VALENTINE’S DAY DIY GIFTING

“

SYMBOLISM OF THE HEART heart has been used as a symbol of love since the thirteenth century. Some say this was due to the artists of the Middle Ages, who used heart-shaped leaves in their paintings to represent romantic love, as well as the love between humanity and God.

 The

Christians began incorporating the iconic symbol in their art and literature as a representation of Jesus Christ and his love and, when Valentine’s Day originated in the 1600s, the heart became instantly synonymous with this special holiday.

 Devout

A hand-made gift is just as meaningful as a store-bought one, if not more so because of the sentiment behind it. This is especially so on Valentine’s Day, where a heartfelt, handmade present is perfect. So, let’s make that special someone a unique gift that comes just from you, a gift that celebrates your life and times together and memories that you have made: a memory jar.

FILL YOUR MEMORY JAR WITH COLLECTIONS FROM YOUR PAST. HERE ARE SOME IDEAS:

ROMANTIC MOVIE LIST Sometimes the simplest things are the best, and a movie night in is just that. I love snuggling up on the couch, having a glass of wine and some snacks and watching a romantic movie with a loved one.

 Photos  Letters  Movie

tickets of a particular date

 Decorations

with each of your initials on them

 Chocolat

 Love

trinkets, like hearts, cupid decorations, etc.

 An

 Love

 Jewellery

 An

from a favourite shirt

old tape

 Lace

 Small

tickets bottle of perfume

lock of hair

 Cufflinks  Reel

 Notting

Hill

English Patient

 The

Bridges of Madison County

 The

Notebook

 Before

flowers

 Baby’s

Zhivago

 Titanic

 Hanky  Dried

 Doctor

 The

from your wedding dress

 Airline

Actually

 Ghost

 Feathers  Buttons

Affair to Remember

 The

Fault in Our Stars

 The

Roman Holiday

 Me

of cotton (1st wedding anniversary)

 A

handwritten love poem or significant song lyrics

CELEBRATE 56

Valentine’s Day

Sunset – the trilogy

Before You

TIME TO RELAX

“

After chatting, bathing and eating lunch, it will most definitely be time to lay in the sun. Set up matching beach towels, so that it looks a little like a beach club, with fans and bottles of cold water at the ready. Have your beach party playlist set up with a small speaker along with a selection of sunscreen lotions, and it’s time for your guests to relax together in style.

SOMETHING FOR THE KIDS If you have included children at your beach party, it’s fun to create some activities for them to enjoy. Away from the eating and drinking stations, set up a game of beach volleyball or cricket, keep tubs filled with a variety of balls and frisbees, and invite your guests to join in and have some fun.

Summer Days

107

DIY SERVIETTES

â&#x20AC;&#x153;

Having your serviettes match your table is sometimes a little tricky. One of my favourite things to do is make my own using fabric purchased by the metre (3.2 feet). Or, on this occasion, creating and printing my own. By purchasing fabric, you can then create your tablecloth with matching serviettes. Long, flowing tablecloths that cover your table legs are perfect for dramatic dinners, and simple long runners are great for luncheons. Choose your dining style, picture the look you are trying to achieve, then itâ&#x20AC;&#x2122;s off to your local fabric store.

CELEBRATE 136

Jewish New Year

137

I’M THIRSTY!

“

When it comes to the drinks at a kids’ rainbow party, you’ll have to make your own if you want to match them to the multicoloured theme. Using milk bottles and clear straws, add your drink of choice – be that water, lemonade or soda water (club soda) – to the bottle, then add a few drops of natural food colouring to colour the liquid the same colour as the place setting. Fresh juice and cordial are also great, and getting those colours right is half the fun.

HOW TO CREATE AN AMAZING LOLLY BUFFET A lolly (sweet) bar works best when it’s colourblocked and abundant. When organising your lolly bar, think about the number of guests you will be having. As a guide, you should allow around 150–200 g (5½–9 oz) of lollies per guest. So, do the maths then get shopping.  Display

your lollies in a similar collection of vessels. I like to use clear glass vases and food canisters in a variety of heights, surrounded by similarly coloured decorations. Vases are great, as you can get the height needed for impact, and using different sizes means that you can have more of some and less of others. Different levels and heights always create impact and, if you find that your vases aren’t quite high enough, simply turn a shorter vase upside and place the lolly jar on top. For this rainbow party, all my lollies are in the rainbow palette, similar to the birthday table. Keep your plates or lolly bags close at hand so that your guests can fill them with their loot. Small, colourful scoops keep everything hygienic, neat and tidy.

 To

tie back to our theme, we also created a giant rainbow made of ribbon, pom poms and paper. It made such a strong impact and is a fun thing to create with the help of the kids. If there are any leftover balloons, keep it fun by letting them float around for the kids to play with.

CELEBRATE 152

Rainbow Party

153

DECORATING THE TREE

QUICK TIPS FOR DRESSING YOUR TREE  Get

the tree looking perfect before you apply the decorations. Spruce it, move the branches around, straighten them and fluff them to ensure the tree is standing tall and ready for decorations.

 I always

“

put the lights on first so that they are set right back within the tree, and you do not see the powers cords wrapping around (your decorations will be able to cover up any unsightly cords). Ensure the lights work and are evenly dispersed around the tree.

For me, Christmas is the most special celebration of the entire year, so you can probably guess that my decorations get crazier and crazier every year. I have wrapped my tree in pom poms in all shades of pink, I have kept it traditional and filled my home with miniature fir trees wrapped in glorious orange ribbons, and I have filled my tree with all the family decorations we have collected over the past 25 years. All of them perfect, all of them very special to us.

 Try

using a garland instead of tinsel this year. A garland will give you a strong foundation on which to base the rest of the decorations.

 Think

about working to a colour palette. Limiting your tree to fewer colours will make it more striking and visually pleasing. Gold and silver are a classic pair, or white and silver, but even using one bold colour can create a stunning effect.

 Hang

one set of decorations at a time. If I have a set of ornaments that are all reindeers, I will hang these up at once before moving on to my next style of decoration. By working sequentially like this, it helps to ensure all the decorations evenly cover the tree.

This year, we hosted Christmas and the perfect backdrop for our tree was a wall of black bookshelves. Using a collection of paper decorations that positively popped against the dark backdrop made for the most beautiful tree. A collection of decorative honeycomb balls, streamers, tassels, bonbons, paper chains and anything else bright and fun that I could get my hands on adorned the branches, bringing an abundance of colour to what is normally a dark and serious space.

 Take

a step back and admire your work from all angles. Are all the decorations evenly dispersed? Is there enough coverage? Are there any gaps? Is there too much of one particular decoration?

My colour palette of pink, turquoise, pale blue, mustard, green and rose was an absolute colour explosion. To keep the look neat, I used only block colours – no prints and patterns – just a crazy amount of colour. I wrapped all my gifts in these block colours with contrasting ribbons, as were the decorations around the home. This is a look anyone can recreate, as all my décor have come from dollar shops and craft stores. You can find cheap collections that will look amazing en masse, it is just about thinking outside the box and breaking away from what is considered traditional.

CELEBRATE 206

Christmas

207

FRENCH 75

“

THE COUNTDOWN

Creating a Champagne cocktail is a nobrainer for New Year’s Eve. There is nothing better than being able to toast your loved ones at the stroke of midnight, so make sure you do it with something pretty in your hand.

“

60 ml (2 fl oz/¼ cup) dry gin 1 teaspoon caster (superfine) sugar

The highlight of New Year’s Eve really is the countdown to midnight. A fun theme for this event is based on the countdown itself; by using clocks as decoration, you can have a lot of fun. Collect all the clocks you can and start decorating with them. I took some off my walls, borrowed some from friends and family, and went to my local bargain shop for the rest. Try using the surface of a clock as a serving platter, or use smaller clocks to decorate trays. Bring a little glamour to the night by focusing on metallics and black. Silver and gold streamers create a strong statement behind the bar, and I also love using large, gold helium balloons to say Happy New Year, as it’s an excellent backdrop for photos and videos, which I know we are all slightly obsessed with!

15 ml (½ fl oz) lemon juice ice cubes, for shaking and serving 150 ml (5 fl oz) brut Champagne – SERVES: 1

Combine the gin, sugar and lemon juice in a cocktail shaker with ice and shake well. Strain into a Champagne saucer over ice, then top with Champagne.

CELEBRATE 224

New Year’s Eve

225

Special Offer! Chyka Celebrate: 8 copy pack x6

GTIN 9349685012047 x6 copies of Chyka Celebrate x2 copies of Chyka Home x1 Poster at 50% discount! AU RRP $319.98 with discount $159.99 NZ RRP $359.98 with discount $179.99 Price

AU$40.00 | NZ$45.00

ISBN

9781743795262

Price

AU$39.99 | NZ$44.99

ISBN

9781743793633

The Whole Fish Cookbook New ways to cook, eat and think Josh Niland More than 60 exciting recipe ideas for sustainable ways to eat fish. C OV E R

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

DRAF T

In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

Publication

01 September 2019

Binding

Hardback

Price

AU$55.00 | NZ$60.00

ISBN

9781743795538

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

283 x 216 mm

Extent

256pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants. In 2019, his work was also recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

Key Information • • • • •

• •

The Whole Fish Cookbook is a groundbreaking book that completely reimagines fish cookery. It features more than 60 recipes following chef Josh Niland's unique 'scale to tail' approach, ranging from simple to complex, with all the basic cooking techniques covered in detail. It includes comprehensive substitutes for fish species depending on country and availability, along with detailed sourcing and storing advice. Its striking design and arresting photography offer a cutting-edge aesthetic that means this book stands up as a covetable object as much as a hard-working guide that challenges the way we think about, cook and eat fish. Josh Niland's revolutionary take on fish has positioned him as one of the best regarded young chefs in Australia: since opening his restaurant Saint Peter in 2016, he has won every significant culinary award in the country (see full list of awards here: saintpeter.com.au/about). He is a chef and thinker to watch: in 2019, he was shortlisted in the inaugural World Restaurant Awards for ethical thinking - alongside Massimo Bottura, Rene Redzepi and Dan Barber, to be announced in Paris February 18. Josh Niland has a strong Instagram presence with 67.6k followers @mrniland as he showcases his work with stunning videos and photos. Full marketing and publicity campaign on release.

CRISP-SKIN FISH ESSENTIALS

1. 2. 3. 4.

THE FISH. Be sure the fish is at room temperature before it enters the hot pan. A lot like meat, if you cook fish from the fridge the protein will set unevenly and it will be challenging to determine doneness – especially as fish has a relatively short cooking time.

THE FAT. To cook crisp-skin fish I use a small amount of ghee to begin the process (too much will damage the flesh on the side of the fish, giving the bottom 25 per cent an overcooked ‘chicken-like’ texture). I discard this ghee approximately 2 minutes into the cooking and replenish it with another small amount to finish cooking. I do this as I noticed that during the first part of the cooking the fish itself naturally releases moisture through condensation, which builds up in the fat and then spits over the flesh, resulting in imperfect cooking.

THE FISH WEIGHT. I would find it extremely difficult, bordering on impossible, to pan-fry fish well without this piece of kitchen equipment. Fish weights are not designed to be heated up in advance like an iron for cooking the fish from the top while the skin gets crisp in the pan. Instead, when pan-frying a fish on the skin, the heat that is generated crisps the skin which then travels up through the muscle of the fish and hits the face of the weight. This then sets the top of the fish fillet very gently whilst forcing the skin to have direct contact with the pan from edge to edge. By using a weight on thin to thickish fillets of fish, you will be able to cook the fish from raw to cooked on the stove, relying less on the oven to finish.

THE HEAT. I like to cook with a target top gas stove that is one large square of intense heat. I really do not enjoy cooking directly over gas burners as a very high heat is needed to cook crisp-skin fish and the flames of a gas stove can often flare up during cooking when moisture spits from the pan. However, if a gas burner is the source of heat you have or are using, be sure not to tilt the pan too much throughout cooking as beads of moisture can hit the fat and cause flames to surround the fish, causing the flavour to be compromised. Constant, uninterrupted heat is key to creating a crisp, glassy skin and pearl-like flesh. Temperature control is everything.

Poaching

Fish Cassoulet I particularly wanted to include this recipe here as it was one of the first dishes that really made me think about how meat cookery could be merged with the fish world. Once we had developed our recipes for fish sausages and bacon, I felt it was time we produced a dish in the style of a cassoulet, however as it is a laborious dish it was only when the fish butchery opened that we finally made this happen. When attempting to recreate this dish, I suggest you break it down into smaller tasks and plan ahead to stop it feeling too overwhelming. Salt-roasted cabbage (see page 148) or celeriac would make a wonderful winter accompaniment to this robust dish. SERVES 4

1 smoked eel, choppped into 4 cm (1½ in) lengths 120 ml (4 fl oz) ghee 1 carrot, finely chopped 1 onion, finely diced 12 thyme sprigs 1 garlic bulb 1 tomato, finely chopped 1.5 litres (51 oz/6 cups) Brown fish stock (see page 72) 100 g (3½ oz) dried cannellini beans, soaked in cold water overnight and drained 1 x 200 g (7 oz) Swordfish bacon piece (see page 53), cut into thick batons 4 Fish sausages (see page 206) 600 g (1 lb 5 oz) Murray Cod darnes, pin-boned (see page 46) and sliced into 4 steaks

Breadcrumbs 400 g (14 oz) brioche or sourdough loaf 1 tablespoon finely chopped tarragon leaves 1 smoked Spanish mackerel heart (see page 68) ½ teaspoon sea salt flakes

Peel the outer black skin off the smoked eel pieces and set aside. Using a small knife, fillet the flesh off the bone (it should come away easily). Set both the flesh and bones aside together with the skin. Warm half the ghee in a wide, heavy-based saucepan over a high heat, add the carrot and onion and cook for 5 minutes, or until lightly coloured and softened slightly. Add the smoked eel skin and bones and fry for a further 5 minutes, then stir in the thyme, garlic and tomato and pour over the brown fish stock to cover. Bring to a boil, reduce the heat to a simmer and cook for 15–20 minutes, or until the stock has reduced and thickened slightly and the flavour have intensified. Remove from the heat and set aside to cool. Once cool, pass the stock through a sieve into a clean, large saucepan. Drain the beans, add them to the pan and bring to the boil, then reduce the heat to a simmer for 45–60 minutes, or until the beans are tender. Meanwhile, fry the bacon in a frying pan in the remaining ghee for 6–7 minutes, or until dark and well caramelised. Remove from the pan and set aside, then fry the sausages in the pan until golden on all sides, about 4 minutes. Set aside with the bacon. Add two ladles full of the hot stock to the frying pan and stir the pan to deglaze. Bring to the boil, then remove from the heat, add the murray cod steaks and cover with a lid. Leave the steaks to poach, off the heat, for 5 minutes, then remove them from the hot stock with a slotted spoon and leave to rest on a plate (the fish at this stage should only be 60 per cent cooked as the rest of the cooking will happen in the oven). For the breadcrumbs, remove the crusts from the bread and blitz the remainder in a food processor to fine breadcrumbs. Add the tarragon and, using a microplane, finely grate over the mackerel heart. Season with salt flakes and set aside. Preheat the oven grill to high. Arrange the mackerel steaks over the base of a large casserole or ovenproof dish and top with the bacon, sausages and eel pieces. Ladle over the beans together with enough of the stock to go halfway up the ingredients, then cover the lot with the seasoned breadcrumbs. Transfer to the oven and cook under the hot grill for 8–10 minutes, or until the breadcrumbs are golden and fragrant and the edges of the dish have begun to bubble. Leave to rest for 2–3 minutes, then transfer to the table. Serve.

ALTERNATIVE FISH

Pacific cod — Pacific Atlantic cod — Atlantic

114

Special Offer! The Whole Fish Cookbook: 8 copy pack

GTIN 9349685012061 x8 copies of The Whole Fish Cookbook at 50% discount! AU RRP $440.00 with discount $220.00 NZ RRP $480.00 with discount $240.00

Vignette Stories of Life and Wine in 100 Bottles Jane Lopes

C OV E R

Sommelier Jane Lopes recommends wines to live with, learn from and take solace in.

DRAF T

Sometimes we just want someone to hand us a bottle of wine. Sometimes we want to learn more about that wine. And sometimes we want to feel something about wine. In Vignette, sommelier Jane Lopes recommends the 100 bottles of wine (and some spirits and beers) to best expand your wine journey, giving you a complete education of the important styles, grapes, regions, and flavors of this magical and ever-growing world. Alongside that, you will find imaginative ways to engage with the foundational wine knowledge that underpins a good drinking experience. And then there is Jane’s own narrative – the stories of triumph and defeat that comprise her life in wine. It's part memoir and part wine book, but a lot more fun than either alone.

Publication

01 September 2019

Binding

Hardback

Price

AU $40.00 | NZ$45.00

ISBN

9781743795323

Author Details

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Jane Lopes is an American-born sommelier. She has worked at New York’s Eleven Madison Park, Nashville’s The Catbird Seat, and Chicago’s The Violet Hour, and she is currently the wine director at Attica, Australia’s most celebrated restaurant. In September of 2018, Jane passed the prestigious Master Sommelier exam, becoming the only woman in Australia to do so, and one of only 34 women in the world (and 274 people total since the 1960s). Jane has finally put her University of Chicago literature degree to good use in publishing her first book.

Format

230 x 190 mm

Key Information

Extent

240pp

•

Illustrations

Full-colour illustrations throughout

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Age Range

Terms

SOR

These are wines to live with, learn from and take solace in – a joyous, surprising, and revelatory response to that age-old question, "What should I drink?”

• •

There is nothing like this book, and at the same time, it is a book for almost everyone: young women, old men, dreamers, pragmatists, and everything in between. Perhaps only teetotallers need not apply. Vignette gives the reader a road map for tasting the world of wine and drinks in 100 bottles, along with an index of affordable alternatives for each suggestion. Engaging and interactive wine content – from an Amaro map of Italy to a Grenache word search – provides insight that is accessible at a novice level and compelling at the expert level. Jane's poetic writing connects wine to universal emotions and themes such as love, fear, ambition and failure, as she shares her experiences with relationships, health problems and sitting the hardest exam in the world, the Master Sommelier's Diploma. She is the only woman in Australia to earn this title. The Master Sommelier's Diploma is infamously difficult. It is said that more astronauts have flown in space than sommeliers have earned the prestigious red lapel pin. Wine sales are growing internationally and a younger generation is spending their disposable income on wine and restaurants; the market for this book is rapidly expanding.

This book can be read in three distinct ways. It is my hope that these three avenues braid themselves into a unique pattern for each reader, revealing an entirely new book to each person and on each sitting.

VIG N E T TE

#1 This book, at its most basic premise, delivers a list of wines (and a few beers and spirits) that are suggested drinking. Each chapter sets forth a style of wine (i.e. Champagne, Merlot, California Chardonnay) and then delivers one or more bottles that exemplify it. Choosing the specific wines to represent each category presented its challenges. By no means are these choices designed to be “the best” or “my favorites.” The bottles were chosen because they are among the most classic and important bottlings of their style, and/or because they have a personal connection to the chapter at hand. I’ve tried to choose wines that are relatively available and affordable, but when these parameters clash with the above, I have gone with classic and important over available and affordable. To remedy this practical limitation, I’ve included an appendix in the back of the book to offer five value suggestions for each style. The other criteria that these wines must meet is a certain purity of intention. I hate to use the word “moral,” as I think it’s often misunderstood and misapplied to the world of wine, but I must agree with the winery’s practices as I understand them. This does not mean choosing only small wineries, or only wineries who grow their own fruit, or only wineries that follow strict organic, biodynamic, or “natural” guidelines. What it does mean is choosing wineries that show consistent respect for the land they work, the grapes they grow, the people they employ, and the customers who are drinking their wine at the end of it all. A perennial problem in the world of wine is how to list wines; there's no one agreed-upon way. For our purposes, the first part is easy: the producer. What comes next, in italics, is what we'll call the “cuvée name.” This can be a few different things: a fantasy name generated by the producer (i.e. Grande Cuvée, Grange, Quintet, Columella), a vineyard site that is not its own appellation (i.e. Kistler Vineyard), a quality designation (i.e. Kabinett, Federspiel, Reserve/ Reserva), an age statement (i.e. Blanco, 10 Year), or a grape variety, if the wine is labeled by one (i.e. Riesling, Pinot Noir). What comes after the italics is the appellation and/or region. For this, and the cuvée name discussion, it's important to understand what an appellation is. An appellation is a legal designation for a wine region that often (particularly in Europe) also has regulations about what the wine is and how it's made. Champagne, Alsace, Sonoma Valley, Chevalier Montrachet Grand Cru, and Verdicchio dei Castelli di Jesi Riserva are all appellations (yikes!). To keep things consistent, the

HOW TO R E A D TH IS BOO K

appellation will never be listed in italics, only as the first part of the larger region at the end of the listing. This will mean that some wines – like Stella di Campalto, Brunello di Montalcino (the appellation), Tuscany, Italy (the region) – do not list a cuvée name. This is not a list of the 100 bottles to drink before you die, but rather a list of 100 bottles to live with, learn from, and find your truth in. It’s the starting point, not the ending point. The list is designed to give a holistic view of the world of wine: if you were to drink each bottle on the list (or their suggested alternatives), you would have a nearly complete education on the flavors, weights, textures, and emotions that exist in a bottle of wine. At this level, the book acts as a trusty reference – a list that is always there when you are deciding what to drink next.

he next layer of the book illuminates the emotions within and T surrounding a bottle of wine. My adult life has been marked by moments of extreme joy, severe pain, wonder, accomplishment, failure, fear, solitude, community, and grit. Most times, a bottle of wine has been somehow involved: its emotions feeding mine, and my experiences providing a context for it. Each chapter not only proposes a style of wine and its exemplifying bottle, but also a vignette – a story from my life – that radiates the emotional truth of that wine. At this level, the book can be brought to the beach or on an airplane and read from cover to cover as a complete narrative.

Included in these segments are Somm Surveys. To represent the broader sommelier community, I’ve enlisted some friends to share their opinions on topics relevant to certain chapters. There is a second appendix in the back of the book that lists all these sommeliers, their affiliations, and how to find them on social media. One last (mini) layer is the glossary in the back. Any wine terms that don’t quite get the explanation they deserve in the text are bolded. This means that they have a definition in the glossary, presented alphabetically.

— Taken all together, these layers present a deservingly complex view of the world of wine. Sometimes, we just want someone to tell us what to drink (yes, even sommeliers want that). Sometimes, we want some more information about that style of wine, but without the dryness and pretension that often surrounds wine. And sometimes, we want to feel something about that wine. This book invites you in, at all three levels, to explore the magical and ever-growing world of wine and to unfold what it means to you. Happy drinking,

#3 The final way to read this book is through the illustrative content within each chapter. Gone are the days (if ever they were here) when we just learned through reading words on a page. We think in images, colors, textures, music, games, puzzles, charts, graphs, maps, and surveys. This content is meant to present wine in a way that engages every level of our imagination. They are snippets – glances, nods – that bring a relevant aspect of each style to life. They are not meant to be exhaustively educational, nor are they meant to be irreverent fluff. These are entry points that allow the reader to gain a bit more understanding of the style of wine at hand. They present the novice with fun and relatable access to the style, and they present the expert with new ways to engage with familiar material. Some chapters present more challenging concepts than others, but all are designed to allow takeaways from multiple angles. At this level, the book is a perfect coffee table book: ripe with beautiful images that provide brief moments of information for the casual reader.

VIG N E T TE

HOW TO R E A D TH IS BOO K

KRU G G R A N D E C U V ÉE

Champagne, France

Champagne

60 candidates. In 2017, eight passed. Sometimes it is less than five. Rarely is it over ten. At the reception to publicly announce and celebrate the new Master Sommeliers, Krug is served. Most people there have just failed one or more parts of their Master Sommelier examination. The test is not for everyone. Most of us agree there are hundreds of masterful sommeliers who do not engage with the Master Sommelier exam. But for those it suits, it not only builds knowledge and skill – it creates community and character like nothing else.

A popular idiom among the sommelier set is that Krug tastes like failure. Krug, one of the greatest Champagne houses of all time, actually tastes nothing like failure. It tastes like brioche and meyer lemon, honeysuckle and brûléed apple, white pepper and seashells. It balances opulent richness with laser-sharp acidity, allowing the wine to feel both abundant and fresh. Krug Grande Cuvée is a testament to the classic ideal of blending in Champagne; though many houses (including Krug) make wines from a single vintage, a single grape, or a single vineyard, Champagne has historically been about the art of the blend. The Grande Cuvée is a blend of all three major Champagne grapes – Pinot Noir, Pinot Meunier, and Chardonnay. It is a blend of over a hundred different sites throughout Champagne. And it is always a blend of over ten vintages. Those who say it tastes like failure are candidates for the most difficult accreditation in the world: the Master Sommelier Diploma through the Court of Master Sommeliers. The Court of Master Sommeliers’ website advertises that approximately 10% of candidates who sit for the theory portion pass it. That’s a 10% pass rate on the first of three sections needed to become a Master Sommelier. (And this is after one has passed three different levels to even reach this point.) Those who pass the first section convene to take the other two sections – tasting and practical. Usually there are about

VIG N E T TE

C H A M PAG N E

Monkey’s Heart Patrick Smith by The Violet Hour

1 orange slice 1½ fl oz (45 ml) Pisco ¼ fl oz (7 ml) Smith & Cross Rum ¾ fl oz (22 ml) fresh lime juice ½ fl oz (15 ml) Orgeat 1 barspoon St. Elizabeth Allspice Dram 1 dash Orange Bitters mint and Angostura Bitters, to garnish

Lightly muddle the orange slice, then add the other ingredients, shake with ice, and strain into a rocks glass with fresh ice. Garnish with a bouquet of mint dressed with Angostura Bitters. Art of Choke 3 mint sprigs, plus 1 extra, to garnish by Kyle Davidson 1 fl oz (30 ml) white rum (preferably molasses based/not too grassy) fat 1 fl oz (31 ml) Cynar Elske ¼ fl oz (7 ml) Green Chartruese 1 barspoon fresh lime juice 1 barspoon Demerara Syrup (2:1 simple syrup made with demerara sugar) 2 dashes Angostura Bitters Gently muddle mint sprigs in a pint glass, add the other ingredients, and let sit for 30 seconds. Fill with ice and stir, strain into rocks glass with a large ice cube, and garnish with a mint sprig. The Pusher Man 2 fl oz (60 ml) Lunazul Blanco by Eden Laurin ½ fl oz (15 ml) Green Chartreuse The Violet Hour ¾ fl oz (22 ml) fresh lemon juice 1 fl oz (30 ml) pineapple juice ½ fl oz (15 ml) Demerara Syrup (2:1 simple syrup made with demerara sugar) 1 egg white Soda water, to top up Fees Old Fashioned Bitters, to garnish Shake all ingredients without ice, then add ice and shake vigorously. Strain into a high-ball glass with fresh ice and top with soda water. Garnish with 5 drops of Fees Old Fashioned Bitters.

VIG N E T TE

G R A N C ENTEN A R I O B L A N CO

Jalisco, Mexico

Tequila Tequila is one of the few things I don’t drink, through no fault of its own. While working at The Violet Hour, I was asked by an important New York City bartender to be a brand ambassador for a Gran Centenario tequila called RosAngel. RosAngel is a Reposado tequila infused with hibiscus. It was designed to be a serious tequila, and Gran Centenario enlisted serious bartenders to represent it – though I’m sure a few marketing directors hoped that a pink tequila might attract a certain demographic. They flew me out to New York for a weekend. The first day was a series of seminars on the production of RosAngel, as well as a show-and-tell for the cocktails we’d created for the event. One of mine was a play on the Martinez and the other was made with the proportions of the Art of Choke (see opposite page), but with ginger and Aperol instead of Green Chartreuse and Cynar. We went back to our hotel to freshen up for the evening’s events. Before leaving for dinner, the visiting bartenders convened in the hotel lobby for a brief drink. Someone decided it was a good idea to pour shots of tequila for the group. Although it occurred to me that it was going to be a very long night, I have a real problem saying no to shots; I love the sense of community. Pre-dinner drinks turned into dinner turned into after-dinner drinks. I became friendly with a couple of New York-based

TE QUIL A

Bo is charming and doesn’t take no for an answer.

Botrytis (the Fungus) Explained by Botrytis (the Cat)

The most famous examples of botrytis are found in Sauternes, with Sémillon and Sauvignon Blanc grapes catching the mist of botrytis coming off the Garonne and Ciron rivers. Botrytis also shows up in the sweet wines of Tokaj, in northeastern Hungary, where the local Furmint and Hárslevelű grapes cannot resist its charms. The great Beerenauslese and Trockenbeerenauslese wines of Germany are made through the persistent spread of botrytis. It infects in Alsace and shows up in the Chenin Blancs of the Loire Valley. It even rears its head in regions it is deemed unwelcome: Burgundy, Sancerre, and Italy have all come to know botrytis from time to time.

Bo can be sweet. Bo doesn’t have to be sweet to get what she wants.

Botrytis, often called the noble rot, is responsible for creating some of the greatest sweet wines in the world.

Botrytis-infected grapes don’t always have to make sweet wine. Many of the great dry wines of Germany, Alsace, and Austria are made with a percentage of grapes that are infected by botrytis. The same flavor profile will apply, perhaps to a lesser extent, even in the absence of residual sugar.

Bo can be (selectively) rotten. Botrytis Cinerea is the name of a fungus that afflicts grapes in certain growing regions. Sometimes it is highly desired, and sometimes it is heavily selected against.

The rotten and the sweet are at battle in Bo. Under the right conditions, and with the right amount of love, the sweet will prevail.

Bo is lush and ample. Botrytis is one of the great miracles of the wine world. Without the exact perfect proportion of morning humidity to afternoon warmth, it cannot exist. Too much of the latter and it does not grow. Too much of the former and it becomes an undesirable grey rot, destructive to the very vine that bears it.

Botrytis dries out grapes on the vine, dehydrating them and concentrating the sugars, making them ideal for the creation of sweet wine. Botrytis also imparts a unique flavor. These wines end up being high in sugar, high in acidity, rich, viscous, and spiced with ginger, honey, and saffron.

VIG N E T TE

BOTRY TIS

Special Offer! Vignette: 8 copy pack

GTIN 9349685012078 x8 copies of Vignette at 50% discount! AU RRP $320.00 with discount $160.00 NZ RRP $360.00 with discount $180.00

MALCOLM TURNBULL AUTOBIOGRAPHY RELEASED 28 OCTOBER 2019 An exceptionally candid and compelling account, Malcolm Turnbull’s autobiography is the definitive narrative of his prime ministership and time in politics. Describing his early life and successful career across law, investment and banking, it covers the high-profile characters and controversies he encountered in more than two decades of business. Lyrically written in highly readable, entertaining prose, this is a genuine political page-turner.

28 October 2019 • $55.00 • 9781743795637 • Hardback • 234 x 153mm • 704pp

The Japanese Table Small plates for simple meals Sofia Hellsten

C OV E R

A beautiful and minimalistic approach to Japanese home cooking, featuring stunning photography.

DRAF T

In The Japanese Table Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking. Based on the ichijuu-sansai tradition – which literally means ‘one soup, three dishes’ – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod. With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.

Publication

01 September 2019

Binding

Hardback

Price

AU$34.99 | NZ$39.99

ISBN

9781784882150

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Publisher

Hardie Grant (UK)

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Imprint

Hardie Grant (UK)

Series

Category

Food & Drink

Format

248 x 190 mm

Extent

192pp

Illustrations

Full colour photography

Age Range

Terms

SOR

Key Information • •

Contains recipes for everyone – from novices to experienced cooks who are looking to take their Japanese culinary repertoire to the next level. The ingredients used in the book can be found in local supermarkets. Japanese cooking continues to provoke interest worldwide, well beyond the culture of sushi and ramen. The world is obsessed in Japan and Japanese food right now. According to the Japan National Tourism Organization, 2.7 million overseas tourists visited the Japan in January 2019 alone.

In Japanese, ichijuu-sansai literally means ‘one soup, three dishes’. It’s a meal with its roots in Zen Buddhism, which has been the foundation of Japanese food culture since the Heian era in the 12th century. It is still what is served for breakfast or dinner in many Japanese homes and what I have chosen to use as a basis for this book. The centrepiece of ichijuu-sansai is the essential steamed rice. This is accompanied by three side dishes (okazu) and one soup, as well as pickles – tsukemono, as they’re called in Japan. On most occasions, the side dishes include one main protein dish, such as grilled fish or tofu, and two smaller ones built around seasonal vegetables. The variations and combinations among side dishes are endless, ensuring that the meal satisfies all the senses and is a wonderful way of achieving diversity in your nourishment. Maybe that’s where the beauty lies: in that the ichijuu-sansai gives you both variety and balance between different elements and flavours by preparing and presenting them in simple yet beautiful ways.

third side dish

main side dish

Recently, the ichijuu-issai, ‘one soup, one dish’, has been gaining popularity in Japan, since it’s a simpler version requiring less time and preparation. Instead of abandoning the tradition altogether, people are just taking it down a notch. So if you feel intimidated, just start out small.

second side dish

You can combine the dishes in this book as you like. Depending on mood and time, I go for just one side dish with rice and a soup, or full on with one protein-based main and two sides to go with it. Even just a rich soup with rice and pickles will do the trick. Towards the end of the book, you’ll find some of my favourite combinations.

tsukemono

soup

rice

Ichijuu-sansai 12

Tamagoyaki Fluffy, soft and with a touch of saltiness, this omelette is just as perfect for breakfast as it is for lunch or dinner. Just as good scrambled eggs needs a certain degree of care, so does this. It can seem tricky at first, but there’s no need to set the bar too high; a few times in the pan and you’ll get the hang of it. Trust me, it’s worth two or three failures. The original shape of the tamagoyaki requires a special, rectangular frying pan (page 17), which is not a common thing to have at home unless you are Japanese. A small frying pan (skillet) should work, even if it makes the rolling part a little bit trickier. It will also mean you won’t be able to get the traditional shape, but the flavour will still be splendid.

Serves 4 3 eggs 1½ tablespoons water ½ teaspoon dashi powder ¾ teaspoon soy sauce, light if available, plus extra for serving a handful of flat-leaf parsley (optional), chopped 1 spring onion (scallion), sliced (optional), plus 1, sliced, to garnish vegetable oil, for frying

Crack the eggs into a bowl, add the water, dashi powder and soy sauce and whisk together. Add the parsley and spring onion (scallion), if using. Heat a small frying pan (skillet) – or a rectangular pan, if you have one – to medium–high heat and add a splash of oil (don’t be too shy with this). Pour a quarter of the egg mixture into the pan and roll the pan around so that it’s evenly spread out. Leave to cook until the egg sheet has almost coagulated. Now start the rolling process. Using a broad, thin spatula, fold over a small part of the egg and then roll the ‘sheet’ into a small roll. Push to the opposite end of the pan, add more oil if the pan is dry, then add another quarter of the egg mixture. Lift the roll so that the new egg mixture flows under and glues together the old and new egg. When nearly coagulated, start rolling again, so that the new egg rolls around the old. When that is all rolled up, push it to the other side of the pan and start the procedure again. Keep going until all the egg mixture is finished. Remove the roll from the frying pan and let it rest for a few minutes before cutting. Serve with a dash of soy sauce and a few slices of spring onion.

Pickled herring & cucumber sesame salad Pickled herring is not really what you’d find at the Japanese table, I admit. However, it’s one of those Swedish flavours, similar to some of the dishes I’ve come across in Japan – in particular, the marinated mackerel shime saba. I found that herring goes so well with other parts of the classic Japanese cuisine, too. This small salad tastes just as good served with rice as it does with new potatoes.

Serves 4 ½ cucumber 100 g (3½ oz) pickled herring, preferably unflavoured or onion-flavoured, or you can substitute with shime saba 1 tablespoon irigoma, or toasted sesame seeds

Wash the cucumber and slice into 1 mm (1/32 in) slices using a mandoline. Cut the herring into 1 cm (½ in) pieces. Reserve a little of the irigoma for garnish, then roughly grind the rest using a pestle and mortar. Mix all the ingredients in a bowl and divide into portions to serve, sprinkling with the reserved irigoma. If you have time then let the salad rest for 10–20 minutes to allow the cucumber to start releasing liquid, making the whole thing delicously juicy.

Nyuumen During the cold season in Japan, somen are usually put into a hot soup instead of being served with a cold dipping sauce, and they are then referred to as nyuumen. The first time I tried them was a during winter almost ten years ago when visiting a temple somewhere in the Kansai area. Close to the entrance was a very small noodle shop run by two elderly ladies. I’m not even sure we were hungry but it felt almost mandatory to have a portion each, and I’m glad we did. In ceramic bowls of appetising size came these thin, but not too soft, noodles in a broth that I could have kept drinking all day. I can’t recall what toppings they came with because the noodles stole the show, but I sometimes top mine with a poached egg and fresh mizuna or similar green leaves. It’s hard to say if hot is better than cold, but they are equally easy to prepare.

Serves 4 DASHI

1.6 litres (54 fl oz/6¾ cups) water 6 teaspoons dashi powder 8 tablespoons soy sauce 4 tablespoons mirin NOODLES

400 g (14 oz) somen sea salt

Start by making the dashi. Combine all the dashi ingredients in a saucepan and bring to the boil, then reduce the heat while you cook the noodles. Bring a large saucepan of water to the boil with a pinch of salt. Add the noodles and simmer for 2½ minutes (or according to the packet instructions) until al dente. Drain, rinse in cool water, then pour into serving bowls, pour over the hot dashi and top with the spring onions and a sprinkling of shichimi.

TO SERVE

2 spring onions (scallions), thinly sliced shichimi, optional

110

111

One-Pot Vegetarian Easy veggie meals in just one pot! Sabrina Fauda-Rôle Bringing together classic dishes and fresh originals, this book teaches you how to cook a complete vegetarian meal in just one pot. If you are time-poor, stuck in a food rut, or simply hate doing dishes, One-Pot Vegetarian is the book for you. Bringing together classic recipes and fresh originals, Sabrina Fauda-Rôle teaches you how to cook over 80 veggie-packed meals in just one pot. From weeknight essentials to gatherings and celebrations, there’s something for every occasion. Try the warming Tuscan soup, a speedy Spring green casserole, ready in 25 minutes, and a rather impressive Risotto primavera. Filled with inspiration for simple, healthy, delicious meals, One-Pot Vegetarian contains a wide variety of ingenious recipes, perfect for any night of the week.

Publication

01 September 2019

Binding

Paperback with Flaps

Price

AU$19.99 | NZ$22.99

ISBN

9781784882570

Publisher

Hardie Grant (UK)

Pasta and Jello Shots.

Imprint

Hardie Grant (UK)

Key Information

Series

Category

Food & Drink

Format

220 x 205 mm

Extent

192pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details Sabrina Fauda-Rôle is an author and a food stylist. She is also the author of Cookies in a Pan , Crumbles , One-Pot

• • • •

Over 80 recipes that are all super-straightforward and guarantee you a delicious, plant-based meal in record time – some from pot to plate in as little as three minutes. Fuss-free, weeknight dishes with minimal washing up. Vegetarianism is no longer just a trend – it has officially entered the mainstream, with commercial supermarkets and health authorities alike prioritising balanced, plant-based meals as the go-to diet. This series, including Grain Bowls, Vegetarian Party Food, Stir-fry, Toast and 10-minute Desserts has sold over 14,700 copies in Australia so far!

all vegetables

CAPONATA Preparation: 15 minutes Cooking: 1 hour

serves 6 6 tablespoons olive oil 4 large aubergines (eggplants), diced 6 garlic cloves, chopped 1 courgette (zucchini), diced 2 red (bell) peppers, diced 2 large stalks of celery with leaves, thinly sliced 200 g (7 oz/generous ¾ cup) tomato purée (paste)

200 g (7 oz/1⅔ cups) green olives, pitted 150 g (5 oz) capers, drained 100 ml (3½ fl oz/scant ½ cup) balsamic vinegar 50 g (2 oz/¼ cup) sugar 26 cm (10 in) casserole dish (Dutch oven)

method Heat the oil in the casserole dish over a medium heat. Sauté the aubergines and garlic for 15 minutes, stirring. Add the courgette, cook for 5 minutes, then add the peppers and celery. Cook for a further 5 minutes, stirring. Add the tomato purée, olives, capers, vinegar and sugar. Stir well and cook, covered, for 35 minutes over a low heat, stirring regularly. Serve hot or cold.

plant-based proteins

SWEET POTATO AND WHITE BEAN STEW Preparation: 10 minutes Cooking: 30 minutes

serves 4 800 g (1 lb 12 oz) sweet potatoes, peeled and diced 1 onion, thinly sliced 800 g (1 lb 12 oz) tinned haricot (navy) beans, drained 400 g (14 oz/1â&#x2026;&#x201D; cups) passata (sieved tomatoes) 1 garlic clove, chopped 1 teaspoon paprika 1 teaspoon cinnamon 1 pinch of ground nutmeg

1 pinch of hot chilli powder 2 tablespoons olive oil 250 ml (8Â˝ fl oz/1 cup) water 1 pinch of salt 1 pinch of pepper 1 small sprig of coriander (cilantro) 26 cm (10 in) casserole dish (Dutch oven)

method Put all the ingredients into the casserole dish, setting aside half the coriander. Cover and cook for approximately 30 minutes over a medium heat. Serve with the reserved coriander, snipped.

plant-based proteins

SAUTÉED TOFU AND SPINACH MASALA Preparation: 10 minutes Cooking: 15 minutes Resting: 5 minutes

serves 4 2 tablespoons olive oil 1 spring onion (scallion), thinly sliced 20 g (¾ oz) ginger, peeled and chopped 500 g (1 lb 2 oz) plain tofu, diced 2 tablespoons garam masala

method 4 tablespoons soy sauce 150 g (5 oz) baby spinach 50 g (2 oz/⅓ cup) cashew nuts, chopped, to serve 30 cm (12 in) casserole dish (Dutch oven)

Heat the oil in the casserole dish and sauté the onion and ginger for 5 minutes. Add the tofu and garam masala and sauté for 5 minutes. Add the soy sauce and cook for 5 minutes. Turn off the heat and add the spinach. Cover and leave to rest for 5 minutes. Stir and serve with the cashew nuts.

pasta, rice and gnocchi

VEGGIE SPAG BOL Preparation: 10 minutes Cooking: 15 minutes

102

103

serves 4 350 g (12 oz) spaghetti 1 onion, thinly sliced 350 g (12 oz/1â&#x2026;&#x201C; cups) passata (sieved tomatoes) 1 carrot, peeled and thinly sliced 2 sprigs of thyme 2 bay leaves 150 g (5 oz) tempeh, chopped 1 garlic clove, chopped 1 litre (34 fl oz/4 cups) water

2 pinches of salt 2 pinches of pepper grated Parmesan, to serve 26 cm (10 in) casserole dish (Dutch oven)

method Put all the ingredients into the casserole dish and cook for approximately 15 minutes over a medium heat, stirring regularly. Serve with grated Parmesan.

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Super Sourdough The foolproof guide to making world-class bread at home James Morton

C OV E R

From former Great British Bake Off finalist and author of Brilliant Bread, James Morton, the no-nonsense guide to making and baking perfect sourdough bread.

DRAF T

Once a "lost" artisan bread, we're now eating more sourdough than ever before. People are choosing the tastier, more natural alternative over processed white bread, and many want to bake their own. And for homebakers, sourdough is the true test of every aspiring bread-maker. Fickle, delicate, every loaf is unique. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science . So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?

Publication

01 September 2019

Binding

Hardback

Price

AU$39.99 | NZ$44.99

ISBN

9781787134652

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

James Morton is the author of five books including Brilliant Bread , which won the Guild of Food Writers Cookbook of the Year award in 2014, Why Baking Works (2015), Brew (2016) and Shetland: Cooking on the Edge of the World (2018). In 2012 he reached the final of BBC TV’s Great British Bake Off . He works as a doctor in Glasgow, owns a brewery in the city, and has won several national home brewing awards.

Format

248 x 187 mm

Key Information

Extent

224pp

•

Illustrations

Full colour photography throughout

•

James talks the home cook through everything from starters, flours and hydration, to kneading, shaping, rising, slashing and baking, explaining how to achieve the perfect crust and crumb. With more than 40 sourdough recipes including basic loaves and rolls, baguettes, bagels and buns, clear step-by-step instructions, troubleshooting tips and explanations of what works and why , Super Sourdough is the new, accessible handbook that bakers everywhere have been waiting for.

Author Details

Age Range

• •

Terms

SOR

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James Morton's previous bread book, Brilliant Bread, has sold over 30,000 copies and won the Guild of Food Writers Cookbook of the Year. Brew book has sold over 30,000 copies worldwide. Pinterest named sourdough as a key food trend for 2019. There's an increasing demand for slow-fermented breads over processed loaves. Clear, accessible instructions demystifying sourdough, from recognisable, popular baker (due to James's Great British Bake Off profile, which also has a dedicated Australian fanbase) as well as a respected food writer.

THE TEN TENETS OF SOURDOUGH If you’re new to bread, its vocabulary might cause some nervousness. Lots of stuff will be new. Keep reading: I said I’d go over things again and again and again, and I will. Follow all of these rules with rigidity and you will have amazing bread. World-class. Light, massive bubbles, an amazing crust, great rise in the oven, complex flavour and mega Instagrammability. Do I follow them all, all of the time? No, because I’m lazy. I’ve still mostly got very good bread, and occasionally bread that’s very interesting.

AN ACTIVE STARTER Creating a sourdough starter – the thing used to rise your bread – is easy once you know how. We’ll cover that.

STEAM The key you’ll find to amazing oven spring (the rise of the bread in the oven) is steam. It’s also the key a golden, shiny crust that’s deliciously crisp for the first day and chewy beyond that.

WETNESS For those massive bubbles and that soft, light texture, a wet dough is key.

A ROUTINE All of the best sourdough bakers I know, and the best bread that I make, comes from a routine of doing the same things over and over again.

3 GOOD DOUGH STRENGTH Developing good strength through a combination of mixing, stretching, folding and shaping.

9 INGREDIENTS, NOT EQUIPMENT Switching to well-sourced, stoneground, unbleached white flour will vastly improve your bread’s flavour and texture, or try some blends of ancient grains.

4 THINK: TEMPERATURE Room temperature or fridge? How much time do you have?

10 EVERY LOAF IS UNIQUE It makes me very happy that no two loaves baked from a single recipe in this book will be the same. They’re not designed to be. They might not look anything like the pictures. Don’t worry about it. Your loaf will be yours. Hopefully, we’ll manage to avoid any true disasters for a while, but you are going bake loaves that you aren’t particularly happy with. The better you get, the higher your standards become, and the more likely this is. Hopefully, even the mistakes are still delicious mistakes.

5 A GENTLE TOUCH Sourdough shaping and strengthening requires a very light touch. Under no circumstances should one ever ‘knock back’ the dough, expelling all that precious gas.

6 A SHALLOW SCORE, RELEASING TENSION Keep it simple: one or two cuts, using something very sharp. And shallow.

SUPER SOURDOUGH 3

PAIN AU LEVAIN (makes 1 large loaf)

450g strong white flour 300g tepid water 150g rye sourdough starter 10g (1.5 domed teaspoons) table salt Semolina and flour, for dusting

1 Weigh In a bowl, weigh your flour, starter and water. Mix together and leave to rest for 30 minutes.

5 Split, pre-shape and shape Turn your dough onto an unfloured surface and split it into your desired number of loaves using a scraper (or leave as one whole loaf). Pre-shape into rough balls and leave them for 20–30 minutes. Form into your final shape and place in a floured proving basket.

2 Mix Add your salt. Knead your dough for 5–10 minutes or until supple, stretchy and elastic (you can do this in a Kitchenaid – 8 minutes on the lowest speed, then 6 minutes on the second setting). If you don’t want to or can’t knead, instead you can do extra stretches and folds (see below) through the first prove.

6 Second Prove Rest your dough for a further 2–3 hours. Alternatively, you can prove for 1-2 hours at room temperature and then 8–12 hours in the fridge.

3 First Prove Allow your dough to rest in a covered bowl in a warm place for about 4 hours, or until increased at least 50% in size. This can be extended, after a couple of hours, by placing the dough in the fridge for up to one day.

7 Score Turn your dough onto a semolina-dusted peel (tray) and score using a razor blade or lame. 8 Bake Bake the loaf in a very hot preheated oven by sliding into a pot, cloche, dutch oven or onto a baking stone. Add steam, or bake with the lid on for 20 minutes before removing it and baking for another 20–30 minutes.

4 Stretch and Fold Increase strength by stretching and folding your dough within its bowl once or twice during the first prove. Alternatively, avoid kneading altogether by carrying this out 4 or more times during the first prove.

9 Cool Place your loaf on a cooling rack or wooden board. Allow to cool to just-warm before slicing.

SUPER SOURDOUGH 4

SAN FR ANCISCO WHITE SOURDOUGH Like the beer scene, the bread scene in San Francisco has evolved rapidly in recent years. The teachings of Tartine and others in the old wave of hipster bakeries have spread rapidly and the popularity of sourdough and the reputation of the city has spread. The classic breads have similar properties: they’re made with refined and very strong white American and Canadian flours. The starters are refreshed without quite the regularity or volume of those across the Atlantic – as a result, they’re more acidic. This is then accentuated with a long, cool prove. This results in a well fermented bread with in a very rich golden crust. The tang is very apparent. The crumb is soft and custardy, and it has the characteristic irregular and large bubbles. It’s what people think of when they think ‘Sourdough’. And here’s how to make a loaf.

5 If your loaves have spread out significantly (into flat, pancake-like mounds) they’re not going survive the long, retarded prove I’m recommending. In this case, pre-shape them again, or shape them once using flour and shape them again following a 30 minute bench rest.

For each large loaf: 425g very strong white flour 150g white sourdough starter, 18-30h following its last feed 300g tepid-warm water 10g table salt Semolina and flour for dusting. 1 Into a large bowl, weigh your flour, starter and tepid water. Mix these together with a dough hook or wooden spoon and let them sit for 30-60 minutes. This is your autolyse. 2 Following this, add your salt (don’t forget!) and hand knead for about 5 minutes or so, or until it feels smooth and supple in your hands. I’d use the slap and fold (page XX), as this gives the dough some strength. Alternatively, you could mix in a stand mixer at low-medium speed (Speed ‘2’ usually) for about 5 minutes. 3 Cover your bowl with a plate or tea towel and let it sit in a relatively warm place – near a heater is fine. You want to leave it for 4 hours or so. During this time, I’d give it at least two or three stretches and folds (see page XX) to imbue strength. 4 Once your dough is suitably airy and maintaining its shape between folds, scrape your dough out onto an unfloured work surface. Use a scraper to divide your dough into the desired number of loaves, and pre-shape by driving your scraper underneath to tighten your loaves. Bench rest for 30 minutes.

SUPER

6 When ready, dust your proving baskets with plenty of white flour. Then, shape each loaf as you prefer – I like my San Fran sourdoughs to be round (see page XX) because that’s what I’ve always made, but they can be any shape or size you want. Stick each loaf in its proving basket and place the proving baskets each inside a plastic bag to keep them hydrated. 7 Rest for an hour at warm room temperature. Then, stick the loaves in the fridge and leave them for 1218h or until you can’t wait any longer. Don’t leave them longer than 24h or so if you want them to maintain any sort of shape. If you are looking for even more tang than this loaf provides, use an older or less well fed starter, or change your retarded prove to the first. 8 About half an hour before you plan to bake, stick your oven on, or even slightly earlier if you’re using stones. Preheat it to at least 250C/230C fan/Gas 9. If you’re baking in a pot or dutch oven, you can preheat this too. I think it gives a slightly better rise and flavor; some like to use cold pots and this certainly has a lower chance of burning you.

9 Dust a peel or tray with semolina and a little flour. Turn out your loaves and give them a score – I like a simple, single score if it’s a batard shape, or a square SOURDOUGH pattern if we’re talking a boule. Slide your loaves 6 onto your baking surface and add steam. 10 Bake for 20 minutes and then vent the oven by

FOUGASSE AND VARIATIONS Fougasse is a French version focaccia. The words even have the same derivation – they come from the latin for focus, presumably referring to the intense heat used to create them right in the hearth of the great stone ovens that was once used to bake them. Like pizza, fougasse doesn’t require much of a second prove. The intense heat causes the bubbles to expand rapidly and you get quite a light structure contained within tunnels of a truly epic crust. For crust lovers, this is the bread, and sourdough suits it so well. slab. It should be preheated for 30-40 minutes.

For four fougasses: 425g strong white flour 150g white sourdough starter 280g tepid-warm water 10g table salt Toppings as desired: cherry tomatos, anchovies, chopped olives, dried or fresh herbs, cheese 1 Start the night before – check your starter and feed it if necessary. It should be room temperature before you use it and very active. If in doubt, keep it out the fridge, feed it to double its size and wait 8-14h before starting. 2 In a large bowl, weigh your flour and then weigh your salt on top. Rub this in so that it is mostly combined. Then, add your tepid water and sourdough starter on top. Mix everything together until roughly combined. Leave to rest for 20-30 minutes before continuing – the autolyse. 3 Mix your dough – this is a very forgiving, wet, allwhite dough. It’s an absolute joy to knead. Get it out and ‘show the dough who’s boss’ (thank you for that, Richard). See page XX for slapping guides. Once it’s done or you’ve got bored, stick it back in the bowl. 4 Cover your bowl and leave your dough somewhere warm that’s not cold. You’re talking 4-6 hours at 1820 degrees, you could do it in as little as 2 hours in the high twenties, if you’re desperate for bread. I’d do a couple of stretches and folds during this to help it keep its strength. 5 When you can, remember to preheat your oven to 250C/230C fan/Gas 9. Ideally, we’d like to bake these as hot as possible on a baking stone or on a cast iron

SUPER

6 Because we’re not proving this dough again, you need to be quite careful to maintain its delicate structure. Add a mixture of flour and semolina to your work surface, and use a dough scraper to scrape the dough out of the bowl and on top. Fold your dough in two, like closing a book, so now you’ve got flour and semolina on both side of it. Move it around to make sure it isn’t sticking. 7 Cut your dough into 4 equal flattish slabs. Pat the sticky sides with a bit more flour, and use floured hands to work on one at a time: flatten it into a rough disc, and use your dough scraper to make a cut down the middle. Then, make 3 or 4 angled cuts on each side in the same way – these should be at quite a severe angle, maybe 10-20 degrees off parallel with your central cut. Spread your dough to open these cuts. Use plenty of semolina to stop any sticking. 8 Slide your tray or peel underneath your dough and make sure you’re happy with the arrangement. This is the point that you can add any toppings, if you want to use them. Open your oven and slide your prepared dough in. You need to be quick, like pulling the tablecloth out from under a fully laid table. If you aren’t, feel free to re-arrange your fougasse on the stone without burning yourself. Add steam either by spraying or by splashing water on your oven and close the door. 9 Bake for 12-15 minutes while you shape the next dough. It’s OK to open the oven as the bread is baking and add another. Re-steam after each new fougasse goes in.

10 These breads should be a deep golden – if you prefer them even crustier you can bake them for an SOURDOUGH extra five minutes or so. Leave them to cool, but if 9 there was ever a bread I’d advocate enjoying hot from the oven, this is it.

The 2020 Foodies' Diary Seasonal produce, recipes, festivals and farmers' markets Allan Campion and Michele Curtis A food-themed diary organised by week, featuring recipes, produce information, drink matches and markets around Australia.

DRAF T

C OV E R

Foodies’ Diary returns in 2020! This stunning diary for food lovers provides inspiration on what to eat and cook based on the best fresh produce available each month of the year. It includes all the features of a good diary as well as beautiful colour photography and illustrations, more than 60 delicious recipes, seasonal food lists, handy food tips and a guide to food and wine markets and festivals around Australia.

Author Details

Publication

01 September 2019

Binding

Diaries

Price

AU$29.99 | NZ$32.99

ISBN

9781743795590

Allan Campion and Michele Curtis live and breathe food. Professional chefs and award-winning food authors, they have been writing about the Australian food scene since the mid 1990s. Cooking and eating seasonally has always been at the heart of what they do. Find Michele at Frankie’s Top Shop, her cafe and food store that specialises in delicious take-home meals – and cakes – in Melbourne’s St Kilda West. Allan is the founder of Melbourne Food Experiences, a specialist in food tours, corporate team-building events, cooking classes, functions and private parties. All are run in partnership with top Melbourne chefs, chocolatiers, bakers, wine experts, restaurants, bars and cooking schools to offer outstanding food and wine experiences.

Publisher

Hardie Grant Books

Key Information

Imprint

HG Local

Series

•

Category

Stationery

•

Format

210 x 150 mm

Extent

176pp

Illustrations

Full colour photography

Age Range

Terms

•

• • •

Foodies’ Diary sells well each year and is sought out by foodies across the country. Lush colour photography and illustrations. Simple and delicious recipes feature what’s fresh at the market each month. Handy food hints throughout. A perfect gift for the food lover. Targeted marketing and publicity campaign to food and lifestyle media.

YEARLY PLANNER 2020

January

February

March

April

May

Mon Tue

July

June 1

Mon

Tue

August

September

October

November

December

Sun 5

Mon 6

Tue

Wed 8

Thurs 9

Fri

Sat

Sun 12

Mon 13

Tue

Wed 15

Thurs 16

Fri

Sat

Sun

Sun 19

Mon 20

Tue

Wed 22

Thurs 23

Fri

Sat

Sun

Sun 26

Mon 27

Tue

Wed 29

Thurs 30

Fri

Sat

Sun

Wed 1

Thurs 2

Fri

Sat

Sun

Mon 6

Tue

Wed 8

Thurs 9

Fri

Sat Sun

Mon Tue

Wed

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Sun

Mon

Tue Wed

3 4 5

21/03/2019 5:17 PM

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21/03/2019 5:17 PM

JANUARY

apricots, bananas, blackberries, blueberries, boysenberries, cherries, currants, gooseberries, honeydew melons, loganberries, lychees, mangoes, mangosteens, mulberries, nectarines, passionfruit, peaches, pineapples, plums, rambutans, raspberries, rockmelons, strawberries, tamarillos, valencia oranges, watermelons VEGETABLES asparagus, avocados, beans, capsicums, celery, cucumbers, eggplants, lettuces, okra, onions, peas, radishes, squash, sweet corn, tomatoes, zucchini, zucchini flowers

FRUIT

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21/03/2019 5:12 PM

LEMON CURD CHEESECAKE You can easily make the lemon curd in advance. This recipe will make twice as much as you need for the cheesecake, so keep the rest in the fridge for next time, or to enjoy in other ways. 150 g digestive biscuits 60 g butter, melted 500 g soft cream cheese 150 g (²∕³ cup) caster sugar 125 ml (1/2 cup) lemon juice 2 × 5 g gelatine leaves 125 ml (1/2 cup) cream grated zest of 2 lemons 250 ml (1 cup) lemon curd (see below) LEMON CURD

4 egg yolks 220 g (1 cup) caster sugar 200 g soft butter grated zest of 2 lemons 80 ml (¹∕³ cup) lemon juice SERVES 8

To make the lemon curd, put the egg yolks and sugar in a large heatproof bowl and beat with a whisk until pale and creamy. Add the butter, lemon zest and lemon juice. Place the bowl over a simmering saucepan of water and continuously whisk by hand for 20–30 minutes, until the mixture has thickened. Store in sterilised jars in the refrigerator for up to 3 weeks. Makes 500 ml (2 cups). Grease a 20 cm cake tin and line the base and sides with baking paper. Place the biscuits in a food processor and whiz to form small crumbs. Add the melted butter and process briefly. Press the biscuit mix into the cake tin and set in the refrigerator for at least 20 minutes. Beat the cream cheese and caster sugar using an electric mixer until well softened and creamy. Bring the lemon juice to the boil, add the gelatine sheets and stir until dissolved. Add the cream and lemon zest and stir until well combined. Now stir the lemon mixture into the cream cheese mixture until combined. Pour half the mixture on top of the biscuit base. Add half the lemon curd and swirl it through to create a ripple effect. Add the remaining cheesecake mixture and repeat the swirling with the remaining lemon curd. Refrigerate for 3–4 hours, or until set.

PLANT

Not too much in this heat! Keep the watering up and keep the tomato plants under control, pinching out the suckers that grow in the crutch of the branches (as these drain the plant of nutrients), and removing the dead leaves from the bottom of the plant.

EAT

As much as we love seasonal produce, January is the perfect time for barbecues and lamingtons. Barbecues because it’s the best time to cook outside, and lamingtons because Australia Day falls in January – and we need another excuse to eat cake!

PRESERVE

This is the time of the year to make apricot jam, so find a friend who has an apricot tree. When you’re done, don’t forget to give out some jars of golden goodness to all your best friends. Nothing beats fresh apricot jam on buttered toast.

DRINK

January is a great time to ease off on the alcohol after the excesses of last year’s festive season, when many of us tend to overindulge. Why not make do with one amazing glass of wine, rather than a bottle of something ordinary? It will taste better, and your body will thank you for it.

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21/03/2019 5:12 PM

DECEMBER 2019—JANUARY 2020

30 monday

WEEK 01 28 December 2019–03 January 2020 The Taste o Tasmania Festival Salamanca and Hobart Waterfront, Tas.

31 tuesday

01 wednesday

03 friday

04 saturday

NEW YEAR’S DAY

02 thursday

05 sunday

A SENSATIONAL START TO THE YEAR

‘Start the year off perfectly by setting your kitchen up for a full-flavoured year ahead. Sort through your spices and dried herbs to ensure they are still top quality, and replace any that aren’t.’

Foodies_2020_pages_21March_JW.indd 6-7

JANUARY 2020

There is no doubt that summer sunshine brings out the best in fresh produce, especially basil, capsicums, apricots, strawberries, eggplants and sweet corn. You will know your fresh ingredients have been kissed by the sun by their intensely fragrant aroma and rich, vibrant colour. Farmers’ markets and fresh produce markets are the best places to source these beautiful ingredients. Your cooking will definitely taste better if you can get your hands on great-quality produce.

21/03/2019 5:12 PM

Melbourne Pocket Precincts A Pocket Guide to the City's Best Cultural Hangouts, Shops, Bars and Eateries Dale Campisi and Brady Michaels A handy, pocket-sized guide to the best of Melbourne, plus daytrips further afield. Melbourne is a city of proud locals, and visitors who wish they lived here. The city is both pedestrian- and cycle-friendly with its iconic trams and beautiful green spaces; it's no wonder Melbourne has long been considered one of the most liveable cities in the world. Culture reigns supreme with world-class museums, galleries, street art and a topnotch food and coffee scene. Melbourne Pocket Precincts is your curated guide to the city's best cultural, shopping, eating and drinking experiences, from the grunge of Fitzroy to the seaside vibes of St Kilda. As well as 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 to the iconic Great Ocean Road, picturesque Yarra Valley and Mornington Peninsula.

Author Details Publication

01 September 2019

Binding

Paperback

Price

AU$19.99 | NZ$22.99

ISBN

9781741176292

Publisher

Explore Australia

Imprint

General

Series

Pocket Precincts

Category

Travel

Format

182 x 130 mm

Extent

216pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

Dale Campisi and Brady Michaels know Melbourne inside and out. They’ve lived in more than a dozen different suburbs and the CBD, and spent more than a decade exploring Melbourne’s history, architecture, cafe, bar and foodie scenes. They co-founded cult publisher Arcade Publications and souvenir store Melbournalia, and now they share stories about Australia as The Gents, including the popular Unlocked Tours of Melbourne Central. They are the authors of Signs of Australia (NewSouth), a visual history of sign-making in Australia, and the owners of Tasmanian country getaway Hunting Ground. Find out more at thegentsaustralia.com

Key Information • • •

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Divided into separate precincts, each featuring the authors' favourite cultural, shopping, eating and drinking places. Includes maps at the back and suggested daytrips in the surrounding area. Target audience for Pocket Precincts series is young, international backpackers who might skimp on accommodation (hence no recommendations for this), but are willing to spend more on the best experiences the city has to offer. Series now includes Kyoto, Montreal, Adelaide, Hanoi, Tokyo, London, Paris and Stockholm, with Singapore and San Francisco coming December 2019; Havana, Los Angeles, Hong Kong, and Lisbon coming Spring 2020; and Osaka, Berlin, Bali, Amsterdam and Venice coming Autumn 2020.

FOOTSCRAY & YARRAVILLE The inner suburb of Footscray has long been the hub for new arrivals, including Europeans, Vietnamese and the more recently arrived African community. The demographic keeps changing, with students and creatives flocking to the west, where the rents are cheaper. The vibrant street life and diverse culture and cuisine is a drawcard for any curious traveller, from the budget conscious to the reasonably well-heeled.

SIG 1. Fo HTS otscra y Com Arts munit 2. Su Centre y n The atre SHOP PING 3. Pe r 4. V fect Splash illage Idiom

G EATIN afé onjo C g Vuong K . 5 o Hun 6. Ph igon p Sa nersho e Cor 7. Th G IN DRINK ephine ar Jos y Sally B . 8 lle ack A 9. B toria Hotel ic V . 10

Further south, Yarraville is Melbourne’s secret little village in the west. Built right on the train line, its tight network of streets gives it a decidedly country town feel, with all the coffee and culture of an inner-city suburb. The restored Art Deco Sun Theatre (see p. XXX) is a glamourous local treasure showing the latest in cinema and is worth a visit in its own right. The excellent Sun Bookshop (see p. XXX) is a community hub for the locals – and the village vibe of shops and cafes will make you feel like a local, too. Train: Footscray and Yarraville

 caption to come

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FOOTSCRAY & YARRAVILLE

1 FOOTSCRAY COMMUNITY ARTS CENTRE

2 SUN THEATRE 8 Ballarat St, Yarraville 9362 0999 www.suntheatre.com.au Open Mon–Sun 9:30am–late [MAP p. 185 B2]

45 Moreland St, Footscray 9362 8888 www.footscrayarts.com Open Mon–Fri 9.30am–5pm, Sat 10am–4pm [MAP p. 185 B2]

Community spirit and creativity come together at this neighbourhood arts complex with a view. Set in a charming old bluestone building and custom-designed gallery and meeting space, it has performance and exhibition spaces as well as music, theatre, dance, exhibitions, and workshops that showcase the talents of local artists and performers. The Indigenous cultural program is outstanding and linguistically diverse migrant communities, refugees, people with a disability, trans and gender diverse people are all welcomed. While you’re here, pop into Andy’s Remedy cafe for spicy sriracha scrambled eggs for breakfast or check out the tapas menu featuring patatas bravas, deepfried caulipops, meatballs and polenta. There’s also live music from Thursday to Sunday, making the place a popular spot for after-work drinks on the lawn overlooking the Melbourne city skyline. Check the website and Facebook page for the latest events. 116

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POCKET TIP POCKET TIP Book a scenic ride up the Maribyrnong River on a Blackbird River Cruise, complete with charming live commentary.

LONG! 1 lines

Beautiful books for the young and young-atheart can be found across the road at the delightful Younger Sun (26 Murray St, Yarraville).

The much-loved Sun Theatre is the cinematic heart of the Yarraville village, screening a diverse selection of newrelease popular and arthouse films from around the world. The gorgeous Art Deco picture theatre first opened its doors in 1938 but like many other small, suburban cinemas struggled with the advent of television and eventually closed down, remaining unloved and derelict for 20 years. Thankfully it was saved in the 1990s and gradually brought back to its former glory as an icon of the inner west. Today it’s a beautifully restored gem that contains eight luxurious cinemas of various sizes, each with its own Art Deco-inspired decor and many gorgeous original details. The theatre building is also home to the popular Sun Bookshop; a lovely local, independent bookstore with a great selection of fiction, non-fiction and beautiful art, photography and craft titles. As you wait for your film, you can also relax like a local in the urban park right outside the theatre entrance, overlooked by the iconic Sun Theatre neon sign. 117

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FOOTSCRAY & YARRAVILLE

3 PERFECT SPLASH 61 Victoria St, Footscray 85903112 www.perfectsplash.store Open Wed–Fri 10am–5pm, Sun 9am–3pm [MAP p. 185 B2]

This cute-as-a-button local shop sells Melbourne-made goods that will make your heart sing. Operated by talented creative siblings Annabelle and Alana, Perfect Splash is the colourful front to their studio space out back, where they make functional and decorative ceramic pieces under the name Paradise Structures, and design and produce their own line of limited-edition clothing for men and women. The garments feature hand dyed, natural or upcycled fabrics and customised prints that you won’t find anywhere else. The perfectly petite shop is also a showcase for a community of similarly minded local creatives including jewellers Rani Rose, Zaric and Dorkus Design (love that name!), ceramicist Hannah Simpkin and designer Cadia Belante, who makes jackets and bags from upcycled sleeping bags. They also stock a small selection of records and tapes of local bands that they love.

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POCKET TIP Head a little further south to Seddon, where you’ll find a small neighbourhood shopping area with some great local businesses including cafe Common Galaxia (130 Victoria St) and homewares store Sedonia (41 Gamon St).

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FOOTSCRAY & YARRAVILLE

4 VILLAGE IDIOM

5 KONJO CAFE

34 Anderson St, Yarraville www.villageidiom.com.au 8060 6142 Open Mon–Fri 10am–6pm, Sat 10am–4pm, Sun 11am–4pm [MAP p. 185 B2]

89 Irving St, Footscray 9689 8185 www.konjo.com.au Open Mon–Sat 9am–8.30pm, Sun 9.30am–6pm [MAP p. 185 B2]

A haven for lovers of all thing vintage and retro, Village Idiom is unashamedly kitsch, colourful and full of fun. The cute pastel pink entrance sets the tone for this jam-packed shop, with the similarly pinkhaired owner Elise Hopper a cheery presence among the treasure trove of vintageinspired clothing, funky jewellery and all manner of gifts and homewares from Melbourne and beyond. Expect anything from handpainted Matryoshkya nesting dolls from Russia featuring rock’n’roll icons, locally-made Kester Black nail polish, Status Anxiety leather goods and Mexican folk art to adorable cat-themed ceramics from Japan. But that’s just the tip of this candy-coloured iceberg, which you simply need to see for yourself. Clearly Elise is living her quirky shop girl fantasy and you’re all invited to the party, with plenty of brightly patterned retroinspired frocks to get you in the mood.

For an authentic taste of Ethiopian cuisine that’s made with love and easy on the wallet, you can’t go past Konjo. It’s owned and operated by a husband-and-wife team whose passion is to share the culture and flavours of Ethiopia with rich, earthy and perfectly-spiced dishes. Many of Konjo’s vegetable and meat-based stews use a traditional spice blend that includes cinnamon, fenugreek, cardamom, garlic, ginger, basil and chilli. For breakfast, there’s silts (Ethiopian scrambled eggs), and ful, a broad-beanbased, stew with hard-boiled eggs. Try coffee with organic Ethiopian rainforest beans freshly roasted and ground on the spot. It takes a while, but the aromatic experience – which includes the ceremonial burning of incense – is worth the wait. We recommend the bargain all-you-can-eat buffets including a vegan feast on Wednesdays and Thursdays (lunch and dinner), a mixed buffet lunch on Fridays and Saturdays and monthly vegan feast.

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POCKET TIP Try Cafe Lalibela next door, which also serves home-style Ethiopian food served with the famous injera sour bread pancake that will make your mouth water and your belly full.

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6 PHO HUNG VUONG SAIGON

7 THE CORNERSHOP 9 Ballarat St, Yarraville 9689 0052 www.cornershopyarraville.com Open Mon–Wed 7.30am–4pm, Thurs–Fri 7.30am–5pm, Sat 8am–5pm, Sun 8am–4pm [MAP p. 185 B2]

128 Hopkins St, Footscray 9689 6002 Open Mon–Sun 9am–8pm [MAP p. 185 B2]

Get your fill of some of the city’s best pho soup at this bustling Vietnamese eatery. It’s regularly full of hungry local families, workers and those who travel to Footscray just to eat here. The glass-fronted space is bright and not too trendy: grab a window seat for the best spot to watch the action on colourful Hopkins Street. The atmosphere is fast and fun, with pop hits playing on the stereo and young, light-footed staff who make the place run like clockwork. The signature steaming bowls of pho come in small, medium and large, all served with the customary bean shoots, Vietnamese mint and fresh chilli, with the traditional beef the broth of choice for most. The grilled chicken is also delicious, rich in flavour and delicately spiced. The crispy deep-fried spring rolls wrapped in fresh iceberg lettuce are served with a sweet, salty and fishy dipping sauce. Note: not so great for vegetarians.

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POCKET TIP Visit To’s Bakery (122 Hopkins St, Footscray) for bargain bahn mi salad rolls and delectable Vietnamese take-away sweets.

POCKET TIP Dad and Dave’s (27–29 Birmingham St, Yarraville) is a small cafe in a former milk bar that serves healthy meals and is conveniently located right next to Yarraville station.

Proudly local since 2017, the perfectly placed and appropriately named Cornershop is one of the most popular cafes in the West. Overlooking the sweet little urban park opposite the iconic Sun Theatre (see p, XXX), Cornershop serves locally roasted coffee and a breakfast, brunch and lunch menu in a light, bright and pastel green-tiled space with a lovely little courtyard out back. Breakfast and brunch includes an intriguingly unconventional coconut dahl dosa with poached eggs, lime & curry leaves as well as hearty eggbased favourites. The lunch menu is decidedly Middle Eastern and Mediterraneaninspired: think Lebanese salads, pan-fried sardines with potato skordalia and harissa oil, or slow-roasted lamb shoulder with tabouli, preserved lemon, smoked yoghurt & almonds. Yum! The Cornershop really pumps at brunch time on weekends, so you’ll have to be patient: it’s first come, first served but worth the wait.

123

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Top Walks in Victoria 2nd ed.

Melanie Ball

ALSO AVAILABLE:

A guide to the top walks around Victoria for walkers of all levels. Victoria offers a jaw-dropping diversity of bushwalks through areas rich in natural wonders and colourful human history. Experienced travel writer Melanie Ball has hiked every track in this book for walkers of all levels of experience. There are walks for each part of the state, including the renowned Wilsons Promontory Lighthouse loop and salt lake circuits in the Mallee region. Most of the tracks can be completed in a few hours, but there are some more difficult multi-day walks for those wanting more of a challenge. For each walk there is detailed trail information, a map and photographs that you’re likely to see along the way. In this second edition of Top Walks in Victoria, all of the track information has been updated and four new walks have been added.

Author Details

Publication

01 September 2019

Binding

Paperback

Price

AU$34.99 | NZ$39.99

Melanie Ball’s career as a travel writer fell off the back of an overland expedition truck between London and Johannesburg. Over the four decades since then, her articles and images have been widely published across Australia, including RACV’s Royal Auto magazine. She has walked widely throughout Australia and in overseas regions from Argentina’s Tierra del Fuego to Ethiopia’s Simien Mountains. Melanie has also authoredTop Walks in Australia and Top Walks in Tasmania .

ISBN

9781741176353

Key Information

Publisher

Explore Australia

•

Imprint

Guides

•

Series

Category

Travel

Format

189 x 132 mm

Extent

424pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

• • •

Price

AU$36.99 | NZ$39.99

ISBN

9781741174830

Suitable for bushwalkers of all levels of experience. Author has walked all of the tracks featured and updated information from first edition. Colour topographic maps show entire trail. Colour photographs showing the landscapes you'll see on each walk, plus many detail shots of flora and fauna. Four completely new walks have been added, and two walks have been extended.

Price

AU$34.99 | NZ$39.99

ISBN

9781741175349

Caption to come

THE GRAMPIANS Western Victoria is predominantly flat, with only occasional standalone hills of obvious volcanic origin, so the spectacle of the Grampians and their northern neighbour Mt Arapiles, rising from the plains to sawtooth ridge lines and walls of red rock, is a surprise and delight, even on repeated visits. The only way to fully experience the fantastic geology of these landmarks is on foot, and the delight in walking here never wanes.

56 Wonderland Loop xx 57 Mt Rosea xx 58 Hollow Mountain xx 59 Mount Stapylton xx 60 Mount Abrupt/Muddadjug xx 61 Mount Arapiles xx

331

700

500

400

WONDERLAND LOOP

GRAMPIANS NATIONAL PARK

Chatauqua Peak

T VICT

ORY

Footbridge

C222

GRAMPIANS

Footbridge Steps

Food:

There’s a variety of food available in Halls Gap.

Tips:

Don’t let the popularity of the Wonderland area put you off. Accept that you’ll rarely, if ever, walk here on your own, and you’ll soon be smiling like everyone else you meet.

0 50

Keep left

Balancing rock 1 Wonderland carpark Steep Footbridge Keep left Natural arch Steps

GRAMPIANS NATIONAL PARK

Steps

Go straight ahead

Grass trees Eucalypt scrub

Bridal Veil Falls

Natural corridor Views of Halls Gap

BELLFIELD Silent Street 75 0

350

Caption

300

0 Cool Chamber

Steps

Mesh walkway

The Great Dividing Range ends its run down Australia’s east coast on Victoria’s volcanic Western Plains in a breathtaking series of north–south sawtooth ranges. Known as Gariwerd to the Jardwadjali and Djab wurrung Aboriginal people, for

Mesh steps

Flying saucer rock

Grand Canyon

500 m

500

A natural adventure playground, with remarkable geology, jaw-dropping views and vertiginous cliffs, the Pinnacle walk is a long-time Grampians favourite. Add a creek-gully approach and a steep, forested return and you’ve got a show-stopping Wonderland Loop.

600

Flushing toilets in Halls Gap

250

550

Toilets:

Metal stairs

Footbridge

This one

Creek gully, ridge, outcrops, fern gullies, waterfalls, stringybark forest

Best map:

Metal stairs

Railing

Sto ne

Environment:

Splitter Falls

250

Moderate–hard (with some easy walking)

Footbridge

Gully

Keep left

450

Grade:

C216

400

Spring for the wildflowers

Footbridge

HALLS GAP

350

Best time:

VIC

VALLEY DR

500

4–5 hours

450

Time required:

Gully

10.5km loop

WONDERLAND

Walk:

Pool

Striped rock

300

56 WONDERLAND LOOP

Natural ramp

C222

HE AT H

THE GRAMPIANS

Grave Swimming pool

Mackeys Peak

Steps

550

Steps

400

BOR

OKA

Venus Baths Elephant Steps Hide

The Pinnacle Nerve Test

332

THE GRAMPIANS

whom the ranges have great cultural significance, the Grampians are a natural and geological wonder that brings bushwalkers back time and again. The Grampians Peaks Trail (www.grampianspeakstrail.com.au), due for completion late 2020, is a 144km 13-day/12-night hike along the length of the ranges, taking in some of the most spectacular peaks. Its construction has involved both the upgrading of old tracks and the laying of new ones, and the building of walk-in camps. The track’s design enables shorter walks of different grades. The northern section of the GPT, 35km from Mt Zero to Halls Gap, is due to open in September 2019. The first stage, opened in mid-2015, does a 36km 3-day/2-night loop out of Halls Gap, taking in several Grampians landmarks including Mt Rosea (see page xxx) and the Pinnacle. Originally cut in the 1870s, and the most popular track in Grampians National Park, the walk to the Pinnacle, in the central Wonderland area, remains essentially the same, despite reconstructions and some rerouting over the years after bushfires and storms (and for the GPT). It’s a climb through geological history to a rocky projection over the Fyans Valley that’s visible from Halls Gap as a crenellation on the jagged ridge behind the town. The described

Caption

WONDERLAND LOOP

333

half-day loop begins with a walk up beautiful Stoney Creek and returns to Halls Gap car park via a steep descent from Mackeys Peak. To launch your adventure, walk to the rear of the car park on the south side of Stoney Creek and past the swimming pool. Cross School Road and follow the walking track to a trailhead, beside the grave of Agnes Folkes, who died on 30 July 1870, aged 3 months. Above you is Mackeys Peak; this imposing bluff and equally impressive Chatauqua Peak, across Stoney Creek, guard the break in the range after which Halls Gap takes its name. Continue upstream, past the stepped track you’ll descend later, and cross the creek on a footbridge. Turn left for Venus Baths, shallow rock pools at the base of Elephant Hide, a mammoth sandstone slope the colour and texture of pachyderm skin; these pools are the spot for a splash except after heavy rains. For the next 1.5km or so you head up the creek, passing cascades and pools that sparkle with sunlight, treading stepping stones and footbridges and climbing natural rock ramps that look down Elephant Hide to Chatauqua Peak. The track wanders through untidy eucalypt forest populated with remarkable rock formations. Two hundred metres past a side track to Boroka Lookout, you come to another footbridge. Continue 100m to Splitters Falls, which cascades down what looks like deliberately stacked fractured rock after rain, but often barely trickles at summer’s height. Then retreat and cross the creek towards Wonderland car park (700m) on the Grampians Peak Trail. Awaiting you now are multiple steps, fenced track over boulders, more cascades and metal stairs. A ladder descends into a pretty gully forded by a wooden footbridge and exited by railed steps. About 300m further on, there’s a junction; Wonderland car park, the place to meet up with friends wanting a shorter return walk, is 100m to the right. Turn left for the Pinnacle (2.1km), treading a track that flattens over rock and weaves through tea-tree and eucalypts. Past a balancing rock (see point 1 on the map) turn left again at another junction and walk up a creek between walls of scallop-edged layered rock. Welcome to the Grand Canyon, one of several Grampians icons on the Pinnacle Walk; it’s fun treading stepping stones and railed boulders through this natural corridor of time-worn stone. Ducking through an arch formed by two leaning rocks, you come to the top of the canyon. Climb the steep stairs to your right and – ignoring the track looping right, back to the car park – step up the weathered rock rising to your left. On reaching a rock resembling a flying saucer, step left for a view back down the Grand Canyon.

334

THE GRAMPIANS

TOP LEFT: Caption; TOP RIGHT: Caption;

WONDERLAND LOOP

335

A hundred metres or so of mesh walkway keeps your feet off the ground as you continue through wattles, flowering shrubs and gums to Cool Chamber, an undercut cliff. Further uphill you pass standalone boulders cut from the cliff by erosion. Ignore an alternate side loop to the Pinnacle (2.2km) and keep straight, past Bridal Veil Falls, where you can stand behind the curtain of water. Yellow arrows now direct you up what looks like a watercourse on the opposite side of the creek and down timber steps into Silent Street, which narrows to shoulder width and squeezes you up steps at the top like toothpaste from a tube. Continue up another wider natural corridor and step up through the left-hand wall. You shortly come to the Pinnacle, a stony ship’s prow thrust out from the escarpment, giving a broad view over Halls Gap and the ranges. On the valley floor is Lake Bellfield, which mirrors the sky on a sunny day. You could lunch here or wait for a quieter spot further on (most people return to the Wonderland car park from here rather than do the loop walk). Before starting back to Halls Gap, follow the Sundial car park track 100m south of the Pinnacle to the unsigned ‘nerve test’, a knobbly stone finger that lures the sure-footed and fearless to its tip – often, to the horror of less nimble and more sensible friends. Back at the Pinnacle, look for the yellow track arrows leading back to Halls Gap via Mackeys Peak (3.4km), to the right of where you came up. The markers are initially hard to spot but the track soon becomes more obvious. Almost immediately you get a dress circle view over Halls Gap and surrounds (see point ?? on the map) from a cliff edge. This is the recommended alternate lunch spot. Now distinct and clearly marked, the track pushes on, down through corridors walled with fantastic sculptured rock. The stonework then opens out slightly and you’re on a sandy, slightly rooty track through eucalypts, many of them blackened by fire. Close to 1000 plant species have been identified in the Grampians, 20 of which are found nowhere else, and the park puts on a blockbuster spring wildflower show. Orchids and correas are two that decorate this incredibly rocky country. Ahead now is a long descent off Mackeys Peak: past a layered and striped cliff with scalloped edges (see point 2 on the map) and angular outcrops eroded from the main cliff, on 1000-odd mesh (and stone) steps providing good grip on crumbly ground. Then one last flight of sand-packed woodframed steps deposits you on the Venus Baths track you trod earlier. On a warm summer’s day you might hear laughter and splashing from the Halls Gap swimming pool as you head back into town.

Bolder Life lessons from people older and wiser than you Dominique Afacan and Helen Cathcart

C OV E R

A beautiful and luxurious portrayal of how to age with power and grace.

DRAF T

Bolder is on a mission to change perceptions about growing older. Old age tends to conjure up visions of loneliness, rocking chairs and possibly some tea and biscuits. But this book captures a journey to find people aged 70 and older who make old age look appealing or even – gasp! – fun. This book is full of real people, not acting anything like their media-prescribed age, telling their inspirational stories. One of the stories in the book features a woman who fell in love and married, aged 82. Another centres around a man who swims a mile in the Mediterranean Sea every morning, aged 85. From well-known names including Zandra Rhodes, Barbara Hulanicki and Michel Roux, to lesser-known people who will become your new heroes, you won't be able to put this book down. Nearly all of the interviewees are still working or creating in some way. And so many of them cite the happiest time of life as now, not then.

Publication

01 September 2019

Binding

Hardback

Price

AU$24.99 | NZ$27.99

ISBN

9781784882563

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Category

Gift

Format

215 x 150 mm

Extent

160pp

Illustrations

Full colour photography

Age Range

Terms

SOR

This book champions people over the age of 70 who are still creating, inspiring or working, and the goal is to change perceptions about growing older. Chapters tackle the eternal themes of Success, Love & Sex, Happiness, Family, Health & Fitness, Style & Beauty, Work, Friends, Regrets and Death. Full of surprises and hilarity from 28 people who are anything but invisible, Bolder is full of life lessons that everyone can learn from.

Author Details Dominique Afacan has been editing luxury lifestyle magazines for over ten years. For the last two years, she’s been based in London, but has also lived in Hong Kong, New York and Milan. Helen Cathcart is a lifestyle photographer specialising in travel, food and interiors. After studying Photography and Art Direction she started her career as a Photo Director working on various titles including a short stint on British Vogue . After a move to Sydney in 2010 she made the transition to full-time photographer and now shoots for top magazines and brands and has photographed numerous cookbooks. She has since returned to London where she is currently based.

Key Information • • •

A positive look at ageing, embracing older age gracefully. Inspiring stories from 28 exceptional individuals from around the world. Gorgeous lifestyle photography throughout.

H E A LT H & F I T N E S S

LET’S BE H O N E S T : AG E I S N OT K I N D TO T H E B O DY. As much as Bolder has shown us that

we can choose whether, aged 35, we’re

our dismay, they have been few and far

take their health for granted and they

love is possible at any age, success can

going to drink two bottles of wine a

between. Gordon McVie, a vivacious

were aware of the need for regular

come at 90 and old age is no barrier to

night or whether to call it a day after

oncologist, told us ‘everything is fine in

maintenance. They may occasionally

happiness, health is the anomaly. Like

two glasses. We can decide whether

moderation.’ He took up Pilates aged

have mentioned their good genes, but

it or not, we’re all heading towards

to start smoking or whether we should

69, got a personal trainer at 71 and

regardless, they were taking control of

the same final destination. As we get

quit. We are in control of going to the

relishes his two glasses of red wine

their bodies and they were proactively

closer to the end, things stop working.

gym or going for a burger. Society and

every night. Pierre Gruneberg, our

staying fit. While we didn’t find the

Our bodies break down more and

our ageing bodies do not dictate that

88-year-old swimming instructor, told

excuses we were secretly looking for,

we get considerably slower, both

we open that bag of Doritos and watch

us, as he bounced down the steps into

we found their attitude and energy

physically and mentally. We have no

Netflix. Again. They’d much rather you

the Med in his Speedos, that he swam

reassuring. Although we’re all going to

control over that. It would be easy for

didn’t, actually.

a mile every single day. Artist Michael

fall off the wagon sometimes, and yes,

Sandle, at 78, swore by the trampoline

we might as well finish the Doritos now

he kept in the garden.

that we’ve started, our interviewees

the conversation to stop there. In fact,

When we started Bolder, we of

let’s all give up and have a cup of tea

the binge-drinking generation were

– a glass of wine actually, or a bottle.

looking for excuses and loopholes. We

Because, frankly, what’s the point?

wanted to find 90-year-old smokers

Most of the people we interviewed

where our health and fitness are

or 101-year-olds who’d been drinking

took care of themselves. Physically,

concerned. Now we just need to find

a bottle a day for the last 70 years. To

mentally – often both. They didn’t

our keys.

Here’s the thing, though. We do have control. Sorry to break it to you. But

3 6

Soon enough, a pattern emerged.

have put us back in the driving seat

B O L D E R

// 3 7

PIERRE G RU N E B E RG 88

Y E A R S

BO LD

As well as being a qualified physiotherapist and Courchevel’s oldest ski instructor, Pierre Gruneberg is also a swimming instructor at the Four Seasons GrandHôtel Cap-Ferrat, in France, where he has taught the likes of Tina Turner, Paul McCartney and Robin Williams how to perfect their front crawl. Pierre had worked at the Four Seasons

his own mile-long swim every morning. As he

Grand-Hôtel Cap-Ferrat since he was a

posed for photos on the steps down into the

teenager – and as we rolled up to this five-star

water, he’d fling an arm out to point us in the

palace in our humble hire car (rental car), we

direction of his beloved lighthouse, or he’d

started to understand why he’d stayed put for

hang off the stairs, hand on hip, beaming into

66 years. Pierre greeted us in a huge Mexican

the camera. This was his happy place, no doubt

hat (his trademark attire) and proceeded to

about it.

give us, his ‘two beautiful ladies’, an entire afternoon of his time. Pierre ordered his own off-menu healthy

Everyone we’ve met through Bolder has some secret, some passion, some attitude that keeps them young. For Pierre, it was being

lunch – the ‘Salade de Pierre’ as he called

physically active. The years just fell away when

it –while we both got stuck into something

he was in the water. Meeting him showed us

far less virtuous, inevitably with chips (fries).

we were way off the mark when it came to our

Carrot batons were proffered in our direction,

assumptions about exercise in later life. While

enthusiastically, throughout the meal by

we’d presumed we’d be capable of little more

way of redemption as he told us about his

than a light stretch or a gentle stroll in our 80s,

unusual teaching method, which had led to his

here was an 85-year-old who did more exercise

reputation as the ‘salad bowl teacher.’

in a day than we did in a week. Seeing that first-

After lunch he changed into his Speedos and lead us down to the sea, where he took 3 8

hand reframed our skewed mindset. Perhaps we wouldn’t have to take up golf, after all.

ZANDRA RHODES 7 9

Y E A R S

BO LD

Zandra Rhodes is a British fashion designer whose eponymous brand turns 50 this year. She is also the founder of London’s Fashion Textile Museum. For some reason, both of us decided to

was no ego, no arrogance. She was really and

dress entirely in black when we met

truly an individual, from her quirky penthouse

Zandra Rhodes; perhaps we’d subconsciously

apartment at the top of the Fashion & Textile

been afraid to compete with her hot pink hair

Museum to her 97-year-old boyfriend. Zandra

and unconventional wardrobe? As it turned

resolutely refused to follow the crowd. As a

out, that’s exactly the sort of self-conscious,

result, the crowd wanted to follow her.

apologetic attitude that makes Zandra despair.

She despaired of plastic surgery and our

Her words made quite the impression on us

seemingly collective desire to turn back the

both, not least because she so obviously lived

clock. Her beauty regime was dreamily low

by them. Zandra owned her looks, her style,

maintenance; she has better things to do, other

her opinions in a way that women so often

things to worry about. Unsurprisingly, she was

don’t. There was no self-doubt, no self-loathing

a pro in front of the camera – she just radiated

– she was totally self-possessed and yet, there

confidence. Being 79 never looked so good.

7 0

MUFFIE GRIEVE 87

Y E A R S

BOLD

Muffie Grieve has been playing tennis for over 70 years and first played for Canada in her 40s. She married her second husband last year and is currently learning Spanish. She lives in Clarksburg, Ontario. 1 0 0

Faded Glamour Inspirational Interiors and Beautiful Homes Pearl Lowe 'To me, an object that was once the height of elegance but is now a bit battered has far more allure than something brand new.' Pearl Lowe in The Daily Telegraph.

Publication

01 September 2019

Binding

Hardback

Price

AU$49.99

ISBN

9781782497912

Publisher

CICO

Imprint

Cico Books

Series

Category

Home Design

Format

216 x 254 mm

Extent

160pp

Illustrations

200 colour photographs

Age Range

Terms

SOR

Take a tour through Pearl Lowe’s beautiful Somerset home, decorated in her trademark mix of romantic and rock ’n’ roll, and get a glimpse into her friends’ unique houses, including the homes of Alice Temperley, Solange Azagury-Partridge and Sera Loftus. Pearl has a passion for vintage finds with character, whether that’s a forest-green velvet sofa, or a tarnished but still lovely crystal chandelier, and she utilises these pieces to create charming and cool interiors. There is a pink and bronze bathroom that has delightful zigzag tiles and a freestanding bathtub, a bedroom with a plush silk bed frame and hand-printed wallpaper, and a kitchen that perfectly blends antique dressers and luxurious white marble. Pearl also shares her tips and tricks to creating perfectly lived-in, decadent interiors, including making her own lace curtains, and how to find treasures in flea-markets.

Author Details Pearl Lowe is a former singer and is now known for her love of vintage interiors and fashion. In 2001, she launched ‘Pearl Lowe’, her signature range of lace curtains and cushions. In 2006, Pearl moved to Somerset where she began designing her own bespoke handmade dresses and childrens-wear that were sold to Liberty and The Cross in London. Alongside her textiles work, Pearl has also designed interiors for many private clients. Her first book, Pearl Lowe’s Vintage Craft, was released in 2013. Pearl is based in Frome, Somerset.

Key Information • • •

Pearl Lowe has over 58k followers on Instagram and has been featured in Hello magazine, Forbes online, House Beautiful, Metro, You magazine, and many other publications. Pearl’s own home is beautifully photographed, and there are exclusive tours of the houses of creative friends Alice Temperley, Solange Azagury-Partridge, and Sera Loftus. Faded glamour is a style of decorating that does not date, by using antiques and quirky handmade touches, your home will be full of character.

Inspired by Nature

ALSO AVAILABLE:

Creating a Personal and Natural Interior Hans Blomquist In Hans Blomquist's new book I n s p i r e d b y N a t u r e , the stylist and art director identifies the connection between our home environment and our emotional wellbeing. Celebrated art director and stylist Hans starts off by discussing the essential components of a wellloved home. Nature is at the heart of his decorating philosophy, and contact with the natural world has been linked to reduced stress levels and improved mood. Still-lifes and displays of treasured pieces are key to his look, and Hans explains how to style vignettes that will add visual interest as well as a connection to our past. Using contrasting yet harmonious textures will engage our senses, while his favoured earthy palette creates a sense of calm and tranquillity just where we need it most. In the second part of the book, Homes, Hans takes us on a tour of real-life homes that possess a sense of comfort, contentment and beauty and will inspire the reader to create a home that offers a refuge from the wider world as well as the perfect place to welcome family and friends.

Publication

01 September 2019

Binding

Hardback

Price

AU$49.99

Author Details

ISBN

9781788790215

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Hans Blomquist is an art director and stylist who is highly sought after by many prestigious brands. Hans started out working for IKEA in Sweden and ended up art directing their catalogue. His clients include Harrods, Marks & Spencer, John Lewis, H&M and IKEA. Hans lives in Paris and the French capital is a great source of inspiration for his work. He is also the author ofThe Natural Home (also published by Ryland Peters & Small).

Category

Home Design

Key Information

Format

216 x 254 mm

Extent

192pp

Illustrations

250 colour photographs

Age Range

Terms

SOR

• • •

Identifies the connection between our home environment and our emotional wellbeing and how a beautiful home can help us thrive. Easily accessible and encourages the reader to make the most of what they already have rather than requiring designer furniture or high-spec finishes. Hans' previous books include Natural Home with 26,908 copies sold worldwide, In Detail 14,420 copies sold worldwide, and In the Mood for Colour 11,690 copies sold worldwide.

Price

AU$55.00

ISBN

9781849755511

Price

AU$55.00

ISBN

9781849752138

Price

AU$55.00

ISBN

9781849757553

Creative Spaces People, Homes, and Studios to Inspire Angie Myung and Ted Vadakan (Poketo) The first book from lifestyle brand Poketo, a modern look into 22 creative spaces. Since opening its doors in 2003, Poketo has grown beyond a retail destination into a national lifestyle brand. Collaborating with more than 200 artists, husband-and-wife team Ted Vadakan and Angie Myung have tapped into the design community to create affordable diffusion lines – ranging from housewares to stationary to apparel – that bring art into the everyday.

Creative Spaces is an interior design book profiling the Poketo community of creative entrepreneurs, designers, and artists in the spaces that inspire them. From Adam J. Kurtz’s tiny, colourful desk to ceramist Helen Levi’s sprawling Red Hook studio, the book features interior and atmospheric photography from 22 contributors. Minimalist apartments, historic homes, cool studios, cabins, and more fill the pages, with quirky takeaways (miscellany ranging from a textile guide to Jaipur to Japanese design philosophy). Packaged in Poketo’s colourful style, this book will embolden dreamers and thinkers into doers and makers. Publication

01 September 2019

Binding

Hardback

Price

AU$69.99

ISBN

9781452174099

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Founded in 2003 by husband-and-wife team Ted Vadakan and Angie Myung, Poketo is a Los Angeles–based lifestyle brand with an eye for modern design and artful wares, including home, apparel, electronics, office goods, accessories, and more. Founded with the mission of bringing art into the everyday, Poketo bridges the gap between high design and accessibility. Over the years, the brand has grown from an online destination to four prominent retail locations in Los Angeles, including locations at the Line Hotel and Platform, along with pop-ups in Little Tokyo and MOCA and over 2,500 retail partnerships worldwide. Poketo has worked with brands and companies like Nike, MTV, SFMOMA, the de Young Museum, Disney, Target, and Nordstrom and has collaborated with over 200 international artists, creating exclusive products that reflect its philosophy of “Art for Your Everyday.”

Category

Home Design

Key Information

Format

Extent

272pp

Illustrations

Full colour photography

Age Range

Terms

SOR

Author Details

•

• •

•

Poketo is known for colourful patterns and modern style, and the book will reflect that aesthetic. The homes, studios, and spaces featured are approachable and playful, making the collection distinct from expensive, out-ofreach interior design and pretty, Pinterest-like decor books on the market. With collaborations with Nike, SFMOMA, and MTV and partnerships with Nordstrom and Target, Poketo has national brand recognition and connections to indie and specialty accounts. Filled with contributions from the leading creative entrepreneurs and designers today, including Creative Mornings founder Tina Roth Eisenburg, Williamsburg jeweler Caitlin Mocuin, Blockshop textile artists Lily and Hopie Stockman, Vancouver-based designer Adele Tetangco, LA architect Takashi Yanai, our own Adam J. Kurtz, and more. Poketo is deeply integrated into the design community. They host exhibitions, workshops, and events across the country, connecting with artists and designers and creating affordable lines of home goods, apparel, and paper products. Chronicle's collaboration with Poketo opens our interior design list to their network.

: 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

TAMMER HIJAZI DESIGNERS Brooklyn, New York

CAITLIN MOCIUN Creative Spaces_INT_mechs.indd 120-121

2/13/19 11:39 AM

: 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

While an all-white room offers the premise of clean modernity, too often a monochromatic space results in an impersonal effect. Simplicity is harder to pull off than it looks. Fortunately, in the hands of Tammer and Caitlin, their all-white walls operate as an agent of accentuation, an effective backdrop for all the playful color permeating their home: a pumpkin-hued couch, an orderly harlequin collection of ceramics mirroring the random patches of their terrazzo counters below, a library of book spines peeking out for inspection everywhere, a mullet of fabric wall art, and numerous objects collected from their adventures and from their counterparts within the Brooklyn design community. Numerous small curios perch here and there in colorful compositions that give ample space for each individual element to be appreciated (a consideration that hearkens back to Caitlin’s expertise in retail and the minute details required in assembling jewelry). It’s the sort of simple style that’s actually very sophisticated and challenging to pull off, but Tammer and Caitlin do it with exceptional ease both at home and within their work spaces.

TAMMER HIJAZI CAITLIN MOCIUN

If the literary genre of magical realism represents an exploration of the real and imaginary, Tammer and Caitlin’s shared home and their respective studios could all be described as examples of magical minimalism— spaces pared down to their essentials, yet also inhabited by phenomenal collections of objects reflecting their occupants’ love for art, plants, and, of course, color. Occasionally the rooms are intersected by a measured moment of trompe l’oeil, mirrors that confuse and confound where spaces start and end. Some couples struggle to merge their distinct styles and preferences, producing a tangle rather than a weave, but this pair seems to have figured it all out, imbuing their rooms with the identifiable indicators of their distinct styles with harmonious equality. Later, when we visit each of their workspaces—Tammer’s Bower Studios and Caitlin’s Mociun retail shop and studio—we spot many of the same colors, patterns, materials, and textures that inhabit their domestic space. The aesthetic continuity of their home into their workspaces is an inspiring example of making work an extension, not a division, of a life.

127

Our favorite moments within their home are the comforting and casual corners they’ve created for themselves. Obviously they’ve created a beautifully arranged home, but it’s more impressive because it’s been arranged for the lifestyle, not simply as a canvas for display. Of special note is a small corner of respite in which a pair of floor pillows and an altar of plants and a meditation bowl are overlooked by a multicolored wall hanging and a large arched mirror. The sum of these objects produce the embodiment of quiet self-reflection, offering the couple all the tools to welcome back calm into their minds when needed. It’s admirable that in designing a space for it in their home, serenity is not something they merely wish for, but actively invite into their lives.

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WINDY CHIEN A RT IS T Mission District, San Francisco

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AQUARIUS RECO RDS on Valencia Street in the Mission District rep-

resents the quintessential San Francisco shop—the sort of independent retailer that leaves an indelible mark on your memories as a struggling twenty-something. While living in San Francisco, we’d flock to the record shop’s bright and high-ceilinged interior to thumb through indie and electronic albums for countless hours. Aquarius was one of those small shops you’d call your home away from home. It was only years later, after we moved from San Francisco, that we’d discover Aquarius Records was owned by Windy—in hindsight, the connection between shop and owner suddenly seemed obvious. The trajectory of Windy’s life isn’t a straight line but, instead, is as intricately woven as one of the textiles she’s become renowned for: She was an army brat infected with a love of punk music while traveling across the nation, a passion that would eventually lead her to become the owner of Aquarius Records for fourteen years. Her encyclopedic knowledge and expertise in music would eventually catch the attention of Apple, where she’d help build the fledgling iTunes and later their App Store into the media behemoths they are today. To describe Windy as a polymath seems an understatement. She’s an omnivorous personality and someone whose life always seems to have yet another chapter to reveal. An introductory macramé class provided the inspiration for something Windy would soon gain fame for—The Year of Knots—a knot completed every day, each documented on Instagram. She’d elevate the pragmatic purpose of a knot into a sculptural examination, but Windy says it was the satisfaction of tying a clean, tight knot that made the 365 days most fulfilling.

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“You just have to keep doing the things that seem interesting to you at that moment in time. Then years later you’ll be able to look back and say, ‘Oh, now it all makes sense. All the dots connect!’”

2/13/19 11:39 AM

Bookscape Board Books: A Forest’s Seasons Book your escape with these adorable, tactile, shaped, toy-like Bookscape Board Books. Open up this little Bookscape! And explore a beautiful forest’s seasons in this one-of-a-kind board book. Each uniquely shaped page overlaps with the next to create a complete landscape when closed – and an immersive world to explore with each turn of the page when open. Delightfully petite, the books’ chunkiness and unique layers give them a tactile, toy-like quality that begs to be picked up. With a light concept-based text and jubilant illustrations, each book in the series provides a light introduction to landscapes kids will recognise – or soon encounter. Bookscapes Board Books – tiny worlds to treasure.

Author Details Ingela P Arrhenius is an illustrator and graphic designer with a naive style and love for '50s and '60s design. She’s the author of Main Street Magic as well as many other books and products. She lives in Sweden. Publication

01 September 2019

Binding

Board Book

Price

AU$16.99

ISBN

9781452174945

Publisher

Chronicle Books

Imprint Series Category

Chronicle Child NA Child Picture Book

Format

152 x 130 mm

Extent

10pp

Illustrations

Full colour illustrations

Age Range

0 and up

Terms

SOR

Key Information •

•

• • •

Ingela Arrhenius has an eye for object quality and novelty elements as an illustrator and product designer. She has 58k followers on Instagram, a wide array of distinctive licensing partners, and an immediately recognisable brand beloved by artists as well as parents and children. This book will stand out from the competition with its die-cut, shaped, and chunky pages and bright, jubilant illustrations. Toy-like and decorative, each title in the series also has the concept-based light narrative content of a book! Three in one, Bookscape Board Books make an ideal baby shower or birthday gift. The chunky, shaped pages are reminiscent of play sets and wooden villages akin to "It's a small world." The unique format combined with Ingela Arrhenius's recognisable illustration will ensure consumers will want to collect all the Bookscape Board Books, with more titles to come! This book depicts colourful, dynamic scenes in a forest with representative features of each season. With adorable animals and eye-catching landscapes, this is the perfect book to read in any weather.

: 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

In the forest, seasons change.

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Spring brings babies and blooms.

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Summer summons countless shades of green.

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Autumn is both bright and brown.

1/24/19 3:09 PM

No-Drama Llama Drop the drama and start leading a no-nonsense lifestyle

ALSO AVAILABLE:

Sarah Jackson Channel the ways of the no drama llama, the ultimate guru when it comes to leading a simplified lifestyle. Tense? Worried? Overwhelmed by the modern world? You need to meet Leroy the llama, a beast who knows a thing or two about burden. Leroy leads the alPAC(k)a when it comes to helping people quit the drama in favour of living a hassle-free lifestyle. Having been reared on the harsh Andean mountains of Peru, Leroy is as tough as anything. He can tolerate a harsh environment, but when it comes to the petty troubles of modern living, his patience wears thin. Let Leroy share his sage wisdom and special brand of blunt advice with you, and you'll soon learn how to cut the crap and live a dramafree existence.

Author Details Publication

01 September 2019

Sarah Jackson is the illustrator behind the Stormy Knight greeting card brand and spends most of her time designing cheery pun-filled cards from her studio. Sarah is based in Bristol. She is the author of A Sloth's Guide to Taking It Easy and A Beginner's Guide to Goat Yoga .

Binding

Hardback

Price

AU$19.99

Key Information

ISBN

9781912983018

•

Publisher Imprint Series Category

Ryland Peters and Small

RPS Books NA

• •

Price

AU$19.99

ISBN

9781911026853

Price

AU$14.99

ISBN

9781911026570

Features all new specially commissioned illustrations. Llamas feature constantly in the media – everywhere from Vogue (hair inspo, of course) to The Times, Daily Mail, the BBC, and so many more places. From pugs and kittens to unicorns, sloths, and now llamas, there is always a huge market for books featuring adorable illustrations of our animal friends.

Humour

Format

123 x 186 mm

Extent

64pp

Illustrations

40 colour illustrations

Age Range

Terms

SOR

The Spells Deck 78 Charms, Remedies, and Rituals for the Modern Mystic Cat Cabral With engaging practices, stunning illustrations, and a sleek contemporary design, this enchanting deck makes it easy to bring witchy wisdom to modern life.

ALSO AVAILABLE:

This luxe deck makes it easy to bring a little magic to everyday life. Featuring charms; potions; natural remedies; and rituals for self-care, empowerment, love, and more, this luxe deck is an enchanting, alllevels introduction to witchcraft. Each card features beautiful, shimmering artwork on the front and simple instructions for the spell on the back. An accompanying instructional booklet provides a short introduction to essential tools, ingredients, and techniques and guidance on how to use the deck. Delivered in an enchanting portable package with foil stamping, this deck is a beautiful accessory for modern mystics and spirituality seekers.

Author Details Publication

01 September 2019

Binding

Playing Cards

Price

AU$32.99

Cat Cabral is a witch with two decades of experience practicing healing arts. For 10 years she made candles, potions, and brews managing one of the country’s oldest magic shops, Enchantments, in NYC. Her classes and creations have been featured in The Numinous, Rookie, and Buzzfeed. Her classes and private readings are geared towards providing clarity, confidence, and empowerment. She lives in New York City.

ISBN

9781452176857

Key Information

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

New Age/Inspirational

Format

92 x 152 mm

Extent

78pp

Illustrations

4-colour illustrations throughout

Age Range

Terms

SOR

•

Witchiness is IN. Witchcraft is a key part of the mainstream mysticism that includes crystals, selfcare rituals, divination, and natural remedies (this trend is also known as "mysticore"). This sleekly designed deck illuminates ancient traditions for a contemporary, spiritually curious audience. Cat Cabral is a real-deal witch with 20 years of witchcraft experience. For 10 years she made potions and brews as the manager for one of the country's oldest magic shops, Enchantments, in NYC. Her classes and creations have been featured in The Numinous, Rookie, and Buzzfeed. Consumers will appreciate getting this content from an experienced witch who can interpret traditional teachings for a modern audience. There's no contemporary witchcraft deck out there. The bite-sized, dip-in/dip-out content lends itself perfectly to a deck, and the format has a fresh, modern design that will appeal to millennials who are interested in incorporating spirituality into their everyday lives. Sleek, contemporary, and eye-catching, this deck will merch perfectly alongside essential candles, oils, crystals, gemstones, smudge sticks, candles, and other gifts for modern mystics and spirituality seekers.

Price

AU$22.99

ISBN

9781452173283

: 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

12/10/18 5:42 PM

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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

WHEEL OF THE YEAR

As the seasons change, so do we.

itches follow the wisdom of nature to inform their magical rituals as a way to

live with purpose. The eight Sabbats (holidays) celebrate the particular lessons and magical opportunities that occur within each season. These days are Samhain, Yule, Imbolc, Ostara, Beltane, Midsummer, Lughnasadh, and Mabon. As of now, where are we in the wheel? What does this time of year signify for you, and what obstacles or opportunities are emerging? Look deeper into the meaning of whatever season we are in to help guide and navigate your magical rites.

language of magic

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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

PENTAGRAM The pentagram (five-pointed star) is both a traditional magical symbol of the occult and a tool of the witch.

our of the points represent the elements of earth, air, fire, and water, and the fifth

point represents spirit. The pentagram is similar to a pentacle, which is a five-pointed star enclosed within a circle. A pentagram can be worn as a protective charm close to oneâ&#x20AC;&#x2122;s heart and can be charged or cleansed during rituals, along with other items on the altar. Use a protection oil like heather, basil, or hyssop to paint an invisible pentagram on the back of your door to secure, bless, and protect your home.

language of magic

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HEXAGRAM This six-pointed star reveals universal God/Goddess/Divine Spirit energy and is used for invocations.

universal symbol found in religions such as Judaism, Buddhism, Hinduism, and

many forms of Occultism, itâ&#x20AC;&#x2122;s also known as the Talisman of Saturn or the Seal of Solomon. The hexagram symbolizes the integration of receptive and active matter. Work with the wisdom of the hexagram by drawing it on parchment, rice paper, or elegant paper. Charge on your altar on a Saturday or whenever the moon is in Capricorn, Virgo, or Taurus to connect heaven to earth and make magic materialize on the earthly plane.

language of magic

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Pocket Kardashian Wisdom Sassy, shameless and surprisingly profound quotes from the whole family Hardie Grant London A sparkling collection of the Kardashian-Jenner family's best quotes – from the sassy, to the shameless, to the surprisingly profound.

Publication

01 September 2019

In Pocket Kardashian Wisdom, the world’s most famous family offer their opinions on absolutely everything you can think of – from authenticity, to growing older, to how to take your best selfie. Whether you can’t live without them, or you just can’t look away, the Kardashian gang are an absolute goldmine of philosophy, advice and hysterical one-liners, and this collection of their best quotes is a must-have for any fan. Organised into six chapters with full-colour chapter openers and spot illustrations of separate portraits throughout, this collection of wisdom covers all aspects of the Kardashian empire – STYLE, HUSTLE, SELF-LOVE, HATERS, FAMILY and SASS.

Binding

Hardback

‘I’ll cry at the end of the day. Not with fresh make up.’ —Kim

Price

AU$12.99 | NZ$14.99

ISBN

9781784882860

Publisher

Hardie Grant (UK)

Imprint

Hardie Grant (UK)

Series

Pocket Wisdom

Category

Gift

Format

132 x 110 mm

Extent

96pp

Illustrations

Full colour illustrations throughout

Age Range

Terms

SOR

‘On the cover of a magazine it said I was drunk and alone and just for the record, is there a problem with that?’ —Kris ‘My vibe right now is just living life.’ —Kourtney

Key Information • • • •

Keeping Up with the Kardashians has up to 2 million viewers per episode – with a record peak of 10.5 million recorded viewers at one time! The Kardashian’s span of ages appeals across generations – younger fans love Kendall and Kylie, original fans are still there for Kim, Kourt and Khloe. The Kardashian empire has REACH! Kim has 122 m followers on Instagram, Kylie is close behind with 121 m followers, and then along comes Kendall with a cool 100 m … Pocket Kim Wisdom has sold over 29,000 copies globally.

SELF-LOVE

‘STRAIGHTEN YOUR CROWN AND KEEP IT MOVING.’ Khloé

SELF-LOVE

Kourtney:

‘IF YOU CAN’T SEE ANYTHING BEAUTIFUL IN YOURSELF, GET A BETTER MIRROR.’

‘I’M IN LOVE.’ Khloé:

‘WITH WHO?’ Kourtney:

‘MYSELF.’ 42

Kendall

SELF-LOVE

‘MY VIBE RIGHT NOW IS JUST LIVING LIFE.’

‘NO ONE NEEDS ANYTHING. EVERYBODY’S BEAUTIFUL.’

Kourtney

Kendall

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She Just Wants to Forget r.h. Sin A beautiful dedication to powerful women who are tired of wasting their thoughts on people who were never worth thinking about. She Just Wants to Forget is the second title in the What She Felt series. She Just Wants to Forget is the follow up to the New York Times bestselling poetry collection She Felt Like Feeling Nothing by r.h. Sin.

Author Details Born in New Brunswick, N.J., and later moving to Florida, r.h. Sin comes from a place where a life of pain is the norm and destruction is a constant. Through an early love for reading and writing, r.h. Sin was able to pull away from some of the social distractions that plagued so many of his peers. After returning to the Northeast and moving to New York in pursuit of love, the young modern poet found that and much more.

Key Information Publication

01 September 2019

Binding

Paperback

Price

AU$27.99 | NZ$29.99

ISBN

9781449497545

Publisher

AMP

Imprint

Andrews McMeel Books

Series

Category

Poetry

Format

178 x 127 mm

Extent

208pp

Illustrations

Text only

Age Range

Terms

SOR

•

Whiskey, Words, and a Shovel series are bestsellers in modern poetry.

•

Sales of r.h. Sin's current titles total over 1.1 million copies sold! r.h. Sin's Twitter has 644k followers and his Instagram has 1.5 millio. His fans are dedicated book buyers.

• •

r.h. Sin is a poetry powerhouse who believes in giving his fans more content more often – hence his impressive and popular backlist.

scene forty-one.

It was never hard to tell; I think deep down she always knew that there was something going on. Even if you decided to say nothing, even when you thought you were so skilled at hiding whatever it was. Deep down, she always knew and yet she decided to say nothing. She decided to say nothing because maybe the truth was something she wasn’t ready to face. Maybe she knew that coming to terms with what she’d discover would force her to do everything that she was avoiding all along. They say everything done in the darkness will somehow find it’s moment in the light and this is exactly what happened even when you don’t know that it has. Even when you think that for some odd reason you’ll never be found out. She knows, she knows, she knows and she’ll say nothing for now because right now the lies ironically feel a bit safer. As strange as it may be, the lies you told, the lies she chose to believe have prevented her from facing a horrible truth. She knows and one day when she’s ready, she’ll move forward from you . . . 9

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scene forty-two.

She was tired but she was powerful. She loved you and yet it was never enough because you were never enough for her. She was weary and yet she continued to move, refusing to stand still. Realizing that standing next to you would ruin the opportunity to go after the things that would otherwise bring her peace. She represented something so grand, something so special. Something so rare and still you decided to treat her as if her everything was nothing and so she began the process of cleansing herself of what she initially felt for you. The woman you chose to overlook and neglect decided to love herself rather than continue falling for someone who would never catch her.

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scene forty-three.

I think there’s this part of you that remains hidden. There’s a side of you that most people rarely see. You’ve buried that part of you deep like roots beneath trees, undiscovered by those who were never willing to search for you. There’s way too much depth in your soul and those too lazy to explore your extra layers have all come up short and you willingly allow it, you don’t bother to tell them that there’s more because you know that not everyone deserves all of which you have to offer. You’ve hidden so much because you’re tired of the betrayal that follows behind those who don’t deserve passage upon your heart’s bridge. So much of you left to be discovered by someone who doesn’t have to be told where to go. Someone who knows what to do and how to treat you without hurting you in the process. I think there’s this part of you that will mean the world to the right person, but until then, you will always mean the world to yourself and there is nothing wrong with protecting your light from those who will only represent darkness. 11

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Hello, my name is Reuben but you know me as r.h. Sin and while I have your attention here in this moment, I just wanted to take this time to apologize to you on behalf of anyone who has ever hurt your soul. I’m well aware that you may not have gotten any closure or clarity from all those failed relationships and people who have constantly taken you for granted but I wanted to say sorry because even though we’re strangers and we’ve never crossed paths, I believe here and now that you deserve so much more than what you’ve had in the past. I believe in you and your ability to love without condition and while it feels like a curse, it’s truly a gift that belongs to you. A gift that will one day be appreciated by the one who is willing to match everything you’ll provide. I want to apologize to you but at the same time I’d like to remind you that you are amazing, you are someone worth getting to know and I am grateful for the opportunity to speak with you here and now, in this moment.

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to drink coffee with a ghost Amanda Lovelace "You cannot have a funeral for your mother without also having a funeral for yourself." This book poses the everlingering question: What happens when someone dies before they're able to redeem themselves? From the bestselling & award-winning poetess, amanda lovelace, comes the finale of her illustrated duology, "things that h(a)unt." In the first installment, to make monsters out of girls, lovelace explored the memory of being in a toxic romantic relationship. In to drink coffee with a ghost, lovelace unravels the memory of the complicated relationship she had with her now-deceased mother.

Author Details

Publication

01 September 2019

Binding

Hardback

having grown up a word-devourer & avid fairy tale lover, it was only natural that amanda lovelace would begin 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 ragdoll cats, & a combined book collection so large it will soon need its own home. she is a two-time winner of the Goodreads Choice Award for best poetry as well as a USA TODAY & Publishers Weekly bestseller.

Price

AU$27.99 | NZ$29.99

Key Information

ISBN

9781449494278

Publisher

AMP

Imprint

Andrews McMeel Books

•

Series

•

Category

Poetry

Format

203 x 127 mm

Extent

TBC

Illustrations

Text only

Age Range

Terms

SOR

• • •

Strong social media following: Instagram 52k followers, Twitter 17k followers Winner of Goodreads Choice Award for Poetry Over 300,000 copies sold of the princess saves herself in this one Strong appeal for readers of Rupi Kaur and other feminist poets. Addresses complicated mother-daughter relationships

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The Little Book of Beatles Over 170 Fab Four Quotes Malcolm Croft

The Little Book of the Beatles is a superb book of quotations by, and about, the band that revolutionised popular music the world over. A perfect companion for Beatles fans everywhere, this collection of bite-sized quips helps capture exactly what made the Fab Four so special. From insightful quotes by fellow artists, collaborators and friends, to words of wit and wisdom from John, Paul, George and Ringo themselves, you'll find more than 170 amusing and inspiring soundbites inside.

"I'd like to say thank you on behalf of the group and ourselves, and I hope we passed the audition." – John Lennon, 1970 Publication

01 September 2019

Binding

Hardback

Price

AU$11.99 | NZ$14.99

ISBN

9781787392557

Publisher

Carlton Publishing Group

Imprint

Carlton Books

Series

Category

Music/Video/Film

Format

137 x 113 mm

Extent

192pp

Illustrations

2-colour throughout

Age Range

Terms

SOR

Author Details Malcolm Croft is a celebrated author and music journalist. He has worked with many of the world's most important bands, including the Flaming Lips, Coldplay, The Verve and many others. He is the author of over 15 books on popular culture and music.

Key Information • • • •

This book contains more than 170 quotes by John Lennon, Paul McCartney, George Harrison and Ringo Starr, as well as many other high-profile stars from the world of music. Filled with quotes from all facets of the Beatles' career, from celebrity fans and musical collaborators, to naysayers who were made to eat their words. 2019 marks the 50th anniversary of the release of Abbey Road, one of the Beatles' classic records and one of the most celebrated albums of all time. In a small, beautifully designed package, this is the perfect impulse buy for any Beatles fan looking for a bite-sized dose of Fab Four magic.

â&#x20AC;˘ 13

There are only four people who knew what the Beatles were about anyway.

The fans gave their money and they gave their screams, but the Beatles gave their nervous systems.

Paul McCartney, 1984

George Harrison, 1995

â&#x20AC;˘ 12

• 15

The Beatles saved the world from boredom. George Harrison

We kind of like the screaming teenagers. If they want to sit out there and shout, that’s their business. We aren’t going to be like little dictators and say, ‘You gotta shut up.’ The commotion doesn’t bother us anymore. It’s like working in a bell factory. After a while you get used to the bells. Paul McCartney

• 14

• 17

No, we don’t mind. We’ve got the records at home. John Lennon, when asked at a press conference if he was bothered the band couldn’t hear themselves sing at concerts

Hamburg totally wrecked us. I remember getting home to England, and my dad thought I was half-dead. I looked like a skeleton, I hadn’t noticed the change, I’d been having such a ball! Paul McCartney

• 16

The Little Book of Bowie Malcolm Croft

The Little Book of David Bowie is filled with quotations by, and about, one of the most innovative artists in history. A perfect companion for Bowie fans everywhere, this collection of bite-sized quips helps capture exactly what made Ziggy Stardust so special. From insightful quotes by fellow artists, collaborators and friends, to words of wit and wisdom from David Robert Jones himself, you'll find more than 170 amusing and inspiring soundbites inside.

"I don't know where I'm going from here but I promise it won't be boring." - David Bowie, 1997

Author Details

Publication

01 September 2019

Malcolm Croft is a celebrated author and music journalist. He has worked with many of the world's most important bands, including the Flaming Lips, Coldplay, The Verve and many others. He is the author of over 15 books on popular culture and music.

Binding

Hardback

Key Information

Price

AU$11.99 | NZ$14.99

ISBN

9781787392939

Publisher

Carlton Publishing Group

Imprint

Carlton Books

Series

Category

Music/Video/Film

Format

137 x 113 mm

Extent

192pp

Illustrations

2-colour throughout

Age Range

Terms

SOR

• • • •

This book contains more than 170 quotes from David Bowie, as well as many other high-profile stars from the world of music. Filled with quotes from all facets of Bowie's career, from celebrity fans and musical collaborators, to Hollywood stardom and making a comeback. 2019 is a major milestone that marks the 50th anniversary of Bowie's seminal album, Space Oddity. In a small, beautifully designed package, this is the perfect impulse buy for any Bowie fan looking for a bitesized dose of Starman magic.

•5

I don’t know where I’m going from here but I promise it won’t be boring. David Bowie

•4

You would think that a rock star being married to a supermodel would be one of the greatest things in the world. It is. David Bowie

•7

You know, what I do is not terribly intellectual. I’m a pop singer for Christ’s sake. David Bowie in GQ, 2002

•6

All my big mistakes are when I try to second-guess or please an audience. My work is always stronger when I get very selfish about it. David Bowie on The Word, 2003

•9

I don’t see what’s so derisive about teeny-boppers. As far as I was concerned, the mind was at a most active stage at the age of about 14. David Bowie in Disc, 1972

•8

Without David Bowie, popular music as we know it pretty much wouldn’t exist. Moby

The Little Book of Rolling Stones Malcolm Croft

The Little Book of the Rolling Stones is a superb book of quotations by, and about, the greatest rock 'n' roll band in history. A perfect companion for Stones fans everywhere, this collection of bite-sized quips helps capture exactly what has made the band so legendary across more than 50 years in the spotlight. From insightful quotes by fellow artists, collaborators and friends, to words of wit and wisdom from Mick Jagger, Keith Richards, Ronnie Wood and the rest of the band, you'll find more than 170 amusing and inspiring soundbites inside.

"You can't always get what you want, but if you try sometimes, you might find, you get what you need." – Mick Jagger, 1969.

Author Details Publication

01 September 2019

Binding

Hardback

Price

AU$11.99 | NZ$14.99

ISBN

9781787392540

Publisher

Carlton Publishing Group

Imprint

Carlton Books

Series

Category

Music/Video/Film

Format

137 x 113 mm

Extent

192pp

Illustrations

2-colour throughout

Age Range

Terms

SOR

Key Information • • • •

This book contains more than 170 quotes by Mick Jagger, Keith Richards, Ronnie Wood, Charlie Watts and Brian Jones, as well as many other high-profile stars from the world of music. Filled with quotes from all facets of the Rolling Stones' career, from celebrity fans and musical collaborators, to friends, rivals and journalists who have followed the band for more than 50 years. 2019 marks the 50th anniversary of the release of Let It Bleed, one of the Rolling Stones' classic records and one of the most celebrated albums of all time. In a small, beautifully designed package, this is the perfect impulse buy for any fan looking for a bite-sized dose of Rolling Stones magic.

• 13

I see a good little rock ’n’ roll band – not as good as the Beatles, but good.

I knew what I was looking at. It was sex. And I was just ahead of the pack.

Paul McCartney,

Andrew Oldham, 1984

on the Rolling Stones

• 12

• 15

In the early days, we only played covers. The first album was all covers. I remember having this discussion, well, what are we going to do. We can’t make a second album of covers. We already knew we’d come to the wall there. Mick Jagger

Every little moment hanging around, Keith and I used to be sitting with guitars, trying to write songs. We wrote songs all the time. We were constantly coming up with ideas. We started writing songs that were reflective of the time we were living in and that struck a chord with our audience. Mick Jagger

• 14

• 17

My father was furious with me, absolutely furious. I’m sure he wouldn’t have been so mad if I’d have volunteered to join the army. Anything but this. He couldn’t believe it. I agree with him: it wasn’t a viable career opportunity. It was totally stupid. Mick Jagger, on dropping out of college to form the band

• 16

Our reputation and image as the Bad Boys came later, completely there, accidentally. […] Andrew Oldham never did engineer it. He simply exploited it exhaustively. Bill Wyman, 1972

A Million Sloths Super-Cute Creatures to Colour Lulu Mayo A charming colouring book for sloth lovers of all ages!

ALSO AVAILABLE:

A Million Sloths is a colouring book designed for sloth lovers of all ages. Its humour and adorable charm will appeal to both children and adults, providing an escape from hectic modern life to channeling nature’s most relaxed animal and living life in the sloth lane. Inside are over 30 spreads of quirky and off-the-wall sloths, decorated with stress-busting patterns and motifs. Get ready to turn your perspective upside-down. A new title in Lulu Mayo’s bestselling A Million series, with a stunning foiled cover.

Author Details Publication

01 September 2019

Binding

Paperback

Price

AU$14.99 | NZ$17.99

ISBN

9781789291063

Publisher

Michael O'Mara Books

Imprint Series Category

Michael O'Mara

Lulu Mayo is an award-winning illustrator with an eye for the quirky and idiosyncratic. Her work is energetic and often contains humorous and fantastical elements. She studied for a Master's degree in illustration at the University of the Arts London and has designed greeting cards, posters, editorials, window displays and much more. Lulu is the illustrator behind the best-selling A Million colouring book series, featuring A Million Cats , A Million Dogs , A Million Owls and A Million Bears . She is also the creator of Cattitude: Drawing Cats for Creative People and How to Draw a Unicorn and Other Cute Creatures .

Key Information

Price

AU$14.99 | NZ$17.99

ISBN

9781782439394

NA Puzzles & Games

• •

Format

230 x 180 mm

Extent

64pp

•

Illustrations

b&w illustrations

•

Age Range

Terms

SOR

A Million Sloths is a colouring book designed for sloth lovers of all ages. Its humour and adorable charm will appeal to both children and adults, providing an escape from hectic modern life to channelling nature’s most relaxed animal and living life in the sloth lane. Inside are over 30 spreads of quirky and off-the-wall sloths, decorated with stress-busting patterns and motifs, as you get ready to turn your perspective upside-down Lulu Mayo’s A Million series has sold over 380,000 copies in UK and the US and has also been published in 16 languages!

A MILLION SLOTHS FINAL MOM.indd 6-7

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Rey and Pals Jeffrey Brown Bestselling author of the beloved Darth Vader and Son series Jeffrey Brown brings his warm humour and a fresh and charming vision to an all-new book inspired by an exciting new cast of characters (and some old friends) from the new Star Wars film trilogy, including young Rey and Kylo, Finn and Poe, Phasma and Hux, grumpy old Luke, Chewie, BB-8, harried parents Han and Leia, and many more.

Publication

01 September 2019

Binding

Hardback

Price

AU$29.99

ISBN

9781452180434

Publisher

Chronicle Books

Imprint

Chronicle Gift

Series

Category

Graphic Novels

Format

165 x 165 mm

Extent

64pp

Illustrations

Full Colour

Age Range

Terms

SOR

What if Rey hadn’t grown up all alone on dusty planet Jakku, but instead had a galaxy of friends to play with? New York Times bestselling author Jeffrey Brown returns to the Star Wars galaxy with a collection of brand new adventures starring young Rey and Kylo, Finn and Poe, Hux and Phasma, Rose and BB-8—all under the watch of grouchy old Luke, General Leia, Han, and Chewie! Whether it’s Kylo trying to use the Force to cheat at Go Fish, Poe bowling with BB-8, or Rey making a complete mess during lightsaber training with Luke, Rey and her friends will try the patience of their guardians, to the delight of Star Wars fans of all ages.

Author Details Jeffrey Brown is a two-time Eisner Award-winning artist and writer of the bestselling Darth Vader and Son series (Darth Vader and Son, Vader's Little Princess, Goodnight Darth Vader, Darth Vader and Friends), as well as other humour books, nonfiction comics, and young adult series. A lifelong Star Wars fan, he lives in Chicago with his wife and two sons.

Key Information •

Fans of Star Wars and Jeffrey Brown have been asking for his approach to the new characters ever since the new films were announced! These Saga films have been huge successes, and fans love these characters (Rey is by far the most popular Star Wars costume at conventions these days).

•

In addition to the new characters, Jeff’s able to bring his spin to the parenting troubles young Kylo presents to Han and Leia. Grumpy old Luke is comic gold. Fan favorites like R2, Chewie and 3-PO are back. Funny, Yoda is.

•

For this book Chronicle has added fun and absorbing crossover illustrations that cover full page spreads. Neat and new! All four of the original books in the series are New York Times and national bestsellers. We’ve sold a cumulative 2.5 million copies across the entire book and ancillary line (1 million of the first book alone). Jeff won two Eisner Awards (the Oscars of cartooning) in humour for Darth Vader and Son and Vader's Little Princess. This book will come out just in time for the December release of Episode IX.

•

Also Available by Jeffrey Brown

Price

AU$27.99

Price

AU$27.99

ISBN

9781452106557

ISBN

9781452118697

Price

AU$27.99

ISBN

9781452128306

Crane Truck's Opposites Goodnight, Goodnight, Construction Site Sherri Duskey Rinker and Ethan Long

A great fifth addition to the Goodnight, Goodnight, Construction Site concept board books (joining Excavator's 123 , Cement Mixer's 123 , Dump Truck's Colours , and Bulldozer's Shapes .) In this book, the construction site is full of opposites! Join Crane Truck as he works from DAY to NIGHT on jobs both BIG and SMALL, with help from his friend Excavator.

Author Details Sherri Duskey Rinker is the author of #1 New York Times bestsellers Goodnight, Goodnight, Construction Site ; Steam Train, Dream Train ; Mighty, Mighty, Construction Site ; and Construction Site on Christmas Night. Sherri lives with her

Publication

01 September 2019

Binding

Board Book

Price

AU$14.99

ISBN

9781452153179

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Non Fiction

Format

146 x 152 mm

Extent

20pp

Illustrations

Full colour illustrations

•

Age Range

1 and up

•

Terms

SOR

photographer husband and two sons in St. Charles, Illinois. Ethan Long is an internationally recognised children's book author and illustrator with over 70 titles to his credit, including Chamelia and the New Kid in Class , a 2014 Children's Choice Honour Book; the Publishers Weekly-starred Fright Club ; and In, Over, And On! the sequel to his Theodor Seuss Geisel Award winner Up, Tall, And High! is also the creator of the Emmy-nominated preschool series Tasty Time with ZeFronk. He lives in Orlando, Florida.

Key Information •

•

This concept-driven board book features characters from the #1 New York Times bestselling Goodnight, Goodnight, Construction Site / Mighty, Mighty, Construction Site / Construction Site on Christmas Night, which have sold nearly 4 million copies to date worldwide. Construction vehicles are perennially popular with this age group, while the early childhood concepts will appeal to parents. This book continues the series theme of shared work and the value of friends. The trims of these original concept books match the trims of the Goodnight, Goodnight, Construction Site and Steam Train, Dream Train board books, making a set of these books the perfect baby present.

Crane Truck works NEAR . . .

He LIFTS and LOWERS things all day. and FAR away.

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Some loads are HEAVY,

Some things are DULL,

some things are BRIGHT.

some are LIGHT.

Crane Truck does it all just right. GNGNCS_CraneTrucksOpposites_INT_mechs.indd 10-11

8/22/18 2:12 PM

Crane sets his stabilizers hard to lift a BIG beam in the yard.

GNGNCS_CraneTrucksOpposites_INT_mechs.indd 12-13

He’s finished in no time at all, and then he lifts a beam that’s SMALL.

8/22/18 2:12 PM

Three Cheers for Kid McGear! Sherri Duskey Rinker and AG Ford She might be small, but she's got it all – she's Kid McGear, Skid Steer! An adaptable little truck saves the day in this feel-good construction tale from Sherri Duskey Rinker and AG Ford. She might be small, but she’s got it all – she's Kid McGear, Skid Steer! Kid McGear is the newest truck to join the GGCS crew, and she’s eager to help ... but is she TOO small? Kid proves her worth – and her leadership skills – when disaster strikes. Playful rhyming text from the bestselling team behind Construction Site on Christmas Night make this thrilling tale of teamwork a must-have read-aloud for construction fans both big and small.

Author Details Publication

01 September 2019

Binding

Hardback

Price

AU$32.99

ISBN

9781452155821

Publisher

Chronicle Books

Imprint

Chronicle Child

Series

Category

Child Non Fiction

Format

244 x 254 mm

Extent

40pp

Illustrations

Full colour illustrations

Age Range

2 and up

Terms

SOR

Sherri Duskey Rinker is the author of #1 New York Times bestsellers Goodnight, Goodnight, Construction Site; Steam Train, Dream Train; Mighty, Mighty, Construction Site; and Construction Site on Christmas Night. Sherri lives with her photographer husband and two sons in St. Charles, Illinois. AG Ford, a recipient of the NAACP Image Award, has illustrated many award-winning books for children, including the #1 New York Timesbestseller Construction Site on Christmas Night. He lives in Dallas, Texas.

Key Information •

• • • •

Goodnight, Goodnight, Construction Site has been on the New York Times bestseller list for 235 weeks and counting, and both Mighty, Mighty, Construction Site; and Construction Site on Christmas Night burst on the scene as #1 New York Times bestsellers. Both GGCS and MMCS have won starred reviews and awards, and KID MCGEAR is sure to follow suit. Sherri Rinker has received countless fan letters from little girls and their parents who love, love, love Goodnight, Goodnight, Construction Site; Mighty, Mighty, Construction Site; and Construction Site on Christmas Night! More and more, parents are understanding the importance of presenting stories to their boys that show girls as heroes of their own stories. This is the first title in the series featuring a female lead! Sherri's bouncing, energetic rhymes make for a tremendously satisfying read aloud experience, perfect for the energetic kids who love construction. An underdog story any small child can empathise with will take Sherri's already beloved construction site gang to new heights. And like Goodnight, Goodnight, Construction Site, this series emphasises teamwork, collaboration, and working together to solve a problem – real-world skills that we know consistently attract parents and teachers to Sherri's books.

: 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

Oâ&#x20AC;&#x2030;ne day at the construction yard

five friends are building, working hard. Flatbed drives into the site. Vroom! Vroom! Her secret load is strapped down tight.

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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

The crew cannot believe their eyes: Five trucks STOP! and turn and stare at the tiny truck that’s sitting there.

The tarp comes off. And there, SURPRISE!

Clean and shiny, all brand-new, with lots of cool attachments, too!

“Whoa! What kind of truck are you?”

ThreeCheersForKidMcGear_INT_OP.indd 8-9

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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

With a scoop on her front end, she gives a turn, a twist, a bend.

“Wow! Now, who do we have here?”

“I’m a skid steer—Kid McGear!”

And vaults off flatbed, in one swoop!

Beep! Beep! “Hello!” she says, and greets the group.

ThreeCheersForKidMcGear_INT_OP.indd 10-11

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Also Available by Sherri Duskey Rinker

Binding Price ISBN

Board Book AU$14.99 9781452153162

Binding

Board Book

Binding

Board Book

Binding

Board Book

Price

AU$9.99

Price

AU$14.99

Price

AU$14.99

ISBN

9781452153186

ISBN

9781452153209

ISBN

Binding

Hardback

Binding

Hardback

Binding

Hardback

Price

AU$32.99

Price

AU$32.99

Price

AU$32.99

ISBN

9780811877824

ISBN

9781452109206

ISBN

9781452152165

9781452153216

Dinosnores Sandra Boynton A delightful new board book with clever rhymes, warm humour, and charming illustrations from Sandra Boynton, for bedtime or any time. When dinosaurs go to bed, it can get very noisy! Ah, look how sweet the dinosaurs are in their pajamas. And see them wiggle and stretch and brush their teeth. But – watch out! Because soon there’ll be SNORING! HONK! SHOOOOOO! HONK! SHOOOOOO! HONK! SHOOOOOO! HONK! SHOOOOOO! Publication

01 September 2019

Binding

Board Book

Price

AU$16.99

ISBN

9781523508136

Publisher

Workman Publishing

Imprint

Workman

Series

Category

Child Novelty

Format

159 x 145 mm

Extent

24pp

Illustrations

Full colour illustrations

Age Range

Terms

SOR

Little kids love big dinosaurs – and especially Sandra Boynton's, whom they know from Oh My Oh My Oh Dinosaurs! (which has 1.3 million copies in print). So what better way to wind down at the end of the day than with a sweet bedtime story about sleepy dinos? Dinosnores will make kids excited to get tucked in and repeat those cozy bedtime rituals. Plus everyone will get to switch from long langorous yawning and to the loud honk-SHOO'ing. Who will be the loudest?

Author Details Sandra Boynton is a beloved American cartoonist, children’s author, songwriter, and highly sporadic short film director. Boynton has written and illustrated sixty children’s books and seven general audience books, including five New York Times bestsellers. More than 70 million of her books have been sold – “mostly to friends and family,” she says. Boynton has also written and produced six albums of unconventional children’s music; three of her albums have been certified Gold (over 500,000 copies sold worldwide), and Philadelphia Chickens, nominated for a Grammy, has gone Platinum (over one million copies sold). Boynton has also written and directed eleven short musical films and two animated shorts, including “Tyrannosaurus Funk,” sung by Samuel L. Jackson, which won the 2018 Grand Prize for Best Children’s Animation Short from the Rhode Island International Film Festival. In 2008, Boynton received the Lifetime Achievement Award from the National Cartoonists Society. Boynton has four perfect children and an equally perfect granddaughter. Her Connecticut studio is in a converted barn that has perhaps the only hippopotamus weathervane in America.

Key Information • • •

Dinosnores is a delightful bedtime or naptime book, complete with cozy rituals (even dinosaurs put on their pajamas and brush their teeth!) and silly sound effects (plenty of yawning, and lots of loud honk-SHOO'ing). Boynton's books from Workman have more than 24 million copies in print. Her fans are legion, and her sales incredibly robust. Little kids love big dinosaurs, especially Sandra Boynton's dinosaurs, which they know from Oh My Oh My Oh Dinosaurs (1.3 million copies in print). Boynton's dinosaur books sell everywhere around the world from indie bookstores to natural history museums!

Paint by Sticker Kids: Halloween Workman Publishing Ten bright and playful low-poly pieces of art for kids to create, one sticker at a time (including glow-in-the-dark stickers!), to celebrate Halloween! A new addition to the bestselling Paint by Sticker Kids series, and perfect gift or holiday craft activity for kids 5 and up. The more and more popular-every-season activity for kids meets the magic of the holidays! With a combined 1.19 million copies in print, the Paint by Stickers: Kids series combines the joy of colouring and stickers with the creativity of paint by number, resulting in vibrant art. Now introducing two two new titles will get kids excited for perennially festive fun. Publication

01 September 2019

Binding

Paperback

Price

AU$22.99

ISBN

9781523506149

Publisher

Workman Publishing

Imprint

Workman

Series

Category

Child Novelty

Format

229 x 229 mm

Extent

34pp

Illustrations

Full colour illustrations

Age Range

5 and up

Terms

SOR

In Halloween kids can create 10 spooky (but not scary!) Halloween-themed illustrations – best of all, using glow-in-the dark stickers to make them even more vivid. There are jack-o'-lanterns, a witch, and a mummy, plus a pair of friendly ghosts. This is a quiet, hands-on, no-mess activity that as a bonus is a calming, helpful way to practice recognising and learning numbers outside the classroom. The way it works is simple: Find the numbered sticker, peel it, and place it in the right space. Add the next, and the next – and see the images come to life in the “low-poly” style that uses geometric shapes. Since the card-stock pages are perforated, artwork can be easily removed so kids can hang them up as decorations, or proudly display them on the fridge.

Key Information • •

•

The Paint by Sticker Kids series has more than 1 million copies in print, with strong sales in a wide range of retailers. This activity book will be a welcome addition to Halloween-themed displays. It includes charming art that celebrates kids' favourite parts of the holiday, from jack-o'-lanterns to a black cat and a (not-too-spooky) witch, and is a quiet, hands-on, no-mess activity that results in bright, fun art that kids can use to decorate! Parents love Paint by Sticker Kids as a mindful activity for their kids, a way to practice numbers, and a fun way to play with stickers.

Also Available in the Paint by Stickers Kids series

Price ISBN

AU$29.99 9780761193647

Price ISBN

AU$19.99 9781523500383

Price

AU$19.99

ISBN

9781523502950

Price

AU$19.99

ISBN

9780761189602

Grasping the Grape Demystifying grape varieties to help you discover the wines you love Maryse Chevriere An illustrated guide to the world of wine – grape by grape. Sure, drinking wine is all fun and good times, but learning about it isn’t always as easy. With Grasping the Grape, Maryse Chevriere seeks to be like that friend from school you went to for help because they took the best notes in class (complete with visuals). Featuring profiles of more than 30 of the world’s most prominent grapes, this guide to wine gives you the quick download on all the essentials: What the variety tastes like, where it’s grown, what wines it’s known for, what to drink it with, how to describe it and which other grapes to explore if you’re a fan. Because when it comes down to it, learning the grapes is the best way to start your journey into wine.

Publication

01 September 2019

Binding

Hardback

Price

AU$19.99 | NZ$22.99

In Grasping the Grape, you’ll also find information on key beginner wine drinking topics like how to become a better shopper and FAQs about rosé, as well as a handy plan of action for food and wine pairing, and a drinking game to help you become a sharper taster. If you weren’t grasping for a glass of wine before, you will be after this.

Author Details

ISBN

9781784882488

Publisher

Hardie Grant (UK)

James Beard Award–winning humourist and certified sommelier Maryse Chevriere was most recently the Wine Director at Dominique Crenn’s acclaimed San Francisco restaurant, Petit Crenn. She currently resides in Boston and is focused on maintaining her popular wine humour Instagram account @freshcutgardenhose and developing it into a full-scale business.

Imprint

Hardie Grant (UK)

Key Information

Series

Category

•

The author is a new star of wine writing, having already won a James Beard award for humour.

Food & Drink

•

Format

177 x 140 mm

Extent

176pp

Written with wit and accompanied by sharp illustrations, this book targets millennial wine drinkers. 60% of UK adults now choose wine over any other alcoholic drink, amounting to over 30 million regular wine consumers across the country.

Illustrations

Full colour illustrations throughout

Age Range

Terms

SOR

•

Anatomy of a Wine Label: The Essentials Front Producer/Winery/Brand Name Although often one of the easiest items to pick out on a label, as it tends to be the most prominent, the ‘type’ of name used to categorise wine varies tremendously. Sometimes the wine goes by the name of the brand (as is often the case with New World wines), while in other cases, it’s identified by the winery or producer. And in some other instances still, you’ll find the name of the winery in top billing, and the name of the producer written somewhere in smaller print. A little decoder for the winery name format: in France, look for the prefix ‘Domaine’ or ‘Château’; in Germany or Austria, ‘Weingut’; in Italy, ‘Castello’, ‘Cantina’ or ‘Tenuta’; ‘Quinta’ in Portuguese, and in Spanishspeaking countries, ‘Bodegas’. Vintage The year the grapes were harvested. Region/Appellation/Sub-Appellation/Vineyard Name From a broad strokes perspective, the more specific the growing site listed, the higher quality the wine is likely to be. It’s like a hospital consultant with a lot of letters after their name: it means they’ve have had to pass more tests and meet more standards, and are therefore more unique and prized because of it. Regional Classification For example, Appellation d’Origine Contrôlée (AOC) in France; Indicazione Geografica Tipica (IGT), Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG) in Italy; Denominación de Origen (DO/DOC) in Spain; Districtus Austriae Controllatus (DAC) in Austria; Denominação de Origem Controlada (DOC) in Portugal and American Viticultural Area (AVA) in the US. These regulatory bodies determine the rules and regulations for the region’s growing practices and standards.

12 GRASPING THE GRAPE

The ‘Dos’ and ‘Don’ts’ of Storing and Serving Storing DO Store open bottles of wine in the fridge: No worries if can’t finish that whole bottle from last night – as long as you cork it and keep it relatively cool, which helps slow down the spoilage process from oxygen exposure, it should last at least another day or two (maybe longer for red wine). Find the coolest, darkest place in your house to store your wines: Aside from exposure to oxygen, heat and light are wine’s greatest enemies. If you don’t have the money, space or a wine fridge, a spot in a (dry, not-humid) cellar, hallway or kitchen cupboard should do just fine. Store your wine horizontally: Although somewhat of an old-school mentality – born of the days when the vast majority of wines were sealed with cork and therefore needed the contact with the wine to prevent it from drying out – it remains a solid practice. And if for no other reason, it’s a more efficient, effective use of space.

DON’T Let your wine get too hot or too cold: Store your wine anywhere that is hotter than 26 oC (80o F) and it will cook, or colder than 0oC (32o F), and it will freeze, or worse, explode if it’s a sparkling wine. Expose your wine to radical temperature shifts: Imagine going from the comfortable temperature of your home to baking in a hot, humid sauna, to jumping into a near-frozen lake. Traumatizing.

28 GRASPING THE GRAPE

Trebbiano

Notable Regions France, Italy, Portugal and South America.

Say it Right: Treb-EE-ah-no Other Known Aliases: Ugni Blanc (Oo-nee Blonk)

B Drink it With Simply prepared seafood dishes; crudité; mild washed-rind cheeses; simple green salads dressed in light vinaigrette.

C Key Words You’re looking for an easy white with a mellow, middle-of-theroad personality; not too particular, you just want something that is dry, not too heavy or acidic and inexpensive.

D You Might Also Like Pinot Blanc, Verdicchio, basic-level unoaked French Chardonnay and Friulano.

72 GRASPING THE GRAPE

If nothing else, you have to give it up to Trebbiano for crushing it as an everyday hero. The grape (of which there are several strains) rarely gets any mention or attention, but that does not mean its role in the wine industry is insignificant. The most prolific of the grape’s many varieties is Trebbiano Toscano. While you have probably never heard of it – or maybe just once or twice in passing – the varietal is actually responsible for producing more wine than any other in the world. Of course, the unfortunate reality of this fact is that a lot of the light, neutral, tart and generally not-that-exciting wine it makes is either distilled or processed. In France, under the pseudonym Ugni Blanc, it is used as a major (if not solo) component in the base wine that eventually becomes Cognac and Armagnac. And in north-eastern Italy, juice from the freshly harvested grapes is used, often with the red wine grape Lambrusco, to produce the region’s signature balsamic vinegars. Even in its strictly wine-only roles, Trebbiano mostly plays a fade-into-the-background part. In south-western France and throughout central and north-eastern Italy, it’s nothing more than a chorus member in leagues of fresh, easy and unassuming white blends. That being said, if you do happen to be interested in seeing what the grape can achieve on its own, the best examples can be found from some serious-minded producers in Abruzzo.

The New Nouveau Because everything old is new again, it really shouldn’t come as a surprise that some producers are now trying to revive the nouveau tradition and make it cool again for a young generation of ever more discerning wine drinkers. While you can find releases from a handful of benchmark Beaujolais producers (Marcel Lapierre, Jean Foillard, PUR) looking to flip the page on that dark spot in their region’s history, the concept has really taken off with a number of winemakers in California, Oregon and the Finger Lakes in New York state, USA. There, a confident ‘See, nouveau doesn’t have to suck’ attitude has produced a crop of diverse wines that celebrate the fun, frivolous nature of the style without compromising quality. Beyond the traditional Gamay, the line up of American nouveaus includes Pinot Noir, Pinot Gris, Chardonnay, Merlot, Chenin Blanc and Valdigué, to name a few.

104 GRASPING THE GRAPE

mostly working off the top, ‘cru’-level sub-regions – of which there are ten – proved that Beaujolais can produce wines with elegance, complexity, and even the ability to age. The wines from these quality-designated crus, which also happen to be a basecamp of the French natural wine movement, are the current sommelier and wine nerd equivalent of catnip. Their charming, tart berries and cherries-meets-herbs-meets-purple flowers-meets-spice-meets-black tea-meets-fresh earth experience is not only incredibly food-friendly, but also has the added bonus of still being a relatively good deal. Gamay does have a life outside of Beaujolais, by the way. In France, it is also at home in the Anjou and Touraine regions of the Loire Valley, where it produces easy-drinking, juicy light reds and fruity rosés. While across the pond in the USA, a number of fresh-faced producers in Northern California, Oregon, and the Finger Lakes in upstate New York have been producing fun, slightly riper and often quirky renditions of the grape.

The Crus of Beaujolais Saint-Amour Juliénas

Getting to Know the Cru

Chénas

Moulin -àVent Fleurie Chiroubles

Morgon

Régnié

Côte de Brouilly

Getting serious about drinking Gamay means getting to know the crus of Beaujolais, aka the ten designated quality growing areas where the grape achieves rockstar status. Representing only 15% of production in the region – more than half is still dedicated to basic Beaujolais and Nouveau, and only about a quarter to the next level up, Villages – these are the names you’re going to want to look out for on labels and wine lists. From there, it’s just a matter of digging in to the fun homework (aka drinking) to discover if you’re more a fan of the bolder, fuller (relatively speaking) expressions from Moulin-à-Vent, Morgon and Régnié, or, if you prefer the more delicate, floral touches of Fleurie and Chénas.

Brouilly

RED 105

Sour the magical element that will transform how you eat Mark Diacono The definitive cookbook on all things sour, from kimchi to kefir, citrus to sourdough. Sour is the definitive book on this unique taste. From cheese to vinegar, throughout the centuries we have deliberately let – and even encouraged – food to go sour to enhance its flavour. Sour foods have never been more fashionable, with the spotlight falling on foodstuffs as disparate as Belgian sour beer and Korean kimchi. But what is it that makes sourness such an enticing, complex element of the eating experience? And what are the best ways to harness sour flavours in your own kitchen? Mark Diacono sets out to demystify the sour world, and explore why everyone's extolling the virtues of kombucha and fermenting for their digestive health. By grappling with gooseberries and turning his hand to sourdough, experimenting with ultra-cool shrub cocktails, and making his own yoghurt, keffir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximise the transformative power of this amazing taste. Publication

01 September 2019

Binding

Hardback

Price

AU$45.00 | NZ$49.99

ISBN

9781787132269

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

Format

270 x 180 mm

•

Sour is the taste trend of 2019 and this is the first comprehensive cookbook on the subject.

Extent

272pp

•

Mark is ex-River Cottage and his Otter Farm project featured on Grand Designs. Fermented foods like Kimchi and Kombucha have seen a massive rise in popularity. Sour and fermented foods have been proven to be beneficial to gut health; this isn't just for foodies, but for health-conscious consumers. The book doesn't just cover ferments and pickles: there are also beautiful recipes to bring sour flavours into your everyday cooking and even cocktails.

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details Mark Diacono is lucky enough to spend most of his time eating, growing, writing and talking about food. His A Year at Otter Farm and A Taste of the Unexpected both won Food Book of the Year, for Andre Simon and the Guild of Food Writers respectively. His new book, Sour, is published by Quadrille in September 2019. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark also writes regularly for a range of publications including the Telegraph and Country Life, and his features have appeared in The Observer, Guardian, National Geographic, and others.

Key Information

• • •

CONTENTS

INTRODUCTION

Souring Skills Sourdough Dairy Vinegar Fermented drinks Fermented fruit and vegetables Pickles RECIPES

Vinegars, pickles, preserves and dressings Breakfast Later in the day Desserts Drinks Sweets and other delights

BREAKFAST

TURKISH EGGS A breakfast for a lazy sunday, especially if you have someone still dozing who you’d like to return. It is so very worth the bother for one though, should you be homealone, hence I’ve written this as a per-person recipe. You deserve it (even if you don’t). A couple of tips: Nigella suggests warming the yoghurt over a pan of just-boiled water, and straining the egg of its runniest white through a tea strainer – it’s breakfast, so often I can’t quite summon the enthusiasm, but it does make a small difference. I like two eggs, but for some, as the French say, one egg is un oeuf. Dill is the mid-morning Pastis of herbs: there are days I’d like nothing more, and there are days I’d like nothing less; when the latter, parsley steps in its place to no lesser delight. I have cast a handful of diced, fried paneer (see pageXX) into the yoghurt when I’ve had some leftover, and it has been mighty fine. And in your snooziness, don’t salt the water – it breaks bonds in the egg white and makes them tatty.

Per person 2 tsp olive oil 1 tsp Aleppo chilli flakes 90g Greek yoghurt ½ garlic clove, finely chopped 2 eggs 30g butter Finely chopped dill or parsley 1 tsp lemon juice Salt and pepper Sourdough toast, to serve

Stir the garlic and 1 tsp olive oil into the yoghurt and put aside – it’s best served at room temperature. Gently warm the butter until it becomes nutty brown, remove from the heat, add the chilli flakes and swirl the pan gently as they sizzle in the hot butter. Pop the bread in the toaster. Turn the heat down on the water until it has the barest shimmer – simmering is too much. Crack the egg into a small cup and add the lemon juice – this makes the egg perk up like that muscly bloke on the beach pretending not to tense, and prevents the egg waving white hands in the water as it poaches. Gently ease the egg into the water (repeat with a second egg if you are greedy as I) and poach for 3.5 minutes. Lift the egg/s with a slotted spoon onto kitchen roll – you don’t want any water in the bowl. Spoon the yoghurt into a warmed bowl, place the egg/s on top using a spoon, and then spoon the chilli butter over with as much artistic licence as your morning head allows. Sprinkle with dill or parsley, and enjoy with sourdough, back in bed.

BREAKFAST

PASSION FRUIT, LIME AND POMEGRANATE CEVICHE I once accidentally walked 30 miles of the South Downs Way in a day, with two rucksacks on, thanks to my companion’s just-tweaked back, a misread bus timetable and the need to reach civilisation before dark. A friend lived a few hundred yards from the end of the path, and as dusk descended, he opened the door to us and wordlessly showed me to his fridge where four stone cold beers impersonated Battersea Power Station. I drank two without pause as they wept condensation on my grateful hands. They remain my benchmark of ultimate refreshment; this ceviche is the only thing that runs them so very close. To my mind, ceviche needs at least two citrus at play. I’ve used lemon here as lime would drive a bus through the grapefruit – orange would work differently, equally well. I prefer the passion fruit seeds left in here – crunch is deeply important to me – by all means remove them if you wish/are mad. Diced mango works beautifully in place of the pomegranate seeds too.

Serves ? 500g fresh white fish, cut into 2cm squares ½ lemon juice, juiced ½ grapefruit, juiced 1½ grapefruit, peeled juice of 2 passion fruits, with seeds chopped coriander ½ small red onion, finely chopped Thai or other small, medium hot, chilli, finely sliced Pomegranate seeds Sea salt

Place the fish in a bowl and squeeze lime and grapefruit juice over the top, pour in the passion fruit and allow to rest for 15 minutes. Using a sharp knife, free each grapefruit segment from its membranes and slice each into three. Stir in the grapefruit pieces, onion and chilli, add a pinch of salt, and the coriander and pomegranate seeds. Serve immediately.

BREAKFAST

SOURDOUGH PANCAKES I suspect my daughter loves these pancakes more than she loves her father; if you add maple syrup into the equation, no cloud of doubt remains. All you need to add for the perfect Sunday morning is good coffee, the papers and the prospect of a good lunch cooked by someone else. Allowing the batter to ferment overnight gives the pancakes a pleasing robust texture, even to thin pancakes, and rounds out the flavour beautifully even an hour of fermenting makes a difference. There are, of course, some Sundays when you wake ready to eat a telephone directory or in need of something of heft to counteract last nightâ&#x20AC;&#x2122;s over-indulgence: in which case, make and use the batter immediately. Of the many toppings that work, figs with honey and yoghurt, maple syrup and banana, rhubarb and yoghurt, bacon and blueberries (honest), and of course, lemon and sugar are a few great combinations to get you started.

Serves ? 160g sourdough starter Salt 240ml milk 140g plain white or spelt flour 4 eggs 30g melted butter or vegetable oil - plus more to cook the pancakes

Whisk the milk, the sourdough starter, the flour and a pinch of salt to a smooth batter. Leave to ferment in the fridge overnight, or for an hour at room temperature. When ready to cook, whisk in the eggs along with the butter or oil. Wipe a large frying pan with just a little butter or oil and heat the pan over a moderate heat. Add a ladleful of the batter at a time, swirling to create a large thin pancake. Cook for 1 minute until golden brown, then flip and cook on the other side until golden and cooked through. Repeat with the remaining batter. Serve warm.

Leaf Lettuce, Greens, Herbs, Weeds - Over 120 Recipes that Celebrate Varied, Versatile Leaves Catherine Phipps Celebrate versatile, varied leaves: 120 enticing recipes for herbs, lettuces, greens and everything in between. Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavour they offer immense variety – bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of colour and texture – from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate and feathery. They range from the tiniest of microherbs to huge elephant ears, a meal in a leaf. From lettuce and herbs, through cabbages and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and foolproof recipes. With recipes taking in soups, salads, brunches, starters, mains, puddings, baking, preserves and drinks, this is the complete, definitive book of cooking with leaves of all kinds. Publication

01 September 2019

Binding

Hardback

Price

AU$45.00 | NZ$49.99

Catherine Phipps is a food writer, cookbook author and recipe developer who has frequently featured on TV and radio, including BBC Radio 4’s The Food Programme. She is the author of four books, including Citrus (2017).

ISBN

9781787132405

Key Information

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

Format

247 x 173 mm

Extent

288pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details

•

Raise your leaf game with 120 inventive recipes from a leading food writer, including dishes made with meat, fish and cheese.

•

Catherine is renowned throughout the industry for her exhaustive testing: every recipe in this book works. ‘One of our favourite books published last year’ Sunday Telegraph on Citrus; ‘A fascinating book filled with excellent recipes, so it’s no surprise that it has been well received and gained glowing endorsements from chefs such as Nigel Slater’ Waitrose Weekend on Citrus; ‘You’re simply the zest!’ Sunday Times on Citrus

•

Warm Bean Tops Salad

Serves 4 250g broad bean tops A bunch of radishes, with their leaves, sliced into rounds 4 ripe apricots or loquats, cut into wedges 1 tsp honey 25g hazelnuts, lightly toasted For the dressing 2 tbsp olive oil 1 shallot, very finely diced 25g nduja 1 tbsp sherry vinegar 1 tsp honey

The spicing here is fragrant rather than hot and has a vaguely Middle Eastern feel to it, so you could simply serve it with rice or couscous instead of the chickpeas and greens if you prefer. Blot the sea bass fillets and lie skin-side down on kitchen paper. Combine all the rub ingredients and sprinkle evenly over the fillets. Press lightly. Before you start frying the fish, cook the spring greens. Wash thoroughly, then put in a large lidded saucepan without shaking off too much water. Cover and heat gently until the greens have wilted down and are just al dente â&#x20AC;&#x201C; they should be a fresh, bright green. Heat the olive oil in a large frying pan. When hot, add the sea bass fillets, skin side down, and fry for a couple of minutes. Flip over and cook for a further 30 seconds. Remove from the frying pan and keep warm. Add the butter, garlic, lemon zest and juice and orange juice to the pan. Turn up the heat and let the mixture bubble until you have a glossy, syrupy sauce. Pour into a jug. Deglaze the pan with the water. Add the chickpeas and spring greens and stir to pick up any flavour residue. Season with salt and pepper. Serve the fish with the chickpeas and greens, and the sauce spooned over.

Wild Garlic Potato Cakes

To make 8 600g potatoes, peeled and diced 50ml milk 25g butter 50g fermented wild garlic 50g fresh wild garlic leaves, finely shredded 100g of a good melting cheese (I use ogleshield) To coat 50g plain flour 1 egg, beaten 75g fine breadcrumbs For the salsa 300g tomatoes, cored and finely diced A small bunch of tarragon, finely chopped 1 tbsp sherry vinegar Zest of ½ lemon 2 tbsp olive oil To serve: A few spinach leaves A few basil micro herbs 4 eggs, poached (optional)

This looks like a lot of work, but really it takes minutes to make the salsas while the fish gets a brief marinating. I prefer to make my own tortillas, and usually use a heavy frying pan to squash them flat as I don’t have a tortilla press, but you don’t have to do this yourself – it is possible to buy very good ones. You can experiment with the flavours in the salsa – I like something quite tart against savoury fish and sweet avocado, so in place of grapefruit I might use blood orange or physalis. First prepare the fish. In a bowl, whisk together the marinade ingredients, pour over the fish fillets and leave to marinate for at least an hour. Meanwhile, make the salsas. Mix the ingredients for each in 2 separate bowls and season well with salt and pepper. Leave to stand – these are best at room temperature. (You can purée the avocado if you like a crema – I prefer it chunky.) Heat a frying pan until very hot, then add a little olive oil. Add the fish fillets and cook until they are almost completely done (i.e. the flesh will be turning opaque up the sides), then flip for another minute. Remove from the pan. Pile the fillets onto the tortillas and top with shredded lettuce and the salsas.

Posh Potatoes Over 70 recipes, from wondrous waffles to fabulous fries Rebecca Woods Fun and creative recipes using the world’s favourite vegetable. No other vegetable is as universally loved as the potato. It's a firm favourite of young and old alike, the world over. Chips, wedges, mash, rösti, gnocchi, baked potatoes, hash browns, roast potatoes, French fries, Dauphinoise – no other vegetable is so versatile, so comforting and so delicious. In this latest book in the Posh series, we celebrate the humble potato in its many forms and offer amazing new ways to cook it. Through Breakfast & Brunch, Lunch, Snacks, Sides, Mains, you'll discover a mouth-watering variety of dishes from around the world, and every recipe is accompanied by a tempting photo. Recipes include Sesame Sweet Potato Falafel Wraps; Sour Cream and Chive Baked Potato Soup; Piri Piri Soufléed Potatoes; Duchess Potatoes; Potato, Gorgonzola and Rosemary Pizza; and Fennel, Potato and Pancetta Gratins. Posh up your potatoes and add some sparkle to your spuds!

Publication

01 September 2019

Binding

Hardback

Price

AU$29.99 | NZ$32.99

ISBN

9781787133570

Rebecca Woods is an author, food stylist and recipe developer based in Hastings. She spent many years editing cookery books before deciding she would much rather be cooking. Her styling work has appeared in the national press, film and TV, and brand advertising campaigns, as well as in many cookbooks. She is the author of Nourish Soups, published by Quadrille.

Publisher

Quadrille Publishing Ltd

Key Information

Imprint

Quadrille Publishing Ltd

Series

Posh!

Category

Food & Drink

Format

210 x 160 mm

Extent

176pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Author Details

•

The latest in the Posh series (over 160,000 copies sold worldwide).

•

Over 70 brilliantly inventive ideas from around the world. Potatoes are surprisingly nutritious and low in calories.

•

BASIC

M A S H E D P O TAT O Lovely as they are, or use them as a base for many of the other recipes in this book.

SERVES 4 TAKES XX minutes

1kg (2lb 4oz) floury potatoes, peeled and quartered (cut any really large ones down a bit more so they are all about the same size pieces) 50g (1¾oz/3½ tbsp) butter, softened and diced 3 tbsp whole milk sea salt and freshly ground black pepper

Put the potatoes in a pan and cover generously with cold water. Add a good few pinches of salt to the water. Set the pan over a high heat and bring the water to the boil. Once boiling, turn the heat down to medium, pop a lid on the pan and leave the potatoes to simmer for 12–15 minutes until they are tender and the point of a sharp knife can be easily inserted. Drain the potatoes and return them to the hot pan. Add the butter and milk and mash until smooth with a potato masher. (Never attempt to do this in a food processor – you will end up with something akin to wallpaper paste). Season well with salt and pepper.

BOXING DAY

BUBBLE AND SQUEAK The breakfast of kings. Scrimp on the roast potatoes on Christmas day and you won’t just avoid indigestion but also have enough to make this cracking breakfast the next morning. All quants are approximate – you just need

SERVES 2–4 TAKES XX minutes

1 tbsp olive oil 20g (2/3oz/1½ tbsp) butter 1 small onion, finely sliced 8–10 leftover roast potato chunks 5–6 leftover roast parsnip chunks a couple of slices of leftover turkey, shredded a few crispy smoked bacon slices or a thick slice of gammon (or ham), shredded a large handful of leftover cooked carrot slices 8 leftover cooked Brussels sprouts, quartered sea salt and freshly ground black pepper cranberry sauce, to serve (optional)

Heat the oil and butter in a largeish non-stick frying pan over low–medium heat until the butter has melted. Add the onion and cook for a good 5–10 minutes until is really softened. Add the potatoes and parsnips and use a potato masher to mash them in the pan to a rough chunky mash (turn the heat off while you do the mashing). Add the turkey, bacon, carrots and Brussels sprouts to the pan, along with some salt and pepper (how much will depend on how much you seasoned everything the day before), and mix everything together, then press the mixture down gently until it’s compacted into one large patty. Cook for about 6 minutes, until the bottom of the patty has turned a golden brown. Carefully, and using oven gloves, place a plate on top of the pan and invert the patty onto the plate. Slide it back into the pan and cook for a further 6 minutes or so, until the other side is golden brown and it’s hot throughout. Serve hot with a dollop of cranberry sauce, if you like.

O PANCAKE STA T A T CK PO

WITH BACON AND MAPLE An American classic with added veg! These are quite as light and fluffy as normal ones (although not far off) and they do feel a bit more substantial.

SERVES 4 TAKES XX minutes

350g (12oz) floury potatoes 175ml (5½fl oz/¾ cup) whole milk 2 eggs, beaten 100g (3½oz/¾ cup) plain (allpurpose) flour 1 tsp baking powder sea salt butter, for frying 12 slices smoked streaky bacon maple syrup, to serve

e a stack of pancakes topped with 3 slices of n and finished with a good drizzle of maple p.

Put the potatoes in a pan of water and bring to the boil. Cook for 15–20 minutes, until tender when pierced with a knife, then drain and return them to the hot pan. Add a good splash of the milk and mash to a smooth purée, as lump-free as possible. Add the remaining milk and the eggs and beat well until well combined. Fold the flour, baking powder and a pinch of salt into the mixture until all the flour has been evenly incorporated, but try not to overmix. Melt a little butter in a large non-stick frying pan over a low–medium heat and add a ladleful of batter to the pan per pancake. (You’ll need to cook them in batches.) Cook for 2 minutes, until the top looks firm enough to turn over, and the bottom is golden brown. Flip them over and cook for another 2 minutes on the other side, then remove from the pan and keep warm in a low oven while you cook the rest. While the pancakes are cooking, grab another large frying pan. Add the bacon and fry over a high heat until brown and crisp, turning halfway through cooking. 32

PAPA

RELLENA Peruvian stuffed potato croquettes… designed to look like potatoes. Filling is best made the day before. Proper intro to come.

MAKES 8 TAKES XX minutes

1.4kg (3lb 2oz) floury potatoes, peeled and cut into chunks plain (all-purpose) flour, for dusting 2 egg yolks, plus 2 beaten eggs for coating 120g (4¼oz/heaped 1 cup) dried breadcrumbs sunflower or vegetable oil, for frying For the filling: 2 tbsp olive oil 1 small onion, finely diced 1 garlic clove, finely chopped 200g (7oz) minced (ground) beef ½ tsp ground cumin 2 tsp chilli paste 200g (7oz) chopped canned tomatoes (½ x 400g/14oz can) 1 heaped tsp tomato purée (paste)

First make the filling. Heat the oil in a saucepan over a low–medium heat and add the onion and garlic. Cook for 6 minutes or so, until the onion is softened and translucent. Add the mince and cook for a few minutes more until browned. Add the cumin, chilli paste, chopped tomatoes and tomato purée (paste) and stir in. Put a lid on the pan and let it cook away for about 10 minutes, stirring occasionally in case it starts to stick. Remove the lid and add the olives and raisins and let it cook for 5 to 10 minutes more, until all the liquid has gone and the mixture is thick. Taste and season with salt and pepper, then leave to cool. Put the potatoes in a pan of cold salted water and bring to the boil. Boil for 15–18 minutes, or until tender and a knife can be inserted easily. Drain well, then tip them back into the hot pan and mash them well. Once smooth and cooled down a little stir in the egg yolks until well incorporated and season with salt and pepper. Put the oil in a saucepan and heat it to 180ºC/350ºF. Put the flour on a plate, the eggs in a shallow bowl and the breadcrumbs on another plate. 49

Baking with Kim-Joy Cute and Creative Bakes to Make You Smile Kim-Joy A magical cake and biscuit decorating book from the GBBO finalist who won everyone’s hearts with her iced woodland creatures and space turtles! Infuse your baking with a sprinkle of glitter, a rainbow of colours and a menagerie of woodland creatures with the help of this unique baking book from everyone's favourite Great British Bake Off finalist, Kim-Joy! If you've ever wanted to know how to bring your baking to life, Kim-Joy will show you how in this fun and practical book. As well as basic cake mixes, biscuit doughs, fillings/frostings and decorating techniques, she shares 40 of her wonderfully imaginative designs for iced biscuit creatures, big occasion cakes, character macarons and meringues, ornate breads and showstopping traybakes. Recipes include step-by-step photography and adorable illustrations accompanied by little messages of positivity throughout.

Publication

01 September 2019

Binding

Hardback

Price

AU$34.99 | NZ$39.99

ISBN

9781787134584

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

Category

Food & Drink

Format

248 x 187 mm

Extent

176pp

Illustrations

Full colour photography throughout

Age Range

Terms

SOR

Whether you want to learn how to make a llama cookie, a cat paradise cake, a panda-madeleine or a choux-bun turtle, there's something here to capture your imagination and spread a little (Kim-)Joy!

Author Details Kim-Joy made it to the final of the Great British Bake Off 2018 with her unique, intricate baked creations that captured the hearts of the nation as well as Prue and Paul. Her iced woodland creatures, space turtles and beautifully decorated cakes – along with her calmness and vibrant positivity – put a smile on everyone's face and Kim-Joy has since earned a legion of baking fans around the world. Having previously worked in mental health, she now devotes her time to creating cakes and treats that bring a little Kim-Joy to as many people as possible. She has a weekly baking column in the Guardian G2.

Key Information •

A fun and inspiring baking book from last year’s stand-out GBBO finalist

•

Kim-Joy’s Instagram following has skyrocketed since the show ended and she now has 170K followers Positive messages throughout the book will tap into the self-care publishing trend

•

Contents INTRODUCTION LITTLE BAKES

Macaron techniques, menagerie of macarons, Beescuits, Little Lady Choux Buns, Choux Turtles, Pandaleines, Doughnut Animals, Cat Meringue Tartlets, Bear Madeleines, Butterfly Tarts, Jam Love Letters, Mince Pies, Pigfiteroles in Mud, Fox Cookie Dipping Pot CAKES AND FROSTING

Basics, techniques, Halloween Cake, Rainbow Cake, Christmas Cake, Space Turtle Cake, Woodland Cake, Easter Cake, Cat Paradise Cake, Whale Underwater Cake TRAYBAKES

Firework Cake, Orange and Lavender Spring and Autumn Cakes, Lady Lemon Drizzle Cake COOKIES AND ICING

Basics, techniques, menagerie of cookies BREADS

Cat Buns, Catmembert Wreath, Overnight Caraway Bread, Turtle Buns

INDEX

- CAKES & FILLINGS 3

Lavender and Lemon Pandaleines These madeleines are best eaten on the day of baking, and especially good with a cup of tea. The difference in temperature between the hot oven and the cold batter/tin is what makes these form that distinctive ‘hump’ that all good madeleines need. And of course the panda faces will put a smile on your face!

‘D on ’t pa nd a to be wh at ot he rs wa nt . Yo u do yo u. ’

MAKES: 12–15 100g [½ cup] caster or granulated sugar 2 medium eggs 70g [1∕ ³ cup] salted butter, plus extra for greasing 135g [1 cup] plain [all-purpose] flour 1 tsp baking powder

200g [1½ cups] icing [confectioners’] sugar, plus a little extra black food dye

¾ tsp culinary lavender buds 2 Tbsp whole milk DECORATION 40–45ml [2 ²∕ ³ –3 Tbsp] lemon juice

1 / Make the batter. Add the sugar and eggs to a large bowl, ideally a stand mixer, and whisk on high speed for about 7 minutes, or until thick and holds a trail. Melt the butter in 20-second bursts in the microwave until liquid but not too hot. Mix the flour and baking powder in a separate bowl. Grind the lavender buds with a mortar and pestle until loose.

5 / Place in the oven and immediately lower the temperature to 200°C [400°F/Gas mark 6]. Bake for 8–12 minutes until each madeleine has a distinctive hump and is starting to colour at the edges. When baked, slide out of the tins and onto a wire rack. 6 / Meanwhile, make the lemon icing. Whisk the lemon juice and sugar together until smooth and runny, but still opaque when coating the back of a spoon. Add a little more juice or sugar until you have the correct consistency. Pour into a cup suitable for dipping the madeleines into and cover for now.

2 / When the sugar and egg mixture is thick and holds a trail, pour in the milk, then sift in the flour and baking powder. Add the lavender and whisk until just incorporated. Pour in the cooled melted butter and whisk again until just combined. Do not overmix. Cover with plastic wrap and freeze for 30 minutes.

7 / When the madeleines are cool, dip, one by one (narrow, scalloped end first), into the icing. Leave the madeleines to set on a wire rack.

3 / Melt a little extra butter and use this to grease a madeleine tin, then place the tin in the freezer too. Now preheat the oven to 240°C [475°F/Gas mark 9].

8 / Now mix the remaining icing with black food dye and a little extra icing sugar until it becomes pipeable. Transfer to a piping bag and cut a small tip. When the white icing has set, pipe the panda’s black ears, eyes and nose on each madeleine.

4 / When the batter has finished chilling, transfer it to a piping bag. Snip a medium tip and pipe 12–15 blobs into the chilled madeleine tin.

- LITTLE BAKES -

- CAKES & FILLINGS -

Pigfiteroles in Mud The beauty of these piggies in chocolate is that they are so quick and actually so simple to make, and they taste like chocolate and strawberry dreams wrapped up in a cute pig-choux parcel! You can also make these for friends and family and get them to drizzle the chocolate on themselves – kids and adults alike would love it. And everyone will want to hog them all for themselves!

MAKES: 15 CHOUX 60g [3½ Tbsp] unsalted butter 150g [²∕ ³ cup] water pinch of salt 40g [about 3 ²∕ ³ Tbsp] plain [all-purpose] flour 40g [3½ Tbsp] strong white flour 1–2 medium eggs

n ’re a ‘You g n esti inter ver e n ine, porc ar!’ a bo

DECORATION black icing pen about 50g [2oz] marzipan for pig noses pink food dye dark chocolate, for the mud

FILLING 300ml [1¼ cups] double [heavy] cream 2 Tbsp icing [confectioners’] sugar 4 tsp freeze-dried strawberry powder pink food dye

1 / Preheat the oven to 200°C [400°F/Gas mark 6]. Line 1 baking sheet with baking paper or a silpat mat.

until stiff enough to pipe and hold its shape, but be careful not to overwhip. While whipping, gradually add very small amounts of food dye until pale pink.

2 / Make the choux pastry according to the instructions on page 62.

6 / Transfer the whipped cream to a piping bag and cut a large tip. Cut the tops off each choux bun, fill with piped whipped cream, then replace the top.

3 / Transfer the choux pastry to a piping bag and cut a medium tip. Pipe around 15 rounds on to the prepared baking sheet. Dip your finger in water and use this to flatten the tip of each choux.

7 / Knead a tiny amount of pink food dye into the marzipan and shape into noses for the pig faces. Place into position on the whipped cream.

4 / Bake for 10 minutes, then lower the oven temperature to 180°C [350°F/Gas mark 4] and bake for a further 20–25 minutes. Don’t open the oven until at least 25 minutes have passed, to avoid the choux pastry deflating. When the choux have finished baking, immediately turn them over and use a knife to pierce the base so that the air inside has somewhere to escape.

8 / Use the black icing pen to pipe the pigs’ eyes and 2 dots on their noses. 9 / Melt some dark chocolate in a heatproof bowl set over a pan of gently simmering water. Make sure the bottom of the bowl doesn’t touch the water. Carefully drizzle the melted chocolate over the profiteroles to finish off your pigfiterole scene! It’s best to eat these delicious cuties straight away… Not that that will be difficult!

5 / While the choux are cooling, make the filling. Add the cream, sugar and strawberry powder to a clean, grease-free bowl. Whip on medium-high speed

- LITTLE BAKES -

- CAKES & FILLINGS -

Whale Underwater Cake This design works perfectly with any cake recipe that has a buttercream frosting. Avoid cream cheese as it will be difficult to create the whale design. This amazing cake is written as a single tier, but you can scale it up and create a very grand cake which reflects the depths of the ocean. Try to add a bottom tier with a blue ganache drip effect (see page 76). You can also create sea creatures out of sugarpaste to create a whole underwater world. There are a lot of elements to the cake, but of course you can just keep it simple and omit some if you prefer. The image of the whale along with the colourful coral is so striking and effective that it doesn’t need much more (but all the extras are extremely fun to make and decorate!) As usual, all the design elements can be made vegan.

SERVES: 10–12 cake recipe of your choice (see pages 60– 61), baked and cooled buttercream flavour of your choice (see pages 82–85) SHORTBREAD SAND choose a shortbread recipe (see pages 112– 15), baked and cooled

CORAL TUILES 1 Tbsp sunflower oil 270ml [1¼ cups] water 30g [3 ²∕ ³ Tbsp] plain [all-purpose] flour green food dye orange food dye

SEAWEED BUBBLE SHARDS liquid glucose food dye in orange and yellow ISOMALT CORAL ready-tempered isomalt (see note on page 77)

1 / First, crumb-coat your cooled cake with a thin layer of buttercream (see page 88). Now spread a second coat of buttercream over the top. Use plain white, light blue or a light blue and white marbled effect. Return to the fridge or freezer to chill.

WHALE ½ quantity of your choice of buttercream (see pages 82–85) dark blue food dye PLUS edible white paint edible blue paint

3 / Next, prepare the seaweed bubble shards. This is so surprisingly simple and effective to do. Preheat the oven to 150°C [300°F/Gas mark 2]. Squeeze a few blobs of liquid glucose on to a baking sheet lined with baking paper, then use an offset spatula to smooth these thin. Add a small dot of food dye to the centre of each – see step photo. Bake in the oven for 1 hour.

2 / Put the cooled shortbread in a plastic sandwich bag and bash with a rolling pin to create sand. You want some super-fine pieces, and some chunkier ones to resemble rocks.

4 / While waiting, make the isomalt coral. Fill a large deep bowl with lots of ice cubes. Melt the isomalt in a

- CAKES AND FROSTING -

- CAKES & FILLINGS -

Sweet & Savour Snack, Share & Celebrate with PHILADELPHIA Hardie Grant Books Step beyond the old faithful lemon cheesecake (as delicious as it is) and try something new – we’re sure you’ll be delighted! Bring something delightfully exciting to quick weekday meals and long weekend brunches. Get together to celebrate over surprisingly easy (but very impressive) snacks – topped off with the ultimate dessert. Or put a deliciously simple PHILADELPHIA® twist on a moment of indulgence, just for you.

Author Details Caroline Griffiths is a qualified home economist, cook, writer, editor and stylist with a keen interest in nutrition, based in Melbourne, Australia.

Publication

01 September 2019

Binding

Hardback

Price

AU$34.99 | NZ$39.99

ISBN

9781743795330

Publisher

Hardie Grant Books

Imprint

HG Local

Series

Category

Food & Drink

Format

260 x 190 mm

Extent

160pp

Illustrations

Full-colour photography throughout

Age Range

Terms

SOR

She is a passionate food expert with over twenty years of industry experience, having worked in Australia’s best-known test kitchens including at the Australian Women’s Weekly and Dairy Australia. She has authored three books of her own and contributed to dozens more. Caroline loves to create recipes that are flavourful, wholesome, creative, achievable and delicious without question.

Key Information • Recipes for both the day-to-day and for special occasions using a delicious key ingredient – cream cheese! • Caroline Griffiths is an authority when it comes to home cooking. With over twenty years of industry experience working in Australia's best test-kitchens, these recipes are sure to impress.

Celebration carrot cake SERVES 12–14

30 MINS (+ CHILLING TIME)

40 MINS

With its lovely layers of tender carrot cake and luscious PHILLY frosting, this creation is fit for any occasion. The weekend is an occasion, right? 260 g (13/4 cups) self-raising flour 110 g (3/4 cup) wholemeal self-raising flour 1 tablespoon ground cinnamon 2 teaspoons mixed spice 1 teaspoon bicarbonate of soda

PREHEAT the oven to 180°C (350°F). Grease and line the bases of two 20 cm round cake tins. WHISK the flours, spices and bicarbonate of soda together in a bowl. Stir in the carrot, sultanas and walnuts. In a separate bowl, whisk together the sugar, eggs and oil, then pour into the dry ingredients. Mix well to combine.

120 g (3/4 cup) sultanas

DIVIDE the mixture evenly between the two cake tins. Bake for 35–40 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Cool for 20 minutes before turning the cakes out onto a wire rack to cool completely.

75 g (3/4 cup) toasted walnuts, chopped

FOR the PHILLY frosting, beat all the ingredients together until smooth. Chill until firm enough to spread, then divide into five portions.

3 carrots, peeled and grated (approx. 350 g)

230 g (1 cup) brown sugar 4 large, free-range eggs 250 ml (1 cup) vegetable oil edible flowers and berries, to serve PHILLY frosting 2 x 250 g PHILADELPHIA Cream Cheese Original Block, softened

USE a serrated knife to cut each cooled cake in half horizontally to make four even layers. Place one cake layer on a serving plate or cake stand and spread with one-fifth of the frosting, spreading it just over the edge. Repeat the layers with the remaining cake and frosting. Coat the top of the cake thoroughly with the frosting and the sides sparingly in a thin layer to allow you to see some cake underneath. Chill until the frosting has firmed slightly. (At this stage the cake can be covered and refrigerated for 24 hours.) DECORATE the cake with fresh flowers and berries. Serve immediately.

155 g (11/4 cups) icing sugar 125 g (11/4 cups) full-cream milk powder 2 teaspoons vanilla extract

131

Hot cross buns SERVES 12

30 MINS (+ 2 HOURS 30 MINS PROVING TIME)

20 MINS

These hot cross buns are super fluffy and light – they surpass the store-bought varieties hands down. Adding PHILLY to the cooked milk and flour mixture at the start of the process is the trick. Allowing the dough to rest for 10 minutes after mixing means there is less kneading time required. Serve the buns with your choice of Sweet PHILLY (page 135) for extra deliciousness. Or else just elevate store-bought buns with a generous swoosh of Sweet PHILLY. 485 g (31/4 cups) plain flour, plus extra for dusting 250 ml (1 cup) milk 40 g butter, chopped 60 g (1/4 cup) PHILADELPHIA Original Spreadable Cream Cheese 1 large free-range egg, lightly beaten 225 g (11/4 cups) mixed dried fruit 2 tablespoons brown sugar 2 teaspoons mixed spice 2 teaspoons ground cinnamon 2 teaspoons dried yeast 1/2 teaspoon salt

WHISK 2 tablespoons of the flour and the milk together in a medium heavy-based saucepan. Cook over a medium heat, whisking constantly, until the mixture thickens and starts to bubble. Remove from the heat and whisk in the butter and PHILLY until melted and combined. Transfer to a large bowl and leave to cool to lukewarm, whisking occasionally. WHISK the egg into the lukewarm PHILLY mixture and then add the remaining flour, dried fruit, sugar, spices, yeast and salt. Mix to form a soft dough, adding a splash more milk if necessary to make the dough pliable. Cover (with plastic wrap or a damp tea towel) and set aside for 10 minutes. TURN the mixture onto a lightly floured surface and knead for 3–4 minutes, or until quite smooth. Place the dough in a lightly greased bowl. Cover and set aside in a warm draught-free place to prove for about 11/2 hours, or until the dough has doubled in size.

Sticky glaze

TURN the dough onto a lightly floured surface. Knead for about 2 minutes, or until smooth and elastic. Divide the dough into 12 equal portions. Shape into balls and place on a lightly greased oven tray, almost touching. Leave the tray in a warm place, covered lightly, for about 30 minutes, or until dough has risen 1–2 cm.

2 tablespoons golden syrup

PREHEAT the oven to 200°C (400°F).

Cross paste 50 g (1/3 cup) plain flour

1/2 teaspoon mixed spice

TO make the cross paste, mix the flour and 60 ml (1/4 cup) cold water in a bowl until smooth. Add a little more water if necessary to make a paste that just runs off the spoon. Transfer to a piping bag fitted with a 3 mm plain nozzle. Pipe lines across the buns to make crosses. Bake for 18–20 minutes, or until golden and well-risen. TO make the sticky glaze, put the syrup, 1 tablespoon water and spice in a small saucepan over a low heat. Stir until dissolved, then simmer for 30 seconds. BRUSH the tops of the buns with the glaze and serve warm with one of the Sweet PHILLY recipes on page 135.

132

Sweet PHILLY CHOOSE your flavour combo and mix the ingredients together with 250 g PHILADELPHIA Original Spreadable Cream Cheese until smooth.

25 g (11/4 cup) chopped toasted pecan nuts

Pecan, honey & cinnamon

2 tablespoons honey 1 teaspoon ground cinnamon

30 g (11/4 cups) icing sugar 1 teaspoon vanilla bean paste

Orange & vanilla

1 teaspoon finely grated orange zest

40 g (11/4 cups) chopped salted macadamia nuts 2 tablespoons maple syrup

Maple & macadamia

pinch freshly grated nutmeg

2 tablespoons honey 1 tablespoon chopped glace ginger

Honey & ginger

Pictured on page 133.

55 g (11/4 cups) brown sugar 2 tablespoons chopped toasted walnuts

Coffee & walnut

2 teaspoons instant coffee powder dissolved in 2 teaspoons hot water

4 strawberries or 2 tablespoons raspberries or blueberries, mashed

Berry

2 tablespoons icing sugar

135

Hot cross bun trifle with ginger cream SERVES 8

20 MINS (+ CHILLING TIME)

5 MINS

Use your home-made Hot cross buns (page 132) for this recipe â&#x20AC;&#x201C; if there are any leftovers, that is! Otherwise, quality store-bought buns work very well too. If you feel like you should have fruit in your trifle (we wonâ&#x20AC;&#x2122;t judge either way), slice a couple of bananas and layer them over the jelly and perhaps add a few berries to the top. 85 g packet lemon jelly 4 hot cross buns, split and toasted lightly 100 g CADBURY Caramel Eggs (optional) 30 g (1/4 cup) slivered almonds, toasted Lemon & ginger syrup 175 g (1/2 cup) golden syrup 60 ml (1/4 cup) lemon juice 1 teaspoon finely grated fresh ginger 2 tablespoons brandy (optional)

MAKE the jelly according to the packet instructions, pour into a shallow dish and chill until set. FOR the syrup, heat the golden syrup, lemon juice, ginger and 2 tablespoons of water in a small saucepan over a low heat. Stir until dissolved, then simmer for 30 seconds. Stir in the brandy, if using. FOR the cream, beat the PHILLY, icing sugar, cream and vanilla with an electric mixer until thick and smooth. Beat in the ginger. Dollop half of the PHILLY mixture over the base of a 2.5-litre serving bowl. CHOP the hot cross bun halves into 2 cm pieces and scatter two-thirds over the PHILLY mixture, then drizzle with two-thirds of the syrup. Spoon the jelly on top of the bun pieces, followed by the remaining PHILLY mixture, the remaining bun pieces and syrup. Top with the caramel eggs, some cut in half, if using. Serve immediately, or it can be made up to a day in advance.

Ginger cream 2 x 250 g PHILADELPHIA Cream Cheese Original Block, softened 85 g (2/3 cup) icing sugar, plus extra for dusting 375 ml (11/2 cups) thickened cream 2 teaspoons vanilla bean paste 55 g (1/4 cup) finely chopped glace ginger

137

Ama A Modern Tex-Mex Kitchen Betty Hallock, Josef Centeno and Renata Fuller More than 100 recipes for delicious Tex-Mex staples – including recipes from his Mexican grandparents and puffy tacos! – from LA chef Josef Centeno, who was born and raised in San Antonio. Here are 118 recipes for Tex-Mex cooking – think tacos, stews, bright vegetables, and a nacho party – in a stunning package from Texan-born LA chef Josef Centeno. This food is surprising and delicious – and accessible. The photography captures a hot, poppy, vibrant Texas style.

Author Details Josef Centeno is the chef-owner of the Centeno Group, which includes award-winning restaurants Bäco Mercat, Bar Amá, Orsa & Winston, Ledlow, and P.Y.T., and BäcoShop. Betty Hallock is a journalist and food writer, and former deputy food editor of the Los Angeles Times . They live in Los Angeles.

Publication

01 August 2019

Binding

Hardback

Renata Fuller is a Los Angeles-based food and lifestyle photographer.

Price

AU$59.99

Key Information

ISBN

9781452155869

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

Food & Drink

Format

279 x 203 mm

Extent

272pp

Illustrations

Full colour photography

Age Range

Terms

SOR

Available 1 August 2019

•

Josef Centeno's star is rising . His six restaurants feature low to high concepts, (Bacoshop is fast-casual, Bäco Mercat is a sandwich place, PYT is vegetable-forward, and Orsa & Winston has a multi-course tasting menu), and appeal to a wide audience. LA continues to be a strong market for cookbooks (currently second best after NYC) and their food scene is booming. The majority of the Centeno Group restaurants are located in downtown LA within walking distance from Grand Central Market, the Arts District, and prime tourist destinations.

: 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

Text copyright © 2019 by Josef Centeno and Betty Hallock. Photographs copyright © 2019 by Renata Fuller. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication Data available.

Introduction 8

ISBN 978-1-4521-5586-9

chapter Manufactured in China.

larder 14 chapter

buszczak . centeno . Design by vanessa dina . Typesetting by frank brayton . Prop styling by alicia Food styling by josef

The photographer wishes to thank TK.

10 9 8 7 6 5 4 3 2 1

tex-mex breakfast 48 chapter

am á’s table 78

Chronicle books and gifts are available at special quantity discounts to corporations, professional associations, literacy programs, and other organizations. For details and discount information, please contact our premiums department at corporatesales@chroniclebooks.com or at 1-800-759-0190.

chapter

verduras 114

Chronicle Books LLC 680 Second Street San Francisco, California 94107

www.chroniclebooks.com

chapter

la reunion ´ 142 chapter

super nacho hour 182 chapter

dulces & desserts 234 Epilogue 123 Acknowledgments 123 Index 123

Ama_INT_Mechs.indd 4-5

1/23/19 11:04 AM

tomatillo salsa

: 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

Ama_INT_Mechs.indd 42-43

My mom made tomatillo salsa for enchiladas. Tangy, spicy, and versatile, it was one of the first sauces I learned to make. Use the salsa for chips, tacos, and eggs and tortillas, or warm it and serve it over albondigas (page 86).

makes about 1 cup (240 ml) 14 oz [400 g] tomatillos, husked and rinsed 2 serrano chiles 1 large shallot 3 garlic cloves Fine sea salt 1/2 bunch fresh cilantro, leaves and soft stems Heat the broiler. Put the tomatillos, chiles, shallot, and garlic on a foil-lined baking sheet and sprinkle with a pinch of salt. Broil until the vegetables are charred and softened, 3 to 5 minutes, flipping over with tongs halfway during cooking. Remove from the oven and cool slightly. Put the roasted vegetables in a food processor or blender, add the cilantro and 1/2 tsp of salt, and process to a coarse purée. Taste and add more salt, if desired. Transfer to a small bowl and serve immediately, or store, covered, in the refrigerator for up to 2 days.

1/23/19 11:04 AM

huevos rancheros

: 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

serves

I can still see Grandma Alice sitting in a corner booth at the Pig Stand on Broadway—a small San Antonio diner in the shadow of the I-35 overpass. She’s with a few friends, gambling old ladies who sometimes show up for a morning round of Bunco. My brother, Aramis, and I are sitting at the bar eating huevos rancheros with bacon. But mostly we’re there for the free- flowing quarters from Grandma Alice so we can play the one arcade game in the place—Kung-Fu Master.

1 1/2 cups [510 g] crushed San Marzano tomatoes, or 3 ripe Roma tomatoes, coarsely chopped 1/4 medium white onion 1 serrano chile 1/2 tsp dried Mexican oregano, preferably Oregano Indio (see Note, page 17) 1/2 tsp chile powder 2 to 3 Tbsp water, as needed 1/2 cup plus 1 Tbsp [135 ml] olive or avocado oil 1 garlic clove, finely chopped Fine sea salt

Four 6 in [15 cm] corn tortillas 4 eggs Refried borracho beans (page 147), reheated if necessary 1 lime, quartered Fresh cilantro leaves for garnish Sliced green onions (green part only) for garnish Put the tomatoes, onion, serrano chile, oregano, and chile powder in a blender and blend until a smooth purée, adding the water if needed. Heat 1 Tbsp of the oil in a saucepan over medium heat and sweat the garlic, stirring occasionally, until fragrant (it shouldn’t color), 10 to 20 seconds. Carefully pour the contents of the blender into the saucepan. Bring to a simmer and continue simmering until the salsa is deep red in color and has thickened slightly, about 10 minutes. Season with 1 tsp salt and keep warm while you fry the tortillas. Pour the remaining 1/2 cup [120 ml] of oil into a medium skillet. The oil should come up the sides of the pan about 1/4 in [6 mm]. Heat the oil over medium-high heat. Fry the tortillas, one at a time, for about 10 seconds on each side. Don’t allow the tortillas to harden; you want them chewy-crispy. Transfer to a paper towel–lined platter and set aside. Use the remaining oil to cook the eggs, sunny-side up: Heat the oil over medium heat. When it’s hot, add 2 of the eggs to the oil. Cook until the whites are just cooked through and the yolks are still runny. Transfer to a plate and cover with aluminum foil. Fry the remaining 2 eggs. Place a tortilla on each of four plates. Smear each one with a heaping spoonful of borracho beans. Gently place an egg on top of the beans. Spoon some of the warm salsa over each egg. Squeeze with a lime quarter and garnish with cilantro and green onions. Serve immediately.

Ama_INT_Mechs.indd 52-53

1/23/19 11:05 AM

mom’s rice

(makes

1 2 cups/850 5/

2 Tbsp avocado oil 2 cups [400 g] good-quality long-grain rice (we use Anson Mills Carolina Gold)

: 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

serves

My mom’s rice was requested at all family gatherings. The key to making Mexican red rice is to toast the grains briefly first, so they won’t stick together and will puff up during cooking. That first sauté also gives the rice a slightly nutty flavor. My mom’s secret ingredient is V8 vegetable juice, which gives it loads of flavor.

1 large shallot, or 1/4 large onion, finely chopped 2 garlic cloves, minced 1 1/2 cups [360 ml] V8 vegetable juice 3 cups [720 ml] vegetable broth, chicken broth, or water 1/4 tsp fine sea salt 2 Tbsp finely chopped fresh flat-leaf parsley leaves 2 Tbsp finely chopped fresh cilantro leaves

148

Ama_INT_Mechs.indd 148-149

Heat the oil in a sauté or other high-sided pan, preferably nonstick, over medium-high heat until hot and shimmering. Add the rice and toast, stirring occasionally, until light gold, about 5 minutes. Add the shallot and garlic, and sauté until fragrant, 1 minute. Add the V8, vegetable broth, and salt. Bring to a boil, lower the heat, cover, and simmer until the liquid is fully absorbed. Keep an eye on it; if it’s absorbed before the rice is tender, add a little more stock, starting with a few tablespoons. Fluff the rice with a fork and stir in the parsley and cilantro. Serve immediately.

1/23/19 11:06 AM

my favorite chalupas

Vegetable oil (such as avocado or grapeseed) or peanut oil for frying Eight 6 in [15 cm] corn tortillas Fine sea salt 2 avocados, pitted, peeled, and lightly mashed

: 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

Ama_INT_Mechs.indd 210-211

serves

210

These are simple chalupas, with red rice, lettuce, cheese, and avocado— the way I usually ate them at home as a kid. The picadillo is optional.

3 cups [465 g] Mom’s rice (page 148) or borracho beans (145), or a combination 2 cups [500 g] Tía Mona’s picadillo (page 66, optional) 1 cup [100 g] grated sharp cheddar cheese 4 cups [300 g] shredded iceberg lettuce 1 cup [240 ml] Mexican salmorejo (page 28) 1/3 cup [80 g] cremaMexicana or sour cream To keep the fried tortillas warm in the oven, heat the oven to 250°F [120°C]. Pour enough oil into a skillet so that it comes 1/4 in [6 mm] up the sides. Heat the oil over medium-high heat until hot. It should bubble when you add a tortilla. One at a time, fry the tortillas until golden brown on the first side, 30 seconds to 1 minute. Using tongs, flip and fry the other side. Make sure they’re crisp; if not, the oil should be hotter. Transfer the tortilla to a paper towel–lined baking sheet and sprinkle with a little salt. If you wish, keep the baking sheet in the oven to keep warm. Repeat until all of the tortillas are fried, adding oil to the pan as needed. (Alternatively, you can bake the tortillas for the chalupas, rather than frying them. Put them on a baking sheet and bake at 350°F [180°C] until golden and crisp, about 20 minutes, rotating the pan halfway during cooking.) Spread a little of the mashed avocado over each tortilla. Top with about 3 heaping Tbsp of rice or beans, 2 to 3 Tbsp picadillo if using, 2 Tbsp cheese, and 1/2 cup [40 g] lettuce. Garnish with the salmorejo and crema, serve immediately.

1/23/19 11:07 AM

American Sfoglino A Master Class in Handmade Pasta Evan Funke and Katie Parla From Evan Funke, chef of LA's critically acclaimed restaurant Felix Trattoria -- a comprehensive guide to making pasta and regional Italian dishes at home. Evan Funke, chef of LA’s critically acclaimed Felix Trattoria, offers a master class on handmade pasta in his debut cookbook. Classically trained in Emilia-Romagna in northern Italy, Evan teaches home cooks how to recreate his impeccable dishes using traditional Italian pasta-making methods. Focusing on 15 pasta shapes, Evan walks readers through each stage of the process with step-by-step photography, from fundamentals such as shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta. Recipes for finished dishes accompany each shape, rounding out each section with accessible, generous meals. With evocative photography from Felix, detailed process shots, beautiful finished dishes, and sweeping atmospherics from Italy, this book is an ode to Italian food and the art of handmade pasta. Publication

01 August 2019

Binding

Hardback

Price

AU$69.99

ISBN

9781452173313

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

Food & Drink

Katie Parla is a Rome-based food journalist and the author of Tasting Rome (Potter) and Food of the Italian South (Potter). Originally from New Jersey, she has a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata,” a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archaeological speleology certification from the city of Rome. She is the author and editor of more than 20 food books and has written for publications such as Lucky Peach , The New York Times , The Guardian and Saveur , among others.

Format

267 x 216 mm

Key Information

Extent

272pp

Illustrations

Full colour photography

Age Range

Terms

SOR

Available 1 August 2019

Author Details Chef Evan Funke is a master pasta maker trained in the Emilia-Romagna region of Italy who has worked with Wolfgang Puck and Maestro Alessandro Spisni. In April of 2017, he opened Felix Trattoria in Venice, California, to rave reviews and a packed house. It was named as one of Eater 's “12 Best New Restaurants in America” and Esquire 's “Best New Restaurant” in 2017.

•

From Saveur, Eater and LA Weekly to Food & Wine, Evan is a celebrated and respected chef making waves in the food world. He's regularly featured in print and online, the feature of a recent documentary, a regular host at the James Beard house, and a recurring judge on Chopped. Evan has the skill, knowledge, and connections to capture tremendous interest from media and food lovers. Named "Best Restaurant of the Year" by Esquire and one of 2017's "Best Restaurants of the Year" by LA Eater, Felix Trattoria is a darling in the culinary world. Situated down the street from Gjelina in Venice, it's one of the hardest reservations to come by and the it LA restaurant right now. With glowing critical reception and devoted regulars, Felix has already become a dining staple in Venice, and Evan plans to expand to NYC. From Tartine Bread to Gjelina, Chronicle has made a name in restaurant books from this popular foodie region in California, andAmerican Sfoglino adds to this growing list.

: 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

GARGANELLI |

FOREWORD 14 INTRODUCTION 17

PART 1:

FUNDAMENTALS |

TRIANGOLI |

132

TORTELLONI |

THE BASICS

120

148

THE SFOGLINO’S ARSENAL—EQUIPMENT AND INGREDIENTS MASTER DOUGHS Sfoglia di Acqua e Farina (Flour and Water Dough)

BALANZONI |

160

TORTELLINI |

172

Sfoglia all’Uovo (Egg Dough) Sfoglia Verde agli Spinaci (Spinach Dough) Gnocchi di Ricotta (Ricotta Dumplings)

HOW TO ROLL A SFOGLIA TROUBLESHOOTING

PART 2:

SORPRESINE |

PASTA SHAPES & DISHES |

LASAGNA VERDE ALLA BOLOGNESE | PAPPARDELLE |

TAGLIATELLE |

MALTAGLIATI |

CESTINI |

188

198

CARAMELLE |

212

STROZZAPRETI |

GNOCCHI DI RICOTTA |

RESOURCES 258 BIBLIOGRAPHY 261 ACKNOWLEDGMENTS 263

STRICHETTI |

108

228

INDEX 264 ABOUT THE AUTHORS 272

242

: 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

2/25/19 3:17 PM AmericanSfoglino_INT_Mechs.indd 86-87

: 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

TAGLIATELLE AL RAGÙ DELLA VECCHIA SCUOLA TAGLIATELLE WITH MAESTRA ALESSANDRA’S MEAT RAGÙ

Ragù, long-simmered meat sauces, are

do it for you. You’ll have about 2.5 qt

now synonymous with Bologna and are

[10 cups] of extra sauce when you make

well into their fifth century on the city’s

this recipe, but trust me, you’ll be happy

tables. They rose to popularity during the

about that.

Renaissance, when Italy’s nobility began to be heavily influenced by France’s spiced stews. And, though you’ll never

S E RV E S 6 ; M AK E S 4 QT / 16 C U P S [ 3. 2 K G] SAU C E

get an Italian to admit it, each ragù is

2 ¼ LB [1 KG] BEEF CHUCK,

evidence of Francophilia dating back

CUT INTO 1 IN [2.5 CM] CUBES

centuries.

1/2 LB [227 G] PORK SHOULDER,

Ragù della Vecchia Scuola, the maestra’s classic ragù bolognese, tastes of a specific place. The prosciutto, Parmigiano- Reggiano, and vegetables all contribute the characteristics of their own terroir, so, technically, no one can actually recreate Alessandra’s ragù outside her city. That doesn’t mean I won’t try. An important thing to realize is that if

CUT INTO 1 IN [2.5 CM] CUBES 5 OZ [141 G] PANCETTA, CUT INTO 1 IN [2.5 CM] CUBES 5 OZ [141 G] PROSCIUTTO DI PARMA, CUT INTO 1 IN [2.5 CM] CUBES 5 OZ [141 G] MORTADELLA, CUT INTO 1 IN [2.5 CM] CUBES 4 CELERY STALKS, ROUGHLY CHOPPED 1 CARROT, ROUGHLY CHOPPED

you use products bought in America, or

1 LARGE YELLOW ONION, ROUGHLY CHOPPED

anywhere near you, it won’t taste exactly

5 OZ [140 G] STRUTTO

the same as it does in Bologna. But there

KOSHER SALT

are tricks to infuse those qualities of bolognese cooking into these dishes. I cook locally and I suggest you do, too. Eighty percent of Italian cooking is about getting the best ingredients. The other 20 percent is about not fucking them up. Buy the best local ingredients you can afford, but know there is no substitute for Parmigiano-Reggiano. It’s the backbone of this dish and it’s irreplaceable. You can, however, forgo grinding the meat at home and have your butcher

AmericanSfoglino_INT_Mechs.indd 90-91

A M ERI C AN S FO G L I NO

Using a meat grinder, or a grinder attachment, fitted with a large die, grind the beef into a large bowl. Without cleaning the grinder, grind the pork shoulder into the same bowl. Set aside. Without cleaning the grinder, grind the pancetta, prosciutto, and mortadella twice into a medium bowl. Set aside. Pass the celery, carrots, and onions through the grinder into another large bowl and set aside.

FRESHLY GROUND BLACK PEPPER 1½ CUPS [360 ML] DRY, FRUITY RED WINE (I LIKE SANGIOVESE) 2 CUPS [450 G] PASSATA DI POMODORO (PAGE 000) 2 CUPS [480 ML] BRODO DI CARNE (PAGE 000), OR LOW-SODIUM CHICKEN BROTH 2 TBSP UNSALTED BUTTER 1 RECIPE TAGLIATELLE (PAGE 000) 1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO

In a large heavy-bottomed pot over medium-high heat, melt the strutto. Add the ground prosciutto and pancetta and cook until the fat has rendered, about 4 minutes. Add the ground vegetables. Cook, stirring frequently, until they are golden brown and softened, about 15 minutes. Add the ground beef and pork and generously season with salt and a small amount of pepper. Using a wooden spoon, gently mix the meat and vegetables, stirring from the bottom of the pot. Cook until the meat releases its juices, 6 to 8 minutes. Stir in the wine and cook until the contents of the pan begin to steam. Add the passata and brodo, stir to combine, and turn the heat to low. Cook the sauce at a bare simmer, stirring occasionally, until the meat is

tender and the sauce is concentrated, 5 to 7 hours. Begin tasting for tender ness and seasoning after 5 hours. (If you’re using grass-fed beef, it will take a lot more time to cook than conventionally raised beef.) Transfer 6 cups [1.2 kg] of the sauce to a large pot. (Store the extra sauce according to the instructions following.) Place the pan over medium heat. Bring the sauce to a rapid simmer and cook until the sauce reduces slightly, about 3 minutes. Add the butter and swirl to emulsify. Set the sauce aside. Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 000). When the salt dissolves, add the tagliatelle and cook until tender, 30 seconds to 1 minute. Meanwhile, return the sauce to medium heat. Using a slotted pasta fork, transfer the pasta to the sauce and toss to coat. Add some pasta cooking water, as needed, to loosen the sauce. Serve immediately with the Parmigiano-Reggiano sprinkled on top. The sauce will keep, refrigerated in an airtight container, for up to 5 days, or frozen for up to 6 months.

Papp ardel le

2/25/19 3:17 PM

: 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

TAGLIATELLE IN BIANCO CON PROSCIUTTO CRUDO E BURRO TAGLIATELLE WITH PROSCIUTTO AND BUTTER

While I was a student at La Vecchia Scuola, we ate tagliatelle dressed with butter-crisped prosciutto at least twice a week. This quick dish was reserved for our busiest days. It’s what bolognesi cook when they want comfort food without the time involved in simmering a soulful ragù—and it’s prefect for a laboratorio churning out pasta at breakneck speed. Alessandra’s daughter, Stefania, prepared it using the most delicate local prosciutto, but you can substitute Virginia country ham, if you wish. SE R V E S 6 4 TBSP [56 G] UNSALTED BUTTER 4 OZ [113.5 G] PROSCIUTTO DI PARMA, THINLY SLICED AND TORN INTO SLIGHTLY LARGER THAN BITE-SIZE PIECES KOSHER SALT 1 RECIPE TAGLIATELLE (PAGE 0000)

¾ CUP [75 G] FINELY GRATED PARMIGIANO-REGGIANO

AmericanSfoglino_INT_Mechs.indd 92-93

A M ERI C AN S FO G L I NO

In a large sauté pan or skillet over medium heat, melt the butter until frothy and golden. Add the prosciutto. Cook until crispy, about 1 minute. Set the sauce aside. Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 000). When the salt dissolves, add the tagliatelle and cook until tender, 30 seconds to 1 minute.

Meanwhile, return the sauce to medium heat. Using a slotted pasta fork, transfer the pasta to the sauce and toss to coat. Add a splash of pasta cooking water to the pan and swirl vigorously to emulsify. Add ¼ cup [25 g] of the Parmigiano-Reggiano and toss the pasta again. Serve immediately with the remaining Parmigiano-Reggiano sprinkled on top.

Papp ardel le

2/25/19 3:17 PM

Flask 40 Portable Cocktails to Drink Anywhere Sarah Baird Be ready to throw a portable party anywhere with 40 classic mixed drink recipes that can be enjoyed alone or shared with a group. Portable and fun, Flask allows readers to celebrate at a moment’s notice with 40 original and classic cocktails. Easily prepare drinks at home and then take them on the road! Going beyond the sneaky whiskey in a bottle, this is the elevated guide to drinking on the go. Organised by occasions and life moment’s -- from family graduations, camping trips, to the holidays -- the recipes are perfect for sipping solo or sharing with friends. From New Orleans resident Sarah Baird and professional mixologists from all over the United States, these classic recipes and contemporary twists are just strong enough to get you dancing. Packaged in a lush and handsome package with a die-cut cover revealing striking metallic foil underneath, the recipes are designed in a graphically bold treatment. The book includes a brief history of flasks and an interactive quiz. Take a flask and cheers to never going dry again.

Author Details Publication

01 August 2019

Sarah Baird is a writer and editor whose work has appeared in GQ, Guardian, Food52, Saveur, Lucky Peach, Punch and Vice, among others. She is a contributing writer for The Village Voice. She resides in New Orleans, LA.

Binding

Hardback

Key Information

Price

AU$32.99

ISBN

9781452173306

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

Food & Drink

Format

178 x 127 mm

Extent

144pp

Illustrations

40 full-colour illustrations

Age Range

Terms

SOR

Available 1 August 2019

• • •

Flask's bold approach and arresting package is perfectly poised to sit with bar merchandise and flasks. Great for "gifts for men" tables, Father's Day, or any holiday table. Adding another hit to Chronicle's lines of cocktail books, Flask introduces a fun, new angle to this topic. Appealing to a younger demographic, there is nothing quite like this on Chronicle's list. From the holidays to Father's Day, Flask can fit into any theme. With topics covering family gatherings, holidays, and travel, this book can be a lifeline for anyone who needs a tongue-in-cheek gift.

: 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

Quiz: What Style of Flask Is Right for You?

M o st l y b s ?

Answer Key:

Meet Your Flask M o st l y A s ?

BRACELET FLASK You’re the kind of person who thinks no closet could possibly be too big and no spa day too luxurious. A bangle-like bracelet flask will allow you to accessorize while keeping your cocktail (and all your cocktail jewelry) nearby.

Flask-INT-MECHS.indd 32-33

HIDDEN “BOOK” FLASK

You might come off as a bit of a bookworm, but you’ll always have a ready nip tucked away inside one of your favorite, hollowed-out books. Don’t let the librarians catch you— you might have to share.

M o st l y c s ?

DISPOSABLE (ECO-FRIENDLY) FLASK You’re all about communing with the earth, getting outdoors, and ensuring Mother Nature is respected by everyone. Your eco-friendly ways should be rewarded with a biodegradable flask, perfect for taking on a hike. And bonus— it’ll never wind up in a landfill.

33 12/14/18 4:06 PM

: 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

Dos & Don’ts for Flask Cocktail Excellence

It’s Getting

Seriously—

Whether or not you’re headed

Sorry to harsh the mellow of any

out for several hours of a

Big Lebowski lovers trying to pay

flask-sipping experience, it’s

tribute to The Dude: White Russians

safe to assume you’ll be drink-

are out when it comes to flask cock-

ing whatever you mix up over

tails. Any type of dairy—or even

the course of a day. That means

dairy substitute, like soy milk—

it could get a little toasty. If

should be avoided unless you want

you’re experimenting with your

to risk not only a bad drink, but also

own flask creation, imagine, as

food poisoning.

Hot in Here

Don’t Do Dairy

you whip it up, how it will taste at room temperature. Think it’ll

Don’t—Do the Funky Chicken

still be delicious? Go for it.

Oh, and no eggs, either.

The re a re t im es when being a rule breaker is a good thing and times when going against recommended advice ends in quasi-disaster. (Remember when you decided to combine your two loves—soy sauce and ice cream—into one sundae-style meal? Yeah, like that.) Dealing with flask cocktails is one of those occasions where creativity is encouraged but within (healthy) constraints. After all, you don’t want to get on the fast track to a murky drink or, uh, botulism, right? Right.

Use Citrus Sparingly Using citrus is a widely debated topic in the world of flask cocktails: Some say adding any fresh fruit juice to your flask (including lemon and lime) is a recipe for disaster; others swear that it adds a tart kick without adverse effect. Just to be safe, express (twist) citrus peels over the cocktail before funneling it into the flask, and you’re good to go. Adding a little bit of citrus to a well-balanced flask creation is probably fine, too. Just don’t make it the focal point, and don’t overdo it.

37 Flask-INT-MECHS.indd 36-37

12/14/18 4:06 PM

Muddle-Free Is the Way to Be Yes, fresh fruits, herbs, and all those edible pieces of nature make for a wonderful drink. They also ensure that the bottom of your flask ends up a nearly impossible-to-clean wasteland of chunky fruit debris. Just don’t do it.

Not So Sweet And don’t do anything silly like

: 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

Dos & Don’ts for Flask Cocktail Excellence

Water, Water Everywhere Obviously, flask cocktails aren’t served over ice. This means it’s important to factor in dilution for a certain kind of drink to be balanced. Stirring the cock-

tail with ice before funneling it into the flask often provides enough dilution.

Explore

drizzle honey into your flask. The

the Unknown

honey will just congeal at the

(Amari and Liqueurs)

bottom, and no one wants that. For those who have yet to fall

Be Low

Key, Dude

in love with the wide-ranging, complex family tree of amari and

So Fresh, So Clean

liqueurs, knowing where to begin

It may seem like a pain, but it’s necessary for the lifespan of

can be a little overwhelming. (So

your flask (and flavor profile of that next cocktail) to clean

much diversity! So much complex-

it after each day of drinking. If you’re diligent about this,

Think of the flask cocktail as your

ity! So little time!) The best way to

rinsing with warm water—and scrubbing once a week with a

chillest (and maybe most reli-

get started, though, is to dive in

bottlebrush—should do the trick. If you miss a few days, (or,

able) friend—the one who needs

and experiment. Amari, fortified

uh, weeks) create a mixture of baking soda and white vinegar,

very little to be happy or, in turn,

wine, and liqueurs are integral for

ideally half and half. Fill your flask one-fourth full, cover, and

make you happy. In general, aim

flask cocktail creations, and the

shake well for a solid 45 seconds—really, really shake.

to have somewhere between

more you play around with flavor

Pour the mixture out, rinse again with warm water, and

2 to 6 ingredients in your flask

profiles you enjoy, the sooner

cocktail, including modifiers

you’ll feel confident creating your

(aka, the non-booze stuff).

own flask concoctions.

Flask-INT-MECHS.indd 38-39

allow to dry overnight, upside down, on a towel.

39 12/14/18 4:06 PM

Mixologist: Cari Hah Bar: Big Bar, Los Angeles, California

#TreatYoself

rspoo Ba Apricot liqueur

¹⁄2 OZ (15 ml)

Filtered water

¹⁄4 OZ (7.5 ml) Amaro Meletti

Weddings

: 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

All in the Family (& Friends)

4 dashes Angostura bitters

2 dashes Orange bitters

hen two people you adore are tying the knot, it’s necessary to ensure that whatever is in your flask has

a marriage of flavor that matches the glory of the nuptials. Enter #TreatYoself, a smooth, sophisticated drink that might just be the best wedding date of your life. “This is a great stirred cocktail for a flask that I would take to a wedding,” says Cari

¹⁄2 OZ (15 ml)

¹⁄4 OZ Lustau Pedro (7.5 ml)

Ximenez sherry

Cognac

Hah of Big Bar in Los Angeles. “Weddings are celebrations, so the name of the game here is #TreatYoself. The beautiful Scotch paired with amazing Cognac makes this one a definite treat worthy of a celebration of love.”

1 ¹⁄2 OZ (45 ml)

Scotch

In a mixing glass, combine all the ingredients. Stir until mixed and funnel into your flask.

Flask-INT-MECHS.indd 46-47

12/14/18 4:06 PM

Cocktails with a Twist 21 Classics. 120 Variations to Unfold. Kara Newman This bold and colourful book features 21 classic cocktails and 120 recipe variations, all contained in bright and eyecatching gatefold pages, helping readers build on their go-to cocktail order and discover new favourites. This bold and colourful book features 21 classic cocktails and 120 recipe variations, all contained in bright and eye-catching gatefold pages, helping readers build on their go-to cocktail order and discover new favourites.

Author Details Kara Newman is the Spirits Editor for Wine Enthusiast, and her writing appears in publications including the Wall Street Journal, Tasting Table, Saveur, Arrive, and Bloomberg Pursuits. She is also the founder/curator of the Drink.Think literary reading series. In addition, Kara is the author of a number of cocktail books, including NightCap, Shake. Stir. Sip., and Cocktails For A Crowd. Publication

01 September 2019

Binding

Hardback

Price

AU$37.99

Kara won the IACP’s prestigious 2013 Bert Greene Award, in the Writing About Beverages category, and was nominated for a Sprited Award for Best New Cocktail & Bartending Book for both Shake. Stir. Sip. and Cocktails For A Crowd. She was also the recipient of the 2014 Far Niente Winery Fellowship at the Symposium for Professional Wine Writers at Meadowood.

ISBN

9781452170404

Key Information

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

Food & Drink

Format

178 x 127 mm

Extent

200pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

•

• •

With its unique finishes - like 21 individual gatefolds and bold colouring - this is a lovely gift for the cocktail enthusiast with a home bar or bar cart. And the gender-neutral package and handsome cover can appeal to both men and women, making it the perfect gift for Father's Day, Mother's Day, a 21st birthday, a housewarming, or Christmas/Hanukkah. Over the last decade, cocktail culture has exploded and home bar carts have become ubiquitous. Gen Xers and millennials continue to enjoy books that teach them how to recreate their favourite cocktails at home. People are always looking for updates to their drinking repertoire, and cocktail books continue to appeal to accounts. Case in point: the Ultimate Bar Book is more than 10 years old and continues to sell.

The Setup: Garnishes and Other Special Touches 10

No. 15 Old Fashioned

RECIPES:

No. 16 Paloma

No. 1 Bloody Mary

No. 17 Sangria

No. 2 Brandy Alexander

No. 18 Shandy

No. 3 Daiquiri

No. 19 Sidecar

No. 4 Gimlet

No. 20 Tom Collins

No. 5 Hot Toddy

No. 21 Whiskey Sour

: 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

Introduction: How to Use This Book 6

No. 6 Irish Coffee

Tips: Party Planning 185

No. 7 Mai Tai

Cocktails by Season and Occasion 191

Cocktails by Primary Spirit or Alcoholic Ingredient 193

No. 8 Manhattan

Resources 197 Acknowledgments 198

No. 9 Margarita No. 10 Martini No. 11 Mimosa No. 12 Mojito No. 13 Moscow Mule No. 14 Negroni

WithATwist_INT_frontmatter_Mechs.indd 4-5

11/1/18 4:22 PM

The Classic Bloody Mary 2 oz [60 ml] vodka 4 oz [120 ml] tomato juice 1 oz [30 ml] fresh lemon juice ⅟ tsp grated horseradish ⅟2 2 dashes Worcestershire sauce 1 dash Tabasco sauce Pinch black pepper Pinch celery salt Garnishes, as desired

Stir together all the ingredients except the garnishes in a rocks or Collins glass with ice. Garnish with abandon. NOTE: For a plan-ahead brunch party, combine

in a pitcher 4 cups [960 ml] tomato juice, 1 cup [240 ml] lemon juice, 11⁄3 Tbsp grated horseradish, 2 tsp Worcestershire sauce, 1 tsp Tabasco sauce, and 1⁄2 tsp each black pepper and celery salt. Set in the refrigerator and allow flavors to marry overnight. To serve, pour out about 5 oz [150 ml] of the mix into each ice-filled glass, then stir with 2 oz [60 ml] vodka. Serves 8.

WithATwist_gatefolds_Mechs.indd 1

Bloody Mary Garnishes Elaborate garnishes give the Bloody Mary and selected variations additional visual appeal, yet it wasn’t part of the original drink template. The now-traditional celery stalk garnish was added in the 1960s, a finishing touch attributed to the famed Pump Room in Chicago’s Ambassador East Hotel. Save restrained adornments for other drinks, and garnish Bloodies with abandon.

Bloody Mary

: 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

N o. 1

This spicy, zesty brunch drink opens the door to a wide range of savory sippers—and no, they don’t all contain tomato juice. The most obvious variations experiment with different spirits in place of classic vodka: tequila transforms Mary to Maria, for example. Or switch out the tomato juice component for carrot juice to create the not-soclassic Bloody Bunny.

Or skip the juice altogether and veer toward other piquant, not-toosweet cocktails, such as the beerbased Michelada, the savory Dirty Martini, or even the Coronation, which uses the salinity of dry sherry to mouthwatering effect.

11/1/18 4:23 PM

Tequila Base

Michelada Spicy, Beer Base

6 oz [180 ml] tomato juice 1⅟ oz [45 ml] tequila 1⅟2 1⅟ oz [45 ml] fresh lime juice 1⅟2 1 tsp hot sauce

1 tsp salt

1⁄1⁄4 ⁄4 tsp Worcestershire sauce

⅟ tsp chili powder ⅟2

1⁄1⁄4 ⁄4 tsp black pepper

1 lime wedge

Pinch celery salt (optional)

1 oz [30 ml] fresh lime juice

1 lime wedge, for garnish, plus other garnishes as desired

1 tsp Worcestershire sauce 1 dash hot sauce Chilled beer, such as Corona

In a plate or shallow bowl, stir together the salt and chili powder. Run the lime wedge around the edge of a pint glass, then roll the edge of the glass in the salt mixture. In the prepared pint glass, combine the lime juice, Worcestershire, and hot sauces. Top up with beer. Looking for more beer-based cocktails? Try the Shandy chapter (drink number 18).

Stir together all the ingredients except the garnishes in a rocks or Collins glass with ice. Garnish with abandon.

Short & Beefy

1⅟ oz [45 ml] vodka 1⅟2 2⅟ oz [80 ml] beef broth 2⅟2 Juice of 1 lemon wedge, about 1⁄1⁄4 ⁄4 oz [10 ml] 2 dashes Worcestershire sauce 2 dashes Tabasco sauce Black pepper, for garnish

In an ice-filled cocktail shaker, combine all the ingredients except the garnish. Shake well, and strain over ice into an Old Fashioned glass. Garnish with black pepper.

Bloody Bunny Fresh, Light

1⁄1⁄4 ⁄4 cup [24 g] ground coriander 2 Tbsp pink peppercorns, finely ground 2 Tbsp kosher salt Lemon wedge

2 dashes Worcestershire sauce 1 dash Tabasco sauce Pinch kosher salt Pinch black pepper Pinch celery seed 2 oz [60 ml] vodka

Dirty Martini Saline, Bracing

2 oz [60 ml] vodka (or gin, if preferred) 1⁄1⁄4 ⁄4 oz [10 ml] dry vermouth 1⁄1⁄4 ⁄4 oz [10 ml] olive brine Green olives, for garnish

In an ice-filled mixing glass, combine all the ingredients except the garnish. Stir well, and strain over ice into a chilled martini glass. Garnish with olives, skewered on a cocktail pick. Enjoy the Dirty Martini? Head over to the Martini chapter next (drink number 10).

WithATwist_gatefolds_Mechs.indd 2

Bullshot

: 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

Bloody Maria

Coronation Saline & Sherry

1⅟ oz [45 ml] fino sherry 1⅟2 1⅟ oz [45 ml] dry vermouth 1⅟2 1⁄1⁄4 ⁄4 oz [10 ml] maraschino liqueur 2 dashes orange bitters Green olive, for garnish

In an ice-filled mixing glass, combine all the ingredients except the garnish. Stir well, and strain into a chilled martini or coupe glass. Garnish with the olive.

4 oz [120 ml] fresh carrot juice

In a plate or shallow bowl, stir together the coriander, peppercorns, and salt. Run the lemon wedge around half of the rim of a Collins glass, then roll the rim in the spice mixture to coat. Fill a mixing glass with ice. Add the remaining ingredients, in the order listed, to the mixing glass. Stir, then strain into the prepared Collins glass. Frank Caiafa, Handle Bars NYC/Global Inc., NYC

The Coronation is similar to the Manhattan. For more drinks in that vein, go to drink number 8.

11/1/18 4:23 PM

The Classic Brandy Alexander 1 oz [30 ml] Cognac 1 oz [30 ml] crème de cacao, preferably Tempus Fugit Spirits 1 oz [30 ml] heavy cream Freshly grated nutmeg or chocolate shavings, for garnish

In an ice-filled cocktail shaker, combine all the ingredients except the garnish. Shake well, and strain into a coupe glass. Garnish with nutmeg or chocolate.

How to Flame an Orange Peel It may take a couple of tries to master, but igniting the oils from an orange peel creates a subtly smoky, caramelized scent—and a moment of cocktail pyrotechnics to wow any guest.

1. Cut a quarter-size round of peel from an orange.

2. Hold the round with the shiny side

facing away from your hand and directly over the cocktail.

3. Strike a match and bring the flame up

to the peel. Flex the peel to express the oils into the flame—the oils should ignite. Run the orange peel around the rim of the glass and set it on top of the drink to garnish. Try it in the Fidelio.

Brandy Alexander

: 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

N o. 2

This creamy, dessert-like drink has plenty of devotees, particularly around the holiday season. A simple mix of three ingredients—brandy, a chocolate-flavored liqueur, and a plush pour of cream—can branch off in many decadent directions. Another dessert classic, the Grasshopper, includes all three ingredients (in different proportions) and layers on mint liqueur as well. It’s also a good lead-in to other dreamy, creamy drinks, like the Pink Squirrel or the classic Brandy Milk Punch. Meanwhile, the White Russian swaps in vodka for brandy and coffee liqueur in place of crème de cacao, though it still retains a chocolaty hint. From there, try an updated version of the Espresso Martini or the mocha-like Fidelio. For a warmed-up version of the spirit/sweetener/ cream trinity, head to the Irish Coffee chapter (drink number 6).

WithATwist_gatefolds_Mechs.indd 3

11/1/18 4:23 PM

White Russian

3⁄4 3⁄ ⁄4 oz [20 ml] coffee liqueur

2 oz [60 ml] vodka

1⅟ oz [45 ml] vodka 1⅟2

1 oz [30 ml] coffee liqueur, such as Kahlúa

1 oz [30 ml] freshly brewed espresso

⅟ oz [15 ml] heavy cream, or more if ⅟2 desired

Coffee, Black with Sugar

Grasshopper Minty

2 oz [60 ml] white crème de cacao 1 oz [30 ml] dark crème de cacao

3 coffee beans, for garnish

In an ice-filled cocktail shaker, combine all the ingredients except the garnish. Shake well, and strain into a coupe glass. Float the coffee beans on top.

Cream in Your Coffee

In a rocks glass, combine the vodka, the coffee liqueur, and ice. Add the cream and stir.

Brandy Milk Punch

Pink Squirrel

2 oz [60 ml] whole milk

1⅟ oz [45 ml] crème de noyaux 1⅟2

2 oz [60 ml] heavy cream

1⅟ oz [45 ml] crème de cacao 1⅟2

1⅟ oz [45 ml] brandy 1⅟2

1⅟ oz [45 ml] heavy cream 1⅟2

1 oz [30 ml] simple syrup (page 13)

Brandied cherries (page 12)

Vanilla & Spice

⅟ tsp vanilla extract ⅟2 Freshly grated nutmeg, for garnish

In a cocktail shaker, combine all the ingredients with ice except the garnish. Shake well, and strain into a coupe glass or wineglass. Garnish with nutmeg. Brennan’s, New Orleans, LA

WithATwist_gatefolds_Mechs.indd 4

1 oz [30 ml] Varnelli Caffè Moka coffee liqueur

Orange peel, for garnish

43⁄ 3⁄4 3⁄ ⁄4 oz [140 ml] heavy cream

Adapted from Paul Gustings, Tujague’s, New Orleans, LA

1 oz [30 ml] bourbon

⅟ oz [15 ml] Compass Box ⅟2 Orangerie whisky

Giuseppe González, Suffolk Arms, NYC

1⁄1⁄4 ⁄4 oz [10 ml] brandy

In an ice-filled cocktail shaker, combine all the ingredients. Shake well, and strain into 3 Champagne flutes (Gustings uses tulip-shaped glasses), coupe glasses, or Nick & Nora glasses.

Stronger

⅟ oz [15 ml] Cynar amaro ⅟2

1 oz [30 ml] green crème de menthe ⅟ oz [15 ml] white crème de menthe ⅟2

Fidelio

: 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

Espresso Martini

Nutty, Creamy

In a mixing glass, combine all the ingredients with ice except the garnish. Stir, then strain into a snifter. Garnish with a flamed orange peel (see back page of this chapter). Compass Box Orangerie is a blended Scotch infused with orange peels and spice; if you can’t get it, use equal parts blended Scotch and orange liqueur. INGREDIENT NOTE:

Kenneth McCoy, Ward III, NYC

In a cocktail shaker, combine all the ingredients with ice except the garnish. Shake well, and strain into a coupe glass. Garnish with cherries on a cocktail pick. Crème de noyaux is a liqueur made from apricot or peach pits, and has an almondlike flavor and a rosy garnet hue. INGREDIENT NOTE:

11/1/18 4:23 PM

The Friendsgiving Handbook Emily Stephenson Cookie Advent meets Thanksgiving in this short and sweet book of recipes and advice on celebrating Thanksgiving with friends. The popularity of Friendsgiving celebrations grows every year, and whether it's because of that weird uncle or the distance between your home and mom's table, The Friendsgiving Handbook is here for those who aspire to take part. With 25 delicious recipes that cover every part of the meal-from Simple but Classic Roast Turkey and Garlic-Miso Gravy, to Sautéed Brussels Sprouts with Pine Nuts and Concord Grape Pie-this cookbook encourages home chefs to attempt the classics or experiment with something new. It is packed with helpful advice on planning ahead, decorating a table, and creating an oven schedule. This guide is essential for hosting a Thanksgiving celebration, whether a potluck or a sit-down affair, with your family of choice.

Author Details Publication

01 August 2019

Binding

Hardback

Price

AU$39.99

ISBN

9781452176949

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

Food & Drink

Format

203 x 152 mm

Extent

128pp

Illustrations

Full colour illustrations

Age Range

Terms

Available 1 August 2019

Emily Stephenson is a cookbook writer, editor, recipe developer and tester, and former line cook based in New York City. Melanie Gandyra is an illustrator in Hamburg, Germany.

Key Information • • •

Thanksgiving, though an American celebration, is becoming popular in Australia. Friendsgiving is the perfect opportunity for Australians to include themselves in this thoughtful holiday. The excitement around Friendsgiving has grown every year since the word was coined in 2007. It's become such a big thing that apps make special emojis and hashtags to celebrate it. This is a short and sweet cookbook with a great look, classic recipes, and an accessible approach. It is the kind of publishing Chronicle excels at.

: 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

Sweet Potatoes au Gratin. . . . . . . . . . . . . . . . . . 63

So You Want to Host Friendsgiving?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Crème Fraîche and Leek Mashed Potatoes. . . . . . . . . . . . . . . . . . . . . . . 64

Sausage and Cracker Stuffing. . . . . . . . . . 67 TO START

The Very Important Question of What to Drink. . . . . . . . . . . . . . . . . 16 Rosemary Old-Fashioneds for a Crowd. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Fig and Olive Relish. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Sage Fried Almonds.. . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Pull-Apart Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 A Note on Butter (and Other Ingredients). . . . . . . . . . . . . . . . . . . . . 29 HE SIDE ON T

Tablescaping. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Chicory and Apple Salad with Sherry Vinaigrette.. . . . . . . . . . . . . . . . . . . . . 38 Cranberry Sauce with Candied Ginger. . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Friendsgiving 101: Guest Management. . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Black Pepper Cornbread. . . . . . . . . . . . . . . . . . . . 47 Creamed Kale and Collards.. . . . . . . . . . . . . . 49 Sautéed Brussels Sprouts with Pine Nuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Roasted Pumpkin with Bacon and Dates. . . . . . . . . . . . . . . . . . . . . . . 54 Panfried Green Beans with Mushrooms. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Plan Like a Pro. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

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CONTENTS

Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Apple and Pecan Cornbread Dressing.. . . . . . . . . . . . . . . . . . . . . . . . . . . 70 TU

RKEY

& MOR

Turkey Talk. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Simple but Classic Roast Turkey. . . . . . . 79 Turkey Legs Braised in White Wine.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Slow-Roasted Turkey. . . . . . . . . . . . . . . . . . . . . . . . . . 85 Turkey Gravy.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Garlic-Miso Gravy.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Butternut Squash, Blue Cheese, and Radicchio Tart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Sage and Mushroom Lasagna.. . . . . . . . . . 93 How to Have All This Food Ready at the Same Time. . . . . . . . . . . . . . . . . . . . 96 PIE

S PIES PIES

Pie Dough.................................. 102 Concord Grape Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 Spiced Caramel Apple Pie.. . . . . . . . . . . . . . . 109 Sweet Potato Pie with Marshmallow Fluff. . . . . . . . . . . . . . . . . . . . . 113 Menu Suggestions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 Acknowledgments.. . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

1/24/19 12:15 PM

: 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

Rosemary Old-Fashioneds for a Crowd T H E R E ARE two reasons to have a signature cocktail option ready to go at the start of your evening. One, it makes the dinner feel a little more special, even if you’re not an at-home-bar kind of person (I’m not). Two, you ensure the first person who shows up has something to drink—in case you outsourced the wine to your guests—and can keep busy pouring cocktails as people arrive. AND SINCE the

last thing you need to be doing is mixing individual cocktails, make a batch in the morning on Thanksgiving (or earlier—it gets better as it sits) and forget about it until the first time your doorbell rings.

RO S E M A RY S I M P L E S Y RU P

One 750-ml bottle bourbon

½ cup [100 g] sugar

20 dashes Angostura bitters

2 sprigs fresh rosemary

1 orange

S E RV E S

12 M A K E S Y RU P A H E A D

3 months M A K E C O C K TA I L S A H E A D

1 day PREP TIME

1 ½ hours

VEG

5 sprigs fresh rosemary

T O M A K E T H E S I M P L E S Y RU P : In a small saucepan, mix the sugar with ½ cup [120 ml] water and add the rosemary. Put the pan over medium-high heat and cook, stirring often, so the sugar dissolves into the water. As soon as the mixture comes to a boil, remove from the heat and let steep for 20 minutes. Discard the rosemary and cool to room temperature. Transfer the mixture to an airtight container or use right away. The syrup will keep in the refrigerator for 3 months. Makes ¾ cup [180 ml].

Pour the bottle of bourbon into a large pitcher, add the bitters, 4 oz [120 ml] water, and 5 oz [150 ml] rosemary simple syrup, and stir to combine. Taste and add more simple syrup if you like. Refrigerate the cocktail until ready to serve. To serve, cut the orange crosswise into thin slices and quarter the slices. Cut the 5 rosemary sprigs into 1 in [2.5 cm] or so pieces. Add a few ice cubes to each glass, pour in 2 oz [60 ml] of the premade cocktail, and garnish with a rosemary sprig and two orange slices. Serve right away.

to start

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1½ cups [380 g] halved dried figs

1 cup [12 g] loosely packed fresh parsley leaves

½ tsp freshly ground black pepper

2 cups [480 ml] boiling water

2 anchovy fillets

½ cup [120 ml] extra-virgin olive oil

1½ cups [180 g] walnuts 1 cup [160 g] pitted oil-cured olives

S E RV E S

16 MAKE AHEAD

3 days PREP TIME

25 minutes

1 garlic clove 3 Tbsp freshly squeezed lemon juice

Salt (optional) Crackers, for serving

Fig and Olive Relish

: 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

a lot of carbs and saturated fats coming down the pipeline, so I like to keep the appetizers light and flavorful. This relish is sweet, salty, and intense (in a good way) from the anchovies and garlic. It’s great with apples, crackers, and even cheese, if you’re in the mood for more dairy. I serve it because it’s so different from anything to come on the menu, but leftovers are also pretty good spread on toasted bread for a turkey sandwich. THERE ARE

In a medium heatproof bowl, cover the figs with the boiling water. Let the figs sit until they are soft but not mushy, 8 to 10 minutes. Drain the figs and discard the soaking liquid. In a small skillet, toast the walnuts over medium-low heat until they are golden and smell delicious, 8 to 10 minutes. Put the walnuts, olives, parsley, anchovies, garlic, lemon juice, and pepper in a food processor (or mortar and pestle) and pulse until everything is finely chopped (you can also do this by hand). Turn on the machine and pour in the olive oil until you have a thick, chunky paste—you don’t want it to be smooth. Add the figs and pulse a few times so they’re chopped but not puréed. Taste the mixture and add salt if necessary (between the olives and anchovies it shouldn’t be). Transfer to a dish and serve with crackers, or store in an airtight container and refrigerate for up to 3 days. Let the spread come to room temperature before serving.

to start

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Sage Fried Almonds ½ cup [120 ml] extra-virgin olive oil ½ cup [6 g] loosely packed fresh sage leaves

to avoid bread and butter (see: the rest of the meal), appetizers should be easy. And nothing’s easier than these fried and lightly scented almonds. They take 15 minutes to make, which is a lot less time than all of the dishes that will come after it. Also, I’d happily eat an entire bowl of fried sage leaves if I could.

B E S I D E S T RY I N G

S E RV E S

14 MAKE AHEAD

1 day PREP TIME

15 minutes

VEG

4 cups [560 g] raw almonds 2 tsp paprika (not smoked) 2 tsp salt

Line a medium bowl with paper towels. In a large skillet, heat the oil over medium heat until it shimmers, but don’t let it smoke. Add the sage leaves in two or three batches (so they don’t burn as you fish them out) and fry until they are dark green and fragrant, about 1 minute. Use a slotted spoon to transfer the sage leaves to the prepared bowl. Add the almonds to the pan and cook, stirring often, until they are golden, shiny, and smell delicious but don’t take on much color (otherwise they’ll keep cooking off the heat and burn), 3 to 5 minutes. Add the paprika, stir, then immediately use a slotted spoon to transfer the almonds to the prepared bowl to drain. Quickly remove the paper towels, add the salt, and toss to evenly distribute the seasoning. Let cool to room temperature, then serve or store in an airtight container for up to 24 hours.

to start

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Little Book of Jewish Sweets Leah Koenig This is a charming Jewish sweets book full of great recipes from a talented food writer and recipe developer and with year-round sales opportunities because the recipes cover a variety of holidays and baking occasions.

Beloved cookbook author Leah Koenig brings us the sweetest instalment yet in her Little Book series, this time focusing on cookies, cakes, and all manner of sweet Jewish treats. With delectable photography and 25 tasty recipes-from Orange- Chocolate Rugelach and Mocha Black-and-White Cookies to Fig Baklava and Cinnamon-Almond Babka-this slim collectible features traditional Jewish desserts with a modern twist. The year-round recipes are perfect for the home baker of any skill level looking to expand their repertoire. A lovely thank-you or holiday gift on its own, this scrumptious book can also be packaged with its two companion volumes (featuring Jewish appetisers and feasts) to round out any meal.

Author Details Binding

Hardback

Leah Koenig is the author of Modern Jewish Cooking, Little Book of Jewish Appetizers, and Little Book of Jewish Feasts. She lives with her husband and son in Brooklyn, New York.

Price

AU$37.99

Key Information

ISBN

9781452158969

Publisher

Chronicle Books

Publication

Imprint Series Category

01 September 2019

Chronicle Adult NA Food & Drink

Format

178 x 127 mm

Extent

136pp

Illustrations

30 full colour photographs

Age Range

Terms

SOR

•

• •

This is the third instalment in The Little Book of Jewish cookbook series, all of which have the same miniature packaging and atmospheric aesthetic, making this a collectible and perfectly giftable item. With the addition of this book, the series now covers appetisers, main dishes, and desserts – the perfect meal trio! With its global focus and inclusion of Jewish recipes from a variety of cultures, this book appeals to Jews from many different backgrounds (and non-Jewish bakers who are always looking for more recipes). Leah has endured as a food writer and is a huge presence in the food writer community. She is a dream to work with, and her recipes are meticulously tested – and absolutely delicious.

: 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

INTRODUCTION

CHAPTER 1 COOKIES AND CAKES 13 Orange-Chocolate Rugelach 15 Coconut Meringue Macaroons 19 Apricot-Walnut Hamantaschen 21 Chocolate-Cranberry Mandelbrot 27 Mocha Black-and-White Cookies 31 Fig Baklava 35 Kourabiedes (Almond Flour Shortbread) 39 Cinnamon-Almond Babka 41 Flourless Chocolate-Hazelnut Torte 47 Tishpishti (Syrup-Soaked Walnut Cake) 53 Cassola (Baked Ricotta Cheesecake with Mixed Berry Sauce) 57 Honey-Apple Cake 61 Cinnamon-Sugar Sponge Cake 65

CHAPTER 2 PUDDINGS, PASTRIES, AND SWEETS 71 Plum and Cider Compote 73 Maple-Wine Poached Pears 77 Walnut- and Pistachio-Stuffed Dates 79 Marble Halvah 83 Malabi with Salted Caramel Sauce 87 Arroz con Leche (Sephardi Rice Pudding) 91 Cherry-Apple Strudel 93 Makosh (Poppy Seed Strip) 97 Atayef (Fried Sweet Cheese Pancakes) 103 Bimuelos (Cardamom-Sugar Fritters) 107 Challah Bread Pudding with Raspberries and Chocolate 111 Teiglach (Honey Dumplings with Crystallized Ginger) 115

122 130

INGREDIENT GLOSSARY ACKNOWLEDGMENTS INDEX

132

ABOUT THE AUTHOR

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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

Coconut Meringue Macaroons MAKES ABOUT 3 DOZEN COOKIES

Forget the cardboard tin of cloying, mass-produced macaroons found in the supermarket’s Passover aisle. These homemade coconut cookies are lightly crisped on the outside and chewy inside, with just the right amount of sweet. Their meringue-like base differs a bit from more traditional macaroon recipes, but it yields a light texture that makes them delightful to serve and eat. 21/2 CUPS [200 G] UNSWEETENED SHREDDED COCONUT 3 LARGE EGG WHITES 2/3 CUP [130 G] SUGAR 1/4 TSP KOSHER SALT 1 TSP VANILLA EXTRACT

1. Preheat the oven to 325°F [165°C] and line two large rimmed baking sheets with parchment paper. Spread the shredded coconut on one of the baking sheets and toast until just beginning to change color, about 5 minutes. Remove from the oven and let cool slightly. 2. In a stand mixer or with a handheld electric mixer, beat the egg whites at medium-high speed until foamy and beginning to increase in volume, 1 to 2 minutes. With the mixer running, add the sugar, 1 Tbsp at a time, until the mixture is thick and billowy, 3 to 5 minutes. Add the salt and vanilla, and beat until combined. continued

Cookies and Cakes

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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

Apricot-Walnut Hamantaschen MAKES ABOUT 3 DOZEN COOKIES

3. Add the toasted coconut to the beaten egg whites and carefully fold together with a rubber spatula until fully incorporated. 4. Mound rounded tablespoons of batter onto the prepared baking sheets. Bake, rotating the sheets halfway through baking, until the macaroons are lightly golden, about 25 minutes. (The cookies will feel soft, but will firm up as they cool.) Remove from the oven. Set the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies to the racks to cool completely. Serve at room temperature. Store covered in the fridge for up to 5 days or in the freezer for up to 3 months.

When it comes to filling hamantaschen—the classic Purim cookie shaped to represent the hat or pocket of the Purim story’s notorious villain, Haman—thicker is always better. Thin jellies tend to leak out during baking, leaving a mess on the baking sheet and not enough filling inside. One way to ensure leak-free hamantaschen is to pulse the jam with nuts to make a paste. This version adds lemon zest and cinnamon to an apricot and walnut base. Tucked inside a snappy butter cookie, it delights on Purim or all year round. DOUGH

21/2 CUPS [350 G] ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED 1 TSP BAKING POWDER 1/2 TSP KOSHER SALT 1/2 CUP [115 G] UNSALTED BUTTER OR NONHYDROGENATED MARGERINE, AT ROOM TEMPERATURE 3/4 CUP [150 G] SUGAR 2 EGGS 11/2 TSP VANILLA EXTRACT WATER, AS NEEDED (OPTIONAL) FILLING

3/4 CUP [215 G] APRICOT JAM 11/2 CUPS [180 G] WALNUT HALVES 1/2 TSP GROUND CINNAMON 1/2 TSP FINELY GRATED LEMON ZEST 1/4 TSP KOSHER SALT

20 LittleBookofJewishSweets_INT_blues.indd 20-21

continued

Cookies and Cakes

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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

1. Make the dough: Sift together the flour, baking powder, and salt into a medium bowl.

2. In a stand mixer or with a handheld electric mixer, beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs and vanilla, and beat to fully combine. Add the flour mixture in three additions, beating on low speed and scraping down the sides of the bowl as necessary, until a firm but pliable dough comes together. If the dough looks too dry, add water, 1 tsp at a time, until the desired consistency is reached. If the dough looks too wet, add additional flour, 1 Tbsp at a time. Knead the dough a few times in the bowl to bring it together, then form into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to overnight. 3. Make the filling: Place the jam, walnuts, cinnamon, lemon zest, and salt in a food processor and pulse, scraping down the sides of the bowl as necessary, until a chunky paste forms. Set aside. continued

Cookies and Cakes

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Wine Tasting Notes 30 tear-out sheets for your next get-together Chronicle Books

A streamlined wine tasting activity pad for adults who want a simple way to have fun with their drinks.

Key Information •

•

Publication

01 September 2019

Binding

Notecards

Price

AU$24.99

ISBN

9781452174235

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

Food & Drink

Format

279 x 203 mm

Extent

60pp

Illustrations

30 illustrated winetasting sheets

Age Range

Terms

Obviously wine is a perennially popular topic. But the proliferation of wine subscription services and clubs aimed at young people makes this a great moment for a wine activity around tasting wine at home. The notepad format with tear-out sheets makes this wine activity stand out among both Chronicle's publishing as well as other, similar games on the market that often come with a lot of accessories or in boxes.

: 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

Host a fa bulous wine tast i n g party with this e asy -to-use notepad. Simply: 1. Buy a few bottles. 2. Invite a few friends. 3. Give everyone a tasting sheet. 4. Serve, sip, take notes, and enjoy!

Wine Tasting Notes Wine Tasting Notes Wine Tasting Notes Wine Tasting Notes dat e :

1 13 3 1 13 3 2 24 4 2 24 4 |

dat e :

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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

You don’t have to be an expert to enjoy wine, and you don’t have to plan an elaborate event to host a great wine tasting. In fact, it’s as easy as buying a few bottles at your

Record your reactions and make notes on your wine

local store, inviting some friends over, and get-

mat—from the color and smell to the taste and

ting out this notepad.

aftertaste. (These notes will come in handy later

Whether you’re organizing a big bacchanalia, a

when you are restocking your wine fridge, too.)

casual night in with friends, or a romantic date

Along the way, you might learn a thing or two

night, follow these simple instructions: First, give

about wine, discover some new favorite bottles,

every guest a tasting sheet and four wine glasses.

and expand your palette, but, most important,

Pour the wine and spend a few minutes swirling,

you’ll have fun. And that’s exactly why we created

smelling, and sipping each one. Discuss your

this notepad: to make wine tasting easy and

thoughts. Does it smell like the berry jam your

enjoyable—because that’s how it should be.

mom used to make? Does it have a dry, tannic

Here a few common wine descriptors to help get

mouthfeel? Would it pair perfectly with a creamy

you started—or feel free to come up with your own!

Brie cheese? Does it taste different fifteen minutes after it was poured? Wine tastings have no rules, so feel free to say whatever comes to mind!

Cherry

Tar

Peach

Ginger

Sharp

Strawberry

Tobacco

Pear

Honey

Refreshing

Blackberry

Leather

Citrus

Smooth

Crisp

Jammy

Plum

Green Apple

Silky

Sweet

Herbal

Fresh Bread

Tropical Fruit

Tannic

Dry

Nutty

Pepper

Floral

Firm

Bold

Vanilla

Mushroom

Grassy

Rough

Acidic

Cloves

Cocoa

Buttery

Lingering

Tart

Baking Spices

Oaky

Creamy

Rich

Juicy

Smoke

Fruity

Watermelon

Lean

Velvety

Earthy

Apricot

Coconut

Light

Bitter

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Wine Tasting Notes

11/15/18 4:21 PM

Umami Bomb 75 Vegetarian Recipes That Explode with Flavour Raquel Pelzel Boom! Plant-based eating just got a hit of bold, savoury flavour!Umami Bomb brings the deep flavour of umami (the 'fifth taste') along with bitter, sour, sweet, and salty) to vegetarian dishes with cheeses, miso, mushrooms, soy, and more, in 75 creative recipes. It’s time for vegetarians (and pescatarians) to enjoy the deep, soul-satisfying fifth taste of umami. Discovered in Japan in 1908 and accepted as a verified taste in the West in 1985, umami is the savoury dimension that makes food truly delicious. And though it’s most naturally found in animal proteins – hello, bacon – it turns out there are umami-rich, non-meat ingredients that have the power to transform the ordinary into the amazing. Publication

01 September 2019

Binding

Hardback

Price

AU$45.00

ISBN

9781523500369

Publisher

Workman Publishing

Imprint

Workman

Series

Category

Food & Drink

Format

209 x 158 mm

Extent

256pp

Illustrations

4-colour photographs throughout

Age Range

Terms

SOR

Ingeniously built around the use of eight flavour bomb ingredients – hard cheese, tomatoes, miso, mushrooms, soy sauce, caramelised onions, nutritional yeast (don’t know it? you’re in for a treat) and smoke – from Raquel Pelzel, these 75 recipes are so surprisingly rich and tasty you’ll do a double-take. Here’s how to turn mushrooms into “lardons” for an authentically Southern-tasting dish of black-eyed peas and greens. Caramelise onions to use in the best grilled cheese ever. Add a secret spoon of soy sauce to the batter of your next chocolate cake – the soy taste disappears, but leaves behind an unexpected depth of flavour. Author Raquel Pelzel brilliantly combines umami flavours and techniques, doubling and sometimes tripling the umami bomb effect – adding miso to cacio e pepe sauce results in a vegetarian pasta on steroids. And she brings umami into a surprising direction – grilling the fruit first for an otherworldly Banana Split. Where’s the beef? Not here, and definitely not needed.

Author Details Raquel Pelzel’s work has been featured inSaveur , theWall Street Journal , Every Day with Rachael Ray ,Shape , and Epicurious , among many others. Formerly an editor atCook’s Illustrated and the senior food editor and test kitchen director forTasting Table , Pelzel has written more than 20 cookbooks and has judged Food Network shows includingChopped Junior andBeat Bobby Flay . Pelzel lives in Brooklyn, New York, with her two sons.

Key Information • •

•

Savoury, salty, satisfying umami – the 'fifth taste' along with sweet, salty, sour, and bitter – is the hot flavour trend behind the rise of miso and fermented foods, and also the fast-food chain Umami Burger. Everyone loves umami flavour, but it's often provided by meat (think bacon and bone broth). Here author Raquel Pelzel livens up vegetable dishes with umami flavour, using hard cheeses, nutritional yeast, caramelised onions, smoke, soy, mushrooms and more. Each chapter focuses on one umami-rich ingredient, with an explanation of the ingredient and its flavour profile along with creative, simple-to-make recipes packed with deliciousness. These recipes surprise and delight with both depth of umami flavour and clever, why-didn't-I-think-of-that combinations. (The secret to the best chocolate cake you've ever had turns out to be soy sauce in the batter!) They're also creative and of-the-minute – think breakfast pasta, tarts and galettes both sweet and savoury, falafel-style grilled Portabello mushrooms, grilled romaine with Caesar-ish dip, and more.

The Artisanal Kitchen: Perfect Homemade Ice Cream The Best Make-It-Yourself Ice Creams, Sorbets, Sundaes, and Other Desserts Jeni Britton Bauer The single-subject Artisanal Kitchen series expands with an addictive compilation of foolproof homemade ice creams, frozen yogurts and custards, sorbets, and sundae recipes taken from the award-winning books by America’s ice cream queen, Jeni Britton Bauer.

Publication

01 September 2019

Binding

Hardback

Price

AU$29.99

ISBN

9781579658670

Publisher

Workman Publishing

Imprint

Workman

Series

Category

Food & Drink

Format

183 x 147 mm

Extent

112pp

Illustrations

40 colour photographs

Age Range

Terms

SOR

Nothing beats delicious artisanal ice cream, and this bite-sized book is full of highly doable recipes that can be made in a home-cook-friendly ice cream machine. The craveable ice creams and frozen yogurts favourites include strawberry, pistachio, and vanilla but also creative combinations like Farmstead Cheese and Guava Jam Ice Cream and Wild Berry Lavender Ice Cream. Mix and match them into sundaes decked with crunchy “gravels” (delicious crumbly toppings), syrups, and more to create an unforgettable sweets experience. From Graham Cracker Ice Cream to Baked Rhubarb Frozen Yogurt to the One Night in Bangkok Sundae, these recipes – adapted from Jeni Britton Bauer’sJeni’s Splendid Ice Creams at Home andJeni’s Splendid Ice Cream Desserts – make up a must-have collection of decadent desserts.

Author Details Jeni Britton Bauer started making ice cream in 1996 and now perfects her craft at Jeni’s Splendid Ice Creams. She has a growing number of stores (15 and counting) in and out of Ohio, more than 1,000 retail partners throughout the USA, and a thriving mail-order business. Devotees nationwide scan Jeni’s website and social media feeds daily, causing a veritable run on new flavours. Her debut cookbook,Jeni’s Splendid Ice Creams at Home , is aNew York Times andWall Street Journal bestseller and winner of the 2012 James Beard Award for best book in the dessert category. The book appeared onGood Morning America and NPR’sThe Splendid Table , and inUSA Today , theWall Street Journal , theWashington Post ,Food & Wine ,Better Homes & Gardens , Elle Decor , and more. Her latest cookbook isJeni's Splendid Ice Cream Desserts .

Key Information • Groundbreaking recipes: Finally, a make-at-home ice cream recipe that’s creamy and scoopable. It’s a breakthrough method taught with step-by-step instructions and presented with endless delicious variations. •

• •

A wide range of flavours for every sweet tooth, from Brown Butter Almond Brittle Ice Cream to Juniper & Lemon Curd Ice Cream, from Riesling-Poached Pear Sorbet to the Tuscan Sundae, plus toppings and syrups too. There is something here for everyone. Powerhouse, award-winning author: Jeni Britton Bauer is the founder of Jeni’s Splendid Ice Creams, an artisan ice cream company with global distribution. She won a James Beard Award for Jeni’s Splendid Ice Creams at Home. Valuable and smartly designed package: With irresistible colour photos accompanying 36 mouthwatering recipes (and endless variations), this little book packs a delicious punch.

The Artisanal Kitchen: Barbeque Rules Lessons & Recipes For Superior Smoking & Grilling Joe Carroll and Nick Fauchald This new Artisanal Kitchen book highlights summertime with more than 30 recipes for succulent barbecue, grilled meats, and sides, as well as lessons and tips from Brooklyn pitmaster Joe Carroll. Great barbecue and grilled meats are at the heart of summer cooking, and in this book from barbecue expert Joe Carroll, fire-cooked foods are approachable and downright delicious. With more than 30 mouthwatering recipes and six informational essays in this handy book – adapted from Carroll’s Feeding the Fire – he proves that you don’t need fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats at home. Publication

01 September 2019

Binding

Hardback

Price

AU$29.99

ISBN

9781579658687

Author Details

Publisher

Workman Publishing

Imprint

Workman

Series

Born and raised in northern New Jersey, Joe Carroll didn’t grow up steeped in Southern barbecue culture. With a curious nature and a love of food, Carroll launched barbecue joint Fette Sau in Brooklyn in 2007, luring in equal parts hipsters and barbecue devotees. With his beer garden, Spuyten Duyvil, and his casual American steak house, St. Anselm, in Brooklyn, Carroll continues to expand, opening Fette Sau in Philadelphia as well. Carroll lives with his family in Brooklyn, New York.

Category

Food & Drink

Format

183 x 147 mm

Nick Fauchald is a Brooklyn-based editor and author. He has worked as an editor at Food & Wine , Wine Spectator , and Every Day with Rachael Ray and was editor in chief of TastingTable.com. Nick is the publisher of Short Stack Editions , a series of

Extent

112pp

single-subject cookbooks, and cofounder of Little Sous, a culinary media company.

Illustrations

20 colour photographs

Key Information

Age Range

Terms

SOR

Barbecue Rules teaches the hows and whys of live-fire cooking: how to roast a pork loin (and what cut to ask your butcher for), how to create low and slow heat, why quality meat matters, and how to make the best sides to accompany the main event (the key is to keep it simple). With recipes for classics like Beef Brisket and Pulled Pork Shoulder and more adventurous flavours like Sweet TeaBrined Poussins and Lamb Saddle Chops with Mint-Yogurt Sauce, there are recipes for every palate and outdoor occasion.

• • • •

More than 30 recipes: For smoked and grilled meat, sides, and sauces, including Butcher’s Steaks with Garlic Butter, Baked Beans with Burnt Ends, Pork Belly, and Grilled Fingerling Potatoes. Fresh approach to the subject: Going beyond the delicious recipes, readers can dive deeper into the art of barbecue through key essays, including Meat Matters, Wood is an Ingredient, and Fire Equals Flavour. Invaluable tips: Learn how to select a smoker or grill, maintain a fire, choose the best ingredients, and season meat, as well as when to use sauce (and when not to). Photographic presentation: Full-colour photos show the barbecue you want to make and eat at home.

The Newlywed Table A Cookbook to Start Your Life Together Maria Zizka A cookbook encouraging newlyweds to cook at home, cook as a team, and set up a home kitchen they’ll want to cook in day after day. If cooking for someone is an act of love, then what better way for a newlywed couple to express their love than to cook with each other? Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple’s cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.

Publication

01 September 2019

Binding

Hardback

Author Details

Price

AU$80.00

ISBN

9781579657987

Maria Zizka is a cookbook writer and recipe developer who was named by Forbes as one of the most influential people under 30 in the world of food and drink. Zizka has coauthored numerous award-winning cookbooks, most recently Tartine All Day , Everything I Want to Eat , and This Is Camino . This is her first solo cookbook. Zizka lives in Berkeley, California, with her husband, Graham Bradley.

Publisher

Workman Publishing

Key Information

Imprint

Workman

•

Series

Category

Food & Drink

Format

254 x 189 mm

Extent

304pp

Illustrations

100 colour photographs

Age Range

Terms

• • •

Classic recipes, such as risotto and roasted chicken, will help the happy couple build a culinary repertoire, but modern dishes, such as Thai vegetable curry and spring rolls, will let readers develop a global palate too. Written by one of today’s most in-demand cookbook writers, the instructions are easy to follow and impart necessary culinary skills as well. Unlike the other newlywed cookbooks on the market, this book focuses on how a young couple can work as a team in the kitchen and includes a keepsake element that makes the book the perfect gift. Zizka is not only a newlywed but was named by Forbes as one of the most influential people under 30 in the world of food and drink.

The Beer Bucket List A Travel-Sized Guide to Over 150 of the Best Beer Experiences on the Planet Mark Dredge Join award-winning beer writer Mark Dredge on his search for the world’s best beer adventures and experiences. This collection of over 150 unmissable beer experiences features the world’s greatest beers, bars, breweries and events: it’s the ultimate bucket list for every beer lover. Combining travel, city guides, food and history, The Beer Bucket List takes you around the globe, via traditional old British pubs, quirky Belgian bars, brilliant Bavarian brauhauses, spots to enjoy delicious food and beer, the hop gardens of New Zealand, Southeast Asia’s buzzing streets, amazing beer festivals, unique beer styles, pioneering breweries and the best new craft brewers. This is any beer lover’s must-read book about the most essential beer experiences on the planet.

Author Details Mark Dredge is the author of six beer books and counting. He thinks he has the best job in the world: he gets to travel the globe in search of the greatest beers. He was awarded both Beer & Food and Beer & Travel Writer of the Year by the British Guild of Beer Writers in 2016. He’s an international beer judge and he writes for publications around the world. You can follow his beer adventures on Twitter and Instagram: @MarkDredge Publication

01 September 2019

Binding

Hardback

Price

AU$24.99

ISBN

9781911026983

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

123 x 186 mm

Extent

224pp

Illustrations

200 colour photographs throughout

Age Range

Terms

SOR

Key Information • • •

Contains over 150 unique beer experiences to try, whether it's drinking Trappist beer in a Belgian monastery or sampling the latest craft beers in the US. Beer tourism and 'beercations' are big business, with over 100 million people visiting craft breweries in 2014 alone. Mark Dredge's previous books for Dog 'n' Bone are bestsellers. Craft Beer World, Beer and Food, Cooking With Beer and The Best Beer In The World have won awards both here and abroad and are never far from the top 10 best-selling beer books on Amazon.

The Flexitarian Cookbook Adaptable Recipes For Part-Time Vegetarians Ryland Peters & Small Less of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook features delicious plant-centric recipes, with options for incorporating meat or fish as needed.

Publication

01 September 2019

Binding

Hardback

Price

AU$39.99

ISBN

9781788791465

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

190 x 235 mm

Extent

144pp

Illustrations

70 colour photographs throughout

Age Range

Terms

SOR

Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stack up. The concept of not centreing every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of homecooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you.

Key Information •

• •

'To limit climate change, water scarcity and pollution, we all need to embrace "flexitarian" diets, say scientists. This means eating mainly plant-based foods, and is one of three key steps towards a sustainable future for all in 2050.' (BBC News website, October 2018). Veganuary 2018 has enticed at least 100,000 around the world to give up all animal produce for the month, a 40,000 rise on last year. The popular Meat Free Monday hashtag encourages people to skip meat for one day a week to improve their health and help the planet. Whether you are having a 5:2 meat week or a 7:1 veggie month, The Flexitarian Cookbook is the tool you need.

Atsuko's Japanese Kitchen Home-cooked comfort food made simple Atsuko Ikeda Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikeda’s authentic yet modern Japanese Kitchen.

Publication

01 September 2019

Binding

Hardback

Price

AU$45.00

ISBN

9781788790819

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

190 x 235 mm

Extent

192pp

Illustrations

100 colour photographs throughout

Age Range

Terms

SOR

Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to re-create the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese homecooking, you are invited into Atsuko’s Kitchen. First, understand the Japanese philosophy of the five pillars of Washoku, an essential part of Japanese traditional culture recognised by UNESCO, and the culmination of centuries of cooking practices. Learn the subtle art of creating a balanced meal as demonstrated with an easyto-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare tofu and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsuko’s own family and modern creative repertoire. Also featuring ‘izakaya’ sharing platters for entertaining and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.

Author Details Atsuko Ikeda is a Japanese chef, writer and food photographer. She was born in Kyushu, a southern island of Japan also known as ‘Food Island’ and famous for its fresh seafood. After travelling the world, she was inspired to teach people to cook authentic Japanese dishes miles away from home and has been teaching in the UK since 2008. She is founder and owner of Atsuko’s Kitchen, offering corporate and private catering and sell-out classes in Japanese cookery based in London's trendy Shoreditch. Atsuko also teaches at the esteemed Divertimenti cookery school. This is her second book for Ryland Peters & Small.

Key Information •

Japanese food and style has never been more popular

•

Atsuko teaches her own sell-out classes in the UK. Japanese Patisserie has sold over 5,000 copies

•

Cheese Boards to Share How to build a stunning cheese board for any occasion Thalassa Skinner Providing everything you need to know in order to present and feast upon your perfect cheeseboard, this book features 25 themed boards as well as accompaniments and essential practical information on cheese.

Publication

01 September 2019

Binding

Hardback

Cheese boards are the ideal fuss-free, yet delicious and visually impressive meal option. Though traditionally thought of as just a festive treat, impressive modern incarnations have recently taken social media by storm, as people discover that they can be a show-stopping option for entertaining at any time of year. The 25 themed boards in this book offer the perfect cheese board for any occasion, from lively boards themed around wine, beer and cocktail pairings, to a wholesome kids’ board and a picnic board. No matter the size of your crowd or your budget, there is a themed board here to suit it – from small romantic boards for two, to more extravagant aspirational boards suitable for a wedding. Each cheese included in the book is followed by a detailed description and ideas for suitable alternatives. Suggestions for store-bought accompaniments are included, or if you are feeling more creative, try the simple recipes such as Italian Herb Flatbread, Rainbow Pepper Oatcakes or Tomato and Smoked Pepper Jam. Essential practical information in the front section includes tips on buying, storing and cutting cheese, plus much more.

Price

AU$45.00

Author Details

ISBN

9781788791489

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

190 x 235 mm

Extent

160pp

Illustrations

100 colour photographs throughout

Age Range

Terms

SOR

Thalassa Skinner is co-founder of the general consumer cheese magazine Culture , now in its 10th year. She caught the cheese bug 20+ years ago at Formaggio Kitchen in Cambridge, MA – as well as in restaurant kitchens across Boston. In 2000, she settled in the Napa Valley, where she started a cheese program at Tra Vigne’s wine bar, managed the St. Helena Farmers Market, opened the Oxbow Cheese Merchant and co-authored Cheese For Dummies (John Wiley & Sons, May 2012). Lassa is passionate about spreading the love of cheese, judging in competitions and teaching across the US and overseas as well as partnering with chefs, wineries, breweries, and all things food-centric.

Key Information •

Fabulous cheese boards have been a growing Instagram trend.

•

A subject as complex and interesting as wine, learning more about cheese and enjoying it to the full has never been more popular.

Hangover Food 50 restorative recipes for when you’re hanging and hungry Dog 'n' Bone Books Dog 'n' Bo Wave goodbye to your hangover with these 50 tasty recipes – each one the perfect antidote to alcohol overindulgence. Overdid it on the G&Ts? Went a bit too big at your friend’s birthday? Did 'one swift beer after work' descend into a full-scale session? Sound familiar? Then it’s likely that you’re not feeling your best right this second. Never fear, because help is at hand with this gourmet collection of indulgent dishes that are guaranteed to help against even the gnarliest of hangovers. Inside you’ll find, bacon, bacon, and more bacon; the finest egg porn with the runniest yokes; and the best carb-heavy comfort food to soothe the stomach and heal a throbbing head. 'What about us?' the vegans and veggies cry. Don’t panic, we wouldn’t do you like that. Check out the section of detox delights that’ll put you on the road to recovery. We’ve even thrown in a few hair of the dog cocktails for good measure. Aren’t we good to you?

Key Information • Publication

01 September 2019

•

Binding

Hardback

•

Price

AU$19.99

ISBN

9781912983032

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

123 x 186 mm

Extent

64pp

Illustrations

30 colour photographs throughout

Age Range

Terms

SOR

Make hangovers a thing of the past with these tasty recipes suitable for all appetites – from bacon craving carnivores to clean-eating vegans. The perfect stocking filler for the holiday period of excess. Hair of the Dog and Drinking Games and Hangover Cures are bestsellers for Dog ’n’ Bone.

Melted Cheese Gloriously gooey recipes to satisfy your cravings Ryland Peters & Small Perfect for the comfort food season, this book features over 65 decadent recipes oozing with melted cheesy goodness. Whether you are hangry, hungover or just longing to indulge in a little greediness, Melted Cheese is the book to turn to! From alpine-inspired raclette and fondue to grilled cheese toasties, croquettes, pasta bakes, potato gratins and more, you could never have imagined there were so many inspired ways to serve melted cheese. Different cheeses provide different levels of melty goodness, and there are tips included on this, too: mozzarella, for example, is a great stringy melter due to its high moisture content, Gruyere, on the other hand, has a stronger flavour, but also melts beautifully under the grill/broiler (due to its high acid content). From solo nacho bowls to pizza banquets, there is no shame in enjoying melted cheese on your own, but equally it is good to share the love too. A recipe from this book will make any big night in an indulgent experience to remember! Publication

01 September 2019

Binding

Hardback

Price

AU$24.99

ISBN

9781788791649

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

170 x 210 mm

Extent

144pp

Illustrations

100 colour photographs throughout

Age Range

Terms

SOR

Key Information • •

Retro sharing dips fondue and raclette are on trend again with seasonal pop-ups offering these melty treats now the norm at foodie street markets, along with specialist grilled cheese stalls. Little known fact: fondue was popularised as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption, such is the additional allure of cheese when it is melted!

Fine Cider Understanding the world of fine, natural ciders Felix Nash Exploring the fine cider movement and the people and producers behind it. Think you know about cider? Well think again. It’s not about the stuff you drank as a student, or the so-called “flavoured ciders” that don’t actually contain any apples. The contemporary cider scene is an exciting place to spend some time, as passionate makers celebrate tradition and terroir while also embracing seasonality, innovation, and experimentation to produce characterful drinks that are quite remarkable. Fine Cider looks at this modern cider movement, charting its beginnings and introducing some of the key players in fine-cider making, as well as guiding you through the characteristics of different apple varieties, the cider-producing regions around the world, the processes and techniques of cider production, how cider is an exceptional partner with food and, of course, recommending ciders you need to try.

Author Details

Publication

01 September 2019

Binding

Hardback

Price

AU$49.99

ISBN

9781911026860

Felix Nash runs The Fine Cider Company, a cider merchant that works with some of the world’s best producers to promote the top ciders and perries on the market. He supplies cider to some of London’s leading Michelin-starred restaurants, and has shared his passion for cider in publications including The Times , the Financial Times , the Independent , Olive magazine and Vice Media's Munchies website. Felix is based in Hackney, London.

Publisher

Ryland Peters and Small

Key Information

Imprint

RPS Books

Series

Category

Food & Drink

Format

190 x 235 mm

Extent

160pp

Illustrations

100 colour photographs throughout

Age Range

Terms

•

Offers a truly global perspective on what is one of the most exciting movements in the contemporary drinks world.

•

An extensive introduction explains practices such as fermentation and barrel ageing, and offers advice on matching cider with food. Features producers from the cider heartlands of southwest England to cutting-edge makers in the US, via exciting cider presses in France, Spain, New Zealand, and plenty more.

•

Cucina Siciliana Fresh and vibrant recipes from a unique Mediterranean island Ursula Ferrigno Discover the unique fusion of flavours that Sicilian food has to offer and bring some Mediterranean sunshine into your own kitchen. Sicily is a beguiling place and its prominent position has led to repeated conquests over the centuries, which has left an extraordinary cultural legacy and a reputation as the melting pot of the Mediterranean. The island’s unique food is bright, earthy and suffused with the intensity of the Sicilian sun. Juicy tomatoes, the island’s own fragrant olive oil, wild fennel and citrus fruits are all staple ingredients. Here you’ll discover authentic recipes for the best food Sicily has to offer including antipasti, vibrant salads, light soups and pasta dishes. Delicious meat and fish recipes feature Sarde a Beccaficco (stuffed sardines), and Abbacchio alla Cacciatovia (pan-fried Spring lamb with herb and anchovy sauce). Sicilians notoriously have a sweet tooth and are among the best dessert-makers in Italy. Indulge in Pistachio Gelato, Cannoli (pastry tubes filled with sweetened ricotta) and possibly Sicily’s most famous export, Cassata. Publication

01 September 2019

Binding

Hardback

Price

AU$45.00

ISBN

9781788791175

Publisher

Ryland Peters and Small

Imprint

RPS Books

Ursula Ferrigno is an acclaimed and experienced food writer and chef. She trained at the Auguste Escoffier School of the Culinary Arts and has taught at leading cookery schools in both the UK and Italy, including the celebrated Leith’s School of Food and Wine, Divertimenti and La Cucina Caldesi in Ireland. She toured the United States, running classes in all Sur la Table stores, is consultant chef to the popular Caffè Nero restaurant chain and has made many appearances on BBC television. The author of more than 18 cookery books (including A Gourmet Guide to Oil & Vinegar and Lemons & Limes for Ryland Peters & Small), Ursula has also written for many publications, including Olive , BBC Good Food , The Observer and Taste Italia .

Series

Key Information

Category

Food & Drink

Format

190 x 235 mm

Extent

160pp

Illustrations

150 colour photographs throughout

Age Range

Terms

SOR

Author Details

• • •

Italian food is enduringly popular but add the Spanish, Greek, French and Moorish influences and Sicilian food is a fascinating cuisine for keen cooks to discover. Includes six illuminating feature essays on specific aspects of Sicilian culinary life, from the legendary fish market in Catania to the importance of the gelateria. From arancini and pasta to gelato, discover Sicily's most stunning cuisine.

Binge-Watching Eats Themed snacks and drinks for your next binge watch Ryland Peters & Small Hunker down on the sofa for your next box-set binge with a themed bite to eat, or a drink to sip – from snacks and burgers to sticky cakes and strong cocktails, a fun foodie treat is within easy reach!

Publication

01 September 2019

Binding

Hardback

Price

AU$24.99

ISBN

9781788791632

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

170 x 210 mm

Extent

144pp

Illustrations

100 colour photographs throughout

Age Range

Terms

SOR

Next time you plan a night in with Netflix why not up the ante by preparing themed food and drinks to keep your energy levels steady and make your viewing experience the best it can be. Choose from the Fantasy chapter and enjoy a slice of Sookie's Grandma's Pecan Pie while squirming at True Blood ; or pick a box set and recipe from Crime and chow down on some Los Pollos Hermanos-style fried chicken with Breaking Bad ; Medical ideas include some deep-pan pizza with Chicago-based ER , or if a good Legal drama is your thing join lawyer Alicia Florrick in a few shots of well-earned Tequila; Political drama gets a look in too – White House fixer Olivia Pope lives on popcorn and (really) good red wine in the sensational Scandal , or simply get the Girls round for Bundt cake to lighten the mood and forge friendships... Whatever your TV addiction, there is a snack here to enjoy while you stream the hours away.

Key Information • •

TV snacks have an enduring popularity, but as an increased awareness and interest in cooking is also big on trend with the Millennial generation, whipping up home-made nibbles for friends is going to earn extra kudos. The perfect affordable and fun gift for anyone addicted to box-set bingeing.

Bond Cocktails Over 20 classic cocktail recipes for the secret agent in all of us Katherine Bebo A collection of recipes showcasing the world’s suavest classic cocktails, inspired by the debonair persona and personal choices of Mr 007 himself. Everyone knows that James Bond prefers an alcoholic drink to a soft drink. In fact, he even goes as far as deriding tea as ‘mud’ and blaming it for the collapse of the British Empire. Although it’s the legendary Vodka Martini that he’s best known for, he also orders many classic cocktails, including an Old-Fashioned, an Americano and a Negroni, all of which appear in this book. Bond also effortlessly creates his own drink in Casino Royale : ‘Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’ And so the Vesper was born, to the delight of bar owners across the globe. However, it’s not only cocktails that he’s partial to. Bond orders Scotch and soda 21 times in the books, but he’s also keen on bourbon and a brandy and ginger ale. So why not raise a glass and toast the health of the world’s most-loved, smooth-talking secret agent with one of his favourite drinks.

Author Details 01 September 2019

Katherine Bebo is a professional freelance writer. She has written for many well-known publications and websites including

Binding

Hardback

Price

Cosmopolitan , Women’s Fitness , Stylist , Viva , Real Travel and TheCulinaryGuide.co.uk. Previously, she was the senior subeditor on Cosmopolitan . Bond Cocktails is Katherine’s third book for Ryland Peters & Small, following ‘Dinner and a Movie’ and ‘Pink Drinks’.

AU$19.99

She lives by the seaside in Poole, Dorset, UK.

ISBN

9781788791441

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

123 x 186 mm

Extent

64pp

Illustrations

40 colour photographs throughout

Age Range

Terms

SOR

Publication

Key Information •

Over 25 classic and original recipes for the very best cocktails as drunk by James Bond and his allies.

•

Gatsby Cocktails has sold 15,000 copies worldwide.

Booze 101 Learn everything from surviving an all-dayer to navigating a wine list Emily Miles Booze 101 will provide the tips, tricks, and tools to ensure you know what you’re doing when it comes to drink. The pursuit of quality over quantity is at the heart of drinking well – and it’s easier than you think. This practical guide will explain how to differentiate between quality booze and cheap rubbish, helping you to see alcohol as more than just a tool to get you drunk. So leave behind the hangovers, the drunken regrets, the "what happened last nights," and embrace the world of thinking drinking – it's the fun side of booze without the downsides.

Author Details Emily Miles is a freelance journalist specialising in food and drink. She worked on Esquire magazine as a food and drink editor and is currently a staff writer for Berry Bros & Rudd, wine merchants to the Queen. She is the author of Craft Spirit World , also published by Dog 'n' Bone Books. Emily is based in Hampshire, UK.

Key Information Publication

01 September 2019

Binding

Hardback

Price

AU$19.99

ISBN

9781911026945

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

123 x 186 mm

Extent

128pp

Illustrations

50 colour illustrations throughout

Age Range

Terms

SOR

• • •

If you want to know how to match wine with your evening meal or learn the ten commandments to survive an all-day drinking event then read on. Today's drinkers are becoming more savvy, valuing quality over quantity and focusing on moderation, which links to a heightened focus on a more healthy lifestyle. A resurgence of interest in craft and provenance has seen drinkers turn toward artisan cocktails, natural wines and craft beers, rather than happy hour specials at the local bar.

Brontë at Home: Baking from the Scandikitchen Bronte Aurell Brontë Aurell shares her love of home baking and welcomes you to experience the warmth of her kitchen with this comforting collection of bakes and treats from Scandinavia. From a batch of buns to a show-stopping Othello layer cake, Brontë’s recipes inspire the feelings of pure delight that baking at home can bring. Try Bronte’s Daim Cookies – wonderfully gooey and filled with pieces of chocolate-coated almond toffee. The Trays and Rolls chapter includes super-soft Rye Flat Rolls and Cloudberry Muffins with Custard and Apple. The Celebration Cakes feature a truly delicious Kagemand and a Rye Layer Cake with Cherries or try one of the Everyday Cakes such as Mamma Lena’s Apple Pie or Tosca cake, a love story between almonds and buttery caramel. Brontë introduces Fancy Fika for the most special treats, Mini Liquorice Pavlovas, Cremelinser and Éclair with Marzipan. There are recipes for buns, breads and crispbreads, as well as a host of treats sure to fill you with all the joy of home baking.

Author Details

Publication

01 September 2019

Binding

Hardback

Price

AU$45.00

ISBN

9781788791519

Brontë Aurell is a Danish entrepreneur, restaurateur and cook. Together with her Swedish husband Jonas, she runs the acclaimed ScandiKitchen Café and shop in central London. She began her career in food with Innocent smoothies, before moving on to run her own company. A keen cook herself, Brontë has been published widely in national magazines and newspapers, including The Guardian , The Times , Sunday Express , Olive , Hello , the Evening Standard’s ES Magazine . Bronte and her food have also featured on BBC Radio, Channel 4 and Danish TV. She lives in London with Jonas and their two daughters.

Publisher

Ryland Peters and Small

Key Information

Imprint

RPS Books

Series

Category

Food & Drink

Format

190 x 235 mm

Extent

160pp

Illustrations

60 colour photographs throughout

Age Range

Terms

SOR

• • •

The follow up to Brontë Aurell’s highly popular books. The Scandi Kitchen sold over 16,000 copies worldwide and ScandiKitchen Fika and Hygge sold over 17,000 copies worldwide. Scandinavian food continues to be a top food trend. Brontë Aurell’s inclusive style has gained ScandiKitchen tens of thousands of followers on Facebook and Twitter.

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The Guilt-Free Gourmet Indulgent recipes without sugar, wheat or dairy Jordan & Jessica Bourke The Guilt-free Gourmet is for anyone who’s trying to eat more fruit and vegetables and reduce their intake of sugar and saturated animal fats but isn’t willing to compromise on the flavour and enjoyment of their food. This cookbook is not about denial; its approach to cooking and eating simply swaps the ‘bad for you’ ingredients for natural and healthy alternatives that achieve the same decadent results without the negative impact on our waistlines, energy levels, health and wellbeing. Recipes range from simple sharing plates for the whole family to Foods from Afar such as Thai curry and fiery Korean noodles to Japanese tempura and Moroccan tagines. There are Light & Fresh dishes such as Globe Artichoke, Fennel & Rocket and Polenta Pizza as well as Comfort Food recipes including Beetroot Burgers with Mustard Mayonnaise and a velvety Aubergine & Tomato Gratin. With ideas for Home Baking and Sweet Treats, Jordan and Jessica Bourke have combined their expertise as a chef and nutritional therapist to prove that you can have your cake and eat it. Publication

01 September 2019

Binding

Hardback

Price

AU$39.99

ISBN

9781788791526

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Food & Drink

Format

190 x 235 mm

Extent

144pp

Illustrations

80 coloured photographs throughout

Age Range

Terms

SOR

Author Details Jordan and Jessica Bourke are a brother and sister team from Ireland. Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan was picked up by the Michelin-star chef Skye Gyngell, with whom he worked for years at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients where he gained a following for his naturally healthy, yet indulgent food. This led to the publication of The Guilt Free Gourmet and The Natural Food Kitchen , which was shortlisted for a Guild of Food Writers Award. To find out more, please check out his website: www.jordanbourke.com. Jessica is a natural fertility specialist, acupuncturist and nutritional therapist.

Key Information • •

•

‘Jordan and Jessica’s gorgeous recipes are nutritious yet indulgent. They cleverly use healthier alternative ingredients and never compromise on flavour.’ Rachel Allen (celebrity chef) ‘A lovely book full of recipes that are honest and wholesome, but most of all completely delicious! Jordan and I have cooked together many, many times and I for one can vouch for just how good he is – he has a care, passion and respect for ingredients that is second to none!’ Skye Gyngell ‘Jordan’s recipes prove that delicious food can also be healthy. Stay greedy and throw away the diet books! These recipes deliver great-tasting food that will be doing wonders for your body and mind.’ Thomasina Miers

Creative Walls How to display and enjoy your treasured collections Geraldine James Any wall is the perfect place for a display, whatever its size, shape or style. In this inspirational guide, Geraldine James, veteran collector of all things beautiful, shows you ways to organise and display your treasured collections to celebrate their uniqueness and your creativity. Collections of quirky items can illuminate a little corner, whereas a teenager’s bedroom will transform instantly when hoarded sports memorabilia makes the leap from the floor to the wall in a bold, clever arrangement. Look for unusual spaces and items: line up a series of themed prints above a picture rail, set heaps of floral china plates in grand style above the fireplace or simply add a mirror into a display to instantly create another in its image. Chapter by chapter, discover how to arrange virtually anything from scratch, rearrange the collections you treasure to best effect and begin a journey into colour, textures and themes to create elegant displays that give a home character and charm. From a memory wall of sepia family photographs to witty collections of kitsch art, this clever guide shows how to create a look that will bring any space to life.

Publication

01 September 2019

Binding

Hardback

Author Details

Price

AU$45.00

ISBN

9781782497486

Publisher

CICO

Geraldine James started her career in fashion as a contemporary designer buyer, and from fashion she moved to home and gift. Geraldine soon developed a passion for collecting and finding the most unusual and beautiful things. For many years, she worked as a home buying manager at Selfridges and, as part of her role, spent time travelling extensively to find exciting new products for the store. Geraldine is based in Putney, London.

Imprint

Cico Books

Series

•

Learn the art of display using photographs, objects, textiles, china and other collected treasures.

Category

Home Design

•

Format

190 x 235 mm

•

Extent

224pp

Original edition sold over 18,000 copies worldwide. Geraldine was a home buying manager at Selfridges for many years and has an innate understanding of what people want in their homes.

Illustrations

250 colour photographs throughout

Age Range

Terms

SOR

Key Information

Green Housekeeping Recipes and solutions for a cleaner, more sustainable home Christina Strutt Christina Strutt of Cabbages & Roses reveals how to have a calmer, healthier, eco-friendly home.

Publication

01 September 2019

Binding

Paperback with Flaps

Saving the planet for future generations is a laudable aim, but what about the current populace? Why wait when even small lifestyle changes can make a big difference now? Green Housekeeping is full of advice and information to help you take a more sustainable path. Recycling, reusing and shopping at farmers’ markets are a good start, but cutting down on the use of poisonous chemicals is just as important – it’s perfectly possible to clean a house using nothing more than lemons, bicarbonate of soda, vinegar and plain water. Here, old-fashioned methods are complemented by newer ideas and innovations, and applied not only to cleaning but also to caring for clothes, furniture, and even silver and glassware. Growing some of your own vegetables, fruit and herbs can be very satisfying, and you can use any extras to make jams, oils and chutneys using the handy tips and delicious recipes. Make beauty preparations and bath oils for soothing, effective treatments to enhance everyday health and wellbeing. To become eco-friendly doesn’t require self-sacrifice – just some readjustment; and by following the advice in this invaluable guide you will find yourself living a calmer, greener life.

Price

AU$39.99

Author Details

ISBN

9781782497837

Publisher

CICO

Imprint

Cico Books

Series

•

The previous paperback edition A Guide to Natural Housekeeping, sold over 7,750 copies worldwide.

Category

Home Design

•

Format

190 x 235 mm

•

Extent

192pp

Discover how to live just as well, if not better, without hurting yourself or the planet. Feel better by not subjecting yourself and your family to the possibly harmful effects of unnecessary chemicals and pesticides – all you need is vinegar and bicarbonate of soda. Follow the advice in this guide and find yourself living a calmer, greener life.

Illustrations

300 colour photographs throughout

Age Range

Terms

SOR

Christina Strutt is the founder of Cabbages & Roses, a fabric company that specialises in historic rural printed fabrics for fashion, accessories and interiors. Her previous books include the best-selling Home-Made Vintage , Guide to Natural Housekeeping , At Home with Country and Vintage Chic , all published by CICO Books. The author is based near Bath and in London.

Key Information

•

English Decoration Timeless Inspiration for the Contemporary Home Ben Pentreath In English Decoration , London-based architectural and interior designer Ben Pentreath presents a survey of the best of the English style. ‘Ben Pentreath is the master of classic English interior decoration’ The Telegraph

Publication

01 September 2019

Binding

Hardback

Price

AU$79.99

ISBN

9781788791205

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Home Design

Format

244 x 292 mm

Extent

192pp

Illustrations

230 colour photographs throughout

Age Range

Terms

SOR

Eighteen homes, many of which have never been previously photographed, provide the source material for architectural and interior designer Ben Pentreath’s wide-ranging investigation of the classic English look. The houses include Ben’s homes in London and West Dorset alongside those of Earls and artists, writers and architects, book designers and gardeners. The book is arranged room by room and Entrance Halls, Living Rooms, Kitchens and Dining Rooms, Bedrooms and Bathrooms are each considered in turn, together with simple Rooms of Utility and spectacular Rooms of Display. The book begins with an essay on the English style in decoration and ends with an essential style directory, helping you to achieve the look wherever you live.

Author Details Ben Pentreath is a leading figure in the London design world. An author, commentator, and regular columnist for the Financial

Times , he combines a busy architectural practice with a growing interior design studio, a popular weekly blog (pentreath-hall.com/inspiration) that boasts an army of followers and his eponymous retail store, Pentreath & Hall. Ben is the author of the best-selling English Houses (also Ryland Peters & Small). He lives with his husband Charlie McCormick in West Dorset and London.

Key Information •

Timeless inspiration from a leading exponent of contemporary English style.

•

Ben’s blog (benpentreath.com/inspiration) was named one of the best 20 design blogs by the Sunday Telegraph and he has more than 85k followers on Instagram. Specially commissioned photographs by Jan Baldwin.

•

Farrow & Ball Living with Colour Ros Byam Shaw Iconic brand Farrow & Ball began in the 1940s as a small firm based in Dorset, specialising in paints made in the traditional way from traditional ingredients. Despite its success, Farrow & Ball has stayed true to its origins. It is the quality of the paint, with its exceptional depth and subtlety of colour, that has made the company famous worldwide. Farrow & Ball paints look as good on the walls of a slick apartment as they do in a period drawing room and are as perfect for a cottage as in a castle. Divided into chapters according to style, including Classical, City, Modern Country, Cottage and Country House, the first part of the book shows Farrow & Ball paints and wallpapers in a variety of beautiful interiors. Part Two is devoted to colour. From All White and In Neutral to Softly, Softly and Bright and Beautiful, each chapter explores a particular palette and shows how colour can be used to create atmosphere and character. Inspiring, instructive and celebratory, Living with Colour brings out the painter and decorator in us all. Publication

01 September 2019

Author Details

Binding

Hardback

Price

AU$89.99

ISBN

9781788791564

Ros Byam Shaw is a former Features Editor of The World of Interiors and Deputy Editor of the British edition of the US fashion and lifestyle newspaper, W . She is now a freelance journalist and writes for The World of Interiors , House & Garden and the Telegraph , among others. Ros is the author of Perfect English , Perfect English Farmhouse , Farrow & Ball Decorating with Colour , English Eccentric , Perfect French Country and Perfect English Townhouse (all Ryland Peters & Small).

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

Category

Home Design

Format

244 x 292 mm

Extent

192pp

Illustrations

250 colour photographs throughout

Age Range

Terms

Key Information • • •

Reveals the philosophy behind the unique Farrow & Ball look, which transforms modern and traditional homes, large and small, inside and out, all around the world. Colour trends come and go, but Farrow & Ball, with 132 colours on its chart, transcends the trends and has become a byword for sophisticated, aspirational modern paint. Ros Byam Shaw is a popular author with more than 23k followers on Instagram.

Carolyn Westbrook The French-Inspired Home Create a timeless French style in your home Carolyn Westbrook Learn how to master the art of creating sleek, elegant and chic French interiors withCarolyn Westbrook’s The French-Inspired Home . “The French Inspired” has become Carolyn’s own signature style. Her stunning plantation house, a sleek urban apartment and a classically elegant town house showcase a variety of distinct styles that will leave you enamoured with all that is French. Whether she has used a distressed and gilded mirror that oozes elegance, or a faded and frayed rug that exudes rustic charm, her ideas are quintessentially “French” in their inspiration. Taking cues from her time growing up in the US, Carolyn infuses her earliest memories into everything she styles. From the chic elegance of New Orleans to the sweeping romance of southern plantation houses, Carolyn always produces the sense of a truly French-inspired interior. Priding herself on these classic and timeless interior designs rather than reflecting the latest trends, she hopes they ignite longevity and a true romance with your own home. The French have mastered the art of this timeworn, yet sophisticated, style of living, and you too will fall in love with the colours, the textures and the inspiration that is truly French.

Publication

01 September 2019

Binding

Hardback

Price

AU$49.99

ISBN

9781782497431

Publisher

CICO

Carolyn Westbrook is a prominent lifestyle designer, known for her brand Carolyn Westbrook Home. Her passion for all that is French often translates into her home decor line to include bedding, pillows, slipcovers, lamps and other accessories, as well as the interiors she has designed. Carolyn is based in Chatfield, Texas, USA.

Imprint

Cico Books

Key Information

Series

•

French style is one of the most popular and enduring looks for modern interiors.

Category

Home Design

•

Format

216 x 254 mm

•

Stunning photography by Keith Scott Morton. Over 26,000 copies sold worldwide since first publication.

Extent

160pp

Illustrations

250 colour photographs throughout

Age Range

Terms

SOR

Author Details

The Winter Garden Over 35 step-by-step projects for small spaces using foliage and flowers, berries and blooms, and herbs and produce Emma Hardy Bring colour and life to your garden during the cold winter months with Emma Hardy’s wonderful planting ideas.

Publication

01 September 2019

Binding

Paperback with Flaps

Price

AU$39.99

ISBN

9781782497875

Publisher

CICO

Imprint

Cico Books

Series

Category

Home Design

Format

190 x 235 mm

Extent

144pp

Illustrations

250 colour photographs throughout

Age Range

Terms

There are plenty of creative ways here to bring vitality to your garden in winter, with ideas for planting pots, forcing bulbs, growing winter crops, and more. In the first chapter, Stems and Leaves, you will learn how to make a stunning wreath from succulents, plant a decorative tabletop display of miniature conifers and grow ferns in a reclaimed sink. Add scent to your winter garden with Beautiful Bulbs, where you will find bright hyacinths in glass jars, crocuses in jelly moulds, a china tureen of snowdrops, and other imaginative ideas. Winter Colour has bright designs such as a vivid vertical display of cyclamen in vintage cake tins, an indoor terrarium with hellebores and violas, festive poinsettia pots and a variety of containers planted with small-scale shrubs laden with berries. And if you are keen on growing your own food, there are projects in Winter Harvests to make the most of hardy herbs, cabbages, chard and lettuces. Whether you want to decorate your entrance with colourful pots, brighten up your balcony or windowsills, or grow a winter harvest by the kitchen door, you will find The Winter Garden packed with ideas and inspiration.

Author Details Emma Hardy is a keen gardener and an equally keen crafter. Emma’s books for CICO include Small Summer Gardens , Teeny Tiny Gardening , Tiny Tabletop Gardens , Handmade Candles and Smudge Sticks , Making Children's Clothes , Quilting in No Time , Hand-Crafted Cards and Green Crafts for Children. Married with two daughters, Emma lives in south London.

Key Information • • •

The hardcover edition of The Winter Garden has sold over 7,500 copies worldwide. Emma Hardy's projects using interesting containers such as reclaimed sinks, vintage tins and jelly molds will bring a contemporary twist to an outside space. Discover what to plant for colourful blooms, pretty foliage and beautiful berries, including inspiring ideas for indoor gardens and displays of bulbs.

Alexander McQueen: Fashion Visionary The Legend and the Legacy Judith Watt

Celebrating his work and vision, Alexander McQueen: Fashion Visonary traces the designer's ascent from student to graduate and on to becoming one of the world's most respected couturiers - a story marked by celebrity friendships, unrestrained creativity, theatrical fashion shows and, ultimately, tragedy. This book is dedicated to McQueen's work and talent, and exhibits not simply visually electrifying fashion images, but also reveals the deep reservoir of the designer's imagination. Featuring close-up details of garments and explanations of the technical skill employed and how the pieces were made and including a forward by socialte Daphne Guiness and McQueen's friend Isabella Bow, this is the ultimate celebration of McQueen's extraordinary talent. Publication

01 September 2019

Binding

Hardback

Price

AU$39.99 | NZ$45.00

ISBN

9781847961013

Publisher

Carlton Publishing Group

Author Details Judith Watt, Head of Fashion History at Central Saint Martins (CSM), and personal friend of McQueen himself, is the author of several books on fashion including The Penguin Book of Twentieth-Century Fashion Writing, Ossie Clark 1964-74, and Dogs in Vogue. She is also a contributor to Vogue, the Guardian and BBC Radio 4.

Key Information •

Written by renowned fashion historian and lecturer at Central Saint Martins College of Art and Design, Judith Watt.

•

Series

Category

Art/Fashio/Photography

•

Format

228 x 165 mm

•

Foreword by the socialite and fashion muse, Daphne Guinness, a friend of Alexander McQueen and Isabella Blow. Commentary by the inner circle around McQueen, including set designer Simon Costin, Bobby Hillson (his mentor at Central Saint Martins) and choreographer Les Child. Includes specially shot McQueen garments from private collectors and friends of McQueen. Features previously unpublished illustrations and personal photographs, in addition to catwalk and editorial images.

Extent

288pp

•

Continued interest in McQueen designs as Meghan Markle wore a McQueen dress for her wedding to Prince Harry.

Illustrations

175 colour illustrations

Age Range

Terms

SOR

Imprint

Carlton Books

•

Contents preface

Introduction

From Savile Row to Central Saint Martins 10 The early shows

Givenchy

London Collections

The Gucci Years

126

The Last Days AND the Legacy

202

Footnotes

214

INDEX

218

ACKNOWLEDGEMENTS

222

001-009_ALEXANDER MCQUEEN 280x230.indd 4-5

FOREWORD

hen I think of Alexander McQueen, I tend to picture him laughing. During those times together, he was not the visionary designer or the inspired fantasist, but just Lee; my confidante and support, my loyal friend. And yet I was always aware of a pulse that beat within him, a reminder that beneath this quiet, reflective person, an artist lingered. Lee’s imagination never holidayed, never flagged. He drew inspiration from everything around him; he was as passionate on the subject of his Anglo-Scottish heritage as he was on other cultures, on art and music, and always at the centre of it all, people. He saw people as they were; grasped their cracks and complexities, embraced them. He loved women, really adored them — and not just for their statuesque beauty, but for our fragility as well as our strength, our ghosts and demons alongside our accomplishments. I always felt that when Lee looked at you, he saw the vulnerabilities in an instant and nodded to them, drinking in a sense of who you were.

On our various collaborative projects, it was only then, when he’d paused and made his internal sketch of you on that particular day, that he started to conceive whatever it was he was about to design. Alexander McQueen was a designer of our time, but really, he was outside and beyond all of that. He has been referred to as the fashion world’s darling, its rebel and pioneer. He was all of these things and none of them, because actually, what he was, was an artist. He was both architect and artisan, with an insatiable appetite for creativity. Had he chosen paint or wood for his canvas instead of material, I genuinely believe he would have determined to master and challenge their disciplines in that same defiant, obsessive way he worked with clothes. It is quite plausible that McQueen would have gone on to yield as profound an impact on another creative stage as he did on that of the fashion world. Painting’s loss was fashion’s gain, however, and how very glad I am of it. Daphne Guinness

17/8/12 14:54:15

On a fashion trajectory From 1989 to early 1990, Lee McQueen worked for Koji Tatsuno (then backed by Yohji Yamamoto) as a pattern cutter. McQueen told Sky Magazine that he admired Tatsuno and had been “hired on the spot.” Japanese Tatsuno, who had launched his brand Culture Shock (1982–86) in London, was now based in Mayfair’s Mount Street, where he developed innovative tailoring techniques, working fabric on the stand, tearing, cutting and building up organic forms around the body. “Really, it was ahead of its time,” he told Vogue in 1992, after he had relaunched in Paris.12 The designer recalls that McQueen “came to me because I had a classic Savile Row tailor working for me and he wanted to learn how to cut a frock coat.” Tatsuno took McQueen beyond his previous experience and introduced him to the possibilities of realizing fantasy on the runway. “I guess I did influence his work, particularly in making fabrics three-dimensional, but also in not accepting the limitations of conventional ‘fashion,’” so Tatsuno believes.13 Tatsuno’s eclectic use of materials, his love of fabrication and sense of theatre in his own shows influenced McQueen and was noted in the “Nihilism” S/S 1994 collection14 and in the mille feuille chiffon of the “shipwreck” dress for “Irere,” S/S 2003; McQueen’s frock coats were a signature throughout his career. “He was always interested in taking a catwalk show to the next realm and incorporating installations into his shows,” Tatsuno continues. “Alexander was very absorbing and he had a very strong personality. When he came to me in 1989 he didn’t have any experience in fashion on his CV, but he was such an interesting and somewhat twisted character that I was intrigued by him and let him work with me. I tend to always choose interesting and original people to work with me as they inspire the most. I think his work was very much about shocking people until he started working with Givenchy, where he perfected his couture skills and moved more into his era of Dark Beauty. I used to see him quite a bit when he came to Paris and I remember him saying, ‘Fuck French Fashion!’” All of this work had been quite peripatetic, though — he took jobs as and when they came up. A friend at Tatsuno introduced him to John McKitterick, designer for streetwear brand Red or Dead, and for a year he worked as a part-time machinist and pattern cutter. “He was very good at it,” recalls McKitterick. “I wasn’t looking for talent but for someone who could do these things. He was never late, he never gave me attitude and was always organized.” After Red or Dead’s A/W 1990 show at London Fashion Week, McQueen began to express ambition, although not specifically to become a fashion designer. “I told him that he should go to Milan,” says McKitterick, “to try and find work there because he really didn’t have an idea how to proceed.” McKitterick took out his book of contacts and gave the relevant ones to the 20-year-old novice. “It was everyone I knew — people I’d hired, friends, those working on magazines who would help

16 From Saville Row to Central Saint Martins

British people trying to crack the Italian fashion industry. He really didn’t know anything so I explained that the best time to try for a job was when the shows had happened and the designers and brands were thinking about the next season; that’s when they hired for the studios. I also thought he was a bit mad — he hadn’t been to college, he hadn’t done an MA. I envisaged him coming back with his tail between his legs, but I also thought – ‘good for him.’ And also he was incredibly shy, didn’t come across as either smart or worldly, wasn’t articulate, and dressed in jeans and big baggy shirts. He wasn’t camp so lots of people thought he was straight, but I knew he was gay after talking to him for ten minutes.” (McKitterick found the fact that he adored Sinéad O’Connor interesting.) “Part of the problem was that he was in fashion terms unprepossessing and people found him difficult,” McKitterick adds. Why? “Because of how he looked, because he knew a lot.” In the hierarchical world of fashion design, where egos are often fragile and you are only as good as your last collection, it was unsettling for those who thought machinists and cutters should know their place. Of course, the ability to cut and make were McQueen’s weapons, later applied so cleverly. “When he called me from Milan and told me he had a position cutting patterns for Gigli, I though it was amazing — I was really pleased for him,” says McKitterick. The one designer in Italy who was creating clothes that related to the body, whose trademark was proportion, colour and cut, was Romeo Gigli. He brought back the shawl collar and banished the

shoulder pad, emblem of power dressing, to create a soft, draped line. His neo-romantic clothes, widely referencing art, history and the exotic, were beautifully captured for Vogue by Paolo Roversi. Of his A/W 1989 collection, he told Vogue: “When I am working on a collection it’s a spontaneous, chemical thing. [It is the] colour and the opulence of the fabrics. The shapes are always the same, twodimensional. Ethnic culture is very important for me, the way it plays with the flat shapes wrapped around the body.” With a love of art, books and travel, Gigli’s references were encyclopaedic; he was the only person in Milan that Lee McQueen wanted to work for.15 McQueen bought a one-way ticket to Milan and, with no appointment, turned up at Gigli’s headquarters at 10 Corso Como one day in March 1990.

opposite The S/S 1993 dress of nylon net ribbons

by Koji Tatsuno is constructed in two huge circles to create a spectacular series of spirals. Tatsuno’s influence on McQueen was, he believes, “in making fabrics three dimensional and in not accepting the limitations of conventional ‘fashion.’”

above McQueen’s “Oyster” dress, from “Irere,” S/S 2003, photograph by Rankin. Like Tatsuno, McQueen loved organic forms; the dress, with its mille feuille layers of ivory silk, was constructed to look like graded frills on the shell of an oyster.

From Savile Row to Central Saint Martins 17

Between 1984 and 1991, Lise Strathdee’s role at Romeo Gigli was in the design studio, working as “Romeo’s right hand” when it came to show organization and as press attaché to Carla Sozzani, Gigli’s partner and sister of editor-in-chief of Italian Vogue, Franca Sozzani. The main design studio was at Corso Como while production was based at the Zamasport factory in Novara, an hour away. Responsible for McQueen’s employment by Gigli, Lee called her his “Italian Momma.”

a hands-on practical experience. Most people came to us straight out of design school or because they had a fantasy of working for Romeo, but there was a practical sense of purpose about him. He didn’t come across as a dreamy designer but as someone who was committed to the art and skills of patternmaking. Romeo and Carla were engrossed in a meeting so I took Lee’s contact details in Milan, thanked him and let him go. I sensed his disappointment. As I returned to my desk, I saw that Romeo was in between doing things, so on impulse I told him that I’d just seen this young man “I was at my desk at the back of the who had Savile Row experience and I studio at Corso Como that morning and thought it would be interesting for Romeo got called to the front to see a chap to meet him. Romeo agreed and told me who had walked in with his book. Lee he didn’t have much time. So I took off, and a friend were there. He was very running onto the street. There was no young, unassuming and polite. He wasn’t sign of Lee. On a whim I decided to run wearing anything outlandish, like he towards the Garibaldi Metro station. Just wanted to make a statement. I liked the as I turned the corner, I saw Lee and his way he was casual, quite different from friend heading down the underground most aspiring fashion designers. steps. I whistled loudly and yelled out his As we sat down, I could sense a name, then made a beckoning motion compelling mix of focus and nerves. with my hand. He came over, looking a I remember his eyes being quite bit puzzled, and I explained that I had penetrating as I turned the pages of his managed to secure him an appointment book and asked him questions. I don’t with Romeo right then but that we had to recall his drawings or what was in his be quick. book — it wasn’t like a wow! book — but Lee’s face broke into a huge grin and what I did note was that he’d just come we rushed back, talking and laughing. from patternmaking at the London label The serious intensity I had felt at our Red or Dead, which he talked about. first meeting in the studio disappeared I don’t recall his having worked at Koji and it was as if the sun had come out Tatsuno, but that would have been from behind the clouds. He was very another indication to me that he had an laddish, cracking jokes; I found him interesting and unusual fashion trajectory. endearing. We got back to the studio, My main impression is that he wanted to both breathless, and I took him over to work. Romeo’s table and introduced them. The detail that most interested me A very happy Lee was hired on the was his training on Savile Row because spot to work on S/S ’91 menswear and Romeo loved all aspects of traditional womenswear collections. The next day menswear tailoring. It was unusual for he went with Romeo to Zamasport. someone so young to have come from It was decided that he would work both

18 From Savile Row to Central Saint Martins

at the factory and in the design studio as pattern cutter. At Zamasport, he was with two of the senior male menswear pattern-makers. It can’t have been easy — he had a daily commute, was working in a completely new environment [that] adheres to an industrial manufacturing modus operandi alongside two very talented pattern-makers who had their ways of doing things, all in a foreign language which Lee neither spoke or understood; he was in a situation where he had been given an opportunity to prove himself and was left to get on with it. There were a few occasions that season where I’d get a phone call from Lee, exasperated with communication problems or frustrated about how he was supposed to be doing things or how things were being done. I’d also get calls from the production manager out at Zamasport, telling me to talk to him — Lee would be frustrated about something and he’d have wound up the older pattern-makers in the process. In most cases it was about easing Lee into the way of doing things, out at the factory. Lee probably would have preferred to work at the studio with the rest of the young, expat design assistants rather than be working alone in such a structured, formal environment. This would have been his first experience of working on such an industrial scale.” Lise Strathdee

right McQueen’s work on the S/S 1991 Romeo Gigli collection included deconstructed jackets; the red one, top, is in a lightweight linen similar to a blue one he cut. McQueen wanted to work for Gigli not only because he admired his work but to find out why he was the most important name in Italian fashion at the time. He discovered that Gigli maintained a certain distance from the press and this influenced McQueen’s approach to it early in his career. Yet the beauty of Gigli’s work, his sumptuous femininity influenced him too; particularly his eclectic research and love of history.

From Savile Row to Central Saint Martins 19

below Drawings made by McQueen for Carmen

Artigas when they were working on a handbag collection for Gigli, 1990. Shot with Cupid’s arrow, the female figure wears a veil and a fish’s tail like a biped mermaid. Themes which were to develop in his work are evident here; hybrid women, crustaceans and birds; as well as dogs.

Carmen Artigas, originally from Mexico City, was a design assistant at Romeo Gigli, having found the job three days before graduating from the Istituto Marangoni where she studied fashion design. She remembers the day Lee walked into the design studio and was asked to work in the centre of the room on a pattern for a shirt. Part of the collection was inspired by Josef Koudelka’s book Gypsies (1975) and the photo he had to work with was of a boy tugging at another boy’s shirt, which created an interesting pleat that Gigli wanted Lee to develop, but in the end rejected. “There was never an introduction to the team. I guess because of the season’s rush, but he began work on the pattern standing in the middle of the room and once in a while I noticed he made a gesture of pain and held his cheek … I introduced myself and asked if everything was okay. Afterwards, I found out he wanted an aspirin and once I brought him one he felt a sense of relief and our friendship started.” On one occasion he invited me to a party and we met under heavy rain in a street corner. I noticed from a distance

he was under a huge umbrella; once I got closer it turned out to be a vintage Japanese waxed paper and bamboo parasol that started to fall apart in the rain. The umbrella belonged to a Japanese friend of his where he was staying for a few days while she was travelling for work. I mentioned to him that it was getting ruined with the rain and he just laughed it off! Now I realize it was a very McQueen thing to do, disturbing the senses and yet finding beauty in decay. During the sales period we were asked to create technical specs for handbags and we would spend up to a couple of weeks just sketching. Once in a while he would hand me sketches signed ‘Carmen with love, Lee’ … it was very sweet but puzzling because some of the sketches had an aggressive tone; one was a drawing of a woman with an arrow shot through her belly, another of male torsos, also featuring arrows, a drawing of a woman in a caped hood and one of dogs and a mythical bird … especially since Romeo Gigli was all about soft Pre-Raphaelite beauty. I would then sketch something for him and we kept exchanging sketches just for fun.” Carmen Artigas

opposite left and right McQueen, 21, holding a

Polaroid in the workroom at Romeo Gigli with design assistants (from left to right) Sami, Carmen and Norio. On the right are McQueen and Norio at work in the Romeo Gigli showroom, 10 Corso Como, Milan, 1990.

20 From Savile Row to Central Saint Martins

From Savile Row to Central Saint Martins 21

Almost Lost Arts Traditional Crafts and the Artisans Keeping Them Alive Emily Freidenrich The perfect antidote to the digital age. This book celebrates twenty artisans around the world who are breathing new life into traditional crafts. Since the Industrial Revolution, humans have been mechanising and digitising processes previously done by hand. But craftsmanship isn’t lost to the footnotes of history. Meet the makers, fixers, and collectors dedicated to preserving traditional handicrafts. Brittany Nicole Cox repairs antique clocks; Anita Rodríguez and Joanna Keane Lopez build and preserve traditional adobe structures; Simon Vernon roves the British countryside drawing maps by hand; Lee Eun Bum maintains a ceramic tradition from tenth-century Korea.

Publication

01 September 2019

Binding

Hardback

Price

AU$69.99

ISBN

9781452170206

Publisher

Chronicle Books

Imprint

Chronicle Gift

Series

Category

Craft/DIY

Format

279 x 203 mm

Extent

208pp

Illustrations

Full colour

Age Range

Terms

SOR

Almost Lost Arts pays tribute to these artisans, celebrating human ingenuity and tactile beauty. Twenty in-depth profiles and stunning full-colour photography transport the reader to workshops across the globe, from Kyoto to Oaxaca, and from Milan to Tennessee. Two essays – by a calligraphy expert and the curator of Harvard’s Forbes Pigment Library, respectively – explore the experience of engaging deeply with tradition. The book is lovingly curated by Emily Freidenrich and features a deluxe three-piece case with foil stamping.

Author Details Emily Freidenrich is the author of The Art of Beatrix Potter for Chronicle Books. She has a background in art history and archaeology and a deep interest in modern and contemporary art, illustration, design, and pop culture. She lives in Seattle with her husband, Tyler, and corgi, Pancake.

Key Information •

•

The maker movement continues to grow. Handicraft classes and online tutorials are hugely popular. The digital age has only increased the appeal of making beautiful and useful objects by hand. This book celebrates the core values of the movement and will resonate with both makers and collectors of handmade goods. Other books have explored the history and value of craftsmanship. Magazine articles have profiled individual makers. But this book both takes readers in-depth with each artisan and offers a wider view of how people around the world are saving traditional arts from obscurity. With a handsome package and plenty of rich, informative content, this volume is perfect for tinkerer dads and antique-collecting mums (or vice versa!). It's nostalgic, beautiful, and eminently giftable. This book is all about tactile beauty, so of course it is a gorgeous example of the book as object. A three-piece case with textured spine and foil stamping evoke elegant antique books, while the photography inside is fresh and modern – striking the perfect balance between past and present.

: 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

After the gores are applied, the illustrators and painters apply many more layers of watercolor and add details before the globe is sealed with either a gloss or matte finish. The illustrator and painters of Bellerby & Co. are closely involved with planning the globe design with the client. Before they start on the actual globe, the artists have the chance to add design concepts to the cartographer’s digital mock-up of the map, which is then sent for the client to review and approve. While some clients will prefer to keep their globe simple, based on something they saw online, many clients seize the opportunity to personalize the design with family history or reminders of their travels and adventures. The custom globes have even attracted Hollywood’s attention: Two globes were com-

cartography. For example, they might mimic the irregularities of metal typesetting by adjusting the placement of individual letters for each word on the globe labels. With every globe comes unique requirements, says Bellerby. “ I am always learning new things myself, and we all still have challenges to overcome each day. ” That means that in the studio, no day is the same. Projects are varied, and the globes are all at different stages. While some are being molded, others are in drying or resting periods. In other areas of the studio, globes are in the goring phase—the application of soaked strips of paper map, called gores, to the globe’ s surface. Other globes are coming to life through painting, and near-complete globes just need to be sealed. Bellerby ’ s artists and craftspeople understand the careful balance among all the pieces of the process, and they each plan their work to set up the next artist as well as possible. “ As cheesy as it sounds, ” says Bellerby, “ they need to put their heart into everything they do.”

missioned by Martin Scorsese for his 2011 film Hugo.

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In his earliest memories of being involved in the family business, Gutiérrez recalls waking up early for the pilgrimages into the hills above the village to collect plants needed to make dyes. “My parents would tell the stories: the plant names, the collecting seasons, and how different colors result according to the amount of sun or rain, or by where the plants have chosen to grow.” Pomegranate, tarragon, pecan leaves, cochineal beetle, tree moss and lichen, indigo, muítle (an orange-flowered evergreen shrub), and sapote negro (a local fruit in the persimmon family) are the main ingredients that produce the Zapotec color palette.

form well over three quarters of the total population, Gutiérrez estimates. “ The knowledge is passed down through stories, by oral history, ” he says. “ There is no other method than to learn from those who know the old ways.” As a child, he first learned to wind yarn on bobbins and helped groom the wool for spinning yarn. He recalls playing under the looms and watching as designs emerged under the skilled hands of his father and other family members. When he turned twelve, his father taught him how to weave and use the loom, and one of the first finished projects he remembers making was his own bag to take to school. Early on, Gutiérrez was hooked by the creative freedom that comes with crafting your own designs and patterns, while also incorporating traditional designs like caracol ("the snail") and ojo de dios ( “ God ’ s eye ” ). Gutiérrez still delights in the freedom of designing patterns. He has also begun incorporating the pre- Columbian plant fibers to more closely represent the

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The neon SigN makeRs

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muneaki Shimode, Studio Baisen KYO T O , JA PA N

he Zen Buddhist philosophy of wabi-sabi , says lacquer artist Muneaki Shimode, is “ finding the beauty in broken or old things. ” This concept is at the heart of Kintsugi (meaning golden joinery, or golden repair), the Japanese art of mending broken ceramics with urushi lacquer topped with fine gold powder. The result is a newly whole bowl, vase, or plate threaded with lines of bright gold—often much more beautiful than before it was broken. The Kintsugi origin story is traceable to the fifteenth century. The story goes that shogun Ashikaga Yoshimasa sent a broken vessel (often described as a chawan , or tea bowl) to China for repair, but was displeased by the look of the metal staples that were used. His craftsmen, inspired to produce a more beautiful method of repair, introduced Kintsugi. In the centuries since, three different methods of Kintsugi emerged, each with different results. The basic process is the crack-repair method, which yields a vein of gold where the crack was. But sometimes shards are missing from the original piece, so one of the two other techniques are used. In the piece method, resin is built up to fill in the space, and the area is covered in a layer of gold. In the joint-call method, pieces from other broken vessels are used in those gaps, which can add a patchwork playfulness to the finished piece.

a lot of today’s practitioners, he says, see

Preserving traditional arts like Kintsugi, says Shimode, is important to maintaining

Kintsugi as a hobby, eschewing the careful

identity in an increasingly globalized Japan.

dedication and painstaking patience

“Makie and Kintsugi will be a reminder for

required to meet the criteria of a master.

future Japanese to tell them who they are.” Shimode hosts workshops on the

Fewer and fewer artisans are certified each year. Of the handful of artisans work-

lacquer arts and teaches Kintsugi, hopeful

ing in Kyoto today, Shimode is the youngest

of the growing interest in the practice. But

at thirty-one.

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Jim Marshall: Show Me the Picture Images and Stories from a Photography Legend Amelia Davis Jim Marshall lived a wild life, created jaw-dropping photos, and left an iconic legacy. Discover it all in this deluxe, must-have book. Jim Marshall snapped some of the most iconic jazz and rock ’n’ roll images of all time. He documented the faces of the civil rights movement. Leica camera in hand, he had the power to look into the soul of an individual and to capture the mood of an entire generation. This book collects several hundred photographs from across his career: Intimate portraits, heady crowd scenes, and haunting street shots will transport the reader back to the 1960s and 1970s. A selection of proof sheets offer fascinating insight into his process. Quotes and in depth essays from his friends and contemporaries fill in Marshall’s story. Published to coincide with a new documentary about his life and work, and presented in a wow-worthy package complete with die-cut slipcase, this is the essential book about a photography legend.

Publication

01 September 2019

Binding

Hardback

Price

AU$110.00

ISBN

9781452180373

Publisher

Chronicle Books

Imprint

Chronicle Gift

Amelia Davis, owner of Jim Marshall Photography LLC, was the longtime personal assistant to legendary photographer Jim Marshall. Upon his death in 2010, Marshall left his entire estate to Ms Davis to carry on his legacy. Since his passing, Amelia has edited five Jim Marshall monographs and curated yearly photographic exhibitions of Marshall’s work. Amelia, a San Francisco–based, award-winning photographer, has three books of her own: The First Look (about breast cancer survivors), My Story: A Photographic Essay On Life With Multiple Sclerosis , and Faces of Osteoporosis .

Series

Key Information

Category

Art/Fashio/Photography

Format

229 x 279 mm

Extent

160pp

Illustrations

Full colour and b&w photography

Age Range

Terms

SOR

Author Details

•

The Jim Marshall documentary will make the film festival circuit throughout 2019. Leica has decided to make Marshall the focus of their 2019 marketing campaign – he famously shot with Leica cameras. And his work will be featured in major exhibitions at the brand-new Fotografiska museums in New York and London. Jim Marshall: Show Me the Picture will publish to coincide with all of this. 2019 is the 50th anniversary of Woodstock, one of the most famous music festivals and a symbol of its era. Marshall photographed Woodstock, creating some of the most important images of his career there. This book is perfectly timed to celebrate the anniversary and ride any waves of publicity around it. The essayists featured in the book bring expertise in music history and photography, and the unique perspective of those who knew and loved Marshall during his life. Famous figures of the era, like John Carter Cash, Peter Frampton, Jeff Rosenheim, and Graham Nash, also weigh in with their memories of Marshall. This is an authoritative, yet intimate, portrait of a multifaceted and fascinating man. Marshall's photographs have appeared on more than 500 album covers. They adorn the walls of museums and galleries and the homes of private collectors. Very often, these are the images we conjure up when we hear names like Bob Dylan, Jimi Hendrix, John Coltrane, or Janis Joplin. Each one is a testament to the incredible trust Marshall inspired in each of his subjects, no matter how famous. As he put it himself, 'I think I captured the essence of every musician I photographed.'

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what i learnt from

all these pioneers of

photography is that, no matter how good you are, if you don’t have the access, you don’t have the picture. So, you have to have the access, and I think Jim was just getting access that way. . . . You’re part of the family, and you have moments that other people don’t get. ANTON CORBIJN

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BOB DYLAN and SUZE ROTOLO in a Greenwich Village café, New York City, 1963

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Digger Truck at the Rathayatra Festival, Haight Street, San Francisco, CA, 1967

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140

Sailors watching the Rathayatra Festival, Stanyan Street, San Francisco, CA, 1967

141

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This page and opposite: JIMI HENDRIX during his sound check, Monterey Pop Festival, Monterey, California, 1967

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142

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jim was a master of capturing reality through a particular lens and that lens, not being on the camera, could only magically come from his eye. . . . When I look at the famous picture of my father with his middle finger raised at Jim Marshall’s lens, I feel the energy of the moment, I feel my father’s sense of defiance. JOHN CARTER CASH

Opposite: JOHNNY CASH “giving one to the warden” Above: Cash getting ready to “shoot one for the warden,” San Quentin State Prison, San Quentin, California, 1969

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154

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Seasons of the Moon Folk Names and Lore of the Full Moon Michael Carabetta

A gorgeous and informative photographic celebration of the full moon and its poetic names across cultures and seasons.

Author Details Michael Carabetta is an award-winning creative director, designer, and moonwatcher. He lives and rides in San Francisco

Key Information •

• Publication

01 September 2019

Binding

Hardback

Price

AU$29.99

ISBN

9781452176567

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

Category

Art/Fashio/Photography

Format

203 x 152 mm

Extent

128pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

•

A poetic package (die-cut moon cover, foil type) and approach. Here's the moon from Earth, as it has sparked our imaginations for generations across cultures. The few books out there that talk about the moon in folk terms are sort of exhaustive. Chronicle's is light but smart, accessible, and attractive. Subject matter regarding space, or astronomy, or the moon has broad cross-generational and cross-gender appeal. The photo selection and pairing of the folk names and lore is beautiful and inspired.

: 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 The moon, by her comparative proximity, and the constantly varying appearances produced by her several phases, has always occupied a considerable share of the attention of the inhabitants of the earth. â&#x20AC;&#x201D;Jules Verne

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14 • MONTH

JANUARY • 15

WOLF MOON Medieval Europeans and a number of the Northern and Eastern Native American tribes alike were inspired to call January’s full moon the Wolf Moon. Packs of wolves, hungry in winter, bayed loudly near human settlements, forever linking their howls to the first month of the year.

Like every great river and every great sea, the moon belongs to none and belongs to all. E.B. WHITE

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16 • january

COLD MOON The Lakota tribe called January’s full moon the Moon of Hard Times. Life on the windswept and snow-blanketed prairies could be hard to endure, with fresh food in short supply during the severe winter months. The Cherokee people called it the Cold Moon to mark the arrival of winter’s snow, ice, and frigid temperatures.

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Stargazing Photographs of the Night Sky from the Archives of NASA Nirmala Nataraj A gorgeous addition to our successful NASA publishing program! This collection of photographs perfectly captures the wonder of looking up at the night sky. This collection of photographs from the archives of NASA perfectly captures the wonder of looking up at the night sky.

Author Details Bill Nye (the Science Guy) is a science educator, actor, writer, and the host of the Netflix science show Bill Nye Saves the World . He serves as CEO of the Planetary Society, an organisation founded by Carl Sagan. The Society engages citizens to advance space science, exploration, and effective space policy. He lives in Los Angeles.

Publication

01 September 2019

Binding

Hardback

Price

AU$69.99

ISBN

9781452174891

Nirmala Nataraj is a New York–based writer and editor with a background in science writing – particularly cosmology, ecology, and molecular biology – and a focus on the visual and performing arts. She is the author of Earth + Space and The Planets , also from Chronicle Books.

Publisher

Chronicle Books

Key Information

Imprint

Chronicle Gift

Series

Category

Art/Fashio/Photography

Format

229 x 279 mm

Extent

128pp

Illustrations

Full colour throughout

Age Range

Terms

SOR

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Authoritative, distinctive, legendary – NASA's name resonates across a wide audience. The book will entice baby boomers, millennials, space-loving kids, and everyone in between. Planets sold 7,000 copies in the first two months and 12,000 copies in the first year worldwide. Earth and Space sold 10,000 copies in the first few months and has been a strong backlist title ever since. The new book will build on this success with a fresh twist on a winning formula of art plus science. There are very few books that carry the NASA name, very few photographic books that cover the subject of the night sky, and none that do both. Stargazing stands out among the competition. This content-rich line offers beautiful visuals and tons of interesting information in a pleasingly affordable package.

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S TA R G A Z I N G F R O M T H E I S S This panoramic digital image of the Milky Wayâ&#x20AC;&#x2122;s dense star field was captured by Expedition 44 crew members aboard the ISS. In a 24-hour period, the ISS experiences 16 orbits around Earth. In this image, it looms above the central equatorial Pacific, where dense clouds cover almost the entire surface of the ocean. The bright spot toward the bottom right corner is lightning illuminated through clouds; this light bounced off the solar arrays of the ISS, and from there, to the camera. The mottled dark areas in the star field are dust clouds that hinder a clear view of the stars toward the center of the Milky Way.

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A BURST BUBBLE This false-color image of the emission nebula RCW 79 was captured by NASA’s Spitzer Space Telescope. An emission nebula is a dense cloud of ionized gas that emits light at various wavelengths. RCW 79 is about 70 light-years across and 17,200 light-years away from Earth, in the constellation Centaurus. The nebula has continued to expand, resulting in new star formation, as well as large plumes of gas and dust flowing out into interstellar space. This infrared image shows clusters of new stars, which appear as yellowish points around the edge of the nebula. The bright “bubble” on the lower left edge also features an area of star formation. These stars emit ultraviolet light, which continues to excite dust within the bubble and makes it glow bright red in the infrared image.

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O R I O L E I V L AU N C H I N G I N T O A N AU R O R A

GEMINID METEOR SHOWER

This time-lapse image captures NASAâ&#x20AC;&#x2122;s Oriole IV sounding rocket, which carried the payload for the Aural Spatial Structures Probe (ASSP). The ASSP studied how electric currents far up in the atmosphere, where auroras are generated, cause the atmosphere to expand. The ASSP experiment launched one massive instrument and six small probes that were ejected in midflight and created a picturesque formation dancing over the aurora in the background of this image.

A spectacular Geminid meteor shower display accompanies the subtle shimmer of the aurora borealis in the skies above Norway. Every year in mid-December, Geminid meteoroids enter Earthâ&#x20AC;&#x2122;s atmosphere at about 78,000 miles (125,530 kilometers) per hour, glowing in an array of colors. As many as one hundred shooting stars an hour have been sighted in ideal clear-sky conditions. Avid stargazers often prefer the Geminids to other meteor showers because the debris stream tends to be much bigger. The meteoroids originate from an extinct comet known as 3200 Phaethon, the remnant of a comet whose ice was gradually stripped away after it flew too close to the Sun.

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The Wonders Lifting the Curtain on the Freak Show, Circus and Victorian Age John Woolf The untold story of the Victorian freak show and circus, and the remarkable cast of characters who performed in them. The book will chart some of the great transformations of the age: the birth of celebrity, of showbusiness, of advertising, of ‘alternative facts.'

'A promising young historian with a taste for the exotic.' Stephen Fry

Publication

01 September 2019

Binding

Hardback

Price

AU$39.99 | NZ$45.00

ISBN

9781782439936

Publisher

Michael O'Mara Books

Imprint

Michael O'Mara

Series

Category

Drama/Theatre

Format

234 x 153 mm

Extent

A radical new history of the Victorian age: meet the forgotten and extraordinary freak performers whose talents and disabilities helped define an era. On 23 March, 1844, General Tom Thumb, at 25 inches tall, entered the Picture Gallery at Buckingham Palace and bowed low to Queen Victoria. On both sides of the Atlantic, this meeting marked a tipping point in the nineteenth century – the age of the freak was born. Bewitching all levels of society, it was a world of astonishing spectacle – of dwarfs, giants, bearded ladies, Siamese twins and swaggering showmen – and one that has since inspired countless novels, films and musicals. But the real stories (human dramas that so often eclipsed the fantasy presented on the stage), of the performing men, women and children, have been forgotten or marginalized in the histories of the very people who exploited them. In this richly evocative account, Dr John Woolf uses a wealth of recently discovered material to bring to life the sometimes tragic, sometimes triumphant, always extraordinary stories of people who used their (dis)abilities and difference to become some of the first international celebrities. And through their lives we discover afresh some of the great transformations of the age: the birth of showbusiness, of celebrity, of advertising, of ‘alternative facts’; while also exploring the tensions between the power of fame, the impact of exploitation and our fascination with ‘otherness’.

Author Details Dr John Woolf is a historian and researcher. He has most recently co-written the bestselling Audible book Victorian Secrets with Stephen Fry and is currently working on a new screenplay set in the Victorian circus for the makers of Downton Abbey. Having read history at the University of Cambridge John went on to obtain a PhD on nineteenth-century freak shows. Since then John has developed the BBC4 series The Real Tom Thumb: History’s Smallest Superstar , been featured in the BBC4 documentary Dwarfs in Art and was assistant producer for Queen Victoria’s Letters: A Monarch Unveiled , also for BBC4 and narrated by A. N. Wilson. In 2017 The Wonders was awarded the Biographers Club Tony Lothian Prize for the best proposal for an uncommissioned first biography.

Key Information •

A never-before-told story, using newly discovered materials e.g. 700 letters written by P. T. Barnum, accounts from performers' family members, journals etc.

384pp

•

Illustrations

16pp colour plate section

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The Wonders gives a voice to the voiceless, wresting the story from the ‘great men’ of history, and reveals the true story behind the hit film The Greatest Showman. For the first time reveals Queen Victoria’s love of 'freaks' and how her endorsement was key to their phenomenal success.

Age Range

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Published in time for the 200th anniversary of Queen Victoria’s birth.

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Winner of the Biographers Club Tony Lothian Prize 2017 – the best proposal for an uncommissioned first biography.

Terms

SOR

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Expected endorsements from Dr Woolf’s colleagues, including Stephen Fry and A. N. Wilson, as well as current ‘freak’ performers.

THE WONDERS

Chang and Eng, the Siamese twins, aged eighteen.

But what exactly were people witnessing? And how did audiences view them? They were certainly different, but to what extent? Chang and Eng were described as ‘monstrosities’ and ‘freaks of nature’, terms used interchangeably with ‘human oddities’, ‘lusus naturae’, ‘prodigies’ and ‘novelties’. But by the beginning of the nineteenth century the meaning of ‘monsters’ had evolved. In 1573, the French surgeon Ambroise Paré published On Monsters and Marvels, in which he defined the former as ‘things that appear outside the course of Nature …, such as a child who is born with one arm, another will have two heads.’ In Paré’s definition, the monster was the product of 12

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‘SIAMESE T WIN BROTHERS’

numerous possible causes from ‘the glory of God’ to ‘hereditary or accidental illnesses’. Marvels, on the other hand, were ‘things which happen that are completely against Nature as when a woman will give birth to a serpent, or to a dog’.14 The marvel was supernatural; the monstrous, unnatural. Some forty years after Paré’s publication, marvels were expunged from academic discussions and monsters were regarded as mistakes, defects, errors and hitches, not the product of supernatural forces but beings caused ‘by virtue of a secondary plan of nature’, wrote the Italian scholar Fortunio Liceti.15 Fast-forward a further two hundred years and monsters were not considered unnatural at all; in fact, they were quite normal, being deviations from the standard but subject to predictable laws. According to the Oxford English Dictionary, the first usage of ‘abnormal’, meaning a deviation from a corporeal norm, was as late as 1835, over five years after Chang and Eng’s public display. Monstrosity and normality, then, were not opposites but manifestations of the same rules of nature. This was the premise behind teratology, the study of monsters, spearheaded by the French anatomist and natural historian Etienne Geoffrey Saint-Hilaire in the eighteenth century. His son, Isidore, emphasised the proximity of the normal and monstrous in his publication on the history, organisation and classification of anomalies (1832–6): ‘monsters are also normal beings; or rather, there are no monsters, and nature is one whole’.16 The anatomist Richard Owen similarly declared in an 1837 lecture: ‘monsters are, like the Beings called Normal, subject to constant rules.’17 The corollary was an interpretation of all phenomena as subject to natural and predictable rules. In the teratological examination by George Gould and Walter Pyle, Anomalies and Curiosities of Medicine (1896), monsters could include anything from a child with three heads, individuals with both male and female genitals and ‘parasitic monsters’. One such ‘parasitic monster’ in their publication was Laloo, born in India in 1874, and displayed in American freak shows as the ‘Handsome, Healthy, Happy, Hindoo’ 13

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THE WONDERS

and in Britain as ‘Lalloo, the Double-Bodied Hindoo’ (his name had different spellings). He was not just regarded as a freak performer but as a ‘medical monstrosity’, and was displayed before the Pathological Society of London, the British Medical Association and as a subject within medical texts. (In 1894 he married a ‘normal’ woman and lived in financial comfort, having made significant sums from his shows, but died in 1905 after a horrific train crash.)18

‘Lalloo’. Photograph from George Gould and Walter Pyle’s Anomalies and Curiosities of Medicine (1901) 14

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Embroidered Life The Art of Sarah K. Benning Sara Benning and Sarah Barnes Social-media rock stars Sarah K. Benning and Sara Barnes present gorgeous contemporary embroidery in a fresh, innovative package. Featuring a die-cut case with actual stitching on the front cover, Embroidered Life showcases the stunning work of contemporary needlework artist Sarah K. Benning. Author, popular blogger, and embroidery connoisseur Sara Barnes guides readers through a brief history of the time-honoured art form and introduces them to Benning’s art and business practice. Her captions accompany beautiful photographs of Benning’s work, offering tips, techniques, and inspirational anecdotes.

Author Details Sara Barnes holds an MFA in illustration practice from the Maryland Institute College of Art. In addition to writing for My Modern Met, Craftsy, and Scene360, Barnes runs the popular illustration blog Brown Paper Bag. Brown Paper Bag has an average of 64k distinct Publication

01 August 2019

Binding

Hardback

Price

AU$49.99

ISBN

9781452173467

Publisher

Chronicle Books

Imprint

Chronicle Gift

Series

Category

Art/Fashio/Photography

Format

235 x 184 mm

Extent

144pp

Illustrations

Full colour photography

Age Range

Terms

SOR

Available 1 August 2019

visitors per month, and her Instagram feed of the same name has more than 208k followers. Sarah K. Benning holds a BFA in fibre and material studies from the School of the Art Institute of Chicago. She is a self-taught embroidery artist, and in addition to selling her finished pieces on her website, she runs a subscription pattern program for anyone interested in her style and techniques. She also teaches various workshops and master classes and splits her time between New Hampshire and Spain. She currently has more than a half-million followers on Instagram.

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Modern, innovative, and gorgeous embroidery work is resonating on social media. Like Macramé (Hardie Grant, 22k gross), or Paper Cutting (35k gross), this beautiful, art-filled volume will capitalise on the growing popularity of a trend, offering inspiration to experienced stitchers and eye-candy for art lovers alike. Sara Barnes is the voice behind popular art and illustration blog Brown Paper Bag. Her posts reach an average of 91k views per month, and she currently has 208k followers on Instagram. Artist Sarah K. Benning has an amazing following of her own: she currently boasts more than 500k Instagram followers. Featuring a die-cut cover that mimics an embroidery hoop, with real stitching showing through on the pasted-down endpapers, Embroidered Life is a one-of-a-kind art object. Nothing like it exists on the market for fans of contemporary embroidery. Houseplants feature prominently in Sarah K. Benning's artwork, as our cover demonstrates. This book will merchandise well with actual plants and in plant- and gardening-themed displays and will attract a millennial audience with an unprecedented interest in all things green.

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SARAHâ&#x20AC;&#x2122;S EMBROIDERY PRACTICES

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AN EMBROIDERED LIFE

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SARAH

has always worked in her own home. Sometimes this was easier said than done— she resided in apartments in Albany, New York, and Menorca, Spain, and had to consolidate working and living space. She’s come a long way since then and has settled into a home built in the nineteenth century that’s large enough to accommodate two studio spaces. This one is her staging/storage room, where she snaps marketing photos of her work as well as stores finished pieces. Her photography setup is not fancy, but it’s effective; she lays her embroidery and props on a sheet of clean white paper in natural light.

AN EMBROIDERED LIFE

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S arah ’ s E m broi d ery P rac ti c es

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is known for its tedious nature. If you’ve ever embarked on a stitching project, you probably know the hours that go into finishing a single hoop; the amount of time can be staggering and even crazy-making, so it’s with good reason that Sarah declines to clock how long a single piece takes her. Still, she has some idea. Breathing Space, the work shown on pages 26 and 27, was completed over the course of six months (between working on other projects), and it features elements that are now staples in Sarah’s work—the collection of plants (there’s even a king protea hiding in there), a patterned rug, and a figure. The woman, whose face is partially obscured by an elephant ear plant, is only outlined and not filled in—a deliberate choice that only makes her stand out more. And as the name of the piece implies, the outlined woman gives our eyes some breathing space of their own.

S arah ’ s E m broi d ery P rac ti c es

AN EMBROIDERED LIFE

EMBROIDERY

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IN SOME

traditional embroidery circles, the back of a hoop—aka the “wrong” side of a design—should be neat and have minimal stitches showing. Doing this requires patience and it isn’t as quick or as comfortable. In Sarah’s contemporary approach, the back tells its own story; one of visual mayhem. This is because when she sews, she will pull the thread to the back of the hoop and enter the fabric in another space within the hoop. In doing so, she creates stitches on the back that form a skeleton of the finished design.

Crochet Stashbusters 25 great ways to use up your yarn leftovers of one ball or less Nicki Trench For every crafter who has ever wondered how to use the odd ball of yarn left over from a previous project, the answer is here. Now that more and more of us are buying online, there's always a temptation to add one more ball of wool to your basket than the pattern recommends, just in case you can't get the same dye-lot at a later date. Or maybe you are one of the lucky ones who always seems to use slightly less yarn than you expected. And then there are the flash sales online, wool shop events, or craft fairs, where piles of yarn at knockdown prices tempt you to buy without a particular project in mind, just because it's there, it's gorgeous, and it's cheap. Whatever the reason for the size of your yarn stash, one thing is certain, you won't want to waste any of it (or worse still, throw it away). This collection of patterns from Nicki Trench is the answer to your prayers: 25 makes, small and not so small, which can either be made with one ball of yarn or less, or which use up small amounts of different colours in stripes, squares or flowers. Many of the makes are ideal as gifts, including baby hats and bootees, toys, cosies, and bunting. There are also projects for the home, such as a stripy cushion cover, egg cosies and mug warmers. There are also useful tips on choosing substitute yarns and checking your tension. Now you can stop feeling guilty about your stash, and put it to use instead.

Publication

01 September 2019

Binding

Paperback with Flaps

Author Details

Price

AU$29.99

ISBN

9781782497967

Publisher

CICO

Nicki Trench is a bestselling author, crafter, and vegetable grower. She teaches, lectures, and writes features on knitting, crochet, sewing, cake decorating, and hen keeping. Her books include Cute & Easy Crochet , Cute and Easy Crocheted Cosies , Crocheted Scarves and Cowls , Crochet Basics , Cute and Easy Crochet with Flowers , Geek Chic Crochet , Cute & Easy Crocheted Baby Clothes , Super-scary Crochet , and Super-cute Crochet , all published by CICO Books. Nicki is based in East Sussex.

Imprint

Cico Books

Key Information

Series

•

Category

Keen crafters are always looking for ways to use up their yarn stash, from whole balls to bits and pieces.

Craft/DIY

•

Format

208 x 276 mm

Extent

96pp

Nicki Trench is a best-selling author of books including Cute and Easy Crochet (over 125,000 copies sold worldwide) and Cute and Easy Crochet with Flowers. Small and quick projects are always popular.

Illustrations

70 colour photos and 40 colour artworks

Age Range

Terms

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Handmade Candles and Smudge Sticks 35 inspiring step-by-step projects Emma Hardy Learn how to make your own candles with these 35 projects ranging from subtly-scented and refined to pastel-coloured glittering creations, plus smudge sticks to create a beautifully fragrant home. Candles have never been more popular, adding warmth, light and fragrance to your home. And making your own candles is simple and cost-effective, all you need to begin is a container or a mould, wax, wicks and decorations, plus Emma Hardy’s detailed instructions. Learn how to use your shell collection to make delicate tea lights, fill some glass jars with herbs, flowers, essential oils, and wax to create a nature-inspired scented candle, swirl coloured wax together to make stylish marbled pillar candles and much more. There are Christmas, Valentine’s day, autumn and spring delights, and why not start the year by refreshing the energy in your home with one of the gorgeously scented smudge sticks – try traditional sage or make your own with your favourite herbs. There is also a techniques section that explains all the basics you need to know (plus fire safety!) so you can start creating your own beautiful candles. Publication

01 September 2019

Binding

Paperback with Flaps

Price

AU$39.99

ISBN

9781782497516

Publisher

CICO

Imprint

Cico Books

Series

Category

Craft/DIY

Format

208 x 276 mm

Extent

128pp

Illustrations

250 colour photographs throughout

Age Range

Terms

Author Details Emma Hardy is a keen gardener and an equally keen crafter. Emma’s books for CICO include Making Children's Clothes , Quilting in No Time , Hand-Crafted Cards , Green Crafts for Children , The Winter Garden , Small Summer Gardens and Teeny Tiny Gardening . Married with two daughters, Emma lives in south London.

Key Information • •

Candle making is an easy-to-learn craft for beginners – the materials and instructions are very simple but the possibilities are endless. Buying good quality candles can be expensive; this is a great way to cut the cost without compromising on beauty and scent.

The Mindful Maker 35 creative projects to focus the mind and soothe the soul Clare Youngs Lose yourself in the creative process with 35 meditative makes. In today’s busy world, it can be difficult to find time to slow down and make time for the simple joy of making, so Clare Youngs has designed a wide range of beautiful and tempting projects to help you experience the pleasure and satisfaction that making something with your own hands can bring. The best thing about practising mindfulness through craft is that you have something tangible to show at the end, and you can start small with the coral reef-inspired embroidery hoops, or just by making pompoms and tassels to be added to the edge of a cushion or blanket. You can learn techniques such as block printing, punch needling, shibori dyeing, weaving, macramé and quilting, all of which encourage a mindful approach, and a way to experience a feeling of 'flow'. Make unique things for yourself and your home, using natural materials such as wool, cotton, linen and leather. Clare is a believer in making new things from old, using what you have and adapting old fabrics to counteract a throwaway society, and all her designs have a Scandinavian-inspired, modern aesthetic. Publication

01 September 2019

Binding

Hardback

Price

AU$34.99

ISBN

9781782497882

Publisher

CICO

Imprint

Cico Books

Series

Category

Craft/DIY

Format

208 x 276 mm

Extent

128pp

Illustrations

250 colour photographs and illustrations throughout

Age Range

Terms

SOR

Author Details Clare Youngs studied graphic design and has worked in packaging design, illustration and book jacket design. Her other books include Book Art , Folded Book Art , Mobile Art , Wall Art , Make Your Own Woodland Creatures , A Year in Crafts , Letter Crafts and Folk Art Needlecraft (all published by CICO Books). She is based in Broadstairs, Kent.

Key Information •

Mindful making is one of the top craft trends for 2019. (Source: LoveKnitting.com)

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There is growing evidence for the health benefits of crafting. A clinical study, conducted by Brunel University, found that for people with chronic fatigue syndrome (CFS/ME), depression and other long-term health problems, participating in textile craft projects increased their self-esteem and their engagement with the wider world. (Source: The Telegraph) In positive psychology, the concept of 'flow' is the mental state in which a person is fully immersed in a feeling of energised focus, full involvement and enjoyment in the process of the activity. These projects have been specially designed to incorporate elements of mindful practice, including concentration, repetition and creativity.

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