Key Titles March 2019
The Best of World Cruising
Catriona Rowntree
DRAF T
C OV E R
A dedicated Australian cruising guide for the biggest booming travel market!
Publication
01 March 2019
Binding
Flexibound
Price
AU$35.00 | NZ$39.99
ISBN
9781741175721
Publisher
Explore Australia
Imprint
Guides
Series
NA
Category
Travel
Format
225 x 215 mm
Extent
256pp
Illustrations
Full colour throughout
Age Range
NA
Terms
SOR
The cruise market is in growth mode, and in 2016 Australian cruise passengers produced the biggest growth rate in the world. Yet, up until now there hasn't been a cruise guidebook specifically for Australian and New Zealand travellers. The Best of World Cruising will offer a curated list of respected travel personality (and cruise expert) Catriona Rowntree's top 40 ocean and river cruise destinations around the world. For every destination, there is detailed information on key ports and not-to-be missed attractions, as well as a whole host of travel tips such as when to go, what to pack and whether this cruise is really for you. All advice is delivered in Catriona's charming and vivacious style, accompanied by many colourful images. In cases where Catriona has not personally visited a region, she has called on fellow cruise lovers to share their travel advice, including Livinia Nixon and Gabriel Gaté. There are also a number of 'Captains of Industry' interviews with Richard Branson and other travel or cruising experts. So whether you're a seasoned cruiser or just starting to consider booking your first cruising holiday, this book will tell you everything you should know before stepping on board.
Author Details Catriona Rowntree is a household name and has earned the title of ‘Australia's Most Travelled Woman’, with over 20 years at the helm of Channel Nine's Getaway. In addition to her TV roles, Catriona has been able to utilise her passion for community work as the Patron of the Arnotts Foundation, Ambassador for OCRF, Mission Australia, and the Phillip Island Penguins. In 2010, Catriona was delighted to become an Australian Landcare Ambassador and in 2012 she also became the Ambassador for Year of the Farmer. Catriona has worked with many brands including Nivea, Sunsense, Goulburn Valley, The Good Guys, Woolworths Baby & Toddler Club and Pharmacare’s VitaGummies, and she is currently the Australian face of Clarins. Catriona has also published two books – Catriona’s Australia: 100 of My Favourite Aussie Locations in 2006, and A Grandmother’s Wisdom in 2013 – and now has her own travel blog called Journeys to Come. The site was established in late 2016 and has 2800 visitors per month, 1200+ subscribers and 28,000+ Instagram followers.
Key Information •
In 2016, Australian cruise numbers surpassed the one million mark for the first time. That means one in every 19 Australians took a cruise in 2016.
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Australians have now overtaken Americans as the biggest cruisers per head of population, while in pure passenger numbers Australians are the fourth biggest country for the world cruise industry. While 70% of Australian cruisers are aged 40+, predictions are that the industry will only continue to grow and attract a wider cross-section of Australian travellers.
• • •
•
Author is a well-known TV personality and having appeared onGetaway for more than 20 years, she is known across multiple generations of Australians and is a trusted travel source. Comparative titles: Berlitz Cruising & Cruise Ships (but these books focus only on the ships, not the journeys), Lonely Planet Cruise Ports series (but these are divided by region/country/city of the world and are essentially rehashed versions of their general travel guides). Huge marketing and publicity campaign with dump bin available and TV, radio, print and online promotion on release.
n a e n a r r e t i d e m
ATHENS
BARCELONA
CAPRI
CORSICA
FLORENCE
GIBRALTA
IBIZA
ISTANBUL
MALTA
MONACO
NAPLES
PORTO TORRES
ROME
SPLIT
VENICE
EGYPT
The River Nile The Nile represents so much to so many. For the locals, it’s their life source, providing water, fertile land and a freeway of sorts that runs through 11 countries. It’s been the Egyptian civilisation’s lifeline since the Stone Age. But for those of us who’ve signed up or this cruise, its name brings on a feeling of awe. It’s mysterious, we know it’s ever-changing, laden with stories, the inspiration for Agatha Christie’s world-famous Death On The Nile, and the lure to our Egyptian journey.
I’ve sampled it every which way. At the age of 15 I came over on an Ancient History field trip with my school, then twice for Getaway. All budgets, all boats. From sailing on a felucca – a traditional Egyptian sailboat (Authentic? Yes. Hard toilet? No.) – to a massive motor boat with loads of entertainment on board, over 100 guests and all meals served in a dining room rather than a deck. My preference? Honestly, I loved my several days on board the felucca. Why? The views are the same. It’s probably more authentic, you’re lapping it up like a local, I felt entirely safe and my memories are magical. But how did I cope going to the loo in the reeds? It wasn’t great all the time, but geez it was memorable. I look back now and I don’t know if I could do that again. But the river itself ... glorious! You won’t take a bad photo. The light is exquisite. Little children in tiny feluccas, sidling up next to your boat to sing for you or ask you to buy belly-dancer costumes. Constantly changing vistas made me realise the point of difference with this tour is that the devil is in the detail. As in, not the castle in the distance, or the rising vineyards snaking up the mountains as it is in Europe; but it’s the lone fisherman by the river’s edge, the elegant birdlife, the animals gently roaming in and out of the water ... I just loved it all. The ship I most recently went on felt as though it was straight out of a colonial movie. I believe it was decorated by the daughterin-law of Lawrence of Arabia Egyptian actor Omar Sharif. (For the life of me, no amount of googling will confirm that.) But if I could copy the design elements to take home, I would. Huge, plump sofas covered in local wool scarves, from which you watch a show of belly dancing and whirling dervishes (amazeballs), have a lazy afternoon tea, or be treated to pre-dinner drinks. I think Agatha Christie would highly approve. Our meals were delicious and thankfully the chef offered cooking classes, so I could learn how to replicate at home a true babaganoush (eggplant dip) and local
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salads. If I could have lentil soup every day I’d be happy, not to mention regular! The staff were first class and that is a compliment you’ll hear right across Egypt, as they value hospitality so much. No bad attitudes round these parts, not on your Nefertiti. I’m partial to an on-board pool too, which on my last trip, only the children used as it was quite chilly. However, years ago, when I sailed in summer, our little pool got a major workout. Trust me, in the height of an Egyptian summer it’s a luxury to have the option. Our last trip was quite small by way of passengers, we had a group of around 20 people with us (my boat, Sanctuary Sun Boat III, could fit 36 people) and we were all friends by the end. Unlike a felucca, where you’re stuck with each other, which can be both good and bad depending on the passengers, the larger ship offers privacy. And did I mention the private loo? Ok, maybe I’ve made my point there. As long as you have that window to gaze from, that view to look at, your sail will be divine. When we were filming for Getaway, I was adamant we show that this trip is not for the faint-hearted. You do a lot of walking. In my opinion, you must have a certain level of fitness. Ain’t no elevator in them there temples – you’ve gotta work for it. That said, my father-in-law, who is in his seventies, did this trip with a weak ankle and not once did it deter him. But keep it in mind. So, this is a cruise that’s really all about the pre- and postlocations of your journey, by which I mean the stop-offs you make outside of your Nile cruise – and I’m talking, specifically, countries here. On my first trip, I went to Greece initially. I loved it and the ancient history there set the mood perfectly for Egypt. Second trip? I kicked off with Israel and once again loved the dichotomy of history and modern life existing side by side. My third trip had me head off to Jordan post-Egypt and I can’t put into words how much I loved this country, and I’ll tell you more about that, soon.
Main Ports DENDERA
ABYDOS
SOHAG
LUXOR
TUNA EL-GABAL
ASHMUNEIN ORTS
CAIRO
EL AMARNA
KEY PORTS
Cairo
Luxor
Cairo is often your first port of call and the energy of this place is nuts! Crazy, chaotic, bustling. I genuinely wish I could tell you the population of this city, but every time I check it varies from 10 to 20 million. All you need to know is that the mood of this city is different to anything you’ve ever experienced before. Just go with it! We stayed at a hotel close to the pyramids, the historic Mena House Hotel (loved every detail). But I’ve sampled places within every budget and really, you just want close access to Giza where the pyramids are and which, as every guidebook will tell you, will flip you out with its close proximity to the city. You’ve got the mayhem of the city, then BOOM! The magical pyramids are right in front of you. Wear brightly coloured clothing for your first time here. You’ll want photos, I’m sure, but you won’t be seen amongst the haze of the Sahara Desert if you insist on dressing up as an extra from Raiders of The Lost Ark. I saw so many people in khaki camping clothes with more pockets than they knew what to do with. Do give yourself plenty of time in Giza. You don’t want to return home wishing you’d lingered longer. The Egyptian Museum is a must-see. It’s just so surreal to wander through so many significant artefacts, the world’s largest collection of Pharaonic antiquities, thousands of years old, and of course this is where the most extensive collection of King Tutankhamen’s tomb is presented. I’ve just got to share with you: I remember this exhibition coming to Australia many years ago and there was a real sense of reverence in the room. Hushed tones as we wandered through the belongings of this ‘Boy King’, all that was needed to guide him into the afterlife. Cut to Cairo and it was totally crazy. Children on excursions running between exhibits, being told off by guards for eating amongst these priceless pieces and my heart went out to the guard in the ‘gold room’ where King Tut’s famous, solid-gold mask sits. His stress levels were going through the roof trying to stop people from taking photos and using their flash. I actually took the time to quietly thank him for his efforts. Needless to say, if you’re in any doubt over the return of tourism to Egypt, you sure won’t be after a trip here. The queues start early!
This is the city where we actually joined our Nile cruise. Luxor is the world’s greatest open-air museum and I joined my boat after an overnight stay in the legendary Winter Palace Hotel. Oh, the hallways! They are so wide, with walls you beg could talk. There’s a stairway where Howard Carter stood and announced to the world he’d found the nearby intact tomb of King Tutankhamen, and he actually would keep the press corps updated by posting daily notes on the hotel noticeboard. I just loved the mood here, the history and the view of the Nile from the windows totally whets the appetite for your cruise. Luxor is, without doubt, one of my favourite cities in the world. The Temple of Karnak is just so large, so overwhelming, so filled with stories that you’ll want to give yourself plenty of time to soak it all up. This is my favourite ‘son et lumiere ‘ location (the famous sound and light shows that happen at major sites) but whether you view Karnak by day or night, you’ll be enamoured. I loved the elegance of the guards here too. I know, it’s a weird thing to comment on, but they are considered ‘guardians of the treasures’ and in their long, flowing kaftans and turbans, to me, they were a standout. Luxor is the home to the Valley of the Kings and also the Valley of the Queens. Both are a bus or car trip from the centre of the city, but travelling there is totally worth it. Do take the time to visit Queen Hatshepsut’s Temple near The Valley of The Kings. Hatshepsut was the original ‘Boss Lady’ and her ‘Mortuary Temple’ is worth the extra effort. The Valley of the Kings itself, is like nothing you’ve ever imagined. A vast cut in the earth where you spot tiny doorways leading down to tombs that were once home to priceless artefacts. Each tomb is quite different. Some are small, others contain more than 100 rooms. Don’t be overwhelmed and they’re very easy to walk through. There are 63 tombs and the one you choose to see really gets down to how much you’re willing to pay for your ticket, which varies, obviously, but none disappoint. Make sure you get a selfie outside the tomb of King Tutankhamen, I promise you’ll be the envy of your Instagram buddies long after you return. My favourite tomb was Rameses IV, the images of the hieroglyphics, learning their stories, their colour and depth will never leave me.
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Cairo
Cairo
Cairo
Luxor
Luxor
Luxor
Traveltips
Take around USD$50 with you for when you land in Cairo. You may need this for your visa, and US dollars are preferable. If you booked the trip using your credit card, take that card with you. You may need to have it on hand at the airport check-in, if continuing on to Jordan. Dress with respect but you don’t need to obsess about your clothing choices – they’re pretty liberal. Sign up for a sound and light show. It can really offer you a whole new perspective, but do take a wrap or jacket for the cool of the night. Do your cinematic research. Watch The Spy Who Loved Me and Death on the Nile before you go. Shopping must-haves include silver, inlaid boxes, an ankh or Key of Life, cashmere shawls, beads, beads and more beads.
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DAY TRIPS
THE FACTS
You will visit many temples along your journey. My highlights were Edfu, the Temple of Kom Ombo and the Temple of Philae (my favourite colourful beads were bought around here, just saying). I found the Temple of Kom Ombo, dedicated to the crocodile God Sobek, to be the easiest to access and the deeply carved, giant images hieroglyphics are astounding. Our boat pulled right up to the temple at night, and I realised this was the advantage of our cruise. Your access to places is just so much easier.
WHEN TO GO
I did leave the boat for to do an early morning daytrip to Abu Simbel. We went by plane and the effort was hugely rewarded. Some people stay overnight here; whatever you choose you won’t be disappointed, just go! It’s one thing to have a remarkable exterior of a temple, but Egypt dazzles you with its interiors as well. This is where Abu Simbel dazzles. The stories within, just as alluring as the remarkable structure on the outside. Another highlight was a morning daytrip to the Dendera Temple, dedicated to the Goddess Hathor who symbolised all things beautiful, love, joy, dancing, music ... Hathor is my kind of goddess! But the best bit was learning about the Dendera Zodiac. Quite possibly the world’s oldest zodiac, you’ll find images of our horoscopes in a tiny back room on the ceiling. Hathor was married to Horus, God of the Sky, from where we get the name horoscope. I could’ve done a whole Getaway story on this one temple. Don’t forget to look for the carved relief of Cleopatra and her son Julius Caesar on the back wall of the temple. One of the few images of her that bear her name. Trust me, it’s the temple that just keeps on giving! I was also able to go to a Nubian village, as we wrapped up our journey in Aswan, and this was also a highlight for me. I loved chatting to and learning from the locals. They still live in a very traditional way, with their dirt-floor homes and treasured customs. I noticed the women don’t really like to be photographed – do ask for permission first – but they certainly enjoy a chat, and make sure you sample some of their hibiscus tea. After a sunset sail, this was where we said goodbye to our boat but thankfully not the Nile, as we were able to stay for a couple of nights in the Cataract Hotel. Even if you’re not staying at the Cataract Hotel, I believe you can still enjoy the bar and restaurant as a guest. The food is great and the view looks straight out onto Kitcheners Island and the Cataracts themselves. My one ‘diva request’ for filming was to stand on the same balcony where Agatha Christie, the ‘queen of crime, lover of travel’ would sit each day. She’d look out on to Kitcheners Island where her husband, Sir Max Mallowan, a
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November seems to be close to perfection. July and August are seriously hot but, honestly, it’s not that bad. They are well equipped for the heat.
DON’T LET ME FORGET TO TELL YOU…
Luxor
WHICH CRUISE TO CHOOSE AP TOURING EGYPT DISCOVERY $$$$ (8 NIGHTS)
WHO TO TAKE A wonderful trip for singles and families alike. I saw lots of children travelling with their families. If alone, be mindful of going out on your own at night, just as you would in most places. But if I was to return, I’d love to take my mum who is a true history buff.
Relax aboard the Oberoi Philae, with elegantly decorated suites that boast a spacious living area and bathroom. Stay in one of Cairo’s oldest districts in a charming hotel decorated with rich furnishings and all creature comforts. Located in the shadows of Giza’s pyramids, the unique hotel is set amid lush gardens and boasts lavish rooms.
I added in a trip to Jordan, ticking off a bucket-list wish to see Petra and I totally recommend you do the same. Every day of my journey through ‘the Switzerland of the Middle East’ was a highlight for me. It’s quite funny, but you’ll make friends from other tour groups along the way as you quite often follow similar itineraries. This trip offers a real sense of camaraderie. I’m still in touch with people I followed all the way into Jordan. I used these terms (and a few others I picked up along the way) in high rotation and found you’re always rewarded with a smile for making the effort to learn a few Arabic words: ‘As Salam Alaykom’ (hello, or peace be with you) and ‘Shukraan’ (thank you).
CONTIKI EGYPT & THE NILE $$ (7 NIGHTS) You’ll come for the Great Pyramids, but you’ll never want to leave, thanks to the captivating chaos juxtaposed against gentle days floating down the Nile. With three nights sailing on a traditional felucca and your very own Egyptian trip manager from start to finish, this is the only way to truly step into the ancient world of Egypt. INTREPID TRAVEL EGYPT FAMILY HOLIDAY $ (8 NIGHTS)
WHAT TO PACK Dress in layers. You’ll need a light scarf or pashmina for the mosques. I bought loads of pashminas from the markets along the way. I followed Queen Rania of Jordan on Instagram (@ queenrania) before I went over (and still do) as she seems to always be dressed to perfection for both the climate and respectability. But as long as you keep your cleavage covered and dress with respect you’ll be fine. Light, loose pants. I found jeans a little too hot to wear. Each to their own. Keep your heels at home – this is definitely a comfyshoe cruise. Any more clothing tips for men? Do men need to cover their sholders in a temple as well (i.e. no singlets)?
Tour a land of feluccas and pharaohs and witness Egypt’s most iconic sites. With an action- packed itinerary that is purpose-built for families, this authentic Egypt experience blends all the mustsee highlights with plenty of adventurous, off the beaten-track activities. UNIWORLD SPLENDORS OF EGYPT & THE NILE $$$ (11 NIGHTS) Experience Egypt and the Nile’s most wondrous sites in style and luxury. Set sail on an eight-day voyage on board the all-suite River Tosca. Wander amongst the Temple of Karnak, and the Temple of Luxor. Visit the Valley of the Kings. Get acquainted with Nubian culture and enjoy an exhilarating ride in a felucca, a traditional Nile River sailboat. SCENIC THE TREASURES OF EGYPT ($$$$, 10 NIGHTS). Discover the Pyramids, tombs and temples of Egypt. Cruise along the Nile in luxury, visit the Valley of the Kings and the Egyptian Museum. Gaze upon the marvels of the Great Pyramids and the Sphinx, then in Luxor stand amongst ancient temples, tombs and monuments. Relax in iconic luxury at Aswan. Visit temples of Abu Simbel and the Egyptian Museum in bustling Cairo.
Prepare for an emotional journey. For many, this is the realisation of a long-held dream. Egypt overwhelms in every which way. I have never had so many people approach me, whilst on a Getaway trip. Some with tears in their eyes, wanting to share their experience, and begging me to tell others to come. So, make sure you do. 114
The Best of World Cruising Pack Now Available!
C OV E R
20 copy pack + Dump bin + A2 Poster
DRAF T
at 50% discount Price
AU$35.00 | NZ$39.99
ISBN
9781741175721
AU RRP: $700 with discount: $350 NZ RRP: $799.80 with discount: $399.90
Tortellini at Midnight And other heirloom family recipes from Taranto to Turin to Tuscany Emiko Davies Comforting recipes from Emiko's Italian family to yours.
C OV E R
Sometime in the 1950s, Emiko Davies' nonno-in-law began the tradition of ringing in the new year with tortellini al sugo. He served it along with spumante and a round of tombola, and sparked a trend; up until the 1970s, you could find tortellini at midnight on New Year's Eve in the bars around Fucecchio.
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This is just one of the heirloom dishes in this collection, for which Emiko Davies has gathered some of her favourite family recipes. They trace generations that span the length of Italy, from the Mediterranean port city of Taranto in the southern heel of Puglia to elegant Turin, the city of aperitif and Italian cafe culture in the far north and, finally, back to Tuscany, which Emiko calls home. Tortellini at Midnight is a book rich with nostalgia, with fresh, comforting food and stunning photography. It is a book that is good for the soul.
Author Details Publication
01 March 2019
Binding
Hardback
Price
AU$52.00 | NZ$57.00
ISBN
9781743794531
Publisher
Hardie Grant Books
Imprint
HG Local
Series
NA
Category
Food & Drink
Format
252 x 203 mm
Extent
256pp
Illustrations
Full colour photographs throughout
Age Range
NA
Terms
SOR
Emiko Davies is an Australian-Japanese food writer and Food52 and Cucina Corriere columnist living in Tuscany. She arrived in Florence with nothing but some broken Italian. The city soon stole her heart and inspired her to begin her blog, www.emikodavies.com, about Tuscan food, its history, and its almost strict adherence to traditions. Wherever she is, the kitchen is the life and heart of her home. Emiko says she gathers there and cooks with her family every day. Emiko is the author of Acquacotta and Florentine.
Key Information • Emiko Davies is a rising star in the world of cookery and food writing and has a dedicated following across her website • • • •
and social media platforms (Instagram 33,000+ followers), she also regularly writes for global media outlets Food52, Cucina Corriere and Conde Nast Traveler. This is the third, beautiful book from Emiko, following on from the successes of Florentine (2016) and Acquacotta (2017) The book features recipes from Emiko’s Italian family. Just like Florentine, this book will be a show-stopping package with a linen wrapped cover and foil finishes. Marketing and publicity promotion on release with lead extract in Gourmet Traveller and reviews and extracts across national print and online media.
ALSO AVAILABLE BY EMIKO DAVIES Price
AU$49.99 | NZ$54.99
ISBN
9781743792117
Tortellini at Midnight
CONTENTS
13 INTRODUCTION
19 TA R A N T O
101 TURIN
159 TUSCANY
4
242 MENUS
245 REFERENCES
246 INDEX
253 GRAZIE
254 ABOUT THE AUTHOR
5
TURIN
Turin Caffè Al Bicerin
Piazza Castello
Caffè Mulassano Piazza San Carlo Stratta
Tortellini at Midnight
1925 In 1925, Nicola, Anna and their nine children moved from their sun-drenched southern Mediterranean port city to Turin, the elegant, decidedly continental capital of landlocked Piedmont. It was the year their youngest daughter, Iolanda Cardellicchio, was born. Mario would have been eight years old, and although he spent those first eight years in Puglia, as an adult he would always consider himself Torinese, even when he met and married Lina, a dainty young Tuscan girl who had been visiting her cousin in Turin for the summer, and later, during the Second World War, when he moved to Tuscany, where he would live the rest of his life. Lina would often make Mario dishes like brasato al barolo, a comforting stew of beef braised in red wine, that reminded him of his home in Turin.
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103
Turin
This page Lina (on right) with her cousin and sister-in-law, Wanda, who was married to Mario’s brother Carlo (in fact, it was while spending the summer with Wanda in Turin that sixteen-year-old Lina met Mario) Opposite page, clockwise from left Mario in his military uniform just after leaving Turin; Lina and Mario in the late 1950s in Fucecchio, Tuscany; Lina and Mario holding baby Riccardo in Turin (behind them is Mario’s brother Carlo and his family); Lina
Tortellini at Midnight
Bonet C H O C O L AT E A N D A M A R E T T I F L A N
The centuries-old bonet is a bit like a Piemontese crème caramel, but flavoured with chocolate and amaretti biscuits. It’s a simple, homely dessert that I think needs nothing more than the bittersweet caramel spooned over the top, but it’s not always served that way and, if you want to skip the caramel, you could also decorate it with whipped cream, some whole or crushed amaretti, or a sprinkling of finely chopped hazelnuts. Like other classic Piedmont desserts, such as the Stuffed peaches (see page 148), this is usually made with amaretti di Saronno, the hard and crunchy type, but if you have trouble finding them you can use savoiardi biscuits with a splash of amaretto liqueur. You can also prepare this in a pudding mould or even in individual ovenproof ramekins. SERVES 6–8
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butter, for greasing 175 g (6 oz) sugar 4 eggs 375 ml (12½ fl oz/1½ cups) full-cream (whole) milk, warmed 15 g (½ oz) bittersweet (unsweetened) cocoa powder, sifted 35 g (1¼ oz) amaretti (about 10 small amaretti biscuits), crushed, plus extra for decoration splash of rum, grappa or similar (optional)
Lightly grease a loaf (bar) tin, approximately 11 x 25 cm (4¼ x 10 in), and preheat the oven to 150°C (300°F). Place 100 g (3½ oz) of the sugar in a saucepan and shake or tap the pan so that the sugar sits in a flat layer. Add 1 tablespoon water and melt gently over a low–medium heat. Slowly, the sugar will begin to melt and bubble, appearing first to look crystallised. Resist any temptation to stir it, but keep an eye on it until the sugar begins to turn liquid and then a pale amber colour. Now it will begin to change quite quickly. At this point
you can give the pan a swirl to make sure all the sugar crystals melt. As soon as it is completely liquid and the sugar reaches a deep amber colour, remove from the heat and pour it into the greased loaf tin. In total, this should take about 5–7 minutes. Set the pan aside and let it cool. In a mixing bowl, gently whisk (rather than use an electric mixer, which will result in too many air bubbles) the eggs and the rest of the sugar. Slowly add the warm milk, along with the sifted cocoa powder. Strain the mixture into another bowl, then add the crushed amaretti, and the rum if using. Pour into the tin, over the top of the caramel, then place the tin in a large, deep baking dish. Pour hot water into the baking dish to come halfway up the side of the tin holding the bonet mixture and bake for 50 minutes, or until the top is set and springy.
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Remove from the oven and leave to cool completely before chilling in the fridge for a few hours or overnight. To serve, run a thin, sharp knife around the edges of the bonet, then turn it out onto a long, flat plate. Serve in slices with some of the caramel spooned over the top.
Turin
Tortellini at Midnight 180
Pasta al Forno di Angela AN G E L A ’ S L ASA G N E
This is Angela’s signature dish, and one she really does well. It’s the one most requested by her grandchildren and it is the one she’ll prepare for every family gathering, in colossal aluminium trays. She never measures anything and, as a result, always makes double the amount actually needed and the fridge will be full of the ingredients needed to make several more trays for the days that follow. But it’s all part of the ritual of her pasta al forno. There’s a rhythm to the making of pasta al forno, or lasagne. There’s the sugo, the meat sauce, which has to be made the day before. Angela sets her two largest pots on the stove and makes industrial quantities of it. Then there’s the béchamel. Marco will often argue over the quality of the milk she uses to make it with, urging her to use fresh milk. She uses store-bought fresh lasagne sheets and store-bought, pre-ground parmesan to make life easier (her job in the kitchen growing up was always to grate the cheese and, since her family was one that loved plenty of cheese, she had to grate, grate, grate), and fresh mozzarella, which she tears up with her hands. Then it’s an assembly line. First, some sugo across the bottom of the tray. Then a layer of pasta. More sugo, generous swathes of it. Béchamel, quite fluid, strategically blobbed all over, then stirred right into the layer of sugo and mixed together into a creamy, rusty-pink sauce. Then the torn mozzarella goes on, here and there, followed by a dusting of grated parmesan, and so on until the tray is full. It’s baked until it’s bubbling and crisp and, since it’s usually being taken to someone’s house, it’s done well in advance. This, I believe, is part of the secret to the success of a good pasta al forno: that time where the whole thing settles and the flavours mingle, and then it is most likely reheated, so the edges get extra crunchy – the best bit. I watch her as she does it and she says, without even looking up, ‘Whenever I make pasta al forno, even now, I have her here next to me’. Lina, that is. Right up until her old age, Lina was in the kitchen, cooking for her daughter and her grown grandchildren. When she was so frail she could finally no longer keep up with the cooking, she had Angela do it but she would insist on sitting in – or rather, standing, propped up against the corner of the kitchen table – overseeing everything, instructing. Still cooking, really: ‘You missed a spot there. You need a bit more sugo here.’ When Angela would try to send her to bed, Lina would shake her head and say she’d rather keep her company and participate in the cooking.
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Tuscany
Tortellini at Midnight
SERVES 6–8 M E A T SAUC E
1 onion, finely chopped ½ celery stalk, finely chopped ¼ carrot, finely chopped 1 garlic clove, finely chopped 1 rosemary sprig, leaves picked and finely chopped a few whole sage leaves handful of flat-leaf (Italian) parsley leaves, finely chopped 80–100 ml (2 –3½ fl oz) extra-virgin olive oil 600 g (1 lb 5 oz) minced (ground) beef 300 g (10½ oz) minced (ground) pork 400 ml (13½ fl oz) white wine 600 g (1 lb 5 oz) tomato passata (puréed tomatoes) BÉCHAMEL
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50 g (1¾ oz) butter 40 g (1½ oz) plain (all-purpose) flour 500 ml (17 fl oz/2 cups) full-cream (whole) milk, warmed freshly ground white pepper P AS T A
300 g (10½ oz) plain (all-purpose) flour, plus extra for dusting if needed 3 eggs T O ASS E M B L E
150 g (5½ oz/1½ cups) grated parmesan or Grana Padano 250 g (9 oz) mozzarella
Prepare the meat sauce at least a day in advance, if possible. Cook the onion, celery, carrot and garlic with the herbs and olive oil in a large saucepan over a medium heat. Add a good pinch of salt and cook until the vegetables are soft, about 10 minutes. Add the minced beef and pork and cook, stirring frequently, until the meat becomes evenly opaque, about 7 minutes. Add another pinch of salt, pour over the wine and increase the heat to high. Cook, stirring occasionally, until the liquid is reduced significantly, about 15 minutes. Add the passata and 600 ml (20½ fl oz) water. Add another good pinch of salt and freshly ground black pepper. Bring the sauce to the boil, reduce the heat to low and simmer very gently for at least 1 hour, uncovered. Check on it occasionally, stirring. It should reduce into a slightly thickened, fragrant sauce. Taste for seasoning and adjust to your liking. Set aside. If doing this in advance, transfer the sauce to an airtight container, leave to cool completely and refrigerate until needed. For the béchamel, heat the butter and flour in a saucepan over a low–medium heat and, once the butter has melted, stir together for a couple of minutes until you have a thick paste-like mixture. Slowly whisk in the warm milk (a little at a time at first), whisking until the milk is incorporated and smooth. Cook the béchamel for about 10 minutes, stirring often, until thickened. The sauce should coat the back of a spoon easily but it doesn’t need to be too thick – Angela keeps hers fairly liquid. Season with salt and white pepper (grated nutmeg is more traditional, but the family prefers pepper). Set aside. You can also do this in advance and store in the refrigerator for up to 3 days. For the pasta, sift the flour into a bowl and create a well in the middle. Crack the eggs into the well and begin stirring with a fork, first to break up the eggs, then, once well-beaten, begin incorporating the flour until you have a thick and sticky mixture.
Use your hands to finish combining the eggs with as much flour as they can take to result in a smooth, elastic dough – you may or may not need all of the flour, which is why this technique of slowly incorporating the flour is used. It shouldn’t be sticky either but, if it is, you can dust with more flour. Knead on a lightly floured surface for a few minutes, then cover in plastic wrap and let the dough rest for 30 minutes. Cut the dough into three portions and, working one portion at a time, dust the piece of dough and run it through a pasta machine, going from the thickest to thinnest or second-thinnest setting (depending on the machine), about 1 mm ( in) thick. If you need to, dust the dough with extra flour between settings. Cut the long pieces of dough into convenient lengths that fit the dish you are planning to use for baking and set aside, preferably on a lightly-floured surface, until needed. When you’re ready to assemble the lasagne, preheat the oven to 180°C (350°F) and bring a large pot of salted water to the boil. Blanch the pasta sheets for 1 minute each, then drain with a slotted spoon and place on a clean, damp tea towel (dish towel) – be careful not to overlap the pasta sheets as they stick easily.
NOTE
You can use store-bought lasagne sheets; Angela always does (you’ll need 400–500 g/ 14 oz–1 lb 2 oz fresh pasta sheets). But, if you’d like to try your hand at making the pasta sheets fresh, they’re so easy to make if you have a pasta rolling machine and, in my opinion, worth the extra effort. This easily serves six generous portions (ideal if this is all you’re having), or eight normal portions for a meal that will probably have several courses. When Angela makes a bigger tray for a family gathering to serve twelve, she simply doubles the béchamel and adds a little more mozzarella to make it stretch. If I may add a slight grammatical deviation: yes, lasagne is written and pronounced with an ‘e’ on the end. As with most pasta, lasagne is plural. Lasagna with an ‘a’ is singular, as in one sheet of lasagna. It’d be like saying ‘spaghetto’ when in fact you mean ‘spaghetti’.
183
Just before assembling the lasagne, reheat the meat sauce as it will be easier to layer and stir through the béchamel. In a glass or ceramic rectangular casserole dish, assemble the following layers: first, a thin layer of sauce on the bottom of the dish, then a single layer of par-boiled pasta sheets, another layer of sauce, a handful of parmesan and some torn pieces of mozzarella dotted here and there. Continue layering pasta, sauce and cheese, ending in a layer of cheese. Bake for 15–20 minutes, or until golden brown and bubbling. Leave to rest for at least 15 minutes before serving.
Tuscany
Tortellini at Midnight 184
THREE GENERATIONS OF TORTELLINI Eating tortellini, for Marco, is akin to time-travelling. As for so many Tuscans, tortellini were a fixture on his family’s Sunday table, and really for any special occasion – Christmas or Easter, especially. Usually they were served with sugo, a rich Tuscan meat sauce, Nonna Lina’s specialty – she had a very particular way of making her sugo, with whole pieces of beef rather than mince (see page 192) – or in beef broth (see page 205), a delicate and warming dish, always a comfort. My mother-in-law Angela also recounts eating them often. Sometime in the 1950s, when Angela was a young child, her father Mario began making them to serve on New Year’s Eve at the neighbourhood bar that Angela’s grandfather owned. Lina would make the sugo, of course, but Mario would put it all together and serve them at midnight to ring in the New Year together with cheap spumante and a round of tombola (bingo). It started a trend. All the bars in town began doing it too and, up until the 1970s when parties became a more popular way of celebrating, you could still find tortellini at midnight on New Year’s Eve in the bars around Fucecchio. I think it’s a tradition worth keeping. Tortellini may belong to Emilia-Romagna (its cities Bologna and Modena are contenders for the city of origin of what is arguably Italy’s most famous filled pasta), which borders Tuscany to the north, but they hold a special place in the hearts and kitchens of many Tuscans. One taste of tortellini in brodo (in chicken or beef broth) or tortellini covered in sugo will send ripples of childhood memories of Sunday lunches with nonna to most Tuscans – and because of this, they continue to appear in the most homely and traditional of Tuscan trattorie. The filling is one of meat and salumi and will change from household to household, although in 1974 the ‘Confraternity of the Tortellino’ defined the ‘original’ recipe as being made up of roasted pork loin, prosciutto, mortadella di Bologna, parmesan, eggs and nutmeg. Pellegrino Artusi, in 1891, used bone marrow in place of the pork and Ada Boni, in 1929, added veal, turkey breast and lamb’s brains to the mortadella, prosciutto and parmesan. The truth is, this is another dish that works well with leftover meat – if you already have some leftover roasted pork, turkey or beef, you can use that in place of the pork loin in the recipe on page 187 (100 g/3½ oz is fine, if already cooked).
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Tuscany
Sold! How to buy and sell your home with real confidence Nicole Jacobs In SOLD! How to buy and sell your home with real confidence, one of Australia’s leading property experts and buyer’s advocate for The Block, Nicole Jacobs, shares her extensive experience on how to buy and sell your home.
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Whether it is buying off the plan or selling a suburban home in a quiet suburb, Nicole gives you the keys to real estate success with information on topics such as due diligence checklists, how to work through exactly why you are buying, or whether renovating your existing home makes more sense, as well as buying tips, styling tips, selling ‘musts’ and all of the jargon that goes with real estate, contracts and titles. Nicole also arms you with the questions you should ask and the ground work and research you should undertake before setting out to an open house or calling an agent.
Publication
Whatever your motivation is, Nicole guides you through the process to make buying or selling your home or property as simple and stress-free as possible. 01 March 2019
Binding
Paperback
Price
AU$29.99 | NZ$32.99
ISBN
9781743795101
Publisher
Hardie Grant Books
Imprint
HG Local
Series
NA
Category
NonFiction General
Format
234 x 153 mm
Extent
304pp
Illustrations
Text Only
Age Range
NA
Terms
SOR
Author Details As one of Australia’s most respected property advisors and buyer advocates, Nicole Jacobs passion is helping property buyers and sellers realise their lifestyle dreams. Nicole is a property expert on Channel Nine’s The Block and the most successful buyer of properties on the show for her clients. She also appears regularly on lifestyle and property programs and in the media. She regularly speaks with organisations and key stakeholders to empower and motivate individuals. Nicole is the founder of a boutique real estate company offering discreet transactions on high-profile properties in both Melbourne and Sydney for Australian and international clients. Also an industry darling, Nicole is highly regarded for her warm, personable approach and her ability and expertise on both sides of the transaction process. These include experience both selling residential homes and helping her clients buy the home of their dreams. She is particularly intrigued “by the way we live and interact within the spaces we call home”.
Key Information • Nicole Jacobs is one of Australia’s leading property experts and buyer’s advocates, as well as a current cast member of Channel 9’s renovating TV show, The Block. • This book is practical and easy to use with straightforward and easy to implement advice. • Buying or selling a home can be a costly experience and this book helps readers to save money and time. • Huge marketing and publicity campaign on release with interviews, reviews and extracts on release across national print, TV, radio and online media.
As seen on The Block!
SOLD! Pack Now Available! 12 copy pack at 50% discount AU RRP: $359.88 with discount: $179.94
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NZ RRP: $395.88 with discount: $197.94 Price
AU$29.99 | NZ$32.99
ISBN
9781743795101
Keeping House Creating Spaces for Sanctuary and Celebration Emma Blomfield Bestselling author of Home, Emma Blomfield, is back with her new guide to creating the life that you want in the space that you have, no matter where that may be. We all desire a space that feels authentically our own: somewhere we can curl up with a cup of tea or host a dinner party for our favourite people. Many of us see homemaking as something we will do ‘one day’ – perhaps when we are no longer renting or when we have a larger budget. But interior decorator Emma Blomfield can help you start making the most of what you’ve got right now. Emma shares her tips on how to style and maintain every room in your house to achieve a state of meaningful living, and how to decorate and connect with guests through beautiful events. Keeping House is your guide to creating the life that you want in the space that you have, no matter where that may be.
Author Details Emma Blomfield is a modern-day innovator. Emma’s work brings together her sophisticated design prowess, fresh vision and sharp business acumen. She uses her repertoire of styling, colour and furnishings to deliver simple decorating concepts that combine function and aesthetics. She consults for a wide range of clientele in both event styling and residential interior design in Sydney. Her extensive portfolio is dotted with celebrity clients, and she regularly hosts workshops across Australia. She has been influential in demystifying an industry once considered niche and has brought innovation to interior decorating with the launch of online personal style consultations and education programs. Emma’s first book, Home, was published in 2017.
Publication
01 March 2019
Binding
Hardback
Price
AU$29.99 | NZ$32.99
ISBN
9781743794869
Publisher
Hardie Grant Books
Imprint
HG Local
Series
NA
•
Category
Home Design
•
Format
217 x 147 mm
Extent
208pp
Illustrations
Illustrations throughout
Age Range
NA
Terms
SOR
Key Information •
•
•
The follow up to Home: The Elements of Decorating, which has sold more than 10,000 copies worldwide. A practical and easy-to-use guide for those new to home decorating and entertaining. The book is beautifully illustrated by cult illustrator, The Juliet Report, providing a nice point of difference from other home decorating books on the market, allowing the focus to be on the concept instead of specific items. The book is written in two parts with chapter breakdown: Part I: Sanctuary (Live, Dine, Sleep), Part 2: Celebration (Decorate, Eat and Drink). And will cover topics such as cheese board essentials, cocktails and canapés, and flower arranging on a budget. Marketing and Publicity campaign on release.
ALSO AVAILABLE BY EMMA BLOMFIELD Price ISBN
AU$29.99 | NZ$32.99 9781743792711
[ TIP ]
‘If you’re starting to burn out creatively, it might be wise to take a break and live in a space a little longer before making any further decisions.’
KEEPING HOUSE — 2
Lounge Basics
Creating an authentic home We can all make changes to our existing situations to make them more reflective of what we want to achieve or more homely. It’s time to ditch the ‘one day’ mentality and start living in the present. At the end of the day that’s all we’ve got, it’s all we can control and life is happening now. It doesn’t mean things won’t change for you, life is constantly evolving and changing to all of us. if you can shift your mentality you’ll realise this is your shot to start creating and working towards you ‘one day’ home. Living in the moment allows you to be more engaged in your life, you’ll be more invested in turning your house (that you do or don’t own) into a home. You’ll find you’re happier in your home too instead of constantly thinking “if only this would change” or “if only I had more money/time to renovate”. This book will help you make the most of what you’ve got in the here and now.
KEEPING HOUSE — 2
KEEPING HOUSE — 2
[ TIP ]
‘Work with what you’ve got – your home is the ultimate reflection of you and your values, why not embrace this.’
KEEPING HOUSE — 2
[ ENTERTAINING BASICS ]
Special event styling We are all living in the present, yet so many of us put off making our living quarters a home. The reasons for this are many and varied yet there is one reason in particular that deserves challenging. That reason is “because this isn’t the home I see myself living in for long/I’m waiting until I can afford to do it all/I’m waiting to meet someone/start a family before I start creating a home.”
A Tree in the House Flowers for your home, special occasions and every day Annabelle Hickson
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A Tree in the House celebrates the art of arranging flowers at home, for friends, for celebrations big, small and in-between, and for every day – throughout the year.
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A Tree in the House is part guide for the aspiring home florist, and part celebration of rural life in sync with nature. Annabelle Hickson provides stunning ideas and instructions for flower installations and arrangements, covering beautiful, seasonal bouquets, flowers for friends, table and overhead arrangements and flower arrangements for special occasions. A Tree in The House celebrates the joy and simple, natural beauty flowers bring to the home, every day, with a focus on foraged and locally and seasonally grown plants. Interspersed throughout are gorgeous snapshots of Annabelle's picturesque rural life. A Tree in the House is a stunning ode – in words and pictures – to flower arranging, and is as much an aspirational window into rural life as an inspirational guide to creating beautiful, simple arrangements.
Publication
01 March 2019
Binding
Hardback
Price
AU$50.00 | NZ$55.00
ISBN
9781743793749
Publisher
Hardie Grant Books
Imprint
HG Local
Series
NA
Category
Home Design
•
Format
270 x 215 mm
•
Extent
224pp
Illustrations
Full colour photography throughout
Age Range
NA
•
Terms
SOR
•
Author Details Annabelle Hickson is a writer/photographer/former-city-slicker who moved to a pecan farm in the Dumaresq Valley on the New South Wales–Queensland border with her husband, Ed. Annabelle combines freelance writing and photography with farm life and parenting their three children. She is a gardener, cook, reader and celebrator of the beauty in life. And she is on a mission to show readers that flower arranging, even that of the most magnificent, enormous kind, is accessible, affordable and open to anyone who cares to give it a go.
Key Information
•
•
•
A gorgeously photographed guide to modern flower arranging. Emphasises using a mix of foraged and store-bought common flowers with a focus on creating arrangements that are achievable, don’t cost a fortune and don’t require hunting down specific varieties. Each chapter has a different theme (flower basics, around the home, flowers for friends, table arrangements, special occasions, flower toolkit) and shows glimpses of Annabelle’s life, along with advice, instructions and inspiration for creating theme-related flower arrangements. Includes additional breakout features (dahlias, supermarket flowers, a trip to the flower market). Also includes a flower substitute list and favourite flowers by season. Author Annabelle Hickson has a strong social media following, and is connected with tastemakers around the world, including Skye McAlpine, Sarah Tasker (from @me_and_orla) and Ruby Mary Lennox (from @ruby_marylennox). Annabelle is also a regular contributor to Australian and international media outlets and magazines such as Real
Living and Country Style. •
Marketing and Publicity campaign on release with interviews, extracts and reviews across Australian lifestyle, interiors and gardening media.
FOOD, WINE, FLOWERS The very best dinner party advice comes from a French chef, Edouard de Pomiane. Along with sensibly recommending that dinner parties be made up of no more than eight people, he offers these sage words. There are three kinds of guests: 1. Those one is fond of. 2. Those with whom one is obliged to mix. 3. Those whom one detests. For these three very different occasions, one would prepare, respectively: an excellent dinner, a banal meal, or nothing at all, since in the latter case one would buy something ready cooked. Using this logic, which I enthusiastically do, the only dinner party guests you would have time to arrange flowers for are the ones whom you detest. The people you love, although you might offer them a carefully prepared cassoulet and proper chocolate mousse for dessert, would be lucky to see a single flower on the table. This is the way it should be. After all, there is not much room left on a dinner table when it is full of food, wine glasses and the waving arms of those you love in animated conversation. What matters more than fancy arrangements are the conversations shared and, of course, the food. Flowers can certainly enhance the atmosphere; they can convey a sense of care and love on behalf of the arranger, and of course they are beautiful, but they should in no way prevent people from seeing each other. The following pages are filled with tablescape inspiration. Each lists an occasion and the flowers I used to complement it. They are suggestions only; you should feel free to take advantage of what’s in season around you, and what is close at hand. And, above all, keep it simple.
A TREE IN THE HOUSE
A R O U N D T H E TA B L E
ON THE TABLE ‘Flowers on the table are delightful, but I think they are far more beautiful when naturally arranged (for which read "plonked"). Flower arrangers have a great deal to answer for.’ - Nigel Slater in Real Fast Food The most important thing to keep in mind when planning flowers for a table is that the flowers are not the most important thing on that table. I would go further and advise you to avoid arrangements entirely and, as Nigel says, plonk a few roses in a few small low vases. Single stems in tiny vases work very well, as do herbs. If you are going to ignore this advice and place something more substantial in the middle of the table, make sure it is low enough for the people sitting at the table to talk over. A good rule of thumb is to place your elbow on the table, make a fist, straighten your forearm perpendicular to the table, and then make sure the flowers and foliage don’t go any higher than your fist. In terms of table real estate, flowers take second place to food. If there are to be shared plates in the middle of the table, make sure there is room for them. Don’t let your flower-arranging ego lead you into making ridiculous decisions. The purpose of a lunch or dinner is for people to eat and socialise. Not to be isolated from the food or company by flowers, no matter how lovely they are. Avoid putting sneezy things on the table if you are eating inside. As much as I love wattle, it sets my nose right off and is no good when I am trying to eat and/or talk and/or listen. I’ve heard you can hairspray wattle to trap the pollen, but do you really want to be the type of person who hairsprays wattle? And don’t underestimate the delightful surprise a bunch a fragrant flowers by the kitchen sink, or on a table near the front door, can bring. There may not be much room on the table, but there are plenty of opportunities for occasions of joy elsewhere.
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105
A TREE IN THE HOUSE
A KITCHEN SUPPER
Clematis, Japanese anemone (flowers and leaves), penstemon, roses, thistles
‘Apart from the divinest colour of all the flowers that rejoice in our Northern air, infinite loveliness of form in bloom, branch, and tendril, there is the precious quality of a long season of bloom, which should endear them to all. Many well-loved flowers pass away like the clouds. Lilac time is too short; but there is no such sharp limit to the days of the Virgin’s Bower.’ WILLIAM ROBINSON, THE VIRGIN’S BOWER (1913), A 38-PAGE BOOK ON CLEMATIS
I adore the clematis. What other flower head can be so large, yet so delicate? The dahlia is frumpy by comparison; even the rose is a bit clunky. The clematis works particularly well on the table too. Its delicate, floaty nature results in minimal obstruction between talking heads. The clematis can gracefully spill over a vase and hover, face up, just above the table with gestural tendrils curling up and around. It is the loveliest thing to look down and see it staring up at you. And, as William Robinson suggests, the flowering season for clematis is long. For a good part of the year you can find at least one or two varieties flowering. It’s hard to beat a few small glass jars full of simple garden pickings and stems of clematis down the middle of the table. If your clematis cuttings come from a garden, be sure to leave on some of the woody stems – it will make them last longer.
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107
A TREE IN THE HOUSE
F LO W E R S F O R T H E TA B L E
A SUMMER DINNER Crepe myrtle, fig leaves, cosmos, olive sprigs, gum branches, basil, garden roses The barbecue is on and the champagne is in the fridge. The ice trays are empty – how do I always forget to refill the damn things – and people are on their way over for a dinner that would have been outside if the flies weren’t so bad. Instead we will eat in the kitchen, with all the fly-screened windows wide open. I’ve made a grape and rosemary focaccia to nibble on with the aperitifs. We’ll then have grilled chicken with tomatoes, olives and basil for dinner, and honey-roasted figs and cream for dessert. I’ve got a couple of minutes up my sleeve, so I pull out my favourite little vases and snake them down the middle of the table, plopping them in among some of the grapes and summer fruit I didn’t use while making the meal. I duck outside and snip whatever I see – a few roses, some basil, some fig leaves, a few cosmos – and plop the little sprigs into each vase, making sure none of them sit above seated chin height. (Can I make a point here that I do not live at Sissinghurst. Ducking out to pick a few things may sound like the privilege of someone like Vita Sackville-West, but really, it’s only a matter of planting a couple of bare-rooted roses in winter, sewing a few seeds in spring, and managing to not kill the stumpy fig tree near the kitchen door, which I want to do each winter because it is an awful, miserable thing to look at.) It’s not a practical thing to do from a washing-up perspective, but I then put a bucket in one half of the kitchen sink, fill it with water, and stuff the branch of a hot pink crepe myrtle in it, along with some errant olive branches and dried gum branches that fell from their tree. In front, I add a level of fragrant roses and their foliage. It feels festive and joyful, which is how I feel tonight. The dirty dishes will just have to be piled on the floor.
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A TREE IN THE HOUSE
This old church was a dream. Not only did it have wonderfully textured walls, it also had very high ceilings and overhead beams. I hung a roll of chicken wire from them, letting the wire blanket hang in swags in-between the beams. Starting from the first beam, I built little explosions of autumn branches up and down the wire magic carpet. From the floor, it looked as though the ceiling was a wild wave of autumnal reds and yellows.
Left: Tall and light in weight, this branch – and branches like it – are exactly what you want to look for when you are building your overhead explosions. Steer clear of particularly heavy branches – they are a pain to work with and tend to distort the curved waves of the chicken wire magic carpet.
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A TREE IN THE HOUSE
A R O U N D T H E TA B L E
AN AUTUMN DINNER IN THE PADDOCK
Chestnut branches, pumpkins, an iron garden obelisk
I do love the look of a singular long table stretching out through a paddock or on the lawn, but you are rather stuck with your immediate table neighbours. This can be a good thing or a bad one. A U-shaped configuration for gatherings of 20-plus guests gives everyone more options for who to strike up conversation with. It can feel miraculously less claustrophobic and more intimate, especially under the canopy of a tree, real or makeshift. Steel or iron garden obelisk structures make building a makeshift tree a cinch. Secure the obelisk on the ground in the middle of the U-shaped table arrangement with tent pegs or stakes. Angle two large branches into the top third of the obelisk so that they are counterbalanced. (Find a friend to steady the structure while you add in the first few branches.) Continue adding branches – I have used chestnut branches, but you can use anything you like – using the counterbalancing method until you are happy with your canopy. For added stability, weigh down the base of the obelisk with sandbags or the like and camouflage them with something seasonal. Here, I have used pumpkins.
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David Morgan: An Extraordinary Life
Oliver Brown
The story of David Morgan’s life is unique and fascinating. Known mostly for his time as CEO of Westpac, his pathway there was less than traditional.
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While most would imagine David Morgan to have a conservative economic and financial background, that is far from the case. Prior to becoming the CEO of a global top-twenty bank, he worked in the treasury of the Hawke-Keating government and oversaw radical policy reforms that would fundamentally liberalise Australia’s economy, including deregulation, mandatory superannuation, reduced tariffs, union accords, taxation reform and the floating of the Australian dollar. A child actor turned sports star, Morgan declined a spot at the Richmond Football Club to study at the London School of Economics. He worked at Washington’s International Monetary Fund, uncovering economic fraud in postings across the globe, before the possibilities of Canberra pulled him home.
Publication
01 March 2019
Binding
Hardback
Price
AU$45.00 | NZ$49.99
ISBN
9781743793503
Publisher
Hardie Grant Books
Imprint
HG Local
Series
NA
Category
Auto/Biography
Format
234 x 153 mm
Extent
304pp
Illustrations
8 pp coloured photo section
Age Range
NA
Terms
SOR
A stint at Harvard Business School in 1989 prompted Morgan to jump the public–private fence and enter the world of banking, where he was immediately branded an ‘academic socialist’ outsider. And yet his ability to help Westpac weather difficult times – and thrive – saw Morgan rise quickly through the ranks to be appointed CEO in 1999, a role he held until 2008. Morgan was made an Officer of the Order of Australia in 2009 for his financial policy leadership. His boundless ambition and his instinct to balance doing the right thing for business and just doing the right thing have made for a unique career and a fascinating life. Oliver Brown’s biography of one of Australia’s key financial figures includes rare interviews with former colleagues and friends such as Paul Keating, Ken Henry, Bernie Fraser, Martin Parkinson, Ian MacFarlane, Bob Joss and Don Watson.
Author Details Oliver Brown is an award-winning journalist with the London Telegraph whose work is often also syndicated to the Sydney Morning Herald , Vancouver Sun and New Zealand Herald . He lives in London.
Key Information • • • • •
The story of a successful businessperson with a wide and interesting career and a colourful life story. The book also includes rare interviews with Australia’s political and financial leaders including figures who helped radically change the Australian economy. David Morgan is recognised as one of the leading figures in Australian financial circles – this story will have immense appeal to the financial press and those interested in the world of business and banking. David Morgan has strong links in political circles, being married to Roz Kelly and an advisor to Labor leaders. Marketing and publicity campaign on release with interviews and reviews across print, radio, TV and online media.
Kosciuszko: A Search For Young Australia Nick Brodie The disappearance of two young skiers on Mount Kosciuszko in 1928 is the jumping-off point for a history of Australia between the wars, in Kosciuszko: A Search For Young Australia
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Australia’s highest mountain, Mount Kosciuszko, is a dangerous place. Evan Hayes was an ordinary Australian battler. Hardworking, likable. Laurie Seaman was a world-wise American. Adventurous, affluent. When this athletic pair of crosscountry skiers disappeared into the wilds of Kosciuszko they left a mystery, and became a sensation. Following their trail, Kosciuszko reveals the story of a young Australia between wars told by one of Australia's leading historical voices. When Evan and Laurie went missing in August 1928, Australia’s Snowy Mountains were remote. Traversing the globe from New York’s Long Island to Siberia to Sydney and beyond Charlotte Pass, with shipboard romance and industrial strife along the way, this is the story of two very different people growing to manhood in a world of change. Accompanied by a diverse cast including motor car enthusiasts and aviators, bushmen and horsemen, trackers and journalists, this is the true story of a meeting of peoples and nations. This is history in a land of legend. From the world-famous to the nearly-forgotten, Kosciuszko is more than a mountain, it is a collective heritage, part of Australia’s sense of self. Evan and Laurie are guides to this vantage point, to a time and place that deserves to be better known. At Kosciuszko, Australians came together in peacetime. And they did so simply because two mates vanished.
Publication
01 March 2019
Binding
Paperback
Author Details
Price
AU$29.99 | NZ$32.99
ISBN
9781743794012
Publisher
Hardie Grant Books
Imprint
HG Local
Nick Brodie is a professional history nerd. He has a doctorate in late medieval vagrancy, worked as a field archaeologist, taught at university for a decade, and now writes a growing suite of acclaimed popular histories. Nick loves mysteries, lateral thinking, and books that are erudite and accessible. Covering the broad sweep of Australian history in 1787: The Lost Chapters of Australia's Beginnings ; Kin: A Real People's History of Our Nation , The Vandemonian War , and now Kosciuszko , Nick brings fresh angles to old tales.
Series
NA
Key Information
Category
History
Format
234 x 153 mm
Extent
296 pp
Illustrations
8 pp b&w images
Age Range
NA
Terms
SOR
• • • • • •
Nick Brodie is one of Australia's leading historians and is a fresh new voice writing popular Australian history Kosciuszko: A Search For Young Australia describes a fascinating part of Australian history, interspersed with the personal tales of two adventurers (one Australian, one American) providing a unique angle Nick's previous books Kin, 1787 and The Vandemonian War have each been critically acclaimed with Books+Publishing referring to his last book as one of the most "outstanding history books of the year" Marketing and publicity campaign on release with reviews, interviews and extracts across Australian media outlets (TV, radio, print, online) Nick Brodie to appear at major writers festivals in 2019 Nick Brodie also regularly appears on Stan Grant's Matter of Fact on ABC TV as a contributor
ALSO AVAILABLE BY NICK BRODIE
Price
AU$29.99 | NZ$34.99
Price
AU$29.99 | NZ$34.99
Price
AU$29.99 | NZ$34.99
ISBN
9781743791608
ISBN
9781743793114
ISBN
9781742708621
Lost in Florence Nardia Plumridge Discover the chic, boutique and unique sides of Italy's Renaissance capital.
C OV E R
Florence is renowned for its Renaissance art, yet this celebrated city is more than just a tourist hub for galleries filled with gilt-framed paintings. Go beyond the facade of the palazzi and instead take a turn down the cobblestone side streets to discover vintage stores housing designer names, restaurants offering farm-to-table dishes and boutique hotels in 16th-century buildings.
DRAF T
Lost in Florence is the culmination of the author's popular blog by the same name and offers a comprehensive guide to the very best places to eat, drink, shop and explore in this magical Italian city. A series of itineraries mean you can get the most out of your visit, whether you have only a day or two or more, and daytrips to nearby places like Siena, Cinque Terre and the Chianti wine region are also included. Italians pride themselves on a quality of life – la dolce vita – and with this beautifully designed guidebook, you will discover those unique travel experiences beyond the tourist haunts.
Author Details Nardia Plumridge is a British freelance travel and lifestyle writer based in Italy. She regularly contributes to print and online publications in the UK, US and Australia with her work featured in The New York Times and Wall Street Journal , among others. She is also the Tuscan expert for Expedia and Olive magazine in the UK. Nardia’s love affair with Florence began as a teenage girl when she first visited the city aged 15. Since then, she has returned to Tuscany scores of times before relocating in 2012 and starting her blog Lost in Florence (www.lostinflorence.it). As a journalist, she combines her passion for the city and its people with the pursuit of 'la dolce vita'.
Publication
01 March 2019
Binding
Paperback
Price
AU$29.99 | NZ$32.99
ISBN
9781741176360
Publisher
Explore Australia
Imprint
General
•
Series
Curious Travel Guides
Category
Travel
• •
Format
230 x 150 mm
Extent
232pp
Illustrations
Full colour throughout
Age Range
NA
Terms
SOR
Key Information •
•
•
Along with Sundays in Paris , Lost in Florence marks the start of a new travel series, Curious Travel Guides , that highlights the best of coffee, culture and good food from an insider's perspective. They are perfect for all kinds of travellers, including those who may only have the weekend to spend in the city. Monash University's Prato campus (for law exchange students) is very close to Florence and this guide is perfect for them. Detailed reviews of selected cafes, restaurants, wine bars, galleries, shops and palazzos. Sleek, contemporary design with beautiful images, and a luxe leather-like cover make this book a beautiful keepsake. Website generates 61,000 page views a month. Instagram: 25.1K followers (28% USA, 27% Italy). Further titles in this series due to be released in 2020: Berlin and Mexico City (January 2020), Copenhagen and Marrakesh (July 2020).
ALSO AVAILABLE IN THE CURIOUS TRAVEL GUIDE SERIES Price
AU$29.99 | NZ$32.99
ISBN
9781741175417
NINE Florence is a city that delights the senses – from the tantalising tastes of trattorias, wood-fired oven pizza joints and mouthwatering gelato, to the fresh smells of its green spaces – the idyllic spots where you can breathe in scented air away from the city’s cobblestone streets. Beyond the artisan stores and iconic Florentine brands, you’ll find treasures at my favourite bustling markets, while Florence’s ancient lanes are buzzing with beauty salons, so you can enjoy a little pampering amid all that food and shopping. If you’re a nightowl, dive into Florence’s heady nightlife – from jazz clubs to storytelling evenings or see a sunset with a Spritz in hand. For shut-eye, seek a dreamy boutique sleepover under a fresco in a former palace. NINE features my list of the best Florence has to offer. –
–173–
Aperitivo Caption can go here ... Duciis ratibusapid molorempos dest, volorum aut imi, sento idipicil illais moloressint, quo tore.Cerum, officabores sectusam nulpa doluptias volestium re poreptae net et adiatur magnam consequam nulluptatis dolorec eratiunt odipsum faceprem hiliquia dissin res aliquatur? Em. Et everciur, siminuscim consequos alita sequi ommolen.
A P E RI T I VO Aperitivo is an institution in Florence, a time to meet friends and catch up over a drink or two come dusk. Essentially cocktail hour, many venues also offer small plates of food, an Italian custom to enjoy a light bite with your delectable drink of choice.
SE.STO Your visit to Florence won’t be complete without watching the Tuscan sunset, and where better than with cocktail in hand on the rooftop of five-star hotel, Westin Excelsior. With 180-degree panoramic views down the river Arno, it’s been wow-ing visitors with its jaw-dropping sunsets over the terracotta roofs of the city for years. Come for aperitivo hour when your stiff drink will come with a free buffet of fine food, enough for a meal, offered every evening from 7pm. Also see pXXX. Piazza Ognissanti 3 www.sestoonarno.com
Tamerò After a day exploring the Pitti Palace (see pXXX) or Boboli Gardens (see pXXX), discover nearby Tamerò. With graffiti-covered walls, DJs and live music, Tamerò is more than just a pasta bar. From within a converted former mechanics workshop, the bar serves classic drinks like Spritz with an accompanying buffet from 6.30pm of pasta, cous cous and salads. Tables spill onto Piazza Santo Spirito, the best seats in the summer months. Also see pXXX. Piazza Santo Spirito 11r www.tamero.it
Odean Bistro The Odeon is a classic 1930s theatre-style cinema that shows Englishlanguage films most days and its bistro-bar is an elegant boudoir space with velvet chairs, banquettes and dim lighting by Palazzo Strozzi (see p.XXX). For the price of your glass of wine or a cocktail, tuck into a buffet spread of fine meats, cheeses, panini, and hot food from 7pm before taking in the lastest film in the theatre next door. Piazza degli Strozzi 8r www.odeonbistro.it
–174–
–175–
Nine
Aperitivo
Sabor Cubano
Sei Divino
A little slice of Havana in Florence, Sabor Cubano is a miniscule bar hidden in the arches opposite Florence’s Il Mercato Centrale (see p.XXX), offering a spicy drinks’ menu specialising in rum-based cocktails. Head barman Lopez makes classic margaritas complete with black Himalayan salt rim, or, try a zesty mojito infused with his freshly made juices like grapefruit or pomegranate. Via Sant'Antonino 64r www.saborcubanofirenze.com
With an extensive range of quality Italian wines, Neri Vignozzi pours glasses from 200 labels with 100 to taste by the glass in this cosy wine bar a block from the river Arno. The food menu changes daily, serving Aperigourmet, with quality cheeses, cold cuts and hot dishes freshly prepared by their inhouse chef. Also see p.XXX. Borgo Ognissanti 42r www.seidivinofirenze.it
Fusion Bar in Gallery Hotel Art
Move On This hip bar and record store is smack bang in the centre of Florence opposite the Duomo. The ground floor features a wood-panelled bar serving craft beers and a classic Italian food selection, while upstairs sift through
Pop by this hotel tucked in a quaint courtyard by Ponte Vecchio to peruse the latest exhibition, open to all, with David Lachapelle, Steven Klein and Andy Warhol featuring in the past. Ideal for a pre-dinner cocktail is the hotel’s Fusion Bar – try their Herbal Martini based in gin with 47 botanicals from
rows of new records, reissues, second-hand vinyl, rare items, music books and accessories. Piazza San Giovanni 1r www.moveonfirenze.com
India and drops of green Chartreuse, a liquor obtained from 130 different herbs, prepared by local monks. Vicolo dell'Oro 5 www.lungarnocollection.com
amblè
Le Volpi e l' Uva
Escape the hustle of Ponte Vecchio to this vintage shop-cum-bar in a quiet courtyard just a block north from the river Arno. amblè serves cocktails but that's not all – everything in store is on sale. Ask your bar man for his cocktail suggestions which change depending on the season. Or simply opt for a classic Spritz served in a jam jar along with amblé's home-baked bread fries. Also see pXXX. Chiasso dei del Bene www.amble.it
A favourite with foodies and locals alike, it specialises in small wine producers from Italy. Famed for its succulent crostone bread slices plus boards of cheeses, cured meats, and breads from small specialty local producers. Take a pew at the inside bar or at the few street-side tables to sample glasses of wine from local vineyards. Also see p.XXX. Piazza dei Rossi 1r www.levolpieluva.com
Caption can go here ... Duciis ratibusapid molorempos dest, volorum aut imi, sento idipicil illais moloressint, quo tore. Cerum, officabores sectusam nulpa doluptias volestium re net et adiatur magnam consequam nulluptatis dolorec eratiunt odipsum faceprem hiliquia dissin res aliquatur? Em. Et everciur, siminuscim consequos alita sequi ommolen.
–176–
–177–
Nine
Pizza Caption can go here ... Duciis ratibusapid molorempos dest, volorum aut imi, sento idipicil illais moloressint, quo tore.Cerum, officabores sectusam nulpa doluptias volestium re poreptae net et adiatur magnam consequam nulluptatis dolorec eratiunt odipsum faceprem hiliquia dissin res aliquatur? Em. Et everciur, siminuscim consequos alita sequi ommolen.
PI Z ZA Wood-fired oven pizza, 72 hour slow-rise dough, Neapolitan and Tuscan toppings, eat yours like a local on church steps or a in converted car mechanics former workshop.
SUD Fresh fast food is what the upstairs food hall in Il Mercato Centrale (see p.XXX) is all about, and SUD whips up piping hot made-to-order Neapolitanstyle pizza from their wood-fired oven with only five select topping choices, the Margherita reigning pizza supreme in this foodie hub in San Lorenzo. Piazza del Mercato Centrale, San Lorenzo www.mercatocentrale.it
Gusta The Gusta brothers have brought their southern style pizza-making to Florence with a classic Italian-style joint popular with students and travellers, and you’ll often see queues by the dining room door before opening hours. It’s shared seating inside or make like the locals and take your pizza to the steps of the neighbouring church of Santo Spirito. Also see pXXX. Via Maggio 46r, Santo Spirito www.facebook.com/GustapizzaFirenze
Santarpia Named after the original pizzaiolo (pizza-maker) Giovanni Santarpia, (who was awarded the ‘Tre spicchi, the highest recognition by food guide, Gambero Rosso in 2018), Santarpia prides itself on its dough bases that have gently risen for 48 hours before being kneaded into your pizza. Want to be local? Try the Florentine lampredotto (tripe) topping or for a more classic experience their Margherita uses tomatoes from Vesuvius and buffalo mozzarella from Campania. Largo Pietro Annigoni 9c, Sant Ambrogio www.santarpia.biz
–194–
–195–
Nine
Design Thread Kit Kemp Kit Kemp is back with another colourful and exciting interiors book that showcases her unique approach to design.
C OV E R
For over 20 years, Kit Kemp has been at the forefront of the international design community, with her signature style that mixes contemporary elements with antiques and junk-shop finds, luxurious fabrics with bespoke wallpapers and hand-finished detailing with collections of simple objects that create impact. In Design Thread Kit shares the inspiration behind her creative decisions: whether it's a house in town, a Piede a Terre, hotel suite or beach bar, her unique design shines through. Kit considers every element of her interiors in detail and, as always, creates personal, handcrafted rooms by bending the rules and combining colour and wit.
DRAF T
Alongside the stunning images of room sets and detailed close-ups will be the inspiration behind Kit's work, her design collaborations, hotels as well as her private residences. Interiors are meant for living in, and the key is to create a space that is comfortable, beautiful and reflects who you really are.
Author Details
Publication
01 March 2019
Award-winning interior designer Kit Kemp is known for her stylish and witty interiors. With her husband, Tim, she owns Firmdale, a group of luxury hotels in London and New York, including the Whitby Hotel, which opened in New York in 2017. She has collaborated with Anthropologie, Wedgwood dinnerware, Chelsea Textiles, Christopher Farr, and more to produce a range of products.
Binding
Hardback
Key Information
Price
AU$55.00 | NZ$60.00
ISBN
9781784881948
Publisher
Hardie Grant (UK)
Imprint
Hardie Grant (UK)
Series
NA
Category
Home Design
Format
305 x 225 mm
Extent
256pp
Illustrations
Full colour photography throughout
Age Range
NA
Terms
SOR
• • •
The third book from award-winning interior designer and bestselling author Kit Kemp. Kit is the co-owner and design director of Firmdale, a group of luxury hotels in London and New York, including the Ham Yard Hotel in Soho. Kit has collaborated with Wedgwood, Anthropologie, Christopher Farr and more to produce a range of fabric, bath and other products.
•
In her latest book, Kit provides insight into the inspiration behind her designs, and how show she uses her travels to inform her visions for interiors.
•
Marketing and Publicity on release with extracts in key Interiors and Lifestyle media.
ALSO AVAILABLE BY KIT KEMP:
Price
AU$75.00 | NZ$79.99
Price
AU$59.99 | NZ$65.00
ISBN
9781784880125
ISBN
9781742703930
Far far away, behind the
Even the all-powerful Pointing has no control about the blind texts it is an
word mountains, far from
almost unorthographic life One day however a small line of blind text by the
the countries Vokalia and
name of Lorem Ipsum decided to leave for the far World of Grammar. The
Consonantia, there live the
Big Oxmox advised her not to do so, because there were thousands of bad
blind texts. Separated they
Commas, wild Question Marks and devious Semikoli, but the Little Blind Text
live in Bookmarksgrove
didn’t listen. She packed her seven versalia, put her initial into the belt and
right at the coast of
made herself on the way.
the Semantics, a large language ocean. A small
When she reached the first hills of the Italic Mountains, she had a last view
river named Duden
back on the skyline of her hometown Bookmarksgrove, the headline of
flows by their place
Alphabet Village and the subline of her own road, the Line Lane. Pityful a
and supplies it with the
rethoric question ran over her cheek, then she continued her way. On her
necessary.
way she met a copy. The copy warned the Little Blind Text, that where it came from it would have been rewritten a thousand times and everything that was left from its origin would be the word “and” and the Little Blind Text should turn around and return to its own, safe country.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast .
Tokyo Stories A Japanese food tour Tim Anderson
DRAF T
C OV E R
Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food. Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected. Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, French patisserie, and American burgers. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim’s easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef – without cutting corners.
Publication
01 March 2019
Binding
Hardback
Price
AU$39.99 | NZ$45.00
ISBN
9781784882297
Publisher
Hardie Grant (UK)
Imprint
Hardie Grant (UK)
Series
NA
Category
Food & Drink
Format
247 x 198 mm
Extent
256pp
Key Information
Illustrations
Full colour photography throughout
•
Age Range
NA
Terms
SOR
The real thrill of eating in Tokyo is in the sense of discovery – of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an ‘oh my god’ sushi moment, or just the best damn bowl of ramen you’ve ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life. Author Details Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UK’s most prominent voices on Japanese food, American food, and craft beer. He has operated the pop-up Japanese restaurant Nanban since 2013, which has inspired a book, Nanban: Japanese Soul Food . Tim’s restaurant of the same name, opened in the heart of Brixton at the end of 2015, and has been widely supported by critics and customers alike.
• • •
Tokyo continues to be a hot travel destination across the globe. This book is set to the backdrop of location shots of Tokyo, with a modern, cool design. Easy yet authentic Japanese recipes seem hard to come by, but this is Tim’s forte. Author of JapanEasy , Tim won Masterchef in the UK and also owns a Japanese restaurant called Nanban in London’s Brixton, he lives and breathes Japanese food. Publicity campaign on release.
ALSO AVAILABLE Price
AU$34.99 | NZ$36.99
ISBN
9781784881146
CURRY PAN
5F
MAKES 6 DONUTS
4F 3F 2F
If you saw something described on a London restaurant menu in 2018 as ‘katsu curry donut,’ you’d likely assume it’s either an über-trendy Shoreditch neo-fusion small plates joint, or a Greggs. Either way, it would be a rather novel thing. But in Tokyo, just such an item has been around for nearly a century. In 1927 a baker named Toyoharu Tanaka began selling filled and fried ‘Western bread,’ and it’s likely there that kare pan was born – a breadcrumbed and deepfried round of dough containing Japanese curry. Today, curry pan is ubiquitous – every conbini sells a decent basic version and they even appear in school lunches, but you can also get very nice ones made by either specialist bakers or curry restaurants. This is a pretty traditional version except for that the dough contains a lot of butter and eggs, so it’s almost like a brioche. The filling is a typical Japanese curry but you can change it up however you like with different veg, meat, or levels of spice. For the curry
15g butter ½ small onion, diced 10g plain flour 10g curry powder 1 tsp garam masala 120mL vegetable stock ½ carrot, peeled and diced 80g cauliflower, cut into small pieces 20g peas 1 tbsp soy sauce 1 tsp ketchup hot chilli sauce, to taste (optional) 2 large eggs, beaten 250g strong white bread flour 50g plain flour 3g salt 15g caster sugar 80g butter, softened and cut into small pieces. For the dough
5g instant yeast 60mL lukewarm milk To assemble and serve
Dough Curry 1 egg, beaten with a splash of water or milk 40g panko vegetable oil, for deep-frying (about 1.5L)
METHOD
Melt the butter in a small saucepan and add the onion. Fry the onions until golden brown, then stir in the flour, curry powder, and garam masala. Cook the roux for a few minutes, stirring constantly, then add the stock and bring to the boil. Add the carrot, cauliflower, and peas, and cook until tender, stirring frequently to ensure the sauce doesn’t catch on the bottom of the pan. Stir in the soy sauce, ketchup, and chilli sauce, then remove from heat and chill thoroughly (it is best to make this the day before you need it).
1F B1F B2F
Stir together the yeast and milk until the yeast dissolves, then stir into the eggs. Place the flours, salt, and caster sugar in a mixing bowl (you can use an electric mixer with a dough hook for this, if you have one) and mix lightly, then add the liquid ingredients. Mix by hand or on a low speed for 2 minutes, then turn the speed up to medium and mix for another 7 minutes, or tip the dough out onto a floured surface and knead for the same amount of time. Add the butter and knead or mix for a further 5 minutes, until no chunks of butter remain and the dough is very smooth and soft. Wrap the dough in clingfilm and chill for at least 2 hours. Divide the dough into eight equal pieces and roll them into balls. Roll the balls out into rounds about 10cm across, then flatten out the edges a little bit (each round should be a little bit thicker at the centre. Place a big spoonful of curry in the centre of each round, then fold over and press the edges together firmly to seal the curry inside (make sure these are very tightly sealed – if they open up in the oil even a little bit, the curry will come gushing out and you’ll end up with hollow donuts with burnt edges). Crimp the sealed edges of each donut using a fold-and-roll motion like making a pasty, then turn the donuts onto a lightly oiled tray, sealed side down. Transfer to the fridge and chill for at least 1 hour. Place the panko on a tray or plate. Brush each donut with the egg wash, then roll through the panko. Cover the breadcrumbed donuts loosely in clingfilm and leave to prove in a warm place for 1-2 hours, or until they have nearly doubled in size. Heat the oil to 160ºC and carefully lower the donuts into the oil, 2 or 3 at a time, sealed side down. After a few seconds, flip the donuts over so the seam is now at the top (this will help prevent them from over-inflating, which causes the bread to be too hollow). Fry for about 5 minutes, turning frequently, until they are golden brown. Leave to cool slightly before serving.
東 京 の ホ ー ム
Tokyo Local
5F
JAPANESE BREAKFAST
4F
MAKES ENOUGH FOR 5 BREAKFASTS
3F 2F 1F B1F B2F
Everytime I go to Japan, I come back dedicated to eat a Japanese breakfast every day. The resolution never lasts, but that’s not because it’s difficult. It’s because I’m kind of like a rat or other scavenger when it comes to breakfast – purely opportunistic, happy to eat whatever is available (hellooo, cold Domino’s) but also happy to not eat anything at all. A traditional Japanese breakfast, like Japanese lunch or dinner, is a delightful multi-dish feast, and so easy to enjoy when it’s laid out for you at a hotel or ryokan, but somewhat daunting if you have to make it yourself. But it’s very easy with a little advance planning – just have the different elements on hand, prepared at the beginnig of the week, and soon you’ll be chowing down on a Full Japanese every day. 5 tbsp miso 1 ½ tsp dashi powder 2 tsp white sesame seeds 1 spring onion, finely sliced 15g wakame 1 block (300-350g) silken tofu 250g rice 3 fillets salmon, cut into 5 equal portions salt 1 sheet nori, cut into 10 strips 5 eggs 5 portions natto (optional) xx quantity Japanese pickles
METHOD
First, make your own instant miso soup: mix together the miso, dashi powder, sesame seeds, spring onion, and wakame. Cut the tofu into 1cm cubes. Keep the miso mixture and the tofu in the fridge in separate containers. Cook the rice according to the instructions on page xx. Divide into five equal portions, wrap tightly in clingfilm, and refrigerate. Season the salmon liberally with salt and leave to absorb the seasoning for at least 1 hour – overnight is better. Grill on high heat until cooked through.
Cook the eggs hanjuku or onsen style. Hanjuku is sort of halfway between soft and hard boiled, mainly gooey in the middle but with a bit of set yolk. My method for perfect hanjuku eggs using medium eggs is to bring a pot of water to a rolling boil, then carefully lower in the eggs, and set a timer for 6 and a half minutes (for large eggs, cook them for 6 minutes and 50 seconds). When the timer is up, remove the eggs and transfer to a cold water bath to stop the cooking. Keep in the fridge until needed. For onsen eggs, use a water bath or immersion circulator to bring the water to 64ºC (you can also use a carefully-watched saucepan and a thermometer for this). Cook the eggs for one hour, then remove and chill. To serve, reheat the rice in the microwave. Place into bowls and top with the natto, if using. Place a spoonful of the miso soup mix into a bowl and add 150ml of boiling water, whisk, and then add the tofu. Serve the egg, salmon, nori, and pickles separately.
東 京 近 代 Tokyo modern
PIZZAMAN
5F
MAKES 6 BIG OR 8 LITTLE NIKUMAN
4F 3F
Pizzaman: a superhero of conbini, here to save you from hunger (and often, from getting too drunk). Apparently the Japanese are of the same mindset as the Americans when it comes to pizza, in the sense that they figure pizza is so delicious, everything should kind of be pizza. Case in point: pizzaman, a version of nikuman flavored with… pizza stuff. Cheese. Meat. Tomatoes. I mean honestly if you can’t get behind a steamed dumpling filled with pizza then there is just no hope for you.
2F 1F B1F B2F
1 qty nikuman dough (see above) 1 tbsp olive oil 100g pork mince or Italian sausage meat 50g pepperoni salt and pepper 50g passata 20g parmesan cheese, grated a handful of basil leaves, torn (optional) 100g mozzarella cheese METHOD
Heat the olive oil in a pan and saute the pork mince, sausage, and/or pepperoni until cooked through. Season with salt and pepper and add the passata. Continue to cook until the liquid has evaporated and the mixture is thick and rich. Remove from heat and stir in the passata and parmesan. Leave to cool completely. Punch down the nikuman dough and divide it into 6 or 8 equal-sized balls. Roll the balls out into rounds about ½ cm thick, and place a spoonful of filling in the centre of each round. Place chunk of mozzarella on top of the filling, then gather the dough around the filling and pinch to seal. Line a steamer with parchment paper (wooden steamers are best, as they conduct less heat and will create softer dough) and place over boiling water. Steam smaller buns for 10 minutes and larger buns for 12 minutes. 東 京 の ホ ー ム Tokyo Local
5F
STRAWBERRY SANDO
4F
MAKES 4 HALF SANDOS
3F 2F 1F B1F B2F
Of all the ridiculous sandwiches to be found at a conbini, this one may be the most ridiculous. The strawberries and cream sandwich is a confusing thing to find in between the typical ham and tuna (is it… savory?), but it all makes perfect sense once you try it. Japanese white bread tends to be sweet and soft – and very bland – so when wrapped around strawberries and cream it simply becomes like a kind of cake. In fact, this looks an awful lot like a Victoria sponge, and it wouldn’t be out of place in an afternoon tea (see also: Afternoon Milk Tea, page xx). If you have a fruit sandwich craving (as we all do, of course) and strawberries aren’t in season, this will work well with any fruit with a similar texture – kiwi, mango, pineapple, and peaches are all delicious. 200mL whipping cream 1 tsp vanilla extract 1 tbsp sugar 4 slices soft, sweet, white bread (or you can use brioche, which is delicious, but not typical), crusts removed 18-20 strawberries (about 300g), halved METHOD
Whip the cream with the vanilla and sugar to very stiff peaks – it should be a firm, spreadable consistency. Spread it evenly onto each slice of bread. Arrange the strawberries on 2 slices of the bread, and close the sandwiches. Wrap in clingfilm and refrigerate for 30-60 minutes, then unwrap and slice diagonally.
東 京 近 代 Tokyo modern
5F
5F
4F
4F
3F
3F
2F
2F
1F
1F
B1F
B1F
B2F
B2F
地 下 鉄 駅 キ オ ス ク
地 下 鉄 駅 キ オ ス ク
コ ン ビ ニ エ ン ス ス ト ア
コ ン ビ ニ エ ン ス ス ト ア
自 動 販 売 機
自 動 販 売 機
Subway Station Kiosks, Convenience Stores, and Vending Machines
Subway Station Kiosks, Convenience Stores, and Vending Machines
Dining In Alison Roman
The recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, these recipes are all about building flavour and saving time. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. With Alison Roman, dining in brings you just as much joy as eating out.
Author Details
Publication
01 March 2019
Binding
Hardback
Price
AU$48.00 | NZ$50.00
ISBN
9781743795309
Alison Roman is a contributor at Bon Appétit. Formerly the Senior Food Editor at Bon Appétit and BuzzFeed, her work appears regularly in the New York Times and has been featured in GQ, Cherry Bombe and Lucky Peach. The author of Lemons, a Short Stack Edition, Alison has worked professionally in kitchens such as New York’s Momofuku Milk Bar and San Francisco’s Quince. A native of Los Angeles, she lives in Brooklyn.
Key Information • • •
Publisher
Hardie Grant UK
•
Imprint
Managed by HG Melbourne
•
Series
NA
Category
Food & Drink
Format
261 x 208 mm
Extent
304pp
Illustrations
Full colour photography
Age Range
NA
Terms
SOR
• •
Features simple 'highly cookable' recipes that are 'neither obnoxiously aspirational nor so obvious that you'd wonder why you bought this book, but fall somewhere delightfully in the middle ...' Full of quick techniques and advice that will make your life easier and your cooking better. Includes the recipe for the Salted butter and chocolate chunk shortbread that broke the internet. Alison Roman has 136k Instagram followers and more than 6k Twitter followers. In July she joined the New York Times as a regular columnist. Originally from Los Angeles, Alison lives in Brooklyn where she tries to eat pizza for every meal, sometimes successfully. A unique, edgy new voice in food writing.
DINING IN Highly Cookable Recipes
ALISON ROMAN
THE PANTRY Try as I might, I am not the keeper of a well-organised kitchen. My ingredients
are not stored in antique Ball jars, and they’re certainly not arranged alphabetically, by colour, or even by size. A can or packet of something spills out of my cabinet nearly every time I open it, and my Ikea metro shelf is bursting with half-filled plastic bags from the bulk bins at Whole Foods. Maybe one day all of this will change, but I don’t count on it. I have no system, and that is my system. Among the chaos are the things I can’t imagine cooking without: the tin of tomatoes hiding behind the bottle of apple cider vinegar, my box of flaky sea salt precariously perched on top of a very small jar of capers. These staples most influence my food; they are the ingredients that make me a better cook, organised or not. The pantry list is not a mandate, but if you have most of these things, it’ll make cooking the recipes in this book much easier. I also respect that certain things aren’t for everyone. You might buy a tin of anchovies and write an angry letter asking me to refund your $8.99. Or they might change the way you make tomato sauce and roast a chicken, and you’ll heap mountains of praise onto me for suggesting you give them a try. I’m hoping for the latter, but if not, you know where to find me. While some of these ingredients might be unfamiliar, nearly everything on this list can be found at a regular grocery store in any major city. For everything else, there’s the internet. 13
Fresh Breadcrumbs There are plenty of things out there that call themselves ‘breadcrumbs’, but often what you’re purchasing resembles the sawdust on a dive bar floor more than anything that came from a crusty loaf of bread. More powder than crumb, they are hardly deserving of the name. Proper breadcrumbs do not get soggy and turn to mush when doused with olive oil or melted butter (and you must douse them). When toasted or browned, they offer rich, dimensional texture with mind-blowing crunch. Think of the perfect breadcrumb size as very, very small croutons. Now, doesn’t that sound delightful? Sure does. The good news about the impending hassle of dragging your food processor out to make these is that it’s literally the most complicated part of the whole ordeal. Make a large batch, store them in ziplock bags and freeze them until the next time you’re in need (they’ll keep up to a month if well sealed). Start with a loaf (or two) of some delicious-looking crusty bread, such as sourdough or ciabatta – even baguettes work. I prefer using fresh
24
DINING IN
bread, since it’s softer and easier to break down in the food processor, but day-old or just-stale bread works, too. Cut the bread into 2.5–5 cm (1–2 in) cubes; I leave the crust on, unless the crust is very dark. Fill the food processor about halfway with the bread cubes and pulse until you’ve got really small, tiny pieces of bread (future breadcrumbs!). Pick out any large pieces that didn’t quite get the memo to break down and place your breadcrumbs in a bowl if you’re using them right away, or in a large ziplock bag to freeze them plain for later use (such as for the trout on page 191). Repeat until you’ve used all the bread. These breadcrumbs are called ‘fresh’ because they are not dried. Fresh bread is porous and spongelike, primed to absorb fat in a way that dry breadcrumbs cannot, and if they aren’t absorbing the fat, what’s the point? (Yes, sometimes fresh breadcrumbs get toasted, but those are a different thing than ‘dried’ breadcrumbs, which are just fresh breadcrumbs that are left out to dry.)
Toasty, Garlicky Salty Anchovy Breadcrumbs Breadcrumbs Makes 200 g (7 oz/2 cups)
Makes 200 g (7 oz/2 cups)
Spicy, Herby Breadcrumbs
While Fresh Breadcrumbs are a blank slate, these are prepared breadcrumbs – a complete situation, ready to go, waiting to be sprinkled over a leafy salad like the perfect little croutons they are, folded into cheesy pasta, or scattered on top of a carved roasted chicken for additional crunch. This basic version features garlic, but there are lots of ways to customise your breadcrumb experience by sautéing something along with the bread as it toasts (anchovies, dried chillies, grated cheese), or adding it after they’ve been toasted (lemon zest, fresh herbs).
When you need a salty, punchy crumb to stand up to aggressive salads, like the radicchio salad on page 79, or to liven up otherwise simple roasted vegetables, especially brassicas like cauliflower or broccoli, look no further than these breadcrumbs. Don’t worry about chopping up the anchovies; they’ll dissolve right into the olive oil, just like magic. Use more or fewer anchovies, depending on the kind you’re using and how much you love the little guys.
Sometimes those long-braised pots of meat or almost-too-tender stews need not only a little texture, but also a little herby freshness and maybe a bit of heat – enter Spicy, Herby Breadcrumbs, which do both wonderfully. Parsley is used as a lion’s share of the herbage here, adding most of the freshness and a vibrant green colour, but for extra flavour, feel free to mix it up, depending on what you’re making. Finishing roasted spring vegetables? Go tarragon. Looking for something to sprinkle onto a bowl of beef stew? Maybe choose thyme.
60 ml (2 fl oz/¼ cup) olive oil 160 g (5½ oz/2 cups) Fresh Breadcrumbs (opposite) kosher salt and freshly ground black pepper 4 garlic cloves, finely chopped
Heat the oil in a large skillet over medium heat. Add the breadcrumbs and season with salt and pepper. Cook, stirring pretty frequently, until the breadcrumbs start to turn golden brown, about 4 minutes. Add the garlic and toss to coat. Continue cooking and tossing until the breadcrumbs are a deep golden brown and crisped, another 2–3 minutes. Transfer to a small bowl and let cool before using. DO AHEAD: These breadcrumbs can be made 5 days ahead and refrigerated. Rewarm them in a skillet before using.
60 ml (2 fl oz/¼ cup) olive oil 6 anchovy fillets 160 g (5½ oz/2 cups) Fresh Breadcrumbs (opposite), or panko breadcrumbs kosher salt and freshly ground black pepper 1 garlic clove, finely chopped
Heat the oil in a large skillet over medium heat. Add the anchovies and, using a wooden spoon or spatula, move them around in the oil until they’ve dissolved into a delicious paste; this will happen almost immediately. Add the breadcrumbs and season with salt and pepper. Cook, stirring pretty frequently, until the breadcrumbs start to turn golden brown, about 4 minutes. Add the garlic and toss to coat. Continue cooking and tossing until the breadcrumbs are a deep golden brown and crisped, another 2–3 minutes. Transfer to a small bowl and let cool before using. DO AHEAD: These breadcrumbs can be made 2 days ahead and refrigerated. Rewarm them in a skillet before using.
Makes 200 g (7 oz/2 cups)
60 ml (2 fl oz/¼ cup) olive oil 160 g (5½ oz/2 cups) Fresh Breadcrumbs (opposite) 1 teaspoon aleppo pepper, or ½ teaspoon crushed chilli flakes kosher salt and freshly ground black pepper 15 g (½ oz/¼ cup) finely chopped parsley leaves and stems 2 tablespoons finely chopped herbs, such as thyme, oregano, marjoram and/or sage
Heat the oil in a large skillet over medium heat. Add the breadcrumbs and aleppo pepper and season with salt and black pepper. Cook, stirring pretty frequently, until the breadcrumbs are a deep golden brown and crisped, 5–7 minutes. Remove from the heat and add the parsley and other herbs. Transfer to a small bowl and let cool before using. DO AHEAD: These breadcrumbs can be made 5 days ahead without the herbs and refrigerated. Rewarm them in a skillet, then stir in the parsley and other herbs before using.
Condiments
25
When I was about seven or eight, I had a thing for supermarket shoplifting. Not toys, books or magazines from the back of those interior aisles, but vegetables. I’d walk down the produce aisle, grabbing little fistfuls of whatever small treasures were left out in the open, vulnerable little pods of snap peas and green beans, sprouts and peanuts, waiting to be plucked from their bins and stuffed into my pockets. We’d check out and I was sure that the cashier knew, her eyes scanning the insides of my jacket for stowaways. The anxiety I suffered walking out of those grocery stores, wondering if I’d get caught, was all worth it for those few blissful bites of raw, unwashed vegetables. Nobody ever called the police, but my mom did eventually figure out where all those stray bean sprouts were coming from. All this is to say that I really, really love vegetables. And I have a stealing problem. Just kidding – I grew out of that. The greener and leafier the vegetable the better, although spicy radishes will always be my number one (especially tossed with butter, as seen on page 58), and I’d never kick caramelised pumpkin out of bed (especially topped with coconut gremolata, as on page 48). When cooking vegetables, I’m rarely inclined to mix and match. I find throwing everything that’s in season together into one dish overwhelming, and not necessarily more delicious. Letting one or two vegetables speak for themselves is infinitely more interesting to me, a better opportunity to get to know them and all their quirks a little bit better. Raw, roasted or, better yet, raw and roasted – one vegetable two different ways can be as dynamic and fabulous as five vegetables. They are my favourite little shapeshifters, often the most important item on my table for any given meal. 31
Fried Eggplant with Harissa and Dill Serves 4
4 garlic cloves, finely grated 2 tablespoons harissa 1 tablespoon tomato paste (concentrated purée) ½ teaspoon ground cumin 3 tablespoons white vinegar kosher salt and freshly ground black pepper 250 ml (8½ fl oz/1 cup) olive oil 1 large eggplant (aubergine), sliced into 1 cm (½ in) thick rounds 3 tablespoons roughly chopped dill
Eggplant can be fried and marinated 5 days ahead and refrigerated. DO AHEAD:
There is a falafel spot near my apartment in Brooklyn that pretty much sustains me when I just can’t cook another thing, but I rarely go there for the falafel. I’m really there for the Eggplant à la Yaffa, a nod to the owner’s grandmother. It’s fried, spiced, garlicky, tangy and so delicious that I dream of it nearly every day. I eat it on toast, with eggs, over hummus, chopped up in salads, as a side for literally anything, and, probably most frequently, by itself, right out of the container. This habit, as you can imagine, became slightly expensive, so I tried making my own. Despite being a frequent and loyal customer, the guys at the restaurant would never tell me what goes into it, and since I’ve never met Yaffa, I’m not sure how close I am to the original, but I’d like to think they’d all approve. 1 Combine the garlic, harissa, tomato paste, cumin, vinegar and 2 tablespoons water in a small bowl; season with salt and pepper and set aside. 2 Heat 125 ml (4 fl oz/½ cup) of the olive oil in a large skillet over medium–high heat. Working in batches (all the slices will not fit at once), fry the eggplant until golden brown on both sides, 5–8 minutes. Transfer the eggplant to a plate lined with paper towel to absorb any excess oil; season it with salt. Repeat with the remaining eggplant, adding more olive oil to the pan as needed (and you’ll need it). 3 After the last round of eggplant is finished frying and most of the oil has been absorbed, add the harissa mixture to the skillet (it’ll bubble and sizzle a bit, so stand back) and remove the pan from the heat. Add the rest of the previously fried eggplant to the skillet and toss everything to coat in the harissa mixture. Scatter the dill over the top and serve.
Eggplant: A Delicious, Complicated Ingredient
This vegetable has a complicated history, with a lot of he said/she said about whether to salt it before cooking. Most of what made eggplants super bitter has been, for better or for worse, bred out of the common varieties. I don’t salt my eggplant,
and I don’t think you need to either. The best eggplant preparations involve grilling, roasting or frying in plenty of fat. These little babies are basically like a giant sponge, and you gotta treat them right by dousing them in a luxurious amount of olive oil.
Regardless of how you make eggplant, it may seem like you’re adding an excessive amount of oil, and sure, maybe it is, but it’s excessive and necessary, and you’ll be rewarded with superlative eggplant, ready to dress with garlicky walnuts (page 68) or douse in vinegary harissa.
VEGETABLES
45
The Little Book of Motherhood Wisdom | Love | Family Alison Davies
C OV E R
A celebration of mothers everywhere. "A mother’s arms are made of tenderness and children sleep soundly in them." – Victor Hugo
DRAF T
No one compares to your mother. All encompassing and powerful, the love she has for you knows no bounds. The Little Book of Motherhood is a celebration of being a mum, it covers all aspects of motherhood, from what it means, new mother tips and facts, birthing traditions from around the world, folklore and inspirational quotes from mothers past and present. Perfect as a mother’s day gift or just a little token to remind your mum how much she means to you.
Publication
01 March 2019
Binding
Hardback
Price
AU$9.99 | NZ$12.99
ISBN
9781787133778
Publisher
Quadrille Publishing Ltd
Alison Davies runs workshops at universities throughout the UK, showing academics, students and early years practitioners how stories can be used as tools for teaching and learning. Alison writes for a wide selection of magazines, including Bella, Soul & Spirit, Your Fitness, Take a Break, Fate and Fortune, Spirit and Destiny, You, Kindred Spirit and Woman's Own. Her features have also appeared in The Times Education Supplement, Daily Mail and Sunday Express parenting section. Alison has also published The Little Book of Happiness, The Little Book of Tidiness, Written in the Stars, Be More Sloth and Be More Cat with Quadrille.
Imprint
Quadrille Publishing Ltd
Key Information
Series
Little Book of
•
Category
Gift
•
Format
127 x 105 mm
Extent
192pp
Illustrations
NA
Age Range
NA
Terms
SOR
Author Details
• •
Motherhood is a perennial subject; over 300,000 babies were born in 2016 in Australia alone The perfect gift for Mother’s Day or baby showers Learn the importance of motherhood with quotes and facts from around the globe The Little Book Of series continues to go from strength to strength and all titles are bestsellers.
“Womanliness means only
motherhood; All love begins and ends there…”
What is motherhood?
from the inn album, part vii robert browning
4
5
“No language can express the power,
and beauty, and heroism and majesty of a mother’s love.” from living words by e. h. chapin
6
Motherhood is infinitely hard to describe in words, for its currency is love. It’s a feeling that surpasses all others; a need to care, a need to guide and nurture. Most of all its holding your child’s heart in your hands, always.
7
“Of all the rights of women, the greatest is to be a mother.” lin yutang
Dictionary definition of ‘motherhood’ • the state of being a mother • the qualities or spirit of a mother • mothers collectively
8
9
“Mother is a verb. It’s something you do, not just who you are.” dorothy canfield
10
The Origin of ‘Motherhood’ The word was first recorded between 1375–1425, and comes from the Middle English word moderhed.
11
The Little Book of Luck Success | Prosperity | Fortune Alison Davies
C OV E R
Down on your luck? Give up searching for that four-leaf clover and let The Little Book of Luck guide you to success.
DRAF T
'Luck is believing you’re lucky.' Tennessee Williams Do you ever wonder why some people have all the luck? Often when things don’t go our way we attribute it to bad luck – but how much control do we really have over our destiny?
Publication
01 March 2019
Binding
Hardback
Price
AU$9.99 | NZ$12.99
ISBN
9781787133792
Publisher
Quadrille Publishing Ltd
Imprint
Quadrille Publishing Ltd
Series
Little Book of
Category
Gift
Format
127 x 105 mm
Extent
192pp
Illustrations
NA
Age Range
NA
Terms
SOR
Whether it’s a genie in a bottle, the pot of gold at the end of the rainbow or a horseshoe nailed above your door, we’re all hoping for a bit of luck in life. But prosper or fail, the difference between good and bad luck isn’t all down to fate. Channel your inner leprechaun and carve out your own path. The Little Book of Luck will become your lucky charm. Explore luck through a collection uplifting tips, simple exercises, folklore and superstitions and change your fortunes for the better.
Author Details Alison Davies runs workshops at universities throughout the UK, showing academics, students and early years practitioners how stories can be used as tools for teaching and learning. Alison writes for a wide selection of magazines, including Bella, Soul & Spirit, Your Fitness, Take a Break, Fate and Fortune, Spirit and Destiny, You, Kindred Spirit and Woman's Own. Her features have also appeared in The Times Education Supplement, Daily Mail and Sunday Express parenting section. Alison has also published The Little Book of Happiness, The Little Book of Tidiness, Written in the Stars, Be More Sloth and Be More Cat with Quadrille.
Key Information • •
150 tips, exercises and inspirational quotes A perfect St Patricks Day purchase A pocket-sized lucky charm that should change your fortunes for the better
•
The Little Book Of series continues to go from strength to strength and all titles are bestsellers.
•
“With luck on your side, you can do without brains.� giordano bruno
Definition of Luck 1) a: A force that brings good fortune or adversity. b: The events or circumstances that operate for or against an individual. 2) Favouring chance; also: success.
4
5
First used in the fifteenth century, the word ‘luck’ has its origins in the Middle English word lucke, which comes from the Dutch word luc.
6
“I am a great believer in luck. The
harder I work, the more of it I seem to have.” coleman cox
7
According to a 2016 survey by 888poker.com, the United Kingdom wins more competitions and sports events per person than anywhere in the world, making it the luckiest place to live.
Top-ten Luckiest Countries 1. United Kingdom 2. United States 3. Italy 4. France 5. Japan 6. Egypt 7. Germany 8. India 9. Turkey 10. Russia
8
9
“If a man’s fortune does not fit him, it
is like the shoe in the story; if too large it trips him up, if too small it pinches him.” horace
10
What Is Luck? An indefinable magical quality that makes the impossible seem probable, luck, like a pendulum, swings both ways. It can lift you up to dance among the stars or bring you crashing down just as fast. In a heartbeat, everything is turned on its head, throwing you headlong into chance encounters that will change your world forever. Heaven-sent opportunities fall at your feet and all with a roll of the dice.
11
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9781849495158
DRAF T
C OV E R
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Diary of an 8-bit Warrior (Book 6): Forging Destiny An Unofficial Minecraft Adventure Cube Kid Book 6 of the very popular Diary of an 8-Bit Warrior series of the journal of a young Minecraft villager who dares to dream of becoming a Minecraft warrior! This is the sixth book in the unofficial Minecraft adventure books, and everyone's favourite 12-year-old villagerturned-warrior is back, this time to use his warrior training on a new quest.
Author Details Cube Kid is the pen name of Eric Gunnar Taylor, a 33-year-old author who lives in Alaska. A fan of video games – and particularly Minecraft – he started writing fanfiction at a very young age. His first novel, The Diary of a Minecraft Villager, was self-published as an ebook in February 2015 and quickly became tremendously successful in the Minecraft community. The novel was acquired by the French publisher Édi8, and was published for the first time in France in February 2016 under the title Le Journal D'Un Noob, with new illustrations by Saboten. The Diary of a Minecraft Villager sparked worldwide interest. When he is not writing, Cube Kid loves travelling, fixing his car, voraciously reading fanfiction . . . and gaming!
Publication
01 March 2019
Binding
Paperback
Price
AU$14.99 | NZ$17.99
•
ISBN
9781449494452
•
Publisher
AMP
Imprint
Andrews McMeel Books
Series
NA
Category
Child Fiction
Format
203 x 140 mm
Extent
256pp
Illustrations
Full colour illustrations throughout
Age Range
8 and up
Terms
SOR
Key Information
• •
Minecraft books sell, whether official or unofficial. 60 million people worldwide play minecraft. The first five print books in this series have sold over 400,000 copies in the United States. The self-published e-books sold 120,000 copies before being picked up for paperback editions in French and English. Print editions published in Germany, Portugal, Spain, Italy, Russia, Slovakia, Czech Republic, China, and Korea. Generous number of illustrations and full colour productions makes this series stand out from other Minecraft story books. Minecraft is succeeding Lego as the parent- and educator-approved creative toy that teaches problem-solving skills and supports kids' interest in STEM subjects. Like Lego, Minecraft is being incorporated into school curriculum and activities.
SATURDAY—UPDATE XXII
movement inside. But first we headed to the square with our new
allies. There, we saw each other off. Owl’s Reach, it was dark and cold.
By the time we hit
A chilly wind blew through the streets. The place would have seemed
abandoned if not for those few scurrying here and there. Even so, most of the shops were still open. Their windows, glowing cheerfully in the
gloom, flickered every now and then when there was
“Take care out there.”
“Breeze. Runt. It’s . . . been real. Stay safe.”
I watched them go, wishing we’d said more than simple
goodbyes—wishing we’d never had to say goodbye at all. But they had their quest, and we had ours. Wind gnawing at our backs, the two representatives of Team Runt walked straight to that blacksmith. Or is it Team
Breeze after today . . . ?
The blacksmith gave me 750 emeralds for the glowmoss, as promised. We traded the loot for another ♦3,572. That was unusual, I think, because it was mostly Urf’s stuff, not the boss loot. Breeze and I felt it’d be a good idea to give those items to our friends back home. Souvenirs from our first little tour of the Overworld. And if you were wondering, yes, Breeze insisted on keeping that
dumb stick.
We went to the Quill & Feather right after the blacksmith. After we sauntered in, I looked Feathers straight in the eye and
slammed ♦2,500 onto her light-blue carpet counter. “I’ll take an “Thanks again. Couldn’t have done it without you.” 4
Diary8-BitWarrior_#6_Int.indd 4-5
“Good luck o n your quest. Be su to visit us, ’k re ay?”
advvvvvaeon forge.” (Not a spelling error. I began to say “advanced crafting table” then smoothly transitioned to the item’s real name. Because I’m as smooth as an ice block on a warm, sunny day.) 5
8/23/18 10:42 AM
“That was quick,” she said. “You must have found a quest.” After glancing downward, and eyeing Breeze with a knowing smile, she added: “And by the looks of it, I’d say your
quest went rather well.”
Huh?! What’d she mean by that?! And why does she keep staring at our hands?! Only then did I realize that Breeze and I were . . . uh . . . holding
hands.
or blemish, the diamond emblems adorning its sides showing no sign
of wear. I handed it to Breeze, who began carefully inspecting it like the
neophyte historian she was. “Will that be all?” Feathers asked.
Like this thing isn’t enough! I thought. I gave her a nod. As Feathers opened her mouth to deliver what I guessed was that
standard shopkeeper line, I beat her to the punch, saying it loud
Well, the wind was freezing tonight. It even felt cold indoors. So her hands must have gotten cold. These northern biomes, you see . . .
all wrong,” I said. “She’s not my—” Breeze interrupted me with a smile. “Our quest did go well, but “You’ve got it
we’re rather exhausted, so if we could just get that forge . . .”
and fast: “
PLEASURE DOIN’
BUSINESS WITH YA.” (Boom! She
didn’t know what to say to that! Only closed her mouth and slowly blinked. When it comes to dealing with these shopkeepers, I’m a pro.)
“I’ll be right back.” A minute later, I was holding a
crafted only yesterday: shiny, its gray surfaces without a single scratch
cube of raw and
unimaginable power. It was warm to the touch, and its emerald-
After I pocketed the forge, Breeze dragged me outside by the hand.
and-diamond grid pulsed softly. I found it hard to believe that this
“The mayor will be thrilled,” she
item was thousands of years old. It looked as though it had been
said, as we both approached her horse.
6
Diary8-BitWarrior_#6_Int.indd 6-7
7
8/23/18 10:42 AM
SATURDAY—UPDATE XXIII
“You don’t think he’ll be mad at me for taking off without speaking to him first?” “No, I don’t think so. Once he sees what you’re carrying, I’m sure he’ll lighten up. My
father, too.”
When we arrived at the Enchanted
Dragon, Breeze took Shybiss to
the stable out back. A few seconds after she left, I heard a loud knocking. This was
“Yeah. You’re right.”
followed by a
I felt such a relief.
My mission was complete.
shout. It was coming from the other side of the building.
So hands in my pockets inventory, I took a little stroll in that direction.
All we had to do was hop into Shybiss’s saddle and head back
This side of the inn, opposite the stable, had a small building
home. Well, maybe not right away: It was getting late, and we had more
attached, with its own door. It must have been a side entrance used
than enough emeralds to spare for another night at that inn. If we
by the cooks and other staff. When I rounded the corner, the door was
because, like I learned today, you can never have too many ways to
wide open, and the innkeeper stood just outside with a waitress. “I thought I told you not to come back!” the innkeeper bellowed. “Please,” the waitress said. “I really need the work. Just give me
keep up your health.
one more chance.”
wanted, we even had enough to buy a
second horse in the morning,
a breakfast fit for a king, and about one hundred healing potions—
I mentioned my plan to Breeze, who added taking another
hot
bath to the list. So with the forge tucked safely away in my inventory, we set out for a warm room, a warmer dinner, and a sound night’s
“I’ve already given you plenty! How many times did you show up late? Often dirty, no less! Just
“I’m sorry, sir. I’ve been . . . working a second job. I need help,”
sleep. Shybiss was also exhausted by now, and the way she puffed
she pleaded, voice trembling
with huge frozen breaths resembled a
again. I promise.”
8
Diary8-BitWarrior_#6_Int.indd 8-9
redstone steam engine.
as you are now!”
with despair. “Please. It won’t happen 9
8/23/18 10:42 AM
“Enough! I’ve already hired someone else. And before you seek
work elsewhere, little lady, I suggest you learn the difference between a stormberry roll and an enderpuff cake!” The portly innkeeper stormed inside and slammed the heavy door in her face. The waitress slowly turned around, head lowered and slight shoulders sagging. She jumped upon noticing me. Her golden hair was tangled and damp, and her uniform (one
of the many elaborate and official outfits worn by servants in the Overworld’s larger cities) was disheveled beyond belief. Her expression was in the same condition. It could only be described as worn. Exhausted, worried, and full of doubt. Looking at her, I couldn’t imagine she’d spent the previous night anywhere except
out on the street. With a slight shiver, she made her way toward the front of the inn,
ignoring me as she did. But she didn’t make it. As though dizzy, she stumbled and tripped on a crack in the mossy cobblestone path,
That was it. She
where she fell to her knees with a gasp. She struggled to pick herself up.
“What happened to her?” Breeze asked. She was right beside me
“Hey . . . are you . . . are you okay?” I asked. “I . . . feel kinda . . .” 10
Diary8-BitWarrior_#6_Int.indd 10-11
collapsed to the ground.
now—I hadn’t even heard her approach. “I think she’s sick.” 11
8/23/18 10:42 AM
The poor girl now appeared to be unconscious, mumbling
something about a quest. As I studied her, I felt more and more as though I’d seen her
before.
famous for her bravery, compassion, honor, discipline, and skill. A girl quite
A girl praised for graduating at the top of her class.
That hair . . . and that voice! No . . . how is this . . .
A girl who hailed from Villagetown.
A girl known as Ophelia.
Breeze crouched down beside her. “That’s strange. Looks like she recently killed a slime.” She pointed to one section of the girl’s tunic.
A dark green patch. The dried ichor of a
slime. “What was a
waitress doing fighting . . .” Breeze suddenly
froze when she realized who it was.
I’d already recognized her. The color must have drained from my face. I opened my mouth, but I couldn’t make a sound. Of course, we could have identified her earlier using Analyze, but we’ve only had this ability for less than a day, so using it isn’t instinctual yet. When we did look up, it only confirmed what we already knew. This was a girl who shouldn’t have been here, let alone in those clothes or this pitiful state. 12
Diary8-BitWarrior_#6_Int.indd 12-13
13
8/23/18 10:42 AM
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9781449480097
ISBN 9781449492526
Child of the Moon Jessica Semaan An illustrated collection of poetry about one woman's resilience in the face of trauma and mental illness. After a suicide attempt derailed the seemingly perfect life of Bay-area writer and entrepreneur Jessica Semaan, she checked herself into a mental hospital in her home country of Lebanon. There, she turned to poetry and creative writing to make sense of the trauma from war and domestic violence that had engulfed her childhood. The result is this powerful collection reflecting on darkness, shame, despair, and the unconditional self-love that leads to healing.
Author Details
Publication
01 March 2019
Binding
Paperback
Born and raised in Lebanon, writer Jessica Semaan moved to the US at age 24 to attend Stanford Business School. After a successful stint at Airbnb, Jessica founded The Passion Co.: a five-week program that helps people develop their passions. Now a resident of both San Francisco and Beirut, Jessica spends most of her time contributing to Medium , where she's a top writer in the categories of life, love, psychology, and poetry. Also a part-time instructor at Stanford Design School and a cofounder of 11 Empowered – a non-profit that supports organisations in developing countries focused on empowering girls and women – Jessica is currently pursuing a master's degree in interpersonal psychotherapy.
Price
AU$27.99 | NZ$29.99
Key Information
ISBN
9781449494483
Publisher
AMP
Imprint
Andrews McMeel Books
Series
NA
Category
Poetry
Format
NA
Extent
TBC
Illustrations
Full colour illustrations
Age Range
NA
Terms
SOR
• • •
Though its subject matter is dark, the book has an ultimately uplifting message; Strong appeal for fans of poetry as well as the huge number of young people who are struggling with mental illness or trauma recovery Jessica’s work first appeared on Medium, where she was handpicked to be a part of their “Noteworthy” series. She has also written for or been covered by Huffington Post, Marie Claire, Forbes, and Business Insider.
contents introduction ix
Blood Moon 1
Half Moon 25
New Moon 59
Flower Moon 135 acknowledgments 179 about the author 181
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Introduction
When I dance, I dance with you When I sing, I sing for you When I write, I write to you When I breathe, I breathe through you To the women that sweat, cried, bled for me I dedicate this ink to you
xiii
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Introduction
You are a child of the moon if They bullied you They invaded your body and stole your safety They neglected you, your emotions, and your needs They oppressed your talents, your voice, your sexuality, your freedom They abused you verbally They abused you physically They were not there when you needed them to protect you They denied your emotions, no matter how big or small they were They ignored your triumphs and little wins They punished you for being vulnerable They reminded you of your mistakes and shamed you for them They stole or destroyed your home
xiv
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Introduction
Dreams, while writing this book Sitting in a room with hundreds of people, trying to give them the book, they each refuse No one will read it Mother transcribing my book in a journal yelling, crying, and damning me What will my family say? Trying to write, my fingers melting What if I can’t write it?
xv
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Empty Bottles Full of Stories r.h. Sin and Robert M Drake A joint poetry collection from the virally popular and bestselling poets r.h. Sin and Robert M. Drake. What are you hiding behind your smile? If those empty bottles that line the walls of your room could speak, what tales would they spill? So much of your truth is buried beneath the lies you tell yourself. There’s a need to scream to the moon; there’s this urge to go out into the darkness of the night to purge. There are so many stories living inside your soul, you just want the opportunity to tell them. And when you can’t find the will to express what lives within your heart, these words will give you peace. These words will set you free.
Author Details
Publication
01 March 2019
Binding
Paperback
Price
AU$29.99 | NZ$32.99
ISBN
9781449496470
Publisher
AMP
Imprint
Andrews McMeel Books
Series
NA
Category
Poetry
Format
179 x 127 mm
Extent
240pp
Illustrations
NA
Age Range
NA
Terms
SOR
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. Robert M. Drake is an American author known for his bestselling books Beautiful Chaos and Black Butterfly, among others. He is also a social media phenomenon and a self-acclaimed street artist; you can see his work in all major cities across the United States.
Key Information • • •
Unique: Both Sin and Drake have specific, different styles of writing, which makes this poetry collection and collaboration all the more special and unique. Relevant: Both Sin and Drake have had tremendous success separately – this collaboration will bring both authors even more into the poetry spotlight as it is a unique collaboration between two prominent writers. Huge Cross-over Audience: This collaboration presents an opportunity for fans of Drake and Sin as both authors appeal to a very large readership of poetry.
The Worst-Case Scenario Survival Handbook Expert Advice for Extreme Situations David Borgenicht and Joshua Piven
Things certainly don't seem to be getting better. On the 20th anniversary of its original edition - and needed now more than ever - the authors and experts behind the internationally bestselling Worst Case Scenario Survival Handbook are back with a NEW edition to deliver crucial advice and guide readers through anxious and uncertain times bringing all of the must-know information from the original up-to-the-moment and adding half again as many new scenarios for 21st century perils.
Publication
01 March 2019
Binding
Hardback
Price
AU$29.99
ISBN
9781452172187
Publisher
Chronicle Books
Imprint
Chronicle Adult
Series
NA
Category
Reference
Format
178 x 140 mm
Extent
256pp
Illustrations
Two color throughout, existing illustrations plus 1015 new
Age Range
NA
Terms
SOR
Fully revised, updated, and streamlined, the core advice of the original book is as clear as present as the enduring dangers it addresses (quick-sand, shark attacks, the need to perform a sudden tracheotomy, or jump from a moving car…) Added to this must-know info are 20 all-new scenarios for 21st century threats, technological (how to evade a drone), sociological (how to determine "fake news") and environmental (how to escape a sinkhole). All packed in a sturdy hardcover handbook, here's the emergency instruction readers need now to be prepared for the worst.
Author Details David Borgenicht is the author and creator of the Worst Case Scenario Survival Handbook series, which has sold 10 million copies worldwide and been translated into 26 languages. In addition to the internationally bestselling book series, WCS has formed the basis for board and card games, a TV series, a wide range of ancillary products, and several series of books for younger readers.
Key Information •
• • • • •
For an anxious generation: The first WCS found a huge boost and became a pop culture phenomenon in part coming on the eve of Millennium anxiety. The world sure seems an anxious place now again and for the foreseeable future. A perennial series: Though we've presented the original core material in new packages a few times (successfully!), this envisions a still-more fresh presentation plus a substantial expansion and NEW spin. All entries from the original book have been reviewed anew by survival experts and updated and expanded where needed. The entire text has also been further streamlined for deliver crucial advice faster and in a more modern style: fewer words, faster info. New backmatter collects survival advice basics for various outdoor environments that had been scattered across the series here. 20 NEW entries (in comparison with the 40 original entries – a 50% expansion) deal with 21st century scenarios, these are technological (drones, navigate w/o GPS), sociological (how to tell if someone's lying to you /determine source credibility), and environmental (sinkholes, extreme weather). These feature 1,015 new illustrations.
1
If the animal is foaming or appears to have a locked jaw, stay away.
There are two type of rabies: “furious” rabies and “dumb”rabies. Animals with the former are hostile, may snap and bite, and have an increase in saliva, which makes their mouths appear to be foaming. Animals with the latter (also called paralytic rabies) are timid and shy, and may have paralysis of the lower jaw and muscles. 3
If you are bitten by any animal, immediately wash the bite out with soap and running warm water.
The wound can also be treated with an antiseptic such as hydrogen peroxide or an antibiotic ointment. Dress the wound with a sterile cloth or bandage, and put pressure on the wound to stop bleeding. Get professional medical attention as soon as possible.
02
CHAPTER 1: ANIMAL ENCOUNTERS
Call animal control authorities to report the incident.
Describe the animal and where you were when you recieved the bite so that they can try to catch the animal. Tests will determine if the animal has rabies. Without the animal to test, the medical treatment may mean painful injections, since health providers will have to assume the animal had rabies. Do not try to catch the animal yoursel.
Watch out for raccoons, skunks, and bats.
All warm-blooded animals can carry rabies, but the disease is most common among these animals. Coyotes, foxes, and larger rodents, such as groundhogs, can also carry rabies. It is rare among mice, squirrels, chipmunks, guinea pigs, hamsters, rabbits, rats, and other small rodents. 2
4
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
HOW TO SPOT A RABID ANIMAL AND ESCAPE FROM IT
5
Monitor your health.
Early symptoms of rabies include mental depressions, restlessness, and abnormal sensations such as itching around the site of the bite, headache, fever, tiredness, nausea, sore throat, or loss of appetite. Other early symptoms include muscle stiffness, dilation of pupils, increased production of saliva, and unusual sensitivity to sound, light, and changes of temperature. Symptoms usually develop within two to eight weeks after infection. The more severe the bite, the sooner the onset of symptoms. Be Aware Generally, you will know if a wild animal has bitten you. However, bat bites can be small and may not be felt. A bat that is active by day, that is found in a place where bats are not usually seen, or that is unable to fly is far more likey to be rabid.
CHAPTER 1: ANIMAL ENCOUNTERS
02
1
If the animal is foaming or appears to have a locked jaw, stay away. There are two type of rabies: “furious” rabies and “dumb”rabies. Animals with the former are hostile, may snap and bite, and have an increase in saliva, which makes their mouths appear to be foaming. Animals with the latter (also called paralytic rabies) are timid and shy, and may have paralysis of the lower jaw and muscles.
3
If you are bitten by any animal, immediately wash the bite out with soap and running warm water. The wound can also be treated with an antiseptic such as hydrogen peroxide or an antibiotic ointment. Dress the wound with a sterile cloth or bandage, and put pressure on the wound to stop bleeding. Get professional medical attention as soon as possible.
02
CHAPTER 1: ANIMAL ENCOUNTERS
Call animal control authorities to report the incident.
Describe the animal and where you were when you recieved the bite so that they can try to catch the animal. Tests will determine if the animal has rabies. Without the animal to test, the medical treatment may mean painful injections, since health providers will have to assume the animal had rabies. Do not try to catch the animal yoursel.
Watch out for raccoons, skunks, and bats. All warm-blooded animals can carry rabies, but the disease is most common among these animals. Coyotes, foxes, and larger rodents, such as groundhogs, can also carry rabies. It is rare among mice, squirrels, chipmunks, guinea pigs, hamsters, rabbits, rats, and other small rodents.
2
4
: D D TE E N H IZ IO IG R T R HO BU PY T I O U TR C T A IS O D N R FO
HOW TO SPOT A RABID ANIMAL AND ESCAPE FROM IT
5
Monitor your health. Early symptoms of rabies include mental depressions, restlessness, and abnormal sensations such as itching around the site of the bite, headache, fever, tiredness, nausea, sore throat, or loss of appetite. Other early symptoms include muscle stiffness, dilation of pupils, increased production of saliva, and unusual sensitivity to sound, light, and changes of temperature. Symptoms usually develop within two to eight weeks after infection. The more severe the bite, the sooner the onset of symptoms. Be Aware Generally, you will know if a wild animal has bitten you. However, bat bites can be small and may not be felt. A bat that is active by day, that is found in a place where bats are not usually seen, or that is unable to fly is far more likey to be rabid.
CHAPTER 1: ANIMAL ENCOUNTERS
02
Where's the Bunny? An Eggs-cellent Search-and-Find Book Chuck Whelon MISSING CHOCOLATE EGG ALERT! Hop to it and help Bunny find these tasty treasures.
C OV E R
Easter is approaching fast. In Easterland, the busy bunnies are holed up in their workshop decorating chocolate eggs. They can’t wait to fill their baskets with these tasty treasures and deliver them to children around the world. But disaster strikes – a whole batch have fallen down the rabbit hole and landed in Fairyland. Without them, they won’t be able to deliver all the eggs on time. From searching under the sea with the Little Mermaid to scouring the Giant’s castle at the top of the beanstalk with Jack, this Fairyland hunt is a magical search-and-find adventure.
DRAF T
This seasonal puzzle challenge will take children on an enchanting journey through their favourite fairy tales and test their spotting skills as they try to find Bunny, 10 chocolate eggs and a chirping chick or two.
Author Details
Publication
01 March 2019
Binding
Paperback
Price
AU$14.99 | NZ$17.99
ISBN
9781780555997
Publisher
Michael O'Mara Books
Imprint
Buster Books
Series
NA
Category
Child Non Fiction
Format
280 x 216 mm
Extent
48pp
Illustrations
Full colour illustrations throughout
Age Range
4 and up
Terms
SOR
Chuck Whelon is an artist and author who creates original comics, games, puzzles and books for readers of all ages. He lives in San Francisco, C A. Find him on Twitter @chuckwhelon
Key Information • •
• • •
Seasonal puzzle challenge as children test their spotting skills as they try to find Bunny, 10 chocolate eggs and a chirping chick or two. Takes children on a enchanting journey through 13 spreads of their favourite fairy tales (including Red Riding Hood, Cinderella, Hansel and Gretel, Snow White, Aladdin, Princess and the Pea, Pied Piper of Hamelin, Sleeping Beauty, Pinocchio, The Little Mermaid, The Frog Prince, and Jack and the Beanstalk). The adventure finishes in 'EasterLand', a beautiful spring garden filled with flowers, a chocolate river, and features the workshop where all the magic happens. Illustrated by Chuck Whelon, illustrator of Buster's The Great Fairy Tale Search, Where's the Penguin? (Amazon Best Seller, UK Sales: 21,302), and Where's the Elf?; and from the Publisher's of the best selling title Where's the Unicorn? (206,312 copies sold so far) Suitable for children of all ages (4+)
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9781782439950
ISBN
9781789290301
Cinderella Cinderella has lost her glass slipper at the ball. She's in a rush to get to the golden carriage before the clock strikes midnight and the spell is broken. There’s no time to help Cinderella, though, as the Easter Bunny must hop to it and find the missing eggs. Can you find the Easter Bunny and ten eggs?
Hansel and Gretel Hansel and Gretel have stumbled upon a gingerbread house covered in sweets. The Easter Bunny must be careful not to take the wrong treats by mistake. The witch in the window doesn’t look very forgiving ... Can you find the Easter Bunny and ten eggs?
Snow White Snow White is serving up a delicious dinner for the seven dwarfs. The eggs need to be found quickly otherwise the dwarfs will gobble them up for dessert! Can you find the Easter Bunny and ten eggs?
The Little Mermaid The Little Mermaid and the Sea King have an abundance of gold and pearls hidden under the sea. There’s no time to stop and admire them – the Easter Bunny has enough sunken treasure to search for. Can you find the Easter Bunny and ten eggs?