Smith Street Books Catalogue | Autumn 2018

Autumn 2018

The Nacho Manifesto Jack Campbell

The Nacho Manifesto

CHIPOTLE MAYONNAISE

40+ recipes that prove nachos (& tochos) rule the snack world

By Jack Campbell

MAKES ABOUT 1 CUP (300 G)

sea salt, to taste

1/2 chipotle chilli in 1 teaspoon adobo sauce, finely chopped or 1 teaspoon chipotle chilli powder

Whisk the mustard, egg yolk and lime juice together in a bowl. Whisking constantly, add the oil in a very slow trickle, until all the oil is incorporated and the mayonnaise is thick and emulsified. Do not add the oil too quickly or the mayonnaise may separate. Whisk in the chilli and adobo sauce or chilli powder. If the mayonnaise is very thick, it can be thinned with a little warm water.

1 egg yolk, at room temperature 1 teaspoon dijon mustard 1 tablespoons lime juice

Store in an airtight container, with the surface covered closely with plastic wrap in the refrigerator for up to 3 days.

ISBN 9781925418743 On Sale 4th September 2018 £14.99 | 210 x 170mm | 192 pages Full-colour | Hardcover | Food

1 cup (250 ml) mild/light olive oil or canola oil

Variation: Garlic aioli. Add 1 clove of crushed garlic to the mustard, egg yolk and lime juice and delete the chipotle chilli and adobo sauce.

4

“Up your nachos game with this collection of 40 inventive, always delicious, nacho recipes – the greatest of snack foods.”

Of course, nachos are good – even the most basic assemblage of corn-flavoured cardboard and bright orange oozy cheese is tasty – but nachos, in fact, can be great.

The greatest snackfood ever known, in fact.

PIZZA NACHOS

Author Jack Campbell makes the case that nachos can – and should – be enjoyed every week of the year. Throw out all notions of ‘junk food’ and embrace the oozy, crunchy deliciousness of nachos.

Here you’ll find 40 of the best nacho recipes using a variety of bases including corn chips, sweet potatoes, chunky fries and tater tots (aka ‘Totchos’) and diverse and delicious toppings including pulled pork, beer braised beef, cola chicken and smoky black beans. And – for good measure – you’ll find a bunch of breakfast and dessert nachos too! S’mores Nachos anyone?

250 g store bought or 1 quantity homemade (page XX) tortilla chips 280 g (21/2 cups) grated mozzarella cheese 260 g (1 cup) store bought Napoli sauce or tomato salsa dried oregano, to sprinkle 120 g sliced pepperoni 1/2 red onion, thinly sliced XX g (1/2 cup) sliced olives handful fresh basil leaves pinch chilli flakes, to serve (optional) anchovies, to serve (optional)

4

Preheat the oven to 170°C fan-forced.

Spread half of the tortilla chips over the base of a round baking tray or baking dish suitable for serving.

Scatter with half of the cheese.

Top with about half of each of the Napoli, pepperoni and onion, and sprinkle with the oregano. Add a layer of the remaining tortilla chips, most of the cheese (reserve some for the top), the remaining Napoli, pepperoni, onion, oregano and then the remaining grated cheese.

Bake for 5-6 minutes [confirm @ shoot – may need a bit longer] or until the corn chips are lightly toasted and the cheese melted.

Top with the olives and basil, and scatter with chilli and anchovies, if using. Serve immediately.

5

Get on board The Nacho Manifesto and you’ll be swearing by it in no time at all!

–––––––––––––––––––––––––––––––––––––––––––––––– Author Jack Campbell is an adventurous cook and food writer based in Melbourne, Australia. His first book, The Little Bacon Cookbook, managed to insert bacon into every conceivable dish. In this book, Jack explores the king of snack food: nachos!

PIZZA NACHOS Food

SERVES 4

PAOLA BACCHIA

Adriatico A food journey down Italy’s eastern coast

3

By Paola Bacchia

Fagioli e alici sotto sale Borlotti beans and salted anchovies

Bietole, patate e seppie Silverbeet, cuttlefish and potato bake

Cozze ripiene Stuffed mussels

Coniglio al tegame Pan-cooked rabbit with capsicum

Calamari ripieni alla Pescarese Stuffed calamari

Fave fresche con uova e formaggio Fresh broad beans with eggs and greens

Zuppa ceci e castagne Chestnut and chickpea soup

Foglie in padella Pan-cooked greens

Maccheroni alla chitarra al Montepulciano Spaghetti Montepulciano

Bocconotti Chocolate pastry bites

Sarde e patate Sardine and potato bake

Pizza di ricotta Ricotta crostata

LA COSTA DEI TRABOCCHI

ADRIATICO A food journey down Italy’s eastern coast

ISBN 9781925418729 On Sale 25th September 2018 £25 | 265 x 210mm | 304 pages Full-colour | Hardcover | Food Salame di fichi Fig and nut roll

“A beautifully crafted cookbook that charts the food traditions in the towns that skirt the coastline of Italy’s striking Adriatic Sea.”

Figs grow abundantly in the Vallesina, just north of Ancona, and they are traditionally used to make a dried fig and nut roll, known as a salame or lonzino di fichi. The term ‘lonzino’ literally means ‘small loin’, a slightly odd name but it probably refers to the shape of the roll. It is made in autumn, when fig trees are heavy with ripe fruit. The picked fruit is dried in the sun, mixed with finely chopped nuts then laced with aniseeds, cooked grape must and a bit of rum. It is shaped into a largish log, a bit like a salami, then wrapped in a large fig leaf and tied with string to preserve it for use through the year.

If you are fond of liquorice (like I am) you will find the aniseed overtones of the log quite irresistible; and if you want to go a step further (like I do) you can replace the rum with aniseed liqueur. I keep the roll in the fridge under wraps until after the meal, and then serve it in thin rounds with sharp cheese.

Fresh figs are seasonal and expensive so my version is made with good-quality dried figs, which you can find all year round. Try to find softer dried figs that yield slightly when you press on them.

200 g (101/2 oz) dried figs (a softer variety if possible)

The food of Italy’s eastern coastline mirrors the memories and traditions of peoples past and present who have lived on the shores of the Adriatic, with ingredients reflecting the climate and terrain — of course with seafood in abundance, as well as an array of incredible pasta, rice, polenta, and meat dishes.

The Adriatic coastline runs from the heel of the boot-shaped peninsula at the Ionian Sea, through Puglia and Venice, to the northern waters of the Gulf of Trieste on the border with Slovenia. Along its length are rugged rocky coastlInes, sandy stretches of beach, lagoons, and wetlands. Spindly wooden fishing piers, white washed walls, colourful villages, and sea-facing piazzas dot the 1,200-kilometre coastline with a rich history touched by Etruscan, Greek, Roman, Venetian, and Austrian populations.

30 g (1 oz) blanched almonds, toasted, roughly chopped 30 g (1 oz) walnuts, roughly chopped 30 g (1 oz) hazelnuts, toasted, roughly chopped 1 tablespoon vincotto 1 tablespoon white rum or aniseed liqueur 1/2 teaspoon aniseeds, crushed

178

If your figs are very hard and dry, soak them in hot water for about a minute to soften them slightly, then drain. There’s no need to do this if they yield slightly when you press on them.

Roughly chop the figs and place them in a food processor with the remaining ingredients. Pulse until they form a thick paste, adding a little water if the mixture is dry.

Divide the mixture into four even portions. Place each portion on a small piece of plastic film and form into a 10 cm (4 in) log. Chill for several hours before cutting into rounds to serve. The wrapped logs can be stored in the fridge for a month or so.

MAKES 4 SMALL LOGS

CHAPTER 4

Join Paola on this beautiful journey where she travels the length of this relatively unexplored coastline, to find ancient food traditions still thriving.

–––––––––––––––––––––––––––––––––––––––––––––––– Paola Bacchia is one of Australia’s most popular Italian food bloggers. Her blog, Italy On My Mind, tells the story of family memories and their connections to food.

It won awards for best food blog in 2013 and 2015 by ITALY magazine. Paola returns to Italy every year to expand her knowledge of Italian food. Paola previously published Italian Street Food with Smith Street Books in 2016.

OLIVE OIL THE GOLD OF THE SALENTO !

The recipes of the Salento were born on the stone hearths of the region’s peasant farmers. They were an enduring creative answer to want and need, to weather and climate, to soil and sea that, at times, could withhold their bounty for an entire season or release it with abundance. But amidst this uncertainty, there has always been one sure thing in the Salento: its olive oil.

52

Food

CHAPTER 1

ADRIATICO

53

The Scratch & Sniff Bacon Cookbook

By Jack Campbell

ISBN 9781925418774 On Sale 4th September 2018 £14.99 | 210 x 170mm | 112 pages Full-colour | Hardcover | Food

“This is a bacon cookbook with a super-fun twist — scratch the cover for a deliciously bacon-y smell!”

It’s an indisputable fact that bacon is the world’s greatest food. It goes with everything — from savoury to sweet — and it’s just as comfortable being the star of the show as it is playing a supporting role. You can slather it in maple syrup; you can fry it ‘til it’s crisp; you can use it to wrap other meats; hell, you can even weave a delicious bacon-y mat with it, and bacon confidently takes it all in stride. All hail bacon.

The Bacon Scratch & Sniff Cookbook promises to sway even the most hardened vegetarians with its forty bacon-centric recipes (not to mention its nifty scratchand-sniff feature on the book’s cover) — from piggy snacks, including caramel bacon popcorn, candied bacon strips, and bacon-wrapped sweet potato wedges, to heartier main dishes like bacon-covered mac-and-cheese burgers, smoky bacon tacos, and the ultimate pasta carbonara. Did we mention dessert too? You’ll also find bacon and pecan ice cream, choc-bacon cookies, and everything bacon imaginable. It’s time to pig out, because everything is better with bacon!

–––––––––––––––––––––––––––––––––––––––––––––––– Author Jack Campbell is an adventurous cook and food writer based in Melbourne, Australia. His first book, The Little Bacon Cookbook, managed to insert bacon into every conceivable dish. This new book adds to it even further by making the book itself smell like bacon!

Food

The Food of Argentina

ROSS DOBSON & RACHEL TOLOSA PAZ

THE

ASADO,

EMPANADAS

STREET EATS

AND MORE

(Pastelitos criolles) 4 medium-sized red capsicums (bell peppers) 8 eggs 90 g (3 oz/1 cup) finely grated pecorino 1 tablespoon coarsely chopped flat leaf parsely 2 tablespoons extra virgin olive oil

This is a novel and colourful way to cook an egg and also a good way to use up all those cheap peppers when they are in season. You want the peppers to be soft and tender, not crunchy, so give them some time alone on the barbecue before cracking in the eggs. For a slight variation on this, rather than use pecorino, lay a thin slice of provolone over each egg and proceed with the recipe.

Cut each capsicum lengthways in half. Remove the stem and seeds and discard. Use a small, sharp knife to cut out and discard any of the white membrane.

OF

Preheat a barbecue hotplate or grillplate to high. Place the capsicums on the barbecue and cook for 10–15 minutes, turning frequently – you want the capsicums to be soft, but not too charred.

By Ross Dobson & Rachel Tolosa Paz

Turn all the capsicums so they are cut side up.

Crack an egg into each capsicum half, then cover the barbecue and cook for 8–10 minutes, until the eggs have set. To serve, sprinkle over the cheese and parsley then drizzle over the olive oil.

ISBN 9781925418712 On Sale 6th November 2018 £25 | 270 x 205mm | 256 pages Full-colour | Hardcover | Food

ASADO

FOOD

BARBECUED RED PEPPERS WITH EGG AND PECORINO

Asado, empanadas, street eats and more

5

BAKED BEEF EMPANADAS (Pastelitos criolles)

“This book celebrates the best recipes from a passionate foodie nation which, until now, have been kept relatively hidden.”

2 tablespoons olive oil 2 large white onions, finely chopped 500 g (1 lb 2 oz) minced (ground) beef 1 teaspoon ground cumin 1 teaspoon mild paprika 1 teaspoon sea salt 1 x quantity baked empanada pastry

The Food of Argentina is a rich and visual celebration of Argentinean food filled with beautiful location and food photography that takes the reader on a gastronomic journey into a little-known cuisine that is tipped to become the next global food trend.

Some people may have heard of Argentinean asados — the legendary meat barbecues that are so beloved by locals, but this book celebrates so much more.

Wash the potatoes. Steam the potatoes until tender. The potatoes are cooked when the skewer pierces them has no resistance. Remove and allow to cool. When the potatoes are cool enough to handle, peel and discard the skin. Roughly chop the potatoes and pass them through a potato ricer.

If you don’t have a rice, coarsely grate into a bowl.

Use a wooden spoon to stir through the flour then the egg and salt, until smooth and well combined. The mixture will be sticky. Use floured hands to form the dough into an oval shape. Cut into 4 equal portions.

Sprinkle some semolina on a baking sheet. Lightly flour a work surface. Take one of the portions of dough and roll into a log, about 1½ cm across. Use a small sharp knife to cut the dough into 2cm pieces. Use the back of a fork to press into one side of the gnocchi. Repeat to use all the dough.

Put the gnocchi onto the baking sheet. Store in the fridge for a day or two. The gnocchi can also be frozen.

To cook the gnocchi, bring a large pot of lightly salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the top. Remove with a slotted spoon.

AFUERA

Come inside the homes and families of Argentina and discover the best recipes this huge food-loving nation has to offer. Often influenced by their European heritage but with a distinct South American feel, home-style dishes include pastas and gnocchi, potato tortillas, and stews and casseroles, as well as sweet offerings including dulce de leche and caramel flans. Or head outside and discover the local delicacies offered in Argentina’s tiny bars and eateries: chorizo rolls with salsa criolla, traditional empanadas, veal croquettes, and fruit-filled pastries. And let’s not forget the famous maté — a strong herbal tea that is Argentina’s traditional drink. Lose yourself in the book and discover a whole new cuisine from the comfort of your own kitchen.

The meat market (?) in Buenos Aires is a must see for any visitor to the city. But you won’t bump into many other tourists here. This is very much a working meat market frequented by locals. Here, you will see the unique cuts of meat that only the Argentines do. You will also learn a thing or two. One local butchers apprentice was given the job of making beef empanadas from freshly ground beef. He wouldn’t share the secret to the pastry but he did tell us the trick to making the most delicious, simple beef filling; equal weight of onions to beef. The onions cook to make the sweetest of gravy.

10

CHOCOTORTA

(Pastelitos criolles) 500 g (1 lb 2 oz) cream cheese 500 g (1 lb 2 oz) dulce de leche (see page XX) 1 tablespoon cocoa powder 250 ml (81/2 fl oz/1 cup) fullcream (whole) milk 400 g (14 oz) plain chocolate biscuits

Ganache

–––––––––––––––––––––––––––––––––––––––––––––––– Ross Dobson is a prolific cookbook author with 13 books to his name. In his nonwriting time, he is kept busy as the chef/owner of two Western Sydney restaurants.

Lightly grease and line the base and sides of a 22cm springform cake tin.

Place the cream cheese and dulce de leche in a bowl and use electric beaters to beat until well combined. Set aside.

Whisk the cocoa powder and milk in a bowl, until the cocoa is dissolved. Dip one-third of the biscuits in the cocoa milk for just a few seconds, then transfer to the base the prepared tin.

Spread one-third of the dulce de leche mixture over the biscuits, then repeat with two more layers of biscuits and dulce de leche. Set aside in the fridge.

To make the ganache, place the cream in a saucepan over mediumheat. When the cream is warm, but not boiling, remove from the heat and add the chocolate but do not mix or beat. Set aside for 10 minutes then gently stir until smooth and glossy. Pour the ganache over the chocotorta and return to the fridge for a at least 6 hours or overnight to set.

Remove the tin and gently remove the baking paper. To cut, heat a knife in warm water and cut into thick wedges.

CALLE

Rachel Tolosa Paz is a photographer, and travel and food writer, who divides her time between Sydney, Australia, and Buenos Aires, Argentina.

200 ml (7 fl oz) thickened cream 400 g (14 oz) dark chocolate, 70% cocoa, broken into small pieces

While this may look exotic, this incredible looking ‘cake,’ is really only thrown together with everyday staples in the Argentine house. It takes a bit of time and care in assembling and for best results this really needs a good overnight rest in the fridge for everything settle down.

Use very plain, uncoated and un-iced chocolate biscuits for this.

9

Food

TYPESETTER NOTES

HEAT ICONS MILD MEDIUM

Curry 101 100+ delicious curry recipes from kitchens around the world

Prawn & tofu laksa

HOT

By Penny Chawla

Place the rice vermicelli in a large heatproof bowl and pour over enough boiling water to cover. Stand for 10–15 minutes, until tender. Drain well.

100 g (31/2 oz) dried rice vermicelli 60 ml (2 fl oz/1/4 cup) vegetable oil XX g Laksa paste (see page XX) 2 teaspoons grated palm sugar, plus extra to taste 1.5 litres (51 fl oz/6 cups) chicken stock 12 large raw/green king prawns (shrimp), peeled and deveined with tails left intact 500 ml (17 fl oz/2 cups) coconut milk 150 g (51/2 oz) fish balls 150 g (51/2 oz) tofu puffs, thickly sliced 200 g (7 oz) bean sprouts, trimmed 300 g (101/2 oz) fresh egg (hokkien) noodles 1 small green cucumber, julienned crispy fried shallots, to serve Vietnamese mint leaves, to serve lime wedges, to serve SERVES 4

Heat the oil in a large saucepan or wok over medium heat. Add the laksa paste and cook, stirring, for 2–3 minutes, until fragrant.

Add the sugar and stock. Stir well and bring to the boil. Reduce the heat to a simmer and add the prawns. Cook for 1 minute, or until prawns are almost cooked. Add the coconut milk, fish balls and tofu puffs. Stir gently to combine, then bring almost to a simmer.

Reduce the heat to low and cook for 2 minutes, or until prawns are just cooked and the fish balls and tofu are heated through. Stir in the beansprouts.

Meanwhile, place the egg noodles in a large heatproof bowl.

Pour over enough boiling water to cover, then stand for 2 minutes or until heated through. Drain well.

Divide both noodles among deep serving bowls and spoon over the laksa mixture, evenly dividing the prawns, fish balls, tofu puffs and beansprouts among them. Top with the cucumber, crispy shallots and mint. Serve immediately with lime wedges for squeezing over.

vegetables • • • • 4

ISBN 9781925418781 On Sale 11th September 2018 £14.99 | 230 x 190mm | 224 pages Full-colour | Hardcover | Food

Filling 750 g (1 lb 11 oz) potatoes, peeled 100 ml (31/2 fl oz) sunflower or vegetable oil 1 teaspoon black mustard seeds 2 sprigs curry leaves (about 24 leaves) 1 large onion, finely chopped 2 garlic cloves, crushed 3 green chillies, finely chopped 3 cm (11/4 in) piece ginger, finely grated 1/2 teaspoon ground turmeric 1/2 teaspoon salt, or to taste

“This is the ultimate curry cookbook, featuring 101 of the very best curry recipes from around the world.”

SERVES 4

Curry: that wonderful combination of spice and heat. Adored by millions and for many seen as their national dish, it is one of the most diverse dishes from around the world.

Curry 101 is a beautifully packaged cookbook that brings together the very best curries from throughout Asia and Africa —some of them famous; some of them little-known, but all of them delicious. Whether it’s a simple dal served with warm and buttery naan bread, a serving of the famous South African bunny chow, a fiery jungle curry from Northern Thailand, a filling laksa from Malaysia or Singapore, a mild Japanese katsu curry or world-famous Indian classics such as madras, jalfrezi, tandoori, or biryani, there really is a curry out there for everyone.

Curry 101 also features the very best rice and bread dishes. Take a trip across the globe from the comfort of your own kitchen and discover the endless interpretations of this traditional, home-style dish. With 101 dishes perfect for curry lovers everywhere, Curry 101 celebrates the very finest recipes that you will return to again and again. This is the only curry cookbook you will ever need.

–––––––––––––––––––––––––––––––––––––––––––––––– Self-identifying “curry queen” Penny Chawla is a food writer, food editor and chef based in Sydney, Australia.

Place the rice in a medium bowl and cover with cold water. Place the urad dal and fenugreek seeds in a small bowl and cover with cold water. Leave both bowls to soak for 4 hours, or preferably overnight.

Drain each bowl in separately. Place the rice in the bowl of a food processor or high-powdered blender. Add 500 ml (17 fl oz/2 cups) cold water and blend to a smooth paste (you may need to do this in batches). It will take about 10 minutes to grind the rice and it will still have a tiny grit to it. Transfer to a bowl, then repeat with the urad dal mixture and 250 ml (81/2 fl oz/1 cup) water. Add the ground urad dal mixture to the ground rice, then whisk in enough cold water (you may need up to a cup) until you have a fairly thick batter, similar in consistency to pancake batter.

Cover the bowl with a clean tea towel and set aside in a warm place for 6–8 hours, until the mixture ferments and a bubbly froth appears on the surface. Stir in the salt.

To make the filling, place the potato in a large saucepan, cover with cold water and bring to the boil. Boil for 10–15 minutes, until tender. Drain and lightly crush the potato with the back of a spoon. Alternatively, roughly dice the potato.

Heat the oil in a large heavy-based frying pan over medium heat. Add the mustard seeds and curry leaves and fry for 1 minute, or until the seeds start to sizzle and pop. Add the onion and cook for 5 minutes, until soft. Add 80 ml (21/2 fl oz/1/3 cup) water and simmer for 3–4 minutes.

Add the garlic, chilli, ginger and turmeric and cook, stirring, for 2 minutes. Add the potato and salt and toss well in the spices. Stir through the coriander.

NOTE: THE DOSA BATTER WILL KEEP IN AN AIRTIGHT CONTAINER IN THE FRIDGE FOR UP TO 1 WEEK.

Place a 20 cm (8 in) frying pan over medium heat. Brush the base of the pan with about 1 teaspoon oil. Ladle 60 ml (2 fl oz/1/4 cup) of batter into the centre of the pan and, using the back of the ladle, spread it out very thinly in a circular motion. Drizzle 1 vegetables • • • • 7

Singapore chilli crab

If you’ve purchased live crabs, place them in the freezer for 1 hour to put them to sleep.

Lift the triangular tail flap on the undersides of the crabs and pull off and discard the top part of the shell. Remove the gills and wash the crabs well. Cut the crabs into quarters if using mud crabs or in half for the swimmer crabs. Crack the large claws with a heavy knife or nutcracker.

Place the onion, garlic, ginger, chillies and salt together in a small food processor and blend to a paste.

Heat the oil in a wok over medium–high heat until hot. Add the onion paste and cook for 3–4 minutes, until the onion has softened. Add the crab and toss in the paste. Add the tomato paste, tomato, stock, sugar, vinegar and soy sauce. Stir well and simmer for 2 minutes. Cover the wok and simmer for a further 10 minutes, or until the crab is cooked through. Remove the crab to a plate.

Add the cornfour mixture and egg to the sauce. Bring just to the boil, stirring, and cook until just thickened. Pour over the crab and sprinkle with the spring onion and coriander. Serve with steamed rice.

vegetables • • • • 12

Food

Masala dosa

440 g (151/2 oz/2 cups) short-grain rice, well rinsed 1/2 cup split urad dal (white lentils), rinsed 1/2 teaspoon fenugreek seeds 1/2 teaspoon salt sunflower or vegetable oil, for frying coconut chutney and/or tomato chutney, to serve

2 large mud crabs or 4 blue swimmer crabs, well cleaned 1 medium onion, chopped 5 garlic cloves, chopped 3 cm (11/4 in) piece ginger, roughly chopped 6–8 long red chillies, depending on how hot you like it 1/2 teaspoon salt 60 ml (2 fl oz/1/4 cup) vegetable oil 1 tablespoon tomato paste (concentrated purée 2 large tomatoes, very finely chopped or puréed 125 ml (4 fl oz/1/2 cup) fish or chicken stock 11/2 tablespoons shaved palm or brown sugar 1 tablespoon white vinegar 11/2 tablespoons soy sauce 1 teaspoon cornflour (corn starch) mixed with 2 teaspoons cold water 1 egg, lightly beaten 3 spring onions (scallions), sliced on the angle coriander (cilantro) leaves, to serve steamed rice, to serve SERVES 4

EMMA WARREN RODRIGUEZ

The Catalan Kitchen Recipes from Spain’s culinary heart

THE

By Emma Warren Rodriguez

DEL

POBEL

CATALAN KITCHEN RECIPES FROM SPAIN'S CULINARY HEART

THE VILLAGE

ISBN 9781925418842 On Sale 16th October 2018 £25 | 280 x 200mm | 272 pages Full-colour | Hardcover | Food

ALMENDRAS MARCONAS

“The Catalan Kitchen is a celebration of one hundered authentic and traditional dishes from Spain’s culinary heart.”

The Catalonia region is situated on the west coast of the Mediterranean and blessed with one of the richest food cultures in Europe. Although Catalonia is still geographically and politically connected to Spain, Catalans consider themselves independent with their own language, history, culture, and cuisine. Its food is considered unique in Spain, and it is home to one of the highest concentrations of Michelin-starred restaurants in the world.

Catalan cuisine does not centre around tapas, and although pintxos do feature heavily, they are not the mainstay of the region and most dishes are larger, stand-alone meals.

Dishes are heavily influenced by pork and fresh seafood, with a focus on fresh, seasonal produce that varies from recipes as simple as crushed tomatoes smeared on bread to hearty, slow-cooked stews. Famous dishes include calçots — large salad onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco sauce, a unique paella made without saffron and the addition of vermicelli noodles, myriad types of Catalan sausage served with white beans, sauces such as aioli and picada, and multiple pastries and desserts including crème Catalan. This is the ultimate cookbook for lovers of Spanish and Mediterranean food.

MARCONA ALMONDS

Out of more than 100 types of almonds grown around Spain, The Marcona, ‘Queen of Almonds’ is a botanical Spanish native variety characterised by its round, flat shape and softness in texture.

Inside the hard, non porous exterior design lays a high level of concentrated oils, making for a rich, intensely flavoured, sweet and juicy nut.

Mostly grown in Valencia and Alicante there is also some production in Catalunya, around the Tarragona region, it is the most expensive, sort after almond for making Torron, marzapan and other traditional cakes and pastries.

Commonly now though, the ‘Marcona’ is referred to as the skinless, toasted, salted snack they are widely marketed as through Europe and the US, even though they may not be the original said varietal namesake.

This recipe is a treat served traditionally as an ‘aperetif’ snack or chopped down and sprinkled over salads or braised meats, in salted caramel toffees and stuffed dates or in an old school devils on horseback.

Makes 2 cups

Rinse almonds in a large bowl covered with lukewarm water and allow to stand for 1 hour. This will also re-hydrate any old, dry ones there might be and allow the almond to absorb more flavours in the pan.

300g blanched almonds

1 ½ tbsp. Extra Virgin Olive oil 1 sprig of fresh Rosemary 1 garlic clove, smashed 2 tsp butter

1 tsp Flaked Salt

Once completely dry, heat oil, rosemary and garlic in a large saucepan or frypan over medium/high heat. Toss through the almonds, jumping the pan in intervals and stirring through to toast evenly. Once starting to take on colour and turn golden, add butter to the pan and swirl to coat. Continue sautéing for 2 minutes.

Take off the heat, mix through salt while hot and transfer to paper towel to drain off excess oils.

Serve immediately and warm.

3

4

PA AMB TOMAQUET ENGLISH HEAD

This sacred national dish is a big part of the Catalan identity and relys on the quality of all 5 ingredients and technique.

It is the simplest yet most fussed over plate there is, served with almost every meal, many a heated discussion can lead to stern disagreements after the debating of intricacies such as the best tomato to use, the best oil or which order you must follow to create the most perfect result.

As with most longstanding traditional Mediterranean cuisines and dishes, the stayers are usually those born from a strong urge to limit waste and deal with excess. Like the Gazpacho, Pa amb tomaquet is a way to serve a 2 day old piece of bread, re-hydrated and back on the table to fill and nourish the family.

But tomatoes all year round??? Yes – the ‘tomaquet de penjar’ or ‘ramellet’ is a hung together cluster of vine tomatoes know as Winter tomatoes, available throughout the year. Grown in low irrigation they have lost most of their acidity and make for an intensely flavoursome and fleshy fruit.

Serves 4

Toast, grill or BBQ the bread slowly to dry it out and harden slightly.

Rub over each slice gently with the garlic clove. The abrasiveness of the toasted bread will cut the garlic across its surface.

4 slices of rustic country style, sourdough white bread

1 garlic clove, whole, peeled

2 very ripe medium tomatoes, cut in half

1 tbsp Extra Virgin olive oil 1 tsp salt flakes

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

Sprinkle with salt so it can be carried evenly over the bread by following with the tomato.

Firmly squash the tomato onto the bread, cut side down and squeezing as you rub around to release the juices and flesh.

Drizzle with olive oil and BON PROFITI When making a large batch, commercially in Catalunya the tomatoes are cut in half and grated on a course box grater, leaving only the skins to discard.

Melbourne-based food writer and chef Emma Warren earned her chef wings in Barcelona, where she was classically trained in Catalan cuisine.

21

Food

Drain off all the liquid and spread almonds out onto a clean tea towel or paper towel in an even, single layer to air dry for about 20 minutes.

(Can skip these 2 steps if time poor)

Taco-topia 60+ taste-tastic recipes

By Deborah Kaloper Illustrated by Alice Oehr

ISBN 978-1-925418-81-1 On Sale 2nd October 2018 £14.99 | 230 x 190mm | 128 pages Full-colour | Hardcover | Food

“This completely illustrated cookbook celebrates everyone’s favourite street and snack food — tacos — and includes more than 60 delicious recipes to get your kitchen humming.”

Explore the delicious world of tacos in this uniquely crafted illustrated cookbook.

California native Deborah Kaloper goes beyond the basics we’ve all come to know and love from the iconic Mexican street food and includes some deliciously new ideas to fill soft and hard tortillas (and your belly) in this very cool cookbook (mac-and-cheese tacos, anyone?). Of course, she hasn’t forgotten to include classics and well-loved favourites such as Baha fish tacos, blackened chipotle chicken, smoky pulled pork and jalapeño tacos, and slow-cooked braised bean tacos. Also, if you’re feeling inclined, Taco-topia also includes recipes for creating your own hard and soft tortillas, salsas bursting with flavour, and hot sauces from scratch.

Taco-topia shows that tacos are super versatile, perfectly easy to create, and even easier to eat — what’s not to love? With bold illustrations and incredible recipes throughout, this is the most unique taco book you could ever own!

The Topia series

–––––––––––––––––––––––––––––––––––––––––––––––– Deborah Kaloper is a California-raised, Melbourne-based food writer, chef, former pastry chef, and now sought-after food stylist. In her downtime, Deb perfects her tortillas. She has previously authored Ramen-topia, published by Smith Street Books.

Alice Oehr is an illustrator, and graphic and textile designer based in Melbourne.

She has previously illustrated Ramen-topia and Prince A to Z for Smith Street Books.

Food

ISBN 9781925418514

Winter

CLASSIC FRENCH ONION SOUP

Warm recipes for cold nights

By Louise Franc

2 tablespoons olive oil

Heat the olive oil and butter in a large heavy-based saucepan over medium heat. Add the onions and stir to coat in the oil and butter mixture. Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally.

Stir in the sugar and wine. Cover and cook for a further 30 minutes, stirring occasionally, until the onions are very tender.

Remove the saucepan lid and continue to cook, stirring, for another 5–10 minutes, until the onions begin to caramelise and become an even golden brown.

Add the stock and bay leaf, then simmer for another 30 minutes.

SERVES 6

2 tablespoons olive oil 50 g (1¾ oz) butter 3 brown onions, thinly sliced 3 red onions, thinly sliced 3 white onions, thinly sliced ½ teaspoon soft brown sugar 250 ml (8½ fl oz/1 cup) dry white wine 1 litre (34 fl oz/4 cups) good-quality chicken stock 1 bay leaf 2 tablespoons Cognac, dry vermouth or dry sherry 200 g (7 oz/1½ cups) grated gruyère or other melting cheese CROUTONS

sourdough baguette, cut into 12 thick slices

ISBN 9781925418866 On Sale 23rd October 2018 £30 | 255 x 215mm | 336 pages Full-colour | Hardcover | Food

Increase the oven temperature to 200°C/400°F (fan forced).

Remove the bay leaf from the soup. Stir in the Cognac, then taste and season with sea salt flakes and freshly ground black pepper.

Pour a small ladle of soup into six ovenproof soup bowls. Add a crouton and a sprinkling of gruyère. Ladle in the remaining soup, then add another crouton to each bowl and a thick layer of cheese.

Place the bowls on a baking tray and carefully transfer to the oven.

Bake for about 5 minutes, or until the soup is bubbling hot and the cheese has formed a golden crust.

Allow to stand for a few minutes before serving, as the soup and bowls will be extremely hot.

SOUP

17

BAKED TA R R A G O N CHICKEN

“This comprehensive collection of 140 classic and modern winter recipes collected from around the world promises to keep you warm on cold nights.”

When the temperature cools down and the nights become longer, we tend to crave our favourite comfort foods — slow-cooked meats that fall off the bone, rich chowders and hearty stews, succulent roasts with all the trimmings, and fragrant and warming curries served with steamed rice. This is the time of year when we tend to skip the salads, smoothies, and lighter meals, and the art of winter cooking comes into its own. Winter is a stunning collection of innovative cold-weather recipes perfect for this time of year.

From simple and warming traditional comfort foods like classic French onion soup, slow-cooked beef stroganoff, chicken cacciatore, rich osso buco, and a moreish tuna pasta bake to impressive modern cold-weather dishes including Asian-style caramel pork, Panang chicken curry, roasted pumpkin risotto with brown butter and sage, and creamy Calvados chicken, as well as a host of decadent desserts — think dulce de leche and chocolate peanut butter puddings, slow-baked spiced quinces, chai-spiced slow-baked rice puddings, and winter-warming dried fruit compote — Winter has a recipe to cover every occasion.

Meanwhile, preheat the oven to 160°C/320°F (fan-forced). To make the croutons, lightly brush both sides of each slice of bread with olive oil and place on a baking tray. Bake for 10 minutes on each side, until crunchy and deep golden brown.

Preheat the oven to 140°C/275°F (fan-forced).

Place the chicken pieces in a large baking dish and season with sea salt flakes and freshly ground black pepper. Brush with the melted butter, then sprinkle with the tarragon. Tuck the lemon quarters in and around the chicken.

Cover the baking dish tightly with foil, transfer to the oven and bake for 1½ hours.

SERVES 4

4 free-range chicken leg quarters 1½ tablespoons melted butter 3 tablespoons fresh tarragon leaves, or 1 tablespoon dried tarragon 2 lemons, quartered 2 large potatoes, peeled and quartered green salad, to serve

102

Remove the foil and add the potatoes to the dish. Brush the chicken and potatoes with the cooking juices from the bottom of the dish.

Return to the oven, leaving the foil off, and bake for a further 1 hour.

Increase the oven temperature to 180°C/350°F (fan-forced). Bake for a final 20 minutes, or until the potatoes are cooked through and the chicken skin is golden.

Serve the chicken and potatoes with a green salad.

P O U LT R Y

W I N T E R WA R M I N G DRIED FRUIT COMPOTE

With 140 recipes included — designed to not only taste amazing but to warm you up too — Winter is a comprehensive volume on cold-weather cooking.

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

Preheat the oven to 140°C/275°F (fan-forced).

Arrange the dried peaches, apricots, pears and cranberries in a casserole dish.

Put the remaining ingredients in a saucepan. Add 500 ml (17 fl oz/ 2 cups) cold water and stir over medium heat until the sugar has dissolved. Leave to simmer for 5 minutes.

Louise Franc is a French-born, Australia-based chef, food stylist, and food writer.

She is a regular contributor to newspapers and magazInés and has previously authored Low & Slow and Roast with Smith Street Books.

SERVES 4

90 g (3 oz) dried peach halves 90 g (3 oz) dried apricots 90 g (3 oz) dried pears 60 g (2 oz/½ cup) dried cranberries 250 ml (8½ fl oz/1 cup) verjuice (see tip) or water 170 g (6 oz/¾ cup) caster (superfine) sugar 1 cinnamon stick 1 teaspoon vanilla bean paste

Pour the sugar syrup over the fruit. Cover the casserole dish, transfer to the oven and bake for 1½ hours.

Serve the fruit compote with vanilla ice cream for dessert, or with porridge for breakfast. It will keep in an airtight container in the fridge for up to a week.

Made from the juice of unripe grapes, verjuice adds a lovely dimension to this dish. If you don’t have any, you could use 60 ml (2 fl oz/¼ cup) lemon juice mixed with 185 ml (6½ fl oz/ ¾cup) water, or simply replace with water.

D E S S E R T S 295

1351 Winter 09 DESSERTS_1.indd 294-295

Food

7/3/18 5:24 pm

M U S T A C H E

lampshade

The Mustache Bible Practical tips & tricks to create 40 distinct styles

A trapezoidal carpet (preferably dark), a bit ‘working class’ and a bit antagonistic, this is a manly whisker, especially suitable for those with black hair, perfect for manning up feminine features.

By Theodore Beard CELEBRITIES Peter Sellers

ISBN 9781925418828 On Sale 2nd October 2018 £12.99 | 180 x 130mm | 176 pages Full-colour | Hardcover | Men’s Grooming

17

Tutorial

Define the contours of the mustache with scissors, snipping it to create the characteristic trapezium shape.

2

Be sure to match the whiskers on the top and bottom. Take special care of the hair in the corners of the mouth to avoid ruining the symmetry.

3

You can shape the ends with a little gel if you want to give a jagged-edge effect that will liven up the finished mustache and make it more original.

4

lampshade

“Men — the beard is officially over! So get creative with your razor, scissors, and a tiny comb to fashion yourself a fetching 'tache!”

The mustache is back! Walk through any hipster neighborhood these days – hello London’s Shoreditch – and you’ll see the move away from full-flowing beards and back to the far superior, gentlemanly mustache (don’t even think about a whiskerfree face!). Today, the modern man uses the mustache much like a pair of raffish eyewear — to accent his face and personality.

This book is your easy step-by-step guide to crafting forty classic and contemporary mustache styles. Think beyond the ’70s porn-star mo’ or Tom Selleck’s lip slug in Magnum P.I. (although, of course we had to include that one!) to cooler versions, including the Horseshoe, the Dalí, the freestyle, the Fu Manchu and the B-Boy. Add some serious style to your face this autumn.

Perfectly timed to release for Movember – a charity push for men to grow a moustache in November to help raise money for men’s health.

–––––––––––––––––––––––––––––––––––––––––––––––– Theodore Beard is a fashion and men’s style writer, illustrator, and artist based in Milan, Italy. He sports a classic handlebar mustache, which he insists never went out of style.

TIME: 1 month

DIFFICULT Y:

MANL INESS:

CHARM:

ORIGINAL IT Y:

½

½

1

Pass the razor blade over the cheeks, throat and chin, ensuring the shave is neat and tidy.

YOU DID IT! NO LONGER WILL THEY BE ABLE TO ACCUSE YOU OF BEING A FRIVOLOUS DO-NOTHING, AS YOU WILL HAVE THE MOST SERIOUS MUSTACHE OF THEM ALL.

18

19

M U S T A C H E

baguette

A must for anyone hoping to reside in the Basque Country between France and Spain. Even better if you also like the visual arts. The main difficulty lies in the central area, where the whiskers shrink and surgical precision must be employed to model them properly. Absolutely to be avoided for those with sparse facial hair.

CELEBRITIES Alain Delon 25

Fashion

Grace Jones A to Z The life of an icon – from Androgyny to Zula

In her memoir, Jones describes herself and her brother Chris as ‘possessing two completely distinct selves.’ She also describes her brother as ‘church gay’, a category she also applies to Prince.

She used asexuality to conjure up a ‘new gender.’

Albums Studio albums • Portfolio (1977) • Fame (1978) • Muse (1979) • Warm Leatherette (1980) • Nightclubbing (1981) • Living My Life (1982) • Slave to the Rhythm (1985) • Inside Story (1986) • Bulletproof Heart (1989) • Hurricane (2008) ...

Jones told Julia Felsenthal in a Vogue Magazine interview, ‘I won’t cry.

I am very male emotio nally.’

Armani

By Steve Wide Illustrated by Babeth Lafon

Fashion designer Georgio Armani developed a collection in the late seventies inspired

by Akira Kurasawa’s film ‘Kagemusha.’ The collection was called Samurai and it caught the attention of Grace Jones, who wore one of the pieces for the Iconic cover of her album ‘Nightclubbing.’ ...

In 1979, Jones’ expartner Jean-Pa ul Goude told People magazin e, ‘Men think she’s sexy.

Women think she’s a little masculine, so they’re not jealous. Gays think she’s a drag queen.’

Awards Grace Jones was nominated for a Grammy award for best long form video in 1983 for ‘One Man Show.’ She for three Saturn awards for best supporting actor in Conan the Destroyer, View to a Kill and Vamp. She was nominated for a Razzie award for worst supporting actor in Siesta. ...

Atila Altuanbay Grace Jones married her bodyguard Altuanbay, a Turkish muslim, in 1996. She said openly in her memoir that the relationship ended when, in a fit of jealous rage, he held a knife to her throat. She also said that they were technically still married, she has been unable to find him to divorce him.

Jones on her fluidity: ‘I go feminine, I go masculine – I am both, actually. I think the male side is a bit stronger in me and I have to tone it down sometimes. I’m not like a normal woman, that’s for sure...’

personality Having both ‘male’ and ‘female’ She said traits has made Jones self-sufficient.

I have a very strong ‘I am my own sugar daddy. to protect my male side, which I developed necklace I can female side. If I want a diamond necklace.’ diamond a myself buy go and

ISBN 9781925418804 On Sale 25th September 2018 £12.99 | 240 x 200mm | 56 pages Full-colour | Hardcover | Pop Culture

looks personify gyny – her iconic feminine. The s with andro ibly is synonymou somehow incred just so like Grace Jones that is also masculinity eyebrows taped a hard-edged a louche, tly manicured finished with ni suits, perfec angular Arma flat tops – often of her mouth. Hers is a razor-sharp r the corne and pts a boxer ng from the traditional conce l, cigarette hangi potential for that James Dean rates and in contro that celeb Sexy, stylish to co-exist. powerful image both and femininity n’, frequently of masculinity ‘strong woma former her with her epitomises the Grace Jones ish tropes. Toget s image androgynou usurping mann pushed her utilising and tions Jones e, Paul Goud tic representa partner Jeang with fantas r fluidity, playin . Parallels with beyond gende or post-human made use look robotic while Bowie that make her ignore, but, are hard to s been the sense David Bowie there has alway gynous characters, it this ‘andro of numerous lf who inhab herse to change on Jones is missi that it r on a chic -wordly visito phous, ultraamor alien’: an other an humanity into all over the n and men the shape of ; giving wome ver the genderless being be strong, sexy and whate e to world a licens to be. hell they want

It was reported that pop megastars One Direction banned Jones from appearing with them on the same episode of The Jonathan Ross Show, for fear that they would be overshadowed by her and seem ‘too tame’ in compariso n. While the band’s representa tives denied anything of the sort, they would have had a valid point …

“An illustrated A to Z, celebrating the unparalleled artistic impact of the cultural icon Grace Jones.”

Singer, songwriter, supermodel, record producer, actress, and iconoclast, Grace Jones is truly one of a kind, equal parts intriguing, intimidating, and indefatigable.

From her early days as a model working with Yves Saint Laurent and Kenzo, to her rise to disco stardom in New York City’s Studio 54, followed by her storming the New Wave with her reggae-infused post-punk sound, through to her arresting, decade-defining work, Jean-Paul Goude, and featuring her eclectic and iconic film career and her continuing artistic output in the current day, Grace Jones A to Z charts her incredibly rich life. This book looks at her life, her art, creative collaborations, films, friendships, and fun — all in a brilliantly illustrated A-to-Z format.

This is the third book in the popular A to Z series, following on from Bowie and Prince.

Bloodlight and Bami Director Sophie Fiennes (sister of Ralph and Joseph) made this 2017 documentary as a homage to Grace Jones. It features live concert performances and intimate and rare footage of Jones. Fiennes said: ‘The visually fetishized image of Grace isn’t radically different from the person. She’s someone who’s kind of excessively alive.’

...

Forget being banned.

Grace is lucky she wasn’t arrested when she tried to retrieve her boyfriend Dolph Lundgren then-errant from an LA hotel – with a gun.

Grace said that in the climate of the time in LA, this behavior seemed perfectly normal to her. Tom Holbrook, Dolph’s manager, wouldn’t let Grace see him. She describes herself as screaming through the locked hotel room door, ‘I’ve got a gun!

Let him out you bastard.’

Boyfriends Jones had a long relationship with Jean-Paul Goude, producing one son, Paulo. She was with Chris Stanley, although she denies the rumous that they were married. She was with actor Dolph Lundgren (her former bodyguard) for nearly five years. She dated Danish actor Sven-Ole Thorssen from 1990 (thy have since resumed an ‘open relationship from 2007) and in 1996 she married her bodyguard Atila Altaunbay, a union which lasted until he held a knife to her throat. ...

Bond Girl

In 1998, at the tender age of 50, Jones was allegedly hit with a lifetime ban from Walt Disney World in Florida (some sources claim that she’s been banned from all Disney properties) for flashing her breasts during a live performance.

It certainly begs the question of why Disney would have hired Grace to perform in the first place since this is a pretty standard Jones onstage move (at Brooklyn’s Afropunk festival in 2015, she performed a legendary rendition of Slave to the Rhythm hula-hooping topless for the duration of the song). Grace Jones has never been one to avoid controversy and appears to take enormous pleasure in pushing hard against the establishment.

As a trailblazer, some of her more outrageous behaviour and controversial art may seem relatively tame by today’s standards, but throughout her career, Jones has continued to confront outdated gender, political, religious and social mores of the day – Jones was never going to let the threat of her work being banned from broadcast or publication silence her.

Jones and Jean-Paul Goude’s thrilling mid80s Citroën CX 2 television spot is a striking piece of advertising , that was banned in several countries.

The official reason is said to be because it promoted ‘excessive speeding’, although IndieWire makes the point that ‘the strong, aggressive , literally larger than life image of a black woman, might have been just too much for some people to handle in 1985.’

Jones played May Day in ‘A View to a Kill.’ As the ‘henchperson’ and lover of Christopher Walken’s villainous Max Zorin, she wasn’t a bond girl in the true sense of the word, quite the opposite, but certainly managed to stand out as a memorable and powerful female character in the franchise.

The A to Z Icons series

–––––––––––––––––––––––––––––––––––––––––––––––– Steve Wide is a Melbourne-based DJ and writer who hosts a long-running British music radio show. He has run many legendary indie and retro club nights and deejayed for acts including Radiohead and the Stone Roses. In his radio career, Steve has interviewed countless artists, from Jarvis Cocker to Björk. Steve’s previous titles include Bowie A to Z and Prince A to Z. Babeth Lafon is a French beauty-and-lifestyle illustrator based in Berlin. Her clients include Harper’s Bazaar, L’Oréal, Architectural Digest, L’Occitane, Marie Claire, and Elle Decoration.

Pop Culture

ISBN 9781925418217

ISBN 9781925418385

Super Fans Music’s most dedicated: From Beatlemania to the Beyhive

By Tobias Anthony Illustrations by Eliza Wilson

Demo: Lusty tweens swooning over an idol and discovering their sexual identities in the process.

Beliebers n Bieber Justin

ISBN 9781925418507 On Sale 4th September 2018 £9.99 | 200 x 135mm | 112 pages Full-colour | Paperback | Pop Culture

“This fun book takes a close look into the weird and wonderful world of pop music’s most devoted superfans.”

Musicians and bands have been adored since the first notes were recorded, but it was Beatlemania in the ‘60s that heralded the birth of the Super Fan – a breed of music obsessive that literally worshipped their idols.

Super Fans looks at the crazed followers and fan groups that surround both the modern music scene and the earliest incarnations of fandom in a witty, fun and tongue-in-cheek way. From Beyoncé’s Beyhive, the Britney Army, Gaga’s Little Monsters, Nicki Minaj’s Barbz to Justin Beiber’s Beliebers – author Tobias Anthony goes deep into these fan groups to see how they tick.

Signatures: Throwing shade toward whichever celebrity’s offspring Biebs is seen with, whether it be Lionel Richie’s daughter or Alec Baldwin’s niece.

Notable dust-ups: Beliebers everywhere rushed to Justin’s aide after a nasty tweet from a 15-year-old girl was retweeted by Justin himself. The tweet said: ‘Not really a fan of Justin Bieber but his acoustic album is actually good!’ Thankfully, the Beliebers were able to stem such savagery but bombarding the young Twitter user with death threats.

Moment of madness: A bottle of sparkling water, which Justin took a sip from before deciding he didn’t like it, was sold online for $624 to the parents of a Bieber uber-fan.

8

Who are The Beliebers?

it’s a simple word and the line is catchy, but the simplicity of ‘Belieber’ captures the essence of what it is to be a Justin fanatic.

Why you should become a Belieber …

Ryan Good, nor his manager, Scooter.

They are all part of your family now; 8) Try to put lots of posters of him on your bedroom wall!

In 2008 the world was treated to a series of YouTube videos showing a

Since he was a mere 16 years old, his fans have been there to support the singer through a career that has

Have you seen his face? Do you believe? No?

And always remember, as one Belieber reminds us online: ‘Just because you didn’t like him from the

child performing covers on his guitar.

What a voice! the world cried.

What an angel! What talent!

Who was this boy? you ask. Well,

seen him evolve from teeny-bopper/ pop icon into a serious hit-making, chart-topping machine, and master of the body roll. And with his musical

Well, if you’re not a fan already, then the many online guides entitled ‘How to be a Justin Beiber fan’ might help. According to such Belieber-

start doesn’t mean that you’re not a Belieber. That’s a fantasy spread by people who are way too competitive and not family oriented. The Belieber

none other than Justin Drew Bieber, who, since signing with RBMG Records in 2008 after his YouTube

evolution has been the evolution of Beliebers, too, from predominantly female teeny-boppers to a more

made propaganda, it’s simple: 1) Don’t just call yourself a ‘fan’, real Justin Bieber fans are called

family is an open one and will accept anyone into the family. As long as you don’t just like him because of the way

videos were discovered by a talent manager, today boasts the most loyal army of adoring fans. His followers, naturally, call themselves Beliebers.

expansive, diverse audience, which is only naturally seeing as his most recent collaborations involve the likes of club kings Skrillex, Diplo and DJ

‘Beliebers’; 2) Memorise his song lyrics; 3) Being a Belieber isn’t about the merchandise, because not everyone can afford it. Many

he looks and you honestly and truly love him as a person and his music, then you’re fine, welcome to the Belieber family!’

And all this despite the fact that young Justin, who was born in 1994 (sigh), is Canadian. Not bad, ey?

Belieber, of course, is a simple

Snake.

Despite his troubles off the stage, the future seems bright for Beliebers, who Justin credits with recent

Beliebers will wear home-made t-shirts to his concerts; 4) Learn the basic facts – Justin’s DOB, his favourite colour (purple, fyi) and

portmanteau, combining the words ‘Bieber’ and ‘believe’. The word is commonly associated with the line,

turnarounds in attitude and career.

Things should only continue to look up, so long as they continue to believe.

family members; 5) Show it off.

Make sure everyone knows you’re a Belieber. You will be teased by haters,

uttered by many Beliebers, ‘Once I saw his face, I was a Belieber’, which is an update of and reference to the hit

but every true Belieber is willing to put up with this; 6) Make a Twitter fan account; 7) Respect Justin’s crew

song ‘I’m a believer’ by The Monkees.

There’s no great origin story here,

members. Never make fun of his bodyguard, Kenny, or his swag coach,

Welcome all, indeed.

–––––––––––––––––––––––––––––––––––––––––––––––– Tobias Anthony is an author, student, and university teacher in creative writing. He has recently completed a PhD examining the representations of mass culture in contemporary fiction. He has previously published Hipster Baby Names, Ginger Pride, A Very Modern Dictionary and Should I Buy This Book? with Smith Street Books.

Eliza Wilson is an illustrator and designer from Melbourne, Australia. Her art is influenced by her three main passions in life – pop culture, music and pickles.

Swifties r Swift Taylo

Known for: Demo: Everyone …

Pop Culture

Wanting nothing more than to meet Taylor Swift in person; spending every waking moment swapping pictures of Taylor Swift online or attempting to get Taylor to follow them on Twitter; drawing pictures of Taylor Swift’s cats …

The Stranger Things Field Guide

The

Field Guide

Everything you need to know about the weird, wonderful and terrifying world of Hawkins and the Upside Down

By Nadia Bailey Illustrated by Phil Constantinesco

Unofficial guide Everything you need to know about the weird, wonderful and terrifying world of Hawkins and the Upside Down

By NADIA BAILEY

ISBN 9781925418880 On Sale 6th November 2018 £12.99 | 210 x 170mm | 156 pages Full-colour | Hardcover | Pop Culture

“Let this field guide take you deep into the world of Stranger Things — and discover everything you need to know about the world of Hawkins, the Upside Down, and the making of the cult Netflix series.”

Stranger Things — that perfectly created television world of ’80s Indiana, USA, complete with a mysterious government project, shadow monsters, and a raft of big-personality, small-town characters — is celebrated in this volume. Entertaining, always informative, and a huge amount of fun, The Stranger Things Field Guide explores the curious fictional world the Duffer Brothers created. With facts, stats, and behindthe-scenes anecdotes galore, this is the perfect book for fans of the show.

Unlike other Stranger Things books out there — this one is completely current, covering both seasons of the series in a comprehensive manner. With season 3 not slated until 2019, this book is the perfect guide to swot-up on all you need to know before binge-watching all over again.

–––––––––––––––––––––––––––––––––––––––––––––––– Nadia Bailey is a freelance writer and editor from Sydney, Australia. Nadia has written for Oyster magazine, Vogue Australia, Hello May, and ASOS Magazine. Ever since Stranger Things landed, Nadia has become obsessed — having previously published The Book of Barb with Smith Street Books.

Phil Constantinesco is a freelance illustrator and motion designer based in Brussels, Belgium. His clients include Marie Claire, Figaro, Néon, Fricote, Men’s Health and Beaux Arts. He previously illustrated The Book of Barb with Smith Street Books.

Pop Culture

Getthe

Look

Bitchin’ attitude

Slicked hair and epic eye-liner

Blazer with popped collar,fs rollled cuf

Eleven’s bitchin’ punk makeover

Badass bandana

What do you do when your newly-found long-lost sister drags you off on a mission with

Cuffed jeans

her badass friends? It’s time for a serious makeover.

Tennis shoes

Liberté Egalité Beyoncé Empowering quotes and wisdom from our fierce and flawless queen

I'm not really sure people know or understand what a feminist is, but it's very simple. It's someone who believes in equal rights for men and women. I don't understand the negative connotation of the word, or why it should exclude the opposite sex. If you are a man who believes your daughter should have the same opportunities and rights as your son, then you're a feminist. We need men and women to understand the double standards that still exist in this world, and we need to have a real conversation so we can begin to make change

By John Davis Illustrated by Samona Darius

Beyoncé

ISBN 9781925418750 On Sale 4th September 2018 £9.99 | 185 x 160mm | 112 pages Full-colour | Hardcover | Pop Culture

“A beautifully illustrated book featuring quotes and general wisdom from Queen Bey.” Who runs the world? Beyoncé runs the world. With more than 100 million solo records sold worldwide, Beyoncé is one of the top-selling music artists in history.

She has 22 Grammy Awards, 24 MTV Video Music Awards and has been named the most powerful female in the entertainment industry by Forbes, the Top Radio Songs Artist and Top Female Artist of the 2000s by Billboard, and the Top Certified Artist in America during the 2000s by the Recording Industry Association of America. She is a goddess, feminist, inspirational businesswoman, jaw-dropping singer, powerful dancer, ground-breaking artist, iconic mother, and everything else in between. Beyoncé is the living embodiment of achievement, hard work and success – one of the most inspiring humans to ever grace the earth.

From her early days as a child entrepreneur (she used to charge family and friends $5 each to watch her perform) through the complicated but star-making Destiny’s Child era, to Bey’s total world domination, Liberté, Égalité, Beyoncé will help you slay every day.

–––––––––––––––––––––––––––––––––––––––––––––––– John Davis is a pop-cultural author, recovering high school teacher and is now one of Melbourne’s most popular DJ’s. He has previously written The Essential Fan Guide to RuPaul’s Drag Race for Smith Street Books in 2017.

Samona Darius is a graphic designer and illustrator from New York. Samona earned her B.A. in Graphic Design at Full Sail University while starting her illustration career concurrently. She specialises in vector-based portraits of pop-culture icons.

Pop Culture

Coining phrases whilst cashing cheques, Queen Bey can be thanked for the addition of 'bootylicious' to the Oxford English Dictionary.

Initially opposing Destiny's Child recording the track, Bey's father/manager Mathew voiced his concerns to record producer Rob Fusari who assured that it wasn't a sleazy cut - “It’s this great female empowerment song - it’s going to be fantastic!”. Fantastic it was, reaching the top position of the US Billboard Hot 100 charts where it holds the record to this day of being the last girl group single to reach the #1 position!

Will & Grace & Jack & Karen Life – according to TV’s awesome foursome

By Emma Lewis

Will Grace Jack Karen

Illustrated by Chantel de Sousa

INTRODUCING

Will Grace Jack Karen In 1998 when Friends and Frasier ruled sitcom land, Will & Grace arrived in our living rooms and changed the television landscape as we know it. Although the show centred on the friendship between lawyer Will Truman and designer Grace Adler, audiences adored the antics of Grace’s socialite assistant Karen Walker and Will’s out-andproud best friend Jack McFarland. Jack and Karen soon became as central to the show as Will and Grace, and with incredible performances by guest stars like Debbie Reynolds and Molly Shannon, Will & Grace became one of NBC’s highest-rating sitcoms.

There is no doubt that Will & Grace helped pave the way for future gay characters and storylines on prime-time TV. Before Will & Grace, there were no permanent gay characters on sitcoms.

TV’S LIFE – ACCORDING TO AWESOME FOURSOME

Even in TV drama land it was rare to see gay characters in the early noughties, and even rarer to see two gay characters kiss.

Remember the hype in 2000 when Jack and Tobey kissed on Dawson’s Creek? The same year, Will & Grace showed the first gay kiss in a sitcom when Will kissed Jack for the benefit of news cameras during a protest. (Ironically, the protest was about a gay kiss being cut from a sitcom that Will and Jack were fans of.)

Great writing and stand-out comedic performances rightfully earned Will & Grace its place in pop-cultural history, but its impact is further reaching than that. Former US Vice President Joe Biden credits Will & Grace with educating the American public about LGBTI issues, and the Smithsonian has even included artefacts from Will & Grace as part of their collection detailing the history of LGBTI people in the United States.

After numerous accolades, including 16 Emmy Awards, the original series finished airing in 2006, but the popularity of Will & Grace in syndication proved that viewers weren’t ready to say goodbye. The long-awaited return of Will & Grace in 2017 has rightfully brought Will, Grace, Jack and Karen back into our lives, and audiences couldn’t be happier.

So sit back, relax and enjoy some life advice and inspiration from Will, Grace, Jack and Karen, TV’s awesome foursome!

4

Emma Lewis

5

ISBN 978-1-925418-79-8 On Sale 18th September 2018 £9.99 | 185 x 160mm | 96 pages Full-colour | Hardcover | Pop Culture

“No, but the g guy who’s da.”tin me does

“A fun guide to the important things in life, according to TV’s Will, Grace, Jack & Karen.”

While resurrections of beloved TV shows are gener-ally met with skepticism, after an eleven-year absence, Will & Grace is back on our screens and has been enthusiastically embraced as “a fizzy cocktail of old and new” (EW), “a disarmingly welcome throwback” (Vanity Fair).

Featuring fun and colourful illustrations throughout, Will & Grace & Jack & Karen brings you all the questionable wisdom of TV’s awesome foursome. Find out which character is your true spirit animal (you know it’s Karen) with our handy quiz; get through your day with Karen Walker’s guide to drinking, and improve your job prospects with career advice from Jack McFarland.

Full of inspiration, trivia, and hilarious quotes, Will & Grace & Jack & Karen is here to help you discover the secrets to maintaining the lifelong bonds between friends who are more like family.

–––––––––––––––––––––––––––––––––––––––––––––––– Emma Lewis is a freelance writer and all-around funny person from Melbourne, Australia. Emma is a die-hard Will & Grace fan and general comedy expert. Emma is the author of Thank You for Being a Friend: Life — According to the Golden Girls, published by Smith Street Books in 2017.

“Got a hot date?”

6

Will&Grace

ING…

IN THE BEGINN

Picture this: Columbia University, 1985. Back to the Future has just been released, ‘We Built This City’ is topping the charts, and Miami Vice is the coolest thing on TV. Will and Grace are at a college dorm party and have been dating each other for three months.

Although Grace is a sophisticated woman who has had sex at least three and a half times, Will is reluctant to take their relationship to the next level.

Enter Jack McFarland. After discovering Jack literally inside his closet, Jack and Will get to talking. Jack tries to convince Will that he is gay, but Will is adamant he is straight. Jack lays it out straight (or so to speak) to Will: ‘This well-worn copy of the Dreamgirls soundtrack begs to differ.’

with her family, seeing this as her big opportunity to go all the way with Will. When Bobbi refuses to let Grace and Will sleep in the same bed, Will is relieved, but Grace is furious and ends up sneaking into bed with Will anyway.

Jack, Will claims he still isn’t gay, but Jack knows Will is gayer than the day is long. Still in denial, Will goes back into the bedroom and throws Grace on the bed. Grace takes the lead (remember the three and a half times) but it is totally awkward. Will says he thinks they should wait because he loves her. This only seems to spur Grace on, when Will suggests they wait until they get married.

Somehow seeing this as a way out of sleeping with Grace, Will ends up proposing.

has told her family the big news.

Bobbi is singing show tunes, the neighbours are drinking champagne, and Will is filled with regret. Getting Grace alone in the kitchen, he finally admits he is gay. Grace is devastated and throws him out.

Cut to a year later. Will and Grace have not spoken since Thanksgiving. They run into each other at the grocery store near campus and although their exchange is initially awkward, they

Cut to downstairs and Grace

Panicked, Will sneaks off to the bathroom and calls Jack for advice. Despite reaching out to

Grace invites Will to Thanksgiving 8

Pop Culture

7

9

Golden Girls Playing Cards Will & Grace Playing Cards Illustrated by Chantel de Sousa

ISBN 978-1-925418-95-8 (Golden Girls) ISBN 978-1-925418-91-0 (Will & Grace) On Sale 18th September 2018 £6.99 | 54 standard-sized playing cards Full-colour | Pop Culture

“Spice up your card nights with these two original playing decks, featuring characters from the iconic shows Will & Grace and The Golden Girls” While these two playing card decks include the typical 52 standard-sized cards, four distinct suits and all printed on quality card material — the theme of each deck is completely original.

In the Will & Grace deck of cards, the fabulous four from the hit TV show feature — each representing a suit from a standard playing-card set. Will is spades, Jack is clubs, Grace is hearts, and — of course — Karen must be diamonds. This is the perfect gift for lovers of this iconic series — which, after an eleven-year hiatus, has returned funnier, bolder, and more biting than ever.

In the Golden Girls deck of cards, it is the fearless foursome of Dorothy, Rose, Sophia, and Blanche who each assume a suit in the deck of cards. The ever-romantic Blanche takes hearts, country-at-heart Rose takes spades, ever-wise Sophia takes clubs, and the sharp-witted Dorothy takes diamonds. Play a game of cards with the series rolling in the background for a truly immersive experience! This is one for the fans of the TV show that first aired more than thirty years ago and continues to gather ever more fans (thanks to the proliferation of streaming services).

Your card nights promise to be more fun than ever!

–––––––––––––––––––––––––––––––––––––––––––––––– Australian artist and illustrator Chantel de Sousa created the original, bright and fun looks for both sets of playing cards.

Pop Culture

RS E K A M E G CHAN pioneers,ls p book of The pin-u akers and radica troublem

h ixon-smit Mattrilatdionasdby Emma Munger

with illus

Change-makers The pin-up book of pioneers, troublemakers and radicals

By Matilda Dixon-Smith Illustrated by Emma Munger

ISBN 9781925418873 On Sale 6th November 2018 £12.99 | 210 x 177mm | 128 pages Full-colour | Hardcover | Pop Culture

“A beautifully illustrated book celebrating fifty of the world’s sexiest brains — people who have changed the world in big and small ways.”

What have the world’s sexiest people ever really done for the world? We should be crushing big-time on the beautiful brains of the people who make a difference. Elon Musk, swoonworthy inventor who spends his billions developing sustainable energy and space exploration. Ruth Bader Ginsburg, (gavel-) bangin’ babe of the US Supreme Court who has spent her life fighting for women’s rights. David Attenborough, the foxy zoologist-turned-broadcaster who has inspired generations to care about the natural world. And not to mention Ada Lovelace and her white-hot drop-dead machine algorithm–inventing intellect.

These dreamboats are the real pin-ups, the poster people for brilliance, bravery, and giving a damn.

–––––––––––––––––––––––––––––––––––––––––––––––– Melbourne-based Matilda Dixon-Smith is a writer and cultural critic specialising in pop culture, politics, mental health, and feminism.

Emma Munger is an illustrator and cartoonist who works at an awesome comicbook store nestled in the hustle and bustle of San Francisco. She has previously illustrated Love Sucks for Smith Street Books in 2017.

Pop Culture

Featuring Elon Musk The Williams sisters Trischa Zorn Errol Morris Kathleen Kennedy Dr. Sylvia Earle Hugh Herr Lena Waithe Margaret Atwood Laverne Cox Cmdr. Chris Hadfield Taika Waititi Dr Brene Brown Lauren Duca Black Lives Matter Angela Merkel Tim Berners Lee Ava DuVernay Malala Yousafzai

Dr Mae Jemison Ruth Bader Ginsberg Chimamanda Ngozi Adichie Judge Rosemarie Aquilina Manal al-Sharif Alice Zhang Neil deGrasse Tyson Christiana Figueres Lin-Manuel Miranda Tarana Burke Roxane Gay Samantha Bee RuPaul Brian Cox Jean Liu Rupi Kaur Jordan Peele ... and more!

o how t

say

How to Say I Love You in (Almost) Every Language

By Celeste Shelly Illustrated by Loreta Isac

French

italian

[zhuh tem]

ti amo [tee ah-moh]

(almost)

in

every

language Celeste Shelly

ISBN 9781925418859 On Sale 23rd October 2018 £9.99 | 185 x 160mm | 96 pages Full-colour | Hardcover | Gift

“This beautifully designed and illustrated guide to saying ‘I love you’ in 150 languages is the perfect gift for the romantic traveller or loved one.”

This is the perfect book for romantics, language nerds, travel enthusiasts, and anyone on a round-the-world trip hoping to meet the love (or loves) of their life! With 150 of the world’s most common languages covered — as well as some fictional ones, like Klingon, Na’vi, Dothraki, and Elvish for good measure — this book will have you covered wherever you are on the globe (be it on the ground or online).

Each entry in this beautifully produced gift book has a pronunciation guide and tells you where the language is spoken in the world, so you’ll be sure to say “I love you” perfectly every time.

Democratic Republic of the Congo, France, Canada, Madagascar, Cameroon, Ivory Coast, Niger, Burkina Faso, Mali, Senegal, Chad, Guinea, Rwanda, Belgium, Burundi, Benin, Haiti, Switzerland, Togo, Central African Republic, Republic of the Congo Africa, Gabon, Djibouti, Equatorial Guinea, Comoros, Luxembourg, Vanuatu, Seychelles, Monaco, French Polynesia, New Caledonia, Aosta Valley, Jersey, Saint-Martin, Wallis and Futuna, Saint-Barthélemy, Saint-Pierre and Miquelon

Italy, Switzerland, San Marino, Vatican City

Japanese

swedish

daisuki da yo [dah-ee-suki dah yo]

[yah-elskuh deh]

Germany, Belgium, Austria, Switzerland, Luxembourg, Liechtenstein

Sweden and Finland

Wales

Welsh

Let’s get more love in the world!

–––––––––––––––––––––––––––––––––––––––––––––––– Celeste Shelly is a freelance writer based in Atlanta in the USA. As well as being a writer, Celest is also a travel junkie and linguistics obsessive.

Romanian artist and designer Loreta Isac studied art and currently lives and dreams in Bucharest.

Love around the world #10

Welsh legend tells of Dwynwen, a young woman in love with a man named Maelon. Dwynwen’s father, the fifth-century king Brychan Brycheiniog, forbade her from marrying Maelon, and in her distress she prayed to forget her love for him. An angel appeared and gave her a potion to give to Maelon – unfortunately for both of them, the potion turned him to ice.

Horrified, Dwynwen prayed again for help, and God granted her three wishes: for Maelon to be unfrozen, for God to keep and protect all true lovers, and for her to never marry. Dwynwen became a nun and built a church on Llanddwyn Island, and after her death would be known in Wales as the patron saint of lovers.

rwy’n dy garu di [RUU-ihn dee GAH-rih dee]

Pronunciation tip: roll your ‘r’ for a more accurate result.

St Dwynwen’s feast day on January 25 is celebrated as a kind of Welsh Valentine’s Day, and comes with a unique gift-giving custom that puts a positive spin on winning the wooden spoon.

Traditionally carved by men to pass the time during long winter nights or on sea voyages, Welsh lovespoons are adorned with symbols of love and luck, such as hearts, locks, horseshoes and wheels. It was customary for a suitor to give a lovespoon to the woman he wanted to marry, as a way to symbolise his ability to provide for his family (and to demonstrate his prowess as a woodworker – and general usefulness about the house). If the lovespoon’s recipient returns his affections, she will hang it on her wall.

Pop Culture

Wales

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

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

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

Souk 978-1-925418-62-0 £25 HC

Hot Dogs, Hamburgers, Tacos & Margaritas 978-1-925418-49-1 £16.99 HC

Tokyo Local 978-1-925418-64-4 £25 HC

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

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

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

XXL 978-1-925418-59-0 £20 HC

Fruit 978-1-925418-44-6 £25 HC

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

1275 IHeartRome_Cover_3.indd 1

Le Picnic 978-1-9254-1829-3 £14.99 HC

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

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

The Little Bacon Cookbook 978-1-925418-13-2 £12.99 HC Explore the food from the streets, historic trattorie and home kitchens of this incredible city. Along the way, meet the local cheesemongers, wine experts, bakers, chefs and more, who make Rome one of the great – and original – food capitals of the world.

Through authentic local stories, recipes and glorious photos, I Heart Rome takes you on a deliciously inspiring journey through the parts of the city that tourists rarely get to see.

Where the people – the modern-day Romans (and adopted Romans) – look to their future as they live in a present that is so connected to the past.

Rome begs to be uncovered at every turn.

£25 • Food

Corsica 978-1-925418-52-1 £30 HC

Roast 978-1-925418-46-0 £20 PB

The Vegetable 978-1-925418-53-8 £25 HC

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The Wurst!

978-1-925418-41-5 £14.99 HC

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BACKLIST BACKLIST

22/6/17 12:57 pm

The Book of Barb 978-1-925418-47-7 £9.99 HC

In Line to the Throne 978-1-9254-1807-1 £8.99 HC

Heroes & Villains 978-1-925418-45-3 £9.99 HC

The Essential RuPaul 978-1-9254-1805-7 £8.99 PB

The Essential Fan Guide to RuPaul’s Drag Race 978-1-925418-57-6 £14.99 HC

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

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

Love Sucks 978-1-925418-69-9 £9.99 HC

The World's Best BFFs 978-1-925418-68-2 £9.99 HC

Leaf Supply 978-1-925418-63-7 £25 HC

McQueen 978-1-925418-70-5 £20 HC

Thank You For Being a Friend 978-1-925418-56-9 £9.99 HC

Ginger Pride 978-1-925418-65-1 £9.99 HC

I Can Get Paid for That?

978-1-925418-42-2 £10.99 PB

Prince A to Z 978-1-9254-1838-5 £12.99 HC

Hipster Baby Names 978-1-9254-1806-4 £8.99 HC

A Very Modern Dictionary 978-1-9254-1830-9 £9.99 HC

Should I Buy This Book?

978-1-9254-1827-9 £9.99 PB

How to Get Ahead in Business 978-1-9254-1812-5 £8.99 HC

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

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

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

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

BACKLIST

Smith Street Books Level 1, 294 Smith Street Collingwood, VIC 3066, Australia e: paul@smithstreetbooks.com smithstreetbooks.com Sales & Distribution US, Canada, Latin America & Asia Rizzoli New York rizzoliusa.com Australia & New Zealand Simon & Schuster Australia simonandschuster.com.au UK & rest of world Abrams & Chronicle Books 3rd Floor, 161 Farringdon Road London, EC1R 3AL t: +44 (0)207 713 2060 e: info@abramsandchronicle.co.uk abramsandchronicle.co.uk Tabitha Ward, Director of Trade Sales e: tward@abramsandchrsonicle.co.uk

For the A&CB Trade Newsletter:

Sharon Gordon, Head of Special Sales e: sgordon@abramsandchronicle.co.uk Noortje Van Lienen, Head of International Sales e: nvanlienen@abramsandchronicle.co.uk

Catalogue ISBN 978-1-925418-89-7