HGBooks October Kit 2018 Part 2

Skillet Over 70 delicious one-pan recipes Anna Helm Baxter

C OV E R

A life-saving book of recipes to whip up easy midweek suppers.

DRAF T

Skillet contains a collection of quick recipes, all easily achieved within one pan. The flavoursome dishes incorporate simple ingredients with straightforward steps, making them incredibly easy to pull together at any time of the week.

From roasted squash panzanella to Israeli couscous paella to beer-braised short ribs, Anna Helm Baxter provides a creative selection of effortless dishes. Try the delicious Chorizo & Egg Hash for brunch, Coq au Vin for supper, and even whip up a batch of brownies for dessert. Featuring burgers, curries, risotto, pasta and pizza, you'll be amazed at how versatile your skillet can be.

Author Details Anna Helm Baxter is a food writer, editor and food stylist, who trained a Leiths School of Food and Wine.

Publication

01 October 2018

Binding

Paperback with Flaps

Price

AU$29.99 | NZ$32.99

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ISBN

9781784881566

Publisher

Hardie Grant UK Shared

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Imprint

Managed by HG London

Series

NA

Category

Food & Drink

Format

260 x 195 mm

Extent

160pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Key Information •

Easy yet delicious one pot recipes, which result in minimal washing up!

Combine all the ingredients in one pan, whack on the stove and finish under the grill.

All the ingredients are cheap and available at supermarkets making this a versatile book for time-poor cooks.

HG Gift highlight for kitchen stores for display (backlist and display option).

Big Book of Gin How to drink and enjoy gin Dan Jones

C OV E R

A comprehensive and stylish guide to drinking gin.

DRAF T

With Gin making record sales across Britain and the rest of the world, there’s been a boom in new distilleries and a thirst for new ways to enjoy this juniper-based spirit. Enter Dan Jones, bestselling gin author and cocktail enthusiast, who will make you love this tasty drink even more.

Starting with the history of gin, Dan reveals how the first distilleries opened in the UK in the 1600s, explains the nuts and bolts of making the beverage, as well as all the different trends it has experienced. He’ll take imbibers on a journey around the world to some of the top producers, uncovers new trends, and shares over 100 tasty recipes, from classic cocktails, batch drinks, new concoctions, homemade syrups and more, and answers all the gin questions you were afraid to ask.

Featuring stylish photography and illustrations throughout, The Big Book of Gin is a comprehensive guide to the renaissance of one of the world’s most celebrated spirits.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$39.99

ISBN

9781784881931

Publisher

Hardie Grant (UK)

Dan Jones is a journalist and editor living in London. Formerly the shopping editor at i-D magazine, Time Out’s Shopping & Style editor, and most recently Senior Men’s Editor at ASOS, Dan is currently a style consultant, working with brands like Topman and Swatch, and publishers, including Conde Nast. He also loves to entertain, constantly ‘researching’ his cocktail craft and honing his cocktail credentials. He is the author of The Mixer’s Manual, Man Made, The Gentleman's Guide to Grooming, 50 Queers Who Changed The World, Gin: Shake, Muddle, Stir and Rum: Shake, Muddle, Stir.

Imprint

Hardie Grant (UK)

Key Information

Series

NA

Category

Food & Drink

Format

247 x 198 mm

Extent

224pp

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Illustrations

Full colour photography

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Age Range

NA

Terms

SOR

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Gin has sold over 90,000 copies globally Popularity of gin is not slowing down Distilleries are popping up constantly in Australia and across the world Over 100 inventive cocktail recipes Features an extended section on glassware Features stylish photography and illustrations Australia is currently experiencing a gin boom, particularly led by small, boutique distilleries

Nathan Outlaw's Fish Kitchen Nathan Outlaw A collection of over 70 effortless recipes from the top chef in fish cookery.

'Nathan's cooking is driven and inspired by what's local and what's available and you can really taste Cornwall in his food' Heston Blumnethal Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens.

Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients.

The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique. The recipes that follow are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish - or catching their own - there is a step-by-step illustrated guide to their preparation.

Publication

01 October 2018

Binding

Hardback

Price

AU$24.99 | NZ$27.99

ISBN

9781787132665

Publisher

Quadrille Publishing Ltd

Essentially, this is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.

Imprint

Quadrille Publishing Ltd

Author Details

Series

NA

Category

Food & Drink

Format

223 x 173 mm

Extent

224pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Nathan Outlaw is one of the most exciting chefs in Britain today. Since 2011 he has held two Michelin stars for his fabulous Restaurant Nathan Outlaw in Rock, Cornwall – the only fish restaurant in the world to have two stars. He has four restaurants, including Outlaw's at The Capital in Knightsbridge, London, and in 2013 he was awarded The AA's Chef's Chef of the Year Award in 2014. Nathan appears regularly on Saturday Kitchen and Great British Menu. He is the author of British Seafood, Home Kitchen and Everyday Seafood.

Key Information • • •

Nathan appears regularly on television including Saturday Kitchen and Great British Menu Previous Nathan Outlaw books have sold over 60K copies 'This stunning book delivers a host of delicate, pretty plates from one of Britain's leading seafood chefs. The easy recipes are arranged by method, and include raw, cured, smoked, poached and fried. Nathan understands that fish is at its best when prepared simply with its natural flavours enhanced by carefully chosen sauces and complementary ingredients.' BBC Good Food

Posh Sandwiches Over 70 recipes, from Reubens to banh mi Raise your sandwich game with over 70 essential recipes from around the world.

Sandwiches are beloved the world over and nearly every country has its own variety. Posh Sandwiches showcases the ultimate "grab and go" meal, with more than 70 recipes celebrating this versatile, tasty staple of menus everywhere.

From Vietnamese banh mi to Lobster po' boy, Cubans to bocadillo, New York Reuben to Mumbai Vada Pav, the sandwich takes in all kind of wrapping (sourdough, wraps, tortillas, or just humble white sliced bread) and a multitude of delicious fillings.

With a photo for every single dish, and recipes that anyone can tackle, if you want to spice up your sandwich life then this is the ultimate guide.

Key Information 01 October 2018

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Binding

Hardback

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Price

AU$29.99 | NZ$32.99

ISBN

9781787131194

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

NA

Category

Food & Drink

Format

210 x 160 mm

Publication

Extent

176pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

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The latest in the bestselling Posh series (over 73,000 books sold in the UK, over 160,000 worldwide copies) A proven publishing formula now applied to the lunchtime perennial Over 70 brilliantly inventive ideas from around the world

ALSO AVAILABLE IN THIS SERIES:

Price ISBN

AU$29.99 | NZ$34.99 9781849497008

Price

AU$29.99 | NZ$34.99

ISBN

9781849497886

Price

AU$29.99 | NZ$34.99

ISBN

9781849499958

Price

AU$29.99 | NZ$34.99

ISBN

9781849499026

Price

AU$29.99 | NZ$32.99

ISBN

9781849498036

Bread & Butter History, Culture, Recipes Richard Snapes and Grant Harrington and Eve Hemingway A celebration of bread and butter's divine partnership, covering history, culture and recipes.

Bread & Butter is a love letter to two glorious, artisanal products that have graced our tables for centuries. The book delves deep into the history and culture behind the bread and butter partnership, taking a global overview that brings us to the present day.

It also shares more than 50 outstanding sweet and savoury recipes that celebrate the best of both bread and butter.

There are key recipes for a variety of breads (flatbreads, brioche, grain loaf) and butters (real butter, ghee, flavoured spreads), as well as recipes that bring the two together, from simple buttermilk scones or bread puddings, to a brioche and brown butter ice-cream and spelt buttermilk pancakes.

Publication

01 October 2018

Binding

Hardback

Price

AU$34.99 | NZ$39.99

ISBN

9781787131736

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

NA

Category

Food & Drink

Format

248 x 189 mm

Extent

256pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

Bread and butter are put on the table to be eaten and enjoyed, and this book shows you how to prepare both brilliantly – but it also explores how bread and butter are used in celebration, myth and story across the world. It covers the traditions, the flavours and the making processes. And it's a celebration of the most humble, but arguably most important, pairings in food history.

Author Details Richard Snapes of The Snapery Bakery believes that even the best can be improved. A philosophy that has cemented a life long pursuit: to make the best bread anyone has ever eaten. He launched his Bermondsey-based bakery in 2014 and now supplies bread to establishments including José Pizarro restaurants, Casse-Croûte, Bar Tozino and Garden Café.

Grant Harrington of Ampersand Cultured Butter is on a mission to make butter taste more buttery. He makes artisan cultured butter, buttermilk and fresh cheeses and has supplied over 15 Michelin-starred restaurants with his buttery delights. He was previously a chef at Gordon Ramsay’s Maze and Pétrus, a private chef for the Duke of Westminster and pastry chef at Fäviken, Sweden.

Eve Hemingway is a food writer who strives to preserve old food cultures. She believes that without books and essays to promote the hard work of specialist food producers, we're at risk of losing the knowledge and skills they devote their lives to. She currently works for Winnow, a company that supports restaurants to reduce food waste.

Key Information • • • • •

The only cookbook and survey on the heavenly combination of these two classic ingredients 50 sweet and savoury recipes Butter is on-trend (Grant Harrington mentioned in OFM trends for butter as an "affordable luxury"); bread-making has established itself as a perennially popular subject High profile authors who are leading specialists in their areas with Michelin-starred customers Plugs into the trend for a return to simple pleasures and slow living

Where to Drink Wine The essential guide to the world's must-visit wineries Chris Losh A colourful celebration and practical guide to the best global wineries.

Wherever you are in the world, there’s a winery worth visiting, a vineyard ready to be explored and a cellar packed with bottles of juicy wines begging to be drunk.

Where to Drink Wine travels country-by-country, region-by-region highlighting the must-visit wineries in each location. Its practical and evocative information covers the traditions, innovations and character of each winery and will help you decide where to go, the best tour for you, and what to expect when you get there.

Among the 30 countries and regions (and more some 200 wineries), this book explores the classic destinations, reveals hidden gems in well-known wine country, and celebrates emerging wine-producing locations.

From Bordeaux to New York State, Tuscany to China, let Where to Drink Wine tempt you to tour the world, estate by estate.

Publication

01 October 2018

Binding

Hardback

Price

AU$29.99 | NZ$32.99

ISBN

9781787132252

Publisher

Quadrille Publishing Ltd

Imprint

Quadrille Publishing Ltd

Series

NA

Category

Food & Drink

Format

234 x 153 mm

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Extent

288pp

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Illustrations

Colour illustrations

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Age Range

NA

•

Terms

SOR

Author Details Chris Losh is the editor of drinks magazine Imbibe and has been writing about wine and spirits since 1995. He began on Wine and Spirit International, before moving on to edit Wine Magazine. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last few years eating, drinking and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year.

Key Information Ideal gift for a wine-lover.

There is no other comprehensive guide to the world's wineries on the market.

An essential guide, with maps of the main regions.

Beautiful illustrations create a timeless package.

N O R T H- E AS T

N O RT H- E A S T

For the wine-curious tourist there’s probably no single more stimulating area to visit than Italy’s north-east corner. From the broad-shouldered heft of Amarone through the ethereal purity of an Alto Adige Riesling to the simple bonhomie of prosecco, the sheer variety on offer is extraordinary. And with so much to choose from, the biggest issue is knowing where to start.

So let’s begin with a few of the big names from the region first, shall we? Verona – a lovely visit in itself – makes a good place to base yourself, since it has two of the best-known wine names of Italian wine right on its doorstep. Soave, to the east, produces an awful lot of wine, much of it, it must be said, of no great distinction. Crisp and palate-cleansing, yes… interesting, not so much, though you have to admire the chutzpah of a wine region that calls itself ‘suave’ with no apparent hint of irony.

It’s a shame, because for those who put the effort in with the Garganega grape, the rewards are there, giving wines that are still refreshing, but have charming citrus flavours with a tantalising hint of bitterness on the finish; wines of texture and mouthfeel, tailor-made for food. Pick your visits with care.

Valpolicella is the other big beast of this area. From the hills running broadly north of Verona towards Lake Garda, it’s capable of making a quite extraordinary range of styles.

Basic ‘Valpol’ is (or should be) fairly light and fragrant, a burst of slightly sour cherry fruit with a brisk whip of acidity. It’s the perfect Tuesday night wine, and until recently represented great value for money.

The original heartland of Valpolicella, nearest to Lake Garda, is now called Valpolicella Classico and the wines from here tend to be a bit more ambitious – more concentrated fruit flavours, and a bit of time ageing in oak. But if it’s sheer size you’re after you need to be looking at Amarone. Made from super-ripe grapes, some of which are dried out in special lofts to concentrate them even further before fermentation,

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they are among the most powerful red wines in the world and demand both rich food and a strong constitution on the part of the drinker.

Just the other side of Lake Garda, near the town of Brescia, is Franciacorta, Italy’s best sparkling wine producing region.

While you’ll see it on the odd wine list, it rarely makes it onto retailers’ shelves abroad, so visiting the region is the best chance you’ll have of trying a lot of it. It’s worth the effort, particularly if you’re a fan of blanc de blancs fizz: over 80% of the vineyards are planted to Chardonnay.

Franciacorta is a genuinely world-class wine style, and one that’s usually compared to Champagne. But if you’re in the north-east, it has to be worth the effort to go to the heartland of the drink that launched a thousand nights out: Prosecco. Vast swathes of the Veneto are planted with the Glera grape - a verdant carpet of party juice waiting to happen. But the place to go for the good stuff is up into the hills round Valdobbiadene. A beautiful area in the foothills of the Dolomites, the proseccos from the slopes of the drink’s heartland are significantly more elegant and interesting.

Two words, incidentally, which neatly describe the northern valleys running up into the Alps. Trentino (and particularly the Alto Adige) are two of the most beautiful parts of the entire wine world, with towering limestone peaks, Medieval castles and vineyards clinging to the steep slopes and valleys. So, a lovely place – and it makes lovely wines as well, the cool mountain air adding an effortless lift and freshness to the whites in particular.

With so much to look at, it’s best to consider basing yourself in four separate places if you want to get the most out of this north-eastern corner: round Lake Garda for Franciacorta, Valpolicella and Soave; in the Venice area for Prosecco; Gorizia at Italy’s eastern border with Slovenia for the increasingly good vineyards of Friuili (home to the kind of Pinot Grigio you’d actually want to drink); and then three or four days trundling up through the mountains towards the Austrian border.

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WEST P I E R O PA N, S OAV E

If you want to see just what Soave should be all about, you have to visit Pieropan – they’ve been setting the benchmark for the region for at least the last 30 years. The winery was set up in 1880, in the Palazzo Pullici in the heart of the medieval village of Soave and (like most of the best wineries) is still family owned and run, currently on its fourth generation.

They own vineyards across the Soave Classico area, mostly south-facing (to ensure good sun exposure) but on differing soils and at varying altitudes. They farm organically but don’t bother putting it on their labels since, as they put it, it’s an ethical choice not a marketing tool.

If you get the chance, try to compare a couple of their single-vineyard Soaves.

There’s a world of difference between the typically Soave-like perfume of La Rocca (limestone soil) and the savoury, saline punch of Soave from the volcanic soils of the Calvarino vineyard. The latter, incidentally translates (more or less) as ‘little calvary’ because the soil is so hard to work, and the path to get to the vineyard so narrow, steep and tortuous to navigate.

They do four visits each weekday - two in the morning, and two in the afternoon - but weekends are out. The E15 tours (winery plus a tasting of their main wines) need to be booked at least two weeks in advance and numbers are limited. Booking windows open three months prior to the prospective visit date, so make sure you get in touch nice and early.

B E L L AV I S TA, F R A N C I AC O RTA

When Vittorio Moretti took over Bellavista in 1977, it was a small family wine business with a few hectares of vineyard. In the 40 years since, it has been transformed into a (ahem) sparkling example of what Franciacorta can be.

Bellavista means ‘Beautiful view’ and it’s aptly named. Looking out over the Po Valley towards the foothills of the Alps, you get a good feel for the combination of warm sun and cool air that allows Franciacorta to make great sparkling wine.

Over the years Bellavista has steadily acquired more vineyards, and now has over 100 of them, on a variety of terroirs, from flat to steeply terraced. Unusually, for a sparkling wine producer, some of their base wines are fermented in oak, for added richness – a practice that isn’t even that common in Champagne.

Interestingly, non-vintage Franciacorta needs to spend more time ageing in bottle before release than nv Champagne.

The winery has an impressive range of visits available, though given that it’s within striking distance of Lake Garda it’s perhaps unsurprising that none of them are free. On the plus side, the visits include an element of interactive tasting to help you to understand the different flavours in a glass.

The cheapest tour, at E25, involves a cellar visit and a standard two-wine tasting. For E40 you can get a look round the vineyards as well, though the tasting features three still wines. If you want sparklers, it’ll cost you an extra E25 for the Bellavista Experience, which has vines, cellar, a food pairing seminar and three bottles of fizz, complete with posh nibbles.

A L L E G R I N I, VA L P O L I C E L L A

The village of Fumane lies pretty much smack in the heart of the Valpolicella Classico. Just 10km or so from the eastern edge of Lake Garda, it’s perhaps not too surprising that Allegrini has created a truly fantastic visitor experience for the myriad tourists who flock to the region in the summer. But the really good news is that this isn’t just about an amazing visit; they’re also one of the best producers in the region.

Double win…

The Villa della Torre, in the foothills surrounding Fumane, is a magnificent Italian renaissance villa, scattered with quirky design gems. It is possible just to visit the villa, but with so much good wine on offer, this would be perverse, frankly. A tour and tasting, at the very least, looks much more the way to go.

If you’re visiting in the autumn/early winter, there’s the chance to visit the Terre di Fumane, the drying area, where the grapes are laid out in racks (from September to mid January) to shrivel and concentrate, the key process behind making Amarone.

But the best visit without a doubt is the Tour of the Vineyards. It’s pricey, at E60, but numbers are limited, and, provided you have transport, you will get to visit five of Allegrini’s most important vineyards – a great two hour crash course in the topography of the Valpolicella denominazione from one of its best producers.

Oh, and if you’re looking for a base in Verona, they even have a B&B – also called Villa della Torre – in the centre of the city.

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EAST C A R P E N E M A LVO LT, CONEGLIANO

If you are a fan of prosecco, then this visit absolutely has to be on your bucket list, since it’s where it all began. Inspired by spending five years in Champagne, Antonio Carpene was the first person to make sparkling wine from the Glera grape in this region back in 1868 and the family are still at it four generations later.

They’re in Conegliano, which forms the south-eastern border of the best prosecco-growing vineyards; Valdobbiadene, about 20km away, forms the northwestern boundary. The slopes, varying aspects and multiple soil types give wines of far greater ambition and complexity than those from the flatter lands to the south.

Don’t believe me? Well, Carpene Malvolti are real specialists, so a visit here allows you to taste a huge range of different expressions. They have a range from the best DOCG vineyards around Conegliano and Valdobbiadene that runs from dry through to well off-dry, and that includes a wine from the fabulous (and tiny) Cartizze cru on top of the hill in Valdobbiadene; the wine that shows you just how good prosecco can be when it’s grown in the right place and vinified by people who care.

But they also have simpler, more cheerful wines, grown in cheaper areas and made in a different way, so you’ll be able to decide whether you get what you pay for when you move upmarket. The E20 winery tours will explain all these differences in terroir and production methods to you, so by the end of it you’ll be a real, ahem, Proseccxpert.

J E R M A N N, FRIUILI

If you think that the name Jermann doesn’t look very Italian, you’d be right – though that’s not uncommon for this part of the country. In the 19th century, Anton Jermann left Burgenland in Austria and, after a spell in Slovenia, finally settled between Udine and Gorizia on the Italian side of the

border.

It’s safe to say that things have worked out well, and the family now owns almost 200 hectares of vineyard – a lot for this part of the country, where there really aren’t many big players.

The majority of what they produce is white wine – particularly the light, aromatic styles that are so typical of this part of the world. There’s a good range of single-varietal wines, but the most interesting is the Vintage Tunina – a high class (and unusual) field blend from a vineyard planted with Sauvignon Blanc, Chardonnay, Ribolla Gialla, Malvasia and Picolit. There aren’t many Italian whites that improve with time, but this one does.

While they do occasionally open the doors of their old winery at Villanova di Farra, visits usually take place at their modern winery in Dolegna del Collio.

Before visiting either, you need to contact them first, so find out which is open then. Lasting 90 minutes, tours take in vineyards, cellar and a tasting of 3-6 wines, though you can tailor the tasting in advance if you want.

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P I C E C H, FRIULI

The far north-eastern corner of Italy is different. As the surnames start to become more Slavic, so the grape varieties change, too: Ribolla Gialla, Malvasia and Tocai Friulano bring a decidedly Balkan flavour to the country. Somewhat off the main tourist drag, it remains a largely unvisited region so it’s the place to come if you’re looking for warm welcomes from the family, rather than shiny visitor centres.

The Picech family have been growing grapes and making wine up on the slopes of Pradis, near Cormons for almost 100 years. They use no herbicides on their vineyards, yields are kept low to ensure concentration of fruit, and the wines, currently made by Roberto Picech and his wife Alessia are excellent.

As well as E15 visits (tour, tasting plus matching with the excellent local ham and cheese, book in advance) they also have several double rooms that they rent out. They’re mostly B&B, though there’s also an apartment (sleeps two or four) if you want to do a little self-catering. The room up in the tower, with a 360-degree view out over the vineyard (and nearby Slovenia) looks the pick of the bunch.

Possibly the only winery in the world to have a hedgehog as their logo…

R U G G E R I, VA L D O B B I A D E N E

There’s no shortage of prosecco-sceptics amongst wine traditionalists; people who have watched the northern Italian fizz’s tsunami-like advance since the millennium with a baleful eye, and refuse to accept that any good will come of

it.

There is, to be sure, a good deal of highly average pop from this part of Italy, but you won’t find any of it at the Ruggeri winery. Set up by the Bisol family (who already had a lucrative stake in the world of Prosecco) in the 1950s, it makes only superiore wines and those from the very top of the Prosecco quality tree, from the tiny sub-region of Cartizze.

These are elegant, structured wines in a variety of styles, so if you ever want to try a tasting of how good Prosecco can be, then this is probably the visit for you.

They do like to receive guests, but they’re not massively set up for it; numbers are limited to about ten per visit so you’ll need to contact them in advance and see if that they can fit you in. Visits take in vineyard, winery and wines, making this a good way to understand the best area of Prosecco, and cost E10-20 depending on the wines tasted.

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NORTH F E R R A R I, TRENTINO

The wine world is full of mavericks who felt that current thinking didn’t apply to them and went off to do their own thing. Such a man was Giulio Ferrari, who decided that there was no reason at all why Champagne should have a monopoly on elegant cool-climate sparkling wine, and set about proving that Trento was perfectly capable of making something similar.

That was back in 1902, and led to Signor F planting large amounts of Chardonnay specifically for the purpose of making high quality fizz. And it worked… as, logically, it should. After all, the vineyards round Trento are pretty cool, with the grapes retaining the natural acidity that’s so critical when it comes to making really good sparkling wine. Ferrari’s blanc de blancs have established a fine reputation for themselves over the years – and the company was instrumental in getting a special appellation for the region’s sparkling wines – Trentodoc – established in the 1990s.

There’s a range of tour-plus-tasting options, going up in price, depending on what you elect to sample at the end. They also offer ‘tour plus lunch/dinner’ at their Villa Margon restaurant, though oddly any wines you might decide to have with lunch aren’t included in the cost.

But if you are on a ‘fizz tour’ of north-east Italy, and have already ticked off Franciacorta and Prosecco, this place should be on your radar, for sure.

C A N T I N A T R A M I N, A LTO A D I G E

It’s hard to be neutral about Gewurztraminer as a grape – it’s one of those ‘love it or hate it’ varieties – and the team at Tramin are unequivocal: they love it to bits. Of course, it helps that their particular part of the Alto Adige is well suited to growing it. Indeed, this might have been the grape’s birthplace – the clue’s in the name. ‘Gewurztraminer’ means, roughly, Spicy Grape From Tramin. And yes, it sounds better in German…

Either way, the grape works well here. There’s plenty of sun on the southeastern slopes to allow it to develop its characteristically perfumed aromatics, but up in the Alps the temperature drops rapidly at night, allowing Gewurz to retain a lift and freshness that often escapes it in the suntrap of Alsace.

The winery, with its floor-to-ceiling windows and outer shell of green supporting struts like a verdant spider’s web, gazes down on Lake Kaltern and the surrounding vineyards with the quiet complacency of a parent that knows its children have turned out all right. Even though it’s a co-operative, with many growers contributing fruit from their smallholdings, it’s regularly cited as one of Italy’s best white wine producers.

With so many growers contributing fruit, it’s perhaps not surprising that the Cantina has a large range of wines in its portfolio, and this is a great opportunity to try varieties that you might not know too well and also to taste ones that you do know (like Chardonnay and Cabernet Sauvignon) grown in a slightly unusual climate. The E9 tastings include three wines and are in Italian and German, though they can accommodate English if you let them know in advance.

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F R A N Z H A A S, A LTO A D I G E

The Haas family have been growing grapes in the Alto Adige for generations, but the wines’ quality has taken a significant leap forward since the current Franz Haas took over.

The winery is famous for two things: it’s love of growing Pinot Nero (Pinot Noir) and some truly funky labels, courtesy of the artist Riccardo Schweizer – a contemporary of Picasso, Chagall and Cocteau.

Until recently, their vineyards went from 240m above sea level to 850m asl.

But global warming has allowed them to buy land even higher than that, and their vines now span an almost unbelievable 900m of altitude, giving them an incredible range of styles and soils to play with.

Just across the valley from Cantina Tramin, this would make an interesting counter-visit, trying a range of red wines to compare with the predominantly white offerings from the co-op on the western slopes.

A B B A Z I A D I N OVAC E L L A, VA L L E I S A R C O

Bolzano (Bozen in German) lies at the fork of two valleys. The Adige continues on to the north-west, while the Isark (Isarco) heads off to the north-east. This is Italy’s northernmost wine-growing region and it looks about as Italian as, well, Austria, which used to own this land until 1919.

At altitudes of 700-1000m it gets pretty chilly at night, and the Abbey relies on autumnal sunshine to allow the grapes to get ripe. Even so, there isn’t much in the way of (later-ripening) red grapes round here, with the Abbey’s reds grown in the lower, warmer vineyards round Bolzano.

The Abbey shop is an absolute gem. As well as their full range of wines, they also sell other products from monasteries across Europe – a kind of monastic Walmart, full of excellent food and drink. From their wine selection, it’s a good chance to compare a (Gruner) Veltliner grown on this side of the Alps with the Austrian version, and also to try the rarely seen Kerner white.

They offer tutored tastings and tours/tastings at a good price, and you should make sure you work in time to visit the 900-year-old abbey itself. You don’t even need a car - Brixen is a permanent stop on the main Munich/Innsbruck/Verona train line.

R U N N I N G F O OT

67

Nightcap More than 40 Cocktails to Close Out Any Evening Kara Newman This book is a fun and interesting collection of drinks that are the perfect note to end the evening. With drinks for any kind of night and recipes that are special enough to serve to guests but easy enough to make for yourself, this fun take on last-call drinks is a delicious addition to any home bar.

Nightcap is a cocktail book that tackles the idea of what to serve at the end of the night. Focusing on a wide variety of nightcap options, separated by what the night holds in storestrong drinks for partying, low ABV ones for calling it a night, dessert drinks to close out a dinner party, and digestives for when you've eaten too much, plus information on nightcapworthy spirits and liqueurs to serve straight and a brief introduction to the nightcap and what the term means. With 40 to 50 recipes, including some from bartenders around the country, this book includes cocktails for some well-known drinks (like the Sazerac and Brandy Alexander) along with unusual, modern drinks to end the night on.

Publication

01 October 2018

Binding

Hardback

Price

AU$29.99

ISBN

9781452170688

Kara Newman is the spirits editor at Wine Enthusiast magazine and the author of Shake. Stir. Sip., a finalist for the Tales of the Cocktail 2017 Best Cocktail Book and Best Writer awards. Her writing has also been featured in Saveur, Tasting Table, and the Wall Street Journal. Kara's most recent book with Chronicle is Cocktails for a Crowd, which was a Spirited Award finalist for "Best New Cocktail/Bartending Book."

Publisher

Chronicle Books

Key Information

Imprint

Chronicle Adult

Series

NA

Category

Child Picture

•

Format

178 x 127 mm

•

Extent

128pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

Author Details

•

With all the cocktail books out there, none really take on the subject of nightcaps-that one special drink to end the evening on a good (and delicious) note. It's a fun and unique slice of the cocktail market without narrowing the audience for the book.

Retail price makes it an easy buy or add-on gift for a wedding shower, first home, holidays, or just because.

We've gotten great feedback on Shake. Stir. Sip. and this is a great way to follow up on that magic without overlapping

1 oz [30 ml] Aperol

Scoop ice cubes into a highball glass.

Pour in the Aperol, Lillet Blanc, Amaro Nonino, and lemon juice. Top up with the seltzer and stir. Garnish with lemon peel.

Seltzer, to top up

1 oz [30 ml] Lillet Blanc 1 oz [30 ml] Amaro Nonino

: 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

This bubbly sipper, created by Jarred Weigand of New York City’s Nitecap, starts with a nod to the classic Aperol Spritz, but winds up in a very different direction. Measures of herbaceous, spiced Amaro Nonino and fortified wine Lillet Blanc give the drink a bit of gravitas and heft.

1 barspoon lemon juice

Lemon peel, for garnish

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2 oz [60 ml] Cocchi Vermouth di Torino 1 oz [30 ml] rye whiskey 2 dashes orange bitters

: 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

This cocktail’s name is Italian for ­“nightcap”—though it refers to the actual cap worn on the head, not the drink style, it still has a melodious ring to it. And it sounds more elegant than “Reverse Manhattan,” which is more or less what this drink actually is. Cocchi Vermouth di Torino, an Italian aperitif wine, takes the starring role, but sweet vermouth can be substituted in a pinch.

Flamed orange peel (see page 44), for garnish

In a mixing glass, stir together the vermouth, whiskey, and bitters with ice. Strain into a coupe glass. Garnish with a flamed orange peel.

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In a mixing glass, stir together all of the ingredients with ice. Strain into a Nick and Nora glass. (No garnish.)

: 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

“This is our house nightcap,” says Benjamin Krick of San Antonio’s Juniper Tar. Wait, a whole mini bottle of Underberg bitters goes in this drink? “It’s a little edgy,” he warns.

2 oz [60 ml] bonded (100proof) bourbon ½ oz [15 ml] sherry

1 mini bottle (0.67 oz) Underberg bitters

Dash Bad Dog Bar Craft Fire and Damnation bitters Dash Angostura bitters

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In mixing glass, stir together the nocino, Benedictine, and bitters with ice. Strain into a coupe glass. Garnish with brandied cherries.

: 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

Reminiscent of a classic Rob Roy, this Scotch-based drink balances whisky against the rich sweetness of nocino (walnut liqueur) and Bénédictine. Created

by Brooklyn bartender Damon Boelte, of Grand Army. Note: for the truly adventurous, try making your own nocino [page TKTK.]

2 oz [60 ml] blended Scotch whisky ½ oz [15 ml] nocino

¼ oz [7.5 ml] Bénédictine

3 dashes Angostura bitters 3 Brandied Cherries (page 22), for garnish

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A Woman's Drink Bold Drinks for Bold Women Natalka Burian The ultimate beautiful bar book, A Woman's Drink shakes things up by showing that women are here to call the shots.

A Woman's Drink is a chic and empowered approach to mixing drinks in style. Filled with beautiful cocktails and favourite drinks from notable women (activists, authors, musicians and others), this book celebrates a new cocktail culture that's distinctly and unapologetically feminine.

From the owners of trendy Brooklyn bars Elsa and Ramona, A Woman's Drink reflects a burgeoning scene where dark speakeasy dens are giving way to joyful inclusive spaces where everyone feels comfortable. Featuring 50 mixed drinks, including classics, such as Cosmos and Old Fashioneds, and new spins, such as Elderflower Bellinis, the cocktails in this book are strong, sweet, bitter, sour, and bold-just like the women who drink them.

Publication

01 October 2018

Binding

Hardback

Price

AU$32.99

ISBN

9781452173290

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

Food & Drink

Format

203 x 152 mm

Extent

208pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

Author Details Natalka Burian is the co-owner of two bars, Elsa and Ramona, as well as City of Daughters, a line of specialty cocktail goods. Natalka is the author of Welcome to the Slipstream. She is also the cofounder of the Freya Project a monthly fundraising reading series that supports small non-profit organizations in communities that do not always embrace the vital work they perform. She lives in Brooklyn with her husband and two daughters.

Scott Schneider is the co-owner of Elsa and Ramona and oversees the cocktail program at both bars. He lives in Brooklyn, NY. Jordan Awan is an illustrator based in Salem, Massachusetts. He currently works as the creative director of MIT Technology Review and previously art directed at the New Yorker. His illustrations have received recognition from American Illustration, the Society of Illustrators, and the Art Directors Club.

Key Information •

• • •

In a space dominated by masculine bar books, A Woman's Drink's light and beautiful package will stand out from its competitors. By embracing feminine aesthetic, the book will appeal to consumers who have been largely ignored in this space.

As a beautiful, practical bar book, this extends beyond straight feminist publishing and will remain popular as a gift for years to come.

This can be merched with other feminist books or placed in the barware section of the store (with pretty bar accessories). From specialty to trade stores, this has big crossover appeal.

Natalka is well connected in the NYC bar and food scene, and has made a name for Ramona and Elsa. Both Elsa and Ramona have been covered by the New York Times and the New Yorker.

IN-FLIGHT DIY MICHELADA

ICE CUBES

: 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

DRINKS ON A PLANE:

1 OZ [30 ML] MR. AND MRS. T PEPPER BLOODY MARY MIX OR TOMATO JUICE 1 LIME WEDGE 1 TO 2 DASHES HOT SAUCE (ABOUT 1⁄2 PACKET), PLUS MORE AS NEEDED ONE 12-OZ [360-ML] CAN MEXICAN BEER OR LIGHT LAGER PINCH OF SALT AND PEPPER (OPTIONAL)

Serves 1

You make all kinds of compromises for travel, but you won’t have to settle for boring beverage-cart options any longer. This drink relaxes nervous flyers, but it’s also light enough that you’ll be able to identify the correct luggage at baggage claim. It requires a little planning ahead, so grab that mini–tabasco bottle from your room-service tray, or pick up a packet of hot sauce in the airport food court before you board. For the bloody Mary mix or tomato juice (whatever is available on the flight), use about a quarter of a mini can.

Fill your plastic cup with ice cubes. Pour the bloody Mary mix into your prepared cup. Squeeze the lime into the mix, and throw in that hot sauce.

Slowly pour in the beer, stir to mix all of the ingredients, and taste. Add a little salt, pepper, or more hot sauce so that your drink is to your liking, and enjoy that in-flight entertainment.

44 : A Woman’s Drink

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TRANSFORM A CLASSIC COCKTAIL BY SWAPPING SPIRITS:

TEQUILA OLD‑FASHIONED

1⁄2 OZ

[15 ML] AGAVE NECTAR 4 DASHES ORANGE BITTERS

4 OZ [120 ML] REPOSADO TEQUILA ICE CUBES 2 STRIPS ORANGE ZEST (SEE PAGE XXX) 2 STRIPS GRAPEFRUIT ZEST (SEE PAGE XXX)

Serves 2

If you prefer tequila to whiskey, then whip up a couple of tequila old-fashioneds, for a more sophisticated twist on a margarita before a night out. A tequila old-fashioned is a great way to put a bottle of high-quality tequila to good use. Any great reposado will do, but we recommend Fortaleza because it’s a fantastic product at a good value. (Reposado just means “aged,” in this case, in oak barrels, which makes the tequila just as smooth and complex as you’d expect.)

Take out two rocks glasses, and split the agave between them. Add 2 dashes of orange bitters to each. Pour half the tequila into each glass.

Throw in a couple of ice cubes and stir briskly until you can feel that the outside of the glass is cold. Add another ice cube or two, and get ready to garnish: Make an X with 1 strip of orange zest and 1 strip of grapefruit and sink it into a drink, making sure that the peels are at nose level (and not totally submerged in the liquid) when you take a sip. Repeat with the remaining strips of zest and the second drink.

CONTINUED

Drinking with a Plus One : 61

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CHAMOYADA JELL-O SHOT LIME SLICES 6 LIMES

: 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

BE THE TOAST OF THE BACHELORETTE PARTY:

6 OZ [180 ML] TEQUILA OR VODKA 1⁄2 OZ

[15 ML] CHAMOY PLUM SAUCE 1 1⁄2 TBSP GELATIN

1 1⁄4 CUPS [300 ML] MANGO NECTAR 4 OZ [120 ML] AGAVE NECTAR TAJIN CLASSICO CHILELIME-SALT SEASONING FOR GARNISH

Serves 12 to 15

This recipe is the definition of fun. It’s colorful, it’s a ­conversation starter, and best of all, it’s portable. These gorgeous slices of party spirit are inspired by chamoyada, a popular Mexican treat made with mango sorbet that’s sweet and spicy at the same time. The slices taste as good as they look, and can be made with tequila or vodka.

This is one of the more tedious recipes to make, but the payoff will be well worth your efforts, including the job of hollowing out all of those lime halves.

Prepare your limes: Cut each one in half, lengthwise. Juice two of the limes in a separate bowl and reserve for later. Under cold running water, carefully flip them inside out and tear out all the lime flesh from each half.

Flip each rind back right-side out, leaving an empty little lime “bowl” with a fine layer of pith.

CONTINUED

72 : A Woman’s Drink

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DRAGON FRUIT RUM, RED PEPPER, AND PEACH DAQUIRI 2 OZ [60 ML] DRAGON FRUIT RUM (RECIPE FOLLOWS)

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

WHEN YOU FIND OUT SOMEBODY YOU LIKE VOTED FOR TRUMP:

3 ⁄4 OZ

[20 ML] COCONUT PEPPER SYRUP (RECIPE FOLLOWS) 3 ⁄4 OZ

[20 ML] FRESHLY SQUEEZED LIME JUICE 3 ⁄4 OZ

[20 ML] DIMMI LIQUEUR 2 DASHES LIME BITTERS 5 TO 7 ICE CUBES 1⁄4 CUP

[50 G] ORGANIC CANE SUGAR 1 1⁄4 TSP BLACK SALT

Serves 1

Organize your thoughts and summon your proverbial dragons with a little help from this bracing and restorative cocktail. We promise you’ll find the right balance of enraged and productive, to get the show on the road and make a better world possible. This drink pairs beautifully with calling your representatives, or planning your own campaign for public office. You can make it anytime the news is particularly brutal. Dimmi liqueur is Northern Italy’s citrusy and licorice-y answer to absinthe.

When your infused rum and syrup are ready to use, chill a large rocks glass by filling it with ice water, and set aside. Take out your shaking tin and add the rum, lime juice, syrup, Dimmi liqueur, and lime bitters. Throw in 5 to 7 ice cubes and go to town, shaking for at least 30 seconds.

CONTINUED

90 : A Woman’s Drink

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Season Big Flavors, Beautiful Food Nik Sharma With the scientific eye of the Food Lab and the freewheeling inventiveness of Lucky Peach, Nik Sharma gives readers a new library of techniques, a new treasury of ingredients, and a new mindset for flavour development: an always inventive mining of all personal experience to bring ideas to home cooking.

There are few books that offer home cooks a new way to cook and to think about flavour – and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavours that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

Publication

01 October 2018

Binding

Hardback

Price

AU$70.00

ISBN

9781452163994

Publisher

Chronicle Books

Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, the award-winning food blog. He lives in Oakland, California.

Imprint

Chronicle Adult

Key Information

Series

NA

Category

Food & Drink

Format

254 x 203 mm

Extent

288pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

FS

Author Details

•

• •

• •

Nik's star is on the rise. He is closely connected with prominent brands, bloggers, food writers and popular food sites. He was awarded two IACP Digital Media awards for his photography (in 2015 and 2016) and he was a finalist for a Saveur Best Blog award.

Nik has close to 50k unique visits to his website a month, he also has over 43k followers on Instagram.

Season offers unique recipes. The author has taken the flavour profiles from his childhood in India and merged them into classic American foods he has discovered and loved as an adult. By embracing the new ingredients and flavours he finds throughout his travels, he's found he can create entirely new recipes that are uniquely his.

Nik is an openly gay man of colour: There are over 9 million members of the LGBTQ community and their voices and experiences aren't heard in the food writing world enough.

The 100 recipes and more than 125 gorgeous photos speak to the new way we eat: an intriguing and delicious mashup of our own personal and cultural touch points.

flavor glossary

Hot aleppo pepper Usually sold as ground large flakes, this pepper adds heat and brightness to food.

black peppercorn The whole spice that is ground to make black pepper; it’s used to add heat and pungency.

cayenne pepper A bright orange-red pepper that’s on the hotter end of the scale. The peppers are usually sun-dried and then ground to a powder.

chipotle chile A highly aromatic dried chile obtained by drying and smoking a jalapeño pepper.

cinnamon There are two types of cinnamon available in markets: Ceylon cinnamon, which is also called “true cinnamon,” and cassia cinnamon. They both have a warm scent and are used in both savory and sweet preparations. Ceylon cinnamon is lighter in color and less potent than cassia.

: 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

flavor glossary 23

paprika A bright red pepper sold as a finely ground powder. Hungarian paprika is sun-dried before grinding while Spanish paprika or pimentón is made by smoking the peppers with burning oak wood. They are both available in varying degrees of sweetness, and of mild to hot heat. rainbow peppercorns They’re all obtained from the same black peppercorn plant, but are harvested at different stages to obtain green, red, and white peppercorns (white is the mildest). sambal oelek A hot and spicy chile paste used in Indonesian cooking. serrano chile I use this fresh to add heat in savory foods. You can cut back on the heat by removing and discarding the midrib with the seeds. tellicherry peppercorns Black peppercorns that are allowed to grow larger in size on the vine. They lose a little heat but are much more fragrant.

ter dried chile than a chipotle.

thai chile Much smaller than serrano chiles, but much hotter. They come in green and red varieties.

long pepper A type of pepper that’s a little hotter

urfa biber chile flakes The dried flakes of a

guajillo chile A milder, smokier, and slightly hot-

than black pepper, and as the name indicates, it’s longer than a peppercorn.

bright red chile with a smoky, chocolaty flavor used in Turkish cooking.

ground kashmiri chile A mild chile used to

white pepper White pepper is made by removing the

impart a bright red color to many Indian dishes, such as tandoori chicken.

outer skin from peppercorns and fermenting them in water for several days. This ripening and fermenting makes white pepper less hot and sharp than black pepper, with a flavor that is earthier and more complex. I don’t swap these two peppercorns in recipes. Ground white pepper is often used in lighter sauces where black pepper flecks would be visually unappealing, and it’s lovely in baking.

[Need to add directionals]

Season_INT_2G.indd 22-23

1/29/18 4:27 PM

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

flavor glossary 25

Sour

Sweeteners

amchur A fine powder with a fruity and acidic flavor, made by grinding sun-dried mangoes. It works well in barbecue sauces as well stews and soups.

brown sugar A form of sugar obtained from sugar­

anardana Sold as whole seeds or ground, anardana is made from sun-dried pomegranate arils (seedpods). It has a sweet-and-sour and slightly nutty flavor.

cane juice, brown sugar contains some amount of molasses that imparts rich flavor and a deep brown color to baked goods, meat rubs, sauces—or any use you put it to.

jaggery An unrefined sugar, made by heating sugar-

coconut vinegar is obtained through the natural fermentation of the plant’s sap.

cane or palm sugar juice. The result is sweetener with a pleasant mineral aftertaste with a hint of molasses.

Jaggery is sold in blocks as well as ground and comes in varying shades of golden brown.

green (unripe) mango These mangoes are picked

maple syrup A thin, sweet syrup with vanilla notes

coconut vinegar A key ingredient in Goan cuisine,

before they ripen and turn yellow on the tree. The outer skin is bright green, while the tender flesh inside is very pale yellow. In India, unripe mango is often eaten raw with a little bit of salt and crushed red pepper as a snack, but is also incorporated in dishes to add fruity and sour notes to savory foods.

omani lime Also known as a “black lime,” the Omani lime is a dried lime, which is often used in Persian cuisine. It has a hint of smokiness.

sumac A sour berry that is dried and ground to a powder. It adds acidity to savory preparations like kebabs.

tamarind A fruit that is sold in Asian and Mexican markets in a number of forms, including dried with the shell on, in blocks of pulp, or as a concentrate. I prefer the sour tamarind sold in Asian and Indian stores to the sweeter Mexican variety because it can be used in both savory and sweet preparations.

obtained from the sap of sugar maple and black maple trees.

pomegranate molasses A sweet and tart dark ­liquid obtained by slowly evaporating fresh pomegranate juice.

Salts flaky sea salt A salt with large crystals and a mild, salty taste. It adds texture to a finished dish.

himalayan pink salt A type of rock salt. It is much more flavorful than table salt, because it is rich in minerals.

kala namak Although it’s referred to as black salt, it’s actually a dark pinkish red because it’s so rich in minerals. It releases a mild sulfurous smell (which dissi­ pates quickly) when it comes in contact with a liquid.

I usually use it in hot and sweet preparations.

kosher salt All kosher salts are not created equal.

They vary in shape and size so make sure to adjust the amount accordingly. I use the Diamond Crystal brand because the crystals dissolve very fast. Kosher salt works great in everything, especially when cooking meat.

Season_INT_2G.indd 24-25

1/29/18 4:27 PM

Smoked Sardines and Kumquat Crostini Crostini look fancy, but they’re dead easy to make. And you can top them with anything you like. I make a salty, umami-filled topping of sardines or anchovy fillets paired with thin slices of sweet-tart kumquats, creamy butter beans, fresh dill, and lemon. You could also serve this topping as a dip for the bread.

: 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

chapter 1: small bites 47

makes 6 to 8 servings ½ cup [55 g] kumquats, seeded and thinly sliced 2 Thai chiles, seeded and thinly sliced ¼ cup [45 g] minced shallot ½ cup [5 g] fresh dill fronds One 15 oz [430 g] can butter beans, drained One 4¼ oz [120 g] can sardines packed in olive oil, drained 2 Tbsp fresh lemon juice 2 Tbsp extra-virgin olive oil, plus extra for brushing the bread and drizzling ½ tsp fine sea salt ½ tsp freshly ground black pepper 1 whole-wheat or other whole-grain baguette, preferably sourdough

Combine all the ingredients except the bread in a medium bowl. Carefully fold the ingredients together with a large spoon or spatula. Taste and adjust the seasoning. Cover the bowl with plastic wrap and refrigerate for about 30 minutes before serving.

Meanwhile, preheat the oven to 350°F [180°C]. Cut the bread into ¼ in [6 mm] thick slices and brush them lightly on both sides with olive oil.

Toast in the oven for about 15 minutes, rotating halfway through baking.

Cool the bread for 5 minutes. To serve, top each slice of bread with a generous Tbsp of the topping and drizzle with a little olive oil, if desired.

Season_INT_2G.indd 46-47

the approach Citrus, fresh herbs, and seafood create a symphony of sweet, acidic, and umami elements, which work well together. It’s no wonder that these ingredients are often combined in coastal cuisines across the world. Since the kumquats are thinly sliced, the tartness of their flesh tastes less intense.

The candylike sweetness of their skin plays off deliciously against the salty pieces of fish. The dill fronds add a hint of freshness, while the Thai chiles add small bursts of unexpected heat to each bite.

1/29/18 4:28 PM

Rainbow Root Raita Raita is the original savory yogurt bowl, which functions as a salad or a condiment. Throughout my youth, my parents used to serve chilled bowls of fresh creamy yogurt with cucumbers, carrots, beets, or even smashed boiled potatoes folded in, for a salad with plenty of texture and character.

It was always one of my favorite parts of the meal. This raita celebrates the different colors of root vegetables. It can be enjoyed as a main course or a side and is the perfect accompaniment to spicy or hot dishes, such as Roast Leg of Lamb (page XXX) or Eggplant Pilaf (page XXX).

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chapter 2: salads + soups 63

makes 6 to 8 servings as a side 2 cups [480 g] plain full-fat yogurt 1 cup [240 ml] ice water 1 tsp fine sea salt ½ tsp ground white pepper ½ cup [35 g] peeled and grated carrots ½ cup [50 g] peeled and grated golden beets (see The Approach) ½ cup [50 g] peeled and grated red beets 2 Tbsp thinly sliced scallion (white and green parts) 1 Tbsp neutral-tasting vegetable oil ½ tsp black mustard seeds 5 to 6 curry leaves, preferably fresh ½ tsp grated peeled fresh ginger

In a large bowl, whisk together the yogurt, water, salt, and pepper. Taste and adjust the seasoning, if necessary. Add the grated vegetables and the scallions, but don’t mix them just yet.

In a small skillet, heat the oil over medium-high heat. Add the mustard seeds and curry leaves (be careful, as the mustard seeds will sizzle and pop when they hit the hot oil). Swirl the oil gently until the seeds stop sizzling and the leaves crisp up but are still green, 30 to 45 seconds. Remove from the heat and add the ginger to the hot oil, stirring for 10 to 15 seconds. Pour the seasoned oil mixture with the seeds, leaves, and ginger over the yogurt and vegetables in the bowl and stir just until blended. (Avoid overmixing or the red beet color will turn the entire dish pink.) Serve immediately.

Season_INT_2G.indd 62-63

the approach Here I use the Indian technique of tadka, or tempering (see page XXX). Hot oil is infused with spices and aromatics before it’s poured over the yogurt, adding texture as well as flavor to this yogurt-based salad. Golden beets can darken when grated and exposed to air. To prevent this, add a few drops of lemon or lime juice (about 1 or 2 tsp per ½ cup [50 g] of grated beets).

1/29/18 4:28 PM

One Pan, Whole Family More than 70 Complete Weeknight Meals Carla Snyder 70 one pan/one pot recipes for weeknight meals that the whole family will love.

Fast, deliciously nutritious family meals-minus the cleanup! Carla Snyder, author of the go-to One Pan, Two Plates cookbooks, takes her tried-and-true cooking methods and delivers 70 incredible, reliable recipes that everyone – including the kids – will love. And to top it off, they're all made in one pan and ready to eat in 45 minutes or less!

Each one is perfect for a family that might have little time to cook but big appetites after busy days at work, school, soccer practice, dance lessons, and more. Recipes range from vegetables and chicken to beef and pork (not to mention some delectable seafood dishes) and include beverage pairings both for the grown-ups and the under-twenty-ones, which makes preparing an enticing dinner every night a whole lot easier.

Publication

01 October 2018

Author Details

Binding

Paperback

Carla Snyder is the author of One Pan, Two Plates . She lives in Ohio.

Colin Price is a food and lifestyle photographer.

Price

AU$45.00

ISBN

9781452168708

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

Food & Drink

Format

254 x 203 mm

Extent

208pp

Illustrations

Full-colour photographs throughout

Age Range

NA

Terms

SOR

Key Information • • • •

These recipes let busy parents put a home cooked dinner on the table every night of the week in 45 minutes or less.

One Pan Whole Family offers the same modern recipes with international flavours and they can be achieved more economically.

Great for singles and couples too: recipes serve 4 which means you can eat dinner tonight and have enough left over to bring for lunch the next day (or serve again for dinner later in the week).

One Pan Two Plates has net more than 57,500 and One Pan Vegetarian has sold 6.4k globally since its release in the spring. The one pan concept is appealing as well as its smaller yields.

: 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 START TO FINISH

30 minutes HANDS-ON TIME

20 minutes SERVES

4

Pizza with Pesto, GRAPE TOMATOES, and MOZZARELLA

In the quest to make fresh pizza, frozen-refrigerated pizza dough has become my new best friend. My kitchen doesn’t get messy making dough and I don‘t have to wait for it to rise and proof. If only all my friends were so thoughtful. A version of the classic Margherita, this pizza is simply perfect. Pesto is the quintessential taste and smell of summer, so with a slather of pesto, a scatter of grape tomatoes, and a sprinkle of cheese, voilà, a fresh and summery pizza can appear on the dinner table twelve months of the year.

10 oz [285 g] grape tomatoes

1/3 cup [75 g] pesto, store-bought or homemade

2 garlic cloves

Kosher salt and freshly ground black pepper

1 lb [455 g] frozen pizza dough, thawed and out of the refrigerator for about 10 minutes

11/2 cups [120 g] shredded mozzarella cheese 1/4 cup [20 g] grated Parmesan cheese

1 Tbsp olive oil

1. If you have a pizza stone, place it on the bottom

rack of the oven. If you don’t have a stone, you can bake the pizza on a rimless sheet pan. (It won’t be as crispy on the bottom and may take a few more minutes to bake.) Preheat the oven to 450°F [230°C].

2. On a large cutting board, halve the tomatoes and

mince the garlic.

4. Slide the pizza, still on the parchment, onto the

heated pizza stone or transfer the sheet pan to the oven. Bake until the bottom is crispy and the cheese has browned slightly, about 15 minutes.

5. Slide the peel under the pizza to remove it from

the oven or transfer the sheet pan to a wire rack and let the pizza cool for about 5 minutes before cutting into wedges. Serve hot. continued

VEGGIE GOOD

3. On a lightly floured surface, pat and stretch out the dough into a 16-in [40.5-cm] circle and place it on a sheet of parchment paper. Transfer the dough and parchment to a pizza peel or a sheet pan. Drizzle the dough with the olive oil, rub the garlic over the

top with your fingers, and layer on the pesto, tomatoes, a few sprinkles of salt, a few grinds of pepper, the mozzarella, and the Parmesan.

19

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

30 minutes HANDS-ON TIME

25 minutes SERVES

Cheesy Angel Hair Pasta

4-6

with ASPARAGUS and BASIL

Angel hair pasta is just so poetic: delicate yet chewy and with a simple cheesy sauce plus melted fresh mozzarella on top. Perfect in early spring with slender stalks of asparagus, shiitake mushrooms, and fresh basil, this quick and simple meal checks all the boxes. I hope you like this dish as much as I do.

1 onion 8 oz [230 g] shiitake or cremini mushrooms, tough stems discarded 2 garlic cloves 1 lb [455 g] asparagus, woody ends trimmed 2 cups [12 g] loosely packed fresh basil

Kosher salt and freshly ground black pepper 2 cups [425 ml] vegetable broth One 15-oz [425-g] can diced tomatoes with juice One 9-oz [255-g] package fresh angel hair pasta 4 oz [115 g] fresh mozzarella cheese 1 cup [240 g] ricotta cheese

1 Tbsp olive oil

1. On a large cutting board, chop the onion, slice

the mushrooms, and mince the garlic. Transfer it all to a medium bowl. Cut the asparagus into 1-in [2.5-cm] pieces and chop the basil. Set aside in separate piles.

2. Heat a 12-in [30.5-cm] ovenproof skillet over

3. Add the broth, tomatoes, angel hair, asparagus, and ½ tsp salt, pushing down so that the pasta and

4. While the pasta simmers, cut the mozzarella into

thin slices.

5. Preheat the broiler with the rack in the second-

highest position.

6. Stir the ricotta into the skillet with the pasta

mixture and taste, adding more salt or pepper if it needs it. Top with the mozzarella and transfer the pan to the oven. Broil until the cheese melts, about 2 minutes. continued

VEGGIE GOOD

medium-high heat and add the olive oil. When the oil shimmers, add the onion mixture to the pan along with 1/2 tsp salt and a few grinds of pepper.

Cook, stirring, until the onion and mushrooms soften, about 3 minutes.

vegetables are immersed in the liquid. Cover and simmer for 5 minutes.

29

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

45 minutes HANDS-ON TIME

25 minutes SERVES

ROOT VEGETABLE

Quinoa Bowl

4

with TAHINI

You’ll see lots of root vegetables in this book because (1) I love their sweet taste, especially when roasted; (2) they keep in the fridge for weeks, waiting patiently to be cooked up; and (3) they’re filling and delicious year-round when the more tender local summer vegetables are nowhere to be found. The simplicity of this meal is staggering, and because the vegetables are paired with creamy tahini sauce, chickpeas, and quinoa for protein, even my husband doesn’t miss the meat.

2 large bulbs fennel, about 1 lb [455 g] 2 medium sweet potatoes, about 12 oz [340 g] 2 large carrots, about 6 oz [170 g] 2 large parsnips, about 6 oz [170 g] 10 radishes

Tahini Sauce

1 garlic clove 1/3 cup [75 g] tahini

Juice of 1 lemon Pinch of red pepper flakes

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper

1/4 cup [10 g] chopped fresh flat-leaf parsley

Two 8- to 10-oz [227- to 283-g] bags frozen precooked quinoa One 15-oz [430-g] can chickpeas, drained and rinsed 1/3 cup [40 g] pine nuts (optional)

1. Line a sheet pan with aluminum foil and place it

in the oven. Preheat the oven to 450°F [230°C].

2. On a large cutting board, quarter and core the

[6-mm] slices and halve the radishes; add them to the bowl. Toss the vegetables with the olive oil, 1 tsp salt, and a few grinds of pepper. Remove the sheet pan from the oven and arrange the vegetables in a single layer on the hot pan. Roast until tender and lightly browned, 20 to 25 minutes. Taste continued

VEGGIE GOOD

fennel and cut it into 1-in [2.5-cm] slices; transfer to a large bowl. Peel and quarter the sweet potatoes, cut them into 1/2-in [12-mm] pieces, and add to the bowl. Peel and slice the carrots and parsnips into

1/4-in

41

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

START TO FINISH

40 minutes HANDS-ON TIME

20 minutes SERVES

4-6

Chicken Thighs with SAUSAGE, RED BEANS, and RICE

This one is a little bit Cajun and a little bit Spanish. The combo of chicken and sausage, colorful kidney beans, carrots and pepper, and a racy Cajun seasoning feels like the bayou. Add shrimp and your taste buds will start making you think of paella.

1 onion 1 green bell pepper 2 garlic cloves 1 carrot 1 lb [455 g] boneless, skinless chicken thighs Seasoned or kosher salt and freshly ground black pepper 1 Tbsp olive oil

1. On a large cutting board, chop the onion, bell

pepper, and garlic and peel and thinly slice the carrot. As you work, transfer the vegetables to a medium bowl.

1 Tbsp Cajun seasoning or a blend of dried thyme, oregano, paprika, and cayenne pepper One 15-oz [425-g] can kidney beans, drained and rinsed One 15-oz [425-g] can diced tomatoes with juice 1 cup [240 ml] chicken broth

IN THE GLASS : A red Côtes du Rhône Villages is my choice. It’s easy to find great every­day bottles at reasonable prices, and there is such a variety of flavors and styles among the wineries that there’s something for everyone to like. For spice, strawberry, and a long finish, look for a bottle from Familles Perrin Côtes du Rhône Villages.

Pour the kids a glass of half apple-cherry blend and half sparkling water.

4. Stir in the beans, tomatoes, and broth and 1/2 tsp

5. Stir in the rice, pressing down so that it’s sub-

heat and add the olive oil. When the oil shimmers, add the chicken and brown it for about 3 minutes (if it sticks, give it another minute). Turn and brown the other side for another 3 minutes. Crumble the sausage and add to the pan with the vegetables and add the Cajun seasoning; cook, stirring and

merged in the liquid. Cover and continue to cook until the rice, meat, and vegetables are tender, about 15 minutes. Taste and season with more salt, pepper, or Cajun seasoning if it needs it.

6. Divide the stew among heated plates and

serve hot.

WINNER, WINNER, CHICKEN DINNER

3. Heat a 12-in [30.5-cm] skillet over medium-high

OnePanWholeFamily_FinalCorrex.indd 68-69

Top adult portions with chopped green olives, green onion, and Louisiana hot sauce.

ADULT TASTE BUDS?

breaking up the sausage every now and then, until the vegetables begin to soften, about 4 minutes.

with 1/2 tsp of salt and a few grinds of pepper.

68

EXTRA-HUNGRY KIDS? Add 6 oz [170 g] shrimp with the rice and make it a version of paella.

1 cup [130 g] instant brown rice

salt and bring to a boil. Cover, reduce the heat to low, and cook for about 5 minutes to develop the flavors and soften the vegetables.

2. Cut the chicken into bite-size pieces and season

ONE PAN, WHOLE FAMILY

8 oz [230 g] mild Italian sausage links

It’s that easy: Cajun seasoning is definitely worth having in your spice cupboard. It has a little heat and usually contains paprika, celery seed, garlic, basil, white pepper, cayenne, thyme, and parsley. Look for it on the grocery shelf with the other spice and herb blends and add it to burgers, stews, and chilis for an easy flavor boost.

69

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Just Married A Cookbook for Newlyweds Caroline Chambers This heartfelt collection of recipes and beautiful photography fosters everyday romance and inspires cherished traditions, making this the perfect wedding or engagement present for any new couple.

Publication

01 October 2018

Binding

Hardback

Price

AU$70.00

ISBN

9781452166711

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

Food & Drink

Format

254 x 216 mm

Extent

272pp

Illustrations

Full colour photography Throughout

Age Range

NA

Terms

FS

An update on our successful cookbook publishing for newlyweds, this new addition features an unconventional and peripatetic military love story, Southern roots, and a fresh voice. Nourishing and tender, this cozy cookbook for two contains 130 recipes to nurture a new marriage. Whether it's experimenting in the kitchen or perfecting the classics, newlyweds can create new traditions around the table with Just Married. With tips on meal-planning, cooking techniques, and a kitchen checklist, this cookbook offers Just Married recipes perfect for spending leisurely days cooking with your loved one, entertaining ideas for family and friends, and plenty of options for quick and satisfying weeknight dinners. Author Caroline Chambers brings her own stories from her first years of marriage, providing sweet perspective and advice on building a kitchen together.

Author Details Caroline Chambers worked in advertising in New York City, as a line cook in Telluride, ran a catering company called Cucina Coronado in southern California, and worked part-time as assistant and recipe developer to Melissa d'Arabian, of "Next Food Network Star" and "Ten Dollar Dinners" acclaim, helping with her weekly column for the Associated Press, bi-monthly blog post for the Food Network, as well as developing recipes as a part of her various spokesperson arrangements. She has also developed and styled recipes for brands and magazines such as Mark West, Meiomi, Kim Crawford, Shape Magazine, Self Magazine, Men's Fitness, Boursin Cheese, Kroger Grocery, Eating Well Magazine, the New York Times, Oliso Sous Vide Systemm, and Food Republic. Caroline lives in Atherton, California, with her husband, George, and their labradoodle, Hooper.

Key Information •

•

•

This timeless and classic cookbook is written for the modern couple. With more than 136K copies sold of the original Newlywed Cookbook, Just Married speaks to a more contemporary audience. Previously, accounts have asked for an updated version and a new fresh take on our beloved classic cookbook.

Our newlywed cookbooks have very strong sales records in specialty and are recognised as the best in the industry for their beauty, package, and creative ideas from attractive authors. Just Marries will join these luxurious books with their striking photography and design and giftable packages.

Caroline Chambers's love story is a classic one that stars a Navy Seal and a woman finding her voice through food. Like in any good love story, this couple has had to pass through hurdles and live apart, before learning to come together in marriage and around the kitchen table.

: 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

“Gourmet” toast has taken the country by storm. My Strawberry Rose Chia Jam will give you a really cool new use for chia seeds, along with “gourmet-ing” up your usual toast for breakfast. When combined with strawberry purée, chia seeds gelatinize into a jam-like consistency that maintains the freshness of the strawberries since it requires zero cooking. Make the jam in advance, and on a busy morning you can throw this together quickly, or make a big p ­ latter of toast bites for a cozy brunch spread for two.

FO

Ricotta Toast with Strawberry Rose Chia Jam

SERVES 2

FOR THE ROSE CHIA JAM

F O R T H E R I C O T TA T O A S T

1 lb [455 g] fresh or frozen strawberries, stemmed and hulled

¼ cup [60 g] fresh ricotta cheese 2 large slices rustic bread, lightly toasted

¼ cup [60 ml] fresh lemon juice (from about 2 lemons) 1 Tbsp maple syrup ¾ tsp rose water 3 Tbsp chia seeds

To make the rose chia jam: In a high-powered blender, combine the strawberries, lemon juice, maple syrup, and rose water. Blend until smooth, 15 to 30 seconds.

Pour the strawberry purée into a sealable container, add the chia seeds, and stir to combine. Refrigerate for at least 12 hours to gel.

To assemble the toast: Smear half the ricotta over each slice of toast. Spoon 1 Tbsp or so of jam over top.

Serve immediately.

LEFTOVERS ARE A GOOD THING This recipe makes a decent amount of jam. Serve it over ice cream, with yogurt and granola, with Sweet Potato Biscuits (page XX), or on a cheeseboard.

S E A S O NA L I T Y Swap 1 lb [455 g] of any seasonal (or frozen) fruit for the strawberries.

SPECIAL INGREDIENT Now that you own chia seeds, make Strawberry-Coconut Chia Pudding (page XX)! You can even add a scoop of this jam to it.

34 JUST MARRIED

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FO

Colorful Sausage and Peppers Here, I’ve given the classic Italian-American dish of sautéed sausage and peppers a breakfast makeover by swapping spicy Italian sausage for leaner chicken sausage. This makes a large batch that reheats really well for days.

S E R V E S 2 G E N E R O U S LY

1 tsp olive oil 2 precooked chicken sausage links (in an herby flavor, garlic herb or basil pesto are popular), cut on the diagonal into ¼-in- [6-mm-] thick slices, to make long, thin pieces ½ small yellow onion, cut into ¼-in [6-mm] slices 1 large red bell pepper, cut into ¼-in [6-mm] slices 1 large yellow bell pepper, cut into ¼-in [6-mm] slices

½ tsp garlic powder ¼ tsp red pepper flakes 2 Tbsp apple cider vinegar Poached Eggs (page XX; optional) 1 cup [20 g] plus 2 Tbsp fresh basil leaves, cut into chiffonade (see Cooking School) Maldon sea salt Freshly ground black pepper

½ tsp kosher salt

In a large nonstick skillet over medium-high heat, warm the olive oil. Swirl to coat the pan. Add the sausage pieces and cook for 1 minute per side until just lightly browned.

Add the onion, bell peppers, kosher salt, garlic powder, and red pepper flakes. Cook for 5 minutes, stirring occasionally. Add the vinegar and cook for 2 to 3 minutes more, until the vegetables soften and have browned but still maintain a bit of body and their vibrant colors.

Meanwhile, poach the eggs (if using).

Remove the skillet from the heat and stir in 1 cup [20 g] of the basil. Transfer the pepper mixture to two bowls, and place one poached egg (if using) in each bowl. Garnish with the remaining basil. Season with the sea salt and pepper.

JustMarried_INT_2G.indd 40-41

MAKE AHEAD The onion, bell peppers, and sausage can be cooked in advance, cooled, and refrigerated. When you’re ready to eat, reheat them in a skillet over medium heat for 4 to 6 minutes (or for 30 seconds in the microwave), stir in the basil, and top with the eggs, if desired.

MAKE IT A MEAL For lunch or dinner, serve over your favorite grain or pasta, add another bell pepper and sausage link, and forego the eggs if you aren’t into eggs after breakfast.

COOKING SCHOOL To chiffonade basil, stack the leaves together, roll tightly, and very thinly slice.

40

41

JUST MARRIED

B R E A K F A S T O N T H E F LY

2/20/18 5:43 PM

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

FO

Kimchi-Cheddar Egg Pancake Kimchi, a spicy fermented cabbage condiment popular in Korea, and Cheddar cheese combine to create this fluffy, spicy, ultra-flavorful brunch entrée. If you’re unfamiliar with kimchi, don’t let that scare you away from this dish—my very Midwestern brother-in-law claims this is the best thing I’ve ever made. I call this a brunch recipe, but it’s also fantastic for lunch or dinner with a big leafy salad.

SERVES 2 TO 4

4 large eggs ¾ cup [180 ml] whole milk 2 Tbsp unsalted butter, melted and slightly cooled, plus 1 Tbsp for cooking ½ tsp kosher salt ½ tsp cayenne pepper (optional)

¾ cup [105 g] all-purpose flour 1 cup [150 g] chopped store-bought spicy kimchi ¾ cup [60 g] grated sharp Cheddar cheese 4 scallions, white and light green parts only, thinly sliced Bacon, avocado, more kimchi, Sriracha, chopped fresh soft herbs for topping (optional)

1 garlic clove, roughly chopped

Place a 10-in [25-cm] ovenproof skillet (preferably cast iron) in the oven and preheat the oven to 450°F [230°C]. The skillet should heat for at least 15 minutes while you prepare the batter.

In a blender, combine the eggs, milk, 2 Tbsp of the melted butter, the salt, cayenne, garlic, and flour.

Process at medium speed for 15 seconds, or until just combined. Do not overblend.

Add the kimchi, Cheddar, and scallions and pulse on low speed once or twice just to incorporate the ingredients. Be careful not to overblend and lose the texture!

Carefully remove the skillet from the oven and add the remaining 1 Tbsp butter. Swirl to coat the skillet. Quickly pour the batter into the skillet, using a fork to distribute the cheese and kimchi evenly.

Return the skillet to the center of the oven. Bake for

JustMarried_INT_2G.indd 60-61

20 to 25 minutes, until puffed and brown around the edges. Let sit for about 5 minutes before serving with toppings as desired.

LEFTOVERS ARE A GOOD THING This dish is great for brunch with friends, but it also reheats really well if it’s just the two of you. Microwave it in 15-second intervals until heated through.

SPECIAL INGREDIENT Use leftover kimchi to make Veggie Bibimbap (page XX).

DO YOUR THING To simplify the flavors of this dish into a quick breakfast for two, scramble four eggs with 2 Tbsp grated Cheddar cheese and 2 Tbsp chopped kimchi in a medium skillet over medium heat.

60

61

JUST MARRIED

B R U N C H AT H O M E

2/20/18 5:43 PM

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FO

DO YOUR THING

COOKING SCHOOL

Not a fan of radishes? Try another root vegetable, such as turnips, beets, fennel, or parsnips. Or, stick to all carrots. Too healthy-sounding for your vegetable-averse partner? Add their favorite cheese! Goat cheese and feta work beautifully here.

Most quinoa packages call for a 1 cup quinoa [180 g] to 2 cups [480 ml] water ratio, which I find leads to soggy, wet quinoa. I always cook mine with a ratio of 1 cup [180 g] quinoa to 1¼ cups [300 ml] water, as seen here.

B AC K P O C K E T R E C I P E

Garlicky Quinoa Crispies We try to eat healthily during the week, and leave the weekends for indulgent eating at new restaurants. I like to whip up a batch of these crispy little superfood crouton stand-ins to make texture-filled salads, bowls, and veggie dishes.

Try them in place of bread crumbs over Roasted Cabbage (page XX), or forego the garlic powder and red pepper flakes to sprinkle them over fruit and yogurt as an alternative to granola.

M A K E S 2 C U P S [ 74 0 G ]

Vegetable oil for frying 2 cups [740 g] cooked quinoa

¼ tsp kosher salt Pinch of red pepper flakes

½ tsp garlic powder

In a large skillet over medium-high heat, heat 1/2 in [12 mm] of vegetable oil. Working in ­1/4-cup [92.5-g] batches, fry the quinoa for 11/2 to 2 minutes until dark brown and crispy.

Use a spider skimmer or slotted spoon to transfer the quinoa to a paper towel–lined

JustMarried_INT_2G.indd 86-87

plate to drain. Once it is all cooked and cooled slightly, transfer the quinoa to an airtight container, add the garlic powder, salt, and red pepper flakes. Cover and shake to combine. Store in an airtight container at room temperature for up to 10 days.

86

87

JUST MARRIED

SALADS AND BOWLS

2/20/18 5:44 PM

Choose Your Wine In 7 Seconds Stephane Rosa For anyone who feels intimidated in a wine shop – vast selection, mystifying variety, attitudinal staff – this guide simplifies choosing wine in an easy-to-use system of pictograms.

Red or white? Cabernet or merlot? Light or bold? What to pair with which food? Drinking great wine may not be hard, but finding and buying a great wine can cause even the most experienced aficionado a great deal of anxiety.

Featuring a simple, user-friendly and intuitive approach that reduces to a bare minimum lengthy, florid wine descriptions in favour of imparting all the important details in pictograms and illustrations, this new approach to finding and selecting wine is packed with information and encouragement, empowering decision-making with practical knowledge and confidence.

Compiled by one of France's most important authorities on wine, the best and most popular global wines summarised and demystified in easy to use pictograms allowing anyone to quickly choose the right wine for any occasion based on taste, budget, and menu in just 7 seconds.

Author Details Publication

01 October 2018

Binding

Paperback

Price

AU$42.99

ISBN

9780789334466

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Food & Drink

Format

213 x 133 mm

Extent

228pp

Illustrations

Full colour illustrations Throughout

Age Range

NA

Terms

SOR

Stéphane Rosa is the director of the annual Hachette Guide to Wines (Guide Hachette des Vins), which has been considered to be France's most authoritative guide to wine for over 30 years and is commonly referred to as the bible of the French wine industry.

Jess Grinneiser is a designer and illustrator based in Paris. He specialises in both publications and web design.

Key Information •

•

• •

Budding enthusiasts can select a wine in seconds thanks to a unique infographic format providing answers to common wine questions for 300 carefully curated wines including: detailed taste profiles of popular and under-the-radar wines / A guide to pairing food and wine / wine regions and grapes / flavour and mouth feel / practical tips and tricks for serving wine and pairing with food / tips for tasting wine and identifying flavours.

Compiled by one of France's most important wine authorities, Stéphane Rosa, who is the director of the Hachette Guide to Wines, France's most authoritative guide to wine and commonly referred to as the bible of the French wine industry.

Browsing and buying wine should be a fun, positive experience, and with this book, anyone can understand at a glance which wine is the best choice based on taste, budget, or menu.

Great self purchase and also a perfect gift for graduates and anyone starting out as a wine lover.

66 // C CH HO OIISSIIRR EETT AC ACH HEETTEERR SON SON VVIIN N EEN N 77 SE SEC CONDES ONDES

INTRODU INTRODUC CTION TION // 77

SIMPLIFIEZ-VOUS LE VIN !

Comme la plupart des gens, vous achetez vos vins en grande surface. Les petits supermarchés se contentent souvent de classer les bouteilles par grands types de vins : rouges, blancs, rosés, bulles, vins doux. Dans les plus vastes établissements, on croit vous aider en multipliant les références et en ajoutant des noms de régions sur les rayons : Bordeaux, Beaujolais, Sud-Ouest… Mais en bon

Êtes-vous de ceux qui, après avoir trouvé en 1 minute maximum leur article au rayon « fromages » ou « fruits et légumes », restent au moins 6 minutes plongés dans un abîme de perplexité devant le rayon « vins », pour en repartir parfois bredouilles ? Consultez cette « antisèche » pour naviguer avec aisance dans le rayon des liquides…

???

-20 -20%% cuvée cuvéespéciale spéciale

promo

néophyte, vous ignorez ce que recouvrent ces régions… Bordeaux a-t-il un goût ? Et le Sud-Ouest ?

Le rayon vin s’apparente aux rayonnages d’une librairie. Plus elle a de titres, meilleure elle est.

Les grands lecteurs adorent s’y perdre. Les petits lecteurs demandent conseil au libraire. Le libraire du vin serait caviste ou sommelier. Mais vous n’en trouverez presque jamais en grande surface…

10 / C H O I S I R E T A C H E T E R SON V I N E N 7 SE C O NDES

WHERE TO BUY?

INTRODU C TION / 11

THE WINE SHOP

Large stores, traditional or online wine stores, trade fairs, auctions ... Places and modes of purchase have never been so numerous, and the Internet has changed the game by multiplying offers and opportunities. Each one has its advantages and disadvantages. It all depends on your priorities.

Détaillant du vin, souvent installé dans les centres-villes, le caviste indépendant visite les vignobles pour garnir ses rayons. Le caviste succursaliste, lui, est affilié à une chaîne de magasins et se fournit auprès d’une centrale d’achat.

The chain wine store THE ADVANTAGES

• le conseil, comme chez les autres cavistes.

PURCHASING WINE ONLINE L’achat sur Internet est en pleine expansion. La toile est en quelque sorte la plus grande cave du monde.

Près d’un Français sur trois a déjà acheté du vin sur le web.

THE DISADVANTAGES

caviste de quartier

• moins de bouteilles originales, car ces enseignes sont gérées comme des grandes surfaces.

vins de terroir promo -50%

10€

promo

20€

achetez votre vin 10 €

7€

8€ 12€

20 €

14€

12€

23€

31€

22€

The advantages

The disadvantages

Praticality : on commande de chez soi, on peut souvent panacher les vins et on est livré à domicile.

Offre multiple : on peut se procurer des vins non seulement auprès des cavistes en ligne, mais aussi auprès des boutiques virtuelles, des vignerons, des négociants, des coopératives, des grandes enseignes et des cavistes traditionnels, des revues et des guides.

Comparaison des prix facilitée.

Documentation souvent touffue ou parfois inexistante.

Les frais de port et les délais de livraison : ils peuvent être une source de mauvaises surprises.

Renseignez-vous avant de commander...

La fiabilité du vendeur : elle peut être sujette à caution. Informez-vous dans la presse et sur les forums avant de passer à l’achat.

The advantages

The disadvantages

Le conseil : les cavistes sont souvent des passionnés.

La dégustation : les cavistes ont souvent à cœur d’organiser des animations autour de vins.

Des cuvées originales : on peut y découvrir des vins provenant de petites propriétés, des vins bio et parfois des vins nature intéressants.

Des prix souvent plus élevés qu’en grande surface, puisque le détaillant achète en quantité limitée. Les petites propriétés auprès desquelles ils se fournissent livrent elles aussi de petits volumes.

Les sélections : certains cavistes privilégient les régions viticoles qu’ils apprécient au détriment des autres.

TASTING CLUBS Ils sont souvent proposés par des négociants ou des cavistes.

Auctions THE ADVANTAGES

La disponibilité de vieux millésimes et de crus rares.

Les enchères sont aujourd’hui possibles par Internet.

n

n

Les avantages Découverte de vins originaux et de qualité sans passer trop de temps en recherches.

Les inconvénients Une offre malgré tout assez fermée.

THE DISADVANTAGES

La conservation des bouteilles : renseignez-vous sur leur état (niveau du vin dans la bouteille), leurs conditions de stockage, leur historique. Faites appel à un expert.

Mise de fond importante : les achats se font généralement par lot, et les vins cultes sont souvent inabordables. n

n

14 / C H O I S I R E T A C H E T E R SON V I N E N 7 SE C O NDES

Les bouchons

BOTTLES AND CONTENTS Non, nous n’allons pas vous encombrer l’esprit avec le Nabuchodonosor de 15 litres équivalant à 20 bouteilles de champagne, et avec toute la kyrielle de flacons aux noms de rois très antérieurs aux Mérovingiens. Les noms sont compliqués à prononcer, les bouteilles peu maniables. Examinons plutôt les contenants que nous avons tous les jours sous les yeux en magasin. Ces contenants donnent quelques indices sur le contenu.

La bordelaise Caractéristiques : cylindrique avec des épaules carrées, idéale pour retenir les dépôts de vins tanniques.

Régions : Bordelais, Sud-Ouest, Provence, Languedoc-Roussillon (parfois) et vignobles produisant des vins tanniques, dans l’Ancien et le Nouveau Monde.

La champenoise Caractéristiques : une bouteille lourde pour résister à la pression du gaz carbonique qui produit les bulles au débouchage. Le plus souvent, elle est sombre, la lumière altérant rapidement ce type de vin (le coffret est utile).

Régions : toutes les régions produisant des vins effervescents.

Le clavelin jurassien Caractéristiques : une forme trapue et une contenance de 62 cl.

Modèle exclusif pour le vin jaune.

Régions : Jura

La provençale Caractéristiques : une forme cintrée. Un des modèles pour les vins de Provence.

Régions : Provence

Bordeaux

INTRODU C TION / 15

La bourguignonne Caractéristiques : épaules tombantes.

Régions : Bourgogne, Beaujolais, vallée du Rhône, Centre-Loire (Sancerre), pinot noir et chardonnay du Nouveau Monde.

En liège aggloméré : peu

Caractéristiques : bouteille élancée.

Régions : Pays nantais. De forme un peu différente, les bouteilles de vins d’Anjou sont également élancées.

Capsule à vis : répandue dans l’hémisphère Sud ; parfois utilisée pour les blancs et les vins à boire jeunes en Europe. Évite le goût de bouchon… et l’usage du tire-bouchon.

qualitatifs, vins à boire jeunes.

Liège plein : pour les vins de qualité ; très longs pour les vins de garde. Des qualités d’élasticité mais un risque de goût de bouchon.

1 l : vins d’entrée de gamme

Les formats les plus répandus 0,37 l : demibouteille (fillette) ; fréquent en restauration 0,2 l : quart

La bouteille de muscadet

Bouchons Diam : faits à partir de granules de liège traités selon une technologie brevetée qui permet d’extraire du liège des molécules responsables de mauvais goûts.

Synthétiques : peu élastiques, difficiles à remettre. Pour les vins à boire sans délai.

0,25 l : chopine

0,75 l : bouteille standard

0,50 l : pratique pour les vins doux consommés en petite quantité

La flûte d’Alsace Caractéristiques : modèle officiel et exclusif des vins d’Alsace.

Des indices tout relatifs Si certaines bouteilles sont réservées à des régions (Alsace, Jura) ou appellations, les producteurs ont de plus en plus de liberté dans le choix des contenants. Les aires d’emploi de ces bouteilles sont très vastes, dépassant la région.

Le Bag-in-Box ou fontaine à vins Le principe : un emballage composé d’une poche souple en plastique multicouche, d’une boîte en carton avec une poignée de transport et d’un robinet. Le robinet empêche l’air de rentrer et la poche souple se rétracte après le service : le vin ne s’oxyde pas.

Les avantages : la durée de conservation de 6 semaines après ouverture. Idéal pour une consommation quotidienne en petite quantité et aussi pour organiser des buffets en libre-service.

Les inconvénients : ne sont proposés en Bib que des vins d’entrée ou de moyenne gamme (AOC régionales, vins IGP...).

1,5 : magnum (idéal pour la garde Formats plus grands: doublemagnum (3 l), jéroboam, etc.

28 28 // C CH HO OIISSIIRR EETT AC ACH HEETTEERR SON SON VVIIN N EEN N 77 SE SEC CO ONDES NDES

SIMPLIFIONS LE VIN : LE VIN EN 10 PROFILS Plus de 400 appellations en France, à peu près autant en Italie, une bonne soixantaine en Espagne ; sans compter celles du Nouveau Monde, souvent moins connues, et les vins en IGP, liés eux aussi à une zone géographique. Nous les avons classés en 4 types et 10 profils. Caricatural ? Peut-être. Certaines appellations offrent plusieurs profils selon le terroir précis, la « patte » du vigneron ou le millésime. Un jour, vous prendrez plaisir à mettre de la complexité dans ce tableau. En cherchant, en bons connaisseurs, les différences entre les vins de la même appellation, suivant qu’ils proviennent d’un côté ou de l’autre d’une route ou d’une rivière…

INTRODU INTRODUC CTION TION // 29 29

Type

Exemples

Vins rouges

Châteauneuf-du-pape

solaires

Zinfandel

et épicés

de Sonoma Valley

Vins rouges

Beaujolais

légers et fruités

Bardolino

Robe

Équilibre (sensations en bouche)

Arômes fruités et floraux

Forte présence de l’alcool

Arômes de sous-bois

Style Vintage

Porto Banyuls

LES PROFILS EN SYNTHÈSE Exemples

Arômes dominants

Arômes épicés

Vins rouges doux

Type

Robe

Arômes dominants Arômes fruités et floraux

l’alcool et du sucre

Équilibre (sensations en bouche)

variable se-

Forte présence de

Tawny)

lon le style

Style Tawny

(Vintage ou

l’acidité (fraîcheur) Vins rosés

Côtes-de-provence

Arômes de vins blancs

Tavel Vins rouges

Saumur-champigny

charnus et fruités

Carmenère du Chili

Forte présence de

Arômes fruités et floraux

Présence mesurée

Forte présence de l’acidité (fraîcheur),

Arômes de vins rouges

parfois douceur

Arômes fruités et floraux

Forte présence de

des tanins

Arômes épicés (élevage en fût)

Vins rouges

Pauillac

Forte présence des

Vins blancs

Sancerre

puissants

Cabernet-sauvignon

tanins (impression

toniques

Rueda

et charpentés

de la Napa Valley

de charpente)

et fruités

Arômes fruités et floraux

Arômes épicés (si élevage

l’acidité (fraîcheur)

Arômes végétaux

en fût) Arômes minéraux

Arômes de sous-bois

Game Covey Rise In the tradition of the ground-breaking Afield, Game: The Chef's Field to Table Cookbook celebrates the principles of the field-to-fork movement – hunting and preparing fish and game for home tables – through a collection of acclaimed chefs sharing recipes curated for the wingshooter and outdoorsman and -woman. The editors of Covey Rise bring together expert hunting chefs for their 100 favourite recipes for game and non-game dishes (from duck to venison).

Publication

01 October 2018

Binding

Hardback

Price

AU$70.00

ISBN

9781599621456

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Food & Drink

Format

254 x 203 mm

Extent

272pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

FS

The field-to-fork section of Covey Rise features award-winning chefs along with exceptional photographers and writers from all over the world. Game: The Chef's Field to Table Cookbook throws open the doors to cooking wild game and birds for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. These recipes, geared for the home cook, cover both game and non-game dishes (from duck to venison), as well as drink and dessert recipes. The book features high-quality and vivid photography, and also includes informative texts that explore the ins and outs of preparing game, as well as foraging and harvesting.

Author Details Covey Rise is the No. 1 upland bird hunting magazine, with 15,000 circulation and distribution in the top sporting clubs in America. Covey Rise is a bi-monthly upland lifestyle magazine that captures the essence of the upland sporting lifestyle and is carefully crafted with extraordinary words and images.

Key Information •

•

In 2013, 90.1 million U.S. residents 16 years old and older – 38 percent of the population – participated in wildlife-related recreational activities, including 33.1 million anglers and 13.7 million hunters. These recreationists spent $145 billion on fishing, hunting, and wildlife watching.

According to recent national and state-level research conducted by Responsive Management, the number of respondents going afield "for meat" has increased 60 percent between 2006 and 2011; 68 percent of all hunters surveyed cite "interest in hunting as a local, natural, or green food source" as a reason they hunt.

6 Game

Pizza Oven Afield 7

Chef Gianni Gallucci brings Naples-style pizza to the South.

G P I ZZ A OV E N A F I E L D story by Addy McDaniel | photography by Mike Shcalk

8 Game

ianni Gallucci has been making pizza professionally for more than 10 years, specifically Neapolitan-style pizza.

Gianni, whose family is originally from Nola, a town and modern municipality in the Metropolitan City of Naples, Italy, spent his childhood days between Chicago and Italy. He recalls, “Even though I was born in the United States, I grew up going back and forth. My brother and I spent half the year in Chicago and half the year in Nola every year till we were about 16 years old.”

Because of Gianni’s unique upbringing, he was always surrounded by the freshest ingredients and the world’s best pizzaiolos.

As a kid, he would collect whatever money he could and buy a pizza to share among friends. A few years later, he realized that “It was something as simple as a pizza which could make us forget about the bad times in life and just focus on friendships.”

Gianni wanted to make sure that when he chose a career, he chose something of the same nature. He says, “People in Italy eat pizza almost more for a social reason than actually being hungry. In America they say, ‘Hey, let’s get a coffee and catch up,’ but in Naples they say, ‘Hey, let’s grab a pizza and talk.’”

Neapolitan pizza originated in Naples, Italy, and is made with only fresh, simple ingredients.

The pizzas are generally smaller in size because they are cooked at very high temperatures—about 800 to 900 degrees—for no more than 90 seconds.

Gianni began studying at a school in Naples while working alongside pizzaiolos at local pizzerias.

He then attended the Academy of Pizza, a school hosted by the Associazione Pizzaiuoli Napoletani (APN), and earned his APN certification. The goal of the association is to ensure that the art of making Neapolitan pizza is passed to new generations and that the traditions are kept alive.

Now one of two APN-certified pizzaiolos in Illinois, Gianni and his family live in Chicago. He owns a mobile catering service, Zero Ottantuno, or Zero Eighty-One (081), which is the area code for Naples. He offers a wide variety of services, from catering weddings and special events to consulting for others in the art of Neapolitan pizza

making.“If I must spend the rest of my life doing one thing,” Gianni declares, “watching people’s reaction to my pizza and enjoyment of my dishes sounds good to me. That is much more satisfying to me than any dollar amount.”

The young pizzaiolo’s love for Neopolitan pies stems from his love of heritage. “My parents made a lot of sacrifices early on to ensure that their Italian culture stayed with us,” he says. “When we went on vacation we would go to Italy, not Disney World. My parents wanted to make sure that we spent as much time in Italy as possible to ensure that we didn’t lose any of our heritage or traditions. They wanted to us to be able to pass it on to the next generation.”

One tradition instilled in him by his upbringing— besides pizza—is his love of outdoors and upland hunting. This springs from childhood days spent afield with his father, Francesco, who passed many days in the Italian countryside with a shotgun and an English setter. He saw no reason to quit when he moved to the United States. “When my father came to this country,” Gianni says, “he started hunting immediately. He landed on a Tuesday and on Thursday he was in the field.”

Like father, like son: “If I get to play soccer once a week,” Gianni says, “I’m happy. If I get to make pizza everyday, I’m content. But from November to January, if I’m not hunting then somebody better be sick or in the hospital!” Not only does he enjoy hunting game, he also enjoys cooking game.

Growing up, Gianni recalls, they had one rule in his house: “If you shot it, you cleaned it. If you killed it, you ate it.” He adds, “There are pictures of me at four years old helping my dad clean pheasants. It was just a way of life.” One that he now appreciates.

Recently, Gianni decided to bring his two passions together at Roberts Shooting Preserve in Egypt, Georgia, where he spent the afternoon in the field and the morning and evening creating Italian dishes full of upland game. He teamed up with Kay Heritage and Sunju Pitts of Big Bon

DOGS ON DECK Gianni made the 17-hour trip to Georgia with his English setter, Gaia, and his father's Llewelyn setter, Diego.

Pizza, a mobile pizza truck in Savannah, Georgia, to create an authentic Italian feast for friends and family. Kay and Sunju brought the oven, and Gianni and his father harvested the quail. Kay and Sunju got to know Gianni a few years back when they traveled to Chicago to learn to make Naples-style pizza from him. They launched their business soon after. At the opening of Big Bon Pizza, the young chef mentioned how much he had heard about quail hunting in Georgia and asked the pair if they could get him connected to a plantation down south.

Gianni said, “I will drive from Chicago just to go

FA M I LY A F FA I R Gianni jumped at the chance to bring along his father, Francesco, to Georgia for the hunt. The pair share a deep passion for upland hunting.

hunting.” A couple of phone calls and one 17-hour car ride later, there he was. Friends and family spent the evening with their taste buds enveloped in incredible flavors. Gianni prepared appetizers such as mozzarella wrapped in speck and several main dishes including paccheri Bolognese, a traditional pasta in Naples, and wood-roasted quail. They also savored pizza with roasted quail, pancetta, mozzarella, and quail eggs.

Gianni’s realization of what pizza could do to bring people together proved true. Around a table filled with a bountiful harvest, no one worried about the hours spent in prep for the dinner, how much work was to be done to clean up, or how much it was going to cost. They simply enjoyed each other’s company and a night reminiscing about the day’s hunt. There was good music, good wine and conversation, but best of all …there was good pizza.

Pizza Oven Afield 11

12 Game

Modern Greek Cooking Pano Karatassos Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook. The high-end restaurant cooking of Chef Pano is transformed into 100 delicious, easy-to-follow, healthful recipes that will appeal to adventurous home cooks who are looking for new tastes.

These 100, best-loved recipes served at Chef Pano's award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavours and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother; his classical French training; and even a touch of his Southern roots.

Publication

01 October 2018

Binding

Hardback

Price

AU$65.00

The 100 dishes are Chef Pano's updated takes on Greek flavour combinations and ingredients. Meze, the longest chapter – a tribute to the importance of these shared dishes – include Spicy Red Pepper Feta Spread; Grilled Eggplant and Walnut Spread; Steamed Mussels with Feta Sauce; and Wild Mushrooms "à la Greque". Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil-Poached Cod with Clams and Melted Leeks; as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Recipes for essential ingredients, such as homemade Greek yogurt and pita bread, are also included. Accompanying the dishes are approximately 60 full-colour photographs by renowned food photographer, Francesco Tonelli. Greek wine expert, Sofia Perpera, provides the wine pairings.

ISBN

9780847861446

Author Details

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Food & Drink

Format

254 x 203 mm

Extent

240pp

Chef Pano Karatassos is the executive chef of Kyma, the country's most celebrated Greek seafood restaurant (opened in 2001). He also serves as the corporate chef at Buckhead Life Restaurant Group and has been instrumental in the modernisation and refinement of upscale Greek and Mediterranean cuisine. He studied at the Culinary Institute of America, and trained under three of America's best chefs – Thomas Keller, Jean-Georges Vongerichten, and Eric Ripert. Kyma was named one of the 20 best restaurants in the country by Esquire magazine and has been highlighted in Food & Wine, Food Arts, Wine Spectator, Wine Enthusiast, In Style, and The New York Times, among many other publications and online sites. He is a member of the prestigious Culinary Institute of America Society of Fellows, an elite group of food ambassadors.

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Franesco Tonelli is a world-class food photographer, whose images grace some of the best-selling cookbooks in the U.S.

Key Information •

Definitive guide to modern Greek cooking, elevating the dishes presented to a level not seen in previous Greek cookbooks. All will be translated into recipes accessible to the home cook.

•

Chef Pano is recognised as one of the premier modern Greek chefs in the U.S., with his 16-year-old flagship restaurant Kyma in the Buckhead neighbourhood of Atlanta.

Chef Pano is an advocate for the Mediterranean diet – and his recipes reflect this, providing healthful dishes using easily accessible American ingredients. Fresh fish, pure olive oils, and natural herbs and spices are some of the key ingredients in his cuisine.

•

SPREADS

Roasted Beet Salad with Manouri Cream and Buttered Walnuts Many chefs make a beet-and-cheese salad. I never wanted to join the club until one of my cooks presented me with an overabundance of manouri cheese. I placed it in the blender, heated some cream, and pureed the two. The result was an amazingly rich mixture with the texture of thick Greek yogurt. The upshot: a salad like no other, with three temperatures and four textures, including butter-toasted walnuts. 4 SERVINGS 1½ pounds (750 g) mixed small beets, such as red, golden, and candy-striped, scrubbed 1 tablespoon unsalted butter ½ cup (50 g) shelled walnuts, coarsely chopped Kosher salt and freshly ground white pepper ½ cup (60 g) crumbled manouri cheese (see page TKK) or shredded fresh mozzarella cheese 2 tablespoons heavy cream ¼ cup (60 ml) extra virgin olive oil 2 tablespoons red wine vinegar 4 small scoops Beet Sorbet (page TKK), optional Edible flowers, for garnish, optional 1. Heat the oven to 350°F (175°C). Wrap the beets individually in foil, transfer to a baking sheet, and roast until a cake tester slides easily into the center of a beet, about 1 hour.

Let cool slightly, then peel. Halve or quarter the beets, depending on size.

2. Meanwhile, in a small skillet, melt the butter. Add the walnuts and cook over medium heat, stirring often, until lightly browned, 4 to 5 minutes. Remove the skillet from the heat and season the nuts with salt and pepper.

3. In a small saucepan, melt the cheese in the cream over medium heat, stirring often, 2 to 3 minutes. Remove the pan from the heat and let cool slightly. Using an immersion blender, puree the mixture until smooth.

4. In a medium bowl, whisk the oil with the vinegar. Season with salt and pepper. Add the beets and toss to coat. Mound the beets in serving bowls. Scatter the walnuts on top and add 1 tablespoon of the warm manouri cream to each bowl, and serve, with a scoop of sorbet and a flower garnish, if desired.

MAKE AHEAD The roasted beets can be refriger-

ated in the vinaigrette for up to 5 days.

WINE Fruity, demi-sec Xinomavro from Macedonia or aromatic white Assyrtiko–Sauvignon Blanc blend from Drama.

Braised Octopus with Pasta and Tomato Sauce Combining the long-simmered flavors of braised octopus and oregano-scented tomato sauce with lashings of lemon juice, olive oil, and ouzo makes this pasta something special. I’ve refined my aunt Maria’s makaronada, adding the pure white tentacles just before serving so they stand out against the dark red background. 4 SERVINGS Kosher salt

VARIATIONS

¾ cup (100 g) ditalini pasta

This recipe is incredibly versatile: Grill the tentacles whole before slicing and adding them to the sauce. Or replace them, singly or in combination, with sliced squid, whole shrimp, and steamed mussels in the shell.

And you can always add a crumbled-feta topping.

2 tentacles from Pickled White Octopus in a Jar (page TKK), sliced crosswise ½ inch (1 cm) thick 2 cups (500 ml) Greek Tomato Sauce (page TKK) 2 rosemary sprigs Freshly ground white pepper Pinch of crushed red pepper 2 tablespoons fresh lemon juice 2 tablespoons ouzo 2 tablespoons extra virgin olive oil Micro herbs, for garnish, optional 1. In a large saucepan of salted boiling water, cook the pasta until al dente. Drain in a colander.

SERVE WITH I think lamb is the perfect entrée to

follow. Try Grilled Lamb Chops with Greek Fries (page TKK), Braised Leg of Lamb with Sour Pasta Pearls (page TKK), or Braised Lamb and Roasted Tomatoes in Thieves’ Purses (page TKK).

WINE Crisp, aromatic Agiorgitiko rosé from Nemea or citrusy Savatiano from Attica.

2. In the same saucepan, combine the pasta with the octopus, Greek Tomato Sauce, and rosemary. Bring to a simmer and cook over medium heat to heat through, about 1 minute.

Season with salt, white pepper, and crushed red pepper. Discard the rosemary. Spoon into a serving bowl or bowls and drizzle with the lemon juice, ouzo, and oil. Sprinkle with herbs, if desired, and serve.

8

MODERN GREEK COOKING

meze | octopus

9

Apples Christophe Adam Just in time for an apple-picking daytrip or an autumnal visit to the farmer's market, this collection of sweet and savoury recipes mixes the traditional with the adventurous to celebrate the apple in all of its glory. Each recipe comes with precise instructions by master French chef Christophe Asam – one of France's best known pastry chefs and bakers – perfect for anyone looking to broaden their repertoire and expand the possibilities of cooking with apples.

This charming book is a celebration of the apple in all of its glorious variety - a stunning range of colours, textures, and tastes. With recipes for both sweet and savoury dishes, this book offers a collection of 60 easy-to-follow, beautifully presented apple-based recipes.

Publication

01 October 2018

Binding

Hardback

Price

AU$45.00

ISBN

9780847862207

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Food & Drink

Format

222 x 222 mm

Extent

192pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

FS

It offers a detailed guide to 37 apple varieties with descriptions of their flavour, history, and how to use them in the kitchen, making it easy to choose the right apple for any recipe you make. The recipes range from breakfast and brunch, to salads, starters and mains, to pies, crumbles and cakes, as well as relishes and chutneys.

Useful for the novice as well as the seasoned pro, this collection is sure to be an important and much used addition to any cook's home library and will be an inspiration for anyone who has come home from the farmer's market or a day's outing to a "pick your own" orchard with a bumper crop of fall's apple bounty.

Author Details Christophe Adam was voted Best Pâtissier of the Year in 2014 by the Pudlo Guide after many years of working at several of the finest restaurants in Paris (Le Gavroche, Le Crillon, and Fauchon). He is now an inventor of new patisseries, a consultant, and since 2012 the proprietor of a successful chain of 8 specialty patisseries in France and Japan called "L'Éclair de génie" Recently, he has become a juror on the hit French television show « Qui sera le prochain grand pâtissier ? » ("Who Will Be France's Next Big Patisseur?")

Key Information •

•

Ideal book for the beginner or anyone not entirely sure of their baking and cooking prowess, yet the wide-ranging collection mixing updated classics with innovative, contemporary recipes makes this book of interest to more experienced home cooks as well.

Different from other apple cookbooks on the market, this extensive collection of recipes goes far beyond the tried and true apple dishes to include innovative creations such as apple carpaccio, apple tartare, and an apple burger consisting of layers of thinly sliced apple alternating with fresh mozzarella.

Author Christophe Adam has been delighting Parisian diners at such venerable temples of gastronomy like the Crillon, Le Gavroche, and Fauchon for 20 years.

Features 60 recipes organized according to Christophe Adam's classification of 5 apple archetypes.

•

This book is already a proven success – the original French edition is already in its 6th printing.

•

•

117

2/1/18 4:34 PM

A

tart-tasting apple is ideal for this recipe elle de

oskoop, Reinette Grise du Canada, Granny Smith, or any tangy heirloom varieties you might be lucky to find or ust go ahead and use your favorite.

Apple-Calvados Cake MAKES ONE TO INCH TO CM CAKE FOR USE A SPRINGFORM PAN APPLES

2 large apples 1 tablespoon lemon uice 2 tablespoons (1 oz. 30 g) butter 3 tablespoons Calvados or other apple brandy

BATTER

TOPPING

3 oz. (80 g) almond paste, 52 almonds 1 cup plus 2 tablespoons (5 oz. 150 g) all-purpose flour Scant ½ cup (3 oz. 80 g) sugar 1 scant tablespoon (11 g) baking powder (if you are using French sachets, 1 sachet) 2 extra-large eggs (4 oz. 120 g) 3 cup (150 ml) milk 5 tablespoons (3 oz. 80 g) unsalted butter, melted and cooled, plus 1 tablespoon (20 g) butter for the pan

5 tablespoons (3 oz. 80 g) lightly salted butter, well softened 4 tablespoons light brown sugar ½ teaspoon cinnamon

94 S O FT

__apples interior final re-composed w art.indd 94-95

95

2/1/18 4:34 PM

A

sophisticated dessert encased in a globe of crisp blown sugar made to look like

Granny Smiths, this is one of the most famous creations of Christelle rua, head pastry chef at triple-Michelin starred e Pr Catelan, Paris, whose chef, Fr d ric Anton, inspired her to revisit the candy apples of carnivals. Christelle was kind enough to send us her recipe to be included in this book.

Souffléed Crisp Apple WITH CARAMBAR® ICE CREAM, HARD CIDER, AND POPPING SUGAR SERVES 4 CARAMBAR ICE CREAM

¾ cup (180 ml) whole milk ¾ cup (180 ml) whipping cream, 30 to 35 butterfat 4 Carambar candies (chewy French caramel candies) 4 egg yolks Scant ½ cup (3 oz. 80 g) sugar BLO N SUGAR GLOBE

5½ oz. (160 g) sugar cubes 3 cup (80 ml) water 1¾ oz. (50 g) glucose syrup 0. 04 oz. (1 g) green food coloring LIGHT CREAM

ITH APPLE

1 vanilla bean Scant ¾ cup (1 0 ml) whole milk 2 egg yolks cup (1¾ oz. 50 g) sugar 1 tablespoon (0.28 oz. 8 g) flour 2½ teaspoons (0.28 oz. 8 g) custard powder or cornstarch

1 teaspoon (4 g) butter 3 cup (80 ml) whipping cream, 30 to 35 butterfat, well chilled 3 teaspoons (0.28 oz. 8 g) confectioners sugar 0.35 oz. (10 g) very finely diced Granny Smith apple (brunoise) CIDER FOAM

1 sheet (2 g) gelatin 1 3 cups (400 ml) dry hard cider 3½ tablespoons (1½ oz. 40 g) sugar ¾ cup (180 ml) whipping cream, 30 to 35 butterfat FOR DECORATION

1½ oz. (40 g) small shards of shortcrust pastry 1½ oz. (40 g) caramelized puffed rice ¾ oz. (20 g) popping sugar 4 disks of Genovese sponge, each 1 inches (3 cm) 4 edible silver leaves Scant ½ cup (100 ml) apple syrup dible silver powder for dusting

148 SMOOTH

__apples interior final re-composed w art.indd 148-149

SPECIAL E UIPMENT

Sugar lamp Sugar pump Siphon with 3 gas cartridges (see pg. 18 ) ozzle

149

2/1/18 4:34 PM

Eataly Eataly Learn how to make pasta the authentic Italian way with tips, techniques, and recipes from the chefs of Eataly, the world's greatest Italian food market. From dried pasta to fresh pasta and stuffed pasta, this book culls the wisdom of Eataly's pasta experts and presents dishes, some classics but many with a modern bent, that feature everyone's favourite food.

Eataly: All about Pasta serves as the ideal kitchen companion, whether you would like to master mixing and forming the dough from scratch or you just want to expand your repertoire of easy weeknight sauces for store-bought pasta. Organised by "families" of pasta, the book explains every major pasta shape: its history, the best sauce pairings, and the inside scoop on signs of quality in the market. Recipes range from all-time favourites such as Tortellini in Brodo and Tagliatelle alla Bolognese to contemporary creations from Eataly's restaurants such as Kale Fusilli with Butternut Squash and Penne with Duck and Olive Ragù. All about Pasta provides everything the home cook needs, in one quick-reference volume, to prepare delicious pasta dishes whether for an elegant dinner party, a make-ahead buffet, or a quick family meal.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$45.00

ISBN

9780847863006

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Food & Drink

Format

235 x 165 mm

Extent

176pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Eataly is a worldwide retailer of the highest quality Italian foods, with more than 26 stores including 5 in the United States. Eataly stores are destinations in themselves. The layout is based on the traditional piazza marketplace model, with various ingredient-focused boutiques, bars, cafes, and restaurants sprinkled throughout the store in a casual layout that encourages consumers to be active participants in an innovative food and beverage experience where they shop, taste, and savour high-quality traditional Italian food products and beverages along with local produce and artisanal products. Its guiding philosophy: the more you know, the more you enjoy.

Key Information • •

• • •

Despite the gluten-free trend and continuing carb fear, pasta is here to stay. Further, pasta is a renewed trend, with shapes and sauces being reinvented by chefs across the country.

This pasta book will stand out for its authenticity, being authored by an Italian company whose mission is to educate customers about every product, to share the stories of the people and places behind all the food. This means this cookbook is unadulterated, pure Italian.

Eataly has 5 stores in the US and over 15 others around the world.

This book tells you all you need to know about pasta, whether you want to make the dough from scratch or use store-bought pasta.

Eataly is committed to the principles of Slow Food – preserving artisanal traditions, cooking from scratch, sharing food with family and friends, and promoting ecological sustainability.

veneto

eataly

bigoli

piemonte

agnolotti

all about

emilia romagna

pasta

tortellini

liguria

le marche

trofie

tagliatelle

toscano

pici

abruzzo

chitarra

lazio

bucatini

puglia

orecchiette

campania sardinia

paccheri

malloreddus

sicilia

casarecce

calabria

filei

a complete guide with recipes

ALL ABOUT PASTA

PASTA FRESCA

CURVES IN ALL THE RIGHT PLACES Twisting dried semolina pasta as it is extruded creates ridges and curves that result in pleasing mouth-feel, chewiness, and of course the all-important little nooks and crannies for capturing sauce ingredients.

FUSILLI

Fusilli, or spindles, were once made at home by being wrapped around knitting needles. The corkscrew shape is one of our best sellers.

CASA RECCE

FUSILLI GR A NDI

Casarecce are gently twisted along two axes, both vertically (roughly into an S-shape) and horizontally. They are used throughout southern Italy and are particularly good with seafood dishes.

Larger fusilli provide generous curved pathways for collecting sauce. They are good with chunky sauces.

FA RFA LLE

Butterfly or bowtie pasta is pinched in the middle, which gives it a pleasant range of textures—the extreme ends are thin and silky, while the center “knot” is chewier.

Farfalle pair well with oil-based sauces.

V ESU V IO

Named for the active volcano that looms over Napoli, Vesuvio pasta looks like skeins of yarn.

FILEI R A DI ATORI

A latecomer to the pasta world, radiatori (which do resemble cast-iron radiators) were developed between the two world wars. They are extremely effective at capturing sauces and toppings, as they are both cupped and deeply ridged.

44

Like fusilli, Calabria’s filei were once formed around knitting needles. They are like unsealed tubes, which allows the sauce to permeate the center very effectively. Filei are often served in spicy tomato sauce.

45

ALL ABOUT PASTA

FUSILLI CON SPECK E RADICCHIO FUSILLI WITH SPECK AND R ADICCHIO

Serves 4 as a first course

Trentino–Alto Adige

Purchase the speck for this dish in a single slab and then cut it into cubes at home. When radicchio cooks, it loses much of its bitterness and turns slightly sweet, a flavor that plays off the smokiness of the speck very well. This is the perfect dish to throw together when unexpected guests knock at your door. It can be made with egg noodles (see page 00) for a somewhat more substantial dish, and it would be fabulous with fresh garganelli, a quill-shaped egg pasta.

You can also serve grated grana cheese (see page 00) on the side if you like. Any variety of radicchio will work here.

1 small head radicchio 2 ounces speck

BRING a large pot of water to a boil for the pasta.

1 shallot

CUT the radicchio into ribbons. Chop the speck into ¼-inch cubes. Mince the shallot.

1 tablespoon extra-virgin olive oil

IN a skillet large enough to hold the pasta comfortably,

Fine sea salt to taste ¾ cup heavy cream Coarse sea salt for pasta cooking water 1 pound fusilli Freshly ground black pepper to taste

heat the olive oil over medium heat. Add the shallot and speck and cook, stirring frequently, until the shallot is translucent, about 3 minutes.

ADD the radicchio and stir to combine. Season lightly with fine sea salt. (Remember that the speck is somewhat salty.) Turn the heat to low and cook, covered, until the radicchio is very wilted and has turned dark purple, about 7 minutes. (If the radicchio starts to stick to the pan before it is cooked, add 1 to 2 tablespoons water.)

Add the cream to the pan, stir, and cook until just slightly reduced and clinging to the radicchio, about 3 minutes.

MEANWHILE, when the water in the large pot boils, add coarse salt (see page 00) and then add the fusilli.

Cook, stirring frequently with a wooden spoon, until the pasta is al dente. (See page 00 for more on the proper cooking technique for dried pasta.)

WHEN the pasta is al dente, drain in a colander and then transfer to the pan with the sauce. Toss over medium heat until the pasta is coated in sauce. Season with a generous amount of fresh pepper and serve immediately.

46

ALL ABOUT PASTA

PASTA FRESCA

IL TOCCO FINALE You’ve prepared a spectacular pasta dish and you’re ready to serve it, but don’t forget the finishing touch: almost every pasta dish is topped with something.

Look to what you used in the dish to make a good choice for the topping. Did you incorporate grated cheese in the pasta? Sprinkle a little more on top. Was the sauce made with olive oil? A drizzle of olio crudo will bring it all together.

GR A NA PA DA NO A SCAGLIE

Do the textures call for some crunch? A dusting of breadcrumbs may be the answer.

PA RMIGI A NO REGGI A NO GR ATTUGI ATO

Made in Parma, Reggio Emilia, Modena, Bologna (to the west of the Reno River), and Mantua (to the east of the Po River), this cheese is eaten almost everywhere in Italy. (Note though that grated cheese is rarely paired with pasta dishes that contain fish or spicy sauces.)

We like to pass around a grater and a hunk of cheese and let diners top their own pasta.

BASILICO

Grana Padano is another type of aged cheese in a large wheel (known as grana). It comes from the Po Valley in northern Italy and is aged for at least one year. Like Parmigiano Reggiano, Grana Padano can be grated onto pasta, but it can also be shaved with a vegetable peeler. Sometimes these larger shavings provide a greater textural contrast to soft pasta.

Basil should be torn by hand rather than chopped and always added at the last minute, as it wilts on contact with heat. This herb pairs well with delicate spring vegetables, such as zucchini and asparagus.

OLIO PICCA NTE

Spicy chile oil—popular in Calabria—is drizzled on a finished dish for zing. The oil gets spicier as it sits, so be sure not to go overboard, especially if you’ve had a jar in your cupboard for a while.

PREZZEMOLO

A handful of minced flat-leaf parsley adds a bright herbaceous flavor to almost any dish. It’s best to pull the leaves off by hand before mincing.

86

PA NGR ATTATO

OLIO D’OLI VA

A drizzle of olive oil is appropriate for just about any pasta dish with an olive-oil sauce. (It will clash with butter sauces.)

Try to find an oil from the region that is the home base of the dish you are making—the home team advantage of pasta cooking.

➤ Remember olive oil is not just a carrier of other flavors; it imparts its own flavors to a dish, especially when used as a finishing touch on top.

Next time you want to add a bit of bite at the end, instead of chile oil, try a spicy olive oil.

As noted above, grated cheese is not served on pasta dishes with fish in Italy. Instead, we often use breadcrumbs as a topping for those dishes and others with flavors that might compete with subtle cheese. They add terrific crunch.

Before using, simply toast them in a pan with a little olive oil until browned and fragrant.

Occasionally we toast cubes of bread and use those croutons as a topping instead.

➤ For the best breadcrumbs, trim the crust off stale bread, dry it out in a low oven, place it in a brown-paper bag, and crush it into irregular crumbs using a heavy skillet.

87

Boozy Slushies, Poptails and Ice Pops Delicious recipes for alcohol-infused frozen treats Hannah Miles Kickstart a summer of fun with this collection of over 25 recipes for deliciously refreshing frozen cocktails. Happy hour is never far away with a freezer stocked full of these spiked icy treats.

Nothing is so satisfying as a chilled fruity ice pop, grabbed and shared round languorously from the freezer on a boiling hot day. The instant cooling gratification that comes with every lick is a simple yet wonderful nostalgic pleasure. Equally as nostalgic are the neon-bright slushies of youth – and the brain-freeze and blue tongue that often came with them. These juvenile treats have clearly not lost their appeal amongst funloving adults, and recent trends have seen bartenders and chefs transform these childish ices into something far more sophisticated with a healthy measure of alcohol. It started with the simple frosé (frozen rose) and now even more elaborate poptails and layered ice pops are appearing on every menu du jour. Made with real fruits, juices and alcohol, essentially your favourite cocktails and alcoholic drinks are frozen into the most luxurious of ice pops or slushies. It is remarkably easy to make these tipsy treats at home, and in this book the queen of desserts, Hannah Miles shows you how.

Author Details

Publication

01 October 2018

Binding

Hardback

A lawyer and MasterChef UK finalist, Hannah Miles has developed a second career as a cake maker and food writer.

Hannah lives in the village of Podington in Bedfordshire.

Price

AU$19.99

Key Information

ISBN

9781849759663

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

186 x 123 mm

Extent

64pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

• • • •

Frozen cocktails and drinks such as the frosé and frosecco are a major trend.

Combines two of the most enjoyable things about summer – ice pops and cocktails into one irresistible treat.

Homemade versions are easy to make and an inexpensive and healthier option compared to storebought varieties.

Hannah Miles is the author of Popcorn Treats, Milkshake Bar, Doughnuts, Cheesecake, Sweetie Pie and Naked Cakes – all published by Ryland Peters & Small.

RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

For Diana, a true friend and cocktail expert Senior Designer Sonya Nathoo Commissioning Editor Alice Sambrook Production Mai-Ling Collyer Editorial Director Julia Charles Art Director Leslie Harrington Publisher Cindy Richards Food Stylist Lorna Brash Prop Stylist Luis Peral Indexer Vanessa Bird

RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

First published in 2018 by Ryland Peters & Small 20–21 Jockey’s Fields London WC1R 4BW and 9 341 E 116th Street, New York, 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Text copyright © Hannah Miles 2018 Design and photographs copyright © Ryland Peters & Small 2018 The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by al, any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

CONTENTS Introduction 6 Poptails 9 Ice pops 26 Slushies 46 Index 64

ISBN: 978-1-84975-966-3 A CIP record for this book is available from the British Library.

US Library of Congress CIP data has been applied for.

Printed in China

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RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

INTRODUCTION It’s summer, the sun is shining and the day is heating up – why should kids be the only ones having fun with frozen treats??

The recipes in this book revamp the popular icy treats from childhood by lacing them with your favourite boozy tipples.

Stored in the freezer, they are perfect for whipping out at a moment’s notice. Follow my hints and tips below for perfect boozy slushies, poptails and ice pops every time!

freezing alcohol Low-proof alcohols freeze more easily than high-proof. I’m sure you have had the experience of forgetting about a bottle of wine or beer in the freezer and coming back the next day to find it solid!

Hence also, you can keep a bottle of vodka in the freezer at home ready to drink chilled without it freezing.

Therefore, it is very important to stick to the quantities of alcohol outlined in these recipes. The ice pops especially, as they may not freeze if you add extra alcohol. Also, take note of the alcohol content percentage on your own bottle, if it is a particularly strong variety, it might be worth reducing the amount you add.

moulds The ice pop moulds available to purchase online come in a wide range of materials, shapes and sizes, from hard plastic to silicone and from rectangles, to stars, push-pops and rockets. The recipes in this book are based on a variety h of differently-shaped moulds which each hold about 100 ml/generous 1/3 cup liquid. If your moulds hold a different volume, then adjust the y. quantities in the recipe accordingly.

If you don’t have any moulds to hand, you can improvise with smalll silicone cake moulds or paper cups..

It’s important to note that when liquids freeze they expand slightly, so be careful not to completely fill your moulds right to the top.

fixing f sticks Fixing F the ice pop sticks properly upright u is important so that your ic pops can be easily removed and ice d don’t end up wonky. Some moulds h have lids with holes where you can i insert your sticks, or even built-in s sticks.

You can create a make-shift m mechanism by clipping the sticks b between new, clean clothes pegs a balancing the pegs on top and o the mould so that the stick is of p positioned in the middle. You could a cut holes in the centre of small also s squares of cardboard, then balance t them over the top of the moulds.

Unmoulding U and Fragility Ice Ic pops made with alcohol can be b fragile, so you need to take care c when removing them from their t moulds. Either remove from the t freezer and leave at room temperature t for a few minutes first, or run the bottom and sides o the moulds very quickly under of h water for a few seconds before hot c carefully removing. Take care not to r under water for too long or get run w water on the ice pops themselves.

6

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Storage Once you have removed your pops from the moulds, you can return them to the freezer stored in sealed ziplock/plastic bags. The pops are best eaten within three months.

Crushing Ice There are several methods for crushing ice to make slushies. You want finely crushed crystals that are still large enough that they do not immediately melt when they come into contact with liquids.

Many blenders have an ice setting which shows they have a suitable motor for crushing ice, not all blenders do. Some fridges have a function which creates crushed ice in a few seconds. If you are really into your frozen treats, it is worth investing in a snow cone machine – these are relatively inexpensive and create perfect ice shavings for a slushie or snow cone. Or, you can place ice cubes in a doubled-up layer of ziplock/plastic bags and crush them with a rolling pin – it does not make the best ice crystals but it can be quite therapeutic!

7

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RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

NECTARINE N AND PEACH BELLINI B POPTAILS A peach bellini is a classic Italian Prosecco cocktail made with w peach purée. Here, I’ve flavoured the delicate bubbles with w peach schnapps and added a fresh fruity nectarine

POPTAILS

ice i pop to turn it into a perfect poptail. It makes a really refreshing r and indulgent summer treat, which looks elegant served s with slices of fresh peach in the glass.

For F the ice pops 2 ripe nectarines 70 7 ml/21/4 oz. peach schnapps

For F the bellinis 400 4 ml/14 oz. chilled Prosecco 2 tablespoons peach schnapps slices of ripe peach s or nectarine, to garnish blender, 2 thin ice pop b moulds and sticks, m 2 Champagne flutes

Serves S 2

Prepare the ice pops first, as they need time to freeze. Remove the stones/pits and any wooden stems from the nectarines. Place them in the blender with the peach schnapps and blitz to a very smooth purée. (I like to leave the skins on so that I have small pink flecks in the ice pop, but you can peel away the skins if you prefer.) Pour the purée into the ice pop moulds and insert the sticks in a straight, upright position. Freeze for at least 8 hours or overnight until solid.

To serve, divide the Prosecco between the two flutes and add a tablespoon of the peach schnapps to each. Remove the ice pops from their moulds (see page 7) and place in the glasses. Add peach or nectarine slices to garnish and serve straight away.

poptails 9

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RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

RPS1940 Boozy SLushies, POPTAILS & ICE POPS - FINAL TEXT

COCO-UNICORN POPTAILS The unicorn trend is one I embrace, what’s not to love about glitter and rainbows? I use thin moulds so that these coconut pops resemble unicorn horns when placed in the cocktails.

For the ice pops

10 ice cubes

to decorate

200 ml/63/4 oz. whole

100 ml/31/2 oz.

rainbow sprinkles

milk 80 ml/23/4 oz. coconut cream

coconut rum 125 ml/4 oz. coconut milk

1 tablespoon sugar

2 tablespoons

For the cocktails

grenadine

250 ml/81/2 oz. coconut water

2 tablespoons blue

1 egg white 2 ice pop moulds, and sticks, 2 glasses, cocktail il shaker, bar spoon

Serves 2

curaçao

Prepare the ice pops first, as they need time to freeze. Whisk together the milk, coconut cream and sugar until the sugar has dissolved. Pour the mixture into the ice pop moulds and insert the sticks in a straight, upright position. Freeze for at least 8 hours or overnight until solid.

For the decoration, pour the rainbow sprinkles onto a plate. Whisk the egg white and place onto another plate. Dip the glass rims into the egg white first and then straight away in the sprinkles. Set aside.

For the cocktails, add the coconut water, ice, rum and coconut milk to the cocktail shaker and shake vigorously until chilled. Pour into the two prepared glasses through a strainer to remove the ice. Use a bar spoon to pour a tablespoon of grenadine into each glass, followed by a tablespoon each of blue curaçao. They will settle at the bottom in two distinct layers.

Remove the ice pops from their moulds (see page 7) and immediately place one ice pop in each glass. Serve straight away.

10 poptails

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The Veggie Salad Bowl More than 60 delicious vegetarian and vegan recipes Ryland Peters & Small Fresh, healthy, wholesome and delicious – these tasty plant-based recipes will inspire you to nourish your body from the inside out with every delicious mouthful.

Publication

01 October 2018

Binding

Hardback

Price

AU$21.99

ISBN

9781849759656

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

210 x 170 mm

Extent

144pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Modern salads are seriously sexy. Fresh, light and quick to prepare, a salad is how most of us prefer to eat in the warmer months. With more and more people aspiring to eat healthier meat-free or part-time vegetarian diets and with such a large variety of fresh vegetables, fruits, grains, seeds and seasonings now available, there has never been a better time to dig out and dust off those salad servers! These recipes take their inspiration from countries all around the globe and show just how easy it is to whip up colourful vegetarian and vegan dishes that are full of flavour and texture. From bright and bold Mediterranean recipes to spicy and sweet Asian-inspired classics, from forkfuls of fluffy and fragrant Middle Eastern grains to tangy and spicy Mexican fare, plant-based salads have never been so exciting.

This inspiring recipe collection brings together beautifully balanced combinations of ingredients that can be put together in a matter of minutes for time-efficient midweek meals, stylish sharing platters that are fit for entertaining friends and robust salads that will survive being transported and can be enjoyed on the move.

Key Information • •

More than 60 delicious recipes that make the most of fresh plant-based and dairy ingredients, including vegetables, leafy salad, salad fruits, nuts, seeds, cheeses and curds, along with creative dressings.

The Salad Bowl sold more than 10,000 copies.

Heritage Tomato Fennel Salad Good, fresh tomatoes need little else to showcase them. Choose the best, varied tomatoes you can find and enjoy them, simply.

15 g/2 tablespoons flaked/ slivered almonds 3 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 1 teaspoon sweet smoked paprika/pimentón 1 large fennel bulb, very thinly sliced (reserve the fronds) 6–8 heritage tomatoes, ideally in assorted varieties, thinly sliced

Toast the flaked/slivered almonds in a small, dry heavybottomed frying pan/skillet until golden-brown. Swirl the pan regularly so that they don’t burn. Remove from the pan and set aside.

Mix together the oil, lemon juice and smoked paprika/pimentón to make a dressing and season with salt and pepper.

Arrange the fennel and tomato slices on a serving plate.

Lightly toss with the dressing, sprinkle over the toasted almonds, garnish with the reserved fennel fronds and serve.

sea salt and freshly ground black pepper

Serves 4

Vegetables 11

Thai Tomato Salad This Thai-style salad, with its salty-sweet, chilli/chili-flavoured dressing, is easy to put together. Serve it as a pleasingly textured side dish with a coconut milk-based curry and steamed rice.

16 cherry tomatoes, quartered 200 g/2 cups sugar snap peas, trimmed and halved 1 courgette/zucchini, grated 1 carrot, peeled and grated 2 tablespoons Thai fish sauce 1 tablespoon rice vinegar 2 teaspoons sweet chilli/chili sauce freshly squeezed juice of 1/2 lime 50 g/1/3 cup roasted peanuts, finely ground a handful of fresh Thai basil leaves, to garnish

Serves 4

1 2 Vegetables

Toss together the cherry tomatoes, sugar snap peas, courgette/zucchini and carrot in a serving dish.

To make the dressing, mix together the Thai fish sauce, vinegar, sweet chilli/chili sauce and lime juice. Pour over the salad.

Mix in the ground peanuts, garnish with Thai basil leaves and serve at once.

Kachumber Piquant green chilli/chile, fragrant cumin, tangy lemon juice and fresh mint combine to give a vibrant kick to this classic, easy-to-make, appealingly textured Indian salad.

2 teaspoons cumin seeds

Begin by scalding the tomatoes. Pour boiling water over the ripe tomatoes in a heatproof bowl. Set aside for 1 minute, then drain and carefully peel off the skins using a sharp knife.

Slice the tomatoes in half, scoop out and discard the pulp and slice the tomato shells.

1 green chilli/chile (such as serrano), deseeded and finely chopped

Put the shallot slices into a colander and pour over freshlyboiled water. Pat dry with paper towels and set aside.

a handful of fresh mint leaves, shredded

Peel the cucumber, slice in half lengthways and scoop out the seeds. Finely slice the flesh and set aside.

600 g/1 lb. 5 oz. ripe tomatoes 1 shallot, thinly sliced into semi-circles 1/2

cucumber

freshly squeezed juice of 1/4 lemon 4 lemon wedges sea salt and freshly ground black pepper

Serves 4

Toast the cumin seeds in a small, dry heavy-bottomed frying pan/skillet until fragrant. Swirl the pan regularly so that they don’t burn. Remove from the pan and set aside to cool.

Toss together the sliced tomatoes, shallot, cucumber, green chilli/chile and toasted cumin seeds. Season with salt and pepper, add the mint leaves and lemon juice and toss to combine.

Serve at once with a wedge of lemon on the side.

Feast from the Fire 65 summer recipes to cook and share outdoors Valerie Aikman-Smith What better way to celebrate summer than to enjoy the very best food cooked over the fire whether at the beach, camping or in your own back yard.

Publication

01 October 2018

Binding

Hardback

Combining fresh flavours with exciting grilling techniques including cooking on a fire pit grill, salt block cooking and cedar-plank smoking, Valerie Aikman-Smith presents 65 recipes for relaxed summer entertaining. The first chapter features delicious seafood recipes including Baja Fish Tacos with Blistered Jalapeños, Grilled Snapper in Banana Leaves and Mezcal Lime Shrimp on Salt Block. For meat-lovers there’s a host of ideas for grilling your favourite fare such as Jerk Pork with Mango Chutney and Grilled Honey Plantains, Portuguese Piri Piri Poussin and an All-American Burger. Valerie includes fabulous vegetable dishes from Grilled Courgette Flowers with Shiso Lemon Salt to Roasted Cauliflower with Walnut Romesco. Desserts designed to round off an alfresco feast include Matcha Ice Cream with Black Sesame Praline or a classic Grilled Banana Split with Dark Chocolate Sauce. Finally, if all the heat has made you thirsty, try a Basil Aperol Spritz with Flowering Herbs, Sicilian Slush Cocktail or a Watermelon Margarita.

Price

AU$34.99

Author Details

ISBN

9781849759670

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

235 x 190 mm

Extent

160pp

Illustrations

100 Colour photographs

Age Range

NA

Terms

SOR

Valerie Aikman-Smith is a Los Angeles-based food stylist and writer. She worked in top restaurants before going on to style food for films such as Titanic and for Food Network TV. Her work is featured in many magazines and books, and she is the author of Salt, Pepper, Smoke & Spice and Pickled & Packed for Ryland Peters & Small.

Key Information • • • •

Incredible flavours, inspiring ingredients and the epitome of laid-back entertaining – grilling is the best way to cook in the summertime.

65 fish, meat, vegetarian and vegan recipes to cook outdoors.

Beautifully atmospheric photographs taken on location in Lompoc, CA. Smoke & Spice by the same author, has sold over 11,500 copies.

BRANZINI

in a salt crust Deliciously rich in flavor, branzini (also known as European sea bass) are the perfect fish to cook in a salt crust. You can cook any kind of fish in a salt crust and stuff with a variety of herbs and spices—here I have used a stuffing of lemons and lemon leaves which adds a bright, sunny flavor. Serve with a robust green salad and chilled wine.

2 whole branzini 4 lemons, thinly sliced 12 lemon leaves (optional) 2 tablespoons freshly chopped rosemary ½ cup/120 ml white wine cracked black pepper 8 cups/2 kg coarse sea salt SERVES 4

Heat the grill/barbecue to medium–high.

Rinse the fish under cold running water. Lay the fish on a work surface and pat dry with paper towels. Divide the lemons and leaves, if using, into four and stuff the cavity of each fish with them.

Sprinkle with the rosemary and drizzle with the white wine. Season with pepper.

Pour the salt into a large bowl and add enough cold water to make it the consistency of wet sand, about 2½ cups/625 ml.

Spread half the salt mixture on a baking sheet and lay the fish on top. Cover the fish with the remainder of the salt and pack it tightly, making sure there are no holes for the steam to escape.

Place the baking sheet on top of the grill and close the lid. Bake for 40 minutes, then remove the fish from the grill and rest untouched for 5 minutes.

Using the back of large knife, crack open the salt crust. Remove the salt from around the fish and serve.

16

FISH & SEAFOOD

Spicy grilled

SALMON COLLAR Salmon collar is a lesser known cut that was once thrown away or used for bait. You have probably eaten it at your local Japanese restaurant, but now it is popping up in a lot of restaurants as chefs are discovering how wonderful and delicious the meat is. Ask your local fishmonger to source it for you and try this hardy piece of fish on the grill next time you fire it up. This marinade also works well with salmon belly.

4 salmon collars, about 2 lb/ 900 g in total 3 tablespoons sambal oelek 2 tablespoons toasted sesame oil, plus extra for tossing Ÿ cup/60 ml mirin 1 tablespoon tamari or soy sauce, plus extra for seasoning 2 tablespoons freshly grated ginger sea salt and cracked black pepper 1 lb/450 g shishito peppers black sesame seeds, to garnish (optional) sweet chilli sauce, to serve (optional) oil, for brushing the grate S E RVE S 4–6

Place the salmon collars in a ceramic baking dish large enough to hold them.

In a medium-sized bowl whisk together the sambal oelek, sesame oil, mirin, tamari, and ginger and season with salt and pepper. Pour the marinade over the fish. Cover and refrigerate for 30 minutes.

Remove the fish from the fridge and bring to room temperature.

Heat the grill/barbecue to medium–high. Brush the grate with oil.

Toss the shishito peppers in a bowl with a splash of sesame oil just to coat. Place on the grill and cook for about 5 minutes, turning once, until they are charred and soft. Remove to a platter, sprinkle with a dash of tamari, and set aside.

Remove the collars from the marinade and place skin-side down on the grill. Cook for 5 minutes, then turn the collars over and lower the heat or move to a cooler part of the grill and continue to cook for another 10 minutes until crispy and just cooked through.

Remove from the grill and place on a platter. Place the shishito peppers alongside and sprinkle with sea salt and sesame seeds, if using. If you wish, serve with sweet chilli sauce.

19

FISH & SEAFOOD

I Heart Pumpkin Comforting recipes for cooking with winter squash Ryland Peters & Small Cook yourself cosy with these 55 heart-warming recipes perfect for colder months, from wholesome savoury soups and stews to delicious desserts like pumpkin pie.

Publication

01 October 2018

Binding

Hardback

Price

AU$21.99

ISBN

9781849759717

A blustery autumnal evening calls for a large helping of something hearty, nourishing and warming – and pumpkin is the ideal ingredient in such dishes. Filling enough to leave you satisfied but ultimately a highly nutritious vegetable, it is a wonderful ingredient for feeding a family and a tonic for a cold grey day. Roasting the bright orange flesh concentrates the flavour to an intensely sweet nuttiness, which whether combined with herbs and salty cheese or spiced with cinnamon and ginger is a delightful option for both sweet and savoury dishes. Choose from Light Bites such as Roasted Mushrooms Stuffed with Pumpkin and Chickpeas or Spiced Pumpkin and Feta Filo Parcels, each of which are perfect for serving at a winter gathering to soak up a few mulled wines. Or the plentiful selection of warming Soups and Stews such as Chicken and Pumpkin Tagine or velvety Red Lentil and Pumpkin Soup. Pasta and Rice paired with pumpkin is a classic combination, crowd-pleasing dishes include Pumpkin Gnocchi with Buttery Sage Breadcrumbs or Pumpkin and Pancetta Risotto. Bread and Baking recipes include creative yet easy to master recipes such as Pumpkin Scones or Madeleines. Finally, Desserts and Hot Drinks features sumptuous treats such as an American Pumpkin Cheesecake and a Spiced Pumpkin Latte.

Publisher

Ryland Peters and Small

Key Information

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

210 x 170 mm

Extent

144pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

• • •

The delicious flavour of pumpkin sums up the joy of autumnal eating.

That magic combination of an inexpensive, filling yet highly nutritious ingredient.

The most versatile of vegetables, pumpkin works well in both sweet and savoury dishes and with all manner of flavours from around the world.

Beer Hacks Ben Robinson Beer drinking is about to get even more fun, with 100 inventive tips, tricks, projects and hacks for improving how you taste, store, serve, or save your brews (including fun projects that use the empty bottles). A gift for any beer lover, this book celebrates and appreciates their passion with a splash of fun and without taking itself too seriously.

Take your love of beer to the next level, and then 99 levels beyond that. A book that celebrates not just the drinking of beer but the preeminent role it plays in the beer lover’s life, Beer Hacks is a tour de force of 100 ideas to make your beer-drinking life better, easier, more interesting, and, most important, more fun.

Publication

01 October 2018

Binding

Hardback

Price

AU$29.99

ISBN

9781523501106

Publisher

Workman Publishing

Imprint

Workman

Series

NA

Category

Food & Drink

Format

178 x 178 mm

Extent

208pp

Illustrations

Two colour illustrations throughout

Age Range

NA

Terms

SOR

Stuck without a bottle opener? Here’s how to pop one open with your wedding ring. Not married? Try the Bic Lighter method. Beer too warm to drink? Amaze your office friends by cooling it down in a minute by using that can of compressed air intended to clean your keyboard. (Feeling especially dramatic? Chill it down in 30 seconds with a fire extinguisher.) There are the only two beer recipes you need to memorise – Beer Can Chicken and Beer Brats. Seven DIY beer bottle projects, like turning your bottles into drinking glasses or repurposing them as tiki torches for your next party. Important life hacks: the only way to order beer at a sporting event; three tips for beer pong; how to pour a perfect pint of Guinness; the only thing you need to know to safely tap a keg; and the one true technique for shotgunning a beer. How to infuse your beers with new, wonderful flavours – fresh berries, or if you’re feeling really wild, s’mores – using a French press. Even four beautiful, easy beer cocktails, including the Black Velvet and Citron Shandy. (Though it does raise the question – Why make a cocktail when you have perfectly good beer? Beer Hacks answers that, too.)

With step-by-step illustrations throughout (in the happy ironic style of an airplane safety guide) and including an emergency bottle opener on the front cover – for when you don’t have a wedding ring or a lighter on hand – it’s the perfect gift for the beer lover in your life. And you, too.

Author Details Ben Robinson is the editor-in-chief at The Observer. He’s written for Deadspin, the Huffington Post, Cigar World, Subaru Drive Magazine , and more on topics ranging from running with the bulls in Pamplona, to – far more thrillingly – devising a foolproof scientific system to getting on The Price Is Right .

Key Information •

•

•

This book makes the actual drinking of beer better! These fun and lively hacks help you make your beer colder or more flavourful, open your bottle in surprising ways, even turn your empties into tiki torches for your next party, and the illustrations and sense of humour make it extra giftable. You don't have to be into craft brews or be interested in brewing your own beer to appreciate this book; it's a gift for anyone who enjoys a beer. A perfect stocking stuffer, Father's Day gift, or add-on to a gift of beer glasses or a home brew kit.

Did you know you could use compressed air to cool a beer fast, or a French Press coffee maker to infuse hops or fruit flavours into your beer? Using regular household items, these hacks make your beer taste better, make drinking beer more fun, and put your beer gear to creative use.

Embedded in a blister pack on the front cover is a printed metal bottle opener, in case of emergency, and for fun, giftability, and to fuel one's passion for brews. (But inside the book are many ways to open your bottle without it!)

Estela Ignacio Mattos The much-anticipated debut from Esquire’s Chef of the Year, who runs one of the world’s 50 best restaurants.

One flight up, in a narrow, bustling bistro overlooking the chaos of one of New York’s busiest downtown streets, Ignacio Mattos serves some of the best food on the planet to throngs of loyals and locals, visiting celebrities (including presidents), out-of-town pilgrims, and everyone else curious for a taste of Estela. And what exactly are they tasting? Nothing too fancy, nothing molecular or precious or hyperseasonal, but food that hits you right there.

Food that is bold, bright, layered, playful, and surprising. Food that bursts to life in your mouth.

Publication

01 October 2018

Binding

Hardback

And thanks to Estela, it’s food that you can easily make at home. Estela teaches us how to think like Ignacio Mattos – how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over dumplings) or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). Revealed here are the sources of so many of Estela’s surprising pops of flavour – the vinegars, citruses, and pickling broths. The aesthetic and practical reasons for presenting foods in neat circles. And the two Fs that are pillars of Ignacio’s approach to conceiving dishes: “Focus,” meaning only one or two main ingredients and a small supporting cast, and “F**kup Proof,” his technique of composing a dish so that every bite is a piece of the whole, carrying its electric marriage of flavours and textures.

Price

AU$75.00

Estela presents the complete roster of the restaurant’s great dishes and a new relaxed, creative approach to cooking.

ISBN

9781579656706

Author Details Ignacio Mattos grew up in Uruguay, where his first mentor was his grandmother. He gained proficiency in professional kitchens at an early age, working in Buenos Aires, São Paulo, and far-flung places with Francis Mallmann, and then built on those skills at Zuni Café and Chez Panisse. Moving east, he was chef at Il Buco for five years before striking out on his own. In addition to Estela, he and his business partner, Thomas Carter, own Café Altro Paradiso and run the Flora Bar and Flora Coffee at the Met Breuer in New York City. Find him on Instagram @estelanyc and @ignaciomattos.

Publisher

Workman Publishing

Imprint

Workman

Series

NA

Category

Food & Drink

Format

260 x 210 mm

Extent

320pp

Illustrations

Full colour photography throughout

•

Age Range

NA

•

Terms

SOR

Key Information •

• •

•

Ignacio Matto's newest restaurant, Flora Bar, was just named one of the country’s best new restaurants.

Estela was named one of the world’s top 50 restaurants.

This is a long-anticipated debut – because this is the chef’s first book, we can expect media in the vein of what was received for Sean Brock’s Heritage.

Many of the recipes here are as revolutionary as the ones introduced to us through Thomas Keller’s early works, and they are destined to become classics on menus around the country.

Game-changing recipes, including burrata bathed in a pool of juiced celery, cilantro, and green garlic; mussels escabeche atop aioli-smothered toast; ricotta dumplings hidden beneath a veil of shaved mushrooms; tender lambs ribs with chermoula and honey.

Carefully considered and intentionally layered, these dishes incorporate simple yet powerful techniques, such as the use of ring molds and the layering of elements in combinations that no one has ever thought of before.

Salads Our salads should make you forget that you’re eating a salad. One of the ways we attempt to achieve this is by combatting homogeneity. We dress salads on the plate, not in a bowl, so each bite feels different.

The dish changes as you drag its elements through pockets and pools of oils, vinegars, and juices with your fork (or maybe even your hands).

We often use fruits and vegetables that are a touch underripe so that they have a bite to them, some definition. You end up with a dish that is clear and bold—what I tend to call “electric.”

Charring gives the unexciting cucumber an unexpected sweetness and complexity. When paired with some ricotta and herbs, including the licorice-y anise hyssop, it makes for a slightly unusual but inarguably luscious, comforting salad.

Charred Cucumber with Ricotta, Anise Hyssop, and Basil Serves 4 to 6 7 medium Persian cucumbers (6 to 7 inches long) 2 tablespoons sherry vinegar 2 tablespoons plus 2 teaspoons extravirgin olive oil 1½ teaspoons Green Garlic Juice (page 29) Pinch of kosher salt, or to taste 1½ teaspoons fish sauce ½ cup (100 g) fresh ricotta 8 anise hyssop leaves, torn if large 8 basil leaves, torn if large Gray salt Chile flakes

Roughly chop 3 of the cucumbers. Transfer to a blender and blend to a smooth puree, adding a splash of water if needed to move things along. Strain through a fine-mesh sieve into a bowl and set the juice aside.

Char the remaining 4 cucumbers over a gas flame or on a charcoal grill, turning occasionally. You want to blacken almost the entire skins, but you don’t want to burn the inner flesh. Let cool.

Use a paring knife to scrape off the blackened bits from the cucumbers. Slice the cucumbers in half, then slice the halves lengthwise into quarters, so you have spears.

Combine the vinegar, 2 teaspoons of the oil, the green garlic juice, kosher salt, and fish sauce in a bowl, add the cucumber spears, and set aside to marinate for 20 to 25 minutes. The cucumbers should taste well seasoned; add more salt if you think they need it.

Dress each of two plates with 1 tablespoon of the oil and 2 tablespoons of the cucumber juice (chill any leftover cucumber juice and drink it as a cook’s treat). Arrange the marinated cucumbers in a random pattern on the plates, then dollop spoonfuls of the ricotta between them. Finish with the hyssop and basil leaves, a sprinkling of gray salt, and a pinch of chile flakes.

Salads

5

One of the first dishes we made at the restaurant, this will always be dear to me, thanks to the satiny greens cooked in lardo, the pop of the fresh peas, and the crisp surface of the scallops—everything barely cooked. It feels grown-up and almost soothing.

Scallops with Lardo, Peas, and Collard Greens Serves 6

½ cup (about 100 g) cubed (¼-inch) lardo 1 cup shelled fresh peas 3 collard leaves, torn into roughly 2-by-3-inch pieces Kosher salt 6 large scallops (see Note), patted dry Extra-virgin olive oil ½ lemon

Note: Get the freshest and most tender peas possible. We use U-10 scallops here; the size designation means there are only 10 of these large scallops per pound. Just grab the biggest ones you can find.

Warm the lardo in a small saucepan over medium-low heat for about 30 seconds, until it begins to melt and turn translucent.

Add the peas and a splash of water and cook just until the peas are bright green and no longer raw-tasting, about 2 minutes. Add the collard leaves and cook until they wilt, then season with a pinch of salt and remove from the heat.

Heat a large carbon-steel or cast-iron skillet over medium-high heat until hot. Salt both sides of the scallops, then place them in the dry pan, pressing down on them with a spatula so they develop a good crust. Cook for 2 minutes, or until browned on the first side, then add a thin spill of oil, carefully flip the scallops, and cook for 20 to 30 seconds on the other side; the scallops should be just barely cooked through. Transfer to a cutting board, season with a squeeze of lemon juice, and slice each scallop into quarters.

Remove the collard leaves from the peas and place a spoonful of the peas and lardo on each of six plates. Top with the quartered scallops, then with the collards, and serve.

Sea food, Raw and Cooked

7

Who doesn’t love a good burger? Yet I’ve always grappled with the idea of serving one at Estela, because you can get a really good one pretty much anywhere in New York. I settled on this recipe as a way of hitting the same notes, with steak instead of a patty, a runny taleggio sauce in place of a slice of cheese, and a spicy marmalade standing in for the ketchup—all cloaked in an addictive veil of potato chips.

Steak with Potato Chips, Taleggio, and Spicy Marmalade Serves 4 2 pounds (900 g) hanger steak, tough sinew removed and cut into 4 portions (ask your butcher to do this) Kosher salt 2 garlic cloves 2 tablespoons roughly chopped rosemary 1 tablespoon extra-virgin olive oil About 1½ tablespoons MarjoramAnchovy Salsa Verde (page 97) ¼ cup (60 ml) fish sauce ¼ cup (60 ml) Taleggio Sauce (page 72) Spicy Marmalade (page 119) Potato Chips (page 45)

Let your steak come to room temperature, about 30 minutes.

Coat all the pieces of the steak with a generous layer of salt on all sides, really patting it into the flesh. Let sit for another 30 minutes.

The skin may look as if it’s beginning to dry out, and that’s a good thing; it means you’ll get a better sear.

When you’re ready to cook the steak, make the garlic oil: Halve the garlic cloves, then mash them with the rosemary using a mortar and pestle until you have pulpy strips.

Heat a large carbon-steel or cast-iron skillet over medium-high heat for about 5 minutes. Add the olive oil to the pan, then add the steaks, gently pressing them down to get even contact and a good sear, and let cook for 2 minutes. (You will have to do this in batches if your pan isn’t big enough, or use two pans.) Lacquer each piece with two or three brushes of fish sauce, then flip. Let the second side sear for 2 minutes, lacquer with more fish sauce, and flip again. After a minute, brush on a thin layer of the garlic oil and flip. Cook for another minute, brush with more garlic oil, and flip. If you have an instant-read thermometer, use it to test your steaks’ internal temperature; it should be about 125°F. If you don’t have a thermometer, a cake tester inserted into the interior of the steak for 10 seconds should come out hot. When the steaks are done, let them rest for 5 minutes, ideally propped up on something—like chopsticks laid over a plate—to keep the bottoms from steaming.

Set the pan aside.

While the steak is resting, gently warm the Taleggio sauce.

Continued

9

Basque Country A Culinary Journey Through a Food Lover's Paradise Marti Buckley

Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique confluence of mountain and sea, values and tradition, informs every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs.

Yet Basque Country is more than a little inaccessible – shielded by a unique language and a distinct culture, it’s an enigma to most outsiders. Until now. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world by bringing together its intensely ingredient-driven recipes with stories of Basque customs and the Basque kitchen, and vivid photography of both food and place. And surprise: this is food we want to eat and can easily make. It’s not about exotic ingredients or flashy techniques. It’s about mind-set – how to start with that just-right fish or cut of meat or peak-of-ripeness tomato and coax forth its inherent depth of flavour.

It’s the marriage of simplicity and rustic refinement, and the joy of cooking for family and friends.

Publication

01 October 2018

Binding

Hardback

Author Details

Price

AU$70.00

ISBN

9781579657772

Publisher

Workman Publishing

Marti Buckley is an American journalist and trained chef who lives in San Sebastián, Spain. She writes about Basque Country and its cuisine on her blog, TravelCookEat.com. Author of the 2016 Wallpaper City Guide: Bilbao/San Sebastián, Buckley also contributes articles on food and travel to Afar, National Geographic Traveler, and the Telegraph, and appears biweekly on the Basque radio program Gastrosfera.

Imprint

Workman

Series

NA

Category

Food & Drink

Format

191 x 267 mm

Extent

320pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

The presence of apples in Basque Country dates back thousands of years; in the Middle Ages, travel descriptions say that one could go from Baiona to Bilbao on the boughs of apple trees. The sagar-lurra (appleearth) was an oft-used measurement, equivalent to 5.58 meters—the space between planted apple trees. In those days the death penalty was meted out for destroying five or more apple trees bearing fruit. Today there are dozens of varieties of apples grown throughout the Basque Country with evocative names like Mendiola, Urtebi, Aretxabaleta, Bost Kantoi, Larrabetzu, Gezamina, Mokoa, Txalaka, and Pelestrina.

It makes sense, then, that apples hold a prominent spot at the Basque dessert table. The sweetheart is the Errezil, a local variety of the Reinette (Reineta de Regil) apple. Tart, golden, and with a slightly smashed appearance, this apple lasts months and months in storage. Apples in the Russet family are the closest substitute, but for this récipe you can also use Golden Delicious to good effect.

This recipe is an easy way to serve apples at home: core and prep the apples; stuff them with sugar, cinnamon, and a glug of liquor; bake. Make it in the peak of apple season, when this healthy dessert will be its most flavorful.

SAGAR ERREAK ROASTED APPLES Preheat the oven to 375ºF / 180ºC. To prepare the apples, cut out the core in an upsidedown, cone-shaped piece. Do not cut a hole all the way to the bottom; cut through only three-quarters of the apple.

Discard the cone-shaped piece. With a sharp knife, make a thin incision in the skin around the diameter of the apple, halfway between the base and the equator.

This prevents the apple from bursting, helping it to keep its shape.

Distribute the sugar among the apples. Depending on the size of the apple and the size of the hole, you may need a bit more or a bit less sugar. Sprinkle the cinnamon on top, dividing it evenly among the apples. Pour a teaspoon of liquor into each apple and top with a bit of butter.

Place in the oven and bake until golden, tender, and bubbling, about 25 minutes.

Allow to cool and serve.

SERVES 4

4 apples, preferably Reineta or Golden Delicious 6 tablespoons (75 g) sugar, white or brown 2 teaspoons (6 g) cinnamon 4 teaspoons (20 mL) anisette liquor ½ tablespoon (8 g) butter, salted or unsalted

ZOPAK

SOUP

3

pil- pil

sauce is one of the emblematic elements of Basque cuisine.

Its ingredients are few—nothing more than olive oil, garlic, and a bit of fish—but it becomes something greater than the sum of its parts when the fish’s naturally occurring gelatin is released into the oil and emulsifies into a thick sauce. The word “pil” has no meaning; it is an onomatopoeia of the sound the garlic-infused olive oil makes as it heats around the salt cod.

The movement required to emulsify (loditu, in Basque) the sauce is a back-and-forth motion that inspires the same spectacle and debate among Basques as a golf swing or a pitching technique does among sports fans. You have to patiently watch the temperature, keeping it at a nice, low heat as you move the pan in a circle, like a wheel, a motion the Basques call gurpilada.

Kokotxas translates poorly into English—neck, jowl, cheek, chin, and tongue being the most common, if slightly inaccurate, translations.

The kokotxa is actually the flesh on the underside of a fish’s mouth, a V-shaped, gelatinous piece that sits between the chin and the throat.Two types of kokotxas are typically used: hake, which is smaller and more expensive, and bakailao, which can be used fresh or desalted. If you can’t find kokotxas, cod and hake loins can be used instead.

KOKOTXAK PIL-PIL ERAN KOKOTXAS IN PIL-PIL SAUCE

SERVES 4

1 cup (240 mL) extravirgin olive oil 3 cloves garlic, minced or sliced 18 ounces (510 g) hake or cod kokotxas ½ teaspoon salt 1 small guindilla pepper (or a large one, chopped into rings) Chopped parsley, to garnish (optional)

4

BASQUE

COUNTRY

Heat the olive oil and garlic in a sauté pan, or a pot with straight sides, over medium heat. When the garlic starts to “dance,” bubbling in the oil, add the kokotxas and turn the heat to low. Immediately add the salt and the guindilla pepper.

Begin to move the kokotxas in a back-andforth motion, gently but continuously. Keep the motion going until the sauce

begins to emulsify, anywhere from 5 to 20 minutes, depending on the quality and quantity of gelatin in the kokotxas. Ideally the kokotxas would be served after just under 10 minutes of slow cooking and moving back and forth. If the sauce gets too thick, add a bit of fish stock to thin it out.

—continued—»

Spider crab à la “donostiarra” is one of the truly unique Basque dishes.

And unlike most Basque dishes, its roots lie in haute cuisine rather than in humble cooking. San Sebastián became a destination for royalty when King Alfonso XII’s wife, María Cristina, decided to spend her summers in the seaside town. The court and the taggers-on followed, and the city was built up with lovely, regal Belle Epoque buildings like the Casino (now the town hall) and the Victoria Eugenia theater. Of course, the royalty came with their entourage, as well, and among these were cooks schooled in Escoffier’s cooking methods. Félix Ibarguren, aka Xixito, was a local cooking instructor who gave classes in the Palacio de Bellas Artes at the beginning of the 1900s, and he was the first to make this riff on the popular langoustines à l’américaine.

When possible, purchase the crab alive—the meat will still be full and plump inside the shell. You can substitute brown crab for the pricey spider crab. Most Basques make this dish for Christmas and other holidays, because of the kitchen time involved. Cracking open each crab leg and rifling through for the meat is best done in a group. The labor is worth it, however, for this stunning and delicious showstopper.

TXANGURROA DONOSTIAR ERARA SAN SEBASTIAN-STYLE SPIDER CRAB SERVES 4

Two 2-pound (900 g) spider crabs, or substitute your local crabs

1/2 cup (120 g) tomato sauce (page 78) or 1 tomato, peeled and minced

1/4 cup (75 g) salt

1/4 cup (60 mL) brandy

1 carrot, peeled and minced

Breadcrumbs

2 onions, minced

Salt

1 leek, green and white parts, rinsed and minced 1/2 cup (120 mL) extravirgin olive oil

8

BASQUE

COUNTRY

Butter

Bring a stockpot of heavily salted water to a boil; you want at least a 1/4 cup salt in the water.

Add the crab to the boiling water and cook it according to the times indicated in the Note, below. Remove and set aside. When the crab is cool enough to handle, pick out all the meat. Holding the body in one hand, use your fingers to squeeze on opposite ends of the head to open. Reserve the shell to fill later, and

Hill of Grace Henschke - 150 Years in the Eden Valley Fiona Macdonald

Publication

01 October 2018

Binding

Hardback

Price

AU$60.00 | NZ$65.00

ISBN

9781743794951

Publisher

Hardie Grant Books

Imprint

Hardie Grant Local Consignment

Series

NA

Category

Food & Drink

Format

280 x 240 mm

Extent

192pp

Illustrations

Full-colour throughout

Age Range

NA

Terms

SOR

Hill of Grace is the story of a family who escaped the tyranny of their homeland in 1841 and journeyed to the bottom of the world. Resilience and courage drove the Henschkes as they travelled deep into the Barossa ranges to carve out new lives in the strange territory of the Australian bush. From the very beginnings of settlement in South Australia, many vineyards were planted, with the wine industry seen as a golden opportunity. Many of these colonial vineyards were lost in time. Few attained the international success of Henschke Hill of Grace. This story goes back in time to when the Hill of Grace was planted, following six generations of the family who each contributed to the legend. In 2018 the family celebrate 150 years of winemaking. Current custodians Stephen and Prue, work hand in hand with their progeny, Johann, Justine and Andreas, holding traditions dear, while leading the way to nurture their land with organic and biodynamic practices. As Henschke generations come and go the gnarled Hill of Grace vines have stood constant, magnificent sentinels guarding the past and future.

Author Details Fiona MacDonald began her media career as a presenter on children’s television program Wombat and co-hosted 1980s game show It’s a Knockout. She has appeared on Burke’s Backyard, Look Who’s Talking and Good Morning Australia. Fiona has contributed articles and columns to The Courier Mail in Brisbane,The Sunday Telegraph in Sydney, Elle Magazine and The Weekend Australian Magazine. She has spent the last twenty years in marketing and public relations for the wine industry, working on events including the annual launch of Australia’s most prized single-vineyard wine, Henschke Hill of Grace.

During the writing of Hill of Grace, Fiona discovered that her own family tree could be traced back to the 12th century MacDonalds on the Scottish Isles. In a parallel to the Henschke story, Fiona’s ancestors came to South Australia as free settlers in 1853 on a ship called the HMS Hercules. Fiona now runs consultancy Wine Chronicles specialising in wine storytelling and public relations from her home beside one of Sydney’s eastern beaches.

Key Information • • • • • • • •

177-year history of an iconic Australian wine family – first recorded wines made 150 years ago Story of Hill of Grace shiraz vines - among the wonders of the wine world at 155 years of age.

Tale of one of the most devastating sea voyages to the bottom of the world Free settlers who established the heritage villages that still define the landscape of the Barossa Ranges, Eden Valley and the Adelaide Hills Story of a family’s quest for perfection, nurturing vineyards with organic and biodynamic care to craft wines from ancient vines All Henschke single-vineyards and a selection of wines detailed in notes Hill of Grace tasting notes from 1858 to 2013 Full-colour photographs including modern images by renowned Barossa photographer Dragan Radocaj

H I LL O F GRACE Hill of Grace is more than just a wine and a vineyard. It is the story of a family, of the perseverance and courage of generations past and generations yet to come. It is a tribute to Christian Henschke, who travelled from Silesia in Prussia aboard a small ship, the Skjold, for ninety-eight days—one of the hardest recorded voyages of the time—to give his family freedom of faith in a strange land at the bottom of the world.

It is a story of loss, hardship and determination. A fierce independence brought these pioneers to the Barossa ranges, where they forged new lives, crafted homes and farms and found peace under South Australian skies.

I

The Hill of Grace

4

H I LL OF GRACE

THE HILL OF GRACE

5

single-vineyard shiraz, the 1958 Hill of Grace, was a tiny production that was never entered in shows, but it was the wine that ultimately captured the imagination of consumers. Perhaps they were drawn by its rarity, the poetic name or simply the wine’s intrinsic beauty: the elegance and intensity of grapes ripened by sunlight and rain, cooled by night and hand-picked at the full moon of Easter.

Stories began to appear in local and national papers about the young Cyril Henschke and his expressive wines. He was ardent about his winemaking and was quoted in The Age in 1967, in an article by journalist John Hetherington: ‘You can’t treat wine just as you please and expect it to knuckle under and behave. It has a will of its own, a personality of its own’.

A steady stream of people began to motor along the dirt roads to C.A. Henschke North Rhine Wine Cellars to meet the talented winemaker and fill their car boots with his wine. Cyril’s vision and artistry set

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The Bartender's Book Dave Broom

The centrepiece of The Bartender's Book: The Essential Guide for Mixologists is the cocktails section providing recipes and mixing instructions for more than 500 of the most popular mixed drinks. From Absolute Hero to Zombie and including special features on 10 classics, this is the latest entry in Carlton Books' growing drinks series, joining Scotch Whisky, Gin and Rum. It is for anybody who wants to become a barman, either professionally or just to to show off to family and friends.

With sections explaining the basics of stocking a bar at home, advice on the correct conditions and temperatures to store ingredients, this book contains invaluable advice for anyone who enjoys a cocktail or two too many.

Author Details Dave Broom is a much travelled freelance drinks writer and winner of the Glenfiddich drinks writing award, as well as being a renowned mixologist. He is contributes regularly to Decanter, Wine Magazine, Wine and Spirit International and Caterer and Hotelkeeper magazines and has written a number of drinks-related books.

Publication

01 October 2018

Binding

Paperback

Price

AU$24.99 | NZ$27.99

ISBN

9781787391703

•

Publisher

Carlton Publishing Group

•

Imprint

Carlton Books

Series

NA

Category

Food & Drink

Format

180 x 125 mm

Extent

192pp

Illustrations

100 colour and black & white images

Age Range

NA

Terms

SOR

Key Information • •

•

This is a comprehensive guide to the world of spirits and cocktails, containing more than 100 colour photographs and artworks of old and new cocktails.

Special spreads on ten of the world's most famous cocktails.

It gives you everything you need to know about creating hundreds of the world's most popular cocktails.

The popularity of cocktails remains unchanged, after peaking in the 1980s and 90s with movies and TV shows, such as Cocktail and Sex in the City, respectively.

The author has received the top writing prize at the Glenfiddich Drink Book & Drink Writer of the Year awards.

The Curious Bartender Volume II The New Testament of Cocktails Tristan Stephenson Tristan Stephenson is back to shake up the cocktail world once more, perfecting classic cocktails and offering his signature reinventions using his world-renowned mixology skills.

The Curious Bartender Volume II: The New Testament of Cocktails is the sixth book by bestselling author and legendary bartender Tristan Stephenson.

You’ll find 64 of the finest cocktails there have been, are or will be: 32 perfected classics and 32 game-changing reinventions of classics. Tristan makes you discover tastebuds and talents you never knew you had. He’ll show you the tools of the trade, the techniques he swears by and how to experiment to create your own cocktail sensations.

Tristan’s done all the hard work for you, selflessly trying every drink known to man to uncover what partners perfectly. All you have to do is leaf through the pages of this – the holy grail of cocktail books.

Publication

01 October 2018

Binding

Hardback

Price

AU$39.99

ISBN

9781849758932

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

235 x 190 mm

Extent

208pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

Author Details Tristan Stephenson is an award-winning bar operator, restaurateur, author and co-founder of Fluid Movement, a globally renowned drinks consultancy. His books The Curious Bartender Volume 1: The Artistry & Alchemy of Creating the Perfect Cocktail and The Curious Bartender’s Gin Palace were both shortlisted for the André Simon Award.

Tristan lives in Cornwall. You can follow him at @trisstephenson.

Key Information • • •

People are valuing well-made cocktails more than ever before. The Spirits Business reported in 2017 that 77% of 5,000 surveyed drinkers are happy to pay more for a better-quality cocktail.

Cocktails have become more diverse and accessible, evidenced with the ‘Drinkstagramming’ phenomenon in 2017, reinvigorating the cocktail craft at home.

Tristan’s first book (and a companion to this title) The Curious Bartender Volume 1: The Artistry and Alchemy of Creating the Perfect Cocktail (2013) has sold over 110,000 copies to date while The Curious Bartender’s Gin Palace (2016) and The Curious Bartender’s Rum Revolution (2017) are also bestsellers.

From Dram to Manhattan Around the world in 40 whiskey and bourbon cocktails Jesse Estes Shake, stir and mix your way to whisky and bourbon connoisseur status with award-winning bartender Jesse Estes as he demonstrates how to tame these fiery spirits in 40 delicious cocktail recipes.

Master classy classic cocktails such as the Old Fashioned, Manhattan, Mint Julep and Whisky Sour, plus learn new creative variations that are bound to impress.

Whether you prefer an American bourbon with notes of caramel, a spicy rye whisky, a classic sturdy Scotch, or a distinctly innovative Japanese Nikka, the recipe selection includes a wide range of whiskies from around the world.

This is the perfect book for any dedicated whisky-lover or keen home bartender to add to their collection.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$17.99

Jesse Estes started his bartending career at All Star Lanes in London, where he worked with over 150 whiskies behind the bar. In 2013 he was named as one of London’s Best Bartenders by the Huffington Post. His work has been featured in Shortlist, Esquire, Loaded Magazine and World’s Best Cocktails. His first book, Tequila Beyond Sunrise, was published in 2018. He can be found leading masterclasses on tequila across the world in his current role as Global Brand Ambassador for Tequila Ocho.

ISBN

9781788790314

Key Information

Publisher

Ryland Peters and Small

Imprint

RPS Books

•

Series

NA

•

Category

Food & Drink

•

Format

NA

Extent

64pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

•

There has been a recent soar in popularity of traditional whisky cocktails such as the Old Fashioned and Manhattan.

The Curious Bartender's Odyssey of Malt, Bourbon and Rye Whiskies (2014) has sold over 33,000 copies.

Whisky has an exclusive connoisseur culture.

Now this book of delicious and achievable cocktail recipes gives every drinker a way to enjoy whisky and bourbon at home.

The Curious Bartender's Guide to Gin How to appreciate gin from still to serve Tristan Stephenson Join the gin craze with this captivating introduction to the world of gin, plus recipes for perfect gin cocktails, brought to you by award-winning bartender and bestselling author Tristan Stephenson.

Discover the extraordinary journey that gin has taken, from its origins in the Middle Ages as the herbal medicine ‘genever’ to gin’s commercialisation. From the dark days of the Gin Craze in mid 18th Century London to the golden age that it is now experiencing.

In the last few years, hundreds of distilleries and micro-distilleries have cropped up all over the world, producing superb craft products infused with remarkable new blends of botanicals. In this book, you’ll be at the cutting-edge of the most exciting developments, uncovering the alchemy of the gin production process and the science. Next follow Tristan's expertly honed recipes to enjoy a Classic Martini, Negroni, Gimlet, Aviation, Martinez and Singapore Sling at home.

Publication

01 October 2018

Binding

Hardback

Price

AU$19.99

ISBN

9781788790390

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

186 x 123 mm

Extent

208pp

Illustrations

100 illustrations and photos

Age Range

NA

Terms

SOR

Author Details Tristan Stephenson is an award-winning bar operator, restaurateur, author and co-founder of Fluid Movement, a globally renowned drinks consultancy. His books The Curious Bartender Volume 1: The Artistry & Alchemy of Creating the Perfect Cocktail and The Curious Bartender’s Gin Palace were both shortlisted for the André Simon Award.

Tristan lives in Cornwall. You can follow him at @trisstephenson.

Key Information • •

Cocktail culture is showing no signs of slowing down and gin is the most used spirit in the cocktail world.

Gin Tonica (2017) has sold over 37,000 copies. Tristan’s first book The Curious Bartender Volume 1: The Artistry and Alchemy of Creating the Perfect Cocktail (2013) has sold over 110,000 copies to date while The Curious Bartender’s Gin Palace (2016) and The Curious Bartender’s Odyssey of Whiskies (2014) are also bestsellers.

Kombucha Healthy recipes for naturally probiotic tea drinks Louise Avery Want a healthy gut? Then brew and drink your own naurally fermented kombucha – it is packed full of probiotics and is thought to improve digestion and boost the immune system.

Louise Avery is one of London’s best-connected kombucha producers and the owner of LA Brewery. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious fermented teas.

Starting with an explanation of exactly what kombucha is, Louise then offers information on the types of tea you can use to flavour your kombucha, the health benefits of drinking it and the essential equipment you will need to brew your own.

Next, she presents a step-by-step process for brewing kombucha, bottling and storing and controlling the yeast.

Recipes are then organized by type of base: Fruit, with recipes for Blood Orangeade, Pear and Ginger Tea; Vegetable, including Striped Candy Beetroot and Lime, and a Virgin Mary. Flower has ideas for Hibiscus Kombucha and a Hoppy Pale Ale, while Herb, Spice and Tea is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil Mojito.

Publication

01 October 2018

Binding

Hardback

Price

AU$19.99

ISBN

9781788790369

Publisher

Ryland Peters and Small

Imprint

RPS Books

Louise Avery is the founder and owner of kombucha microbrewery LA Brewery. Based in Woodbridge in Suffolk, the brewery currently supplies bars, cafés and shops including Leon and Plant Organic. Louise lives in London.

Series

NA

Key Information

Category

Food & Drink

Format

NA

Extent

128pp

•

Illustrations

60 colour photographs

•

Age Range

NA

Terms

SOR

Author Details

•

Louise’s brand, LA Brewery Kombucha, is now sold in over 170 shops including Planet Organic, Leon and Selfridge’s as well as other popular cafés and restaurants nationwide.

Kombucha is THE healthy living trend set to soar.

Kombucha is practical to make, conveniently self-fizzing and easily produced in a small space, taking 10–28 days to make (depending on how sweet or sour you like it).

The Art & Craft of Coffee Cocktails Over 80 recipes for mixing coffee and liquor Jason Clark Enjoy two of life’s greatest pleasures – coffee and alcohol – with this comprehensive guide to mixing perfect coffee cocktails. World-class mixologist Jason Clark will inspire, excite and educate you by taking you behind the bar for a masterclass in creating coffee-based cocktails.

Publication

01 October 2018

Binding

Hardback

Price

AU$34.99

ISBN

9781788790437

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

NA

Extent

208pp

Illustrations

100 Colour photographs

Age Range

NA

Terms

SOR

First take a journey into the history and craft of coffee, the world's most popular beverage, from crop to cup. Next follow his expert mixing tips aimed at everyone from keen beginners to bartenders working in the world’s best bars.

More than 80 recipes follow, covering all styles of cocktails from stirred and shaken through to blended and blazed.

Learn how to perfect simple classics such as Espresso Martini and Irish coffee or try your hand at technical modern marvels Golden Velvet and Death By Caffeine. With The Art and Craft of Coffee Cocktails in hand your daily grind will never be the same!

Author Details Jason Clark has been working in bars, restaurants and cafés in New Zealand, London and Melbourne for over 20 years. He progressed into the role of Luxury Brand Ambassador/Trainer based in Dubai where he shares his expertise to educate and inspire bartenders from all around the world. You can follow his liquid adventures on Instagram: @Drinks_Geek

Key Information • • • •

Espresso Martinis are now challenging Margaritas and Mojitos as the world’s most popular shaken cocktail.

Two perfect subjects for male gift come together – the sleek art of cocktail-making with the techie challenges of achieving the perfect brew!

Specialty coffee is trending with independent coffee shops popping up everywhere and consumers brewing quality coffee at home in record numbers.

The Curious Barista's Guide to Coffee (2015) has sold over 40,000 copies.

Easy Comfort Food 100 delicious recipes for feel-good favourites Indulge your senses and warm your soul with more than 100 foolproof recipes for Easy Comfort Food from soups and stews to baked desserts and cookies.

When the weather is grey and the day just hasn’t gone your way, you don't want to think about cooking complex meals packed with the latest nutritional food-fad. At times like these what we need is something simple, soothing, and satisfying. A meal or snack that will fill our tummies and put a smile on our faces.

Welcome to Easy Comfort Food. Here you’ll find over 100 recipes to lift your spirits, including Macaroni Cheese, Chicken Noodle Soup, Creamy Fish Pie, Extra-crunchy Peanut Butter Cookies, Rocky Road Cupcakes, Lemon Meringue Pie, Banana Splits with Hot Fudge Sauce and so much more!

Publication

01 October 2018

Binding

Paperback with Flaps

Price

AU$19.99

There are meals, snacks and bakes to suit every occasion and mood so you’ll never feel down about food again.

These fuss-free recipes are easy to follow, easy to make and even easier to eat!

ISBN

9781788790420

Key Information

Publisher

Ryland Peters and Small

•

Imprint

RPS Books

•

Series

NA

•

Category

Food & Drink

Format

190 x 190 mm

Extent

240pp

Illustrations

120 colour photographs

Age Range

NA

Terms

SOR

Part of the bestselling 'Easy' range.

Fantastic value with 100 no-fuss recipes.

The previous edition of Easy Comfort Food (2008) has sold over 70,000 copies.

Easy Tagine 100 delicious recipes for Moroccan one-pot cooking Ghillie Basan Step inside Easy Tagine with simple-to-follow recipes and gorgeous photography, and immerse yourself in the fabulous scents, tastes and colours that are rife in Moroccan cuisine.

In this collection of aromatic tagines, salads, side dishes and sweet things, you’ll be sure to find best-loved classics from the Moroccan kitchen. Using all sorts of fabulous herbs and spices – including cinnamon, ginger, turmeric, mint, cumin and corriander (to name only a few!) – this compilation of incredible North African recipes will soon have your kitchen smelling delicious. Learn how to make traditional lamb tagines and all of their amazing variations in the section dedicated to the famous dish. Then discover how to make options such as a Chorizo Tagine with Lentils and Fenugreek, or a Duck Tagine with Pears and Cinnamon. The mixture of sweet and spice is essential to sumptuous Moroccan food, and with this book, you'll learn how to master it all. Explore the myriad of varieties with beef tagines, seafood tagines, vegetable tagines, a section on couscous, a chapter on sweet treats and drinks, and so much more!

You’ll never need to step out of your home for a taste of Morocco again!

Publication

01 October 2018

Binding

Paperback with Flaps

Price

AU$19.99

ISBN

9781788790451

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

NA

Extent

240pp

•

Illustrations

200+ colour photographs

•

Age Range

NA

Terms

SOR

Author Details Ghillie Basan has worked all over the world as a cookery writer, journalist, and restaurant critic. She is Cordon Bleu trained and has written a number of highly acclaimed books, including the bestselling Flavours of Morocco and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs popular cookery workshops.

Key Information •

More than 100 easy recipes for delicious Moroccan-inspired food.

A new addition to the bestselling Easy series – more than 500,000 copies sold globally.

Tagine by Ghillie Basan has sold over 275,000 copies and Tagines & Couscous, also by Ghillie, has sold over 120,000 copies.

The Modern Multi-cooker Cookbook 101 Recipes for your Instant Pot (™) Jenny Tschiesche 101 tried-and-tested recipes for your electric multi-cooker that will change your life! Expert nutritionist Jenny Tschiesche’s tried-and-tested recipes provide a wealth of ideas for family meals from a 15-minute risotto to a leg of lamb.

It can sauté vegetables in five minutes and cook a whole chicken in 20 so is it any wonder that the Instant Pot has taken the online community by a storm! The cult phenomenon that is the multifunctional electric cooker is able to slow cook, steam, pressure cook and even sauté. The combination of steam and pressure cooks food fast, making everything from tender roasts through to perfectly cooked curries in a flash.

For active people and busy families it’s a miraculous time saver. Textures and tastes, which would otherwise take hours, can be created in minutes and healthy, nutritious meals are just a press of a button away!

Publication

01 October 2018

Binding

Hardback

Author Details

Price

AU$34.99

ISBN

9781849759731

Publisher

Ryland Peters and Small

Jenny Tschiesche is one of the UK’s leading nutrition experts and the founder of the successful lunchboxdoctor.com. She is also the author of Sheet Pan Cooking for RPS. Jenny lives with her family in Buckinghamshire. Follow Jenny’s blog at www.lunchboxdoctor.com and learn more about her work at www.jennytschiesche.com.

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

NA

Extent

144pp

Illustrations

100 colour photographs

Age Range

NA

Terms

SOR

Key Information •

• •

The Instant Pot has a cult following online who call themselves ‘potheads’ and it’s own Facebook group with close to one million members. This viral success is said to be the main driving force behind the rise of multi cooker sales in the past year which had skyrocketed by 79 per cent worldwide.

Foods are cooked much faster by pressure-cooking than by other methods. Typically an electric pressure cooker can reduce cooking time by up to 70% compared with other methods.

Pressure cooking preserves the most vitamins when compared to other popular cooking methods. Using one also helps with digesting hard-to-digest foods as phytic acid and lectins (present in grains and beans) that can stand in the way of efficient absorption of nutrients are deactivated by pressure cooking.

The Really Hungry Vegetarian Student Cookbook Ryland, Peters & Small Dazzle your mates no matter your budget or experience with The Really Hungry Vegetarian Student Cookbook!

Food doesn't have to be complicated or expensive. The Really Hungry Vegetarian Student Cookbook will come to the rescue with mouth-watering, meat-free recipes for any occasion. The book is packed with nutritious vegan and vegetarian recipes, whether you need sustenance for late-night study sessions, are hosting the afterparty at your place or want to bake your new vegan bestfriend a birthday cake. With Boosting Breakfasts that will set you up to face the day, Lunchbox Heros to keep you going through those long lectures, and wholesome and delicious comfort food in Veggie Mighty, The Really Hungry Vegetarian Student Cookbook has meals for every necessity. Complete with 'how-tos' for healthy snacks like kale chips and pepper popcorn, and baked goods to satisfy your sweet-tooth, you'll never be at a loss for what to eat again!

Key Information

Publication

01 October 2018

Binding

Hardback

Price

AU$24.99

•

ISBN

9781788790468

•

Publisher

Ryland Peters and Small

Imprint

RPS Books

Series

NA

Category

Food & Drink

Format

NA

Extent

144pp

Illustrations

100+ colour photographs

Age Range

NA

Terms

SOR

• •

A fresh and fun approach to cooking as a vegetarian student.

Contains more than 60 delicious recipes.

Vegan and Vegetarianism will continue to be a huge trend for 2018.

Follow up to The Really Hungry Student Cookbook which has sold over 16,000 copies.

Palm Beach Preservation Fndtn Palm Beach Books on the beautiful houses of Palm Beach have long been a rich vein for Rizzoli, from Palm Beach Houses to Palm Beach Splendor. This book features the very best of the best, as determined by the eminent Palm Beach society the Preservation Foundation of Palm Beach, who annually bestows its Balligner Award on the most successful restoration or renovation of a historic house in Palm Beach. Featuring all 36 award winners on the 30th anniversary of the award's inception, this book will stand as a reference for all those who love beautifully designed houses yet worry about how to keep them vital for today and preserve them for the future, as well as for architectural enthusiasts and those with a taste for the glamour and elegance of Palm Beach.

Palm Beach houses and gardens resplendent with old grandeur yet wonderfully alive for today are the subject of this elegant volume. Featuring 36 award-winning restored or renovated historic homes, the book serves at once as an inspiration for those who would live as did Palm Beach's early residents as well as a model of how one might realise a lasting heritage for our architectural treasures.

Publication

01 October 2018

Binding

Hardback

Price

AU$160.00

Author Details

ISBN

9780847862818

Publisher

Rizzoli International

Imprint

Rizzoli

The Preservation Foundation of Palm Beach is a private, nonprofit membership organisation dedicated to the preservation of the historic, architectural, and cultural heritage of Palm Beach, Florida. Through advocacy initiatives, educational programs, architectural resources, and cultural events, the Foundation's goal is to encourage the community to learn about and save the historic buildings that truly make Palm Beach special.

Series

NA

Category

Home Design

Format

279.4 x 279.4 mm

Extent

240pp

Illustrations

Full colour photography

Age Range

NA

Terms

FS

Key Information •

•

• •

•

Palm Beach, a playground for the rich and famous, with its lush gardens, palm-tree lined promenades, and romantic homes is a fantasy on earth realised; those who dream of a home in such ideal surrounds will love this book.

Book has real cloth casing and large format; will feel as elegant as the book's subject The Preservation Foundation of Palm Beach is a recognised authority of the subject with an active membership and a broad reach in getting the word out to the public through its educational programs, lectures, advocacy initiatives, and cultural events.

Features the work of the great architects, from Addison Mizner, Marion Sims Wyeth, Joseph Urban, and Maurice Fatio, as well as that of anonymous master builders, revealing the many different facets of the Palm Beach house.

Includes 36 houses in traditional classical styles that have restored or preserved with a high degree of sensitivity and taste; these houses will serve as models nationwide as others embark on saving old, beautiful homes.

Preservation, reuse and adaptation are subjects of great timeliness, and this book will find a receptive audience in part for this reason

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The Rebirth of an English Country House The Earl Of Shaftsbury An improbable mash-up of This Old House and Downton Abbey, the renovation of St. Giles house provides the reader with the real-life fantasy of going into dilapidated Georgian rooms and seeing them transform into exquisite spaces that honour the past while being suited to twenty-first-century living.

After being deserted for four decades, sixteenth-century English country house St. Giles House undergoes a thorough restoration from roof, structural walls, and interiors (including furnishings, decorative elements, and works of art) to landscape, lake, shell-lined grotto, and outbuildings. The history of the Ashley-Cooper family is described along with the evolution of the house and grounds, as well as the saga in bringing the grand house back to life.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

ISBN

9780847863204

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

279 x 235 mm

Extent

256pp

Illustrations

200 Colour Photographs & Illustrations

Age Range

NA

Terms

SOR

Nicholas Edmund Anthony Ashley-Cooper, the 12th Earl of Shaftesbury, is an English peer, landowner, and philanthropist. After an early career in music in New York City, and the untimely deaths of his father and brother, he inherited the earldom in 2005 and has since then overseen the restoration of the family seat, St Giles House.

Tim Knox is a British art historian and museum professional. Since 2013, he has been the director of the Fitzwilliam Museum at Cambridge, following an eight-year directorship of the Sir John Soane's Museum, London.

Justin Barton is a London-based photographer, whose commercial and editorial work encompasses portraiture, architecture, still life, interiors, and landscapes.

Key Information •

• • •

•

The public's interest in the architecture and interiors of the English country house seems endless. St. Giles House is a high point of Georgian architecture, a Grade I-listed property (just 2.5% of listed buildings are included in this highest rank).

Principal photography is by Justin Barton, who captured the evolution of the restoration process, from early photographs when the house and grounds were in dilapidation through the restoration.

The story of St. Giles House follows the history of the family, and the country, back to the seventeenth century (and before).

Descriptions of decorative themes – some based on historic precedence, others that are historically sympathetic – will intrigue and inspire decorators and connoisseurs of interior design. Re-created flocked wallpapers, custom paints, revived furniture from Georgian and Victorian periods, reworked antique Brussels tapestries, restored plasterwork and textiles.

Restoration work on the house has received recognition from prestigious organisations: Historic Houses Association and Sotheby's Restoration Award (2015).

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S T G I L E S H O U S E 13

Mark Foster Gage Mark Foster Gage Mark Foster Gage, whose work Harper's Bazaar has called "effortlessly chic" and who has been labeled (by Out Magazine) a "boundary breaker," is the subject and author of this dynamic volume documenting Gage's 20-year perspective from the frontlines of the digital architectural avant-garde. Killing Simplicity features built and unbuilt work by the eminent architect, theorist, writer and Yale professor, from a penthouse in downtown Manhattan to retail stores for Nicola Formichetti / Lady Gaga in Hong Kong. The work shown goes beyond traditional architecture to the realm of fashion and fine art, and includes Gage's celebrated Valentine's Sculpture for Times Square and a 3-D printed outfit for Lady Gaga.

Over the course of his career, having had close relationships with luminaries of the field, the book will include anecdotes from Gage's interactions with such architectural icons as Philip Johnson, Zaha Hadid, Frank Gehry, Robert AM Stern, Peter Eisenman, and Greg Lynn.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847862092

Publisher

Rizzoli International

Mark Foster Gage is the principal of Mark Foster Gage Architects in New York City and the Assistant Dean of the Yale School of Architecture. His firm has recently completed built projects for Vice Media, H&M, The Coachella Music Festival, Intel Corporation, Lady Gaga, Diesel and Nicola Formichetti. His work has been exhibited in institutions including the Museum of Modern Art and the Art Institute of Chicago, and featured in the press in venues such as Vogue, Wired, Fast Company, The New York Times, USA Today, PBS and MTV. Gage has written for publications including Log, JAE, Volume, Fulcrum, Mole, AD, and Perspecta and has published two books: Aesthetic Theory: Essential Texts for Architecture and Design, and Composites, Surfaces and Software: High Performance Architecture, with Greg Lynn.

Imprint

Rizzoli

Key Information

Series

NA

Category

Home Design

Format

284 x 220 mm

Extent

304pp

Illustrations

275 Colour Images

Age Range

NA

Terms

FS

•

•

The book records the impact of the first twenty years of digital technology in architecture through the work and writings of pioneer Mark Foster Gage. The book will have a contemporary appeal to general and academic readers but also will also later serve as a comprehensive historical record of the tools, technologies, theories and key figures that defined this period.

Gage has done an extraordinary job garnering press for his work, which has been featured widely in such prominent press outlets as Newsweek Magazine, The New York Times (Arts, Architecture and Fashion and Style sections),

Harper's Bazaar, Elle China, The Beijing News, Time Out Magazine, USA Today, The Magazine Antiques, Architectural Record, etc., as well as attention on television, including programs featuring his work on PBS and MTV •

As the Assistant Dean of External Communications at the Yale School of Architecture Gage has significant access to various social media platforms

•

Will include statements attesting to the importance of the work, writings and book from numerous prominent figures in architecture including but not limited to: Robert A.M. Stern, Frank Gehry, Peter Eisenman, Patrik Schumacher, Wolf Prix, Greg Lynn, Alejandro Zaero Paolo, Sylvia Lavin, Jeff Kipnis, Hernan Diaz Alonso.

Over the course of his career, having had close relationships with luminaries of the field, the book includes anecdotes from Gage's interactions with such architectural icons as Philip Johnson, Zaha Hadid, Frank Gehry, Robert AM Stern, Peter Eisenman, and Greg Lynn.

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KITBASHING RESEARCH, CONCEPTUAL RENDERINGS, 2014

LEFT: INDEX OF KITBASHING OBJECTS RIGHT: METROPOL HOTEL, MANHATTAN, FRONT FACADE, 2015

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Modern Americana (Expanded Edition) Todd Merrill

In the current world of twentieth-century design collecting, the trend has shifted away from accessible, mass-manufactured modernist furniture Like Charles Eames and George Nelson and toward designs that were custom-made or produced in very limited editions, with emphasis on American studio design of the 1940s to the 1990s. In contrast to the mass-produced mid-century furniture by Knoll and Herman Miller, American studio designs of the same period focused on novel forms and exquisite craftsmanship. Ranging from the organic shapes of George Nakashima and Vladimir Kagan to metalworks by Paul Evans, these limited production designs were highly sought after in their days by original tastemakers and movie stars. In the last decade, a revival for these rare designs began with connoisseurs such as Tom Ford and Marc Jacobs. This is an expanded edition of Modern Americana, the first full survey of the designs of this prolific but forgotten period, bringing to life again the works of Samuel Marx, Billy Haines, Wendell Castle, T.H. Robsjohn-Gibbings, Karl Springer, James Mont, J.B. Blunk, Michael Coffey, Wharton Esherick, Arthur Espenet Carpenter, Sam Maloof, Jack Rogers Hopkins, Paul Evans & Philip Lloyd Powell, Vladimir Kagan, George Nakashima, Silas Seandel, Charles Hollis Jones, Philip & Kevin LaVerne, Tommi Parzinger, Harvey Probber, Edward Wormley, John Dickinson, Arthur Elrod, and Paul Laszlo.

Publication

01 October 2018

Binding

Hardback

Price

AU$160.00

ISBN

9780847862849

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Todd Merrill grew up immersed in the antiques trade, representing the third generation of his family in the business.

Though his family's collecting passion was for eighteenth and nineteenth-century American furniture, at the start of his career, Merrill shifted his focus to the post-war era of American design. One of the first gallerists to realise the significance of this formerly overlooked period of design, Merrill dramatically increased its popularity.

Format

305 x 229 mm

Key Information

Extent

320pp

Illustrations

Full colour throughout

Age Range

NA

Terms

FS

New chapters to this edition include the work of forgotten women designers of the era; high-end furniture produced for iconic retailers such as Bonwit Teller and Bloomingdales; and new materials explored by West Coast designers.

Author Details

• • • •

Since the publication of the original Modern Americana 10 years ago, the collecting market for these designs have skyrocketed with both private collectors and public museums.

Although a few of the designers included here now have their own monograph, there is no comprehensive publication except for Modern Americana, which has been out of print.

Three new chapters, adding 48 pages to the book, showcase important works from the era that has come to light since the first edition, including women designers and West Coast designers.

Todd Merrill is in final discussions with WGBH to produce a TV series on the topic. Touted as the next Antique Roadshow, it will bring a new audience to the material.

Architectural Digest: Autobiography of a Magazine Paige Rense The first and authoritative story of the rise of interior design from an intimate trade industry to celebrity decorators of today, as seen through the eyes of Architectural Digest and intimately told by Paige Rense – the magazine's iconic former editor-in-chief for over four decades.

Respected as the international authority on architecture and design, Architectural Digest magazine gives readers an exclusive look into the most spectacular properties and private homes of celebrities and cultural figures, highlighting the work of the world's top architects, designers, and interior decorators. This volume celebrates the evolution of the revered magazine as told through the voice of its legendary editor for four decades, Paige Rense. An epic visual history of the magazine's meteoric rise penned by Rense, this volume documents exclusively and intimately the renowned magazine's history and cultural significance, and celebration of the ever evolving homes and lifestyles.

This volume is full of candid recollections, commentary, archival covers, and interior shots of the magazine and also features the work of the world's top architects and interior designers such as Mario Buatta, Philip Johnson, Tony Duquette, and Sally Sirkin Lewis, as well as the homes of celebrities like Truman Capote, Sonny & Cher, Elton John, Diane Keaton and Ralph Lauren. Each chapter, written in the first person – is followed by lavishly illustrated anecdotes from Rense's memories of past issues. As the editor who gave readers a glimpse into the most enviable homes around the world, Rense is uniquely qualified to tell the story of Architectural Digest , a tale that her nearly one million loyal fans and readers of the magazine will be eager to read.

Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847862757

Publisher

Rizzoli International

Author Details

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

279 x 229 mm

Paige Rense became editor-in-chief of Architectural Digest magazine in 1975, turning a provincial black-and-white Los Angeles publication with a circulation of 50,000 into an international superstar with a monthly readership of 5.4 million. She is also a published author and the founder of the Arthur Rense Prize poetry award. She has been the recipient of: The Museum of Arts & Design Achievement Award (2006), The American Academy of Achievement Award (2000), The Pratt Institute Founder Awards (1997), The Interior Design Hall of Fame Award (1985).

Extent

320pp

Illustrations

Full colour photography throughout

•

Age Range

NA

•

Terms

FS

Key Information

•

A legendary editor in her own right, Rense is the leading authority on AD. This is the first and only authoritative story of Architectural Digest. Rense is committed to help with its promotion and success.

Celebrities featured throughout the book, whether in archival material of past magazine issues or through intimate recollections/anecdotes written by Rense.

Foreword by Amy Astley, current editor-in-chief of Architectural Digest since May 2016. Her reputation as Anna Wintour's protégée has garnered the magazine a new fashion/celebrity obsessed following.

Buckingham Palace Ashley Hicks The first luxury book on the interiors of Buckingham Palace. Beautiful photography and an insider's commentary by author/photographer Ashley Hicks present a firsthand account of the public rooms of the home of Britain's monarch.

With unprecedented access, interior designer and tastemaker Ashley Hicks reveals the splendour of the State Rooms of Buckingham Palace, home of Britain's monarch since 1837. Hicks's eye, following the fresh approach and innovative airings of his popular Instagram offerings, brings a vibrant take to the formal spaces, capturing the beautifully furnished rooms with treasures from the Royal Collection as well as classic furniture from England and France.

Starting at the Grand Staircase, Hicks leads us through the opulently decorated halls: the White Drawing Room, the Blue Drawing Room overlooking the palace gardens, the Ballroom with its enormous lead-crystal chandeliers, and the Throne Room. The long, skylighted Picture Gallery is hung with important works of art: pieces by Rembrandt, Rubens, Poussin, Van Dyck, and Canaletto. This intimate tour through the Buckingham Palace State Rooms is a necessary addition to the library of devotees of English architecture and decoration, exquisite decorative and fine arts, history, and one of the most famous and iconic monarchies in the world.

Publication

01 October 2018

Binding

Hardback

Price

AU$90.00

ISBN

9780847863198

Ashley Hicks is a British author, architect, interior and furniture designer, photographer, and tastemaker. He is the only son of Lady Pamela Hicks and the legendary decorator David Hicks, and a second cousin of Prince Charles.

Publisher

Rizzoli International

Key Information

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

317.5 x 241 mm

Extent

256pp

Illustrations

200 Colour and B&W Photographs and Illustrations

Age Range

NA

Terms

SOR

Author Details

• •

•

•

The public has an ongoing fascination with royal personages & the regal lifestyle. The State Rooms of Buckingham Palace give an intimate look at rooms frequented by the royals.

The property, originally Buckingham House, was purchased in 1761 by George III for his wife, Queen Charlotte.

Their son, George IV had the house transformed into a palace by noted architect John Nash, with later work completed by Edward Blore. Queen Victoria was the first sovereign to occupy the house, in 1837.

Annually, over half a million visitors see the palace's State Rooms, which are normally used for official and state entertaining. The rooms are open to the public each year for most of August and September (during the Queen's stay at Balmoral) and on some days in winter and spring.

Ashley Hicks is an active presence in society and design media. He contributes to Cabana magazine; he and his wife, Katalina, are often the subjects of magazine stories; and his talked-about Instagram has a following of almost 200,000.

Hollywood Modern Michael Stern Much more than an architecture book, Hollywood Modern explores as never before the relationship between highdesign, high-celebrity, and the passion of the discerning famous to make real their dreams of home in Southern California. The book will be of interest to design and architecture mavens, fans of film and fashion, and all those hungry to know more about celebrity.

From Elvis Presley to Marilyn Monroe, dreams of Hollywood made flesh, Hollywood Modern looks at the intersection of high-celebrity and high-architecture, through twenty-five houses designed by great architects for their trend-setting and extremely famous clients in Southern California. The book includes gorgeous photos of the houses as well as little seen informal portraits of the stars, and wonderfully detailed texts that tell the story of these members of the glitterati, touching on film, fashion, architecture, and the everyday lives of legends. This book spans the modern era, from moderne homes of the 1930s, through mid-century modern designs, to the present day.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$90.00

ISBN

9780847862795

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

This book re-teams author Michael Stern and architectural historian Alan Hess, collaborators on the highly successful Julius Shulman: Palm Springs book, published by Rizzoli in 2008. This is their second dual-themed project.

Michael Stern is an artist who creates large-scale photographic installations. In addition to curating Julius Shulman: Palm Springs and designing the exhibition, he co-authored the catalog, and created the DVD Julius Shulman: Desert Modern , which was produced in conjunction with the exhibition, and is sold today as a standalone product at numerous venues. He is the designer and editor of the Palm Springs Modern Committee's extensive website. Alan Hess is the author of eighteen books, including Palm Springs Weekend , Frank Lloyd Wright: The Houses (Rizzoli), Organic Architecture , The Architecture of John Lautner (Rizzoli), Googie: Fifties Coffee Shop Architecture , Oscar Niemeyer , Houses (Rizzoli), and numerous others. He is the architecture critic for the San Jose Mercury News.

Category

Home Design

Key Information

Format

254 x 229 mm

•

Extent

208pp

•

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

•

•

The book bridges the world of Hollywood celebrity, fashion, architecture and design and will have wide appeal.

Features homes for the legends of Hollywood, from Groucho Marx and Gary Cooper, to Frank Sinatra and Marilyn Monroe and Elvis Presley, to Johnny Carson and Faye Dunaway designed by the great architects of California modernism, including Lloyd Wright, A. Quincy Jones, Cedric Gibbons (who also designed the famous golden "Oscar" statue), Paul R. Willilams, Wallace Neff, and John Lautner, to name only a few, and photographed by the great architectural photographers of the century, including Julius Shulman, Ezra Stoller – will be of great interest to design, fashion, and film mavens.

The book is filled with surprising connections between unlikely celebrity patrons and their passion for modernism. Each section will feature a brief biography of the celebrity, an explanation and direct quotes (where available) about the celebrity's relationship with modernism, and informative text about the architect and the architecture. From Groucho Marx to the home of Leonardo diCaprio, the book is timely as well as timeless.

The book features glamorous photos of the celebrities (by photographers such as Richard Avedon, George Hurrell, Harry Langdon, Michael Childers, etc.), as well as stunning photographs of the architecture (photographers such as Julius Shulman, Ezra Stoller, Tim Street-Porter, Alan Weintraub, etc.).

8 ON THE INTERSECTION OF HOLLYWOOD AND MODERN

by Michael Stern

Content

10

Ramon Novarro House, 1928

16

Dolores Del Rio House, 1929

22

Anna Sten & Eugene Frenke House, 1934

28

Joseph Von Sternberg House, 1935

34

Frank Sinatra House, 1946

46

Lucille ball & Desi Arnaz House, 1954

54

Gary Cooper House, 1955

64

Groucho Marx House, 1956

70

Marilyn Monroe & Arthur Miller House, 1957

78

Charlton Heston House, 1959

90

Tina Turner House, 1961, 1963

96

Lew Wasserman House, 1960

104 Presley Honeymoon House, 1960 114 Steve McQueen House, 1964 124

Laurence Harvey House, 1963

130

William Holden House, 1968

136

Johnny Carson House, 1984

146

Faye Dunaway Apartment, 1969

150

Kelly Lynch & Mitch Glazer, 1950

156

Jerry Weintraub House, xx

166

Leonardo DiCaprio/Dinah Shore House, 1964

174

Randolph Duke House, 2004

180

Bryan Lourde House, 1950

188

Dolores & Bob Hope House, 1969–1979

204

Photography Credits

205 Index

Opposite: caption to come: movieland contradictions we just don’t question once we enter its realm of fantasy: Gary Cooper’s magnetic appeal was as an ordinary, plain-spoken, to earth Everyman “Sergeant York,” Above: caption to come: Meet John Doe,” and “High Noon.” But off-screen, he was every inch the glamorous star.

To Irving Berlin, “putting on the Ritz”

18

HOLLYWOOD MODERN

19

52

HOLLYWOOD MODERN

53

Gary Cooper

HOUSE 1955 A. Quincy Jones (1913-1979), architect

Opposite: caption to come: movieland contradictions we just don’t question once we enter its realm of fantasy: Gary Cooper’s magnetic appeal was as an ordinary, plain-spoken, to earth Everyman “Sergeant York,”

HOUSE NAME

64

HOLLYWOOD MODERN

65

Life Along The Hudson Pieter Estersohn This gorgeous oversized tome features thirty-six sublime country homes, many overlooking the Hudson River. Life Along the Hudson showcases the best-preserved landmark residences, built between the 1761 and 1948. Pieter Estersohn, who has long been fascinated by these enchanting homes and their histories, provides an insider's view to the renovations of several of these notable architectural gems and picturesque gardens and landscape designs, and also contributes fresh insight to the historical and social literature on this beautiful region, which continues to intrigue those seeking stately and charming country retreats.

Life Along the Hudson presents a stunning array of three centuries of homes overlooking the majestic Hudson River, offering some of the finest examples of grand-scale American architecture and landscape design coupled with a unique and personal perspective on the history of the area: foreword writer John Winthrop "Wint" Aldrich is a descendant of the original homeowners of Rokeby, a distinguished mansion, and author Pieter Estersohn, who recently restored Staats Hall, a prominent residence included in the book, relays.

Publication

01 October 2018

Author Details

Binding

Hardback

Price

AU$160.00

ISBN

9780847863235

Publisher

Rizzoli International

Pieter Estersohn is a leading photographer of architecture and interiors. His work regularly appears in major shelter magazines, including Architectural Digest, and he has contributed to many interior design and lifestyle books, among them Charlotte Moss's Rizzoli publications. He is the author of Kentucky: Historic Houses and Horse Farms of Bluegrass Country (Monticelli Press, 2014). He is also on the boards of the Historic Red Hook Advisory Council and Cleremont Historic site, and belongs to the Edgewood Club in Tivoli, New York, founded in the 1880s by the original owners of many of the homes in Country Life Along the Hudson.

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

279 x 229 mm

Extent

224pp

Illustrations

John Winthrop "Wint" Aldrich, a Livingston descendant, resides in Rokeby, a 200-year-old stucco mansion in the Hudson River landscape district. He was the former New York State Deputy Commissioner for Historic Preservation.

Key Information •

Full colour photography throughout

Age Range

NA

Terms

FS

• •

•

This fascinating story of the Hudson River Valley's most magnificent homes, situated on land originally owned by the cultured and affluent Livingston family, illustrates the origins of American architecture, interior design, and landscape and garden design. The rich and diverse residential styles featured date from the 1740s to the 1940s.

Pieter Estersohn chronicles not only the homes but also the social history and significant historic events of this bucolic area of the region.

The featured historic riverfront homes will appeal to designers, landscapers, history buffs, and those involved in home restoration and architectural preservation.

Pieter Estersohn, who bought and restored Staats Hall, a Greek Revival Livingston dwelling recently featured as the cover story in Architectural Digest, combines his professional expertise as an architectural and interiors photographer with personal associations with current estate owners.

Foreword writer John Winthrop "Wint" Aldrich is a descendant of original homeowners of Rokeby. He is actively involved in the historic preservation and documentation of the Livingston homes in the region.

24

he financed, and collaborated on the design of the first stem boat, the “North River”, eventually renamed the “Clermont”. Their first partially successful experiments were held on the Seine. Fulton stayed with Livingston at Clermont in 1807 and refurbished the steamboat at the dock at Red Hook Landing, now Tivoli. Fulton’s biographer Alice Crary Sutcliffe described the onlookers on day the ship docked at Clermont “ …others prostrated themselves and besought Providence to protect them from the approach of the horrible monster which was marching on the tide and lighting it’s path by the fire that it vomited.”

There is a more bucolic version of this scene in a1938 mural painted

by Olin Dows at the Rhinebeck Post Office; part of President Franklin Delano Roosevelt’s WPA contributions. Family lore is such that Fulton met Harriet Livingston, the Chancellor’s relation, at Clermont’s dock while the boat stopped en-route to Albany on her maiden voyage in 1807. Upon his return from France he assumed, at Clermont, the persona of a farmer of the Enlightenment with an endless curiosity about the mysteries of the physical world. He was an impulsive man who became more so as he aged, and was often commented on as the country’s greatest visionary. He became the president of the New York Society for the Promotion of Agriculture, was elected as a member of the Society of the Cincinnati in 1784, was a founder of the American Academy of Fine Arts in 1808, founder of the Manhattan company, a precursor of the Chase Manhattan Bank, and published a book on sheep husbandry in 1809. He was exceptionally proud of his fields of clover that he developed to feed his prize flock of Merino sheep. Two rams and two ewes had been a gift from Napoleon upon after visiting the Emperor’s flock at Rambouillet. He also imported sheep from the Empress’s flock at Malmaison. By 1810 the flock had grown to one thousand Merinos. With the triumphs were several failures including an unsuccessful attempt with neighbor Pierre Delabigarre at paper production using Conserva, better known then as “Frog’s Spit”. Dangerfield wrote that “His imagination was that of the eighteenth century amateur scientist who believed that the physical universe might at any moment yield one of its innumerable gifts, extraordinary secrets from some fortuitous experiment or sudden flash of insight”.

When the Chancellor died in 1813, his estate was left to his two daughters, the entail having evaporated with the end of the war. Eliz-

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25

50

THE PYNES 1790

51

88

Nina Campbell Interior Decoration Giles Kime For comfortable and stylish interiors, look no further than Nina Campbell, the doyenne of English interior design today. Rooms with sophisticated colour combinations, tailored upholstery, whimsical antiques, and unquestionable ease – motifs that are uniquely Campbell's but that also echo her early influences working with legend John Fowler.

Nina Campbell's almost fifty-year career exemplifies the best of English interior design. Campbell imparts her design wisdom through a biography of her career and recent decorating projects, sharing tips and secrets of the trade. A selection of the designer's own London residences outlines her experimentations and passions – from pared-back grandeur to bold plays of scale and modern use of texture and colour. A survey of Nina's high-profile commissions completed in the last five years demonstrates how she employs the key principles of her design aesthetic in a variety of contexts, from prestigious addresses in London and New York, a pied-à-terre in Rome, and a retreat in the English countryside to a historic German hotel, a viewing pavilion at Ascot, and a Los Angeles bedroom suite. The running theme is how Campbell has taken the tenets of classic English style and uses them to create a style germane to the twenty-first century. This book is for people who love English design, one of the most enduring decorating styles of the past fifty years – traditional interiors with vibrant colours, luxurious textiles, pared-down elegance, and, above all, true comfort. A necessary addition to design libraries on masters of the field.

Publication

01 October 2018

Binding

Hardback

Price

AU$99.00

ISBN

9780847863174

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

286 x 248 mm

Carolina Herrera is a New York-based fashion designer.

Extent

240pp

Illustrations

200 COLOR & B/W PHOTOGRAPHS

Key Information

Age Range

NA

Terms

SOR

Author Details Nina Campbell is Britain's most respected interior designer whose career spans almost five decades. Her clients include the Duke and Duchess of York, the Queen of Denmark, Rod Stewart, Ringo Starr, and Mark Birley, owner of the legendary private club Annabel's. Campbell--who continues to be a force in the decorating field in England, and throughout the world--has recently opened her second London showroom.

Giles Kime is the Interiors Editor of Country Life. After graduating in History of Art from Manchester University, he started his career at Condé Nast at The World of Interiors. At 26, he was appointed the youngest ever editor of the wine magazine Decanter. He later joined Telegraph newspapers, where he launched Telegraph Home, a fifteen-page interiors section and wrote a weekly wine column. Prior to joining Country Life, he spent fourteen years as Executive Editor of Homes & Gardens magazine. He has written three books, on interior design, property, and wine.

•

Nina's designs have been relevant for decades and her momentum is going strong. This book is visually rich and filled with advice on how Campbell has adapted classic English style to accommodate a broad scope of contexts: from her own residences, to a grand hotel, and a London town house.

•

This is the first book that presents Nina's biography and reports on her history in the design world – from her early days at Colefax & Fowler to her ongoing contributions to the world of interior design.

Campbell is regularly featured in the design press in the United States, the UK, and internationally. She is an elegant and constant presence at decorator-related events around the world.

Campbell has built a global reputation as a designer of luxury fabrics (distributed through Osborne & Little), wallpapers, accessories, carpets, and home fragrance.

Nina started her design career at the age of nineteen with design legend John Fowler of Colefax & Fowler.

• • •

4

5

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6

7

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8

9

10

11

Parisian Surreal Vincent Darré From Vincent Darré, a French dandy and eccentric decorator, this volume offers a fanciful look into his unique universe of artful interiors.

Known for his dynamic personality and extravagant style, Vincent Darré – the enfant terrible of Paris's design world – presents a debut monograph brimming with his hallmark flamboyant whimsy, unrivaled imagination, and Gallic flair. As a fixture of the city's nightlife scene and member of its exclusive artistic circles, Darré is arguably one of its most creative residents (prior to launching his decorating career, he held posts at top fashion houses) –which comes through in his instantly recognisable interiors: think Surrealist furniture, dizzying patterns, and spirited colour combinations.

Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847860524

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

NA

Extent

224pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

FS

Boasting over 200 vibrantly coloured photographs, this exquisite tome takes readers on a journey into Darré's world of conversation-starting spaces. From his signature furnishings, such as the Grenouille nightstand, and maximalist use of prints (cue the Little Prince Bedroom), to his expert use of vivid hues, he offers an intimate glimpse into the singular, utterly enthralling universe of one of the design world's most eccentric, quirky, and celebrated members.

Author Details Vincent Darré is a Paris-based artistic director and interior designer known for his maximalist interiors and Surrealist furnishings. His clientele includes Schiaparelli and Christian Louboutin, and he designed André Saraiva's Le Montana nightclub in Paris and Le Baron in New York. Marie-France Boyer is a journalist and author specializing in lifestyle, décor, gardening, and travel. She represents The World of Interiors in Paris. Bernard-Henri Lévy is a French philosopher, columnist, and author. His most recent work is The Spirit of Judaism (Random House, 2017).

Key Information •

•

•

Vincent Darré's work has been featured in the world's most renowned fashion and interior magazines, such as T Magazine, Vogue (which crowned him as "the most popular man in Paris"), WWD, Wallpaper, and Architectural Digest, among others. He was recently featured in American AD in their October 2017 issue.

Admired for his impeccable eye and unique vision of the world, Darré is one of the most popular designers working today. Among his high-profile clients are the luxury brands Louboutin and Schiaparelli. In addition to many private residences and fashion commissions, Darré has designed popular hotels and nightclubs, including Andre Saraiva's Le Montana in Paris and Le Baron in New York.

Vincent Darré's visual and aesthetic universe is one-of-a-kind. His strong, colourful, Surrealist style stands out as remarkable and essential to the European contemporary interior design landscape.

RUE ROYALE

Le 13, rue Royale est un hommage au patrimoine vivant des Arts décoratifs.

Un art de vivre qui m’est personnel, théâtral, aux références d’un passé inventé.

La rue Royale fut l’adresse évidente, porteuse du luxe indémodable d’un style français, ainsi qu’une réminiscence de la décoration dont la maison Jansen était le fleuron de l’époque. Je suis superstitieux et c’est le 13 septembre à 13 heures que j’ai eu rendez-vous pour visiter le 13, rue Royale, alors que je suis né un 13 janvier.

Ces salons xviiie qui s’ouvraient à moi ce jour-là étaient tombés du ciel ! Pour que cette maison soit mienne, il fallait des mélanges qui me ressemblent, où mes amitiés, les rencontres, sont indispensables pour vivre et se renouveler. Des amis nouveaux ou anciens viendront cohabiter dans cet appartement, apportant leur originalité, des designers tels que Mathias Kiss, Taher Chemirik, Éric Schmitt, Osanna Visconti et tant d’autres, mais aussi des peintres, plasticiens, dessinateurs. Comme dans un salon parisien où l’on passe et converse, cette maison vivra au rythme des rencontres.

Pour ne pas oublier le passé, des œuvres et du mobilier sont ainsi invités.

Les pièces de Kim Moltzer, de Félix Agostini, ou plus simplement des pièces d’antiquités seront des souvenirs qui hantent chaque maison pour les rendre vivantes.

J’ai chiné pour cela des objets, les surnommant « Vincent Vintage ».

Ma nouvelle collection est intitulée « Renaissance », pour plusieurs raisons.

La première est l’envie d’avoir une page blanche où je m’octroie le droit de réinventer.

Un autre fil conducteur de mon travail est la vision des souvenirs d’enfance où, entraîné par ma mère en Italie, je découvrais le baroque et ses références mythologiques et fantasmagoriques dans le regard des monstres de Bomarzo et des fontaines grotesques de la villa Lante.

Cette renaissance dans mon travail ne pouvait exister sans les artisans qui ajouteraient à ce mobilier la touche magique de leurs savoir-faire. Cette collection a été réalisée en complicité avec les grands ateliers de France. Geste ancestral et magique auquel je voulais aussi rendre hommage. Les pièces fabriquées dans leurs ateliers ouvrent pour moi une nouvelle signature. C’est pour cela que je les ai appelés les « Estampillés ». En effet, les objets de cette production sont poinçonnés par leurs mains et signés de la mienne. Étroite collaboration.

Rue Royale

8

9

Rue Royale

Suivant la visite, on découvre la chambre aux murs Ciel d’orage, éclairés par les vitraux Métropolis réalisés avec les ateliers Simon Marq.

Rue Royale

12

13

Rue Royale

Puis une seconde porte donne dans la matériothèque, pièce tapissée d’un rare panoramique « Fêtes publiques parisiennes » datant de 1815. On se retrouve ainsi dans un couloir à perspective en trompel’œil, un papier peint représentant une cité idéale. Ce dédale nous amène à la cuisine, tendue d’une tente verte et blanche et de carreaux de zelliges vert émeraude faits par les ateliers Zelij. Si, avant de partir, on veut se rafraîchir, les toilettes, aquarellées de singeries et faites en pierre de Bourgogne par Stone Art, vous feront voyager dans une Venise de papier.

Rue Royale

24

25

Rue Royale

RUE DE BELLECHASSE MON APPARTEMENT LABORATOIRE

Cet appartement me tombait du ciel, un nouveau quartier, une nouvelle vie, ici, j’ai pu inventer mes décors. Cette maison comme moi changea de vêtement constamment.

Elle fut le laboratoire de mes créations, je les dessinais et expérimentais leur allure en renouvelant le décor aussi. Au gré de mes inspirations, il y eu le décadent Visconti en 1996, le Bloc color Godard en 2006 et Singing in the Print en 2016.

RUE de ROYALE Rue Bellechasse

42 42

Personal Space Trip Haenisch Possessing a refined eye for detail and unwavering commitment to style, this book showcases the sophisticated yet effortlessly laid-back West Coast homes designed by the award-winning celebrity interior designer Trip Haenisch.

Los Angeles-based interior designer Trip Haenisch has decorated homes for A-listers over the past three decades, and partnered with the interiors world's elite, but it's his laid-back approach and risk-taking style that's solidified his reputation as one of Hollywood's top interior. Renowned for fusing refined creativity with the unexpected, his trademark design aesthetic consists of sophisticated, collected spaces with a relaxed twist that epitomises quintessential California living.

Author Details Publication

01 October 2018

Binding

Hardback

Trip Haenisch is Los-Angeles based interior designer who launched his own eponymous firm in 2007. His portfolio includes the homes of Hollywood's A-list celebrities including Courteney Cox, Hank Azaria, and Christina Aguilera.

The designer's work has been featured in publications such as Architectural Digest, Elle Decor, Harper's Bazaar, House Beautiful, Interior Design, Los Angeles Times, New York Times, Vogue and W.

Price

AU$85.00

Key Information

ISBN

9780847862764

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

279 x 216 mm

Extent

256pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

•

• •

Trip's highly regarded designs have won international acclaim and recognition and have appeared in more than 70 publications worldwide, including Architectural Digest, Elle Decor, Harper's Bazaar, House Beautiful, Interior Design, Los Angeles Times, New York Times, Vogue and W and numerous coffee table books. His work has awarded him inclusion in the coveted AD 100 List and he was most recently named one of The Hollywood Reporter's 25 most influential Los Angeles-based interior designers and Billboard included him in their list of "Hollywood's Top 20 Interior Designers".

Celebrity clientele: His diverse client base includes David Arquette, Hank Azaria, Courteney Cox, celebrity hairstylist Chris McMillan, and William Morris Endeavor Co-CEO Patrick Whitesell.

Courteney Cox will write the forward

TROUSDALE ESTATES A

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Ryan Korban Ryan Korban Echoing Peter Marino's sartorially driven style, Ryan Korban's luxuriously urbane interiors have cemented his status as the fashion crowd's go-to designer and interior architect. This book spotlights this design world darling's original creations (many of them never-before-published), in the residential and commercial spheres, delighting both fashion lovers and the interior decorating community alike.

Expertly curated by Korban, each chapter engages the reader in a visual and verbal conversation on modern interior style. Touching upon such topics as colour, materials, architecture, and insider tips, such as how to edit a space, he lends insight into his singular style and advice on how to achieve it. From posh Upper East Side boutiques, a Hamptons beach home, and stately city townhouses to Alexander Wang's Manhattan apartment and a Sotheby's show house, sumptuous photographs of sensational and inspiring rooms (many of which have never been published before) offer endless inspiration. Complete with engaging prose uncovering Korban's innovative ideas, this beautifully designed volume is an essential addition to any fashion or design lover's library.

Publication

01 October 2018

Author Details

Binding

Hardback

Price

AU$85.00

ISBN

9780847861422

Ryan Korban began his interior design career after graduation from The New School in New York in 2007. His portfolio includes the homes of prominent figures in the worlds of fashion, film, and music, including Kanye West, James Franco, Alexander Wang, and Natasha Poly, as well as commercial projects such as Balenciaga's New York flagship. His work has been profiled in such publications as W, Harper's Bazaar, AD, the Wall Street Journal, and the

Publisher

Rizzoli International

Imprint

Rizzoli

Amy Astley is the editor in chief of Architectural Digest.

Series

NA

Key Information

Category

Home Design

Format

279 x 216 mm

Extent

204pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

SOR

New York Times.

•

•

• •

A true darling of the interior design world, Ryan Korban has recently been named a contributor to ArchitecturalDigest.com and will soon introduce a video series on the website. He's a favourite among the press, including the New York Times, Harper's Bazaar, CR Fashion Book, Interview, Town & Country, and the Wall Street Journal. Top lifestyle sites and brands have also featured him in their blogs, including The Selby, Tory Burch, and One Kings Lane.

Korban boasts several close celebrity friends including Nicole Ritchie, Zoe Kravitz, Alexander Wang, Linda Fargo (fashion director of Bergdorf Goodman), and Vanessa Traina (creative director of The Line). Just as they did for his first monograph in 2014, they will collaborate on in-store events, promotions, and sales in New York and LA for this book.

Korban is set to receive substantial press in 2018. He's designing the first luxury development on New York's Houston Street as well as Alexander Wang's Miami flagship, both scheduled to open in 2018.

Social media stats for Ryan Korban: Instagram 103k followers.

Steven Gambrel Steven Gambrel Top interior designer Steven Gambrel's luxe aspirational cloth-bound tome showcases his latest home interiors.

Using a classical approach injected with contemporary touches and vibrant color, he creates spaces for today rooted in the past.

A connoisseur of historical styles, Gambrel's designs feature compelling reinterpretations of the past coupled with a sense of place. Rooms range in style from elegant country to high-gloss urban. A confident colourist, his daring palette includes bright pinks, emerald-greens, deep greys, and cerulean blues. His tactile surfaces – from shiny lacquer to rugged matte – provide an exciting textural contrast to the elegant antiques and vintage furnishings mixed seamlessly with his upholstered creations.

Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847863242

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

324 x 254 mm

Extent

288pp

Illustrations

250 COLOR PHOTOGRAPHS

Age Range

NA

Terms

FS

For his second book, the designer gives insight into his unique sensibility with recent projects including his nineteenth-century townhouse in New York City's West Village; a lime-washed brick Bridgehampton beach house; a rustic, refined Zurich estate; the luxurious Astor Suite in Manhattan's Plaza Hotel; and a charming sea captain's house in Sag Harbor. These residences will inspire design aficionados.

Author Details Steven Gambrel is founder and president of S. R. Gambrel, Inc., a New York City interior design/architecture firm that also produces custom furnishings. His international projects have been featured in such leading publications as The World of Interiors, Architectural Digest, House Beautiful, Elle Decor, and the New York Times. Gambrel's first book Time and Place was a bestseller.

Lifestyle photographer Eric Piasecki is a regular contributor to Elle Decor, Architectural Digest, and House Beautiful, among other publications. He has photographed monographs for designers and architects including Steven Gambrel, Juan Montoya, Thom Filicia, Timothy Corrigan, and Cullman & Kravis.

Key Information •

• •

Steven Gambrel is included on Architectural Digest's highly respected AD100 list, along with the leading names in architecture and interior design. He is also honoured on Elle Decor's A-List, the magazine's salute to today's greatest talents in architecture and design.

Gambrel's first book, Time and Place, published by Abrams in 2011, sold approximately 15,000 copies. He has a large fan base, particularly among the young design-savvy audience.

Gambrel's approach to interiors is modern, yet rooted in history. His interests are not mainstream; this is what makes his sensibility so alluring.

fifth avenue duplex new york city

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Suzanne Kasler Suzanne Kasler For her lavishly illustrated new tome, influential interior designer Suzanne Kasler shares her approach to the art of home decoration, from the fundamentals of room arrangement to finishing touches.

Best-selling A-list designer Kasler (AD 100 and Elle Decor) is known for rooms with a foundation in tradition, pretty palettes, and timeless sophistication. She mixes American and European eclectic furnishings to create comfortable living spaces. In this collection of recent unseen residences in the city, country, and at the shore, the designer reflects on catalysts for her inventiveness. Richly photographed profiles include inviting and modern family homes and oceanfront estates. Kasler shows how she incorporates fresh ways to organizs a pool house, create outdoor spaces for luxuriating and entertaining, and assemble captivating vignettes. The result is a wealth of original ideas for design professionals and anyone with a passion for interior design – an essential addition to every design library.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

ISBN

9780847863259

Publisher

Rizzoli International

Imprint

Rizzoli

Judith Nasatir is a lifestyle writer, who co-writes interior design books, including Rizzoli's Nancy Braithwaite:

Series

NA

Simplicity and Ray Booth: Listening for Home.

Category

Home Design

Key Information

Format

292 x 241 mm

Extent

304pp

Illustrations

300 Colour Photographs

Age Range

NA

Terms

SOR

Named to Architectural Digest's AD100 list and Elle Decor's A-list for several years, Suzanne Kasler and her award-winning projects have been published in every major design magazine, including Elle Decor, House Beautiful, Veranda, Traditional Home, and Architectural Digest. Her interior design studio is based in Atlanta. She has produced signature home furnishings and textile lines for Hickory Chair, Lee Jofa, Visual Comfort, La Cornue, and Ballard Designs. Kasler's award-winning interiors have been showcased in her Rizzoli books Inspired Interiors and Timeless Style.

• • •

Suzanne Kasler's third Rizzoli book provides a wealth of original interior design ideas to delight and inspire and inform design enthusiasts.

For homeowners seeking a stylish mix of Southern charm and sophisticated urban and European sensibilities.

Kasler has partnerships with high-end home accessory and signature-licensed furniture, including La Cornue, Hickory Chair, fabrics for Lee Jofa, lighting for Visual Comfort, and Ballard Design. Each of these licensed collections has received major publicity.

Sometimes, luck is with you. We found this remarkable Gustavian wallpaper screen on a shopping trip to Los Angeles and decided to frame and hang it as a work of art in the living room. It had touches of her favorite aubergine in its palette, as well as some lovely blues that we pulled into the room.

FOLLOW ING PAGES: The antique French mantel brings the gray of the exterior stone inside and mixes another Continental reference into the composition of furnishings along that wall of the living room.

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The Equestrian Life Mark Roskams A beautiful style book celebrating the equestrian life and upscale country living in England, Scotland and Ireland that combines high style elegance with all the signature elements of an equestrian-centered life such as tack rooms; trophy and portrait rooms; coach houses and wood-paneled libraries.

A visual study of the equestrian lifestyle, showcasing stables and interiors of country houses and estates of the British Isles and Ireland. Often situated on idyllic grounds these houses boast classical interiors with a traditional décor, which continues to inspire home and lifestyle brands worldwide. Centuries-old residences belonging to owners of polo ponies; magnificent thoroughbreds; hunt horses; and carriage teams are included in this extensive and lavishly illustration collection. From Royal Mews and stately homes with stables and barns to polo clubs and stud farms the photography showcases the best of the British Isle's diverse equine homes and is a must-have for any equestrian or traditional interiors enthusiast.

01 October 2018

Author Details

Binding

Hardback

Mark Roskams is a New York-based photographer who specialises in architecture and interior design. His work has been featured in Architectural Digest and Elle Decor.

Price

AU$95.00

ISBN

9780847862238

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

305 x 241 mm

Extent

288pp

Illustrations

Full colour photography throughout

•

Age Range

NA SOR

•

Terms

Publication

Lavinia Branca Snyder is a writer and photographer. She is the author of the Lavinia's World book series.

Lord Patrick Beresford is an equestrian and former soldier as well as being the younger son of the seventh Marquess of Waterford.

Key Information • •

•

The book will include much-loved stately homes that epitomise the ideal of country estate living as well as never-before-seen interiors of private residences across the British Isles.

All the photography is being shot specifically for the book. Interior design and shelter magazines will have access to never-before-seen images for their coverage.

Photographer Mark Roskams and his wife Cristina Rizzo will focus all their time and energy into promoting this book. They are arranging multiple book signing events in the UK and US will be available for any press requests.

The interest in horses and all things equestrian is growing as demonstrated by the increased broadcast coverage; as well spectator attendance at eventing and races and the spread of the popularity of polo across geographical markets.

There is never enough material produced on this subject to satisfy the curiosity and appetite of the public. This is clearly evidenced by the huge audience for all things related to British aristocracy in print publications and online content sought after around the world.

Ash Hill

A Georgian medieval tower house and a crannog

Ash Hill is a large comfortable Georgian house that looks out onto an impressive eighteen stable stone yard built in 1720-1740. Chidley Coote built the property once known as Ash Hill Castle in 1781 in Kilmallock, County Limerick in Ireland. In the 1830’s, Eyre Evans employed the architect Charles Anderson to build the front of the house in a Gothic style with two large towers on it.

In the years that followed Ash Hill continued to be architecturally remodeled and adapted by its owners; until 1946 when it was transformed into a stud farm, realizing the dream of equestrian life imagined by its founder Denise Johnson, a highly reputed point-to-point rider and breeder. Today Ash Hill Stud breeds thoroughbreds and racehorses. These are housed in a pair of detached nine-bay two-story buildings that stand to the northeast and northwest of the main structure where once stood the Ash Hill towers.

The impressive stables and out buildings are constructed in the typical period design with a pitched slate roof and cast-iron rainwater goods. Elements that lend an air of quiet permanence to the bustling activities that take place below its eaves and near the site of an old lake where stand the remains of an ancient crannog.

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The Joy of Junk Mary Randolph Carter Best-selling author Mary Randolph Carter is back at it with a full-throated celebration of junk and thrifting. The Joy of Junk shows us how to live stylishly and creatively with the personally meaningful objects we love to collect for our homes.

From the author who taught us that "junk" in not a four-letter word, and drawing on her years of experience as a passionate thrifter and collector, Carter highlights her favourite junking moments, revels in the thrill of the hunt and imparts many personal tips for finding treasures in flea markets, yard sales, estate sales, shops, on the web, or wherever you may find yourself. With her passion for self-expression and her personal approach to decor, Carter speaks to our desire to surround ourselves with belongings that bring beauty and meaning to our lives.

Publication

01 October 2018

Binding

Hardback

Along the way, Carter interviews other designers and high-profile collectors – such as Ralph Lauren, Bunny Williams, and Mike Wolfe from "American Pickers" – revealing their favourite treasure hunts and showing us how they live with their collections. Inspiring and liberating, The Joy of Junk shows how we can integrate our passions and histories to live creatively and happily with the special and quirky objects that give our homes soul.

Price

AU$95.00

Author Details

ISBN

9780847862108

Publisher

Rizzoli International

Imprint

Rizzoli

Mary Randolph Carter is an author, photographer, avid collector of junk, and longtime creative director for Ralph Lauren. She is the author of Never Stop to Think Do I Have a Place for This, A Perfectly Kept House Is the Sign of a Misspent Life, For the Love of Old, and the Junk books, a series of books on discovering and decorating with flea market finds.

Series

NA

Key Information

Category

Home Design

Format

279 x 216 mm

Extent

272pp

Illustrations

250 COLOUR PHOTOGRAPHS

Age Range

NA

Terms

SOR

•

• • •

Never Stop to Think Do I Have a Place for This, A Perfectly Kept House Is the Sign of a Misspent Life, For the Love of Old, and her original series of Junk books (American Junk, Big City Junk, Kitchen Junk, Garden Junk, all published by Penguin Studio in the late '90s) have made Carter a familiar and welcome name to booksellers who will welcome a beautiful new style book from a known quantity.

Carter is a well-connected press and media darling and this book is sure to garner lots of attention.

This volume is both practical and inspiring with its accessible "flea market style" message of how to live passionately and creatively with the personal objects we love and collect.

Includes interiors and quotes from other high-profile collectors, such as Ralph Lauren, Martha Stewart, and the Pawnshop boys, among others.

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The Nature of Home Jeff Dungan Award-winning architect Jeff Dungan designs clean-lined, light-filled houses made of reclaimed materials – brick, wood, stone--that carry an air of lasting beauty and that are made to be handed on to future generations.

Following in the tradition of populist architects Gil Schafer and Bobby McAlpine, Jeff Dungan designs new traditional houses for today. In this, his first book, Jeff Dungan shares his advice and insight for creating these "forever" houses, and explores eight houses in full, from a beach house on the Gulf coast to a family farm in the Alabama countryside to a Southern lake house. All speak of authenticity, timelessness, and lived history that reveals itself through the natural patinas and flaws that come with age. Dungan is a poet-architect, and he writes with feeling about how his work is inspired by the majesty of nature, like the verticality of the oaks that towered over his childhood ramblings through the woods. Layered in between are thematic essays on the importance of elements such as light, stone, and rooflines in creating a home.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

ISBN

9780847863068

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

305 x 241 mm

•

Extent

256pp

•

Illustrations

150 COLOUR PHOTOGRAPHS

•

Age Range

NA

Terms

SOR

Acclaimed Southern architect Jeff Dungan grew up on a small Alabama farm. He has been honored with awards from the American Institute of Architects as well as the 2017 Southeast Architect of the Year Award by Veranda magazine and ADAC. He was named a fellow in 2015 of the Institute of Classical Architecture and Art and has won two coveted Shutze awards from the ICAA. Dungan's work has been featured in Veranda, The Wall Street Journal, Garden & Gun, Southern Living, and House Beautiful.

William Abranowicz is an acclaimed and widely published photographer whose work is found in prestigious collections throughout the world.

Key Information

•

There is a big market for books on contemporary Southern architecture and interiors.

All new photography shot by Bill Abranowicz.

Alabama-based Dungan is an up and coming star – handsome, soulful, and artistic, he is the winner of such esteemed honours as the 2015 Shutze Award for Classical Art & Architecture from the ICAA (of which he is also a fellow). He has been published in Garden & Gun, Luxe, Coastal Living, Atlanta Homes, among others. He shares his poetic reflections on design on social media.

Reflecting Dungan's poetic sensibility, the book sections include showcase houses as well as essays on design elements like light and shadow, shelter and sky.

Refined or rustic, vast or intimate, grand or humble: whatever the spirit, the style, the purpose of the space, there is always the detail— or the total lack thereof.

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The roof has its own array of interesting personalities, whether solo or in combination.

Imagine a gable roof by itself, or, perhaps, with a cantilevered and bracketed half-timbered head staring into space as a double-barreled chimney looks down from on high. Chimneys to me are an excuse for sculpture.

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The Power of Pattern Susanna Salk Featuring interiors by today's top designers, The Power of Pattern shows how wallpaper and fabric designs can be used to elevate and personalise every room. Both a beautiful interiors book and a resource guide, it is the only patterns book on the market to feature such a wide range of work and diversity of styles.

Best-selling interiors author Susanna Salk turns her focus to patterns, celebrating their versatility and creative possibilities, from a dash of colourful pattern in the entryway to the whimsy of a uniquely upholstered chair in the dining room or a luxuriously textured bedroom curtain. A practical primer on the many motifs available – Nature, Animal, Floral, Ikat, Chinoiserie, Stripes, and Toile are some of the chapters – this volume presents myriad versions of each, with inspiring examples of how to decorate with them. Salk also provides tips on how to use pattern in a particular space – for example, stripes create the illusion of a bigger room, and floral patterns look modern and bold (not fussy) when used on a big scale in bright colours.

Publication

01 October 2018

Binding

Hardback

Price

AU$75.00

Presenting rooms by design stars such as Alessandra Branca, Bunny Williams, John Derian, and India Hicks, among others, The Power of Pattern teaches you how to mix and match to make your house look effortlessly decorated.

And Salk's encouraging design tips give you inspirational ideas and practical tips, opening up a world of decorating creativity.

ISBN

9780847862894

Author Details

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Home Design

Format

279 x 216 mm

Extent

256pp

Illustrations

150 Colour Photographs

Age Range

NA

Terms

SOR

Susanna Salk has written many books, including It's the Little Things, Decorate Fearlessly, Be Your Own Decorator, Room for Children, C.Z. Guest, and At Home with Dogsand their Designers. She also hosts (and co-produces) the At Home With video series featuring visits with leading tastemakers.

Key Information • • • •

With her previous Rizzoli titles, Salk is a known quantity to booksellers who will welcome a beautiful new interiors book from a familiar name.

As with Salk's previous books, this one features work by big-name designers showing a diversity of styles, including: Miles Redd, Bunny Williams, Charlotte Moss, Alessandra Branca, Alex Papachristidis, among others.

As with Salk's previous books, this one features images by top interiors photographers such as, Pieter Estersohn, William Waldron, Tria Giovan, and Simon Upton.

This volume is a bible of inspiration from top designers working today and using both traditional and contemporary wallpaper and fabric pattern designs.

Pattern name, Designer, year, publication Pattern name, Designer, year, publication caption caption

Pattern name, Designer, year, publication Pattern name, Designer, year, publication caption caption Pattern name, Designer, year, publication Pattern name, Designer, year, publication caption caption

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CHINOISERIE

Pattern name, Designer, year

Pattern name, Designer, year

Pattern name, Designer, year

Pattern name, Designer, year, publication Pattern name, Designer, year, publication caption caption

Veere Grenney Veere Grenney AD 100 designer Veere Grenney – the master of streamlined, classical glamour – eloquently explores not only the hows but also the whys of decorating in his first book, a retrospective filled with thoughtful advice.

Featuring thirty years of acclaimed interiors, paired with thoughtful advice and packaged with a real cloth case and mixed paper stock, A Point of View is a rich album of Grenney's decorating work, from London town houses to Long Island estates, with multiple images per page. Organised by room, these chapters feature Grenney's room-by-room decorating philosophy for entrances, living rooms, dining rooms, bedrooms, kitchens, and explore thematic topics such as Englishness and composition and balance. Grenney also shares his own story, from his early years on the 70s London design scene to starting his own firm, from his first flat in London to his renovation of David Hicks' former house, The Temple, to his new holiday house in Tangiers. Finally, there is a chapter on the iconic designers who have inspired him; and a resource guide to his top makers and suppliers. Whether it's a country house or urbane apartment, Grenney's world is one of settled calm and welcoming comfort, where there are always generous fireplaces to sit in front of, billiard rooms and stone-flagged passages, utility rooms where boots and coats are stored; grandeur and modesty side by side. This book is a must for Anglophiles and design lovers.

Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847860227

Publisher

Rizzoli International

Veere Grenney trained under Mary Fox Linton and David Hicks, and later was a director at Colefax and Fowler before launching his own company in London 17 years ago. Widely published, Grenney's awards include House and Garden's "The Directory of 100 Leading Interior Designers", Veranda magazine's 2013 Magic Makers, and the AD 100.

Imprint

Rizzoli

Key Information

Series

NA

Category

Home Design

Format

305 x 241 mm

Extent

256pp

•

Illustrations

150 Colour Photographs

•

Age Range

NA

•

Terms

FS

Author Details

•

•

•

This is Veere Grenney's first book and will be eagerly received. He has been included in House and Garden's "The Directory of 100 Leading Interior Designers" for the last 7 years. As well as being one of Veranda magazine's 'Magic Maker's' for 2013, Grenney is also part of the AD 100.

Grenney trained under Mary Fox Linton and David Hicks, and later was a director at Colefax and Fowler before starting his own firm.

Including Grenney's country home, The Temple, previously owned by David Hicks.

Featuring a real cloth binding and a mix of paper stocks. The object will reflect Grenney's unique sensibilities and hark back to the classic design books of David Hicks.

Like an English country house that has been added onto over the centuries, this book will be charmingly offbeat, with the literary equivalent of hidden staircases and attics stuffed with treasure, topics including the sterility of perfection, comfort vs utility, resonance and spirituality, cultivating the eye, design allergies, vulgar vs chic, fashion vs passion.

He has his own line of fabric and wallcoverings with Schumacher, as well as his own furniture line.

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Left: A London library with upholstered walls in Fortuny damask, and bookcases with bronze uprights and rosewood shelves.

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Above: Library in a classical house in Regents Park.

Below: The library of a former embassy in London. Upholstered linen walls and ebonized bookcases.

Right: My library at Gazebo. All the walls hand painted by Alistair Erskine, homage to Mongiardino.

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Dry Gardens High Style for Low Water Gardens Daniel Nolan Acclaimed landscape and garden designer Daniel Nolan presents his much-anticipated first book on the California highdesert aesthetic. Noland is the authority on modern dry gardens and this volume features more diverse examples of interior, exterior, gardening techniques, & ideas than any other book on the market. It will delight & inspire lovers of gardens, & will appeal to readers who bought Gardens are for Living & Bringing Nature Home.

Featuring 25 indoor and outdoor gardens and landscapes each detailed project offers a different approach to incorporating the desert flora. With designs by Daniel Nolan as well as other leading garden designers such as Judy Kameon, Terremoto Studio, Mark Word, and Steve Martino, Modern Dry Garden offers techniques and designs to inspire readers to transform any available space into their own modern dry garden. Rich with bold architecture of spiny cacti, brilliant and muted sage, rosy succulents, bright, dusty sands, and red rocks, Modern Dry Garden will prove that inspiration has no geographic boundaries, and will be loved by lovers of gardens and interior design from around the world.

Publication

01 October 2018

Binding

Hardback

Author Details

Price

AU$75.00

ISBN

9780847861262

Publisher

Rizzoli International

Imprint

Rizzoli

Daniel Nolan has been designing gardens for a decade. Daniel has designed projects ranging from living walls for homes and restaurants to transformations of residential gardens and public spaces across the Bay Area. His projects have expanded to properties designed by Frank Lloyd Wright and the Clos Pegase winery designed Micheal Graves and he is sought after by many of San Francisco's creative and tech leaders. His work has appeared in Martha Stewart Living, Elle Décor, Condé Nast Traveler, Monocle, The San Francisco Chronicle and Sunset Magazine.

Series

NA

Category

Gardening

Format

229 x 229 mm

Extent

224pp

Caitlin Atkinson's photographs of gardens, still life and interiors are infused with an appreciation of the natural world. Her work has appeared in national magazines: Elle Decor, Garden Design, Dwell, Martha Stewart Living, Better Homes and Gardens, Harpers Bazaar and Sunset Magazine. She wrote and photographed Plant Craft: 30 Projects that Add Natural Style to your Home. She has contributed photographs to numerous books. See more of her work at: Website: www.caitlinatkinson.net & Instagram: @mscaitlinatkinson

Illustrations

Full colour photographs throughout

Key Information

Age Range

NA

Terms

SOR

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The design ideas can be incorporated in gardens and front yards, or in little ways, such as miniature gardens or windowsill.

For those who wish to emulate this style, this is the must-have garden and landscaping book. Each chapter introduces different spaces and climates that call for different types of materials and plants for that specific project. Each of the 25+ spaces introduce a new approach, along with informative tips on how to build using appropriate materials & plants for that landscape or function & how to maintain vibrant space.

Nolan is the person to hire for high-end Mediterranean-climate landscaping. His career with the famous Flora Grubb Gardens in San Francisco give this volume extra endorsement, as will the many patrons & media outlets who have covered him & his work in the past : San Francisco magazine, Martha Stewart Living, Elle Décor, Condé Nast Traveler, Monocle, The San Francisco Chronicle & Sunset Magazine.

Atkinson is a well known photographer with a reputation of having a gift for beautiful nature-inspired gardens, interiors, and still lifes. Her work has appeared in multiple magazines, including Elle Decor, Garden Design, Dwell, Martha Stewart Living, Better Homes and Gardens, and Harpers Bazaar, in addition to books on gardening.

SAN ANSELMO RESIDENCE DESIGNER FIRST LAST LOCATION, CALIFORNIA

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7

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11

BEL AIR ESTATE DESIGNER FIRST LAST SONOMA, CALIFORNIA

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13

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The Art of the Garden Relais & Chateaux This comprehensive garden sourcebook is replete with inspiring ideas for seasonal gardening, interior design, and entertaining from Relais & Châteaux hospitality insiders. Experts in the creation of beautiful environments, they show how to translate their savoir-faire into indoor and outdoor sanctuaries and festive events at home.

Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

ISBN

9780847863211

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Gardening

Format

279 x 229 mm

Extent

240pp

Illustrations

Full colour photography

Age Range

NA

Terms

SOR

Showcased are a variety of Relais & Chateaux enchanting horticultural havens – from simple cutting and kitchen gardens to more elaborate formal plantings, including parterres and topiaries at fifteen celebrated establishments in North America. The delights of the garden are then brought indoors through botanical prints, textiles, wallpapers, and objets d'art, such as metal and porcelain flowers. How-to sidebars show ideas for setting a festive table using rose petals, garlands, bud vases, and more, and for dressing up dishes and cocktails with edible flower garnishes and creating culinary delights harvested by the local terroir. A must-read for passionate gardeners and flower lovers, and all those who appreciate the masterful creativity of Relais & Châteaux,The Art of the Garden shows how to bring the sparkle and freshness of the outdoors into your home.

Author Details Established in 1954, Relais & Chateaux is an association of the world's finest hoteliers, chefs, and restauranteurs that has set the standard for excellence in hospitality. Today there are 518 members worldwide (eighty-five of whom are located in Canada, the United States, Mexico, Central America, and the Caribbean). The North America group is headquartered in New York City.

Jessica Kerwin Jenkins is a contributing writer to such publications as Vogue, W, and the New York Times. She is also the author of Encyclopedia of the Exquisite: An Anecdotal History of Elegant Delights and All in Time in the World: A Book of Hours.

David Hostettler is the President and Group Managing Director of Ocean House, Weekapaug Inn, and the Watch Hill Inn in Watch Hill, Rhode Island. He is the new president of Relais & Châteaux North America. David Engelhardt is a travel, portrait, and lifestyle photographer based in New York City.

Key Information • • •

Relais & Châteaux North America: This international association of the most celebrated hotels and restaurants in the world includes eighty-five uniquely different properties in North America.

Second book in the successful R&C series inspires readers to connect the beauty of flora and fauna at home – both indoors and outside.

In addition to gardeners and floral enthusiasts, this volume will appeal to all who appreciate great design and beauty, as it weaves inspiration with interpretation at some of the most celebrated properties and diverse landscapes on the continent.

T H E I N N AT L I T T L E WA S H I N G TO N WA S H I N G TO N , V I R G I N I A

Field of Dreams LOREM IPSUM DOLOR SIT AMET, CONSECTETUR ADIP ISCING ELIT, SED DO EIUSMOD TEMPOR INCIDIDUNT UT LABORE ET DOLORE MAGNA ALIQUA. UT ENIM AD MINIM VENIAM

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T HE A RT OF T HE G A R DE N

R E L A IS & CH AT E AU X

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T HE A RT OF T HE G A R DE N

R E L A IS & CH AT E AU X

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AU B ERG E D U SO LEI L RUTHERFORD, CALIFORNIA

Art Garden LOREM IPSUM DOLOR SIT AMET, CONSECTETUR ADIP ISCING ELIT, SED DO EIUSMOD TEMPOR INCIDIDUNT UT LABORE ET DOLORE MAGNA ALIQUA. UT ENIM AD MINIM VENIAM

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R E L A IS & CH AT E AU X

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Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

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T HE A RT OF T HE G A R DE N

Luggala The Story of a Guinness House Robert O'Byrne Luggala explores 'the scandals, intrigues, and heartbreaking beauty of one of Ireland's grandest homes" (Mitchell Owens, Wall Street Journal) that has bewitched the imagination of poets, rock stars, dreamers and the aristocracy alike.

Publication

01 October 2018

Binding

Hardback

Price

AU$80.00

ISBN

9781782496342

Publisher

CICO

Imprint

Cico Books

Series

NA

Category

Art/Fashio/Photography

Format

292 x 244 mm

Extent

256pp

Illustrations

300 Colour Photographs

Age Range

NA

Terms

SOR

Nestled in a secluded Irish valley, Luggala is an exquisite eighteenth-century house at the centre of a 5,000-acre estate. In 1937 Ernest Guinness presented Luggala to his youngest daughter, Oonagh, who described Luggala as ‘the most decorative honey pot in Ireland’ and made it the centre of a dazzling social world that included painters, poets, scholars and socialites. In the late 1960s she passed the estate to her son, the Hon Garech Browne, who has not only maintained but surpassed his mother’s gifts both for hospitality and for bringing together a wide range of creative talents. Robert O’Byrne recounts this fascinating story, which celebrates both the unique beauty of this place and the many celebrated names irresistibly drawn there, from writers like Robert Lowell, Seamus Heaney and Ted Hughes, to actors such as John Hurt and Daniel Day-Lewis, and above all musicians, including Mick Jagger and Marianne Faithfull, Bono and Michael Jackson. All of them have succumbed to the enchantment of days passed at Luggala.

Author Details Robert O’Byrne is a perfect gentleman. Among his books for CICO are 'The Perfectly Behaved Gentleman', 'The Perfectly Dressed Gentleman' , 'The Perfectly Groomed Gentleman', and 'Luggala Days'. The author is based in County Meath, Ireland.

Key Information • A stunning look inside one of Ireland’s most famous houses, with beautiful specially commissioned photographs of the house and its interior.

• Also includes a wealth of original archive material, from photographs to letters, giving a unique insight into Luggala’s glittering social scene.

• Luggala has drawn famous names such as Mick Jagger, Marianne Faithfull, John Hurt, John Huston, Anjelica Huston, Seamus Heaney, Lucien Freud and Bono.

Oliver Jeffers The Working Mind and Drawing Hand Oliver Jeffers Illustrator and artist Oliver Jeffers gives readers an unprecedented and intimate window into his creative process, weaving his popular works with never-before-seen art and illustrations, alongside his personal story of how he came to art, his love of books, and his bookmaking, fashioned from his personal sketchbooks.

Publication

01 October 2018

This dynamic visual biography is Jeffers's personal chronicle of an artist who blends his love of creating stories with his love of art and his infectious charm, and is a must-have for art lovers and bibliophiles both young and old. Oliver Jeffers takes a dive into Oliver's own origin story, inspirations, art evolution, and passion for storytelling: from growing up loving art and creating stories as a young boy in Belfast, Ireland; to finding a huge audience for his loveable stories; to what led him to his enormously clever found painting; to his collaborations with U2, TED, Colette, and Apple, to his newest meditative dipped painting art events. Oliver Jeffers is a fresh canvas for his imagination, and includes a pass through his most popular work, never-before-published illustrations and art, and a look into his more personal world of sketchbooks and doodles. Oliver's own story, infused with the whimsy and joy his work is famous for, is must-have not only for current fans of Oliver Jeffers's picture books, but also new fans, art lovers, and bibliophiles both young and old.

Binding

Hardback

Author Details

Price

AU$90.00

Oliver Jeffers is an award-winning artist, illustrator, and writer. his work has been exhibited in The Brooklyn Museum, Berlin, Dublin, London, Paris, Sydney, Washington, DC, and Belfast.

ISBN

9780847862993

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

305 x 229 mm

Extent

240pp

Sir Quentin Saxby Blake, CBE, is an English cartoonist, illustrator, and children's writer perhaps best known for illustrating the books of Roald Dahl.

Illustrations

250 Colour & B/W Photographs

Key Information

Age Range

NA

Terms

Bono is a singer/songwriter and co-founder of the band U2.

John Maeda is an artist, designer, and technologist.

Maria Popova is a writer, blogger, and literary and cultural critic best known for her popular blog, BrainPickings.org.

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Jeffers is a media darling internationally and in the U.S., regularly appearing in the pages of The New York Times, T

Magazine, Entertainment Weekly, Interview and countless online publications and blogs.

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His books have been translated into more than thirty-six languages, including The Incredible Book Eating Boy, and the New York Times bestseller This Moose Belongs to Me and #1 New York Times bestseller The Day The Crayons Quit.

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Oliver Jeffers moves through fashion, art, design, and activist circles, and he has collaborated with photographer JR, Mo Willems, U2, Colette, Tiffany, and Harrod's, to name only a few.

The book will contain artwork and personal ephemera that has never before been published, including work made specifically for this project, giving the reader an intimate look at Jeffers's world.

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47 Š 2018 Rizzoli International Publications. All Rights Reserved.

48 Š 2018 Rizzoli International Publications. All Rights Reserved.

49

Š 2018 Rizzoli International Publications. All Rights Reserved.

Performance Number 5, Los Angeles, CA, 2016 88 Š 2018 Rizzoli International Publications. All Rights Reserved.

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Animal Kingdom Randal Ford These arresting studio portraits capture the beauty, power, and even humour of 150 furry and feathered species - a delight for any animal or bird lover.

Acclaimed photographer Randal Ford celebrates our fascination with and love of animals through his engaging portraits of the animal kingdom. A young male lion cub seems to sport a rebellious mohawk; a chimpanzee adopts a pensive pose; a curious duckling cocks his head at the camera lens and flaps his wings. The featured animals cover a wide range, from birds such as the African crane, cockatoos, flamingos, and roosters, to big cats such as tigers, cheetahs, and leopards, to Arabian horses, bulls, and Longhorn sheep, among many others. Bird and animal lovers will be drawn to the powerful and emotionally engaging images that seem to reveal the individual character of the other animals that share the Earth with us. Elegantly designed and packaged, this book will be the perfect gift and addition to the home of any lover of animals or fine photography.

Publication

01 October 2018

Binding

Hardback

Price

AU$70.00

ISBN

9781599621470

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

276 x 216 mm

Extent

176pp

Illustrations

150 Colour Photographs

Age Range

NA

Terms

SOR

Author Details Randal Ford's works have appeared on the cover of Time, Texas Monthly, and Communication Arts, the advertising industry's most prestigious publication. Among other accolades, his animal photographs were awarded first place and best of show in the fine art category in the prestigious International Photo Awards competition in 2017.

Dan Winters is widely recognised for his unusual celebrity portraiture. Winters has won more than 100 national and international awards from American Photography, Communication Arts, the Society of Publication Designers, and Life.

His work is in the permanent collections at the National Portrait Gallery.

Project Survival's Cat Haven is an innovative park dedicated to the preservation of wild cats. While some of the cats at Project Survival have been orphaned in the wild or have needed to be re-homed due to varying circumstances, they do not call themselves a sanctuary.

Key Information • • • •

Author has 30,000 followers on Instagram.

Few photographers in the world have photographed as many animals in studio as Randal Ford. His prolific and ever-growing body of animal portraits is quickly becoming well known within the commercial and fine art world.

Previous animal portrait books have been very successful.

With 150 animal portraits, there are species that will appeal to any animal lover.

pl at e

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Penelope

african crane

f r a me

1 2 /6 4

04

Slow Poke

north american porcupine

f r am e

1 2 /6 4

pl ate

04

Buddy giraffe

f r a me

1 2 /6 4

pl at e

04

Perry

two toed sloth

f r am e

1 2 /6 4

pl at e

13

Eva

leopard appaloosa horse

f r a me

1 2 /2 7

pl at e

08

Krishna

ayam cemani rooster

f r a me

7 5 /8 2

pl at e

08

Ruth

white cockatoo

frame

7 5 /8 2

The Endings Photographic Stories of Love, Loss, Heartbreak, and Beginning Again Caitlin Cronenberg An exquisite and moving fine art photography book that combines a thought-provoking theme with the star power of beloved actresses.

Featuring some of today's most beloved actresses, these piercing photographic vignettes capture female characters in the throes of powerful emotional transformations. Art director Jessica Ennis and photographer Caitlin Cronenberg collected stories of heartbreak, relationship endings, and new beginnings-fictional but often inspired by real life-and set out to convey the raw emotions that are exposed in those most vulnerable of states. Collaborating with celebrated talents like Julianne Moore, Keira Knightley, and Gugu Mbatha-Raw, Ennis and Cronenberg developed each character, built her world, and then photographed as she lived the role before the camera. The resulting collection is a bold look at women at crossroads that will speak to everyone who appreciates art, photography, and the strength of facing emotional depths head-on.

Publication

01 October 2018

Binding

Hardback

Price

AU$50.00

ISBN

9781452155685

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

Art/Fashio/Photography

Format

203 x 279 mm

Extent

136pp

Illustrations

120 photographs

MARY HARRON is a Canadian filmmaker, director, and

Age Range

NA SOR

Key Information

Terms

Author Details Caitlin Cronenberg is an award-winning photographer and director whose work has appeared in publications across the globe, including W Magazine, L'Uomo, Vogue, The New York Times, and many others. She has shot for numerous film and TV productions, photographed the album art for Drake's platinum album VIEWS, captured diversity in Apple's first ever "Shot On iPhone" campaign for Canada, and shoots celebrity portraits at the Toronto International Film Festival every year. She is based in Toronto.

Jessica Ennis is an art director, set designer, and stopmotion animator. She has produced sets for clients including MTV, Microsoft, FX, HBO, New Balance, Sephora, and Club Monaco, and her work has been featured in publications including Vogue, Dazed & Confused, W Magazine, GQ, and many more. She lives in New York.

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With universally relatable subject matter and high profile contributors, this book will appeal to both the self-identified photobook audience as well as women who may not think of themselves as art lovers but who love these actresses and who have experienced the heartbreak they so compellingly depict.

This unique photo collection includes a roster of talent with major Hollywood star power and devoted audiences.

Featuring both rising stars and established legends, these actresses will attract a broad audience and give the book the kind of commercial appeal that is unusual for this kind of photography project.

Both Caitlin Cronenberg and Jessica Ennis have impressive rosters of accomplishments, clients, and features.

This book is all about recasting heartbreak and breakups not as a moment of weakness, but as a powerful milestone that makes us who are we are. These stories speak to the ever-increasing desire for female characters with depth and complexity, and as an appreciation of difficult emotions, this book resonates with the current interest in stories that display empathy and authenticity.

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FEATURING

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LONELINESS WAS A PLACE I DIDN’T WANT TO GO BACK TO KEIRA KNIGHTLEY

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#1960Now Photographs of Civil Rights Activists and Black Lives Matter Protests Sheila Pree Bright An important volume celebrating Black rights activism across the generations.

Publication

01 October 2018

Binding

Hardback

Price

AU$60.00

ISBN

9781452170725

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

History

Format

254 x 203 mm

Extent

200pp

Illustrations

160 B&W Photographs

Age Range

NA

Terms

FS

Artist and activist Sheila Pree Bright honours the Civil Rights activists from America's past and celebrates the people who carry on their important work today in this fine art photography book. Collected in a handsome volume, the book contains striking black-and-white photographs from Bright's project #1960Now: full-face portraits of Civil Rights leaders of the 1960s and today, documentary shots from Black Lives Matter Protests, and short essays from prominent artists, activists, and scholars. #1960NOW functions as a reminder that every #1960Now generation has heroes who are willing to fight for equality and social change.

Author Details Sheila Pree Bright is an Atlanta-based, award-winning photographer whose work has been featured at prestigious museums and galleries throughout the United States. Her work is in the permanent collection at the Smithsonian National Museum of African American History, the National Center for Civil and Human Rights in Atlanta, Georgia, and many other institutions. She also engages a wide audience online and via social media. Her Instagram account currently has 60k followers.

Key Information •

•

•

Protest culture and political resistance are resonant themes in our current moment. The success of books like March and The Hate U Give, as well several books about the Women's March, speaks to widespread interest in the ideas that Sheila Pree Bright explores in her work. There is great potential for this book to break out beyond a fine art audience and reach the broad spectrum of people who are showing up at town meetings, calling their representatives, and fighting for the things they believe in.

Very few other books put the Civil Rights Movement of the 1960s in direct conversation with Black Lives Matter and the climate of political dissent we are experiencing today. Bright's work will appeal not only to those who grew up with, or grew up learning about, the heroes of the1960s and ‘70s; it will appeal to a younger generation of activists as well.

Sheila Pree Bright has done an excellent job of getting the #1960Now hashtag out into the world. Her Instagram following grew from 800 to 60,000 followers over the span of just a few months. She has also worked closely with Black Lives Matter to document their protests and events and is very knowledgeable regarding its mission and practices, and Black Lives Matter cofounder Alicia Garza has contributed the introduction to our book.

: 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

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2015, protest, “All Night, All Day, We Gonna Fight for Freddie Gray”

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Illustrators Annual 2018 Bologna Childrens' Book Fair

This is the 2018 edition of Chronicle's new yearly publication celebrating artists featured at each year's Bologna Book Fair. Selected by the year's jury at the fair in March, the illustrators herein represent the most daring, exciting artistic minds working across the world. Every year we publish a new issue, each filled with art that represents the best of illustration today-and to come.

Author Details The Bologna Children's Book Fair is the largest and most impactful international book fair in the world. It is the annual fair at which children's books' biggest deals are made, the hottest talent is found, and publishing relationships built and deepened.

Key Information Publication

01 October 2018

Binding

Paperback

Price

AU$75.00

ISBN

9781452163611

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

Art/Fashio/Photography

Format

279 x 229 mm

Extent

192pp

Illustrations

Full colour illustrations throughout

Age Range

12+

Terms

FS

•

•

•

Chronicle has always depended on knowledge of, and interest in, art from around the world-many of our books have foreign illustrators or are buy-ins. With this annual, we continue to make clear our established presence as a globally interested, and globally impactful, company.

This annual establishes Chronicle as a house who cares about the future and current state of illustration. Unlike other publishers, who are more focused on talent name or profile, this annual shows that we are interested in the art that is truly ground-breaking.

The annual provides a further, deeper connection to the Bologna Children's Book Fair, adding profundity to an internationally prestigious relationship that has awarded the Best North American Publisher Award to Chronicle, the BolognaRagazzi Award for Fiction to Flashlight, the Bologna Ragazzi Opera Prima Award for First Works to There Was an Old Lady, and the Bologna Ragazzi Award for Nonfiction to Josephine.

2018 BOLOGNA ILLUSTRATORS EXHIBITION

26 FILIPE ABRANCHES 28 KYOUNGMI AHN 30 HASSAN AMEKAN 32 MONIA ANTONELLI 34 MIREN ASIAIN LORA 36 MOHAMMAD BARRANGI FASHTAMI 38 MASHA BAZILEVSKAYA 40 FRANZISKA BLINDE 42 DAVIDE BONAZZI 44 LISE BRAEKERS & JACQUES MAES 46 ANA BUSTELO 48 BEATRICE CEROCCHI 50 JULIEN CHUNG 52 JESÚS CISNEROS 54 FRANCISCO CUNHA 56 DAVID CZINCZOLL 58 REZA DALVAND 60 JULIA DÍAZ 62 MICHELA FABBRI 64 MARIA STELA FORTES BARBIERI 70 CATERINA GABELLI & SARA MARAGOTTO 72 MARIA GABRIELLA GASPARRI & MANUELA Publisher’s note:

MAPELLI 74 ALIREZA GOLDOUZIAN 76 SARA GUERRA RUSCONI 78 MONICA HERNANDEZ

As stated in the exhibition regulations,

80 EUNAH HWANG 82 SEONG HYE HWANG 84 YARA KONO 86 CATHERINE KUHLMANN 88

each illustrator submitted to the jury

AHRA KWON 90 LOUISE LABORIE 92 SOON OK LEE 94 LIAN-EN LIN 96 HSU KUNG LIU 98

a sequence of five images, which ideally

YUN-ZHU LIU 100 JEAN MALLARD 106 MADALENA MATOSO 108 LAURA MENIS 110 NORITOSHI

form a story. In some cases, we decided

MITSUUCHI 112

to reproduce only some of the illus-

JUNKO

trations so as to highlight the strengths

126 ANA PEÑAS 128 GIORDANO POLONI 130 SIMONE REA 132 MARIANA RIO 134 GINA ROSAS

that the jury saw in the work of each

MONCADA 136 ALEXANDRA RUEGLER 138 RIKA SAKAI 140 MARCO SANDRESCHI 142 AYANE

artist, but we also decided to main-

SATO 144 HISANA SAWADA 146 DANIEL SCHARF 148 AMIR SHABANIPOUR 150 HYE RAN SON

tain the original numbers in the captions

152 SARA SUZUKI 154 MASHA TITOVA 156 JOSEPHINE TOPOLANSKI 158 MAI TOYOSHIMA 160

of the illustrations that were presented.

TSE-WEI TU 162 MONIKA VAICENAVICIENE 164 SOFIA VENZEL 166 VENDI VERNIĆ 168 ISSA

Where not explicitly stated otherwise,

WATANABE 170 BETH WATERS 172 CINDY WUME 174 KAZUAKI YAMADA 176 JOOHEE YOON 178

illustrators have not been previously

YUKARI YOSHIMA 180 MONICA ZANI 182 AO ZHANG 184 MAURIZIO ZORAT 186 ZOUCHAO ZUO

published elsewhere.

IZUMI

OGOSHI 120

MORIKUNI 114 DANIELA

KALINA

PARESCHI 122

MUHOVA 116 CAROLINE

JOAN

PEDLER 124

NEGRESCOLOR 118 ANDREJA

PEKLAR

1 Moon Hills 3 Expedition

1

3

FILIPEABRANCHES.BLOGSPOT.COM Serpa Pinto, O sonhador da África perdida (Serpa Pinto, The Dreamer of the Lost Africa) Indian ink on paper, digital media • Non fiction Pato Lógico Edições, Lisbon, 2016, 9789722725132

26

Portugal • Lisbon, 5 November 1965 filipeabranches@gmail.com • 00351 917153320

2

1 Dream bean 2 Sound of time

1

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“DRAGONS’ FUTURE,” MOONJI, Seoul, 2018 “GOOSEBUMPS - THE GHOST NEXT DOOR,” BIR PUBLISHING , Seoul, 2017 “I HAVE MET A GREEN RABBIT,” MUN-HAK-DONG-NAE, Paju, 2017 “LOOKING FOR ‘V’,” CHANG-BI, Gyeonggi-do, 2017 “MARIE CURIE’S LITTLE CABIN,” JUNIOR GIM-YOUNG-SA, Gyeonggi, 2016 “MY DEAR NIGHTMARE THIEF,” MUN-HAK-DONG-NAE, Paju, 2015 “A CHILD EATING STONES,” MUN-HAK-DONG-NAE, Paju, 2014

KYOUNGMIAHN.COM The raven • Mixed media • Fiction Korea • Busan, 4 April 1975 km_ahn@hotmail.com • 0082 1044834429

1 One day a crow found an apple

1

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“IB ROSHI,” KALIMAT, SHARJAH, 2016 “IBN KHALDOUN,” KALIMAT, SHARJAH, 2016 “PETIT POUCET,” BALIVERNES, FRANCHEVILLE, 2016 “YAsLI ODUNCU ILE TILKI,” CAN COCUK, ISTANBUL, 2015 “MI AMIGA LA ARAÑA,” EL FARO, MONTEVIDEO, 2015 “LULU eL LANUDO,” EL FARO, MONTEVIDEO, 2015 “DER ROLLENDE KÜRBIS,” SCHIBRI-VERLAG, UCKERLAND, 2014 “OISELLE CORBEAU,” GRANDIR, NÎMES, 2012 “SHAHNAMEH STORIES,” KHANEYE ADABIYAT, 2012 “EL OSO QUE JAMÁS HABÍA PROBADO LA MIEL,” CIDCLI, mexico city, 2010 “CAJA DE CARTÓN,” OQO EDITORA, PONTEVEDRA, 2010 “CHAPO-TUYO,” GRANDIR, NÎMES, 2009 “LITTLE RED CAP,” EDICÕES ÉTEROGÉMEAS, PORTO, 2009

Crow & Apple • Mixed monoprint and collage • Fiction Shahre Ghalam, Tehran, 2017, ISBN 9786003202870 Iran • Astaneh, Guilan, 21 March 1979 hassan.amekan@gmail.com • 0098 2165503314

Inside American Gods Emily Haynes Inside American Gods is the official companion book to the hit show based on Neil Gaiman's most beloved and acclaimed work.

With rave reviews from the major media channels and an already established fanbase, Neil Gaiman's most beloved and acclaimed work, American Gods, debuted this spring on Starz to 1.4 million viewers and a rapidly approved Season 2 green light. This official companion book to the show allows fans of this surreal and dazzling world behind the scenes. Inside American Gods dives deep into the show's character development and world building, featuring interviews with Neil Gaiman, Gillian Anderson, and Ian McShane, among others. The design is packed with unpublished set photos, production and costume designs, storyboards, and props. The book covers material from Season 1, as well as a teaser of exclusive content for Season 2 material.

Author Details

Publication

01 October 2018

Binding

Hardback

Emily Haynes is the co-founder of BluePen, an editorial development agency. She is the author of numerous books, including Ganesha's Sweet Tooth and Designing With Pixar. She lives and works in Oakland, California.

Price

AU$60.00

Key Information

ISBN

9781452156057

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

Art/Fashio/Photography

Format

279 x 229 mm

Extent

176pp

Illustrations

Full-colour illustrations and photographs throughout

Age Range

NA

Terms

SOR

•

•

•

Chronicle Books is the only publishing company working with Starz to bring audience members the American Gods show experience. We are providing the audience with original content that they will not be able to get anywhere else.

Over one million people have purchased and fallen in love with Neil Gaiman's novel, American Gods (2001).

Winner of the Hugo award (2002), the Stoker award (2002), and the Nebula award (2003), American Gods has become an integral part of American pop culture and Neil Gaiman buffs have long waited for a visual adaptation of this critically acclaimed book.

The show debuted to 1.4 million viewers

: 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

SALES MATERIALS ONLY. NOT FINAL DESIGN

IN ANYO NE’S CONVERSION , IT HELPS TO ME E T A GOD ON AN AIRPLANE. – MICHAEL GREEN, EXECUTIVE PRODUCER

W

HO IS SHADOW MOON? Is he a con man? A prisoner?

A sacrificial lamb? A hero? A believer? These questions arise from the first moment we meet Shadow in his jail cell, where he anticipates his pending release and his reunion with the love of his life, Laura. Yet his dreams are immediately dashed on the rocks of the warden’s revelation: His wife has just died in a car crash in the early hours of the morning. Even before Shadow walks out of the prison gates, he is revealed as an internal, introverted man, one who keenly observes the world while riding out the tempests that are thrown at him.

Rather than restarting his life with Laura, Shadow flies home for her funeral. On the plane ride, he meets Mr. Wednesday, a strangely persistent man who makes him an offer: to become Wednesday’s bodyguard. If Laura were alive, Shadow might easily dismiss this request, but she is not. Instead, Mr. Wednesday’s odd words sink through the cracks in Shadow’s psyche, and he says yes, setting in motion a journey into faith, fear, and the heart of America.

A NEW SHADOW

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INSIDE AMERICAN GODS

: 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

CASTING SHADOW

FO

“Shadow is a broken man,” says actor Ricky Whittle, who hours each day praying before our devices. Every age believes plays Shadow Moon. “His wife died on the eve of his release. in something, and these are our New Gods.

The one thing he had in the world has betrayed him. This be“That’s the world we live in now,” Whittle says about the trayal leaves Shadow broken and damaged.” As Whittle explains, New Gods. “We’ve moved away from the biblical and mythical Shadow’s name has metaphorical significance: “When we meet beliefs in faith. You take anyone’s mobile phone off them, and him, he’s a shadow of his former self. But he’s also a shadow they’ll lose their minds!” of who he’s about to become. Through Mr. Wednesday and the fantastical journey of theirs, he starts an evolution from cynic to believer.”

The series American Gods imagines A M E R I C A N G OD S I S a beloved a world populated by gods, the unnovel, and fan expectations weighed dead, and a lanky leprechaun, among heavily on the production team as they “SHADOW’S ARC IS ONE OF many other mythical and magical beprepared to bring the story to the screen.

BECOMING A BELIEVER, A RELIGIOUS ings, and it throws into the middle of Casting the lead role, Shadow Moon, was JOURNEY. HE’S A NONPASSIONATE them an “average American,” as exa particular concern. For months before AGNOSTIC WHO QUESTIONS HIS OWN ecutive producer Michael Green dean announcement was made, casting ruscribes Shadow. Human and relatable, mors bounced around Twitter and onCOMPLACENCY AND COMES TO A Shadow is thrust headfirst into a series line, and some fans even suggested Ricky VALID BELIEF IN SOMETHING THAT of astonishing events—miraculous, Whittle as an ideal candidate. After reHE WOULD NEVER HAVE IMAGINED godly, and human—that challenge his viewing thousands of audition tapes, the HAVING IMPORTANCE TO HIM PRIOR lack of religious belief. In doing so, the casting directors and showrunners came TO MEETING MR. WEDNESDAY.” story asks, “What would you believe to the same conclusion. if this happened to you? What is your Now considered a perfect fit for : MICHAEL GREEN : breaking point between reality and Shadow’s brooding, thoughtful con artE XECUTIVE PRODUCER faith in the improbable?” When they ist, Whittle still had to endure an ardufirst meet, Wednesday asks Shadow ous audition process. He recorded sixthe same question: “What do you beteen audition tapes over the course of lieve?” Understandably, Shadow does casting. Orly Sitowitz, one of the show’s not know how to answer. lead casting directors, explains, “Ricky “When fantastical, beautiful mircame in and, to his credit, was prepared acles happen in the world,” Whittle to do anything he had to do. He read the elaborates, “it’s human nature to search book a hundred times. He learned how for scientific or logical explanations. to roll the coins on his fingers; he went But what happens when those events to a magician. Before he was cast, he was pile up, and you can no longer explain all in. He was committed, insanely so.” them? That’s the struggle that ShadNeil Gaiman’s depiction of Shadow ow faces. There comes a point where in the novel doesn’t say much about the Shadow must start to believe. It’s that character’s appearance. We know that awakening that makes him into the his mother is black, that he has gray man he will become.” eyes, and that he’s “big enough, and Through much of season 1, the looked don’t-fuck-with-me enough” question is, how long, and how much, will it take for Shadow to (American Gods, chapter 1). Beyond that, readers are left to believe? Shadow’s lack of belief matters because, without belief, envision the character for themselves. For the show’s produche will never be able to sacrifice himself to save Mr. Wednesday. ers, however, that meant there was one nonnegotiable when it And Wednesday needs him to reach that level of commitment, came to casting Shadow. It was paramount that the actor be since Shadow will play an important role in the larger drama black—casting a white actor was not an option. The showrunthat Wednesday is orchestrating. Yet in American Gods, the isners were relieved that the network, Starz, heartily approved sue of belief is more than a plot device. The story of Shadow’s that decision. evolution of faith is also a parable about modern humanity’s disconnection from the history, culture, and beliefs of our forefathers. Like Shadow, we no longer believe in the Old Gods of traditional spirituality and ancient mythology. Instead, we have F O R M IC HA E L G R E E N and Bryan Fuller, the show’s exfallen for the seductions of the technological age, as we spend ecutive producers, deciding how to embody Shadow’s character

“It was tough finding a good location for the hotel where Shadow reunites with his dead wife, because a lot of these great, old motels have been torn down or left to rot. We needed to find something ordinary, but beautiful at the same time. I’d had my eye on this motel that’s a bit outside of Toronto— it’s a lonely motel at the side of a highway. It ended up working perfectly for our Starbrite motel.”

–Rory Cheyne, production designer

SALES MATERIALS ONLY. NOT FINAL DESIGN

DRESSING SHADOW

C OM PA R E D T O T H E more elaborate costumes of the gods on the show, Shadow brings a minimalism to his look that is in line with the subdued, everyman nature of his character. Suttirat Anne Larlarb, the show’s much-loved costume designer, sought inspiration both from the book’s source material and from other photographers. “There’s this photographer who took a bunch of images in prison,” she explains, “including this one beautiful silhouette of a prisoner in the prison yard on a hill. It’s moody and pensive with not a lot of definition of what he’s wearing. To me, that encapsulated Shadow.”

presented one of their first challenges. Shadow is a small-time con man who has learned to keep his emotions subdued and his reactions in check, and he’s been hardened further by years in prison. Yet on-screen, demonstrative performances are the most effective. “Shadow is very internal in the novel,” Fuller explains. “We follow what he’s thinking because we’re reading his thoughts. We debated at the beginning: Should we have a voice-over narration of Shadow to guide him through this? Or do we make his character more proactive, more engaged in his journey? And how do we do that without making him different from who he is in the novel?”

In the end, voice-over didn’t feel like a good fit for the show, which follows multiple characters as they arc through the story. To have a voice-over just for Shadow would have thrown the narrative structure out of balance. The showrunners decided they needed to make Shadow more proactive, but without altering him so much that he was unrecognizable to the novel’s many fans. “How do we get him to stand up to Wednesday so he doesn’t seem like a passenger in the story?” Fuller elaborates. “That works great in the novel because we know exactly what Shadow is thinking, but it doesn’t translate to television, where you want to see a character who is taking some agency in their life.”

20

INSIDE AMERICAN GODS

At first, Ricky Whittle struggled to find the right approach for the character. “When I started playing Shadow,” he explains, “I was trying to remain true to the book, so I played him very stoic, internal, and quiet. They wanted Shadow to be a bit more colorful, more human, and not so blasé about fantastical things happening.”

On-screen, Shadow engages more in the action. He doesn’t react like a blank slate; he pushes back. For example, in episode 1, “The Bone Orchard,” Shadow first encounters Technical Boy, one of the New Gods, and a conversation and assault ensues that would strike most people as bizarre and deeply unsettling.

In the book, when Shadow later confronts Mr. Wednesday about this attack, he remains relatively subdued. After some small talk, Shadow finally reveals that he was hijacked “by a fat kid in a limo” (American Gods, chapter 3). In the show, the same scene (which appears in episode 2) is pitched higher emotionally. When they meet, Shadow’s first words to Wednesday are: “The fuck—did you do?”

An even more dramatic example is in episode 3, when Shadow’s dead wife, Laura, turns up in his hotel room, talking and looking very much undead. “In the book, Shadow is at ease with it and goes with the flow,” Whittle recalls. “The book says, ‘Living or dead, he couldn’t fear her.’ That’s a beautiful moment.

: 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

But in real life, as much as I would love a dead relative to return to me, I’m probably going to run a mile and be freaked out.”

In the screen version, Shadow is more freaked out than at ease, reflecting Whittle’s sense that, whatever attraction and longing drives the character, it would be balanced by a very human impulse to deny the supernatural.

FO

“We always have continuity books, but for Shadow I had a continuity book that was just dedicated to him, with a big label on it called, “The Book of Shadow.” It had day-to-day, scene-to-scene photos of his makeup—the little wounds and bruises. We shot the series out of sequence, so it was a challenge to keep his progression correct throughout the show.”

–Colin Penman, head of makeup

Early in season 1, Shadow’s character is defined by his internal nature and lack of self-knowledge, especially as he struggles to accept what’s happening and understand himself. As such, Larlarb chose monochromatic, nondescript, functional clothing that lacked any overt personality. “It helps that we first meet him in prison,” Larlarb says, “so there’s not a whole lot of personality that can come through. I used the fact that he was in a uniform to anonymize him at the outset. When we go into his backstory, “FOR ME, THE BIGGEST we pump up certain aspects of his characCHALLENGE WAS STOPPING ter through his costume.”

MYSELF FROM BEING SO Not that the costume department ATTACHED TO THE BOOK. didn’t have some fun with Shadow. After ALTHOUGH WE’RE STAYING Shadow’s clothes are ruined during his battle with Technical Boy, we next see TRUE TO THE STORY LINES AND him in a T-shirt that depicts a red buffalo, CHARACTERS, WE HAVE TO a key symbol pulled directly from ShadUNLEASH THE SHACKLES A BIT TO ow’s dreams.

LET OUR LEGS RUN FASTER THAN WE WOULD IN THE BOOK. IT WAS A BALANCING ACT BETWEEN TV AND STAYING TRUE TO WHAT THE FANS KNOW AND LOVE.” : RICKY WHITTLE :

SETTING THE TONE

DAV I D SL A D E , T H E D I R E C T O R for the first three episodes of American Gods, was tasked with developing the tone and palette for the show, which would be

SALES MATERIALS ONLY. NOT FINAL DESIGN SHADOW MOON

21

: 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

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SALES MATERIALS ONLY. NOT FINAL DESIGN

“Shadow’s arc is one of becoming a believer, a religious journey. He’s a nonpassionate agnostic who questions his own complacency and comes to a valid belief in something that he would never have imagined having importance to him prior to meeting Mr. Wednesday..”

–Michael Green, Executive Producer

carried forward through the entire season by the various episode directors. While each director brought their own particular set of tools and techniques to their episode, they looked to Slade’s work as the foundation for the show’s overall color, tone, and perspective.

In episode 1, Slade used Shadow and later Mr. Wednesday to help define the visual experience of the show. He decided from the beginning that the real world and the god’s world would differ in warmth and hue. Shadow’s prison world is largely monochromatic and purposely stripped of any bright colors. In contrast, when he meets Mr. Wednesday on the plane, there’s a wonderful aura of warmth to the setting and his character.

This effect was achieved both in a practical sense—though the selection of materials and lighting—and through “color timing,” a post-production process that creates a palette of color that is applied across the entire show in order to create color continuity. The color timing on American Gods was done by Dave Hussey, whom Slade had worked with for fifteen years.

22

INSIDE AMERICAN GODS

“David is an expert in color,” Slade comments. “He went frameby-frame, shot-by-shot, to colorize the image. He sweetened the hue or changed it entirely, adding tones of color and sharpness. A really large part of what makes American Gods look the way it looks is down to the color timing—it’s very rich. There’s nothing that looks like this show.”

Another way that Slade’s work on episodes 1, 2, and 3 defined the approach of the rest of the show was through sheer scale and ambition. The first season has sets that range from Edwardian England and colonial America, to the Queen of Sheba’s temple, a disco in 1970s Iran, and a nineteenth-century slave ship. Each episode brings a new level of scale and complexity, both in practical sets (built on set from tangible materials) and effects and in VFX. The VFX producer, Bernice Howes, estimates that about 2,400 shots in first season include some level of VFX, which is an incredible number for a six-month-long television production.

This tone was set from the opening scene of the series, the Viking voyage “Coming to America” vignette, and con-

“There’s a beautiful seesaw between Laura and Shadow that switches when she passes away. We find out that although Laura loved Shadow when she was alive, she’s not really living until she dies, until she realizes what life and love are all about.”

—Ricky Whittle

tinued through the first three episodes as Slade introduces us to Shadow and Wednesday, and their trip across America.

“Here’s the thing about American Gods,” Slade elaborates, “It’s a massive road movie with visual effects, props, prosthetics, guns, everything you can imagine. No one wanted to do it the easy way. Everyone wanted to do it the best way. So if that

meant building a set and a crane to use practical effects for the moment that Shadow looks up to the ceiling in his jail cell and sees Laura, and not doing it with visual effects, which would be quicker and easier, that was the way it had to be. If I look back at the stuff that’s turned out the best, it is always the stuff that was the hardest to do.”

SHADOW MOON

23

Brice Marden Paul Hills This catalogue marks Brice Marden's first exhibition in London since 2000, and is notable for his in-depth exploration of multiple varieties of terre verte.

Brice Marden has furthered the traditions of abstraction with his exploration of surface, material, and color, from his early monochromatic work to his more recent calligraphic compositions. In this body of work, Marden has turned his attention again to the qualities of monochrome, exploring the possibilities of terre verte (green earth), an iron silicate/clay pigment, which came into use during the Renaissance. The catalogue highlights ten new, identically sized paintings measuring eight by six feet, employing ten different brands of terre verte oil paint in order to explore variations in hue and chromatic nuances.

Author Details Paul Hills is a British art historian and professor emeritus at The Courtauld Institute of Art, London. He has written several books on light, colour, and veils in Renaissance art.

Publication

01 October 2018

Binding

Hardback

Price

AU$130.00

ISBN

9780847863426

Publisher

Rizzoli International

Tim Marlow is Artistic Director of the Royal Academy of Arts, London.

Imprint

Rizzoli

Key Information

Series

NA

Category

Art/Fashio/Photography

Format

311 x 260 mm

Extent

80pp

Illustrations

40 Colour Illustrations

Age Range

NA

Terms

FS

Noah Dillon is a writer who lives and works in New York. Gary Hume is an artist who lives and works in London and Accord, New York.

• • •

Features stunning color plates of all ten works included in Gagosian's exhibition along with details of the paintings and installation photographs of the exhibition.

New texts insightfully examine the artist's most recent work, while the conversation explores the artist's career and his recent work in his own words.

Features an exhibition history that highlights the past decade of Brice Marden's career and a selected bibliography

In the Renaissance they always started paintings with terre verte, as the underpainting. —Brice Marden1 Terre verte is an earth pigment derived from deposits of clay rich in either of two siliceous minerals, glauconite or celadonite. Although these green earths are widely distributed, good-quality clays suitable for making pigment are more restricted. Vitruvius, writing in the first century BCE, calls terre verte creta veridis—“green clay” or “green chalk”—and lists it amongst the colors used in Roman wall painting.2 In the murals of the Villa of the Mysteries—which impressed Brice Marden when he visited Pompeii in 1978—it constitutes the planes of the floor beneath the fields of red that dominate the walls. Relatively transparent, a single coat of terre verte over a pale ground appears as a fresh mid-green. Lacking the saturation of the stronger green derived from malachite, in Latin it was aptly dubbed prasinus, or “leek green.”

Green earths vary in shade, ranging from yellowish to pale greenish gray.

Glauconite derives its name from the Greek glaucos, meaning “bluish green” or “gray.” The purer celadonite clay is found in fewer locations; in Europe from the Middle Ages until the mid-twentieth century the best-known source was near Verona, Italy; hence terre verte was often called Verona green. Of the ten commercial varieties used by Marden, one is labeled Holbein Verona (p. 53), another Rublev (Verona) (p. 49). The eponymous canvas painted with Rublev Antica (p. 47) appears more tawny than one painted with Rublev (Verona); the Holbein (p. 37) is slightly blacker than the Holbein Verona, though in each case much depends upon the number of layers applied.

Cennino Cennini, a Tuscan artist working in the tradition of Giotto, noted in his handbook that terre verte “is good for use in faces, draperies, buildings, in fresco, in secco, on wall, on panel and wherever you wish.” Since it is a “fat” clay, he writes, “the more you grind it with clear water the better it will be.”3 For panels in tempera, Cennini instructs that “terre verte and a little white lead, well tempered” should be laid in as underpainting for the flesh, with some of this green always allowed to show through in the final painting.4 This, as Marden has noticed, was standard for Renaissance painters, at least before the introduction of oil as medium in the late fifteenth century. When a single coat is applied in egg tempera to a panel prepared with white gesso, good-quality terre verte appears as sage green, a gentle shade beloved of Sienese painters as an ideal complement to the warmer flesh tints. In Duccio’s Annunciation in the National Gallery in London (1307/8–11, fig. 1), terre verte distinguishes the tips of Gabriel’s wings and shows through strongly in the faces, hands, and feet, where it is now a little more dominant owing to abrasion of the surface.

Duccio allies these tints of green with fields of gray and earthy red in the architecture of the loggia. In 1978, when Marden painted a set of five canvases to which he gave titles derived from the five stages of the Virgin’s acceptance of Gabriel’s message as enumerated in a fifteenth-century sermon, he displayed postcards of depictions of Annunciations on a cabinet in his studio.5 That he chose Duccio’s as one of his exemplars is hardly surprising given the Sienese painter’s masterly unfolding of the story through fields of color, which include ample planes of gray. Throughout his career, Marden has modulated green through shades of gray and silver.

If the Spanish masters of the Golden Age, notably Francisco de Zurbarán and Velázquez, are preeminent for Marden, the Italians of the Early Renaissance 8

1

2

Fig. 1 Duccio, The Annunciation, 1307/8–11, egg tempera on wood, 17 ½ × 18 inches (44.5 × 45.8 cm). The National Gallery, London Fig. 2 Giovanni Bellini, Doge Leonardo Loredan, 1501–02, oil on poplar, 24 ¼ × 17 ¾ inches (61.6 × 45.1 cm). The National Gallery, London

California Landscapes John Yau Following the success of California Light and the popular monograph on Wayne Thiebaud, this is the first joint survey dedicated to the landscapes of two leading West Coast artists who were also close friends – Wayne Thiebaud and Richard Diebenkorn. Their paintings are shown side-by-side for the first time and examines their work in a new way.

A deluxe illustrated catalogue that features twenty iconic landscapes by California painters Richard Diebenkorn (1922-1993) and Wayne Thiebaud (b. 1920) – from Thiebaud's dramatic depictions of San Francisco and aerial views of Sacramento to Richard Diebenkorn's Berkeley and Ocean Park series from Santa Monica.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$120.00

ISBN

9780847864003

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

311 x 248 mm

Extent

170pp

Illustrations

100 Colour Illustrations

Age Range

NA

Terms

FS

John Yau has published numerous books of poetry, fiction, and criticism. His latest poetry publications include a book of poems, Further Adventures in Monochrome (Copper Canyon Press, 2012), and the chapbook, Egyptian Sonnets (Rain Taxi, 2012). His most recent monographs are Catherine Murphy (Rizzoli, 2016), the first book on the artist, and Richard Artschwager: Into the Desert (Black Dog Publishing, 2015). He has also written monographs on A. R. Penck, Jasper Johns, and Andy Warhol. In 1999, he started Black Square Editions, a small press devoted to poetry, fiction, translation, and criticism. He was the Arts Editor for the Brooklyn Rail (2007-2011) before he began writing regularly for Hyperallergic Weekend. He is a Professor of Critical Studies at Mason Gross School of the Arts (Rutgers University).

Key Information • •

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Both artists experimented with perspective to capture their California surroundings. The works are characterized by geometric abstractions suffused with California luminosity.

Includes several important examples from Diebenkorn's Berkeley series in addition to his seminal cycle of paintings, the Ocean Park series. Highlights Thiebaud's work from the early 1970s through 2017, some published here for the first time.

Critical essay by art historian John Yau; and an interview between gallery Director Philippe de Montebello and artist Wayne Thiebaud (97 years old and still continues to paint).

13

LANDSCAPE AND LIGHT

John Yau

WAYNE THIEBAUD and RICHARD DIEBENKORN first met in 1964, when Thiebaud was

making prints at the nascent Crown Point Press, then housed in the basement of Kathan Brown’s house in Berkeley, California. In fact, Thiebaud’s portfolio of seventeen etchings, Delights (FIG. 1 , 1965) and Diebenkorn’s 41 Etchings and Drypoints (FIG. 2 , 1965) were Crown Point’s breakthrough publications, garnering national attention for the fledgling press. In 1966, Diebenkorn moved from Berkeley—where he had lived for more than a decade—to Southern California, and got a studio in a seedy neighborhood of Santa Monica known as Ocean Park. Shortly after settling into his new situation, he pivoted away from the figurative style he had embraced in 1955 and began to work abstractly.

When they met, Thiebaud was known for his paintings of desserts and other foods. If there was any debt in these works—and there was, as the artist acknowledges—it was part Elmer Bischoff, part Diebenkorn, and part David Park. Thiebaud saw work by all three artists in the important exhibition Contemporary Bay Area Figurative Art, at the Oakland Art Museum in 1957. He was in his mid-thirties when he saw this show, and would not have his first New York solo exhibition until he was in his early forties. But when it comes to the relationship between Thiebaud and Diebenkorn, it is more than a matter of one contemporary artist influencing another. For instance, in their pursuit of realizing common domestic objects as worthy subject matter for modern painting, both artists, as stylistically disparate as they are, admired and learned from the stark still lifes of Jean-Siméon Chardin. Whatever dialogue they were having with each other about contemporary PLATE XX

Wayne Thiebaud Brown River [DETAIL] 2002 Oil on canvas 72 x 60 inches

painting, it was also one engaged with art history. It is the depth of their conversation with past masters that enriches their own work. They are confident enough to draw sustenance from the deepest wells, be it Sassetta, Persian miniatures, Paul Cézanne, Claude Monet, or Henri Matisse.

16

CALIFO RNIA LANDS CAPE S : DIEBENKOR N / THIEBAUD

LAND SC AP E AND LIGHT

PLATE XX [ LEFT]

Wayne Thiebaud Green River Lands, 1964 1998 Oil on canvas 72 x 48 inches Collection of Matthew Bult PLATE XX [ RIGHT]

Richard Diebenkorn Ocean Park #40, 1971 Oil and charcoal on canvas 93 x 80 3/4 inches (236.2 x 205.1 cm) Private Collection

17

36

CALIFO RNIA LANDS CAPE S : DIEBENKOR N / THIEBAUD

LAND SC AP E AND LIGHT

In Diebenkorn’s Cityscape #1 (FIG. 15, 1963) and Cityscape (Landscape #2) (1963), the rising streets, pressured by triangular and rectangular planes from the right and left, have an affinity with the composition of Thiebaud’s Reservoir and Orchard (FIG. 16 , 2001).

Formally, what Thiebaud and Diebenkorn investigated was a view that was simultaneously aerial and direct. They want to define a space that one is looking at from above, while also facing it directly. In Thiebaud’s The Riverhouse (2001) and Delta Farms (FIG. 17, 2001), the compositional parallels with Diebenkorn’s Ocean Park paintings are unmistakable (PLATE XX). The affinities are formal, not pictorial.

PLATE XX [LEFT]

Wayne Thiebaud Ripley Ridge, 1977 Oil on linen 48 x 36 inches FIG. 15 [OPPOSITE]

Richard Diebenkorn Cityscape #1, 1963 Oil on canvas 60 1/4 x 50 1/2 inches (153 x 128.3 cm) Collection SFMOMA San Francisco Museum of Modern Art, purchase with funds from Trustees and friends in memory of Hector Escobosa, Brayton Wilbur, and J. D. Zellerbach

37

Monsters and Myths Oliver Tostmann Monsters and Myths: Surrealism and War is a pioneering exploration of the Surrealist movement in the United States and Europe during the 1930s and 1940s, a pivotal period in which artists were responding to the turmoil of war. Artists such as Salvador Dalí, Joan Miró, Max Ernst, and André Masson, who, during the 1920s, had staked their revolutionary hopes on the very denial of rationalism, now felt called upon to respond to the repression and violence that attended the rise of Hitler, the spread of fascism, and the onset of brutal hostilities, first in the Spanish Civil War and then in World War II. Monstrosities in the real world bred monsters on the canvas, in sculpture, on the screen, and in the pages of artists' books.

Despite the political and personal turmoil, it was a period of surprising brilliance and fertility: avant-garde artists on both sides of the Atlantic pushed themselves to engage artistically with the psychological forces propelling contemporary history, and some of the most potent and striking images of Surrealism came into being. Trailblazing essays by four experts in the field showcase the experimental and international extent of Surrealist art during these years – and, perhaps most unexpectedly of all, its irrepressible beauty. Well-known Surrealists and other artists associated with or influenced by the Surrealist movement – from Picasso to Pollock--are represented by masterworks and rarities in a wide range of media. Accompanying a major traveling exhibition, Monsters and Myths breaks new ground in art history and, more broadly, offers object lessons for the artists, art lovers, and engaged citizens of our own time.

Publication

01 October 2018

Binding

Hardback

Price

AU$85.00

Author Details

ISBN

9780847863136

Publisher

Rizzoli International

Imprint

Rizzoli

Oliver Tostmann is Susan Morse Hilles Curator of European Art at the Wadsworth Atheneum Museum of Art in Hartford, Conn.

Previously he was a curator at the Isabella Stewart Gardner Museum, Boston, where he curated the exhibitions Anders Zorn. A European Artist Seduces America (2013); Donatello, Michelangelo, Cellini. Sculptors' Drawings from Renaissance Italy (2014); and Ornament & Illusion: Carlo Crivelli of Venice (2015).

Series

NA

Oliver Shell is Associate Curator at the Baltimore Museum of Art, curated various shows at the BMA, among them Matisse

Category

Art/Fashio/Photography

Format

210 x 210 mm

Painter as Sculpture (2007); Rodin Expression and Influence (2007); A Circus Family: Picasso to Léger (2009); Advancing Abstraction in Modern Sculpture (2010/11); and German Expressionism: A Revolutionary Spirit

Extent

256pp

Illustrations

120 Colour Illustrations

Age Range

NA

Terms

SOR

(2014).

Robin Adèle Greeley is Associate Professor of Modern & Contemporary Latin American Art History at the University of Connecticut, and author of Surrealism and the Spanish Civil War (2006, Yale University Press).

Samantha Kavky is Associate Professor of Art History at Pennsylvania State University-Berks. She is co-editor of the Journal of Surrealism and the Americas and an expert on Max Ernst.

Key Information • •

•

•

Accompanies a major exhibition traveling to three venues (Hartford, Baltimore, Nashville).

The featured artists – Dalí, Miró, Ernst, and Masson, with cameos by Picasso, Man Ray, Dorothea Tanning, de Chirico, Dora Maar, Balthus, Chagall, and many others – are represented by dazzling works lent to the exhibition by major institutions throughout the country.

Not just paintings and sculpture – collage, films, photographs, artists' books, and more provide a rich, multidimensional perspective on Surrealism in all its experimental glory. The Museum of Modern Art, New York, is presenting a Max Ernst exhibition this fall (September 23, 2017-January 1, 2018) that will generate lots of press and reintroduce audiences to one of the primary artists featured in Monsters and Myths.

Surrealism always a big draw and this chronicles a new angle.

00

00

Dora Maar (French, 1907–1997) Three Statues Clothed with Covers, ca. 1930s Gelatin silver print, 1511/16 x 115/8 in. (39.8 x 29.6 cm). The Baltimore Museum of Art,

Pablo Picasso (Spanish, 1881–1973) Blind Minotaur Guided through a Starry Night by Marie-­Thérèse with a Pigeon, 1934, published as plate 97 of the Vollard Suite in 1939

Purchase with exchange funds from the Edward Joseph Gallagher III Memorial Collection;

Aquatint with burnishing, drypoint, and engraving, 133/8 x 177/16 in. (34 x 44.3 cm). The

and partial gift of George H. Dalsheimer, Baltimore (BMA 1999.111)

Baltimore Museum of Art, Gift of Mr. and Mrs. Albert Lion (BMA 1959.165)

PREMONITION OF WAR

6

7

00

00

Salvador Dalí (Spanish, 1904–1989) Soft Construction with Boiled Beans (Premonition of Civil War), 1936

Salvador Dalí (Spanish, 1904–1989) Apparition of Face and Fruit Dish on a Beach, 1938

Oil on canvas, 395/16 x 393/8 in. (99.9 x 100 cm). Philadelphia Museum of Art, The Louise and

Oil on canvas, 45 x 565/8 in. (114.3 x 143.8 cm). Wadsworth Atheneum Museum of Art,

Walter Arensberg Collection, 1950 (1950-­134-­41)

Hartford, CT, The Ella Gallup Sumner and Mary Catlin Sumner Collection Fund (1939.269)

THE SPANISH CIVIL WAR

8

9

OPPOSITE: 00 ABOVE: 00

Joan Miró (Spanish, 1893–1983) Summer, 1938

Joan Miró (Spanish, 1893–1983) A Night Scene, 1937 Opaque watercolor with collage of printed papers and thin

Opaque watercolor on paper, 141/4 x 103/4 in. (36.2 x 27.3 cm).

wood veneer over graphite on paper, 253/16 x 16 in. (64 x

The Baltimore Museum of Art, Bequest of Saidie A. May (BMA

40.7 cm). The Baltimore Museum of Art, Bequest of Saidie A.

1951.341)

May (BMA 1951.337)

THE SPANISH CIVIL WAR

10

ABOVE: 00

Joan Miró (Spanish, 1893–1983) The Giantess, 1938

OPPOSITE: 00

Etching and drypoint, 173/8 x 123/4 in. (44.2 x 32.4 cm). The

Joan Miró (Spanish, 1893–1983) Portrait No. 1, 1938

Baltimore Museum of Art, Bequest of Saidie A. May, 1951

Oil on canvas. 641/4 x 511/4 in. (163.2 x 130.2 cm). The Baltimore

(BMA 1995.64)

Museum of Art, Bequest of Saidie A. May (BMA 1951.339)

THE SPANISH CIVIL WAR

12

The Worlds of Joaquín Torres-García Tomas Llorens A comprehensive survey on the abstract artist Joaquín Torres-García, best known for his semi-abstract paintings of universal symbols, from the private collection of the family of the artist – many published for the first time. There was a Torres-García retrospective at the Museum of Modern Art in New York (Oct. 2015-Feb. 2016) but these works were not exhibited; the MoMA book focused largely on Torres-Garcia's modernist abstractions, and this includes all periods of the artist's career as well as his writings that have never been published. This book will appeal to fans of the international modernist art movement (Arp, Kandinsky, Mondrian).

Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847864027

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

305 x 248 mm

Extent

224pp

Illustrations

100 Colour Illustrations

Age Range

NA

Terms

FS

A deluxe monograph on the pioneering modernist Joaquín Torres-García (1874-1949), founder of the avant-garde group Circle and Square (Arp, Kandinsky, Léger, Mondrian) and influential to other modernists such as his student, Joan Miró.

Author Details Tomàs Llorens is the Director and Head Curator at the Museo Thyssen-Bornemisza in Madrid, and instructor in the Department of Art History and Architecture at the University of Gerona. Previously, he served as Director of the Museo Nacional Centro de Arte Reina Sofia in Madrid, which houses Picasso's Guernica, and the Instituto Valenclano de Arte Moderno in Valencia. Llorens has authored, co-authored and edited numerous books including: Miguel Angel (1994), Guide to the Thyssen-Bornemisza Museum (1993), Spain: Artistic Vanguard and Social Reality (1977), and Meaning and Behaviour in the Built Environment (1975).

Frederic Tuten is an American novelist, short story writer and essayist. He has written five novels -The Adventures of Mao on the Long March (1971), Tallien: A Brief Romance (1988), Tintin in the New World: A Romance (1993), Van Gogh's Bad Café (1997), and The Green Hour (2002) - as well as one book of inter-related short stories, Self-Portraits: Fictions (2010), and essays, many of the latter being about contemporary art. Tuten spent 15 years heading the graduate program in creative writing at the City College of New York, which he co-founded. In 1973, he received a Guggenheim Fellowship for Creative Writing and in 2001 was given the Award for Distinguished Writing from the American Academy of Arts and Letters.

Key Information •

•

• •

Largest exhibit at an American gallery in 68 years. With 70 paintings, sculptures, and works on paper, this is the largest survey of Torres-García's work to be on view in an American gallery since Joaquin Torres-García curated his own exhibition at The Sidney Janis Gallery in 1950.

Texts by noted contributors and artist: critical essay by Tomas Llorens, former Director of the Reina Sofia Museum in Madrid, and a fictional short story by the award-winning writer Frederic Tuten, best known for his novel, Tintin in the New World.

Includes writings by the artist, which have not been published previously.

Although individual pieces have been loaned to major museums across Europe and South America, this group of works has never been exhibited and published as a whole.

Dawn of a Nation Barbero Luca Massimo

Over ninety works by the most important Italian masters of the post-war period.

The story of Italy at the height of the economic miracle recounted through art.

Author Details Luca Massimo Barbero is director of the Istituto di Storia dell'Arte of the Fondazione Giorgio Cini and associate curator at the Peggy Guggenheim Collection, both in Venice. From 2009 to 2011 he was director of the MACRO (Museo d'Arte Contemporanea di Roma). He has taught at a number of Italian universities.

Key Information • Publication

01 October 2018

Binding

Paperback

Price

AU$75.00

ISBN

9788831729567

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

292 x 241 mm

Extent

352pp

Illustrations

200 Colour

Age Range

NA

Terms

SOR

• •

Lavishly illustrated with many previously unpublished images.

Will appeal to anyone interested in contemporary art.

Very informative, straightforward texts.

Nascita di una Nazione dal Risorgimento al Dopoguerra

Renato Guttuso (Bagheria 1911 - Roma 1987) La battaglia di Ponte dell'Ammiraglio, 1955 olio su tela, cm 300 x 500 Roma, Galleria Nazionale d’Arte Moderna e Contemporanea, inv. pr. 892

22

23

Nascita di una Nazione dal Risorgimento al Dopoguerra

Tra ironia e concetto

40

Tra ironia e concetto

41

Giuseppe Penone (Garessio 1947) Rovesciare i propri occhi, 1970 stampa fotografica b/n, cm 80 x 62,5 Collezione privata

Giuseppe Penone (Garessio 1947) ContinuerĂ a crescere tranne che in quel punto (dalla serie Alpi Marittime), 1968 stampa fotografica b/n, cm 58 x 39 Collezione privata

Nascita di una Nazione dal Risorgimento al Dopoguerra

26

27

Nascita di una Nazione dal Risorgimento al Dopoguerra

Giulio Turcato (Mantova 1912-Roma 1995) Comizio, 1950 olio su tela, cm 145 x 200 Roma, Galleria d'Arte Moderna, AM 5247

Figure e gesti

Sergio Lombardo (Roma 1939) Krusciov, 1962 smalto su tela, cm 223 x 190 Roma, Collezione privata

30

Figure e gesti

31

Sergio Lombardo (Roma 1939) Kennedy, 1963 smalto su tela, cm 230 x 180 Roma, Collezione privata

Dancing with Myself Martin Bethenod The volume includes works by world-renowned artists like Maurizio Cattelan, Bruce Nauman and Cindy Sherman.

Dancing with Myself is a wild jig through the art of the last fifty years, in which the dancers are the artists themselves.

Author Details Martin Bethenod, former commissioner of Visual Arts at the French Ministry of Culture and Communication (2003-04), is the CEO and director of Palazzo Grassi and Punta della Dogana.

Florian Ebner, one of the most highly rated critics in Germany and formerly the director of the Folkwang Museum in Essen, has been director of the department of photography at the Centre Pompidou since June 2017.

Publication

01 October 2018

Binding

Hardback

Price

AU$85.00

ISBN

9788831729048

•

Publisher

Rizzoli International

•

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

248 x 197 mm

Extent

272pp

Illustrations

200 Colour

Age Range

NA

Terms

SOR

Anna Fricke, curator of contemporary art at the Folkwang Museum in Essen.

Key Information •

Highly approachable text.

Refined graphic design.

Will appeal to all people interested in contemporary art.

UNTITLED #578, 2016

UNTITLED #576, 2016

22,

DANCING WITH MYSELF

23

CINDY SHERMAN

UNTITLED #578, 2016

UNTITLED #576, 2016

24,

DANCING WITH MYSELF

25

CINDY SHERMAN

UNTITLED (BUS RIDERS), 1970

26,

DANCING WITH MYSELF

27

CINDY SHERMAN

Natural Wonders Suzanne Ramljak Natural Wonders spotlights works by Maya Lin, Roxy Paine, Diana Thater, Dustin Yellin, and others, that probe the porous border between the natural and artificial realms – between the wild and cultivated. This timely and relevant exhibition at the Brandywine River Museum of Art in Chadds Ford, PA, highlights nature's splendour while at the same time hinting at its more disquieting aspects. Through an engaging mix of installations, video, dioramas, photography, and sculpture, the works create an experience of the neo-sublime, mixing the beautiful and the unsettling to produce awe in the beholder. Ultimately this assemblage encourages us to be more attentive to our natural surroundings, in both their benign and baneful aspects.

Publication

01 October 2018

Binding

Hardback

Price

AU$65.00

ISBN

9780847863143

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

229 x 229 mm

Extent

128pp

Illustrations

90 Illustrations

Age Range

NA

Terms

SOR

Accompanying an exhibition of the same name, Natural Wonders showcases the work of thirteen celebrated American artists who offer multimedia representations of the natural world and the impact of human intervention. These artists traverse the territory of the sublime as reflected in traditions of landscape painting and reveal fresh and evolving guises of sublimity for the 21st century.

Author Details Suzanne Ramljak, a writer, art historian, and curator, is editor of Metalsmith magazine and curator of exhibitions at the American Federation of Arts. She was formerly editor of Sculpture and of Glass Quarterly magazines. Ramljak is the author of Crafting a Legacy: Contemporary American Crafts in the Philadelphia Museum of Art and Elie Nadelman: Classical Folk, and has contributed to numerous other publications, including One of a Kind: American Art Jewelry Today. She has lectured widely on contemporary art and served as guest curator for several exhibitions, among them Different Tempers: Jewelry and Blacksmithing; Body Language: Contemporary Art Jewelry; and Protective Ornament: Contemporary Amulets to Armor.

Mark Dion (b. 1961) is an American conceptual artist, best known for his use of scientific presentations in his installations.

Alexis Rockman (b. 1962) is an American contemporary artist known for his paintings that provide rich depictions of future landscapes as they might exist with impacts of climate change and evolution influenced by genetic engineering.

Key Information •

With the terms "global warming" and "climate change" becoming more urgent, the interest in environmentalism and conservation is growing. These artists bring a fresh look and awareness at the effects of the human impact on the natural world.Br

•

Site-specific art: A site-specific commission by Kathleen Vance is part of the exhibit, whose installation in the atrium of the Brandywine – the Museum's first – offers an extension of themes explored within the exhibition.

Vance will create a 25-foot-long recreation of the Brandywine River – replete with flowing water – in the atrium, translating with uncanny accuracy the topography of the actual river visible through its floor to ceiling windows.

•

Patrick Jacobs

Patrick Jacobs: Mushrooms, like weeds, dandelions,

and tree stumps, defy our notion of an ideal landscape. Fungi spoil the flawless green lawn we’re so fond of, and they’re also fraught with all kinds of curious contradictions, including being hallucinatory, poisonous, and a delicacy.

But they’re the perfect anti-heroes in a kind of existential drama enacted in very slow motion. Their presence in the landscape becomes a manifestation of our desires to transcend our own reality.

Patrick Jacobs White Puffballs with Orange Slime Mold and Lichen, 2015 Styrene, acrylic, gouache, cast neoprene, paper, ash, talc, starch, polyurethane foam, acrylite, vinyl film, wood, steel, lighting, BK7 glass Diorama viewed through 2 3 /4 - inch window

Lauren Fensterstock

Jennifer Trask

Jennifer Trask: By using bone, I’m not interested in

emphasizing death but rather revealing what we forget to see, what is below the surface. . . . Flora made from the bones of fauna point to the unforeseen consequences of man’s interventions. The cultivated notion of nature often overshadows the authentic. These objects are intended to mirror our complex relationship to our own internal nature(s) and the peculiar concept of dominion over intrinsic, or wild, nature by engineering a domesticated, ornamental facsimile.

Jennifer Trask Tulipa, 2012–13 bone, antler 10 x 9 x 4 inches Tulipa, 2011 bone, antler 9 1/2 x 9 1/2 x 2 3 /8 inches

59

Roxy Paine

Roxy Paine Desolation Row, 2016 fiberglass, polyester clear resin, ash, earth, rubber, wax, epoxy, diodes, oil paint, stainless steel, aluminum, wood 108 x 163 1/2 x 97 1/2 inches

67

The Art of Natural History Pascale Heurtel

Exquisite deluxe edition of facsimile reproductions of over 300 years of natural history documentation and illustration from France's many 18th and 19th century natural history expeditions. Like Taschen's magisterial Atlas Major in 2005, this will be coveted by anyone interested in art or nature. This publication marks the first time many of these art works have ever been published together and to such exacting standards.

A publication without precedent, this lavishly produced, oversized collector's edition showcases an exceptional collection of vibrant natural history painting and illustration dating from 1600 to 1900, preserved at the National Natural History Museum of France. A veritable treasure trove of over 300 years of scientific inquiry, yet it is also an unparalleled collection of some of the most beautiful depictions ever produced of the world's flora and fauna. Sadly, many of the plants and animals depicted in these lovely yet scientifically accurate portraits are now endangered or threatened - and in some cases, already extinct. This handsome book is thus both a celebration of the artful beauty of the museum's famed collection and also an epitaph for a lost world.

Publication

01 October 2018

Author Details

Binding

Hardback

Pascale Heurtel is Chief Curator and Director of Libraries of France's Muséum national d'histoire naturelle in Paris.

Price

AU$400.00

Michelle Lenoir is an Honorary Director of Libraries of France's Muséum national d'histoire naturelle in Paris.

ISBN

9780847863082

Key Information

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

478 x 292 mm

Extent

624pp

Illustrations

Full colour illustrations throughout

Age Range

NA

Terms

FS

• • • •

First time ever that this collection has been published this extensively and with such exacting standards for the facsimile images.

Exquisitely reproduced 18th and 19th century renderings of flora and fauna was remarkably accurate even by modern standards - and many of these are now threatened, endangered, or even already extinct.

Flora and fauna are from every continent, including North and South America - these marvelous artworks document the voyages of discovery and exploration of French expeditions throughout the world.

Ideal gift for anyone interested in natural history, art lovers and anyone interested in the history of science Lavishly produced high ticket item sure to impress anyone who receives it.

Fig. 30 Madeleine Basseporte, Coquillages, 1757 et 1758 Pastel sur papier Paris, Bibliothèque centrale du Muséum national d’histoire naturelle, DES.2

Fig. 31 Madeleine Basseporte, Fraisier Paris, Bibliothèque nationale de France, Estampes et photographie, Réserve Jd-29 Pet. Fol., fol. 32

En 1739, Buffon prend l’intendance du Jardin du Roi et, comme le montre une lettre qu’il a adressée à l’artiste vers la fin de sa vie, nourrit beaucoup d’estime pour elle81.

Auteur de plus de 300 vélins, elle introduit dans la collection l’étoile de mer, les coraux (pl. 3, 32, 49, pf. 99), et montre un réel talent pour la représentation de coquillages, auxquels elle consacre six vélins. Le Bézoard de l’éléphant (pl. 69, pf. 67; ill. p. 346), une concrétion issue des organes digestifs des animaux, recherchée pour ses propriétés médicales, mais aussi rare objet de collection, devient sous son pinceau précis une image forte et étrange.

Elle exécute également, avec Antoine Nicolas Duchesne, « naturaliste dessinateur82 », des dessins de plantes pour Buchoz. En parallèle à son activité pour le Jardin du Roi, l’artiste se rend dans les demeures royales à la demande de Louis XV, qui l’appelle en 1744 à Versailles pour des oiseaux et

des singes83 et un peu plus tard à Compiègne pour représenter un curieux ananas84. Son dossier de pension (21 août 1774)85 insiste sur la dureté du service effectué pour la Couronne, « pres de 13 ans de travail à ses frais étant obligée de se rendre dans tous les diférends endroits ou se trouvoient les objets que l’on desiroit... ».

Madeleine Basseporte traversera le siècle, travaillant jusqu’à la fin de sa vie, puisque plusieurs vélins, qui ne sont pas exempts de sécheresse, portent l’indication de son âge (79 ans, 80 ans) ; la disparition de l’artiste coïncide presque avec celle du Jardin du Roi.

les vélins du roi. 1685-1780

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essor , fin et renaissance de la collection. 1832-2005

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571

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African Menagerie Brian Jarvi Not since the heyday of Canadian painter Robert Bateman has there been a book of wildlife art with such potential.

Brian Jarvi is considered one of the greatest living wildlife artists in the world. His new masterwork, African Menagerie, depicting more than 220 iconic African species, is believed to be the largest and most ambitious wildlife painting in the history of fine art. Lavishly reproduced in an oversize horizontal format with gatefolds, the book brings the breadth and experience of this landscape masterpiece home for the conservationist, lover of Africa, and fan of wildlife art.

The book highlights Jarvi's masterwork African Menagerie, the massive centerpiece of the traveling museum show, completed in late summer 2017. Pictures are worth 1,000 words, and these inspiring wildlife portraits brought together in a massive mural awaken the world to the threats of extinction facing iconic animals on the world's most magical continent – Africa.

Measuring 28 feet across and a full one-story tall, and connected via seven interlocking panels, Brian Jarvi's painting includes more than 200 different African wildlife species, presented as if they are looking at us, the human viewers, seemingly challenging us to save this planet. Many of the species featured in Jarvi's painting are, according to experts, expected to be extinct in the wild by the middle of this century unless humankind takes bold action to ensure their continued existence.

Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

ISBN

9781599621463

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Author Details

Category

Art/Fashio/Photography

Format

305 x 229 mm

Brian Jarvi is one of the top living wildlife artists in the world. His paintings are counted among some of the most provocative in the 21st century, exploring the intersection between fine art and conservation.

Extent

208pp

Illustrations

Full colour illustrations throughout

Age Range

NA

Terms

SOR

In oversized colour reproductions, African Menagerie brings the masterpiece home in an accessible manner. There are also reproductions of the animal studies Jarvi created, offering a glimpse into the work and mind of a creative genius. In addition, the book tells the story of the work, and tracks the evolution and unlikely journey of Jarvi--from once being a Duck Stamp artist to becoming one of the most notable wildlife painter of this generation.

Todd Wilkinson is an American journalist and founder of Mountain Journal. Wilkinson's work has appeared in a wide variety of national publications, ranging from National Geographic and Christian Science Monitor to The Washington Post and many others. He is author of several books, including the critically acclaimed Science Under Siege: The Politicians' War on Nature and Truth , Last Stand: Ted Turner's Quest to Save a Troubled Planet,Rizzoli's The Last Great Wild Places (National Outdoor Book Award winner), and Grizzly: The Bears of Greater Yellowstone (High Plains Book Award winner). Recently, his longstanding syndicated column, "The New West," was named best column in the country by the National Newspaper Association for small-market newspapers.

Key Information •

The potential audience for this book is multi-fold: passionate outdoorsmen and women, conservationists, animal lovers, and collectors of wildlife art.

Chris Burden Russell Ferguson This is Gagosian's 500th book. Chris Burden: Streetlamps is the definitive publication on Burden's iconic series. An exciting and fitting book to mark this achievement as Burden was among the first artists to work with Larry Gagosian, starting in 1976.

Chris Burden: Streetlamps explores the artist's work with antique streetlamps, which he began to amass in the early 2000s. Burden fully restored 202 streetlamps from the 1920s to create his renowned Urban Light, which was acquired by the Los Angeles County Museum of Art and went on public view in 2008. He realized four more major streetlamp sculptures in both public and private spaces, all of which are lavishly documented here from conception through installation. A conversation between Michael Govan and Burden from 2008 brings the artist's own voice into the publication, as do artist statements written by Burden which accompany the works. A photo essay by Ari Marcopoulos includes never-before-seen images of Burden preparing for his exhibition of Fourteen Magnolia Double Lamps at South London Gallery in 2006, a precursor to Urban Light.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$170.00

ISBN

9780847862696

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

298 x 235 mm

Extent

172pp

Illustrations

152 Colour Illustrations

Age Range

NA

Terms

FS

Christopher Bedford is the Dorothy Wagner Wallace Director of the Baltimore Museum of Art. He was previously the Henry and Lois Foster Director of the Rose Art Museum at Brandeis University. During his tenure at the Rose, he commissioned a major installation from Chris Burden for the museum, resulting in Burden's Light of Reason (2014).

Russell Ferguson is an art historian, curator, author, and a professor at the University of California, Los Angeles, where Chris Burden also taught from 1978 until 2005. Ferguson was chair of the Department of Art at UCLA from 2007 until 2013. He was previously Deputy Director for Exhibitions and Programs and Chief Curator at the Hammer Museum, Los Angeles; and an Associate Curator at the Museum of Contemporary Art, Los Angeles.

Michael Govan is the director of the Los Angeles County Museum of Art. Govan arranged the acquisition of Chris Burden's Urban Light for the museum; it debuted in finished form outside of LACMA in February 2008.

Ari Marcopoulos is a photographer and filmmaker.

George Roberts, co-founder, co-chairman and co-CEO of KKR, is an alumnus of Claremont McKenna College. In 2016 he gifted the Roberts Pavilion, a fitness and events centre, to his alma mater. Included in the gift was Chris Burden's final streetlamp sculpture, Meet in the Middle (2012/2016), installed adjacent to the Pavilion's entry.

Key Information • •

• •

The most complete treatise on Chris Burden's work with antique streetlamps Illuminating texts situating the streetlamps within Chris Burden's oeuvre and a 2008 conversation with Chris Burden addressing how Urban Lights has become emblematic of both the Los Angeles County Museum of Art and of the City of Los Angeles.

Features over 150 color images of the works, documenting their construction and final installation, often highlighting the defining sense of community and place that these works were meant to engender.

An intimate photo essay by Ari Marcopoulos includes never-before-seen images of Chris Burden preparing for his exhibition of Fourteen Magnolia Double Lamps at South London Gallery in 2006.

6

7

A Roof of Light Russell Ferguson

Fig. 1 (opposite) Urban Light, 2008 (detail)

8

In 2008 the Los Angeles County Museum of Art installed Urban Light, a new outdoor work by Chris Burden (fig. 1). It brought art out of the galleries and right up to the edge of Wilshire Boulevard and the street life of the city. “I’ve been driving by these buildings for forty years,” Burden said, “and it’s always bugged me how this institution turned its back on the city.”1 Very quickly Urban Light became much more than a gateway to the museum. It is now without question the preeminent public sculpture in Los Angeles. Indeed it has become a symbol of the city, rivaled only by the iconic Hollywood Sign.

Urban Light consists of 202 vintage cast-iron streetlamps that were purchased, restored, and painted a uniform gray by Burden and his team over a period of eight years, beginning with the first two the artist bought at the Rose Bowl Flea Market in Pasadena in 2000. Originally commissioned and erected by the many different local authorities in the Los Angeles area in the 1920s, most of the streetlamps were removed in the 1960s and ’70s, although a few remain in place here and there. The streetlamps were an expression of civic ambition in the expanding Los Angeles of the early twentieth century, often the first things erected after new streets were laid out, before houses and other buildings, and they represented the desire for an elegant and civilized urban environment.2 The fragmented form of local government meant that there were many different styles of streetlights. Seventeen different designs are represented in Urban Light, all of them lavishly detailed.

Street lighting is one of the nineteenth-century developments that created the nighttime city as we know it today, a place in which people can move around freely and enjoy the spectacle of the illuminated streets.3 Burden recognized the relationship his work has with this vision of the urban environment. Urban Light, he said, “is ultimately a statement about what constitutes a civilized and sophisticated city, safe after dark and beautiful to behold.”4 The work actually brings together two separate tendencies associated with the spread of nighttime illumination in cities. On the one hand, the specific connection to civic street lighting emphasizes Burden’s reference to a city that is “safe after dark.” On the other, the gravitational pull created by

9

44

45

Franco Angeli Luca Massimo Barbero Produced in collaboration with the Franco Angeli Archives, the volume presents a complete analysis of his output in the 1960s, the most crucial moment in Angeli's career.

The first monograph devoted to this great Italian artist.

Author Details Luca Massimo Barbero is director of the Istituto di Storia dell'Arte of the Fondazione Giorgio Cini and associate curator at the Peggy Guggenheim Collection, both in Venice. From 2009 to 2011 he was director of the MACRO (Museo d'Arte Contemporanea di Roma). He has taught at a number of Italian universities.

Key Information • Publication

01 October 2018

•

Binding

Paperback

•

Price

AU$95.00

ISBN

9788831728928

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

279 x 229 mm

Extent

272pp

Illustrations

158 Colour

Age Range

NA

Terms

FS

Lavishly illustrated with many previously unpublished images.

Will appeal to anyone interested in contemporary art.

Very informative, straightforward texts.

43.

Cimitero partigiano (rosso) (Partisan Cemetry [Red]), 1963, mixed media and gauze on canvas, 155 Ă— 200 cm.

Unknown whereabouts

106

Angeli.indb 106

107

13/09/17 15:57

Angeli.indb 107

13/09/17 15:57

53.

Cimitero (Cemetery), 1962, pastels on cardboard, 70 Ă— 50 cm.

Private collection

An Italian soldier with an American flag at the Altare della Patria (Piazza Venezia), the day after the Liberation of Rome, 5 June 1944 The Liberation of Rome, 4 June 1944

54.

Quarter Dollar, 1964, mixed media and gauze on canvas, 170 Ă— 140 cm.

Rome, private collection 114

Angeli.indb 114

115

13/09/17 15:58

Angeli.indb 115

13/09/17 15:58

62.

Study for Achilleus Ratti, 1963, mixed media on paper, 70 × 100 cm.

Rome, Galleria Nazionale d’Arte Moderna e Contemporanea detail

63.

Emblema pontificio (Papal Emblem), 1963, mixed media on paper, 49.9 × 69.5 cm.

Vatican City, Musei Vaticani

Marble inscription celebrating Emperor Septimius Severus, about AD 193-211.

Vatican City, Musei Vaticani

64.

Stemma pontificio (Papal Coat of Arms), 1964, mixed media and gauze on canvas, 200 × 155 cm.

Private collection 124

Angeli.indb 124

125

13/09/17 15:58

Angeli.indb 125

13/09/17 15:58

99.

Half Dollar, late 1960s, mixed media and gauze on canvas, 100 × 150 cm.

Private collection

100.

Half Dollar, 1965-1969, enamel on canvas with gauze, 100 × 100 cm.

Private collection 101.

Coin Series, 1965-1969, mixed media and gauze on canvas, 95 × 95 cm.

London, private collection 156

Angeli.indb 156

157

13/09/17 15:59

Angeli.indb 157

13/09/17 15:59

Albert Oelhen Caroline Bourgeois An indispensable volume in Palazzo Grassi's series of monographs on contemporary artists.

The most substantial monograph ever devoted to Albert Oehlen.

Author Details For a long time an independent curator, Caroline Bourgeois has been artistic director of Le Plateau, an important contemporary art venue in Paris. Currently she is artistic adviser to François Pinault and has put together his collection of video art.

Key Information • • Publication

01 October 2018

Binding

Hardback

Price

AU$99.00

ISBN

9788831729031

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

248 x 197 mm

Extent

268pp

Illustrations

200 Colour

Age Range

NA

Terms

FS

•

Lavishly illustrated with many previously unpublished images.

The book will be of great interest to artists, critics, academics and anyone interested in art.

Many archive material published for the first time.

Kriegsverletzung [War Wound / Ferita di guerra /Blessure de guerre], 1999

43

Untitled (Baum 81) 2016

55

Elevator paintings + Raumflug 2016

59

Untitled (Baum 27), 2015

Untitled (Baum 9), 2014

75

Daniel Arsham Daniel Arsham Daniel Arsham's sculptures and installations, gathered together for the first time in this book, mine lusted-after consumer objects to create contemporary icons that assert the motivating passions of street culture within the realm of art. Sculpture, architecture, and consumer culture converge in Arsham's complete world. Rooted in a deep appreciation for objects such as sneakers, basketballs, and rare leather jackets, Arsham's works are rendered in crystal and concrete, endowing them with the import of classical sculpture. From room-collapsing environmental installations for today's leading brands and museums, to reinvigorating the tradition of contemporary artists collaborating with an era's leading dancers to create sets, Arsham twists elements of architecture to create immersive aesthetic experiences that appeal to the divided attentions of a contemporary audience.

Publication

01 October 2018

Binding

Hardback

Price

AU$99.00

ISBN

9780847863099

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

356 x 304 mm

Extent

272pp

Illustrations

200 Colour Illustrations

Age Range

NA

Terms

SOR

Designed to be an object within Arsham's covetable world, the book will provide a critical lens on the artist's practice.

Pharrell Williams will discuss Arsham in the context of contemporary collaboration between genres, Hans Ulrich Obrist will relate his practice to art historical precedents, particularly in the realm of performance, Daniel Goods will describe his retro-futuristic aesthetics, Stephen Matijcio will delve into the public elements of the artist's practice, and Mahershala Ali will interview the artist to develop a sense of his creative process.

Author Details Miami artist Daniel Arsham (born 1980) toys with our notions of what to expect from various materials and media, transcending the strict boundaries between art, architecture and performance. In so doing, he explores what is natural, what is fabricated, what has come about by chance and what is planned. His gouaches, sculptures and conceptual objects often mimic effects of subsidence, erosion or melting. Arsham graduated from Cooper Union, and received the Gelman Trust Fellowship in 2003. His work has been shown at institutions such as MoMA PS1, New York, and The Museum of Contemporary Art, North Miami, Florida, among many others, and he has collaborated with the Merce Cunningham Dance Company.

Key Information • •

•

Include James Franco, Virgil Abloh, the late Merce Cunningham, Heidi Slimane and Pharrell Williams, some of whom will contribute or promote.

Daniel Arsham's work is beloved by the sneaker-collecting audience. Arsham has designed installations and displays for cult sneaker store Kith, collaborated with major sneaker designers, and features regularly in Hypebeast, Juxtapoz, Widewalls etc., and is shown in Japan, Paris, and New York in contexts where retailers would usually sell luxury collectible toys/products.

Ordinary museum and gallery goers love his relatable work, which pictures objects they desire or think are significant, often passed over by the rest of the art world as artifacts of consumer culture. Further, his popular architectural installations, ranging from the figural to the surreal are instantly recognisable. Arsham seems to have accomplished the rare feet of earning name recognition outside of art, while maintaining institutional credibility.

Frederic Church's Olana and the Hudson River School Larry Lederman This book about Frederic Edwin Church (1826-1900), the Hudson River School's most renowned painter, and Olana, the beautiful house and spectacular property he designed and built in the Hudson River Valley will delight the many fans of both The Hudson River School: Nature and the American Vision and Doris Duke's Shangri-La. Frederic Edwin Church, the central figure in a group of artists known as the Hudson River School, made his name as a painter of monumental landscapes of New England, South America, and the Arctic. The landscape imagery he painted in the 1840s and 1850s helped shape not only the cultural identity of a new and burgeoning nation, but also of himself when he applied his vision as an artist to the house and property that he named Olana, known today as Olana State Historic Site, located just outside of Hudson, New York, in the heart of the beautiful Hudson River Valley.

Spectacular photography by Larry Lederman of Olana, its landscape and house, inside and out, illustrates one of Church's greatest works of art. The images, many taken especially for this book, have been shot in all seasons and all weather, and include panoramic and aerial views, sunsets, detail shots of both the house and landscape, as well as interior views of the house. Essays will delve into Church and his inspirations and motivations, illuminating not only the estate he built but also his work as an artist. Church was an observer of the cosmos, and Olana, set in the center of the Hudson River Valley, was his laboratory of observation of all of nature: the sky, the land, the seasons, and the details of everything from flora and fauna and water features, particularly when set in the context of the great naturalist Alexander von Humboldt.

Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

Author Details

ISBN

9780847863112

Publisher

Rizzoli International

Eleanor Jones Harvey is a senior curator at the Smithsonian American Art Museum, Washington, DC, and author and coauthor of many books, including Hudson River School Visions, The Civil War and American Art, and The Painted Sketch.

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

305 x 241 mm

Extent

240pp

Illustrations

Full colour photography throughout

Age Range

NA

Terms

FS

Julia Rosenbaum is a professor of art history and faculty of the American Studies Program at Bard, as well as a senior fellow at the Smithsonian Institution. She is the director of research and publications at The Olana Partnership.

Karen Zukowski is an art historian specializing in late nineteenth-century American fine and decorative arts. She is a curator at Olana State Historic Site and a member of the board of The Olana Partnership.

Larry Lederman is a member of the board of The Olana Partnership and has been photographing landscapes for fifteen years.

He is the author of Magnificent Trees of the New York Botanical Garden and coauthor of The Rockefeller Family Gardens. His work has been exhibited at the Ross Gallery at NYBG and is included in public and private collections.

Key Information •

• •

Fans of the Hudson River School paintings and buyers of The Hudson River School: Nature and the American Vision (2009), which has sold well and reprinted multiple times, will want this book about one of the central figures in that painting movement.

Fans of historic-house museums, such as Doris Duke's Shangri La, Thomas Jefferson's Monticello, Henry Chapman Mercer's Fonthill, and Wharton Esherick's handmade home will want this book on their shelves.

Lovers of the Hudson River Valley – its gorgeous landscapes, charming towns, and destinations – will want this book, much of which is filled with panoramic views of the lush, rolling wooded hills and dramatic river views of the Hudson Valley in all seasons throughout the year.

A WO R L D I N VI E W J UL I A B . ROSEN BAUM

T H E WO R K O F F R E DE R I C E DWI N C H U R C H LO OME D L A R G E

in the mid-nineteenth

century, figuratively and quite literally. His 1857 painting Niagara, hailed at once as great art, an American icon, stretched out 7.5 feet in length and 3.5 feet in height. Two years later, his The Heart of the Andes (1859), another wildly popular work, measured in at 5.5 by almost 10 feet. Church became famous for hiws panoramic landscapes, from mountain peaks in the Andes and in Maine to the wild waters of Niagara Falls and North Atlantic icebergs. But his grandest, most expansive work defied dimensions.

Olana, overlooking the Hudson River and across from Catskill, New York, absorbed Church for most of his life. Starting in 1860, he began acquiring property, embarking on a multi-decade, earthsculpting endeavor that resulted in over five miles of winding, wending carriage drives, a sprawling lake, forest settings, dramatic views and vistas, and a “Persian�-inspired family house he built at its center. [ F I G

1]

Olana culminated Church’s search through art to bring the natural world into view.

Paint-box, canvas, and frame convert to actual water, earth, and trees. Church jumped the bounds of landscape painting into the land itself to create an animate, multi-dimensional art object.

Church early on pursued the natural world. At age eighteen, he left his family home in Hartford, Connecticut to come to the mid Hudson Valley and study with the artist Thomas Cole, who by the 1840s had achieved an extraordinary reputation as a landscape painter. In sketching excursions through the foothills of the Catskills, Church began working directly with nature. His

functioned architecturally, as though a scene out of a very large window. The painting was also featured on its own and dramatically staged with fabric swags and controlled lighting. The use of opera glasses and rolled tubes of paper, as reported by many newspapers, aided virtual reality by eliminating any sense of a frame and forcing viewers to fall into the scene before them. With such a unique installation, Church blurred illusion and reality, boldly unsettling the boundaries between the two-dimensional and the three-dimensional.

Church had started dispensing with painterly conventions back in 1857 with Niagara, the painting that launched him into celebrity fame. [ F I G

4]

He composed a most unusual viewing

angle in the work: the viewer is suspended in mid-air, dangling over the water. Church was captivated by Niagara Falls, rendering this natural wonder multiple times and from multiple positions. Most of this work adheres to a typical landscape structure: foreground land, middle ground water, background land and trees, such as one version entitled Horseshoe Falls. [ F I G

5]

His 1857 Niagara is different: here Church purposefully jettisons the land, the one stable element most suited for landscape painting. Instead, he makes the scene all about water, an element that is inherently unstable and in perpetual motion, a distinction not lost on critics who exulted in Church’s ability to seemingly apprehend movement itself. In his choice to focus on flowing water, Church challenged the very static-ness of flat canvas.

And it was not just water as subject matter that Church used to register motion in Niagara but a radically staged water sequence that unfolds along the curve of the depicted Falls. In the immediate foreground, Church features the horizontal flow of water downstream much like a babbling brook. Then, in that luminescent, emerald roll of the middle ground, he showcases the bend of water as it starts to descend in a torrent. Finally head on, we witness the power and force of the cataract, water crashing down, turned into billowing spray. The multi-angle composition emerges as a pre-cinematic ploy to apprehend movement.

In the blockbuster canvas, The Heart of the Andes from 1859, Church again vividly pictured

In these late 1850s canvases, Niagara and The Heart of the Andes, Church’s inventive

climatic and ecological zones, this time in a complex, multi-angled scene. He had desired above all else for Humboldt, by now an old man, to see the work. After its May 1859 New York

dimensional forays seem to presage a move from painting to installation, from representation FIG 3

to immersion. One might say that, given the aesthetic imperatives in play for Church, he had

debut, the painting was to have traveled to Berlin, Humboldt’s home, as part of a multi-city,

Heart of the Andes, 1859

nowhere to go artistically but into the actual outdoors, the woods and fields of Olana. Church

transatlantic tour. But Humboldt never saw the picture: he died that same month. Wherever

Oil on canvas 66⅛ x 119¼ in.

(168 x 302.9 cm)

matured in an era captivated by the nature of visuality. Such popular nineteenth-century visual

the painting travelled, however, it generated tremendous acclaim. Two features in particular captured critical attention, both of which bear on Church’s later work at Olana: the degree of illusionism Church mastered in the painting and his unusual choice for its display. Over

THE METROPOL I TAN MU SEU M OF A RT, B EQU EST OF MARGARET E. D OWS, 1 909, 09.95

technologies as the panorama and the stereoscope perceptually reorganized the world, offering new ways of looking at and representing natural and human subjects, for artists and viewers alike.

As much as 3D-movies, IMAX, and virtual reality devices grip twenty-first century audiences,

and over again reviewers marveled at how real the image seemed. A Boston critic typified the

Church and spectators of the nineteenth century equally experimented with, and reveled in,

response: “It was no painter’s trick before us, but nature herself palpitating there in all the

novel perceptual experiences and modes of seeing.

warmth and glory of her sunny and redundant life and beauty. We seemed to breathe the very

By the 1840s, the panorama and the stereoscope had launched new mass media

atmosphere in which the picture swims and to scent the odors of the strange and startling

entertainments. The lure of these optical technologies and similar devices—such as dioramas,

flowers which flash their colors in the foreground.”

kaleidoscopes, magic lanterns—came from a viewer’s immediate sensation of “being there,” the

Church’s choice of canvas size and display strategy ensured this dramatic, multi-sensory

creation of an immersive environment. The term panorama, from the Greek to mean an all-over

dimensional transport. The picture wasn’t actually hung on a wall but inserted into an elaborately

or total view, described the optical novelty of a large, 360-degree painted expanse hung inside a

carved, dark wood container that stood on the floor. Scaled beyond an average human body, it

round exhibition hall or rotunda, better known as a cyclorama because spectators

60

FREDERIC CHURCH’S OL ANA ON THE HUDSON

A WORLD IN VIEW

61

Giuseppe Penone Carlos Basualdo This monograph is the most comprehensive survey of Giuseppe Penone's work to date.

In a monumental oeuvre spanning more than forty years, Penone has explored and expanded our understanding of what constitutes sculpture through the interplay between the human body, nature, and art. His work represents a poetic expansion of Post-Minimalism's, and specifically, Arte Povera's radical break with conventional media, emphasizing the transformative logic involved in the processes of respiration, growth, and aging that are common to all living beings.

Author Details Carlos Basualdo is Keith L. and Katherine Sachs Senior Curator of Contemporary Art at the Philadelphia Museum of Art. Emily Braun is Distinguished Professor in the Department of Art and Art History at Hunter College and the Graduate Center, CUNY, New York. She has curated the Leonard A. Lauder Collection of Cubist Art and the exhibition Alberto Burri: The Trauma of Painting (2016) for the Solomon R. Guggenheim Museum.

Publication

01 October 2018

Binding

Boxed Set

Timothy Ingold is Chair in Social Anthropology at the University of Aberdeen, Scotland.

Price

AU$300.00

Rémi Labrusse is Professor of Contemporary Art History at the Université Paris Nanterre.

ISBN

9780847864034

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Daniela Lancioni is a curator at the Palazzo delle Esposizioni, Rome.

Category

Art/Fashio/Photography

Key Information

Format

270 x 210 mm

Extent

396pp

Illustrations

200 Colour Illustrations

Age Range

NA

Terms

FS

Salvatore Settis is an archaeologist and art historian and chairs the Scientific Council of the Musée du Louvre. He is the former Director of the Getty Research Institute of Los Angeles and of the Scuola Normale Superiore di Pisa.

• • •

Housed in a box containing one main book and twelve booklets Four new essays and the conversation are collected in the main volume, while twelve insightful texts in twelve different booklets, investigate the different periods in the artist's work.

The artist collaborated extensively on this publication, overseeing every aspect of this important survey

14 Il contorno è eseguito con i chiodi infissi nell’albero (The outline is done with nails fixed in the tree), 1968 China ink on paper. 00 × 00 inches (44.4 x 75 cm) 15 Alpi Marittime. L’albero ricorderà il contatto (Maritime Alps. The tree will remember the contact), 1968

17 Progetto per il giardino di pietra (Project for the garden of stone), 1968 China ink on paper. 00 Ă— 00 inches (30 x 40 cm) 18 Pietre e alberi (Stones and trees), 1969 Stones, trees

20 Alpi Marittime — Continuerà a crescere tranne che in quel punto (Maritime Alps — It will continue to grow except at that point), 1968–2003 Tree (Ailanthus altissima), bronze Hand: 00 × 00 × 00 inches (40 x 10 x 13 cm) Tree: approximately 00 × ø 00 inches (700 x ø 30 cm)

Time understood as the subjective dimension of things, the use and analysis of time in the relationship between man and the other elements, the energy that is expressed and measured through time, the use of energy as expression and language...

Works emerge that because of their characteristics cannot be easily transported and exhibited and which, repeated outside their original context, lose much of their spontaneity and freshness.

For their divulgation one resorts to photography, writing, film, all replacement means that do not have the physical characteristics of the works and which bear only their image, their description.

Compared to the true work these means acquire an autonomy that poses the problem of representation in art rather than doing away with it.

The identification of the works in these media erases their physical reality and renders only their aesthetic and formal aspect.

It is necessary to seek new tools and images that are the work itself, its necessity, its idea.

Once again one the problem arises of a work that is able to exist autonomously and independently from its author.

1972

21 Progetto per Gerry Schum (Project for Gerry Schum), 1972 Watercolor, china ink and pencil on paper. 00 × 00 inches (50 x 70 cm) 22 Trattenere 6, 8, 12 anni di crescita (Continuerà a crescere tranne che in quel punto) (To retain 6, 8, 12 years of growth (It will continue to grow except at that point)), 2004–16 Bronze. 3 elements, each: 00 × 00 × 00 inches (350 x 60 x 60 cm)

Li Huayi Li Huayi An important, long overdue monograph on the outstanding Chinese contemporary ink painter Li Huayi, with a comprehensive critical contribution by the art critic and curator Kuiyi Shen. This volume is a definitive retrospective covering his most celebrated works.

An exquisitely produced and lavishly illustrated volume, complete with eight gatefolds, on the work of one of the preeminent Chinese contemporary ink painters, Li Huayi. The book documents his artistic evolution, surveying his career through a selection of the most representative works from every period of his life. His paintings reveal how the great tradition of Chinese art is able to interact with Western contemporary trends. They provide a fascinating visual insight into the universe of a man suspended between two cultures.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$180.00

ISBN

9788891816375

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

NA

Extent

328pp

Illustrations

300 Colour Illustrations

Age Range

NA

Terms

FS

Li Huayi, born in 1948 in Shanghai, was raised in China where he started to learn and practice antique drawing and painting techniques from the age of six. He was still a teenager when he became a "worker artist" during the Cultural Revolution, drawing mainly propaganda posters. He later discovered the paintings of the Song Dynasty and studied their techniques. He moved to San Francisco in 1982, where he received his M.F.A. at the Academy of Art. Kuiyi Shen is Professor of Art History, Theory & Criticism at the University of California, San Diego. His research focuses on modern and contemporary Chinese art. His publications include Shanghai Modern, Chinese Posters, Arts of Modern China (winner of the 2013 ICAS Book Prize in Humanities), and Liangyou – Kaleidoscopic Modernity and the Shanghai Global Metropolis, 1926-1949. He curated the exhibitions A Century in Crisis: Tradition and Modernity in the Art of Twentieth Century China at the Guggenheim Museums New York and Bilbao in 1998 and Reboot: The Third Chengdu Biennial in 2007.

Key Information •

• •

Li Huayi has participated in many exhibitions across the US and China. His works are widely collected by major museums, including the British Museum; the Asian Art Museum, San Francisco; the Museum of Fine Arts, Boston; the Brooklyn Museum; the Cleveland Museum of Art; the Honolulu Museum of Art; the Harvard Art Museum; the Art Institute of Chicago; the M+ Museum, Hong Kong; and the Hong Kong Museum of Art. He is one of only a few artists who possess a thorough understanding of traditional Chinese ink painting (both theories and techniques) and an in-depth exposure to Western art.

Li Huayi is revered by many scholars and prominent art critics as representing the new frontier of Chinese ink painting.

Li Huayi uses few colors in his painting. In some cases, he mixes blue into the ink, a technique called “xiao qinglü” in classical painting, the most famous of which was associated with the Song painter Li Tang (1150-1130). In other instances, light blue color applied to the surface of the rocks and mountains looks like a layer of moss, creating a cool elegance. In order to create certain special effects, he will on occasion also tint the initial spilled-ink background, most often using blue-green or reddish brown, varying the intensity depending on the effects he seeks. On some dark surfaces, he even uses opaque colors for the trees and other details, a technique he learned from his early studies of the Buddhist mural painting of Dunhuang.

His recent paintings, particularly those in the horizontal format, are even more powerful. Their compositions create an unusual combination of grandeur and intimacy. In one regard, they resemble a hanging scroll from which a horizontal slice has been taken. From another point of view, they telescope the viewer’s eye back into deep space and then pull it sharply forward to the near distance, as might a handscroll by a Southern Song master such as Xia Gui (act. ca. 1195-1230). Yet, the landscape perspective is even more expansive, as though it were a photograph manipulated with contemporary optical technology. The eyes of the viewer are set in a kind of cinematic motion across the landscape, while the mountains themselves seem to jostle one another in space. The fragmentation of his earlier works is now pushed a step further, as Li resists the imposition of perfect quiet, and instead imbues the peaks with a barely controlled sense of motion. As though challenging the imagination with virtual reality, or intervening in a world transformed by new visual technologies, Li Huayi’s recent cliffs, peaks, and trees resonate with movement to create a new kind of illusion.

22

Similarly, in this series the tranquil appearance of his earlier waterfalls is transformed into a turbulent force. Once again suggestions of Southern Song principles and motifs—similar to Ma Yuan’s (active ca. 1190-1225) vivid album

of waves in the Palace Museum, Beijing— appear in what are essentially Northern Song compositions. If Li Huayi’s earlier work presents the landscape as a pure and tranquil space, here the violence of the crashing stream seems to represent nature in the active process of purifying itself. Li Huayi often speaks about the importance of qi, which he loosely translates as energy, in his paintings, each work requiring a place for the qi to enter and a place from which it may exit. At the same time, he intends that the viewer will be energized by his paintings, as though electrified by the qi he has invited to pass through the landscape. There is always a sense of motion.

One series of recent works, Rock and Bamboo, approaches a new theme with the same intensity of focus that lies behind his landscapes. Here he has internalized every detail of a rare painting in the Shanghai Museum, a monochromatic image attributed to the tenth century master Xu Xi (886-975), and re-imagined the composition as something slightly different. The Shanghai Museum painting, which sets garden boulders, a wintry tree, and a stand of thick bamboo against a gray wash background, bears the title Snowy Bamboo. In most Chinese painting, such a gray background wash indicates a snowy landscape.

For Li Huayi, snow is of little concern. Instead, he seems to read the gray sky as the darkness of night, and the brightness of the stone as the glow of moonlight. This may be, among other things, a concrete realization of a metaphorical concept. He once said, “To my mind, traditional Chinese painting is like something viewed in the moonlight: quiet, meditative, two dimensional.”

Whatever its motivation, this series is a radical re-reading of the Shanghai painting.

One of Li Huayi’s versions includes only bamboo, omitting the dead tree, as does the museum’s title. Another adds what seem to be autumnal lotus leaves. And the third depicts dried leaves of a kind similar to those found in another early painting, the Northern Song painter Cui Bo (1004-1088)’s Magpies and Hare of 1061 in the National Palace Museum, Taipei.

Thus, in his various paintings, he probes

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Rock in Moonlight II - Taihu Rock by Moonlight | Ink and colour on silk | 2014 | 64.5 x 114.5cm

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Nine Dragons | Chen Rong | Ink and color on paper | 1244 | 46.2 x 958.4 cm | Photograph Š 2018 Museum of Fine Arts, Boston

(Low) Detail of Nine Dragons

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Solitary Pine and Flowing Water | Ink and colour on paper | 1996 | 96.6 x 170.2cm

Voice of the Water (Detail)

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Roxy Paine Marc Mayer Sculptor Roxy Paine's installations can feel like a cross between an alien landscape or a mad-scientist's laboraoty inside of a Twilight Zone episode. Bringing together "science" and the natural world, his surreal and sometimes eerie work has garnered him an elevated place in the pantheon of uber-creative artists who create their own fantastical universes. This monograph - the most comprehensive on the market - expertly surveys nearly 20 years of work.

Since 1989, Roxy Paine has been filling galleries, museums, and sites worldwide with his dark, whimsical installations and sculptures, melding the industrial and the organic to explore manmade and natural systems--and their ramifications. Paine divides his work into categories: "Art Making Machines," mad-scientist mini-factories that produce works of art; "Replicants," replicas of flora and fungi made out of industrial materials; "Fungal Fields," painterly compositions of his fungi sculptures; "Specimen Cases," vitrines filled with his fungal and floral replicas; and "Dendroids," metal tree-like forms. Through these industrial-natural visions, Paine reveals the horror and wonder when science and nature collide.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$140.00

ISBN

9780847862948

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

305 x 229 mm

Extent

288pp

Marc Mayer has been director of the National Gallery of Canada since 2008. Prior to this appointment, he served as director of the Musée d'art contemporain de Montréal (2004-08) and the Power Plant Contemporary Art Gallery in Toronto (1998-2001), as well as deputy director at the Brooklyn Museum in New York City (2001-2004) and curator of the Albright-Knox Art Gallery in Buffalo (1994-98). In Paris he was Head of Visual Arts with the Cultural Services of the Canadian Embassy and was a correspondent for the New York periodical The Journal of Art (1990 to 1993) published by Rizzoli. Tan Lin is an American poet, author, filmmaker, and professor. Born in Seattle, Washington, he is most notably recognised for his work in "ambient" literature, a style that draws on and samples source material from popular culture. Roxy Paine was born in 1966 in New York. Since 1989, his work has been exhibited internationally and is included in major public and private collections including the Museum of Modern Art; the Museum of Contemporary Art, Los Angeles; San Francisco MoMA; and the Israel Museum, Jerusalem, among many others. He was the recipient of a John Simon Guggenheim Memorial Foundation Fellowship. He has permanently sited works at the Olympic Sculpture Park, Seattle; National Gallery of Art, Washington, DC, and the Nelson Atkins Museum of Art, Kansas City, among other international sites.

Illustrations

Full colour photography throughout

Key Information

Age Range

NA

Terms

FS

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Paine's work is represented in the permanent collections of the Museum of Modern Art, New York; Museum of Contemporary Art, Los Angeles; Crystal Bridges, Arkansas; San Francisco MoMA; and Hirshhorn Museum and Sculpture Garden, Washington, D.C. He is represented by Paul Kasmin in New York City, and Kavi Gupta in Chicago.

Both critics and audiences love Paine's often whimsical and surreal work. As one writer for the art publication Art Critical wrote: "Sculpture once had no other task than to render convincing simulacra of passing phenomena in permanent materials. If this is 'familiar conceptual territory,' all the more impressive is Paine's relentless, scrupulous, and highly personal exploration of it."

There is no book currently on the market which surveys 20 years of this important artist's career

The Family of Hummingbirds Joel Oppenheimer As a follow-up to our successful Audubon's Aviary, this is the kind of general-interest art book that makes a good allpurpose gift in a similar way to, and should backlist as our The Appalachian Trail or The Hudson River School.

Every hummingbird carries with it a story, a story of the unbelievable endurance through transcontinental migration and survival against all odds. This magnificent volume reunites the family of hummingbirds – all 418 species that were known to exist when John Gould set out to capture them on paper in 1849. His twelve-year quest, in which he enlisted the help of many fellow artists including Edward Lear, resulted in this master work of natural history. As his predecessor John James Audubon did, Gould took what was then a revolutionary approach--depicting the birds as they are in life, in their native habitats. The Family of Hummingbirds represents a monumental achievement of both art and science, and this volume holds a trove of delights for art lovers and nature lovers alike.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847860654

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

305 x 203 mm

Extent

288pp

Illustrations

450 Colour Illustrations

Age Range

NA

Terms

FS

Joel Oppenheimer is the owner of his eponymous firm that serves as both a gallery and an art restoration workshop, with one location in Chicago's famed Wrigley building and another in Charleston on historic King Street. Founded in 1969, Oppenheimer Gallery specialises in natural history art. Oppenheimer Gallery is one of the preeminent dealers of Audubon watercolors and facsimile prints and works in partnerships with museums across the country including the New-York Historical Society. Oppenheimer is the author of The Birds of America: The Bien Chromolithographic Edition.

Robert Peck, curator of art and artifacts and senior fellow of the Academy of Natural Sciences of Drexel University, Philadelphia, is a writer, naturalist, and historian who has traveled extensively in North and South America, Africa, Asia, and Europe. Peck is the author of many books including Land of the Eagle: A Natural History of North America (1990); Headhunters and Hummingbirds: An Expedition into Ecuador (1987); and A Celebration of Birds: The Life and Art of Louis Agassiz Fuertes (1982).

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Gould's bird prints are well known among decorators as a secret sure fix: where nothing else works on a wall, a Gould will. They fit into modern and traditional schemes equally well. That means this book will fit in on the coffee table of all type of homes.

The core audience will be birdwatching hobbyists, for whom this will be THE gift of the year. But hummingbirds appeal also to a broader segment because of their fanciful colouring and novel-seeming tiny size. Many people relish their hummingbird feeders though they would not call themselves birders.

The hummingbird has become a symbol because of the transcontinental voyage it makes in migration despite its tiny size. Like the Monarch butterfly that has captured so much attention recently, hummingbirds combine vulnerability with seemingly supernatural endurance. They are also "canaries of the coal mine" for our environment; many of the species depicted here are now extinct. This gives the book an important and inspiring meaning.

More than perhaps any other type of bird, hummingbirds are showily clad. Many species in the group sport iridescent feathers. These images depict them in their natural habitat, often in flight or perched, and they fascinate the eye and mind in the way that the best fashion design does.

PL ATE

27

PL ATE

Phaëthornis Yaruqui Yaruquian Hermit

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Phaëthornis Augusti Salle’s Hermit

60

PL ATE

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(AND DETAIL, OPPOSITE)

Campylopterus Obscurus, Gould Sombre Sabre-wing Passiflora tinifolia

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PL ATE

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Campylopterus Hyperythrus, Cab. Rufous-breasted Sabre-wing Clitoria

PL ATE

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Campylopterus Rufus, Less.

Fawn-breasted Sabre-wing

PL ATE

53

Campylopterus Roberti Owen’s Sabre-wing Echeveria canaliculata

PL ATE

54

Aphantochroa Cirrhochloris Sombre Humming-bird

Fulvio Roiter Denis Curti The most complete monograph ever published and the first after the recent death of the great Venetian photographer.

The long career of Fulvio Roiter (Meolo 1926-Venice 2016) presented through around 180 photographs.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

ISBN

9788831729550

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

292 x 292 mm

Extent

272pp

Illustrations

200 Colour & B/W

Age Range

NA

Terms

FS

Denis Curti is artistic director of the Casa dei Tre Oci and adviser to the Fondazione di Venezia on the management of its collection of photographs. From 2005 to 2014 he was director of Contrasto-Milano and vice president of the Fondazione FORMA. For over fifteen years he has been the photography critic for Vivimilano and Corriere della Sera.

An expert on the market for collectors of photography, in the years 2002-03 he organized Sotheby's first auctions of photographs in Milan. He edits the monthly Il Fotografo.

Key Information • • •

Beautiful b/w images.

Very affordable price.

Will interest Venice lovers and photo enthusiast alike.

47 46

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103 F U LV I O R O I T E R

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V E N E Z I A , S Q U E R O A S A N T R O VA S O 1970

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VENEZIA

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1970

1970

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1990

1990

151 F U LV I O R O I T E R

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Hip-Hop at the End of the World Ernst Paniccioli Filled with more than 250 images of artists including Ice Cube, The Notorious B.I.G., LL Cool J, Naughty by Nature, Public Enemy, 50 Cent, N.W.A, Snoop Dogg, Lil' Kim, Flavor Flav, Lauren Hill, Queen Latifah, TLC, Sean Combs, many that have never before been published, this book is set to become the new hip-hop photography bible With exclusive, behind-the-scenes access, preeminent photographer Brother Ernie captures the last four decades of the evolution of hip-hop – the styles that grew from it, and the artists who shaped it. Complete with Brother Ernie's personal anecdotes of time spent with subjects, and stories behind the photographs, Hip-Hop at the End of the World shares intimate moments from the most important era of hip-hop.

After picking up a camera in the 1973 to document the graffiti art that dominated New York City, Ernest Paniccioli started his journey of whole-heartedly capturing the scene during the most fertile years of hip-hop. Always armed with a 35mm camera, he successfully photographed nearly every rapper of note since the genre's inception, making him the go-to photographer for magazines like Word Up and Rap Masters. Hip Hop at the End of the World is a carefully curated selection of photographs from Brother Ernie's extensive archives, celebrating over 40 years of swag in one of the most complete records of the most crucial movements in American music.

Publication

01 October 2018

Binding

Hardback

Price

AU$65.00

ISBN

9780789334411

Author Details

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Brother Ernie (Ernest Paniccioli) is a photographer most known for his photographs of the hip-hop scene in the 80s and 90s. He is the author of the best selling book Who Shot Ya? and the subject of the award winning documentary The Other Side of Hip-Hop.

Category

Art/Fashio/Photography

Format

254 x 203 mm

Extent

256pp

Illustrations

250 Colour & B/W Photographs

Age Range

NA

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Terms

SOR

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Afrika Bambaataa is an American disc jockey, singer, songwriter and producer from the South Bronx, New York.

Melle Mel is an American hip-hop musician - one of the pioneers of rap as lead rapper and main songwriter for Grandmaster Flash and the Furious Five.

Key Information

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Hip-Hop at the End of the World is filled with previously unpublished photographs that have not been seen.

This book will be published at the same time that the award winning documentary about Paniccioli's life, The Other Side of Hip-Hop, is released on Netflix.

Brother Ernie is highly regarded in the music world. Many of the artists featured in the book will help to promote it on social media and in the press.

Brother Ernie's first book Who Shot Ya? was a best seller.

Rankin Rankin A spectacular retrospective of the profoundly influential photographer Rankin's extraordinary thirty-year career on the cutting edge of fashion and pop culture, edited by the photographer himself.

Rankin's photography has been at the cutting edge of fashion and popular culture for thirty years. One of few photographers who defined the aesthetics and attitudes of the 1990s and 2000s, the influence of his work continues to be seen everywhere from contemporary fashion editorials to cinematography, graphic design, and music videos for artists from Iggy Azalea to Miley Cyrus.

Edited by the photographer himself, and drawing from thirty years of work in the media of photography and film, this book is the first retrospective of Rankin's full career. From early provocative portraiture in the late 1980s, through his founding with Jefferson Hack of the fashion bibles of the 1990s and 2000s Dazed & Confused and AnOther Magazine, to his pioneering of independent television and film through Hunger and his iconic monographs on the world's biggest supermodels in Heidi Klum and Rosie Huntington-Whiteley, Rankin's work has defined the face of popular culture for generations.

Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847862177

Publisher

Rizzoli International

Imprint

Rizzoli

Author Details

Series

NA

Category

Art/Fashio/Photography

Format

305 x 254 mm

Extent

304pp

Rankin is a photographer living and working in London. He co-founded the magazines Dazed & Confused and AnOther with Jefferson Hack, and his fashion photography has been published everywhere from his own publications to Elle, Vogue, Harpers Bazaar, Esquire, GQ, Rolling Stone, and Wonderland. His photography has been exhibited in galleries around the world. In 2011 he founded his own film production company, and he has worked in television as either cinematographer, director, producer, or presenter for Dazed TV, the BBC, and his own Hunger TV.

Illustrations

200 Colour & B/W Illustrations

Age Range

NA

Terms

FS

Presented in reverse chronology, with a nod to a continuing spirit of contradiction, the book moves from Rankin's most iconic portraiture and documentary work through his nudes, his groundbreaking fashion work, and back to his earliest Polaroids. With interviews between Rankin and several of his influences, peers, subjects, and admirers, this is the definitive look at one of the most profound influences on fashion and photography working today.

Key Information • • • •

Rankin's photography has appeared in magazines and many books, but this is the first time a book will collect his work from across his full career and the many mediums in which he's worked over 30 years.

Rankin's influence in photography and pop culture is tremendous he remains one of the most in-demand fashion photographers in the world Most of Rankin's previously published books focus on one subject and have sold at higher retail prices; this is the first and only retrospective of his full career and is accessibly priced for broadest appeal List of big names in fashion, art, music, film, and photography will draw in audiences and underline his influence in pop culture: from Jefferson Hack to Kate Moss and the musician Donna Matthews

Richard Bernstein Uncovered Mauricio Padilha From the Padilha brothers who established through Gloss, Antonio Lopez, and The Stephen Sprouse Book an appetite for all things 70s, comes an equally vibrant, ultra glamorous and celebrity-filled book that celebrates the seminal covers of Andy Warhol's Interview Magazine during the publication's most decadent era. Featuring hypercoloured magazine covers and nostalgic behind-the-scenes imagery this dazzling volume will be coveted by lovers of fashion, celebrity, art, and pop culture.

A behind-the-scenes discovery into the creation of the most celebrated, fun, sexy, and glamorous collection of iconic covers of Andy Warhol's Interview Magazine , showcasing the larger-than-life celebrity portraits by American artist (and Studio 54 regular) Richard Bernstein from 1972 into the mid-'80s. Richard Bernstein, perhaps best unknown for his hyper-coloured graphic portraits of the world's most famous stars on the covers of Andy Warhol's publication Interview Magazine , ushered in the era of celebrity when he immortalised stars of the past and his present: New York City in the 1970s and 80s.

Publication

01 October 2018

Binding

Hardback

Price

AU$75.00

ISBN

9780847863389

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

330 x 254 mm

Extent

160pp

Illustrations

Full colour photography and illustrations throughout

Age Range

NA

Terms

SOR

Author Details Roger Padilha and Mauricio Padilha are the founders of MAO Public Relations and authors of Gloss, Antonio

Lopez: Fashion, Art, Sex, and Disco , and The Stephen Sprouse Book .

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Discover the "real" artist behind the most iconic and celebrated covers of the era with first-hand stories behind their creation.

Readers taken down a super-glamorous and nostalgic trip back to the 1970s-mid 1980s, where up-and-coming stars and legends of fashion, music, and Hollywood graced its covers. Celebrities include: Aretha Franklin, Faye Dunaway, Bette Midler, Diane Keaton, Michael Jackson, Yoko Ono, Liza Minelli, Sylvester Stallone, Cher, Mick and Bianca Jagger, Madonna, Jack Nicholson, Anjelica Huston, Richard Gere, Jerry Hall, Stevie Wonder, John Travolta, Grace Jones, Iggy Pop, Brooke Shields, Annie Lennox, Diana Ross, Debbie Harry, along with behind-the-scenes party shots, album covers, ephemera from the era.

Described as a "chronicler of his time" and a key member of Andy Warhol's Factory, Bernstein did the cover art for Interview for almost 20 years, on top of art directing Calvin Klein's national billboard campaign and acting as art advisor for innumerable music videos and TV commercials. His work has been shown in the National Portrait Gallery of Washington, MET, MoMa, Stedelijk Museum, Amsterdam, Foundation Vincent Van Gogh Arles, and countless galleries.

Ray Gun Marvin Scott Jarrett The first, comprehensive monograph on the legendary, rule-breaking magazine Ray Gun, featuring the most iconic names in 90s music and culture, and the eye-catching design that inspired generations to come. This volume will appeal to serious in-the-know music, graphic design, and counter-culture aficionados.

Ray Gun didn't just chronicle the 1990s indie music and cultural revolution, it was the revolution. Celebrating the magazine's legendary graphic design and innumerable cultural contributions, this volume on "The Bible of Music and Style" features the legendary names in music and culture, many of which were first widely featured within its pages.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$110.00

ISBN

9780847863150

Publisher

Rizzoli International

Marvin Scott Jarrett is a celebrated creative force in the worlds of publishing, photography, film and television. He started his career in media in the '90s with the launch of Ray Gun, a critically acclaimed, award-winning music and design magazine. He went on to create magazines for Time Warner and MTV Europe, and founded Nylon in 1999, which he built into a global media brand for the millennial generation distributed in over 30 countries. Jarrett was a pioneer in online video, launching NYLON TV in 2005 in addition to collaborations with YouTube, iTunes, Instagram, Nike and Urban Outfitters. Jarrett's photography has also earned kudos, having shot some top global talent, including musicians and actors Katy Perry, Lana Del Rey, Ewan McGregor and Jared Leto. Most recently, Jarrett founded Popular TV, a global digital and video platform for young millennial women.

Imprint

Rizzoli

Key Information

Series

NA

Category

Art/Fashio/Photography

Format

NA

Extent

256pp

Illustrations

Full colour photography and illustrations throughout

Age Range

NA

Terms

FS

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Exclusive photographs of David Bowie for front and back cover.

CELEBRITIES FEATURED: Bryan Ferry, R.E.M., PJ Harvey, Sonic Youth, Iggy Pop, Moby, Morrissey, Elvis Costello, Keith Richards, Beastie Boys, Bjork, Neil Young, Flaming Lips, David Bowie, Smashing Pumpkins, Cypress Hill, Soundgarden, Beck, Mazzy Star, Nine Inch Nails, Chemical Brothers, Oasis, Jane's Addiction, Marilyn Manson, Radiohead, & Pulp.

The magazine featured, to name a few: Doug Aitken, Dave Stewart, Wolfgang Tillmans, Spike Jonze, Rankin, Danny Clinch, Michael Stipe, & Ari Marcopolous.

The 90s are in: fashion, music, makeup, design, and a general nostalgic craze for that bygone era.

Ray Gun was a tastemaker, and featured great photography and cutting-edge graphic design. The original design and photography within this volume will be an invaluable resource and visual reference for anyone in a creative field or interested in music, design, and culture in general.

Legendary graphic designer David Carson's eye-catching design put Ray Gun on the map and in design history books. Before Ray Gun, design was invisible, but the pages of Ray Gun were graphically beautiful, unlike anything previously seen. The pages Ray Gun chronicle this historical graphic revolution, all ignited by founding art director David Carson.

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RAYGUN THE BIBLE OF MUSIC AND STYLE

RAYGUN THE BIBLE OF MUSIC AND STYLE

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RAYGUN THE BIBLE OF MUSIC AND STYLE

RAYGUN THE BIBLE OF MUSIC AND STYLE

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RAYGUN THE BIBLE OF MUSIC AND STYLE

RAYGUN THE BIBLE OF MUSIC AND STYLE

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RAYGUN THE BIBLE OF MUSIC AND STYLE

RAYGUN THE BIBLE OF MUSIC AND STYLE

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Pharrell Pharrell Williams Transformations documents the continuing adventures in art and design of one Pharrell Williams, one of the most influential figures in contemporary music and popular culture.

Publication

01 October 2018

Binding

Hardback

Price

AU$90.00

ISBN

9780847861637

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

295 x 210 mm

Extent

288pp

Illustrations

300 Colour Photographs

Age Range

NA

Terms

SOR

This book highlights recent projects, designs, and collaborations for Chanel, Moncler, Moynat and Adidas and features Pharrell's pioneering work with visual artists including JR, Alex Katz, MR and Daniel Arsham. But at the heart of it all is the visual language that Pharrell has built around his Ice Cream/Billionaire Boys Club clothing line, which integrates a sophisticated approach to streetwear into the design of apparel, accessories, limited-edition toys and skate graphics. The worldwide success of the song "Happy" and his soundtrack and production credit for the Oscar-nominated film Hidden Figures bookend a volume wholly devoted to Pharrell's mastery of artistic collaboration. Straddling the intersection of art, design and hip hop, Pharrell's creative output is without peer or precedent. By playing off different disciplines--music, fashion, and contemporary art--and using each as an element in the other, Pharrell has redefined the role of the contemporary recording artist, blazing a trail for other musicians and prominent cultural figures. Expanding on themes covered in Places and Spaces I've Seen, the new book gathers a new group of collaborators. Engaging Pharrell in conversation, talents as diverse as Karl Lagerfeld, Takashi Murakami, and Lebron James, provide context and position Pharrell's work within contemporary visual and material culture.

Author Details Pharrell Williams is a multi-platinum recording artist, 11-time Grammy award recipient and a two-time Academy Award nominee.

Karl Lagerfeld is the creative director of Fendi and Chanel.

Daniel Arsham is a contemporary American artist.

Lebron James is an American professional basketball player for the Cleveland Caveliers.

Sarah Andelman is the founder and creative director of the Parisian concept store, Colette.

Taraji P. Henson is an American actress and singer.

Janelle Monáe is an American recording artist, record producer, actress and model.

Octavia Spencer is an American actress.

Key Information •

Pharrell's previous book was a big hit

•

His profile has grown exponentially since the previous book was published This is a one-of-a-kind volume that provides a window into the inspiration and process of Pharrell Williams. This is illustrated through the use of nearly 300 drawings and photographs.

Much like the previous book, this book will feature contributions from and collaborations with high-profile people from across the range of his output HOT! Appeal extends to Hip-Hop, street wear, skate culture, street art and Japanese culture fanatics as well as the larger creative and fashion community.

Pharrell is regularly featured in Vogue, Teen Vogue, NYLON, Thrasher, Fader, Surface, Index, Vibe, The Source,

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Interview, W, V, New York Times Magazine, New York, New Yorker *Wallpaper, Tokion, Newtype USA, The Face, Visionnaire etc...

Chanel Collaboration A conversation with Cara Delevingne aut quia quatum explacipite pro volupta nihita doluptati dio. Ut eicillendae vendus autecte mposamus cum eum iuntiorpos dolest dit officia sernatur autessinum quo in rest plitio. Nemped excepe voluptat as cone voluptasinim fuga. Ita atem venihilibus aut omnihil laccus et quid et reperum haribus elliqua tumquid quodio. Mus quiscip samus. Bori ipsante volore si ut es ulparch illuptis id min eos ipsume lab il eum, amus. Quo eictur, quae niet, isi accuptatiur autempos sincimporum fuga. Adit exero dolor serunt, ne erferum reprati onemquist litias suntiore voluptae reperat omnis diciusciis mo omnit molupti onsequam, consequ odicimus, venis naturit quasintiore doluta nistio et aut ere veles voluptatem quia voles dus et ullupta samus ut la preptaquis doloreces asperspedis perest, ut rero dit laborep eliquid et, opture di sitiur aut quos imus, con nectur alist, temquatur rerrovid maio dolo od mo eatempo resequis as accusda sam quaeribusant et el in cupta consedistiur si officipsam ut et estotat entotate et erum eatibust, oditi volupta volende rerumqui ipsa voloreri berio. Itatur magnis autaturem nest, omnit elenime nihil minvele storectas ped quodi to magnis dis aliciatendi autem volorerument faccum abo. Ut oditiam, officiis dolo etum qui aut faci si aceseni minvenis eate cum Ullabore, sincianis rent aut voles quatem ea sequias dolupient voluptatio intisqu ideratur, sum quis delit esciunt evellectenim estrum volutem lant eritiore,

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11

Transformations

aut quia quatum explacipite pro volupta nihita doluptati dio. Ut eicillendae vendus autecte mposamus cum eum iuntiorpos dolest dit officia sernatur autessinum quo in rest plitio. Nemped excepe voluptat as cone voluptasinim fuga. Ita atem venihilibus aut omnihil laccus et quid et reperum haribus elliqua tumquid quodio. Mus quiscip samus. Bori ipsante volore si ut es ulparch illuptis id min eos ipsume lab il eum, amus. Quo eictur, quae niet, isi accuptatiur autempos sincimporum fuga. Adit exero dolor serunt, ne erferum reprati onemquist litias suntiore voluptae reperat omnis diciusciis mo omnit molupti onsequam, consequ odicimus, venis naturit quasintiore doluta nistio et aut ere veles voluptatem quia voles dus et ullupta samus ut la preptaquis doloreces asperspedis perest, ut rero dit laborep eliquid et, opture di sitiur aut quos imus, con nectur alist, temquatur rerrovid maio dolo od mo eatempo resequis as accusda sam quaeribusant et el in cupta consedistiur si officipsam ut et estotat entotate et erum eatibust, oditi volupta volende rerumqui ipsa voloreri berio. Itatur magnis autaturem nest, omnit elenime nihil minvele storectas ped quodi to magnis dis aliciatendi autem volorerument faccum abo. Ut oditiam, officiis dolo etum qui aut faci si aceseni minvenis eate cum Ullabore, sincianis rent aut voles quatem ea sequias dolupient voluptatio intisqu ideratur, sum quis delit esciunt evellectenim estrum volutem lant eritiore, iliae cus il ium ea nient laborro consectet reperep erferum faccab is porem ni incimag nisquiatum, eum ipsam ea vereperion cus debis iusci tempos vit ut eritibu sandiaes nulparchitio tentore labo. Met quas eritat aligniat inimolo et, et aperum, similictust quiscient, omnis dolorru mquam, sunt.

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Chanel Collaboration

12

Stan Smith Some People Think I Am a Shoe Stan Smith For readers of Rizzoli's popular books on streetwear such as Supreme, Pharrell: Places and Spaces I've Been, and Beams: Beyond Tokyo – this book tells the origin story of the shoe, with contributions by its namesake endorser Stan Smith, as well as conversations with the sneaker's design collaborators. Undoubtedly, an essential book for sneaker aficionados, and those interested in style, pop culture, streetwear, celebrity, and design.

The first monograph that tells the story behind the iconic sneaker, including the history, the legacy, and the legendary athlete behind the world's best-selling tennis sneakers of all time – the iconic "Adidas Stan Smith."

Author Details Stanley Roger Smith is a former world No. 1 American tennis player and two-time Grand Slam singles champion.

Since 1978, his name has been used for the German sportswear brand Adidas best selling sneaker in history – the "Adidas Stan Smith."

Publication

01 October 2018

Binding

Hardback

Price

AU$95.00

ISBN

9780847862740

•

Publisher

Rizzoli International

•

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

305 x 229 mm

Extent

208pp

Illustrations

200 COlour & B/W Photographs

Age Range

NA

Terms

SOR

Key Information

• • •

Book will launch end of August 2018 for U.S. Open.

Adidas has several Instagram handles, their main account boasts 16.4 million followers, Adidas Originals Instagram: 22.2 million followers Adidas Stan Smiths have been worn by celebrities young and old from model Gigi Hadid, David Beckham, Kanye West, fashion designers Phoebe Philo (of Céline) and Marc Jacobs, to Elton John.

That said, the shoe has mass appeal due to the understated versatility of the design, children to adults across the globe wear this shoe.

Adidas will sell an exclusive special edition in their flagship stores and e-commerce websites.

4

RA F

SIMONS

I N T E RV I E W

SPECIAL

EDITION

FA S H I O N

THE MOST IMPORTANT LETTER I EVER Maecenas nec odio et ante tincidunt tempus Donec vitae sapien ut libero vene natis fauci bus.

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DESIGNED IS THE R ON THE STAN 18

19

COLLECTION

THE Collection of the different Stan Smith models over time, from the accessible classic to the rare collaboration, presented with information on where it dropped and when.

C O L L A B O RAT I O N

S TA N

MOST

SMITH

X

FA C T S

COLLABORATIVE

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Stan Smith x Supreme

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COLLABORATOR 48

IN

THE

WORLD 49

COLLECTION

C O L L A B O RAT I O N

FA C T S

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50

X

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SMITH

Stan Smith x Raf Simons

Stan Smith x Mastermind

Stan Smith x Michael Edery

S TA N

Stan Smith x Pharrell Williams

Stan Smith x Kvadrat

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51

The Gentleman's Guide to Grooming The art of male grooming Dan Jones Must-have advice for looking your sharpest.

With the rise of perfectly preened sports stars, online dating, and the dreaded selfie stick, every man worth his salt wants to look his best. Male grooming is no longer about being vain: it's essential. A real man has a stylish haircut, conditions his beard, manscapes, moisturises, wears decent shoes, takes the right vitamins, and is probably hitting the gym right now to hone his physique.

Feeling confused? Fear not, because Dan Jones is here to guide you through everything you ever needed to know about personal grooming. From man-buns and moustaches to eye cream, facials, and buying a decent suit, this is a dapper DIY guide for all men, from teens to dads, who want to look their best year-round.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$22.99

ISBN

9781784881900

•

Publisher

Hardie Grant (UK)

•

Imprint

Hardie Grant (UK)

Series

NA

Category

Gift

Format

177 x 140 mm

Extent

176pp

Illustrations

Full colour photography

Age Range

NA

Dan Jones is a journalist, fashion editor and style consultant, working with the likes of ASOS, Topman, Time Out, and Condé Nast.

Terms

Key Information •

From the bestselling author of Gin (over 90,000 copies sold) Dan is an undisputed expert in men's style Goes beyond other gentleman's handbooks to focus on the sophisticated art of modern grooming

ALSO AVAILABLE IN THIS SERIES:

SOR

Price

AU$22.99

ISBN

9781784881917

de GRISOGONO De Grisogono Lovers of artistic jewelry already know the name of de GRISOGONO, creator of inventive high jewelry that dominates red carpets worldwide. This book is a feast for the eyes, focusing on the jeweler's out-of-this-world creations with full-page, full-colour photographs throughout.

Publication

01 October 2018

To celebrate de GRISOGONO's 25th anniversary, this book takes a deep dive into what makes de GRISOGONO's jewels so extraordinary: irrepressible imagination, impeccable craftsmanship, and top-quality jewels – including diamonds of several hundred carats. As a physical object itself, the book is a delight, with a slipcase that reveals the title via artful cutouts. The photographs inside capture what makes these jewels so highly coveted, with images that were created exclusively for this publication. Close-up shots reveal the level of detail in every piece, and glamorous red-carpet shots reveal the natural habitat of this level of artistry.

Binding

Hardback

Author Details

Price

AU$350.00

ISBN

9780847865376

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

NA

Extent

352pp

Illustrations

300 Full colour photographs

Age Range

NA

Terms

FS

de GRISOGONO was founded in Geneva in 1993 by Fawaz Gruosi. In the two decades since its founding, the young jewelry brand has breathed fresh life into the very concept of haute jewelry, relentlessly expanding the borders of its art.

Key Information • • •

The jeweler has elevated once-overlooked materials, such as black diamonds, as well as forging new paths in the field of haute horology, with innovative designs and complications. de GRISOGONO's pieces include record breaking, three-digit carat weights.

Includes a slipcase that reveals the title via artful cutouts.

Italiana Stefano Tonchi Fashion in this project becomes the privileged point of view for the narration.

The great march of Italian fashion, with the boom in ready-to-wear.

Author Details Maria Luisa Frisa is a professor at the IUAV University in Venice, where she directs the degree course in Fashion Design and Multimedia Arts. She has curated numerous exhibitions and edited many publications. For Marsilio Editori she is in charge of the Mode series devoted to the ideas and figures of fashion. Her most recent book is Le forme della moda (2015).

Publication

01 October 2018

Stefano Tonchi has been editor of W Magazine since 2010. Previously he was editor of T: The New York Times Style Magazine, creative director of Esquire and Self Magazine and fashion editor of L'Uomo Vogue.

Binding

Hardback

Key Information

Price

AU$99.00

ISBN

9788831729543

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

279 x 210 mm

Extent

400pp

Illustrations

450 Colour

Age Range

NA

Terms

FS

• • • •

A volume lavishly illustrated with memorable pictures drawn from the fashion house's archives, along with sketches and drawings.

A book for everyone interested in fashion, the 70s and 80s and the Made in Italy phenomenon.

Highly approachable text.

Affordable price.

Prada dresses. Photos by Peter Lindbergh, styling by Nicoletta Santoro. “Graphic signs,” Vogue, Italian edition, September 1998.

Nanni Strada for Sportmax, Etnologica collection, Fall/Winter 1971–72. Photos by Neroblu and Davide Mosconi. Tommaso Trini, “Abitare l’abito,” Domus, May 1972.

78

ITALIAN ICONOGRAPHY

79

Above and far right, Fenzi cardigan and sweater. Photos by Giovanni Gastel / © Giovanni Gastel. The photos were included in the feature “Paint it wool,” Mondo uomo, July 1984.

Gianni Versace T-shirt. Photo by Christopher Astley. “Dripping wear,” L’uomo Vogue, October 1998.

94

ITALIAN ICONOGRAPHY

95

Two militants at the headquarters of the Italian Communist Party, Rome, 1991.

On the wall, a portrait of Enrico Berlinguer. Photo by Eligio Paoni / Eligio Paoni/ Contrasto.

Lambers knitwear made from Zegna Baruffa yarn and Jesus jeans.

Photo by Oliviero Toscani. “Hanno scelto il rosso,” L’uomo Vogue, February 1976.

114

ITALIAN ICONOGRAPHY

115

MAX MARA

Marta Franceschini

The conditions that paved the way for Achille Maramotti’s foundation of Max Mara in 1951 were many, and all equally significant. There was tradition, represented by his memory of the dressmaker’s shop run by Marina Rinaldi, Maramotti’s great grandmother, frequented by the middle-class ladies of Reggio Emilia. There was recognition of the value of study, which he learnt from his mother Giulia, who ran a dressmaking school in the city. There was Maramotti’s own curiosity, which led him to travel the world, avid for new experiences, and finally the man’s tenacity to go back and put himself to the test in the place where his roots lay.

Max Mara emerged as the result of a process that looked to the past and onto that past grafted innovation and entrepreneurial and creative intelligence. Maramotti sensed the importance of betting on the coat, a single product category, in a period of great social upheaval like the one following World War II. From a trip to the United States he brought back a system of mass production and introduced it into the Italian panorama, where tailor’s and dressmaker’s shops still predominated, while maintaining the quality and attention to materials, structure and details that were characteristic of clothing made by hand. Even the standardization of sizes became a way of developing forms and volumes that suited different builds, allowing the brand to speak to women who had different figures but were alike in their desire to “dress well.”

The company’s success from the outset was based on diversification into lines that responded to the needs of different kinds of women. Sportmax was set up in 1969 as an offshoot of Max Mara Pop, founded in 1965: it was the first line to develop the idea of a total look, bringing to Italy the freshness and vitality that characterized Swinging London in those years. Then in the 1970s came the Marella, IBlues and Pennyblack lines, launched in 1971, 1975 and 1978 respectively. The 1980s saw the birth of Marina Rinaldi, an outgrowth of the Myfair line, Pianoforte, Diffusione Tessile (a system of sales that made it possible to keep track of leftover stock and, consequently, defend the brand’s image), Weekend Max Mara, Max&Co, Persona and Blues Club.

Reflecting intensely on the meaning of creativity, Maramotti grasped the importance of building a “hybrid” team made up of people with different talents, skills that would in turn have an influence on the brand, on its meaning and on its customers. Max Mara became an experimental laboratory where pure creativity encountered the centrality of the product. External designers worked alongside the in-house team, which, in addition to translating ideas into clothing for real women, preserved and developed the brand’s philosophy. The result was an inclusive design department, a research hub that succeeded in creating fashion objects and trends, moving between experimentation and an understanding of the industrial techniques best suited to turning wholly unfamiliar visions into objects of the highest quality: in 1970, for the 1971–72 Fall/Winter collection, Nanni Strada collaborated with Sportmax on the development of the geometric abito-design, a sublime synthesis of product and project, fashion and design.

128

The company’s stylistic identity became clearer in the 1970s and 1980s, when important collaborations led to the production of what were to become the style icons of the brand: pieces like the 101801 coat, created by the French designer Anne-Marie Beretta in 1981 but given an unmistakably Italian character through Max Mara’s manufacturing techniques, which combined details used in men’s tailoring with the refinement typical of high fashion for women. Emblematic, in this sense, was the puntino stitching: a classic finish of men’s suits, originally done by hand, that Max Mara was the first to reproduce industrially and apply to its creations.

As well as by the care it takes over the product, the history of Max Mara is characterized by a particular attention to publicity and the development of an image that is faithful to the brand’s original values yet can be modified in relation to the message and its target. To construct this image, the brand turned first to local artists—Erberto Carboni from Parma was responsible for the early advertisements in the 1950s—and then to photographers of international fame, from Sarah Moon to Gian Paolo Barbieri, Peter Lindbergh, Richard Avedon, Paolo Roversi and Steven Meisel.

The interest in the image was matched by the importance given to the store as the location in which to create the right atmosphere to present—and sell—Max Mara products. The international network started to take shape in 1964, and the construction of a global web of flagship stores reflected the capacity to export, along with the stores, an unmistakably Italian style.

Max Mara stands as an example of entrepreneurial creativity, able to pick up trends in other countries and single out their positive aspects, filtering them through a typically Italian sensibility. Max Mara’s Italian spirit lies in the identification of a mode of working that brings together intuition and method, idea and product, image and distribution. The design of its ready-to-wear garments is sartorial in its premises but makes use of industrial techniques, defining fashion as a means to shape lifestyle.

Max Mara, Spring/Summer 1987 advertising campaign. Photo by Eddy Kohli.

Vogue Speciale, Italian edition, March 1987, second issue.

ITALIAN ICONOGRAPHY

129

Luisa Spagnoli Sofia Gnoli A luxuriously illustrated book that captures the fashion brand's evolution over the past century; a must have book for all lovers of Italian style and fashion. The evolution of the elegant and sophisticated fashion brand, as seen through vintage and contemporary illustrations, back catalogues, sketches and drawings, and previously unpublished material from the extensive company archives.

Publication

01 October 2018

Binding

Hardback

Price

AU$175.00

ISBN

9788891815293

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

317.5 x 241 mm

Extent

240pp

Illustrations

300 Colour Illustrations

Age Range

NA

Terms

FS

Founded in 1938 by Luisa Spagnoli as a business for breeding angora rabbits and producing angora woolens, after a short period with her son Mario and grandson Lino at the helm, the company became a beacon of entrepreneurial success, firmly anchored in its home region of Umbria and in Italian tradition: based on an ethical work plan, business acumen, and the ability to evolve over time, along with some winning choices and a pioneering approach to marketing, Luisa Spagnoli is a unique figure on the Italian industrial panorama. Today, 90 years later, the founder's great granddaughter Nicoletta Spagnoli is the creative and managerial dynamo of the company, applying her insights and skills to the company's expansion around the globe, ensuring the continuity of a label that maintained its values and immutable appeal over time.

Author Details Alessandra Arezzi Boza is a fashion historian and freelance curator, teaches at Bologna University, and has taught at Polimoda in Florence. She has directed the Fondazione Archivio Emilio Pucci, where she curated various exhibitions and publications. After this she specialized in special projects for the conservation and management of clothing collections for both museums and companies, working with the Costume Gallery at Palazzo Pitti in Florence, and with major Italian fashion brands. She is the author of numerous essays and monographs.

Key Information •

•

•

In 2018 the clothes brand Luisa Spagnoli will celebrate 90 years of success, and this book pays tribute to the enterprising spirit of its founder Luisa who - after founding the chocolatier Perugina and its hallmark 'Bacio' transformed her hobby of knitting with angora wool into a women's clothing and accessories brand that now boasts 170 outlets around the world.

In the 50s and 60s Luisa Spagnoli was the Italian Brand for the well dressed woman and was also popular with Hollywood stars working in Rome like Ester Williams and Lana Turner or Italian actresses like Sophia Loren and Anna Magnani. Nowadays the Duchess of Cambridge Kate Middleton is often portrayed wearing Luisa Spagnoli creations.

Over the decades, the company's style shows a confident, feminine woman whose elegance is modern without excess, impeccable and sophisticated for every occasion. A style that is much loved by women of all ages, based on quality tailoring and must-have pieces that are always novel but also timeless. The brand operates in Italy with 152 mono-brand stores and 41 in the rest of the world.

6

— Antonia Monti, Il vestito che ispira fiducia

“Il vestito di maglia, così sciolto, così libero, così carezzevole (...). Sentirsi vestita e sciolta piace a qualunque donna elegante, sentirsi libera e senza impacci sotto il paltò dà un piacevole senso di leggerezza, sentirsi vestita e al tempo stesso un po’ svestita in una guaina che segue il corpo senza precisarlo ma mettendolo ugualmente in rilievo è piccante e molto elegante”.

42

44

Capitolo III — Il vestito perfetto

Roland Mouret Roland Mouret A major first book on celebrated French fashion designer Roland Mouret, the so-called "master of the dress," highlighting twenty years of design and inspiration behind the high-voltage glamour and feminine allure of his brand.

A much-anticipated first monograph on London-based French fashion designer Roland Mouret, famous for his iconic Galaxy dress – the defining look of the noughties – and as the go-to label for chic, figure-enhancing women's eveningwear. Published to mark his twenty years in fashion, Roland Mouret celebrates the designer's career in a series of interviews with T Magazine editor Alexander Fury and thematic photo essays shot specifically for the book.

Author Details

Publication

01 October 2018

Binding

Hardback

Price

AU$140.00

ISBN

9780847862917

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

317.5 x 317.5 mm

Extent

272pp

Alexander Fury is a fashion journalist, author and critic. He has recently been appointed Editor of AnOther Magazine. In 2016, Fury was appointed the first Chief Fashion Correspondent at T: The New York Times Style Magazine. Prior to this, from 2013 to 2016 Fury was fashion editor of the Independent and the Independent on Sunday newspapers. He was the inaugural Men's Critic for American Vogue.com, covering the Winter 2016 and Spring 2017 menswear seasons. Fury was the first journalist to receive the Editorial Intelligence Award for Fashion Commentator of the Year 2014-15, and was named one of InStyle magazine's twenty most powerful people in fashion in 2015. His first book, Dior: Catwalk was published by Thames and Hudson in 2017.

Illustrations

265 Colour & B/W Illustrations

Key Information

Age Range

NA

Terms

FS

Roland Mouret is a French fashion designer based in London. Mouret was born in 1961. His father was a butcher; his mother worked as a maid in one of the abundant hotels catering to Lourdes's influx of religious devotees. Those strange conflicting worlds, of flesh and bone, of religion, of working uniforms and saintly drapery, marked his young life, moulding his nascent aesthetic. Thirty-six years later, their inherent contradictions would fuse together, when Roland Mouret sat down, and draped a dress.

•

• •

•

Scarlett Johansson, Victoria Beckham, Demi Moore, Cate Blanchett, the Duchess of Cambridge, Nicole Kidman, Dita Von Teese, Cameron Diaz, Sienna Miller, Naomi Watts, Rachel Weisz, JK Rowling, and every other red-carpet star has fallen in love with Mouret's brand of old-fashioned glamour. In fact, Mouret rivals Stella McCartney as one of Britain's foremost names in red-carpet fashion.

Mouret organised several shoots specifically for this book, so all photographs of the clothing are brand new and never-before-seen or published!

Influential friends: Before becoming a famous fashion designer, Mouret led many lives: as a model for Gaultier, a stylist for French Glamour, an art director for Robert Clergerie and for pop musicians (Bananarama, Kylie Minogue, Morrissey). Mouret continually draws on his eclectic background for inspiration and perspective.

With awards including British Designer of the Year at the Elle Style Awards and a record three nominations at the Lycra British fashion awards, including designer of the year, Mouret's work is recognized and praised both within and outside the industry for its originality and his unique vision of women's sensuality.

The History of Jewelry Caroline Childers Every piece of jewellery tells a story, and none more so than these exquisite pieces, which have passed through several notable owners before arriving at Joseph Saidian & Sons, an antique jeweller's shop nestled in the Manhattan Art and Antiques Center. It offers a unique way of exploring the world of vintage jewellery for experts, newcomers, and anyone with an interest in the topic.

The eclectic choice of jewels and objets makes this a book unlike any other, with myriad entry points to larger discussions on broader themes and trends that the pieces figure into. This publication features beautiful full-colour photographs of jewellery from various historical eras up to the present day, with a wide range of materials and styles. Each piece offers a different entry point for discussing the history of jewellery and various design elements, techniques, materials and societal implications.

Each chapter is centred around a particular piece of jewellery and the way in which it is emblematic: a previous owner, an exemplary design ordominant material. From an array of historic pieces from Van Cleef & Arpels, to a discussion of Indian royalty and its relationship with jewellery, to pages filled with exquisite pearl jewellery, this book satisfies both the casual fan and the devotee with full-colour photographs and informative themed chapters.

Publication

01 October 2018

Binding

Hardback

Price

AU$60.00

ISBN

9780847865383

Publisher

Rizzoli International

Author Details

Imprint

Rizzoli

Caroline Childers has released many books about jewellery, including six volumes of the highly regarded Jewellery International. She lives in New York City.

Series

NA

Category

Art/Fashio/Photography

Format

NA

Extent

176pp

Illustrations

150 Full colour photographs

Age Range

NA

Terms

SOR

Key Information • •

•

The story of the Saidian family is a compelling one, a small business that has become a New York institution, run by a family that has been in the jewellery business for over a century.

The Saidian family brings its unique perspective and expertise to each jewel in the book, in collaboration with Caroline Childers, who has been publishing highly-regarded books about jewellery for nearly 40 years, including six volumes of the comprehensive Jewellery International.

Each piece offers a different entry point for discussing the history of jewellery and various design elements, techniques, materials and societal implications.

“The heart of our design is where the beauty of each creation takes precedence over any pre-defined boundaries.�

Fawaz Gruosi

“I have always had a passion for jewels, an affinity for design, and a total dedication to perfection.�

Fawaz Gruosi

The Enchanted Tiara Chaumet Presenting a modern fable set in a magical Parisian backdrop, this pop-up carousel book serves as a precious design object and a celebration of life's most special moments. Authored by the luxury French jeweler Chaumet, this title will appeal to both young and adult readers, aficionados of exceptional bookmaking, and lovers of the brand Chaumet.

The luxury French jeweler Chaumet offers an ode to the everlasting bond between a mother and daughter in this spellbinding carousel book.

Author Details Hélène Druvert is a French illustrator and paper and textile designer. In her best-selling books, she explores the expressive possibilities of paper cutouts and dioramas working with lasers and scalpels. Chaumet is a high-end jewellry brand founded in Paris in 1780 by Marie-Étienne Nitot. Headquartered in the place Vendôme, the maison is a quintessential expression of Parisian refinement.

Publication

01 October 2018

Binding

Hardback

Price

AU$250.00

ISBN

9780847863273

Publisher

Rizzoli International

Imprint

Rizzoli

Series

NA

Category

Art/Fashio/Photography

Format

413 x 330 mm

Extent

256pp

Illustrations

Full colour illustrations throughout

Age Range

NA

Terms

FS

Key Information • •

•

• •

•

With 6 three-level diaromas, this carousel book is a collectible item of bookmaking in and of itself. Lovers of paper engineering and unique craftsmanship will be drawn to its interesting format.

Hélène Druvert's books have been published in more than ten languages and have been awarded for their unique marriage of innovative paper engineering and classical storytelling. The English edition of Paris Up, Up and Away (2016) and Mary Poppins Up, Up and Away (2017) both sold more than 12,000 copies.

Chaumet's history dates back to 1780, and it was the first brand to install its headquarters in the renowned place Vendôme. It was the official jeweller of Napoleon I and his wife Joséphine de Beauharnais, and all the members of the Imperial Family.

For the first time, the great Parisian jeweller channels its legendary savoir-faire through the cutting-edge art of paper design.

Coinciding with the book's release, Chaumet will announce a new collection of jewels, enriching the immortal Joséphine line inspired by the Empress Joséphine de Beauharnais. The Josephine Tiara featured in the book's wedding diorama is part of this new collection.

This modern fable is set in a contemporary yet charming Paris, and readers of every age will be charmed by Hélène Druvert's illustrations and recognise the magic of Paris Up, Up and Away (2016).

Paris awakes. In the gentle tranquility of a child’s world, her mother gives her her first treasures: tenderness, generosity and joy.

In the parks and gardens of Paris, time passes in the lightheartedness of a happy childhood.

The Complete Ironman The Official Guide to Competing in the Ultimate Endurance Race Bob Babbitt

Written by acclaimed Ironman expert Bob Babbitt, The Complete Ironman captures the spirit, excitement and endeavour of this globally respected sports event with more than 150 amazing images included – many previously unpublished. The Complete Ironman is a unique illustrated book explores every aspect of the competition, from its history and legendary competitors to its major global events, and provides expert practical advice on how to prepare and succeed at such a demanding yet revered athletic challenge.

Publication

01 October 2018

Binding

Hardback

Price

AU$50.00 | NZ$55.00

ISBN

9781780979885

Publisher

Carlton Publishing Group

Imprint

Carlton Books

Series

NA

Category

Sport & Fitness

Format

280 x 230 mm

Extent

192pp

Illustrations

150 colour and b&w photographs

Age Range

NA

Terms

SOR

But what is Ironman? It is the combination of a race, an accolade and an aspiration. For more than 40 years it has been, arguably, the toughest athletic event on the planet, presenting competitors with an almost impossible physical challenge: a 2.4-mile (3.8km) swim, 112-mile (180km) cycle ride and 26.2-mile (42km) marathon run. Even so, Ironman attracts thousands of entrants every year, and has a unique standing and aura in the sporting world.

The number 140.6 is a magic one for Ironman triathletes, as it is the total mileage covered in a race, and it's an inspiring goal for competitors around the world.

Author Details Bob Babbitt has been to every Ironman Triathlon World Championship since 1980. He has finished the event six times and covered more than half of what is considered the world's most important endurance event. He is regarded as the world's leading Ironman expert. As an author, he has written a number of Ironman books, including 30 Years of Ironman.

Key Information • • • • •

Illustrated with more than 150 amazing photographs, many previously unpublished.

"Swim 2.4 miles. Bike 112 miles. Run 26.2 miles. Brag for the rest of your life!" This is the ultimate official illustrated celebration of the world's toughest and most revered endurance race.

Ironman is a major global sports brand and holds more than 225 events worldwide with over 250,000 athletes participating from 200 different countries.

The Ironman website attracts 144 million annual hits globally, and boasts over 1 million social media followers.

Written by acclaimed Ironman author Bob Babbitt and featuring a foreword by a leading Ironman personality.

What a Load of Balls Over 200 sport facts Alf Alderson Whether you're a football fan, a tennis aficionado, a keen golfer or a basketball nut you'll love this top collection of facts – the must-have miscellany for any sports fan.

Whether you're a football fan, a tennis aficionado, a keen golfer or a basketball nut you'll love this top collection of facts – the must-have miscellany for any sports fan.

Featuring obscure, unbelievable, intriguing and engaging facts about some of the world’s most popular ball sports, discover fascinating nuggets of information on the sports, the balls, the players, the history and plenty more. All the major ball sports are covered and you can find out why the number of dimples on a golf ball can make you a better player, what the fastest recorded serve is in a tennis match and who is the world’s highest-earning ball player.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$17.99

ISBN

9781911026617

Publisher

CICO

Imprint

Cico Books

Series

NA

Category

Sport & Fitness

Format

186 x 123 mm

Extent

64pp

Illustrations

Full colour throughout

Age Range

NA

Terms

SOR

Alf Alderson is an award-winning adventure sports and travel journalist and photographer based in Pembrokeshire, South West Wales. His writing has appeared in a wide range of publications and websites including The Guardian, Daily Telegraph, Independent, Toronto Globe & Mail, South China Morning Post, Financial Times, and Mpora. When he can be bothered, Alf occasionally posts scurrilous comments on his own blog, alfalderson.co.uk/blog, and also tweets as @alfinwales.

Savage Country Robert Olmstead Pushed to brink of bankruptcy and despair, Elizabeth Coughlin is intent on carrying out the ambitious bison hunt that her husband had planned for so long. But will she and her brother in law survive such a hunt – and will they be forever changed by being the instruments of so much destruction?

“The year was 1873 and all about was the evidence of boom and bust, shattered dreams, foolish ambition, depredation, shame, greed, and cruelty . . .”

Onto this broken Western stage rides Michael Coughlin, a Civil War veteran with an enigmatic past, come to town to settle his dead brother’s debt. Together with his widowed sister-in-law, Elizabeth, bankrupted by her husband’s folly and death, they embark on a massive, and hugely dangerous, buffalo hunt. Elizabeth hopes to salvage something of her former life and the lives of the hired men and their families who now depend on her; the buffalo hunt that her husband had planned, she now realises, was his last hope for saving the land.

Publication

01 October 2018

Binding

Paperback

Price

AU$32.00

ISBN

9781616208622

Publisher

Workman Publishing

Imprint

Workman

Series

NA

Category

Fiction/Mss Mkt

Format

210 x 140 mm

Extent

320pp

Illustrations

NA

Age Range

NA

Terms

SOR

Elizabeth and Michael plunge south across the aptly named “dead line” demarcating Indian Territory from their home state of Kansas. Nothing could have prepared them for the dangers: rattlesnakes, rabies, wildfire, lightning strikes, blue northers, flash floods – and human treachery. With the Comanche in winter quarters, Elizabeth and Michael are on borrowed time, and the cruel work of harvesting the buffalo is unraveling their souls.

Bracing, direct, and quintessentially American, Olmstead’s gripping narrative follows that infamous hunt, which drove the buffalo to near extinction. Savage Country is the story of a moment in our history in which mass destruction of an animal population was seen as a road to economic salvation. But it’s also the intimate story of how that hunt changed Michael and Elizabeth forever.

Author Details Robert Olmstead is the author of eight previous books. Coal Black Horse was the winner of the Heartland Prize for Fiction. The Coldest Night was a finalist for the Dayton Literary Peace Prize. Far Bright Star was the winner of the Western Writers of America Spur Award. Olmstead is the recipient of a Guggenheim Fellowship and an NEA grant and is a professor at Ohio Wesleyan University.

Key Information • • • •

Fans of Olmstead's bestselling Coal Black Horse and other celebrated novels know him as an author who breathes life into graphic moments in history, keeping readers on the edges of their seats.

Olmstead places his characters in danger for nearly every page of this novel, right up to the last page.

A novel of human greed, savagery, and desire played out on a grand Western stage: Olmstead compellingly explores how the American landscape is threatened for the sake of human consumption and profiteering.

Far Bright Star, Olmstead’s 2009 novel, is heading to the big screen: Casey Affleck is directing, and the film stars Joaquin Phoenix. It’s listed as a 2018 release.

Modern Fairy Tales Poetry, art, words K. Towne, Jr. Insta-poet K. Towne Jr. has captured the hearts and imagination of thousands. This is his first published and illustrated collection, including his most popular works, as well as new and exclusive pieces.

Publication

01 October 2018

Binding

Hardback

Insta-poet K. Towne Jr. has captured the hearts and imagination of thousands. This is his first published and illustrated collection, including his most popular works, as well as new and exclusive pieces. You said ‘us’ – and in that moment, I knew words were magic. Some pieces are in slam style, others more classic, but all encapsulate universal emotions and experiences – in particular, love and heartbreak. Laying out his soul in words, Brooklyn-based K. Towne Jr.’s authenticity shines through and is undoubtedly what has made his work so relatable and admired. In this collection, which includes many as-yet-unseen poems, his words are stunningly illustrated, making this a beautiful book on what it means to love, to lose love and to be human.

Price

AU$14.99

Author Details

ISBN

9781782496649

Publisher

CICO

Imprint

Cico Books

Series

NA

Category

Poetry

Format

152 x 115 mm

Extent

144pp

Illustrations

100 Colour Photographs

Age Range

NA

Terms

SOR

K. Towne Jr. is a poet and dreamer whose love- and whiskey-inspired poems gained him online fame in 2016. Named “Instagram’s most romantic poet” in 2017, the 28-year old’s unique approach to poetry mixes modern style with classical rhyme and rhythm to produce a raw and recognizable style of writing that has pulled at heartstrings around the world. Born and raised in upstate New York, he currently lives and works in Brooklyn.

Good Company The Fear(less) Issue Grace Bonney A biannual journal of inspiration, community, and practical advice for creative women.

Published last season in the wake of her continuing bestseller In the Company of Women, Grace Bonney’s Good Company is the innovative and supportive journal for women and nonbinary creatives at every stage of life, founded on the power of inclusivity, diversity, and celebrating the differences that unite. Its mission is to provide motivation, inspiration, advice, and a vital sense of connection and community. Sharing everything from overarching philosophy and pep talks to useful, targeted advice, the debut Community Issue brought together diverse voices (including Tavi Gevinson, Cynthia Erivo, Julia Turshen, Emma Straub, Ashley C. Ford, and Beejoli Shah) and experiences (from woodworkers, tattoo artists, bakers, mental health advocates, designers, and more).

The Fear(less) Issue continues Good Company’s mission to provide an energetic and highly stimulating place to connect, learn, grow, and work through the challenges that women across the spectrum experience in pursuing their passions and dreams. The Fear(less) Issue focuses on the subject at the heart of any kind of ambition: failure. We all fail – but it’s how we fail, and how we recover, that separates a positive experience from a negative one. This issue shares words, stories, life lessons, and more as it explores something we all shun, yet which has a power unlike any other to help us succeed.

Publication

01 October 2018

Binding

Paperback

Author Details

Price

AU$34.99

ISBN

9781579658618

Publisher

Workman Publishing

Imprint

Workman

Grace Bonney is the author of the bestselling books In the Company of Women and Design*Sponge at Home. Bonney is passionate about supporting all members of the creative community: She founded Design*Sponge, a daily website dedicated to the creative community, which currently reaches nearly 2 million readers per day; runs an annual scholarship for up-and-coming designers; writes a free business column for creatives; and is the host of a weekly podcast, After the Jump, which reaches over 500,000 listeners per episode. Bonney lives in New York’s Hudson Valley with her wife and their three pets. Find her on Instagram @designsponge.

Series

NA

Key Information

Category

Food & Drink

•

Format

260 x 210 mm

Extent

160pp

Illustrations

Full colour photography and illustrations throughout

Age Range

NA

Terms

SOR

•

• •

Grace Bonney’s social media and online following encompass over 2 million daily readers across the globe.

Picking up where a bestselling book left off: The second volume of Good Company will continue to tap into the buzz of the debut issue as well as the “girl power” energy of the bestselling In the Company of Women, providing even more in-depth interviews and inspiration for women in life and at work.

Much like Rookie magazine, Good Company has a friendly, relatable scrapbook feel with themed issues that will make readers want to collect and keep them as sets to reference for years to come.

The author has collaborated with many versatile brands worldwide, from Ann Taylor and Eileen Fisher to Target, West Elm, Anthropologie, and Mrs. Meyer’s.

ALSO AVAILABLE Price

AU$34.99

ISBN

9781579658427

How to Be Great at Your Job Get things done. Get the credit. Get ahead.

Justin Kerr Smart, genuine, and straight-talking-this is the survival guide for a new generation of people in the workforce.

Being a good employee means meetings and emails and interpersonal interaction, and hopefully if you do it right it means a promotion down the line-but how do you know if you're good? How do you get great? This book has all the answers.

Publication

01 October 2018

Binding

Hardback

Price

AU$24.99

ISBN

9781452169132

Publisher

Chronicle Books

Imprint

Chronicle Adult

Series

NA

Category

Self Help

Format

203 x 152 mm

Extent

104pp

Illustrations

2 colour throughout

Age Range

NA

Terms

SOR

In simple language and easily digestible chapters, this book is How to Be Great at Your Job all about how to be the kind of employee that people respect and admire, and who gets noticed for the right reasons, gets promoted, and still gets to hang out on the weekends. With all the basic skills necessary to be a good, nay, a great employee-how to get started in a new job, work well with others, give a presentation, write a good email, manage up and deal with your boss, get a promotion, and maintain work life balance-this book offers helpful bulleted lists of information, bite-size pieces of advice, and all the answers to moving up the career ladder without looking back in regret at the things you had to give up. A perfect gift or self-purchase for someone with a new job or a recent promotion, or anyone who wants to grow their career, one step at a time.

Author Details Justin Kerr is the president of Imprint Projects in NYC, the voice of the Mr. Corpo podcast, and the author of How to Write an Email along with 13 other self-published books. He has been the youngest senior executive at some of the world's biggest apparel companies including Old Navy, Levi's and UNIQLO, running billion dollar businesses before the age of 31. He's a serial entrepreneur, author, and urban beekeeper, and is committed to providing advice on navigating the corporate world.

Key Information •

• •

•

So much of business advice is on how climb the corporate ladder, but this book turns that advice on its head and looks at how to be good at doing a job-and assumes the climbing will come naturally. And most business books are presented in a boring, dry way, but this one is fun and easy and even funny at times-the perfect tone for this perennial topic.

Justin's has an existing audience around his podcast and self-published books that will be excited to see a new book from him.

So much has changed in the workplace over the last ten years, but most business tomes still assume you'll stay in a job for decades with no risk of being downsized or looking for something new. This book's format and voice speaks to those people who rejected traditional corporate-speak but still need help in being better employees.

This kind of light but practical business advice is something that Chronicle does really well-like the popular Creative Inc., this provides an authoritative author that can speak to a business office in a fun and approachable way.

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

IF YOU WANT TO BE GOOD AT YOUR JOB THERE ARE TWO FUNDAMENTAL BEHAVIORS TO WHICH YOU MUST ABSOLUTELY COMMIT YOURSELF:

Be early. Be accurate. Everything else will take care of itself.

More important than convincing people you’re smart is convincing people they can trust you. Trust you to be on time. Trust you to deliver accurate information. Trust you to do what you say you are going to do.

Every time you turn in a report with a missing number, an incorrect formula, or a misspelled word you are saying, “I don’t care enough.” Every time you miss a deadline (even by fifteen minutes) you are saying, “You can’t trust me.” It sounds harsh, but small mistakes can have a cumulative effect on your reputation and your ability to get promoted.

Projects come and go. Office politics ebb and flow. But building a reputation as someone who delivers complete information in a timely manner (early) is the secret to long-term, sustainable success in the workplace.

Being accurate and being early—that is all that matters, so keep it simple: Do good work. Turn it in on time or ahead of time, if you can. Repeat.

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Being accurate is more important than being early, because if people don’t believe what you’re saying they won’t care when, where, or how you say it.

Simply put, being accurate is the foundation of your reputation at work.

It is far better to be a bit slower—and more accurate—than a bit faster and wrong. Understand this. Live this.

Being accurate is about more than just having the right number on an Excel spreadsheet. It is about delivering the right information at the right time in the right format.

In my experience there are two behaviors that can help you ensure accuracy: breathing and asking questions.

Take a deep breath It is easy to get caught up in the hullabaloo of the workplace and convince yourself that hitting SEND on an email right now—instead of thirty seconds from now—is really, really important when, in fact, the exact opposite is true.

It is really, really unimportant whether you send that email now versus thirty seconds (or even two minutes) from now.

Haste makes waste, so my simple prescription for ensuring accuracy in your work on a consistent basis is to take a deep breath before you hit SEND. I literally want you to breathe slowly, in and out, every single time before you hit SEND. The goal is to create a trigger (a cue) to remind you to slow down and double-check your work before hitting SEND.

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

BE ACCURATE

Make sure that the attachment is actually attached. Make sure the formulas all add up. Make sure the document is formatted to print on one page—not thirty-seven pages with one sentence on each. Make sure the day of the week and the date of the month match.

Of course, mistakes are going to happen, but you can at least eliminate the dumb ones.

Create your own mental checklist of things that could go wrong, and don’t let them go wrong. Every detail matters, so take the extra thirty seconds, breathe, and check your work carefully.

If you make small mistakes on a regular basis (more than once per week), it doesn’t matter how smart you (think you) are, people won’t like working with you.

Pro Tip:

The same rules apply when someone asks you a question in a meeting.

Rather than being overanxious to always have an answer on the spot, take a deep breath and think before you speak. Trust me—no one will notice this split-second of breath (while you collect your thoughts), but people will notice if you tell a half-truth or your answer is jumbled and confusing. In fact, it is far better to admit you don’t know the answer and instead offer to follow up within twenty-four hours, rather than fake it.

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If someone asks you to do something, make sure you are 100 percent clear on what it is they actually want. Accepting vague direction from a boss, or anyone in the workplace, can be as dangerous to your reputation as your own laziness.

If something isn't clear, ask questions until you have all the information you need to proceed. This includes clarifying formats, file locations, timing, etc. . . .

Your ability to deliver good work is wholly dependent on your ability to get good inputs and clear directions. An extra thirty seconds of questions can often translate into hours of saved time (for you and your boss) by avoiding frustrating misunderstandings that result in extra work.

If someone asks you to complete a project by EOD (end of day), clarify if they mean 5:00 p.m., 6:00 p.m., or just before 9:00 a.m. the following day.

This will help you avoid the situation of believing you have more time to work on a project, when your boss actually wanted it by 5:00 p.m.

BE EARLY

: 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

Ask clarifying questions

Ninety-two percent of your problems at work will go away if you show up to work earlier than you did yesterday. How early depends on your particular situation, but make no mistake: the secret to work-life balance, good relationships with your coworkers, and early promotions all rests on your ability to get to work early and turn in your work early. (Oh, and don’t forget to leave work early—seriously—leave work early.)

Get to work early If you want to be amazing at your job, get to work one hour early. Showing up to work at the same time as everyone else is a ticket to mediocrity—and a slow promotion.

One hour of work in peace and quiet is worth two hours in the office when other people are there, meetings are happening, and you’re distracted.

Here’s what you can accomplish in one extra hour: • Read and reply to all emails that are outstanding • Review your calendar and prepare for how the day will go

Simply put: if you don't understand something, ask questions until you do.

• Have time for any last-minute prep • Review your to-do list • Send out emails reminding people what you need from them • Read your favorite website undisturbed

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There’s another upshot to getting to work early that’s less tangible but just as important: you begin to build the perception that you are a top performer.

Getting a C doesn’t mean you’re going to get fired, but it certainly won’t be moving you ahead in the ranks.

Look around at the other people that show up early. I bet you they are the most successful people in the company. This means something. It also means something if these people are seeing you at work early. As LeBron James once tweeted: "Game recognizes game."

And when it comes to those situations when you can’t turn in your report twenty-four hours in advance, I recommend that you still send an email to your boss by 5:00 p.m. the day prior, giving them the status update and reassuring them of your progress: “I’m working on it. I just need to finalize a few details—but I will send to you by X-hour tomorrow.”

Turn in your work early Always aim to deliver your work twenty-four hours in advance of a deadline.

If your boss asks for something by EOD Thursday, you should send it to them by 5:00 p.m. on Wednesday. Why 5:00 p.m.? Because you want to get credit for delivering the work early, and it’s much more impressive to deliver something the day before, rather than the morning of. By sending the document at 5:00 p.m., you are almost guaranteed to catch your boss before they go home for the day.

Your goal is to control the flow of communication and stay ahead of your boss’s concerns.

If your boss has to send an email asking about the project, you should interpret this as a signal that they are feeling anxious and you have missed an opportunity to update them.

Think of your performance this way: A = Twenty-four hours in advance B = Same day as deadline C = At the deadline (5:00 p.m. on an EOD deadline) D = EOD on an EOD deadline (after 7:00 p.m.)

F = Missed the deadline and gave no warning

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The Wicked Wit of Princess Margaret Celebrate the rapier-like wit of the royal rebel, the late, great Princess Margaret – or ‘Ducky’ as she was known behind closed doors.

C OV E R

Karen Dolby is a freelance editor and writer. Among her books are History's Naughty Bits, Oranges and Lemons: Rhymes from Past Times and Homework Help for Mums and Dads , all published by Michael O'Mara Books. She lives

DRAF T

Author Details

Key Information

and writes in south London.

•

Publication

01 October 2018

•

Binding

Hardback

•

Price

AU$19.99 | NZ$22.99

ISBN

9781782439585

Publisher

Michael O'Mara Books

Imprint

Michael O'Mara

Series

NA

Category

History

Format

198 x 129 mm

Extent

172pp

Illustrations

b/w photos

Age Range

NA

Terms

SOR

A perfect addition to the successful Wicked Wit of... series.

With the huge popularity of The Crown, in which Princess Margaret will feature in 2018, this is the perfect time to revive her iconic character in book form.

Short, punchy and anecdotal, a laugh-out-loud collection of royal ripostes Karen Dolby is the accomplished author of The Wicked Wit of Queen Elizabeth II, The Wicked Wit of Prince Philip, and The Wicked Wit of Winston

Churchill.

Childhood As a child, Princess Margaret Rose was close to her only sibling, her older sister Elizabeth, even though they were four years apart in age. Both were good mimics, and enjoyed singing show songs, with Margaret playing piano.

As the youngest, Margaret was often over-indulged by her parents. King George in particular was concerned that she shouldn’t feel relegated to the background while her older sibling was groomed to be monarch, as the king felt he had been as a child. He doted on Margaret, and the two of them shared a special bond. When talking about his daughters, George VI described Elizabeth as his pride and Margaret as his joy.

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The Wick ed Wit of Princess Margar et

The Wick ed Wit of Princess Margar et

As a result of her father’s encouragement, Margaret could be wilful and competitive, her wit sharper and less gentle than her sister’s. The princesses’ former nanny Marion Crawford, or ‘Crawfie’, as the royals named her, described the young Margaret in her memoir The Little Princesses as a ‘born comic’, who could be disruptive, fond of ‘light hearted fun and frolics… amusing and outrageous… antics.’

She described her own position rather more flippantly some years later – ‘I’m the heir to the heir presumptive.’ – and commented quite insightfully on her public image: ‘When my sister and I were growing up, she was made out to be the goody-goody one.’ Margaret added, ‘That was boring so the press tried to make out that I was wicked as hell.’ Being rather direct and not one to suffer fools gladly, Margaret was perhaps labelled unfairly, but there is rarely smoke without fire, and as a beautiful and privileged princess, without the responsibilities of her older sister, Margaret knew very well the luxury of getting away with murder when it came to putting people in their place. If Elizabeth was queen of an empire, then Margaret was certainly queen of the barbed remark.

Princess Elizabeth appreciated her sister’s gift for comedy, too. Quieter and shyer than Margaret, she was always very keen for her sister to be invited along to parties and social events with her, explaining, ‘Oh, it’s so much easier when Margaret’s there – everybody laughs at what Margaret says.’

Reputation After her father’s coronation as King in 1937, seven-year-old Margaret asked if this meant Elizabeth would have to be the next queen. When her older sister nodded, ‘Yes, someday,’ Margaret commiserated, ‘Poor you.’

Always ready with a quick-witted, snappy riposte, she loved to tease people. Shortly after her marriage to Anthony Armstrong Jones, photographer Cecil Beaton congratulated the Princess and added, ‘May I thank you, Ma’am, for removing my most dangerous rival.’

Straight-faced, Margaret was delighted to answer back, ‘What makes you think Tony is going to give up work?’

8

9

The Wick ed Wit of Princess Margar et

The Wick ed Wit of Princess Margar et

Writer Gore Vidal’s verdict on Margaret was that, ‘She was far too intelligent for her station in life.’ He also wrote of a conversation with the Princess when they discussed her notoriety. She was resigned to her image, saying, ‘It was inevitable, when there are two sisters and one is the Queen, who must be the source of honour and all that is good, while the other must be the focus of the most creative malice, the evil sister.’

In her own words: ‘I’m no angel, but I’m no Bo-Peep either.’

She would rebuke anyone who dared miss the ‘Royal’ from ‘Your Royal Highness’, saying often, ‘There are members of Arab states who are highnesses. I am a royal one.’ Should anyone refer to Elizabeth II simply as her sister, Margaret was very quick to point out to them, ‘Surely you mean Her Majesty the Queen?’

‘Ma’am Darling’ Though Margaret moved in an arty bohemian set, particularly after her marriage to photographer Antony Armstrong-Jones (subsequently Lord Snowden) in 1960, she was more of a stickler for royal protocol and formality than the Queen and still insisted on being addressed as ‘Ma’am’ (to rhyme with ‘ham’), with only her closest friends allowed to call her ‘Ma’am darling’. Even her husband and children were told to refer to her as Princess Margaret in front of visitors. She was equally at pains to correct any misconceptions about her son and daughter’s positions, ‘My children are not royal; they just happen to have the Queen for their aunt.’

10

In private, Lord Snowden called her ‘M’ or ‘Pet’ and sometimes ‘Ducky’, while she referred to him as ‘Tone’. She was Margaret only to the Queen and her cousin Margaret Rhodes, while the Queen Mother usually called her ‘Darling’, and she was Margot or Aunt Margot to the younger generation of royals.

Princess Margaret did of course see the humour in the myriad names she had. After the birth of her first nephew, Prince Charles, she joked, ‘I suppose I’ll now be known as Charlie’s Aunt.’

Sisters Princess Margaret once commented, ‘The Queen is the only person who can put on a tiara with one hand while walking downstairs.’ She could also put her sister in her place. In response to the Queen’s criticism of her flirtatious behaviour, 11

The Wick ed Wit of Princess Margar et

The Wick ed Wit of Princess Margar et

Margaret told her curtly, ‘You look after your empire and I’ll look after my life.’

‘One hip chick’

Talking about family, the Princess explained, ‘In our family, we don’t have rifts. We have a jolly good row and then it’s all over and I’ve only twice ever had a row with my sister.’

Intriguingly, she never confessed to what the two arguments were about.

Attending a high-society party in New York, the hostess asked politely how was the Queen? ‘Which one?’ Margaret replied coolly, ‘My sister, my mother, or my husband?’

Princess Margaret enjoyed socialising and mixed with many of the most well known figures of her time. Trumpeter Louis Armstrong described her as, ‘One hip chick’, while John Lennon called her, ‘Priceless Margarine’.

As newly-weds, Princess Margaret and her husband were a glamorous young couple and held regular soirees at their Kensington Palace apartment. Margaret often played the piano and liked to sing songs from popular musicals of the day. Noel Coward, a frequent guest, remarked on how ‘charming’ these events were. Although he could be viciously honest in his opinions, Coward wrote in his diary, ‘Princess Margaret is surprisingly good. She has an impeccable ear, her piano playing is simple but has perfect rhythm, and her method of singing is really very funny.’

‘Disobedience is my joy’ Known to be easily bored and sometimes petulant, the Princess was never at pains to disguise her mood.

When asked by the host of a small supper dance held in her honour, ‘Ma’am, will you start the dancing?’

Margaret treated the poor man to a withering glance, before snapping, ‘Yes – but not with you.’

‘Disobedience is my joy,’ she once asserted.

12

Being something of a strong and rebellious personality, comments about Margaret were not always positive and she may have come to heed her great great grandmother Queen Victoria’s warning: ‘Beware of artists, they mix with all classes of society and are therefore most dangerous.’

13

Outwitting Housework 101 Cunning Stratagems to Reduce Your Housework to a Minimum An artful and wryly humorous book Barty Phillips shares her tried and trusted techniques for avoiding housework wherever you can, showing exactly what you really have to do as well as what you can get away with.

Everyone hates housework most of the time – there’s too much life to live without having to worry about the washing and cleaning as well. Yes, the occasional flirtation with a duster or iron can be good for the soul but, come on, who needs housework?

In this artful and wryly humorous book Barty Phillips shares her tried and trusted techniques for avoiding housework wherever you can, showing exactly what you really have to do as well as what you can get away with. From vanquishing stains to outwitting household grime; a little harmless tidying to helpful technology; beating unwanted beasties to ‘training’ your family, the advice within will make your life that much happier just by giving you more time to enjoy it.

Publication

01 October 2018

So reject the rubber gloves and adopt these cunning and creative stratagems that will reduce your housework to a minimum.

Binding

Paperback

Author Details

Price

AU$17.99 | NZ$19.99

ISBN

9781782439141

Publisher

Michael O'Mara Books

Imprint

Michael O'Mara

•

Series

NA

•

Category

Non Fic General

Format

224 x 129 mm

Extent

198pp

Illustrations

b/w drawings

Age Range

NA

Terms

SOR

Barty Phillips is an RHS trained gardener and designer. She was Home Correspondent of the Observer for sixteen years and now works freelance for several national magazines, including BBC Homes & Antiques. She has written several books on home and garden subjects, including How to Clean Absolutely Everything (Piatkus, 2004).

Key Information

•

Creative advice on how to keep housework jobs to a minimum Advice from every room in the house, particularly those areas with the heaviest traffic How to 'train' your family in an effective way, thus saving yourself more effort The author is an expert in household cleaning and has written widely on the subject for books and magazines

CONTROLLING TECHNOLOGY Any serious or professional cook will have a batterie de cuisine consisting of all the equipment essential to their particular type of cooking, chosen with extreme care. As you can probably tell, the term originates from a time when French cuisine was considered the crème de la crème of civilized cooking and every French cookery book had a list of items considered essential to producing béchamel sauce, steak haché or îles flottantes. This is a useful concept today, though the global way of thinking of food will make the list more likely to include a wok than a double boiler.

A similar way of thinking about your household tools will help you to make sure you have only those that will make your housework more pleasurable and less like a chore.

There’s no point in even trying to keep your home orderly when the vacuum cleaner hose is held together with parcel tape, the broom handle keeps popping out of the broom head and the lavatory brush is so worn it just scratches the U-bend.

1

Outwitting housework

controlling technology

I can’t tell you which you will need most because it will depend on whether you live in a stately mansion, a country cottage or a small flat. The wise householder will choose only the things necessary, but they will be the best for the space and the most effective.

So here are some ideas for your batterie de ménage. I would suggest you choose as few as possible to cover all your home’s requirements and make sure they are good at their job, easy to store and fun to use.

Broom, and a dustpan and brush These are your first essentials and essentially simple. Easy to use and easy to store. Every home needs them, whatever other technological home aids there are. I remember how proud I was at the age of eighteen when I bought a small red plastic dustpan set for my first home. noise rather than the aggressive wheezing and howling of an electrically driven machine – and there’s very little to go wrong with them.

Carpet sweeper Yes, you can actually still get them! Old fashioned, backand-forth hand-driven objects you might expect to see in the basement of Downton Abbey – the indoor equivalent, I suppose, of a manual lawn mower for the garden, but only good for small areas and for basically tidy homes. You should look for one that will clean hard floors, carpets and rugs without having to apply pressure. A big advantage (like its garden equivalent) is that they make a soothing

2

Vacuum cleaner Here you have the gamut of electric: drag along, push along, upright, trundling, cordless, wet and dry or of course, robo (see page 39).

3

Outwitting housework

controlling technology

Floor mop For tiny rooms and hard floors – get one with an oblong folding head that holds a changeable sponge, just right for a tiny studio flat or small kitchen. Do try to avoid the Old English Sheepdog mop with a tousled head that needs to be squeezed out in a bucket and then dried somewhere. A sponge mop is much less care-intensive.

Bucket Essential for cleaning windows (or the car). This should go with a squeegee – a rubber strip on a handle. You can use it for mirrors too. Keep one in the shower so showerers can (you hope) give the cubicle a quick wipe down when they’ve finished.

Cloths These are essential, of course. Although e-cloths are good for most things, you might want something softer, like a duster for delicate decorative items and a separate one for shoe cleaning, especially if you like your shoes made of leather and use brightly coloured shoe polish.

Cobweb brush Thinking above the floor now, sooner or later you will want to get at those little nests of spiderwebs that gather in the taller corners of the room, not to mention the dust that gathers on tops of picture frames and door ledges. You can sweep them with a broom, but that’s a bit like taking a sledge hammer to a tintack. Long handled cobweb brushes are made for the job but some of the telescopic ones leave their woolly heads nodding about foolishly on the extended handle, which makes the thing infuriatingly difficult to control.

4

Lavatory brush This is another absolute essential. Robust is what you need, plenty of tough bristles on the outside and softer ones on the inside. This brush is supposed to be used regularly and often so make sure you choose one that will last and that will get into the u-bend and other hidden places.

So that’s the main basic hardware and software in your batterie de ménage. When choosing remember to check that

5

Outwitting housework

controlling technology

there’s somewhere for everything to go. There’s no point carting home an upright vac if there’s no cupboard space to store it. My granddaughter Rosie, who can only afford to live near her work in London by sharing a flat with five other people, swears by a small, handheld vacuum cleaner because there’s nowhere in the flat for a larger one. It will suck up a pile of dust after sweeping, run over worktops, tabletops, skirting boards, deals with steps and can be hung on the wall when she’s finished. In fact, in a small home, the more cleaning equipment you can hang up the better, rather like in a well-organized garden shed. So, wherever possible, hang items up rather than letting them sit on the floor, gathering the dust they are supposed to be removing.

✗

What NOT to do •

Don’t buy an enormous family-sized washing machine and dryer that you won’t be able to get up the stairs to your tiny studio flat.

3

What to do •

Give up the idea of a tame robo vac and with the money you’ve saved buy yourself an afternoon with friends at a nail salon.

•

Use crumpled newspaper instead of a cloth to finish off your window cleaning – it may leave ink on your fingers but it gets all the smears off glass.

•

Keep a bowl of lemons in the kitchen. You can use them to clean your microwave, freshen up the sink, wipe over the chopping board and if you still have some over, you can slice and freeze them for you next G&T.

6

7

The Science of Everyday Life Why Teapots Dribble, Toast Burns and Light Bulbs Shine In this fascinating scientific tour of household objects, The One Show's resident scientist Marty Jopson explains the answers to many baffling questions about the chemistry and physics of the stuff we use every day.

In this fascinating scientific tour of household objects, The One Show's resident scientist Marty Jopson explains the answers to all of these, and many more, baffling questions about the chemistry and physics of the stuff we use every day.

Always entertaining and with no special prior scientific knowledge required, this is the perfect book for anyone curious about the science that surrounds us.

Author Details Marty Jopson has a PhD in C ell Biology and is the resident scientist on BBC One’s The One Show. Marty has been working in television for eighteen years, since his first job building props, and has been performing stage science around the UK for twenty years. His website is martyjopson.co.uk.

Publication

01 October 2018

Binding

Paperback

Price

AU$19.99 | NZ$22.99

ISBN

9781782439608

Publisher

Michael O'Mara Books

Imprint

Michael O'Mara

Series

NA

Category

Science

Format

198 x 129 mm

Extent

224pp

Illustrations

b/w line drawings & diagrams

Age Range

NA

Terms

SOR

Key Information • • •

A fascinating and accessible guide to chemistry and physics, using the everyday objects around us Addresses intriguing conundrums such as: How do slinkies work? Why does wine go sour - and can you prevent it? Why does thunder rumble? Why do boomerangs return to the thrower?

Marty has presented television programmes for a host of channels but is best known for his regular appearances on the BBC 's The One Show

MARTY JOPSON

THE SCIENCE OF EVERYDAY LIFE

without it burning away like steel; instead nichrome forms a

The imperfect toaster

protective layer of chromium oxide. Secondly, nichrome turns out to be a slightly rubbish conductor of electricity. You may think that this is a hindrance for use in electrical devices.

Despite what numerous manufacturers of small kitchen

However, it is this resistance to the flow of electricity that makes

appliances have promised in the past, I have yet to own a

nichrome wire essential in most electrical heating appliances.

toaster that really works. Even when I don’t touch the settings,

If electricity runs through a wire of nichrome, this resistance

my toast can come out with a huge range of toastiness, from

to the flow of the electricity manifests as heat, and lots of

faintly tanned to thoroughly carbonized. Maybe I just keep

it. These two properties combined make nichrome the ideal

buying cheap toasters or maybe there is something more

material to convert electricity into heat, so much so that the

fundamentally difficult with automating the toasting of bread.

inventor Albert Marsh was magnificently declared the Father

of the Electrical Heating Industry.

The basic design of the toaster has remained essentially

unchanged since 1919 when Charles Strite patented the

automatic, pop-up toaster. Strite’s invention brought together

why does it continue to be produced in a form that produces

a number of ideas in one machine, notably a heating element

such variable results? The answer lies not in the toaster, but

on a timer linked to a spring powered pop-up mechanism. At

in the bread. The perfect toast, in my estimation at least, is

the heart of the toaster though is another invention, that you

hot, crispy and golden brown all over. The hot and crispy bit

can still see glowing brightly in a modern toaster, nichrome

is relatively straightforward to achieve, but the colour change

wire. The very first toaster, invented in 1893 by Scotsman Alan

is more tricky.

MacMasters used coils of steel wire through which electricity

flowed to produce the heating needed to toast the bread.

has been extensively studied as it is fundamental to many

Unfortunately, the steel wire would get too hot, react with

cooking processes. As you heat up a slice of bread (or a potato,

oxygen and burn away. The company manufacturing the

or a coffee bean, or a steak) protein molecules begin to react

toasters, and MacMasters himself, did not do well from his

with some varieties of sugar, like glucose, lactose and maltose

invention. Then in 1905 nichrome wire came onto the scene.

– but not sucrose. This reaction produces a whole slew of new,

If you make a mixture of 80 per cent nickel and 20 per cent

complex, brown coloured and very tasty molecules. It is these

chromium the resultant alloy has a couple of very important

molecules that we are striving to make on the surface of our

properties. Firstly, it can be heated to very high temperatures

toast. Heat it too much though, and you move the reaction

6

So, if the toaster itself is such an essentially simple device,

The chemistry of this change, called the Maillard reaction,

7

MARTY JOPSON

THE SCIENCE OF EVERYDAY LIFE

further, producing bitter tasting caramelization and ultimately

closely at the scales, or maybe in the manual, it will give you

carbonization. The problem with making toast is the extent of

its degree of accuracy, which on my scales is plus or minus

the Maillard reaction depends critically on the amount and type

five grams, or for the imperialists among you, that is a range

of sugar and protein in the bread. This is why even the best,

of about a third of an ounce. So, my lump of cheese could in

currently available toaster in the world will be unable to reliably

reality be anywhere from 148 to 158 grams. This is probably

produce a perfect slice of toast every time. Even between

not going to make much difference to my cooking, but it does

similar loaves of bread there will be enough variation to

raise the question of how do I know that even this range of

make a difference. Furthermore, purely physical things like

weights is correct? Is it possible to ever know the weight of

the temperature of the bread before it goes in the toaster and

anything precisely and with 100 per cent certainty? The answer

the thickness of the slice will have a major impact on the

is yes, but only for one, small object in the universe.

Maillard reaction. It turns out that making toast is harder

than it seems, which is maybe why the evolution of toaster

in the Far East. Inside the scales is a device called a strain

technology has stagnated for nearly one hundred years.

gauge that converts the weight loaded onto the scales into

My scales were almost certainly made somewhere

an electrical signal. Strain gauges are made from lots of parallel, incredibly thin strips of metal foil. When the gauge is squashed by a weight, the thin foil is stretched and gets even thinner. As it does its resistance to electricity changes, and the

K itchen scales and the kilogram

microprocessor within the scales detects this and converts it into numbers on the display. During construction in the factory, the microprocessor is set up so that it knows what reading the strain gauge gives for zero grams and what reading for

Digital kitchen scales are, in my opinion, one of the twenty-first

one kilogram. From this the microprocessor can work out

century’s great gifts to humanity – they take up little space,

the weight of anything placed on top of it. To do this set up,

they are incredibly easy to use, they can flick between imperial

the factory will have a test weight that is exactly a kilogram –

and metric and you can zero them with any size bowl sat on

except of course they only know it is a kilogram because they

top – and yet, they almost certainly lie.

weighed it on a more accurate set of scales made in a different

If I plonk a lump of cheese on my scales and it says 153

factory, and so it goes on. Each weighing device is calibrated

grams (about five ounces), is that really 153 grams? If you look

using a standard kilogram that is in turn weighed on a more

8

9

MARTY JOPSON

THE SCIENCE OF EVERYDAY LIFE

accurate device. Since each set of scales has an inherent degree

copies to make more, inevitably slightly less accurate, second

of inaccuracy, each subsequent standard kilogram will have a

generation copies – and so it goes on all the way back to my

bigger and bigger variation in its measured weight. So, where

kitchen scales. With each step away from the International

does it end? If you keep going back up this chain where do you

Prototype Kilogram, the weighing device becomes more and

get? Eventually, the calibration of my scales goes back, through

more inaccurate. When my kitchen scales confidently tell me

the Far Eastern manufacturer to a suburb of Paris, France.

that a lump of cheese weighs 153 grams, the chance that they

In 1960, at the eleventh Conférence Générale des Poids

are not lying is incredibly slim.

et Mesures (General Conference on Weights and Measures) the gathered dignitaries announced Le Système International d’Unités or SI Units as it became known. This consisted of the definition of seven fundamental units and how to measure them. The system has been updated since then, and for all

Egg white, not see through

but one of the units the definition is something that can be counted, with some difficulty, in nature. For example, the metre is now defined as the distance travelled by light, in a

Consider this: when you cook an egg, be it chicken, duck or

vacuum, in one 299,792,458th of a second. The second is the

quail, the egg white, or albumin to give it its correct name,

time taken for 9,192,631,770 cycles of the radiation coming

turns from completely clear and liquid to a solid, translucent

from a specific type of caesium atom. The single, odd one out

white. On the other hand, the yolk remains the same colour

unit of measurement is the kilogram. The kilogram is defined,

even though it too changes consistency. Why should the

in absolute terms, as the weight of a lump of platinum and

transparency of one change, but not the other?

iridium, made in 1889 and currently sat in a vault in Sèvre, on

the outskirts of Paris in France. Calling it a lump of platinum and

fat and minerals needed to make a baby chicken. The yolk

iridium is somewhat underselling it. The International Prototype

contains the majority of the calories in an egg and is the primary

Kilogram, as it is called, is a perfect, flawless cylinder 39.17

source of nutrition for the developing embryo. It’s the bit that

mm tall (about 1.54 inches) and with an identical diameter

has all the fat, unlike the albumin of the egg that is almost

of 39.17 mm. Copies of the International Prototype Kilogram

pure protein mixed in water. The albumin is there to support

were made and distributed around the world where national

and protect the yolk, although eventually it too is used up in

institutes of weights and measures use these first generation

the process of creating a baby chicken. The proteins within

10

The egg of a bird like a chicken is packed with the protein,

11

MARTY JOPSON

THE SCIENCE OF EVERYDAY LIFE

the uncooked albumin of the egg are made up of long chains

frequencies. The energy levels possible depend on the type of

of hundreds of amino acids. Along the length of these chains

atom and what else it is joined to.

are charged chemical groups that will stick to other charged

groups along the same chain. Consequently the proteins roll

with it, defined by the wavelength or colour of the light. When

themselves into tiny little balls as all the charges pair up and

light passes through electrons, the electrons can absorb this

glue it together. The albumin of an egg is a solution of these

energy, jumping to one of their higher energy levels, but only

protein molecules floating about in water.

if it’s exactly the correct amount of energy. An electron can’t

You now need to get your head around what makes

jump halfway to a new energy level, or overshoot a bit. The

something transparent or the opposite, opaque. On a molecular

energy has to be just right. It turns out that in egg white, full of

level, uncooked egg white is packed with molecules of water

water and proteins, all of the electrons have energy levels that

and protein, each of which is made up of constituent atoms.

are spaced out too far. When visible light hits the egg white, it

At this scale it seems unlikely that light could penetrate far, let

has the wrong energy to be absorbed by the electrons. Since it

alone pass through. However, go beyond the scale of the atom

is not being absorbed, it passes straight through and the egg

and into the realm of subatomic particles and all this changes.

white liquid appears transparent to light. It should be noted that

All atoms are made up of a central nucleus, surrounded by

water, and raw egg albumin is not transparent to higher energy,

a cloud of orbiting electrons and the nucleus takes up a tiny

ultraviolet light. This kind of light does have the right amount of

portion of the space inside the atom. There are numerous

energy for the electrons and is consequently absorbed.

popular analogies to illustrate this involving sports stadia and

peas, but the core concept is that inside an atom, there is very,

egg white. At about 60 ºC (140 ºF) the first proteins begin to

very little stuff, it is mostly just empty space filled with a cloud

change their structure. By the time you hit 80 ºC (176 ºF), there

of electrons.

is a mass breakdown of order within the egg white. The curled

When a ray of visible light hits an atom it is almost certainly

up balls of amino acids, that make up the proteins, are shaken

not going to hit the nucleus, but will pass through the cloud

so violently by the heat that the chemical bonds holding them

of electrons. Since we are now talking about things at the sub-

together as little balls start to come apart. The balls unravel

atomic scale, we have entered the realms of quantum effects.

and our egg white is filled with long chains of amino acids that

Electrons can only exist in certain predefined energy levels. The

become entangled and stick to each other. The upshot of this is

reason behind this, without delving into too much quantum

twofold. First, since the protein molecules are all stuck together

weirdness, is analogous to electrons possessing several resonant

and tangled, they can’t now freely move about, and the egg

12

A ray of light has a particular amount of energy associated

All of this changes though when you start to heat the

13

MARTY JOPSON

white becomes a wobbly solid. The second thing that happens is that the possible energy levels within the electrons in the egg white change, so that they can absorb visible light. Now, when a ray of light hits the egg white, it doesn’t pass through, its energy is absorbed and the egg white appears opaque.

It’s worth wondering what happens to all this absorbed

energy. Well, it’s released by the electrons, as they sink back to their lower energy levels, in the form of light. However, it’s released in all directions, not necessarily the direction the original ray of light was traveling. While some of it will carry on into the egg white, at least half will be reflected back towards the original light source. All of which makes the egg opaque and white.

So, now that the transparency of egg white becomes

clear, pun intended, what of egg yolk, why is this not clear?

In this case it’s a bit less complicated than it having the wrong electron energy levels. Egg yolk is not just water with protein dissolved in it, in addition, it’s chock full of tiny blobs of fat.

When light hits these it reflects off the surface of the blobs, scattering the light.

Given how many things need to be just right for a

substance to be transparent, it’s remarkable that anything is.

Don’t even get me started on how a solid, like glass, manages this trick.

14

The Beatles in 100 Objects Brain Southall

This unique book focuses on the 100 most important objects in the Beatles' unparalleled career. Some heralded landmark moments, others career-changing achievements or curious episodes in the life of a Beatle.

From the time they were formed with their familiar line-up of John, Paul, George & Ringo in 1962, through to their break-up eight years later, the Beatles were associated with a multitude of items, places and people. Accompanied by fascinating, high-quality photographs, this authoritative book details the importance and significance of each item.

Author Details Brian Southall began writing about pop music in the 1960s on a local newspaper before graduating to the likes of Melody Maker and Disc. He then pursued a 30-year career in the record business working for A&M, Tamla Motown, EMI and Warner Music. His first book - the official history of Abbey Road Studios - was published in 1982 and since then he has written The A-Z of Record Labels; the Sex Pistols 90 Days at EMI, Northern Songs - the story of the Beatles music publishing; If You Don't Know Me By Now - the authorised story of Simply Red; Pop Goes To Court; The Rise & Fall of EMI, and more recently Sgt Pepper's Lonely Hearts Club Band.

Publication

01 October 2018

Binding

Paperback

Price

AU$40.00 | NZ$45.00

ISBN

9781787390966

•

Publisher

Carlton Publishing Group

•

Imprint

Carlton Books

Series

NA

Category Format

237 x 185 mm

Extent

256pp

Illustrations

200 Colour and B/W photographs

Age Range

NA

Terms

SOR

Key Information

• •

Presents the bestselling band of all time from a totally new perspective.

An illustrated collection of unique items cataloguing the life and times of the Fab Four.

Detailed stories and histories behind each of the objects.

2017 marks 50 years since the release of Sgt. Pepper's Lonely Hearts Club Band, one of the most famous Beatles albums ever.

Monsters You Should Know Emma SanCartier A darkly humorous illustrated book of strange and unknown monsters from folktales around the world, ready to charm, delight, and scare readers of all ages.

Take a tour of the world's most unusual monsters in this darkly humorous collection of creatures from throughout folkloric history. Illustrator Emma SanCartier captures the bizarre and hilarious elements of seventeen monsters from around in the world in a light, tongue-in-cheek tone, from the Japanese dream-eater Baku to the Persian carnivorous unicorn Shadhavar to the Eastern-European Shurale, a literal tickle monster. Each creature has its strangest aspect, from eating dreams to flinging flying fish at its victims, detailed with a turn-of-thepage humour and a light tongue-in-cheek tone, to create an engaging, educational, and funny read, perfect for fans of creatures, cryptids, and things that go bump in the night.

Author Details Publication

01 October 2018

Binding

Hardback

Price

AU$24.99

ISBN

9781452167770

Originally from northern Ontario, Emma SanCartier studied illustration at OCAD U in Toronto, and graduated with a Bachelor of Design. Since graduating, she has worked on a diverse range of illustration and design projects including children's books, poster design, product design and illustrations for magazines. Over the past several years she has been developing a line of designer toys and sculptures based off of her illustrated creatures called OddFauna. She sells original artwork, prints and sculptures to collectors all over the world, and has been involved in numerous gallery shows across the country. She currently lives in Seattle.

Publisher

Chronicle Books

Key Information

Imprint

Chronicle Adult

Series

NA

Category

Humour

Format

203 x 152 mm

Extent

112pp

Illustrations

Full colour illustrations

Age Range

NA

Terms

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There are always several medievalstyle "bestiaries" on the market but they are overly dense and treat mythological beasts as real creatures with specs (size, weight, skeletal structure), photorealistic illustrations, etc.

-none have a sense of humour or a distinct illustrative style for the adult market.

Instead of featuring commonly-known mythological creatures (mermaids, vampires, etc.), this book will really highlight new and unusual creatures-the sort that make you wonder why anyone would invent them in the first place!

Emma has a deep fascination with monsters and mythology, and in 2013 she actually Kickstarted and created her own book of self-created monsters (Little Book of Beasts) which has sold 2,000 copies at conventions, shows, and online to her fanbase.

With foil details and a textured three-piece case, this book will stand out on the shelf as a truly lovely book-object

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You may meet this

in Japan . . .

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as well.

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This European creature is born when a

hatches a

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Beware this

from the Philippines . . .

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It can

by biting down on your shadow.

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What the Fact?!

365 Strange Days in History Gabe Rosenberg An illustrated, highly entertaining, funny and firmly factual trivia book that appeals to pop culture and history buffs as a dip-in delight or daily devotional.

Truly stranger than fiction, this daily illustrated collection of unusual trivia provides readers fascinating detail on some of the weirdest moments in history. Drawing from a range of subjects including politics, sports, the arts, pop culture, and more, each day of the year explores one What the . . . fact or event in entries that go beyond the factoid, and uncover bizarre echoes through the ages. With dozens of illustrations and hundreds of pages of daily or dip-in-and-out entertainment, What the Fact?! gives trivia fans a way to learn something new and strange every day.

Author Details Gabe Henry is a New York-based writer and former staff member of the New York Historical Society. His writing interweaves history and humour to cover subjects including politics, sport, art, film, literature, and pop culture.

Publication

01 October 2018

Binding

Hardback

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Price

AU$24.99

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ISBN

9781452168531

Publisher

Chronicle Books

Imprint

Chronicle Adult

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Series

NA

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Category

Humour

Format

178 x 127 mm

Extent

304pp

Illustrations

2-colour illustrations

Age Range

NA

Terms

SOR

Key Information

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Fun pop culture and history trivia books are a strong existing category, but they tend to look dated, and there is little published within the last few years. Ours: fresh and fun!

The daily hook allows for sharing a trivia moment on a given day (what happened on your birthday/our anniversary/etc?) but also allows for compulsive reading. Date aspect adds a layer of interest without obligation.

Entries range from a couple sentences to several paragraphs, giving more of the entertaining and well-researched story behind the anecdote than some other one liner trivia bits and bobs titles.

Topics include history, politics, sports, art, movies, science, pop culture, weirdo events . . .

From bathroom readers to pub quiz lovers, trivia has a perennial and passionate fanbase.

HQ Trivia, the daily live trivia app, attracts between 400K and 600K players per day.

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WHEN COLUMBUS SAW A MERMAID

WHERE’S THE BEEF?

On this day, Christopher Columbus spotted three “mermaids” off the Dominican coast. He described them in his journal as “not half as beautiful as they are painted.”

The theory on history’s numerous mermaid sightings is that most have actually been encounters with manatees, slow-moving mammals of the deep with bulbous bodies and human-like eyes. In the right light and the wrong mind, the manatee’s fusiform shape can be mistaken for the familiar female hourglass—especially to sea-fatigued, sex-deprived sailors who have passed months without seeing a woman.

It’s the same reason Odie turns into a roast chicken when Garfield is hungry.

Clara Peller, an 81-year-old manicurist from Chicago, Illinois, became an overnight sensation on January 10, 1984 when she appeared in a Wendy’s ad to deliver her now-classic catchphrase: “Where’s the beef?”

She would find the beef months later in a jar of spaghetti sauce—and with Wendy’s’ lawyers—when the sprightly spokeswoman appeared in a TV spot for Prego proclaiming, “I found it! I really found it!” Wendy’s abruptly terminated her contract, stating, “Clara can find the beef only in one place, and that is Wendy’s.”

January 9, 1493

January 10, 1984

MR. VERSATILITY January 11, 1987

On this day, Ashrita Furman of Queens, New York, jumped underwater on a pogo stick in the Amazon River for three hours and forty minutes to become the Guinness World Record-holder for most Guinness World Records, with 119. (He has since upped the mark to around 200.) Furman’s other records include slicing apples with a Samurai sword, catching ping-pong balls with chopsticks, and cutting potatoes while hopping on a shovel.

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WHAT’S THAT SMELL?

A FURRY SPY

January 12, 1960

January 13, 1999

In the early 1950s, as movie theaters began losing customers to their home television sets, theater-owners came up with various gimmicks to put people in seats. This was the beginning of 3-D technology, as well as “Cinerama,” a forerunner of IMAX in which three 35 mm projectors were pointed at one large, deeply curved screen. Even Technicolor was seen as a marketing gimmick.

The most desperate—and disastrous—attempt to hype up movie-going was Smell-O-Vision, the life’s work of a Swiss osmologist, Hans Laube, who was driven into poverty by his failed invention. Smell-O-Vision pumped aromas, such as tobacco and fresh bread, into theater seats at precise moments during a film to reveal plot points or build up suspense. (You could smell a villain coming around the corner.)

The first and only SOV flick ever made, Scent of Mystery, premiered in Chicago on January 12, 1960 to a nasty reception. Audience members complained that the odors were too faint, didn’t coincide properly with the action on screen, and that the loud sniffing of their neighbors made for a particularly unpleasant experience. Comedian Henny Youngman later quipped, “I didn’t understand the picture. I had a cold.”

Furby, the stuffed animatronic “it” toy of 1998, was the first plaything that actually became smarter as you played with it.

Furby came out of its box speaking “Furbish,” a gooba gabba baby talk, but over time would learn English—a process resembling language development in humans.

This “development” was simulated, of course: Furby came preprogrammed with all the words and phrases it was ever going to know. Nevertheless, a rumor spread that Furby’s language-learning mechanism relied on hearing and imitating its owner—a fact that, if true, meant the must-have cyberpet of the late-nineties was actually a recording device.

With Soviet espionage fears still lingering and the President of the United States currently undergoing impeachment due to a wiretap, the U.S. government naturally grew paranoid. On January 13, 1999, the National Security Agency announced a ban on all Furbies inside its headquarters for fear the furry little gremlins—whomever they were working for—might go blabbing national security secrets to the whole world.

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ENTER LAWSUIT

THE BOSTON MOLASSES DISASTER

On January 14, 1999, Metallica filed a lawsuit against Victoria’s Secret for trademark infringement, alleging that the women’s lingerie company branded a line of lipstick “Metallica” without the band’s authorization.

Metallica’s hardcore image took another hit the following year when the French perfume maker Guerlain issued a special edition vanilla-based “Metallica” fragrance. The band slapped Guerlain with an infringement suit in December of 2000.

On an unseasonably warm winter day in 1919, a molasses tank in Boston’s North End exploded, sending a wave of thick black syrup tearing through the streets at 35 mph. It toppled buildings, crumpled railroad girders, and leveled a good part of the Boston waterfront. By close of day, the Boston Molasses Disaster had killed 21 people and injured 150 more.

The flood began at the Purity Distilling Company, a chemical firm specializing in the production of ethanol from molasses. The temperature in Boston had risen overnight from 2 to 40 °F, which triggered fermentation inside one of the molasses tanks. As the goop bubbled, carbon dioxide pushed out against the walls. At around 12:30 pm, witnesses in Keany Square heard a sound like rapid gunfire.

The tank was shooting out rivets.

The 50-foot-tall, 90-foot-wide structure gave way at a weak spot near its base and 26 million pounds of Puerto Rican molasses cascaded into Commercial Street. It swallowed up people and horses like quicksand, hardening as it did. When rescue workers eventually cracked into the crystallized muck, they found victims frozen as in Pompeii.

Cleanup crews took months to wash out all the molasses, and for years afterward streetcars, public telephones, and fire hydrants were still sticky to the touch. Even as late as the 1940s, locals claimed they could smell molasses on warm days.

January 14, 1999

January 15, 1919

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1977

1977

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JAMAICA MISTAICA

JUST DO IT

January 16, 1996

January 17, 1977

Jimmy Buffett isn’t strictly a tequila man. Between margaritas on his porch swing in Key West, the laidback musician indulges in another island vice—marijuana. Buffett is keen on green, and for a short time in his early twenties he even made a living ferrying it from the Caribbean to Florida.

He was a good smuggler—in the sense that he never got caught—but karma caught up to him twenty years later in an episode that has become legendary in Buffett lore.

Buffett was taxiing his Grumman HU-16 airplane in the waters near Negril, Jamaica, on January 16, 1996 when the sky lit up with bullets. He dove for cover, as did his guests— Bono (of U2) and his family, and Island Records producer Chris Blackwell. The plane took hit after hit. The Grumman lost a windshield and a few bullet-sized patches of aluminum siding but, miraculously, its passengers emerged unscathed.

Narcotics agents on the Caribbean island had mistaken Buffett’s craft for a drug-runner’s plane. The Jamaican government publically apologized, for fear Buffett—the unofficial spokesman for chill island living—could bring bad press to Jamaican tourism. Buffett ended up turning the story into a modest hit, “Jamaica Mistaica” (1996), without much damage to Jamaica’s reputation.

When convicted killer Gary Gilmore faced the firing squad on January 17, 1977, he stood up tall and confident. “Let’s do it,” he bade his executioners. Years later, a young Portland ad-man named Dan Wieden was struggling to write a motivational slogan for a fledgling athletic-wear company when Gilmore’s words came to mind.

“The night before the presentation I got worried the stuff didn’t hang together enough,” recalled Wieden. “…So I sat down, I think it took me about 20 minutes, and I wrote four or five lines…And for some damn reason I thought of Gary Gilmore.” The next morning he delivered his proposal: Just Do It. Nike’s slogan is based on the last words of a murderer.

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#SAD! Doonesbury in the Time of Trump G.B. Trudeau New York Times bestselling author.

Garry Trudeau presents SAD! Doonesbury in the Time of Trump , as the follow-up to his New York Times Bestseller, YUGE! 30 Years of Doonesbury on Trump. In addition to cartoons since his election, the book will include Garry's essay in the New Yorker, and Roland's ongoing tweets.

Author Details Publication

01 October 2018

Binding

Paperback with Flaps

Price

AU$24.99 | NZ$27.99

ISBN

9781449489977

Publisher

AMP

Imprint

Andrews McMeel Books

Series

NA

Category

Graphic Novels

Format

229 x 140 mm

Extent

112pp

Illustrations

Full colour illustrations throughout

Age Range

NA

Terms

FS

G. B. Trudeau has been drawing his Pulitzer Prize-winning comic strip for more than forty years. In addition to cartooning, Trudeau has worked in theatre, film, and television. He also has been a contributing columnist for the New York Times op-ed page and later an essayist for Time magazine. He is a fellow of the American Academy of Arts & Sciences. He lives in New York City with his wife, Jane Pauley. They have three grown children.

Key Information • •

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Garry Trudeau is one of the most highly regarded cartoonists; Doonesbury was the first cartoon strip to win the Pulitzer Prize.

The wide media coverage that YUGE! received in fall 2016 renewed interest in Garry and Doonesbury. Garry appeared on The Lead with Jake Tapper on CNN, The Rachel Maddow Show on MSNBC, and Here and Now on NPR. The book was reviewed in the New York Times Sunday Book Review and debuted on the New York Times Bestseller List at #5.

A mid-term election year boon!

#SAD!

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The Adventures of Superfish and His Superfishal Friends The Twenty-Third Sherman's Lagoon Collection Jim Toomey “I was the only one rooting for the shark in Jaws,” author Jim Toomey.

Sherman's Lagoon is a fantasy place situated somewhere in the tropics. It's inhabited by a motley crew of sea creatures, whose marine lives suspiciously mirror our own. Through his comic strip, cartoonist Jim Toomey explores many of the issues that we face daily in our world on dry land. His characters attempt new business ventures, go on disastrous dates, try fad diets, and read the latest best-selling books.

Sherman's Lagoon appeals to adults and children alike. Children, pre-teen, and teens enjoy its underwater theme and the sometimes rough-and-tumble world of life in the ocean. Adults enjoy the social commentary that is a common thread in the strip.

Publication

01 October 2018

Binding

Paperback

Price

AU$24.99 | NZ$27.99

ISBN

9781449485108

Publisher

AMP

Imprint

Andrews McMeel Books

Series

NA

Category

Humour

Format

229 x 140 mm

Extent

128pp

Illustrations

Comics

Age Range

NA

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There is also an educational aspect to the strip that gives it a unique place in the comics. Toomey explores environmental themes in a light, apolitical way. And, he takes his characters on road trips, where they explore different parts of the ocean and meet native animals along the way.

Author Details Jim Toomey was born and raised in Alexandria, Virginia. He launched Sherman's Lagoon in 1991 and was picked up

by Creators Syndicate later that year. An engineer, a philosopher, a surfer, a scuba diver, and a sailor, Toomey lives in Annapolis, Maryland, with his wife and daughter. He has been twice awarded the Environmental Hero Award, given by the National Oceanic and Atmospheric Administration "for using art and humour to conserve and protect our marine heritage."

Key Information

• •

Sherman’s Lagoon appears in 150 newspapers in 30 countries and in six languages.

With more than 250,000 copies sold, this is the twenty-third Sherman’s Lagoon collection.

Ecology and conservation themes are enjoyed by a loyal and devoted fan base and resonate with today’s timely environmental topics.

Lauded for promoting marine conservation, Toomey has been described as a “breath of fresh water” by the Washington Post and designated as an Environmental Hero by the National Oceanic and Atmospheric Administration in recognition of his efforts to protect and preserve the nation’s environment.

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Book of Onions Comics to Make Your Cry Laughing and Cry Cyring Jake Thompson The Book of Onions is a collection of darkly funny comics from Jake Thompson, creator of the celebrated bi-weekly webcomic "Jake Likes Onions."

Ranging from the relatable to the utterly nonsensical and bizarre, The Book of Onions focuses on themes of loneliness, desperation, and failure. And misplaced optimism. And perverted talking fruit. Sort of like Gary Larson’s “The Far Side,” if Gary were way less accomplished and suffered from depression.

Author Details Publication

01 October 2018

Binding

Paperback with Flaps

Price

AU$24.99 | NZ$27.99

ISBN

9781449489885

Publisher

AMP

Imprint

Andrews McMeel Books

Series

NA

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Category

Humour

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Format

178 x 178 mm

Extent

120pp

Illustrations

B/W comic illustrations

Age Range

NA

Terms

SOR

Jake Thompson is a 29-year-old advertising copywriter who lives in Minneapolis. Back in 2015, he created an Instagram feed titled “Jake Likes Onions” to express his strange and depressing sense of humour. Over the course of 2 years, the comic has become one of those viral Internet things that’s shared and followed all over the planet.

Pretty cool!

Key Information • •

"Jake Likes Onions" has 251K Instagram followers, 167K Facebook followers, 43K Twitter followers, and millions of views and upvotes on Reddit.

The comic has been featured by Bored Panda, Boing Boing, The Observer, and many other popular sites.

Along with some familiar favourites, the book will contain 70% print-exclusive material.

JLO's absurdist, existentialist gags resonate particularly with millennials.

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Snoopy: Boogie Down!

A PEANUTS Collection Charles M. Schulz Good grief! The Peanuts gang is back in this new collection of comic strips!

A new girl moves to town in this new AMP Peanuts collection. Sally befriends Eudora, the new girl, at camp but is betrayed when Eudora comes to school and Linus gives her his blanket. With Snoopy’s boogie-licious help, will Linus get his blanket back? Peppermint Patty tries to find out why she keeps falling asleep in class and Charlie Brown finds himself on a date with the wrong girl.

Author Details Publication

01 October 2018

Binding

Paperback

Charles Schulz is a legend. He was the hand and heart behind 50 years of Peanuts, which featured one of the world's most beloved and recognisable cast of cartoon characters, until his death in 2000.

Price

AU$16.99 | NZ$19.99

Key Information

ISBN

9781449493547

Publisher

AMP

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Imprint

Andrews McMeel Books

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Series

NA

Category

Graphic Novels

Format

229 x 152 mm

Extent

176pp

Illustrations

Comic strips

Age Range

NA

Terms

SOR

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The most popular and influential strip in cartoon history. Peanuts opened the door for billions of dollars in licensing projects.

Most of the world can recognise a Peanuts character.

The Peanuts Movie, released in 2015, was a critical and commercial success, grossing 246.2 million USD at the box office.

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Close to Home Classics 25 Years of the Best of Close to Home John McPherson Happy Birthday to John McPherson's quick-witted and zany characters whose unconventional and twisted humour make Close to Home one of the funniest cartoons in the comics world!

Close to Home’Classics presents the best cartoons from the strips' repertoire, representing the major themes that have played out in its history: school, medical, office, kids, marriage, and sports. John McPherson has selected the ‘best of’ in each category and he provides commentary on the strip. Close to Home's current and former editors also chime in with their favourites. The book includes a section with a brief tutorial on how he creates the cartoon, which is one of the most popular presentations at his speaking engagements.

Publication

01 October 2018

Binding

Paperback

Price

AU$34.99 | NZ$36.99

ISBN

9781449489335

John McPherson hails from Painted Post, New York. He holds mechanical engineering and English degrees from Bucknell University and began drawing Close to Home in 1992. He currently resides in upstate New York with his two sons.

Publisher

AMP

Key Information

Imprint

Andrews McMeel Books

Series

NA

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Category

Humour

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Format

276 x 216 mm

Extent

208pp

Illustrations

Comics

Age Range

NA

Terms

FS

Author Details

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Close to Homeappears in more than 700 newspapers internationally and is one of the most-read comic panels in the United States.

Close to Home greeting cards sell hundreds of thousands per year globally.

John McPherson is a nationally known speaker on humou r and creativity.