Spring 2019

Food & Drink

“Get healthier, happier and your lunch salad organized in record time. All you need is this book and five minutes of your morning.” Sometimes preparing your food for the impending day can feel impossible. You opt for the easy way out: buying lunch. Often this is less healthy, and always more expensive, than bringing your own to work. On the other hand, maybe you’re just in desperate need of inspiration after making the same pitiable sandwich day after day (month after month… year after year). The 5-Minute Salad Lunchbox makes food prepping an exciting and nutritious lunch a total breeze.

These 52 recipes are a comprehensive range of diverse salads, including vegan salads, grain salads, Zoodle and seafood salads. There’s a new one to try each week. Expect myriad flavors from across the globe. Imagine a Vietnamese-style chicken coleslaw, Mexican-spiced quinoa salad or a Japanese(ish) combination of edamame and chickpeas with avocado-lime dressing. Do you know what Korean-style Bibimbap is? The 5-Minute Salad Box explains all, alongside its foolproof recipe.

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

Alexander Hart is a cook, food writer and long-time health food advocate based in the Blue Mountains, west of Sydney, Australia. Alexander has previously authored Jar Salads, another title on simple healthy meals, which was published by Smith Street Books in 2016.

ISBN 9781925418972On Sale 5th February 2019£14.99 | 250 x 180mm | 128 pages Full-colour | Hardcover | Food

Previous titles by the same authorJar Salads | published Feb 2016

£14.99 | 250 x 180mm | 128 pages Full-colour | Hardcover | Food

The 5-Minute Salad LunchboxHappy, healthy salads to make in advance

By Alexander Hart

16 VEGETABLES

1 orange

½ small fennel, shaved

¼ small radicchio, shaved

¼ red onion, thinly sliced

handful of pitted black olives

50 g (1¾ oz) toasted walnuts, roughly chopped

small handful of parsley, roughly chopped

CITRUS DRESSING

juice of ½ orange

2 teaspoons red wine vinegar

1 teaspoon honey

1 teaspoon dijon mustard

2 tablespoons extra virgin olive oil

salt and freshly ground black pepper, to taste

FENNEL & RADICCHIO CITRUS SALAD

This is a fantastic winter salad. Try this recipe using blood oranges when they’re in season. You can save some

time in the morning by cutting the orange and fennel the night before – the juice from the segmented orange

will help prevent the ingredients from oxidising.

1 Segment the orange over a bowl to catch the juice. Add the segments along with the fennel and toss to combine.

2 Toss through the remaining salad ingredients, then tip into your lunchbox. 

3 Combine the dressing ingredients in a small jar or container with a tight-fitting lid.  

4 Pour the dressing over the salad just before serving and toss well. 

44 NOODLES + ZOODLES

2 tablespoons homemade or store-bought basil pesto

juice of 1 lemon

pinch of salt

250 g (9 oz) spiralised zucchini (courgettes)

handful of grape (baby plum) tomatoes, halved

freshly ground black pepper, to taste

small handful of basil leaves, larger leaves roughly chopped

ZOODLE PESTO SALAD

This dish is like a classic Italian pasta in salad form. There’s no need to pre-cook the zoodles, as they marinate in the lemon juice and salt.

1 Place the pesto in a small, airtight container.

2 Massage the lemon juice and salt into the zoodles, then gently stir in the remaining ingredients. Tip into your lunchbox.

3 Stir the pesto through the salad just before serving and toss well. 

Food & Drink

Bangkok Local Cult recipes from the streets that make the city

By Sarin Rojanametin & Jean Thamthanakorn

“The very best recipes from the Thai city obsessed with food and brimming with vibrant flavours.” This beautiful book features 70 recipes of dishes that define Bangkok, so you can capture the city’s magic in your own home. Bangkok is any explorer’s dream and a food-lover’s paradise. In the Thai capital, most food is still sold along the ancient canals that cross the city, and on street corners, from mobile carts and inside its bustling markets.

Of course, you’ll find the best green curry and pad Thai of your life in this dynamic city. But Bangkok holds infinite secrets for anyone truly passionate about food. Bangkok Local follows one culinary day, with sections marked for Early, Mid and Late. It’s the second in our Local series, which unites intimate food knowledge with stunning gonzo-photography.

From the Early chapter, you might cook up some fried taro cakes (kanom pak gad) or an egg in tamarind sauce (kai luk keuy) or rice soup with barramundi (kao tom pla kra pong). Then Mid is all about lunch and afternoon snackery: orange sour soup with prawns and mixed vegetables (gaeng som pak gung sod), papaya salad (som tum) and fried rice with pineapple (kao pad sapparod). Finally, it’s Late. That means jungle curry with pork (gaeng pa mu), late-night stir-fried crab with black pepper (pu pad prik thai dum) and bananas in coconut cream (gluay buat chee). It’s high time you tried Thai.

––––––––––––––––––––––––––––––––––––––––––––––––Sarin Rojanametin & Jean Thamthanakorn were both born in Bangkok and know a thing or two about street food. They recently closed their cult-favourite restaurant NORA to pursue new adventures.

ISBN 9781925418927On Sale 30th April 2019£25 | 244 x 193mm | 224 pages Full-colour | Hardcover | Food

Ear

ly

45

Serves 250 g (1¾ oz) yellow mung beans, soaked overnight and drained

50 g (1¾ oz) fresh or dried unsweetened shredded coconut

2 tablespoons white sesame seeds

3 tablespoons caster (superfine) sugar

¼ teaspoon salt

Pastry

65 g (2¼ oz) white glutinous rice flour

32 g (1¼ oz) black glutinous rice flour

125 ml (4¼ fl oz/½ cup) Perfumed water (page xx)

1 Fill a saucepan with water, place a bamboo steamer on top and bring to the boil over medium heat. Place the mung beans in the steamer and steam for 40 minutes, then add the shredded coconut and steam for a further 5 minutes. Remove from the heat, transfer the mung beans and shredded coconut to separate bowls and set aside to cool.

2 In a small frying pan over medium heat, dry-fry the sesame seeds until golden brown and fragrant. Transfer to a small bowl and combine with the caster sugar and salt. Set aside.

3 To make the pastry, sift the flours into a mixing bowl and whisk to combine. Sprinkle with the perfumed water and gently knead to form a soft, smooth dough. Pinch off pieces of the dough and shape into balls approximately 2 cm (¾ in) in diameter.

4 On a clean work surface, roll the dough out into discs approximately 5 mm (¼ in thick) and 4 cm (1½ in) in diameter. Place 2 teaspoons of the mung beans in the centre of the disc and wrap the dough around the filling, pinching the edges together to seal so that you have a roughly oval package. Set aside on a plate or tray and repeat with the remaining pastry and filling.

5 Fill a large bowl with water and bring a large saucepan of water to the boil over medium heat. Carefully add the dumplings to the boiling water and cook for approximately 5 minutes, or until the dumplings float to the surface. Using a slotted spoon, remove the cooked dumplings from the saucepan and transfer to the bowl of water to prevent them from sticking together.

6 To serve, sprinkle the dumplings with the sesame seed mixture and the shredded coconut.

KHANOM TUA PAEP

Sweet mung bean dumplings

A Thai sweet made for special occasions and religious ceremonies, khanom tua paep can also be eaten for breakfast or as a morning snack. The dumpling skin is made with glutinous rice flour, which lends it a soft, chewy texture. Like Poor man’s pancakes (page xx), these dumplings have become one of the rarer Thai desserts, and can usually only be found at local markets.

Ear

ly

31

Serves 24 duck eggs

250 ml (8½ fl oz/1 cup) grapeseed oil

3 red shallots, finely sliced

4 dried chillies

2 tablespoons grated palm sugar

3 tablespoons tamarind concentrate

1 tablespoon fish sauce

coriander (cilantro) leaves, to garnish

steamed jasmine rice, to serve

1 Fill a large bowl with ice water and set aside. Bring a saucepan of water to the boil over high heat and boil the eggs for 6 minutes. Using a slotted spoon, transfer the eggs to the ice water. Once the eggs are cool, peel them and set aside.

2 Heat the oil in a wok or a frying pan with deep sides over low–medium heat and gently fry the shallots and dried chillies until the shallots are golden brown and crisp. Remove the shallots and chillies from the oil with a slotted spoon and set aside to drain on paper towel.

3 Increase the heat to medium and fry the peeled boiled eggs in the same oil for two minutes, or until golden all over. Remove the eggs from the oil and set aside to drain on paper towel.

4 Remove all but 3–4 tablespoons of oil from the wok and reduce the heat to low. Add the palm sugar and cook until it melts, caramelises and turns a rich brown, taking care not to let it burn. Mix in the tamarind concentrate and fish sauce and continue to stir for 10 minutes, until the sauce thickens slightly.

5 Slice the eggs in half lengthwise and arrange on a serving plate. Spoon the sauce over the eggs and sprinkle with the fried shallots and chillies. Garnish with a few coriander leaves and serve with cooked rice.

KHAI LUK KHEUYSon-in-law eggs

What is the story behind the name of this famous Thai dish? There are many origin tales (some involving a displeased mother-in-law wanting to send a message), but the truth is lost to history. For such a legendary dish, khai luk kheuy is a simple one: hard-boiled eggs, fried until a crisp golden brown skin forms, served with tamarind sauce. It is surprisingly sweet, but this sweetness is offset by irresistibly savoury fried shallots, and it is delicious when eaten with rice. Khai luk keuy is simple to cook at home and is also a common fixture among the street-food stalls and markets of Bangkok. This recipe calls for duck eggs, but chicken eggs also work well.

Other titles in the seriesTokyo Local | published April 2018

£25 | 244 x 193mm | 224 pages Full-colour | Hardcover | Food

Food & Drink

The I'm So Hungover CookbookRestorative recipes to ease your pain

By Jack Campbell

“Carbs are not the hero any of us want on a Saturday morning – it’s the hero we need. Delete your delivery apps and cook your own hangover food.”Here you’ll find 50 restorative recipes for loaded fries, bacon burgers, luscious ramen, spicy tacos, mini pizzas and buffalo wings. Because, just like death and taxes, hangovers are simply one of life’s certainties. There exists infinite hangover ‘cures’ – some heretics suggest simply avoiding alcohol altogether – but there is only one known relief from a chronic hangover: food.

This cookbook showcases the very guiltiest of pleasures. A dank mac and cheese might not make your headache disappear, but it will certainly aide a tender state of mind and empower you to face the outside world. But who even needs the outside world when you can just make your own bacon hash? Or jalapeno poppers? Or chorizo tacos?

Or maybe you’re someone who prefers to keep it classy when hungover (as atonement for the prior night’s sin, no doubt). In which case there’s hassle-free recipes for potato and rosemary pizza, fettuccini carbonara and pizza-stuffed roast potatoes (pure class). Then for the sweet-of-tooth: salted chocolate brownies and cream-cheese stuffed honey cookies. The best thing about all recipes from this book is that, because they’re administered for medicinal purposes, the calories really don’t matter. Right?

––––––––––––––––––––––––––––––––––––––––––––––––Jack Campbell is an adventurous cook, and food writer, based in Melbourne, Australia. He has previously published books on bacon and nachos – so knows a thing or two about food to cure a hangover.

ISBN 9781925418996On Sale 7th May 2019£16.99 | 220 x 178mm | 128 pages Full-colour | Hardcover | Food

Chapter 1: Shakey, But Standing

So your after-work-drinks escalated? A few be rs on an empty stomach?

Oh yeah, those IPAs wil sneak up on you. We have al made this

mistake on a we knight, you are going to be just fine.

and you can get to work on time

and ke p your eyes open (enough).

Al you ne d is a decent breakfast,

SendHalp

12

INGREDIENTS

2 tablespoons olive oil1 red onion, finely chopped 2 garlic cloves, crushed1 fresh Mexican chorizo sausage,

skin removed1 teaspoon ground cumin1 teaspoon smoked paprika1 tinned chipotle chilli in

adobo sauce, chopped1 bay leaf400 g (14 oz) tinned crushed

tomatoes125 ml (4 fl oz/½ cup) beef stock500 g (1 lb 2 oz) stewing steak,

cut into large cubes110 g (4 oz/½ cup) dried black

beans, rinsedjuice of 1 lime2 squares dark chocolate1 handful coriander (cilantro)

leaves and stems, chopped, plus extra leaves, to serve

1 tomato, chopped1 avocado, choppedcooked white rice, to serve

Easy Chipotle & Chorizo Chilli Con Carne

Serves: 4

of THE SIMPSONS where Homer eats that ridiculous chil i and goes on a spiritual quest, and John y Cash does

Wel that has nothing to do with this recipe butwould make for a go d watch right about now.

the voice for a Space Coyote character?

Remember that episode

METHOD:

Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until softened. Crumble the chorizo into the pan, add the cumin and paprika and cook, stirring, for 2–3 minutes, until the chorizo is cooked.

Stir in the chipotle chilli, bay leaf, tomatoes and stock and bring to a simmer. Stir in the beef, then cover the pan and cook over low heat for 30 minutes.

Add the beans, lime juice, chocolate, coriander and 500 ml (17 fl oz/2 cups) water. Cover and continue to cook for a further 1½ hours, stirring occasionally, and adding more water if necessary. The consistency should be thick but not too dry. Season to taste with sea salt flakes and freshly ground black pepper.

Serve topped with tomato, avocado and coriander leaves, with a side of cooked white rice.

23 24

INGREDIENTS:

40 g (1. oz) butter75 g (2. oz/. cup) plain

(all-purpose) flourpinch of smoked paprika1/4 teaspoon sea salt2 extra large free-range eggs60 g (2 oz/. cup) grated cheddar60 g (2 oz/. cup) grated gruyre

Cheese Puff Diddys

makes: 15

NOTEIf you are a real visionary, you can easily make the puffs ahead of time, freze the unbaked dough when you have piped or sponed it onto the baking trays. On a hungover morning, remove from the frezer and bake as directed.

These adorable, airy litt le guysare an ideal snack for a tender tum y.

These tasty snacks have no relation

rapp er/R&B artist to Sean Jean Combs or any other method:

Preheat the oven to 180C/350F (fan-forced). Line two baking trays with baking paper.

Place the butter and 125 ml (4 fl oz/. cup) water in a small heavy-based saucepan over medium heat. Bring to the boil, add the flour, paprika and salt and stir with a wooden spoon for 1–2 minutes, until the mixture leaves the side of the pan and forms a ball.

Transfer the mixture to the bowl of an electric mixer and allow to cool for 2 minutes. Add the eggs one at a time, beating well between each addition.

Combine the two cheeses and add three-quarters of the mixture to the bowl, stirring through until combined. The finished pastry should be firm and glossy.

Spoon the mixture into a piping (icing) bag, then pipe onto the lined baking trays, or spoon tablespoons of the mixture onto the baking trays, allowing space in

between for rising. Sprinkle with the remaining cheese mixture and bake for 10 minutes.

Reduce the oven temperature to 160ºC/320ºF (fan-forced) and cook for a further 15 minutes, or until golden and hollow. Cool slightly on the trays.

Transfer to an airtight container for transporting. The puffs are best gobbled down on the same day, but can be baked the day before, stored in the fridge, and brought to room temperature for serving.

Food & Drink

Street Food: VietnamNoodles, salads, pho, spring rolls, banh mi & more

By Jerry Mai

ISBN 9781925811049On Sale 21st May 2019£20 | 265 x 200mm | 224 pages Full-colour | Hardcover | Food

“Vietnamese street food is one of the world’s most dynamic cuisines. This book brings the flavour and spirit of those bustling streets to your home.”Author Jerry Mai is a master of street food. She owns and runs a chain of Melbourne restaurants specialising in the flavours of Vietnamese hawker-markets. Throughout this book, Jerry presents street food from the length of the country. There’s bahn mi, rice paper rolls, Vietnamese-style omelets, lemongrass and fresh herb infused stir-fries, fresh noodle salads and so much more. Learn the subtle finesse that distinguishes a Hanoi style pho from its southern relative.

If these dishes can be made on a cart, in the swarming streets of Da Nang, you can be confident in recreating them at home. With stunning photography of all 70 recipes, accompanied by imagery of the country itself, this is the perfect book for the armchair traveller or for those wishing to commemorate their trip. This book is the first instalment of the Street Food series, with Turkey and Mexico to follow.

As any visitor will tell you, traveling through Vietnam is a culinary awakening. From Hanoi – the country’s capital, in the north – down to Ho Chi Minh, it’s easy to find where the locals eat… Because it’s right in middle of the street!

––––––––––––––––––––––––––––––––––––––––––––––––Jerry Mai is a Vietnamese-raised, Melbourne-based chef, restaurateur and food writer. She regularly visits Vietnam to be inspired by the thriving street food scene.

Abura soba, contrary to its name, is not actually soba, or buckwheat noodles, but a dry-style ramen created in Tokyo’s Kitatama district in the 1950s. The abura – oil – comes from the rendered pork fat layered over a soy sauce blend called tare. Fresh ramen noodles are added to the bowl, followed by toppings, including marinated bamboo shoots, spring onions (scallions), nori (seaweed) and chāshū (braised pork).

Just before eating, the noodles are mixed together, with the flavoured oil giving them a lovely sheen. It’s a wonderfully satisfying, addictive dish, and if you fancy, you can also add extra condiments, such as minced onion, chilli paste, sanshō (Japanese pepper), chilli oil and vinegar.

Fresh bamboo shoots are hard to come by outside Japan, and while it is easy to find tinned varieties, they often have a particular taste. This recipe removes the tinned flavour and infuses the bamboo shoots with a delicious charshu and bonito marinade.

200g Cooked Vetta Corkscrew pasta250g sliced rump or topside of beef1 small onion, peeled and sliced into small

wedges2 cloves garlic, minced4 tablespoons veg oil2 tablespoons tomato paste2 spring onion, cut 2cm lengthsSalt and pepper to taste5 tablespoons light soy sauce2 tablespoons oyster sauce1 bunch choy sum or any Asian greens you like,

washed and cut into 3cm lengthsSriracha chilli sauce

1 Marinate the beef with half the garlic, pinch pepper, pinch salt and 3 tablespoons light soy sauce. Mix well and set aside for half an hour.

2 Cook the pasta following the instructions on the back of the packet. Drain and rinseunder cold water.

3 Heat 2 tablespoons oil in a hot wok and fry the pasta with the tomato paste making sure the pasta is evenly coated with the tomato paste. Remove from the wok into a bowl.

4 Heat up the wok again with remaining oil and fry the remaining garlic and onion till fragrant and the onion is translucent. Add the beef and stir fry on high heat till the beef is no longer pink.

5 Once the meat is cooked season again with remaining soy sauce, oyster sauce and a pinch of pepper and salt.

6 Add the pasta back into the wok and toss evenly. To finish add Choy Sum and spring onion. Stir fry for another 1-2 minutes or until greens are wilted.

7 Serve with soy sauce and Sriracha chilli sauce.

STIR FRIED STIR FRIED PASTA NUI XAO BO

20

NOON

OVITE DERO MODIAE NUS DOLENT UNT VOLES VERRO NIT VOLUM EIUSAM, ODIGENDI OMMOS

NOONO1

Abura soba, contrary to its name, is not actually soba, or buckwheat noodles, but a dry-style ramen created in Tokyo’s Kitatama district in the 1950s. The abura – oil – comes from the rendered pork fat layered over a soy sauce blend called tare. Fresh ramen noodles are added to the bowl, followed by toppings, including marinated bamboo shoots, spring onions (scallions), nori (seaweed) and chāshū (braised pork). Hit, sinus. Adis vent qui torepreicia conecatus entiis velescidem. Offici offici sumque nonsed mos natust, cuptaquiam aspit ea doluptis reictusam, vere mi, vidente dentoressit qui ressintiam voluptatis et maximol escius, utemo qui ducia perferum dolo digent.

TIME FOR SOME SERIOUS BANH MI

1

HOwtO

MakEPErfEctcOffEE

BY JASON SCHELTUS

How to Make Perfect Coffee

By Jason Scheltus

“Want to perfect your home brew? Or hone your barista skills? Let this book be your definitive guide to making the very best coffee.”From coffee expert Jason Scheltus, this book will help elevate your morning brew to absolute perfection. Each step of the process – from the farm to your mug – is unpacked. You’ll learn about the properties of beans, growing conditions, varieties, picking, drying and roasting. Then the real nitty-gritty stuff: grinding, tamping, extraction, and manual brewing methods. How do steaming techniques differ between whole milk and soy, or from oat to almond? How to Make Perfect Coffee tells all.

For those playing at home, this book demystifies the inscrutable realm of coffee-paraphernalia. Chemex versus pour over. Moccamaster or Moka Express. Syphon and Cold Brew. Learn how to choose the right gadgets for your needs, keeping your countertop free of needless appliances. Did you know that there are seven different classifications of coffee grounds? Most homebrewers are, sadly, using the wrong one. Jason explains how to get your grind right, so you’ll achieve the perfect coffee every time.

Whether you’re a professional barista using a custom-built La Marzocco, or still clinging to your French press, there’s always room to improve your coffee skills.

––––––––––––––––––––––––––––––––––––––––––––––––Jason Scheltus trained in coffee roasting at Monmouth Coffee, London, for two years. He then returned to his home town of Melbourne, Australia, to co-found Market Lane Coffee – creating an institution in the process. He has been a judge in Cup of Excellence, barista competitions, and AeroPress brew-offs.

ISBN 9781925418965On Sale 5th March 2019£9.99 | 180 x 115mm | 96 pages 2-colour | Hardcover | Coffee

Food & Drink

2 3

In this section we will be looking at brewing methods that do not use pressure in their brewing. They require less equipment, generally are easier to clean, and are easy to use at home. Some of the most popular ones are:

NON-PrESSUrISEDBrEwING

CHEMEX

PLUNGER

POUR OVER

AEROPRESS

SYPHON

54

The plunger is one of the simplest and oldest brew methods. Commonly made from a glass cylinder, with a metal stem and mesh filter, plungers come in a variety of sizes such as three-cup (350 ml/12 fl oz) or eight-cup (1 litre/34 fl oz). You will need to adjust your recipe to suit the plunger size, but for all filter coffee methods, 60 g (2 oz) of coffee per 1 litre (34 fl oz) of water will yield a nice balance of strength and flavour.

Equipment: Plunger, kettle, scales and timer.

Coffee: Your grind should be quite coarse – it should feel like coarse sand between your fingers. For a three-cup plunger you’ll need 21 g (¾ oz) of coffee and for an eight-cup you’ll need 60 g (2 oz).

1. Bring fresh water to the boil (500 ml/17 fl oz for three-cup or 1.25 litres/42 fl oz for eight-cup).

2. Rinse the plunger glass and filter with hot water to warm it up and to ensure it’s clean. Drain.

3. Add the coffee to the plunger glass and fill with boiled water (350 ml/12 fl oz for three-cup, 1 litre/34 fl oz for eight-cup). Pour in the water quickly so it agitates the coffee a bit as you pour.

4. Start your timer and let the coffee brew for 1 minute, then give it a good stir. Brew for another 3 minutes.

5. Gently and slowly push the plunger down as far as it will go, so the plunger is holding the ground coffee firmly on the bottom of the plunger. Now pour and enjoy!

PlUNGEr(FRENCH PRESS)

Design

“This sophisticated A to Z book for adults is an illustrated journey through mid-century modern design, perfect for any reader with a keen eye for style.”With 80 tales of design, laid out in a fun and easy-to-read A to Z format, design lovers will be reading this book to each other before bed. With an irreverent structure, this becomes a picture book for the refined adult. Each letter delves into one facet of this enduring era of design: mid-century modern homes, interior design, graphic design and illustration, and the iconic personalities.

We might all recognise the names – Charles and Ray Eames, Farnsworth House, the Egg Chair, Henningsen, Elrod House, the case study houses – but what are their stories? This book delves right into the facts and does so light-heartedly. We learn of the grand inspirations, or sometimes (it turns out) the very simplest of ideas, which fueled these Goliaths of mid-century design. The only downside: with your newfound design-savvy, you won’t be able to look at your IKEA chairs the same way again.

If you didn’t know that E stands for Eames, Egg Chair and Elrod House then this book belongs on your coffee table!

––––––––––––––––––––––––––––––––––––––––––––––––Lauren Whybrow is an Australian writer and an editor, now based in London. She is the proud owner of an Eames coffee table and Fred Lowen armchair.

From A to EamesAn illustrated guide to mid century modern

By Lauren WhybrowIllustrated by Tom Jay

ISBN 9781925811018On Sale 12th March 2019£16.99 | 240 x 200mm | 112 pages Full-colour | Hardcover | Design

EamesE is for

12

A to EAMES

If you think about America after World War Two, you might imagine a wildly optimistic place, high on victory, the future and the caffeine from a trillion newly opened coffee shops. What didn’t seem like it could be a possibility? No one epitomised this more than Ray and Charles Eames, two designers whose work was crazy feats of imagination made real.

Charles was an architect; Ray was an artist. Charles has, erroneously, been given most of the credit; Ray had the creative eye that made the Eames brand. But even though you can try to separate them – they did some work separately – Charles and Ray did their best work as a team. Their collaboration and creativity resulted in the extensive output of the Eames Office: everything from chairs, tables, bookcases, films, advertising, art, events and homes.

Charles and Ray had met at Cranbrook School of Arts, one of America’s incubators of modernist thought. He was already married, but got a divorce, and together the couple moved to Los Angeles in the 1940s. They initially worked for the war effort in a plywood factory, before setting up their own office in the post-war era. Forget about Andy Warhol’s Factory – the Eames Office was where the most exciting work in the country was happening.

Let’s start with the chairs. The Eames pioneered a new way of curving plywood, as seen in their 1946 Plywood Chair, which allowed the Eames to design the chair to fit to the human form, providing more comfort. But Charles was driven by a long-held desire to make a single-shell chair without a join in sight, so the pair didn’t stop there. They continued experimenting with steel and plastic until they made the Eames Plastic Chair, the first single-shell chair to enter the market and the first plastic chair to be mass-produced – and now one of the most copied chairs in the world. That was followed by the Eames Chaise, which was initially designed for their friend Billy Wilder (yes, that Billy Wilder) as a present, before it achieved wide commercial success through their manufacturer, Herman Miller (p xx).

There’s an undeniable sense of fun in the Eames’ work, although it was rigorously stage-managed – they took the business of pleasure seriously, both in their work and their lives. It’s the joy of a tiny bird peeking through the legs of Eames chairs in an ad Ray and Charles designed for Herman Miller; it’s the sound sculpture they made visitors to their house play.

There’s a moment in one of the Eames Office’s later films, The Power of Ten, where a camera zooms out at the power of 10 until you see the whole universe in front of you. You couldn’t find a more apt analogy for the endless curiosity of the Eames if you tried.

Stahl HouseS is for

A to EAMES

If any building could be a supermodel, it would be Stahl House. Not only is this home graceful, with a glass living room that cantilevers out over Sunset Boulevard from the Hollywood Hills, it’s also incredibly photogenic – and it has probably booked more ad campaigns than Naomi Campbell. Built on a steep site, its blank facade faces the street. As you walk around to the front, which faces the view, the house is all glass, an L-shaped building whose rectangle is completed with a pool.

When you look at this house now, it doesn’t seem like a crazy idea – but when Bud and Carlotta Stahl, who’d bought

the land for cheap because the site was so steep, asked architect after architect to build them a house with a cantilevered living room, they got

rejection after rejection. No one wanted to take the risk of building such a radical design on such a steep site. No one, that is, apart from Pierre Koenig, a young architect who’d proven himself to be on the vanguard of mid-century modern design with his steel-and-glass design for Bailey House, otherwise known as Case Study 21.

Bud might have had the vision, but Koenig had the talent to make it a reality,

and by 1960 the house was built. When John Entenza, editor of Arts & Architecture magazine and the brain behind the Case Study Program, heard about Stahl House, he made it Case Study 22, following on from Koenig’s previous work.

It wasn’t long before the house was featured in its first photoshoot, with architectural photographer Julius Shulman (p xx) snapping away for the magazine. His resulting photo is an iconic frame of the era: two women, illuminated by lamps, sitting in the living room and looking out over Los Angeles glittering far below. Looking at the photo today, it evokes nostalgia for a period of time when a plucky young family could partner with a plucky young architect to create a house that looks like a million bucks. Of course, a little bit of this dream was a construct. In the photo, the mid-century furniture was borrowed; the women were models.

The Stahls, whose children still own the house, lived in the house for the rest of their lives, an ordinary family in an extraordinary modern home – the dream John Entenza’s Case Study Program had had for the rest of America.

Case Study Homes

C is for

12

A to EAMES A to EAMES

It was 1945 in America, and World War Two had just been won. Suddenly, resources that had been poured into the war effort – people, money and materials – were starting to became available again; Los Angeles needed more homes, and it needed them fast. The country was primed and ready to go warp-speed into the horizon, away from the privations of war and into the bright new future of peace and cooperation and consumerism. But what would that look like?

John Entenza, the pioneering editor and owner of Arts & Architecture magazine, wasn’t about to let that future decide itself without some prodding towards good design. He came up with the Case Study Program, to be run through the magazine, inspired by the similar modernist project of Weissenhof Estate in Stuttgart. For this program, Entenza would commission leading architects to design modern houses using modern materials and approaches. These houses needed to be replicable, their fabric affordable and pre-fab. Once they were complete, the houses would be open to the public for a short period of time, where people could see these glamorous calling cards of mid-century modern for themselves – and ideally want to build their own.

He recruited architects like Raphael Soriano, Charles Eames (later joined by his partner and wife, Ray), Eero Saarinen, Craig Ellwood and Richard Neutra to join the program, initially to build houses on a block of land he owned in the Pacific Palisades. There were only meant to be eight houses at the beginning, but 36 ended up being designed and 24 were built, with later architects invited to join the program needing to bring their own clients and own land.

One aspect of the program, at least, was a failure – none of the homes ended up being replicated. But while the architects involved in the Case Study Program didn’t design and build the future of California, they did inspire its aesthetic. It was up to developers like Joseph Eichler (p. xx) to take these ideas and make them mass produced.

Even though a number of Case Study Houses have been demolished or renovated beyond recognition, a few shining examples of the program still remain. The most famous is Stahl House (p xx), closely followed by Eames House, a two-storey box of a home made up of glass and Mondrian-esque panels, which Ray and Charles Eames (p xx) constructed next to Entenza House in the Pacific Palisades. These houses, more than any others, represent this idealistic time, when the future was

13

Humour, Pop Culture & Gift

ZATHE BEATLES

The Iconic Bandfrom Apple Corp.

to Zebra crossings

by Steve Widewith illustrations byChantel de Sousa

TO

The Beatles A to ZThe iconic band – from Apple Corp to Zebra Crossings

By Steve WideIllustrated by Chantel De Sousa

“An illustrated A to Z, celebrating the unparalleled impact of the cultural phenomenon that was The Beatles – the greatest band of all time.” This book looks at the life, art, collaborations, films, friendships and fun surrounding the Fab Four – all in a brilliantly illustrated A to Z format. From their early days playing all-night sets in Hamburg and Liverpool, through the mop-top era and the height of the British Invasion, to experimentation in India and elevating pop music into an artform, The Beatles remain unrivalled in their effect on music and culture. This book is a glimpse into the lives of John, Paul, George and Ringo: iconic and psychedelic albums; the hit singles; the producer George Martin’s contributions to the music industry; and the eternal phenomenon of Beatlemania.

The Beatles A to Z is the fourth title in the hugely popular A to Z Icons series, following from Bowie A to Z, Prince A to Z and Grace Jones A to Z.

––––––––––––––––––––––––––––––––––––––––––––––––Steve Wide is a DJ and writer who hosts a long-running British music radio show. He has run many legendary club nights and has interviewed countless artists, from Noel Gallagher to Björk. Steve’s previous titles include Bowie A to Z, Prince A to Z and Grace Jones A to Z for Smith Street Books.

Chantel de Sousa is an illustrator and designer from Melbourne, Australia.

ISBN 9781925418903On Sale 7th May 2019£12.99 | 240 x 200mm | 56 pages Full-colour | Hardcover | Pop Culture

The obsessive fan following for the Beatles which came to be known as Beatlemania, is legendary within the annals of pop music. It’s hard to think of the Beatles without images of them hurtling

down a main street, screaming fans behind them or performing onstage, virtually inaudible amidst the rapturous cheers and squeals of the crowds. Whereas it’s hard to pinpoint the exact point where the

term itself was coined, Beatlemania can be traced to 1963, within months of the release of their debut LP. It continued in varying degrees until the break-up in 1970, despite the band not touring from 1968 onward. It seems likely that the height of Beatlemania came when they embarked on a tour of Europe,

The United States, Hong Kong, Australia and New Zealand in 1964.

Lennon-McCartney recorded songs for other bands and singers – among them were The Rolling Stones “I wanna Be Your man’ in 1963, Peter and Godon “A World Without Love’ in 1964 and Mary

Hopkin ‘Goodbye” in 1969.

A classic example of Lennon and McCartneys distinct styles can be heard on “A Day In The

Life.’ Lennon’s melancholy verse structure is offset by Paul’s jaunty middle refrain – the two coming together

seamlessly. They only really ever later disagreed on the origins of one song “Eleanor

Rigby” that they both claim to have written.

John Lennon drew inspiration from his

childhood memories of playing in the garden of

Strawberry Field, a Salvation Army children’s home near

to where he grew up in Liverpool.

Brian Wilson and Pet Sounds were a huge influence on

Sgt. Pepper’s Lonely Hearts Club Band.

Strawberry Fields Within the nine days of the

Beatles US tour it’s estimated that American’s bought 2

million records and a further $2.5 million dollars worth of

merchandise including anything from clothes to Beatles themed food (also on the agenda, ‘tight fitting pants’ and ‘three button

tennis shirts.’). ...

Stuart SutcliffeBass player with The Beatles in their days as a ‘club act’ in Hamburg, Stu Sutcliffe has

often be referred to as the fifth Beatle, mostly due to the fact that he played bass guitar for

the band when they were a five piece, making him an actual fifth member. Although Sutcliffe had left the band it wasn’t until he died of a brain haemorrhage in 1962 at the age of 21 that the Beatles officially became a four piece, with McCartney taking over on bass. If Sutcliffe had survived a talent for painting may have seen him become

famous in his own right. Sutcliffe appeared as one of the on the cover of Sgt. Pepper’s Lonely

Hearts Club Band, next to artist Aubrey Beardsley.

...

Sexy SadieAs drummer in the the five piece

line-up, and part of the band when they signed their first

contracts and record deals, Pete Best has often found himself being referred to as the fifth Beatle. Ringo Starr replaced

Best on drums in August 1962, when Best was fired by Brian Epstien (on request from the band who felt that he didn’t fit in). Other people who at

one time or other earned the prestigious moniker included band members Pete Best, Stu

Sutcliffe and Tony Sheridan, Billy Preston and even Eric Clapton.

SGT. PEPPER

Other titles in the series

Bowie A to Z Prince A to Z Grace Jones A to Z

Humour, Pop Culture & Gift

Tiny Gentle Asians

By Melissa Kenny

“Photos of cute babies have the unique power to unite humanity in one collective ‘naww’. This is the very forefront of chubby-cheek photojournalism.” In our current global political climate, we are exposed daily to horrible images of war and pain. Then sometimes, mercifully, we are thrown a lifeline. The viral Instagram account Tiny Gentle Asians is precisely one such lifeline. It’s a suite of fun and uplifting images, showcasing adorable pictures of babies – often chubby to the point of absurd – taken by doting mothers across Asia. “It’s the best site,” says Chelsea Handler, comedian and TV royalty. “Every morning there’s a new fat nugget.” The sassy captions which accompany each image are written by Melissa Kenny, the mastermind behind TGA. Lately, though, she’s been busy… Melissa has just undertaken her most ambitious project yet: Tiny Gentle Asians, the book!

Loaded with exclusive cute content, this finally brings TGA into the physical world. Each page is a new adventure in newborns. Expect plenty fat rolls, screwed up cheeks, dimples on dimples, implausible costumes and plenty of crying bubs. With the success of her Instagram, Melissa’s life has been flooded by the endless submissions from photo-mad mums. This book is a careful curation of these submissions, as well as the fruits of her own searches. This book is sure to bring light and joy to any reader with a pulse.

––––––––––––––––––––––––––––––––––––––––––––––––Melissa Kenny is the creative genius behind Instagram account Tiny Gentle Asians. An Australian-Thai writer, editor and social media consultant, this is her first book.

ISBN 9781925418934On Sale 2nd April 2019£9.99 | 185 x 160mm | 104 pages Full-colour | Hardcover | Humour / Gift

Hi, my name is

Veyron Eliska

JakartaMy home is

34

“Glamour never takes a

day off”.

50

“Before budget facelift.” “After budget facelift.”

Hello, I’m

Safi

Eastern SiberiaI live in Yakutsk in

japanI live in

Hi, my name is

Hana!

29

“If cats could talk, they wouldn’t.”

Humour, Pop Culture & Gift

ISBN 9781925811025 On Sale 30th April 2019£12.99 | 210 x 170mm | 156 pages Full-colour | Hardcover | Humour / Pop Culture

That’s So 90s!A pop cultural guide to the best decade

By Jo Stewart Illustrated by Lisa Gillard

“This tongue-in-cheek book is a pop culture time capsule, celebrating and reliving the 1990s in all its tacky glory.” A flashback to the iconic pop cultural moments of the decade – this is history at its most irreverent. Any ‘90s kid will find themselves reminiscing over The Spice Girls, Furbies, Robin Williams in Flubber, Pokémon, Jelly shoes and Leonardo DiCaprio’s floppiest hairdos.

Any millennial will say that the 1990s were the best decade – even though many were still in diapers at the time. Regardless, they’re right. Much of ‘90s culture dictates ours today. Without Friends or Seinfeld, would our world still turn? If Nirvana hadn’t made it big, would grunge have ever reached the masses? Can anyone even pass a driving test without training in Mario Kart? We doubt it, and this book proves it.

––––––––––––––––––––––––––––––––––––––––––––––––Jo Stewart is an Australian writer whose work has featured in Monocle, Lonely Planet, VICE and more. She writes about pop culture, travel, nature and history. Jo is the author of I Can Get Paid For That?, published by Smith Street Books.

Lisa Gillard is a Melbourne based pop cultural artist, illustrator and greeting card producer, who can be found under the pseudonym Meet Me at Shermer.

FRIENDSHYPERCOLOUR TEE OASIS NOKIA

c

*

WAYNE’S WORLDX FILES THE RACHEL REEBOK PUMPS

NIRVANAPOINT BREAK TAMAGOTCHI THE NANNY

MRS DOUBTFIREDISCMAN PULP FICTION NOKIA

c

*

Includes entries on:

The Cute Thesaurus

By Ethan Jenkins

“The reckless usage of ‘cute’ has gotten out of control. If you’re addicted to the C-word, The Cute Thesaurus will help to kick your habit.”Let’s be clear: author Ethan Jenkins isn’t campaigning for the total eradication of the word “cute.” He just hopes to provide readers with some equally cute alternatives. In a slight deviation to the format of Roget’s Thesaurus (the synonymic authority since 1851), this book is ablaze with illustrations of unicorns, rainbows and anything pink. If only there was some short, punchy and universal word to describe this particular style of design… Maybe winsome or darling? Dainty or precious? Time to open up The Cute Thesaurus.

The word “cute” – a shortened form of “acute”, meaning shrewd or clever – first appeared in the English language in 1731. Near-300 years ago, it was a far cry from the etymological chameleon we know today. Now “cute” is blurted out in so many contexts, its impact has become forever diluted. On any given day, one might find themselves saying: “this baby is so cuuute I simply cannot!”, “I think that bartenders kind of cute” or “don’t play cute with me.” If you’re guilty of using any (or all) of these regularly, this book will help to claim back your vocabulary. If it’s a friend or family member who needs an articulation intervention, let this essential reading be the first step on their road to recovery.

––––––––––––––––––––––––––––––––––––––––––––––––Ethan Jenkins is an author, pop cultural writer and illustrator based in Melbourne, Australia. He has previously written The Burger Book, published by Smudge in 2013. In no circumstances would he utter the word “cute” except in the very purest of contexts.

ISBN 9781925811032On Sale 5th February 2019£9.99 | 170 x 150mm | 72 pages Full-colour | Hardcover | Humour

Blueberry pie

Anything with sprinkles

When Ross dresses up as the Holiday Armadillo

Baby animal farms

That top you’re wearing

Old people explaining tech

Novelty sized food

Chubby cheeks

chart

“Oh he/she is so cuuuuuutee”

Used as an over exaggeration to disguise your real thoughts of your friends ugly baby.

I mean you’re proud of the new parents, but that’s a face only a mother could love.

Other words you could have used:He has your eyes, You guys must be so happy,

Do you want to borrow my red hoodie and bike to dress up as Elliot and ET for Halloween?

When cute first appeared in the English language in 1731, it was far from the stylish chameleon etymologists

would describe it as today.

The shortened form of acute, the adjective meaning “shrewd,” “keen,” or “clever”, this crafty little word has come

leaps and bounds making its mark all over the English language.

When it comes to the word cute we aren’t asking you to lose it, just merely stating all the different ways in which we

use it *cough cough* and maybe some helpful suggestions on other words we can try out.

You got through the intro, cute!

Now let’s go get ourselves a coffee from that cute barista we’ve been checking out, check our social feeds, tell everyone about

the book we are about to enjoy #thecutethesaurus and dig in. You’re practically halfway there to being an etymologist babe,

so go ahead you can add that to your CV.

“No, sorry not you Cuteasaurus, I said... THE CUTE THESAURUS!”

Humour, Pop Culture & Gift

Humour, Pop Culture & Gift

EMMA LEWIS & CHANTEL DE SOUSA

I’LLTHERE

Life According to Friends’ Rachel, Phoebe, Joey, Chandler, Ross & Monica

FORYOU

BE I’ll be There for YouLife – according to Friends’ Rachel, Phoebe, Joey, Chandler, Ross & Monica

By Emma LewisIllustrated by Chantel De Sousa

“Everything you need to know about life, dating, fashion, friendship and more, according to the wisdom of our favourite Friends in Manhattan.” Have you arrived at a crossroads in your life? Who better to turn to than Rachel, Phoebe, Joey, Chandler, Ross & Monica of Friends, one of the most popular TV shows of all time. Find out which of the six is your spirit animal with the Which Friends Character Are You? quiz; dating advice from Joey Tribbiani; and master the art of the witty comeback with Chandler. There are recipes from Monica, profiles on each of the extraordinary actors who brought these unforgettable characters to life.

Full of inspiration, fashion advice, make-up tips, trivia and hilarious quotes direct from Central Perk, I’ll Be There For You is here to help you discover the secrets to maintaining the lifelong bonds between friends who are more like family.

––––––––––––––––––––––––––––––––––––––––––––––––Emma Lewis is a freelance writer and all-round funny person from Melbourne, Australia. Emma’s previous books include Thank You for Being a Friend and Will & Grace & Jack & Karen, both published by Smith Street Books.

Chantel de Sousa is an illustrator and designer from Melbourne, Australia.

ISBN 9781925418989On Sale 16th April 2019£9.99 | 185 x 160mm | 96 pages Full-colour | Hardcover | Humour / Pop Culture

43

DESCRIBE YOUR BIGGEST EVER FASHION SPLURGE.

a) expensive knee-high boots so uncomfortable that I momentarily had no feeling from the waist down

b) a purse worth more than the average college fund (but I used my staff discount so it was basically free, right?)

c) leather pants that I would rather not discuss, thank you

d) Ferrari Jacket with matching hat and keyring. A huge mistake.

e) 100% mohair sweater vest, still have it.

f) a purple crushed velvet dress to show off my assets in a classy and definitely non-slutty manner

WHAT WAS YOUR LAST REASON FOR CALLING IN SICK?

a) I would never call in sick! I love my job. Calling in sick is for quitters.

b) A smudged pedicure.

c) Too devastated to get out of bed after a paper was rejected by Nature.

d) My date with twins ran into the next business day.

e) The crushing realization that I am a corporate shill.

f) A haunted wardrobe.

DESCRIBE YOUR FAVOURITE MEAL:

a) Thanksgiving with all the trimmings

b) Sushi at my desk

c) Thanksgiving Turkey sandwich prepared by Monica

d) all sandwiches in general

e) Officially - T-bone steak. Unofficially - crepes suzette

f) Vegan bacon and eggs

Do you identify as a Monica but harbor a secret inner Phoebe? Are you a Chandler on the streets but a Joey in the sheets? Were you on

a break like Ross, or definitely *not* on a break like Rachel? Want to know which Friend you are once and for all? Take this easy quiz!

QUIZ: WHICH FRIEND ARE YOU?

4039

INGREDIENTS

2 ½ cups all-purpose flour2 teaspoons baking

powder⅔ cup brown sugar1 cup blueberries, fresh or

frozen1 cup whole milk50 ml vegetable oil1 eggI cup shredded coconut

METHOD

Preheat the oven to 200°C, or 180°C if fan-forced.

Line a twelve muffin tray with paper muffin cases.

In a medium-sized mixing bowl, sift the flour and baking powder.

Stir in the sugar and gently fold in the blueberries.

Beat together the egg, milk and oil in a separate bowl, then add to the dry ingredients. Mix until just combined.

Spoon the mixture into the muffin pan, then sprinkle each muffin with shredded coconut.

Bake for 20 minutes, or until risen.

You know what they say - if you think your friendship group doesn't have a Gunther, YOU are the Gunther. Never a leading man on Friends, Gunther was

usually relegated to the background, faithfully serving the clientele of Central Perk their coffees while quietly lusting after Rachel.

Gunther has seen it all - from Rachel and Ross’s first breakup over the ‘copy girl’, right through to declaring his undying love for Rachel before she flies to

Paris in the final episode “just in case that changes things for you.”

Want to recreate Gunther’s Central Perk hospitality at home? Here are three recipes sure to impress.

GUNTHER’S CENTRAL PERK CAFE RECIPES BLUEBERRY COCONUT

MUFFINS

ROSS

4443

ROSS & RACHELRELATIONSHIP T IMELINE

You’re over me? When were you ... under me?

First met: Ross and Rachel first met back in high school. Rachel was Monica’s best friend, and Ross loved Rachel from afar... for the next ten years.

First “moment”. Rachel and Ross’s first romantic moment was Rachel and Monica’s prom night, though Rachel didn’t find out the truth until years later. When Rachel’s date doesn’t turn up, Ross puts on a suit and prepares to take her. Rachel’s date turns up and Ross’s plans are derailed, but this tender moment was captured in Monica’s prom video.

First kiss. Ross and Rachel’s first kiss was at Central Perk, after Ross finds out that Rachel has feelings for him thanks to the drunken phone message she left on his machine the night before. Ross confronts Rachel as she is closing the coffee shop, and they initially have an argument. As Rachel cries on the couch, Ross knocks at the door. She lets him in, and they share their first kiss.

Humour, Pop Culture & Gift

LIFE ACCORDING TO SEINFELD'S JERRY, ELAINE, GEORGE

& KRAMER

Yada Yada YadaThe world according to Seinfeld’s Jerry, Elaine, George & Kramer

By Daniel JeffersIllustrated by Chantel De Sousa

“Everything you need to know about the irritating minutiae of daily existence, according to the (total lack of) wisdom of Seinfeld’s Jerry, Elaine, George and Kramer.” Seinfeld is a television phenomenon. It is widely considered to be one of the greatest and most influential sitcoms ever made. This provides you with the desperate ineptitude of Jerry, Elaine, George & Kramer. Find out which of these schmucks is your true spirit animal with the Which Seinfeld Character Are you? quiz; act on your girlfriend’s virtually imperceptible character flaws with Jerry’s guide to Break-Ups; turn to Fred and Estelle for advice on making a marriage work; look to George for tips on Alienating the World and dive deep into the show’s classic 90’s New York Fashion styles.

Full of advice you shouldn’t take, fashion tips, trivia and hilarious quotes direct from Jerry’s apartment, Yada Yada Yada is here to help you discover the secrets to mastering your domain and never having to learn from your mistakes.

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

Daniel Jeffers is a Melbourne-based writer and stand-up comedian. He is also obsessed with Seinfeld and can quote whole scenes at a moment’s notice.

Chantel de Sousa is an illustrator and designer from Melbourne, Australia.

ISBN 9781925418941On Sale 14th May 2019£12.99 | 210 x 170mm | 156 pages Full-colour | Hardcover | Pop Culture

Which Seinfeld Character Are

You?

1. You leave your favourite café and realise that they’ve accidentally short-changed you by 20 cents. What do you do?

A) Nothing. You lose 20 cents, you gain 20 cents. It all balances out in the end.

B) Fume about it for days before concocting an elaborate plan to determine whether or not the cashier deliberately withheld the 20 cents because of a negative comment you made about the coffee that you’re almost certain she overheard.

C) Accept the outcome but use it as justification for never going back there again. They had their chance.

D) N/A. You’d never bring a wallet to a café.

2. A close friend asks you for a favour but you don’t want to help them out. What’s your excuse?

A) Excuse? They don’t need an excuse. They know where they stand.

B) Tell them you’d love to help out but you’re busy reading stories to some kids down at the orphanage.

C) Pretend you have a mysterious illness that means you’re unable to drive/talk/leave the house and hang up before they have a chance to ask any further questions.

D) No need for an excuse. You disconnected your phone weeks ago and life has been a whole lot simpler.

3. What did you get up to over the summer?

A) The usual: dating, performing, avoiding phone calls from my mother and father. It was a blast!

B) I finally moved out of my parent’s house. Again.

C) I spent a luxurious summer in Tuscany with a man known only as the Maestro.

D) Went to Los Angeles to pursue my dream of being an actor and ended up being mistaken for a serial killer.

Jerry, George, Kramer, Elaine. Four wildly different character types that explain the behaviour of every single human on planet Earth. Find out who you are by taking our handy quiz.

15

Jerry’s GuideBE DISCERNINGDid you know that a full 95 per cent of the human population is entirely undateable? It’s true! Before you even think about asking someone out, ask them enough questions to find out whether they’re part of the 5 per cent. It will save both of you a lot of time and heartache in the long run.

KEEP IT DISCREETDates are fundamentally awkward and embarrassing things. You just know that everybody else in the restaurant or bar is sizing you up and making bets on whether you’re going to last. Instead, simply invite your intended over to your apartment and spare both yourselves and the rest of the world the discomfort.

RESPECT YOUR STANDARDSThere’s a reason why you’re the way you are: because you’re great. You’ve made a sequence of choices in your life that have culminated in a fully fledged, well-rounded adult who knows exactly what they want. And if someone doesn’t measure up, well, that’s on their soon-to-be-dumped heads.

EMOTION IS YOUR ENEMYThe moment you display emotion is the moment you lose ‘hand’ in your relationship. Use sarcasm and irony to keep things at a comfortable distance at all times, because if you let one emotion out, then who knows what else will escape with it. Soon you’ll be a crying mess asking an old friend to marry you.

KNOW WHEN IT ’S OVERSometimes done is done and the only solution is to just cut it off. While it can be difficult to tell when this happens, if you’ve managed to make a public scene while, say, accusing your dermatologist girlfriend of being a glorified pimple popper, then it’s probably time to make a dignified exit. Because, of course …

THERE’S PLENTY OF F ISHEven with a 95 per cent exclusion rate, there are still literally tens of millions of potentially suitable partners in the world. So, dry your eyes, delete their contact information forever and get back out there, dammit!

If you’re going to take dating advice from anyone, then surely it’s a man who had seventy-three different girlfriends in 9 years. Here are Jerry’s iron-clad principles of dating and relationships.

She’s giving and caring and genuinely concerned about the welfare of others.

I can’t be with someone like that.

to Dating

32 33

A show about It all started in a Korean diner one night back in 1988. Two stand-up comics – one a peddler of everyday truisms, the other a wilfully abrasive malcontent – begin riffing about Korean jelly and the unrecognisable food on offer in the bain-marie. Eventually, Larry David turns to Jerry Seinfeld and says, ‘No-one has these discussions on TV. This is what the show should be.’ And so that’s what they pitched to NBC: a show where a few friends talk about the minor observations and irritations of their everyday lives.

It’s hard to overstate how close Seinfeld came to never even getting off the ground. The premise seemed half-baked, the angle shallow. Even worse, David was a famously prickly negotiator and almost drove the fragile deal off a cliff numerous times. The eventual pilot, for a show called The Seinfeld Chronicles, tested badly and rated worse. The series was immediately cancelled. But as the rights were about to expire, a couple of their biggest NBC backers managed to scrounge up enough budget to offer Jerry and Larry the shortest commissioned run in network history: four episodes. It was fair to say that no-one expected Seinfeld to survive.

But in some ways, the tiny run was a godsend. They weren’t chewing up NBC budget, so people stayed out of their way. No-one quite knew who the hell was going to watch the show, but they were willing to give Seinfeld and David a chance to do something different. David was relieved that the whole ordeal would be over sooner rather than later. ‘It’s all I’ve got in me,’ he’d tell people. Then the show started airing and everything changed.

nothing

9

Humour, Pop Culture & Gift

Seinfeld Playing Cards

Illustrated by Chantel De Sousa

“Finally! The show about nothing gets used for something – as giggle-worthy fodder for your next card night.”This deck of playing cards feature the faces of television’s most beloved – the characters of Seinfeld. You might be asking yourself (with that very particular inflection), what’s the deal with playing cards? Well, if you must know, they originated in China during the Tang dynasty around the ninth century. Now we use them to play fun games with friends, to gamble away our livelihoods and to confuse young children with illusions. And now, at long last, we have Seinfeld playing cards printed on high quality material.

This is a classic deck with 52 standard cards and two jokers. Each of the Seinfeld characters has a suit: Jerry represents hearts, Elaine is diamonds, George is clubs, which leaves Kramer with spades. Naturally, Newman is the joker.

––––––––––––––––––––––––––––––––––––––––––––––––Chantel de Sousa is an illustrator based in Melbourne, Australia. Among the many books she has illustrated, she has also previously designed the Golden Girls Playing Cards and Will & Grace Playing Cards for Smith Street Books.

ISBN 9781925811063On Sale 14th May 2019£7.99 | 80 x 65mm | 54 cards Full-colour | Card box set | Games

Other titles in the series

The Golden Girls Playing Cards

Will & Grace Playing Cards

Humour, Pop Culture & Gift

RuPaul’s Drag Race: The Trumps Card Game!Where every card is a queen!

Illustrated by Paul Borchers

“Buckle up hunties – this sickening card game is a battle between your favorite queens from RuPaul’s Drag Race. You’ll be left gagging for more.” This is RuPaul’s Drag Race as you’ve never seen it: on playing cards. Based on the classic Top Trumps Card model (which is definitely not affiliated with the current US president) this deck pits 32 of the most iconic queens from across the entire 10 seasons against each other. Each card features a queen, and scientifically ranks, on a scale from one to ten, their score for charisma, uniqueness, nerve and talent.

Think of this as Yu-Gi-Oh’s shadier, fishier and infinitely more “eloguent” cousin. Don’t be the only Drag Race viewing party caught without a deck. Card game enthusiasts, start shuffling, and may the best woman win.

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

Paul Borchers has been illustrating since 2003. His distinct comic book style has been commissioned by the likes of Men’s Health, Jet Star Magazine, Science Works Melbourne and VICE Magazine. He currently resides in Brooklyn, New York.

ISBN 9781925811056On Sale 19th February 2019£8.99 | 120 x 78mm | 32 cards Full-colour | Card box set | Games

FOOD & DRINK BACKLIST

Brea

kfas

t Bow

ls97

8-1-

9254

-182

6-2

£14.

99 P

B

Jar S

alad

s97

8-1-

9254

18-0

0-2

£14.

99 H

C

Low

& S

low

978-

1-92

5418

-09-

5 £2

0 H

C

Feed

the

Man

Mea

t97

8-1-

9254

18-1

0-1

£16.

99 P

B

Le P

icni

c97

8-1-

9254

-182

9-3

£14.

99 H

C

Mon

ster

Sha

kes

978-

1-92

54-1

820-

0£1

4.99

HC

In B

read

978-

1-92

54-1

828-

6£1

4.99

HC

Liqu

id E

duca

tion:

Be

er97

8-1-

9254

18-1

5-6

£9.9

9 H

C

The

Litt

le B

acon

Co

okbo

ok97

8-1-

9254

18-1

3-2

£12.

99 H

C

Incr

edib

le B

akes

978-

1-92

5418

-04-

0 £2

0 H

C

Liqu

id E

duca

tion:

Co

ffee

978-

1-92

5418

-14-

9 £9

.99

HC

The

Litt

le C

hees

e Co

okbo

ok97

8-1-

9254

-183

1-6

£12.

99 H

C

Italia

n St

reet

Foo

d 97

8-1-

9254

18-1

8-7

£25

HC

Lond

on’s

Best

Bru

nche

s97

8-1-

9254

18-0

2-6

£12.

99 P

B

Tiki

Coc

ktai

ls97

8-1-

9254

-183

3-0

£14.

99 H

C

FOOD & DRINK BACKLIST

The

Wur

st!

978-

1-92

5418

-41-

5£1

4.99

HC

Ram

en-t

opia

978-

1-92

5418

-51-

4£1

4.99

HC

Rome begs to be uncovered at every turn.

Through authentic local stories, recipes and glorious photos, I Heart Rome takes you on a deliciously inspiring journey through the parts of the city that tourists rarely get to see. Where the people – the modern-day Romans (and adopted

Romans) – look to their future as they live in a present that is so connected to the past.

Explore the food from the streets, historic trattorie and home kitchens of this incredible city. Along the way, meet the local cheesemongers, wine experts, bakers, chefs and more, who make Rome one of the great – and original – food capitals

of the world.

£25 • Food

1275 IHeartRome_Cover_3.indd 1 22/6/17 12:57 pm

I Hea

rt R

ome

978-

1-92

5418

-55-

2£2

5 H

C

Souk

978-

1-92

5418

-62-

0£2

5 H

C

XXL

978-

1-92

5418

-59-

0£2

0 H

C

Beer

Coc

ktai

ls97

8-1-

9254

18-4

3-9

£14.

99 H

C

Cook

ing

with

Cr

aft B

eer

978-

1-92

5418

-48-

4£2

5 H

C

Cors

ica

978-

1-92

5418

-52-

1 £3

0 H

C

Roas

t97

8-1-

9254

18-4

6-0

£20

PB

The

Vege

tabl

e 97

8-1-

9254

18-5

3-8

£25

HC

Hot

Dog

s, H

ambu

rger

s, Ta

cos &

Mar

garit

as

978-

1-92

5418

-49-

1£1

6.99

HC

Toky

o Lo

cal

978-

1-92

5418

-64-

4£2

5 H

C

Litt

le K

orea

978-

1-92

5418

-16-

3 £2

5 H

C

Frui

t 97

8-1-

9254

18-4

4-6

£25

HC

The

Nac

ho M

anife

sto

978-

1-92

5418

-74-

3£1

4.99

HC

FOOD & DRINK BACKLIST

Adria

tico

978-

1-92

54-1

872-

9£2

5 H

C

Curr

y 10

197

8-1-

9254

-187

8-1

£14.

99 H

C

Win

ter

978-

1-92

54-1

886-

6£3

0 H

C

The

Scra

tch

+ Sn

iff

Baco

n Co

okbo

ok97

8-1-

9254

-187

7-4

£14.

99 H

C

The

Food

of A

rgen

tina

978-

1-92

54-1

871-

2 £2

5 H

C

The

Cata

lan

Kitc

hen

978-

1-92

54-1

884-

2 £2

5 H

C

Taco

-top

ia97

8-1-

9254

18-8

1-1

£14.

99 H

C

Than

k Yo

u Fo

r Be

ing

a Fr

iend

978-

1-92

5418

-56-

9£9

.99

HC

Gin

ger P

ride

978-

1-92

5418

-65-

1£9

.99

HC

I Can

Get

Pai

d fo

r Th

at?

978-

1-92

5418

-42-

2£1

0.99

PB

The

Mod

ern

Man

G

uide

97

8-1-

9254

-181

1-8

£10.

99 H

C

Love

Suc

ks

978-

1-92

5418

-69-

9£9

.99

HC

The

Wor

ld's

Best

BF

Fs97

8-1-

9254

18-6

8-2

£9.9

9 H

C

Leaf

Sup

ply

978-

1-92

5418

-63-

7£2

5 H

C

McQ

ueen

97

8-1-

9254

18-7

0-5

£20

HC

The

Wor

ld a

s 10

0 Pe

ople

97

8-1-

9254

-180

8-8

£8.9

9 H

C

A Ve

ry M

oder

n D

ictio

nary

978-

1-92

54-1

830-

9£9

.99

HC

Bow

ie A

to Z

978-

1-92

54-1

821-

7£1

2.99

HC

Hip

ster

Bab

y N

ames

978-

1-92

54-1

806-

4£8

.99

HC

Prin

ce A

to Z

978-

1-92

54-1

838-

5 £1

2.99

HC

How

to G

et A

head

in

Bus

ines

s97

8-1-

9254

-181

2-5

£8.9

9 H

C

Shou

ld I

Buy

This

Book

?97

8-1-

9254

-182

7-9

£9.9

9 PB

LIFESTYLE, GIFT, HUMOUR, POP CULTURE BACKLIST

LIFESTYLE, GIFT, HUMOUR, POP CULTURE BACKLIST

The

Mus

tach

e Bi

ble

978-

1-92

54-1

882-

8£1

2.99

HC

Stra

nger

Thi

ngs

Fiel

d G

uide

978-

1-92

54-1

888-

0£1

2.99

HC

The

Cat-

phab

et97

8-1-

9254

-183

4-7

£9.9

9 H

C

Gra

ce Jo

nes A

to Z

978-

1-92

54-1

880-

4£1

2.99

HC

Supe

rfan

s97

8-1-

9254

-185

0-7

£9.9

9 PB

Libe

rté

Egal

ité B

eyon

cé97

8-1-

9254

-187

5-0

£9.9

9 H

C

Will

& G

race

& Ja

ck

& K

aren

97

8-1-

9254

18-7

9-8

£9.9

9 H

C

Chan

ge-M

aker

s 9

78-1

-925

4-18

87-3

£14.

99 H

C

How

to S

ay I

Love

You

in

(Alm

ost)

Ever

y La

ngua

ge97

8-1-

9254

-188

5-9

£12.

99 H

C

How

to S

pot a

H

ipst

er97

8-1-

9254

-180

3-3

£9.9

9 H

C

Wha

t You

r Dog

Say

s A

bout

You

978-

1-92

54-1

801-

9£8

.99

HC

Gro

undb

reak

ing

Fash

ion

978-

1-92

54-1

832-

3£1

2.99

HC

The

Book

of B

arb

978-

1-92

5418

-47-

7 £9

.99

HC

Her

oes

& V

illai

ns97

8-1-

9254

18-4

5-3

£9.9

9 H

C

In L

ine

to th

e Th

rone

978-

1-92

54-1

807-

1 £8

.99

HC

The

Esse

ntial

RuP

aul

978-

1-92

54-1

805-

7£8

.99

PB

The

Esse

ntial

Fan

G

uide

to R

uPau

l’s

Dra

g Ra

ce97

8-1-

9254

18-5

7-6

£14.

99 H

C

LIFESTYLE, GIFT, HUMOUR, POP CULTURE BACKLIST

Smith Street BooksLevel 1, 294 Smith StreetCollingwood, VIC 3066, AustraliaGeneral: hello@smithstreetbooks.comPublishing: paul@smithstreetbooks.comPublicity: patrick@smithstreetbooks.comsmithstreetbooks.com

Sales & DistributionUS, Canada, Latin America & AsiaRizzoli New Yorkrizzoliusa.com

Australia & New Zealand Simon & Schuster Australiasimonandschuster.com.au

UK & rest of world Abrams & Chronicle Books3rd Floor, 161 Farringdon RoadLondon, EC1R 3ALt: +44 (0)207 713 2060e: info@abramsandchronicle.co.ukabramsandchronicle.co.uk

Tabitha Ward, Director of Trade Salese: tward@abramsandchrsonicle.co.uk

Sharon Gordon, Director of Special Salese: sgordon@abramsandchronicle.co.uk

Noortje Van Lienen, Director of International Salese: nvanlienen@abramsandchronicle.co.uk

For the A&CB Trade Newsletter:

Catalogue ISBN978-1-925811-10-0