Autumn 2018 - Abrams & Chronicle Books
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Autumn 2018
The Nacho Manifesto
40+ recipes that prove nachos CHIPOTLE
Jack
Campbell
(& tochos) rule the snack world MAYONNAISE sea salt,
to taste
1/2 chipotle chilli in
By Jack Campbell
1 teaspoon adobo sauce,
The
finely chopped or 1 teaspoon
MAKES ABOUT chipotle chilli powder 1 cup (250 ml)
1 CUP (300 G) mild/light
olive oil or
Whisk the mustard, egg yolk and lime
canola oil
Nacho
juice together in a bowl. Whisking
constantly, add the oil in a very slow
1 egg yolk,
trickle, until all the oil is incorporated
at room
and the mayonnaise is thick and
temperature
emulsified. Do not add the oil too
Manifesto
quickly or the mayonnaise may
separate. Whisk in the chilli and adobo 1 teaspoon
sauce or chilli powder. If the dijon
mayonnaise is very thick, it can be mustard
thinned with a little warm water.
1 tablespoons
Store in an airtight container, with the lime juice
surface covered closely with plastic
wrap in the refrigerator for up to 3 days.
ISBN 9781925418743
Variation: Garlic aioli. Add 1 clove of
crushed garlic to the mustard, egg yolk
and lime juice and delete the chipotle
On Sale 4th September 2018
chilli and adobo sauce.
4
£14.99 | 210 x 170mm | 192 pages
Full-colour | Hardcover | Food
“Up your nachos game with this collection of 40 inventive, always delicious,
nacho recipes – the greatest of snack foods.”
Of course, nachos are good – even the most basic assemblage of corn-flavoured
cardboard and bright orange oozy cheese is tasty – but nachos, in fact, can be great. PIZZA SERVES 4 Preheat the oven to 170°C fan-forced.
The greatest snackfood ever known, in fact.
NACHOS
Spread half of the tortilla chips over
250 g store bought or 1 quantity the base of a round baking tray or
homemade (page XX) tortilla chips baking dish suitable for serving.
280 g (21/2 cups) grated Scatter with half of the cheese.
mozzarella cheese
Author Jack Campbell makes the case that nachos can – and should – be enjoyed
Top with about half of each of the
260 g (1 cup) store bought Napoli, pepperoni and onion, and
Napoli sauce or tomato salsa
sprinkle with the oregano. Add a
dried oregano, to sprinkle
layer of the remaining tortilla chips,
every week of the year. Throw out all notions of ‘junk food’ and embrace the oozy, 120 g sliced pepperoni
1/2 red onion, thinly sliced
XX g (1/2 cup) sliced olives
most of the cheese (reserve some for
the top), the remaining Napoli,
pepperoni, onion, oregano and then
crunchy deliciousness of nachos. handful fresh basil leaves
pinch chilli flakes, to serve
(optional)
the remaining grated cheese.
Bake for 5-6 minutes [confirm @
shoot – may need a bit longer]
anchovies, to serve (optional)
or until the corn chips are lightly
Here you’ll find 40 of the best nacho recipes using a variety of bases including corn
toasted and the cheese melted.
Top with the olives and basil, and
scatter with chilli and anchovies,
chips, sweet potatoes, chunky fries and tater tots (aka ‘Totchos’) and diverse and
if using. Serve immediately.
4 5
delicious toppings including pulled pork, beer braised beef, cola chicken and smoky
black beans. And – for good measure – you’ll find a bunch of breakfast and dessert
nachos too! S’mores Nachos anyone?
Get on board The Nacho Manifesto and you’ll be swearing by it in no time at all!
––––––––––––––––––––––––––––––––––––––––––––––––
Author Jack Campbell is an adventurous cook and food writer based in Melbourne,
Australia. His first book, The Little Bacon Cookbook, managed to insert bacon into
every conceivable dish. In this book, Jack explores the king of snack food: nachos!
PIZZA
NACHOS
Food
PAOLA BACCHIA Adriatico
A food journey down
3 LA COSTA DEI
Fagioli e alici sotto sale Bietole, patate e seppie
Borlotti beans and salted anchovies Silverbeet, cuttlefish and potato bake
Italy’s eastern coast
Cozze ripiene Coniglio al tegame
Stuffed mussels Pan-cooked rabbit with capsicum
Calamari ripieni alla Pescarese Fave fresche con uova e formaggio
TRABOCCHI
Stuffed calamari Fresh broad beans with eggs and greens
Zuppa ceci e castagne Foglie in padella
Chestnut and chickpea soup Pan-cooked greens
Maccheroni alla chitarra al Montepulciano Bocconotti
Spaghetti Montepulciano Chocolate pastry bites
By Paola Bacchia
Sarde e patate Pizza di ricotta
Sardine and potato bake Ricotta crostata
ADRIATICO
A food journey down Italy’s eastern coast
ISBN 9781925418729
On Sale 25th September 2018
£25 | 265 x 210mm | 304 pages
Full-colour | Hardcover | Food
Salame di fichi
Fig and nut roll
Figs grow abundantly in the Vallesina, just north of Ancona, and they are traditionally used to make a dried fig and nut roll,
known as a salame or lonzino di fichi. The term ‘lonzino’ literally means ‘small loin’, a slightly odd name but it probably
“A beautifully crafted cookbook that charts the food traditions in the towns
refers to the shape of the roll. It is made in autumn, when fig trees are heavy with ripe fruit. The picked fruit is dried in
the sun, mixed with finely chopped nuts then laced with aniseeds, cooked grape must and a bit of rum. It is shaped into
a largish log, a bit like a salami, then wrapped in a large fig leaf and tied with string to preserve it for use through the year.
If you are fond of liquorice (like I am) you will find the aniseed overtones of the log quite irresistible; and if you want to go
a step further (like I do) you can replace the rum with aniseed liqueur. I keep the roll in the fridge under wraps until after
that skirt the coastline of Italy’s striking Adriatic Sea.”
the meal, and then serve it in thin rounds with sharp cheese.
Fresh figs are seasonal and expensive so my version is made with good-quality dried figs, which you can find all
year round. Try to find softer dried figs that yield slightly when you press on them.
200 g (101/2 oz) dried figs If your figs are very hard and dry, soak them in hot water for about a minute
(a softer variety if possible) to soften them slightly, then drain. There’s no need to do this if they yield
The food of Italy’s eastern coastline mirrors the memories and traditions of peoples
30 g (1 oz) blanched almonds, slightly when you press on them.
toasted, roughly chopped
Roughly chop the figs and place them in a food processor with the remaining
30 g (1 oz) walnuts, ingredients. Pulse until they form a thick paste, adding a little water if the
roughly chopped mixture is dry.
past and present who have lived on the shores of the Adriatic, with ingredients
30 g (1 oz) hazelnuts, toasted,
Divide the mixture into four even portions. Place each portion on a small
roughly chopped
piece of plastic film and form into a 10 cm (4 in) log. Chill for several hours
1 tablespoon vincotto before cutting into rounds to serve. The wrapped logs can be stored in the
1 tablespoon white rum fridge for a month or so.
or aniseed liqueur
reflecting the climate and terrain — of course with seafood in abundance, as well
MAKES 4 SMALL LOGS
1/2 teaspoon aniseeds, crushed
as an array of incredible pasta, rice, polenta, and meat dishes.
The Adriatic coastline runs from the heel of the boot-shaped peninsula at the Ionian
Sea, through Puglia and Venice, to the northern waters of the Gulf of Trieste on the 178 CHAPTER 4
border with Slovenia. Along its length are rugged rocky coastlInes, sandy stretches of
beach, lagoons, and wetlands. Spindly wooden fishing piers, white washed walls,
colourful villages, and sea-facing piazzas dot the 1,200-kilometre coastline with a rich
history touched by Etruscan, Greek, Roman, Venetian, and Austrian populations.
Join Paola on this beautiful journey where she travels the length of this relatively
unexplored coastline, to find ancient food traditions still thriving.
––––––––––––––––––––––––––––––––––––––––––––––––
Paola Bacchia is one of Australia’s most popular Italian food bloggers. Her blog,
Italy On My Mind, tells the story of family memories and their connections to food. OLIVE OIL
It won awards for best food blog in 2013 and 2015 by ITALY magazine. Paola THE GOLD OF THE SALENTO
returns to Italy every year to expand her knowledge of Italian food. Paola previously
!
The recipes of the Salento were born on the stone hearths of the region’s peasant farmers. They were an
published Italian Street Food with Smith Street Books in 2016.
enduring creative answer to want and need, to weather and climate, to soil and sea that, at times, could
withhold their bounty for an entire season or release it with abundance. But amidst this uncertainty,
there has always been one sure thing in the Salento: its olive oil.
52 CHAPTER 1 ADRIATICO 53
Food
The Scratch & Sniff
Bacon Cookbook
By Jack Campbell
ISBN 9781925418774
On Sale 4th September 2018
£14.99 | 210 x 170mm | 112 pages
Full-colour | Hardcover | Food
“This is a bacon cookbook with a super-fun twist — scratch the cover
for a deliciously bacon-y smell!”
It’s an indisputable fact that bacon is the world’s greatest food. It goes with everything
— from savoury to sweet — and it’s just as comfortable being the star of the show
as it is playing a supporting role. You can slather it in maple syrup; you can fry it ‘til
it’s crisp; you can use it to wrap other meats; hell, you can even weave a delicious
bacon-y mat with it, and bacon confidently takes it all in stride. All hail bacon.
The Bacon Scratch & Sniff Cookbook promises to sway even the most hardened
vegetarians with its forty bacon-centric recipes (not to mention its nifty scratch-
and-sniff feature on the book’s cover) — from piggy snacks, including caramel bacon
popcorn, candied bacon strips, and bacon-wrapped sweet potato wedges, to heartier
main dishes like bacon-covered mac-and-cheese burgers, smoky bacon tacos, and
the ultimate pasta carbonara. Did we mention dessert too? You’ll also find bacon
and pecan ice cream, choc-bacon cookies, and everything bacon imaginable. It’s time
to pig out, because everything is better with bacon!
––––––––––––––––––––––––––––––––––––––––––––––––
Author Jack Campbell is an adventurous cook and food writer based in Melbourne,
Australia. His first book, The Little Bacon Cookbook, managed to insert bacon into
every conceivable dish. This new book adds to it even further by making the book
itself smell like bacon!
Food
ROSS DOBSON &
RACHEL TOLOSA PAZ
The Food of Argentina BARBECUED RED PEPPERS WITH
Asado, empanadas, street eats
EGG AND PECORINO
(Pastelitos criolles)
and more
4 medium-sized red capsicums This is a novel and colourful way to cook an egg and
(bell peppers) also a good way to use up all those cheap peppers when
8 eggs they are in season. You want the peppers to be soft and
90 g (3 oz/1 cup) finely grated tender, not crunchy, so give them some time alone on
THE
pecorino the barbecue before cracking in the eggs. For a slight
FOOD
1 tablespoon coarsely chopped variation on this, rather than use pecorino, lay a thin slice
flat leaf parsely of provolone over each egg and proceed with the recipe.
2 tablespoons extra virgin
olive oil
Cut each capsicum lengthways in half. Remove the stem and
seeds and discard. Use a small, sharp knife to cut out and
OF
discard any of the white membrane.
Preheat a barbecue hotplate or grillplate to high. Place the
capsicums on the barbecue and cook for 10–15 minutes,
turning frequently – you want the capsicums to be soft, but
By Ross Dobson & Rachel Tolosa Paz
not too charred.
Turn all the capsicums so they are cut side up.
Crack an egg into each capsicum half, then cover the
barbecue and cook for 8–10 minutes, until the eggs have
set. To serve, sprinkle over the cheese and parsley then
drizzle over the olive oil.
ISBN 9781925418712
ASADO
On Sale 6th November 2018 5
ASADO,
STREET EATS
EMPANADAS
AND MORE
£25 | 270 x 205mm | 256 pages
Full-colour | Hardcover | Food
BAKED BEEF EMPANADAS
(Pastelitos criolles)
“This book celebrates the best recipes from a passionate foodie nation 2 tablespoons olive oil
2 large white onions, finely
chopped
500 g (1 lb 2 oz) minced
The meat market (?) in Buenos Aires is a must see
for any visitor to the city. But you won’t bump into
many other tourists here. This is very much a working
meat market frequented by locals. Here, you will
which, until now, have been kept relatively hidden.”
(ground) beef see the unique cuts of meat that only the Argentines
1 teaspoon ground cumin do. You will also learn a thing or two. One local
1 teaspoon mild paprika butchers apprentice was given the job of making beef
1 teaspoon sea salt empanadas from freshly ground beef. He wouldn’t
1 x quantity baked empanada
share the secret to the pastry but he did tell us the
pastry
trick to making the most delicious, simple beef filling;
equal weight of onions to beef. The onions cook to
The Food of Argentina is a rich and visual celebration of Argentinean food filled with
make the sweetest of gravy.
Wash the potatoes. Steam the potatoes until tender. The
potatoes are cooked when the skewer pierces them has no
beautiful location and food photography that takes the reader on a gastronomic
resistance. Remove and allow to cool. When the potatoes are
cool enough to handle, peel and discard the skin. Roughly
chop the potatoes and pass them through a potato ricer.
If you don’t have a rice, coarsely grate into a bowl.
journey into a little-known cuisine that is tipped to become the next global food trend.
Use a wooden spoon to stir through the flour then the egg
and salt, until smooth and well combined. The mixture will
be sticky. Use floured hands to form the dough into an oval
shape. Cut into 4 equal portions.
Some people may have heard of Argentinean asados — the legendary meat barbecues Sprinkle some semolina on a baking sheet. Lightly flour a
work surface. Take one of the portions of dough and roll into
a log, about 1½ cm across. Use a small sharp knife to cut
that are so beloved by locals, but this book celebrates so much more.
the dough into 2cm pieces. Use the back of a fork to press
into one side of the gnocchi. Repeat to use all the dough.
Put the gnocchi onto the baking sheet. Store in the fridge
for a day or two. The gnocchi can also be frozen.
To cook the gnocchi, bring a large pot of lightly salted water
to the boil. Add the gnocchi and cook until the gnocchi rises
Come inside the homes and families of Argentina and discover the best recipes this
to the top. Remove with a slotted spoon.
AFUERA
huge food-loving nation has to offer. Often influenced by their European heritage but
with a distinct South American feel, home-style dishes include pastas and gnocchi, 10
potato tortillas, and stews and casseroles, as well as sweet offerings including dulce
de leche and caramel flans. Or head outside and discover the local delicacies offered
in Argentina’s tiny bars and eateries: chorizo rolls with salsa criolla, traditional
CHOCOTORTA
empanadas, veal croquettes, and fruit-filled pastries. And let’s not forget the famous (Pastelitos criolles)
maté — a strong herbal tea that is Argentina’s traditional drink. Lose yourself in the 500 g (1 lb 2 oz) cream cheese
500 g (1 lb 2 oz) dulce de leche
(see page XX)
1 tablespoon cocoa powder
While this may look exotic, this incredible looking ‘cake,’
is really only thrown together with everyday staples in
the Argentine house. It takes a bit of time and care in
assembling and for best results this really needs a good
book and discover a whole new cuisine from the comfort of your own kitchen.
250 ml (81/2 fl oz/1 cup) full-
overnight rest in the fridge for everything settle down.
cream (whole) milk
400 g (14 oz) plain chocolate
Use very plain, uncoated and un-iced chocolate biscuits
biscuits for this.
Ganache
Lightly grease and line the base and sides of a 22cm
––––––––––––––––––––––––––––––––––––––––––––––––
200 ml (7 fl oz) thickened cream
400 g (14 oz) dark chocolate, springform cake tin.
70% cocoa, broken into small
pieces Place the cream cheese and dulce de leche in a bowl and
use electric beaters to beat until well combined. Set aside.
Whisk the cocoa powder and milk in a bowl, until the
cocoa is dissolved. Dip one-third of the biscuits in the
cocoa milk for just a few seconds, then transfer to the
Ross Dobson is a prolific cookbook author with 13 books to his name. In his non-
base the prepared tin.
Spread one-third of the dulce de leche mixture over the
biscuits, then repeat with two more layers of biscuits and
writing time, he is kept busy as the chef/owner of two Western Sydney restaurants.
dulce de leche. Set aside in the fridge.
To make the ganache, place the cream in a saucepan over
mediumheat. When the cream is warm, but not boiling,
remove from the heat and add the chocolate but do not
mix or beat. Set aside for 10 minutes then gently stir until
smooth and glossy. Pour the ganache over the chocotorta
and return to the fridge for a at least 6 hours or overnight
Rachel Tolosa Paz is a photographer, and travel and food writer, who divides her time
to set.
Remove the tin and gently remove the baking paper. To
cut, heat a knife in warm water and cut into thick wedges.
between Sydney, Australia, and Buenos Aires, Argentina.
CALLE
9
Food
TYPESETTER NOTES
Curry 101 Prawn &
100+ delicious curry recipes from tofu laksa
100 g (31/2 oz) dried rice vermicelli
60 ml (2 fl oz/1/4 cup) vegetable oil
XX g Laksa paste (see page XX)
HEAT ICONS 2 teaspoons grated palm sugar, plus extra to
taste
kitchens around the world
MILD 1.5 litres (51 fl oz/6 cups) chicken stock
12 large raw/green king prawns (shrimp),
peeled and deveined with tails left intact
MEDIUM 500 ml (17 fl oz/2 cups) coconut milk
150 g (51/2 oz) fish balls
HOT 150 g (51/2 oz) tofu puffs, thickly sliced
200 g (7 oz) bean sprouts, trimmed
By Penny Chawla
300 g (101/2 oz) fresh egg (hokkien) noodles
1 small green cucumber, julienned
crispy fried shallots, to serve
Vietnamese mint leaves, to serve
Place the rice vermicelli in a large heatproof bowl and pour over
lime wedges, to serve
enough boiling water to cover. Stand for 10–15 minutes, until
tender. Drain well. SERVES 4
Heat the oil in a large saucepan or wok over medium heat. Add
the laksa paste and cook, stirring, for 2–3 minutes, until fragrant.
Add the sugar and stock. Stir well and bring to the boil. Reduce the
heat to a simmer and add the prawns. Cook for 1 minute, or until
prawns are almost cooked. Add the coconut milk, fish balls and
tofu puffs. Stir gently to combine, then bring almost to a simmer.
Reduce the heat to low and cook for 2 minutes, or until prawns
are just cooked and the fish balls and tofu are heated through. Stir
in the beansprouts.
Meanwhile, place the egg noodles in a large heatproof bowl.
Pour over enough boiling water to cover, then stand for 2 minutes
or until heated through. Drain well.
Divide both noodles among deep serving bowls and spoon
over the laksa mixture, evenly dividing the prawns, fish balls, tofu
puffs and beansprouts among them. Top with the cucumber,
crispy shallots and mint. Serve immediately with lime wedges for
squeezing over.
vegetables • • • • 4
ISBN 9781925418781
On Sale 11th September 2018
£14.99 | 230 x 190mm | 224 pages
Full-colour | Hardcover | Food Masala
dosa
440 g (151/2 oz/2 cups) short-grain rice,
well rinsed
1/2 cup split urad dal (white lentils), rinsed
1/2 teaspoon fenugreek seeds
1/2 teaspoon salt
sunflower or vegetable oil, for frying
coconut chutney and/or tomato chutney,
to serve
Filling Place the rice in a medium bowl and cover with cold water. Place
750 g (1 lb 11 oz) potatoes, peeled the urad dal and fenugreek seeds in a small bowl and cover with
100 ml (31/2 fl oz) sunflower or vegetable oil cold water. Leave both bowls to soak for 4 hours, or preferably
1 teaspoon black mustard seeds overnight.
“This is the ultimate curry cookbook, featuring 101 of the very best curry
2 sprigs curry leaves (about 24 leaves) Drain each bowl in separately. Place the rice in the bowl of a
1 large onion, finely chopped food processor or high-powdered blender. Add 500 ml (17 fl oz/2
2 garlic cloves, crushed cups) cold water and blend to a smooth paste (you may need
3 green chillies, finely chopped to do this in batches). It will take about 10 minutes to grind the
recipes from around the world.”
3 cm (11/4 in) piece ginger, finely grated rice and it will still have a tiny grit to it. Transfer to a bowl, then
1/2 teaspoon ground turmeric repeat with the urad dal mixture and 250 ml (81/2 fl oz/1 cup)
1/2 teaspoon salt, or to taste water. Add the ground urad dal mixture to the ground rice, then
whisk in enough cold water (you may need up to a cup) until you
have a fairly thick batter, similar in consistency to pancake batter.
SERVES 4
Cover the bowl with a clean tea towel and set aside in a warm
place for 6–8 hours, until the mixture ferments and a bubbly froth
Curry: that wonderful combination of spice and heat. Adored by millions and for many appears on the surface. Stir in the salt.
To make the filling, place the potato in a large saucepan,
cover with cold water and bring to the boil. Boil for 10–15 minutes,
seen as their national dish, it is one of the most diverse dishes from around the world.
until tender. Drain and lightly crush the potato with the back of a
spoon. Alternatively, roughly dice the potato.
Heat the oil in a large heavy-based frying pan over medium
heat. Add the mustard seeds and curry leaves and fry for 1 minute,
Curry 101 is a beautifully packaged cookbook that brings together the very best curries
or until the seeds start to sizzle and pop. Add the onion and cook
for 5 minutes, until soft. Add 80 ml (21/2 fl oz/1/3 cup) water and
simmer for 3–4 minutes.
from throughout Asia and Africa —some of them famous; some of them little-known,
Add the garlic, chilli, ginger and turmeric and cook, stirring, for
2 minutes. Add the potato and salt and toss well in the spices. Stir
through the coriander.
Place a 20 cm (8 in) frying pan over medium heat. Brush the
but all of them delicious. Whether it’s a simple dal served with warm and buttery naan
base of the pan with about 1 teaspoon oil. Ladle 60 ml (2 fl oz/1/4
NOTE: THE DOSA BATTER WILL KEEP IN AN
cup) of batter into the centre of the pan and, using the back of
AIRTIGHT CONTAINER IN THE FRIDGE FOR
UP TO 1 WEEK. the ladle, spread it out very thinly in a circular motion. Drizzle 1
bread, a serving of the famous South African bunny chow, a fiery jungle curry from vegetables • • • • 7
Northern Thailand, a filling laksa from Malaysia or Singapore, a mild Japanese katsu
curry or world-famous Indian classics such as madras, jalfrezi, tandoori, or biryani, there
really is a curry out there for everyone. Singapore
chilli crab
2 large mud crabs or 4 blue swimmer crabs,
well cleaned
1 medium onion, chopped
Curry 101 also features the very best rice and bread dishes. Take a trip across the
5 garlic cloves, chopped
3 cm (11/4 in) piece ginger, roughly chopped
6–8 long red chillies, depending on how hot
you like it
globe from the comfort of your own kitchen and discover the endless interpretations 1/2 teaspoon salt
60 ml (2 fl oz/1/4 cup) vegetable oil
1 tablespoon tomato paste
of this traditional, home-style dish. With 101 dishes perfect for curry lovers
(concentrated purée
2 large tomatoes, very finely chopped or
puréed
125 ml (4 fl oz/1/2 cup) fish or chicken stock
everywhere, Curry 101 celebrates the very finest recipes that you will return to again
11/2 tablespoons shaved palm or brown sugar
1 tablespoon white vinegar
If you’ve purchased live crabs, place them in the freezer for 1 hour 11/2 tablespoons soy sauce
to put them to sleep.
1 teaspoon cornflour (corn starch) mixed
and again. This is the only curry cookbook you will ever need.
Lift the triangular tail flap on the undersides of the crabs and with 2 teaspoons cold water
pull off and discard the top part of the shell. Remove the gills 1 egg, lightly beaten
and wash the crabs well. Cut the crabs into quarters if using mud 3 spring onions (scallions), sliced on the angle
crabs or in half for the swimmer crabs. Crack the large claws with coriander (cilantro) leaves, to serve
a heavy knife or nutcracker. steamed rice, to serve
––––––––––––––––––––––––––––––––––––––––––––––––
Place the onion, garlic, ginger, chillies and salt together in a SERVES 4
small food processor and blend to a paste.
Heat the oil in a wok over medium–high heat until hot. Add
the onion paste and cook for 3–4 minutes, until the onion has
softened. Add the crab and toss in the paste. Add the tomato
paste, tomato, stock, sugar, vinegar and soy sauce. Stir well and
simmer for 2 minutes. Cover the wok and simmer for a further 10
Self-identifying “curry queen” Penny Chawla is a food writer, food editor and chef
minutes, or until the crab is cooked through. Remove the crab to
a plate.
Add the cornfour mixture and egg to the sauce. Bring just
based in Sydney, Australia.
to the boil, stirring, and cook until just thickened. Pour over the
crab and sprinkle with the spring onion and coriander. Serve with
steamed rice.
vegetables • • • • 12
Food
EMMA WARREN RODRIGUEZ
The Catalan Kitchen
Recipes from Spain’s culinary heart
By Emma Warren Rodriguez
THE DEL
CATALAN
KITCHEN
POBEL
THE VILLAGE
ISBN 9781925418842
On Sale 16th October 2018
£25 | 280 x 200mm | 272 pages
RECIPES FROM SPAIN'S CULINARY HEART Full-colour | Hardcover | Food
ALMENDRAS
MARCONAS
MARCONA Out of more than 100 types of almonds grown around Spain, The
Marcona, ‘Queen of Almonds’ is a botanical Spanish native variety
ALMONDS characterised by its round, flat shape and softness in texture.
“The Catalan Kitchen is a celebration of one hundered authentic
Inside the hard, non porous exterior design lays a high level of
concentrated oils, making for a rich, intensely flavoured, sweet and
juicy nut.
Mostly grown in Valencia and Alicante there is also some
production in Catalunya, around the Tarragona region, it is the most
and traditional dishes from Spain’s culinary heart.”
expensive, sort after almond for making Torron, marzapan and other
traditional cakes and pastries.
Commonly now though, the ‘Marcona’ is referred to as the
skinless, toasted, salted snack they are widely marketed as through
Europe and the US, even though they may not be the original said
varietal namesake.
This recipe is a treat served traditionally as an ‘aperetif’ snack
or chopped down and sprinkled over salads or braised meats, in
The Catalonia region is situated on the west coast of the Mediterranean and
salted caramel toffees and stuffed dates or in an old school devils on
horseback.
Makes 2 cups Rinse almonds in a large bowl covered with lukewarm water and allow
300g blanched almonds to stand for 1 hour. This will also re-hydrate any old, dry ones there
blessed with one of the richest food cultures in Europe. Although Catalonia is still
1 ½ tbsp. Extra Virgin Olive oil might be and allow the almond to absorb more flavours in the pan.
1 sprig of fresh Rosemary
Drain off all the liquid and spread almonds out onto a clean tea towel
1 garlic clove, smashed
or paper towel in an even, single layer to air dry for about 20 minutes.
2 tsp butter
(Can skip these 2 steps if time poor)
1 tsp Flaked Salt
geographically and politically connected to Spain, Catalans consider themselves
Once completely dry, heat oil, rosemary and garlic in a large saucepan
or frypan over medium/high heat. Toss through the almonds, jumping
the pan in intervals and stirring through to toast evenly. Once starting
to take on colour and turn golden, add butter to the pan and swirl to
coat. Continue sautéing for 2 minutes.
independent with their own language, history, culture, and cuisine. Its food is
Take off the heat, mix through salt while hot and transfer to paper
towel to drain off excess oils.
Serve immediately and warm.
considered unique in Spain, and it is home to one of the highest concentrations
of Michelin-starred restaurants in the world.
Catalan cuisine does not centre around tapas, and although pintxos do feature heavily,
3 4
they are not the mainstay of the region and most dishes are larger, stand-alone meals.
Dishes are heavily influenced by pork and fresh seafood, with a focus on fresh,
seasonal produce that varies from recipes as simple as crushed tomatoes smeared on PA AMB
bread to hearty, slow-cooked stews. Famous dishes include calçots — large salad TOMAQUET
onions cooked on a coal barbecue and then dipped into nutty and addictive Romesco
This sacred national dish is a big part of the Catalan identity and
ENGLISH relys on the quality of all 5 ingredients and technique.
HEAD It is the simplest yet most fussed over plate there is, served with
almost every meal, many a heated discussion can lead to stern
disagreements after the debating of intricacies such as the best
sauce, a unique paella made without saffron and the addition of vermicelli noodles,
tomato to use, the best oil or which order you must follow to create
the most perfect result.
As with most longstanding traditional Mediterranean cuisines and
dishes, the stayers are usually those born from a strong urge to limit
waste and deal with excess. Like the Gazpacho, Pa amb tomaquet is
myriad types of Catalan sausage served with white beans, sauces such as aioli and
a way to serve a 2 day old piece of bread, re-hydrated and back on
the table to fill and nourish the family.
But tomatoes all year round??? Yes – the ‘tomaquet de penjar’ or
‘ramellet’ is a hung together cluster of vine tomatoes know as Winter
tomatoes, available throughout the year. Grown in low irrigation they
picada, and multiple pastries and desserts including crème Catalan. This is the ultimate
have lost most of their acidity and make for an intensely flavoursome
and fleshy fruit.
Serves 4 Toast, grill or BBQ the bread slowly to dry it out and harden slightly.
4 slices of rustic country style,
cookbook for lovers of Spanish and Mediterranean food.
Rub over each slice gently with the garlic clove. The abrasiveness of
sourdough white bread the toasted bread will cut the garlic across its surface.
1 garlic clove, whole, peeled
Sprinkle with salt so it can be carried evenly over the bread by
2 very ripe medium tomatoes, cut
following with the tomato.
in half
1 tbsp Extra Virgin olive oil Firmly squash the tomato onto the bread, cut side down and
1 tsp salt flakes squeezing as you rub around to release the juices and flesh.
––––––––––––––––––––––––––––––––––––––––––––––––
Drizzle with olive oil and BON PROFITI
When making a large batch, commercially in Catalunya the tomatoes
are cut in half and grated on a course box grater, leaving only the
skins to discard.
Melbourne-based food writer and chef Emma Warren earned her chef wings
in Barcelona, where she was classically trained in Catalan cuisine.
21
Food
Taco-topia
60+ taste-tastic recipes
By Deborah Kaloper
Illustrated by Alice Oehr
ISBN 978-1-925418-81-1
On Sale 2nd October 2018
£14.99 | 230 x 190mm | 128 pages
Full-colour | Hardcover | Food
“This completely illustrated cookbook celebrates everyone’s favourite street
and snack food — tacos — and includes more than 60 delicious recipes to
get your kitchen humming.”
Explore the delicious world of tacos in this uniquely crafted illustrated cookbook.
California native Deborah Kaloper goes beyond the basics we’ve all come to know and
love from the iconic Mexican street food and includes some deliciously new ideas to
fill soft and hard tortillas (and your belly) in this very cool cookbook (mac-and-cheese
tacos, anyone?). Of course, she hasn’t forgotten to include classics and well-loved
favourites such as Baha fish tacos, blackened chipotle chicken, smoky pulled pork and
jalapeño tacos, and slow-cooked braised bean tacos. Also, if you’re feeling inclined,
Taco-topia also includes recipes for creating your own hard and soft tortillas, salsas
bursting with flavour, and hot sauces from scratch.
The Topia series
Taco-topia shows that tacos are super versatile, perfectly easy to create, and even
easier to eat — what’s not to love? With bold illustrations and incredible recipes
throughout, this is the most unique taco book you could ever own!
––––––––––––––––––––––––––––––––––––––––––––––––
Deborah Kaloper is a California-raised, Melbourne-based food writer, chef, former
pastry chef, and now sought-after food stylist. In her downtime, Deb perfects her
tortillas. She has previously authored Ramen-topia, published by Smith Street Books.
Alice Oehr is an illustrator, and graphic and textile designer based in Melbourne.
She has previously illustrated Ramen-topia and Prince A to Z for Smith Street Books.
ISBN 9781925418514
Food
Winter
CLASSIC FRENCH
Warm recipes for cold nights ONION SOUP
By Louise Franc
2 tablespoons olive oil
Heat the olive oil and butter in a large heavy-based saucepan
over medium heat. Add the onions and stir to coat in the oil and
butter mixture. Reduce the heat to low, then cover and cook for
30 minutes, stirring occasionally.
Stir in the sugar and wine. Cover and cook for a further 30 minutes,
stirring occasionally, until the onions are very tender.
Remove the saucepan lid and continue to cook, stirring, for another
5–10 minutes, until the onions begin to caramelise and become an
even golden brown.
Add the stock and bay leaf, then simmer for another 30 minutes.
SERVES 6
Meanwhile, preheat the oven to 160°C/320°F (fan-forced). To make
2 tablespoons olive oil the croutons, lightly brush both sides of each slice of bread with
50 g (1¾ oz) butter olive oil and place on a baking tray. Bake for 10 minutes on each
3 brown onions, thinly sliced side, until crunchy and deep golden brown.
3 red onions, thinly sliced
Increase the oven temperature to 200°C/400°F (fan forced).
3 white onions, thinly sliced
½ teaspoon soft brown sugar Remove the bay leaf from the soup. Stir in the Cognac, then taste
250 ml (8½ fl oz/1 cup) dry white wine and season with sea salt flakes and freshly ground black pepper.
1 litre (34 fl oz/4 cups) good-quality
chicken stock
Pour a small ladle of soup into six ovenproof soup bowls. Add a
1 bay leaf
crouton and a sprinkling of gruyère. Ladle in the remaining soup,
2 tablespoons Cognac, dry vermouth
then add another crouton to each bowl and a thick layer of cheese.
or dry sherry Place the bowls on a baking tray and carefully transfer to the oven.
200 g (7 oz/1½ cups) grated gruyère Bake for about 5 minutes, or until the soup is bubbling hot and the
or other melting cheese cheese has formed a golden crust.
CROUTONS Allow to stand for a few minutes before serving, as the soup and
sourdough baguette, cut into 12 thick slices bowls will be extremely hot.
ISBN 9781925418866 SOUP 17
On Sale 23rd October 2018
£30 | 255 x 215mm | 336 pages
Full-colour | Hardcover | Food
BAKED
“This comprehensive collection of 140 classic and modern winter recipes TA R R A G O N
CHICKEN
collected from around the world promises to keep you warm on cold nights.”
When the temperature cools down and the nights become longer, we tend to crave our
favourite comfort foods — slow-cooked meats that fall off the bone, rich chowders and
hearty stews, succulent roasts with all the trimmings, and fragrant and warming curries
served with steamed rice. This is the time of year when we tend to skip the salads, Preheat the oven to 140°C/275°F (fan-forced).
smoothies, and lighter meals, and the art of winter cooking comes into its own. Winter
Place the chicken pieces in a large baking dish and season with sea
salt flakes and freshly ground black pepper. Brush with the melted
butter, then sprinkle with the tarragon. Tuck the lemon quarters in
and around the chicken.
is a stunning collection of innovative cold-weather recipes perfect for this time of year.
Cover the baking dish tightly with foil, transfer to the oven and bake
for 1½ hours.
SERVES 4 Remove the foil and add the potatoes to the dish. Brush the chicken
and potatoes with the cooking juices from the bottom of the dish.
4 free-range chicken leg quarters
1½ tablespoons melted butter Return to the oven, leaving the foil off, and bake for a further 1 hour.
3 tablespoons fresh tarragon leaves,
Increase the oven temperature to 180°C/350°F (fan-forced). Bake
From simple and warming traditional comfort foods like classic French onion soup,
or 1 tablespoon dried tarragon
for a final 20 minutes, or until the potatoes are cooked through and
2 lemons, quartered
the chicken skin is golden.
2 large potatoes, peeled and quartered
green salad, to serve Serve the chicken and potatoes with a green salad.
slow-cooked beef stroganoff, chicken cacciatore, rich osso buco, and a moreish tuna 102 P O U LT R Y
pasta bake to impressive modern cold-weather dishes including Asian-style caramel
pork, Panang chicken curry, roasted pumpkin risotto with brown butter and sage, and
creamy Calvados chicken, as well as a host of decadent desserts — think dulce de
leche and chocolate peanut butter puddings, slow-baked spiced quinces, chai-spiced W I N T E R WA R M I N G
slow-baked rice puddings, and winter-warming dried fruit compote — Winter has a DRIED FRUIT COMPOTE
recipe to cover every occasion.
With 140 recipes included — designed to not only taste amazing but to warm you up
too — Winter is a comprehensive volume on cold-weather cooking.
–––––––––––––––––––––––––––––––––––––––––––––––– Preheat the oven to 140°C/275°F (fan-forced).
Arrange the dried peaches, apricots, pears and cranberries in a
casserole dish.
Put the remaining ingredients in a saucepan. Add 500 ml (17 fl oz/
Louise Franc is a French-born, Australia-based chef, food stylist, and food writer.
2 cups) cold water and stir over medium heat until the sugar has
dissolved. Leave to simmer for 5 minutes.
Pour the sugar syrup over the fruit. Cover the casserole dish,
transfer to the oven and bake for 1½ hours.
SERVES 4
She is a regular contributor to newspapers and magazInés and has previously
Serve the fruit compote with vanilla ice cream for dessert, or with
90 g (3 oz) dried peach halves
porridge for breakfast. It will keep in an airtight container in the
90 g (3 oz) dried apricots
fridge for up to a week.
90 g (3 oz) dried pears
60 g (2 oz/½ cup) dried cranberries
authored Low & Slow and Roast with Smith Street Books.
250 ml (8½ fl oz/1 cup) verjuice (see tip) or water Made from the juice of unripe grapes, verjuice adds a lovely
170 g (6 oz/¾ cup) caster (superfine) sugar dimension to this dish. If you don’t have any, you could use
1 cinnamon stick 60 ml (2 fl oz/¼ cup) lemon juice mixed with 185 ml (6½ fl oz/
1 teaspoon vanilla bean paste ¾cup) water, or simply replace with water.
D E S S E R T S 295
1351 Winter 09 DESSERTS_1.indd 294-295 7/3/18 5:24 pm
Food
M U S T A C H E
lampshade
The Mustache Bible
Practical tips & tricks to create
40 distinct styles A trapezoidal carpet (preferably dark), a bit ‘working
class’ and a bit antagonistic, this is a manly whisker,
especially suitable for those with black hair, perfect
for manning up feminine features.
By Theodore Beard
CELEBRITIES
Peter Sellers
ISBN 9781925418828
17
On Sale 2nd October 2018
£12.99 | 180 x 130mm | 176 pages
Full-colour | Hardcover | Men’s Grooming
Tutorial
Define the contours of the mustache
2
with scissors, snipping it to create the
characteristic trapezium shape.
lampshade
TIME: 1 month
“Men — the beard is officially over! So get creative with your razor, scissors, DIFFICULT Y: MANL INESS: ½
Be sure to match the whiskers on the top
and bottom. Take special care of the hair in
3
and a tiny comb to fashion yourself a fetching 'tache!”
CHARM: ½ ORIGINAL IT Y: the corners of the mouth to avoid
ruining the symmetry.
The mustache is back! Walk through any hipster neighborhood these days – hello 1
You can shape the ends with a little gel
4
London’s Shoreditch – and you’ll see the move away from full-flowing beards and
if you want to give a jagged-edge effect
that will liven up the finished mustache
and make it more original.
back to the far superior, gentlemanly mustache (don’t even think about a whisker-
free face!). Today, the modern man uses the mustache much like a pair of raffish
eyewear — to accent his face and personality.
YOU DID IT! NO LONGER WILL THEY BE ABLE TO ACCUSE YOU OF
BEING A FRIVOLOUS DO-NOTHING, AS YOU WILL HAVE THE MOST
Pass the razor blade over the cheeks, throat and chin, ensuring SERIOUS MUSTACHE OF THEM ALL.
the shave is neat and tidy.
This book is your easy step-by-step guide to crafting forty classic and contemporary 18 19
mustache styles. Think beyond the ’70s porn-star mo’ or Tom Selleck’s lip slug in
Magnum P.I. (although, of course we had to include that one!) to cooler versions,
including the Horseshoe, the Dalí, the freestyle, the Fu Manchu and the B-Boy. M U S T A C H E
Add some serious style to your face this autumn.
baguette
Perfectly timed to release for Movember – a charity push for men to grow a
moustache in November to help raise money for men’s health.
–––––––––––––––––––––––––––––––––––––––––––––––– A must for anyone hoping to reside in the Basque
Country between France and Spain. Even better
if you also like the visual arts. The main difficulty
lies in the central area, where the whiskers shrink
Theodore Beard is a fashion and men’s style writer, illustrator, and artist based in and surgical precision must be employed to model
them properly. Absolutely to be avoided for those
Milan, Italy. He sports a classic handlebar mustache, which he insists never went
with sparse facial hair.
out of style.
CELEBRITIES
Alain Delon
25
FashionGrace Jones A to Z In her memoir, Jones
and her brother Chris
completely distinct
describes herself
as ‘possessing two
selves.’ She also
her brother as ‘church describes
gay’, a category she
The life of an icon –
also applies to Prince.
She used asexuality
to conjure up a ‘new
gender.’
Albums
Studio albums • Portfolio
(1977) • Fame (1978) • Muse
(1979) • Warm Leatherette
from Androgyny to Zula
(1980) • Nightclubbing (1981)
Jones told
• Living My Life (1982) • Slave Julia
Felsenthal
to the Rhythm (1985) • Inside in a Vogue
Magazine
Story (1986) • Bulletproof Heart interview,
‘I won’t cry.
(1989) • Hurricane (2008) I am very
male emotio
... nally.’
Armani
Fashion designer Georgio
Armani developed a collection
in the late seventies inspired
By Steve Wide
by Akira Kurasawa’s film In 1979, Jones’
ex-
partner Jean-Pa
‘Kagemusha.’ The collection was ul Goude
told People magazin
called Samurai and it caught e,
‘Men think she’s
the attention of Grace Jones, sexy.
Women think
who wore one of the pieces for she’s a little
masculine, so
the Iconic cover of her album they’re not
jealous. Gays
Illustrated by Babeth Lafon
‘Nightclubbing.’ think she’s
... a drag queen.’
Awards
Grace Jones was nominated
looks personify
gyny – her iconic feminine. The
for a Grammy award for best
long form video in 1983 for s with andro ibly
is synonymou somehow incred
‘One Man Show.’ She for Grace Jones that is also just so like
masculinity eyebrows taped
tly manicured
three Saturn awards for best
a hard-edged a louche,
supporting actor in Conan the ni suits, perfec finished with
angular Arma flat tops – often of her mouth. Hers is a
Destroyer, View to a Kill and
and the razor-sharp corne r
ng from the pts
personality
Having both ‘male’ and ‘female’ a boxer
Vamp. She was nominated
cigarette hangi traditional conce l,
for a Razzie award for worst Jones on her fluidity: traits has made Jones self-sufficient.
She said
James Dean rates that potential for and in contro
‘I go feminine, I go ‘I am my own sugar daddy.
I have a very strong that celeb Sexy, stylish
powerful image to co-exist.
supporting actor in Siesta.
to protect my
and femininity both
n’, frequently
... masculine – I am both, male side, which I developed
actually. I think the male female side. If I want a diamond
necklace I can of masculinity ‘strong woma former
Atila Altuanbay epitomises the her with her
Grace Jones ish tropes. Toget
side is a bit stronger in myself a diamond necklace.’
go and buy s image
Grace Jones married her
me and I have to tone usurping mann pushed her
androgynou
bodyguard Altuanbay, a Turkish utilising and e, Jones tions
it down sometimes. I’m Paul Goud tic representa
muslim, in 1996. She said partner Jean- g with fantas
r fluidity, playin . Parallels with
not like a normal woman,
beyond gende
openly in her memoir that the
that’s for sure...’ or post-human made use
relationship ended when, in a look robotic while Bowie
that make her ignore, but,
are hard to s been the sense
fit of jealous rage, he held a
knife to her throat. She also said David Bowie there has alway
characters, gynous
that they were technically still of numerous it this ‘andro
herse lf who inhab on to change
married, she has been unable to
that it is Jones r on a missi
find him to divorce him. -wordly visito phous, ultra-
chic
alien’: an other an amor
humanity into all over the
the shape of n and men
; giving wome ver the
genderless being be strong, sexy and whate
e to
world a licens
ISBN 9781925418804
to be.
hell they want
On Sale 25th September 2018
£12.99 | 240 x 200mm | 56 pages
Full-colour | Hardcover | Pop Culture
It was reported that
pop
megastars One Direction
banned Jones from
appearing
“An illustrated A to Z, celebrating the unparalleled artistic impact of the
with them on the
same episode
of The Jonathan
Ross Show,
for fear that they
would be
overshadowed by
her and seem Bloodlight and Bami
‘too tame’ in compariso
n. While Director Sophie Fiennes (sister
the band’s representa
tives of Ralph and Joseph) made this
cultural icon Grace Jones.”
denied anything of
the sort, 2017 documentary as a homage
they would have
had a valid to Grace Jones. It features
point …
live concert performances
and intimate and rare footage
of Jones. Fiennes said: ‘The
visually fetishized image of
Grace isn’t radically different
from the person. She’s someone
Singer, songwriter, supermodel, record producer, actress, and iconoclast, Grace Jones
who’s kind of excessively alive.’
Forget being banned.
...
Grace is lucky she Boyfriends
wasn’t arrested
when she tried to Jones had a long relationship
retrieve her
boyfriend Dolph Lundgren then-errant with Jean-Paul Goude,
is truly one of a kind, equal parts intriguing, intimidating, and indefatigable.
hotel – with a gun. from an LA
Grace said that in producing one son, Paulo. She
climate of the time the was with Chris Stanley, although
in LA, this behavior
seemed perfectly she denies the rumous that
normal to her. Tom
Holbrook, Dolph’s they were married. She was
manager, wouldn’t
Grace see him. She let with actor Dolph Lundgren (her
describes herself
as screaming through former bodyguard) for nearly five
the locked
hotel room door, years. She dated Danish actor
‘I’ve got a gun!
Sven-Ole Thorssen from 1990
From her early days as a model working with Yves Saint Laurent and Kenzo, to her
Let him out you bastard.’
(thy have since resumed an
‘open relationship from 2007)
and in 1996 she married her
bodyguard Atila Altaunbay, a
union which lasted until he held
rise to disco stardom in New York City’s Studio 54, followed by her storming the
a knife to her throat.
...
Bond Girl
Jones played May Day in
Jones and Jean-Paul
Goude’s thrilling ‘A View to a Kill.’ As the
New Wave with her reggae-infused post-punk sound, through to her arresting,
80s Citroën CX 2 mid-
television spot is ‘henchperson’ and lover of
piece of advertising a striking
In 1998, at the tender age of 50, , that was banned Christopher Walken’s villainous
a lifetime ban from Walt Disney World Jones was allegedly hit with several countries. in
The official reason Max Zorin, she wasn’t a bond
in Florida (some sources claim that be because it promoted is said to
Disney properties) for flashing her she’s been banned from all ‘excessive speeding’, girl in the true sense of the
breasts during a live performance. although IndieWire
why Disney would have hired Grace It certainly begs the question of makes the point that word, quite the opposite, but
decade-defining work, Jean-Paul Goude, and featuring her eclectic and iconic film
strong, aggressive ‘the
to perform in the first place since this , literally larger than certainly managed to stand out
onstage move (at Brooklyn’s Afropunk is a pretty standard Jones of a black woman, life image
as a memorable and powerful
festival in 2015, she performed a might have been
legendary rendition of Slave much for some people just too
to the Rhythm hula-hooping topless to handle in 1985.’ female character in
for the duration of the song). Grace
avoid controversy and appears to take Jones has never been one to the franchise.
enormous pleasure in pushing hard
As a trailblazer, some of her more against the establishment.
career and her continuing artistic output in the current day, Grace Jones A to Z charts
outrageous behaviour and controversial
by today’s standards, but throughout art may seem relatively tame
her career, Jones has continued to
political, religious and social mores confront outdated gender,
of the day – Jones was never going
to let the threat of her work
being banned from broadcast or publication
silence her.
her incredibly rich life. This book looks at her life, her art, creative collaborations, films,
friendships, and fun — all in a brilliantly illustrated A-to-Z format.
This is the third book in the popular A to Z series, following on from Bowie and Prince. The A to Z Icons series
––––––––––––––––––––––––––––––––––––––––––––––––
Steve Wide is a Melbourne-based DJ and writer who hosts a long-running British
music radio show. He has run many legendary indie and retro club nights and
deejayed for acts including Radiohead and the Stone Roses. In his radio career, Steve
has interviewed countless artists, from Jarvis Cocker to Björk. Steve’s previous titles
include Bowie A to Z and Prince A to Z.
Babeth Lafon is a French beauty-and-lifestyle illustrator based in Berlin. Her clients
include Harper’s Bazaar, L’Oréal, Architectural Digest, L’Occitane, Marie Claire, and
Elle Decoration.
ISBN 9781925418217 ISBN 9781925418385
Pop CultureSuper Fans
Music’s most dedicated: Demo:
Lusty tweens
From Beatlemania to the Beyhive
swooning over an
idol and discovering
their sexual identities
in the process.
Signatures:
By Tobias Anthony
Beliebers
Throwing shade toward
whichever celebrity’s
offspring Biebs is seen
with, whether it be
Illustrations by Eliza Wilson
Lionel Richie’s
n Bieber
daughter or Alec
Justin
Baldwin’s niece.
Notable
dust-ups: Moment of
madness:
Beliebers everywhere rushed
to Justin’s aide after a nasty
tweet from a 15-year-old
girl was retweeted by Justin A bottle of sparkling
himself. The tweet said: water, which Justin took a
‘Not really a fan of Justin sip from before deciding
Bieber but his acoustic album he didn’t like it, was sold
is actually good!’ Thankfully, online for $624 to the
the Beliebers were able to stem parents of a Bieber
such savagery but bombarding uber-fan.
the young Twitter user with
death threats.
ISBN 9781925418507 8
On Sale 4th September 2018
£9.99 | 200 x 135mm | 112 pages
Full-colour | Paperback | Pop Culture
Who are Why you should
it’s a simple word and the line is Ryan Good, nor his manager, Scooter.
“This fun book takes a close look into the weird and wonderful world of
catchy, but the simplicity of ‘Belieber’ They are all part of your family now;
The Beliebers? become a Belieber …
captures the essence of what it is to be 8) Try to put lots of posters of him on
a Justin fanatic. your bedroom wall!
Since he was a mere 16 years old, And always remember, as one
pop music’s most devoted superfans.”
In 2008 the world was treated to a his fans have been there to support Have you seen his face? Do you Belieber reminds us online: ‘Just
series of YouTube videos showing a the singer through a career that has believe? No? because you didn’t like him from the
child performing covers on his guitar. seen him evolve from teeny-bopper/ Well, if you’re not a fan already, start doesn’t mean that you’re not a
What a voice! the world cried. pop icon into a serious hit-making, then the many online guides entitled Belieber. That’s a fantasy spread by
What an angel! What talent! chart-topping machine, and master of ‘How to be a Justin Beiber fan’ might people who are way too competitive
Who was this boy? you ask. Well, the body roll. And with his musical help. According to such Belieber- and not family oriented. The Belieber
Musicians and bands have been adored since the first notes were recorded, but it was
none other than Justin Drew Bieber, evolution has been the evolution of made propaganda, it’s simple: 1) family is an open one and will accept
who, since signing with RBMG Beliebers, too, from predominantly Don’t just call yourself a ‘fan’, anyone into the family. As long as you
Records in 2008 after his YouTube female teeny-boppers to a more real Justin Bieber fans are called don’t just like him because of the way
Beatlemania in the ‘60s that heralded the birth of the Super Fan – a breed of music
videos were discovered by a talent expansive, diverse audience, which ‘Beliebers’; 2) Memorise his song he looks and you honestly and truly
manager, today boasts the most loyal is only naturally seeing as his most lyrics; 3) Being a Belieber isn’t love him as a person and his music,
army of adoring fans. His followers, recent collaborations involve the likes about the merchandise, because then you’re fine, welcome to the
naturally, call themselves Beliebers. of club kings Skrillex, Diplo and DJ not everyone can afford it. Many Belieber family!’
obsessive that literally worshipped their idols.
And all this despite the fact that Snake. Beliebers will wear home-made Welcome all, indeed.
young Justin, who was born in 1994 Despite his troubles off the stage, t-shirts to his concerts; 4) Learn
(sigh), is Canadian. Not bad, ey? the future seems bright for Beliebers, the basic facts – Justin’s DOB, his
Belieber, of course, is a simple who Justin credits with recent favourite colour (purple, fyi) and
portmanteau, combining the words turnarounds in attitude and career. family members; 5) Show it off.
Super Fans looks at the crazed followers and fan groups that surround both the
‘Bieber’ and ‘believe’. The word is Things should only continue to look Make sure everyone knows you’re a
commonly associated with the line, up, so long as they continue to believe. Belieber. You will be teased by haters,
uttered by many Beliebers, ‘Once I but every true Belieber is willing to
saw his face, I was a Belieber’, which put up with this; 6) Make a Twitter
modern music scene and the earliest incarnations of fandom in a witty, fun and
is an update of and reference to the hit fan account; 7) Respect Justin’s crew
song ‘I’m a believer’ by The Monkees. members. Never make fun of his
There’s no great origin story here, bodyguard, Kenny, or his swag coach,
tongue-in-cheek way. From Beyoncé’s Beyhive, the Britney Army, Gaga’s Little
Monsters, Nicki Minaj’s Barbz to Justin Beiber’s Beliebers – author Tobias Anthony
goes deep into these fan groups to see how they tick.
––––––––––––––––––––––––––––––––––––––––––––––––
Tobias Anthony is an author, student, and university teacher in creative writing. He
has recently completed a PhD examining the representations of mass culture in
contemporary fiction. He has previously published Hipster Baby Names, Ginger Pride,
A Very Modern Dictionary and Should I Buy This Book? with Smith Street Books.
Eliza Wilson is an illustrator and designer from Melbourne, Australia. Her art is Swifties
r Swift
influenced by her three main passions in life – pop culture, music and pickles. Taylo
Known for:
Wanting nothing more than to
Demo: meet Taylor Swift in person;
spending every waking moment
swapping pictures of Taylor
Everyone … Swift online or attempting to
get Taylor to follow them on
Twitter; drawing pictures of
Taylor Swift’s cats …
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