By Tom Phillips
'Witty and entertaining' Sarah Knight, The Life-Changing Magic of Not Giving a F*ck'Very funny' Mark Watson'Tom Phillips is a very clever, very funny man . . . This history of failure cheerfully reminds us that humans are mostly idiots' Greg JennerAN EXHILARATING JOURNEY THROUGH THE MOST CREATIVE AND CATASTROPHIC F*CK-UPS OF HUMAN HISTORY, FROM OUR VERY FIRST ANCESTOR FALLING OUT OF THAT TREE, TO THE MOST SPECTACULAR FAILS OF THE PRESENT DAYIn the seventy thousand years that modern human beings have walked this earth, we've come a long way. Art, science, culture, trade - on the evolutionary food chain, we're real winners. But, frankly, it's not exactly been plain sailing, and sometimes - just occasionally - we've managed to really, truly, quite unbelievably f*ck things up.From Chairman Mao's Four Pests Campaign, to the American Dustbowl; from the Austrian army attacking itself one drunken night, to the world's leading superpower electing a reality TV mogul as President... it's pretty safe to say that, as a species, we haven't exactly grown wiser with age. So, next time you think you've really f*cked up, this book will remind you: it could be so much worse...FURTHER PRAISE FOR HUMANS:'In dark times, it's reassuring to learn that we've always been a bunch of clueless f*cking nitwits' Stuart Heritage, author of Don't Be a Dick, Pete'A light-touch history of moments when humans have got it spectacularly wrong... Both readable and entertaining' Telegraph
A History of Heavy Metal
By Andrew O'Neill
'Absolutely hilarious' - Neil Gaiman'One of the funniest musical commentators that you will ever read . . . loud and thoroughly engrossing' - Alan Moore'A man on a righteous mission to persuade people to "lay down your souls to the gods rock and roll".' - The Sunday Times'As funny and preposterous as this mighty music deserve' - John HiggsThe history of heavy metal brings brings us extraordinary stories of larger-than-life characters living to excess, from the household names of Ozzy Osbourne, Lemmy, Bruce Dickinson and Metallica (SIT DOWN, LARS!), to the brutal notoriety of the underground Norwegian black metal scene and the New Wave Of British Heavy Metal. It is the story of a worldwide network of rabid fans escaping everyday mundanity through music, of cut-throat corporate arseholes ripping off those fans and the bands they worship to line their pockets. The expansive pantheon of heavy metal musicians includes junkies, Satanists and murderers, born-again Christians and teetotallers, stadium-touring billionaires and toilet-circuit journeymen. Award-winning comedian and life-long heavy metal obsessive Andrew O'Neill has performed his History of Heavy Metal comedy show to a huge range of audiences, from the teenage metalheads of Download festival to the broadsheet-reading theatre-goers of the Edinburgh Fringe. Now, in his first book, he takes us on his own very personal and hilarious journey through the history of the music, the subculture, and the characters who shaped this most misunderstood genre of music.
A Handful of Flour
By Tess Lister
A Handful of Flour is not simply a book of recipes but, like Shipton Mill itself, is grounded in the belief that flour matters. A simple ingredient which, if chosen and treated with care, can make all the difference. Shipton Mill's flour is the one that professional and home bakers namecheck, from Richard Bertinet to Andrew Whitley to Darina Allen, Raymond Blanc, Jamie Oliver, Hugh Fearnley-Whittingstall and Yotam Ottolenghi.In this, their first, much-anticipated book, Tess Lister will show you how to choose the best flour for breads, pastry, pizza, cakes, tarts, biscuits and more. As well as covering the well-loved varieties of white and wholemeal flours, Tess will introduce you to ancient grains such as spelt, einkorn, emmer and khorasan. The book also explores the stunning flavours of many gluten-free flours, including rice, almond, chestnut and teff. Whether you simply want exciting recipes that explore the full range of flours available to us or to understand how best to employ them in your baking, this book will become as enduring as the Mill itself.Shortlisted for the Best First Book Award by the Guild of Food Writers 2017.
By Marcus Butler
The Sunday Times number 1 bestseller.Marcus Butler's irreverent YouTube channel has long combined laughs and comedy sketches with thoughts on more serious issues. What sets him apart from the rest is his ability to mix light-hearted banter with a deep empathy for the problems facing young people today. Thanks to his experiences of family illness, his parents' divorce, weight issues and catastrophic hair days, Marcus is in a unique position to share everything he has learned about healthy living, relationships and dealing with the daily pressures life throws at us all. Working with journalist and writer Matt Allen, in HELLO LIFE! his part-autobiography, part-self help guide Marcus shares his trademark big-brotherly advice and unveils his roadmap to success for anyone navigating the trickier aspects of modern living. Funny, cool, fully illustrated and totally readable, this book is the ultimate must-have for fans of Marcus Butler.
Hotel Chocolat: A New Way of Cooking with Chocolate
Chocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury.Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes.Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate.Welcome to cocoa cuisine!
How To Be Right
By James Delingpole
How to Smoke in Public Without Being Seen
By Bob Jebb, Damien Weighill
Once upon a time you could smoke on a bus, on a train, and in your own office. Imagine! A nicotine habit didn't make you a social leper consigned to hasty, huddled fags on a freezing footpath. Smokers and their habit-free friends enjoyed the sweet smell of tobacco in cosy, confined spaces.Well those days are going, going, gone. Welcome to a new world order of clean public living and pure air in pubs. Are you ready for it? Are you hell! But don't panic. There'll be no £50 spot fine for continuing to smoke in public just as long as you're clever about it. Try getting yourself fitted with a catalytic converter. Hide your cigarette inside your asthma inhaler. Smoke through a ventriloquist's dummy. How about wearing a Harry Potter invisibility cloak? This little book holds the secret to a contented cigarette-filled life after the smoking ban. May you puff in peace happily ever after.