A Place Where Stars Rest

Regular: $24.99

Sale: $24.99
Regular: $24.99

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This whimsical cut-out paper book gently describes the night sky and the community of stars that live and rest there.

A Place Where Stars Rest is a beautiful picture book made with the texture and shape of paper.

Internationally praised Japanese artist and designer Katsumi Komagata tells a tender and simple story on the nature of stars. Each page is complete with text in English, French, and Japanese. The book was originally produced as a gift from the city of Grenoble in celebration of all the babies born that year.

“A fresh and surprising volume that blurs the boundary between text and illustration.” —Publishers Weekly

"Katsumi Komagata's books are magic doors. A Place Where Stars Rest is a wonder." —Leonard S. Marcus

Katsumi Komagata is an award-winning artist and graphic designer. He regularly holds exhibitions, talks, and workshops for children in many countries, particularly Japan and France. He is the founder of One Stroke, a graphic design studio that later expanded into children's book publishing after the birth of his daughter. He lives in Tokyo.

Hardcover, $24.99, 30 pages, 7.48 x 9.69 inches, ISBN: 9798986640624

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.