Dinosaurs Don't Exist

Regular: $19.99

Sale: $19.99
Regular: $19.99

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Activity Guide

Two brothers embark on a dinosaur hunt in this exciting fold-out book where nothing is quite what it seems.

Two brothers set off on a pretend expedition to find dinosaurs. Of course, everyone knows dinosaurs don’t exist, so there’s no need to be scared—or is there? The brothers see rocks and mountains, but as each page unfolds the landscape reveals itself full of dinosaurs!

In his signature bold, sparkling style, renowned author and illustrator Mark Janssen plays visual tricks with scale. Proceed with caution and look closer...that tree or hill might be a dinosaur, too.

Mark Janssen is an award-winning author and illustrator based in the Netherlands. He has worked on over 500 books, including I Want a Lion!, How Weird!, and Dinosaurs Don’t Exist. His illustrations have been praised for their glowing use of color and ability to create worlds that are magical, whirling, and exciting.

He is the recipient of multiple international awards, including the Mooiste Boekomslag, White Raven, Prentenboek KBW, Purple Island Award Nami, Andersen Award, and Vlag en Wimpel.

Hardcover, $19.99, 36 pages, 9.6 x 12.8 inches, ISBN: 979-8986640686

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.