Planet Life: The Amazing History of Earth

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What did Earth look like 300 million years ago? Page through this gorgeous book and travel back in time to discover the days when Earth was a very different place than it is today.

In this cleverly designed book, readers can peel back the layers of history by lifting the flaps and vellum pages inside, and compare the plants and animals that lived in prehistoric landscapes with the fossils they left behind. The constantly evolving face of our planet comes to life, while the science behind Earth’s geology and climate is clearly explained.

Packed with fascinating illustrations, this is a wonderful introduction to the earliest single-celled life forms to the mighty dinosaurs and onward to the first human beings.

Awards:

*2021 Prix Sorcières Award

*2021 BolognaRagazzi Award, Special Mention in Nonfiction

*2021 Andersen Prize Finalist, Nonfiction

Praise:

“An exquisitely produced nonfiction book that gives an overview of the evolution of life on earth through fossils and dinosaurs to the first humans…It is good to see a comprehensive book for children about prehistory which is not limited to dinosaurs.” ―Five Books

“An exquisite overview of the evolution of life on earth, from fossils and dinosaurs, to the first humans.” ―Knysna-Plett Herald

“This engaging and beautifully illustrated book will satiate the most curious of minds ... A perfect page-turner for those who are fact-hungry, dinosaur-obsessed, and interested in science and history.”―Bristol Magazine

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.