Where is my Nose

Regular: $19.99

Sale: $19.99
Regular: $19.99

Sold Out

Unit Price: per

In this humorous and heartwarming story, a dog wakes up without his nose and sets out on a search to find it. Despite the obvious challenge of searching without a nose, the dog explores various places.

At the seaside, he mistakes a fluffy white cloud for his nose, but soon realizes his mistake. Underwater, he spots something red that he hopes might be his nose, only to discover it's a fish. As our protagonist continues his quest for his nose, he realizes how far he has come and the wonderful things he has discovered. Curious about what more he can find in this vast world, he decides to keep searching.

This beautifully designed die-cut book is printed on luxurious, heavy-stock paper, matte coated with a varnish, that transmits silky tactile elegance. Die-cut elements provide for an interactive reading experience and lessons on perspective sure to delight parents and young readers alike.

Author Bio

Lucas Zanotto is a designer, animator, director, and founder of children’s content company YATATOY. He has lived and worked in Milan, Barcelona, Berlin, and authored several children’s books including Miximal, Everimal, and Foldimal. Born in the Alps of Northern Italy, he is currently based in Helsinki.

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.