Why do we as human beings travel? One reason: to witness the extraordinary. Whether it’s the spectacular coral reefs of Triton Bay in West Papua, Indonesia, of Sodwana Bay in South Africa, of Northland in North Island, New Zealand, of the Solomon Islands, of the Egyptian Red Sea, of Australia’s Great Barrier Reef, the wealth of oft-visited spots by the acclaimed marine biologist and underwater photographer Dr. Richard Smith are home to some of the most jaw-droppingly beautiful creatures on earth.

In his book, THE WORLD BENEATH, The Life and Times of Unknown Sea Creatures and Coral Reefs, Dr. Smith makes these exotic locales and their fantastic residents accessible to all, including the teeny-tiny seahorse he is the international expert on. Through text and images, armchair travelers and regular world-touring divers alike will delight in this tour of the world’s oceans and their quirky inhabitants.

This remarkable book is packed with vibrant images of sea life of all sorts and sizes; a compelling insight into the workings of the ocean’s rapidly changing landscape. Published by Apollo Publishers.

THE COMPLETE GUIDE TO LOW-FIRE GLAZES FOR POTTERS AND SCULPTORS by Ben Carter explores the creative possibilities for ceramic artists of all levels. Carter unlocks this world with techniques, recipes and inspiration for big results. Illustrated with stunning photography, this book will appeal to the newcomer to the world of ceramic glazes or those more experienced looking to expand their knowledge.

FOLLOW YOUR TAO, A Simple Guide To Balancing Your Energy For Inner Harmony by Stephanie Nosco draws from the disciplines of Chinese medicine, qigong, Five Element theory and Buddhism to help you discover your true self, nurture your growth and enjoy a harmonious and healthy life. Reconnect with your natural energetic flow with these thoughtful practices.

CEREMONY OF AROMAS, Spices, Flavours, Recipes & More by Vikas Khanna is a deep dive into a world of aromatic intrigue where spices come to life in a symphony of flavors. This is more than a cookbook–it is an odyssey of horticulture, a passport to distant lands, and an invitation to step into the shoes of a spice farmer.

Vikas Khanna has scoured mustard fields in Punjab, traversed saffron meadows in the Himalayas, and ventured into Vietnam in search of star anise. His enduring love of spices, his quest to unveil their heart and soul one detail at a time, has resulted in over a hundred meticulously crafted recipies that weave tales of spice origins, their native habitats, and how to infuse them into delectable creations that mirror the style of a culinary virtuoso.

We were enchanted with this book and its photography as Vikas Khanna became our spice muse and we celebrated flavors and tradition while savoring the essence of spices together.

FROM THE HILL BY THE SEA by Seadon Shouse, a beautiful culinary journey of Chef Seadon’s collection of inventive recipes built on the bounty of the sea, land and farmer’s market. Every recipe is from the soul. And the book itself is a collectable art piece.

Real cooking is about following your heart rather than the recipe, because cooking is more than just a blending of ingredients from land, sea, and farm, according to Chef Seadon Shouse, the notable Nova Scotia chef who brought its cuisine to the Hoboken coast. He details his philosophy through recipes and memories, in this cookbook-memoir for cooking and for life, educating the reader in Chef Seadon’s Nova Scotia-grown roots of foraging, hand-making, and cooking from the land with heart and soul. From the Hill By the Sea is a unique, entertaining traverse through discovery and culinary delight as Chef Seadon weaves memories of his childhood fishing and foraging, mushroom hunting, and cooking both indoors and out. “My intention was to draw readers out and inspire them to try new (and wild) ingredients and cooking methods,” says Chef Seadon.

Recipes feature unique twists on mackerel, oysters, salmon, periwinkle dishes. There’s even an open fire-roasted chicken recipe. The master chef introduces new techniques broken down into simple steps. Homespun sides like Biscuit Dough Boys (cooked on a stick), Bread and Butter Vegetable Pickles, Roasted Brussel Sprouts, Brown Sugar Bacon and his twist on Nova Scotia’s famous Blueberry Grunt delight the senses and create delectable, sustainable meals. “The recipes are inventive, sophisticated yet earthy, all of which create an intimate, satisfying culinary experience,” said Michael Barry, Owner, Halifax Restaurant. Chef Seadon’s recipes and stories hail from his childhood spent in Coastal Nova Scotia where the connection between food, land and sea is a direct and intimate experience. He encourages the reader to step out of their comfort zone and step into an ocean of possibility that opens up a whole new chapter for the exploratory, yet sustainability-minded cook.