This 144 page book is the most jam-packed poi spinning, fire twirling, flag dancing, glowstick swinging guide available!

Bursting with over 450 tips, tricks and moves - and ideas for hundreds more - this book is destined to become essential reading for every poister on the planet.

From your first tentative circles to feats of unparalleled dexterity, via such tricks as The Weave, Lock-outs and Behind Your Back Waist Wrap, Michal Kahn guides you step by step in the friendly, encouraging style that has made her courses so successful.

Fully cross-referenced, with over 500 clear and detailed illustrations, and with sections on Fire Spinning, Choreography, Inventing moves, Developing your own Style, and what to do about Hitting Yourself (and Getting Tangled), Poi Spinning will teach you all the skills you will need to master the art and invent your own tricks.

This is the definitive guide to poi spinning.

all about michal...

Michal Kahn has been teaching poi for several years both to members of the public and to students of The Circus Space and Circomedia in the UK. She has no idea exactly how many people she has taught, but it must be well over a thousand.

In February 2000 she designed the Apex Poi Spinning Courses, including a Beginners course, an Intermediate course, and a 'Breaking the Rules' course. The plan was to secretly use students as guinea pigs to test various ways of teaching poi and find what worked best. To date over four hundered students have subjected themselves to the experience, and the courses remain very popular. It is on the experience Michal gained from these courses that the jam-packed book Poi Spinning is based.

Michal also runs choreography courses for professional circus performers, organises the Handstand Circus Cabaret, and has choreographed well over thirty poi shows for different performers. She has worked as a performer for several years performing at festivals, film premiers and corporate events. Although its hard to believe, she loves teaching even more than performing.


all about lucy...
Sophie’s Chocolate Brownies

100g Butter
40g Cocoa powder
225g Caster sugar
1 tsp Vanilla Essence
50g Self-raising flour
50-100g Chopped walnuts or pecans
2 eggs

Heat your oven to 180 degrees c.
Grease a 20cm square cake tin and line the bottom with greaseproof paper.

In a saucepan, melt the butter over a low heat and add the cocoa powder.
In a separate bowl, beat the eggs and sugar together until they’re thick and pale.
Add the chocolaty butter mixture and vanilla essence to the bowl and stir it together a little bit. Sift the flour in and add the nuts, mix it all together (now it looks how it should).
Pour it into the baking tin (and tap the tin on the surface a couple of times to spread it and get rid of trapped air).
Bake it for 30-35 minutes.
When you take it out of the oven, leave it in the tin for about 10 minutes, and then turn out onto a cooling rack.
It’s easiest to cut into squares when it’s cooled, but it’s really hard to resist eating them while it’s still hot ’cause it smells so irresistible.