List #1: COOKBOOKS
Just a few of the delectable cookbooks at VOLUME.
Come and browse our full selection.
"My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It's not food that needs to be placed on a pedestal or admired from afar; it is food that slowly weaves its way into the fabric of your daily life - food for living and sharing."
The online slow food phenomenon has now produced this very beautiful cookbook. Very satisfying - even just to look through.
A beautifully presented and wonderfully quiet cookbook, with 130 plant-based recipes for all occasions.
Learn to cook instinctively by increasing your awareness of four variables and learning how their interaction can achieve delicious results whatever the ingredients.
"Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words. Everyone will be hugely impressed." - Yotam Ottolenghi
>> In her own words.
Explains not only the history of every imaginable sort of spice, but imparts an understanding that enables the reader to use and combine them effectively when cooking. Wonderful illuminated illustrations throughout.
A very clear guide to the production of perfect patisserie, up to Michelin level (absolutely breathtaking).
An interesting and attractive guide to the food of Lisbon replete with recipes for every meals of the day and with evocative photographs.
>> Mendes tells a little about himself.
New Zealander Bertelsen is gardener and cook at Great Dixter, the house designed by Edwin Lutyens (upon a 15th century remnant) with gardens in the Arts and Crafts style by Christopher LLoyd. This book is a delight both to gardeners, with hands-on seasonal tips, and to cooks, with very appetising versions of classic dishes, many with a distinctly New Zealand flavour, using many of the ingredients you may have just harvested from the garden. The book is very attractively presented, with quietly beautiful photographs. One of the nicest cookbooks of the year.
What could be better than a new cookbook entirely devoted to baking and desserts from the author of several of the best cookbooks on your shelves? Ottolenghi and his long-time collaborator Goh present recipes that combine flavours and ingredients in interesting ways and yet are achievable, either easily or with a small amount of pleasurable effort. Delicious, beautifully presented and absolutely recommended for everyone from children to accomplished bakers.
>> Would you eat this?
Recipes for many of the memorable dishes at the iconic Wellington cafe,a long with thoughtful writing, and photography by Douglas Johns.
It is hardly surprising that Aleppo, one of the world's oldest inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines.
After working in some of the world's outstanding restaurants, including Noma in Copenhagen and El cellar de can Roca in Girona, Turner opened his own restaurant in Australia. This book documents the tribulations and excitements of its first year, and is full of distinctive recipes and atmospheric photographs.
>> A high-end degustation restaurant in a Geelong backstreet.
Appealingly presented, fun to use, full of authentically easy and manifestly delicious dishes, each with an easiness rating (ranging from "not so difficult" to "so not difficult").
>> You can make this.
100 recipes for dishes mentioned in favourite books. Includes Marmalade (A Bear Called Paddington), Tunna Pannkakor (Pippi Longstocking), Crab & Avocado Salad (The Bell Jar), Stuffed Eggplant (Love in the Time of Cholera), Coconut Shortbread (The Essex Serpent), Madeleines (In Search of Lost Time), Figs & Custard (Dubliners), Chocolatl (Northern Lights) and Smoking Bishop (A Christmas Carol).
"A work of rare joy, and one as wholly irresistible as the food it so delightfully describes. It is a glorious work that nourishes the mind and spirit as much as the body, and I could not love it more." - Sarah Perry (author of The Essex Serpent)
>> Crytallised ginger to please Agatha Christie
Features 60 recipes, each with fascinating background text explaining the relationship between edible culture and its political, social economic and ethnic corollaries. The illustrations and the food are at once ugly and beautiful, attractive and repellent. A beautifully produced book that will possibly give you deeper insight into Soviet life than most histories.
Everything from the fundamentals (types of flours and starters; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts) gateaux (flan patissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles).
An encyclopedic survey of 50 states with contributions from over 100 chefs and food writers, absorbing and recombining countless ethnic cuisines into the vast panoply (and is there any panoply that is not vast?) of over 800 dishes of all sorts.
>> Have a look inside.
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