Quince Philosopher

A kava bowl of quinces had been glowing beautifully in the living room, but now it was time to act. Recently I found some ancient jelly in the cupboard. Quince circa 2002. It looked fine, as in no mildewy mouldy stuff, but it’s incredibly dark red,in fact probably black. Consuming this doesn’t seem likely, but it did remind me how delcious quince jelly is. Saturday it rained. Perfect for hot work at the stove. Reaching for Kylee Newton’s The Modern Preserver revealed not only a lovely jelly recipe (Quince and Cardamom), but also Membrillo (paste). I had enough quinces for both, so grabbed a sharpish knife and some muscle power, and began. This was a two-day job, as the recipe required an overnight straining for the jelly liquid. (In fact, this wasn’t necessary, as most of the juice drained through almost at once.)

While the first batch was cooking, I flexed my muscles for the peeling and coring of the remaining quinces. This is when you need to focus on the end result! We once made Quince Paste for Christmas gifting and I remember it, rightly or wrongly, being quite a process. This Membrillo recipe included lemion peel and vanilla and smelt wonderful smimmering away gently. The quinces changed colour to a beautiful rich yellow, ready to whizz into that soft puree. And then it was back on the stove! And plenty of stirring. Making this again, I would cook the quinces for a bit longer in each stage. I stuck with the recipe timing, but whether it was the type of quince or our sluggish element, I didn’t quite capture the glowing red of the jelly as you will see below. Anyway the fruit was soft and the fragrance wonderful, and ready for the final slow slow bake in the oven. The tempature instruction being: your lowest possible setting!

Here I broke the rules a little, and spooned my puree into small paper cases, thinking they would make good serving sizes. And half a round is perfect for snack! (That lovely plate is made by Esther. @ceramicsbyesther). And the Membrillo is delicous. Definitely worth the effort.

And so to the next day’s work! The jam pan (inherited from my nana) came out of the bottom cupboard to do its hard work. More boiling and stirring! It required a stool nearby for resting. While the recipe indicated 20 minutes of gentle boiling (once the liquid had come to the boil), I almost doubled the time (possibly the result of our timid element) keeping a close eye on that terrible disappoinment called burning! (It didn’t burn.) I wanted a firm jelly, but not rubbery, and watching closely, testing frequently, and noting the changes in consistancy and colour, was worthwhile. I like this recipe. The cardamom is subtle and the small amount of lemon juice takes the edge off the sweetness, but not by much. The colour of quince jelly is divine. A glowingly satisfying result.

Postscript: We did eat dinner. It was a yellow theme. Pumpkin season. Hurrah for $4 Crowns!

This tasty dish from one of my favourite Ottolenghi’s: Flavour. Cinnamon, star anise, a little heat with chilli and black pepper, pumpkin and onions roasted, on a bed of tomato-infused couscous and layered with spinach from the garden. Perfect for autumn.

Every purchase of a cookbook from VOLUME during April goes in the draw to win a copy of Portico by Leah Koenig.

Buy a cookbook during April and go in the draw to win a copy of Leah Koenig's superb new book, Portico: Cooking and feasting in Rome's Jewish kitchen. Every cookbook you buy gets you another entry in the draw.

• Start browsing the cookbooks now!

• Look inside Portico. 

The end of the year and a fresh season for cooking always brings a flurry of new publications. Here are some new cookbooks on our shelves at VOLUME. From everything you need to know about rice to everything you need to know about cooking, to flavours that make you happy, and food to nourish body and soul.

Phaidon produces wonderful comprehensive volumes on specific cuisines. New from their stable is The Korean Cookbook. In typical fashion, there are masses of recipes (over 350) and expert knowledge of cooking techniques, ingredients and pantry staples, and food history. Definitive and authentic.

Sri Owen’s The Rice Book, first published 30 years ago, has been reissued with a new forward by Bee Wilson. It brings together renowned food writer Sri Owen's extensive travels and years of research with recipes for biryanis, risottos, pilafs, and paellas from Indonesia, Thailand, Japan, Korea, Russia, Iran, Afghanistan, Spain, Italy, Brazil, and beyond. A stunning book with updated information and a further 20 new recipes, this is an award-winning classic. Winner of the André Simon Award and One of OFM's 50 Best Cookbooks of All Time.

From San Franscico’s popular Rintaro comes a hip and stylish collection of Japanese izakaya recipes for your home kitchen. Rintaro features straightforward and delicious recipes: dashimaki tamago, gyoza, and homemade udon as well as such delights as a towering melon parfait with bright melon jellies.  This is food that tastes both like Japan and California – not fusion food but the food that you’d expect if the Bay Area were a region of Japan. Idiosyncratic and packed with comforting, tasty delights.

Start Here: With stellar reviews, this is an ideal book for anyone starting in the kitchen or for anyone who wants to improve their cooking. Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook. Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook. Start Here is a standout— a one-stop resource packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations.

Looking to spice up your cooking, sisters Maria and Eva Konecsny — the founders of Gewurzhaus — will introduce you to their favourite spices. In Kindred, there’s excellent information about food pairing your spices, how to use them, and how much to use. The recipes are drawn from their German heritage and reflect their love of shared food. Kindred embraces home and kin celebrating the special moments as well as everyday nourishment.

And here’s something irresistible. From the author of Persiana and Persiana Everyday, comes Flavour. Another delicious collection of recipes. Nigella Lawson says it perfectly: “Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy”. For Middle Eastern and Persian food with a twist, Sabrina Ghayour is golden excellence.

*These are not the small red plums mentioned, but another variety waiting to be processed. The plum season continues….

It’s been a summer of trying out new recipes and different cuisines. The abundance of fresh vegetables and heavily laden fruit trees (what a year for plums!) has had me looking for fresh ideas. If you haven’t tried the baked plum recipe in SWEET (by Yotam Ottolenghi and Helen Goh), this is highly recommended. (It’s the fruit accompaniment to the Almond Butter Cake.). It worked for our small red plums and our small tart yellow plums. And was delicious on its own or with a little crème fraîche or yoghurt. I was surprised to see a fancy New Zealand-inspired Louise Cake recipe. A very nice, but usually hardly exciting traditional cake given a successful uplift to become a celebratory standout. I haven’t delved into this cookbook much (yet) as some of the recipes looked complicated, but, in fact, I was surprised by the clarity of instructions, and while some of the recipes have several steps (this is not quick after-work baking), it’s not at all daunting — great for delving in on your days off or for special occasions. Saying that, there are also biscuits and moreish snacks. And the aforementioned plums are quick to prepare and even quicker to eat.

If you are looking for a perfect gift for the wine connoisseur or a book to add to your reference library, here is a tasting of new, forthcoming, and interesting titles.

Provocative and irreverent, A Vintner’s Tale is the story of change and innovation in one of New Zealand’s notable industries and an important record of the people who made the world take notice. Written by wine industry veteran Peter Hubscher.

From our southern clime neighbour, a look at the last two decades of Austalian wine making is articulated in Alternative Reality. Max Allen, lecturer in Wine Studies at Melbourne University, award-winning journalist and writer, long-time contributor to Gourmet Traveller Magazine, covers the ground with key people and key moments, along with comprehensive information about more than 150 alternative grape varieties currently grown in Australia and what the wines made from these grapes taste like.

Highly regarded writer Jon Bonné’s lastest book is a tempting and atttractive two volume pleasure. The comprehensive and authoritative The New French Wine takes readers on a tour through every wine region of France, featuring some 800 producers and more than 7,000 wines, plus evocative photography and maps, as well as the incisive narrative and compelling storytelling that has earned Jon Bonné accolades and legions of fans in the wine world.

In Adventures of Rose Wine in Provence discover the history of rosé — known for its gorgeous spectrum of pale pink colors, its aromatic and fruity flavor, and its growing success. Travel through Provence along the Rosé Road, from St. Tropez to St. Barts and beyond; enjoy stories and portraits alongside stunning photographs of Provence's magnificent shores and chateaus and to the places where rosé is celebrated from the luxurious Hotel Eden Rock to historic Club 55.

For something ecclectic and erudite, knowledgable wine writer Neal Martin has produced a singular book, The Complete Bordeaux Vintage Guide 1870-2020 . “..brillaint…addictively dip-in-able…already an indispensable classic reference book." - Victoria Moore, The Telegraph

Staying with bordeaux, this guide to 35 wineries is a must. Bordeaux 1855 is comprehensive and lavishly illustrated and includes detailed maps. Perfect for wine aficionados planning a trip to France as well as wine-loving armchair travelers.

Interested in history and cultural consideration vis-a-vis wine? Then these will appeal:

Rod Phillip’s French Wine is a history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. “It's a book to read for its unstoppable torrent of fascinating and often surprising details." —Andrew Jefford, Decanter

In Wine: A Cultural History  art historian John Varriano ranges across literature and art, religion and rituals, celebrations and social occassions, medicine and the wine industry, to explore the cultural impact of the both beloved and critiqued beverage.

A recent addition to the excellent ‘Object Lessons’ series is Meg Bernhard’s Wine. Drawing from science, religion, literature, and memoir, Benhard meditates on the power structures bound up with making and drinking this ancient, intoxicating beverage.

Click through on the links to find out more about these new and recent wine titles. Order via our website volumebooks.online or simply email us with your requests.

These Swedish Solbullar, or ‘Sun Buns’ are just one of our innumerable favourites from THE NORDIC BAKING BOOK by Magnus Nilsson. The sweet cardamom buns are filled with vanilla cream and rolled in granulated sugar. Perfect with coffee.

This wonderful book contains recipes for hundreds of Scandinavian cakes, breads, pastries and biscuits, with regional variations and Nilsson’s personable and illuminating commentary. It is an inexhaustible encyclopedia of pleasures.

I never imagined that I would be a great fan of pies, but Julia Busuttil Nishimura’s pastry is perfect every time (ditto her focaccia bread recipes) — just the right proportions and clear instructions for getting the right texture for your dough. In Ostro, the Leek and Potato Pie is now a regular dish (and it doesn’t matter what cheese you have — I have used cheddar, feta, a combo of parmesan, and others, and it’s always delicious and well-received). This photo essay features a recipe from her second book, A Year of Simple Family Food.

The pumpkin pie is surprisingly light — with a flakey buttery pastry —  and tasty (herbs and spices, as well as filling). And it looks excellent — that wonderful orange glow. Simple and budget-conscious ingredients. For this version, I reduced the butter content without losing any integrity in the pastry (it fluffed up beautifully as it cooked) and used walnuts in place of pinenuts. The earthy flavour of these nuts was a perfect accompaniment to the pumpkin. The garden hasn’t delivered the free-sprouting mint yet, so the herb choice for last night was oregano — a gift of a very large sprig that just keeps giving — which has added aromatic depth to our winter dishes this year. Not sure whether you want to make a pie from scratch? We highly recommend Julia Busuttil Nishimura’s cookbooks. Her recipes have revolutionised our savoury pastry making.

The first volume of Niki Segnit’s FLAVOUR THESAURUS has a special place on our kitchen bookcase, and we consult it often, either because we are wondering how ingredients can go together (or not) in something we are about to make, or just because Segnit’s wit, wisdom and snide comments make the book endlessly dippable and a good way to spend those few minutes waiting for the dish to be ‘done’. Segnit introduces us to an ingredient and then ‘cross-references’ it with a whole range of other ingredients, describing the effects and resonances of that combination or flavour collision. Deeply researched and packed with notes, The Flavour Thesaurus is the perfect guide to cooking something exactly the way you want it to be, whether you are a kitchen novice or an experienced chef. It is also a way of avoiding disasters (or at least of going into them with your eyes open). We have had the first volume for years, and now we are delighted with the NEW second volume, which adds another 92 mostly plant-based flavours and over 800 more entries — double the delight!

• The Flavour Thesaurus (1).

• The Flavour Thesaurus: More flavours (2).

• Segnit’s Lateral Cooking is also a brilliant and original aid to understanding and innovating food.

With so much of our personal and collective cultures revolving around a dinner plate, our appetite for reading about food (and its place in our lives and in the lives of others) is insatiable.

Essayist, poet, and pie lover Kate Lebo is inspired by twenty-six fruits. She expertly blends the culinary, medical, and personal in The Book of Difficult Fruit. A is for Aronia, M is for Medlar, and Q is for Quince. Claudia Roden describes it as “ A beautiful, fascinating read full of surprises – a real pleasure.”

What did we eat and when did we eat it? Over the ten chapters of Food: The history of taste, food historian covers the history of food from the hunter-gathers and first farmers to the evolution of the restaurant and the contemporary volume of choice from fast food to slow cooking. Want to know the food fashions of the Renaissance, what they ate during the Industrial Revolution, or the ancient diets of Greece and Rome, this is your book.

Ah, honey! Thinking about getting some bees? Read this delightful account of two men who decide to become beekeepers, learning about nature and about themselves in the process. Inspiring Liquid Gold . “A great book. Painstakingly researched, but humorous, sensitive and full of wisdom. I'm on the verge of getting some bees as a consequence of reading the book.” - Chris Stewart, author of Driving Over Lemons

My First Popsicle is as much an ode to food and emotion as it is to life. A collection of essays edited by actor Zosia Mamet. Contributors include David Sedaris, Patti Smith, Jia Tolentino, and Ruth Reichl. The Kirkus review gave it a thumbs up for gifting. “Most of the essays capture an isolated moment in time, making the book perfect for reading in short, leisurely spurts..the book is an appealing reminder of the power of food...A good gift for foodies." -Kirkus

First Catch is a beautifully written appreciation of making a meal. Stand next to Thom Eagle in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves. “A one-off, the kind of food book that I believed was no longer being published ... when I reached the last page, I went back to the beginning.” —Bee Wilson, The Times

Bill Buford's Dirt is a vivid, hilarious, intimate account of his five-year odyssey in French cuisine. Never mind that he spoke no French, had no formal training, knew no one in Lyon, and his wife and twin toddlers lived in New York. A feast of a book. “Buford is excellent company - candid, self-deprecating and insatiably, omnivorously interested... [I] wolfed it down.“ - Orlando Bird, Telegraph

Cooking is thinking! Small Fires is an electrifying, innovative memoir. Rebecca May Johnson rewrites the kitchen as a vital source of knowledge and revelation. Drawing on insights from ten years spent thinking through cooking, she explores the radical openness of the recipe text, the liberating constraint of apron strings, and the transformative intimacies of shared meals. Excellent food writing. 'One of the most original food books I've ever read, at once intelligent and sensuous, witty, provoking and truly delicious, a radical feast of flavours and ideas.' - Olivia Laing

In The Kitchen is a thoughtful and inventive book of essays highlighting our personal relationships with food. Rachel Roddy traces an alternative personal history through the cookers in her life; Rebecca May Johnson considers the radical potential of finger food; Ruby Tandoh discovers a new way of thinking about flavour through the work of writer Doreen Fernandez; and Yemisi Aribisala remembers a love affair in which food failed as a language.

• Some other books of food writing.

Sunday afternoon:
Thomas makes cinnamon buns from THE NORDIC BAKING BOOK by Magnus Nilsson.

This wonderful book contains recipes for many of the things I remember my Danish grandmother making (and me eating) when I was a child, but also hundreds of other cakes, breads, pastries and biscuits, with regional vartiations and Nilsson’s personable and illuminating commentary. We use the book frequently. On Sunday afternoon I made cinnamon buns, even though we still had cardamom cake (also from that book) left from Saturday.

…and Æbleskiver for breakfast!

Nilsson’s The Nordic Cookbook (which we also have) is similarly comprehensive, and provides insight into a wider swathe of Scandinavian food culture, with, again, hundreds of recipes and variations (and many more dishes from Farmor’s repertoire).

The blue glass bowl featured here belonged to my Greek Cypriot grandmother, Maria. It reminds me of sitting at her table eating feta, olives and the best sesame-coated biscuits ever, while the scent of slow-cooking food and spices particular to Cypriot cuisine permeated the air.

Ingredients at the ready for Louvana Me Marathos — budget conscious, with a delicious result!

TAVERNA: Recipes from a Cypriot kitchen by Georgina Hayden — reviewed by STELLA

I have a few Greek cookbooks, but this one I love the best. Partly, because it’s Cypriot cuisine and partly because I’ve become enamoured with several dishes from Taverna.  The one that had me hooked straight away was the Louvana Me Marathos (yellow split pea and wild fennel soup) - so delicious and hearty, especially with a poached egg on top (vegan without). Perfect for any time of the year, and I can recommend it for a hearty winter supper, as well as refreshing summer fare. The lemon gives it zing, while the creamy texture of the split peas and rice is the ultimate comfort eating.
My father made the best keftedes — soft and flavoursome — so I’m always looking to replicate the texture (in my own pescatarian way). Georgina Hayden’s Fish Keftedes in Mustard and Dill are both delicate, creamy and indulgent — and flexible. You can swap out the fish type and adjust the quantity without any major repercussions, and the dill can be swapped for fennel. There are several keftedes recipes — three vegetable (including aubergine, of course) and pork. There are the slow-baked lamb and moussaka dishes which look just like my Yaya’s cooking right down to the enamel dishes, as well as the familiar traditional sweet pastries. In Taverna, Hayden draws on these favourites but also brings a contemporary twist to many of the dishes, making them lighter and less time-consuming to make. If you have apples, make the simple cake Milopita. Oranges? Portokalopita — a delicious sticky citrus wonder with shredded filo and yoghurt. But my favourites in this book remain tilted towards the savoury and everyday. Greek Cypriot cuisine is notable for its blend of Mediterranean and Middle Eastern influences, with plenty of fish and vegetarian choices. From simple fare to feasts, this is a cookbook to enjoy for its recipes as well as Georgina Hayden’s island and family stories.

Kai for Matariki. It’s mid-winter and Matariki is approaching. It’s a time to connect with whānau and friends. And what better way to celebrate than to share food? Whether you are laying down a hāngī, looking for a hearty winter treat, or a vegan feast, you’ll be sure to find something special in our selection of Aotearoa cookbooks.

In Kai, you’ll find the perfect match of story and food. The award-winning title celebrates the gathering of food and the gathering of people. Award-winning food photographer Christall Lowe invites you to join her whanau table and experience an abundance of mouthwatering dishes, a veritable feast for the eyes and for the stomach. Kai is a passionate homage to a life deeply rooted in food, where exquisite flavours weave seamlessly with cherished food memories.

Hiakai is an outstanding cookbook. Monique Fiso is a modern-day food warrior, taking Māori cuisine to the world. Ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Māori, provides foraging and usage notes, an illustrated ingredient directory, and exquisite recipes that give this ancient knowledge new life. Hiakai offers up food to behold, to savour and celebrate.

European-inspired vegan food from Flip Grater, musician and owner of iconic plant-based delicatessen, Grater Goods in Christchurch. The Grater Good highlights food that is truly delicious and about indulgence, yet happens to be good for you and the planet. The recipes in this book are unfussy, unpretentious and shareable. Flip encourages you to gather around tables, break bread and leave a ton of crumbs like the French do.

In her third book, My Darling Lemon Thyme: Every Day, Emma Galloway offers you quick and easy recipes, using readily available ingredients and simple techniques. All the recipes are vegetarian and gluten-free recipes you can trust, for every season, every day. Perfect for busy family life. Nourishing and flavour-filled dishes alongside tips and tricks for your home kitchen.

Left to right — internal pages from Kai, Hiakai, The Grater Good, Every Day.
(Click on the images to advance.)

I had always made bagels ‘out of my head’, but since trying the recipe for ‘New York-Style Bagels’ in The Jewish Cookbook by Leah Koenig, I now use this recipe every time. We had these ones with whitefish salad (q.v.). —Thomas

And the Kugelhopf recipe is another of our favourites!

>>Look inside the book.

>>Browse other cookbooks.

THE JEWISH COOKBOOK Leah Koenig — reviewed by STELLA

Sold on Challah! And some other delights…

Some cookbooks on your bookcase become favourites and The Jewish Cookbook has become one of my go-to’s since the start of 2023. Every year, for a few now, I plan a birthday celebration around a particular cuisine and this year it was a Jewish feast. Bagels for lunch, an aubergine dish for dinner (à la Ottolenghi), and challah for breakfast. The challah was so delicious, it has become one of our household’s favourite semi-sweet special breads. Here are this week’s loaves. One is a three-plait, the other a four. I haven’t tried a six-plait yet, but anything could happen. The dough is straightforward to make with a good consistency making it easy to knead and shape. It took a little longer to rise, thanks to the cooler seasonal kitchen, but it was worth the wait. I love the combination of oil, eggs, and a little sugar. It’s lighter than a buttery brioche ( and easy to make) but still just as delicious. I’m a fan of a sesame seed topping, but it’s good plain or with poppy seeds for a flavorsome contrast. And the result — on the cooling rack — was quickly sliced for a warm late-afternoon snack. It keeps well, and if it does get a bit stale it’s excellent for French toast.

The Phaidon Cookbooks are renowned for their broad coverage, and in The Jewish Cookbook you will find everything from breakfast to dinner, cakes and dessert, drinks and condiments. The five bagel recipes will keep you attempting to decide which you like the best, and the wonderful variety of fritters and latkas will have you happily standing by your frying pan flipping.
The contributions from chefs, foodies, cafes and restaurants bring contemporary twists and personal takes, as well as the international breadth and diversity so intrinsic to Jewish cuisine. (If you want a Jewish cookbook that explores this diverse cuisine and history in more detail, Claudia Roden’s The Book of Jewish Food was recently reissued and we usually have it in stock) . And the editor of this collection, Leah Koenig, blends it all together wonderfully. So get your bundt tin ready for kugelhopf, get a pot out for borscht, and add sahlab to your winter drinks — it’s a milky drinkable pudding from the Middle East with a splash of vanilla and rosewater, topped with cinnamon and nuts. Warming, sweet and tasty.

(Ceramics by Esther McNaughton)

The first course of WHISK was so successful, we thought we better offer you dessert!
A sweet treat is a pleasure to make and share. This serving brings you the irresistible with the Italian inspired La Vita è Dolce, delectable delicacies of the Middle East, a journey of chocolate with the celebrated chef Jordi Roca, and an intriguing blend of nature, season and flavour in Wild Sweetness.

La Vita è Dolce

So fresh, so sweet and so irresistible, La Vita è Dolce is a Volume favourite.
From a joyful Caramelised Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.

“La Vita e Dolce is a peach of a book, which makes you feel that life is sweet, at least when you have a gelato in your hand. Letitia Clark, whose first book Bitter Honey, celebrated the food of Sardinia, has an extraordinary feeling both for the food of Italy and for sweet foods, from biscotti to panna cotta, from fruit tarts to green lemon posset. The recipes and photographs have a sunny kind of magic to them. Reading it put me in an instantly better mood.” - Bee Wilson

Wild Sweetness

In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder.

“...a beautifully photographed and designed cookbook based on seasonal ingredients. Ho's poetic writing will spark the interest of bakers looking to incorporate more fruits and herbs into their treats.” - Library Journal

”Wild Sweetness is unlike any seasonal cookbook I've read before. Its pages are drenched with evocative text and wistful visuals....There are so many delectable dessert recipes in this book, all with enchanting flavor combinations. Wild Sweetness offers nourishment beyond food.” - Food52

Casa Cacao

Jordi Roca is currently one of the world’s most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards.
Travel with Jordi in his search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.

He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate.

The book includes 75 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream.

Middle Eastern Sweets

Whether you start your day with something sweet, finish it with something sweet, or make sure sweets are within reach all day long, you'll find serious inspiration in the pages of Salma Hage's latest cookbook for home cooks. The Middle East's wide range of cultures, ingredients, and influences informs the array of dishes she includes - spiced cookies, cream-filled pancakes, aromatic pastries, and delicious cakes - with recipes that are easy to follow and celebrate simple-to-source spices and taste combinations.

'"This stunning, elegantly bound cookbook ... will satisfy even the most discerning sweet tooth.” - Shelf Awareness
”The ideal book for both everyday family or festive meals.”- City Book Review
”Elegant...enticing.'" - Cooks Without Borders

An authentic, indulgent collection of dessert recipes from across the Middle East, from one of the region's most loved home cooks.

BROWSE Cookbooks at VOLUME - we have an excellent selection of culinary delights. Email us with specific requests - we are always happy to source your favourite chefs and cuisine. All featured books can be purchased from our website - click on the links or just email us and we will satisfy your taste buds.

With this serving delve into the modern freshness of Italian cooking, experience a migrant story and the call of home through cooking from North Africa, enjoy essays about food and feelings, and bring the rich heritage of Belgian baking into your kitchen.

Stagioni - Modern Italian Cookery to Capture the Seasons

Stagioni, meaning 'seasons' in Italian, will take you on a journey through the culinary year with recipes for every craving and occasion. Chef and food writer Olivia Cavalli brings together traditional recipes and contemporary creations with an enthusiastic aim to put fruit and vegetables centre stage.

From refreshing summer salads to steaming bowls of wintery pasta, you'll find classics such as aubergine parmigiana, stuffed tomatoes and amaretti peaches alongside more unusual combinations of chestnut gnocchi, grape focaccia and courgette cake. The occasional addition of meat and fish enhances rather than detracts, although recipes can easily be adapted for vegetarians and flexitarians, making these dishes fit seamlessly into a modern way of eating.

Tekebash and Saba: Recipes from the Horn of Africa

A celebration of the food of Ethiopia's northernmost state Tigray, interweaved with the compelling story of author Saba Alemayoh and her mother Tekebash Gebre, who came to Australia as refugees and have nurtured a connection to their beloved homeland through shared recipes and rituals.

”This is not your regular cookbook. The recipes are a legacy of Tekebash Gebre, my extraordinary mother. Tekebash was born in Tigray, under the rule of the last Ethiopian emperor. She lived under a communist regime before fleeing to Sudan. Since then we have been on a migration journey, from Aksum to Khartoum to Melbourne and beyond. Our hearts, however, will forever be Tigrayan, and through Tekebash's simple, vibrant dishes we celebrate a connection that won't be broken. It's our story, and it's my tribute. But it will also resonate with anyone who knows the unceasing pull of a distant homeland and the comfort of its food.” - Saba Alemayoh

Dark Rye and Honey Cake

Celebrated author Regula Ysewijn explores sweet and savoury bakes from Antwerp to Amsterdam. From the heart of the Low Countries of northwestern Europe, Belgium has long forged a distinctive culinary identity through its seasonal feasts and festivals.

Regula uses history and art to guide the reader through a fascinating period, and paints - through her stunning photography and recipes - the landscape of the region's rich baking culture. Dark Rye and Honey Cake explores a whole year of rustic bakes, unearthing long-forgotten recipes and reviving treasured favourites. There are waffles and winter breads for the 12 days of Christmas, pancakes for Candlemas and Carnival, pretzels for Lent, vlaai and fried dough for Kermis and all the special sweet treats that make up Saint Nicholas and Saint Martin.

My First Popsicle: An Anthology of Food and Feeling

Food is a portal to culture, to times past, to disgust, to comfort, to love: no matter one's feelings about a particular dish, they are hardly ever neutral. In My First Popsicle, Zosia Mamet has curated some of the most prominent voices in art and culture to tackle the topic of food in its elegance, its profundity and its incidental charm. With contributions from David Sedaris on the joy of a hot dog, Jia Tolentino on the chicken dish she makes to escape reality, Patti Smith on memories of her mother's Poor Man's Cake, Busy Philipps on the struggle to escape the patterns of childhood favourites and more, My First Popsicle is as much an ode to food and emotion as it is to life. After all, the two are inseparable.

BROWSE Cookbooks at VOLUME - we have an excellent selection of culinary delights. Email us with specific requests - we are always happy to source your favourite chefs and cuisine. All featured books can be purchased from our website - click on the links or just email us and we will satisfy your taste buds.