WHISK — Cookbooks at VOLUME — Cooking Sunshine

Welcome to winter. Feeling like the days are a bit bleak? Maybe you need a ray of sunshine in your kitchen. Sometimes books arrive in clusters. Just in the door at VOLUME are some lovely sunshine-inducing Mediterranean cookbooks. We think these could bring cheer to your kitchen and your palate.

Portico is Leah Koenig’s excellent survey of Roman Jewish cooking. It’s a love letter to Rome, the flavours and the atmosphere, and Koenig’s recipes expertly reflect this wonderful blend of cultures. So whether you are feeling like something hearty — Stuffed Pasta in Broth (Carcioncini in Brodo), or sweet — Fried Almond Pastries with Orange Syrup (Burik Belluz), there will be something here to please the tastebuds.

Melbourne food writer Ella Mittas takes us on a trip to Greece and Turkey in Ela! Ela! This is local cuisine at its best with a focus on four distinct places: Istanbul, Alacati, Crete and Melbourne. It’s an exploration of Mittas’s own cultural heritage and her cooking adventures working in the mountains and by the sea. Discover Kisir, Briam, and her all-time favourite dessert, Galaktoboureko.

Staying with the theme of cultural roots, there’s a new book from the excellent Georgina Hayden. In Greekish, Hayden brings us everyday recipes with all the vibrance of Greek cuisine and the simplicity of cooking at home. Her recipes are a joy to use and even more joyful to eat. Her previous book, Taverna, is a firm favourite in our household. There are handy V, DF and GF markers for easy reference and the recipes range from snacks — Filo-wrapped Feta with Spiced Honey ; to feasts — Pumpkin and Feta Kataifi Pie; to sweet treats — Baklava Riccotta Semifreddo. Delicious.

Back to Italy, Wild Figs and Fennel, is a beuatifully presented delight. It’s a seasonal culinary journey through the sun-soaked landscapes of Italy sure to please. In the Winter section there’s the always popular Spaghetti Puttanesca, Lemon and Wild Fennel Polpette and the wonderfully named Ricotta Cloudballs. Packed with recipes for everyday and special occasions.

Sebze is a celebration of vegetarian Turkish cooking. Here you will find Kahvati (all day breakfast), Meze and Salata, Sokak Yemekleri (street food) as well as breads, mains, pickles, and sweets. Everything looks and sounds delicious. Winter garden favourites could be Pazih Lebeniye Corbasi (Yoghurt Soup with Chickpeas and Swiss Chard), Pazih, Cevizli Eriste (Eriste Noodles with Chard, Walnuts and Crumbly Cheese), or Firinda Sebzeli Karnabahar Mucveri (it’s a baked cauliflower dish!).