WHISK — Cookbooks at Volume
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
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.