YOUR HUNGRY BOOKSHELF — New cookbooks at VOLUME
Fresh cookbooks for your hungry shelves have arrived at VOLUME. What’s not to like about a new Ottolenghi or exploring the delights of vegan cheese? The excellent Jeremy Lee dishes up another delicious morsel, and you can head to Italy with La Trattoria.
In SIMPLE TOO, Yotam Ottolenghi and colleague Verna Lochmuller embrace the simple act of cooking as a panacea to our noisy world, and for the pleasure of good food. From breakfast to supper, Simple Too is packed with everyday recipes rooted in good ingredients, time-saving tips and onepot wonders, alongside that Ottolenghi innovation.
In KITCHENING, Jeremy Lee brings us his signature style in writing and cooking through the seasons. You know you will have a delighful time submerged in this cookbook when the author’s opening notes state: “When it comes to adding salt, pepper and aromatics to dishes, caution is advised at all times as seasoning can happliy be adjusted if required, though woe betide the cook who blithely seaons too much for, as with life, it is the very devil to correct”. His previous book, Cooking, took out a swathe of awards, so expect more good food, enthusiasm and impeccable taste in this one.
Delve into classsic Italian dishes with chef Dara Klein. LA TRATTORIA: Intuitive Italian Cooking is packed with fresh, Pugliese-inspired cuisine. Hearty and comfortable, this is food to cook together, slow down with, and share. Dara Klein has a New Zealand connection: her childhood shaped by her family’s restaurant in Wellington, before heading to Melbourne and then London to cook. This is her story, her heritage, and in these pages she will teach you how to use all your senses to improve your cooking knowledge and bring to the table irrestistable eating delights.
Vegan diary expert Miyoko Schinner shares her knowledge and philosophy in THE VEGAN CREAMERY: Plant-based Cheese, Milk, Ice Cream and More. Keen to try your hand at plant-based milk, yoghurt, soft and hard cheeses, ice cream and butter? This is a superb book with excellent instructions and delicious recipes. Ingredients include watermelon seed kernels, chickpeas, barley and potatoes, as well as the expected nuts ranging from almonds to walnuts, so there’s plenty to explore. The 75 recipes include a paneer (soy and watermelon kernels), a truffle cheese (almonds and pumpkin seeds), a sharp cheddar (made from potato), and cashew-rice icecreams.
