Nine recipes to start the meal: pink beetroot salmon gravlax with Voatsiperifery pepper, pumpkin and chestnut soup, scallops with vanilla celery mousseline, seasonal bruschettas and comforting soups starting in October.

Fourteen dishes that smell like Sunday: chicken tagine with quinces and saffron, Flemish carbonade, Northern French welsh, butternut lasagna with nutmeg, pumpkin risotto with Timut berry, and the spectacular camarão na moranga — shrimp served inside a pumpkin.

The largest chapter of the book, nineteen sweets: Giovanni's rice pudding, Bourbon vanilla flan with homemade shortcrust pastry, tonka bean brownie, crème brûlée, fig and apple tarts, carrot-cinnamon cake and homemade speculoos.

Seven drinks for all hours: hot tonka chocolate, chai latte with Comptoir spices, golden latte with turmeric, back-to-school acai bowl, ginger-lemon-honey evening infusion and vine peach iced tea.

Twelve autumn creations: fig & bourbon smash with Timut, tonka espresso martini, old fashioned with vanilla syrup, the Ranger's caipirinha, back-to-school white sangria, and vanilla-tonka infused rum to bottle right now for Christmas.

The chapter authored by Giovanni: four mocktails designed for children — hot apple with cinnamon-clove, purple acai fizz, Bourbon vanilla milkshake and Brazilian orange-grenadine sunset. With his very own tips.

Fifteen recipes from Bahian cuisine, adapted to ingredients found in Europe without betraying their spirit: fish moqueca, acarajé, vatapá, bobó de camarão, xinxim de galinha, farofa de dendê, and sweets like cocada and mungunzá.

Fifteen jams to extend the season: figs with Bourbon vanilla, morello cherries with tonka bean, black cherries with Voatsiperifery, vanilla chestnut cream, tangerine marmalade and pear-pineapple-passion fruit elixir.