Pick up your copy of The Sunday Star paper tomorrow (Mar 11) for a 25% discount on these cookbooks. Look for the coupon in Star2.
Drink More Fizz
Author: Jonathan Ray
Jonathan Ray, the drinks editor of British newspaper The Spectator, was also formerly the wine editor of GQ UK and the Daily Telegraph. Obviously, the man knows his alcohol! This book is a tribute to his lifelong love of Champagne. Ray’s father was an avowed devotee of fizz and introduced his son to it when he was nine! Over the years, Ray has imbibed more than his fair share of Champagne and sparkling wine, and shares his love in this charming catalogue of his 100 favourite fizzes “at the moment”.
Most are from lesser-known producers like the Narrative Ancient Method by Okanagan Crush Pad 2013 from Canada, the Amalia Brut NV from Greece and the No.1 Family Estate Assemble NV from New Zealand. The usual suspects – like Moet, Mumm and Bolinger – are also all here, but Ray has endeavoured to feature each producer only once (with the exception of Moet, which makes two appearances in the book).
Each Champagne or sparkling wine featured includes lots of useful information about how it is made as well as the history behind it. Ray’s personal stories about how he discovered each of these wines also make for interesting reading. The book also includes lots of handy nuggets about terminology, pairing Champagne with food, and recipes for Champagne cocktails! If you haven’t already discovered the charm of Champagne and sparkling wine, this book will make you want to head out and buy some immediately. – Abirami Durai
Author: Sue Quinn
Once in a blue moon, my youngest sister whips up a batch of pancakes. As she almost never cooks, this event is a hotly-anticipated ticket that necessitates multiple surprised messages in our family group chat. But it is the pancakes themselves that yield delight – warm, fluffy and drenched in pools and pools of thick, sickly sweet maple syrup.
In Posh Pancakes, this warm, fuzzy feeling re-emerges as pancakes are everywhere: from Eastern European blinis to Indian dosas, French crepes and Australian pikelets. Each dish is beautifully photographed, and you’ll find yourself entranced by inventive, delightful recipes like beetroot blinis with smoked mackerel and dill, corn and spinach pancakes with tomato salsa, and sweet potato and ricotta gratinated crepes.
There are so many pancake possibilities in this book that you’ll quickly start imagining weekend after weekend spent concocting all sorts of delicious pancakes for the family. I’m already wondering what to start with this weekend! – AD
So Much To Celebrate
Author: Katie Jacobs
Publisher: Thomas Nelson
This family-centric cookbook captures the essence of moments like picnics, ladies luncheons and tea parties, and the food that helps elevate the fun factor at these events.
There is a distinctly feminine swirl running through the book, as author Katie Jacobs (who is a stylist and photographer who has been featured in Martha Stewart Living) frequently references her mother, grandmother and daughter in many of her entries.
There is also a strong emphasis on creating themes and moments, like pie parties and backyard movie nights, to celebrate everything and nothing at all. It’s a glorious idea, this notion of being able to whip up a three-course meal on a random Tuesday night or have your girlfriends over for a chic white-linen lunch.
The recipes are suitably comforting and run the gamut from movie night popcorn to harvest caramel apple chocolate cake to southern skillet cream biscuits. If you’re looking for meals that really amp the celebratory factor, you’ll love this delightful book. – AD
The Marley Coffee Cookbook: One Love, Many Coffees & 100 Recipes
Authors: Rohan Marley & Maxcel Hardy III
Publisher: Quarto Publishing Group
Use coffee to flavour, enhance and enliven food, farmer Rohan Marley tells us in his book. From personal experience, I have found that to be true, but until I looked through The Marley Coffee Cookbook, I never imagined it as an accent in so many savoury dishes and desserts.
Marley and chef Maxcell Hardy III put coffee in marinades, dressings and rubs, as well as syrups and even use it as a seasoning, just like salt or pepper, in their cooking.
While the recipes use Marley Coffee’s own range, Marley also describes the aroma, notes and acidity of the beans so we can substitute them with coffees with similar flavours from other brands.
Each chapter is dedicated to recipes using one of the brand’s coffees, which are named after the songs of Marley’s legendary musician father Bob – fans will no doubt recognise One Love, Buffalo Soldier and Get Up, Stand Up. Many of the recipes are Caribbean-inspired – you’ll find breakfasts, vegetarian, grilled food, beverages, soups, meat, salads and sweets as well as Marley family favourites such as Brown Stew Chicken and Coffee-Infused Pepper Shrimp.
I know the Grilled Honey-Glazed Chicken will be on my family table on Easter Sunday next month. – Jane F. Ragavan