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The first things I noticed about the cookbook were the thick matte paper, beautiful photos, earthy colors, and clean font. These features are the immediate hooks, but Marley's passion for good nutritious fare clinches the deal.
As you can imagine, Marley's culinary style is based in Jamaican tradition, but it has also been influenced by Rasta culture. More recently, Marley has found inspiration from his wife's Israeli-Iranian roots, which bring an international flare to the family's everyday dinner table.
The recipes range from a simple frittata to trendy smoothies and juices; from comforting grain salads to squash and leek soup and Caribbean coconut-flavored fish. Several dishes have caught my attention, especially among the soups and salads. I also have my eye on the roasted yam tart (made with puff pastry), spicy grilled jerked chicken, and especially the stout-infused ginger bread. All the recipes are geared toward family meals, though I doubt any guests would find room to complain if they were served such flavorful and nutritious food.
The Ziggy Marley and Family Cookbook has a lot going for it, but here are some things to note:
- The Marley family runs a company called Ziggy Marley Organics and a few recipes call for one of their products. The good news is that substitutions are always noted in the ingredient list.
- Some of the recipe directions seem a little light on the details. This doesn't bother me, but more inexperienced cooks may wish for better guidance when it comes to judging whether a dish has finished cooking.
- Vegetarian, vegan, and gluten-free people will find a lot to love, including gluten-free pancakes.
- If you're landlocked, like I am, some of the fish dishes will be (excuse the pun) off the table.
- Finally, I'm sorry Marley didn't contribute more stories to go with the recipes he included in the book. The chapter introductions offer hints, but not quite enough for me.
Here's a quick and easy fall salad to grace your holiday table or to take to a tailgating party. (Note: scan and recipe are used in the context of this review. All rights remain with the original copyright holders: Tuff Gong Worldwide.)
Fall Quinoa Salad
Serves 2 to 4; vegetarian, vegan, gluten free
- 1 cup pomegranate seeds
- 2 cups cooked quinoa, drained and cooled
- 1/2 cup dried cranberries
- 1 large bunch cilantro, minced
- 1 large bunch of mint, minced
- 3 green onions, minced
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
Notes from Beth Fish Reads: For my table and my tastes, I'd start with only half the mint and would most likely add some olive oil.
Published by Akahic Books, 2016
Source: review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)