Justin Quek´s new book
My favourite celebrity couple used to be Tim Robbins and Susan Sarandon, but they have fallen from grace. The new couple on my personal pedestal are Aun and S., of Chubby Hubby.
Sure, Tim and Susan are pretty cool, and commited, and I liked the age difference, and the films they do. But do they cook? Do they have a gorgeous blog that makes me want to apply for Singaporean citizenship every week? Have they sent me a beautiful book to review? The answers are ; Maybe, I don´t think so, and Hell, no!
When Aun asked me if I´d like to receive a copy of Justin Quek, passion and inspiration, I instantly yelled YES (does anyone ever say no to something like that?). But then a few doubts started to worry me. It´s a chef´s book. I love chef´s books, but they´re the ultimate food porn. If I cook maybe 20% of Nigella´s recipes, but my coffee table copy of Ferrán Adrià´s testament is still untouched, what can I do with something as slick and sophisticated as this promised to be?
So after the first initial bubbling over excitement on opening the package ( very cool Singaporean packaging. Seriously, I´m emigrating the minute I can) I started on the book with some trepidation.
Aun said it´s meant for easy entertainment, but I hadn´t believed him for a second.It may be easy for some, but I still can´t crack eggs without getting bits of shell everywhere.
But you know what? I needen´t have worried. It really is well thought out, and seriously meant for home cooks. Sure, home cooks who like spending time in the kitchen making lobster bisque herb soufflé, so no dumbing down, but you know what I mean. There´s not a single syphon in the whole thing, and whatever is foamed is foamed with a good old stick blender.
The greatest thing is that it´s a memoir, too. A very heartfelt one, that explains everything about the evolution of Justin Quek , how his art developed. Passion and inspiration is about right. And he comes accross as such a nice guy, too. By the end, your stomach will be growling, but mostly you´ll just want to give him a great hug.
The text is great, the photos are beautiful, and the whole thing is just perfect, that rare breed, a gorgeous-looking coffee-table book that will more than likely end up splattered in sauce while you cook from it.
It´s sitting here beside me now, bristing with post-its, but it´s already begun some kitchen duty, and you´ll be hearing more about it soon.
I don´t know when it´ll be available in Spain, but they had it in Books for cooks in London, so not long, I hope.