Tuesday, December 17, 2013
ToTT Launches New Brunch Recipe Book and E-Store
Tools of the Trade (ToTT) has launched a new cookbook “Best Brunch Ever - Delicious Morning Recipes to Savour” and an online shopping portal - see http://www.tottstore.com/ ! This is all to commemorate the their third anniversary in October 2013.
Don't we just love brunch? It's so popular in Singapore, every restaurant pretty much has something on the weekends. But here's something to inspire you to make your own at home.
The “Best Brunch Ever - Delicious Morning Recipes to Savour” (S$12.90) is a visually captivating cookbook featuring 24 easy-to-prepare recipes, by eight prominent chefs in Singapore. There are brunch ideas from across different cuisine types - American, Australian, Japanese, Vietnamese, Singaporean, Spanish, Italian and French. Along with each recipe, the chefs also share handy cooking tips and recommended tools for ease of preparation.
I'll show you one dish from each chef (all photos courtesy of ToTT):
by Dan Segall, group executive chef of hospitality group, The Big Idea (Fat Cow, Kinki, The Pelican and Bedrock Bar & Grill to name a few.)
OMG, did you say bacon jam??
by Dallas Cuddy, head chef of The Prime Society
Homestyle beans and a smoked pork hock. It can't get heartier than this! There's also a recipe for banana bread with honeyed labne and black plums that looks good.
by Nicolas Joanny, chef-owner of Nicolas Le Restaurant
Way to impress the folks! Or you could do the French roasted pigeon (recipe in book).
by Antonio Facchinetti, chef de cuisine of Prego Restaurant at Fairmont Singapore
This is baked cod fish with artichoke, vine tomatoes, black olives and basil. In the background (right) is the strozzapreti rossi con pesto di rapini (red tomato strozzapreti with rapini pesto), also another recipe in the book. You do all this from scratch. Homemade pasta!
Japanese: Anko Maki
by Kenjiro ‘Hatch’ Hashida, master chef of Hashida Sushi at the Mandarin Gallery
This is essentially sweet red bean crepes - so simple and yet looks beautiful. He also has a Miso Eggplant Somen that looks nice, and a recipe for Matcha Latte.
by Eric Low, chef-owner of Lush Epicurean Culinary Consultancy
Our beloved homemade kaya and eggs! Don't play play ok, the eggs are done 64°C sous vide style.
by Maria Sevillano, co-owner and head chef of My Little Spanish Place
This is a Spanish potato and zucchini omelette with aioli. Oh I fell in love with the way the Spanish do eggs after Catalunya (god, I have post that soon).
by Chi Quang Trinh, sous chef of Addictions Café and Remedy Bar
A light but so tasty bowl of chicken and crab noodle soup redolent with the aroma of lemongrass and coriander.
Meanwhile, the online store means you don't have to make your way to the retail shop at Sime Darby Centre (896 Dunearn Road, #01-01A, Singapore 589472) to shop and lug goods back. Which is good news for me as I stay pretty far away from Bukit Timah. If you already know what you want, this is so convenient.
There are over 1,500 products neatly categorised. The layout is nice, clean and easy to navigate. They carry plenty of international brands, some of which are new to me. Delivery is free for purchases above S$200. Otherwise, a flat fee of S$18 applies. See their FAQ for more details.
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