The Marley Coffee Cookbook

 

I recently received the most beautiful cookery book to review, The Marley Coffee Cookbook by Rohan Marley and Maxcel Hardy III with Rosemary Black.  At first I wasn't so sure . . . a cookbook about coffee?  I don't even drink coffee!  But I have to say, that I was most enthusiastic when I finally saw it and was able to thumb through it.  This book is filled with 100 recipes for beautiful recipes having been infused with coffee in one form or another.  I love coffee and walnut cake . . .  and I do make a chili with some coffee added to it, so the idea of having other recipes that you can add coffee to, really intrigued me.

“Coffee rocks the world – and the world loves coffee right back.”

The Marley Coffee Cookbook is Rohan Marley’s personal journey into the world of coffee, and filled with little stories about his life with his legendary father, musician Bob Marley. In collaboration with Chef Maxcel Hardy and food editor Rosemary Black, Marley has created more than a simple recipe book. This is a true celebration of coffee-infused cuisine!

 

“Coffee is the beverage of choice globally. Some 500 billion cups of coffee are consumed annually around the world.”

Hardy’s recipes can help guide anyone through ways to infuse food with the flavour of coffee, from mocha to espresso, its all there. The book is divided into ten chapters, including all the essentials you need to start, from sauces, rubs, blends and salad dressings, to breakfasts (sweet and savoury), family recipes, veggie, meat and seafood, recipes for the grill, salads, drinks, and much beloved desserts

 

The Marley Coffee Cookbook covers all sorts of dishes rarely found anywhere else: sweet potato waffles with a pecan coffee syrup looks and sounds very appealing as does the grilled salmon with a coffee, maple, and ginger glaze.

 

This book is about choosing a type or blend of coffee for each dish, helping to bring some harmony to the finished result. It makes it seem really simple to add coffee in such a way as to bring out the best in both the savoury and sweet.

 

The recipes are very Caribbean-influenced,authentic, punchy and lively!  I love this.  I have never travelled in the Caribbean, but it makes me long to go visit.  I can almost hear the kettle drums.

 

Other highlights from the book are:

• Recipes for infused oils and vinaigrettes
• Coffee-infused curries an stews
• Instructions on brining and infusing with coffee
• Coffee-infused signature cocktails from Rohan and Maxcel
• Gorgeous on-location photography

 

Each chapter begins with ancedotes about Rohan's experiences in becoming a coffee farmer, family meals enjoyed while growing up in Jamaica, and about his father, the legendary musician Bob Marley.

 

Chef Maxcel Hardey's flawless recipes, his imagination and expertise in the kitchen make this a very special addition to any cookery book library.

 

The founder of Marley Coffee (2007) and the son of musician Bob Marley, Rohan Marley decided to follow his father's dream of becoming a farmer.  Marley is committed to supporting clean water initiatives an giving ack to communities, where Marley Coffee sources, coffee, is an ambassador to Water Wise Coffee Project, which works to improve water access, protection and cleanliness in coffee producing countries around the world.  You can find out more about that at marleycoffee.com.

 

Founder of the premier catering company Chef Max Miami, Maxcel Hardy III cooks for award-winning hip hop and R&B artists, professional athletes, and dignitaries like the Prince of Dubai and the Prime Minister of the Turks & Cacos.  A former contestant on Chopped, in 2014, Chef hardy joined the Culinary Council for Food Bank for New York City as an advocate to carry out its mission and fight hunger.

As the longtime food editor of the New York Daily News, Rosemary Black supervised nutrition and food coverage. Black has been a senior editor at Everyday Health, a leading digital media company that produces content on health and wellness. She is currently an Everyday Health contributor, reporting on medical news, health, and nutrition. Rosemary has also been the food editor of Dash, a monthly cooking magazine from Parade magazine. 

Here is a tasty sounding recipe that I have been allowed to share with you from the book!

 

Coffee Bean–Infused Pumpkin Soup 

Yield: 4 serving

Printable Recipe

Blues, a pure-tasting coffee with a deep, earthy taste, nicely balances the flavor of the pumpkin here. If fresh pumpkins are not available, substitute two cans pure pumpkin purée (not pie filling). Add the purée to the pot with the other cooked and puréed vegetables. Serve as a first course, or any time you want a warming, comforting soup.

Ingredients

2 tablespoons (28 g) coconut oil

2 medium-size sugar pumpkins, quartered,
seeds removed and reserved

1 large sweet potato, peeled and quartered

¼ yellow onion, diced

1 tablespoon minced fresh ginger

2 cloves garlic, chopped

1 sprig fresh thyme, chopped

1 bay leaf

1½ cups (355 ml) vegetable stock or broth

¼ cup (60 ml) brewed Talkin’ Blues coffee

½ cup (120 ml) heavy cream

Kosher salt and freshly ground black pepper to taste

Toasted pumpkin seeds, for garnish (see Tip)

Directions

Preheat a large saucepan or a stockpot over medium heat until very hot. Add the coconut oil, pumpkins, sweet potato, and onion. Cook for 10 minutes, stirring occasionally, or until the vegetables begin to caramelize.

Stir in the ginger, garlic, thyme, bay leaf, vegetable stock, and coffee. Simmer for 35 minutes, or until the pumpkins and sweet potato are tender. Working in batches, purée the soup in a food processor, returning each batch to the saucepan once it is smooth. Reheat the mixture over medium-low heat.

Whisk in the heavy cream and season the soup with salt and pepper. Top each serving with toasted pumpkin seeds before serving.

 TIP: To toast the pumpkin seeds, wash them very well, discard any sticky material clinging to them, and dry the seeds. Toss with a little coconut oil, salt, and pepper. Roast in a preheated 375°F (190°C, or gas mark 5) oven for 10 minutes, or until crisp.

The Marley Coffee Cookbook

Authors: Rohan Marley, Maxcel Hardy, Rosemary Black
Format: Hardback, 208 Pages
ISBN: 9781631593116
Illustrations: 150 color photos
Published by Quarry Press, an imprint of The Quarto Group (£16.99). Out now.

Note:The Marley Coffee Cookbook was sent to me by the publisher for review. I was not required to write a positive review in exchange.  Any opinions expressed are entirely my own.

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