
From Isabel Allende to Tim Wigmore: new books reviewed in short
Astute observations on the absurd theatre of aspirational living in the age of social media abound in Teresa Präauer's Cooking in the Wrong Century. Translated by Eleanor Updegraff, the novel tells of a dinner party, but is fractured by vignettes of past and present, recipes and a jazz playlist. Our hostess, as she is only ever known, attentively folds linen napkins hoping to orchestrate an effortless charm offensive. But her guests arrive late and tipsy, exposing both the delicate fiction of taste, class, and curated identity as well as just how easily a cultivated cool can peel at the edges.
There's wit here, but also melancholy: a woman in her forties trying to pin herself to a world where the rules of cultural capital are constantly shifting. Präauer skewers performativity adroitly, revealing how objects – a Danish dishtowel; a star chef's cookbook – are less about utility and more about belonging. The real subject, perhaps, is taste: how we acquire it, display it, and ultimately suffer for it. Culture, under Präauer's gaze, is a mood that can be blurred by candlelight and the Thelonious Monk Septet: it's irresistible, disorienting, and slightly out of reach.
By Zoë Huxford
Pushkin Press, 176pp, £14.99. Buy the book
My Name Is Emilia del Valle by Isabel Allende
Set on the cusp of the Chilean Civil War in 1891, and told in the author's familiar memoir-style prose, Isabel Allende's 28th book, My Name Is Emilia del Valle, introduces the newest member of the Del Valle clan. Emilia, the illegitimate daughter of Chilean aristocrat Gonzalo Andrés del Valle (whom some may recall from brief mentions in previous books) and Irish novice nun Molly Walsh, subverts the rigid social norms and becomes a journalist in San Francisco. Her work at the Daily Examiner appears under a male pseudonym. It is only while documenting the civil war that she convinces her editor to publish her writing under her given name.
Seamlessly blending history with fiction, Allende vividly brings to life one of the most gruesome parts of 19th-century Chile's history and its lasting impact. Full of comedic characters – some readers will come across them for the first time; others will be reintroduced to them – and whirlwind romances, the novel provides social commentary on the life of women, the class system and the cultural differences between California and Chile. My Name Is Emilia del Valle is the perfect addition to the Del Valle literary universe.
By Zuzanna Lachendro
Bloomsbury, 304pp, £18.99. Buy the book
The Lost Orchid: A Story of Victorian Plunder and Obsession by Sarah Bilston
The 17th-century Dutch lost their minds and their fortunes to tulips; for Victorian Britons it was orchids that were the bloom of obsession. As the empire reached its apogee, these plants made their way back from the furthest corners of the globe and 'orchidelirium' affected everyone from the Queen and botanists to the well-to-do, old money or new – a single rare plant could cost as much as £95,000 in today's money. To service this demand, a cadre of plant hunters scoured the tropics, at great personal danger, for unknown varieties.
Sarah Bilston's book is about the 1891 expedition that set out to find a near-mythical example, a purple and crimson flower – Cattleya labiata – that grew deep in the Brazilian rainforest. Her cast includes the Swedish plant hunter Claes Ericsson, the nurseryman Frederick Sander who sponsored him, and Erich Bungeroth, a rival in the quest. The story sometimes has the trappings of a chase thriller but Bilston is assiduous in revealing that behind the expedition lay a host of other forces: from colonialism, commerce and communication, and the hold plants had on the imagination of writers, all the way to Darwin and the scientific revolution.
By Michael Prodger
Harvard University Press, 400pp, £29.95. Buy the book
Test Cricket: A History by Tim Wigmore
'Cricket more than any other game is inclined towards sentimentalism.' So wrote one dolorous scribbler in the early-20th century, and the Test (now standardised at two innings over five days, played in whites) is the most romanticised of all the sport's forms. The journalist Tim Wigmore has written what the book's publisher slightly tendentiously calls 'the first narrative history of the Test'. He captures all the great stories in Test history – the Bodyline series, West Indies in the 1980s, etc – and all the great names with a great eye for fascinating details and the bizarre serendipities of history.
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Wigmore struggles with the 'arbitrary' definition of Test match, which is no shade on him, as many of the game's institutions themselves contest what counts as first-class or international matches – three days, five days, limitless? Two innings, one? He's particularly good on the importance of the empire to cricket's spread across the world, but also how it limited the sport's popularity – racism certainly, and the early restriction of Test-match status to countries within the Commonwealth. Fortunately, Wigmore manages to keep the romance out of the bog of sentimentality.
By Barney Horner
Quercus Books, 592pp, £30. Buy the book
[See also: Joan Didion without her style]
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Daily Mirror
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Daily Mail
3 days ago
- Daily Mail
True story of socialite Claus von Bulow accused of trying to murder his heiress wife as scandal becomes TV series
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Spectator
4 days ago
- Spectator
The magic of Danish dream cake
I am, for the most part, a rule follower and a people pleaser. It's one of the reasons I love baking, which essentially amounts to a set of instructions designed to make something to be shared and bring joy. But if someone recommends something to me, I can be resistant to it for ages. The farcical element is that once I capitulate and try out the novel, TV show, restaurant or biscuit recipe, I inevitably discover that my tastes are extremely mainstream, and I love whatever it is. It took me years to listen to Taylor Swift before immediately accepting her greatness and becoming her no. 1 fan. There's no good reason for this. It drives my husband and my best friend mad: their recommendations falling on wilfully resistant ears until suddenly one day I am newly evangelical about whatever they've been recommending for the past six months. I not infrequently recommend their recommendation back to them. All this is why it's taken me so long to understand the magic of drømmekage, or Danish dream cake. Danish dream cake is a vanilla sponge with a caramelised coconut layer on top. It sounds great, that's not the problem. The name is the problem: it tells you how good it is. A dream cake, you say? Don't threaten me with a good time. Anyway, eventually Danish dream cake came into my life. I'm so glad it did. Unlike most classic dishes, where the origin is either shrouded in mystery, claimed by a dozen different places, or simply an outrageously implausible story, we know exactly where Danish dream cake came from. It originated in the 1960s in the village of Brovst in Jutland. Jytte Andersen, then a young girl, followed her grandmother's special cake recipe and won a baking competition with the results. The recipe was printed in the town's cookbook, and soon became a national favourite. Once you've tried it, it's easy to see why. It's a two-part bake, with a simple vanilla sponge on the bottom and then, for the final ten minutes of cooking, a coconut-laden butterscotch spooned on top. This caramelises as it cooks in the oven and then, as the cake cools, the sweet buttery syrup sinks down and penetrates the top of the sponge, as the very top layer crisps. The texture is part flapjack, part syrup sponge, part plush, lush cake, with flavour echoes of treacle tart and Anzac cookies. But it's also something all of its own. It's a dream. Despite the original recipe being committed to paper, there are still small variations found today. A generous amount of topping is essential, not just for the greed-ier and sweeter-toothed among us, but to ensure that it sinks into the sponge as it cools, rather than wicking away into a mere memory of caramel as it cooks. I like lots and lots of coconut in the topping, which gives a superior flavour and texture. A judicious pinch of fine salt takes the edge off the sweetness in both the cake and the topping, and using buttermilk (rather than milk) makes for a tender sponge that is still robust enough to hold the topping halfway through baking. And once the topping is spooned on to the sponge, I favour a slightly longer, hotter bake than many, until the entire surface is bubbling, which ensures that the very top of the cake is completely crisp, almost crackly, once it has cooled. The cake will keep well for several days, but the coconut topping will soften and mellow; to enjoy it at its absolute peak of crisp caramelisation, it's best eaten on the day of baking. And I cannot possibly tell you how I know this, but if somehow there are still slices of this cake left in your house after a couple of days, and they're starting to become a little tired or soggy, you can microwave them, drown them in thick cream, and enjoy one of the best puddings of your life – a sort of coconut-drenched steamed pudding. I imagine. I simply wouldn't know. Serves: 8 Hands-on time: 20 minutes Cooks: 30 minutes For the vanilla sponge 165g caster sugar 2 large eggs 1 tsp vanilla paste 165g plain flour 1 tsp baking powder ½ tsp fine salt 60g butter 100ml buttermilk For the coconut topping 140g butter 140g dark brown sugar ½ tsp fine salt 80ml milk 120g shredded coconut Line a 20x20cm cake pan with greaseproof paper, and preheat the oven to 200°C/180°C fan. Melt the butter and set to one side to cool. Whisk together the eggs, caster sugar and vanilla in a large bowl till the mixture is pale and thick. Sift together the flour, baking powder and salt, then fold this through the egg mixture. Next combine the buttermilk and the butter, and fold this through the mixture too. Pour into the cake tin, and bake for 20 minutes, until the top is set and beginning to turn golden. Meanwhile, make the coconut topping: heat together the butter, sugar, salt and milk until the mixture comes to a simmer, then allow to bubble for 2-3 minutes more. Stir through the coconut. When the cake has baked, spoon the coconut topping on to it, easing it into a level layer. Return to the oven for another ten minutes, by which point the topping should be bubbling across the surface of the cake. Leave to cool for five minutes, then use a knife to edge the sticky topping away from the sides of the pan while it is still warm. Allow to cool completely, then remove from the pan.