New York has released more details into who has tested positive for the coronavirus in the state, and Governor Andrew Cuomo said the per cent of healthcare workers with Covid-19 is not higher than the general public.“That is amazingly good news,” Mr Cuomo said during his press briefing on Thursday.

Thunderbird. Pic/Illustrated by Tomislav Tomic © Bloomsbury Publishing 2017, taken from Fantastic Beasts and Where to Find Them

One for the muggle library

If you're a Potterhead, you'll love the updated version of Fantastic Beasts And Where To Find Them (Bloomsbury; '599) that comes on shelves 16 years after JK Rowling gave muggles the original edition. An A to Z guide of the magical creatures lurking in the wizarding world, this one includes six new beasts (total of 81 species), new illustrations (neat work by Tomislav Tomic) and a revised foreword by the book's fictional author and magizoologist Newt Scamander. The breezy 144-pager teleported us into the Potter universe as familiar images of Hungarian Horntail and Basilisk flashed before our eyes. We also discovered incredible new beasts, including Thunderbird or Hidebehind. Apart from Scamander's wry humour, evident in the footnotes, we were hooked by the foreword, where he clarifies wild assertions made by Rita Skeeter and hints at being the secret-keeper for Albus Dumbledore. That's some fine foreshadowing, JK.

Gluten-free goodness

We've never shied away from going for the bread basket when it's placed in front of us at a restaurant. But, for those who have embarked on a let's-eat-healthy mission, Kitchen Garden by Suzette has launched the country's first organic, multigrain, gluten free bread, which they say looks and tastes like 'normal' bread. We decided to call for a loaf this week, not knowing what to expect. Organic goodness or just fancy jargon? The bread came as a nicely packaged gigantic loaf. The texture was soft and fluffy. You might not fall in love with it at first go, but with each bite the taste grows on you. Packed with nutrients and fibre, it's got the flavour of buckwheat. We had it with peanut butter and it went well. If you're having a PB & J craving, this could be the healthier version to try.

Chef Yogen Adep with Jack Daniele spare ribs. Pic /Sameer Abedi 

How do you get the shine in that sauce?" I ask chef Yogen Adep, while he throws in butter into a barbeque sauce to paint his spare ribs.

"A demi-glace is a sauce that has acquired a shiny texture after being reduced to 50 per cent of its quantity," says the chef de cuisine at Luna, St Regis. On his new Back to Classics menu, are Jack Daniel Spare Ribs, Black Cod Aqua Pazza and Chicken Cordon Bleu. While the spare ribs get a reduced whisky glace, the black cod is poached in a broth of sea water, tomato and stock. The Chicken Cordon Bleu, which is crunch chicken folded with a layer of ham and cheese mousse, gets a demi-glace brush. "Butter, and lots of it," he says is mainly responsible for the shine. But, make sure the butter is chilled, and when you mix it, the pan should be off the flame. "If not, the sauce will curdle," he explains.

The demi-glace he makes has taken 48 hours to make. "I roast the bones, add onion, carrots, leek and celery with lots of garlic and sauté it all with some rosemary, thyme, salt and pepper. In a pot, I deglace red wine and add the bones with chilled water and cook it for two days over a slow flame. The ice extracts the marrow and wax from the bones. We reduce the sauce, strain it and then make the demi-glace with butter," he says.

Then, he offers a short cut. "Sear the lamb rack, take it off the grill. In a pan, reduce some red wine, add flour and cold butter to it. Let it thicken and your demi-glace sauce is ready!"

Indian pacer Mohammed Shami on Wednesday hailed Rishabh Pant saying that the wicket-keeper batsman has an amazing talent.

Shami joined former cricketer Irfan Pathan on an Instagram live session where both discussed a range of topics.

"Rishabh's talent is amazing and it is not like he is my friend that is why I am saying. It is just about confidence, the day he got that confidence, he will be very dangerous," Shami said during the session.

Shami also praised KL Rahul saying that the batsman is in his 'best form' and playing well in every position he is batting on while Pathan termed Rahul's form as 'unbelievable'.

"He smashes a lot. His current form is I think his career's best form. Wherever he is coming to bat, he is playing well. Hope his career continue to proceed like this," Shami said.

"His (Rahul) current form is unbelievable," Pathan said.

Shami also lauded Hardik Pandya calling him the "best all-rounder".

"If anyone wants to become an all-rounder, be like Hardik Pandya. He is the best all-rounder," Shami said.

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