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Food for Cooks
The world of food is fascinating but sometimes puzzling. It includes panko, piquillo and paratha; jaggery, jerky and juniper. But what are bottarga and bacalau; achards and annatto? When might soba or somen noodles be better than linguine and lumaconi? Could wood ears work with wild rice? And what on earth is white tea? With new foods from afar in almost every supermarket, today’s cook lives with a truly global pantry. In Food for Cooks, Clare Ferguson describes over 500 ingredients, explaining what to look for in terms of taste, quality and culinary relevance, and identifying the role that many of these storecupboard ingredients play in different cuisines. She demystifies esoteric ingredi...
Rice
In this standout collection, Clare Ferguson has gathered some of the most appealing rice recipes. First, she describes the many varieties of rice used in the recipes and provides cooking times for each. The tasty morsels in Snacks and Appetizers include Japanese Sushi and Greek Dolmanthes. Try Entrees such as Orange and Pumpkin Pulao. Add interest to any meal with tempting Side Dishes like Pearl Diver's Rice with Saffron and Honey or Classic Cantonese Fried Rice. And don't forget how good rice is in Sweet Things, too - from Spicy Coconut Loaf to Spice Shortbread Cookies with Rosewater.
Picnics
In the first of a new series of books from Jacqui Small, entitled The Small Books of Good Taste, well-known cookery author Clare Ferguson presents us with lots of delightful ideas for the perfect picnic or family outing. The book contains over 30 recipes covering every element that any self-respecting picnic ought to boast, each wonderfully illustrated in colour. The book is broken down into section as follows: • Introduction – How and what to pack • Sandwiches and snacks including proscuitto wraps, villettes and black bean soup • Main courses including spiced beef, bacon and leek salad, field mushroom tart and roast peppers • Desserts including lemon squares, angel cake and pecan brownies • Drinks including crushes, fresh lemonade and smoothies Clare Ferguson’s Picnics is a one-stop-shop of great ideas, whether you’ve been planning a family outing for weeks, or if you’re looking to exploit a few hours of unexpected sun – and the book’s compact size makes it the perfect shopping basket companion to the supermarket too.
Extra Virgin
Extra virgin is the best olive oil -- the cream of the crop. It is the most delicious, the most versatile, and the most beneficial for health. In Extra Virgin Clare Ferguson takes you on a culinary journey using this most inspiring ingredient -- to discover its history, how it is made, how the trees are grown, and how the fruit is harvested and pressed. The great olive-oil-producing regions of the world -- including California, Tuscany, Australasia, Provence, Spain, and Greece -- are given feature treatment, and for each region Clare helps you understand the unique flavor and character of its oil. Above all, Extra Virgin shows you how to cook with this healthful and delicious ingredient. There are more than 60 simple-to-prepare recipes, including Provencal Roast Chicken, Catalan Spinach with Pine Nuts, and sweet treats,
Jewels of Summer
Britain has the perfect climate for growing the best-flavoured soft and stone fruits in the world, but there is more versatility to these summer delights than a bowl of strawberries and cream for dessert. Clare Ferguson offers a selection of recipes - both sweet and savoury - to make the best use of your strawberries, raspberries, currants, blackberries, gooseberries, plums and cherries.
Barbecue
Clare Ferguson has created over 40 recipes for outdoor eating, whether you are planning a grand barbecue at the beach or an informal light meal cooked al fresco. Here are dishes inspired by world cuisines, including soups and salads which can be prepared at home, and delicious fish and meat recipes to cook over hot coals. Fresh fruity drinks, wicked cocktails, and indulgent desserts are all part of the mouth watering selection on offer. Cooking in the open air adds an appetite-arousing, smoky savor—and a sense of adventure. Along with these delicious recipes you will find ideas for marinades and rubs to give your fish or meat a piquant flavor and tenderness, and tips on the equipment that you can use to make your outdoor feast easy to prepare and carry. This book will give you ideas for that perfect outdoor feast in summer or winter. Barbecues, by their very nature, involve primal sensations: heat, light, the gorgeous smell of sizzling snacks. This book takes readers through the equipment they need, the fuel and charcoal, and the amazing appetizers, starters, meats, vegetables, side dishes, and desserts that can be prepared on a grill.
Flavors of Provence
Clare Ferguson brings you delicious, authentic Provencal dishes, all bursting with the tastes and character of this beautiful region of France and beautifully photographed by Peter Cassidy. The book includes essays on Provence's culinary traditions.
Chicken
Internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient -- chicken. This is a collection of 60 of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. All the traditional favorites are here, including Tandoori Chicken, Jewish Mother's Chicken Soup, Hot Chicken Muffaletta, and Jerk Chicken, plus the more unusual, such as Chicken Pulao with Almonds, Orange, and Pistachios, Chinese Tea-smoked Chicken, Roast Poussins with Lemon-soy Sauce, and Moroccan Tagine with Apricots.
World's Best Beers
Raise a pint to the WORLD’S BEST BEERS! This extensive exploration of the 1,000 tastiest brews on earth is not your average guidebook—it’s a complete look into the history, production, and flavor of every beer worth drinking. “Brewery Profiles” take you country-by-country to the finest breweries in places like Argentina, Japan, Germany, Belgium, Britain, and New Zealand, and provide fun facts, stats, and anecdotes. There’s even an explanation of which beers go with which foods. Next time you eat shellfish, try it with a Pilsner. Having a hearty stout? It pairs perfectly with some vanilla ice cream. So drink up!
Food for Cooks
"Clare Ferguson guides readers through the new global larder and selects essential pantry ingredients. Covering over 500 items, she explains what to look for in taste, quality, and nutritional value, and she describes the role each ingredient plays in different cuisines."
