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Books : Food & Drink : Food Writers : Clarissa Dickson Wright
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Each chapter gives history and lore, advice on hanging, dressing and carving, and of course, tasty, imaginative recipes that have a refreshing and international feel. The variety of over 130 easy-to-follow recipes from Partridge with Lentils and Pickled L
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Jennifer Paterson and Clarissa Dickson Wright--the Two Fat Ladies--must be Britain's quirkiest cooks. They are not only famous for their lard-laden fare, but also for their political incorrectness and their trademark motorcycle and sidecar.This cookbook coincides with the third series of their BBC television show. In it they visit typically British evens such as a Pony Club gymkhana and cook for the Cambridge First Boat crew. What they dish up is hearty British fare made with good home-grown produce. They provide us with their versions of such British standards as tripe and onions, baked rabbit, and pot roast of beef. But there are also some imports, such as Sardinian artichoke pie and harrira.
Each recipe is accompanied by amusing asides from the Two Fat Ladies on topics like the dangers of vegetarianism and the statistical likelihood of contracting BSE from quality beef products. The recipes are also illustrated with excellent colour photographs. Black-and-white photographs show the ladies on their motorcycle at Kylemore Abbey and dressed up for bee keeping.
Paterson and Dickson Wright are fabulous and so is their food as it's guaranteed to inspire and will have you in the kitchen in no time. --Dale Kneen
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"The title of this book, Obsessions, was chosen in part as a rude gesture to mimsy journalists who, content with GM-adapted, irradiated, badly raised meat, reared without fat, suggested that we are obsessed, "Clarissa Dickson Wright writes in the introduction to this, the final book written by The Two Fat Ladies. "Perhaps we are, but anyone who has witnessed Jennifer's joy at the sight of 'a good little grouse bird', her enthusiasm for a sweetbread or my ecstasy at the sight of a cardoon will realise that it is a very fulfilling obsession." Jennifer Paterson died on 10 August, 1999, peacefully, painlessly and full of caviar. The king of roes, unsurprisingly, was one of the ingredients selected by Jennifer to feature in this book. "Lumpfish roe is a very poor substitute for caviar, but looks pretty as a garnish. However it is the only [roe] that I don't relish. Why is it so gritty?" Other ingredients among those chosen by television's most opinionated and eccentric cooks include salt, chillies, anchovies, offal, cream, walnuts, eels, tripe, pheasant and oysters. Never shy of controversy, they include a recipe for a delicious beef on the bone "Oxtail Casserole" and "T-bone Steaks À La Floors Castle". Their hearty and homely style is typified in "A Simple Sausage Ragu" and "Chocolate Marshmallow Ice-Cream". "We hope that over the years a bit of our obsession has rubbed off on you, that you take the choice to travel that bit further to a good butcher or fishmonger, that you look for the best local sources of supply," Dickson Wright writes. "If you will keep the faith then our obsessions have not been shared in vain. Always remember that food is to beloved, laughed over and, above all, enjoyed in the company of your friends." --Dale Kneen
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Jennifer Paterson and Clarissa Dickson Wright--the Two Fat Ladies--must be Britain's quirkiest cooks. They are not only famous for their lard-laden fare, but also for their political incorrectness and their trademark motorcycle and sidecar.This cookbook coincides with the third series of their BBC television show. In it they visit typically British evens such as a Pony Club gymkhana and cook for the Cambridge First Boat crew. What they dish up is hearty British fare made with good home-grown produce. They provide us with their versions of such British standards as tripe and onions, baked rabbit, and pot roast of beef. But there are also some imports, such as Sardinian artichoke pie and harrira.
Each recipe is accompanied by amusing asides from the Two Fat Ladies on topics like the dangers of vegetarianism and the statistical likelihood of contracting BSE from quality beef products. The recipes are also illustrated with excellent colour photographs. Black-and-white photographs show the ladies on their motorcycle at Kylemore Abbey and dressed up for bee keeping.
Paterson and Dickson Wright are fabulous and so is their food as it's guaranteed to inspire and will have you in the kitchen in no time. --Dale Kneen
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Jennifer Paterson and Clarissa Dickson Wright--the Two Fat Ladies--must be Britain's quirkiest cooks. They are not only famous for their lard-laden fare, but also for their political incorrectness and their trademark motorcycle and sidecar.This cookbook coincides with the third series of their BBC television show. In it they visit typically British evens such as a Pony Club gymkhana and cook for the Cambridge First Boat crew. What they dish up is hearty British fare made with good home-grown produce. They provide us with their versions of such British standards as tripe and onions, baked rabbit, and pot roast of beef. But there are also some imports, such as Sardinian artichoke pie and harrira.
Each recipe is accompanied by amusing asides from the Two Fat Ladies on topics like the dangers of vegetarianism and the statistical likelihood of contracting BSE from quality beef products. The recipes are also illustrated with excellent colour photographs. Black-and-white photographs show the ladies on their motorcycle at Kylemore Abbey and dressed up for bee keeping.
Paterson and Dickson Wright are fabulous and so is their food as it's guaranteed to inspire and will have you in the kitchen in no time. --Dale Kneen