The Two Fat Ladies Ride Again

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They're eccentric, they're outspoken—and they're back, ready for more delicious adventures! Clarissa Dickson Wright and Jennifer Paterson, stars of Food Network's and PBS's hit series The Two Fat Ladies, once again take to their motorcycle and sidecar and serve up rich, delectable dishes in the tradition of their first book, Cooking with the Two Fat Ladies.

Their irreverent wit and pure, old-fashioned enjoyment of food has won them a devoted ...
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Overview

They're eccentric, they're outspoken—and they're back, ready for more delicious adventures! Clarissa Dickson Wright and Jennifer Paterson, stars of Food Network's and PBS's hit series The Two Fat Ladies, once again take to their motorcycle and sidecar and serve up rich, delectable dishes in the tradition of their first book, Cooking with the Two Fat Ladies.

Their irreverent wit and pure, old-fashioned enjoyment of food has won them a devoted audience on both sides of the Atlantic. But they are much more than entertainers, as The Two Fat Ladies Ride Again reaffirms. Packed with more than 120 recipes, from Light Dishes, Starters, and Savories to Picnics, Ride Again rises to the standard set by the Ladies' best-selling first collection.

Breakfast has never been so lavish as with their Aniseed Waffles, Bread and Butter Pudding, and Red Flannel Hash. Feast on Devilled Fish Sandwiches and Scottish Seed Cake, then wash it all down with a Royal Bombay Yacht Club Cocktail ("As drunk by the very drunk at the Royal Bombay Yacht Club"). The Ladies laugh in the face of the fat-fearing fanatic and are proud to share such decadent gems as Spare Ribs and Whisky Chocolate Pie.

Sprinkled throughout are whimsical personal anecdotes and snapshots of the Ladies, inviting all to experience their world of devilish fun and feast. Dickson Wright and Paterson eat and live indulgently and encourage others to do the same, giving readers license to partake in their full-flavored food—and enjoy every delicious moment.
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Product Details

  • ISBN-13: 9780609603796
  • Publisher: Crown Publishing Group
  • Publication date: 8/12/1998
  • Edition description: 1 AMER ED
  • Edition number: 1
  • Pages: 192
  • Product dimensions: 7.86 (w) x 10.31 (h) x 0.86 (d)

Meet the Author

CLARISSA DICKSON WRIGHT is a talented professional cook, an inspired food writer, and a columnist for Decanter magazine. Clarissa has become an audience favorite on Radio 4's "Curious Cooks"  and is an occasional reporter for Channel Four's "Food File.  She runs a specialty cookbook shop in Edinburgh, Scotland.

JENNIFER PATERSON has cooked professionally most of her life and is one of the loudest and best-loved voices on the food circuit, writing regularly in the United Kingdom for The Spectator  and The Oldie. Jennifer is a frequent guest on Radio 4's food quiz, "Questions of Taste,  and her appearances on BBC2's "Food and Drink"  are legendary. Jennifer  lives in London.

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Read an Excerpt

TEAS

CLARISSA WRITES: Tea is not a meal Jennifer enjoys. I feel she rather thinks she has grown out of it. She does, however, reminisce enthusiastically over a high tea she ate in Scotland during the war. Coming straight from the deprivations of rationing, the large pats of white butter, the luscious ham with its gleaming fat, the fresh eggs and the plates of sweet offerings all made a great impression. I also remember teas like that, served on a snowy cloth, the scones hot and fragrant and all the baked goods smelling of fruit and cinnamon and spices; the homemade jams shining like jewels and the great black pot of tea dispensing good cheer. For me it was not wartime, and I came from a home with a lavish table, but I will never forget the beauty of a Scottish high tea.

Tea comes in all shapes and sizes: there is the massive high tea, which is really supper, and suggested recipes for which you will find in the Light Dishes, Appetizers, and Savories chapter of this book. Then there is tea served with dainty sandwiches and gooey cakes in an English country garden with a silver teapot on a silver tray, damask napkins and the plink of tennis balls offstage. I feel sorry for people who never set foot out of London and so do not realise that this world still exists.

For the programme, we chose to create a cricket tea. I grew up in the shadow of Lords cricket ground and spent my holidays sitting in the Secretary's private box watching Middlesex with devotion and adoration. Money and television have ruined cricket at top level for me, but I still find great happiness watching village sides. I am an accredited umpire, though I add new meaning to the term widethese days.

For me, a day watching cricket with devoted wives and girlfriends bringing cakes and sandwiches embodies a lot that is still good about England. They have ruined tea at the Ritz, cream teas too often come with artificial cream out of a spray can, and sandwiches come too thickly cut, with the crusts left on. I once knew a wonderful woman who had been a lady's maid and made delicious, wafer-thin tomato sandwiches which were well worth the effort. For me, a cricketing tea is the thing any day.

The tea itself is important. I hate teabags: Jennifer says used ones are very good for the eyes and you should keep them cold in the refrigerator, but I would rather use the remains of the cucumber from the sandwiches. Forget your hippy herbals, tea should be Indian, made in a silver pot and served with milk and sugar, or China, made in a fine bone-china teapot and served with a wafer-thin slice of lemon. On location we have horrid polystyrene cups, but whilst filming in Cumbria we ate excellent bacon sandwiches from the well-known van on the Devil's Bridge at Kirkby Lonsdale and I am glad to say that the accompanying tea came in china mugs.

Honey Picnic Cake
If you go down to the woods today, take one of these along as a present. You will no doubt be made most welcome.
1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar, packed
6 eggs, separated
2 cups self-rising flour
pinch of salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie
seasoning
2/3 cup dark honey
3/4 cup plus 2 tablespoons chopped walnuts
Cream the butter and sugar together well. Gradually beat in the egg yolks, then add the honey. Sift the flour, salt and spices together and add gradually to the mixture. Fold in the walnuts Whisk the egg whites until stiff and fold gently into the mixture.

Turn into a well-greased 8-inch cake pan. Bake in a preheated oven at 375 degrees farenheit for about 50-60 minutes.

Test with a metal skewer and touch the top to test for springiness.

Deviled Fish Sandwiches
These are also good for drinks parties.
1/2 pound any smoked fish
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
2 tablespoons Worcestershire sauce
several drops of hot-pepper sauce
heavy cream to bind
salt and freshly ground pepper
thin slices of bread
softened butter

Mix together all the ingredients, except the bread and butter, to make a smooth paste. Butter the bread and spread half the slices with the filling. Make sandwiches, trim crusts, cut into squares and serve.
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First Chapter

TEAS

CLARISSA WRITES: Tea is not a meal Jennifer enjoys. I feel she rather thinks she has grown out of it. She does, however, reminisce enthusiastically over a high tea she ate in Scotland during the war. Coming straight from the deprivations of rationing, the large pats of white butter, the luscious ham with its gleaming fat, the fresh eggs and the plates of sweet offerings all made a great impression. I also remember teas like that, served on a snowy cloth, the scones hot and fragrant and all the baked goods smelling of fruit and cinnamon and spices; the homemade jams shining like jewels and the great black pot of tea dispensing good cheer. For me it was not wartime, and I came from a home with a lavish table, but I will never forget the beauty of a Scottish high tea.

Tea comes in all shapes and sizes: there is the massive high tea, which is really supper, and suggested recipes for which you will find in the Light Dishes, Appetizers, and Savories chapter of this book. Then there is tea served with dainty sandwiches and gooey cakes in an English country garden with a silver teapot on a silver tray, damask napkins and the plink of tennis balls offstage. I feel sorry for people who never set foot out of London and so do not realise that this world still exists.

For the programme, we chose to create a cricket tea. I grew up in the shadow of Lords cricket ground and spent my holidays sitting in the Secretary's private box watching Middlesex with devotion and adoration. Money and television have ruined cricket at top level for me, but I still find great happiness watching village sides. I am an accredited umpire, though I add new meaning to the term wide these days.

For me, a day watching cricket with devoted wives and girlfriends bringing cakes and sandwiches embodies a lot that is still good about England. They have ruined tea at the Ritz, cream teas too often come with artificial cream out of a spray can, and sandwiches come too thickly cut, with the crusts left on. I once knew a wonderful woman who had been a lady's maid and made delicious, wafer-thin tomato sandwiches which were well worth the effort. For me, a cricketing tea is the thing any day.

The tea itself is important. I hate teabags: Jennifer says used ones are very good for the eyes and you should keep them cold in the refrigerator, but I would rather use the remains of the cucumber from the sandwiches. Forget your hippy herbals, tea should be Indian, made in a silver pot and served with milk and sugar, or China, made in a fine bone-china teapot and served with a wafer-thin slice of lemon. On location we have horrid polystyrene cups, but whilst filming in Cumbria we ate excellent bacon sandwiches from the well-known van on the Devil's Bridge at Kirkby Lonsdale and I am glad to say that the accompanying tea came in china mugs.

Honey Picnic Cake
If you go down to the woods today, take one of these along as a present. You will no doubt be made most welcome.
1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar, packed
6 eggs, separated
2 cups self-rising flour
pinch of salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie
seasoning
2/3 cup dark honey
3/4 cup plus 2 tablespoons chopped walnuts
Cream the butter and sugar together well. Gradually beat in the egg yolks, then add the honey. Sift the flour, salt and spices together and add gradually to the mixture. Fold in the walnuts Whisk the egg whites until stiff and fold gently into the mixture.

Turn into a well-greased 8-inch cake pan. Bake in a preheated oven at 375 degrees farenheit for about 50-60 minutes.

Test with a metal skewer and touch the top to test for springiness.

Deviled Fish Sandwiches
These are also good for drinks parties.
1/2 pound any smoked fish
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
2 tablespoons Worcestershire sauce
several drops of hot-pepper sauce
heavy cream to bind
salt and freshly ground pepper
thin slices of bread
softened butter

Mix together all the ingredients, except the bread and butter, to make a smooth paste. Butter the bread and spread half the slices with the filling. Make sandwiches, trim crusts, cut into squares and serve.
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