Cover image for Two fat ladies : obsessions
Two fat ladies : obsessions
Dickson Wright, Clarissa.
Personal Author:
First American edition.
Publication Information:
New York : Clarkson Potter, [1999]

Physical Description:
240 pages : color illustrations ; 26 cm
General Note:
Originally published: London : Ebury, 1999.

"Over 150 recipes featuring their favorite foods and heartfelt passions"--Jacket.
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX717 .D53 1999 Adult Non-Fiction Central Closed Stacks

On Order



You know them from their eponymous hit television series and their three previous cookbooks:Cooking with the Two Fat Ladies,The Two Fat Ladies Ride Again, andThe Two Fat Ladies Full Throttle. Restoring passion to cooking and outspoken humor to the world of food, Clarissa Dickson Wright and Jennifer Paterson have brought joy to millions of fans.In Two Fat Ladies Obsessions, they turned their attention to what turns them on, taking an in-depth look at thirty-four of their favorite ingredients, ranging from Oysters, Chicken, Chilies, Lamb, and Olives to Raspberries, Chocolate, Peaches, Salt, Butter, and Coffee. More than 150 recipes -- all written in true Fat Lady style -- reveal not only the history of these foods, but also why they are so near and dear to their hearts. Jennifer's fondness for Lobster Puffs, Maine Style, stemmed from the time she spent cooking on a boat off the coast of New England, while her Orecchiette with Broccoli Rabe was a favorite from a childhood stint in Sicily. Clarissa's first food memory, at age 3 ½, of eating a cold sausage and a hard-boiled egg, leads to a wonderful recipe for Simple Sausage Ragu, and her years spent working on a pheasant farm provide a variety of ways to prepare the bird, including delectable Georgian Pheasant. Other recipes, such as T-Bone Steak à la Castle Floors, Ceviche of Salmon, Duke of Hamilton's Fig Ice Cream, Walnut Pancakes, and Raspberry and Chocolate Millefeuilles, offer a new twist on foods we all love. Uniquely personal and highly entertaining,Two Fat Ladies Obsessionswill delight old and new fans alike and serves as a fittingly robust tribute to the memory of Jennifer Paterson.

Author Notes

Jennifer Paterson was born on April 3, 1928. She came from an army family and was expelled from convent school at the age of 15 for being disruptive. She worked as a matron at a girls' boarding school before ending up as a cook for the Ugandan legation in London. She worked on the ITV show Candid Camera and as a food writer for The Spectator. She and Clarissa Dickson Wright became the TV cookery duo Two Fat Ladies, which ran for four seasons. Paterson died of lung cancer on August 10, 1999 at the age of 71.

(Bowker Author Biography)



PETITS POTS DE CRÈME 5 egg yolks 1 1/2 tbsp sugar 2 tbsp strong black coffee, cold 2 tsp Tia Maria (optional) 2 cups heavy cream To serve (optional): A little whipped cream Chocolate curls Whisk the egg yolks with the sugar coffee, and Tia Maria, if using. Scald the cream and Stir into the egg yolk mixture. Strain into a pitcher and pour into small ramekin or cocotte dishes. Stand the dishes in a baking pan and pour in hot water to come halfway up the sides of the dishes. Cover the pan with foil and place carefully in the center of a preheated oven at 300°F. Cook for about 30 minutes or until firm Remove carefully from the oven. Leave to cool then chill before serving. Decorate with a little whipped cream and a few chocolate curls, if desired. BOODLES' FOOL A favorite recipe from the famous Boodles Club in St. James's Street. Grated zest and juice of 2 small oranges Grated zest and juice of 1 small lemon 1        tbsp sugar 1 tbsp Cointreau 2-4 slices of plain sponge cake or pound cake, depending on the size of the bowl 11/4 cups heavy cream Combine the zest and juice of the oranges and lemon. Add the sugar and stir until it has dissolved. Then stir in the Cointreau. Arrange the cake slices in the bottom of a glass bowl, preferably one with straight sides. Pour the cream into a large bowl arid whip until it is just beginning to thicken. Take care nor to overwhip the cream. Then gradually add the orange and lemon mixture while continuing to whip the cream. Pour the cream mixture over the cake and chill for 3-4 hours. RASPBERRY AND CHOCOLATE MILLEFEUILLES You can either buy the puff pastry ready-made or use the recipe in our first book, Cooking With The Two Fat Ladies . 1 lb puff pastry A bar of Valhrona or other good white chocolate 2 1/2 cups heavy cream, whipped 3 pints raspberries Roll out the pastry on a floured surface to a large rectangle and trim to 18 by 12 inches. Cut it into three strips, each measuring 12 by 6 inches. Place each pastry strip on a baking sheet and leave to stand for 10 minutes (this is important, because puff pastry bruises easily and the standing time allows it to recover from the rolling out. Then bake it in a preheated oven at 450°F for 15-20 minutes or until it is well risen and golden brown. Cool on wire racks. Gently melt the white chocolate, either in a bowl set over boiling water or in a microwave. White chocolate burns very easily and will not temper, so be very careful with it. To assemble the millefeuilles, place one pastry rectangle on a plate and pour a layer of white chocolate over it. Spread with whipped cream and add a layer of raspberries. Place a second pastry rectangle on top and layer on more of the white chocolate, whipped cream, and raspberries. Place the final piece of pastry on top of this and decorate with the remaining chocolate, cream, and raspberries, this time arranging the raspberries in a nice pattern. Excerpted from Two Fat Ladies Obsessions by Jennifer Paterson, Clarissa D. Wright All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Introductionp. 8
1. Saltp. 10
2. Pastap. 18
3. Lobsterp. 24
4. Fava Beansp. 30
5. Beef on the Bonep. 36
6. Chickenp. 42
7. Chili Peppersp. 48
8. Parsleyp. 56
9. Mustardp. 62
10. Olivesp. 68
11. Snailsp. 74
12. Anchoviesp. 80
13. Sausagesp. 84
14. Roep. 92
15. Garlicp. 98
16. Variety Meatsp. 104
17. Cardoonsp. 110
18. Oystersp. 115
19. Pheasantp. 120
20. Crabp. 126
21. Tripep. 132
22. Eelsp. 138
23. Salmonp. 144
24. Lambp. 152
25. Walnutsp. 160
26. Lemonsp. 166
27. Figsp. 174
28. Coffeep. 180
29. Raspberriesp. 186
30. Creamp. 192
31. Chocolatep. 198
32. Applesp. 206
33. Butterp. 212
34. Peachesp. 218