Search results for ""Author Ferguson""

This is a collection of tempting recipes to accompany every dish. It is a feast of over 30 fabulous recipes for your storecupboard, with fruit-filled jams, smooth jellies, and tasty pickles and chutneys. It shows you how to prepare mouthwatering recipes using seasonal ingredients from citrus fruits and fresh plums to ripe tomatoes and root ginger. It features classic sweet creations such as Raspberry Preserve, Clementine Marmalade, Lemon & Lime Curd, and Crab Apple Jelly. It contains a selection of chutneys, pickles, mustards and relishes such as Piccalilli, Clove-spiced Mustard, Kashmir Chutney and Nectarine Relish. There is nothing quite as satisfying as making your own preserves, and this concise guide shows you how to do just that. You can make the most of a glut of fruit by transforming it into a delicious jam, jelly or chutney at home. The recipes on offer here range from classic Strawberry Jam, Candied Citrus Slices and Mint & Apple Jelly to Christmas Chutney, Bread & Butter Pickles and Toffee Onion Relish. A handy technique section covers choosing containers, sterilizing bottles and jars, applying seals and labels, and testing for the setting point. With clear instructions and a picture of every preserve, this is a practical and inspirational book for all cooks.

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This book offers a feast of spicy and aromatic dishes from India and South-east Asia. How to cook authentic curries that take you only minutes to prepare. It includes recipes for all tastes, from mild kormas to fiery, chilli-spiced keemas. It features classic dishes such as Chicken Madras and Lamb Masala Keema, as well as unusual recipes including Malaysian Fish Curry and Chicken with Paneer & Peas. You can discover a mouthwatering range of fish, chicken, meat and vegetarian curries. It contains a helpful guide to ingredients and basic recipes for Curry Paste and Garam Masala. The popularity of curries continues to grow, and we now enjoy spicy dishes not only from India and Pakistan, but also from South-east Asia - Thailand, Malaysia and Indonesia. This book allows you to create authentic curries in your own home, using the plethora of Asian ingredients that are readily available all over the world. From quick-and-easy suppers such as Spicy Fish Fillets to impressive dinner party creations such as Citrus Beef Curry, there is a main course for every occasion. There are also delicious vegetarian classics to try, such as Aloo Saag and Tarka Dhal.Packed with aromatic ideas, this book offers a kaleidoscope of tastes and textures.

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Casseroles and stews involve cooking meat, poultry, game or fish slowly in liquid along with vegetables, herbs and spices. Because the food is cooked in liquid, a sauce is produced that is bursting with taste and which locks in the nutrients of the main ingredients. The recipes here will suit a variety of occasions. Irish Stew or Harvest Vegetable and Lentil Casserole would make an ideal family supper. For a dinner party, Pheasant with Juniper and Port, or Creole Fish Stew, would win compliments from your guests. The beauty is that all of them can be prepared in advance and reheated, making these one-pot recipes the ultimate flexible dish.

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Specialist manufacturers have existed in Japan from even before the start of industrialization in the late nineteenth century. Proliferating since but remaining steadfastly lean, many of them can be categorized as leading medium-sized enterprises. This book looks at how they are globalizing and assuming a role as East Asian specialists.

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Exam Board: CCEALevel: A-levelSubject: PhysicsFirst Teaching: September 2016First Exam: June 2018Reinforce students' understanding throughout their course; clear topic summaries with sample questions and answers will improve exam technique to achieve higher grades.Written by examiners and teachers, Student Guides:· Help students identify what they need to know with a concise summary of the topics examined in the AS and A-level specification· Consolidate understanding with exam tips and knowledge check questions· Provide opportunities to improve exam technique with sample graded answers to exam-style questions· Develop independent learning and research skills · Provide the content for generating individual revision notes

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Covers 22 jobs in the culinary arts, including: Bakery workers; Cooks and chefs; Dietitians and nutritionists; Food technologists; Meatcutters; and, Personal chefs.

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Exam Board: CCEALevel: A-levelSubject: PhysicsFirst Teaching: September 2016First Exam: June 2018Reinforce students' understanding throughout their course; clear topic summaries with sample questions and answers will improve exam technique to achieve higher grades.Written by examiners and teachers, Student Guides:· Help students identify what they need to know with a concise summary of the topics examined in the AS and A-level specification· Consolidate understanding with exam tips and knowledge check questions· Provide opportunities to improve exam technique with sample graded answers to exam-style questions· Develop independent learning and research skills · Provide the content for generating individual revision notes

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Exam Board: CCEALevel: A-levelSubject: PhysicsFirst Teaching: September 2016First Exam: June 2018Reinforce students' understanding throughout their course; clear topic summaries with sample questions and answers will improve exam technique to achieve higher gradesWritten by examiners and teachers, Student Guides:· Help students identify what they need to know with a concise summary of the topics examined in the AS and A-level specification· Consolidate understanding with exam tips and knowledge check questions· Provide opportunities to improve exam technique with sample graded answers to exam-style questions· Develop independent learning and research skills · Provide the content for generating individual revision notes

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The ability to work well with others is an absolute necessity in most workplaces, and ""Teamwork Skills, Third Edition"" is a useful guide to developing these fundamental skills. Teams have become the basic unit of productivity in today's businesses. With that in mind, this new book helps students understand the need for teams and how to achieve and encourage healthy team dynamics. Topics covered include developing people skills, effectively setting goals and negotiating, appreciating diversity among team members, and resolving team conflicts. New to this edition are true-or-false quizzes in every chapter as well as a new appendix of helpful Web sites. Chapters include: The Corporate Dream Team; Become People Smart; Understanding Team Culture; World Cup Teams; Team Conflicts and Other Concerns; Team Goal Setting and Negotiating; and, Avoiding Team-Killing Behaviors.

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Understanding the role of a leader in the work environment can make the work experience more rewarding and satisfying. By establishing the importance of leaders in almost any group dynamic, ""Leadership Skills, Third Edition"" helps students understand the qualities of all successful leaders, such as courteousness, compassion, decisiveness, and willingness to give and receive criticism. This new edition distills the essence of what leadership is into points that are easy to learn and cultivate, providing practical advice that may be useful in many settings. In addition to outlining how to lead a project through to successful completion, this accessible resource offers true-or-false quizzes as well as a new appendix of helpful Web sites. The chapters include: Leadership - What It Is and Why It Matters; Working with Others; Organizing a Project; Completing a Project; and, Learning to Lead.

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An unusual and irreverent guide to transforming your meetings from time-sucking interruptions to productive moments of collaboration – whether your team is together or virtual. What if meetings could be the high point of collaboration in your day, instead of the usual time-sucking soul-draining experience they often become? In this guide, expert facilitators Douglas Ferguson and John Fitch tackle the myth that the most effective way to get more out of meetings is to just avoid having them or to have less of them. In a well-run organization, meetings should actually be integral to getting sh*t done. Meetings are the secret underappreciated weapon that businesses are using badly. And why do they use them so badly? Because no one has been taught how to make them better. In this guide, you will learn: What if having an agenda has no effect on whether you have a great meeting? What happens when you actually do the work in the meeting? What are the five common elements of every meeting that sucks, and how do you avoid them? Douglas and John show you how to adopt and adapt the non-obvious Meeting Mantras they developed at their company, Voltage Control. Their methods have helped companies and teams transform the perception of meetings from “going to the dentist” (ie – something you have to do but hate) into something you can’t wait for – like a rock concert or great dinner.

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This title features best-ever recipes for roasting beef, pork, lamb and poultry. It is a tempting feast of 30 succulent classic and contemporary recipes to suit all tastes. It features dishes from around the world, such as Pork Roasted with Herbs, Spices & Rum; Chicken with Wild Mushrooms & Garlic; Roast Beef with Porcini & Roasted Sweet Peppers; and Roast Lamb with Apricot, Cinnamon and Cumin Stuffing. It offers inspiration for every occasion, from simple midweek roast chicken or ham to elaborate dinner party creations using leg of lamb or brisket of beef. It contains a useful guide to suitable types of poultry and cuts of meat for roasting, as well as roasting times. A roast is always special. In a hectic world it is sometimes the only time a family can eat together, and worldwide it is the highlight of high days and holidays from Thanksgiving turkey in the United States to Easter Sunday spit-roast lamb in Greece. Although roasting meat and poultry takes time, once a few basics have been mastered, it is one of the easiest ways of cooking meat and poultry.From classics such as Beef Wellington and Roast Loin of Pork with Apple Stuffing to more contemporary dishes like Roast Leg of Lamb with Pesto and Whisky Chicken with Onion Marmalade, there is sure to be a recipe to suit your appetite.

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This is an inspiring collection of recipes celebrating Italy's best-loved fast food. You can enjoy delicious home-made pizzas with more than 30 freshly-prepared recipes. It features toppings for all tastes, from creamy Quattro Formaggi and delicate Salmon & Avocado to spicy American Hot and Chilli Beef. You can ring the changes with unusual ingredients to enliven and enhance your pizza repertoire including mussels, shiitake mushrooms, smoked chicken, feta cheese, and butternut squash. It contains a practical guide to cooking pizzas with step-by-step techniques for making the perfect pizza base and a classic tomato sauce. Originating in Naples as a quick and inexpensive snack, the ever-popular pizza has never looked back since leaving its native city. This fabulous book takes this humble snack to new heights revealing how to make the tastiest pizzas, from simple classics such as Quattro Formaggi and Fiorentina to stunning party pieces like Smoked Salmon Pizzettes and Spinach and Ricotta Panzerotti.There are rich and filling fish and meat pizzas such as Crab & Parmesan Calzonelli and Pancetta, Leek & Smoked Mozzarella, plus lighter vegetarian pizzas such as Spring Vegetable and Pine Nut, and Mushroom & Pesto, making this the perfect book for pizza lovers everywhere.

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Descriptions of various jobs in the energy supply industry.

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On October 8, 1908, Mordecai Brown clutched a half-dozen notes inside his coat pocket. The message of each was clear: we’ll kill you if you pitch and beat the Giants. A black handprint marked each note, the signature of the Italian Mafia.Mordecai Brown—dubbed “Three Finger” because of a childhood farm injury—was the dominant pitcher for the great Chicago Cubs team of the early twentieth century. Brown’s handicap enabled him to throw pitches with an unconventional movement that left batters bewildered—the curve ball that Ty Cobb once called “the most devastating” he had ever faced.How Brown responded to the Mafia’s threats in 1908 mirrored the way he took life in general: with unflappable courage and resolve. Telling his story for the first time, Cindy Thomson and Scott Brown track Mordecai from the Indiana countryside to the coal mines, from semipro ball to the Majors, from the World Series mound back down to the Minors. Along the way they retrieve the lost lore of one of baseball’s greatest pitchers and chronicle one man’s determination to attain a dream that most believed was unreachable.

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