Search results for ""Author Ferguson""

This is an inspiring collection of more than 30 toppings for Italy's best-loved dish. It has ideas for every kind of sauce, from light and creamy to robust and spicy. It includes easy-to-follow techniques for making your own fresh pasta. It features classic Fresh Tomato Sauce, Wild Mushroom Sauce with Fusilli, and Meatballs with Spaghetti, as well as contemporary recipes such as Ricotta & Chilli with Black Pasta. You can learn how to make the most of fresh and storecupboard ingredients, including fish and shellfish, chicken, meat, vegetables, cheese, nuts, herbs and spices. This inspiring collection of ideas for dressing pasta will delight all food lovers. Whether it's dried spaghetti or fresh egg tagliatelle, pasta is a wonderfully versatile ingredient for making the most of seasonal ingredients or marrying together a few storecupboard staples to create a quick and easy meal. This book takes inspiration from all regions of Italy, with traditional options such as Alfredo's Fettuccine, Squid Sauce with Black Pasta, and Tuna & Anchovies with Spaghetti. With ideas for family meals, midweek suppers and luxurious dinner party occasions, this book will help you build up a repertoire of delicious pasta sauces to have at your fingertips.

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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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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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This is a zingy collection of sophisticated concoctions for every occasion. It features more than 30 sensational ideas to make your party go with a swing. It features traditional cocktails such as Mint Julep and Harvey Wallbanger as well as excitingly different Coffee & Chocolate Flip and Chilli Vodkatini. You can discover exotic non-alcoholic cocktails using fresh ginger, mango, pineapple, kumquats, ice cream and refreshing fruit syrups. It includes information on a wide variety of cocktail ingredients and useful equipment. Chapters include Classic & Sophisticated, Short & Lively, Coolers & Thirst Quenchers, and Fresh & Non-alcoholic. The cocktail was traditionally made from only two spirits or liqueurs, but today it may also include such exotic ingredients as coconut milk and tropical fruits. While simple cocktails like the Manhattan and Margarita have not lost their popularity, they have been joined by more elaborate mixtures such as Blue Hawaiian and Mai Tai. You can learn how to make these and many more with the help of this book, which gives clear instructions for all kinds of sophisticated cocktails - not forgetting delicious non-alcoholic creations.With information on ingredients, equipment and techniques, this guide is the perfect introduction to making and serving great cocktails.

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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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This book deals with delectable home-baked muffins, scones, fruit loaves and quick breads. It is a wonderful collection of 30 tasty recipes for quick and simple traditional home bakes. It features classic cakes such as Blueberry Muffins and Chocolate Chip Muffins, as well as new ideas including Cherry Marmalade Muffins and Parmesan Popovers. You can enjoy a wide variety of delicious breads such as Rosemary Focaccia, Lemon and Walnut Tea Bread and Apricot Nut Loaf, as well as wholesome scones, like Cheese and Chive Scones and Orange and Raisin Scones. It contains a practical guide to baking including working with yeast, mixing methods for muffins and tea breads, and much more. There is nothing quite like the smell of home baking and few things more delicious than muffins or tea breads served straight from the oven. Muffins are a popular snack, and are so simple to bake with all sorts of wonderful ingredients, such as chocolate, fresh berries, tangy cheese or chopped nuts added to make them extra special.The quick bread recipes within this book feature Banana Bread and Orange and Honey Tea Bread while the more traditional scone recipes include Wholemeal Scones and Cheese and Marjoram Scones - delicious served still warm and oozing with butter. There is plenty here to choose a tasy teatime treat.

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Descriptions of various jobs in the energy supply industry.

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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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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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