Judith Lynn Ferguson

Judith Lynn Ferguson (born Judith Lynn Wignall in Chicago, Illinois, now Judith Ferguson-Foreman) is an American author and chef. Ferguson is well known for her work in Raleigh, North Carolina as a chef and cookery author, as well as writing regular articles for the Cary Magazine - a local North Carolina Magazine. Locally she is well known for organising well nourished meals for homeless people through various shelters and running a local catering business "2 chefs in a Triangle". She is best known in the United States for her North American regional cookery books published in the period 1987 to 2001 and her Microwave cookery books published in Europe from 1987 to 1995. She was the Cookery Editor and food stylist for a number of years for UK publication Womens Realm Magazine. Ferguson is also an alumni of Le Cordon Blue school of Cuisine in London England and an ex Senior teacher of cuisine at the same school.

Early life

Ferguson was born to parents Alma & Harold Wignall in Chicago, Illinois, living much of her early life in Hammond,Indiana and then Munster,Indiana. Ferguson (nee Wignall) was an only child.

Career

Following graduation from Indiana University Bloomington, Indiana with a degree in modern languages including a period in Heidelberg University in Germany, Ferguson joined Standard Oil of Indiana Amoco in their corporate headquarters in the Aon Building in Chicago working in their Corporate Communications Department, writing the company magazine. Ferguson then attended a post graduate diploma course in Journalism at North Western University in Chicago, Illinois.

In 1981 Ferguson fulfilled a life long passion in cuisine by leaving Amoco and travelling to London, England to attend the Le Cordon Blue school full time Diploma in Cuisine course. During this period in London she met and married Andrew Ferguson.. Following graduation with the Diploma in Cuisine, Ferguson joined Pru Leith at her competitive School of Food & Wine in Notting Hill Gate London as a Cookery Teacher focussing on French cuisine and working alongside Prue Leith OBE and Caroline Waldegrave (Baroness Waldergrave of North Hill) OBE.

A couple of years later Ferguson was headhunted back from Leith's School of Food and Wine to the Cordon Bleu school where for a period she taught the Diploma course. In doing so she was the first non English or French person appointed to head the diploma course program. In 1986, Judith was approached by Colour Library books to create a series of 8 Microwave based cooking books. Titles such as Microwave Baking published January 1987, Microwave Chinese Cooking published January 1987 Microwave Soups and Appetisers published August 1987. Judith was then approached in 1988 to join the Editorial staff of Britain's weekly womens magazine Womens Realm as the Cookery editor and food stylist. During this period Banner Books approached her to write a 560 page tome on Microwave cooking More from your Microwave published in May 1989. This lead to a series of public engagements in the United Kingdom including a number of sessions on UK TV with the Gloria Hunniford Gloria live show. In 1990, Ferguson now remarried to John Foreman returned to live back in the United States to Raleigh, North Carolina. Here, Ferguson authored a series of books on North American regional cuisine a subject which she had been passionate for many years. Cajun Cooking published in September 1993, The cookout Coobook published in 1993 New Orleans Cooking - Ethnic & Regional published in September 1993, Mexican Cooking published in March 1993. In August 1989, Ferguson authored America Cooks a Culinary journey from Coast to Coast followed by Italian Cooking published in September 1989, Flavour of New England published in August 1997 - ISBN-10: 1858330416, All American Coobook published in September 2001 ISBN 0762401737 , A little Chicago Cook Book in 2001 - ISBN 0862814693. All told Ferguson has authored 36 cookery books. . Today Judith Ferguson-Foreman is a personal chef and a contributing writer for Cary, Raleigh North Carolina Magazine. Whilst in Raleigh she also co-ran a successful catering business for a number of years 'Twochefsinatriangle' and has every year run a program of providing nourishing meals at key times such as Thanksgiving and Christmas for homeless people in local shelters. She has also taught many popular cooking classes in the Triangle area and now lives with her husband in Raleigh North Carolina.

Reviews

• The All-American Cookbook : A New Step-By-Step Illustrated Guide by Judith Ferguson: A delicious tour of American cuisine, this cookbook features more than 130 recipes with demonstration photographs of key preparatory stages and the finished dish. The culinary tour is arranged by chapter: New England, Southern, Cajun, Creole, Tex Mex, and Californian. 400+ full-color photos.
• The Great Fish and Seafood Cookbook :Each easy-to-follow recipe in this cookery book is described and photographed in step-by-step detail. Featured sections include soups and appetizers, salads, everyday dishes, regional specialities and entertaining.
• Complete Illustrated Step-By-Step Cookbook : A tempting storehouse of recipes from the kitchens of eight nations. Included is fare from France and Italy as well as lesser known dishes from Poland and Spain. Color illustrations throughout.
• The Great Chicken Cookbook Economical, healthy and versatile, chicken is perfect for a variety of meals, and this superbly illustrated collection of recipes by Judith Ferguson offers a range of recipes suitable for all occasions. Clearly described kitchen-tested recipes, along with sound advice on preparation and cooking methods make this a foolproof guide to preparing perfect chicken dishes. Each recipe is described and photographed in full color in step-by-step detail.
• The Great Pasta Cookbook With its wealth of mouthwatering recipes, combined with practical guidance on preparing pasta, this inspirational cookbook by Judith Ferguson is all you need to produce the perfect pasta dish. Clearly presented step by step recipes and an extended introduction ensure perfect results every time. Each dish is photographed in full, mouthwatering color and features cooking times and handy cook's tips.
• Flavor of New England by Judith Ferguson (1997) Superb illustrations of each featured recipe as well as photographs of New England's many attractions are combined with a mouth-watering selection of wholesome dishes, gathered from restaurants, caterers and homes across the six states. The result is a delicious mixture of the best of New England cooking in over 100 recipes
• Snacks and Starters ISBN 13: 9781853750441 Published Date: 30/03/1993 This guide covers a selection of Italian snacks and starters designed for use at parties, buffets and late night suppers. The 150 recipes range through bonne bouches of eggs and cheese, seafood and fish, meat and vegetables, to hot and cold snacks, miniature pizzas and savoury pastries.

Bibliography

• A Little Chicago Cookbook (2001), ISBN 0862814693, ISBN 9780862814694
• Cajun Cooking (2000), ISBN 1842152653, ISBN 9781842152652
• The All-American Cookbook (1997), ISBN 0762401737, ISBN 9780762401734
• Flavor of New England (1997), ISBN 1858330416, ISBN 9781858330419
• The Great Fish and Seafood Cookbook (1997), ISBN 185833750X, ISBN 9781858337500
• The Great Chicken Cookbook (1997), ISBN 1858330440, ISBN 9781858330440
• The Great Pasta Cookbook (1997), ISBN 1858330432, ISBN 9781858330433
• Creative Cuisine - Greek Cooking (1995), ISBN 1572150114, ISBN 9781572150119
• Fish & Seafood (1995), ISBN 1572150157, ISBN 9781572150157
• Creative Cuisine - Italian Cooking (1995), ISBN 1572150173, ISBN 9781572150171
• El Gran Libro De LA Cocina Con Microondas co author Celia Norman (1995), ISBN 848667512X, ISBN 9788486675127
• The Great Chicken Cookbook (1995), ISBN 0831740930, ISBN 9780831740931
• Delicious Desserts (1994), ISBN 083172157X, ISBN 9780831721572
• A Little Chicago Cookbook (1994), ISBN 0811806456, ISBN 9780811806459
• America Cooks : A Culinary Journey from Coast to Coast (1994), ISBN 0681453958, ISBN 9780681453951
• The Great Pasta Cookbook (1993),ISBN 0831751711, ISBN 9780831751715
• Cajun Cooking (1993), ISBN 0831771100, ISBN 9780831771102
• New Orleans Cooking : Regional and Ethnic September (1993), ISBN 051707298X, ISBN 9780517072981
• Mexican Cooking (1993), ISBN 083176001X, ISBN 9780831760014
• The Bread Cookbook (1993), ISBN 006016901X, ISBN 9780060169015
• The Cookout Cookbook (1993), ISBN 0831717645, ISBN 9780831717643
• Polish Cooking (1992), ISBN 0517061473, ISBN 9780517061473
• Amish Country Cooking (1992), ISBN 0517065975, ISBN 9780517065976
• The Great Fish and Seafood Cookbook (1992), ISBN 0831739827, ISBN 9780831739829
• Complete Illustrated Step-By-Step Cookbook (1990), ISBN 0831779438, ISBN 9780831779436
• Italian Cooking (1989) co-authored with David Gibbon, ISBN 0671082566, ISBN 9780671082567
• America Cooks : A Culinary Journey from Coast to Coast (1989), ISBN 0517679213, ISBN 9780517679210
• More from Your Microwave (1989), ISBN 0831760990, ISBN 9780831760991
• Microwave Meat and Poultry (1987), ISBN 051762737X, ISBN 9780517627372
• Microwave Fish and Seafood (1987), ISBN 0517640767, ISBN 9780517640760
• Microwave Soups and Appetizers (1987), ISBN 0517640783, ISBN 9780517640784
• Microwave Cooking for 1 & 2(1987), ISBN 051762736,1 ISBN 9780517627365
• Microwave Cookbook (1987), ISBN 0517609991, ISBN 9780517609996
• Fish and Seafood (1987), ISBN 0862834104, ISBN 9780862834104
• Microwave Chinese Cooking (1987), ISBN 0517627345, ISBN 9780517627341
• Microwave Baking (1987), ISBN 0517627353, ISBN 9780517627358