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'full of satisfying seasonal recipes...the 170 mouthwatering recipes show freshly cultivated produce at its best', The Lady .'Amy Willcock has brought confident modern cooking to the Aga', Rick Stein .'the Aga guru', The Daily Telegraph, Tamasin Day Lewis
Book Description
'Amy Willcock has brought confident modern cooking to the Aga' - Rick Stein
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover
as the recipes feature conventional cooking instructions, too!
'Nothing drives me madder than when I go to someone's house for dinner and they serve asparagus in mid winter. Please note this if I ever come round for dinner! Try to plan your menu and your cooking around the season and your Aga.'
192 shiny, high quality pages, split over the four seasons along with sections entitled 'the knowledge', and `seasonal produce', which includes a basic 'larder' checklist, plus an introduction and a full index.
Each of the four main chapters includes a 'what's in season' list, at the start, followed by a list of seasonal recipes for soups/starters, main courses/meat, main courses/fish and seafood, main courses/vegetarian, accompaniments and desserts/baking.
Then follow the recipes.
Charming notes head up some ingredients and recipes
e.g. Ramsom
'Ramsoms are wild garlic. You may see them growing by the roadside in early spring. Where I live on the Isle of Wight, we have loads of them and I have some in my garden - if you do grow them, be careful as they grow like wild fire!'
e.g. Risotto
'Risottos are wonderful. I think they were originally peasant food using local seasonal ingredients, so almost anything goes!
Making a risotto in the traditional way is not suited to an Aga unless you are not cooking anything else for a while (the 20 minutes' cooking time would kill off a lot of stored heat) but my Aga method is easy and even a hardened purist (who shall remain nameless!) had to admit that my risotto is the business...........'
Each recipe has a clear ingredient list and method.
The book is, perhaps, a little sparse on 'dish' photography, which may prove slightly negative to those of us who like to see what we are aiming for - e.g. 'Choucroute Garni'.
Having said that, the ones that are included are simply - well, brilliant, such as 'Baked Ricotta Cheesecake', 'Somerset Cider Braised Pork Belly' and 'Queen of Puddings`!
Some on-location shots, also.
In this book, 'old favourites', e.g:-
Fairy Cakes
Crème Brulée
Creamed Spinach
Lemon Risotto
Tomato Ketchup
Apple Sauce
Crumble Toppings
mingle with lesser well-known ones:-
Rack of Veal with Spring Leeks
Baked Egg with Potted Shrimps
Milk and Honey Jelly
Butterflied Lamb with Baby Fennel
Summer Fennel Slaw
Crab Tart
Isle of Wight Kitchen Clam Bake
Lemon Verbena Tisane
Truffled Scrambled Eggs on Sourdough Toast
Roast Duck with Pumpkin Sage Mash
A special mention - from page 146, the most delicious 'Apple Cake' served with 'Apple Butter' (which, curiously, has no butter!), from page 148.
SUPER BOOK!
'Nothing drives me madder than when I go to someone's house for dinner and they serve asparagus in mid winter. Please note this if I ever come round for dinner! Try to plan your menu and your cooking around the season and your Aga.'
192 shiny, high quality pages, split over the four seasons along with sections entitled 'the knowledge', and `seasonal produce', which includes a basic 'larder' checklist, plus an introduction and a full index.
Each of the four main chapters includes a 'what's in season' list, at the start, followed by a list of seasonal recipes for soups/starters, main courses/meat, main courses/fish and seafood, main courses/vegetarian, accompaniments and desserts/baking.
Then follow the recipes.
Charming notes head up some ingredients and recipes
e.g. Ramsom
'Ramsoms are wild garlic. You may see them growing by the roadside in early spring. Where I live on the Isle of Wight, we have loads of them and I have some in my garden - if you do grow them, be careful as they grow like wild fire!'
e.g. Risotto
'Risottos are wonderful. I think they were originally peasant food using local seasonal ingredients, so almost anything goes!
Making a risotto in the traditional way is not suited to an Aga unless you are not cooking anything else for a while (the 20 minutes' cooking time would kill off a lot of stored heat) but my Aga method is easy and even a hardened purist (who shall remain nameless!) had to admit that my risotto is the business...........'
Each recipe has a clear ingredient list and method.
The book is, perhaps, a little sparse on 'dish' photography, which may prove slightly negative to those of us who like to see what we are aiming for - e.g. 'Choucroute Garni'.
Having said that, the ones that are included are simply - well, brilliant, such as 'Baked Ricotta Cheesecake', 'Somerset Cider Braised Pork Belly' and 'Queen of Puddings`!
Some on-location shots, also.
In this book, 'old favourites', e.g:-
Fairy Cakes
Crème Brulée
Creamed Spinach
Lemon Risotto
Tomato Ketchup
Apple Sauce
Crumble Toppings
mingle with lesser well-known ones:-
Rack of Veal with Spring Leeks
Baked Egg with Potted Shrimps
Milk and Honey Jelly
Butterflied Lamb with Baby Fennel
Summer Fennel Slaw
Crab Tart
Isle of Wight Kitchen Clam Bake
Lemon Verbena Tisane
Truffled Scrambled Eggs on Sourdough Toast
Roast Duck with Pumpkin Sage Mash
A special mention - from page 146, the most delicious 'Apple Cake' served with 'Apple Butter' (which, curiously, has no butter!), from page 148.
SUPER BOOK!
1 of 1 people found the following review helpful
Format:Hardcover
This is the second of Amy Willcock's books I've bought (the first was 'Aga baking') - they both make great resources for cooking great food efficiently on the Aga and enjoying it in the process. I've served up (thanks to Amy) some really popular dishes and the text is written in a really fun, engaging way.
The only reason I've docked this book two stars is that although it's written for Agas generally - there's very few if any versions of the recipes for three or four oven aga owners. From the pictures it seems that Amy has a two oven Aga and therefore doesn't have the third (baking) oven or the fourth (warming) oven. Although I imagine four-oven Aga owners are a minority - the three oven models are the most popular at the moment and cooking in the baking oven does eliminate the need for some of the (relatively complex) measures Amy uses in lowering the roasting oven temperatures. Mary Berry gives 2 and 4 oven versions of her recipes which is really useful.
So altogether a great book - in need of a few tweaks to maintain really smooth Aga cooking.
The only reason I've docked this book two stars is that although it's written for Agas generally - there's very few if any versions of the recipes for three or four oven aga owners. From the pictures it seems that Amy has a two oven Aga and therefore doesn't have the third (baking) oven or the fourth (warming) oven. Although I imagine four-oven Aga owners are a minority - the three oven models are the most popular at the moment and cooking in the baking oven does eliminate the need for some of the (relatively complex) measures Amy uses in lowering the roasting oven temperatures. Mary Berry gives 2 and 4 oven versions of her recipes which is really useful.
So altogether a great book - in need of a few tweaks to maintain really smooth Aga cooking.
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