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Product Description
Product Description
Louise Walker devotes her sixth Traditional Aga cookbook to breads and cakes of all kinds and from many countries. Taking many of the recipes that she has cooked in her Aga cooking classes over the years Louise has also added many new and unusual ones. Bread recipes from around the world, perfect for cooking in the roasting oven of the Aga, as well as cakes of all shapes and sizes make an essential addition to any Aga owner's kitchen library.
From the Publisher
The first Aga cookery book to be published devoted solely to bread and cake baking, and once more at the request of Aga owners attending her cookery demonstrations and the Aga company themselves. Louise has finally given them the book they wanted, drawing from her vast store of bread and cake recipes.
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Customer Reviews
Most Helpful Customer Reviews
43 of 43 people found the following review helpful
Format:Paperback
A very easy to follow recipe book, which includes not only the basic loaves, but a whole range of very tasty breads and buns. It makes you want to reach for your flour and apron to start baking. It is surprising how clear and easy the recipes are to follow, it intices you to try more and more. Then of course there are the cakes! it is difficult not to start drooling over the pages when choosing which one to bake. There is such a diverse range of both breads and cakes to suit most occasions. The only drawback i can find is the lack of photographs to compliment the recipes. that would have been the icing on the cake so to speak. It is an invaluable tool for any aga owner, or indeed an owner of any range cooker whether it is a two or four door model as the recipes have clear instructions for both. The aga book of Bread & Cakes has become a firm favourite of mine and is the first book i reach for when i feel the urge to start baking, and i believe will become a favourite with everyone who purchases it.
6 of 6 people found the following review helpful
Format:Paperback
This excellent book is very precisely tailored to the Aga owner; the author tells you which shelves to use and where to put them in the appropriate oven, it's that precise. There are a good range of recipes, including a lot of modern continental breads like focaccia. Whether, as she claims, it is "easy" to make baguettes, I am not sure; I've always found the results disapointingly unlike real French bread, so I look forward to trying her version when I have the time.
The recipes are clearly laid out and easy to follow, so even the beginner should do well with this book. The lack of illustrations can be a problem; if you don't know what it's supposed to look like you don't know if you've got it right. Cooking in an old-fashioned "beast" like an Aga or indeed a Rayburn is a very different kettle of fish from using a modern, easily controlled "range" cooker which is just a bigger version of an ordinary cooker, but less of us now have the solid fuel versions (which really did have a mind of their own) so a book like this should, in theory, enable anyone to get good results, but it would be useful to know what a success looks like.
The recipes are clearly laid out and easy to follow, so even the beginner should do well with this book. The lack of illustrations can be a problem; if you don't know what it's supposed to look like you don't know if you've got it right. Cooking in an old-fashioned "beast" like an Aga or indeed a Rayburn is a very different kettle of fish from using a modern, easily controlled "range" cooker which is just a bigger version of an ordinary cooker, but less of us now have the solid fuel versions (which really did have a mind of their own) so a book like this should, in theory, enable anyone to get good results, but it would be useful to know what a success looks like.
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