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Product Description
Product Description
The third book in Louise Walker's Traditional Aga series extends her repertoire to slow-cooked meals. Of the many things that Agas do well, slow-cooked meals rank among the best. So here are more than 100 great recipes--easy, economical, and full of rich and vibrant flavors. Braised Chicken and Chicory, Pork with Honey and Apricots, and Boston Baked Beans are just a few of the delights in store. The book also includes traditional oven timings, thus enabling all cooks to enjoy these fabulous recipes.
From the Publisher
The essential Aga Guide to Slow Cooking
The Traditional Aga Book of Slow Cooking Louise Walker’s most recent Aga Cookery book is full of delicious recipes for slow cooked meals. As well as giving invaluable instructions for Aga owners, Louise has also included traditional oven timings thus enabling all cooks to enjoy her cooking.
The Traditional Aga Book of Slow Cooking Louise Walker’s most recent Aga Cookery book is full of delicious recipes for slow cooked meals. As well as giving invaluable instructions for Aga owners, Louise has also included traditional oven timings thus enabling all cooks to enjoy her cooking.
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Customer Reviews
Most Helpful Customer Reviews
22 of 22 people found the following review helpful
Format:Paperback
They are of course good for all other cooking methods, quick stir-fries, perfect pastry, moist cakes let alone drying the washing and more besides...
But back to slow cooking.
The gentle even heat of the simmering oven cooks food at an even temperature with little moisture loss, so casseroles, cakes and puddings will cook at an even pace and come out luscious and moist.
Food cooking in the simmering oven will not dry out and spoil if it is not taken out at the precise time stated in the recipe, and, as all Aga-owners know, it is easy to leave food cooking longer than planned because no smells permeate the kitchen!
All Agas are different....and where appropriate I have given the cooking times and electric oven temperatures for some recipes for the benefit of those not yet owning an Aga! These recipes have been tested on a non-fan mode of an electric oven which seems most appropriate for slow cooking...........'
160 high quality matt pages split over main chapters:-
(1) Soups and Starters
(2) Main Courses:-
* Beef
* Poultry
* Game
* Lamb
* Pork
* Vegetarian
(3) Accompaniments
(4) Puddings
(5) Chutneys
with an introduction including conversion chart, slow cooking and basic techniques, blank pages for your own 'cooks' notes' and a full index.
Laid out in easy to read, black and white format it should be noted that there are no photographs at all in this book.....just a few charming blue illustrations to open each chapter and head each page.
Each recipe opens with some relevant text e.g.:-
'Daube de Boeuf'
'This must be one of the easiest casserole recipes. I have adapted this from my much used 'French Provincial Cooking', by Elizabeth David.......,
followed by the list of ingredients, method and number of servings.
A small taste of the recipes within:-
* Cream of Chicken Soup
* Farmhouse Paté
* Pot Roast Beef in Red Wine
* Chicken and Dried Fruit Tajine
* Duck Breasts in White Wine
* Rabbit with Dijon Mustard
* Hare Stew with Whisky
* Lamb Goulash
* Shepherd's Pie
* Lancashire Hotpot
* New Orleans Cajun Pork
* Scrummy Sausages with Boston Baked Beans
* Osso Buco
* Vegetable Curry
* Dumplings
* Puy Lentils
* Jacket Potatoes
* Steamed Fruit Pudding
* Plum Duff
* Chichester Pudding
* Crème Brulée
* Baked Apples
* Green Tomato Chutney
But back to slow cooking.
The gentle even heat of the simmering oven cooks food at an even temperature with little moisture loss, so casseroles, cakes and puddings will cook at an even pace and come out luscious and moist.
Food cooking in the simmering oven will not dry out and spoil if it is not taken out at the precise time stated in the recipe, and, as all Aga-owners know, it is easy to leave food cooking longer than planned because no smells permeate the kitchen!
All Agas are different....and where appropriate I have given the cooking times and electric oven temperatures for some recipes for the benefit of those not yet owning an Aga! These recipes have been tested on a non-fan mode of an electric oven which seems most appropriate for slow cooking...........'
160 high quality matt pages split over main chapters:-
(1) Soups and Starters
(2) Main Courses:-
* Beef
* Poultry
* Game
* Lamb
* Pork
* Vegetarian
(3) Accompaniments
(4) Puddings
(5) Chutneys
with an introduction including conversion chart, slow cooking and basic techniques, blank pages for your own 'cooks' notes' and a full index.
Laid out in easy to read, black and white format it should be noted that there are no photographs at all in this book.....just a few charming blue illustrations to open each chapter and head each page.
Each recipe opens with some relevant text e.g.:-
'Daube de Boeuf'
'This must be one of the easiest casserole recipes. I have adapted this from my much used 'French Provincial Cooking', by Elizabeth David.......,
followed by the list of ingredients, method and number of servings.
A small taste of the recipes within:-
* Cream of Chicken Soup
* Farmhouse Paté
* Pot Roast Beef in Red Wine
* Chicken and Dried Fruit Tajine
* Duck Breasts in White Wine
* Rabbit with Dijon Mustard
* Hare Stew with Whisky
* Lamb Goulash
* Shepherd's Pie
* Lancashire Hotpot
* New Orleans Cajun Pork
* Scrummy Sausages with Boston Baked Beans
* Osso Buco
* Vegetable Curry
* Dumplings
* Puy Lentils
* Jacket Potatoes
* Steamed Fruit Pudding
* Plum Duff
* Chichester Pudding
* Crème Brulée
* Baked Apples
* Green Tomato Chutney
31 of 32 people found the following review helpful
Format:Paperback
Slow cooking is something of a lost art, yet ironically it can be the fastest of fast foods.
Often you can do the preparation in advance, store the dish in the fridge, then bung it in the oven when you go out to work and it's all cooked and ready when you get home.
Often you can do the preparation in advance, store the dish in the fridge, then bung it in the oven when you go out to work and it's all cooked and ready when you get home.
There are many great advantages to slow cooking, not the least of which is the food tastes way better and is far more nutritious. Also it's usually very tolerant of going over / under the cooking time, so you don't need to get stressed about trying to get everything ready at the same time.
There are some excellent recipes in this book - all the ones I've tried worked really well. Despite the Aga title, the recipes also come with conventional oven guidelines, and so this represents a great book for any keen cook.
Despite the rather unexciting presentation (- 1*), this is a book crammed with wonderful ideas and recipes that can seriously enhance your gastronomic pleasure. It's clearly been produced for using rather than looking at, and covers many different styles of cooking. The recipes are simple but produce great results. The depths of flavour, the unhurried pace, make slow-cooking (and eating) a real pleasure.
Overall, not a book for "armchair" cooks who prefer looking at pictures. But for anyone who enjoys great tasting food at a relaxed pace, this is a marvellous "life-enhancing" book.
2 of 2 people found the following review helpful
Format:Paperback
The book is clearly laid out and the recipes are simple to prepare. The ingredients list is similar for a lot of the recipes which works well for us. If you want a collection of dishes you can throw in the aga each day and serve to the family each evening then this is ideal especially for children after school!
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Most Recent Customer Reviews
a useful book for beginners
This book has given me the confidence to adapt my own recipes to the Aga way of cooking, as well as giving me some new recipes to try.
Published 7 months ago by new aga owner
Good Book
This little book is invaluable if you have an aga and need some inspiration. Only drawback is that it doesn't have any pictures of the finished dishes.
Published on 30 Oct 2009 by Wendy Keeling
Quality family meals at the dinner table an unexpected bonus
Since this book gives cooking times for both electric ovens as well as the traditional Aga, no excuse exists not to have this cookbook adorning the shelves beside your cooker (Aga... Read more
Published on 12 Nov 2001 by Mr. Kevin R. Mckay
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