Amy Willcock's Aga Baking Hardcover – 2 Oct 2003
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"Amy Willcock has brought confident modern cooking to that warm and comforting icon of British rural life, the Aga" (Rick Stein)
"a cornucopia of calorific delights from old favourites, such as treacle tart, to more sophisticated mozarella calzone and vegetable tart tatin" (The Field)
"full of mouthwatering recipes" (Ideal Home)
The one-stop baking bible for all Aga ownersSee all Product Description
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Top Customer Reviews
Durable board covers with dust-jacket open to over 120 recipes on 160 shiny, high quality pages, split over main chapters:-
1. Breakfast and brunch
2. Savoury baking
3. Cake, tarts and tea breads
4. Tray-bakes and biscuits
5. Puddings and desserts
6. Special occasion baking
7. Mummy's little helpers
sandwiched between an introduction and a concise index.
Each recipe has a clearly laid out list of ingredients 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 on the plate - e.g. 'Baked Leek and Squash Frittata'.
Having said that, the ones that are included are simply mouth-watering, such as 'Stuffed Peaches', 'Bottled Damson Cake', 'Panettone French Toast' and 'Ricotta Torta'!
Useful notes head up some recipes, e.g.:-
'Banana and Cardamom Tarte Tatin':-
This dish is traditionally made with apples, but you can use almost any fruit. However very soft fruit is not suitable and fruits such as plums and apricots will take longer to caramelise because of their juices. Puff pastry is usually used but the tart works just as well with home-made short-crust.
This dessert can be made up to the cooking part and kept refrigerated until you are ready to bake it, or indeed cook it early in the day and serve at room temperature.
Recipes include old favourites, e.Read more ›
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 baking.
Most Recent Customer Reviews
I inherited my aga when we moved here and have been learning how to get the best from it. All Amy's books are straight forward, with helpful information and tips too. Thank you.Published on 1 Nov. 2013 by Jan Alex Long