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Amy Willcock's Aga Baking Hardcover – 2 Oct 2003

4.0 out of 5 stars 6 customer reviews

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Product details

  • Hardcover: 160 pages
  • Publisher: Ebury Press (2 Oct. 2003)
  • Language: English
  • ISBN-10: 0091891825
  • ISBN-13: 978-0091891824
  • Product Dimensions: 19.8 x 1.8 x 25.9 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 392,126 in Books (See Top 100 in Books)

Product Description

Review

"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)

Book Description

The one-stop baking bible for all Aga owners

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Customer Reviews

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Top Customer Reviews

Format: Hardcover
as the recipes feature conventional cooking instructions, too!

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.
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Format: Hardcover
This was the first of Amy Willcock's books I bought (the second was 'Aga seasons') - 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 cakes, breads and other treats 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 baking.
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Format: Hardcover
Very few pictures (I love to visualise what I would like to make) and very little description of what you are making either. I'm not keeping this one :-(
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