The Complete Aga Cookbook
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I strongly recommend this for both novice and more experienced cooks, and also virtually every cookery book that Mary Berry has written - she is easily as good as Delia! A few recipes will be familiar (adapted old favourites, which she just couldn't bear to leave out) but, whether new or old, all have been cooked to perfection in the AGA, showing how versatile it really is. I bought this book for my daughter in anticipation of the imminent arrival of the Aga cooker she has always wanted, and I gather she now can't wait to get started on this new way of cooking and feels much more confident about it. The gentle radiant heat of the AGA is perfect for vegan baking where traditional convection and fan ovens can produce a dry, crumbly texture. Exciting filming and books planned over the coming year so keep an eye on the news page for updated information.
It’s the absorption method; nothing new there, you might say, but doing it in the Aga simmering oven takes simplicity to a whole new level. AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. There’s still a section on how to get the most out of your Aga but now it includes all the new models which have been introduced in recent years. Home cooking has never been more important, and every recipe has been created to bring families and friends together. Then, I realised it was written and created with today's eating styles in mind and was just terrific.
The recipes are complemented with detailed introductory material that shows you how to get the very best from your Aga - whether a new convert or an established devotee - and with this book it can become the warming heart of your family kitchen. Whether you’re following a plant-based diet, are baking for someone with an egg or dairy allergy, the hens have gone off the lay or you’ve simply run out of eggs, this chocolate traybake is a deliciously moist chocolate recipe that’s handy to have at the ready. On reflection, I think breasts, whether of the pheasant or chicken variety, should not be cooked for very long, so my suggestion for adapting this recipe for the Aga would be only to cook it (in the simmering oven of course) for the initial 45 minutes.
We sell reconditioned Aga cookers but also convert, re-enamel (or both) existing cookers in a single day on site. Mouth watering brunch recipes like Brioche with Avocado, Spinach and Bacon will tempt anyone to the table, or indulgent Mac and Cheese with Smoked Haddock is perfect for colder evenings. But we haven't forgotten those who cook on conventional cookers and instructions are supplied on each recipe. In this brand new tie-in to her new BBC series, Mary Berry shares over 100 of her favourite dishes to share with the ones we love.
And don’t worry, I have no plans to remove any recipes from my blog so it will be here for you to use forever! It is 30 years since AGA first got in touch with Mary Berry about producing the AGA handbook and 15 since she followed it up with Mary Berry's New Aga Cookbook - now she has combined, improved, updated and revamped those books with Lucy's help to produce The Complete Aga Cookbook , which deserves its place on all 21st-century kitchen shelves. I don’t think Mary would mind me saying that the recipes are a little old-fashioned now because this must be partly why she, her assistant, Lucy Young, and Aga have published a new, updated book. Nearly 100 of the bakes take only 10 minutes to make and Mary has included small bake variations for fruit cakes, which traditionally take a long time in the oven, so you can make one even when you are pushed for time. I got the recipe from Yotam Ottolenghi’s Guardian column, and you will see he provides two further slow-cooked chicken recipes.
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