Amy Willcock's Aga Know-How

Lifting the lid on your aga

Amy Willcock

$25

Paperback

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English

Ebury Press
15 October 2003

Cooking with specific gadgets

The ultimate one-stop handbook for Aga owners

From 'the handholder to Aga owners everywhere' (Nigella Lawson) comes the problem-solving instruction book that no Aga owner should be without. Drawing on her experience of teaching Aga cookery classes, Amy Willcock shares the best trade secrets for getting the most out of your Aga. Amy Willcock's Aga Know-How is packed with advice and information on everything from how to keep the heat in, how to clean and service your oven, what kind of utensils to use and how to convert recipes, to the best ways to cook all your favourite foods. Featuring the tips and hints that only a pro knows, such as roasting coffee beans, making stock, melting chocolate and reheating convenience food as well as illustrations of where to cook your favourite dishes and information on stockists, cookware specialists and websites, this is the one-stop handbook for the new generation of Aga cooks.

By: Amy Willcock
Imprint: Ebury Press
Country of Publication: United Kingdom
Dimensions: Height: 148mm, Width: 135mm, Spine: 12mm
Weight: 433g
ISBN: 9780091895839
ISBN 10: 0091895839
Pages: 176
Publication Date: 15 October 2003
Recommended Age: From 0 years
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Amy Willcock's contemporary and appealing recipes have brought Aga cooking into the 21st century to great acclaim. Amy is the bestselling author of Aga Cooking and the forthcoming Amy Willcock's Aga Baking, and she has recently launched a cookware range with Mermaid. She runs three highly successful hotels with her husband including The George on the Isle of Wight, which holds a Michelin star, where she holds Aga workshops and cookery courses.

Reviews for Amy Willcock's Aga Know-How: Lifting the lid on your aga

'a nifty little gift...packed with hints and tips', The Bookseller .'an invaluable volume for Aga owners', Tom Parker Bowles, Mail on Sunday .'a pocket-sized paean to the joys of range cooking', Caroline Stacey, Independent