Mary Berry, queen of cooking on the range, has written the first cookbook to bring Aga cookery up to date. Aga cuisine need no longer be confined to stews and casseroles. Mary Berry shows how to cook contemporary and delicious food such as grilled vegetables, Baked Thai Curry, and Filo Parcels with Ricotta and Spinach.
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.
"synopsis" may belong to another edition of this title.
The recipes..are gratifyingly wide-ranging, not restricted to the sort of homely dishes...for which the Aga is justly famous, but including more sophisticated fare and ideas in line with today's trend for lighter tastes and healthy eating. ( Philippa Davenport, Financial Times)
Mary Berry...is to the Aga what Pavarotti is to opera ( You magazine)
Unmissable and great value ( Aga Magazine)
...Mary Berry's technique is nothing if not confidence-building; and from advice regarding how to line roasting tins with foil...to making stock and fail-safe pastry, her class is a mine of useful tips. ( Rosie Millard, Express)
'It was halfway through Mary Berry's Aga workshop that I realised I was in heaven.'
Mick Brown, The Daily Telegraph
A completely new guide to cooking with an Aga using up-to-date ingredients and recipes from the acknowledged expert
"About this title" may belong to another edition of this title.
Book Description Headline Book Publishing, 2011. Paperback. Book Condition: New. Bookseller Inventory # DADAX0755363167