Amy Willcock's Aga Baking
Seiten
2003
Ebury Press (Verlag)
978-0-09-189182-4 (ISBN)
Ebury Press (Verlag)
978-0-09-189182-4 (ISBN)
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This volume shows that it doesn't matter what kind of Aga you have, baking doesn't have to be a nerve-wracking experience. Drawing on her experience teaching cookery classes, the author shares all her tips and hints to baking, including The Ultimate Chocolate Tart and savoury Italian breads.
Amy Willcock, 'hand-holder to Aga owners' shows that it doesn't matter what kind of Aga you have, baking doesn't have to be a nerve-wracking experience. Never having to preheat an oven means that whipping up a little chocolate cake is as easy as pie and don't even contemplate buying a breadmaking machine, as the Aga is the domestic oven that truly can compare with a commercial Baking Oven. Drawing on her experience teaching cookery classes, Amy Willcock shares with you all the tips and hints to baking wondrous foods every time. The recipes range from old favourites including fruit cake and apple pie, to exciting newcomers such as olive and mozzarella calzone, roasted vegetable tarte tatin, golden croustades and chocolate brioche pudding. There are indulgent treats such as pecan shortbread squares and raspberry souffles, plus all the basic recipes you will ever need for successful baking.
Amy Willcock, 'hand-holder to Aga owners' shows that it doesn't matter what kind of Aga you have, baking doesn't have to be a nerve-wracking experience. Never having to preheat an oven means that whipping up a little chocolate cake is as easy as pie and don't even contemplate buying a breadmaking machine, as the Aga is the domestic oven that truly can compare with a commercial Baking Oven. Drawing on her experience teaching cookery classes, Amy Willcock shares with you all the tips and hints to baking wondrous foods every time. The recipes range from old favourites including fruit cake and apple pie, to exciting newcomers such as olive and mozzarella calzone, roasted vegetable tarte tatin, golden croustades and chocolate brioche pudding. There are indulgent treats such as pecan shortbread squares and raspberry souffles, plus all the basic recipes you will ever need for successful baking.
Amy Willcock is much admired for her extensive knowledge about getting the best out of your Aga and for her contemporary and appealing recipes. Following on from the publication of Aga Cooking, Amy is launching a new cookware brand with Mermaid. She also runs three highly successful UK hotels with her husband, including the stylish, Michelin-star winning hotel, The George, on the Isle of Wight, where she holds regular Aga workshops and cookery courses.
| Erscheint lt. Verlag | 2.10.2003 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 1 x 1 mm |
| Gewicht | 755 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-09-189182-5 / 0091891825 |
| ISBN-13 | 978-0-09-189182-4 / 9780091891824 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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