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Reviews
Rick Stein
'Amy Willcock has brought confident modern cooking to the Aga'
Synopsis
The demand for eating food at its best has sparked a huge resurgence
of interest in seasonal foods. Amy Willcock's Aga Seasons will show
you how to cook and enjoy produce at its best, when it should be
eaten, in harmony with farming calendars. In spring, Amy brings
you perfect menus such as Milk-fed lamb with lavender, Balsamic
roasted carrots and Panna cotta with rhubarb compote. The summer
recipes are all perfect for long hot days and balmy evenings, making
the most of seafood (Pan-fried scallops with chilli and lemon),
vegetables (Baked baby beetroot) and even preserving a little bit
of summer for the rest of the year in the ultimate Raspberry jam.
Autumn brings Hallowe' en parties and delicious Squash soup with
ginger, and enables you to make the most of a glut of apples with
fantastic Caramelised apples. Ward off the chill in winter by taking
advantage of all the (often forgotten) produce that this season
has to offer: Tagliatelle with cavolo nero and garlic cream sauce,
Cod and saffron kedgeree and Queen of Puddings. Accompanying the
180 recipes will be a comprehensive calendar for produce and a section
on preserving so that you can enjoy the best of the harvest throughout
the year. Written in Amy's simple, informative style, featuring
conventional cooking instructions and with stunning colour photographs
throughout, this is the culinary calendar no Aga owner should be
without.
Hardcover 196 pages (October 7, 2004)
Publisher: Ebury Press
ISBN: 0091899133
Category(ies): Food & Drink
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