Today's cooks want creative, healthy meals that use exciting blends of spices and flavors. Even the most exotic foods are a cinch to prepare with an Aga -- a stored-heat, thermostatically controlled device that's always on and ready to work. Your mouth will water at tasty recipes for Onion, Chili, and Couscous Soup; Mediterranean Tomato Tarts; and Fresh Tuna and Spinach Risotto. An entire section covers meals you can make in just a half-hour -- including Thai Chicken Curry! Others you just leave simmering for hours. Finish off with luscious puddings, cakes, and baked goods.
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Book Description
Editorial Reviews
Review
'The clearest-yet explanation of stored-heat cooking for the experienced Aga user as well as the novice.' - Shooting Times 'Exotic dishes, quick light suppers or no fuss family meals... 152 pages of delicious tempting recipes.' - Countryman's Weekly
--This text refers to an out of print or unavailable edition of this title.
About the Author
Rosemary Moon first cooked on an Aga when staying with a schoolfriend, and after twenty years in the food business has finally achieved her ambition of owning one. A cookery writer and broadcaster known for her no-nonsense but exciting dishes, Rosemary now brings her style of contemporary cuisine to the Aga. She lives in West Sussex.
--This text refers to an out of print or unavailable edition of this title.
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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