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Books
Louise Walker is the UK’s foremost expert on Aga and Rayburn cookery and has contributed books on a wide range of cooking types for these superb cookers.
All Louise Walker's books are published by Absolute Press.
Aga books| Aga boxed sets |Rayburn books and set
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This most recent book of mine, published October 2010 is all about most Aga owners’ favourite meal, The Roast.
It covers roasting all the usual meats such as beef and lamb but also venison and game birds. There is of course a section on different timings for roasting a turkey. I also include fish and vegetables and all the accompaniments for a roast from apple sauce to wild rice stuffing.
There is always the question of what to do with any leftovers, here I have come up with a variety of suggestions from toasted sandwiches to pork and apple pie to lamb and tomato bake.
For those who sometimes have to leave their Aga and cook on a conventional oven I have given temperatures and timings for those ovens as well. |
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Louise Walker’s beautiful book celebrates all that is best about British produce through a wonderful collection of 365 recipes following the ever-changing moods of the year. Never a slave to the seasons but always aware and respectful of the bounties that can be enjoyed, this is a collection that offers something perfect for every occasion and every time of year.
Some sample recipes |
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The third book in Louise Walker’s Traditional Aga series, this time extending her repertoire to slow-cooked meals. Of the many things that Agas do well, slow-cooked meals rank among the best. So here are over 100 great recipes; easy, economical and full of rich and vibrant flavours. Braised Chicken and Chicory, Pork with Honey and Apricots and Boston Baked Beans are just a few of the delights in store. The book also includes traditional oven timings, thus enabling all cooks to enjoy these fabulous recipes. |
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The essential companion for all Aga owners. The bestselling title that catapulted Louise Walker on to the shelves of Aga owners all over the world. Her common-sense approach to life with an Aga is reflected in her delightfully personal approach to this most loved of cookers. Plenty of sound advice and reassuring tips complement a wealth of classic recipes, such as Cock-a-Leekie Soup, Herb-Baked Chicken and Bread and Butter Pudding. |
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Louise Walker is your guide for a seasonal tour of the British culinary calendar. This is a gastronomic journey feasting on the mouth-watering lamb of spring, the glorious berries of summer, juicy autumnal fruits and hearty dishes of winter game. You’ll also find tips on how and when to buy your fruits and vegetables and advice on how to make the most of local produce through vegetable box deliveries and farmers’ markets. This should become every Aga owner’s year-long kitchen companion. This is an adapted version of Louise Walker’s Four Seasons Aga Cookery Book. |
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The follow-up title to the immensely popular, bestselling Traditional Aga Cookery Book and the second of her Traditional Aga series. Here, Louise Walker tackles the myth that cooking for large numbers must always be a nightmare. Her party book covers everything from Christmas to Hallowe’en, brunch, picnics and Hogmany; a feast of recipes for celebrating and entertaining. |
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Vegetarian recipes for the Aga cook from the doyenne of Aga cookery writers. This is the first collection of vegetarian recipes to be published exclusively for Aga owners. Her common-sense approach to cooking shines through, providing plenty of sound advice and a wealth of wonderful recipes from all around the world. With more and more people eating less and less red meat and with a growing number trying to eat at least one non-meat meal a week, Louise Walker is responding to a demand that is ever-growing. |
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This beautifully illustrated Christmas collection features recipes to suit and stretch right across the festive season, from those that can be cooked and stored in advance to ones perfect for Christmas Eve, Christmas Day, Boxing Day and beyond. A Christmas Day countdown will ease any concerns over planning for the main event. There are also plentiful suggestions for making the most of leftovers and ideas for forward thinking for each and every occasion. As the year closes in, this is the one book that no Aga cook can afford to be without. Beautiful photography from Carlo Chinca and dashings of seasonal folklore top and tail this unique seasonal collection. |
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The ultimate collection of recipes for all those who love to bake. Bread recipes from around the world, perfect for cooking in the roasting oven of the Aga, as well as cakes of all shapes, sizes and denominations. An essential addition to any Aga owner’s kitchen library. |
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Three bestselling titles that add up to one of the most comprehensive collections of recipes for the Aga available. Louise’s common-sense application to life with an Aga is reflected in her delightfully personal approach to this most loved of cookers. Plenty of sound advice and reassuring tips complement a wealth of classic recipes that cover the complete culinary spectrum, from easy, convenience food, through to slow-cooked meals and party extravaganzas. This elegant hand-made blue slipcase box comprises all three titles in The Traditional Aga series: The Traditional Aga Cookery Book, The Traditional Aga Book of Slow Cooking and The Traditional Aga Party Book. |
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The second box set of Louise’s books, comprising the Vegetarian, Four Seasons Cookery and Breads and Cakes titles. Three more books to sit alongside Louise’s first wonderful trilogy. |
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An adapted version of Louise Walker’s Traditional Aga Book of Slow Cooking for the Rayburn owner. A wonderful collection of slow cooking recipes ideally suited to the languid strengths of the Rayburn. In this book Louise Walker has researched and tested over 100 recipes, from Braised Chicken and Chicory to Mauritian Chicken Curry, Pigeon with Raisins to Moroccan Lamb Couscous, Pork with Honey and Apricots, Boston Baked Beans... the list goes on. Trouble-free, economical and full of flavour and perfect for friends and family to enjoy. |
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An adapted version of Louise Walker’s Traditional Aga Cookery Book for the Rayburn owner, resulting in a book full of sound advice, reassuring tips and an array of sumptuous recipes. Classics such as Kedgree, Beef in Stout and Cinnamon Butter Cookies to more exotic dishes like Mackerel with Gooseberry Sauce, Chicken in Red Wine with Raisins and Magic Lemon Pudding. An essential kitchen-shelf item for the Rayburn owner. |
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Two bestselling titles that add up to one of the most comprehensive collections of recipes for the Rayburn available. Plenty of sound advice and reassuring tips complement a wealth of classic recipes that range from quick and easy bites to slow-cooked wonders. This elegant hand-made red slipcase box comprises both titles in the Classic Rayburn series: The Classic Rayburn Cookery Book and The Classic Rayburn Book of Slow Cooking, adapted versions of Louise’s bestselling Traditional Aga titles, tweaked and tailored to suit the languid strengths of the Rayburn. |
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