Food - Ovens
Wine Diva cookbooks

Books – Food – Ovens

Books 1 to 9 of 9 – Ovens

Build Your Own Earth Oven  by Kiko Denzer, Hannah Field and Alan Scott and others
Kiko Denzer and Hannah Field, maker and baker, invite you into the artisan tradition. First, build a masonry oven out of mud. Then mix flour and water for real bread better than anything you can buy. Total cost? Hardly more than a baking stone and it can cook everything else, from 2-minute pizza to holiday fowl, or a weeks meals. Clear, abundant drawings and photos clarify every step of the process, from making oven mud, to fire, and to bread. Informative text puts it all into context with artisan traditions of many ages & cultures. Beautifully sculpted ovens (by the author and readers) will inspire the artist in anyone. And the simple, 4 step recipe (based on professional and homestead experience) promises authentic hearth loaves for anyon

Paperback,  129 pp,  $25.95. Buy now

Dutch Oven Cooking  by John G. Ragsdale
A guide meant for camping trips. This book shows you how to practice the art of Dutch oven cooking, and contains recipes

Paperback,  98 pp,  $12.95. Buy now

Aga Bible  by Amy Willcock
The Aga is much more than an oven: it’s a way of life. Agas have never been more popular, and the queen of Aga cookery is undoubtably Amy Willcock. Here are the 300 essential recipes that every Aga owner needs to know – from how to cook a full English breakfast on an Aga, making soups, cooking fish and roasting meats, through to baking pies, cakes and breads. The delicious family food includes Beef stroganoff, Steak, mushroom and horseradish pudding, and Bacon and egg pie, and there are stunning dinner-party recipes such as Rillettes of duck with toasted brioche, Chicken in Marsala with oranges and shallots and Parmigiano, thyme and rosemary risotto. Amy also tempts the tastebuds with a delectable selection of desserts and cakes.

Hardback,  304 pp,  $62.95. Buy now

The Basic Basics Aga Handbook  by Carol Bowen
Carol Bowen has been the devoted owner of an Aga kitchen range for almost twenty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refeshingly new recipes. As the title of the book suggests however, Carol Bowen does not ignore the basics and this handy work of reference will serve not only those who have just purchased or inherited a kitchen range for the first time but also those who have owned one for years and are looking for fresh ideas. As an Aga is more than just a cooker this book contains all sorts of useful hints and tips for getting the most from your oven – everything from drying sports clothing to using your kettle for cle

Paperback,  192 pp,  $27.95. Buy now

Secrets from a Country Kitchen  by Lucy Young
101 recipes for conventional ovens and Agas. Lucy Young offers a delightful collection of mouthwatering recipes, tried, tested and written with the busy young professional in mind. Using the best and simplest of ingredients, country cooking with a contemporary note is the theme. From grilled Colcannon fishcakes, with creamy potato and stir-fried cabbage, to perfectly cooked asparagus with parmesan shavings, Parma ham and black pepper, rack of English lamb with mint and sun-blushed tomato sauce, and plum and almond puffs, all the recipes can be cooked conventionally or in an Aga. With country roots, but an eye firmly on cost and time, Lucy Young will inspire a new generation of cooks.

Hardback,  192 pp,  $53.95. Buy now

Amy Willcock’s AGA Seasons  by Amy Willcock
Amy Willcock’s Aga Seasons will show you how to cook and enjoy produce at its best. In spring, Amy brings you classics such as Roast new season lamb and Baked custard with roasted. The summer recipes are perfect for long hot days and balmy evenings, making the most of seafood (Sea bass with courgette, mint and basil), vegetables (Baby beetroot roasted with marjoram) and preserving jam. Autumn brings delicious Pumpkin pie, and enables you to make the most of a glut of blackberries. Ward off the chill in winter with oysters wrapped in pancetta, Parpadelle with cavolo nero and garlic cream sauce, roasted goose with braised chicory and Hot buttered rum pudding. Note: these are US seasons and recipes may have to be adjusted for Australia.

Hardback,  196 pp,  $48.95. Buy now

Amy Willcock’s Aga Know-how  by Amy Willcock
A problem-solving instruction book that no Aga owner should be without. Drawing on her experience of teaching Aga cookery classes, Amy Willcock shares the best trade secrets for getting the most out of your Aga. Amy Willcock’s Aga Know-How is packed with advice and information on everything from how to keep the heat in, how to clean and service your oven, what kind of utensils to use and how to convert recipes, to the best ways to cook all your favourite foods. Featuring the tips and hints that only a pro knows, such as roasting coffee beans, making stock, melting chocolate and reheating convenience food. This is the one-stop handbook for the new generation of Aga cooks.

Paperback,  178 pp,  $20.95. Buy now

The Traditional Aga Cookery Book  by Louise Walker
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.

Paperback,  160 pp,  $35.00. Buy now

Your Brick Oven  by Russell Jeavons
One of the gems of Australia’s McLaren Vale wine region is Russell’s pizza restaurant in Willunga which only opens on Friday night. Run by Russell Jeavons, his restaurant is informal, his food fresh and delicious and his ovens a legend. In Your Brick Oven Russell shares his passion and knowledge of building, firing and cooking for crowds according to ancient traditions. With the help of photographs and diagrams his step-by-step guide takes you through all the stages of building an oven, from choosing a site to firing up for your first bake. Includes recipes for bread, roast lamb, pizza and desserts.

Paperback,  120 pp,  $29.95. Buy now