This cookery book originally came out in 1933, four years after the
Aga was first sold in Britain: it was invented by a Swede who had
lost his sight and has now been part of British life for more than
seventy-five years. But although "Good Food on the Aga" is the
perfect cookbook for those with an Aga, it can easily be used by
those without since only the first part, about forty pages, is
specifically about Aga cooking ("The Aga Cooker, its Management and
Scope"); the second part, organised into months, has a list of food
in season at the beginning of each section followed by very
easy-to-follow recipes suitable for any kind of cooker. This book
takes us back to a time when knowledge of what food was in season
was an essential part of every cook's equipment - and when the
technique of riddling the Aga was a vital part of everyday life.
The numerous illustrations are by Edward Bawden.
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