Cooking with Verjuice by Maggie Beer
Verjuice, the juice of unripe grapes, lends a gentle acidity to food and is lemony but not harsh on the palate, fresh but not too tart. Its balance of acidity and sweetness make it a marvellous ingredient, particularly in sauces and dressings. This title presents information you need to know about verjuice and offers many tips and recipes.
Maggie Beer operated the Barossa Valley's famous Pheasant Farm restaurant with her husband, Colin, for fifteen years. Since closing the restaurant in 1993 she has worked on her farm produce for both domestic and export markets, making and selling her popular Pheasant Farm verjuice, pheasant pate, quince paste, duck egg pasta, mushroom pate, luscious desserts and an ever-increasing range of regional products. Maggie writes for the Australian colour magazine and is the author of three highly successful cookbooks, Maggie's Table, Maggie's Farm and Maggie's Orchard, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook.
| SKU | Unavailable |
| ISBN 13 | 9780143000914 |
| ISBN 10 | 0143000918 |
| Title | Cooking with Verjuice |
| Author | Maggie Beer |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Penguin Books Ltd |
| Year published | 2003-03-03 |
| Number of pages | 168 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |