Cooking with Verjuice by Maggie Beer

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.