Maggie's Verjuice Cookbook
Published on 29. May 2014
Book
Paperback/Softback
208 pages
978-1-921382-62-8 (ISBN)
Description
'I just can't help myself when it comes to verjuice! I use it in place of lemon juice or vinegar to bring the gentlest lift of flavour to everything - from grilled vegetables, meat or fish, pastas, risottos, salads and hearty one-pot dishes to delicate custards, old-fashioned puddings and decadent tarts. I can't imagine cooking without it.'
Maggie Beer
Maggie Beer
More details
Language
English
Place of publication
London
United Kingdom
Dimensions
Height: 276 mm
Width: 216 mm
Thickness: 17 mm
Weight
938 gr
ISBN-13
978-1-921382-62-8 (9781921382628)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Maggie Beer is one of Australia's best-known food personalities. As well as appearing as a guest chef on MasterChef and writing books, Maggie devotes her time to her export kitchen in the Barossa Valley, which produces a wide range of pantry items for domestic and international markets. These include her famous verjuice, pate and quince paste as well as her new ice cream range. Maggie was also recognised as Senior Australian of the Year in 2010 for inspiring joy to many Australians through food.
Maggie is the author of six successful cookbooks, Maggie's Farm, Maggie's Orchard, Cooking with Verjuice, Maggie's Table, Maggie's Harvest and Maggie's Kitchen, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook.
Maggie is the author of six successful cookbooks, Maggie's Farm, Maggie's Orchard, Cooking with Verjuice, Maggie's Table, Maggie's Harvest and Maggie's Kitchen, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook.