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| #2905918 in Books | 2005-08-22 | Original language:English | PDF # 1 | .40 x5.00 x7.60l,.40 | File type: PDF | 168 pages||13 of 13 people found the following review helpful.| A very nice culinary discovery of an old ingredient.|By B. Marold|`Cooking With Verjuice' by Australian culinary writer and vineyard co-owner, Maggie Beer is more than a cookbook, but less than a book on `an indispensable ingredient in the kitchen'. The `more than' is the book's history of verjuice and how Ms. Beer's vineyard came to produce verjuice as a supplement using exc|About the Author|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 sellin
Verjuice, the juice of unripe grapes, was once a staple of French provincial cooking. It 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. Verjuice is extraordinarily versatile: you can also use it to reconstitute dried fruit or blanch vine leaves for stuffing, or reduce it to make sweet syrups to serve with desserts....
You easily download any file type for your device.Cooking with Verjuice | Maggie Beer. Which are the reasons I like to read books. Great story by a great author.
