Maggie Beer- Cooking With Verjiuce
Verjuice was once a staple of French provincial cooking and is now
enjoying a worldwide renaissance. It has the tartness of lemon juice and
the acidity of vinegar without the harshness of either, which makes it
an extraordinarily versatile ingredient. Particularly useful in sauces
and dressings and when deglazing a pan, verjuice can also be used to
make luscious sweet syrups to serve with deserts.
Maggie Beer is
renowned for her love of regional produce and for championing
traditional methods. After working for years to perfect her verjuice,
she now sells it commercially, and her interest in the product has
encouraged other grapegrowers to make their own versions. In Cooking
with Verjuice, Maggie offers many tips and recipes from her own
collection and from friends and colleagues.
Learn from Maggie Beer why verjuice is an indispensable ingredient in the kitchen.
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