Cooking with Verjuice

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 marvelous ingredient, particularly in sauces and dressings. 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 produce their own versions. In Cooking with Verjuice, Maggie reveals all you need to know about verjuice and offers countless tips and recipes.

Beer, Maggie

Cookbooks, Food & Wine

Penguin Global

Six years ago Stephanie Alexander and Maggie Beer went to Italy to run three cooking schools. For two months they lived in the heart of Tuscany, in a beautiful villa nestled among the vineyards and fields south of Siena. They immersed themselves in Tuscan culinary traditions. Central to the cuisine are olive oil, bread, tomatoes and wine, and grilling over a fire. The fresh and delicious recipes in this book are based on the local cuisine. The breathtaking photography by Simon Griffiths captures the food, culture, countryside and people of the region in a book that glows with the light of Tuscany.

Stephanie Alexander And Maggie Beers Tuscan Cookbook: Recipes And Reminiscenes From Their Italian Cooking School

Alexander, Stephanie

Main Courses & Side Dishes

Penguin Australia

'Full of down to earth recipes that anyone can enjoy.' AGFG Maggie Beer's Summer Harvest Recipes brings together all of Maggie Beer's signature recipes from her summer chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends. Over 100 recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley, South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence - to use recipes as a starting point, and be guided by instinct and personal taste. Featured recipes include- - Rabbit Saddle with Basil Cream Sauce - Roast Chicken with Fig - Grape, Walnut and Bread Salad - Stuffed Eggplant with Verjuice, Rocket and Preserved Lemon Sauce - Tart of Quail with Sage, Bacon and Grapes - Passionfruit and Banana Pavlova This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food. ________________________________________________________________ PRAISE FOR MAGGIE BEER 'Maggie Beer holds a special place in Australia's culinary landscape.' Gourmet Traveller 'Maggie inspires an element of magic and delightful surprise.' AGFG 'A cookbook you will cook from again and again.' Australian Women Online

Maggie Beer's Summer Harvest Recipes

Cooking by Ingredient

Lantern Australia

Maggie's Table

Maggie's Table contains recipes and stories which capture the rich flavours and colours of some of her favourite dishes. The book is divided into four sections covering the seasons of the year with recipes using locally produced but readily available seasonal ingredients. Come sit at Maggie's Table to celebrate the art of country cooking and to share the generosity and joie de vivre of her wonderful cooking.

VIKING

Health for Mature Women will ensure you are fully equipped for a zestful life! It is an easy read, packed with a diversity of topics from exercise, laughter, mind-set, Pilates, hypnotherapy, chiropractic, menopause and Thought Field Therapy to genetic profiling and much, much more. This enlightening and engrossing book presents a diverse group of wellness-focused women, all experts in their field, specialising in working with mature women: their wisdom will help you make the most of what can be the best years of your life, full of freedom, choices, adventures and new challenges. This book will inspire you to fill your life with energy and vitality in your mature years.

Now We're Talking: Health for Mature Women

Biographies & Memoirs

Curry, Lisa

Brough, Bev

Community & Culture

Womens Business Now

Tuscan Cookbook

This book transports readers to the Tuscan region of Italy for the fresh and delicious recipes Stephanie and Maggie feature at their cooking schools. A tour through traditional Tuscan kitchens across the region features mouth-watering delicacies from Firenze to Siena, and beautiful photos of fresh ingredients, some finished dishes, many talented local cooks and their inspiring scenery. Every dish tells a story.

Regional & International

Laurel Glen

A lovingly illustrated Italian cookbook blends recipes from Tuscany with breathtaking images of the storied region of Italy, including instructions for preparing Roasted Rabbit with Onions, Pancetta and Thyme; Procini in Grape Leaves; Gnocchi with Sage and Burnt Butter; or Amaretti-Stuffed Peached with Blood Orange Juice, among many other dishes. Reprint.

Verjuice, literarlly "green juice", originally referred to the juice extracted from crab apples and was in constant use in British cooking from medieval times up the 20th century, when it was largely replaced by a squeeze of lemon juice. In France it was the juice from unripe grapes and was a staple of French provincial cooking. In the 21st century grape Verjuice is going through a Renaissance. It has the tartness of lemon juice and the acidity of vinegar without the harshness of either and is used much in the same way to heighten flavour, making it a useful and versatile ingredient especially in sauces and dressings. It is being tipped to become the next most popular and fashionable culinary staple.

Grub Street Publishing

Maggie Beer is a long-time resident of South Australia's Barossa Valley. She is deeply involved in the food culture of the area as a producer, chef, and enthusiastic champion of all the Valley has to offer. Here are recipes and stories that capture the rich flavors and colors of Maggie's home. Season by season, we discover how she cooks with fresh, local produce for simple family dinners and large festive occasions. We travel with her to the local dairy for fresh cream to make ice-cream, to the butcher for smoked meats, and to the neighboring beekeeper for delicious honey. The large wood oven in the garden is lit for baked lemony chicken and potatoes, a picnic is prepared to take to the local pine forest to search for mushrooms, and we join Maggie's husband, Colin, on a crabbing expedition in order to make classic crab cakes in the electric frying pan. Come sit at Maggie's table to celebrate the art of country cooking and to share the generosity and joie de vivre of one of Australia's favorite cooks—the marvelous Maggie Beer.

Maggie's Harvest

See the best price to sell, buy, or rent books by Beer, Maggie. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Beer, Maggie

See the best price to sell, buy, or rent books by Beer, Maggie. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Cooking with Verjuice

Stephanie Alexander And Maggie Beers Tuscan Cookbook: Recipes And Reminiscenes From Their Italian Cooking School

Maggie Beer's Summer Harvest Recipes

Maggie's Table

Now We're Talking: Health for Mature Women

Tuscan Cookbook

Tuscan Cookbook

Cooking with Verjuice

Maggie's Table

Maggie's Harvest