Cooking with Verjuice Maggie Beer

Cooking with Verjuice

Maggie Beer

Viking, Penguin, 2001, [First Edition], ISBN 0670910554, hardcover, dustjacket

Near Fine Condition, minor edge and shelf wear, no inscriptions (see photographs)

“Verjuice, the juice of unripe grapes, has the tartness of lemon juice and the acidity of vinegar without the harshness of either, which makes it an extraordinarily versatile ingredient.  It was once a staple of French provincial cooking and is now enjoying a worldwide renaissance.  Particularly useful in sauces and dressings and when deglazing a pan, verjuice can also be used to reconstitute dried fruit or blanch vine leaves for stuffing, or it can be reduced to make luscious sweet syrups to serve with desserts.
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 around the world, and her interest in the product has led to other grape growers making their own versions.  In Cooking with Verjuice, Maggie offers many tips and recipes from her own collection and from friends and colleagues.”