COOKING WITH VERJUICE

by MAGGIE BEER

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New small softcover book, revised edition publised 2003, 156 pages

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. Includes information on the history and making of verjuice, with chapters of recipes for: 

• Sauces and Condiments
• Vegetables
• Fish and Shellfish
• Poultry
• Meat
• Desserts

Plus an extensive bibliography of references used for 'culinary inspiration' and historical research. 

Maggie's latest book, Maggie's Verjuice Cookbook is also available - click here for more information. The recipes in each book are completely different.

About the author:

Maggie Beer was originally a Sydney girl, having grown up in the western suburbs where her parents owned a manufacturing business. She left school at an early age, without a 'proper' education, and worked in a startling number of jobs before finding her niche.Maggie & husband Colin Beer moved to South Australia's Barossa Valley in 1973 and began farming pheasants on their new property near Nuriootpa.
Colin was awarded a Churchill Fellowship to study game bird breeding in Europe and America and following their return to the Barossa Valley they opened a farm shop to sell the game birds they were breeding.
This humble shop soon grew into the famed Pheasant Farm Restaurant. The establishment of the Pheasant Farm and restaurant marked the start of a career that now spans farming, export, food production, and food writing.

After 15 busy years they decided to close the restaurant in 1993 and focus on production of their expanding range of gourmet foods, starting with the signature Pheasant Farm pate, a favourite with restaurant regulars, and in growing demand from gourmet food outlets around the country.
In 1997 the then premier of South Australia, John Olson, opened Maggie's next major venture, an export kitchen in Tanunda. A state-of-the-art facility, the kitchen was purpose-built for the production of preservative-free gourmet foods for the national and international market.
The range of products soon expanded, and now numbers over twenty, including meat and vegetarian pates, olive oil, verjuice, preserves, condiments and desserts.
They now export to Japan, UK, Hong Kong, Singapore, and the US.
The pheasant farm was never far from Maggie and Colin's hearts however, and in 1999 they returned to both the site and the original concept of the farm shop, re-opening the premises as Maggie Beer's Farm Shop.

Maggie has written and co-written many well-loved cookbooks, including the recently-published Maggie's Kitchen, Maggie's Harvest, Maggie's Farm, Maggie's Orchard, Maggie's Table, and Stephanie Alexander & Maggie Beer's Tuscan Cookbook. She is co-presenter with Simon Bryant of The Cook and the Chef, seen on ABC TV, and is also a longstanding contributor of food columns to newspapers and magazines.

See other cookbooks by Maggie Beer

Cooking with Verjuice by Maggie Beer