Cooking with Verjuice

by Maggie Beer (Author)

• Used

  Paperback
  2009

  $4.74

  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. 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 many tips and recipes from her own collection and from friends and colleagues, among them Stephanie Alexander, Stefano de Pieri, George Biron and Philip Johnson.

• Used

  Hardcover
  2001

  $3.57

  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.