Cooking with Verjuice

by Maggie Beer (Author)

• Used

  Hardcover
  2001

  $3.40

  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.