Cooking with Verjuice

by Maggie Beer

ISBN-10: 0143000918
ISBN-13: 9780143000914
Region: Australia
Publisher: Michael Joseph
Publication Date: August, 2005
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Publishers Information

About Cooking with Verjuice

Publisher Web Link: http://www.penguin.co.uk/

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.

Author Information

About Maggie Beer

Author Web Link: http://www.maggiebeer.com.au/

In 1978, Colin Beer was awarded a Churchill Fellowship to study game bird breeding in Europe and America. This was the impetus for the establishment of the Pheasant Farm Restaurant.

Maggie and Colin first opened the Farm Shop to sell direct to the public. This became the Pheasant Farm Restaurant which was a showcase for Colin’s game birds.

Maggie had become something of an expert in the cooking and preparation of the game and so started a food career that has spanned 25 years.

The Pheasant Farm Restaurant won a string of awards culminating in the 1991 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year. The highest award given in the industry in Australia.

The food distribution business commenced in 1984 with what had become one of the restaurant’s signature dishes "Pheasant Farm Pate". The Verjuice first made commercially that year was also available but took another 10 years to be a truly important product when new packaging was used telling the story of Verjuice and giving recipes and instructions for use.

Customers were found in all states of Australia and soon the word was spreading and distributors were appointed to cope with the ever increasing demand.

An export accredited kitchen was built in 1996 with the view to establishing export markets for the pate range. The company’s list of products has expanded to include ranges of jam, olive oil, vino cotto, ice cream, sugo and fruit pastes, amongst others, and continues to grow each season.

The business is based in Tanunda, in the heart of the famous Barossa Valley and the brand is ranged in specialty food stores all over the globe. (http://www.maggiebeer.com.au/)

Cookbooks by Maggie Beer

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Recipe Index

Recipe index coming soon.