Vineyards of New Zealand Cookbook by Julie Le Clerc and Vic Williams

  • Sage crusted lamb rack with wild forest mushroom gravy

    from Vineyards of New Zealand Cookbook Vineyards of New Zealand Cookbook by Julie Le Clerc and Vic Williams

    • Categories: Sauces for meat; Main course
    • Ingredients: dried forest mushrooms; multigrain bread; sage; lamb rack; sherry vinegar; meat glaze
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0670911100
  • ISBN 13 9780670911103
  • Linked ISBNs
  • Published Nov 29 2001
  • Format Hardcover
  • Page Count 200
  • Language English
  • Countries New Zealand
  • Publisher Penguin Group (NZ)
  • Imprint Penguin Books (NZ)

Publishers Text

A culinary journey around the most picturesque wineries and vineyards of New Zealand, showcasing stylish, casual food in alfresco and indoor settings - many vineyards and wineries have restaurants and cafes attached.

Other cookbooks by this author