Maggie's Verjuice Cookbook by Maggie Beer

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Notes about this book

  • mardim on January 03, 2013

    Double lamb cutlets with Quince Glaze & Celeriac Remoulade with Pomegranate Excellent frittata

Notes about Recipes in this book

  • Zucchini agrodolce

    • KarinaFrancis on September 15, 2013

      A winner!! Could be simpler if you cut the zucchini thinner and sauté them with the onion, will try that next time!

  • Mussels in verjuice with tomato sugo

    • KarinaFrancis on March 22, 2014

      This is going on high rotation! Super quick and super delicious, only change I made to the recipe was adding a red chilli.

  • Beef cheeks braised in verjuice

    • KarinaFrancis on June 28, 2015

      Delicious and the smell that filled the house was mouth watering. The cheeks took 4hours before they were tender (not 2 1/2 as stated in the recipe) but I figured this would be the case so I started nice and early. Worth it!

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  • ISBN 10 1921382627
  • ISBN 13 9781921382628
  • Published Feb 22 2012
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

I just can't help myself when it comes to verjuice! I use it in place of lemon juice or vinegar to bring the gentlest lift of flavour to everything – from grilled vegetables, meat or fish, pastas, risottos, salads and hearty one-pot dishes to delicate custards, old-fashioned puddings and decadent tarts. I can't imagine cooking without it.'

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