Penguin Books Australia

Verjuice was once a staple of French provincial cooking and is now enjoying a worldwide renaissance. It has the tartness of lemon juice and the acidity of vinegar without the harshness of either, which makes it an extraordinarily versatile ingredient. Particularly useful in sauces and dressings and when deglazing a pan, verjuice can also be used to make luscious sweet syrups to serve with desserts...

The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for...

From Maggie Beer's own kitchen come 120 favourite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life. With her trademark warmth and finely honed knowledge, Maggie shows us how to get the best out of our ingredients so that every meal is as memorable as it is simple to prepare.

Maggie Beer is a long-time resident of South Australia's Barossa Valley. She is deeply involved in the food culture of the area as a producer, chef and enthusiastic champion of all the Valley has to offer.