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About the book
  • Published: 22 February 2012
  • ISBN: 9781921382628
  • Imprint: Lantern
  • Format: Paperback
  • Pages: 208
  • RRP: $39.99
Categories:

Maggie's Verjuice Cookbook


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'Bring life and intensity to all your cooking with this collection of over 100 recipes using my favourite ingredient, verjuice. I can't imagine cooking without it.' Maggie Beer

'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.'
Maggie Beer

  • Pub date: 22 February 2012
  • ISBN: 9781921382628
  • Imprint: Lantern
  • Format: Paperback
  • Pages: 208
  • RRP: $39.99
Categories:

About the Author

Maggie Beer

Maggie Beer is one of Australia's best-known food personalities. As well as co-hosting The Great Australian Bake Off, appearing as a guest chef on MasterChef and writing books, Maggie devotes her time to her export kitchen in the Barossa Valley, which produces a wide range of pantry items for domestic and international markets. These include her famous verjuice, pate and quince pastes, her ice cream as well as her sparkling non-alcoholic grape drinks. In 2001, Maggie was awarded the Centenary Medal for her service to Australian society through cooking and writing, and in 2010 she became a Member of the Order of Australia (AM).

Maggie is the author of eight successful cookbooks: Maggie's Christmas, Maggie Beer (Lantern Cookery Classics), Maggie's Verjuice Cookbook, Maggie's Kitchen, Maggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's Orchard and Maggie's Farm, and co-author of the bestselling Stephanie Alexander and Maggie Beer's Tuscan Cookbook.

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