Maggie's Verjuice Cookbook
Author(s): 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
Product Information
General Fields
- :
- : Penguin Random House
- : Lantern Books
- : 30 September 2012
- : 01 March 2012
- : books
Special Fields
- : Maggie Beer
- : 208