Maggie Beer's Cooking with Verjuice
The renaissance in Verjuice has been a long time coming and a dedicated few extolling the virtues of this great acidulant, have seen the green shoots turn into mature vines.
When introducing verjuice my first statement is “You will start by deglazing a pan” then you will find amazing uses for this wonderful ingredient: poaching, dressings, reductions, steeping, marinades…(try Sangiovese Verjuice when poaching fruit the …….
We now have available in the UK Maggie Beer's publication Cooking with Verjuice
"How to use Verjuice, the juice of unripe grapes, to lend a gentle lemony acidity to your cooking" please contact www.mistergees.co.uk
To quote from Maggie Beer’s Harvest “Verjuice (or verjus) is made from the juice of unripened grapes. Its Flavour has a tartness of lemon and the Acidity of vinegar without the harshness of either”
Although sales of the Maggie Beer food service 2lt size have increase significantly as a secret ingredient for many chefs and cooks. It is with the new books written by amazing Chefs Skye Gyngell, Yotam Ottolenghi & Peter Gordon who have given the opportunity introduced to many keen foodies to use Maggie’s Verjuice.
details of there recipes when I get permission………