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- 208pages
- 8 heures de lecture
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“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
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Maggie's Verjuice Cookbook, Maggie Beer, Sharyn Cairns
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- Année de publication
- 2012
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