Verjuice, the juice of unripe grapes, has the tartness of lemon juice and the acidity of vinegar without the harshness of either, which makes it an extraordinarily versatile ingredient. It was once a staple of French provincial cooking and is now enjoying a worldwide renaissance.Maggie Beer is renowned for her love of regional produce and for championing traditional methods. After working for years to perfect her verjuice, she now sells it commercially around the world, and her interest in the product has led to other grapegrowers making their own versions. In Cooking with Verjuice, Maggie offers many tips and recipes from her own collection and from friends and colleagues.Learn from Maggie Beer why verjuice is an indispensable ingredient in the kitchen.
