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Title:Cooking with Verjuice
Price:AUD$9.95 (about USD$7.50)
Item ID:P002-6729
Publisher:Penguin Books (Australia), Melbourne, 2003
Penguin Books (Australia), 2003, Softcover, Book Condition: Fine, Reprint

Size: Octavo (standard book size). 151 pages. This book is available and ready to be shipped.. Verjuice, literally "green juice", originally referred to the juice extracted from crab apples and was in constant use in British cooking from medieval times up the 20th century, when it was largely replaced by a squeeze of lemon juice. In France it was the juice from unripe grapes and was a staple of French provincial cooking. In the 21st century grape Verjuice is going through a Renaissance. It has the tartness of lemon juice and the acidity of vinegar without the harshness of either and is used much in the same way to heighten flavour, making it a useful and versatile ingredient especially in sauces and dressings. It is being tipped to become the next most popular and fashionable culinary staple. Quantity Available: 1. Shipped Weight: Under 500 grams. Category: Cooking, Wine & Dining; Australia; ISBN: . ISBN/EAN: 9780143000914. Pictures of this item not already displayed here available upon request. Inventory No: 6729.
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