Cooking with Verjuice
Author: Maggie Beer
Verjuice, the juice of unripe grapes, was once a staple of French provincial cooking. It lends a gentle acidity to food and is lemony but not harsh on the palate, fresh but not too tart. Its balance of acidity and sweetness make it a marvelous ingredient, particularly in sauces and dressings. 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, and her interest in the product has encouraged other grapegrowers to produce their own versions. In Cooking with Verjuice, Maggie reveals all you need to know about verjuice and offers countless tips and recipes.
Read also What a Party or A Peoples History of American Empire
101 Things to do with Rotisserie Chicken
Author: Madge Baird
101 THINGS TO DO WITH ROTISSERIE CHICKEN MINIMIZE YOUR TIME IN THE KITCHEN by using moist, delectable rotisserie chicken as your main ingredient. Author Madge Baird provides a list of helpful hints on how to handle store-purchased rotisserie chicken and ideas for making several meals from one bird along with 101 delectable recipes for lunch and dinner. There are soups and stews, salads, casseroles, pasta dishes, and stir-frys. Grab a fork and tuck into a filling Potato Chicken Frittata, a tasty Chicken Pesto Pasta, or a Quicky-Chicky Stir-Fry.
Madge Baird is a seasoned cookbook editor and an avid gardener. She lives near Salt
Lake City.
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