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Cooking with Verjuice

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Cooking with Verjuice - Beer, Maggie
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Verjuice, literarlly "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 ...

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Cooking with Verjuice 2005, Penguin Global

ISBN-13: 9780143000914

Trade paperback

Cooking with Verjuice 2001, Grub Street Publishing, London

ISBN-13: 9781902304823

Hardcover