Cooking with Verjuice
Description:
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 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.
Best prices to buy, sell, or rent ISBN 9781902304823
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The Cooking with Verjuice book is in very low demand now as the rank for the book is 1,087,068 at the moment. A rank of 1,000,000 means the last copy sold approximately a month ago.
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