Verjuice is one of those special secrets of cooking. Having grown up in Adelaide, Australia I was blessed with regular visits to the Barossa Valley vineyards and first discovered verjuice for sale at one of the many winery cellar doors. Since then I have worked on incorporating it into my cooking as much as possible. I use verjuice in many different ways and have found that it works just as well in sweet desserts as in savoury foods.

“It’s no secret that I’m a novice in the kitchen. Thankfully this small collection of recipes is not rocket science, the food is wonderful and beautiful and actually achievable. The hardest ingredient to find is what the book is named after, the verjuice. After some searching I was able to find it in a health food store and I’ll be damned if its not amazing. I’m having fun trying to incorporate it into the few dishes I’m comfortable making. I also tried a few recipes included in this book, the pumpkin soup (it’s the right season!) and the potatoes. I loved how the verjuice complemented the potatoes and will most definitely be making it for thanksgiving” Madam Librarian via Amazon