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Maggie's Kitchen 1

by Maggie Beer
Paperback
Publication Date: 28/01/2015
5/5 Rating 1 Review

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From Maggie Beer's own kitchen come 120 favorite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life.

With her trademark warmth and finely honed knowledge, Maggie shows us how to get the best out of our ingredients so that every meal is as memorable as it is simple to prepare.

Featuring the seasonal produce that has become synonymous with the name Maggie Beer--sweet quinces, verjuice, Barossa chooks, and extra virgin olive oil--this collection will remind us daily of the joys of cooking and the pleasures of the table.

ISBN:
9781921382956
9781921382956
Category:
Cookery / food & drink etc
Format:
Paperback
Publication Date:
28-01-2015
Language:
English
Publisher:
Penguin Random House
Country of origin:
Australia
Dimensions (mm):
279x211x20mm
Weight:
1.03kg
Maggie Beer

Maggie Beer is one of Australia's best-known food personalities. As well as co-hosting The Great Australian Bake Off, appearing as a guest chef on MasterChef and writing books, Maggie devotes her time to her export kitchen in the Barossa Valley, which produces a wide range of pantry items for domestic and international markets. These include her famous verjuice, pate and quince pastes, her ice cream as well as her sparkling non-alcoholic grape drinks.

In 2001, Maggie was awarded the Centenary Medal for her service to Australian society through cooking and writing, and in 2010 she became a Member of the Order of Australia (AM).

Maggie is the author of eight successful cookbooks: Maggie's Christmas, Maggie Beer (Lantern Cookery Classics), Maggie's Verjuice Cookbook, Maggie's Kitchen, Maggie's Harvest, Maggie's Table, Cooking with Verjuice, Maggie's Orchard and Maggie's Farm, and co-author of the bestselling Stephanie Alexander and Maggie Beer's Tuscan Cookbook.

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1 Review

Excellent Cookbook By Maggie Beer.
I would also recommend Maggies Table Book.

Contains Spoilers No
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