Thursday, October 15, 2015

Verjuice in the Kitchen

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. As a vegetarian about half of the recipes didn't apply to me, but I lent this book to my dad and he said he was dying to try the piri piri chicken and crab and clam chowder. So between the two of us we might actually get through the whole cookbook! The pictures accompanying each recipe are beautiful and the ingredients and recipes themselves are not that complicated. I would definitely recommend this book to anyone who likes to cook and is looking to branch out into other ingredients (namely verjuice). For more information and to purchase this cookbook (or Adam's other cookbook, Live to Eat: Meals Everyone Can Make) visit,

I received this book for free from the author in return for my honest, unbiased review.

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