Maggie Beer is an enthusiastic advocate of cooking with fresh, seasonal and local produce. Here she generously shares 120 of her delicious recipes, covering everything from salads and side dishes to substantial main meals and desserts.
PRODUCT INFORMATION
Summary
Maggie Beer is an enthusiastic advocate of cooking with fresh, seasonal and local produce. Here she generously shares 120 of her delicious recipes, covering everything from salads and side dishes to substantial main meals and desserts.
Description
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.
About the Author
Maggie Beer operated the Barossa Valley's famous Pheasant Farm Restaurant with her husband, Colin, for fifteen years. Since closing the restaurant in 1993, she has established an export kitchen in Tanunda to develop and make products for domestic and international markets. While Maggie enjoyed her years of writing food columns for The Australian and various food magazines, she now chooses to spend her time researching and developing new products and filming the successful ABC TV program The Cook and the Chef.
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.
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