Cooking with Verjuice (Maggie Beer) Salt Chronicled here in over 200

Chronicled here in over 200 vintage images is Sonoma's wine producing history

recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever

the peach has been an icon of summertime and a powerful symbol of the South's bounty

Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce)

how to handle phyllo dough)

Cooking with Verjuice (Maggie Beer) Salt Chronicled here in over 200Verjuice, the juice of unripe grapes, was once a staple of French provincial cooking. It lends a gentle acidity to food and is lemony but not harsh on the palate, fresh but not too tart. Its balance of acidity and sweetness make it a marvelous ingredient, particularly in sauces and dressings. Maggie Beer is renowned for her love of regional produce and for championing traditional methods. After working for years to perfect her verjuice, she now sells