Maggie Beer

Maggie Beer's Winter Harvest Recipes brings together all of Maggie Beer's signature recipes from her winter chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence - to use recipes as a starting point, and be guided by instinct and personal taste. This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food.

Maggie Beer's Winter Harvest Recipes

Maggie Beer's Autumn Harvest Recipes

Stephanie Alexander

Six years ago Stephanie Alexander and Maggie Beer went to Italy to run three cooking schools. For two months they lived in the heart of Tuscany, in a beautiful villa nestled among the vineyards and fields south of Siena. They immersed themselves inTuscan culinary traditions. Central to the cuisine are olive oil, bread, tomatoes and wine, and grilling over a fire.The fresh and delicious recipes in this book are based on the local cuisine. The breathtaking photography by Simon Griffiths captures the food, culture, countryside and people of the region in a book that glows with the light of Tuscany.

Stephanie Alexander and Maggie Beer's Tuscan Cookbook

Now in tradepaper, Tuscan Cookbook is a free pass to the famed Italian cooking schools run by Stephanie Alexander and Maggie Beer. These two brilliant cooks moved from Australia to Tuscany to savor the culinary traditions of the landscape. Home cooks will ease into the Tuscan mantra, "If it's not ripe, it's not available," and learn how this style of cooking preserves the freshness of this favored region of Italy. Recipes such as a stew of fresh cannellini beans, gnocchi with sage and burnt butter, stuffed peppers, ravioli of melanzane, grilled leg of lamb, and caramel panne cotte all conjure the delicious charm of kitchens from Firenze to Siena. Breathtaking photography captures the food, culture, architecture, and people of the countryside in a way that brings to life the talent and cooking ideas of these much-loved cooks.

Recipes and Reminscences from the Italian Cooking School

Tuscan Cookbook

Maggie Beer's Spring Harvest Recipes brings together all of Maggie Beer's signature recipes from her spring chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavors to speak for themselves. Describing herself as a "country cook," Maggie cooks from the heart and is passionate about instilling in others this same confidence--to use recipes as a starting point, and be guided by instinct and personal taste. This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food. Includes metric measures.

Maggie Beer's Spring Harvest Recipes

Christmas is Maggie Beer's favourite time of year, a time for everything she loves - for hugs from the grandchildren, for giving, and for creating special memories. But most of all, it is a time for family and friends to gather around a table groaning with delicious food. With her hallmark generosity and warmth, Maggie invites you to join her Christmas celebrations in South Australia's beautiful Barossa Valley. From roasting the perfect turkey and transforming leftovers into fabulous meals, to turning ripe summer fruits into luscious desserts and creating a glamorous formal dinner to welcome in the New Year in style, Maggie shares her most cherished recipes. With plenty of advice for stress-free entertaining, Maggie shows you how to celebrate this special time of year with panache and joy. 'I have never lost the excitement of Christmas and all it entails. From my earliest memories, it's always been about celebrating the season and the pleasures of a bountiful table with family and friends. In sharing the recipes and rituals that make this such a special time of year for me, I hope to inspire you to create your own traditions.'

Maggie's Christmas

'I just can't help myself when it comes to verjuice! I use it in place of lemon juice or vinegar to bring the gentlest lift of flavour to everything - from grilled vegetables, meat or fish, pastas, risottos, salads and hearty one-pot dishes to delicate custards, old-fashioned puddings and decadent tarts. I can't imagine cooking without it.' Maggie Beer

Maggie's Verjuice Cookbook

Maggie Beer is a long - time resident of South Australia's Barossa Valley. She is deeply involved in the food culture of the area as a producer, chef and enthusiastic champion of all the Valley has to offer. Here are recipes and stories that capture the rich flavours and colours of Maggie's home. Season by season, we discover how she cooks with fresh, local produce for simple family dinners and large festive occasions. We travel with her to the local dairy for fresh cream to make ice - cream, to the butcher for smoked meats, and to the neighbouring beekeeper for delicious honey. The large wood oven in the garden is lit for baked lemony chicken and potatoes, a picnic is prepared to take to the local pine forest to search for mushrooms, and we join Maggie's husband, Colin, on a crabbing expedition in order to make classic crab cakes in the electric frypan. Come sit at Maggie's Table to celebrate the art of country cooking and to share the generosity and joie de vivre of one of Australia's favourite cooks - the marvellous Maggie Beer.

Maggie's Table

Ralph Martins

'This is the most important book of my life.' Maggie Beer. This book is not a diet, it's a way of life. Maggie Beer and leading Alzheimer's researcher Professor Ralph Martins have teamed up to fight one of the most debilitating diseases of our later years. With the same risk factors as diabetes and heart disease, and an aging population, the number of Australians living with Alzheimer's is expected to increase dramatically in the next few decades. However, loss of brain function is not a normal part of aging. The good news is that you can take steps to maintain a heathy brain - by optimising the goodness in the food you eat every day and making some real lifestyle changes such as increasing regular exercise and mental activity. You can eat well to age well, from this moment on. Even when the symptoms of Alzheimer's appear, a healthy lifestyle can slow its progression. Based on the latest scientific research, Maggie has created more than 200 recipes that provide the nutrients we need for optimum brain health. Maggie's delicious, easy recipes give true pleasure at the table, enhancing your health and longevity without deprivation or sacrifice in flavour. There are also quick ideas for meals on the run, a list of pantry items always to have on hand and many practical hints for running your Maggie-inspired healthy kitchen.

Maggie's Recipe for Life

Maggie's Harvest brings together over 350 of Maggie Beer's signature recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals with family and friends.Maggie lives her life according to the seasons of her beloved Barossa Valley and this is evident on every page, where her overwhelming love of and enthusiasm for the Barossa, its produce and people shines though. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available and treating it simply.Divided into four chapters based on the seasons, this book provides information on the local seasonal ingredients which Maggie is most passionate about, which she either grows on her farm and orchard in the Barossa, or sources from local suppliers.

Maggie Beer

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