|Format:||Hardback, 736 pages|
|Other Information: ||illustrations|
|Published In: ||Australia, 29 October 2007|
Brings together over 350 of Maggie's signature recipes, detailed descriptions and inspiring accounts of memorable meals.
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 to develop and make products for domestic and international markets, and now devotes much of her time to researching and developing her range. Maggie is the author of four successful cookbooks, Maggie's Farm, Maggie's Orchard, Cooking with Verjuice and Maggie's Table, and co-author of the bestselling Stephanie Alexander & Maggie Beer's Tuscan Cookbook. She is also a longstanding contributor of food columns to newspapers and magazines, and is co-host of The Cook and The Chef on ABC TV. Her website is www.maggiebeer.com.au
|Dimensions: ||26.44 x 20.4 x 6.71 centimeters (2.56 kg)|