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    "title" : "Verjus eröffnet neue Dimensionen. Es war einmal eine Zitrone. Die war so sauer und so exotisch, dass sich für den Verjus kein Mensch mehr interessierte. Doch der Dornröschenschlaf des Saftes aus unreifen Trauben ist zu Ende. Der Verjus ist auferstanden und lockt mit (süß-)sauren Reizen.",
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    "note" : [ "Besitznachweise: Deutsche Zentralbibliothek für Medizin. ZB MED Ernährung. Umwelt. Agrar, Bonn (früher: Deutsche Zentralbibliothek für Landbauwissenschaften (ZBL), Bonn). - Landesbibliothekszentrum Rheinland-Pfalz / Rheinische Landesbibliothek, Koblenz" ],
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      "label" : "Verjus | Kochen | Wein | Küche",
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        "altLabel" : [ "Speisenzubereitung", "Gastronomie <Kochkunst>", "Kochkunst", "Kulinarik", "Zubereitung von Speisen" ],
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    "bibliographicCitation" : "Der deutsche Weinbau. Neustadt a.d. Weinstraße 2007, 25/26, S. 14-18, mit Abb.",
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    "title" : "Agrest: Wiederentdeckung eines Würzmittels. Der ausgepresste und unvergorene Saft aus 'unzeitigen', unreifen Beeren war eine der Säulen der mittelalterlichen Küche und gehörte bis weit ins 18. Jahrhundert zum Würz-Repertoire eines jeden Kochs, der etwas auf sich hielt. Und der Name dieser kulinarischen Spezialität aus dem Weinberg war allgemein bekannt: Agrest.",
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}