Sour: The Magical Element That Will Transform Your Cooking

(Hardback)

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Description

Souris the definitive book on this unique taste. From cheese to vinegar, throughout the centuries we have deliberately let and even encouraged food to go sour to enhance its flavour.

Sour foods have never been more fashionable, with the spotlight fallingon foodstuffs as disparate as Belgian sour beer and Korean kimchi. But what is it that makes sourness such an enticing, complex element of the eating experience And what are the best ways to harness sour flavours in your own kitchen

Mark Diacono sets out to demystify the sour world, and explore why everyone's extolling the virtues of kombucha and fermenting for their digestive health. By grappling with gooseberries and turning his hand to sourdough, experimenting with ultra-cool shrub cocktails, and making his own yoghurt, keffir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximise the transformative power of this amazing taste.

Reviews

'The recipes...are crying out to be made.' -- Diana Henry * The Telegraph *
'If, like me, you have a sour tooth, then this is gloriously the book for you.' -- Nigella Lawson
'If you share my sour passion, I strongly recommend a superb new cookbook by Mark Diacono called "Sour".' -- Bee Wilson * Wall Street Journal *

Author Bio

Mark Diacono is lucky enough to spend most of his time eating, growing, writing and talking about food. HisA Year at Otter FarmandA Taste ofthe Unexpectedboth won Food Book of the Year, for Andre Simon and the Guild of Food Writers respectively. His new book,Sour, ispublished by Quadrille in September 2019. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some ofwhat they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark also writes regularly for a range of publications including theTelegraph and Country Life, and his features have appeared in The Observer, Guardian, National Geographic, and others.