Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking by Mark Diacono

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Notes about this book

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Notes about Recipes in this book

  • Paneer and queso fresco

    • Charlotte_vandenberg on August 06, 2020

      will add a little bit of salt next time, excellent easy recipe

  • Sour cream dressing

  • Prawn Waldorf with sour cream dressing

    • Charlotte_vandenberg on May 01, 2020

      Delicious, will definitely make again on a nice hot summer evening. Easy to prepare, I’ll make the dressing a little bit more in advance for the flavors to combine. We baked the prawns instead of cooking.

  • Grandad's trifle

    • Pinkrupee on January 11, 2021

      There was too much rosewater in this for my taste, and without any actual cream for the trifle, only creme fraiche and mascarpone, the flavour was more of an unsweetened cheesecake without the texture. I would only do again without the rosewater and mixing cream with mascarpone, not creme fraiche.

  • Sweet and sour apricot upside down cake

    • Pinkrupee on January 11, 2021

      The cake tasted very eggy, and was too savoury for my liking for a dessert. The apricot flavours were delicious, though mine came out rathe burnt after roasting for the given time.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...the story of what makes things sour and provides a varied collection of recipes that maximize the power of this taste...taught with sourdough, vinegar (yeah!), fermented foods and more.

    Full review
  • ISBN 10 1787132269
  • ISBN 13 9781787132269
  • Published Sep 05 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Sour is 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 falling on 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.

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