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.

Other cookbooks by this author

• Chicken & Eggs (River Cottage Handbook No. 11)
• The Food Lover's Garden: Amazing Edibles You Will Love to Grow and Eat
• Fruit (River Cottage Handbook No. 9)
• Grow & Cook: The Ultimate Kitchen Garden Guide
• Herb: A Cook's Companion, from Plot to Plate
• The New Kitchen Garden: How to Grow Some of What You Eat No Matter Where You Live
• River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them
• A Taste of the Unexpected: How to Grow and Cook with Remarkable Fruit, Vegetables, Nuts, Herbs, and Flowers
• Veg Patch (River Cottage Handbook No. 4)
• A Year at Otter Farm: Inspiring Recipes Through the Seasons
• A Year at Otter Farm