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

  • Chaat roasted cabbage

    • runoutofshelves on May 06, 2021

      We absolutely loved this. Made the mistake of cooking this on a Thursday night, a bit tired and wrangling the chaat spice from scratch (from another recipe) but once you've done that, its easy as pie and quick and absolutely yummy.

  • 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.

  • Tomato, crème fraîche and mustard tart

    • Charlotte_vandenberg on March 15, 2021

      This was very nice for a weeknight. I used store bought pastry and oat crème fraîche he, maybe that’s why it was a little wet.

  • Lime pickle chicken with kosambari slaw

    • tekobo on April 24, 2021

      Really yummy. Cooked in a dish in my Komodo Kamado and finished the chicken off on the grates.

  • Roast plums, goat's labneh, toasted hazelnuts and honey

    • mjes on July 31, 2021

      Yes, I live where I can get labneh for a mere 40 mile round trip effort. But goat's milk labneh? I don't even know where I could get unpasteurized goat's milk to make my own. And the suggestion that I use ginger rosemary? Well, that is a new ingredient to me or is it simply the name of a cultivar common in other regions? At least I'm reasonably close to a major growing region for hazelnuts, closer to orchards of plums ... so with cows' milk labneh, generic rosemary, and local wild flower honey I can vouch that this recipe is well worth reserving some plums for.

  • Rhubarb and radish salad

    • mjes on July 31, 2021

      I don't no where the author lives - but both gooseberries and rhubarb have a very short season here. So if I wanted to try a rhubarb and radish salad I had to do it now as rhubarb season is closing. Vinegar suggestions - Burren Balsamics blood orange and cardamom vinegar or Cult Vinegar's Rose Vine Verde were a bit to specific even for my vinegar collection. I ended up testing Banyul's - quite acceptable but I still want to try something with a touch of citrus. I also tried the optional pomegranate molasses - an addition I will keep. The recipe deliberately provides no measurements - I think next rhubarb season I'll try a bit more radish and a bit less rhubarb ... unless the radish is hot or the rhubarb a bit sweeter or ... I'm not sure I have enough rhubarb seasons left to perfect this recipe. It will always be a bit too sour for my taste, but perfect for my brother.

  • 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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