Welcome to Eat Your Books!
If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.
Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!
Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking by Mark Diacono
-
Buttermilk (page 38)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Yoghurt (page 40)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Milk kefir (page 42)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Ricotta (page 43)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Verjuice (page 51)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Sauerkraut (page 56)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Kimchi (page 58)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Kombucha (page 61)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show -
Soda bread (page 68)
from Sour: More Than Mere Taste: The Magical Element That Transforms Your Cooking Sour by Mark Diacono
show
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- 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.
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)
- 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
