ISBN: 9781787132269 His book A Year at Otter Farm won the André Simon Food Book of the Year 2015, and A Taste of the Unexpected won the Guild of Food Writers Food Book of the Year 2011; he is also the author of three River Cottage Handbooks. All rights reserved. More than a cookbook, this is a food writing at it’s finest. Sour is the definitive book on this unique taste. Some features of WorldCat will not be available. Sour: The Magical Element that Will Transform Your Cooking. Please try again. And what are the best ways to harness sour flavours in your own kitchen? But occasionally there is one that stops me in my tracks and @mark_diacono new book Sour has done just that. A sign of a great cookbook. Reviewed in the United Kingdom on October 3, 2019. This book not only gives lovely recipes but it also has illustrations that are gorgeous. Diacono here seeks to redress the balance, explaining the art behind fermentation and the digestive benefits of foodstuffs such as sourdough and kimchi. Mark was involved in the early years of River Cottage, appearing in the television series, and running courses and events at River Cottage HQ. For the recipies I've tried it really achieves that. 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.\"@, Sour : the magical element that will transform your cooking\"@, Export to EndNote / Reference Manager(non-Latin), http:\/\/www.worldcat.org\/oclc\/1126521821>. By continuing to browse the site you accept our Cookie Policy, you can change your settings at any time. The challenge it presents is to add sourness to dishes and expand the taste sensations available. If this item isn't available to be reserved nearby. Would you also like to submit a review for this item? If anyone wants me I’m going to be knee deep in sourdough starters and Scobys for the next few days. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. The introduction alone is worth the purchase price - Mark leads the reader down a personal garden path, providing inspiration on making the produce's journey far more enjoyable than the raw product. I don't have any more space for cookbooks but as a lover of all things sour, I had to buy this. Something went wrong. Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. But what is it that makes sourness such an enticing, complex element of the eating experience? Please select Ok if you would like to proceed with this request anyway. Find all the books, read about the author, and more. Please try again. It is a beautifully written, beautifully crafted piece of art. New and different ideas. The definitive cookbook on all things sour, from kimchi to kefir, citrus to sourdough. From cheese to vinegar, throughout the centuries we have deliberately let and even encouraged food to go sour to enhance its flavour. Reviewed in the United Kingdom on March 9, 2020. There's a problem loading this menu right now. -- Nigella Lawson 'The recipes...are crying out to be made.' Learn more ››. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. I want to eat/drink almost everything in this book! -- Nigella Lawson 'The recipes...are crying out to be made.' I want to make Gooseberry Fool purely to share a big bowl of it and hear “the clack of metal against metal, all creamy-toothed smiles” with my son. Don't have an account? You may send this item to up to five recipients. Weight: 1240 g Sour foods have never been more fashionable, with the spotlight falling on foodstuffs as disparate as Belgian sour beer and Korean kimchi. And what are the best ways to harness sour flavours in your own kitchen? From cheese to vinegar, throughout the centuries we have deliberately let and even encouraged food to go sour to enhance its flavour. This is a must have book for anyone that loves cook books. 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. Please enter your email address below and we'll send you a link to reset your password.

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