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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