SUNDAY TIMES FOOD BOOK OF THE YEAR 2019
DAILY MAIL FOOD BOOK OF THE YEAR 2019
A THE TIMES FOOD BOOK OF THE YEAR 2019
A FINANCIAL TIMES FOOD BOOK OF THE YEAR 2019
A GUARDIAN FOOD BOOK OF THE YEAR 2019
A BBC RADIO 4 FOOD PROGRAMME BOOK OF THE YEAR 2019
From cheese to vinegar, throughout the centuries we have deliberately let and even encouraged food to go sour to enhance its flavour. Now, 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?
Sour offers a series of invitations to the modern cook, to learn the life-enhancing skills behind the everyday transformations that hold the key to this most enduring taste. Award-winning food writer 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, kefir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximise the transformative power of this amazing taste. From sumac-roasted duck and kombucha mayonnaise to roasted plums with labneh and cherry sour cream clafoutis, it is time to let a little (or a lot) of sour into your life.
Arvustused
'The recipes...are crying out to be made.' * The Telegraph * 'If, like me, you have a sour tooth, then this is gloriously the book for you.' 'If you share my sour passion, I strongly recommend a superb new cookbook by Mark Diacono called "Sour".' * Wall Street Journal *
| Introduction |
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24 | (3) |
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27 | (10) |
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37 | (9) |
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46 | (7) |
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Fermented fruit and vegetables |
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53 | (7) |
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60 | (8) |
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68 | (48) |
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158 | (66) |
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224 | (38) |
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262 | (20) |
| Resources |
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282 | (1) |
| Index |
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283 | (5) |
| Acknowledgements |
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288 | |
Mark Diacono is lucky enough to spend most of his time eating, growing, writing and talking about food. He has written a number of award-winning books, including A Year at Otter Farm and A Taste of the Unexpected (which both won Food Book of the Year for André Simon and the Guild of Food Writers, respectively), Sour (which was Food Book of the Year 2019 in The Sunday Times and Daily Mail, and nominated for a James Beard Award in the US), Herb and Spice. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark has a monthly column in The Sunday Times, and writes regularly for a range of publications including The Telegraph, Delicious and Country Life; his features have appeared in The Observer, Guardian, National Geographic, and others. He also speaks and demos at food festivals around the UK and writes for an engaged and growing audience on his Substack: Mark Diaconos Imperfect Umbrella.
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