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Sour

Sour

The Magical Element That Will Transform Your Cooking

by Mark Diacono
Hardback
Publication Date: 01/09/2019
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On order from our Australian supplier to our Sydney warehouse.

This backorder is generally sent within 120 days.

Online tracking is available for this item via Australia Post.

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.

ISBN:
9781787132269
9781787132269
Category:
General cookery & recipes
Format:
Hardback
Publication Date:
01-09-2019
Publisher:
Quadrille Publishing Ltd
Country of origin:
United Kingdom
Pages:
288
Dimensions (mm):
277x187x38mm
Weight:
1.24kg
Mark Diacono

Mark is lucky enough to spend most of his time eating, growing, writing and talking about food. His A Year at Otter Farm and A Taste of the Unexpected both won Food Book of the Year, for Andre Simon and the Guild of Food Writers respectively.

His new book, Sour, is published by Quadrille in September 2019. 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 also writes regularly for a range of publications including the Telegraph and Country Life, and his features have appeared in The Observer, Guardian, National Geographic, and others.

Our Australian supplier has this title on order. You can place a backorder for this title now and we will ship it to you when it becomes available. 

While we are unable to provide a delivery estimate, most backorders will be delivered within 120 days. If we are informed by our supplier that the title is no longer available during this time, we will cancel and refund you for this item.  Likewise, if no delivery estimate has been provided within 120 days, we will contact our supplier for an update.  If there is still no delivery estimate we will then cancel the item and provided you with a refund.

If we are able to secure you a copy of the title, our supplier will despatch it to our Sydney warehouse.  Once received we make sure it is in perfect condition and then despatch it to you via the Australia Post eParcel service, which includes online tracking.  You will receive a shipping notice from us when this occurs.

You can find this item in:

Cookery by ingredient General cookery & recipes Cookery / food & drink etc Health & wholefood cookery
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