Mark Diacono


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From cheese to vinegar, throughout the centuries we have deliberately let- and even encouraged- food to go sour to enhance its flavour. 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 

By turning his hand to sourdough and making his own yoghurt, kefir and pickles, award-winning food writer Mark Diacono tells the story of what makes things sour, and offers recipes that maximise the power of this most enduring taste. From sumac duck and kombucha mayonnaise to roasted plums with labneh and cherry sour cream clafoutis, Sour offers a series of invitations to the modern cook to let a little (or a lot) of sour into their life. 

288 pages

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