Acidity: The Magic Element That Will Transform All Your Dishes | Mark Diacono

From cheese to vinegar, over the centuries we've deliberately let and encouraged foods to become acidic to enhance their flavour. Today, acidity has never been more fashionable: witness the popular craze for Belgian sour beer and Korean kimchi. But what makes acidity such an alluring and complex part of the taste experience? And what are the best ways to harness sour flavors in your own cooking?

This book offers a series of invitations to the modern cook, to learn the techniques that make it possible to obtain that taste that remains in the mouth: acidity. Award-winning food author Mark Diacono sets out to demystify the world of acidity and explain why everyone is raving about kombucha and fermentation for digestive health. By tackling gooseberries and trying his hand at sourdough, experimenting with ultra-cool shrub cocktails, and making his own yogurts, kefirs, and pickles, Mark gives the genesis of food acidity and offers recipes that maximize the transformative power of this amazing taste. Roast duck with sumac and mayonnaise, Roasted Plum and Labneh Kombucha, Cherry Sour Cream Clafoutis, it's time to let a little (or even a lot) of acidity into your life.