Acid, a Study of Things Sour, Zippy, Tangy & Cut | Winter 2017-18

Acid, a Study of Things Sour, Zippy, Tangy & Cut | Winter 2017-18

18.00

The last in a year long study of ingredients, Acid, a Study of Things Sour, Zippy, Tangy and Cut, is the most unknown. From berries to yoghurt to vinegar to beer a host of acidic ingredients can be found worldwide. In this issue, we take you through five looks into staple ingredients (yoghurt, citrus, rennet, vinegar, marinade), with accompanying recipes (Lemon Curd, Farmhouse Cheddar, Homemade Vinegar and Yoghurt, Ginger-Orange Marinade), and include suggestions for expanded recipes (Yoghurt Cheesecake with Pomegranate Syrup, Pavlovas with Lemon Zest & Curd, Filipino Abodo Chicken). From biological explanations on the making of cheese to historical treasures (did you know Cleopatra dissolved peals in vinegar to win a wager against Marc Antony?), information dots the issue. But not everything is so literal. Features on Carrie Mashaney and Jason Stratton of restaurants Mamnoon and Mbar take you on a culinary tour of the middle east through their famously acidic food. A look into Olympia's new artisan marketplate (222 Market), gives the issue more depth and a 360 degree look at all things Acid. 

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