Ebook: Sour: the magical element that will transform your cooking

Mark is lucky enough to spend most of his time eating, growing, writing and talking about food. HisA Year at Otter FarmandA Taste ofthe Unexpectedboth won Food Book of the Year, for Andre Simon and the Guild of Food Writers respectively. His new book,Sour, ispublished 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 ofwhat 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 theTelegraph and Country Life, and his features have appeared in the Observer, Guardian, National Geographic, and others.