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The author of the book: Jennifer McLagan
Edition: Ten Speed Press
Date of issue: September 16th 2014
ISBN: 160774516X
ISBN 13: 9781607745167
Language: English
Format files: PDF
The size of the: 4.24 MB
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Loaded: 1094 times
Reader ratings: 4.2

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The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.
 

What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. 

In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.


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Reviews of the Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes


FELIX

One of my favorite

MAISIE

All right, quick download.

SONNY

An interesting book that says more than you can fit

ALICE

I really hated the book.




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