Bitter

Bitter

A Taste of the World's Most Dangerous Flavor, With Recipes

Book - 2014
Average Rating:
4
Rate this:
Random House, Inc.
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.

Baker & Taylor
"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. In this deep and fascinating exploration of bitter through science, culture, history, and 120 deliciously idiosyncratic recipes, award-winning author Jennifer McLagan makes a case for this misunderstood flavor. Biologically-speaking, the taste of something bitter--unlike sweet, which can indicate a nutrient-rich food, and salty, which indicates the presence of needed minerals--can signify a poison, so an appreciation for bitterness must develop with age and experience. Bitter is a known appetite stimulant and is often just the thing to add dimension and balance to a dish. 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 attentionhas been given to bitterness in North America: we're much more likely to reach for salty or sweet. However, even in North America, bitter is making inroads with increased interest in cocktail bitters, craft beers, and artisanal coffee; and consumption ofbitter salad greens and chocolate is growing. In the capable hands of McLagan, bitterness will emerge from the shadows of the culinary underworld and get its deserved place in the spotlight"--

Baker
& Taylor

Collects over one hundred recipes which feature ingredients with a bitter taste, including radicchio and pumpkin risotto, bratwurst in beer, rutabaga and apple soup, grapefruit tart, cardoon beef tagine, and lamb with dark chocolate pepper sauce.

Publisher: Berkeley : Ten Speed Press, [2014]
ISBN: 9781607745167
160774516X
Branch Call Number: 641.5 M221b
Characteristics: 263 pages : color illustrations ; 25 cm

Opinion

From the critics


Community Activity

Comment

Add a Comment

e
eliasmerkins
Aug 14, 2015

Honestly, only two recipes got my attention. Unimaginative .

quagga May 02, 2015

My only complaint about this otherwise outstanding book is that most of the information pages are laid out in white font on a celadon green background, which doesn't provide enough contrast to be easily read.

lib_apart Nov 22, 2014

http://chicagoist.com/2014/11/20/bitter_a_taste_of_the_worlds_most_d.php

lib_apart Nov 13, 2014

Like the flavor profile of bitter foods, this book works on many levels. The recipes range from simple to complex and hold to the author's mission of using bitter tastes to create a well-rounded dish. Jennifer McLagan draws from international influences and little known sources of bitterness, and intersperses this work with interesting tidbits about taste and the history of these bitter plants.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...
No similar edition of this title was found at BPL.

Try searching for Bitter to see if BPL owns related versions of the work.


  Loading...
[]
[]
To Top