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$12.00
SKU: 9781607745167
Author: Jennifer McLagan

Format: Hardback

Number of Pages: 272


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 frisee; 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.
  • Book Name: Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]
  • Author Name: Book Grocer
  • Product Type: Hardback
  • Date Added to Website: 2021 / 05 / 04
  • Barcode: 9781607745167
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Author: Jennifer McLagan

Format: Hardback

Number of Pages: 272


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 frisee; 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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