num_pages: 272
description: 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? Theyre 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: were 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 frise; high-quality olive oil; and cocktails made with Campari and absintheall foods and drinks with elements of bitternessbitter is finally getting its due. In this deep and fascinating exploration of bitter through science culture history and 100 deliciously idiosyncratic recipeslike Cardoon Beef Tagine White Asparagus with Blood Orange Sauce and Campari Granitaaward-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.
language: English
title: Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]
publisher: Ten Speed Press