Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]
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.
Other editions - View all
½ cup ⅓ cup ¼ cup addthe alcohol anchovies arugula asparagus baking sheet beer Belgian endive bitter greens bitter melon black pepper Blood Orange boil bowl brussels sprouts caramel cardoons carrots celery Check the seasoning cheese chicory chocolate chopped coffee color cook couscous cover cream currants dandelion dish drink escarole flavor freshly ground black fromthe garlic gently grapefruit ground black pepper horseradish inthe jelly leaves lemon juice liquid medium heat melt minutes mixture ofthe olive oil onions ounces oven pastry pieces Place plants potatoes radicchio rapini recipe refrigerate Rinse roasted rösti rutabaga salad salt and freshly salt and pepper sauce saucepan Sea salt season with salt SERVES Seville oranges shallot simmer sliced soup spoon stalks stirring sugar Suze sweet sweetbreads tablespoons tart taste buds teaspoon temperature texture thepan toast tothe turnips vegetables walnuts warm whisk white asparagus zest