Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLagan
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
-
Walnut cake
-
Full review
Cookbooks for Dinner by T. Susan Chang
Oranges and walnuts! a match made in heaven. That plus a faintly chewy, profoundly buttery crumb. It was like the darker and more glamorous cousin of a financier.
-
-
Horseradish and avocado quenelles
-
Full review
Fine Cooking
Mash avocado, mix in horseradish, and shape into quenelles for an elegant side. The avocado is a great vehicle for carrying the bitter root's flavor. Try them alongside grilled shrimp.
-
- ISBN 10 1443420018
- ISBN 13 9781443420013
- Published Sep 23 2014
- Format eBook
- Page Count 256
- Language English
- Countries United States
- Publisher Harper Collins Canada
- Imprint HarperCollins Canada
Publishers Text
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 cookbooks by this author
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes
- Bitter: A Taste of the World's Most Dangerous Flavour, with Recipes
- Blood
- Blood with Recipes
- Bones: Recipes, History and Lore
- Bones: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Cooking on the Bone: Recipes, History and Lore
- Fat: An Appreciation of a Misunderstood Ingredient with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient with Recipes
- Fat: An Appreciation of a Misunderstood Ingredient
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
- Odd Bits: How to Cook the Rest of the Animal
