Bitter: A Taste of the World's Most Dangerous Flavour, with Recipes by Jennifer McLagan

  • Curly endive with miso and chile dressing

    from Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes Bitter by Jennifer McLagan

    • Categories: Salads; Dressings & marinades; Side dish; Appetizers / starters
    • Ingredients: curly endive; lard; red peppers; shallots; serrano chiles; fresh ginger; red miso
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Notes about this book

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Notes about Recipes in this book

  • Braised puntarella chicory

    • Omsafeeya on November 15, 2021

      lovely bitter side dish.

  • Bitter greens ravioli

    • infotrop on April 02, 2018

      Really helpful technique for making ravioli with wonton wrappers. Also best sauce. I stuffed some of the wontons with a roasted and mashed squash-sage-shallot stuffing.

  • Tea-infused prunes

    • CynthiasCooking on February 13, 2019

      These made a lively rich sauce. The Earl Grey I used was old. It didn't come through much. I think fresher would be better.

  • Fernet-Branca chicken livers

    • wester on April 04, 2015

      The taste of the Fernet Branca was very subdued here, which surprised me as it's such a strong taste on its own. I'm not sure if I want to make it again with more Fernet Branca or if I'll just drink the rest instead of cooking with it. If you don't like bold flavors but you do happen to have some Fernet Branca, it might be just right for you.

  • Arugula with orecchiette

    • meggan on January 04, 2022

      Nothing to write home about

  • Rony's Brussels sprouts and chickpeas

    • meggan on November 14, 2023

      I used canned chickpeas and I see no reason not to if you are short on time.

  • Brussels sprouts, bacon, and chestnuts

    • mjes on December 04, 2019

      This recipe is how you get everyone to eat the Brussels sprouts - this is my standard go-to recipe.

  • Turnip and fava bean stew

    • meggan on February 01, 2023

      A little rough on the tummy but delicious. I used rancho gordo dried lima beans cooked 30 minutes on high in the instantpot with 10 minutes natural release.

  • Braised young turnips

    • sheepishjen on April 19, 2017

      This is a tasty and nuanced way to cook baby turnips. I preferred this to the recipe in Roots, though it is also good.

  • Celery and olive salad

    • Barb_N on January 03, 2016

      For a simple recipe, the prep is time consuming but so worth it. I increased the lemon juice and added parlsley leaves instead of oregano to augment the small amount of celery my celery heart yielded. So crisp and bracing, a great foil for a rich entree. I served with pomegranate molasses basted chicken thighs.

    • wester on July 13, 2020

      This was nice and easy to make. The flavors are very strong, which I liked but not everybody in the family did.

    • kateiscoooking on October 25, 2024

      Turned this into a pasta salad. It was a total WOW with a bit of a salty cheese crumbled in...

  • Celery and arugula leaf salad

    • wester on February 26, 2015

      Very strong flavors, which I liked but the children didn't.

  • Tarragon roasted celery

    • wester on November 07, 2014

      Very tasty. Works with dried tarragon as well. The roasting time given is way too long - half an hour was plenty.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    Overall, it’s a book with ambition and sometimes disconcerting scope, and it leaves a bitter taste in the mouth, which you may find you like more than you thought you would.

    Full review

  • Saveur

    ...the gorgeous photography is enough to convince any cook to pick up a pan... Bitter is a timely work. But, more importantly, it’s a beautifully utilitarian cookbook.

    Full review

Reviews about Recipes in this Book

  • Walnut cake

    • 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.

      Full review

  • Horseradish and avocado quenelles

    • 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.

      Full review
  • ISBN 10 1909342890
  • ISBN 13 9781909342897
  • Published Apr 16 2015
  • Format Hardcover
  • Page Count 263
  • Language English
  • Countries United Kingdom
  • Publisher Aurum Press
  • Imprint Jacqui Small LLP

Publishers Text

Jennifer McLagan returns with her new book on one of our least understood flavours. Sparked from memories of eating white grapefruit as a child, this guide has developed into an intricate exploration into the bitter taste experience. The world of the unused and under-loved ingredient is Jennifer's speciality, and with Bitter she opens up her readers' imaginations to the most misunderstood of foods. Her book will not only help you to discover the delights of the radicchio or the dandelion, but show how you can use them to enhance the much sweeter palate we've come to depend upon. Bitter takes you on a journey through the broad range of the bitter scale, from the subtle to the very bitter as well as a few ingredients that will surprise you. Accompanied with various titbits on the history and science behind these flavours, Jennifer's book brings you an astounding array of beautiful recipes that will entice even the most sweet-toothed to give them a try.

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