Bitter

Bitter
By:Jennifer McLagan
Published on 2014-09-16 by Ten Speed Press



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. From the Hardcover edition.

This Book was ranked at 7 by Google Books for keyword James Beard Foundation Awards.

Book ID of Bitter's Books is sX8oAwAAQBAJ, Book which was written byJennifer McLaganhave ETAG "v1NUs26H/Ks"

Book which was published by Ten Speed Press since 2014-09-16 have ISBNs, ISBN 13 Code is 9781607745174 and ISBN 10 Code is 1607745178

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