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Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes

Jennifer McLagan




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 | #219527 in Books |  Ten Speed Press |  2014-09-16 |  2014-09-16 | Original language:English | PDF # 1 |  11.40 x2.80 x9.50l,1.25 | File type: PDF | 272 pages

 | Ten Speed Press

||19 of 19 people found the following review helpful.| A tasty winner|By Sally H. Calligan|Because I loved her other books and I read a review, I bought this. This book should win a prize. The book reads very well and has a lot of information about taste buds and taste. But I started thumbing through the recipes and they were so interesting. I thought, I would make that, then turn the page and think I am going to try that. How| |"Tobacco panna cotta? Gorgeous moody photos? This book flirts with the dark side and goes deep into the one taste often ignored."|—TheKitchn.com|| "McLagan’s book strikes the perfect balance between essayistic exploration, lush photography and reci

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 ...

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