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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, bitter is finally getting its due, 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.
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.
Author: Jennifer McLagan
Item Number: 7493