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

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

Jennifer McLagan

The champion of uncelebrated meals together with fats, offal, and bones, Jennifer McLagan turns her realization to a desirable, underappreciated, and trending subject: bitterness.

What do espresso, IPA beer, darkish chocolate, and radicchio all have in universal? They’re sour. whereas a few culinary cultures, reminiscent of in Italy and elements of Asia, have an inherent appreciation for sour flavors (think Campari and chinese language sour melon), little recognition has been given to bitterness in North the US: we’re more likely to arrive for salty or candy. besides the fact that, with a surge within the acclaim for craft beers; darkish chocolate; espresso; vegetables like arugula, dandelion, radicchio, and frisée; high quality olive oil; and cocktails made with Campari and absinthe—all food and drinks with parts of bitterness—bitter is eventually getting its due. 

during this deep and interesting exploration of sour via technological know-how, tradition, historical past, and a hundred deliciously idiosyncratic recipes—like Cardoon red meat Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning writer Jennifer McLagan makes a case for this misunderstood taste and explains how including a slightly of sour to a dish creates a thrilling flavor measurement that may carry your cooking to lifestyles.

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