Author : Jennifer McLagan
Publisher : Ten Speed Press
Total Pages : 272
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 absintheâ€"all foods and drinks with elements of bitternessâ€"bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipesâ€"like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granitaâ€"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.
Download Bitter A Taste of the Worlds Most Dangerous Flavor with Recipes Here
Get Bitter A Taste of the Worlds Most Dangerous Flavor with Recipes PDF Here
Download Bitter A Taste of the Worlds Most Dangerous Flavor with Recipes PDF
Download Bitter A Taste of the Worlds Most Dangerous Flavor with Recipes Books
Get This Bitter A Taste of the Worlds Most Dangerous Flavor with Recipes Book Free
Download Bitter A Taste of the Worlds Most Dangerous Flavor with Recipes Books PDF
Get this Bitter A Taste of the Worlds Most Dangerous Flavor with Recipes PDF Download Free
Tidak ada komentar:
Posting Komentar