Bitter : a taste of the world's most dangerous flavor, with recipes
(Book)
Author
Published
Berkeley : Random House Inc, 2014., Ten Speed Press, [2014].
Status
Valley Cottage Free Library - Adult Nonfiction
641.5 MCL
1 available
641.5 MCL
1 available
Description
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Also in this Series
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Copies
Location | Call Number | Status |
---|---|---|
Valley Cottage Free Library - Adult Nonfiction | 641.5 MCL | On Shelf |
Location | Call Number | Status |
---|---|---|
Newburgh Free Library - Adult Nonfiction | 641.5 MCL | On Shelf |
Subjects
LC Subjects
More Details
Published
Berkeley : Random House Inc, 2014., Ten Speed Press, [2014].
Format
Book
Physical Desc
263 pages : color illustrations ; 25 cm.
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
"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. In this deep and fascinating exploration of bitter through science, culture, history, and 120 deliciously idiosyncratic recipes, award-winning author Jennifer McLagan makes a case for this misunderstood flavor. Biologically-speaking, the taste of something bitter--unlike sweet, which can indicate a nutrient-rich food, and salty, which indicates the presence of needed minerals--can signify a poison, so an appreciation for bitterness must develop with age and experience. Bitter is a known appetite stimulant and is often just the thing to add dimension and balance to a dish. 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 attentionhas been given to bitterness in North America: we're much more likely to reach for salty or sweet. However, even in North America, bitter is making inroads with increased interest in cocktail bitters, craft beers, and artisanal coffee; and consumption ofbitter salad greens and chocolate is growing. In the capable hands of McLagan, bitterness will emerge from the shadows of the culinary underworld and get its deserved place in the spotlight"--,Provided by publisher.
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Citations
APA Citation, 7th Edition (style guide)
McLagan, J. (2014). Bitter: a taste of the world's most dangerous flavor, with recipes . Random House Inc.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)McLagan, Jennifer. 2014. Bitter: A Taste of the World's Most Dangerous Flavor, With Recipes. Random House Inc.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)McLagan, Jennifer. Bitter: A Taste of the World's Most Dangerous Flavor, With Recipes Random House Inc, 2014.
MLA Citation, 9th Edition (style guide)McLagan, Jennifer. Bitter: A Taste of the World's Most Dangerous Flavor, With Recipes Random House Inc, 2014.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.