Bitter: A Taste of the World's Most Dangerous Flavor, with by Jennifer Mclagan

By Jennifer Mclagan

What do espresso, IPA beer, darkish chocolate, and radicchio all have in universal? They’re sour. whereas a few culinary cultures, akin to in Italy and components 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 USA: we’re more likely to arrive for salty or candy. even if, with a surge within the approval for craft beers; darkish chocolate; espresso; vegetables like arugula, dandelion, radicchio, and frisée; top quality olive oil; and cocktails made with Campari and absinthe—all food and drinks with components of bitterness—bitter is eventually getting its due.

In this deep and interesting exploration of sour via technological know-how, tradition, heritage, 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 marginally of sour to a dish creates an exhilarating flavor size that would convey your cooking to lifestyles.

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