Introduction
Born to be Bitter
Liquid Bitter
Pungently Bitter
Subtly Bitter
Surprisingly Bitter
Dark, Forbidden, and Very Bitter
Epilogue
Acknowledgments
Bibliography
Index
JENNIFER McLAGAN is a chef and writer who has worked in Toronto, London, and Paris as well as her native Australia. She has been called courageous, a contrarian, and even a little crazy. She is definitely a provocative iconoclast who challenges us and makes us rethink our relationship to what we eat. Her award-winning books, Bones (2005), Fat (2008), and Odd Bits (2011), were widely acclaimed, and Fat was named Cookbook of the Year by the James Beard Foundation. Jennifer has presented at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food & Wine Festival master class series, the Epicurean Classic in Michigan, the Terroir Symposium in Toronto, and the Slow Food University in Italy. Jennifer divides her time between Toronto and Paris. To learn more, visit www.jennifermclagan.com.
"Tobacco panna cotta? Gorgeous moody photos? This book flirts with
the dark side and goes deep into the one taste often ignored."
—TheKitchn.com
"McLagan’s book strikes the perfect balance between essayistic
exploration, lush photography and recipes.”
—New York Times Book Review
“Jennifer McLagan serves as an enthusiastic evangelist and expert
guide by demystifying the dark and dangerous flavors of all things
bitter and inspiring readers to explore and embrace this often
unappreciated taste—on the plate and in the glass.”
—Brad Thomas Parsons, author of Bitters: A Spirited History of a
Classic Cure-All
“McLagan’s book strikes the perfect balance between essayistic
exploration, lush photography and recipes.”
—New York Times Book Review
“Take a bow, Jennifer McLagan. With your newest book, Bitter,
you’ve given foodists the chance to chew on a topic made for
adults.”
—Washington Post
“McLagan has found a strong theme in Bitter. In this latest
cookbook, McLagan’s recipes seem to say: this is exactly what I
mean when I say ‘bitter.’ You scan them, with their slightly
conservative edginess, and immediately you want to taste. . . . The
recipes I tried were excellent. McLagan writes clearly and well,
with the voice of a practiced cook.”
—Art of Eating
“In her new cookbook, McLagan delves into this once
underappreciated taste. The James Beard Award-winning author
celebrates the flavor’s revival in a tome packed with awesome
recipes.”
—Good Housekeeping
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