000			03573cam a22003857a 4500
999			_c88062 _d88062
003			CITU
005			20240807154050.0
008			240805b ||||| |||| 00| 0 eng d
010			_a 904531504
020			_a9781909342897
040			_aDLC _beng _cDLC _erda _dDLC
041			_aeng
042			_apcc
050	0	0	_aTX546 _b.M38 2014
082	0	0	_a664/.07 _223
100	1		_aMcLagan, Jennifer, _eauthor.
245	1	0	_aBitter : _ba taste of the world's most dangerous flavor, with recipes / _cJennifer McLagan ; photography by Aya Brackett.
264		1	_aLondon : _bJacqui Small LLP, _c2015.
264		4	_c© 2014.
300			_a263 pages : _bcolor illustrations ; _c24 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aOriginally published: Berkeley : Ten Speed Press, [2014]
504			_aIncludes bibliographical references (pages 251-256) and index.
505	0		_aBorn to be bitter Liquid bitter Pungently bitter Subtly bitter Surprisingly bitter Dark, forbidden, and very bitter
520			_a"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 attention has 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 of bitter 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"-- _cProvided by publisher.
545	0		_aJENNIFER 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.
650		0	_aBitterness (Taste)
650		0	_aCooking.
655		7	_aCookbooks. _2lcgft
700	1		_aBrackett, Aya, _ephotographer.
942			_2ddc _cBK