About this item
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 frise; high-quality olive oil; and cocktails made with Campari and absinthe - all foods and drinks with elements of bitterness - bitter is finally getting its due.
About the Author
Jennifer McLagan is the author of the widely acclaimed books Bones (2005) , Fat (2008) , Odd Bits (2011) , and Bitter (2014) . Her books have won numerous awards from the Beard Foundation, IACP and Gourmand International. Fat was named the James Beard Cookbook of the Year and was also published in German Fett (2012) . Jennifer is also published in French Les Os - dix façons de les préparer (2014) .
Australian by birth, Jennifer has more than three decades of experience in the food world as a chef, caterer, food stylist and writer. She left behind a degree in economics and politics early on in order to train in the food business, beginning her professional life in the kitchens of the Southern Cross Hotel in Melbourne. Work as a chef took her from Australia to England, where she practiced her trade at Prue Leith's highly regarded restaurant in London and then in the kitchens of Winfield House, home of the U.S. ambassador to the Court of St. James.
