000			02851cam a22003978i 4500
001			007622562
005			20180722215853.0
008			140619s2014 caua b 001 0 eng
010			_a2014023824
020			_a160774516X (hardback)
020			_a9781607745167 (hardback)
020			_z9781607745174 (ebook)
035			_a(OCoLC)866837225
040			_aDLC _beng _erda _cDLC _dYDXCP _dBTCTA _dBDX _dOCLCF _dORX _dOQX _dIEB _dNFG
042			_apcc
049			_aNFGA
092			_a664.07 _bM161
100	1		_aMcLagan, Jennifer. _9262271
245	1	0	_aBitter : _ba taste of the world's most dangerous flavor, with recipes / _cJennifer McLagan ; photography by Aya Brackett.
263			_a1409
264		1	_aBerkeley : _bTen Speed Press, _c[2014]
300			_a263 pages : _bcolor illustrations ; _c25 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references 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.
650		0	_aBitterness (Taste) _9262272
650		0	_aCooking. _928898
655		7	_aCookbooks. _2lcgft _92680
700	1		_aBrackett, Aya. _9262273
942			_cBOOK _01
994			_aC0 _bNFG
998			_a007622562
999			_c179611 _d179611