Bitter
A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
Starred review from September 15, 2014
Australian native McLagan (Bones; Fat; Odd Bits) laments the disappearance of bitter tastes from mainstream diets and sets to reintroduce them to readers. In 100 recipes that incorporate chicories (frisee), beverages (coffee), brassicas (rutabaga), and other foods (almonds, cardoons), the author sheds light on how bitter tastes and smells affect the brain and palate. Additionally, in essays and headnotes surrounding dishes such as rapini with penne, horseradish and bone marrow toasts, and (wait for it) turnip ice cream, she reveals historical and scientific facts that will expand readers' knowledge of everything from ancient Egyptian medicine to Scandinavian Christmas traditions to the botany of fenugreek. The book itself is gorgeous and would look especially handsome alongside Domenica Marchetti's The Glorious Vegetables of Italy. VERDICT McLagan's comprehensive treatment of a sometimes unpopular topic offers an effective blend of everyday and adventuresome recipes. In the process, it makes bitterness seem dark, exotic, and even a little sexy.
Copyright 2014 Library Journal, LLC Used with permission.
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