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Informationen zum Autor JENNIFER McLAGAN has over 35 years’ experience in the food business as a chef! caterer! food stylist! recipe writer and cookbook author. She has been a presenter at the highly prestigious Food & Wine Classic in Aspen! the Melbourne Food and Wine Festival MasterClass Series in Australia and the Epicurean Classic in Michigan. She is a regular contributor to Fine Cooking ! Food & Drink ! The County Grapevine and The Niagara Grapevine magazines. Her books Fat and Bones have garnered top prizes in the food writing world! with Fat winning the James Beard Cookbook of the Year award. Visit her online at www.jennifermclagan.com . Zusammenfassung A fascinating! unexpected exploration of one of the culinary world's most under-appreciated tastes: bitter. What do coffee! dark chocolate! radicchio and pale ale all have in common? They are bitter-and delicious. With her new book Bitter ! multi-award-winning author Jennifer McLagan makes a case for this fabulously nuanced but misunderstood taste! exploring it through science! culture! history and 120 deliciously idiosyncratic recipes. In the capable hands of McLagan! bitterness emerges from the culinary shadows and gets its deserved place in the spotlight. McLagan is Canada's most well-respected cookbook writer. Her three cookbooks! Bones! Fat and Odd Bits ! have each been heralded as ground-breaking and exciting! and she has won multiple! prestigious James Beard and IACP awards. Her favourite theme is the underappreciated food treasure! be it bone-in! skin-on meats in a boneless! skinless society! the delights of fat in a fat-phobic world or the misunderstood and badly treated offal. With Bitter ! she's at it again! this time exploring a flavour that has been virtually lost to us in our overly sweet and salty world. Great food and cooking is about balance! and bitter flavours add depth and resonance! aiding in the dish's overall harmony. Understanding how to use! subdue and enhance bitter will make us better cooks. That's what Bitter is all about. ...
