The term bitter, when associated with food, has never whet my appetite. Bitter, like sour, leans towards the negative. “She made a sour face.” “He is a “bitter” person. Unlike sweet or savory (unami), I think of bitter as an acquired taste that does not easily enthuse. So when I ran across Bitter: A Taste of the World’s Most Dangerous Flavor, I was intrigued. And I was not disappointed.
Bitter is one of the most interesting and exciting cookbooks I’ve ever read, with adventurous recipes that show us how to poach fruit in tea custard, boil mussels in beer, roast squab in dark chocolate, simmer pork chops in a coffee black currant sauce, can orange whisky marmalade, and whip up many other exotic dishes with unexpected food combinations. The book explains that not all bitter tastes are alike, and categorizes bitterness in five chapters: Born To Be Bitter, Liquid Bitter, Pungently Bitter, Subtly Bitter, and Dark, Forbidden and Very Bitter. And more than just recipes, this book is loaded with fascinating facts and anecdotes about everything bitter and beyond.
It’s no fun to write about a cookbook without first tackling a recipe, so for this review I turned to the Pungently Bitter chapter and fried up the Brussels Sprouts, Bacon, and Chestnuts dish (shown in cover photo above). With only five ingredients and a few simple steps, I ended up with a multi-flavored delicious lunch in less than 30 minutes. I never knew that brussels sprouts were considered bitter, and realize how unfair I’ve been in my prejudice against the world of bitter food. I now look forward to many more bitter adventures in my kitchen and on my table.
Bitter: A Taste of the World’s Most Dangerous Flavor, With Recipes
Take a look at other beautiful paper books at Wink. And sign up for the Wink newsletter to get all the reviews and photos delivered once a week.
I can’t cook. A few years ago though, I had the semi-crushing revelation that it’s not that I don’t know much about cooking, it’s that I legitimately can’t cook. I’m terrible at it. No piece of chicken would go uncooked to a leathery dryness that couldn’t even be passed as “jerk.” No meat sauce could […]
Anthony Bourdain is an idol of mine. I read his breakout book Kitchen Confidential while I was working in a dingy Teriyaki Bar. I’ve watched as he’s eaten his way around the world. I’ve read every book he’s put out. I was first-in-line to pick up his only other cookbook released more than a decade […]
I discovered Alton Brown during the last few seasons of Good Eats, and I was instantly a fan. You’ve got to appreciate someone who can make a good martini. Brown’s Monty Python humor and Bill Nye nerdiness was right up my alley. Since the show ended, he seemed to publicly take off his apron and […]
Python is immensely popular in the data science world for the same reason it is in most other areas of computing—it has highly readable syntax and is suitable for anything from short scripts to massive web services. One of its most exciting, newest applications, however, is in machine learning. You can dive into this booming […]
Learning new skills is a great way to improve your resume and stand out from other candidates. Especially in a workforce in which many job-seekers have a wide variety of qualifications. With lifetime access to Virtual Training Company, you won’t have to choose a specific focus. You can pick up new expertise whenever you deem it […]
Instead of throwing out all the empties after your next party, why not transform them into some new DIY glassware? Cut back on waste and add some home ambiance with the Kinkajou Bottle Cutter and Candle Making Kit.The Kinkajou is designed as a clamp-on scoring blade to make precise cuts. Just slide a bottle in, tighten […]