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
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