Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes (Book Review)

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I've been a huge fan of Jennifer McLagan's ever since I first discovered her fantastic book, Odd Bits a few years back. One thing I particularly love about her writing style is that every book she writes is not only a collection of masterful recipes, but it is an entire education in the history, lore, and science of whatever edible subject McLagan has chosen to tackle.  

With her latest book, Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes, McLagan does not disappoint. Because of my love for her other books, I eagerly awaited the arrival of this one. I incessantly checked my mail box... Needless to say, my anticipation was well worth the energy. This book did not disappoint. True to form, McLagan has again composed a work of art. 

As the cover hints, the book is stunningly photographed, and I almost want to get a second copy just so I can rip some of the pictures out and frame them in my house! (I'm not even joking....) 

But, not only is the book gorgeous, it is, like all McLagan's books, truly educational. I learned so much from this book, not just about how to cook with bitter foods, but just random, fascinating information that any true food geek would enjoy. 

Here are just a few examples of things I learned: 

• Children have a natural aversion to bitter foods as a survival mechanism against toxic substances

• Artichoke is a thistle

• Most "dandelion" you find at market is actually chicories

• Horseradish has nothing to do with a horse and comes from the term harsh or strong

• Grapefruit is relatively new to the citrus family-- an accidental cross between an orange and a pomelo

• Japan has more than 400 words to describe food texture, English has a mere seventy-seven

• Food has less taste in an noisy environment

Fascinating, right? That's why I love Jennifer McLagan's books so much! You learn so much about so many different things. 

And as far as the recipes go? I have a long list of ones I am excited to try, but I know I am definitely going to be making my own tonic water here pretty soon! I also want to try, among other recipes, the Turnip and Fava Bean Stew, Olive Oil and Orange Pound Cake, anything with cardoon once I can find some, Lamb with Dark Chocolate Pepper Sauce. The list could go on, but you get the idea. 

If you like food, if you like food history, and if you like learning random, fascinating tidbits about both, I cannot recommend highly enough all of Jennifer McLagan's books.

Also by Jennifer McLagan

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I received this book from Blogging for Books for this review.