Review of "Bitter" by Jennifer McLagan

Review of "Bitter" by Jennifer McLagan

 

They say you can't judge a book by its cover.  In this case, you can judge the publisher really cares about the texture or feel and imagery of the cover of "Bitter".  The six letters in the title word 'Bitter' are engraved or inset into the hardcover and the spine.  The topic, cooking bitter foods or ingredients, is different and interesting from that angle.  The author brings in many aspects of bitter foods including the  historical background [did you know the grapefruit is the only citrus not originating in southeast Asia?, sometimes the science of the sensation of bitter or the chemistry [e.g. of phytochemicals]].

The recipes are interesting and  although I have not tried many of them.  My only complaint with the book is that it covers a fair number of ingredients that are either hard to obtain or very expensive.  Expense is especially a problem in the realm of bitter where one often needs to acquire a taste for some foods and without knowing if you will truly like it in the end this can be an expensive bet of money, time and effort.  Examples include Tobacco Chocolate Truffles and a whole chapter of recipes using cardoons [member of the thistle family].

Overall an interesting read and a well produced book.