An exploration of one of the culinary world's most under-appreciated tastes: bitter. Author Jennifer McLagan makes a case for this fabulously nuanced but misunderstood taste, exploring it through science, culture, history and recipes.

"A fascinating, unexpected exploration of one of the culinary world's most under-appreciated tastes: bitter. What do coffee, dark chocolate and pale ale all have in common? They are bitter, and delicious. The author makes a case for this fabulously nuanced but misunderstood taste, exploring it through science, culture, history and 120 deliciously idiosyncratic recipes. Bitterness emerges from the culinary shadows and gets its deserved place in the spotlight. McLagan is the author of the cookbooks Fat: an Appreciation of a Misunderstood Ingredient, With Recipes; and Odd Bits: How to Cook the Rest of the Animal. 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. Born in Australia, chef and food writer Jennifer McLagan divides her time between Toronto and Paris"--Provided by publisher.