James Beard and IACP award winning author Jennifer McLagan’s meticulously researched and jovially written cookbooks have before now distinctly carnivorous, with subjects (and eponymous titles) like Bones, Fat and Odd Bits. With her new cookbook, Bitter: a Taste of the World’s Most Dangerous Flavour with Recipes, she moves from fauna to flora (mostly), and makes the case that this least respected taste has much to offer the discerning diner. In the exclusive GFR video interview below, McLagan discusses why she chose bitter as a topic, how she researched and wrote the book and why foods and drinks with an element of bitterness are not only that much better for body and soul, but also deeply and complexly delicious.
[vimeo http://vimeo.com/107112366 w=560&h=315]
Can’t see the video? Click here.
Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the company that publishes it. Follow him on Twitter or Facebook.
