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Bitter, this almost forgotten taste, is experiencing a renaissance in culinary and health fields. While bitter compounds have been largely bred out of our cultivated vegetables, Southern Europe offers a wealth of bitter vegetables and citrus fruits, and our native forest and meadow herbs are also rich in healthy bitter substances. The book showcases the incredible variety of foods with varying degrees of bitterness. Starting with only slightly bitter ingredients, the bitterness level increases from chapter to chapter, gradually introducing readers to this unusual enjoyment. Desserts and delicious beverages, ranging from healthy smoothies to aperitifs and strong spirits, are also included. The book is rounded off with a "bitter" home pharmacy. Informative texts explain sensory, culinary, and cultural aspects.

Actual product image Bitter - Der vergessene Geschmack (German, Manuela Rüther)

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Bitter - Der vergessene Geschmack

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Brussels sprouts, spinach and grapefruit – why bitter compounds are healthy

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