If Mark Kurlansky can write an excellent book on COD (among many other very good one subject titles) then I am sure a book on French Chocolate would be a book I would appreciate, so you have my blessing. :) Really, the history and age old stories about it would be fascinating, I'm sure.
I have Bitter and plan to review it again today after this, great interview. Thank You for it and all of the rest of your wonderful episodes.
Just listened to the pod cast, after having numerous endive salads in chinon, I'm hooked, didn't realise that they were even bitter, so my tastebud education continues. i
Am listening now. Wonderful discussion thank you both. I love Jennifer's Bitter book. Have had a taste for bitterness all my life. The first thrilling bitter taste I can remember was a very cold glass of sparkling bitter orange soft drink (like the San Pellegrino Aranciata Amara) on a very hot day when I was 6 years old - in the 1960s. I lost my taste for sugary drinks that day. Every winter I make the wonderful orange and walnut cake from Bitter. I use Seville orange and the cake is dusted with cocoa powder. (I serve it as a winter dessert with a scoop of vg quality dark chocolate icecream). I adore bitter vegetables and salad greens and bitter digestifs. I love white asparagus for this reason. (I know David doesn't like them). I usually poach them in a lemon and butter emulsion but intend to try Jennifer's blood orange treatment when I am in France next Spring.
I am bitter too. And I am fat. Well, not physically fat, but I believe in the power of fat. And salt. And, yes, I have Nosrat's book! The cover of "Fat" is brilliant. Fight for your covers.
My heart lurched a bit when I read the title. So happy « bitter » refers to the glass and not the logistical nightmares one may encounter in France. Antidote to the trauma, smiles restored.
I'm a life bitter, since before I even knew the word I've been drawn to bitter. This chat is really interesting. There's a reassurance and trust to everything Jennifer McLagan speaks about. One simply understand straight away that she knows what she's talking about. Thank you again David for great content.
I like (and admire) that she has taken subjects that were taboo or looked down upon, and turned them around and showed us what makes them special. I like bitter too...although I'm still not on board with bitter melons. Those are too bitter for me : )
If Mark Kurlansky can write an excellent book on COD (among many other very good one subject titles) then I am sure a book on French Chocolate would be a book I would appreciate, so you have my blessing. :) Really, the history and age old stories about it would be fascinating, I'm sure.
I have Bitter and plan to review it again today after this, great interview. Thank You for it and all of the rest of your wonderful episodes.
Just listened to the pod cast, after having numerous endive salads in chinon, I'm hooked, didn't realise that they were even bitter, so my tastebud education continues. i
Am listening now. Wonderful discussion thank you both. I love Jennifer's Bitter book. Have had a taste for bitterness all my life. The first thrilling bitter taste I can remember was a very cold glass of sparkling bitter orange soft drink (like the San Pellegrino Aranciata Amara) on a very hot day when I was 6 years old - in the 1960s. I lost my taste for sugary drinks that day. Every winter I make the wonderful orange and walnut cake from Bitter. I use Seville orange and the cake is dusted with cocoa powder. (I serve it as a winter dessert with a scoop of vg quality dark chocolate icecream). I adore bitter vegetables and salad greens and bitter digestifs. I love white asparagus for this reason. (I know David doesn't like them). I usually poach them in a lemon and butter emulsion but intend to try Jennifer's blood orange treatment when I am in France next Spring.
fascinating and educational as always !!! thank you
I am bitter too. And I am fat. Well, not physically fat, but I believe in the power of fat. And salt. And, yes, I have Nosrat's book! The cover of "Fat" is brilliant. Fight for your covers.
My heart lurched a bit when I read the title. So happy « bitter » refers to the glass and not the logistical nightmares one may encounter in France. Antidote to the trauma, smiles restored.
Love this! I’m bitter palate too. I hope you win all the cover art debates these days.
I'm a life bitter, since before I even knew the word I've been drawn to bitter. This chat is really interesting. There's a reassurance and trust to everything Jennifer McLagan speaks about. One simply understand straight away that she knows what she's talking about. Thank you again David for great content.
I like (and admire) that she has taken subjects that were taboo or looked down upon, and turned them around and showed us what makes them special. I like bitter too...although I'm still not on board with bitter melons. Those are too bitter for me : )