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Jennifer McLagan, author of Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes.

 

Mangoes have dazzled palates across the globe for centuries with their aroma, taste, texture, and seemingly endless shapes, sizes, and colors. In Miami alone there are over 250 varieties. Miami-based writer, critic, poet and educator Jen Karetnick is the award-winning author of nine books, including three this year alone: the recently published book Mango and two volumes  Prayer of Confession and Brie Season about to be released.
Jen’s nickname, Mango Mama, could not be more appropriate! Jen lives on the last acre of a historic mango plantation with her husband, two children; three dogs; four cats; and fourteen mango trees!  By the time July comes around, Jen uses mangoes in the most unexpected ways, in just about everything, cocktails, smoothies, savory and sweet dishes.
Along with her own recipes which she has developed over the years, the book Mango features recipes from a group of Jen’s buddies who happen to be Miami's most celebrated chefs.
From smoothies to cocktails, from mango blintzes to jerked grouper with mango-fig chutney, and mangozpacho (mango-infused gazpacho)--this book is  the ultimate book on Mango. It is delightfully written, based on serious research and highlights  all those chefs and mixologists who are striving to use our local products in their cuisines.
Click here for Jen’s recipe for frozen mango sangría, or “Mangría,”

Compared to the other basic flavors — salty, sweet, sour and, the newest addition, umami — bitter is rarely something we desire. Jennifer McLagan, a renowned chef and food writer with a number of groundbreaking cookbooks under her belt, such as Fat which went on to win Cookbook of the Year from the James Beard Foundation, has now written Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes.

Jennifer McLagan, likes bitter foods; she explores this unsung taste in her new book and answers a wide range of questions from “What part of the tongue is most susceptible to bitter?” and  “We talk about a bitter life, or a bitter old maid… Why do we act so negatively to bitter?” to “What is the role of bitter flavors in cooking?” and “How do you perceive bitterness with your others senses, like hearing, sight, smell and touch.”

 

This compelling study and original boiok with its collection of seductive recipes -- from cocktails to desserts --  proves that bitterness is an intrinsic element is most cultures and that mastering bitterness is an essential part of learning to cook. 

 

Click here  for Jennifer McLagan's recipe Radicchio and Pumpkin Risotto