by Jennifer McLagan

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

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Original Publisher
Ten Speed Press
Date of publication

Recommended by

Nicola Twilley


I discovered this while making an episode of my podcast, Gastropod, all about bitter. I'm not a bitter fan, usually, but Jennifer made me realise what I was missing out on — and gave me great ideas for how to add bitter flavours into my cooking. A bit of bitter melon in a Thai curry makes everything else taste sweeter and richer, for example.

Elizabeth Schneider

Food Journalist and Cookbook Author

Although this book is brand-new to me, I can’t resist adding it. The recipes are so much to my taste that I don’t need to have tested them to be sure. McLagan’s use of unexpected techniques and surprising flavor combinations reveals the pleasures of bitterness as her knowledgeable voice instructs and charms.

Craig Sams

Grocer, baker and founder of Green & Black's

Focused on bitter flavours like chicory, cardoons and dandelion and recipes that bring out their full complexity of flavour.

Mayssam Samaha

Blogger of Will Travel for Food