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Virtual Event – Jennifer McLagan
April 1, 2021 @ 7:00 pm - 8:00 pm
Congregation B’nai Emunah and Magic City Books are proud to welcome chef and James Beard award winning author Jennifer McLagan for a virtual “talk and tasting” event in celebration of her wonderful cookbook Bitter.
Everything you need for the evening’s tasting and a copy of Bitter are available in one easy tasting kit package, complete with an April Fools’ surprise! All tasting ingredients accord with Passover dietary restrictions.
Order your tasting kit here: https://www.tulsagogue.com/bitter-evening, curbside pickup of kits will be March 30 and April 1 between 10:00 a.m. – 5:00 p.m. at Congregation B’nai Emunah, 1719 S. Owasso.
In Bitter, Jennifer McLagan, the champion of uncelebrated foods including fat, offal, and bones; turns her attention to a fascinating, underappreciated, and trending topic: bitterness.
This free event will be hosted on the Zoom platform and Facebook Live. To register in advance for the event visit: https://www.tulsagogue.com/bitter-evening.
After registering you will receive a confirmation email with details on how to join the event on Thursday, April 1 at 7:00 pm CT.
Bitter is available now at Magic City Books or online here: https://magiccitybooks.square.site/product/bitter/468.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe–all foods and drinks with elements of bitterness–bitter is finally getting its due.
In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes–like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita–award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
JENNIFER McLAGAN is a chef and writer who has worked in Toronto, London, and Paris as well as her native Australia. She has been called courageous, a contrarian, and even a little crazy. She is definitely a provocative iconoclast who challenges us and makes us rethink our relationship to what we eat. Her award-winning books, Bones (2005), Fat (2008), and Odd Bits (2011), were widely acclaimed, and Fat was named Cookbook of the Year by the James Beard Foundation. Jennifer has presented at the highly prestigious Food & Wine Classic in Aspen, the Melbourne Food & Wine Festival master class series, the Epicurean Classic in Michigan, the Terroir Symposium in Toronto, and the Slow Food University in Italy. Jennifer divides her time between Toronto and Paris. To learn more, visit www.jennifermclagan.com.