Why bitter can be better in cooking

By Stephanie Wood
Updated October 26 2015 - 10:08am, first published July 28 2015 - 12:00am
Jennifer McLagan's walnut cake. Photo: Supplied
Jennifer McLagan's walnut cake. Photo: Supplied

It was time, Jennifer McLagan thought, to let people know that she does indeed eat vegetables. Her first three books, what she calls her "carnivorous trilogy", could well have had people thinking she was a voracious, single-minded flesh eater. First, there was Bones, a paean to the neglected joy of flesh on the bone, near the bone, in the bone – glazed ribs and duck legs and bone marrow, ossobucco and lamb shanks and whole fish.

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