Jennifer McLagan has written a fair few cookery books over the past few years, with some of her most recent efforts focusing abstract topics such as utilising fat and bones in a culinary environment.
But, now, McLagan has shifted her focus towards investigating the history of bitter food stuffs. It is part rehabilitation process and part exploration. And despite there being a fair amount of content dedicated to historically healthy greens, other foodstuffs such as grapefruits, chocolate and, of course, coffee are chronicled.
It makes interesting reading too, especially for connoisseurs of all types and varieties of coffee.