Alexina Anatole started her career on a trading floor in the City of London, but an obsession with food was always present. In the last year of her twenties she decided - after years of watching the show - that she was finally ready to enter MasterChef. Weeks of competing resulted in her reaching the final of the 2021 season, coming runner up to champion Thomas Rhodes. The competition led her to realise that she might actually have a talent for cooking but, more importantly, it helped her to better understand her philosophy around food and flavour. Having read English at Cambridge, she now finds herself becoming a food writer - and thus coming full circle.
I may have said this quite a few times, but I feel it bears
repeating: bitterness is the most undesirable of attributes, except
when it comes to food … My 'bitter tooth' is pronounced … I
gravitated greedily towards Alexina Anatole’s book, Bitter
*Nigella.com*
Bitter by Alexina Anatole is a gem of a cookbook - not only are the
recipes fresh, fun and innovative, but her well-researched writing
on the nature of bitter food is a pleasure to read - knowledgeable
and generous. I've come away with ideas to enhance my own cooking
as well as a stack of recipes to try out for friends and family. A
delightful read.
*author of the Roasting Tin series and India Express*
A detailed deepdive into the wondrous world of one of the trickiest
flavour profiles. Stunning and inventive recipes inspired by
cuisines from around the world to make you fall in love with
bitter!
*author of Mezcla*
So much more than just a cookery book, Bitter is a revelation.
Alexina skillfully takes you on a journey through the world of
'bitter', exploring its place in the sphere of flavour, and arming
you with tricks and hacks on how to use bitter foods in your
everyday cooking. Her recipes are a delight - beautiful, vibrant
and packed with exciting, unexpected combinations I can't wait to
try.
*author of Dominique's Kitchen*
The cover is beautiful, the photography is gorgeous and it's
accessible. She makes bitter into a really gorgeous topic and
lovely recipes.
*Sunday Brunch*
In this delightful book, MasterChef runner-up Alexina Anatole takes
10 ingredients - bitter oranges, beer, walnuts, cranberries, cocoa
and coffee among them - and 'walks you through every type of
bitterness and how to tame it'. The recipes are varied and
compelling - chicory, roquefort and walnut salad, and coffee and
Biscoff no-bake cheesecake jumped off the pages at me - but above
all, the pleasure here is in embracing bitter flavours and using
them to elevate, balance and bring pleasure across a dish.
*Delicious Magazine*
What I love about Alexina’s approach to recipes and cooking is her
thoroughness ... Her debut cookbook, Bitter ... is just the most
divine book that celebrates the wonder of bitter flavours and how
to use them. I have spoken often in here about the need for balance
in cooking and one of the best ways to achieve it is by harnessing
bitterness. It offers so much dimension and sophistication to
recipes and this is evident in every single one of Alexina’s.
*The Dinner Party substack*
I welcome Alexina Anatole’s debut book ‘Bitter’ with open arms ...
In her debut, Alexina aims to show us all that there’s nothing to
fear and so much to gain from bitterness. There are many bitter
ingredients we don’t tarnish with the fear brush in the kitchen -
coffee, tea and cocoa all have bitter profiles that don’t make us
panic. Yet, I’ll admit I still have some residual anxiety around
bitterness. If you feel similarly, I’m thrilled to tell you that
Alexina is a competent and soothing guide.
*Kitchen Projects*
From grapefruit to walnuts and cocoa to liquorice, this sumptuous
cookbook from the 2021 Masterchef finalist is the definitive guide
to how to get the most out of beautiful culinary bitterness.
*Waterstones*
Absolutely glorious
*Saturday Kitchen*
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