How can you use bitter flavours to make delicious food? Often thought of as an acquired taste, bitter flavours add complexity and depth to a dish - making food incredibly moreish - if, you know how to work with them.

Fearlessly bringing together the best flavours and culinary strategies from around the world, Alexina will help you befriend bitterness - one flavour-balancing technique at a time. Using ten ingredients to walk you through every type of bitterness and how to tame it - from grapefruit and bitter oranges, bitter greens, tahini, beer, walnuts, cranberries, tea, coffee, cocoa and liquorice - each recipe will expand your repertoire and open the door to new worlds of deliciousness, using bitterness in both savoury and sweet dishes to elevate the taste of everything you make.

These 80 recipes include something to suit every taste and occasion. Start with bold breakfasts recipes, like Banoffee Breakfast Bread, Malted Crepes with Lime & Sugar, and Winter Citrus Fruit Salad, then fill your day with light lunches and weeknight dinners like Roasted Aubergines with Whipped Feta, Grapefruit & Hot Honey, Seared Salmon Tacos with Grapefruit & Avocado and Allspice Lamb Chops with Pickled Walnut Ketchup. Then, impress your guests with Ancho Coffee Beef Short Ribs, Duck Confit with Bitter Orange Salsa Verde and Jerk Pork Belly with Grapefruit Hot Sauce, plus decadent desserts such as Negroni Pavlova, Bitter Chocolate Torte with Passionfruit Sauce and Tiramisu Tres Leches cake.