Bitter, this almost forgotten taste, is experiencing a renaissance in the culinary and health field. While the bitter substances have been almost entirely extracted from our cultivated vegetables, the south of Europe in particular offers a cornucopia of bitter vegetables and citrus fruits, and our native forest and meadow herbs are also full of healthy bitter substances. The book shows the incredible variety of foods with more or less pronounced bitter notes. Starting with only slightly bitter ingredients, the bitter content increases from chapter to chapter and leads step by step to the unusual enjoyment. Sweets and tasty drinks, from healthy smoothies to aperitifs and high-proof drinks, are also included. The book is rounded off by a "bitter" medicine chest. Informative texts explain sensory, culinary and cultural aspects.