Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728.
Bitters move into fruit, nuts, compound butters, vinaigrette, glaze, ribs, wings, strawberries, cream, pies, pudding, granitas and ice cream. The historical introduction draws on Angostura promotional cookbooks. The recipes show bitter and aromatic components in fat, sugar, acid, hot foods and frozen desserts.
Brad Thomas Parsons, Bitters (Berkeley: Ten Speed Press, 2011), supplied PDF 350–391. Angostura advertising 350–353; all food recipes 355–391.
Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728. PDF 350–391; Angostura advertising 350–353; all food recipes 355–391.
391
350
Parsons, Bitters, PDF 350–391.
Angostura advertising 350–353; all food recipes 355–391.
Source/locator and paraphrase checked. Ready for internal retrieval, not publication clearance or independent truth verification. These are culinary formulations and advertising history, not proof of sensory mechanisms in whiskey. The 3:1 vinaigrette shorthand ignores extra lemon juice. Nominal yields, storage periods, egg heating and meat time-based endpoints are not independently validated; no practical food-safety instructions are being issued from this source.
No access → Whiskey Citations & Footnotes Database (USWA)
Internal source-and-locator reference. Ready does not mean publication clearance.
Source and locator
No access. PDF 350–391; Angostura advertising 350–353; all food recipes 355–391.
Evidence 
Formatted outputs
Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728.
Located reference: Parsons, Bitters, supplied PDF 350–391. Angostura advertising 350–353; all food recipes 355–391.
Usage map
Bitters move into fruit, nuts, compound butters, vinaigrette, glaze, ribs, wings, strawberries, cream, pies, pudding, granitas and ice cream. The historical introduction draws on Angostura promotional cookbooks. The recipes show bitter and aromatic components in fat, sugar, acid, hot foods and frozen desserts.
These are culinary formulations and advertising history, not proof of sensory mechanisms in whiskey. The 3:1 vinaigrette shorthand ignores extra lemon juice. Nominal yields, storage periods, egg heating and meat time-based endpoints are not independently validated; no practical food-safety instructions are being issued from this source.
No Claim, History section or public draft placement has been asserted.
Verification checklist
This reference is ready for internal retrieval; it has not been marked Used.