A01=Alice Medrich
A12=Deborah Jones
Author_Alice Medrich
Author_Deborah Jones
baker
bakers
baking
bittersweet
cakes
Category=WBTX
chocolate
chocolate fillings
chocolate lovers
chocolate notes
cocoa
confections
cookbook
cookbook of the year
cookies
cooking
cooking with chocolate
culinary arts
delicious recipes
desserts
different chocolates
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eq_food-drink
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
food
food and hunger
food lovers
glazes
ice cream and brownies
kitchen setting
labels on chocolates
mousses
percentage chocolates
percentages of cocoa
pies
recipes
savory recipes
semisweet
souffles
sweet recipes
tasting chocolate
tortes
truffles
Product details
- ISBN 9781579655112
- Weight: 1180g
- Dimensions: 226 x 226mm
- Publication Date: 22 Oct 2013
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Paperback
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These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150 meticulously tested, seriously delicious recipes—both savory and sweet—for a wide range of percentage chocolates. “Chocolate notes” appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Alice’s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year. Since 2003, the world of chocolate has grown exponentially and terms like “bittersweet” and “semisweet” no longer suffice as chocolatiers everywhere are making chocolates that are labeled with specific percentages of cocoa.Alice clearly outlines the qualities of different chocolates as she explains how to cook with them. With tricks, techniques, and answers to every chocolate question, Seriously Bitter Sweet will appeal to a whole new audience of chocolate lovers
Alice Medrich has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious École Lenôtre in France and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has devoted much of her career to teaching and sharing her expansive knowledge about baking. Find her on Instagram and Twitter @alicemedrich.Deborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in Bouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.
