Seriously Bitter Sweet
The Ultimate Dessert Maker's Guide to Chocolate
Published on 22. October 2013
384 pages
978-1-57965-585-3 (ISBN)
Description
This fully revised edition of the acclaimed chocolate dessert cookbook Bittersweet is updated to account for today's cocoa percentages.
Since 2003, the world of chocolate has grown exponentially. Terms like "bittersweet" and "semisweet" no longer suffice as chocolatiers everywhere are making chocolates that are instead labeled with specific percentages of cocoa. Keeping current with today's chocolate, Alice Medrich presents a complete revision of her 2004 IACP Cookbook of the Year, Bittersweet.
Seriously Bitter Sweet features 150 meticulously tested, seriously delicious dessert recipes?both savory and sweet?for a wide range of percentage chocolates. Alice includes "chocolate notes" alongside each recipe, so readers can further adapt any recipe using the percentage chocolate on hand. With tricks, techniques, and answers to every chocolate question,Seriously Bitter Sweetwill appeal to a whole new audience of chocolate lovers.
Since 2003, the world of chocolate has grown exponentially. Terms like "bittersweet" and "semisweet" no longer suffice as chocolatiers everywhere are making chocolates that are instead labeled with specific percentages of cocoa. Keeping current with today's chocolate, Alice Medrich presents a complete revision of her 2004 IACP Cookbook of the Year, Bittersweet.
Seriously Bitter Sweet features 150 meticulously tested, seriously delicious dessert recipes?both savory and sweet?for a wide range of percentage chocolates. Alice includes "chocolate notes" alongside each recipe, so readers can further adapt any recipe using the percentage chocolate on hand. With tricks, techniques, and answers to every chocolate question,Seriously Bitter Sweetwill appeal to a whole new audience of chocolate lovers.
More details
Other editions
Additional editions
Book
10/2013
Artisan Books
€24.50
Shipment within 3-4 weeks
Book
11/2003
Artisan Books
€51.00
Article exhausted; check for reprint
Persons
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.
Content
- Cover
- Title
- Copyright
- Dedication
- Contents
- Introduction
- Before You Start
- Chocolate and the Nectarine
- Growing Up with Chocolate: Ice Cream and Brownies
- In Praise of Chocolate Ice Cream
- Brownie Binges
- The Blue Pie
- The Queen of Sheba: Chocolate Tortes and Variations
- Baking with the Queen
- Breaking the Rules
- Cocolat: Truffles, Mousses, and More
- Youthful Folly
- Rediscovering Chocolate Mousse
- Looking for the Perfect Chocolate Meringue
- On Flavorings
- Less Is More: Soufflés and Other Confections
- Maximizing the Minimum
- When Chocolate Speaks
- Glitz and Glamour: Grand Cakes, Fillings, and Glazes
- Desserts Worth Celebrating
- Home Baking: Cakes, Pies, and Cookies
- Around the Kitchen Table
- Chocolate for Thanksgiving
- Lessons from a Chocolate Sauce
- The Sweet and the Savory: Playing with Nibs and Dining on Chocolate
- What I Learned from the Beans
- Chocolate for Dinner
- Tasting Chocolate-Again
- Appendix: Chocolate by the Numbers
- Glossary
- Sources
- Acknowledgments
- Index
