Seriously Bitter Sweet

Seriously Bitter Sweet

The Ultimate Dessert Maker's Guide to Chocolate

eBook - 2013
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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."-- Provided by publisher.
Publisher: New York, N.Y. :, Artisan,, 2013
ISBN: 9781579655853
Characteristics: 1 online resource (384 pages)
data file,rda
Additional Contributors: Jones , Deborah - Photographer

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calvoer
Oct 16, 2015

I tried a recipe for 3-layer chocolate cake, which she said was "adapted" from Flo Braker's book. Followed the instructions meticulously. There was't nearly enough batter for 3 layers. I owned the Flo Braker book, so I checked. Found that the original recipe was for 2 layers in smaller pans. I made it again using Braker's instructions, which were easier, and it came out much better. I also tried Medrich's frosting and filling. They didn't come out right either.

This is not a book for people who do down-to-earth baking. The recipes probably work if your equipment and ingredients are exactly the same as Medrich's.

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