Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate

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These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery shop shelves, but some bakers are nevertheless puzzled by what the labeling indicates and how to use it. In Critically Bitter Sweet, Alice Medrich presents 150 meticulously examined, critically scrumptious recipes―both savory and sweet―for a broad assortment of percentage chocolates. “Chocolate notes” seem alongside, so readers can further adapt any recipe utilizing the percentage chocolate on hand. The book is a full revision of Alice’s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year. Given that 2003, the world of chocolate has grown exponentially and terms like “bittersweet” and “semisweet” no longer suffice as chocolatiers all over the place are creating chocolates that are labeled with specific percentages of cocoa.Alice obviously outlines the characteristics of distinct chocolates as she explains how to cook with them. With tricks, techniques, and solutions to every chocolate query, Seriously Bitter Sweet will appeal to a entire new audience of chocolate lovers

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• Used Book in Good Condition