Seriously Bitter Sweet Paperback – 2 Dec 2013
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I recommend Alice Medrich s recent revision of her classic Bittersweet. Now called Seriously Bitter Sweet, the book offers recipes substitutions that allow you to use whatever percentage chocolate you favor. "
Learn everything you need to know about baking and cooking with chocolate in this comprehensive guide.
" Better Homes & Gardens""
From the Inside Flap
It is hard, today, to imagine a time when the word bittersweet was rarely spoken, when 70 percent of the chocolate purchased by Americans was milk chocolate. Today's world of chocolate is a much larger universe, where not only is the quality better and variety wider, but the very composition of the chocolate has changed. To do justice to these new chocolates, which contain more pure chocolate and less sugar, we need a fresh approach to chocolate desserts a new kind of recipe and someone to crack the code for substituting one chocolate for another in both new and classic recipes. Alice Medrich, the "First Lady of Chocolate," delivers. With nearly 150 recipes each delicious and foolproof, no matter your level of expertise BitterSweet answers every chocolate question, teaches every technique, confides every secret, satisfies every craving. You'll marvel that recipes as basic as brownies and chocolate cake, mint chocolate chip ice cream and chocolate mousse, can still surprise and excite you, and that souffles, chocolate panna cotta, even pasta sauces can be so dramatically flavorful. For the last thirty years, Alice Medrich has been learning, teaching, and sharing what she loves and understands about chocolate. BitterSweet is the culmination of her life in chocolate thus far: revolutionary recipes, profound knowledge, and charming tales of a chocolate life."See all Product Description
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Top Customer Reviews
this book is great, using it often
Most Helpful Customer Reviews on Amazon.com (beta)
The recipes are wonderful. I downloaded this book looking for an updated chocolate meringue pie since my mother's recipe called for shortening in the crust and other outdated ingredients. What I found in Seriously Bitter Sweet was not only a better crust (with yogurt added to make it flaky as did the Spry shortening of my mother's time) but a better filling too!
I also found her occasional guidance on dairy-free chocolate recipes useful.
I'm a chocolate lover but a novice baker. So the introduction to kitchen routine and equipment is useful. As a chemist I'm interested in the technical aspects of chocolate as a foodstuff (which the author touches on -- usually to help the home baker with the necessary technique for success), its culinary use and development, and commercial product evolution. All this is in the book, woven together superbly with guidance on the use of modern chocolates in the kitchen.
The author's comparison of chocolate and wine in the after-harvest product development cycle as well as consumption trends is very interesting. Another sidelight to enjoy.
The author's interesting personal story in California and France is a nice supporting tale for the theme of this book, chocolate!