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Overview

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 re...

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Cookbooks, Food & Wine Cooking with Specific Ingredients Desserts Chocolate Cooking->Chocolate->Other Cooking (Chocolate)Publishers Weekly's Best Lifestyle Books of 2003 New York Times Notable Cooking Books of 2003 2004 IACP Cookbook Award Winners Cookbook of the Year->IACP Cookbook Award Single Subject->IACP Cookbook Award Best Books of the Year Best Books of the Year 2003 Publishers Weekly's Best Books of the Year 2003 New York Times Best Books of 2003 Cookbook Awards IACP Cookbook Awards Winners by Year - IACP Cookbook Awards Winners by Category - IACP Cookbook Awards

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