Bittersweet: recipes for today's better chocolates

Book Cover
Average Rating
Publisher:
Artisan,
Pub. Date:
2003.
Language:
English
Description

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

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ISBN:
9781579651602
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Grouping Information

Grouped Work ID 008e9484-200f-a392-10d3-31c085deb06f
Grouping Title bittersweet recipes for todays better chocolates
Grouping Author medrich alice
Grouping Category book
Last Grouping Update 2019-05-15 01:04:38AM
Last Indexed 2019-06-18 04:29:14AM

Solr Details

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publishDate 2003
record_details ils:.b24418274|Book|Books||English|Artisan,|2003.|378 pages : color illustrations, ; 25 cm.
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subject_facet Cooking (Chocolate)
title_display Bittersweet : recipes for today's better chocolates
title_full Bittersweet : recipes for today's better chocolates / by Alice Medrich
title_short Bittersweet :
title_sub recipes for today's better chocolates
topic_facet Cooking (Chocolate)