Bittersweet: Recipes and Tales from a Life in Chocolate

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Artisan Books, 2003 - Cooking - 378 pages
18 Reviews

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 souffl s, 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.

  

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Review: Bittersweet: Recipes and Tales from a Life in Chocolate

User Review  - Mary - Goodreads

Really good information for how to use different kinds of chocolate across recipes Read full review

Review: Bittersweet: Recipes and Tales from a Life in Chocolate

User Review  - Celeste Knoll - Goodreads

I owned this book for about 8 years without baking anything out of it. Just this year I have seen recipes referenced twice in various baking blogs. I dusted it off and tried two recipes which I love ... Read full review

Contents

Growing Up with Chocolate Ice Cream and Brownies
71
Queen of Sheba Chocolate Tortes and Variations
103
Less Is More Soufflťs and Other Confections
189
Glitz and Glamour Grand Cakes Fillings and Glazes
207
Home Baking Cakes Pies and Cookies
259
The Sweet Playing with Nibs and Dining on Chocolate
297
Chocolate by the Numbers
343
Glossary
363
Sources
366
Acknowledgments
368
Index
370
Copyright

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About the author (2003)

Alice Medrichnbsp;is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigiousnbsp; cole LenŰtre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking. She is the author of Flavor Flours, Seriously Bitter Sweet (a complete revision of her 2003 IACP-prize-winning BitterSweet), Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies,nbsp;Pure Dessert, andnbsp;Chocolate Holidays.

Deborah Jones's recent honors include Best Photography in a Cookbook from the James Beard Foundation for her work in Bouchon. A frequent contributor to national magazines, she conducts a parallel commercial career from her San Francisco studio.

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