Seriously Bitter Sweet by Alice Medrich
The world of chocolate has changed dramatically. In this book, each recipe contains notes for the baker, so whether you are baking with a mild 52 per cent chocolate from Scharffen Berger or an intense 72 per cent chocolate from Ghirardelli, the recipes can be customised to yield good results.“Learn everything you need to know about baking and cooking with chocolate in this comprehensive guide”
—Better Homes Gardens
“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.”
Alice Medrich has 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 prestigious École Lenôtre in France and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has devoted much of her career to teaching and sharing her expansive knowledge about baking. Find her on Instagram and Twitter @alicemedrich.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.
| SKU | Unavailable |
| ISBN 13 | 9781579655112 |
| ISBN 10 | 1579655114 |
| Title | Seriously Bitter Sweet |
| Author | Alice Medrich |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Workman Publishing |
| Year published | 2013-10-22 |
| Number of pages | 336 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |