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 recipesaboth savory and sweetafor a wide range of percentage chocolates. aChocolate notesa appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Aliceas 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year. Since 2003, the world of chocolate has grown exponentially and terms like abittersweeta and asemisweeta 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 loversThe Ultimate Dessert Makera#39;s Guide to Chocolate Alice Medrich ... The ice cream recipes in this chapter were developed and tested using a Donvier ice cream maker. I chose it because it was the smallest, simplest, and least expensiveanbsp;...
|Title||:||Seriously Bitter Sweet|
|Publisher||:||Artisan Books - 2013-10-22|