Seriously Bitter Sweet

Seriously Bitter Sweet

4.11 - 1251 ratings - Source

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 recipesa€”both savory and sweeta€”for a wide range of percentage chocolates. a€œChocolate notesa€ appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Alicea€™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 a€œbittersweeta€ and a€œsemisweeta€ 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 loversAs you get more skilled, you will spread the chocolate thinner and scrape the excess back into the bowl. Some chefs add a ... INGREDIENTS. 12 ounces (340 grams) dark, bittersweet, semisweet, milk, or white chocolate (no chocolate chips! )anbsp;...

Title:Seriously Bitter Sweet
Author:Alice Medrich
Publisher:Artisan Books - 2013-10-22


You Must CONTINUE and create a free account to access unlimited downloads & streaming