Wintersalen Sale
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    Original Essays | November 10, 2014

    Peter Turchi: IMG Writing as Puzzle



    I loved books, loved stories, loved being read to at an early age and then reading for myself — that's true for most writers. But looking... Continue »
    1. $20.97 Sale Hardcover add to wish list

    spacer
Qualifying orders ship free.
$19.50
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
3 Burnside Cooking and Food- Chocolate and Candy

Bittersweet: Recipes and Tales from a Life in Chocolate

by

Bittersweet: Recipes and Tales from a Life in Chocolate Cover

ISBN13: 9781579651602
ISBN10: 1579651607
Condition: Standard
Dustjacket: Standard
All Product Details

Only 3 left in stock at $19.50!

 

Awards

2004 IACP Cookbook of the Year

Synopses & Reviews

Publisher Comments:

The time when home bakers had only one choice of baking chocolate is long past. Today, we have an entire new generation of chocolates to choose from: chocolates with less sugar, more cocoa bean solids, and definitely more flavor. And these "new chocolates" — called percentage chocolates — beg for the creation of new recipes and a fresh take on the classics.

Every recipe in Bittersweet is foolproof and utterly delicious, no matter what your level of expertise. You'll marvel that recipes as classic as brownies, chocolate cake, and ice cream can still surprise and that souffles, crepes, and even pasta sauces can be so dramatically flavorful.

Review:

"This all sounds highly cerebral, but once Medrich puts her theory into practice...it becomes deliciously clear....Clearly, this author's curiosity is her defining characteristic; her ability to convey the fruits of that curiosity is the readers' good fortune." Publishers Weekly

Review:

"Scattered throughout are insightful essays on Medrich's love of chocolate....Attractively designed with wonderful color photos and simple recipes, this is highly recommended for all collections." Library Journal

Book News Annotation:

The former owner of the innovative Berkeley, California dessert shop "Cocolat" and author of the award-winning cookbook of the same name describes her conversion to "chocolate for adults" and her quest to create extraordinary desserts. Medrich includes recipes (some of lighter versions and non-desserts), sufficient photos to induce chocolate lust, a glossary, and fine chocolate sources.
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Today's chocolates are not your mother's baking squares. The new-style chocolates are much more flavorful and they come in as many varieties and blends as wine grapes. These new chocolates — made by Lindt, Valrhona, Scharffen Berger, El Rey, Callebaut, and others — are known as percentage chocolates: the higher the percentage, the more chocolate, the less sugar. Percentage chocolates have their own baking characteristics as well as unique flavor. In Bittersweet, Alice cracks the code for substituting one type of chocolate for another and offers new recipes — and fresh takes on old ones — that will please all who want flavor and nuance in their chocolate desserts.

Synopsis:

The "first Lady of Chocolate" introduces us to the "new chocolates" — called percentage chocolates: chocolates with less sugar, more cocoa bean solids and definitely more flavor. Award-winning author Alice Medrich cracks the code for substituting one chocolate for another, and offers new recipes — and fresh takes on old ones — that will please any cocoa-bean lover. From basic brownies to chocolate pasta sauces, this book will change the way we eat and bake with chocolate.

Synopsis:

This recipe book involves "percentage chocolates" - the higher the percentage of chocolate, the less sugar they contain, as well as their own baking characteristics. It thereby cracks the code for substituting one type of chocolate for another and offers new recipes - and fresh takes on old ones.

Synopsis:

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

Synopsis:

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 soufflés, 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.

About the Author

Alice Medrich's personal approach to recipes and techniques and her obsessional understanding of chocolate hvae inspired several award-winning cookbooks, including Cocolat: Extraordinary Chocolate Desserts and Chocolate and the Art of Low-Fat Desserts. She lives in Berkeley, California, with her daughter.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 2 comments:

radfemme, June 8, 2011 (view all comments by radfemme)
Queen, goddess, rock star of chocolate desserts gives us her memoir and best recipes folded into a rich batter of lessons learned and full-color photographs that make you drool first and bake later. If you want to know about Alice Medrich's career, she'll tell you about it here in her own voice. If you want a recipe for the absolutely BEST chocolate cookies on this planet ("Bittersweet Decadence Cookies"), then do yourself the favor of getting this book now. It's a tome of Yum-and-Holy-Wow and, along with her "Cookies and Bars" book, deserves to be front-and-center on every chocoholic baker's altar!
Was this comment helpful? | Yes | No
McAuliflower, November 12, 2006 (view all comments by McAuliflower)
Passion, pretty pictures and perfected recipes... Bittersweet is a masterfully produced chocolate cookbook. Each chapter contains a discussion on aspects of creating the recipes that lend interesting background to the desserts themselves (ex: discussion on refrigerating brownie batter several hours before cooking to deepen the resulting flavors).

Pairing chocolate with white pepper, creating cream free mousse, and pairing cocoa nibs with asparagus are some of the specialty recipes that elevate this cookbook beyond your typical set of chocolate recipes.

Was this comment helpful? | Yes | No
(11 of 16 readers found this comment helpful)
View all 2 comments

Product Details

ISBN:
9781579651602
Subtitle:
Recipes and Tales from a Life in Chocolate
Photographs by:
Jones, Deborah
Photographer:
Jones, Deborah
Author:
Medrich, Alice
Author:
Jones, Deborah
Publisher:
Artisan
Location:
New York
Subject:
Cookery
Subject:
Chocolate
Subject:
Cookery (Chocolate)
Subject:
Children's Baby - Cooking
Subject:
Courses & Dishes - Chocolate
Subject:
Cooking and Food-Chocolate and Candy
Subject:
COOKING / Courses & Dishes/Desserts
Subject:
COOKING / Courses & Dishes/Cakes
Copyright:
Edition Description:
Hardback
Series Volume:
no. 808
Publication Date:
November 2003
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
7 1/2 x 9 1/2
Pages:
384
Dimensions:
950x750

Other books you might like

  1. How to Bake: Complete Guide to... Used Hardcover $2.50
  2. Bistro Cooking Used Trade Paper $5.95
  3. The Slow Mediterranean Kitchen:... Used Hardcover $17.50
  4. Chocolate: The Nature of Indulgence Used Hardcover $9.50
  5. Becoming a Chef Used Trade Paper $13.95
  6. Four-Star Desserts Used Hardcover $7.95

Related Subjects

Cooking and Food » Award Winners » General
Cooking and Food » Desserts and Candy » Chocolate and Candy

Bittersweet: Recipes and Tales from a Life in Chocolate Used Hardcover
0 stars - 0 reviews
$19.50 In Stock
Product details 384 pages Artisan Publishers - English 9781579651602 Reviews:
"Review" by , "This all sounds highly cerebral, but once Medrich puts her theory into practice...it becomes deliciously clear....Clearly, this author's curiosity is her defining characteristic; her ability to convey the fruits of that curiosity is the readers' good fortune."
"Review" by , "Scattered throughout are insightful essays on Medrich's love of chocolate....Attractively designed with wonderful color photos and simple recipes, this is highly recommended for all collections."
"Synopsis" by , Today's chocolates are not your mother's baking squares. The new-style chocolates are much more flavorful and they come in as many varieties and blends as wine grapes. These new chocolates — made by Lindt, Valrhona, Scharffen Berger, El Rey, Callebaut, and others — are known as percentage chocolates: the higher the percentage, the more chocolate, the less sugar. Percentage chocolates have their own baking characteristics as well as unique flavor. In Bittersweet, Alice cracks the code for substituting one type of chocolate for another and offers new recipes — and fresh takes on old ones — that will please all who want flavor and nuance in their chocolate desserts.
"Synopsis" by , The "first Lady of Chocolate" introduces us to the "new chocolates" — called percentage chocolates: chocolates with less sugar, more cocoa bean solids and definitely more flavor. Award-winning author Alice Medrich cracks the code for substituting one chocolate for another, and offers new recipes — and fresh takes on old ones — that will please any cocoa-bean lover. From basic brownies to chocolate pasta sauces, this book will change the way we eat and bake with chocolate.
"Synopsis" by , This recipe book involves "percentage chocolates" - the higher the percentage of chocolate, the less sugar they contain, as well as their own baking characteristics. It thereby cracks the code for substituting one type of chocolate for another and offers new recipes - and fresh takes on old ones.
"Synopsis" by , 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
"Synopsis" by ,

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 soufflés, 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.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.