WINNER: IACP Crystal Whisk Award, Cookbook of the Year - 2004
WINNER: IACP Crystal Whisk Award, Single Subject - 2004

Annotations:
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 con

Publisher's Remarks:
The time when home bakers had only one choice of baking chocolate is long passed. 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 in foolproof and utterly delicious, no matter what your level of expertise. You'll marvel that receipes as classics as brownies, chocolate cake, and ice cream can still surprise and that souffles, crepes, and even pasta sauces can be so dramatically flavorful.

Product Detail:

Author: Medrich, Alice

Photographer: Jones, Deborah

Publisher: Artisan, 11/1/2003

Content Language: English

Book,

Hardcover: 384 pages

Weight: 2.5 lbs.

Dimensions: L: 9.74 in. x W: 7.8 in. x H: 1.34 in.

Comes with Illustrations