Bittersweet: Recipes and Tales from a Life in Chocolate
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Bittersweet: Recipes and Tales from a Life in Chocolate

4.29 of 5 stars 4.29  ·  rating details  ·  163 ratings  ·  20 reviews
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
Hardcover, 378 pages
Published November 15th 2003 by Artisan
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My friend Lyn owns this book, and I've spent some time perusing it at her house. When I found it on the half-off cookbook rack at Central Market, I had to take it home with me. For about five minutes, I considered giving it to my mom, and then I opened it and realized she'd have to buy her own copy if she wanted it. It's part scientific guide about the different types of chocolate, part memoir about Medrich's own awakening to her chocoholism, part experimental text (chocolate and greens, anyone?...more
I received the book as a birthday present from my dear friends in AD (Thank you people!!). I was intrigued by its numerous accolades in Amazon: readers hail this book as the authority in chocolate and the writer, an expert. Alice Medrich owns a dessert shop in Berkeley, California and learns her trade in Paris. However, the claim that she grew up with the shortening laden chocolate cakes like so many people in America and, therefore, was enchanted by proper chocolate in Paris worries me. Can it...more
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-Wow-and-Holy-C...more
Celeste Knoll
I owned this book for about 8 years without baking anything out of it. Just this year I have seen recipes referenced twice in various baking blogs. I dusted it off and tried two recipes which I love. The Real Chocolate Wafers (p. 284) are delicious. I am using them today as a crust for a New York style cheesecake. The Best Cocoa Brownies (p. 95) are easy to make and wonderful. I've stayed away from homemade brownies because the boxed ones are just fine, but these changed my mind.
For those who like it dark! I hardly think milk chocolate is worth eating. Fabulous recipes for Queen of Sheba, brownies, and tortes abound! Try the Budini, a baked chocolate pudding, and experience the divine...the amazing thing about this book is how un-complicated most of the recipes are. You can have most of the delictable treats ready in under an hour.
This is a great cookbook when you want to bake something for a special occasion - recipes are a little more difficult than some and may require unusual ingredients. It's worth it. Favorite recipes from this book are Tiger Cake and Bittersweet Decadence Cookies. Yum!
If you are looking for a laid-back, practical approach to learning about and working with chocolate, Alice is the chef for you. This book also contains the best guide to home-tempering chocolate that I have yet to find.
My interest in exploring this book outlasts it's library renewal period. I like that she talks so much about the chemistry of cooking with chocolate. Will revisit to try some recipes soon.
Kate W
This is the best chocolate book I know of. It was recommended to me by my cousin Pat. She lives in Berkley and visits this author's chocolate cafe there.
I just really love to bake and this is an absorbing read on top of it. Borrowed from the library and is a definite "want to buy" now.
Every recipe I've tried has been outstanding. I've enjoyed reading her text, too, which is a nice bonus for a cookbook.
Not quite a memoir, but meatier than a straight cookbook. It'll make you want to eat like 20 bars of good dark chocolate.
Catherine Woodman
THere is alot of great information in here--probably the most informative of my chocolate cookbooks
Just looking at all the different chocolate recipes as I am doing some serious baking soon.
Betty Decker
THis book includes several recipes for Ganche that are wonderfully silky with to die for taste.
Kirsti S.
MCL. I didn't find many recipes that I wanted to try, but I did enjoy the essays.
Really good information for how to use different kinds of chocolate across recipes
The segment on brownies is amazing. Medrich is a chemist and a scientist.
Cindie Harp
I made Albert's mousse
how can i read this book?
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