Bittersweet: Recipes and Tales from a Life in Chocolate
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
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!