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 30 years, 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.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything