Seriously Bitter Sweet

Alice Medrich’s definitive guide to working with chocolate at every percentage, from creamy milk to intense dark. A complete revision of her IACP Cookbook of the Year “Bittersweet,” this edition accounts for the revolution in percentage-labeled craft chocolate that transformed the market after 2003. The 150 recipes are meticulously tested and include both sweet and savory applications.

Why Start Here

This is Medrich at her most thorough and practical. She explains what different cocoa percentages actually mean for your cooking, and every recipe includes “chocolate notes” so you can adapt it to whatever chocolate you have on hand. The book covers the full range: brownies and cakes, ice cream and mousse, truffles and tarts, plus savory dishes where chocolate plays a supporting role. Her testing process is legendary, and the clarity of her instructions reflects decades of teaching.

What to Expect

A 336-page paperback with color photography and Medrich’s characteristically precise, warm voice. The opening sections on understanding chocolate percentages and choosing the right chocolate are essential reading for any serious home baker. The difficulty sits at intermediate: the recipes assume basic baking skills but walk you through every chocolate-specific technique with care.